Tomato, Marmande (Organic)
Solanum lycopersicum. 60-65 days. Semi-det.
Bushy plants produce clusters of 4-6 oz flat, lightly ribbed, red fruit. Good firmness in addition to excellent flavor, two attributes that make Marmande a perfect variety for market farms. Good when eaten fresh or cooked. Very dependably yields outdoors, even in cool summers. Traditional variety from the south of France, and a favorite of commercial growers there in the 1940-50s. Still very popular in French and English gardens. Possibly developed by Vilmorin Seed Co in 1897, though its heritage is uncertain as there are many strains and re-selections. We sourced our selection from the 2007 Seedy Sunday Seed Swap in Brighton, England. Verticillium and Fusarium wilt resistant.
Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots once they have two true leaves. Transplant into the garden once danger of frost has passed.
Collect seeds from ripe fruit by squeezing into a jar and add 25% more water. Wait a few days for mold to form. When seeds sink and gel-sac is gone, stir, add water, then decant and rinse to clean. Dry thoroughly. Tomatoes are mostly self-pollinating; isolation is not usually needed for seeds to be true to type.