The Potting shed

Split fruit usually comes about through irregular watering. Don't think that at this time of the year unless you have heating in the greenhouse you will get much ripen now. If you pick the green ones and take them inside where it is warm and put them with bananas, they will often turn red/orange and you can continue to eat them.

 

I think ofh is right - irregular watering is probably the culprit. Funny things tomatoes though - I've had some growing in the greenhouse since June without a sign of flowering. Until yesterday that is, when they suddenly started blooming. With the temperature hovering around 2C and snow in the air, I don't expect much in the way of fruit though.

 

Split skin is using caused by erratic watering. The plant has been starved of water at times, easy in a warm greenhouse.

The tomatoes will not ripen now, not enough sun, light and heat. Pick them and put them in a paper bag with a banana or you can just leave them on the kitchen windows most will ripen eventually.

Were they sungold?

Oh just seen the other replies, seem to be singing from same hymn book.

 

Thanks guys..... we are "tomatoed" out here.


Then of course we have so many cooking apples. Any ideas to use them without hours of coring and peeling?

 

Store them in a cool, slightly humid, frost free place until you need them. They should keep til spring. Only store undamaged apples and they should not touch. Slatted shelf the best to allow air to circulate.


Or you could make some Cidre?

 

aha Cidre

Thanks Scully...... last year a lot rotted so we need to take good care ...

 

yorkie, if you do make some cidre, I've always fancied, but never seen peppermint flavoured cidre, would be interested to hear your opinion!

 

With the great growing season for Apples this year, why are prices so high? Beautiful Coxes are being eaten at the moment..

 

Mais oui.... give me the recipe (French for recipe )

 

Pour tu Yorkie.

http://www.saosnois.com/faire_du_bon_cidre.htm

 

My Brother in Law and the Pa in Law have just made some Cider - absolute ****e it is. Cloudy, about 3% and as flat as an old tyre. I told them to throw some sugar in and get it going again - it will need to be about 8% before you can risk drinking it. Now the Damson Vodka and Sloe Gin they have made is a whole different kettle of fish! They will be putting the Merry into Christmas this year!

 

3% Might as well have a cup of tea

 

Merci

Et tu Frenchie

 

Cidre was meant to be a P!$$ take, proper cider/scrumpy would be much better. I did not know the French made cidre until I saw that annoying advert!

 

It's just Stella (who are a Belgian) jumping on the Cider bandwagon. Says it all when Carling have started knocking it out as well. Almost as annoying as those who refer to Perry as Pear Cider! Grrrrrrrrrr

 

Perry is wonderful - Pear Cider is dire.........

 

Lovely cidre in Brittany...but my favourite is Henneys from Herefordshire.

 

As long as you don't drink too much of it.

 

Or you turn it into calva.

 

Are Scottish bred roses more hardy than English ones?