July / August 2018

Our out­door tomato tri­als have been in­ter­est­ing and any suc­cess was maybe due to the hot sum­mer. The ex­cel­lent sweet fruity flavours were a sur­prise to those who had not come across out­door toma­toes pre­vi­ously.

The cherry va­ri­ety was prob­a­bly the eas­i­est, and the beef va­ri­ety the hard­est to grow.

First set of toma­toes

Some toma­toes are start­ing to turn red

Tomato plants are sup­ported by run­ning a string along the plants. This will pro­tect toma­toes from touch­ing the ground.

Biodegrad­able agri­cul­tural plas­tic pro­tects plants from dry­ing out due to hot weather. It also pro­tects plants from ex­ces­sive weed grow­ing.

Va­ri­eties of kale (red, green and la­cinato kale)

La­cinato kale is a va­ri­ety of kale with a long tra­di­tion in Ital­ian cui­sine, es­pe­cially that of Tus­cany. It is also known as Tus­can kale, Tus­can cab­bage, Ital­ian kale, di­nosaur kale, black kale, flat back cab­bage, palm tree kale, or black Tus­can palm.

We had prob­lems with hares and pi­geons at our field, and kale was one of the veg­eta­bles they threat­ened the most. Us­ing fenc­ing and fleece cov­ers to pro­tect the crop, and thanks to the suit­able soil and a lot wa­ter­ing we pro­duced an ex­cel­lent crop.

Its im­por­tant to give kale plants plenty of space (60 x 60cm) and time to grow be­fore you be­gin har­vest­ing. A good kale crop starts to be ready af­ter about 100 days from plant­ing, so don’t be in a hurry to take the leaves. The taste sweet­ens af­ter the first frosts and the adult plants are very hardy.

July 30th, 2018

Green City Farm20186.9.2018