Cherry tomato Fahrenheit Blues is a spectacular cherry tomato variety. This variety was developed by renowned American grower Tom Wagner. Cherry tomato Fahrenheit Blues is likely a descendant of OSU Blue. The small, round tomatoes have an average weight of 5-15 grams each and a diameter of 2-3 cm. They ripen from a very dark blue to brownish-red with a blue tinge and blue shoulders. The more sun, the darker the tomatoes become. The plant is very productive. Both the plant and the tomatoes are very decorative. The dark green leaves are noticeably curled. This curled leaf allows the tomatoes to absorb plenty of sun. The flavor of Fahrenheit Blues is very good, especially for a blue tomato, and also surprisingly sweet. The small tomatoes have a lot of flesh with a good bite and plenty of gel. The skin is pleasantly soft. This mid-early variety produces a very good yield.
Use these tomatoes in Pasta sauces, salads, in soups, ketchup, on sandwiches and straight of the vine as a healthy snack. Give the plants a sturdy support and enough sunlight and warmth. Tomatoes contain a lot of vitamin C and Lycopene. This is best taken in by the body when the tomatoes are heated. Blue tomatoes contain a lot of anthocyanin. Some research says that these anthocyanin (anti-oxidants), that causes the blue colour in these tomatoes is very healthy. Non hardy annual. Height: 150 - 180 cm.
Indoor sowing: February - April
Germination: 6 - 14 days
Germination temp: 20 - 25 °C
Sowing depth: 2 - 3 mm
Transplanting: when the seedlings are about 20 cm tall
Transplanting in garden: in May, after the last night frosts
Plant spacing: 45 - 50 cm
Planting position: sunny - sheltered (greenhouse)
Days till harvest: 60 - 90
Sow indoors from February on in trays filled with moist pottingsoil. Sow shallow and press the seeds gently in the soil, don't cover them with soil, because tomatoes are light germinators. Put the trays away somewhere warm at 20 - 25 °C and cover them with clingfilm or a lid. Keep the temperature as even as possible and don't let the temperature drop during the night. Keep moist, but not to wet to prevent rotting of the seeds. Remove the clingfilm or lid when the seedlings emerge. Transplant the seedlings to seperate pots approx. 10 days after emerging. Put them away a bit cooler at approx. 18 - 20 °C.
Harden the tomatoes of, from the middle of May, when there's no longer any danger of nightfrosts. Put the pots at a temperature of 15 - 18 °C for a week and reduce the amount of water for this week. Put the plants outdoors after this week on a sunny and sheltered plot with well draining soil or put them in a greenhouse. Make sure that there is no longer any nightfrost.
Tomatoes need some maintenance to ensure a good harvest. Give the plants a sturdy support with some sturdy and large bamboo sticks. Remove all suckers that will form in the axils of your plants. Remove all the leaves below the lowest hanging fruits by the end of July till the beginning of August. Remove all the leaves of all plants together with the tops of all plants from the end of August till the beginning of September to ensure the ripening of most of the green tomatoes. Harvest the tomatoes by cutting them with scissors. Tomatoes can't be kept for a long period. Don't keep your harvested tomatoes in the fridge. So use them a soon as possible after harvesting. Tomatoes used in sauces can be kept frozen to store.
