Category Archives: Gardening

Beating the Birds

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I have been fully occupied for the past few days doing some writing that was not blog posts nor in any way blogworthy. It was administrative work for a local voluntary organisation that I belong to.

Today we ventured out in the garden to do a few jobs and one was to net the fruit trees to keep the birds at bay. Last year was our first summer in this house and although we harvested a bounty of fruit we did lose a portion of the crop to our local feathered friends.

We have 3 espaliered fruit trees near the side of the house – a nectarine and two nashi pears. They are now suitably enclosed for at least 3 months while the fruit mature out of harm’s way.

The raspberries are thriving in a patch near the back fence and we did cover them last year which resulted in most of the crop feeding us rather than the birds. Last year it was a pretty simple matter of throwing some netting over them. I have some slightly grander plans this time and will get onto that later this afternoon once it is a bit cooler.

Meanwhile, the building work in the pantry is complete and GMan is finishing painting the new wall and cornice. I have started rearranging some of the cupboards and shelves and I should be able to unveil it soon. Watch this space for details and plenty of pictures.

Flowers and Fencing

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I really enjoy this display of sweet peas that we can see from the kitchen and family room. I planted them from seeds I collected last year that were hanging over someone’s front fence. I will definitely be saving the seed pods again for next year.

This was the original front fence when we arrived.

This has now been demolished and the new posts are in place for the new fence. The rails have been salvaged and earmarked for another landscaping project.

It will be 1.5m high so will offer a bit more privacy and security as we are on a major regional through road. There will be electric gates for the vehicular access as well as a pedestrian gate in the centre of the fence.

There will be more photos once it is complete.

Work and Play

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The title sums up our day.

This morning we spent a couple of hours in the backyard. My first job was to remove the old cauliflower plants that remained after I had harvested the cauliflower during the past week. The garden bed will rest until it is time to plant summer crops such as zucchini, tomatoes and basil.

Meanwhile, GMan mowed the pocket handkerchief patch of lawn and then started on disassembling some timber lattice that has weathered badly and deteriorated significantly. It currently provides a division and some screening between the main area of the backyard and the clothesline which is in the far corner. We are planning to slightly realign the framework and change the overall style. I do not have any photos to share at this stage but there will be more details and photos once the reconstruction gets underway.

After lunch we had some slightly more frivolous plans. We headed to Bendigo to admire the mass plantings of tulips in the public gardens in the middle of the city. There were lots of people enjoying the colourful displays on a pleasant spring afternoon.

Here is a selection of photos.

The tulips were definitely the star of the show but by no means the only attraction in the gardens.

Inside the conservatory.

The exterior of the conservatory which was built in 1897.

Our next stop was a nearby hotel where we enjoyed a couple of hours listening to a local band.

A most productive and enjoyable Sunday.

Homemade Sauce/Dressing

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Fromm time to time I stumble across interesting sounding recipes on Facebook. I generally ‘save’ them on Facebook and often forget to go back and look them again. However, a few days ago I saw one that I could not wait to try out.

This is for a vegan ‘sour cream’ made from sunflower seeds. Sounds a bit ridiculous? That was my thought, too.

VEGAN ‘SOUR CREAM’

1 cup sunflower seeds
1¼ cups water
⅓ cup freshly squeezed lemon juice
¼ onion
1 large clove garlic
1 teaspoon salt

Place all ingredients in a blender and blitz until creamy. Makes about 500ml.
Keep in an airtight container in the refrigerator for up to a week or freeze portions for later use.

NOTE: I have not tried freezing it as yet.

NOTE: You could also try adding additional spices or nutritional yeast to alter the flavour a little.

I know it sounds improbable and ridiculously easy – it really is that simple.

This is the result, although some has already been used. I would say it is a bit like a cross between sour cream, yoghurt and mayonnaise.

This was my lunch today with a generous serve of my new-found dressing.

