A quick whip around the patch.

I haven’t done a post for a while on what’s happening in the veggie patch/garden. This is most likely because I haven’t really been doing much out there. With us now being into the third season of establishing the garden, we are finding that it is much more about maintenance rather than building new areas. We are still working on developing paths, contemplation spots and have yet to start tackling the front yard so it won’t be all sit back and relax for a while yet.

Peeking into the greenhouse.

I have a couple of sugar baby watermelon seedlings that appear to be happy and growing well. These may just take over the entire greenhouse!

Sugar baby watermelon
Sugar baby watermelon

One of last years capsicum has over-wintered well and is throwing flowers with some baby caps appearing, this is much earlier than usual.

Capsicum flowering
Capsicum flowering

I have taken some cuttings from the perennial Rocoto chilli and these seem to be quite successful. I’ve used the method similar to planting laterals that are removed from tomatoes that grow so well.

Rocoto cutting
Rocoto cutting

There is a flower on the mature Rocoto Chilli. It was very rude and wouldn’t look at the camera!

Rocoto flower
Rocoto flower

Out in the Patch

The flowers on my Souvenir de la malmaison rose have suffered badly from the excessive amounts of rain we have experienced but it is growing nicely.

Souvenir de la Maison Rose
Souvenir de la malmaison Rose

I have however, had some good results from the roses in the laneway but I didn’t get a good photo. The lilac is magnificent! First time flowering this year and I am in love.

Lilac
Lilac

This years garlic crop is looking terrific.

Garlic 2016
Garlic 2016

The shiitake mushrooms are giving the best yield in quite a few years. I think the high rain and humidity is just what they demand.

Shiitake
Shiitake

I have some baby figs, YAY!

img_0045and some baby apples.

Apple babies
Apple babies

This button lettuce is proving to be a lovely variety. It is working well as a ‘pick as you need’ lettuce and bounces back quickly. The silver beet and kale behind it is all that remains from the last planting. I need space for tomatoes!

img_0059In the berry house, the raspberries, loganberries and thornless blackberries are all flowering profusely.

Berry house
Berry house

and the grapevine is starting to cover the climbing frame on the roof well with lots of grape clusters evident.

Grape vine
Grape vine

I have some pretty little daisies that bees and hoverflies just love and it is making me smile every time I see it.

Happy daisies
Happy daisies

All in all, it’s looking pretty good.

img_9909I trimmed a lot of the parsley stalks that were threatening to seed, picked some lemons from our new tree, found some beetroot I didn’t know about (too woody for roasting but I think it will be ok as a dip), some new potatoes, some self sown garlic, mint and herbs and we had enough to throw into a salsa verde for tea.

Harvest pickings
Harvest pickings

A  peek in the new bedroom.

I have decided that I will now continue working in one room at a time and it will be completely finished before I move onto the next (please remind me of my pledge when I stray). We always seem to fall into the trap of saying “we will get back to that” and it takes a very long time to get back, but no more. I am absolutely going to follow through on this! This is the new spare (guest) bedroom that was part of the exteno. Painting is almost finished, carpet is booked for laying,

img_1023We have rehung the old kitchen door on this room and that needs to be repaired and painted. Mr ATMT did the skirting in the robe space this afternoon so that now needs painting. I absolutely love this colour. The walls are Taubman’s Raincloud and the ceiling and trim is Dulux Classic White. img_1024 I have almost finished painting the window and it is looking great. The radiator that was in the old room before demolition has been cleaned and polished. This was pain, one of those jobs where you use a knitting needle with a cloth over the end to get into all the little nooks and crannies but worth it.img_1022I am already becoming aware while I write, that there will be one unfinished part of this room and that is internal fit out of the wardrobe. We will use a set of the shelving units we had in the temporary kitchen  I think. They are really good and will leave some options for the final design.

What jobs do you leave until you put the house on the market?

