Clearing beds

It is always a big job to clear out the weeds in the garden beds in New Zealand after being away for so long. On the empty vege beds I used to plant green manures. The problem with that is we started coming back so late in the spring that the green manure had gone to seed already, and the weeds had thickened up in between. It was such a big job to clear out the beds before I could start planting, that I got a bit disheartened.
The last few years I have hit on a way to over winter the beds that seems much easier to deal with in the spring.
Last autumn I put down a layer of green stuff-usually grass clippings, then covered the whole bed(and pathways) with weed mat, that I weigh down with rocks or stapled to the wood raised beds.
Below might look as if it didn't make much difference, but in fact it took just a few minutes to roll back the weed mat, and uproot the weeds that had grown through it all.

 

Here is the bed minutes later, in fine shape and ready to plant. Now only 13 more to do!

 

The weed mat gets folded up, and put away for next time.

I have a few seedlings I started a few weeks ago that are already ready for transplanting.

I leave in a few weeks for Thailand, so I need to time the maturity of the vegetables I am planting now, so they are ready to harvest when I return in December.

Thankfully I have kept good notes on my plantings and harvest dates, so I have a good idea of when to start the veges.

Some will be planted a little early for the season, like tomatoes and squash, but others like lettuce and peas will survive quite well. If spring isn't too cold, and the slugs not too hungry, alot of what I plant will survive, and if my timing is right, be ready to harvest when I return.

Seedlings

I finally have some seedlings on the way. It is a challenge on these cold damp sunless days. There is no warm spot in the house, but with an electric pad, I have managed to convince the seeds that it is spring, and time to germinate.

 

 

The next trick is to find a place for them to grow in. A place that is warm and sheltered, and makes the most of the light during these grey cloudy days. I have had a greenhouse framed in on the north side of the garage for a few years now. There was never a reason to finish it as I wasn't here during the cooler months.

So I bought some plastic, and staples, and now have, if not exactly a solid structure for the seedlings, at least a somewhat more sheltered area for them to be in. A few strong winds these past weeks have seen me reattaching the odd corner.In a few weeks when I am once again leaving, I'll take off the roof so the rain can keep the plants watered and plant the seedlings in the earth. Hopefully they'll be big enough then that the slugs won't demolish them all.Then on my return in a few months, I may have a head start on the garden.

 

Here they are snug in their new temporary home. I added a few bought large plants to keep them company.

Spring Flowers

I am not used to being here in New Zealand at this time of the year. It is amazing to see all the spring flowers around.
These plum blossoms are like a white cloud. No wonder the tree produces so much fruit each year.

This is one of the strangest daffodils. It must have come from a mixed packet I planted 10 yrs ago.

I think this is some kind of African daisy. The colours are amazing.

The calendulas look magnificent against the stone wall.

This camellia I got from mum about 10yrs ago and have never seen it bloom. The small bush is now covered with these beautiful flowers.

The fragrance of freesias is what I remember best about the spring gardens here. I have clumps of them all around the house and vases of them inside, so I am constantly aware of their fragrance where ever I am.

The colour of these iris is stunning. I can't even remember where they came from, but by the size of the clump in the over-grown grass they are obviously doing well.

The smell of jasmine is another reminder that it is spring.

This michaelia we planted a while back. The small bush is now a big tree and right now is covered in blooms.

Another iris of the most delicate lilac.

This nectarine tree has lots of blossom on it. In the 10 yrs since we planted it, it has never fruited. Maybe this year!

Spring in New Zealand

Due to a family tragedy, I find myself suddenly in New Zealand.
I am not here often this early in the spring, so I am finding it really interesting to see what is happening in the garden.
The first thing I do is check out the food situation.
There are amazingly enough, a few things available to harvest. Even without being here to plant, the garden still provides.

 

The bright orange fruit on the citrus trees got my attention. The mandarins are small and sweet. The oranges are ripening up, and there are a few grapefruit. The lemon trees are laden also, though presently not on my menu.

There are a couple of cabbages that I must have left in the garden last autumn because they weren't doing much. They are not exactly prime examples, but the leaves are certainly tasty enough.

 

I haven't worked out where this broccoli came from. Maybe it is one that self seeded. The florets may be small, but a hand full in a stir fry works.

So far I've managed to harvest only a few of the first asparagus. But there should be lots more on the way. Usually I miss the asparagus season, so this is a real treat.

Last autumn I did my usual trick of putting the chili peppers in their pots inside the house in a sunny window. I came back to plants covered with ripe, dried chillies. These two varieties are Serrano which are not so hot and Habanero which are very hot.

They have been harvested, and put through the blender, and stored in a jar for future meals.

 

This red mustard plant is beautiful, though the leaves are very hot when the plants are this big.

 

 

The herbs are in fine form. The chives are blooming, as is the rosemary. Lots of mint and lemon balm creeping around. The oregano is starting to put on some spring growth also.

