These are some of the tom plants after the second harvest for saucing. There will be enough for at least one more saucing harvest and then some loose ones for salads, hamburgers and the like. The purple spekbonen are growing by leaps and bounds. Now there’a an image— a bounding bean. I know that Mexican ones can jump, but these purple ones? Bound? Anyway, here is a pic when they were one month old: Another foto to give perspective: A few days ago now; before this latest heatwave, we harvested a bunch of toms…and also beetroot, with the idea that we would sauce the toms the day of harvesting and the next day, we‘d do the beetroot. We sauced those toms; however, the following day the heatwave hit and began in the early morning with an opening temp of 26°C. Doing the beetroot was out. They are still in the fridge, softening every day a little. Heatwave or not, this tom got picked and was ready to be sliced and consumed. BLT’s and salads are popular in Château du Sjoerd during these sizzling summer days. We may pull our big person boots and boil them tonight. After that we will skin them, chop them to size and freeze them in. All’s well that ends well, the weather has changed.