OMG – Shiitake and Asparagus Carbonara Gnocchi

All weekend, as I was showing people our shiitake mushroom growing area, I was keen to pick the 2 big fat mushrooms that were well and truly ready, but thought better of it as they do look pretty impressive sitting there growing out of the oak logs. These 2 pics aren’t of the current logs, I forgot to  take a photo of them, but these are of the ones I had at our last house.

Shiitake sneaky!
Shiitake sneaky!

Shiitake 5The two mushrooms had grown so much we were concerned they may have hit the ‘too far’ point but we went ahead anyway. Tonight’s dinner was going to be potato gnocchi with a shiitake and asparagus Carbonara style sauce. Along with the shiitake I picked some asparagus, a big spring onion,  some parsley, found a couple of eggs, and I bought some light cream and bacon to add to the sauce. While the potatoes were baking in the oven at 180c, I prepared the Carbonara style sauce.

Shiitake mushroomsThese mushrooms were very big, slicing them was like slicing steak!Shiitake MushroomsCarbonara style sauce

This is for half if using 1kg potatoes as as I froze half of the uncooked gnocchi

  • About 500g of mushrooms sliced. Our 2 shiitake weight about 350g and I added about 8 normal mushrooms to the mix.
  • 3 rashers of good bacon or similar sliced
  • 1 onion or a couple of spring onions whites chopped.
  • Couple of asparagus spears cut into 3cm sections
  • S&P
  • 4 garlic cloves (more or less as you prefer)
  • 1/2 cup white wine
  • 300ml container light cream (can’t bring myself to write ‘Lite’)
  • 1 egg yolk
  • handful of Parmigiano Reggiano (I bought some excellent parmesan while in Melbourne)

Method
Into a pan drizzle some olive oil and when hot add the bacon and onion, fry until transparent.

Add the minced garlic and sliced mushrooms and allow to cook until softened.

Add the white wine and cook off for a few minutes

Add half the cream and simmer, don’t allow to boil.

In another small bowl mix the egg yolk, rest of cream and the handful of parmesan. Rinse the cream container out with a little water and add to the sauce.

Let sit until just about ready to serve. Make your gnocchi.

Make your gnocchi.

1kg is of hot baked potatoes (I used Gippy gold but desiree would work well)

4 egg yolks

200g plain flour

pinch of nutmeg

S&P

  • While potatoes are still hot remove skins and put potato through a potato ricer or food mill. If none of the above, mash or even grate but don’t add any liquid.
  • Turn onto floured board and very gently mix in the flour, egg yolks, nutmeg, salt & pepper.
  • Gently bring the dough together but DO NOT overwork it. If it is extremely sticky, back of with the mixing but gently incorporate some flour. Err on the side of caution, too much flour = golf ball gnocchi!
  • Divide dough into about 6 pieces and roll each pice into a long piece as you would if you were rolling out play dough and cut each long pice into little pieces about 2.5cm (1″) in size. If you don’t have gnocchi paddles you can skip this bit but if you do it is a nice finishing touch to run the pieces over the paddles to create indentations that collect the sauce better.

Shaping GnocchiI picked up my paddles when in Melbourne. Place the shaped gnocchi on a tray or cloth that has semolina sprinkled over it until ready to cook. Have a big pot of salted boiling water ready!GnocchiI only cooked half of this mix tonight, I have frozen the ‘ready to cook’ gnocchi for next time I get the urge. For cooking, divide into smaller batches of about half or a quarter and add to the boiling water. When the gnocchi rises to the top of the water it is ready.

Turn the heat back on your sauce, set to low. Add the asparagus and remaining cream, cheese, egg and nutmeg mix, stir through. Very gently heat while gnocchi are cooking. DO NOT BOIL!

As the gnocchi pieces come to the surface of your pot, scoop them out, drain lightly and add to the sauce mix. Repeat until all gnocchi is cooked.

Serve with chopped parsley, I was a little too over zealous tonight (you could stir this through the sauce) and some extra parmesan if desired.

GnocchiThis was undoubtedly the nicest gnocchi and sauce we’ve had in a very long time. The shiitake mushrooms have a delicate flavour but they add such a great meatiness to the dish. By blending both varieties you create both flavour and texture. Very enjoyable!

