So we’re into year 2 of community-scale tomato production. Last year the tomato yield was respectable, hailstorms and fruit fly notwithstanding.
This year, we’re trying to hone our technique a little in terms of infrastructure, as well as planning to preserve the harvest while preserving our sanity. Read More
We’re doing some serious (for us) tomato growing this year. And it’s all been going pretty well. We’ve figured out how to trellis those varieties that need it, kept the compost and biofertilizer up to them, and defended them from the dreaded 28 spot ladybeetles.
So just as the romas were all ripening in quantity (despite this crazily wet and cold summer), nature decided to ensure we didn’t get too smug about our first year of community scale food growing. Her solution? One big fat hailstorm in the middle of the night, right over Milkwood Farm. Read More
And I think all in all, it went pretty well. Ever since the gazillions of tomato plants (in numerous heritage varieties) were planted in the Milkwood Market Garden, we’ve been waiting for this great day. The inaugural squishing of the harvest.
And check out our new, fancy-pants passata machine! In the spirit of multi-function, it also transforms into a meat mincer and a juicer, so we can harvest every which way. And harvest we will…
The last danger of frosts have passed – finally. It is officially time to plant tomatoes at Milkwood. And plant them we did. Oh yes, how we did.
The plan here is to be awash in tomatoes by early February. We want tomatoes coming out our ears and out our toes. At which point there will be an impromptu passata festival, where all the tomatoes get squished into a year’s worth of pasta sauce. But first we have to grow them… Read More
