85 days – Indeterminate vines.
Considered the original heirloom "Beefsteak" tomato.
An old-time favorite that has been popular for many years due to it's excellent productivity and wonderful taste.
Vigorous vines produce 250 - 500gm fruit, slightly ribbed, bright-red tomatoes that have spectacularly delicious, sweet flavours.
This tomato's excellent taste and meaty flesh make it an ideal tomato for eating fresh or cooking. It slices well for sandwiches, and great for preserving or drying as they are not too 'seedy'!

85-90 days – indeterminate vines.

Probably the best known of the Bullock heart class of heirloom tomatoes, this heavy producer of very consistent tomatoes has been a part of the Australian backyard since the end of WWI.

We have found it best grown on steel mesh instead of stakes to keep the very heavy fruit off the ground.

Fantastic flavour fresh, they are best left to ripen fully so that the intense tomato aroma accompanies the taste.

90 days - Indeterminate vines.
This old, heirloom tomato grows huge (almost a kilo), pink fruit, that are very meaty and has few seeds.

Tomato tradition states that a farmer sold these tomatoes and seedlings to pay off the mortgage on his farm in only six years!

We have found that it is better to plant this one a bit early in the Winter as it does not cope with our very hot summers well and all of the best fruit is produced in Spring.

A great Tomato for sandwiches, especially when fully ripe.

80 days – Indeterminate vines.

First introduced to the United States in 1885 by Amish farmers in Chester County, Pennsylvania, the large vines produce fruit that are 250 - 500 gms in size and deep red and deep green in colour.

This, quite acid and excellent tasting tomato is very productive and reasonably disease resistant. Sometimes slow to get going, it usually keeps producing well into the season.  A bit of a 'connoisseur' tomato as far a taste and look goes.