This Years First Tomatoes

Over the last couple of months the Tomatoes have been outside, growing away and enjoying the lovely sunshine we've had now and then, when it's decided to show itself. The first two Moneymaker Tomatoes were removed earlier this week and were a gorgeous red colour, they're skins were a little bitty, but this might be because I haven't feed them enough over the last few weeks, which I have now been doing for the rest.

                                                                     Photo: Laura Lunt  Date: August 2012

The other two varieties, Gardeners Delight an Roma VF, are now happily growing away also, I was a little worried for a while as the leaves were going crazy and lots of flowers were coming through, but no Tomatoes, but having had a look this week they now seem to have gone crazy.

                                                                     Photo: Laura Lunt  Date: August 2012

Re-potting in March: Part Two

Sunday was a beautiful day, so I took the opportunity to re-pot some of the vegetables I have on the windowsill at home. Most of these had now grown to a good handling size, so they were easy to transport to their new pots. Soil wise, as I still have a whole bag of the Grow Your Own Vegetable Compost, which contains 6 months of feed, I mixed this with some of the water crystals I have and filled up the 20cm pots I bought last year with the mixture.

For the Tomato varieties, Moneymaker, Gardeners Delight and Roma VF (Plum), I selected the three strongest shoots and placed one in each pot, making sure each was firmly fixed into the centre of the soil. These were all then carefully labeled, placed back on the windowsill and watered.

                                                                     Photo: Laura Lunt  Date: March 2012

The same process was done with the Brussels Sprout seedling; only these were a lot smaller and needed a lot more care when re-planting. I picked only the best and strongest looking shoots, making sure each had at least three or four leaves, which were a bright healthy green colour. I placed ten seedlings into two of the 20cm pots', making sure each shoot was firmly put into place, so it didn't fall over easily and carefully trickled some water into each pot.

                                                                    Photo: Laura Lunt  Date: March 2012

These still a few more vegetables on the windowsill slowly growing away, I've even seed a few more Chili seedlings starting to come through, but the Peppers (sweet) and Aubergines are still struggling a bit and I'll also be potting up some Courgettes very soon.

The First Sow Of The Year

Over the recent snowy weekend, I started to sow my first batch of seeds of the year, which I always start at this time of the year (mid February). Having already sorted through all the seeds I've managed to collect, earlier in the month, I then got to prepping for this years vegetable sowing.

                                                       Photo: Laura Lunt  Date: February 2012

Tools
6cm Pots
Compost (peat free)
Spoon
Watering Can
Newspaper
Label Sticks / Pen
Seed Trays

As I only have a small balcony, seed sowing for me, usually happens on my dinning room table, which is covered with newspaper. Having selected the types of vegetables I wanted to grow (see picture & list below), I would have normally sown these into my propagator, into individual pods, but this year I have decided to sow the seeds into small 6cm pots, as I have a lot of different vegetables I'd like to sow.

I filled each pot with peat free compost, leaving a 1.5cm gap from the top, watered them and then added 5-7 seeds to each separate pot, making sure I added a label stick so I knew what was in each pot. A small layer of compost was then laid on top of the seeds and these were then placed into a seed tray. After all the seeds were sown, and they had been carefully placed in seed trays and then placed on a south-east facing windowsill, around 2cms of water was added to the trays, and has been carefully topped up when needed.

                                                       Photo: Laura Lunt  Date: February 2012

Vegetable Seeds
Tomatoes (x3 varieties) - Moneymaker / Gardeners Delight and Roma VF (Plum)
Chilies (x5 varieties) - Thai Dragon / Inferno / Tabasco / Pepper (Hot) Hotscotch and Pepper Cayenne
Peppers (sweet)
Parsnip Duchess F1
Brussels Sprout Evesham Special
Sweet Pea (Old Spice Mixed)
Aubergines Black Beauty Organic

Herb Seeds
Chives
Basil Sweet Genovese
Dill

I haven't covered these with any form of lid, as I'd like to see how they do without this, and as they are in the sunniest part of the flat, over a radiator, I'm sure it won't harm them. In fact, its now been a week since these have been sown and I already have Sprout and Sweet Pea seedlings appearing.

