Solanum lycopersicum 'Summer Frolic' F1

The Tomato 'Summer Frolic' F1 is a variety of cluster type that produces many round fruits of about 100g, with a smooth skin of bright red colour. Called "Fourth of July" in the United States, this early variety is known for producing from the 4th of July (American Independence Day) onwards. It is very rewarding to grow, offering excellent yield and great disease resistance. Its melting flesh, with a delicate and fine flavour, gives this tomato exceptional qualities for raw consumption in summer salads or as a fresh dish accompaniment. This variety can grow up to 1.50m (5ft), so make sure to stake your plants from the transplanting stage. Sow from March to May for a long harvest from late June to October.

NB: This variety is labelled "F1" for "F1 hybrid" as it is a variety resulting from the cross-breeding of carefully selected parents to combine their qualities. This results in a variety that can be particularly tasty and/or early while also being resistant to certain diseases. Sometimes criticized or mistakenly associated with GMOs, F1 hybrid seeds are interesting both for their uniformity and their resistance, but unfortunately, their qualities do not pass on to the next generations, so it will not be possible to save the seeds for future sowing.

The tomato originates from South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. We are still amazed by the variety of this solanaceous plant. The term "tomato" comes from the Nahuatl word "Tomatl" and refers to both the plant and the fruit it produces. There are fruits of all colours (red, of course, but also green, yellow, and even some very rare blue varieties), of all shapes and sizes. Ancient varieties are indeterminate plants and can live for two years. More recent varieties have a determinate growth and stop growing at the bush stage, so they do not need staking or trellising.

Tomato is one of the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. It took longer for tomato to reach our taste buds. For a long time, it was cultivated for its aesthetic and medicinal qualities. It was believed to be toxic due to its resemblance to the fruit of the Mandrake, another solanaceous plant. It only became a regular part of our diets in the early 20th century.

The tomato plant is a perennial herb in tropical climates but is grown as an annual in our latitudes. It lignifies over time and produces small, insignificant yellow flowers grouped in clusters that will eventually turn into fruits.

It must be admitted that its fruit is very attractive and adds a pleasant colour to the vegetable garden. It also has many nutritional benefits. Low in calories like most vegetables, rich in water, it contains a particularly interesting molecule: lycopene, a powerful antioxidant. And the longer the tomato is cooked, the more lycopene becomes available. It is also rich in vitamin C, provitamin A, and trace elements.

Today, its taste and nutritional qualities are undeniable. For gardeners, tomato is one of the essential vegetables of summer. They just have to decide how they want to use it to guide them among the existing varieties. Is it for salads, sauces, consuming directly on the spot, cooked, etc.? They also need to consider when they want to harvest it. The answer will, of course, depend on the average summer sunshine in the region where their garden is located. Rest assured, the choice is vast, and there is a tomato for every situation! And while tomatoes do need a lot of sunlight and warmth, they do not necessarily require a lot of space. Therefore, don't hesitate to cultivate them in containers on your balcony, where you can focus on small-fruited varieties. Attention, immature fruits, stems, and leaves contain solanine and should not be consumed.

In the kitchen: Tomatoes can be eaten raw or cooked in many ways: in salads or as appetizers, grilled, stuffed, marinated, preserved, in ratatouilles, as sauces, etc. They come in all colours, shapes, and sizes. Take advantage and cultivate several varieties in your vegetable garden to vary the pleasures!

Harvest: Harvest periods vary depending on the earliness: early varieties are harvested from 55 to 70 days after planting, mid-season varieties from 70 to 85 days, and late varieties beyond 85 days. Harvest when the tomato takes on its final color and when its texture, while remaining firm, shows a slight softening. For better preservation, make sure to harvest the fruit with its peduncle. Attention, immature fruits, stems, and leaves contain solanine and should not be consumed.

Storage: Tomatoes with a high water content do not keep for long. They can be stored for a few days in the vegetable drawer of your refrigerator or left out in the open air. To keep them longer, consider culinary methods such as tomato confit, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices. We love confit tomatoes because it's simple and so tasty: cut your tomatoes in half and collect the juice. Place your halved tomatoes facing upwards on the baking tray of your oven. Season with salt, pepper, and sugar, then bake at a very low temperature for at least one hour. Remove your tomatoes and consume them immediately, or store them in a glass jar and cover with olive oil.

Gardener's tip: It is recommended to grow several varieties of tomatoes each year to minimize the risk of complete crop loss due to climate or specific diseases. To prevent the phenomenon of "blossom end rot" - not a disease but a calcium deficiency - spray a calcium-rich comfrey maceration on your plants. When transplanting, do not hesitate to bury the stem up to the first leaves. This will stimulate the root system and ensure a good fruit harvest. Winning garden associations are often the same on the plate. It's a good technical reminder that tomatoes and basil go well together.