Gardivalia Open Day is just around the corner! Join us.

As I have previously posted, we have entered our back yard garden in the Gardivalia food gardens section this year and the opening weekend  is October 24th and 25th. That’s the weekend after next. I’m pleased to say I’m not doing my usual control freak panic (yet), quite happy to just let things evolve, ensuring a few crops are growing and that it presents well. It’s more about showing how you can relatively easily create a sustainable garden, manage it organically and use good design to ensure things flow smoothly and minimise unnecessary work. It’s about showing how far we have come in a couple of years and I must admit it’s giving the many locals who have been concerned that the house was going to be loved, an opportunity to have a look and rest assured it’s in good hands. Here is a preview of how it’s shaping up.

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The asparagus has been producing some great spears, this bed needs mulching. The thyme growing around the water feature has proven to be a great addition. Bees love it, it’s great to have for picking and it bounces back after a ‘hack’ with the hedge shears.

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The apple tree on the junk fence is in flower. Some baby figs developing too. That’s very exciting!

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The broad beans are in flower and I’ve seen bees in there. Hopefully we will see young broadies showing soon.

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This shot below is from the gate into the veggie patch.

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IMG_9284This photo was taken from a similar position August 2012, my post about it is here. It shows the asparagus bed when started and mentions my plan about having the wisteria acting as a frame around the greenhouse. It is getting there!

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I hope the mushrooms will perform for the opening but nature will dictate that. I’ll work with nature every time.

As you look around……………… click on this for a little more information of how and why we have created this  food garden. Come along on the 24th or 25th October and introduce yourself. Should be a great day!

With the balmy weather shining on us this weekend, it was a good opportunity to sit under the mulberry tree and enjoy a casual lunch. I know, the dip in the plastic container is not good. Just didn’t have chick peas on hand to whip up some hummus. Better stock up!

Casual Lunch

 

 

Weekend Roundup-Spicy soup and reno update.

We have so much on the go at the moment we don’t know our arses from our elbows! With having finally sold our Fish Creek Property,we’ve been working to empty and clean there ready for impending settlement this week (everything crossed!). Both of us are really under the pump at work and finding it heavy to handle, might have to review that very soon I think!

We have also felt a bit like the reno has hit a bit of an impasse, so we made a concerted effort to do a few jobs. Mr ATMT started painting the snug and I have been hanging the wallpaper to the bottom of the walls. Coming together nicely, the bottom colour will be a matching tone of the top colour but lighter. Think dark blues and mustard seed tones for drapery and accessories. It actually looks more a coffee colour than it is in the photo!

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We have been searching on Ebay for ages waiting for a suitable sized gas log fire to go into the lounge room fireplace. As much as it breaks my heart (kidding) to remove the lovely white bricks that are circa 1960, we will get over it. This is the fireplace with the modern brickwork. I know,  gorgeous, why would we want to remove it?

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We finally managed to secure a gas log fireplace in an as new condition for a couple of hundred dollars. Much better than a couple of thousand! We opted for gas log (this unit has faux coal) in this fireplace as we already have 3 other wood fires. It’s a welcome option on the nights when it’s not really cold but you need some warmth and a sense of fire. Now to source a mantel fitting to the era of the house. The unit included a cast iron insert that the burner will  sit into. This photo just shows the burner with the faux coals. As these fireplaces were built more for coal than wood it should fit the style of the house really well. Bit excited really!

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With the cooler weather setting in, especially at night, it is soup season. We could live on soup I think. We are very partial to potato and leek soup but on checking the supplies in the cupboard and the harvest from the morning I opted to make a potato, onion and red lentil spicy soup. This was delicious and so easy.

Spicy Potato, Onion & Red lentil soup for 2 plus.

4 potatoes, 4 medium to large onions, 300 ml stock (I used home made veggie), 1/2 tspn cumin, 1/2 tspn garam masala, 1/4 tspn chilli powder (or more if you like a bit more kick), 4 garlic cloves, 1/3-1/2 cup red lentils, S&P and extra water. I also added a couple of shiitake mushrooms I’d picked in the morning.

