Growing

Growing
[ Planting ] [ Growing ] [ Pest Mangagement ] [ Harvesting ] [ Clean-up ]

Irrigating. Our crops are irrigated using the drip irrigation system. Irrigation schedules are based on the University of Florida recommendations, which are based on the water put out by our drip tape and the daylength and average evaporation in our area during each month. In our sandy soil, it usually means watering at least once a day, for 1-3 hours. In the first few days after crops are first seeded or transplanted, it is sometimes necessary to use an additional method of watering to get the water directly to the root area, until the roots spread out. This may be the “water wagon”, which is pulled behind a tractor, a large sprinkler, or even hand watering with a watering can.

Fertilization. By using compost, we add some nutrients as well as microorganisms which change some nutrients into forms that plants can use. However, in this climate and soil, we get the best yields by adding additional potassium and nitrogen through our drip system, usually twice a week. The amounts we use are based on UF research. The only other nutrients we add as fertilizers are a high phosphorus “starter solution”, which we use to water the transplants and seedlings soon after planting, and sometimes some foliar micronutrients when indicated by plant symptoms or tissue tests. The most common of those are magnesium, iron, manganese.

Most commercially produced fresh market tomatoes are determinate, which means they grow to about 30-36". These were developed because they are much easier and cheaper to grow. They only require about a 3' stake. However, most of the old-fashioned “heirloom” tomato varieties and some modern home-garden and cherry tomatoes, are indeterminate and require 6' stakes. Some plant physiologists and tomato breeders say that it’s not a coincidence that the tomatoes from these old indeterminate varieties usually taste better. It’s easier to produce a good tasting indeterminate tomato, because there are more leaves to produce the sugars and other chemicals which contribute to tomato flavor. Miguel, Manuel, Luis, Abelino, and Bernaldo hammer these stakes in by hand. As the plants grow, they are tied to the stake about every 10". This is done by looping string around each stake, usually 4 ties on the determinate tomatoes, and 6 on the indeterminate ones.