Crispy Halloumi with Roasted Mediterranean Veggie Traybake

Potatoes

• Plant certified seed potatoes in early spring after the last frost, in loose, well-drained soil.
• As plants grow, 'hill' soil around the stems to cover tubers and prevent them from turning green.
• Provide consistent moisture, especially during flowering and tuber formation, but avoid waterlogging.

Zucchini

• Direct sow seeds after the last frost when soil temperatures are warm, planting in full sun with ample space.
• Water deeply and consistently at the base of the plant to encourage strong growth and prevent powdery mildew.
• Consider companion planting with nasturtiums to deter squash bugs and borers.

Bell Peppers

• Start seeds indoors 8-10 weeks before the last frost and transplant outside when soil is warm and nights are above 55°F (13°C).
• Plant in full sun in rich, well-drained soil, providing consistent moisture without overwatering.
• Support taller pepper plants with stakes or cages to prevent branches from breaking under the weight of fruit.

Red Onion

• Plant onion sets or seeds in early spring as soon as the soil can be worked, in a location with full sun.
• Ensure well-drained, fertile soil and keep it consistently moist, especially during bulb formation.
• Space onions 4-6 inches apart to allow for proper bulb development and good air circulation.

Parsley

• Sow seeds in spring or late summer; parsley can be slow to germinate, so consider soaking seeds overnight.
• Plant in a location with full sun to partial shade, preferring partial shade in hotter climates to prevent bolting.
• Keep the soil consistently moist, but avoid waterlogging, and fertilize lightly if growth seems slow.

• Monitor zucchini plants for squash bugs and their eggs; hand-pick them or scrape eggs off leaves.

• Use row covers over young pepper plants to protect them from flea beetles and early season aphids.

• Plant carrots or chamomile near onions to deter onion thrips and encourage beneficial insects.

• Spray parsley with a strong stream of water to dislodge aphids, or use insecticidal soap for heavier infestations.

Potatoes

• For 'baby' potatoes, gently dig around the plant about 2-3 weeks after flowering, taking only a few small tubers.
• For mature potatoes, wait until the foliage has completely died back, then dig carefully to avoid damaging tubers.
• Cure mature potatoes in a cool, dark, humid place for 1-2 weeks before storing them in a cool, dark, well-ventilated area.

Zucchini

• Harvest zucchini when they are young and tender, typically 6-8 inches long, for best flavor and texture.
• Cut the stem with a sharp knife, leaving a small piece attached to the fruit to prolong shelf life.
• Frequent harvesting encourages the plant to produce more fruit; if left too long, zucchini become watery and seedy.

Bell Peppers

• Harvest green bell peppers when they are firm and full-sized, typically 60-75 days after transplanting.
• For red or yellow peppers, allow them to remain on the plant longer to fully ripen and develop their color and sweetness.
• Cut peppers from the plant with a sharp knife or shears, leaving a short stem attached.

Red Onion

• Harvest red onions when their tops begin to yellow and fall over naturally, usually in mid to late summer.
• Loosen the soil around the bulbs and gently pull them up, then cure them in a warm, dry, well-ventilated area for several weeks.
• Ensure onions are fully cured before storing to prevent rot and extend their shelf life.

Parsley

• Begin harvesting outer leaves when the plant has developed several sets of true leaves, cutting near the base of the stem.
• Use a 'cut-and-come-again' method to encourage continuous growth, never taking more than one-third of the plant at a time.
• Harvest regularly to prevent the plant from bolting (going to seed), which can make leaves bitter.