Today we planted a lot of seeds for our Autumn garden: cabbage, broccoli, beetroot, silver beet, parsley, kale, Brussels sprouts and dill. We fertilised the seeds with fish emulsion and put them in our glasshouse (we're pretty sure that we turned the automatic watering system ON, but time will tell).
Next, we tidied up the garden beds: cleaning up dead and powdery mildewed leaves on the Cucurbitaceae (pumpkins, zucchini, cucumbers) and tomatoes. Some of the tomato plants were getting a bit out of hand, so we pulled up the old plants, and replanted cuttings from their healthy growth. The stems were covered in root primordia (tiny buds ready to turn into roots) so the cuttings should take quickly. Tash was telling us about a restaurant that makes oil from the stems of tomatoes. I googled it but couldn't find anything: only discussions about how toxic they might be and suggestions to put tomato leaves in pasta sauces at the last minute to enhance the tomato flavour (but you need to take it out before eating because of the toxicity thing). Anyone know anything about tomato stem oil? I am really curious!
Read all about it: MUC Garden and Burnley Student Association share updates on their activities.