Over Labour Weekend in October hubby and I planted our vegetable garden for the summer.
My first task was to weed the garlic growing in the smallest vegetable garden bed, and then also sow onions, carrots, beetroot, radish, sugarbeet and carrot seeds as well.
Hubby then dug over the two remaining large garden beds, and I added sheep pallet fertilizer for the soon to be growing plants.
For the next bed, which was already growing peas and potato plants by now, I added lettuce, rocket, black turtle beans, summer sprouting broccoli, and cabbage, that I had been growing in the glasshouse.
With the last large garden bed I planted maize, corn, and pumpkin plants in the top half. In the bottom half of the garden bed I sowed wheat and linen flax seeds, while hubby acted as a scarecrow to keep the birds off them, and then we double bird netted the seeds to protect them from the birds.
With most of the glasshouse now empty of plants, we emptied out the space, and hubby dug over the garden bed. After that there was just the task of fertilising the soil, and then planting cucumbers, basil, chillies, capsicum and many tomato plants. There was also the big task of setting up all the climbing frames for the growing plants.
It's been a few weeks now, and everything is growing nicely in the garden, despite low snow falling the week after we planted everything. I can't wait to feast on all our vegetables over the coming summer.
Have a wonderful day
It's now the part of spring where everything is growing quickly, and unfortunately that also includes many weeds. The good thing though is that we finally have stuff to harvest in the garden.
Our rhubarb plant has shot away and has produced many leaves, so it was time to harvest the first of the stems. We mostly use our rhubarb for our rhubarb and ginger meringue pie.
I pulled a bunch of rhubarb out off the plant, cut off the leaves,
and then cut the stems up into pieces to freeze away in our chest
freezer. I find that six stems of rhubarb are enough to make one rhubarb
and ginger meringue pie, so I freeze them away in batches of those. The good thing about freezing them is that the process turns the rhubarb into mush, which makes them easier to cook with afterward.
The next thing to harvest is peppermint. I like to harvest our peppermint in early spring for making dried peppermint leaves for peppermint tea. Our peppermint patch pops up everywhere in the herb garden, and beyond, so I just find whatever is on the edges, and then harvest them. It's really easy to do, just pull out any rogue peppermint stems, rinse them, and then pull off the leaves to slowly air dry, or by putting in the dehydrator. I dehydrate ours, and it doesn't take very long at all.
The first harvest of calendula flowers was also ready, and it is one of my favorite plants. Not only do bees love it, but you can use it in all sorts of products around the home.
I just pick the flowers when they're fully open, and then rinse and pat them dry before putting them in the dehydrator along with the peppermint leaves.
The last thing to harvest was the first of our strawberries. They weren't the most prettiest strawberries in the world, but they were good enough to put in the chest freezer for making strawberry jam later on in the growing season.
Are you harvesting anything in the garden yet? Labour weekend is this weekend, and it's a pretty busy time in the vegetable garden. All the garden beds have been dug, and I can't wait to get stuck in and plant everything currently sitting in our glasshouse.
Have a wonderful day
During last year's growing season I had a Serrano chilli plant growing in our glasshouse, and over summer it gave me an abundant harvest of both green and red chillies. I picked so many chillies that I had no idea what to do with them all. I gave away as many as I could, and then with the rest I decided to dry them. We mainly use chillies as dried chilli powder in the kitchen throughout the year, so this method to prepare them was the best way to use all the left over chillies.
I waited until I had a big chlli harvest (some had already started drying out whole), and I cut off all the tops off before splitting them down the middle and removing the seeds (while wearing gloves). I then dried them in our dehydrator on trays at a temperature of 50˚C.
The smell was quite pungent, so initially the dehydrator was sitting outside under our veranda for the day, and then in the garage after that.
Once the chillies were dry, they were stored whole in a plastic container until it was time to grind them.
Last week, I finally got around to actually grinding them in our coffee and spice grinder. So as not to stink out the house with powdered chilli, I placed the grinder under the rangehood with it turned on.
It didn't take very long to turn the chilli into powder. It didn't make as much as I thought it would, so I think that this year I won't give as much away, so we'll have more chilli powder for ourselves.
And we've already used our new chilli powder in a meal, we made chilli con carne that very night. It wasn't too spicy, but it had a really great flavor that we liked. I'm definitely happy to make even more chilli powder this coming growing season.