                                                                    Photo: Laura Lunt  Date: February 2012

The herb seeds were sown into re-useable herb pots, which my boyfriend bought last year. The pots were put through the dishwasher, before being used again. As with the vegetable seeds these were also filled with peat free compost, watered, seeds added and then filled with more compost, and then watered again.

                                                       Photo: Laura Lunt  Date: February

Now everything is happily sitting on the windowsill and I just have to wait for even more little seedlings to appear over the coming weeks and the sun to come out.

Preserves: Roasted Tomato Passata

Last year I grew a lot of Tomatoes, so I decided to create some Tomato Passata. I've never done this before, so after some research on the internet, including watching a few cooking demo videos,  I decided to use the recipe from the book 'Preserves: River Cottage Handbook No2', which I'd recently bought.

This Roasted Tomato Passata recipe makes 2x 500ml Jars:

2kg Ripe Tomatoes
200g Shallots, peeled and thinly sliced
3-4 Garlic Cloves, peeled and thinly sliced
A few Rosemary, Thyme, Basil or Oregano sprigs
1tsp Salt
1/2 tsp Ground Black Pepper
1tsp Sugar
50ml Olive, Sunflower or Rapeseed Oil

Pre-heat oven to 180c / gas mark 4

Firstly cut all the tomatoes in half, place them cut side up in a single layer in a large pot. Then scatter the shallots, garlic, herbs, salt, pepper, sugar and oil. This then needs to be roasted for 1 hour or until everything is well softened. Remove the pot from the oven and rub the entire content through a nylon slieve or puree with a passata machine or mouli.

                                                                                 Photo: Laura Lunt  Date: September 2011

Make sure you have the hot sterilised jars ready, put the tomato puree into a sauce pan and bring it to a boil, once its boiled pour into the jars, filling them to the brim and seal, depending on the jars.

Stand the jars in a large pan with a towel at the bottom and over everything with warm water, bring to a simmering point (which is 88c) over a period of 25 minutes, using a thermometer will help here and then simmer for 10 minutes.

                                                                  Photo: Laura Lunt  Date: September 2011

After simmering, remove the jars from the pan and stand them on a wooden surface or folded towel. Leave undisturbed until cold, then check the seal. These can be stored and used within 12 months. Once opened, refrigerate and use within a few days.

                                                                  Photo: Laura Lunt  Date: September 2011

Prep for the 2012 Balcony

One of my first planned jobs for the 2012 balcony garden, which I've been doing over the last two weeks, has been to create a list of all the seeds I've been collecting. These have either been bought or have come free in garden magazines.

I've collated them all into a handy excel growing chart (this does look better in excel), along with the last year of sowing, best sowing and planning out months and when to harvest, see chart below:

Hopefully the chart is going to come in very handy, when I start sowing seeds for the New Year and also in planning what I can grow over the months ahead. I'm hoping I can keep a steady supply of vegetables growing this year, as last year I only tended to sow a few things at the beginning of the year and then not a lot after that, until the Autumn / Winter months started.

Prep will soon start on sowing Aubergines, Peppers (sweet), Chili Peppers (Thai Dragon / Tabasco / Inferno), Sweet Peas and Tomatoes, once I've had a quick trip to the local garden centre for new compost and maybe a few more Leeks, though I already have a few overwintering at the moment, there may be room for a few more.

My Sisters Spicy Tomato Soup

When I told my family about the Cook Book I wanted to create, they started to come up with a few recipes I could use, with ingredients we all grow in our gardens. My twin sister Lisa came up with this Spicy Tomato Soup recipe, which she loves to make and as we all always have a ton of Tomatoes, this is idea for the book.

