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Italophile


Latest posts by Italophile

im going to pots :)

Posted: 01/10/2013 at 09:39

The only thing about sowing seeds from bought peppers is that hybrid varieties won't grow true to the parent.

when to get tomatoes in

Posted: 29/09/2013 at 09:37

artychris, ripening is down to temperature alone. Optimum temps are anything above low-20sC. Overnight temps are important too. When daytime temps get down to low-mid teens and overnight temps even lower, they're better off inside where it's consistently warmer. For larger varieties, sit them upside down on their shoulders to prevent skin bruising sitting on hard surfaces.

Tomato varieties

Posted: 27/09/2013 at 15:47

A Private Message. Run your cursor over my avatar and you should see an option to Message. Give me some details and I'll send you some seeds for varieties that might suit your needs.

growing cucumbersin a polytunnle

Posted: 27/09/2013 at 09:14

I'd be wary of too much humidity with cukes. It creates a climate ripe for mildew.

Tomato varieties

Posted: 27/09/2013 at 09:11

bigolob, send me a PM.

Celeriac

Posted: 26/09/2013 at 06:46
Welshonion wrote (see)

To be honest, I think it's a crop that is best left to the professional.  If they are still small now, there's not much time for them to grow much bigger.

I tend to agree. They take a long time, need ideal conditions and care, and you can still end up with something golf ball-size. The only reason I tried growing celeriac was because it's near impossible to buy in central Italy. It's found a bit more in the north.

Celeriac

Posted: 25/09/2013 at 07:36

You should be able to store them the same way you'd store any root veg - kept cool in a box of damp (not wet) sand or similar.

I keep silver beet going through winter under a small tent of fleece. About the best green for the winter is Cavolo Nero (or Black Tuscan Cabbage or sundry other names). I grow it through the winter without covering it. Even snow doesn't bother it.

Conference pears

Posted: 25/09/2013 at 07:23

Mmmm. The software just ate my reply. I'll try again.

Pears are a tricky one to get right in terms of maturity because the activity is taking place inside the fruit, out of sight. It might take some trial and error. Room temperature inside counts as ideal conditions and the time they take inside really depends on how mature they are.

As above, if there's a wee bit of "give" in the flesh around the stem, it's already happily edible. Another test is how easily it comes off the tree. If it slips off the tree very easily, it's also pretty ready. A couple of days inside at that stage of advancement would see them close to perfect.

I grow Coscia, a Sicilian variety that's much earlier than Conference. I've already harvested mine. As far as I know, September is about your harvest time. If you've got plenty on the tree, you might as well start experimenting.

Conference pears

Posted: 25/09/2013 at 07:07

Timing is hard to say, it depends how mature they are when harvested. Room temperature indoors is all you need.

I grow Coscia, a Sicilian variety that are earlier than Conference, but Conference should be coming into harvest season around now.

 

Conference pears

Posted: 24/09/2013 at 12:15

Pears ripen from inside to outside, Moonshoe. By the time they're softening on the outside, they're overripe inside. Give the flesh around the stem a gentle prod. If the flesh "gives" ever so slightly, it's time to harvest.

Pears ripen off the tree. Take them inside and keep an eye on them. As per above, the softer the skin gets, the more chance they'll be overripe inside.

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