Peel and roughly chop potatoes, peel and slice onion, peel and roughly chop garlic. Heat a little olive oil in a pot and add onion and garlic, cook till clear then add spices, cook a few more minutes then add potatoes. Mix around then add the stock, lentils and enough water to cover the lot. Bring to boil then stir and turn heat down to a gentle simmer. Cover and let simmer until the potatoes are cooked and start breaking up. I served this with parmesan, chopped thyme and some sourdough croutons. Mr ATMT managed to make the croutons! Simply cut the bread into the size of crouton you want then place on a tray in the oven at about 160 until they are dry and crisp. This is a great way to use stale bread of any description. Hearty and warming for 2 tired souls on a cool night! What’s your favourite soup?

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Farewell to 2014. Hello 2015.

I must admit, I don’t really ‘get’ the hype that many have in relation to celebrating New Year. To me it is just another day, but I don’t mind any excuse to spend some time with those we love and to indulge in just a bit more food to well and truly top of the festive season.

My last weekend of 2014 was spent…….

Preparing the vegie patch to cope as well as possible during the anticipated hot spell (36c tomorrow and 40c Sat). With a camping trip coming up I like to leave things pretty well self managed as much as possible. First up was to offer the chooks some extra protection from the overhead and hot westerly sun by installing some shade cloth on the coop. I also added an extra water source that is in the shaded part of the coop to extend the water availability and it will be cooler there. Chooks don’t like hot water!

Chicken shadedBecause the summer sun is so much higher, it means the shiitake and pioppiono mushroom logs are exposed to a bit too much sun. I’ve rigged up a temporary shade cover that will do until I get a chance to make a more permanent structure (I hope). I’ve also put the plug into the bath they are stacked in to maintain the humidity to a higher level. I don’t anticipate harvesting anything from these logs for quite a few months yet, but I want to maintain the best the conditions I can. I am considering installing an automated misting system here, but it is not high up on the very long list of priorities!

Shiitake shade coverMulching of all the beds has been done in earnest. The ability to keep surface roots cool and minimise evaporation by mulching has proven to be extremely effective. I use organic sugar cane mulch just because its easy and readily available. I’ve mulched the asparagus bed, tomatoes, the potatoes growing in a bathtub, the wicking beds in the greenhouse and I will do the last couple of wicking beds over the next couple of days. The photo below is of the wicking bed in the greenhouse where I have had to heavily cut back the sweet potatoes (on right) because of their vigorous growth that was threatening to overtake all the strawberries. I doubt whether I will get tubers and as I only use the tops for greens in stir fry it doesn’t present an issue.

Sweet potato

One of the compost bins and the worm farm need a little more sun protection.  Some shade cloth and a piece of carpet should insulate the worms. They seem to hold their own pretty well if they have a deep place to dig down into.

IMG_6896This is what’s happening in the greenhouse. I’ve rigged up the gravity fed ‘auto pot’ watering system for the tomatoes (on the left). The old olive drum is full of nutrient made from an organic mix and it syphons into the pots when the water level drops to a specific point. It can go for several weeks without extra watering. There are cucumbers (yellow flowers) capsicum, lemon grass (gangbusters!) all doing well and the tomatoes I have trained along bamboo stakes have been maturing since mid November. I am now starting to harvest larger varieties which we welcome very much.

IMG_6901I planted up our camping herb planter box. By the time we head off, these lettuce, basil, coriander, chives and parsley will be a good size for adding to our evening meals. These little touches add greatly to our camping meals and saves buying large quantities that end up wasted. Not to mention how I can avoid having plastic packaging when I buy supermarket herbs.

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The exclusion bags I put over the blueberry fruit have proven to be excellent! I now need to go in and pick these luscious beauties. Some are as big as marbles. Hope the taste is big too!

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We spent New Years Eve with friends and their lovely guests and I have some interesting reports to make on the food I took to share. That will be covered in my IMK post tomorrow.

