In our urban kitchen garden I’ve deep rooted about 60 heirloom tomato seedlings from their pots (at right) into old plastic juice and milk bottles. I learned this technique from an old European man at a country market a few years ago.

When the seedling develops its second tier of leaves you replant them, burying up to the first leaves. The seedling then forms more roots from further up the stem. So when you do the final planting, they’ll be much more robust.

Before I added the seedling to the soil I also added some powdered ground eggshells. This will prevent the tomatoes from developing blossom end rot - where the fruit rot at the base before they’ve fully ripened. Make the powder yourself by saving egg shells, when they’ve had time to dry, grind them down in a food processor or mortar and pestle.

My recycled containers are more old wisdom, a throw back to my grandpa who would do this to self sown seedlings and take them to the local charity shop. You can use tins, soft drink bottles and milk cartons too. Just remember to make drainage holes in the base.

As I have far too many seedlings for my tiny garden, sime will be given to family & neighbours as part of today’s Global Share Day initiative.

Zesting more of our neighbour’s lemons.

I will dehydrate and powder the dried zest in my spice grinder to make lemon powder for seasoning.

l juice will be turned into cordial by Mr Sticki and the discarded pith can be boiled for pectin.

The leftover waste is finally used to fertilise our hungry potted citrus trees. Fully sustainable.

**In the course of zesting these lemons today I discovered that if you soak the fruit in water for a few minutes first, you don’t pick up the bitter pith with the zest

Some of the lemon zest was ground with pink & black peppercorns with a pinch of salt to make a great seasoning.