What sensational weather we have had this weekend, I even had to dig out the shorter pants and some thongs! This lovely sun should really kick a few things into top gear. I did lots in the garden and finished with an easy pasta dinner made from the pickings.
These tomatoes are the San Marzano variety and seem to be going very well. Most have a few flowers on them and some have small tomatoes showing, so pollination must be happening.
I had quite a few Gross Lisse tomato plants that I had not planted due to running out of available bed space. We haven’t managed to finish building the remaining wicking beds due to priority re-assessments so I decided to take a gamble and plant directly into the grassed area between the beds. I dug a good-sized hole, filled it with compost and mixed blood and bone and some ‘Rooster Booster‘ pellets through the compost mix. I then planted the seedlings quite deeply, filled the hole with more compost and then topped with more blood and bone and ‘Rooster Booster‘. I mulched the whole area with some old carpet underlay to act as weed mat and then spread some spent hay over the top. I will add another couple of shovels of compost as they grow. Fingers crossed!
We have a family of magpies who love to keep an eye on all we do and they seem to know when we will be exposing some tasty morsels for them to eat, so they just hang around in the trees or wander over the grass. They are getting quite comfortable and today one of them was having a lovely time using my asparagus bed as its sun bed!
We were a bit worried it had died for a while but as I crept up it was quite clear it was just having some R&R!
I am a little concerned about the slow bulb development of both the garlic and shallots. Possibly because it has been a long, cold winter it may just need some extra time. I will keep using the small ones (Shallots) as spring onions as they are lovely and sweet and full of flavour.
Lovely to see the pink grapefruit tree I planted is in flower. I have developed quite a fancy to the flavour of this fruit so it is exciting to see the flowers.
Pickings of silver beet, broad beans, shallots, young garlic, parsley, oregano and lemon were the base for tonight’s dinner.
Slice some mushrooms, couple of bacon rashers, shallots, garlic and a few leaves of silver beet. Fry off the bacon, shallot, garlic and mushroom in a pan with some olive oil and a knob of butter. Add some broad beans to pan and stir through for a minute. Squeeze a lemon and pour juice into pan and also put the silver beet in. Turn heat off, stir through lemon juice and put lid on so silver beet just wilts. Leave sit while you chop together some mint, sage, parsley and lemon rind which will be used as garnish. Drain cooked pasta and add everything from the pan to it, blob some more olive oil in, crack some pepper and serve with the herb garnish and Parmesan. Very tasty!