Description: (Solanum lycopersicum). A charming pink tomato with surprising heat and disease resistance. A tribute to Arkansas’s agricultural heritage, this variety was bred by Joe McFerran, a longtime agricultural expert. Designed to endure heat, humidity, and disease, it delivers a deliciously sweet flavor, excellent storage quality, and impressive resilience.
- 65-75 days to maturity
- 6-8 hours of full sun
- Sprouts in 7-14 days
- Seed Depth: 1/8″
- Plant Spacing: 24″
- Ideal Temperature: 75-95 F
Start seeds indoors 6-10 weeks before the last frost in your area. Transplant seedlings outdoors after the danger of frost has passed and temperatures consistently stay above 60 F. Use a local frost date chart for precise timing.
Frost Hardy: No
Growing tips: Plant in a sunny spot that receives at least 6-8 hours of direct sunlight daily. Use well-drained, nutrient-rich soil with a pH between 6.0 and 6.8. Water deeply once or twice weekly to maintain even soil moisture, especially during dry spells. Use stakes or cages to support the plant’s growth and keep the fruit off the ground.
When to Grow: Start seeds indoors 6-10 weeks before the last frost in your area. Transplant seedlings outdoors after the danger of frost has passed and temperatures consistently stay above 60 F.
How to Sow and Plant: Sow seeds 1/8 inch deep in seed-starting mix and keep the soil temperature between 70-80 F for germination. Harden off seedlings by gradually exposing them to outdoor conditions for about a week. Space plants 24 inches apart.
How to Grow: Water consistently at the base of the plant to prevent foliage diseases. Fertilize with a balanced fertilizer at planting and side-dress every few weeks during the growing season. Prune suckers to improve airflow and direct energy into fruit production. Mulch around plants to retain soil moisture and reduce weeds.
How to Save: Most tomatoes are self-pollinating and don’t frequently cross; in a garden setting, separating by 25 feet should prevent 99% of cross-pollination. Or you can bag and hand pollinate for 100% purity. On a small scale, seeds may be scooped from the fruits and dried on a paper towel. For larger quantities or cleaner seeds, fermentation for a few days is recommended. Once dry, tomato seed can be stored in a cool, dry, dark place; good seed retains viability for 5 years or more.