The first of our piments d’Espelette (Basque paprika peppers) have turned red and were ready to harvest, these in the garden yesterday evening:
and a few more from plants on the balconies, to make a string of them:
They’ll dry in the shade or indoors (too much strong sun at this time of year burns them) and they’ll keep for the winter when I’ll grind them into a powder to use as paprika or just chop them into small pieces to added to soups and stews. They’re spicy and slightly piquant but not hot, so I use them a lot as I don’t like hot chilli peppers.
These Turkish pink tomatoes, grown from seed sent to me by Beste, are reputed to bear fruit weighing up to a kilo. Our biggest so far has weighed 520 grams, and the biggest of these I picked yesterday evening was 450 grams. Two of them are now in the oven, as I write, sliced into my version of Chica Andaluza’s almost tarte tatin – my version because I didn’t have any of her delicious cream cheese, so I just added herbs, garlic and beaten egg to the tomatoes. I hope you don’t mind, Chica!