Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Developed by the University of Arkansas and released in 1968, the Arkansas Traveler Tomato (Solanum lycopersicum) is a classic Southern heirloom bred to endure high heat and humidity without sacrificing flavor. Its reputation for dependability, resilience, and rich taste has made it a staple among gardeners across the Southeast and beyond.
Fruits are 6–8 ounces, round to slightly oblate, with smooth rose-pink skin and firm, juicy flesh. Flavor is well-balanced—mild yet complex, with a gentle sweetness and low acidity that make it equally suited for fresh slicing and light cooking. Unlike many modern hybrids, Arkansas Traveler maintains crack resistance and consistent fruiting even under stress, thriving where summer temperatures climb and rainfall fluctuates.
Plants are indeterminate, vigorous, and productive over a long season, typically reaching 5–6 feet tall. Fruits ripen in about 80–85 days from transplant and continue setting through heat waves that often stop other varieties.
Ideal for fresh eating, sandwiches, and salads, yet versatile enough for canning or roasting, this variety offers both reliability and old-fashioned tomato flavor. For growers in warm or humid climates, the Arkansas Traveler remains one of the most trusted open-pollinated slicers ever bred in America—smooth, hardy, and flavorful from first harvest to frost.
How to Sow & Plant – Arkansas Traveler Tomato (Solanum lycopersicum)
Starting Indoors
Start seeds 6–8 weeks before the last expected frost date. Sow ¼ inch deep in sterile seed-starting mix and keep the temperature between 75–85°F (24–29°C) for reliable germination.
Maintain consistent moisture but avoid waterlogging. Cover trays lightly with vermiculite or fine mix to reduce damping-off risk. Seeds typically germinate in 7–14 days under steady warmth.
Once seedlings develop their first true leaves, transplant into 3–4 inch pots to encourage root expansion. Provide 12–16 hours of strong light daily using grow lights or a bright south-facing window.
Hardening Off
Begin hardening off seedlings 7–10 days before transplanting outdoors. Gradually introduce plants to outdoor light and wind, starting with a few hours in partial shade each day and increasing exposure daily.
Reduce watering slightly to help stems toughen, but never allow plants to wilt. Protect from temperatures below 55°F (13°C) and wind gusts during the transition.
Transplanting Outdoors
Transplant only after all danger of frost has passed and soil temperatures have warmed to at least 60°F (16°C). Arkansas Traveler prefers full sun (6–8 hours daily) and performs best in well-drained, compost-enriched loam.
Before planting, mix 2–3 inches of aged compost or well-rotted manure into the soil. Space plants 24–36 inches apart in rows 36–48 inches apart for airflow and maintenance access.
When transplanting, bury the stem up to the first set of true leaves to promote deep rooting along the stem. Water thoroughly after planting to settle soil around the roots.
Install stakes, cages, or trellises at planting time—plants are indeterminate and can reach 5–6 feet or more by midsummer. Early support prevents lodging and reduces soil-borne disease exposure.
Direct Sowing (for Long Seasons Only)
In regions with extended warm seasons (100+ frost-free days), Arkansas Traveler may be direct sown outdoors once soil temperatures reach 70°F (21°C).
Sow ¼ inch deep and keep evenly moist. Thin to one plant every 24–30 inches once seedlings reach 4–6 inches tall. Provide early shade and wind protection until well established.
Soil Preparation
Tomatoes thrive in slightly acidic to neutral soil (pH 6.0–6.8) rich in organic matter. For heavy clay soils, add coarse compost, leaf mold, or perlite to improve aeration.
Avoid planting where tomatoes, peppers, potatoes, or eggplant grew within the last 3–4 years to reduce soil-borne disease risk.
Incorporate bone meal or kelp meal before transplanting for long-term nutrient balance. Mycorrhizal inoculants at planting improve root vigor and water uptake under summer stress.
Early Care
Keep transplants evenly moist for the first 2 weeks to encourage root establishment.
Apply 2–3 inches of mulch once the soil warms to retain moisture and stabilize temperature.
Pinch off any flowers that appear within the first 2 weeks after transplanting to allow the plant to focus on root growth and canopy development.
How to Grow – Arkansas Traveler Tomato (Solanum lycopersicum)
Watering
Provide 1–1½ inches of water per week, depending on rainfall and temperature. Deep, infrequent watering develops stronger roots and improves drought resilience.
