Come and meet my tomato family

I love to grow tomatoes - I guess it's like a hobby.  Some people fill their greenhouses with delicate flowers, but I like to eat what I've grown, so my greenhouse is full of edible plants.

 The view from the door - but allow me to show you the tomatoes - each of these is different in some small detail, whether it's shape (and some shape variations are easy to miss), matt or glossy, or simply size.

egg shaped quite matt, med size

tradition matt plum

very pointed, peaked at base

oval with fatter base, med size yellow

samll yellow quite even width

fat oval matt

very tapering and long

fat oval, peak at base

traditional plum shape, but only an inch long

dark green top, red base blending into each other

similar to above, but cute little nipples at the base:)

unusual sort of octagonal lantern shape

cherry stripy green/red

large cherry red matt

med large matt globes

heritage variety "yellow stuffer"

med yellow cherry

"tigerella"

I don't know the names of most of the varieties as I simply save and dry seeds from tomatoes I've enjoyed, then sow them the following spring - free food!  Well, actually, of course, it's not free, because there are 27 grow bags in the greenhouse this year, but, as I said, it's a hobby:)

Today I harvested tomatoes and aubergines

Check out this plate of beautiful fruits!

There are eight, yes, eight varieties of tomato on that there plate, all from my greenhouse - yay:)


The aubergines are on the slim side, but never mind, they taste great.  I've harvested all of them today because with this chilly weather, I really don't think they're going to make any further progress in the greenhouse.  The ones I grew in the conservatory last year were larger, but they were in individual pots, rather than growbags, maybe that's the vital difference?


If you're growing fruit and veg this year, I hope you've done well, too.

Avocado, tomatoes, garlic, chili, lemon, dill, guacamole, simple raw food

Dill Guacamole. Super fast food.

I was peckish and felt the need for something almost instant, yet very tasty. I have several avocados which are either ripe, or approaching ripeness, so this seemed a logical starting point -oh, and the fact that I love avocados also helped a little:-)


I happen to have some fresh dill, and wondered how it would marry up with the avocado. I was pleasantly surprised by the blend, and will certainly make it again.

I gathered together the ingredients you see above:

1 medium avocado - mashed with a fork
1 medium red chili - diced
1 lemon - zested and juiced
3 cloves of garlic - crushed or grated
5 cherry tomatoes - finely diced
5 sprigs of fresh dill - remove delicate leaves from stalks
Salt and Pepper - to taste



Split the avocado and remove the stone by tapping your sharp knife hard against it, then twisting the knife. The stone should loosen nicely.

Mix all the ingredients together, seasoning to taste with freshly ground salt and pepper.

Pop some bread in the toaster whilst you mix - it really doesn't take long. Or prepare some cruditees if you prefer somehing cold, or eat only raw foods.

I've tried many variations on guacamole, and this new blend is deliciously different. I hope you'll enjoy trying it. What is your favourite guacomole recipe?