Time now marches through life like a merciless drill sergeant, or dawdles behind like a whining child depending on how you now find yourself. Days have lost meaning, a weekend for workers fast becoming a redundant notion, as time turns into a series of statistics- the day’s death rate, the increased spread of the covid 19 virus, the daily rise in numbers, the shape of the curve, the waffle and contradictory chatter on the airways clouding all sense and reason. Dear Italia and the people of Lombardy, their statistic is about to become ours. Easter holidays, no longer holy, as longed for days of family gathering will pass without much fanfare. No chocolate eggs, don’t risk the shops. Hot cross buns? Make your own, you have the time now if not the will. Use the ingredients on hand in your pantry. The old Venetian ‘quarantina‘ makes more sense as a measurement of time: forty days, not a fortnight, but perhaps much longer if you’re still living in the land of days and weekends, still congregating at the beach, the river or renting weekend houses, shopping for fun not necessity, still in denial, joining another queue with strangers. Wake up Australia. The time is now.
For those who measure time by the slow drip of quince juice from a jelly bag suspended over a chair, making quince jelly is a seasonal and timeless pastime, resulting in the colour of Autumn’s bounty trapped in a jar. If you manage to score a bag of big gnarly quinces from someone this season, wash your hands after collecting the bag, wash the quinces well, and follow the most simple recipe on the internet you can find. There are only two ingredients required- quinces and sugar. I’m assuming that the toilet roll hoarders haven’t bought all the sugar, but then in my mind there’s a warped correlation between the two.
My joy in cooking is directly related to the level of productivity in my my vegetable garden and orchard. This year’s summer crops are inspiring, despite the difficult and dangerous weather we’ve experienced this summer in Australia. I can only put this abundance down to a few things- the time spent monitoring the garden, good compost, mulch and water, the latter, in our case, pumped from a dam to a header tank. Each day, it’s simply a matter of combining the day’s pick with some pantry staples to make deeply satisfying meals. The first and most prolific summer vegetable, the zucchini, will come first in my Summer Cookbook, a reverse alphabetical approach. They are a versatile vegetable, lending themselves to slow braising, frittatas, ratatouille, fritters, sweet cakes, pasta sauces, soups, Greek pies, and shapes to be stuffed. This year I’m growing three varieties: Blackjack ( Black beauty), a dark green fleshed fruit, a good keeper, adding colour to soup and fritters, Cocozelle, an Italian heirloom variety, which is striped and long, the flowers more likely to cling to the young fruit, making it a great one for tempura battered zucchini flowers, and the pale green Lebanese zucchini, a good one for braising. I prefer to pick zucchini when very young for most dishes. Medium sized zucchini are set aside for soups and the large ones go straight to the chooks or are dried for seed collection.
My latest simple recipe, Grilled zucchini with Marinated Goat’s cheese, is a great addition to the summer table.
five or more very young zucchini, halved vertically or cut into three lengthwise. Note, if you shave these into thinner strips, they will char to quickly and virtually disappear on the BBQ.
good olive oil
2 large garlic cloves, smashed into a paste
fresh marjoram leaves
Meredith marinated goats cheese or equivalent product
a pinch of sea salt flakes
Light a hooded BBQ and get the temperature above 250 º c. ( you could also use a kitchen iron grill ). Toss the cut zucchini long pieces and toss in a little EV olive oil in a bowl. Add the garlic paste to a separate small bowl of EV olive oil. Using tongs, place the lightly oiled zucchini directly onto the BBQ and close the lid. Raise the lid after a minute or so and turn the zucchini strips. When nicely done on both sides, add to a serving bowl, and toss through some of the garlic paste oil. Add salt and pepper, fresh marjoram leaves and a few hand torn cubes of marinated goats cheese, as much as your conscience allows. Serve alongside other summer dishes.
Looking for more summer zucchini recipes? The links here will take you directly to some of my older recipes on the Z word.
Books and winter go hand in hand. I was planning to stick to library books for inspiration but a few purchases have crept through the door. The cost of a good second hand cookbook is usually less than half the price of a new magazine. Savers second hand store provides most of my cheap finds, while the Book Grocer is a great source of remaindered books.
Many species of fish are at their peak in winter. The snapper were almost jumping at the Preston market last week, along with a winter specialty, a rare item, small gutted cuttlefish. I bought one large snapper carcass to make fish stock to freeze, one snapper to bake, and 1/2 kilo of cuttle fish to freeze. Five fishy meals for $19. I was very happy with this baked snapper recipe from Neil Perry. We devoured young Roger the Snapper with gusto.
At last there’s a break in the weather, a cool snap with a little rain. Is it time to rejoice or was that last shower just another drizzle of hope? This summer and autumn have been hot and dry, pleasant weather if you’re by the seaside, but not so kind for those who love their gardens and farms. An omen of what’s to come? To date, we have had around 60 ml of rainfall over the last three months. The tanks and dams are low, the fruit trees are dropping their leaves too early: rabbits crawl up and over fences in search of something green to eat, starting with their favourite snack, the ring- barking of fruit trees before looking for small gaps in the well fenced vegetable patch. The figs look like hard little bullets and have given up the battle.
