Success with tomatoes in central Texas can be a real challenge.
Between the bugs, the heat, and the drought, a little bit of luck is
always needed to produce a fine crop of toms.
Rodeo 602 was introduced at the San Antonio Stock Show and
Rodeo in February of this year by BHN Seed Co. – which claimed
that their new determinate hybrid was well adapted to our climate,
and was capable of high yields of quality fruit. This spring I
decided to test these claims.
I planted eight seedlings of 602 along with three Solar Fires and
one Cherokee Purple in my home garden in mid-March.
The plants filled 54” tomato cages to the top with dense, green
leaves that provided shade to the developing fruit.
A bumper crop of 6 to 12 ounce fruit developed throughout the
month of May and early June. As of June 15 our combined crop
weight has exceeded 200 pounds. Given that a few were Solar Fires
and Cherokee purples, those 8 Rodeos produced close to 20 pounds
apiece.
This was my most successful crop of tomatoes ever, and has led to
bacon, lettuce, and tomato sandwiches multiple nights of the week!
Our friend Mick Vann, who is recuperating at our home after full
knee replacement, makes an outstanding gazpacho. Cool and chunky,
it was the perfect meal following a hot summer day. Just couldn’t
get enough. (see recipe below)
For those who’d like to try Rodeo 602 but don’t want to wait till
next spring, fall tomato season is just around the corner. The planting
window is from the second week of July to the third week of August.
A fall crop might be even more successful as the days will be
cooler as the plants reach maturity. Being a determinate variety, 602
should have plenty of time to ripen its fruit before the first frost of fall.
Rodeo 602 can easily be grown in containers. A 10 gallon or larger
pot would be the right size. I plan on planting both ways and will
take note of the outcome.
Happy gardening everyone!
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How to Make Gazpacho
by Mick Vann
Chill all ingredients first to make it easier to chill before service.
You can peel and seed the tomatoes if you insist, but why bother.
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2 pounds vine-ripened tomatoes, chopped
2 cups tomato juice or V8
1 - 1½ cups cucumber, peeled, seeded, chopped
½ cup red onion, minced
3-5 medium garlic cloves, minced
1 large jalapeño, de-ribbed and seeded, minced
½ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1½ tablespoons lime juice
2 teaspoons Worcestershire sauce
1 teaspoon Spanish paprika
½ teaspoon cayenne
1 teaspoon ground black pepper
1 teaspoon Kosher or sea salt
2 tablespoons basil or cilantro, chiffonade (cut into long thin strips)
Garnish:
Avocado, diced
Scallion, minced
Croutons toasted in garlic-flavored olive oil
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Combine all ingredients and chill thoroughly. You can add 1 tea-
spoon cumin for a more Latino flavor. Poached shrimp, scallops, or
crab make a nice addition. 2 ounces of frosty Tito’s or Sobieski
Vodka per bowl transform it into a nice cocktail.
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Mick Vann is a food writer, consultant and chef. Mick's blog: gustidude
Visit the website: www.itsaboutthyme.com 