harvesting the yield, seasonal eating, spring, start from seed

Growing full circle

Seeds are amazing little packets of potential. A handful could grow into a forest. There’s so many you can store in jars in the kitchen for eating later down the track. Heirloom ones that tell a story.

They complete their own magic tricks. Soaked overnight, they double in size – you’ve woken them from hibernation. Soak and rinse, soak and rinse – watch them sprout into edible vegetable tadpoles.

Some seeds you pop into a little growing medium & once they’re just above the ground  – ready to eat. (aka – microgreens) Then there’s other seeds developing into plants that  you can nibble on their tips (like snowpeas), some flowers are edible too (like snowpeas) – but remember – if you eat all the flowers, they won’t complete their cycle by setting fruit. In the the case of snowpeas progressing it’s so worth waiting for a few of the most amazing crunchy delicious garden snacks in the universe (NOTHING can beat the flavour of these little spring gifts – try eating only one….) snowpeas - end Aug 17

So around these parts, we love playing outside. We love to eat our microgreens. And the flowers (never fear – there’s plenty on offer for the insect life).

Just remember to do some homework to see what varieties are good for people. Extend that research to make sure you’re not eating chemically laden ones too.

So may options ! So many textures. So much diversity from a little handful of potential.

explore growing, harvesting the yield

Bowl of Gratitude

So this is lunch – and with it I think of everyone I have to thank for my journey to here and all the awesome opportunities presented along the way.

Those little veggie tadpoles – mung beans sprouted with seed from our local Flametree co op. Green dip is radish top pesto made from thinning the radishes growing a little too closely to their neighbours. Red one is beetroot ‘dip’ made from beetroot we grew & blended with awesome other stuff. Then we’ve got hummus, again made from scratch made with chickpeas from our local independant co op, giving us an option for our food purchases rather than the standard duopoly.

Best thing about buying dried goods like legumes and seed, you’ve got them on hand to sprout when you like. Salad underneath is from a few metres away in the backyard, providing a base for last nights left-overs. salad bowl - home madeThis bowl also represents skills I’ve learnt over the last few years, building a little self reliance into our household and local food economy. Yay for food activism !! These skills aren’t tricky, but now people are starting to realise they’re well worth having and practicing regularly for their own health, their financial independance and cultural knowledge.

I’ve had amazing suport from my family putting up with my experiments for the most part (“…you love the garden more than you love us ! – ask spoken by our younger child when 1st bitten by the gardening bug. )

Mentors, peers, community in the real world and online. First rule – be brave and ask loads of questions – if you don’t ask, you’ll never know. Most people are super happy to share their knowledge to the curious and for that I’m forever grateful.

autumn, harvesting the yield, produce

Here we are

…….in this day, at this moment. A break in between the seemingly never ending rain, enjoying cooler autumn days, pockets of sunshine, garden observations.  Cucumbers have finished, zucchini not enjoying the cooler weather, kohlrabi plumping up nicely, rocket seedlings happy.

Thankful for lessons learnt (not much enjoys a really hot day!), opportunities arising and being brave to try new techniques.

We covered another hugelkultur be (basically an oversized, slightly rawer, slower version of a no dig bed) so it can mature and be ready for cucurbit city next summer. Lovely to share some of the last of summers bounty with friends volunteering, harvesting long awaited salad mix (after the learnings of summer – not planting enough, too hot, not enough attention….)

Flowers through the season, adding a colour happy colour to the salad mix after being appreciated for their service in the garden. Enjoying and being thankful for the diversity of our garden offerings to share with locals and trade for what we value.