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Tomato "Pavlina"
Tomato "PAVLINA".
Bush tomato of "Beefsteak" type.
A medium early variety with big (120-160 g) semi-firm fruits. Perfect for manual harvest first of all.
Nice fruits with a very high content of dry matter. Suitable for both - fresh market and paste products as well.
Agricultural technology.
Tomatoes are grown in seedlings. Before sowing, the seeds are disinfected in a solution of potassium permanganate, washed with clean water, and soaked.
The depth of seed placement is not more than 0.5 cm. At a temperature of +18+25°C shoots appear in 5-6 days. In the phase of 1-2 true leaves, a pick is carried out.
Further care consists in fertilizing with mineral fertilizers, watering, loosening the soil and hardening.
Seedlings are planted in the ground at the end of May and beginning of June, when the threat of frost has passed, the 8th phase of flowering of the first brush.
The age of the plants is 60-65 days. A handful of humus is added to each well during planting and an abundant moisture charge is carried out.
During the summer, infrequent, but plentiful watering and top dressing are necessary.
Bush tomato of "Beefsteak" type.
A medium early variety with big (120-160 g) semi-firm fruits. Perfect for manual harvest first of all.
Nice fruits with a very high content of dry matter. Suitable for both - fresh market and paste products as well.
Agricultural technology.
Tomatoes are grown in seedlings. Before sowing, the seeds are disinfected in a solution of potassium permanganate, washed with clean water, and soaked.
The depth of seed placement is not more than 0.5 cm. At a temperature of +18+25°C shoots appear in 5-6 days. In the phase of 1-2 true leaves, a pick is carried out.
Further care consists in fertilizing with mineral fertilizers, watering, loosening the soil and hardening.
Seedlings are planted in the ground at the end of May and beginning of June, when the threat of frost has passed, the 8th phase of flowering of the first brush.
The age of the plants is 60-65 days. A handful of humus is added to each well during planting and an abundant moisture charge is carried out.
During the summer, infrequent, but plentiful watering and top dressing are necessary.
* Mushrooms in tomato puree.
This dish is a delicacy, especially if young whole mushrooms were taken for its preparation.
Boil the mushrooms and stew them in their own juice. When the mushrooms are soft, add fresh tomato puree.
(you can use ready-made tomato puree, previously diluted by half with water).
Heat fresh or diluted puree, mix thoroughly and add 20 g of salt and 30-50 g of sugar for each kilogram of it.
Add stewed mushrooms to hot puree, heat and then transfer to jars.
You can add bay leaf and acidify the mixture to taste with citric acid or vinegar.
Sterilize mushrooms in sealed jars in moderately boiling water: half-litre jars for 40 minutes, litre jars for 60 minutes.
Ingredients: 600 g mushrooms, 400 g tomato puree, 1-2 bay leaves.
