Chef's Choice Green Tomato

Start seeds indoors 6 to 8 weeks before your last spring frost. Sow seeds 1/4 inch deep in warm soil (70 to 80 degrees Fahrenheit) and keep soil consistently moist. Seedlings will emerge in 7 to 10 days. Once they develop true leaves, thin to individual pots and provide bright light to prevent legginess.

Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant outdoors after all danger of frost has passed and soil has warmed to at least 60 degrees Fahrenheit. Space plants 24 inches apart with 36 inches between rows. Set transplants at the same depth they were growing, or slightly deeper to encourage additional root development.

Pick fruit when it reaches full size and develops a slight give when gently squeezed, typically 90 to 99 days after transplanting. The key to Chef's Choice Green is recognizing ripeness by feel rather than color; a mature green tomato will shift from hard to slightly yielding. Color cues are subtle, often showing pale yellow or translucent patches as the fruit matures. Harvest in the morning when the vine is hydrated. Gently twist and lift, or cut with pruners to avoid damaging the plant.

As an indeterminate variety, Chef's Choice Green grows continuously throughout the season and benefits from selective pruning. Remove suckers (shoots that develop in the crotch between the main stem and branches) to direct energy into fruit production and improve air circulation. Prune lower leaves once the plant is established to reduce disease pressure. Avoid heavy pruning that exposes too much fruit to direct sun, which can cause sunscald.