Vermont’s short season and cool soil temperatures call for cold-tolerant tomato varieties started early indoors. Finding the best tomatoes to grow in vermont means picking types that ripen fast and handle chilly nights. You want fruit before frost hits in September.
Tomatoes love heat, but Vermont gives them just 100 to 120 frost-free days. That is tight for big beefsteaks. You need early maturing varieties, compact plants, and a bit of luck. This guide covers exactly what works in Green Mountain soil.
Best Tomatoes To Grow In Vermont
These varieties survive cool springs and deliver ripe fruit by August. They resist common diseases like blight and blossom end rot. Here are the top picks for Vermont gardens.
Early Maturing Determinate Varieties
Determinate tomatoes grow to a fixed size and ripen all at once. They are perfect for short seasons. You get a concentrated harvest before frost.
- Sub Arctic Plenty – Matures in 45-50 days. Small red fruits. Very cold tolerant.
- Glacier – Ready in 55 days. Produces even in cool summers. Sweet flavor.
- Oregon Spring – 60 days to maturity. Sets fruit in cold soil. Good for slicing.
- Northern Delight – 62 days. Compact plant. Handles humidity and rain.
These determinates work well for containers or small spaces. You can plant them in raised beds for better drainage. They stop growing after fruiting, so no staking needed for some.
Indeterminate Varieties For Longer Harvest
Indeterminate tomatoes keep growing and producing until frost. They need staking or cages. Choose these for continuous picking from August to October.
- Stupice – 55 days from transplant. Czech heirloom. Prolific in cool weather.
- Early Girl – 60 days. Reliable hybrid. Medium fruits with classic taste.
- Black Krim – 70 days. Russian heirloom. Dark purple fruit. Rich flavor.
- Moskvich – 60 days. Russian variety. Sets fruit in cold. Good disease resistance.
Indeterminates give you tomatoes until the first hard freeze. You can extend the season with row covers or cold frames. Pick them when fully colored for best taste.
Cherry And Salad Tomatoes
Small tomatoes ripen faster than large ones. They are ideal for Vermont’s short window. Kids love picking them straight off the vine.
- Sun Gold – 55 days. Orange cherry. Extremely sweet. Vigorous grower.
- Sweet Million – 60 days. Red cherry. Heavy yields. Crack resistant.
- Yellow Pear – 65 days. Heirloom. Mild flavor. Good for salads.
- Matt’s Wild Cherry – 55 days. Tiny fruits. Intense tomato taste. Very hardy.
Cherry tomatoes are less prone to blossom end rot. They also tolerate uneven watering better. Grow them in hanging baskets or along fences.
Starting Seeds Indoors In Vermont
You must start seeds indoors 6-8 weeks before last frost. Vermont’s last frost is usually mid-May. That means starting seeds in late March or early April.
Step-By-Step Indoor Seed Starting
- Fill seed trays with sterile seed starting mix.
- Sow seeds 1/4 inch deep. Cover lightly with mix.
- Water gently from bottom to avoid disturbing seeds.
- Cover trays with plastic dome to retain moisture.
- Place in warm area, 70-75°F. Use heat mat if needed.
- Remove dome once seedlings emerge, usually 5-10 days.
- Move to bright light. Grow lights work best. Keep 2-3 inches above plants.
- Thin to one seedling per cell after true leaves appear.
Seedlings need 14-16 hours of light daily. Rotate trays every few days for even growth. Water when soil feels dry to touch.
Hardening Off Seedlings
Vermont’s spring weather is unpredictable. You must harden off seedlings before transplanting. This process takes 7-10 days.
- Start by placing trays outside in shade for 2 hours.
- Increase time by 1 hour each day.
- After 3 days, introduce morning sun for 1 hour.
- Gradually increase sun exposure over next week.
- Bring plants indoors if night temps drop below 50°F.
- Stop hardening off when plants stay out 24 hours.
Hardened plants suffer less transplant shock. They also resist wind and cool nights better. Do not skip this step in Vermont.
Preparing Garden Soil For Tomatoes
Vermont soil is often acidic and rocky. Tomatoes prefer pH between 6.0 and 6.8. Test your soil before planting.
Soil Amendments
- Add lime to raise pH if needed. Apply in fall for spring planting.
- Mix in 2-3 inches of compost or aged manure.
- Work in balanced fertilizer like 10-10-10.
- Add bone meal for phosphorus, which helps fruit set.
