I think that’s as much harvesting as I can cope with for the moment. The next job is probably to remove the stripped tomato plants from the polytunnel and, feed them through the shredder and into the compost. Normally I’d do that in half a day, but such pace is somewhat beyond me at the moment.
One of the reasons there are so many green tomatoes is because once the vines reached the top of the polytunnel I pinched out the tips and then allowed a new shoot to develop from one of the leaf nodes at the bottom of the plants, winding it around the existing vine for support. That produced a fair bit of additional fruit, but sadly the warm weather ran out.
The ones still on the vine are “De Colgar” which is a “storing” tomato. Allegedly they’ll keep for several months after harvesting, but after seeing them this year I reckon for us it’s easier just to turn them into passata or something similar and I won’t bother growing them again.
Also in the photos are the last of the cucumbers (other than the ones I’m keeping for seed), normal cayenne peppers, “chonky” cayenne peppers and Zitava peppers (for paprika). I’m not sure what I’m going to do with the unripe Zitava fruits yet.
Full of all this produce the kitchen smells wonderful at the moment, especially as I have bread in the bread-maker too. Even before it’s cooking I love that yeasty smell of rising dough.
Before doing more I was going to have a little mid-afternoon snooze on the sofa, but it would appear that I have been beaten to it 😀
