Tomato varieties

Starting a couple years ago we transitioned to all-organic tomato seeds for our starts, and have tried lots of new varieties.
Carmello
              Started from Organic Seeds
      The All time Favorite at WeeBee Farms
EXCELLENT, sweet flavor! Has produced huge amounts every year at WeeBee Farms under all kinds of conditions. Medium to large tomatoes that are fabulous in salads and also our favorite for salsa-making.  An older French market tomato. Disease-resistant, and resistant to blossom-end rot. Open Pollinated Organic Seeds.
75 days,  Indeterminate

 Latah
    Started from Organic Seed
Favorite Early Tomato at WeeBee Farms
Developed at Latah County at the University of Idaho . Very early bright red tomato that average about 2 inches across. The flavor is very good and better than many of the super early varieties, although it doesn't produce heavily. Indeterminate, regular leaf foliage. Light, airy foliage, small plant.
50 Days to maturity. Good for Containers

See all our tomatoes by clicking "Read More" below

First Market on Saturday, April 5th

Come say hi and check out our cool-weather plants. We'll have onions, leeks, chives, lettuces and a few different types of kale. Also a few salad bowls...

Tips for growing cold weather greens and Salad Bowls

Tips for growing cold weather greens and Salad Bowls

Our "salad bowl" planters are ready to put on your deck or porch. Here are some quick tips.
Buy one before Mid-May, as they love cold weather and won't be bothered by frost, but do not do well in heat. Harvest about half of each plant when the plant is around 6" high or so. Lettuce will be fairly long-lasting if you keep using it. Harvest often, by pinching off outer, bigger leaves.
Here are a few veggies that may be in your bowl:

• Mustard (Osaka purple, mizuna or komatsuna, ruby streaks): short-lived, eat leaves while small.
• Kale and chard: eat leaves while small, do not let it get big or it will take over the whole bowl.
• Spinach or Arugula: short-lived, eat small young leaves.
• Chives: a long-lived perennial. Harvest by clipping or pinching. Replant outdoors when bowl is done.
• Garlic Greens (sometimes marked by a stick if they haven't come up yet) Pinch off leaves and use in salads or with rice, eggs, stirfries, soup, etc. Bulbs will be tiny and not fully formed- not worth waiting for.
• Italian Red Bunching Onions - eat green part, or wait and use little bulbs like scallions

Keep the bowl well-watered in a place where it gets at least a half day of sun. It will probably be finished growing in June. Bowls can be re-used for years or returned to us.