Agriculture Reference
In-Depth Information
Choosing varieties for the tunnel
There are no hard-and-fast rules for choosing seed varieties to grow in your poly-
tunnel. We've included some of our particular favourites, but almost any cultivar
that grows well in your outside plot is fine to grow in the tunnel. When buying
seed specifically for the tunnel, however, choose quick-maturing varieties with
resistance to mould wherever possible. Buying organic seed (see Chapter 9) is a
good start, since organic producers tend to avoid any varieties that are prone to
disease.
Problems
Along with the information for each plant, we have provided a list of the princi-
pal pest species and diseases that can pose a problem for it in the tunnel.
Management of these is the same as in the outside plot, but always go for a non-
chemical option where possible as the tunnel receives no rainfall to wash chemi-
cals away to the subsoil. We give more detailed information on dealing with a
wide variety of pests and diseases in Chapter 10 - those described there are indi-
cated in bold type in this chapter.
Storing the harvest
Knowing how to store produce correctly is a must, since this extends the period
over which you can eat all those lovely tunnel goodies. A prime example of this
is the cucumber, which lasts for only a week or so in the fridge (which is much
too cold for it) but several months if it is wrapped in cling film and kept some-
where cool. We have provided some brief storage information at the end of the
section on each plant in this chapter, but to get the most out of your produce it
is worth reading in more depth about storage - one suggested title is listed in the
Resources section.
Very briefly,
drying
is best done slowly with little heat but lots of air circulation,
and by cutting food into small pieces or thin slices to increase its surface area.
You can use a commercial dehydrator or a home-made solar drier, but you can
also make drying trays of mesh, muslin or cheesecloth over a wooden frame.
These trays enable you to partially dry using 'waste' heat on a sunlit patio, in an
airing cupboard, or from an oven as it cools after cooking, thereby cutting down
on the energy needed to dry the food fully.
Home freezing
is a modern option that uses more energy the longer the food is
kept, but it is important to remember that preserving home-grown food is still
much more energy-efficient than buying unseasonal produce grown elsewhere.
See The Ethical Consumer guidelines on minimising the environmental impact of
your freezer, listed in the Resources section.
