Latest posts by Italophile


Posted: 14/08/2013 at 17:05

The soil should be fine as a starting point. It will obviously have been starved of sun and all the other elements. Dig it over well and you're on the right track with the well-rotted manure.

I would worry about the ant colony. Others mightn't.


Posted: 14/08/2013 at 13:39

Raspberries are pretty forgiving, I've found. Well nigh indestructible, in fact. I've dug them up, parked them in containers - big enough for the purpose - of potting mix until ready for transplant, keeping them well watered. Try to take as much of the root ball as you can and not slice through too many roots.


Posted: 14/08/2013 at 13:29

A tbsp of vinegar to a gallon of water will acidify it too. I use it every third or fourth time I water my toms in the ground. The soil here is utterly alkaline - the peninsula is mainly limestone - and the water is equally so.


Posted: 14/08/2013 at 13:24

Warmth and sunlight for growing, warmth for ripening. Sunlight doesn't play a role in the ripening process.


Posted: 14/08/2013 at 10:31

Zoomer, at this stage of the season you might as well make room to support the other plants. You can either hang the plants, as Welshonion suggests, or harvest the maturing fruit. There's no real difference. The plants, out of the ground, will die anyway. The harvested fruit doesn't need sunlight to continue ripening, just warmth.


Posted: 14/08/2013 at 10:23

Onions tend to like nitrogen and phosphorous but don't overdo the nitrogen. It's always best to prep the bed well before planting.


Posted: 14/08/2013 at 10:19

As a very very general rule of thumb, given optimum (or close to) conditions, a medium-sized tom will take a month to six weeks to ripness from the time it starts to change colour. Once you see the fruit start to lighten in colour from its darkest green, the process is under way.


Posted: 13/08/2013 at 14:04

nanny, ripening is controlled by temperature, nothing else. Sunlight has direct no role to play beyond supplying temperature. Optimum temps for ripening are low-20sC and above. Below that, they will ripen, but more slowly the lower the temp goes. If the temps get down to low teens, they would be better off inside on the kitchen bench.

A tom's ripening process is actually an internal chemical process. The plant plays no actual role beyond sustaining the fruit. There also comes a point in the ripening process when the fruit actually stops drawing sustenance from the plant. The plant's job is done.


Posted: 12/08/2013 at 12:43

Some varieties mature as green, DL.


Posted: 12/08/2013 at 06:28

I'm with Jigsaw. Cobra F1, a hybrid, is an excellent reliable producer.

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