Nothing says summer in the garden like big, ripe tomatoes.
Rapsodie tomato plants produce large beefsteak
tomatoes perfect for slicing. Growing Rapsodie tomatoes is much the same as
growing any other tomatoes, but don’t try to save the seeds. Rapsodie will not
come true from seed as they are a hybrid
tomato variety.
Rapsodie Tomato Information
Rapsodie, may also be spelled Rhapsody or Rhapsodie, is a
beefsteak variety of tomato. If you buy beefsteaks in the store, you are most
likely getting the cultivar called Trust, but vegetable growers are starting to
put in more Rapsodie, and this is a great choice for your own garden.
Like other beefsteak tomatoes, Rapsodies are large and
bright red. The skin is thin and ribbed. Each tomato has multiple locules, the
seed compartments inside the fruits.
They taste wonderful raw and are juicy with a pleasant,
non-mealy texture. Use Rapsodie tomatoes as slices on your burgers, chop them
up for salads or bruschetta, make a fresh and light pasta sauce, or slice and
sprinkle with sugar for a perfect summer dessert.
How to Grow Rapsodie Tomatoes
Rapsodie tomato care requires full sun exposure,
well-drained and fertile soil, heat, and about 85 days from germination to
harvest. Beefsteaks, like Rapsodies, require such a long period to develop
fruit that you may want to start
the seeds indoors early.
Transplant outside once temperatures in the soil are around 60 degrees F. (16 C.). Give these large plants plenty of space, at least a few feet (1 m.), as they will grow up and out. Adequate spacing will help with airflow and reduce risk of disease.
When growing these tomatoes, make sure you have good support for the plants and fruit. These heavy fruits can weigh up to a pound (454 grams). Without support they will drag the whole plant down, causing it to rest in the dirt. Provide your tomato plants with at least 1 to 2 inches (2.5-5 cm.) of water per week.
Harvest Rapsodie tomatoes when they are red and firm. They
won’t last long, so eat them right away. You can preserve them by canning
or freezing.
Nothing says summer in the garden like big, ripe tomatoes.
Rapsodie tomato plants produce large beefsteak
tomatoes perfect for slicing. Growing Rapsodie tomatoes is much the same as
growing any other tomatoes, but don’t try to save the seeds. Rapsodie will not
come true from seed as they are a hybrid
tomato variety.
Rapsodie Tomato Information
Rapsodie, may also be spelled Rhapsody or Rhapsodie, is a
beefsteak variety of tomato. If you buy beefsteaks in the store, you are most
likely getting the cultivar called Trust, but vegetable growers are starting to
put in more Rapsodie, and this is a great choice for your own garden.
Like other beefsteak tomatoes, Rapsodies are large and
bright red. The skin is thin and ribbed. Each tomato has multiple locules, the
seed compartments inside the fruits.
They taste wonderful raw and are juicy with a pleasant,
non-mealy texture. Use Rapsodie tomatoes as slices on your burgers, chop them
up for salads or bruschetta, make a fresh and light pasta sauce, or slice and
sprinkle with sugar for a perfect summer dessert.
How to Grow Rapsodie Tomatoes
Rapsodie tomato care requires full sun exposure,
well-drained and fertile soil, heat, and about 85 days from germination to
harvest. Beefsteaks, like Rapsodies, require such a long period to develop
fruit that you may want to start
the seeds indoors early.
Transplant outside once temperatures in the soil are around 60 degrees F. (16 C.). Give these large plants plenty of space, at least a few feet (1 m.), as they will grow up and out. Adequate spacing will help with airflow and reduce risk of disease.
When growing these tomatoes, make sure you have good support for the plants and fruit. These heavy fruits can weigh up to a pound (454 grams). Without support they will drag the whole plant down, causing it to rest in the dirt. Provide your tomato plants with at least 1 to 2 inches (2.5-5 cm.) of water per week.
Harvest Rapsodie tomatoes when they are red and firm. They
won’t last long, so eat them right away. You can preserve them by canning
or freezing.