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pH: 6.0–6.8  ·  Rich, well-drained, warm; add calcium to prevent blossom-end rot

Balanced at planting; high K and P at fruiting; calcium important

Reddish purple heirloom tomato that I bought from whole foods

Sow seeds indoors 6–8 weeks before your last spring frost at soil temperatures between 70–80°F. Seeds typically sprout in 5–10 days and require light to germinate, so press them gently into moist soil without covering completely. You can place the seed tray in a warm location near a sunny window or under grow lights. No pre-treatment is necessary.

Start seeds indoors in late winter to early spring. Transplant seedlings outdoors after the last frost date when soil has warmed to at least 60°F and plants have developed 2–3 true leaf sets. Space plants 24–36 inches apart in full sun. Plant slightly deeper than they were growing in containers, burying the stem up to the lowest true leaves to encourage a stronger root system. Choose a location with at least 6–8 hours of direct sunlight daily.

Water consistently and deeply, aiming for 1–1.5 inches per week, soaking the soil rather than wetting foliage to reduce disease. Fertilize every 2–3 weeks once plants begin flowering using a balanced tomato fertilizer or compost. Prune suckers on indeterminate varieties and provide sturdy stakes or cages for support from an early stage. Watch for common issues like early blight (remove affected leaves promptly), fusarium wilt, and spider mites in dry conditions; improve airflow and avoid overhead watering to prevent fungal problems.

Red Purple WF typically reaches maturity in 70–80 days from transplant. Harvest when fruits show full color and yield slightly to gentle pressure. Pick regularly to encourage continued flowering and fruiting. Tomatoes ripen best at room temperature off the vine; store at 68–72°F away from direct sunlight rather than in the refrigerator, which damages flavor. For longer storage, pick breaker-stage fruit (just beginning to show color) and allow to ripen indoors.