Yellow Brandywine Tomato

Brandywine Yellow Tomato is a delightful heirloom variety that brings a burst of sunshine to your garden and table! This 1-2 lb extra large, apricot-yellow beefsteak tomato is incredibly juicy, with a creamy texture, tangy citrus-like flavor, and beautiful appearance! Known for its rich and meaty flesh and nearly seedless cavity, perfect for fresh eating, slicing onto sandwiches, adding to salads and canning. These plants produce hearty yields of flavorful tomatoes, making them a favorite among home gardeners and chefs. Whether you're looking to impress at your next BBQ or create a fresh summer dish, Brandywine Yellow tomatoes are the perfect addition to your garden. Their exceptional taste and easy-to-grow nature make them an ideal choice for gardeners of all experience levels! Indeterminate.

Also Known As: Yellow Brandywine, Brandywine Yellow Heirloom, Yellow Brandywine Tomato, Brandywine Gold, Amish Yellow Tomato, Golden Brandywine, Yellow Beefsteak, Yellow Heritage Tomato, Gold Brandywine, Lemon Brandywine, Yellow Giant Tomato.

Plant Name:	Tomato, Brandywine Yellow
Latin Name:	Solanum lycopersicum
Days to Germinate:	7-14
Days to Harvest:	80
Plant Height:	4 - 6 Feet
Spread:	4 - 6 Feet
Growth Habit:	Vining, Indeterminate
USDA Zones:	3-12
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of a complete fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage.

Planting:

Tomatoes grow best in warm weather (65F-85F).

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 6-8 weeks before the last expected frost date in Spring, keeping seedlings at least 65F. Harden off then transplant seedlings outdoors in a sunny location when seedlings are 6-8 inches tall and the soil temperature is above 65F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying two-thirds of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting. Install a sturdy support system, such as a tomato cage, trellis, or 6-foot stake, ensuring it is deep enough in the soil to remain stable as the plant grows.

Directly Sowing: If directly sowing Tomatoes outdoors, plant after all danger of frost has passed in spring and soil temperatures reach at least 60F. For Fall tomatoes, transplant tomatoes about 100 days before the first expected frost.

To plant, make holes 1/2 inch deep and spaced 2-4 feet apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting. Install a sturdy support system, such as a tomato cage, trellis, or stake, ensuring it is deep enough in the soil to remain stable as the plant grows. If using cages, place 1 over each plant. For a trellis, secure a strong frame with horizontal or vertical supports, tying the vines as they grow. For staking, drive a sturdy 6-8 foot stake 10-12 inches into the ground, 2-3 inches from each plant, and secure the main stem using soft ties or twine, looping loosely to allow growth.

Planting Depth:	1/2 inch
Within-Row Spacing:	2-4 feet
Between-Row Spacing:	3-5 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once to twice a week. If there is no rainfall, water 3-4 times a week. Sandy soils may need to be watered more often than heavy clay soils. Mulching around plants can help retain moisture.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established and are about 6-12 inches tall, you may optionally apply a fertilizer rich in phosphorus and potassium and lower in nitrogen every 2-3 weeks throughout the growing season, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Tomatoes are ready to harvest when they have reached their full color and are slightly firm but give a little under gentle pressure. The first tomatoes are usually ready 8-10 weeks after transplanting. Simply twist the fruit gently or use garden scissors to cut the stem just above the tomato to avoid damaging the plant. For vine-ripened tomatoes, wait until they are fully colored and slightly soft to the touch, but if frost is approaching, you can harvest them early and allow them to ripen indoors. Green tomatoes can also be picked for frying or pickling. If you pick tomatoes when they are transitioning colors, let them ripen at room temperature. They may be stored in the refrigerator after they reach full color.