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    Tomatoes with Everything

    7th August 2017In The GardenStephanie Donaldson

    It’s that wonderful time of year when the tomatoes are ripening faster than we can eat them and about the only time a meal doesn’t feature them is our breakfast muesli. Sliced Black Krim or Brandywine on wholemeal walnut sourdough is my lunch of choice and slow-roasted tomatoes, or tomato salad, make a delicious accompaniment to the fish we eat most days. Hastings still has a beach-launched fishing fleet, so buying fresh fish daily is one of the things that make this such a great place to live.
    beach launched fishing fleet in hastings

    But I digress – back to the tomatoes. Both the greenhouse and outdoor tomatoes are doing wonderfully well right now, although – despite planting blight-resistant outdoor varieties – I am rather holding my breath and hoping that this isn’t a bad blight year when even these will succumb – as they did last year. The last-man-standing then was Mountain Magic, which held out well beyond the others, although I’m not convinced that the flavour is as good as it is said to be. I have started removing the lower leaves on both the greenhouse and outdoor varieties to up the sugars with more direct sunlight and to improve air circulation, thereby reducing the blight-encouraging humidity around the plants. All the leaves are going on the compost heap.

    tomatoes

    Outdoor blight-resistant variety Primavera

    tomatoes

    Black Krim with lower leaves removed

    Although we have had some heavy rain, it is currently accompanied by a strong, cool breeze which is good news – it’s those still, humid days that encourage the blight. In the meantime we are feasting on tomatoes – long may it last.
    tomato

    tomatoes

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