Our tomatoes and spuds were looking fantastic, but then we noticed they were starting to wilt, had black spots on the leaves plus they were turning yellow as well. Aghhh, what's going on, we didn’t have this last year??? After some help from the internet, it turns out we had Blight which loves the damp, warm, humid weather that we’ve been having. The only way to hopefully stop the Blight getting into the potatoes, was to cut the foliage off right at the base then leave them in the ground for 2 weeks. We didn’t realise we had to leave them in the ground until after we’d dug up 5 rows, lets hope we haven’t spoilt the crop. It’s been suggested we use something called Bordeaux mixture next year, but we don’t like using anything on our fruit and veg but this is approved for organic use, so will give it a go. Let’s hope the ones in the field haven’t been affected. On the plus side, the Charlotte potatoes are delicious.