This spectacular scalloped tomato was found in the dry mountains of Mexico, where it's grown by the Zapotecs. It's sweet tasting, very ornamental, and it loves dry heat. Heavy yields of sweet 1/2 pound fruits grow on sturdy vines that love the desert.

Zapotec's ruffled shape makes for scalloped slices, very pretty on the plate, and it's terrific hollowed and stuffed. Gorgeous and plentiful, this is a chef's tomato.

Even more important in hot climates, Zapotec thrives in extreme heat and is actually drought-tolerant. Seeds are still scarce, but this should be a real winner in the Southwest.

Indeterminate. 80 days. No GMO.

Germination:

Thoroughly moisten your seed-starting mix, and then fill your pots/containers to within 1/2" of the top.

Place two or three seeds into each small container or each cell of a seed starter. Cover the seed with about 1/4" of soil.

Water to ensure good seed-to-mix contact. You can use a plant mister or just dribble a stream of water over the top. You don't need to soak the soil, just moisten the top layer.
(You don't want to heavily water and "push" seeds to deep that they can't germinate.)

Keep the mix moist but not soaking wet. Lay some plastic kitchen wrap and a rubber band over pots to keep in heat and moisture.

Place the pots in a warm, sunny spot or on top of a heat mat. (Seeds won't germinate until the soil itself is 75-80 degrees.)

Check pots daily. As soon as you see sprouts, remove the covering and place the pots in a sunny window or under grow lights, keeping the lights just an inch or two above the tops of the plants.

10 seeds


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