Water at soil level with drip irrigation or soaker hoses to keep foliage dry and reduce fungal risk.
During high heat, water early in the morning to prevent stress and blossom drop.
Avoid sudden heavy watering after drought periods — it can cause fruit cracking or blossom end rot.
Maintain 2–3 inches of mulch (straw, shredded leaves, or compost) to conserve moisture and regulate soil temperature.
Fertilizing
Before transplanting, incorporate 2–3 inches of compost or aged manure into the bed.
Feed every 2–3 weeks using a balanced fertilizer (10-10-10) or organic equivalent until flowering begins.
When blooms appear, switch to a low-nitrogen, high-potassium formula (5-10-10) to encourage fruiting.
Top-dress mid-season with compost or kelp meal to sustain vigor through long harvests.
Avoid over-fertilization with nitrogen — this promotes leafy growth at the expense of fruit.
Weeding & Mulching
Keep the planting area weed-free, especially early in the season when young plants establish.
Weeds compete for nutrients and harbor pests like aphids and flea beetles.
Once soil warms, apply mulch 2–3 inches thick to suppress weeds, retain moisture, and prevent soil splash — a common vector for fungal spores.
Organic mulches such as straw, compost, or leaf mold work best; black plastic mulch may be used early to warm spring soil.
Sun & Heat Management
Arkansas Traveler is highly heat-tolerant, but sustained temperatures above 95°F (35°C) can still slow fruit set.
Provide 6–8 hours of direct sunlight daily for best yield and flavor.
During extreme heat, use 30–40% shade cloth to protect blossoms and maintain pollination.
Ensure open spacing between plants for good airflow, which helps prevent mildew and leaf spot.
Spacing & Support
Space plants 24–36 inches apart in rows 36–48 inches apart to promote airflow and easy maintenance.
Support indeterminate vines with sturdy stakes, cages, or a trellis system to prevent lodging and disease from soil contact.
Tie plants loosely using soft twine or cloth to avoid stem damage as they grow.
Companion Planting
Good companions: Basil, parsley, onions, carrots, marigolds, and garlic — they deter nematodes, aphids, and whiteflies.
Avoid: Fennel and potatoes, which can stunt growth or spread disease.
Tip: Interplant with flowering herbs (dill, cilantro, or borage) to attract bees and parasitic wasps for natural pest balance.
Container Growing
Arkansas Traveler performs well in large containers (15–20 gallons) with good drainage.
Use a high-quality, compost-enriched potting mix.
Container soil dries faster — check moisture daily during hot weather.
Feed lightly every two weeks with liquid seaweed or compost tea, as nutrients leach quickly from pots.
Shade the container sides during peak summer to keep roots below 85°F (29°C).
Season Extension
Use row covers or low tunnels to start plants earlier in spring or extend fruiting into fall.
In cooler climates, black plastic mulch can pre-warm soil for early growth.
In frost-free regions, late plantings can continue producing well into early winter.
Stage Options:
Harvest fruits when they reach a uniform rose-pink color and yield slightly to gentle pressure. Arkansas Traveler develops full sweetness and flavor when allowed to ripen on the vine but can be picked slightly early and finished indoors to avoid splitting during wet spells.
Technique:
Cut fruits cleanly from the vine using pruning shears or scissors, leaving a small stem attached. Avoid pulling fruit, which can tear branches or bruise the shoulders.
Frequency:
Harvest every 2–3 days during peak production. Regular picking encourages new flowering and continuous fruit set.
Maturity Signs:
Even pink coloring, slight softness at the blossom end, and a mild tomato aroma. Shoulders may remain slightly lighter — a normal trait of the variety.
Flavor & Nutrition
Flavor Profile:
Balanced and mild with subtle sweetness and low acidity. Excellent for sandwiches, salads, and fresh table use. Unlike modern hybrids, the flesh retains old-fashioned density and juiciness without being watery.
Nutritional Value:
Rich in vitamin C, potassium, and lycopene, a natural antioxidant associated with cardiovascular and skin health.
Flavor Tip:
Consistent watering and moderate fertility enhance sweetness. Avoid overwatering near ripening — mild moisture stress deepens color and improves flavor concentration.
Handling & Post-Harvest Care
Handle gently to prevent bruising and cracking. Avoid stacking fruit more than two layers deep in harvest baskets.
Store at room temperature (60–70°F / 16–21°C) out of direct sunlight.
Do not refrigerate until fully ripe, as cold storage dulls flavor and texture.