Please note that this is not GMan-approved but I am happy to have found an easy and tasty alternative.

However, he is still raving about one of my other homemade sauces, a bechamel-style sauce made using cauliflower instead of flour and butter as the base. We have successfully grown cauliflower this winter and the last 2 became another batch of the sauce. The recipe is here and it freezes really well.

Patience Pays Off

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This afternoon GMan was weeding in the garden and he removed the cover from the raised bed where I planted some cauliflower seedlings months ago. They have had no attention and amazingly we found one ready to pick.

There are about 4 or 5 others which are a bit smaller but will be ready to harvest before too long.

Meanwhile, the chard continues to produce enough to pick. Here is what I picked this afternoon and it will be used for dinner.

We arrived home yesterday after being away for a few days. We went to see our football team play in the first of the finals and it was a very disappointing outing as they were thoroughly outplayed. They do have one more chance this weekend. I am hopeful but not confident. Our other engagement was a difficult one as we gathered with many others to farewell a friend who had died much too young after a courageous battle with cancer.

Out of respect for everyone involved there are no photographs.

However, here is a sweet reminder of the joy of little things.

Birthday Lunch & Harvest Time

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I mentioned in my last post that I had been cooking.

We hosted lunch on Sunday for GMan’s birthday. There were 17 of us altogether and I did almost all of the preparation beforehand.

Here is a list of what we ate.

NIBBLES

Raisins
Spiced peanuts*
Dips – beetroot, tzatziki, hummus*
Cheese – brie
Biscuits – water crackers, GF crackers, pita chips

HOT SNACKS

Mini meatballs*
Kofta balls*
Potato wedges*

Sour cream
Tomato sauce*

MAINS

Green chicken curry*
Beef casserole*
Rice

DESSERT

Mulberry and apple crumble*
Ice cream
Cream

The spiced peanuts and tomato sauce are homemade pantry items and wedges were made on the day but everything else that I made was prepared in advance and either refrigerated or frozen. This made for relatively easy catering.

There are very few photos, however, here are a couple from when I was making the dessert.

I retrieved about 1kg of mulberries that had been in the freezer since December. I think we picked and froze about 6kg. It is great to have them to use at other times.

The mulberries and apple combined and ready to be refrigerated. I made the crumble topping and froze it. I assembled the crumbles and popped them in the oven on the day.

It is great to eat seasonal produce but it is fairly easy to store some things for a treat in the off season. It is difficult to imagine this mulberry tree laden with fruit but that is exactly what it will be like in another 4 months. It is in a public space in our town and the fruit is appreciated by many.

Meanwhile, there is abundance of citrus everywhere at the moment. These grapefruit were being given away.

So, I made more marmalade. That should keep GMan supplied with breakfast condiments until next winter.

Flowers and Food

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Late autumn is well and truly upon us and in fact the apparent temperature at 7am this morning was -0.3C. This is the first time I have seen it dip below 0C this year. However, it is beautiful and sunny with a forecast maximum of 18C today so it seemed like a good time to head out to the garden and get stuck into some jobs.

First up was planting the sweet peas which I had nurtured from seed. They had been outdoors overnight for the past couple of weeks to acclimatise and harden off before planting.

There was a fish pond in the back garden when we moved here last year. Actually, our first year anniversary in this house was last Friday. Anyway, the fish pond has been dismantled and the area is going to be a herb garden. However, I have seconded a strip at the back for the sweet peas. The main reason is because there is a paling fence with chicken wire on the inside which will be a perfect trellis for the sweet peas.

Next were the lettuce seedlings which had come up self-sown from some plants that went to seed last year. I have about 30 of varying sizes. I will keep some and plan to sell some punnets of lettuce seedlings at the next LETS market.

Last weekend I bought a large pot containing several rhubarb crowns from LETS. I divided them today and added to the single rhubarb plant which I have had for several months. This bed will hopefully become an abundance of rhubarb in time.

