Plum Tomatoes. In this case the red ones are Crimson Plum and the orange are Vivacious. Delicious, eat them raw or preserve them making Passata or tomato paste for using later in the year when the crop is finished
The next bowl is filled with lovely meaty Andine Cornue strangely pointy in some cases but there's barely a seed in them and they are a pleasure sliced, cooked or, well, basically any way you like.
Next comes a bowl of rare Heritage tomatoes called Ananas Noir, the seeds were sent to me by a friend in the Netherlands and they are simply different and truly delicious with a sweet smokey flavour, I think they were originally developed by a Belgian horticulturalist. All I can say is well done that man.
Finally a handsome picking of Turkish Grilling Peppers from seeds that again came from our friend in the Netherlands. Grill these on the barbecue with olive oil and salt and develop a thirst, they're not too hot but the red and dark green ones are bit spikey, cook them when they are a pale yellow green The Boss has made dips with them and paste that's been frozen for later use.
You can pickle them too, as you get them with a Doner Kebab, anyway they are just delicious. Well they are if you like chillies! There are yet more forming on the plants so they really are a heavy cropping variety. The season of plenty will continue for a few weeks yet thank goodness.