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Oregon Spring – a Closer Look At a Perfect Short-Season Tomato

Oregon Spring tomatoes growing and a packet of Oregon Spring tomato seeds

Let’s take a look at Oregon Spring, the tomato variety created at Oregon State University specifically for the short, cool summers of the Pacific Northwest.

Whether you live in a hardiness zone that makes tomato growing challenging or not, this compact tomato has a few surprising traits that make it appealing to gardeners everywhere.

Oregon Spring – a compact and early yielding gem

Short-Season Growers – This Tomato Is For You

The further north you live, the harder it is to be a gardener who loves to grow tomatoes. These long-season, sun-loving nightshades need plenty of warm, sunny weather to produce buckets of tomatoes.

Living somewhere with cooler and shorter summers (Hello to my aunt in Wisconsin!), growing tomatoes often comes with its own set of challenges: starting seeds much earlier in the winter, providing protection toward the end of the growing season, and giving up the many beautiful heirloom indeterminates that grow so well elsewhere.

Luckily, Oregon Spring was bred for you!

Dr. James Baggett, a well-known vegetable breeder from Oregon State University, bred Oregon Spring. While he developed quite a few vegetable varieties that many gardeners rely on today, especially in the Pacific Northwest, Oregon Spring is one of his more well-known varieties.

Attributes

Oregon Spring tomato seeds

Compact

The Oregon Spring is a determinate type tomato with a compact bush-like growth habit, reaching 18”-36”. Many growers report that they don’t even need to stake it. If you’re short on space or don’t want to fuss with the regular staking and pruning of indeterminate varieties, Oregon Spring may be a good choice for you.

A Spring Champ

Oregon Spring was bred from two Russian varieties – ‘Sevarianin’ and ‘Starshot.’ Its Russian roots play a role in this tomato’s ability to handle chilly spring weather. Unlike many varieties, Oregon Spring can be planted outside nearly a month before that all-important last frost date.

It should be noted, though, that this does not mean it is frost-hardy.

The young plants will need to be protected on nights when frosts occur. A good layer of protective mulch around the best of the plant is also a good idea. Soil should be 55F before transplanting outdoors.

Packet of Oregon Spring tomato seeds

Cool Weather Friend

While most tomato varieties need long, warm days to bear fruit and have it ripen, Oregon Spring was meant to produce in cooler weather.

Parthenocarpic

Oregon Spring is parthenocarpic, which means it produces fruit without being fertilized. Basically, it’s seedless. Or, in Oregon Spring’s case, mostly seedless. The first fruits of the season are almost completely seedless. As the weather warms up and the plant matures, there will be more seeds in subsequent fruit.

Grow several plants and enjoy an early yield of seedless tomatoes. Get your tomatoes canned before the real heat of summer kicks in.

Note: Because it’s a determinate variety, you shouldn’t prune Oregon Spring as you will reduce its yield.

Verticillium Wilt Resistant

Oregon Spring was bred to be resistant to verticillium wilt, a fungal disease that’s common in cooler soil and air temperatures, again making it a great choice for cool season hardiness zones.

Tomatoes growing on a vine

A Great Slicing and Canning Tomato

An early-producing tomato doesn’t mean much if it doesn’t taste good, too. Oregon Spring has a wonderful classic tomato flavor with well-balanced acidity, making it perfect for fresh eating or canning and cooking.

Who This Tomato Isn’t Good For

If you live in an area with very hot summers and high humidity, Oregon Spring may not be the right tomato for you. As it’s meant to grow in a cooler, shorter season, the plants tend to slow down and stop bearing fruit if the weather gets hot quickly.

Because it’s a determinate variety, it will set the majority of its fruit all at once. If you’re looking for something that will produce a smaller yield consistently throughout the whole season, you might want to choose an indeterminate variety. (For fresh eating.)

Worth a Spot

This reliable and early-producing tomato has been a fan favorite of those in the know since it was released in the 80s. If you’re looking for something a little different this year that can give you a jump on the season or will ensure you have tomatoes even if you have a short growing season, I recommend you make some space in your garden for Oregon Spring.


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Tracey Besemer

Hey there, my name is Tracey. I’m the editor-in-chief here at Rural Sprout.

Many of our readers already know me from our popular Sunday newsletters. (You are signed up for our newsletters, right?) Each Sunday, I send a friendly missive from my neck of the woods in Pennsylvania. It’s a bit like sitting on the front porch with a friend, discussing our gardens over a cup of tea.

Originally from upstate NY, I’m now an honorary Pennsylvanian, having lived here for the past 18 years.

I grew up spending weekends on my dad’s off-the-grid homestead, where I spent much of my childhood roaming the woods and getting my hands dirty.

I learned how to do things most little kids haven’t done in over a century.

Whether it was pressing apples in the fall for homemade cider, trudging through the early spring snows of upstate NY to tap trees for maple syrup, or canning everything that grew in the garden in the summer - there were always new adventures with each season.

As an adult, I continue to draw on the skills I learned as a kid. I love my Wi-Fi and knowing pizza is only a phone call away. And I’m okay with never revisiting the adventure that is using an outhouse in the middle of January.

These days, I tend to be almost a homesteader.

I take an eclectic approach to homesteading, utilizing modern convenience where I want and choosing the rustic ways of my childhood as they suit me.

I’m a firm believer in self-sufficiency, no matter where you live, and the power and pride that comes from doing something for yourself.

I’ve always had a garden, even when the only space available was the roof of my apartment building. I’ve been knitting since age seven, and I spin and dye my own wool as well. If you can ferment it, it’s probably in my pantry or on my kitchen counter. And I can’t go more than a few days without a trip into the woods looking for mushrooms, edible plants, or the sound of the wind in the trees.

You can follow my personal (crazy) homesteading adventures on Almost a Homesteader and Instagram as @aahomesteader.

Peace, love, and dirt under your nails,

Tracey
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