150 Pounds a Week—and My Tomatoes Keep Getting Better! 🍅
Come harvest tomatoes with me in the greenhouse!
I’ve had such a wonderful crop this year, and I’ve been taking around 150 pounds of tomatoes to the farmers market every week—and selling out. After discovering that my EC meter needed a good cleaning, I got everything corrected and dialed my nutrients back in. Now I’m seeing thicker stalks, larger flowers, and plants that look ready to keep producing all summer.
In this video, I’ll show you how I choose which tomatoes are ready, why I leave some on the vine a little longer for better flavor, and how I carefully trim the stems so they don’t bruise or puncture the tomatoes beside them in the harvest bin.
I also talk about why I’m growing two full rows this year, how I separate the slightly less-ripe tomatoes, and the cleanup work waiting for me next—removing lower leaves, pulling suckers, and getting everything ready to lean and lower.
These tomatoes are the perfect size for BLTs, salads, sandwiches, and just about anything else my customers have planned. And I have to admit, there is something pretty satisfying about finding cluster after cluster of beautiful red tomatoes waiting for me. 🍅😉
I hope you enjoy spending a little time harvesting with me!
Love,
Katy