Storage & Preservation
Fresh Use:
Best within 3–5 days after harvest. Store stem-side up to reduce bruising.
Freezing:
Core and quarter ripe tomatoes. Freeze on trays before transferring to bags for sauces, soups, and stews.
Canning:
Suitable for light canning or stewed tomatoes. Add lemon juice or citric acid per safe-canning guidelines.
Roasting:
Slice or halve, drizzle with oil, and roast at 375°F (190°C) until lightly caramelized for freezer storage or blending into sauces.
Kitchen Use
Fresh:
Ideal for sandwiches, salads, and tomato-based salsas where a mild, sweet flavor is desired.
Cooked:
Excellent for roasting, grilling, and blending into rustic soups and stews.
Pairings:
Pairs beautifully with basil, parsley, garlic, onion, mozzarella, olive oil, and balsamic vinegar.
Growing & Pruning Tips
Growth Habit:
Indeterminate vines reach 5–6 feet and require sturdy support.
Pruning:
Remove the bottom 6–8 inches of leaves after establishment to reduce soil splash and disease pressure.
Limit pruning above this level to suckers below the first flower cluster; retain some foliage to shade fruit and prevent sunscald.
Soil Care:
Keep mulch in place throughout the season. Add compost midseason to maintain nutrient levels and soil life.
Container & Watering Tips
Container Size:
Minimum 15–20 gallons with deep, well-drained soil.
Drainage:
Essential — excess moisture promotes root rot and nutrient loss.
Watering Rhythm:
Water deeply when the top inch of soil dries. Avoid shallow, frequent watering, which weakens roots and encourages cracking.
Heat Protection:
Shade container sides during extreme heat to prevent root overheating.
Companion Planting & Pollinators
Good Companions:
Basil, parsley, marigold, garlic, onions, and carrots attract pollinators and repel pests.
Trap Crops:
Radish and nasturtium can divert flea beetles and aphids.
Pollination Tip:
Tomatoes are self-pollinating, but bee activity increases fruit size and set rate. Gently shake or tap flowering branches at midday during calm weather to release pollen.
Seed Saving
Selection:
Choose seed from fully ripe, true-to-type fruits on healthy, productive plants. Avoid saving from early or diseased fruit.
Fermentation Method:
Scoop seeds and pulp into a glass jar with water.
Allow to ferment 2–3 days, stirring daily.
When a thin film forms, rinse thoroughly and strain viable seeds (which sink).
Spread to dry on paper or mesh for 7–10 days in a shaded, airy place.
Storage:
Once completely dry, store in airtight containers with desiccant packs in a cool, dark space.
Viability:
Seeds remain viable for 4–6 years when stored properly.
Tomato Hornworm:
Large green caterpillars that rapidly defoliate plants and feed on fruit. Handpick at dusk or dawn when most active. Encourage beneficial predators such as parasitic wasps (Cotesia congregata) and birds. Companion planting with basil or marigold helps deter egg-laying.
Aphids:
Tiny green or black insects clustering on leaf undersides and new growth. Cause curling leaves and honeydew buildup. Control with neem oil, insecticidal soap, or strong water sprays every 2–3 days. Interplant onions or garlic to discourage them naturally.
Whiteflies:
Common in greenhouses or humid gardens, causing yellowing and sticky residue. Use yellow sticky traps, increase airflow, and apply horticultural oil under leaves weekly until populations decline.
Spider Mites:
Microscopic sap-suckers that thrive in hot, dry weather, leaving stippled yellowing foliage. Maintain even soil moisture, mist leaves lightly during heat waves, and apply neem or sulfur dust if needed.
Cutworms:
Chew young transplants at soil level. Protect stems with cardboard collars or diatomaceous earth barriers. Keep beds free of weeds and debris to reduce habitat.
Diseases & Fungal Issues
Early Blight (Alternaria solani):
Brown concentric leaf spots appearing from the base upward. Rotate crops, avoid overhead watering, and prune lower foliage. Treat with copper fungicide or compost tea foliar spray at first sign. Maintain at least 24–36 inches spacing for airflow.
Septoria Leaf Spot:
Tiny dark lesions that spread rapidly in humidity. Remove infected leaves immediately and mulch heavily to prevent soil splash. Weekly spraying with biofungicides (Bacillus subtilis) helps maintain control organically.
