It’s high summer in Britain, and we’ve sure got the weather to prove it, for the moment. It feels like paradise and there’s nowhere I’d rather be when the climate finally lives up to summer status. As far as the allotment is concerned, this is also the busiest time of year whatever the weather, so it’s best to stay close to home and plot.

However, I had to succumb to a work trip last week in Canada, and since I took ‘im-indoors with me, the lottie was abandoned at peak time, albeit with the generous assurance from an allotment neighbour that she’d run the sprinkler for us if needs be.

From what I can gather, mostly from catching glimpses of Wimbledon from abroad, and judging by the amount of growth since we left, the sun definitely had his hat on for some long summery spells. Then there was a monsoon rain the night before we got back, so every form of plant life is hurtling into overdrive.

I spent a good few hours yesterday in the sizzling heat trying to catch up and get things under some semblance of control. I tackled the weeds with ruthless voracity – when they grow past a certain size they’re actually easier to grab and pull, but it’s harder to get them all. I cut a massive harvest from the first broad bean crop – some beans were as big as 50p pieces, but when cooked within a few hours, the thick bean skins are still tender enough to eat.

I got the last of the strawberries, mostly little red babies which are super sweet. The first cucumbers and courgettes had appeared, so that’s the thrilling beginnings of what always ends up being a tidal wave of curcubits.

The most urgent task, however, was averting a crisis in the tomato patch. The weather conditions have obviously been perfect over the last week for these sun-loving plants, and my cordon varieties had literally tripled in size, had completely outgrown their feeble stakes and were slumped over on top of eachother, suffocating in a dense jungle of leaf.

Also I realised that I hadn’t been pruning them frequently enough – many of those little suckers that you are supposed to nip off between thumb and forefinger, where the leaf meets the main stem near the base of the plants, had become huge branches. These branches were flowering and some fruits had already formed, but the brutal fact is, they’re better off without them. Good air circulation is imperative to avoid disease, and the plants will concentrate their energy into producing lots of fruit from the top third of the plant.

So after a brave frenzy with the secateurs, I filled two wheelbarrows full of tomato prunings – that’s from only ten four-foot high plants. I really hope I haven’t shocked them too much, as it’s a little late for this rash attack, but I’m convinced that less leafage = more fruit. (Bush varieties only grow about three-foot tall and don’t need this treatment.) After the massacre, I stuck a long, thick bamboo stake at the base of each plant and loosely tied them up. I secured the stakes together with string and a couple of extra crossways stakes. It all looks much tidier and hopeful. Bring on the tomato tsunami!

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TIP OF THE WEEK: There’s still time to plant or even sow some companion plants for your tomatoes. Marigolds and nasturtiums deter enemy pests and attract pollinators, as well as looking beautiful around the tomato patch.

Seasonal Recipe: Mexican Cucumbers

Here’s how I celebrated my first two cukes off the vine. In Mexico, you would find these served as a free snack at the bar alongside your cerveza. “Mild chilli powder” is a widely available mixture of ground chilli, cumin, salt, garlic and oregano – check the label. It’s a good all-purpose Mexican seasoning to have on the shelf.

1 medium cucumber, chilled

2 limes

mild chilli powder

salt

Cut the cucumber across into four pieces of equal length. Cut each piece into thumb-size lengths. Arrange the pieces skin-side-down in a dish and squeeze the lime juice over them. Sprinkle with an even coat of mild chilli powder and a bit of salt.

They are best eaten with your fingers, chased down with a cold lager.

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