Potted the largest of them on for an early harvest. The 3" pots could take more root development but I wanted them to have more nutrients and moisture than the small pots offer to stop them stress flowering
We honestly couldn't do what we do if we had to pay for shop compost, and it sits much better with us to turn "waste" into a useful commodity. If lockdown taught us anything, it's not to rely on shops for seeds, compost or fertiliser
We collect old sacks ( ours and the neighbours) from feed and whatever the neighbours have. Cut a few holes and that's the planting. Unroll a couple of rolls to earth up.
I've got some King Edwards chitting nicely and they'll be in the soil in the next week. Tom seeds are doing their thing, this year I've gone for Sweet Million, Aperitif, Shriley and Veranda Red. I first grew Veranda Red last year, they are a determinate variety so no real trimming needed; they produce beautiful tasting cherry toms and happily grow outdoors in smaller pots, I was very impressed with them not only for the taste but because not one seed failed to germinate.
If your using tomato grow bags its well worth buying 'halo' rings
British Red wrote: ↑Wed Mar 23, 2022 5:39 pm
The early seed grown San Marzano tomatoes are doing particularly well so I potted on the largest this morning
Potted the largest of them on for an early harvest. The 3" pots could take more root development but I wanted them to have more nutrients and moisture than the small pots offer to stop them stress flowering
We honestly couldn't do what we do if we had to pay for shop compost, and it sits much better with us to turn "waste" into a useful commodity. If lockdown taught us anything, it's not to rely on shops for seeds, compost or fertiliser
We collect old sacks ( ours and the neighbours) from feed and whatever the neighbours have. Cut a few holes and that's the planting. Unroll a couple of rolls to earth up.
Thanks! Those we've kept on a warm South facing windowsill and germinated in a heated propagator in January. The greenhouse ones are smaller. I'll be honest and say I'm now sick of Winter veg' & longing for the first fresh tomatoes. We have some nice greenhouse lettuces which help and the non stop Spring Onions but I want fresh peppers, tomatoes etc. so I'm trying to force these as much as I can.
British Red wrote: ↑Thu Mar 24, 2022 9:31 pm
Thanks! Those we've kept on a warm South facing windowsill and germinated in a heated propagator in January. The greenhouse ones are smaller. I'll be honest and say I'm now sick of Winter veg' & longing for the first fresh tomatoes. We have some nice greenhouse lettuces which help and the non stop Spring Onions but I want fresh peppers, tomatoes etc. so I'm trying to force these as much as I can.
I generally start mine in January,and keep them heated. However,with the cost of electricity and paraffin as it is,this year I have started mine ( as usual) in the heated propagator,but much later,and after transplanting,into a cold frame within the tunnel. It’s worked well. We too have overwintering lettuce ,which is filling a gap.
In three words I can sum up everything I have learned about life: It goes on.
Robert Frost.
Covid 19: After that level of weirdness ,any situation is certainly possible.
We are trying to use the propagators just for germination, then maximise windowsill space. That said we have to move stuff out to the greenhouses as it grows - and then of course it slows down . Trying to improve my squash harvest this year and am going to build a couple of huge earth clamps just for interest. We sand clamp a lot but I need to improve the unpowered preserving & unpowered propagation too!
British Red wrote: ↑Fri Mar 25, 2022 8:46 pm
We are trying to use the propagators just for germination, then maximise windowsill space. That said we have to move stuff out to the greenhouses as it grows - and then of course it slows down . Trying to improve my squash harvest this year and am going to build a couple of huge earth clamps just for interest. We sand clamp a lot but I need to improve the unpowered preserving & unpowered propagation too!
We are using our power in the same way.We grow enough Winter squash to cover us. I cure it in the sun for a few days,then store it on wood shelving in the usual cool ,dark place. Last one was eaten three weeks ago.
In three words I can sum up everything I have learned about life: It goes on.
Robert Frost.
Covid 19: After that level of weirdness ,any situation is certainly possible.
What varieties do you favour for squash out of interest? I grow a lot of pumpkin and butternut but struggle to keep them past February unless frozen or canned
British Red wrote: ↑Fri Mar 25, 2022 10:04 pm
What varieties do you favour for squash out of interest? I grow a lot of pumpkin and butternut but struggle to keep them past February unless frozen or canned
Is it just me that has no concept of what squash and pumpkins taste like? if this is an easy grow, high food value food, is it time to discover them?
Graceful Degradation! Prepping's objective summed up in two words. Turning Disaster into Mild Inconvenience by the power of fore-thought
Pumpkins as an example are stunning. Make a fabulous rich & creamy soup, cubed and roasted they are really good and, if you have a little time, pumpkin ravioli is outstanding - luscious melt in the mouth taste. A very few plants produce a vast amount of food. We grew the giant pumpkins one year. One pumpkin alone weighed over 70 pounds . Those are a bit impractical though so now we grow football sized Jack o Lanterns. Excellent food for very little effort, but you need some space.