Beaverlodge 6808 is a slicer tomato bred to thrive in short-season growing regions, reaching maturity in just 55 days. Hardy enough for zones 3-11, this variety delivers that essential first ripe, juicy tomato of summer that every gardener waits for. The concentrated lycopene content supports cardiovascular health and eyesight while providing genuine flavor in a tomato that performs reliably in cool climates where other varieties struggle.
Full Sun
Moderate
3-11
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Moderate
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This variety matures faster than most slicers, making it the tomato you'll actually harvest before frost in colder zones. The name itself signals its heritage: Beaverlodge, Alberta, a region where reliable, quick-maturing crops mean the difference between a harvest and a season of green fruit. Bred specifically for northern gardens, it combines practical cold-tolerance with the juicy flavor you expect from a proper slicing tomato.
Slicing tomatoes are the backbone of summer sandwiches, fresh salads, and any dish where you want thick, substantial tomato slices. The 55-day maturity and cold hardiness make this variety valuable for gardeners in short-season climates where typical slicers won't ripen in time. This is the tomato you grow when you need fresh slices by mid-summer, not late August.
No timeline data available yet for this variety.
Start seeds indoors 6 to 8 weeks before your last spring frost, maintaining soil temperatures between 70 and 90 degrees Fahrenheit for reliable germination. Transplant seedlings into individual containers once they develop their first true leaves and continue growing them indoors under bright light until they're ready to harden off.
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before transplanting. Move them into the garden after all danger of frost has passed and soil temperatures have warmed to at least 55 degrees Fahrenheit, spacing plants 3 inches apart. Handle seedlings gently to avoid disturbing the developing root system.
Wait until fruit is fully ripe before picking, when the tomato reaches its deepest color and yields slightly to gentle pressure. Harvest in the morning when fruit is coolest, and do not refrigerate immediately after picking, as this damages the flavor compounds that make slicing tomatoes worth growing. If you encounter green tomatoes at season's end, ripen them in a cool, dark area rather than on a sunny windowsill, ensuring fruit does not touch during the ripening process to prevent soft spots and rot.
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