It’s hard to believe that the tomato was once regarded as vile, disgusting, unfit for human consumption, even poisonous. It wasn’t even universally accepted as edible in the US until the 1820s. And yet today it’s the most popular vegetable on the planet (even though it's technically a fruit). 

But sadly, tomatoes aren’t all that easy to grow. They’re susceptible to several diseases, a few pesky pests, hungry birds and squirrels, the vagaries of weather, and bad luck. But we keep trying nevertheless, because a vine-ripened tomato can be revelatory…and oh-so delicious. 

If you notice flowers falling for no apparent reason, it’s because they aren’t getting pollinated properly. Tomato plants have both male and female flowers and rely primarily on wind to move the pollen from one flower to another. The simple solution is to shake your plants a bit, preferably early in the morning. (This trick works for corn too.) 

Technically, the rot that occurs at the blossom end of developing tomatoes (and peppers, eggplant, squash, even watermelon) is due to a lack of calcium in the soil. But here’s the deal: most soils have plenty of calcium. The real culprit is usually a lack of soil moisture or erratic watering practices, and to a lesser extent, a soil pH below 6.3.

Routine watering and a thick layer of mulch will usually remedy the problem fairly quickly. If you experience the problem year after year, you might also consider adding ground limestone to the soil at planting time both to add calcium and to raise pH. You can also apply products aimed at preventing blossom-end rot, such as Bonide’s Rot-Stop.

Too much water is the main cause of fruit splitting and cracking, which is another reason why routine watering rather than letting the soil remain dry for extended periods is the surest way to prevent it. Cat-Facing is a form of splitting near the stem end of the fruit, but it’s more often seen in cool weather, which affects flower formation and pollination, and is most common on beefsteak and large heirloom tomatoes. As temperatures warm, the condition tends to go away on its own.

Aphids and red spider mites often appear suddenly on tomato stems and foliage, and given their incredible fecundity, both can do serious damage. Spray with Spinosad (such as Captain Jack’s) as soon as you spot them. The tomato hornworm (a rather large and menacing-looking caterpillar) can also do considerable damage. Handpicking (and foot stomping) is the simplest way to get rid of them.

Sadly, tomatoes are prone to a number of diseases -- bacterial, viral, and fungal -- most of which attack the foliage. Often the best defense is to quickly remove any foliage that appears discolored or misshapen. Bacterial and viral diseases can be especially difficult to control, which is why it’s best to purchase resistant varieties. However, many fungal diseases can be controlled with fungicides such as Infuse, Mancozeb, Fung-Onil, and copper-based products.

When daytime temperatures soar into the 90s or remain above 75 degrees overnight, tomatoes struggle to produce fruit, because the excessive heat essentially turns their pollen to mush, which means pollination can’t occur. And sadly, there’s not much you can do about it beyond waiting for cooler temps. Some folks say shade cloth may help a little bit, but I’ve never tried it.

Once tomato plants begin to flower and produce fruit, you definitely should fertilize them. Just make sure to avoid high nitrogen products, which can lead to lots of lush, green foliage but little or no fruit formation. Continue fertilizing once or twice a month throughout the growing season.

Espoma Tomato-tone is my go to, but there are others that do the job nicely. 

Although store-bought tomatoes consistently rank poorly in food dissatisfaction surveys, we eat a billion pounds of them a year.  

Most tomato-tasting experts agree that the best tasting tomato is Brandywine, an heirloom that isn’t easy to grow given its susceptibility to disease, and not especially attractive. But it is absolutely delicious.

Oved Shifriss, an Israeli immigrant, went to work for W. Atlee Burpee & Company as a plant breeder when he was only 29. A few years later, he bred what would become the most quintessential tomato in the world -- Big Boy.

A wild cherry tomato that grows on the Galapagos Islands is virtually impossible to germinate unless and until it passes through the gut of Galapagos giant tortoise.

In Florida, the largest tomato-growing state in the country, tomatoes are picked in the “mature green phase” from October to June and artificially ripened in warehouses where they’re exposed to ethylene gas. The majority of them are purchased by fast-food restaurants, and for the most part they taste terrible.

In Canada, millions of tomatoes are allowed to ripen on the vine in huge greenhouses that cover more than 4,800 acres. The most popular (and expensive) variety is Campari, the seeds of which cost an estimated $150,000 a pound! It’s pretty tasty.

Henry J. Heinz, of ketchup fame, was born in 1844. His paternal grandmother was Charlotte Trump, a second cousin to Friedrich Trump, grandfather of Donald J. Trump.

The H.J. Heinz Company purchases over two million tons of tomatoes annually, making it the largest buyer of processed tomatoes in the world. 

The Code of Federal Regulations, Title 21, Section 155:94 requires that any product labeled as ketchup or catsup must meet the following test for flow rate: “The consistency of the finished food is such that its flow rate is not more than 14 centimeters in 30 seconds at 20 degrees Celsius.

The cult classic, Attack of the Killer Tomatoes, was filmed in 1977 for $90,000. One of the sequels starred a young George Clooney.

There isn’t a single tomato on the market today that has been genetically modified, which makes you wonder why supermarkets label their tomatoes as “Non-GMO.”

The harvest is coming on strong, and next week I’ll offer some tips and tricks on how to keep warm-season veggies productive.