The Pink Berkeley Beefsteak tomato is a unique and highly prized variety known for its beauty and flavor. It stands out with its metallic-sheened stripes on a deep reddish-brown skin and its rich, slightly smoky taste. With dense flesh and few seeds, this tomato is ideal for fresh consumption and sandwiches. It was originally developed in 2008 by Brad Gates in California under the name Pink Berkeley Tie Dye. Metchosin Farm then selected this lineage over several seasons to obtain larger, more uniform fruits better adapted to the coastal climate. The semi-determinate plants offer more compact growth while producing an abundant harvest.

Where to Grow Pink Berkeley Beefsteak Tomatoes?
This variety is suitable for zones 3 to 9, in full sun, in fertile, well-drained soil. It grows well in raised beds, open gardens, or large containers on patios. Staking or support is recommended to bear the weight of the fruits.

History and Traditional Uses
This tomato is the result of the breeding work of Brad Gates from Wild Boar Farms in California, known for his varieties with bold colors and intense flavors. The original Pink Berkeley Tie Dye stood out for its spectacular appearance and exceptional taste, which led to further selection at Metchosin Farm to develop a larger beefsteak form, adapted for Canadian growers.

Information for Canadian Zones
Zones 8-9: Direct sow or transplant in full sun after all risk of frost.
Zones 5-7: Start indoors 6 to 8 weeks before the last frost; transplant outdoors after the last frost date.
Zones 3-4: Start early indoors; use a greenhouse or cloche to extend the season.

How to Grow and Harvest Pink Berkeley Beefsteak Tomatoes

Planting: Sow indoors 6 to 8 weeks before the last frost; transplant spacing plants 45 to 60 cm (18 to 24 in) apart in full sun.
Watering: Water deeply and regularly; mulch to retain moisture and reduce fruit cracking.
Harvesting: Pick fruits when fully colored and slightly soft to the touch.
Care: Install a stake or cage for better support and good air circulation; prune lightly to encourage ventilation.

Tips for Harvesting Seeds for Future Supply

Selecting the Best Fruits: Choose fully ripe and healthy tomatoes from vigorous plants.
Harvesting and Fermenting: Extract seeds with their gel into a jar, add water, and let ferment for 2 to 3 days.
Cleaning and Drying: Rinse thoroughly, then spread the seeds for complete drying.
Storage: Store in a cool, dry place; seeds remain viable for 4 to 6 years.

Certified organic by
Islands Organic Producers Association (Certificate #1962)