Chef's Choice White Tomato

Start seeds indoors 6-8 weeks before your last spring frost, planting them 1/4 inch deep in warm soil around 70-75°F. Keep the soil moist but not waterlogged, and provide bright light once seedlings emerge. Thin or transplant seedlings into individual pots when they develop their second true leaf.

Harden off seedlings over 7-10 days by gradually exposing them to outdoor conditions. Transplant outdoors after the last frost date when soil has warmed to at least 60°F, ideally closer to 65-70°F. Space plants 24 inches apart in rows 36 inches apart. Bury the stem deeper than it was growing in its pot to encourage a stronger root system.

Harvest Chef's Choice White tomatoes when they reach full size and the skin develops a creamy white or pale ivory color, typically 90-99 days from transplant. Gently twist and lift each fruit, or cut the stem with pruners if the fruit resists. For best flavor, harvest fully ripe fruit rather than picking early; ripe fruit will feel slightly soft when gently squeezed. In cooler climates, you can pick fruit at the 'breaker stage' (when the first blush of color appears) and ripen indoors at room temperature on a windowsill.

As an indeterminate variety, Chef's Choice White will grow vigorously throughout the season and benefit from pruning suckers (shoots that emerge between the main stem and branches) to direct energy toward fruit production and improve air circulation. Pinch off the lowest leaves as the plant grows to at least 12 inches off the ground, removing any foliage that touches soil or shows signs of disease. In late summer, you can pinch off the growing tip and any flower clusters that won't mature before frost, allowing the plant to focus energy on ripening remaining fruit.