Gardeners must prioritize consistent watering, mulching, feeding, and pruning to ensure a successful tomato harvest during the summer season. While the tasks themselves aren’t overly complex, timely and adequate execution is key.

Watering should be done regularly, focusing on the roots to prevent leaf diseases. Aim for 5-10 liters per hole, depending on plant size, ideally in the early morning or late evening, with the latter being preferred. Avoid overwatering to prevent fungal diseases like cladosporiosis, which causes leaves to brown.

Mulching and loosening the soil are vital agricultural practices. These techniques help retain moisture and control weeds. If time is limited, water on one day and loosen and mulch the soil the next. Suitable mulching materials include wilted cut grass and leaf or coniferous litter, ensuring a gap of at least a centimeter around the stem. Fertilize after watering, followed by loosening and mulching the next day.

Fertilizing is most effective when applied during planting, using humus and mineral fertilizers to last most of the season. In June, humates or a weak solution of micronutrients can be applied once. Use nitrogen sparingly, only if seedlings appear yellow and unhealthy, as excessive nitrogen leads to abundant foliage but reduced fruit production. Calcium nitrate can be used in June to prevent apical rot. In July, potassium sulfate is beneficial for forming healthy, tasty fruits. As an alternative to mineral fertilizers, a diluted solution of fermented grass or cow manure can be used.

Pinching, or removing lateral shoots (suckers) that grow in the leaf axils, is essential in greenhouses. These suckers drain the plant’s energy and hinder the development of fruit-bearing trusses. Regularly remove suckers, ideally every 7-10 days, using pruning shears and leaving a small stump. Maintain a single stem per plant to maximize harvest; the concept of “two stems, twice the harvest” is false. Pinching is best done early in the morning.