Midst our paddocks of desiccation, there are some welcome surprises. The quinces are fabulous this year, picked just in time before the birds got desperate. Such an old-fashioned and demanding fruit, I love the way they turn from hard golden knobbly lumps into the most exotic concoctions. How do you describe the flavour and colour of poached quince?
With the sound of the rain on the tin roof, my thoughts turn to food and preserves. Quince jelly, quince syrup, perhaps to use as an exotic base for gin, a torta of ricotta and quince cubes, quince ice cream, the syrup swirled through a softened tub of good vanilla ice cream, perhaps some Spanish membrillo.
Long thin eggplants have been fruiting for months. While not as useful as the fat varieties, they grow more abundantly in our micro-climate.
The Pink Lady apples are the star this year. We grow 13 varieties of apple, and each has its year. The crop has been well protected by netting, though the desperado cockatoos are beginning to notice. Picked and stored in the fridge, they are reasonable keepers.
With the change of season, I hope to return to my usual pattern of posting and cooking. There will be more recipes coming and anecdotes of one kind or another, simple stories about the beauty of life. As the saying goes, ‘I’ll keep you posted’.
From February through to April, my vegetable garden is at its peak: each week brings another tidal wave of fruit and vegetables through the back door and into the kitchen. The years of weeding, nurturing, staking, mulching, seed selecting and composting have paid off. Our vegetable garden is now nine years old and I often think it has a life of its own. Things pop up of their own accord, though I do have a small hand in this, allowing the prime specimens to go to seed. Time means nothing once I cross the threshold of the vegetable garden gate: it’s another world, another time zone, a spiritual place. I often enter with the simple intention of gathering a posey of parsley, then am overcome by something intangible. It is la terra del tempo perso, the land of lost time, but that time is definitely not wasted. The crops and the earth itself have ways of communicating their needs, more so in these challenging years of drought and changing climate.
Sometimes I look at a bed of struggling vegetable plants and I know that by adding a few shovels of well-rotted compost, the plants will thrive within a day or two. Compost is garden gold, especially here in the Shire of Nillumbik, the ‘land of shallow earth’ in indigenous language. I have 5 large bins in various stages of decomposition. The connection between compost and the kitchen is an important one. It is up there with the other daily kitchen tasks of recycling all waste that we generate through our consumption-plastic, glass, aluminium and paper- except that food waste has a much simpler solution. In my kitchen, a tall bucket lives inside a pull- out drawer under the sink. Anything that my chooks don’t fancy goes straight into the compost bin. This includes vegetable peelings and food scraps, fish bones, fruit skins, egg shells, newspaper wrapping, cooking oil, paper towels, tea leaves and spent coffee. Other paper products are added such as dockets and plain envelopes, non inked cardboard containers, and other plain paper packaging. It is one of the most important practices in my kitchen and is an ingrained, lifelong habit. I would feel incredibly guilty if I didn’t use this important resource: it would be akin to throwing away good food or wasting money. And my beloved vegetable garden wouldn’t thrive. Composting is an aerobic process that reduces or prevents the release of methane during the breakdown of organic matter so long as it’s done correctly. To not compost contributes to global warming, not to mention the costly exercise of councils having to take away waste that is a such a valuable resource to the home gardener.
‘Food waste makes up a big chunk of general household rubbish that finds its way to landfill. Not only does sending food waste to landfill cost the economy an estimated $20 billion a year, it produces methane — a potent greenhouse gas — when it rots.’¹
Worm farms also work well, though after killing my worms one very hot year, I haven’t returned to that practice. My recipe for compost making can be found here.
The Roma tomatoes are most fruitful this year, and are wonderful in this Retro Tomato soup. I’ve added a couple of grilled prawns on top for a bit of flash frugal: they ceremoniously sank for the photo.
Sometimes I lay out an array of garden produce and let it talk to me about lunch. Today’s pick included carrots, corn, silverbeet, beans, and zucchini. The lovely Kipfler potatoes come from Hawkes, a farm in the hinterland of the Mornington Peninsula. The rest is from my garden. After removing the corn from the cob, the denuded cobs can be boiled with a little salt and fresh bay leaves for a corn flavoured stock. Just like that hilarious book on pig eating, Everything except the Squeal, I feel the same way about my garden produce and try to use every part of the plant. The chooks hang around the orchard fence waiting for lettuces and other greens that have gone woody in my garden. Only then will they lay good eggs, as their grassy run is now sadly lacking in green grass and shoots.
