March 2024: Jubilee Tomatoes

This month’s seed kit features Jubilee Tomatoes. To support our environment, seed kits are now available digitally. Scan the QR codes on the seed packets to download planting logs, delicious recipes, fun craft ideas, and coloring pages.

Jubilee Tomatoes

A heavy producer of orange-gold, thick-walled fruit with few seeds, this mild-flavored tomato is perfect for slicing and makes a great addition to any sandwich! 

Planting Instructions

Culture: In the Bay Area, tomato seeds start best indoors in March and then transplanted 6–8 weeks later (mid to late May) to a garden or large outdoor pot. Tomato plants grow best in warm weather (65°F–90°F) and require at least 6–8 hours of sun daily.

Starting Indoors: Fill small containers—such as yogurt containers with drainage holes—with well-drained, nutrient-rich soil. Thoroughly moisten the soil and sow 2–3 seeds ¼ inch deep. Place containers in a warm, sunny area or under a grow light. If your indoor growing area is on the cooler side, a clear plastic cover or a heating pad will keep the soil warm. Keep soil moist—not saturated—until seedlings emerge (5–10 days). Thin to 1 seedling per container to prevent competition for space and nutrients. Water regularly to keep soil evenly moist—do not let soil fully dry between watering.

Transplanting Seedlings: When seedlings are 6–8 weeks old or 5–6 inches tall, they are ready to be transplanted outdoors. For a strong root system, plant your starts deep in the soil – burying 2/3 of the stem. The tiny white hairs on your tomato plant will develop into roots. You may acclimate (harden) your plants to the outdoor weather before transplanting outdoors. Harden your plants (acclimating them to outdoor conditions before transplanting) by placing them outside in a cooler, shady area for an hour and then bringing them back inside. Continue to harden your plants by repeating this process for 1-2 weeks, gradually moving your plants into the sun and closer to their permanent transplant location.

Harvest: Jubilee tomatoes will reach maturity in 70–80 days. For best quality, harvest tomatoes when they are fully ripe (they will be slightly soft when squeezed). If harvested early, tomatoes will ripen off the vine. You may pick tomatoes one by one or by the vine (keeps longer). 

More About Jubilee Tomatoes

Tomatoes may be the essential ingredient in Italian cooking, but their homeland is far from Italy! 

The tomato originated in the Andean Mountains of South America, where they were domesticated and brought northward through Central America and into Mexico by the indigenous populations. Called tomatl by the Aztecs, the Spanish introduced the tomato to Europe in the early 16th century. The reception of the tomato in Europe was mixed. Warmer regions such as Spain and Italy incorporated the tomato into their regional dishes, while cooler regions tended to grow the plant for ornamental purposes. Some thought the fruit to be poisonous, while others believed it to be an aphrodisiac. 

Today, the tomato is a highly valued part of cuisines throughout the world. There are over 10,000 tomato varieties with an incredible range in size, color, and flavor, with something to please almost everyone. The Jubilee Tomato, also known as the Golden Jubilee, was introduced by the W. Atlee Burpee Co. in 1943 and is a relatively recent addition to the tomato family. Its mild flavor and golden color make it a wonderful addition to salads and sandwiches. Enjoy! 

Tomato Confit

 Serves: 4    Prep time: 5 minutes   Cook Time: 2 ½ - 3 hours 

Ingredients:

• 2 lbs. of cherry or grape tomatoes, washed and dried
• 1.5 cups of extra virgin olive oil
• ½ tsp. of ground black pepper
• 6 sprigs of thyme
• 8 cloves garlic, peeled
• 1 tsp. of kosher salt
• 3 sprigs of rosemary

Instructions:

1. Preheat oven to 250 degrees.
2. Place the tomatoes and garlic in a single layer in a 13x9-inch baking dish. 
3. In a bowl, whisk together olive oil, salt, pepper, and red pepper flakes. Pour in the oil mixture to cover the tomatoes and garlic. Place rosemary and thyme sprigs on top. 
4. Roast the tomatoes uncovered for 2-3 hours until tomatoes are wrinkled, softened, and have deepened in color. 
5. Let it cool to room temperature. Serve tomato confit over pasta, pizza, meats, grilled vegetables, or bread. 
6. Tomato confit can be stored in an airtight container or jar in the refrigerator for up to 1 month. 

Craft: Seed Tape

You’ll Need:

• Newspaper, cut into 2-inch strips 
• Seeds
• Scissors
• Ruler
• Marker
• Bowl and spoon
• Paintbrush
• 1 tbsp. of all-purpose flour
• 2 tbsp. of water
• Paper clips

Instructions:

1. Label the end of your strip with the seed type and plant depth instructions. 
2. Mix flour and water together. You’ll want to get a consistency similar to regular glue. Add more flour or water as needed. 
3. Using a ruler, measure how far apart your seeds should be planted (check your seed packet for information!) and mark out the intervals on the newspaper. 
4. Put a thin layer of glue onto each mark with a brush.
5. Add a seed to each mark. Let dry completely (about 24 hours). 
6. When dry, roll up the strips (with plant information facing out) and clip with a paper clip. 
7. Store in a cool, dark place until ready to plant. Unroll and plant!