{"id":6680,"date":"2026-10-29T16:41:59","date_gmt":"2026-10-29T16:41:59","guid":{"rendered":"https:\/\/www.tomat-pomidor.com\/en\/?p=6680"},"modified":"2026-10-29T16:43:04","modified_gmt":"2026-10-29T16:43:04","slug":"kentucky-plate","status":"publish","type":"post","link":"https:\/\/www.tomat-pomidor.com\/en\/kentucky-plate\/","title":{"rendered":"Kentucky Plate Tomato Review & Photos: Potato Leaf Pink Beefsteak"},"content":{"rendered":"\n\n
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\ud83c\udf45 Quick take:<\/strong> Kentucky Plate is a mid-late<\/strong>, indeterminate<\/strong> potato-leaf heirloom from the US. It produces large, smooth pink beefsteaks that are very meaty with few seeds. While the flavor is highly rated, growers note that it can struggle with blossom drop and sun-scorched trusses during extreme heatwaves. Full summary \u2193<\/a><\/div>\n

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Growers’ Notes and Photos (USDA Zone 4 Experience)<\/h2>\n

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ElenaN (Elena) \u2b50 Pro Grower (28,513 posts)<\/span><\/div>\n
\ud83d\udccd Kostroma, Russia (USDA Zone 4)<\/div>\n<\/div>\n<\/div>\n
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Mid-late indet slicer. Potato leaf. The fruits are smooth pink beefsteaks, large, with very few seeds, and they look gorgeous when sliced open. According to the description, the flavor is supposed to be outstanding.<\/p>\n

For me, the flavor turned out pretty well-balanced with just a slight tartness.<\/p>\n

The yields are supposed to be solid, but my plant was in the absolute sunniest spot. The upper trusses got completely fried because we had a brutal month and a half of extreme heat in the summer of 2016. Because of that, I only ended up getting 2 trusses, with about 3-4 large fruits on each.<\/p>\n

\"Kentucky<\/a>
\n\"Kentucky<\/a><\/p>\n<\/div>\n<\/div>\n

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Full Summary: Plant Habit, Taste, and Yields<\/h2>\n