Robin Gale-Baker, from Sustainable Macleod, has kindly agreed to provide this website with monthly, veggie growing tips.
- Early heritage tomatoes.
- Tending the raspberry patch.
- Quick composting of leaves.
- Which fruits continue to ripen after being picked?
- When to pick pumpkins and how to ‘cure’ them.
- Herb drying.
- Seed saving.
Early heritage tomatoes (August)
At this time of year – late July/early August – Bunnings sell a small range of heritage tomatoes from Diggers. You will find them in the indoor nursery section and this is for a very good reason: it is far too early to plant them out. However, if you have a greenhouse, or perhaps a sunny verandah, planting these early tomatoes in large pots of compost will give you advanced plants for putting in your garden in October, or even September if the weather is good and frosts unlikely.
One advantage of doing this is that, as the plant grows, laterals will develop. Laterals are the shoots that grow between the main stem and a side branch. Normally they are pinched out to strengthen the plant. However, leave them until they are around 6cm long, pinch them out, plant them in potting mix and water well. Water each day and, within a week or two, you will have new plants with strong roots to plant out for no extra cost.
A second advantage is that you could have tomatoes by Cup Day in early November! Traditionally, Cup Day has been the day that Melbournians are advised to plant out their tomatoes so you could be harvesting whilst your neighbours are only just planting!
Tending the raspberry patch (July)
Now that winter is here, its time to tend the raspberry patch. First, you will need to know whether your raspberries are autumn varieties (e.g. Autumn Bliss, Autumn Heritage) or summer (e.g. Chilicotin, Chiliwack, Willamette) as they are treated in different ways. Both require wire supports. Autumn varieties prefer 2 sets of parallel wires each with 3 strands at intervals of 60cm and the taller summer varieties a single set of parallel wires with 4 strands at an interval of 50cm.
Autumn varieties fruit on first year canes called primocanes and are usually pruned to ground level after leaf fall – pruning earlier or much later than leaf fall reduces the crop the following season. After pruning, add well composted manure to the bed. Then, in the spring when the canes reach 60cm in height, tip prune them and tie them to one of the horizontal wires – this will result in branching and more berries.
Summer varieties fruit on second year canes called floricanes and are more complicated to prune. Canes that have fruited won’t fruit again, so look for dry, brown canes and prune these back to ground level. At the same time, look for new shoots or canes which will be green and tie them to your horizontal wire. Then tip prune them and fertilise with well composted manure.
Both autumn and summer raspberries sucker. The suckers should be removed to keep the strength in the main cane. Cut the suckers rather than pull them.
Quick composting of leaves (June)
Nature is currently providing us with an abundance of raw nutrients for next season’s garden in the form of leaves and grass clippings, both excellent ingredients for composting.
Deep-rooted trees pull trace minerals from deep in the soil and deposit them in their leaves. Leaves contain twice as many minerals as the same weight of manure. The main problem with using leaves is that they mat and this creates a barrier to air circulation and water absorption and consequently slows the composting process or, in some cases, stops it altogether. There is an easy solution to this: mow or shred your leaves. This reduces their size and creates many leaf edges that are then easily accessible to microbes that break down the leaf structure. A rotary mower, shredder or even a whipper snipper will do the job.
To begin your compost heap, select a site directly on soil and start building layer by layer. Begin with a layer of shredded leaves about 100-150mm thick, then add 50-100mm of fresh grass clippings. By the next day, the clippings will have created considerable heat. Add some animal manure. Fermented vegetable scraps can be added next (such as the contents of a Bokashi bin – Bokashi mix is full of microbes and a scattering of this alone will speed up composting).
Repeat these layers until the heap is 1-1.5 metres high and has a similar width. Make sure you water each layer as dry material will not compost. Add a ‘heavy’ layer to the surface to prevent any leaves blowing away – this could be soil, hessian bags or chicken wire.
The final step is to turn your heap regularly and, as the leaves are light, this won’t be heavy work. Leave the heap for a fortnight, then turn every 3 days for rapid composting until you have a rich, black humus which you can either dig into your soil or add as a layer of mulch.
Which fruits continue to ripen after being picked? (May)
Pomegranates and figs are ripening beautifully at this time of year but must ripen on the tree (they do not continue to mature once picked). How do you know when they are ready? In the case of pomegranates, look for split skins. Once this happens to a few on the tree, all will be ready. It is worth investing in a pomegranate press (available online for less than $60) to extract the juice as the press will avoid inclusion of any of the bitter pith which ruins the taste. In the case of figs, look for wilting of the stem and give a gentle squeeze for softness. Note that pomegranates and figs that look like they are ready by colour often still have a way to go.
