Powers Heirloom Tomato
- Translucent yellow fruits grow to 3-5 ounces
- Oval shaped fruits are sweet and juicy
- Very productive
- Fruit ripens throughout the season
You should start your tomato seeds indoors in soil trays or pots about 6 weeks before you plant them outside. Sow the seeds about 1/4 inch deep and wait 7-14 days for them to germinate. As they grow you may need to re-pot them to give their roots space to develop. When all chance of frost has passed and the soil has warmed to at least 50 degrees Fahrenheit you can plant your tomatoes out. Leave around 24-36 inches between the plants. Tomatoes should be grown with some form of support, such as staking, cages, or a trellis. This variety will be mature about 80-90 days after transplanting.
Seed Savers Exchange member Bruce McAllister of Freedom, Indiana first offered this seed in the 1990 yearbook. His seed originated in Scott County, Virginia over 100 years ago.
The exact date of the domestication of tomatoes is unknown, but by 500 BCE they were already being grown in southern Mexico. The Spanish brought the small yellow tomato to Europe and the Philippines. The climate in Italy allowed for many new varieties of tomato to develop with intense flavor.
Alexander W Livingston took North American tomato varieties and upgraded them to a commercial crop. One of the easiest types of vegetables to adapt and breed, tomatoes are now grown worldwide.
Learn to Grow Powers Heirloom Tomato
Start Indoors: 6 weeks before last frost
Germination: 7-14 Days
Plant Outdoors: 24-36” Apart
Support: Cage, stake, or trellis
Instructions - Sow seeds indoors ¼" deep. Tomatoes are sensitive to freezing temperatures, so wait to transplant outdoors until the soil is warm. Plant in full sun.
Ratings & Reviews
Great Low-Acid Variety
I'm quite fond of this tomato. The fruits seem to be lower than average in acid; and have a very nice flavor. The plants are quite productive for me in Michigan; and have a crazy, all-over-the-place growth habit. Keeping them tied up or trained on a trellis can be a challenge; but if you don't mind a bit of a tangle, the reward is worth it. I have successfully used this variety for low-acid ketchup, as well as fresh and cooked in soups.