Remove any large leaves that might be shading ripening tomatoes.

You can use an old fashioned mound or clamp for storing potatoes. Dig a shallow trench arond each side and use the soil as a base. Over this put a layer of ash and/or straw. Heap the tubers on this in a cone or ridge. Cover the heap with 4 inches of straw then, when frosts begin, cover again with 6 inches of soil. Ventilate by inserting tufts of straw in at the top.

If you have several cauliflowers ready at the same time and don't want to freeze it, leave some soil on the roots and hang them head downwards in a cool dark place. They should keep for about a week.

Expose outdoor grapes to the sun by folding back the leaves or removing some of them.

Lift and store carrots and beetroot. A good size for beetroot is cricket ball sized. Both crops are excellent when roasted. Skin them and sprinkle with olive oil then cook at about 180 or 190 degrees centigrade until the carrots start to brown.