Finally, the brassica seedlings seem to be almost doubling in size overnight. I have now covered this bed with fine netting to keep the would-be predators away.

I am happy with what I achieved in a couple of hours this morning and look forward to reaping the rewards of food to eat and beautiful flowers in the coming months.

An Original Design

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My sewing project today was rather different from anything I had done before.

When we left Queensland GMan sold his large mulcher which was very useful for our small acreage with plenty of vegetation but he could not see a use for it on a suburban block. Nevertheless, he found a need for a smaller version so bought this one secondhand several months ago.

It does have a minor design flaw and the mulched material tends to spray everywhere. So, he asked me to make a ‘skirt’ to direct the mulch into the collection receptacle. I have been considering this rather bizarre request for a few weeks and today I finally came up with a plan.

I found a pair of heavy denim shorts in my collection of assorted discarded fabrics and (mostly) unwearable garments. The fabric was integral to their suitability for the project and GMan’s comment was, “you could just use one leg” gave me the general idea.

This was what I ended up with. I used the waistband of the unused half of the shorts to make the straps. The straps fasten around the legs of the mulcher and are attached with 2 velcro strips.

It is not the fanciest sewing I have ever done but I think it is going to be effective.

This photo shows the new ‘skirt’ in place on the mulcher.

I am pretty happy with the end result and it cost me nothing apart from about 30 minutes of my time. We will see how it works when GMan next uses the mulcher. Some modifications my be required.

A Bunch of Basil

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I grew a very successful crop of basil during the summer.

I made some pesto early in the season and also used some of it fresh. However, it is now going to seed and taking up space that I want to use for winter crops so it is really time for it to go. Yesterday I picked an armful of the younger shoots, stripped the leaves and rinsed them.

This haul was 4 tightly-packed cups of basil leaves so it was time to make more pesto.

Here is my recipe.

BASIL PESTO

4 cups basil leaves, tightly packed
7 tablespoons sunflower seeds
4 cloves garlic
1 lemon, juice and rind
5 tablespoons nutritional yeast
3-4 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper

Place the basil, sunflower seeds and garlic in food processor and process until finely chopped and combined. Add the lemon juice, rind and nutritional yeast. Process until thoroughly combined. Gradually add the olive oil until desired consistency is reached. Add salt and pepper to taste.

I have chosen to replace the traditional ingredients of cheese and pine nuts with nutritional yeast and sunflower seeds which makes this recipe not only gluten-free but also nut and dairy free.

It was rather exciting to know that I had used basil, lemon and garlic which I had grown as well as locally produced olive oil.

Choice Chutney

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I recently encountered a new ‘problem’. Here in central Victoria the weather had definitely turned quite cool. Summer is well and truly behind us and I was left with an abundance of green tomatoes. This never happened in Queensland as tomatoes literally ripened all the year round.

It was time to remove the tomato bushes so that we could reuse the garden bed so I harvested the tomatoes and found that I could use them to make chutney.

The first step was to wash them thoroughly.

I then sliced the tomatoes and layered them with the diced onion and sprinkled with salt. Then I covered the bowls and left them to stand overnight.

This morning it was time to make the chutney.

GREEN TOMATO CHUTNEY

Ingredients

2.5kg green tomatoes, sliced
500g onions, finely diced
1 tablespoon salt
500g sultanas
500g sugar
500g apples, peeled, cored and chopped
1100ml vinegar, I used half white vinegar and half apple cider vinegar
1/2 teaspoon cayenne pepper
30g ground allspice
30g ground cloves

Combine all ingredients in a large stockpot/preserving pan. Simmer gently for about 3 hours. I used a stick blender sparingly to mash the tomatoes a bit more. I kept the pot covered for about 2 hours and then removed the lid for the final hour.

The mixture should be rich, thick and caramel coloured.

Spoon into hot, sterilised jars. This recipe yielded 12 jars so the pantry will be well-stocked.