Indeterminate vs Determinate Tomatoes. So Why is this a Queston?

 

 

Determinate -  Produce one crop of tomatoes per season, then die.

Indeterminate - Produce tomatoes (in theory) all season until killed by frost.

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The normal reasons for planting (and not planting) determinate tomato varieties are easy to find. Determinate varieties tend to grow smaller, and so are better for containers and small spaces.  This also means less trellising and smaller cages.  These varieties are predictable, producing one big harvest per season (about 45 days after setting out).   

 

Then there are the determinate detractors.  Tomato purists (some of my best gardening friends) insist determinate varieties simply aren’t as tasty as their indeterminate cousins.  Reasons given range from sensible to strange.  Fewer leaves (sensible) means less nutrients are delivered to the fruit.  All determinate varieties are F1 hybrids (strange), and so could not possibly taste as good as open pollinated/heirloom varieties.  Personally, I have never found a fresh-off-the-vine determinate tomato anything but totally scrumptious.

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So much for a quick-and-dirty pros and cons review.  You can find lots more for-and-against arguments with minimal Googling.  I grow determinate tomato varieties for the usual reasons, and then some:

A).  The Summer Salsa Payload
A large crop of tomatoes ripening at about the same time means only one thing at my house -  homemade salsa Valhalla .  If only someone would develop a deterministic jalapeño.

B).  Dog Days
I live in north central Texas.  Yesterday (June 2) the high temperature was 100F degrees with an official heat index of 111F.  Things will only get worse.  Tomatoes will not produce fruit at temps higher than about 95F.  So even though indeterminate varieties theoretically produce fruit all year, in my neck of the woods, blossoms get cooked off the vine from late June to September and I am way too lazy to build a shade canopy.  If the plants make it through the summer, I find the vines are usually too stunted to produce much of a fall crop.

C).  Chemicals
I strive to stay as chemical free as possible.  Unfortunately Blight can be a big problem for small gardens - especially if the tomato plants are spaced too close for adequate air flow.  With a good determinate variety, I can usually get a decent crop before the Blight outruns my ability to cut off infected leaves.


Bottom Line -
Determinate/Indeterminate should never be an either-or choice.  I would never abandon my favorite indeterminate varieties.  Instead, my tomato strategy will be to mix the two types.  So, consider planting a few determinate plants for all the usual reasons.  But don’t stop there.  Determinate varieties provide you all the salsa you need for football season as well as buy you a little time in the race against heat, blight, and who-knows-what.

Afternotes
The determinate variety shown in the photograph is BHN1021 from Johnny’s Selected Seed.  Indeterminate varieties shown are Damsel and Jasper, also from Johnny's.  All plants were started indoors from seed in February.

Roasted Jaspers

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One of our favorite things to grow is Jasper Tomato from Johnny Selected Seeds.   Don’t let looks deceive.  Even though Jaspers are elfin – I call them mini cherry – each one is bursting with hearty tomato-y flavor that will surprise you.  One of the best things to do with these tiny gems is to roast ‘em.   Here is Miss Joy’s Roasted Jasper method.


1.  Get a bunch of Jaspers.  Cut each one in half through the middle (not stem to tail).

2.  Spread them, cut side up, on a cookie sheet.

3.  Lay three or four whole garlic cloves around on the sheet.

4.  Drizzle the whole thing with olive oil.

5.  Sprinkle with Kosher salt and rosemary (fresh if you can).

6.  Bake a couple of hours at about 300 degrees.

7.  When the Jaspers are good and shriveled, scrape oil and all into a storage jar.

When the time comes, sprinkle your roasted Jaspers on soup, salads, veggies, or just eat them as is.  I guarantee they won’t last long.

 

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A word about growing Jaspers.  They are a hybrid, indeterminate variety.  As far as I know, Johnny’s is only supplier I know that sells the seeds.  I start mine around the first of February, and try to have at least two strong plants ready for transplanting when the weather starts warming up.  Being indeterminate, plants will need to be caged or staked.  Jaspers are one of the few tomato varieties I know than can endure and produce through our killer Texas summers without special protection.  In mild winters, we have been able to pick Jaspers for Christmas dinner.