Anyone thinking of growing summer vegetable crops from seed should begin preparations now. The next few weeks is a good time to sow tomato seed into seed raising mix and germinate in a propagating tray.
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The benefits of moving early in sowing summer crops from seed are many; seedlings are stronger and the plants will mature in time to harvest a plentiful crop in a short growing season. This is particularly important when it comes to growing the larger fruiting tomato varieties.
The summer growing season in the Upper Lachlan Shire is short and gardeners should make sure to harden seedlings before planting. Summer vegetables will decline quickly with exposure to the cold and damaging frost.
Planting vegetables from seed is an economic means of harvesting a bumper crop.
Building a propagation tray is as simple as sourcing a nursery seedling tray and filling a couple of punnets, or drained margarine containers, with seed raising mix.
Sow several seeds shallowly in the punnet covering the seed with soil, water in gently and cover the tray with a clear plastic bag, tie off to seal in the moisture. Keep the tray in a well lit and warm area until germination, usually around ten days depending on the variety.
For those with many mouths to feed, it may be beneficial to sow a few seeds every two weeks to ensure continuity of supply.
The previous summer one of my favourite crops was the Roma VF tomato by Mr Fothergill's, a prolific bearer; from just four plants in excess of 60kg was harvested and well into autumn.
The next month is a good time to germinate capsicum, zucchini and cucumber.
Several of the gardens open at the 2019 Crookwell Garden Festival will feature inspirational vegetable gardens.
- Ian McFaul's garden at 172 Third Creek Road, Crookwell,
- Mireille and Brett Turner, 151 Gorham Road, Crookwell and,
- Pam and Dave Kensit 1339 Fish River Road, Narrawa.
Ways to use a tomato surplus
Recipe: Bengali Kasoundi
A delicious spicy curry paste, can be used as a base for soups or as a condiment for meat. It's a great way to use up a tomato surplus.
Ingredients
- 60g green chillies chopped with seeds
- 15gms garlic peeled and chopped
- 250gms ginger, peeled and chopped
- 500ml malt vinegar
- 250ml grapeseed oil
- 90gms black mustard seed
- 30gms tumeric powder
- 90gms cumin powder
- 30gms chilli powder
- 2kg ripe tomatoes
- 75gms salt
- 250gms brown sugar
Mince the chillies, garlic and ginger in a food processor with 50ml of the vinegar, set aside. Heat oil in large saucepan until very hot, add the spices and stir for five minutes. Add the garlic mix and cook for another five minutes stirring constantly. Add the tomatoes, salt, remaining vinegar and sugar and cook for 60 -90 minutes until the oil has come to the surface and the kasoundi is thick. Bottle in sterilised jars.
