Costoluto Genovese Tomato

IMG_7878This year’s Summer garden at Rising Kale Farms is chocked full of test vegetables. You see, the soil which is known as “Houston Black” is rich is both sulfur and nitrogen. We discovered that the Fall/Winter garden last year did phenomenally well with the temperatures staying between 50 and 65 degrees, allowing the soil to maintain an even richness perfect for broccoli, kale, kohlrabi and other cruciferous vegetables. But for the Summer crop, the soil changes with heat. The components of the soil seems to be more obvious…somehow more alive than that of the cooler weather. So we are testing different varieties of vegetables for endurance, not only to the heat factor, but the soil factor. One such vegetable that has earned high marks is the Costoluto Genovese Tomato.

The Costoluto Genovese Tomato is classified as an old-world indeterminate Italian heirloom type of fruit, recognized for its fluted shape that has been around since early in the 19th century. It has become increasingly more popular with chefs around the country, prized for being unusual enough to catch the eye and tastebuds of farmers and restaurant foodies alike.

This variety is a standard in Italy for both fresh eating and preserving; known for its intensely flavorful, deep red flesh. Although the tomatoes can also taste different from year to year, based on climate, growing conditions and soil, the Costoluto Genovese Tomato has a soft texture, abundantly juicy and has a slightly tart taste, brought to life by the tomatoes acid content.

As for its growing preferences, it does well in rich garden soil, and of course as with all tomatoes…full sun. It will grow all season long and will produce best when staked or trellised. 






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