Well, our new system for growing tomatoes seems to be working well, so I thought I would put it here, in case someone wants to try it. What we have found, is that the low growing bush varieties, especially Scoresby Dwarf, are cropping really well, but the staked ones are not so prolific.Next year we shall grow perhaps 6 or 8 staked plants to add colour & variety, but stick to Scoresby Dwarf for our main crop. We have been diligent in removing any leaves that look unhealthy.

Tomato Harvest Veges from Garden

The original directions said to dig a hole 60cm deep & bury fish heads in it, but we didn’t manage to get hold of fish heads, so we improvised. In a bucket we mixed dried coffee grounds, epsom salts, plant mycorrhizal powder (from our local health shop),crushed, dried egg shells & worm castings.

We dug deepish holes, not 60cm, & put a good handful or two of this mix into the hole, followed by one disprin per plant. We trimmed off the lower leaves on our plants, so that the lower 10cm or so of the stems were bare, & planted them up to where  the leaves started.

The plants have grown well, & are providing us with plenty of fruit. Once a week Geoff sprays them with his special brew, which is 2L elder leaf liquid, & 3L comfrey/nettle/seaweed liquid fertiliser &  worm wees. This spray is designed to keep the psyllids at bay, & so far it’s working. The peppers & eggplants, & spuds also get a dose.

To make the elder leaf liquid fill a large saucepan 2/3 full of leaves, cover with cold water & bring to the boil. Simmer for 30 mins, cool then strain into bottles. It seems to keep several weeks ok. Simplest method of straining is to fold some net curtain into the funnel you use for filling the bottles.

Whenever the coffee grounds collect up, I mix them with some epsom salts, about 1:1 & sprinkle around the base of the plants.

So far we have made 9kg of the roasted “Harvest Tomato Sauce” (Annabell Langbein’s recipe), for pasta etc, & put in freezer, that’s about 30 cups worth, also have several batches of Ratatouille in the freezer, which is great for using the extra eggplants & zucchini, & shall definitely make lots more. This is a real treat in the Winter, when it reminds us of warm Summer days. Especially good added to Lamb Casseroles, with a tin of chickpeas & some Middle Eastern Spices.

Advertisements