Growing Top-Notch Tomatoes

Tomato season is here, and the freshest way to get a bite out of summer’s best fruit (sorry, watermelon) is to pick it straight from the stem. With a few simple tips, you, too, can grow the rubiest red tomatoes right in your backyard.

By Claire Porter | Photos by Abby Gust

Jun 2017

Growing Top-Notch Tomatoes

Nothing spoils a hearty sandwich or a crunchy salad quite like a bland, tough, mealy tomato. Fortunately, tomato season is here, and growing your own meal-ready juicy gems in your backyard has never been easier thanks to advice from local tomato experts. 

Before you start tearing up your garden plot, head over to Baker Creek Heirloom Seeds (2278 Baker Creek Rd., Mansfield, 417-924-8917, to pick up your seeds or sprouts. Executive Chef Zachary White with The Order says Baker Creek is his go-to source for seeds, advice and planting expertise, and it’s where he gets seeds for his own garden-grown tomatoes, which he uses in some of The Order’s recipes. “Ones you grow in the garden always taste the best,” he says. And if they’re good enough for one of Springfield’s most popular restaurants, imagine what they can do to your family’s 
dinner-table recipes. 

If you’re a bit of an amateur gardener and have a tomato plant or two already, Jim Parker, owner of Parker Farms (417-232-4512), says you can bury a tomato stem or leaf to start your own plant. He says the little hairs that you see on the stem grow into roots when buried. Make sure you place your plant somewhere it can soak up a full day of sunlight. 

Parker says to fertilize your soil when you plant and to add a little more when the plant starts to produce fruit to give it a boost. Water frequently and consistently, but be careful when watering, because according to Parker, a lot of plant-damaging diseases are transferred when water droplets splash up from the soil and onto the plant’s leaves. Make sure to heavily mulch or cover the soil at the base of your plants to trap moisture and prevent the transfer of disease. 

As soon as your plant has started fruiting, you can expect to reap a full harvest of tomatoes for the full season to work into all your salads, sandwiches and sauces. Parker says that if the first frost is approaching and your plant still has green tomatoes, you can pick them while they’re green and let them sit at room temperature to continue ripening off the vine. Regardless of the color, variety or flavor of the tomatoes you’re picking (or buying, we won’t tell!), Parker and White agree that the key to the perfect flavor is storing your pick at room temperature—never in the fridge. With a little love, a lot of sun and a healthy amount of watering, you’re on your way to a summer full of mouth-watering, perfectly plump tomatoes.


Dinner without the Dirt

If your green thumb tends to kill more plants than it grows, you don’t have to miss out on tomato season. Get garden-fresh tomatoes from these local spots for that straight-from-the-farm flavor: 

Millsap Farms and Urban Roots Farms CSAs
Subscribe to the farms’ CSA services to have fresh produce and locally produced foods delivered to your door.

Farmers Markets
Your best chance at gathering the greatest variety of tomatoes in one spot is at farmers markets such as Farmers Market of the Ozarks and Greater Springfield Farmers’ Market

MaMa Jean’s Natural Markets
If a traditional grocery store experience appeals to you more, you can still find locally grown farm-fresh produce—tomatoes included—at MaMa Jean’s locations.

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