Friday 28 December 2012

Tomatoes Galore!

I really do have to write about my tomatoes as they have just gone beserk this year!

I did quite a bit of reading in the spring when I planted my seeds to ensure that I grew a spectacular crop but little did I know that I was in for much more than that!

You may have all read about that guy who reckons that he has the magic technique for growing the best crop of tomatoes (Called: Organic Tomato Magic) Well I was determined to give it a try regardless of all bad press he seems to get as I found a download of his technique here for free.  Not everyone believes it but after loads of reading I have come to believe that he is on the right track.  It seems that the technique of pruning back your tomato plants creates bushier and more fruitful plants!  According to the old Italian way they used to prune back the leaves and this made the plant put all of its energy into fruit.

I, of course, rushed out to my glasshouse as soon as I read this (before reading everyone else's opinions) and cut back all the leaves off my plants below the first branch of flowers. This left the main leaves on top like giant solar panels. My plants looked awful to begin with, I thought that maybe I had been a little hasty in my pruning as the leaves started to shrivel up and go all curly.  The plants looked terrible for the first week.

But then the magic occurred.  My plants started to produce huge amounts of flowers, I keep trimming back the leaves below the flowers and bingo all the energy goes into the plant instead of the leaves. It really works.  Then you can trim the top to stop them growing too tall and get a second crop from new shoots coming off the main branches.

So in summary:


  • Once the first branch of flowers appears prune off all the lower leaves below the flowering branch.
  • Keep doing this each time a new flower branch appears.
  • Cut off the little side shoots at each leaf junction as well
  • Really water your plants, not just a hand water - give them a soaking and every couple of days mix up some liquid blood and bone and water and feed this to each plant. (Nitrosol is easily bought from your local supermarket).  This keeps your plant healthy.
  • I have heard egg shells are great to sprinkled around the base of the plant and comfry leaves are an amazing natural tomato compost. I also use tomato food every few weeks sprinkled around the top soil and water it well in.
Please let me know if you have any other special tips I can add to this.

Another great technique is shown on this French website where they shown you diagramatically how to prune you plants to generate bigger crops. You'll get the general idea. Ill translate it and make a new post to explain the technique.


You can see how I have trimmed back all of the leaves at the base of the plant.
I still have a lot more trimming to do as the plants are fruiting like crazy at this level!

This is the result at the top where the plants are flowering profusely and I have to yet again do some more pruning of the leaves. I have cut the tops of each plant before they touched the roof so will allow for some lateral growth and a second crop of flowers.

View from glasshouse door. You cant see much fruit as it is all green but under the mid section leaves it is brimming with fruit.  It is now time for me to prune back the mid section leaves to below the top section flowers.






Christmas Gingerbread


This has to be my favorite time of year when it comes to the garden but also to kitchen as it is a time of making and baking! As I prepared myself well for my Christmas cheese platter by making plenty of cheese well in advance I had the pleasure of just plain and simple home baking. Filling the tins and making treats for family and friends. My favorite is always gingerbread and you can do so many things with it and it is a treat that everyone likes. My children just love it and love to decorate gingerbread men knowing that they will be eating them!

This recipe makes a lot of gingerbread so you can halve it if you like!

Perfectly delicious Gingerbread Recipe:

200g Butter
120g Soft Brown Sugar (Firmly Packed)
280g Golden Syrup
720g Plain Flour
3 tsp Ground Ginger
3 tsp Ground Cinnamin
3 tsp Ground Cassia
1 tsp Ground Cloves
3 tsp Baking Soda
2 Eggs (Beaten)
1.5 tsp Vanilla Extract (Essence)

Royal Icing:

2 Egg whites
250g Icing Sugar (more or less for firmness, etc)
Food Colouring, cachous and decorations as required


  • Preheat your oven to 180 degrees Celcius
  • Melt Butter, Golden Syrup and sugar in a pot and let it cool for 5 mins
  • Mix dry ingredients together and add melted mixture, beaten egg and extract. Mix well.
  • Knead the dough and roll to about a 5mm thickness between two baking sheets (waxed paper or teflon sheets work well and saves adding more flour!)
  • Cut out your shapes and place on your oven trays (using baking paper or teflon sheets is the best)
  • Bake for around 10-15 mins depending on how light or dark you like them.
  • Decorate with Royal Icing 

Ready to eat!

The big count.