[Editor’s note: fruits that continues to ripen after being picked are called ‘climacteric’, whilst fruits that stop ripening after being picked are called ‘non-climacteric’. The archetypal climacteric fruit are tomatoes and bananas. Avocados, peaches and plums are also climacteric. The archetypal non-climacteric fruit are citrus. Grapes and all the curcubits (cucumbers, pumpkins, etc) are also non-climacteric. For each fruit, our North East Melbourne fruiting schedule lists whether it is climacteric or not. Climacteric fruit will typically only continue to ripen if kept at room temperature so you can defer this by putting them into the fridge until you want them to ripen.]
[Editor’s second note: have you ever seen the flower of a fig tree? The answer is ‘no’ because the flowers are actually inside the fig (and the fig is therefore not technically a fruit). Whilst common figs do not require pollination, they do not taste that good. Rather, the best tasting type – Smyrna – does require pollination. But it only has female flowers so needs to be pollinated by a wild/caprifig (whose fruit are inedible). As the flowers inside the fig are inaccessible to all normal pollen vectors, pollination is done by tiny wasps. The wasps hatch in the caprifig, then mate, then the females leave to find new figs to lay their eggs in. As they leave, they get covered in pollen, and pollinate the next fig that they enter. If it is a caprifig, then baby wasps are born but no edible fruit results. If, however, it is a Smyrna, then edible fruit results but no baby wasps are born (the Smyrna flowers are too long for the wasp to lay its eggs in). Luckily for you, the female fig produces an enzyme that digests the dead wasps completely and so the crunchy bits inside a fig are seeds, not wasp parts. For more info, watch this video.]
When to pick pumpkins and how to ‘cure’ them (April)
Pick pumpkins when the stem coming out of the top of the pumpkin has withered. Leave 10-12 cm of stem but don’t use it as a handle. You can also ‘knock’ on the pumpkin and if it sounds hollow then it is ready for picking.
A pumpkin will not be ready to eat immediately after being harvested. Rather, it needs to be ‘cured’ (aka ‘hardened off’) and allowed to sweeten. To do this, rest the pumpkin on some mesh or wire so that air can circulate around it, with newspaper or straw underneath so that the skin doesn’t tear or blemish. Leave it in the sun for 2-3 weeks then turn it over and do the same for the bottom. Then the pumpkin will be ready to eat.
Herb drying (March)
A well-dried herb should be the same colour as it was in its fresh state. Those supermarket ones that are heat-dried, lose not only their colour but also most of their volatile oils. The best way to dry herbs is to cut the stems in the morning once any morning dew has dried but before watering, as this will be when the herb’s volatile oils will be strongest. Then tie them in bunches, remove any brown, dried leaves and hang them upside down in a warm but shady place to dry out. Once fully dry, strip the stems, fill the jars, screw the lid on, label and you’re done.
Some herbs don’t dry well and are better preserved in oil. These include basil (though recently someone told me that basil dried in a very slow oven retains its flavour), french tarragon, oregano, savoury and thyme. If preserving in oil, use a hot oil method as the microbes on herbs (or any other vegetable) can cause botulism (which can be fatal).
Seed saving (February)
February and March are ideal times for seed collecting – both seed that has dried on the plant and wet seed which has to be extracted, washed and dried. Example wet seeds are tomatoes, pumpkins, zucchini, cucumber and capsicum. Consider collecting both early and late wet seed, particularly tomatoes, thereby selecting for plants that will produce both early and late in the season. Choose the best fruit, label clearly and plant at least one of each. You should be able to extend the tomato season until late May, if not early June.
Note that pumpkin seed will often not grow true as it can be cross pollinated by bees from as far away as 8 kilometres (but you may get a variety of interesting pumpkins on the one vine!). You can, however, keep the seed true by either bagging the flowers or hand pollinating.
[Editor’s note: As Robin points out, you should keep back the best seed for planting, rather than follow the obvious course of eating the best and planting the dross. Incidentally, Richard Dawkins said (in The Ancestor’s Tale) that his father found this one of the hardest lessons to get across to farmers in Africa in the 1940s.
If you want to know more about seed saving, an excellent book is The Seed Savers’ Handbook. Both readable and comprehensive, it would be a nice gift for anyone at $32.
And here is a free booklet: A Guide to Seed Saving, Seed Stewardship & Seed Sovereignty.]