Chef's Choice Striped Tomato

Start seeds indoors 6 to 8 weeks before your last spring frost date. Sow seeds 1/4 inch deep in moist seed-starting mix kept at 70 to 75 degrees Fahrenheit for best germination. Provide bright light as soon as seedlings emerge to prevent legginess.

Harden off transplants gradually over 7 to 10 days before moving them outside. Transplant into the garden after your last frost date when soil temperature reaches at least 60 degrees Fahrenheit. Space plants 24 inches apart with 36 inches between rows, and set them slightly deeper than they were growing in pots to encourage a stronger root system.

Pick fruits when they reach full size and show the characteristic striped coloring with pink to red brushing over the yellow base. Fruits can be harvested at the breaker stage (when the first blush of pink appears) and allowed to finish ripening indoors, or left on the vine until fully colored for maximum flavor. Gently twist and lift, or use pruners to avoid damaging the plant. The continuous production of an indeterminate variety means you'll be harvesting regularly throughout the season from midsummer onward.

As an indeterminate variety, Chef's Choice Striped benefits from selective pruning of suckers (shoots that grow between the main stem and branches) to direct energy toward fruit production rather than excessive foliage. Remove the lowest leaves once fruits begin forming on the lower clusters to improve air circulation and reduce disease pressure. Avoid aggressive pruning that removes too much foliage, as the plant needs leaves to protect developing fruits from sunscald.