Friday, March 13, 2015

Monday, March 2, 2015

The good, the bad and the dry

So, still no rain to break this drought.


The only part of our property that is green is the immediate piece of lawn directly by our veranda, and this is only because we water it every day from our washing machine.

There are "oasis" of green around the poor orchard trees.  They have some mulch around the base, and then we water deeply at least once a week.  
Our rainwater tanks are dry, and we have to be very careful what we do with the water that comes from the council, every drop is counted!

Things that are doing well in the heat and the dry are the pumpkins, lemons, basil and lemongrass.

This particular lemon tree is looking very promising




Harvesting now: Basil, Tomatoes, Pumpkins, Boysenberries, Carrots, Lettuces

Jobs to do: Plant winter brassicas as soon as the weather cools down a bit, perhaps under a shade cloche

Planting now: Lettuces

This is my Garden Share Collective post for March, you can see some of the wonderful gardens and produce here:


Tuesday, February 24, 2015

Wrestling with the raspberries

Its coming into Rasberry pruning time. Ours have all finished fruiting. Raspberries fruit on last years growth.  The idea is to cut off at the base all canes that fruited this year and also any dead canes or ones that are in the way.
I struggled with my pruners, i think i need to replace them. Although i got the job done in the end, i also got some nasty blisters for my pains.

Thursday, February 5, 2015

Harvest time

3 kilos french beans -frozen
1 bucket carrots -frozen
1 more kilo strawberries -frozen
5 x more jars pasta sauce canned

Tuesday, February 3, 2015

It's a Furnace out there!

Just in case you are not in North Canterbury, you should know that it is so hot, and dry here.  We have been irrigating our vege garden every second day, and the flower garden a few times a week.  Water restrictions are in place, but we are lucky to have water from our roof collection held in big 25000litre tanks on our property.  With a hot spring, dry summer and hot weather, it really has taken it's toll on our garden. 

Today we emptied the last of the rainwater in one last irrigation.

So, now we pray for rain to refill them.

The beans have done a great job, despite looking a bit dry, I have done several harvests, and I see there are more to go.  A half bucket each harvest is so rewarding.  

Our strawberries have been going great guns, with a bumper crop.  We are still picking them, even tho this is the 4th month of harvest.

We have eaten the first bed of Jersey Benne potatoes, and are now starting on our maincrop, which although they look measley, do have a good crop below the surface.

Tip of the Month: do not spray around the base of Raspberry canes while they are dormant, you will ruin their fruiting for the following year.  We have hardly had any, just a few to taste and add to strawberry things.  Looking at their growth this summer, I am anticipating a better yield next year.

Harvesting now: Maincrop Potatoes, Raspberries, Strawberries, Artichokes, Spring Onions, Tomatoes of all kinds, Basil, French Beans, Corgettes, SilverBeet and Boysenberries.

Jobs to do this Month:  Cut up and dispose of the old glasshouse, plant brassicas for winter, continue harvesting

Planting now: I don't have anything planned

This is my Garden Share Collective Blog post for February, you can see some other wonderful bloggers here: http://www.strayedtable.com/2015/02/01/garden-share-collective-february-2015/

Sunday, January 25, 2015

The corgette glut has started, try this

If your garden is anything like mine,  the corgette will now be going crazy. This dip/spread is a great thing to freeze and use in winter for a taste of summer when it is cold outside. Recipe, chop up lots of corgettes or marrow,. Put into a large saucepan with 100g butter,  1/4c olive oil and 5 chopped cloves of garlic. Bring to a simmer and add lots of fresh thyme, salt and pepper. Simmer on a low heat till the corgettes are soft and reduced by more than half. We are looking for low moisture levels. This takes about an hour.  Then blend with a stick whizz. Freeze. To use defrost and spread on bruschetta or toast or use as a dip.