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Tomato Buffalo Sun

Solanum lycopersicum Buffalo Sun
Tomato

3,7/5
6 reviews
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3 reviews

Like the other tomato plants I ordered: plants in poor condition, I am very disappointed! The PDF nursery had convinced me during my first orders, but lately, the quality has been deteriorating... The promotions seem to be there to get rid of the remaining stock rather than to offer good deals to customers...

David, 07/06/2022

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This plant carries a 6 months recovery warranty

More information

The Buffalosun Tomato is an improvement of the Buffalosteak variety, distinguished by the more golden-orange colour of its fruits. This variety produces enormous ribbed, fleshy, and flavourful fruits over a long period, with dense, tasty flesh, weighing up to 800 grams. It is wonderfully suited for summer salads, stuffed vegetables, and cooked sauces.
Ease of cultivation
Beginner
Height at maturity
1.30 m
Spread at maturity
40 cm
Exposure
Sun
Soil moisture
Moist soil
Best planting time May
Recommended planting time April to June
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Flowering time June to September
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Harvest time July to October
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Description

The Buffalosun Tomato is a variant of the famous 'Buffalosteak', from which it differs by colour. This variety produces huge, flattened, round and ribbed, fleshy, tasty fruits, with dense and firm flesh, weighing up to 800 g and beautifully coloured red-orange-gold. It is versatile and can be enjoyed raw, used to prepare coulis, juices or soups and stuffed tomatoes, as its flavour is rich and aromatic. The plants are very vigorous and you will need to stake them quickly so as not to see them bend under the weight of their fruits. Plant plug plants from April to June after the last frost when the plants have reached about fifteen cm. The 'Buffalosun Tomato' is harvested from July to October.

 

The tomato is native to South America and Central America. Several varieties were cultivated by the Incas long before the arrival of the Conquistadors. We are always amazed by the genetic richness of this solanaceous plant. The term 'tomato' comes from the Inca Tomatl and refers both to the plant and the fruit produced by the plant. There are fruits of all colours, except perhaps blue, and all shapes and sizes.

The tomato is one of the many foods that came to us from the New World, like beans, corn, squash, potatoes, and chilli. It took a notably longer time to reach our taste buds; it was long cultivated for its aesthetic and medicinal qualities. It was thought to be toxic because it resembled the fruit of the Mandrake, another solanaceous plant. It only became a regular on our tables from the beginning of the 20th century.

The tomato plant is a herbaceous perennial in tropical climates, cultivated as an annual in our latitudes. It turns woody over time and produces small, insignificant yellow flower clusters that will transform into fruits.

Its fruit is very attractive and pleasantly colours the vegetable garden and it has many nutritional benefits. It is low in calories like most vegetables, rich in water and contains lycopene, a powerful antioxidant. And the longer the tomato is cooked, the more it releases this precious nutrient and makes it available to the body. It is also distinguished by its richness in vitamin C (especially when raw), pro-vitamin A, and trace elements.

Harvesting: Buffalosun is a medium early variety that can bear fruit from July-August to October depending on the planting date and the conditions (under cover or in the open air). There is no foolproof trick to determine when a tomato has reached full ripeness. Harvest when it is completely the colour it should be and its texture remains firm but shows slight softening. For better preservation, you should pick the fruit with its stalk.

Storage: Tomatoes should be stored at an optimal temperature of 10-15°C (50-59°F). They can be kept well for a few days in the vegetable compartment of your refrigerator or spread out in the open air. However, refrigeration alters the taste qualities of the fruit. To keep them longer, consider methods such as tomato confits, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices. We love to confit them because it's so simple and delicious: cut your tomatoes in half and collect the juice. Place your tomato halves face up on the baking sheet of your oven. Season with salt, pepper, and sugar, then bake at a very low temperature for at least an hour. Remove your tomatoes and consume them immediately, or store them in a glass jar and cover them with olive oil.

Gardener's tip: It is a good idea to grow several varieties of tomatoes each year to minimize the risks of complete crop loss due to climatic or specific pathology. To counter the phenomenon of 'tomato blossom end rot' - not a disease but a calcium deficiency - spray a comfrey maceration rich in calcium on your plants.

Harvest

Harvest time July to October
Type of vegetable Fruit vegetable
Vegetable colour red
Size of vegetable Giant
Interest Flavour, Nutritional value, Colour, Productive
Flavour Sweet
Use Table, Cooking

Plant habit

Height at maturity 1.30 m
Spread at maturity 40 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour green
Aromatic? Fragrant foliage when creased
Product reference896682

Planting and care

Tomato plants are easy to grow. Sunlight and warmth are crucial for the success of this crop. Tomatoes thrive in rich, well-drained, and deeply cultivated soil. A few months before planting, add mature compost after loosening the soil. If your soil is heavy, add some sand at the time of planting.

Allow the plug plants to grow on by transplanting them into 8 to 10.5 cm (3 to 4in) pots filled with potting soil. Place them in a sunny and heated location, ensuring that the temperature never drops below 12-14°C (53.6-57.2°F), as this can cause the foliage to turn yellow and stunt the plant's growth. Once the plants reach about 15 cm (6in) high, transplant them into the ground if the outdoor temperatures allow.

Planting in the ground should be done once the risk of frost has passed, typically after mid-May. Choose a sunny and sheltered location. Space the plants 50 cm (20in) apart in rows with 70 cm (0 and 28in) between rows if pruning, or 1 m (0 or 3ft) in all directions for unpruned plants. Dig a hole (3 times the size of the plug) and add some well-rotted compost to the bottom of the hole. Place your plant, which can be buried up to the first leaves, then backfill. Firm the soil, create a basin around the base, and water generously. Be careful not to wet the leaves, to protect your plants from fungal diseases.

Install stakes (soon after planting to avoid damaging the roots), mulch around the base of the plants and water regularly, as irregular watering can lead to calcium deficiency, resulting in a condition known as "blossom end rot."

Tomatoes, like potatoes, are susceptible to late blight, a fungal disease caused by Phytophthora infestans. Late blight develops in warm and humid weather. Small spots appear, white on the undersides of the leaves and green-grey on top. To reduce the risk, space the plants adequately and avoid watering the foliage. Practice crop rotation, wait 4 years before planting any Solanaceae family plants in the same location and do not plant them in neighbouring rows. If necessary, spray with Bordeaux mixture or preparations such as horsetail decoction or garlic infusion.

You can grow tomato plants in pots by choosing varieties with small fruits and placing the pot in a sunny location.

17
€14.50 Each
6
€19.50

Cultivation

Best planting time May
Recommended planting time April to June

Care

Soil moisture Tolerant
Disease resistance Good

Intended location

Type of use Vegetable garden, Greenhouse
Ease of cultivation Beginner
Soil light, rich
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130
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