The tomato is still today the most popular plant in the vegetable garden. If cherry tomatoes occupy the top of the pavement, in particular because of their long period of productivity, a few varieties with larger fruits always stand out and occupy a choice place in the garden. A brief overview of the most popular tomato varieties in Quebec.
Posted at 12:00 p.m.
“Big Beef” in the spotlight
From its native Peru, the tomato has migrated all over the world, so much so that today, 500 years later, countless varieties come to us from all over the place. Since seedlings travel easily by mail without phytosanitary restrictions, hundreds of hybrids are available on the Quebec market. Without forgetting of course the plants offered in garden centres.
In Quebec, according to the seed company WH Perron, from Laval, plant producers such as Serres Dauphinais, in Saint-Hubert, or even Jonnny’s Selected Seed, from Maine, which has a large clientele in Canada, “Big Beef” is far the most popular among the large-fruited varieties. Its weight is 300-400 g, and its size is 10-15 cm in diameter. In addition, “Celebrity”, “Fantastic” or even “Beefsteak” are often also found in the vegetable garden. Among the marbled or brownish varieties, the tasty “Cherokee Purple” would be the most requested. The heritage “Brandy Wine”, reputed to be one of the tastiest there is, is said to be losing ground. It is unfortunately not very productive, late and prone to diseases.
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“Big Beef” Tomatoes
Clusters of all colors
On their stake, cherry tomatoes easily reach 1.5 to 2 m in height, often produce hundreds of fruits, of all sizes, all colors and all tastes depending on the variety, from mid-July until frost. They also grow in containers and are popular with children. We understand why they have become so popular. Only problem, they sometimes tend to split following an excess of water. This is particularly the case of “Sun Gold”, one of the most popular because of its exquisite taste. In terms of flavor, the eternal “Sweet100”, “Candyland” or the delicious pink hybrid “Sweet Treats” also stand out.
On the other hand, one of the favorites of the customers of producer François Martel is the “Mille Fleurs”, all dressed in yellow, prolific, but very little known. Located at the La Prairie public market, at Johanne and Esthel’s, the horticulturist sells no less than 230 varieties of tomato plants to amateurs in search of originality, probably a record. Imagine, he sold 20,000 plants in three weeks last year.
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Many varieties of cherry tomatoes: “Sweet Mojo” (top left), “Sweet Gold” (top right), “Sun Gold” (center left), “Moon Cherry” (center ), “Sun Green” (bottom left), “Sweet Treats” (bottom center), and “Jasper” (bottom right).
A constant evolution
Don’t be surprised. The names of certain tomato varieties sometimes change over the years. For example, ‘Fantastic’ spawned ‘Mega Fantastic’, since there are many lines of ‘Brandy Wine’. It is because the breeders are always working to improve the genetic qualities already acquired. Remember, however, that two important criteria distinguish the varieties: the “determinate” ones give fruit during a limited period, while the “indeterminate” ones require a stake, usually produce a very long time and are often prolific. This is the case with cherry tomatoes. One last tip: plan your indoor sowing around the first or second week of April. Not before.
Five years of work to create “Valentine”
Peter Zuck is one of the vegetable management managers at Johnny’s Selected Seeds, a major American seed company based in Maine. The firm, which has 300 employees, is renowned for its considerable catalog of choices. Johnny’s is also a recognized hybridizer, and many of his creations have won awards. This is particularly the case for “Valentine” and “Jasper”, two cherry tomatoes that have received the highest honors in the pantheon of hybridization. Creating a new variety of tomato is always the result of long-term work, he explains. “Today, advances in genetics and technology make it possible to obtain a new hybrid that can be marketed in five or six years. Until recently, it took ten. This involves many crosses, long tests in the field, sometimes even in southern countries where three generations can be obtained in a single year. The case of “Valentine” is special. Including the research carried out at Penn State University, it took 20 years of continuous work, in particular to increase its antioxidant content, its resistance to disease, its productivity and even its taste.
PHOTO PROVIDED BY ALL-AMERICA SELECTIONS
The result of many years of research, the “Valentine” tomato was awarded in 2018 for its beauty, its sweet flavor, its resistance to cracking and its early production, underlined the judges of the All-America Selections.