Fusarium Wilt (F) and Verticillium Wilt (V):
Soilborne diseases causing yellowing and wilt on one side of the plant. The Arkansas Traveler shows moderate tolerance, but practice strict crop rotation (3–4 years) and avoid planting after peppers, eggplant, or potatoes. Add mycorrhizal inoculants at planting to strengthen root health.
Anthracnose (Fruit Rot):
Circular sunken lesions on ripe fruit, especially after rain. Harvest promptly and avoid letting fruit contact the soil. Apply calcium-rich compost and ensure good drainage.
Cracking:
Caused by irregular watering or sudden rain after drought. Mulch deeply and maintain steady moisture. Harvest just as fruits blush to minimize splits.
Blossom End Rot:
Dark, sunken spots at fruit ends from calcium deficiency or erratic watering. Apply liquid calcium (cal-mag) or top-dress with crushed eggshells or bone meal early in the season. Keep moisture consistent; calcium uptake depends more on watering than soil supply.
Environmental Stress & Physiological Problems
Heat Stress:
While bred for heat tolerance, sustained temperatures above 95°F (35°C) can reduce fruit set. Provide 30–40% shade cloth during extreme heat and water early in the morning to maintain turgor.
Humidity & Fungal Spread:
Dense canopies can trap moisture. Prune suckers selectively to promote airflow but avoid heavy defoliation. Mulching with straw or shredded leaves reduces splash transmission of soilborne spores.
Pollination Failure:
High heat or low humidity can cause blossoms to drop. Encourage bee activity and gently tap flowers midday to assist pollen release.
Organic Preventive Measures
Rotate crops annually, avoiding Solanaceae family sites for 3–4 years.
Mulch heavily to maintain soil health and humidity balance.
Use compost tea or seaweed extract every 2–3 weeks for disease resistance.
Q: What makes the Arkansas Traveler tomato special?
Arkansas Traveler is an heirloom slicing tomato known for its heat and humidity tolerance, crack resistance, and balanced flavor. It was bred at the University of Arkansas in 1968 and remains one of the most dependable open-pollinated tomatoes for the American South and similar climates.
Q: How long does it take to mature?
Fruits typically ripen in 80–85 days from transplanting. Once mature, plants continue producing steadily through the summer, even when other tomatoes slow down in the heat.
Q: How long does germination take?
Seeds germinate in 7–14 days when soil or tray temperatures are kept between 75–85°F (24–29°C). Cooler conditions will delay or reduce germination rates.
Q: How big do the plants and fruits get?
Plants are indeterminate, reaching 5–6 feet tall with proper staking. Fruits average 6–8 ounces, round to slightly oblate, with smooth rose-pink skin and firm, juicy interiors.
Q: Is Arkansas Traveler resistant to cracking?
Yes — it was specifically bred for crack resistance under hot, humid, or drought-stressed conditions. Regular, even watering further minimizes splitting.
Q: What type of tomato is it — determinate or indeterminate?
It is indeterminate, meaning it continues growing and producing fruit throughout the season until frost.
Q: Does it need staking or support?
Yes. Provide sturdy cages, stakes, or a trellis system at planting. Fruits are medium-sized but numerous, and vines become heavy during peak production.
Q: What soil conditions does it prefer?
Arkansas Traveler thrives in rich, well-drained loam with a pH of 6.0–6.8. Incorporate compost or aged manure before planting and mulch well to maintain soil moisture.
Q: Can I grow it in containers?
Yes — choose a 15–20 gallon container with proper drainage and a tomato cage or trellis. Container-grown plants may require daily watering during hot spells.
Q: How often should I water?
Provide about 1–1½ inches per week, depending on weather. Deep, consistent watering encourages strong root systems and helps prevent cracking and blossom end rot.
Q: Do I need more than one plant for pollination?
No. Tomatoes are self-pollinating, though pollinator visits and light airflow improve fruit size and yield.
Q: Is Arkansas Traveler a good canning tomato?
Yes — while primarily a slicer, its balanced flavor and firm texture make it suitable for light canning, roasting, or sauce-making.
Q: Is it disease resistant?
It shows natural tolerance to heat-related stress and common fungal pressures but not the hybrid-level resistance found in VF lines. Prevent issues with crop rotation, pruning for airflow, and compost-based soil care.
Q: Why are my blossoms dropping without fruit forming?
This occurs when temperatures exceed 95°F (35°C) or dip below 55°F (13°C). Provide afternoon shade, maintain moisture, and encourage bees or gently shake blooms for pollination.
