Our focus in this post is potatoes. I think due to the good rain we had in early summer, our potato harvest was and still is abundant. These pics are of the Jersey Bennes which were almost too big, but nevertheless a treat.
We are still enjoying the Rocket and Swift potatoes we planted. Just be aware that if left too long in the ground, they can start to sprout which you don’t want.
And now we’re planting Agria and Heather to enjoy over the winter months. These main crop potatoes take 130-140 days to maturity, so will be ready at the end of November/beginning of December. As it looks like we’ll have plenty of rain, at least in the interim, the plants should get off to a good start.
Remember to plant in trenches to which we add Neem granules to ward off psyllids and as a soil conditioner and comfrey leaves full of potassium to help with a good size crop.
Our onions are harvested. Not a great yield due to a huge amount of rain this winter. I’ve hung them up on the cool south side of our house where I hung them the first year, but the eave didn’t keep them completely dry that year and they started rotting from the outside. Last year I hung them in the garage, but it was too hot in there, and they started rotting from the inside out. This year they are back outside in the cool spot under the eave but with a cover on them. Fingers crossed I’ve got it right this time!
Our tomatoes have had late blight which you can tell from the damage to the fruit (unfortunately disposed of in the landfill bin, since I don’t want any trace of it in the garden recycling), but with careful removal of the affected leaves, application of Flowers of Sulphur to the wounds and two sprays so far of organic sulphur, I’ve got the fungal disease in check and we’re enjoying some lovely tomatoes.
Our zucchini and cucumber need replacing and I’m a bit tardy getting new plants in. But that’ll happen in the next week and they should be producing in the next few weeks to see the summer out.
Next week we’ll make some more hot compost to clear away summer debris.
And then it’ll be time to sow onion and leek seeds, so make sure your seeds haven’t expired and you’re ready to go.
From Jan and Rob