I wish everyone a happy 2015 and look forward to learning more from the wonderful bloggers I have hooked up with in 2014. It is such a fruitful and rewarding way to share knowledge and learn so much more than you would normally.

 

Garden Share Collective-Firsts.

Bit of a mixed bag this month, Winter can be quite depressing with the weather cold, daylight hours are short and some of the winds we have had have tested the moods of many. Rain has been incessant too, making it difficult to get out into the garden. That’s why on days like today we need to celebrate and make the most of such lovely sunshine.

Loads of firsts to report!

First baby lemons on the dwarf Eureka lemon IMG_5024 First shiitake mushroom since I set up the new dedicated spot for them IMG_5029 First crops in the the new wicking beds in the greenhouse are going well.IMG_5036First fruit on the Pink Grapefruit tree. Waiting with anticipation to see if they are pink when they ripen. Climate can effect how much colour develops, with warmer areas having stronger colour.IMG_5041 First tomato seeds planted have emerged. So far I have planted Siberian, Purple Egg, Grosse Lisse, Heirloom Mix from Diggers, Russian Purple, Money Maker, German Johnston and Tigerella, I’m yet to sow Amish Paste, San Marzano, Periforme Abruzzese, Black Krim, Big beef and Black cherry. I’m determined this year I will have a great range to do a taste test of. I am also planning on selling some to staff and passers-by. This helps cover cost of seed, potting mix etc.IMG_5052My first ever brussel sprout plant is not performing too well (I think). Seems stunted, anyone got any ideas? It’s about 500ml high, maybe that’s normal but not having grown them before I’m not sure.IMG_5027 First heavy frost came yesterday, looks like someone has put cling wrap over the bird bath.IMG_3501 First of the jonquils are smiling around the placeIMG_3521  First firing up of the wood fire stove this year. I did the big clean up of it and baked bread, osso bucco, potato & leek soup and made a lovely big pot of chicken stock. The bread I made this week isn’t my usual sourdough but a loaf my niece handed over the recipe too. It’s a basic yeasted white bread cooked in a cast iron pot. Because I had the wood fired oven on I was able to fit it in, bliss! Loaf looks good, osso bucco was delicious as was the potato and leek soup. the only things bought for all of this was the osso bucco meat, and some chicken necks for the stock. Everything else came from the garden or what I have in bulk (bread flour etc). That makes me happy!IMG_5131

Osso bucco with mash and broccoli.

Thanks Lizzie from Strayed Table for hosting the Garden Share Collective concept. Great to see what others from around the world are up to. Hook up to GSC wont be available until Monday 4th August. Looking forward to what you have to report.

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Garden Share Collective July 2014

Time to have a think about what’s been happening, being harvested and planned over the last month.

We are halfway through a school term break here and I have been going ‘gangbusters’ trying to achieve as much as I can while I have the opportunity.

Plantings

I have planted a whole lot of flower seedlings I started earlier in the year, these have been put into the bed that has a lane way running along it. A good spot for viewing flowers from the lounge room window. I have also planted some kale, leeks, divided up and planted runners on strawberry plants. I grow these strawberries in self watering pots, the plastic drum is filled with nutrient rich water and refills the planter automatically as needed. I’ll add a more detailed post about these at a later time.

Strawberries in need of TLC IMG_4605We’ve planted a few shrubs , one I’m excited about is the native pepper berry which should fill in a nice gap along the fence as well as giving us the opportunity to use the berries in cooking and it is a good for attracting native birds. I’m still working on a place to plant my peach tree! Just can’t decide where will be most suitable.

What I’ve been and plan to be doing.

Jobs targeted over the last couple of weeks have been to spread mulch over the newly marked out beds along the back of the yard. This is what’s left (until it stops raining), rest will be spread next week.

IMG_4609 Mulch really neatens the overall look up. I had been using these beds as a dumping ground for all the soft prunings and old tomatoes, pumpkin vines etc, knowing that they would be covered soon. Now the mulch is covering this green waste, it creates a natural composting environment which will aid in developing better soil long term.

