Rebsie Fairholm at Daughter of the Soil has written up the tomatoes she grew last year. One of them I called Pugliese Green, because the seeds came from a variety I buy at the Pugliese shop around the corner. It is green, sharp and tasty. Rebsie’s went red, but at least she agreed with the taste: she says they will “probably become a flavour benchmark”. I wonder whether mine would go red too if they were left longer on the vine. I’ll have a chance to find out soon enough as my seedlings are coming along fine. Meanwhile, Rebsie, try tasting them a bit green.
That’s interesting! It never occurred to me to eat them while they were green, but I’ll try it with the next lot. Certainly it was the fruity sharpness which made it appeal to my tastebuds. It’s a gem in any colour, thank you.