I did have to tweak the recipe a little, swopping chicken stock for vegetable and chorizo sausage for kosher sausage, as my boyfriend is Jewish and we keep a kosher home, but these were just small changes and I'm sure it'll taste just as good.

                                                       Photo: Laura Lunt  Date: Oct 2011

For the soup I firstly added the olive oil, Onion, Garlic, Ginger & Chili and heated till they became soft, stirring occasionally. The cumin and sausage were then added and cooked for a minute or so, the Tomatoes, stock and salt & pepper were then added and all brought to a boil. The mixture was then simmered for 20 minutes, taken off the heat and left to cool over night. I then blitzed the ingredients to a texture I wanted, poured into sealable bags and put into the freezer for a later date. Alternatively this can be eaten and enjoyed straight away, with a little bit of cream if need be.

                                                       Photo: Laura Lunt  Date: Oct 2011

Spicy Tomato Soup
x12-15 Tomatoes
x1 Large Onion
x2 Garlic Cloves
x2 tsp Ginger
x1 tsp Chili Peppers
half tsp Cumin
2 & half Cups Vegetable Stock or about 450 ml
x3 tbsp Olive Oil
Chorizo Sausage or Kosher Sausage
Salt & Pepper
(could add bell peppers too if want)
Cream if needed

Pour & Store Bags

The Big Winter Clean Up

The Big Winter clean up has been going on for a few weeks now; I've just about stripped the balcony of all the plants I have been growing. My handy new Secateurs and Pruning Knife have been put to some good use, during this time.

The first to go was the Baby Sweetcorn stalks; these did get pulled out as soon as the Sweetcorn was picked. Moneymaker and Gardeners Delight Tomato plants, which were starting to look a bit on the dead side, along with the Courgette plants were next, I only ever got one Courgette in the end, but next year I'll hopefully get a better crop. After that went the Aubergine plants, now they did flower a lot but much to my disappointment, no much else, like the Courgettes I will have another go next year.

                                                          Photo: Laura Lunt  Date: Oct 2011

Other things done during the clean up included, repotting the Strawberry Runners which are now snug in the Mini Greenhouse and also potting up the Serrano Chili plant and Pepper (sweet) plant that I had in a shared tub hanging over the balcony, hopefully once it gets colder I can take these indoors and try to keep these for next year. The Pepper (Sweet) plants still have peppers on, which are just starting to turn red.

And last but not least the Mini Greenhouse has also gone up and it's now outside, not only does it contain the potted Strawberry Runners, but I've also potted up some Cabbage and Carrot seeds. The whole place has had a bit of a clean and alls I have to do now is cover up the Strawberry hanging baskets and a few of the other plants with fleece and we are ready for the snow, that’s if we get any this winter.

Preserves: Easy Tomato Chutney

As I still have a lot of Tomatoes left to eat, I wanted to make some sort of a Chutney and as I've never made this before, I started to do some research into the many different types that can be made, when I came across the below recipe on the 'Good to Know Recipes' website:

Easy Tomato Chutney

1kg (2¼lb) Ripe Tomatoes of any variety or size
3 Red or White Onions, peeled and chopped
2-3 Cloves Garlic, peeled and crushed
200ml (7fl oz) Red Wine Vinegar
175g (6oz) Soft Light Muscovado Sugar
1 level teaspoon Ground Ginger

Sterilised Jars and Waxed Discs

I used both Moneymaker and Gardeners Delight Tomatoes for this, but any ripe tomato will do. The recipe is simple you just add all the ingredients into a large heavy-based pan, bring to a boil slowing, stirring occasionally to help the suger dissolve. Once this is at a boil, the mixture can then be left to simmer for one and a half hours, or more, stirring occasionally until the mixture becomes thick and jam like.

                                                       Photo: Laura Lunt  Date: Oct 2011

I then sterilised several jars, in boiling water for around an hour and then left these to dry out on the drainer. Once the mixtures was ready, this was spooned into the jars, sealed and left to cool down. Labels with the date of when I made these were stuck to the jars, as these then needed to be stored away for a month before eating. Once open they should be consummed within 3-4 months.

