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Indigo Rose Tomato

Indigo Rose tomatoesI’ve been watching this tomato for a while now (Indigo Rose seeds available from Plant World Seeds), and many neighbours and passersby have been commenting on these alluring fruits too. They seemed resolutely black and rock ‘ard up until a day or two ago, but now things are changing. Michelle at Veg Plotting luckily wrote about how to tell when this black tomato is ripe, so I’ve been patiently waiting for any sign of red.

Indigo Rose tomatoes closeAnd here it is. The green underside has slowly but surely started to redden up. What a gorgeous thing!

On eating, this, sadly, isn’t the most tasty tomato I’ve ever tried. Rather bland and with a mushy, watery texture. My favourite tomato ever is Ananas Noir (freshly plucked last summer when holidaying in the Loire) and it’s a hard act to follow, but I may well grow this variety again, just for its amazing good looks alone.

yellow tomatotesMeanwhile, I’ve been tucking into these delicious ‘Golden Crown’ cherry tomatoes, supplied by Sea Spring Seeds for lunches and dinners and these fruits have been remarkably sweet and full of flavour. A definite for next year.

Black cherry‘Black Cherry’ (more of a muddy red), also from Sea Spring Seeds has also been a little disappointing in taste, so the search continues for a truly delicious ‘black’ variety that will sweeten-up well when grown outdoors in our northern clime.

Eleni and her trboncinoThis year we gave away Tromboncino courgette seeds as part of our community veg growing project. They’re a big hit.

Now Eleni, above, is no novice grower. She knows her veg. She’s grown this summer squash before. But this year she’s gone wild and let it grow and grow. She’s knocked twice to invite me round to see it.

She knows it’s past eating, but she doesn’t care. She just likes seeing it grow.

Tromboncino courgette

Meanwhile, neighbours next door shared a splendid meal last night with said vegetable. They sliced it with a potato peeler into thin, flat, pasta-like strips and when slightly cooked, mixed it with tomatoes, garlic, spicy mini meatballs made from chorizo sausages and some oricchiette (ear shaped) pasta. It looked amazing and tasted delicious.

There’s nothing like growing your own.

Loquats in London

Loquats ripening on the tree-2In November, I was bowled over by the most delicious scent from the blossom on my loquat (Eriobotyra japonica) tree. And now, as I gaze out of my back door, I’m further delighted by the sight of so much ripe fruit. Did I just not notice this fruit before or is it a combination of a hot summer, followed by a very mild winter that has supplied such an abundant crop?

Never having eaten one of my loquats, I wasn’t sure how to tell if it was ripe or not. The fruit felt softish though, so I gave it a go. Loquats are about the same size as an apricot, but the flesh is more watery, more akin to a pear. The less ripe fruits are quite tangy and sharp, a bit like a grapefruit (in taste but not in texture), and they’re sweeter the riper they get. I am wondering though if our summers here would ever be hot enough for a whole tree of very ripe fruit. It’s an interesting (if not compelling) taste, very juicy, and I’ll continue to nibble a few more fruits to see if they get any sweeter still.

Loquat and almond cakeIn the meantime though, friend Catherine has found another, rather more splendid way to eat them. She recently noticed a very promising  apricot and almond upside-down cake on Diana Henry’s website (such luck!) and has made it her own using some of the remaining loquats (and soft brown sugar instead of caster sugar). What a bloomin’ treat! Slices just melt in your mouth and the slightly tangy taste of the loquats contrasts beautifully with the honey in the recipe, making it difficult not to polish the whole lot off in one sitting. Hurrah for Catherine being on hand to whip up such a fantastic dessert, and I’m now trawling Diana Henry’s website for more sumptuous recipes.

P.s. Previous post about delicious scent of loquat blossom.

 

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