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I’ve started building 2 wicking beds in the greenhouse, already I can see how much more available growing space there will be compared to using the old bathtubs.

IMG_4600I’ve targeted next week as the time to put smaller wire on the chicken shed to stop those pesky little sparrows coming in. Only if it stops raining of course! We’ve had around 60ml in 24 hours. Glad the gutters were cleaned out last week! I also plan to move the shiitake mushrooms to a dedicated space  behind the greenhousethat’s not much good for anything else. Think it’s time to innoculate  some fresh logs soon.

IMG_4575Harvesting

We’ve had some great harvests recently. The broccoli is sensational, as is the kale. I’m picking celery, beetroot, snow peas, assorted herbs, silver beet, lemons, lemons and more lemons.  The chooks have started laying again after a short layoff. I had to buy eggs last week for the first time in 12 months, that hurt!

Had a great stir fry with most of our stuff and some kohlrabi that I bought from Thorpdale Organics. Never tried it before and it was sensational, absolute winner of a veg. Bought a water chestnut type crunch to the dish. Great chicken and veg stir fry was the result!

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Shiitake surprise!

When we moved into the ‘new old house’ just over a year ago, I gathered my shiitake logs from the old place thinking they were past it and literally chucked them into an old metal ‘hip’ bath up the back under a loquat tree where we are storing a lot of used timer and other crap.

Shiitake bathThis morning I thought I’d measure the bath to see if would fit in a space I have behind the greenhouse where I could make a more climatically suitable home for them. I have not once watered these logs since we moved.

Boy was a delighted to see some (many) erupting mushrooms and a couple of large enough to eat shiitake appearing on the logs. Could have knocked me over with a feather!

IMG_2989The few that were large enough to eat were well received, cooked with  garlic, shallots, butter and parsley. Consequently, I have watered the logs now, hoping to get the rest before they wither.

IMG_2981Now that’s a rewarding harvest!

Baby steps but getting there!

With the addition of 3 new wicking beds in the area allocated as the produce garden we can start to see how the final area will look and how workable it will be. I’m REALLY excited that I have more much-needed space to plant all the things I want to grow. The first filling has been placed between the pavers and will be topped with a lighter coloured gravelly mix soon. A water feature has been added that will allow  lizards and bees to rehydrate and is soothing to listen to while in the garden. The only jobs left to do in this area is fence it, get some espaliered fruit-growing on the rear fence, build compost bays, put permanent edging on asparagus bed and build a spot for my shiitake mushrooms to live. The area is proving to work well in its layout with good sunshine, plenty of space between beds and it is reasonably protected from strong wind (this has been tested well and truly with the weather of late!).

Productive Garden layout
Fence and gates will be along the area where the brick edging finishes. Hoping to build a really rustic gate as entry and a climbing rose (or grape) will be planted to cover an arch.

 What a beautiful day!

Saturday would have to have been the nicest day weather wise we have seen for ages! We had planned on getting stuck into doing some work finishing off the bedroom but you could not possibly pass up an opportunity to be outside on such a day.

I had 3 Big and dirty jobs that needed doing, sorting out some of the compost, cleaning out the chook house and removing one layer of worm castings from the worm farm. The leaf mold I started in June has progressed much better than last years efforts! This year I chopped the oak leaves with the mower and lined the wire ‘bin’ with black plastic. Today I turned the ‘cake’ into one of the Gedye bins and I wouldn’t be surprised if its right to use in a couple of months. I got 2 big bins full of chicken muck which is going to be composted separately and used on the citrus trees. The worm farm was well overdue for a cleanse and I now have a very large bucket of lovely worm castings which will be used in my potting mix and around seedlings.

Leaf mold 'cake'

 

Our efforts at attracting more birds and bees to the yard seems to be working. We have noticed wattle birds, many different parrots including lorikeets and crimson rosella coming in. The flowering callistemon always seems to have a visitor in it!

Rainbow lorikeet Wattle bird

 

Lots of spring flowers are appearing and I love seeing their cheery faces. Rose buds are forming and my Souvenir de la Mel Maison climbing rose is in flower. Cant wait to see it climbing over the arbor entry to the vegie patch!

