Whatever happens in 'Brexitland' - any veg you grow now is like money in the bank!
Some fast growing crops like summer spinach, Oriental vegetables, quick salad mixes, kohl rabi and rocket etc. will all crop by November if sown now - and may possibly go on cropping through the winter if it's mild. If you tend to get very hard frosts where you live you can cover them on cold nights with fleece but do uncover during the day to allow any dampness to dry off and hang the damp fleeces up to dry - then you won't get any disease which is encouraged by humid conditions,. Lettuce, land cress, lambs lettuce, loose leaf cabbage greens etc. are a little slower growing but must be sown NOW so that they can establish really good root systems and make enough growth to just keep 'ticking over' through the winter - these will be your mainstays - allowing you to pick leaves every few days, or every day if you have plenty of plants, and they'll give you a slow but continuous crop throughout the winter. This is why sowing into modules and containers is such a good idea. If you wait until after current crops are finished and cleared to think about sowing things, it will be far too late. Having good plants in modules or pots ready and waiting, to go straight in as soon as summer crops are cleared, makes the most efficient use of very valuable tunnel space.
It will still be much too hot on any sunny days to sow or even plant many of the winter salads in the tunnel even if there is room - a couple of hours of very high temperatures can literally 'cook' them - so sowing outside in pots or modules is the best option. I usually do two sowings of my favourite crops as insurance. The only things I always sow in mid-late July without fail are Swiss chards and chicories as they are slower - everything else I sow from mid-August to mid-Sept., so that they are small enough not to bolt or run up to seed in a warm autumn but will still make a big enough plant to crop well through the winter - even a cold one! It's a fine balance, and will vary slightly from year to year depending on the autumn weather and also your local climate. In the milder south you may be able to sow some things a couple of weeks later, in the north you may be better sowing a week or two earlier, but it's light that mostly governs healthy growth - so I find that's about right.
And most importantly - NEVER economise on good seed compost - doing so is a false economy as it can not only waste valuable seed but even more importantly at this time of year - may lose you valuable time!! If you lose seedlings now - for many it's too late to sow again! And talking of which.....
Why it's well worth using a good quality peat-free compost!
View of both sides of the World Record-Breaking Exhibition of Tomatoes for this year's Totally Terrific Tomato Festival held in The National Botanic Gardens at Glasnevin in Dublin
Ananas Noir not easy but delicious!
Green Cherokee another favourite beefsteak with great taste.
|Nyagous - unusual rich smoky flavour.||Pantano Romanesco my 'desert island' beefsteak if forced to choose only one!|
The value of growing brassicas undercover
More on sweet potatoes
Save money by saving seed
Now is the time of year for saving tomato seed. You can save a lot of money doing this - and you don't need to go to a lot of fuss and bother soaking, washing or doing anything else. Just do what Nature does - let it rot! Nature doesn't rinse seed in chlorinated water. The natural ripening process and then fermentation as the fruit starts to rot is what the seed needs to overcome any innate germination inhibitors. Pick the ripest possible fruit - put it on your kitchen windowsill in the sun in a yogurt pot or something - and just leave it to fester! Put it somewhere where mice won't get into it and the inevitable fruit flies won't bother you - and do remember to label it! Sorry if you're of a delicate disposition - but it does pong a bit! if you're one of those people who has to have ghastly, asthma-inducing air fresheners everywhere to mask perfectly natural smells, then you probably won't be reading this anyway! When it's really smelly and rotten - then you can just squish the seed out into a small sieve, rinse under a running tap for a moment stirring the messy flesh around a bit to get rid of any fleshy bits, pick out any remaining skin and then tip onto a couple of layers of kitchen paper towels. Then put the paper towels onto a cake drying rack or something similar somewhere for a few days to dry. If you're doing several varieties at once - then write the name of the variety onto the paper towel with indelible marker immediately! When everything's completely dry - then just fold up the paper and put into a marked envelope. Simple! It works a treat, and the seed lasts for years stuck to it's piece of kitchen towel from where you can peel off the seed individually. If you don't even want to rinse the smelly flesh off - you can in fact just squish the seeds straight onto the paper without rinsing at all and this is just as successful!