explore growing, produce

Summer Daze

So far there’s been a few  consistent elements to our summer.

Watering  – heat – humidity – cucumbers – my desire to read – watering  – afternoon naps (so decadent !)

Tricky trying to get back into the rhythm of working outdoors in the heat of summer. My brain goes a little mushy and my family are all too aware of the adverse effect of elevated temperatures on my sense of humour. So the trick – get up early, do the essential stuff and celebrate the small wins.

Like cucumbers. It’s like watching the beanstalk Jack planted reaching for the sky. Good food, daylight, water and away they go.IMG_0521.jpg

These gorgeous cucurbits have superpowers ! They can hide from the untrained eye remarkably well. They take on colourbond fencing an mold themselves to available space. They are beautiful when cut on the cross section.

Best of all – they of all the good things of summer. Refrigerate before eating and even more refreshing.

Drink it – chop one up, throw it in the blender with ice cubes, a little water, mint and a smidge of honey – best summer drink.

Pickle it – using 1 part white vinegar, 1 part water, 1/2 part sugar (combine all and heat until sugar dissolves.) Whilst you’re waiting for the liquid to cool, slice up your cucumber, pop in a sterilized jar. Then pour the liquid over pop the lid on, let it cool a bit on the bench and stick it in the fridge. A great sharp flavour to wake up the tastebuds in a salad or on a sambo.

Transfrom it – into tzatziki with a beautiful plain creamy yoghurt and a drizzle of olive oil. The key here is to make sure you strain the grated cucumber for a fair while as you don’t want your dip being watery.

Go out and enjoy these elongated gems of summer, just try not to water the plant in the evening as powdery mildew could set in on the leaves.

Make a teepee from several plants and enjoy their shade and fruit.

community, everyday, explore growing

Oh hello, New Year !

We’ve slid into the summery bliss of 2018 with heat, humidity, cucumbers and zucchinis.

We harvested just before Christmas, our two colonies have been busy indeed. For this they have our gratitude.

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There’s been time for reflections and daydreams, making time to water before the garden turns into a crisp, making time for family, reading, reading some more, the occasional nap and feeling revitalized for the adventures ahead.

Growing your own food can be incredibly rewarding. Knowing people love what you do, are on the same values page and continue to support you with their hard earned dollars is humbling and great encouragement you’re on the right path.

I read a fair bit. More and more so about food politics, how to grow stuff, how trees talk, the interconnection of everything and how we’ve got a lot to learn about so much. Seems small scale urban agriculture can play a massive role in establishing food security, reconnecting neighbourhoods with real nutritional food and give people a sense of place.

There’s a lot that could be perceived as overwhelming. There’s also a lot to be optimistic about.  I’ve chosen just to start / continue)where I am with what I’ve got and learn from my environment. Small steps in my own backyard.

My word of the year is EDUCATION. The more we’re curious, we ask questions. We feel empowered to try new stuff and and know it’s a learning curve. More fun than standing still.

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This is the foundation of what one day will be our demonstration site. Turf roof covered, north facing, super snug studio. Volunteers are helping us get this out of the ground – energy exchanges make a rich currency around here.

So our focus is educating ourselves, sharing knowledge (volunteering is a great way to see/ experience/ contribute/ learn at large without spending a cent), growing, eating and sharing beautiful produce and regularly taking time to appreciate where we are.

Join us on the ride.