Q: How can I enhance flavor and productivity?
Slight water reduction during ripening intensifies sweetness. Avoid excessive nitrogen fertilizers—too much encourages leafy growth at the expense of fruit set.
Q: What other varieties does Arkansas Traveler pair well with in the garden?
Excellent companions include basil, marigold, onions, garlic, and carrots. Avoid planting near fennel or potatoes, which can increase pest and disease pressure.
History & Culture – Arkansas Traveler Tomato (Solanum lycopersicum)
The cultivated tomato traces its ancestry to the Andean region of South America, where Indigenous peoples first domesticated wild Solanum species thousands of years ago. Through careful selection for fruit size, texture, and color, these early farmers transformed a small wild berry into a major food plant. Over centuries, the crop traveled north into Mesoamerica, where the Maya, Nahua, and other Indigenous agriculturalists incorporated it into the milpa system — the triad of maize, beans, and squash that defined sustainable food production and ecological balance across the Americas.
Following European contact, tomatoes were carried across the Atlantic, then reintroduced to North America generations later through colonial and settler farming networks. By the 19th century, the tomato had become a standard homestead crop throughout the United States, adapted to local climates and culinary traditions.
The Arkansas Traveler Tomato descends from this long legacy of seedkeeping and adaptation. The name refers both to a 19th-century folk song and story associated with Arkansas and to the hardy, good-natured reputation of its namesake variety. It was officially released in 1968 by the University of Arkansas after several years of regional trials aimed at developing a tomato suited for the state’s high heat, humidity, and drought fluctuations.
While the university selection provided uniformity and disease tolerance, the genetic foundation came from Southern heirloom tomatoes already thriving in the region — varieties passed down through farm families who preserved open-pollinated strains despite the rise of commercial hybrids. Arkansas Traveler thus represents a refinement of regional heirloom genetics, maintaining flavor and resilience rather than replacing them.
In the decades since, it has remained a preferred cultivar for Southern and Midwestern gardeners seeking balanced flavor, crack resistance, and consistent yields under weather extremes. Its adaptability and mild, sweet flavor have made it one of the most widely grown pink tomatoes in the United States.
Today, Arkansas Traveler endures as both a Southern heritage variety and a living reflection of the Indigenous agricultural ingenuity that first shaped the modern tomato — a seed line continuing the relationship between plant, climate, and careful human stewardship across generations.
Saving seeds from Arkansas Traveler Tomato (Solanum lycopersicum):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant, well-formed fruits.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the tomatoes to ripen fully on the plant until they are soft.
Collection: Harvest the ripe tomatoes and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Place the seeds and their gel in a container of water. Let them ferment for 2-3 days, stirring daily to separate the seeds from the gel.
Inspection: Rinse the seeds thoroughly to remove any remaining gel and inspect for cleanliness and freedom from mold or pests.
4. Drying Seeds:
Place the cleaned seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within four to six years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different tomato varieties to prevent cross-pollination.
Pollinators: Tomatoes are primarily self-pollinating, but encouraging pollinators can still be beneficial.
Record Keeping: Keep detailed records of the process.
Classic Slicer Utility:
Arkansas Traveler is prized for its balanced, mild sweetness and smooth texture—ideal for sandwiches, salads, and fresh slicing. Its pink-rose hue adds visual warmth to any dish without the sharp acidity found in many modern red varieties.
Traditional Table Tomato:
Long favored in Southern kitchens for its gentle acidity and juicy flesh, it holds its shape in slices yet remains tender and flavorful. A perfect choice for tomato sandwiches, BLTs, or fresh summer platters with salt and olive oil.
Roasted or Grilled:
Fruits maintain integrity when roasted or grilled—excellent for charred tomato halves, smoky sauces, and roasted salsa base. Grilling enhances sweetness and brings out a subtle wine-like undertone.
Light Canning & Freezing:
While bred as a slicer, the variety performs well for light canning, stewed tomatoes, and freezer sauces due to its balanced solids-to-juice ratio. Yields a mild, smooth sauce ideal for soups and pasta dishes.
Slow Simmered Dishes:
Maintains body when cooked into gumbos, jambalaya bases, or Southern vegetable stews. The mellow acidity complements regional herbs and spices without overpowering them.
Preservation & Pantry Value
Freezing:
Ripe fruits can be quartered and frozen for later use in sauces or cooked dishes. Retains flavor well when thawed and cooked.