The garlic is looking very healthy, though it won't be ready to harvest til December. The spring onions also seem to be enjoying their new spot.

As well there are lots of spring flowers blooming. Next post I'll give you a glimpse of them.

 

 

Basil and Pesto

With a frost due any night in Canada it is time to harvest the basil, make a big batch of pesto and freeze the surplus.

 

For me the best way to preserve the basil harvest through the winter is to freeze it.

I do this by stripping the leaves from the stems and throwing the leaves in a blender with enough olive oil to make a puree.

This mix then goes into muffin trays to be frozen. I find that if I line the trays with paper, then once the basil mix is frozen I can remove from the metal trays and throw the frozen patties into a bag. Each time I need to use basil for cooking or pesto it is easy to take a patty of two out of the freezer to use. Or even cut a patty in 1/2 if necessary.

 

 

To make pesto, I don't really use a recipe.

I blend several handfuls of fresh basil with enough olive oil to make a puree ( or use a thawed basil patty or two)

Add a tbsp of nuts to the blender-pine nuts, walnuts or cashews.

Add a tbsp or more of grated parmesan cheese.

Add 1-2 cloves of garlic

Salt and pepper to taste.

Blend all together, and serve on pasta or use as a dip.

A nice variation to plain pasta pesto is to add a few raw diced tomatoes.

Top with more grated parmesan cheese.

 

 

Tomato Relish

Finally there are enough surplus tomatoes to make a batch of delicious tomato relish. this is a recipe I got from my mother.I have fond memories of eating it with cold roast mutton for lunch.
Also delicious with curries, or on top of cheese and crackers.

 

Recipe

3 lb tomatoes-skin and thickly slice

1 lb onions-slice and add to tomatoes

Sprinkle this mix with salt, cover and leave overnight. ( I sometimes omit the over night bit if I am in a hurry, which is usually)

 

Put tomatoes etc in pan and add

1 lb sugar

white vinegar to barely cover.

Simmer for 1 hr stirring often.

 

Mix 1 1/2 tbsp mustard powder

        1 tbsp curry powder

        2 tbsp flour

        Salt and black pepper to taste-about 1 tbsp pepper, and up to 1 tbsp salt

with a little cold vinegar to make a paste.

 

Stir into pulp and simmer for another 1/2 hr.

Put into sterile preserving jars and seal.

 

I regularly halve the recipe if I only have a few extra tomatoes on hand. I have tried making it after putting the tomatoes though my tomato press. It works, but it is a very smooth relish, and I think I like it better being a bit chunky. Using half the tomatoes chopped and half through the tomato press works pretty well also/

 

Planting out seedlings

Now that there is a frost threat every few days, it is time to plant out the seedlings I have had on the go for the summer.
There aren't a lot. Two types of perennial Black Eyed Susan, and a really dark red Hollyhock.
The Black Eyed Susans are two that I grew in a garden I left last summer. One has a really big flower, like it is on steroids (could this be Goldsturm?), and the other is alot smaller and more delicate.
Also some Chinese garlic chives. It seems like the chives I transplanted didn't make it through last winter. The seeds must be a few years old, and I was surprised when they germinated so readily.
Here is a pic of the seedlings only a month ago.

 

They were looking a little on the small side then.

But here they are a few days ago, looking much more robust.

 I also took advantage of a sale in our local nursery and bought some Liatrus, Lavender, Sedum and Phlox.

 

 

They have all now found homes in the garden. It meant ripping some of the annuals out, to make room for them. Something I hate doing when they look so nice. However as soon as the threat of frost becomes reality ,they'll be toast anyway. Now the newly planted seedlings have a chance to develop a larger root system while the ground is still warm.

Looking forward to seeing them again next spring.

 

Sunny Days

Love these cool sunny days of early fall.

 

Todays harvest

Wow, has it ever cooled down. last week we were all sweltering, and dare I say it, complaining about the heat. Today it is cold and grey.
So far the temps have stayed well above freezing, and not meant to go down below 6'C at night over the next few days, so hopefully the garden will keep producing for a while longer.

 

The tomatoes are all starting to ripen up. I think it is time to make a big batch of relish.

The summer squash which have been a little slow this year are finally producing steadily. these are yellow crookneck.

The edible podded peas have slowed down, but mostly because so many of them got too big to eat, and got left on the vine to ripen for seed and soups. I am growing sugar snap peas and sno peas.

The bush beans finished producing a while back and are now ripening for seed and dry beans for cooking. The purple podded beans are coming into their own, and I am able to harvest several large handfuls each day.

Still in the garden I have pak choi, and Chinese cabbage. Also some cilantro that has started to go to seed. I'll harvest the mature seeds for cooking. The basil needs to be harvested and frozen, and there is still lots of parsley and other perennial herbs. The winter squash needs a few more weeks to mature.

At this time of the year I just hope for a few more weeks of warmish weather, so we can keep on harvesting the last of the crops.