The plum season is in full swing and the next cropping, or harvesting, will be the Victoria plums but more about them will follow on a later post because the plums that are the subject of this post are plum tomatoes. They're another crop that are doing their level best to create a bumper harvest.
The variety of plum tomato at the top are called Henry's Plum Tomato and the largest there is around six inches in length. Fantastic. They're great eaten raw, fried with the full English breakfast of bacon, egg, sausage, mushrooms and black pudding. They also make a sensational sauce to use on pizzas and add to stock for any recipe that requires a tomato base.
The smoother and more rounded plum tomatoes are an Italian variety called Debarro Paste and they too are a really solid and firm tomato that crops heavily and can snap the plant if enough support isn't provided. All of the attributes detailed above apply to them too. We've got a few beef tomatoes growing too, a heritage variety called Black Krim and another called Abraham Lincoln but more about those varieties later.
The season of plenty is rolling along nicely and we are enjoying, quite literally, the fruits of our labour.
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