community, observe, spring

Makes me smile

It’s all the little things.

These are in no particular order…..

When someone doing great work is happy to share their experiences with you (thanks to super mentor market gardeners Cal at Green Connect & Lizzie of Piccolo Farm ), when you go into a volunteer in a school garden with a loose plan – you end up with 48 students instead of the regular 24 and everyone has a great time – including the volunteer. (Also stoked with our newly arrived veg garden mascot – miraculously ‘appreared’ one day)

When your remarkable partner helps solve your irrigation issues because he understands you can’t be good at all the stuff all the time and brings home a second hand tank still smiling himself after a very long day, ’cause he knows how important it is to you. (And hooks it up the following day)

It makes me smile when you receive an email showing interest in your enterprise, to find out someone you admire in business has recommended you. (Thank you Ciara at Earthwalker & Co !)

Having enough time and space to share around with the neighbours. (working out where our neighbour will plant chillis and corn this summer)

Being curious enough and brave enough to ask people questions and their opinions when you don’t have the answers yourself.

Variety outside. Being outside. And being barefoot outside. Simple and effective.

Seeing kids impressed and fascinated by checking out the school garden compost worms without squealing.

Having so many ideas you don’t know which way to look, so you just start and it starts working out.

The generosity of people, wanting to be involved and offering their time. (Spring into Action volutneers – you all rock !)

 

So much goodness – it’s all that interconnectedness, collaboration not competition, that keeps our world spinning. Enjoy.

biodiversity in the garden, explore growing, produce, salad days

Salad days

Last day of winter, and there’s markers of the seasonal change all around.last day of winter

Brassicas (broccoli here) flower merrily, days are longer minute by minute, grass is growing a little quicker. Rainbow colours planted to stir fry, salads in next level for diversity, grab & go meals, shallots for skinny places….

The tip of this garden gets the most sun, so quick greens were planted. As days grow longer, the other planting will catch up. It’s all a bit of a dance, weaving time, space, light and flavours.

Have you ever tried broccoli leaves ? They were my go to green last night – cut the stem out, chop & pan fry – remarkably yummo !

Going for garden domination on the right there is our beloved rhubarb. Originally divided from the school garden, this one can have it’s roots traces back at least 35 years.

The possibility of small spaces requires a firstly a little imagination and observation – good strong starting blocks. What do you want to pop into your salad bowl ? What can you start from seed ? What do you let flower ? Can you eat the flower and which ones do the bees love ? What to snack on as you check the pulse of the outdoors ?

Time to explore and have fun.

produce, Uncategorized

Diversity on the dinner plate

In this day and age many rush, rush, rush and stick with the familiar. Apparently approximately 100 plants supply 90 % of our diets ! So when harvesting for a customer, I was mindful to make sure they had a decent cross section of what’s currently available in our seasonal garden. Produce from 15 plants at a quick glance, and all (bar one) you could eat raw. (Edamame are bested boiled/ steamed for 5 minutes before popping the beans out of their pods and into the mouth).

Herbs are a wonderful way of enhancing a meal, bringing seasonality to the fore. Basil all through summer (you can freeze your surplus pesto), chilli for waking up the tastebuds. A combo lettuce and herby salad only needs the lightest of vinaigrettes so the flavours are not swamped. And texture ! Give your mouth a party and wake up those tastebuds.

Don’t forget the ‘marginal’. Once you’ve juiced your fruit, zest that lime. You can add the nutritious and flavoursome slivers of the outer to sauces, meals or dehydrated and used with a sugar or salt. Watermelon rind can be pickled and enjoyed in the next round of salads once the fruit has long ago been gobbled up.

Make sure you make the most of your chemical free produce and be inspired by variety.IMG_8832.jpg