W0000000t!

I spent the day picking tomatoes. Nine grocery bags later, I am making sauce. This sauce contains: flamme, gardener's delight, early cascade, pink brandywine, peach(!!!!!!!), black plum, and viva italia tomatoes. I didn't put any Black Krim in this batch. It is: so, so, so good; mineminemine; mind-bogglingly beautiful in a deep orange-red colour; and the best tomato-grower cred ever. There are pictures of the sinkful of tomatoes that went into the sauce. When the Juggler gets his camera working, you will see them.

I am giving some away to bioentropy, possibly some to Ellen, and some zucchini to Tillie and Ellen (since I'm not making sauce with it).

The peach tomatoes are obviously ripe. They're the most beautiful things ever. They're fuzzy with a green powder that comes off on your fingers, very lightly yellow and blushed with a faint orange wash in some cases. When you cook them, they become day-glo yellow/green. A sauce done entirely in them would be amazing. They have a perfumy taste.

The gardeners' delight (which are the cherry tomatoes) are very intensely flavoured. They're too strong for me to eat straight, so I sauce them.

The black plum remain my favourite all-round plant, with (random swearing) tons of tomatoes on them, and the first to ripen too. These plants are unbelievably prolific, and they taste great.

I haven't tasted a black krim yet, but the brandywines rock, as always, even though they're ugly and have green shoulders and lots of malformation.

The early cascade are boring supermarket tomatoes, kind of golf-bally in texture. ;) Good compared to anything in stores, but better for saucing than fresh eating.

The flamme are quite sweet, though not as sweet as sungold.

Oh, gods, are these things ever beautiful together. Can't wait for the pics.