Right then, I shan't write the whole technique down again this time...just show a few pics and some text. We had exchanged all the soil in the greenhouse back in the winter...let it sit as open trenches until around march or so, and the we made a mix of our own compost, council compost and garden soil mixed with some rotted stall manure. We let that sit some weeks and now was the time to lay those toms in their growing positions. We dug an angulated trench and after trimming off all the leaves except for 2-3 at the very top, placed the plant in this slanted trench...root ball at the deepest place. If you look closely, you can see the little nubbin's of where the leaf stems were. Next we watered it in thoroughly, and then covered it over...placing an empty plastic cola jug over the root ball. Once covered with soil, one cannot see exactly how the plant is lying, and so we broke off short lengths of bamboo-like grass to demonstrate where the feeder segment lays. This is helpful as the summer wears on and the soil becomes different in appearance, and is buried under a layer of comfrey leaves. Two different types of toms were planted in the small greenhouse--one type on one side and the other type across from the path. Two cue plants were added and a couple of Paprika's for good measure...they still need to grow a bit first though. Take a look at the two sides: do you see that the plants on the right side are further apart from each other than the toms on the left? Can you guess why that is? The answer is that on the left side, are Ferline F1 toms (an indeterminate, or bush sort)...and on the right are the Pozzano, a determinate (bush) sort. Obviously a bush tom plant needs more room laterally because of its habit. Here a foto from the following day--see how the plant tips are now standing up already. I use the Ferline toms to eat in salads or right out of my hand. The Pozzano I use to make concentrate saved in a jar. The Pozzano is a pomodoro type. I used to use the biggest, fattest flesh tom I could find for this...but for the past 2-3 years, I have used the pomodoro sort because my taste buds preferred their flavour. I am always on the look out for other types of toms and spuds to try, so I am looking forward to hearing what types you guys use.