Canning:
Excellent for whole or chopped tomato canning, though additional acidification (lemon juice or citric acid) is required for safety. Its smooth texture blends easily in soups or bisques.
Drying:
Not ideal for dehydration due to juiciness, but can be oven-roasted and dried at low temperatures to create richly flavored tomato flakes or oil-packed preserves.
Fermentation:
Can be used in tomato-based ferments such as salsa or tomato relish; mild flavor pairs easily with chili, garlic, and herbs.
Flavor Benefits & Nutritional Value
Mild & Balanced Flavor:
Low acidity with a natural sweetness that enhances fresh eating and cooked applications. Produces sauces that require less added sugar or seasoning.
Nutrient-Rich:
High in vitamin C, potassium, and lycopene, supporting immune health and cardiovascular function. The pink pigmentation indicates a high lycopene-to-acid ratio—a trait associated with antioxidant strength and gentle digestibility.
Digestive Friendly:
Low-acid profile makes it a good choice for individuals sensitive to tart or acidic tomato types.
Garden & Ornamental Benefits
Adapted to Southern Heat:
Performs reliably in hot, humid, or drought-prone regions where many tomatoes struggle. Continues fruiting through temperature swings common in the Southeast and lower Midwest.
Attractive Foliage & Fruit:
The lush green vines and rose-colored fruit clusters make it a visually pleasing garden crop—practical for home gardens and educational heritage plots alike.
Continuous Production:
Indeterminate growth means steady harvests from midsummer until frost, ensuring a consistent kitchen supply of fresh tomatoes throughout the season.
Cultural & Traditional Context
Southern Heritage Line:
Arkansas Traveler embodies post-war American breeding rooted in local seedkeeping. Though refined at the University of Arkansas, it draws genetic lineage from Southern heirloom tomatoes preserved by rural families—a living continuation of pre-industrial selection methods.
Indigenous Lineage Acknowledgment:
Like all cultivated tomatoes, its earliest domestication originates from Indigenous Mesoamerican farmers, whose centuries of selection shaped the fruit’s form, flavor, and agricultural value long before its arrival in North America.
Culinary Continuity:
The variety’s mild sweetness reflects both ancient selection for flavor balance and modern Southern cooking preferences—foods designed for comfort, community, and generous table sharing.
Suggested Pairings
Savory Companions:
Basil, oregano, rosemary, parsley, and chives. Excellent with olive oil, sea salt, cracked pepper, garlic, and sweet onions.
Culinary Combos:
Complements pasta dishes, caprese salads, grilled meats, seafood, and summer vegetables like okra and squash.
Southern Table Pairings:
Served sliced with buttermilk cornbread, pimento cheese, or black-eyed pea salads for authentic regional fare.
Preservation Partners:
Pairs well with lemon basil, thyme, smoked paprika, and cider vinegar for roasted or canned sauces.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Tomato Plants (Solanum lycopersicum)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress tomatoes with ~0.1 lb N / 100 sq ft at first fruit set; a light second side-dress after heavy early harvest is optional.
Keep soil evenly moist and mulch to help prevent blossom-end rot (a Ca/moisture issue).
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Developed by the University of Arkansas and released in 1968, the Arkansas Traveler Tomato (Solanum lycopersicum) is a classic Southern heirloom bred to endure high heat and humidity without sacrificing flavor. Its reputation for dependability, resilience, and rich taste has made it a staple among gardeners across the Southeast and beyond.
Fruits are 6–8 ounces, round to slightly oblate, with smooth rose-pink skin and firm, juicy flesh. Flavor is well-balanced—mild yet complex, with a gentle sweetness and low acidity that make it equally suited for fresh slicing and light cooking. Unlike many modern hybrids, Arkansas Traveler maintains crack resistance and consistent fruiting even under stress, thriving where summer temperatures climb and rainfall fluctuates.
Plants are indeterminate, vigorous, and productive over a long season, typically reaching 5–6 feet tall. Fruits ripen in about 80–85 days from transplant and continue setting through heat waves that often stop other varieties.
Ideal for fresh eating, sandwiches, and salads, yet versatile enough for canning or roasting, this variety offers both reliability and old-fashioned tomato flavor. For growers in warm or humid climates, the Arkansas Traveler remains one of the most trusted open-pollinated slicers ever bred in America—smooth, hardy, and flavorful from first harvest to frost.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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