Souvenir de la Mel Maison rose Granny's Bonnets

Poppy Pansies, lobelia, herbs and SLMM rose in bud.

Harvesting and planting at the moment.

We are starting to get strawberries, lots more forming so thats exciting!

IMG_1493I’ve been picking coriander, silver beet, beetroot, lettuce, asparagus (which seems to be slowing down), oregano and mint. I have planted (with all that new space) beans, both dwarf and climbing, zucchini, radishes, eggplant, corn, snow peas, capsicum,black cherry tomatoes and in the greenhouse, rockmelons also known as cantaloupe. I have planted a couple of tomatoes in the greenhouse but will hold off for another week or so planting out the main crop. It is traditional to plant tomatoes on Melbourne Cup Day in Victoria, but mine might go in next weekend.

IMG_1571Baby radish seedling coming through in one of the new wicking beds. Love seeing seeds come to life!

Rocoto Chilli.

My husband was given a seedling from a workmate of a Rocoto Chilli. I had never heard of them but apparently it is a perennial chilli and can keep producing fruit for several years. I did some googling and it sounds too good to be true, so I’m looking forward to seeing how it goes.

Rocoto chilli

 

This is why I keep chipping away!

Vegetarian pasta

Vegetarian pasta with my asparagus and herbs. Mmmm, mmm.

 

 

Weekend wrap

We have done a huge amount of work out in the back yard this weekend but somehow I am left feeling like we have created more mess than beautification! A couple of major tasks to get the final layout in place were necessary, these have been, getting water points in place for the productive garden and chooks and making sure the storm water run off from the new garage was in place. Setting up the raspberry beds with a protective cage  surrounding them to eliminate those pesky birds nicking all the fruit and to install a small garden shed for storing all the ‘stuff’ necessary when working outside that has up until now been in the old greenhouse. Now these jobs have been done we can get into the serious business of bed layout and fencing the area. Now that’s exciting!

Storm water in place
Storm water pipe in place to carry water from garage and old stables into drain. Slab for small garden shed in place.
Berry frame
Making a start on permanent berry patch.

The old greenhouse that I bought from my sister years ago which has been used as a temporary shed since we moved into ‘the new old house’  is being re-invented as a protective cage over the raspberry beds. It will be covered in heavy-duty bird net, cable tied to frame and hopefully will do the trick of keeping out the birdies. I am also considering using this space for my shiitake mushroom production but haven’t quite worked out how to integrate that yet. They will be staying in the old hip bath for a while yet!

Garden shed
New garden shed in place. Never mind the fact the slab is a bit too small, nothing that can’t be adjusted! This area will be fairly hidden from view when the grand design is done so plain gal will do just fine.
Raspberry canes
Canes in the bucket are those I retrieved from existing site, ones on left are newbies.

I retrieved as many canes I could from what I planted last season but they haven’t had a very great start so I also supplemented the planting with some new ones I bought from a local grower. Hopefully we will have enough to ooh and ahh over once they settle in and begin to thrive.

What’s growing out there?

Very happy to announce that the issues I had been having with powdery mildew on the strawberries in the greenhouse seems to have been resolved. I treated the plants with a garlic spray and have been leaving a window open in the greenhouse to ensure good ventilation is achieved. Looking just about ready to eat!

Strawberries back on track

Broccoli ready to start harvesting,IMG_0362

Coriander I planted from a hydroponic pot purchased at a supermarket is doing well and we’ve harvested it for a few feeds in a couple of weeks.IMG_0360

Signs of spring!

This ancient purple magnolia is forming flower heads.IMG_0416

Oooh, now this is exciting! Couple of asparagus starting to shoot.

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and the potatoes are all shooting and getting bigger every day.

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Harvesting the rewards.

This weekend I have picked silver beet, coriander, lemon-grass, assorted asian greens, broccoli and mint, all of which were used in a lovely chicken stir fry for dinner.

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Yep, worth it all! Very nice indeed. What’s growing at your place?