Yet more bloody tomatoes. Or more to the point, not so bloody red tomatoes, but yellow tomatoes.
Tomatoes are the new courgettes, right? They’re coming out of our arses, so to speak, right now.
The heat of the past few days helped to deliver these. We still weren’t quite sure if they were ripe or not. What shade of yellow do you need to pick a tomato?
But the heat had loosened them from the stems of the plant. This is nature’s way of saying get these down yer neck ASAP.
I did have the brainwave of making some tomato sauce out of them. Would it still be tomato sauce if it was yellow? Perhaps I should make mustard?
To be honest I haven’t really thought this one through.
Allotment life, innit.
