The best of the best.
This is the time for tomato seed saving. I choose from the healthiest, tastiest, highest producing plants. Let the fruit ripen fully on the plant and then squeeze some seeds into a small jar to ferment.
This sits on our kitchen windowsill until the seeds fall down and we get a beautiful white lactobacillus bloom on top. Then I rinse and hang above the wood range to dry before storing.
This year we a trialing a range of yellow and orange tomatoes from Mark Christensen's Heritage food crops trust collection and will save our favorites to go with our long standing bunch.