- Use crushed eggshells to prevent blossom end rot.
Raised beds warm faster in spring. They also drain better in Vermont’s rainy summers. Build beds at least 8 inches high.
Warming The Soil
Cold soil slows tomato growth. You can warm it before planting.
- Cover soil with black plastic 2 weeks before planting.
- Use red plastic mulch to reflect light onto plants.
- Install row covers or cloches after transplanting.
- Plant in south-facing spots for maximum sun.
Soil temperature should be at least 60°F at planting time. Use a soil thermometer to check. Cold soil causes stunted growth and disease.
Transplanting Tomatoes Outdoors
Wait until night temperatures stay above 50°F. In Vermont, that is usually late May to early June. Plant on a cloudy day or in late afternoon.
Planting Depth And Spacing
- Bury stems up to the first set of true leaves.
- Roots will grow along the buried stem. Stronger plant.
- Space determinate varieties 18-24 inches apart.
- Space indeterminate varieties 24-36 inches apart.
- Rows should be 3-4 feet apart for air circulation.
Deep planting helps tomatoes develop more roots. This is crucial in Vermont’s cool soil. Water well after transplanting.
Support Systems
Tomatoes need support to keep fruit off ground. This prevents rot and pest damage.
- Use tomato cages for determinate varieties.
- Use stakes for indeterminate varieties. Drive 6 feet into ground.
- Use trellis systems for large gardens.
- Tie stems loosely with soft cloth or twine.
Install supports at planting time. Adding them later damages roots. Check ties weekly as plants grow.
Watering And Fertilizing
Consistent watering prevents blossom end rot and cracking. Vermont gets summer rain, but you may need to supplement.
Watering Schedule
- Water deeply 2-3 times per week in dry spells.
- Give plants 1-2 inches of water per week.
- Water at soil level, not on leaves. Avoid fungal diseases.
- Use drip irrigation or soaker hoses for best results.
- Mulch around plants to retain moisture.
Morning watering is best. Leaves dry before night, reducing disease risk. Check soil moisture by sticking finger 2 inches deep.
Fertilizing Schedule
- Apply balanced fertilizer at planting time.
- Side-dress with 5-10-10 fertilizer when first fruits appear.
- Repeat every 3-4 weeks during growing season.
- Use liquid fish emulsion for quick nutrient boost.
- Stop fertilizing 2 weeks before expected first frost.
Too much nitrogen causes lush leaves but few fruits. Stick to lower nitrogen formulas after plants flower. Follow package directions for amounts.
Common Tomato Problems In Vermont
Vermont’s cool, wet climate creates specific challenges. Here are common issues and solutions.
Blight
Early blight and late blight are fungal diseases. They thrive in cool, wet weather.
- Plant resistant varieties like ‘Mountain Merit’ or ‘Defiant’.
- Space plants for good air circulation.
- Water at soil level, not overhead.
- Remove lower leaves that touch soil.
- Apply copper fungicide preventatively.
Remove infected leaves immediately. Do not compost them. Dispose in trash to prevent spread.
Blossom End Rot
Dark, sunken spots on fruit bottoms. Caused by calcium deficiency and uneven watering.
- Maintain consistent soil moisture.
- Add calcium to soil with crushed eggshells or lime.
- Mulch to retain moisture.
- Avoid over-fertilizing with nitrogen.
- Pick affected fruits and discard.
Blossom end rot is not a disease. It is a physiological disorder. Fix watering and it usually resolves.
Catfacing
Deformed, scarred fruits. Common in cool weather during flowering.
- Plant cold-tolerant varieties.
- Wait for warm soil before transplanting.
- Avoid pruning too heavily.
- Protect plants from cold snaps.
Catfacing is cosmetic. Fruits are still edible. Cut away scarred parts.
Slow Ripening
Green tomatoes late in season. Vermont’s short summer causes this.
- Choose early maturing varieties.
- Prune suckers to focus energy on fruits.
- Remove shade leaves to expose fruits to sun.
- Use row covers to extend season.
- Pick green tomatoes before frost and ripen indoors.
Green tomatoes ripen in a paper bag at room temperature. Add a ripe apple to speed process. Do not refrigerate.
Extending The Tomato Season
Vermont gardeners can push the season on both ends. Use these techniques for more ripe tomatoes.
Season Extension Methods
- Use cold frames or low tunnels in early spring.
- Plant in containers that can move indoors.
- Use wall-o-waters around individual plants.
