Tomato, Scotland Yellow (Organic)
Solanum lycopersicum. Yellow. 70 days. Indet.
Productive plants ripen clusters of ballshaped, 2-3 oz golden yellow fruit. Good sweet and tangy flavor. Fruit remain fairly firm when fully ripe and keep well. Although it is not the earliest tomato, it is reputed to be fairly cool weather tolerant and we have found it to thrive in cloudy weather. This trait certainly must have evolved in a place like Scotland, where this tomato originates. Given to the Seed Ambassadors Project by the Heritage Seed Library in England.
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.