Valencia Orange Tomato. Oh, man, is it good! It's gorgeous bright orange colored skin (honestly like a Valencia orange) is almost blemish free. The shape is typical tomato ~ fat, round and slightly flattened. It's meaty with few seeds and the core is almost non-existent. But the flavor is the best part ~ fruity-sweet and deep, probably from a hint of acidity, but only a hint. It's just a beautiful tomato. The plant's not that productive (I think it set a half dozen before the heat set in the first time, we'll see if it set any more this last cool down.), but it's one I'll be saving seeds from for dang sure.
As usual the Romas are kicking ass. They're so freaking productive it's incredible. The San Marzanos are holding their own, but it's not a candle to the Romas.
Some winter things are hanging in there, too. The Red Russian kale has finally bit the dust. A couple weeks ago it started bolting, then the insects set in. I think I'll wait to pull it 'til it's obvious it's a goner, so it's still out there in all it's lacey-leaved glory. It looks like it's trying to put some more leaf rosettes out down near the bottom. We'll see.
The chard is still there, too. The Fordhook Giant is beautiful. Tall, white and hardly a bug bite on them. They do look like they're suffering in the heat a bit, all wilty and such about midday. But it's hanging in there. The colored chards I can't say the same for. They look as bad as the kale.
The collards are still doing okay, too. As is the dill and a few forgotten beets. The leeks are plumping up. I wonder if I should pull a few to eat now or wait for a freeze to sweeten them up. I have the same conundrum about the greens.
I need to have a taste test, but at the moment I'm too full of flax bread.