- Cover plants with row cloth when frost threatens.
- Build a simple hoop house over garden beds.
These methods add 2-4 weeks to your growing season. They also protect from wind and rain. Invest in quality covers for best results.
Fall Protection
First frost in Vermont can come in early September. Protect ripening fruits.
- Cover plants with blankets or tarps on cold nights.
- Remove covers in morning when temps rise.
- Harvest all mature fruits before hard freeze.
- Pull entire plants and hang upside down in garage.
- Fruits will continue ripening on vine.
Green tomatoes can be fried, pickled, or made into salsa. They also store well in cool, dark place. Check weekly for ripening.
Best Companion Plants For Tomatoes
Companion planting improves growth and deters pests. Vermont gardens benefit from these pairings.
Good Companions
- Basil – Repels aphids and whiteflies. Improves flavor.
- Marigolds – Deter nematodes and beetles.
- Nasturtiums – Trap aphids away from tomatoes.
- Garlic – Repels spider mites and fungus.
- Borage – Attracts pollinators. Adds minerals to soil.
Plant companions around tomato beds. They also add color and diversity to garden. Avoid overcrowding.
Bad Companions
- Fennel – Inhibits tomato growth.
- Potatoes – Share blight diseases.
- Corn – Attracts same pests.
- Brassicas – Compete for nutrients.
- Dill – Attracts tomato hornworms when mature.
Keep these plants away from tomatoes. Rotate crops yearly to prevent soil-borne diseases. Do not plant tomatoes in same spot for 3 years.
Harvesting And Storing Tomatoes
Pick tomatoes when fully colored but still firm. Vermont’s cool nights may delay ripening. Harvest before frost.
Harvesting Tips
- Twist fruits gently off vine. Do not pull.
- Harvest in morning for best flavor.
- Leave stem attached for longer storage.
- Handle carefully to avoid bruising.
- Discard any with rot or cracks.
Ripe tomatoes keep at room temperature for 3-5 days. Do not refrigerate unless fully ripe. Cold destroys flavor and texture.
Storing Green Tomatoes
- Wrap individually in newspaper.
- Place in single layer in cardboard box.
- Store in cool, dark place around 55-60°F.
- Check weekly for ripening.
- Use ripe ones immediately.
Green tomatoes can last 2-3 months in proper storage. They ripen slowly over time. Use for cooking or canning.
Preserving The Harvest
Vermont’s short season means preserving excess. Here are simple methods.
Canning
- Use water bath canner for tomatoes.
- Add lemon juice or citric acid for safety.
- Process pint jars for 35 minutes.
- Store in cool, dark place.
- Use within 1 year.
Tomatoes are low acid. Always follow tested recipes. Do not alter vinegar or acid amounts.
Freezing
- Wash and core tomatoes.
- Blanch in boiling water for 30 seconds.
- Peel skins easily.
- Pack in freezer bags or containers.
- Use within 6 months.
Frozen tomatoes work for sauces and soups. Texture changes after thawing. Do not freeze whole for salads.
Drying
- Slice tomatoes 1/4 inch thick.
- Arrange on dehydrator trays.
- Dry at 135°F for 8-12 hours.
- Store in airtight jars.
- Rehydrate in water before use.
Dried tomatoes concentrate flavor. They make great snacks or additions to pasta. Store in cool, dark place.
Frequently Asked Questions
What is the easiest tomato to grow in Vermont?
Sub Arctic Plenty is very easy. It matures in 45 days and handles cold soil. Even beginners get good yields.
Can I grow heirloom tomatoes in Vermont?
Yes, but choose early heirlooms like Stupice or Black Krim. They ripen in 55-70 days. Start seeds indoors for best results.
When should I plant tomato seeds in Vermont?
Start seeds indoors 6-8 weeks before last frost. That is late March to early April. Transplant outdoors after May 20.
How do I protect tomatoes from Vermont frost?
Use row covers, cloches, or cold frames. Cover plants when temps drop below 50°F. Remove covers during day.
What tomatoes grow best in containers in Vermont?
Determinate varieties like Glacier and Oregon Spring work well. Use 5-gallon pots with drainage holes. Place in sunny spot.
Growing tomatoes in Vermont takes planning and care. Choose early maturing varieties for best results. Start seeds indoors, warm the soil, and protect from cold. With the right varieties and techniques, you will enjoy fresh tomatoes all summer. Pick them ripe, preserve extras, and savor the taste of Green Mountain gardening.