The End of the Tomatoes

October is now with us and I've been busy collecting all the remaining Gardeners Delight and Moneymaker Tomatoes I've been growing over the summer. Due to the lovely hot spell we had at the end of September, the last of the Tomatoes I though wouldn't ripen, have and last weekend I spent sometime pulling all the plants out which have now started to die away. Leaving room for the Garlic and Onions to be planted.

                                                                     Photo: Laura Lunt  Photo: Oct 2011

More Harvesting

Its been a busy time for 'The Little Balcony', I've been harvesting even more vegetables including both Gardeners Delight and Moneymaker Tomatoes, Red Chilies including Inferno and Thai Dragon and all the Baby Sweetcorn, which I may have left a little too late to pick as the kernels are very hard, but I may just try to make popcorn out of this, if not the birds will be getting a treat.

                                                          Photo: Laura Lunt  Date: Sept 2011

These plenty more Tomatoes currently rippening away outside, which I'll be turning into a great sauce to store away and use over the winter months, as well as some great chutney and I have a great recipe for chili jam which I'll be using the Chilies for.

Of course all the recipes will be in the cook book.

First Courgette & Gardeners Delight Tomatoes

I've finally managed to grow a fully formed Courgette. After loosing the first two, which for some reason decided not to develop, I noticed over the last week that I had one which had managed to grow to around 10cms and this was picked this morning along with a batch of Gardeners Delight Tomatoes, which have been slowly been turning red for the last 10 days or so.

                                                                     Photo: Laura Lunt  Date: Sept 2011

Red Tomatoes - Gardeners Delight

Having come home from being away this bank holiday weekend, I popped on to the balcony to check how the vegetables were doing and I spotted my first Gardeners Delight Tomatoes turning red.

                                                                                     Photo: Laura Lunt  Date: August 2011

Tomato Plants for the Summer

I have been growing Tomato plants for around 5 years now. My first plants came from my mother, like me she always grows more that she needs, I remember taking them thinking 'lets try not to kill these' and within a few months I had lush red Tomatoes growing crazily in the small back yard, which I made into great Tomato sauces all summer.

Due to this success, the following year I decided to grow my own and I headed to the local garden centre to pick up some seeds. I never really know which brands or types to buy, so I tend to pick the types I get at the supermarket, such as plum and baby Tomatoes, which I've grown successfully year after year.

This year I've grown Gardener's Delight and Moneymaker varieties from seed (both collected from garden magazines). In late February I placed 2 to 3 seeds in two rows of my propagator, which all germinated very quickly and any unsuitable weedy plants were removed. Once they grew to a suitable 5cm to 6cm, these were transferred into small individual pots, placed in a tray which was kept topped up with water daily and left on a very sunny south-east facing windowsill. These were again left to grow to at least 15cm to 20cm in size and once the frost started to disappear, during April, they were taken outside during the day to harden off, but always brought back in and placed on the windowsill during the night.

                                                                                    Photo: Laura Lunt  Date: June 2011

After hardening for at least two week, the plants were ready to be placed in their last growing place, a very large patio planter bag, filled with muti-compost and water crystals. Due to my large amount of Tomato plants (12 in total) only 6 of these were put into the planter and another six were placed into larger plant pots, all with small cane supports, which will be removed and given larger canes as the plants grow bigger. These have been watered at least every other day if not every day since being planted out.

                                                                                    Photo: Laura Lunt  Date: June 2011

It is now Mid June, the Tomato plants have grown to around 4ft and the first signs of flowers are just developing. I've been pinching out the small shoots that have been appearing between the branches and as a little added bonus I have been feeding the plants with Tomato feed, a few times, just to help encourage growth and this will now continue every 10-14 days, while the plants flower and grow the Tomatoes.