Plan your tomato crops

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Sow

seeds now for planting out in 6-8 weeks (traditionally late October).

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Sow

more indeterminate varieties in 3-4 weeks and again in 6-8 weeks, so you can stagger plantings and enjoy a longer harvest.

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Source

psyllid-proof mesh netting online or from a gardening or rural supply store. Cover seedlings as soon as you plant them. It protects plants from psyllids and other insect pests, provided it’s firmly anchored to the ground (or its edges are buried), but doesn’t provide frost protection.

RECIPE: Julie Legg SERVES: 6

TIME: 30 minutes

INGREDIENTS

500g waxy potatoes (about 17-18 small,

new potatoes)

1 tsp salt

200g green beans, trimmed

10 asparagus spears

3 cups mixed salad greens,

washed and dried

2 radishes, thinly sliced

¼ cup pistachio nuts, toasted edible flowers, washed, pistils

and stamens removed (optional) avocado (optional)

METHOD 1

Bring whole potatoes to the boil in a large pot of cold, salted water. Reduce the heat and simmer for 10-15 minutes until cooked, yet firm. Drain, reserve the water, and set the potatoes aside to cool. 2

Blanch the beans in boiling potato water for 3-4 minutes. Drain, reserve the water, and quickly submerge beans in ice-cold water to halt cooking. 3

Snap ends off the asparagus (they snap at the freshest point), discard the ends and blanch as per the beans. 4

If using edible flowers, gently wash blossoms in cold water, then drain. Carefully remove pistils and stamens and only use the petals. 5

Add the cooked and cooled potatoes, beans, asparagus, radish, and salad greens to a big bowl. Dress with 3 tbsp of the vinaigrette just before serving. Top with pistachio nuts, avocado, and edible flowers.

INGREDIENTS – VINAIGRETTE

¼ red onion, finely chopped 2 tbsp chives, finely chopped 1 tbsp wholegrain mustard 3 tbsp sushi vinegar

2 tbsp olive oil

METHOD

Place all ingredients in a jar and shake to combine.