Top Tomato Strains for Edible Greenhouse Plant Growers

Tomato Recommendations and Tips to Help You Pick the Perfect Greenhouse Tomato

Beefsteak

The tried and true favorite flavored named by almost anyone who loves a slice of tomato on a sandwich is also a greenhouse growing favorite. Beefsteak tomatoes are most often found bearing a rich red in color and provide a firm, meaty and flavorful ripened flesh right off the vine. They are also a popular variety of tomato for fried green tomato recipes.

Geronimo

For greenhouse growers who have a problems with tomato cracking, the Geronimo strain of tomato can help solve this problem. It is resistant to cracking and the plants have a tendency to grow evenly without a tendency to bend.

Massada

The Massada strain of tomato is a firm, bright red tomato that possesses a high degree of flavor compared to many other tomato strains that do well in greenhouses. It is also highly resistant to diseases.

What Kind of Soil Helps a Tomato Thrive?

The kind of soil that a tomato needs varies from region and by type of tomato, but is generally similar. It will typically thrive on a well-mixed potting soil, but a tomato needs soil that is fertilized periodically with a relatively high level of nitrogen. Fish emulsion can also contribute to the health of a greenhouse tomato crop.

Many greenhouse gardeners feel that the best soil for tomatoes is no soil. This plant thrives in hydroponic, aeroponic and soil-less growing mixtures.

Healthy Tomatoes Require Smoke-Free Land

Keeping tobacco smokers away from your precious tomato crop can help keep it safe from a disease that could wipe out whole plants. The tomato is highly susceptible to the tobacco mosaic virus, which is transmitted when someone smokes near the plant or touches a tomato plant after smoking.

The only way to prevent tobacco mosaic virus in greenhouse tomatoes is to keep smokers far away from the greenhouse, and make sure your hands are washed thoroughly after touching or smoking tobacco.

Bored With Boring Lentil Dishes? Try Pesarattu!

If you eat lentils because you grow them or simply eat them for the nutrition, you know they are a tasty and easy to cook food. However, day after day of steamed lentils, boiled lentils, lentils in soup and mashed lentils can get awfully boring, even if you vary the spices. Fortunately, if you look deep into regional cuisine that frequently uses lentils, like Indian cuisine, you will find a host of options that inspire you to prepare healthy and delicious lentils in a whole new way.

One dish that has a somewhat unlikely use of lentils for people not used to this type of food is called a pesarattu. Pesarattu is a flatbread, but instead of being made from bread flour, it is made from flour derived from lentils that have been soaked and ground.

Pesarattu is essentially a pancake made from a base of ground lentils and rice. It is a common breakfast food in the Andhra Pradesh region of India. In addition to its base ingredients, it contains chili, ginger and onions for flavor.

Sometimes, rice soaks and grinds with the lentils, which gives the pesarattu a slightly different texture. In general, this dish looks a lot like a pancake, but with a different color, and with savory seasoningas and vegetables like onions cooked inside.

Beans and lentils are pulse crops, and have many properties in common. Thus, a pesarattu has many features in common with a bean cake, though it is much flatter and more flexible.

Here is a fantastic recipe for pesarattu.