Hot!

The Grafted Tomato Challenge

The Grafted Tomato Challenge

Okay, Log House Plants, I’m in.  This Oregon nursery has developed a line of grafted tomato plants that they have branded “Mighty ‘Mato.”   As I understand it, these tomatoes are available online this year and are starting to be distributed at independent garden centers.

The idea is this:  Commercial tomato farmers already graft their tomatoes onto modern, disease-resistant rootstock that is intended to not only help fight disease but also increase yield and survive temperature swings and other such abuses. Just as roses and fruit trees are grafted onto modern rootstock, so, apparently, can tomatoes, eggplant, pepper, melon, cucumber, squash, and (I hear, but have not yet seen) basil.

Alice Doyle, the owner of Log House Plants, has talked to me about these grafted vegetables a few times and she knows well the challenges I face:  living eight blocks from the giant air conditioner known as the Pacific Ocean means that temps never, ever exceed 80 degrees in my backyard, and tend to hover around 70 all summer long.  It’s not prime tomato-growing weather. Add to that the soil-borne diseases that turn healthy green tomatoes into black monstrosities overnight late in the season, and–well, let’s just say I support my local farmers who have the sense to live inland, where proper summer weather can be found.  I have more or less given up on growing tomatoes.

So.  I (along with a lot of other garden bloggers, I suspect) have been sent two tomatoes to test:  A grafted ‘Big Beef’ and an ungrafted ‘Big Beef’.  I’ve planted them side-by-side in identical containers, where they can get the best sun and heat my sad little fog-bound garden can offer. The grafted version is on the right, and the ungrafted version is in the middle.  (On the left is a Sweet 100 cherry tomato I bought at my local garden center on impulse.)

Normally I would never attempt to grow a tomato with a name like ‘Big Beef.’  I’d try a cherry tomato or a small cool-weather variety like San Francisco Fog.  I mentioned that to Alice and she promptly popped a few more varieties in the mail.  More on those next week.

Meanwhile, here’s the test setup.  I’ll report back throughout the summer.

For the complete list of grafted tomato varieties, go here and look at page 3.  Although the cost is higher, I’d happily pay a little extra for a tomato that actually produced food I can eat. The 2-in-1 (two tomato varieties on one rootstock) are a great idea, especially for containers and hanging baskets.  And I am wildly excited about the basil, which is the other plant I desperately need but simply can’t grow in the chilly weather.

If anyone else is trying out these grafted vegetables, please do let us know where your reports on the experiment can be found.

 

Posted by

Amy Stewart
on June 29, 2011 at 4:58 am, in the category Eat This.

7 Comments

    • Genevieve
    • 1st January 1970

    Can’t wait to see how the side-by-side comparison fares.

    • commonweeder
    • 24th August 2003

    i can see the value of grafting for perennial crops, but it is hard to imagine the cost benefit. I will certainly be watching to see how it works out.

    • admin
    • 14th October 2006

    Amy, I’m doing the challenge and will let you know when and where I report. So far, Mighty ‘Mato is in the lead. H.

    • The Phytophactor
    • 7th November 2006

    FYI – You can graft tomatoes onto tobacco root stock too, but this is not recommended even though you won’t have any trouble with tomato hornworms as a result. Nicotine is synthesized in the roots, so your tomatoes will have an extra zing and be addictive.

    • digger
    • 24th September 2013

    I heard about grafting tomatoes and thought I would give it a try. I see yours is ‘Big Beef’ on a “special rootstock.” I grew ‘Big Beef’ for the rootstock (it was recommended somewhere) and grafted on various heirloom varieties. It was quite easy, and I learned a few what-not-to-dos for next year.

    • Dust Control
    • 11th October 2016

    LOL I don’t ever think I have ever heard anyone say they were scared to plant tomatoes, let alone “Big Beef” Tomatoes… I look forward to seeing end result!

    • Ginny Stibolt
    • 26th November 2016

    Alas my grafted tomatoes last year did not make it, because they were sent in the middle of summer–too late for our surprisingly short tomato season here in north Florida. We have plenty of sun, but the nighttime temps are routinely higher than 70 degrees and the fruits don’t set, but the wilts do set in and do in our plants.

Leave a comment