My other minor obsession this holiday, other than oysters, has been the range of different types of tomato available at the local vegetable stall, which is now advertised on the main road with the most discreet sign imaginable.   The fat ones are in a bag labelled Octavo and I now realise, on inspecting the label, are slightly cheaper, most like the standard tomatoes available in a supermarket, although even supermarkets now stock multiple different varieties:-

Then come Bloody Butchers.   The smaller (and tastier) ones are either Mosaico or Sweet Aperitif.   Then a new one appeared called Tastyno.   I began to wonder:  are these old varieties being resurrected or new ?  The answer seems to be the latter:  that, alongside the interest in so-called heritage tomatoes, old, fat tomatoes, much eaten in America (I have been reading a book on tomatoes called Edible Memory:  the lure of heirloom tomatoes and other forgotten foods), there has been a diversification of types of seed and tomato plant amongst tomato growers, with neologisms to describe them:-