Have a wonderful day
I finally started planting out my potato tubers for the spring growing season. I meant to do it a couple of weeks ago, but more urgent gardening tasks got in the way. Every year I grow four different varieties of potatoes in the garden, and each variety we use for different reasons.
The first potato variety I grow is Rocket, it's a 1st early potato which only takes 60 - 70 days to maturity. I like planting these in early to mid-September as it means they will be the first potatoes to be ready to eat in mid-November for boiling and roasting. The second variety of potato I grow is Jersey Bennes which is a 1st early potato that reaches maturity in 80 - 90 days. When planted at this time of the year the potatoes will be ready to eat in time for Christmas, and we eat them boiled and also in potato salads.
The other two varieties of potato I grow are Ilam Hardy and Haylo, but they won't be planted until October. Ilam Hardy is a 2nd early/main potato that takes 70 - 80 days to maturity, and is great for mashing, baking, roasting, chips, and wedges. We mainly use this potato for turning into gnocchi, and also in potato and leek soup. The last variety of potato I grow is Haylo, which is an improved variety from the Agria variety potato. It is in my opinion the best roasting potato, and we in fact did an experiment one year to test this. I grew Ilam Hardy, Agria, and Haylo one year, and compared roasting them using hubby's double cooking method for making roast potatoes. Haylo was by far the best tasting roasted potato variety. Haylo is a 2nd early/main potato, and matures in 80 - 90 days.
With these four varieties of potato growing in the garden, we are self sufficient in eating potatoes pretty much throughout the year in various forms, thanks to storing gnochhi and potato and leek soup away in our chest freezer.
I began chitting both the Rocket and Jersey Bennes potato varieties back at the beginning of August, and it wasn't long at all before they started growing, and by the time it was actually time to plant them, they'd unfortunately gotten too big. A disappointment for sure, but they were still fine to plant into the ground, I did so very carefully, taking care not to break any growing shoots.
After digging two trenches in an area of the vegetable garden, I sowed five of each of the Rocket and Jersey Benne tubers into the ground. I always plant them in order from right to left, with the Rocket on the far right, then the Jersey Bennes to the left of them. Experience has taught me that the Rocket variety will indeed rocket up and produce a copious amount of leaves which will smother any other growing potato plant varieties, and block them from sunlight given half a chance. If I do it this way, any new rows of potatoes will get morning sun preferentially to the rocket potatoes.
It didn't take very long to plant those potato varieties, and then gently cover them over with soil. For the next few weeks as they grow up they'll be safe from any late frosts, and once they're above ground, I'll cover them with frost cloth every night until the last frost has passed.
In a couple of weeks it'll be time to plant the Ilam Hardy and Haylo potato varieties, but before that can be done, I need to transplant some dye plants I have in that part of the vege garden. But before that can be done, I have to prepare another area of the garden for the dye plants to move into...
It's pretty much a big juggling job in the garden right now, with the most urgent tasks being done first, even though they may not be the tasks I want to do. And I'm now behind in seed sowing as well, but I will get there I'm sure. The next rainy day in the garden will be a huge seed sowing session, and my aim will be to sow everything else that needs to be sown.
Have a wonderful day
It's been another busy week in the garden seed sowing for Spring. And also, seeds that I've already sown have started germinating, including my tomato, chilli, and lettuce seeds.
In the Vegetable Garden this week:
- Prepped the first vegetable garden bed for sowing peas and potatoes
- Checked on chitting potatoes (Rocket, Jersey Benne, Ilam Hardy, and Haylo)
- Sowed Greenfeast peas
In the Herb Garden this week:
- Sowed Oregano
- Sowed Common Sage
- Sowed Cumin
In the Flower Gardens this week:
- Sowed King Size Apricot Aster
- Sowed Crambe Cordifolia
- Sowed Dianthus Cruentus
- Sowed Echinacea simulata
- Sowed Gomphrena Raspberry Cream
- Sowed Knautia Macedonia Scabium
I didn't sow as many seeds as I hoped this week, as I was working on my winter citrus project to get the garden areas ready for when my citrus plants go into the ground in October.
Hopefully this week I'll get more seed sowing done.
Have a wonderful day,