Tomato Orange Queen

The Orange Queen Tomato is native to North America and produces flattened, slightly lobed, bright yellow to orange fruits. These fruits weigh between 100 and 250 g and grow in clusters of 4 to 5 on plants that reach heights of 80 to 120 cm (32 to 47in). The beefsteak-type flesh is dense, juicy, and sweet with few seeds. These tomatoes can be used in all types of dishes but are particularly well-suited for stuffing. They also work well in salads. Plug plants should be planted from May to June after the last frost when the plants have reached a height of about 15 cm (6in). The Orange Queen Tomato can be harvested abundantly from June to September.

The Tomato originates from South and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. The term "Tomate" comes from the Inca word "Tomatl" and refers to both the plant and the fruit it produces. It is one of the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. The Tomato took longer to reach our taste buds. For a long time, it was cultivated for its aesthetic and medicinal qualities, but it was considered toxic because of its resemblance to the fruit of the Mandrake, another member of the Solanaceae family. It only became a regular part of our diet in the early 20th century.

The Tomato is a perennial herbaceous plant in tropical climates, but it is grown as an annual in our latitudes. It becomes lignified over time and produces small, insignificant yellow flowers that cluster together and transform into fruits. Tomatoes can be grown in open ground or in containers on a balcony, with a preference for smaller varieties.

Tomatoes are a fruit with many nutritional benefits. Low in calories like most vegetables, they are rich in water and contain a molecule of great interest: lycopene, a powerful antioxidant. They are also rich in vitamin C, provitamin A, and trace elements.

In terms of cooking, Tomatoes can be consumed raw or cooked in a variety of ways: in salads or as appetizers, grilled, stuffed, marinated, preserved, or used in ratatouille or sauces. They come in all colors, shapes, and sizes. Take advantage of this and cultivate several varieties in your vegetable garden to enjoy a variety of flavors!

Harvesting: The harvest period varies depending on the variety's maturity: early varieties are harvested 55 to 70 days after planting, mid-season varieties take 70 to 85 days, and late varieties take more than 85 days. Harvest the tomatoes when they have reached their final color and their texture, while remaining firm, shows a slight softening. For better preservation, be sure to harvest the fruit along with its peduncle. Be careful, as immature fruits, stems, and leaves contain solanine and should not be consumed.

Storage: The optimal storage temperature for tomatoes is between 10 and 15°C (50 and 59°F). They can be stored in the refrigerator, but this can affect their taste. For longer storage, tomatoes can be preserved, dried, frozen, made into preserves, or cooked into jam. To make preserves, cut the tomatoes in half and collect the juice. Place the halved tomatoes face up on a baking sheet. Season with salt, pepper, and sugar, then bake at a very low temperature for at least an hour. Remove the tomatoes and store them in a glass jar, covering them with olive oil.

Gardening tip: To reduce the need for watering, we recommend mulching the soil with thin layers of grass clippings, preferably mixed with dead leaves. This protective layer helps keep the soil moist and also reduces weed growth.