Another marvellous find this week at Hawkes farm was a 4 kilo bag of just picked strawberries for $5. These are marketed for jam making and are often too ripe to sell. I usually make a big batch of jam but this week’s lot was in perfect condition- just oddly shaped. After hulling, I froze them in one kilo lots. Hawkes farm uses environmentally friendly packaging: this bag is made from corn and is compostable: no plastics or nasties have been used in the manufacture. The bag is now in our compost bin- it will be interesting to see how long it takes to vanish completely. I’m trusting the label which claims it meets Australian certified compostable standards which are more stringent than those of Europe. A nearby business in the village of Hurstbridge, Going Green Solutionssells Compost- a- Pak products in packs of 50 for AU$20. At 40c a pop, I hope I can re-use the bags a few times, especially for freezing bread as well as the annual crop excess.
I love kitchen gadgets that work well and this Nutriblender from Aldi is a gem, especially given its powerful 120 watt motor. The motor churns through the fruits and veggies in under 8 seconds. Breakfast covered, and a great way to use our soft fruits that don’t store so well.
The cucumbers are still prolific this year. A few cucumbers, some half peeled, plus yoghurt, salt, spices, and mint, are thrown into the jar of the new blender, buzzed for a few seconds, then voilà, summer cucumber soup. Just chill it.
This year our fruit tree netting has been very effective in keeping out the birds. To date, we’ve harvested early peaches, three varieties of plums, early varieties of pears and apples and now, the table grapes. The sultana grapes are small and sweet, while the fat purple grapes have an interesting history. A little pot with a cutting was given to me by Vittorio, 8 years ago. A Siciliano who migrated here in the 1960s, Vittorio used to sell seedlings and small plants at a nearby market. This grape cutting was originally taken from a vine that had grown in his village. It probably is an ancient clone but we call it Vittorio after that lovely, generous man.
Finally, returning to the dilemma of recycling, which is central to all our lives, especially in our kitchens, where we now sort and store our daily refuse, our local Council has just advised that our recycling will go to landfill this week, or we can ‘hold it back’ until a solution to the recycling crisis is found. Other shires around Victoria have openly announced that all recycling will now go to landfill. Will this be the tipping point that brings about change in our consumer patterns?
Thanks once again Sherry, of Sherry’s Pickings, for linking our kitchen posts in the monthly series In My Kitchen.
Have you ever noticed the cost of organic garlic? Australian organic garlic retails for around $30 or more a kilo ( €20/US$22). Other non organic garlic is a little less, while in the latter half of the year, the only garlic available commercially comes via Mexico and Argentina, which looks better than the snow-white mesh bags of Chinese bleached ‘garlic’. I would rather go garlic free than eat these nasty lumps of poison. If you love garlic, choose the best. Source seasonal garlic from a farmers’ market. Flavour and economy are two of the main reasons why I grow my own, but I have to admit, I love harvesting garlic and watching the early colours change from deep crimson and purple to pale white striped mauve after they dry. Beautiful bunches of garlic always remind me of French country markets, alchemy, rustic food and good health. Long live garlic.
Growing garlic is time-consuming, which might explain why one head of organic garlic costs around $1.50. I’ll outline the steps here, in laywoman’s terms, for those who may be interested in growing a few. For those without a small patch of earth to dig around in, just enjoy this season’s garlic pics.
When to Plant
I usually start planting out cloves during Autumn, from late April to the end of May and do this in stages, thus staggering the final harvest dates. The old adage which advises that garlic must be planted by the shortest day, winter solstice, works as a rough guide, but I am finding that most of these old guides no longer work for me. If you leave your garlic till June 21st, expect a poor crop or none at all. The temperature of the earth is perfect for garlic in the last month of Autumn, providing just enough warmth to get green shoots going before winter. Given that garlic takes around 6-7 months to mature, it makes more sense to harvest them in late November, rather than during the busy December month. Last year I lost one bed of garlic planted in mid June and I can only put this down to the drop in ground temperature and soggy soil. The little cloves rotted and vanished. Of course the timing of planting will vary from region to region. I live in a cool temperate zone. Tap into local knowledge to find the best time to plant in your own area.
Choose your best looking cloves when planting. Keep some fine specimens from your previous harvest and plant these. If you choose little cloves, you will most likely produce little bulbs. The asexual reproduction of garlic means that what you plant is what you harvest, so choose your cloves wisely. It is said that garlic reproduced in this way will eventually lose its vigour, and that one should revert to seed at some point, a process that takes years. I am yet to notice any loss of vigour in the plants at our current farm. Your soil needs to be fertile and friable. Hard clay isn’t suitable as the little bulbs need to expand easily. Push the flatter end of the cloves into the soil: the top or pointy end should be just below the surface. Plant cloves about 10 cm apart, in rows about 40 cm apart. It’s a good idea to mulch lightly over the soil once the green shoots appear. Organic sugar cane mulch works well. Given that your garlic will be in the ground for at least 6 months, you don’t want them having to compete with weeds for moisture and nutrition. If Winter and early Spring is dry, you’ll need to water the crop. Most of my crop was smaller than average this year. This was due to very low rainfall from late Winter to Spring when we were away and unable to water. Smaller bulbs still taste good but are tedious to peel. These little underground gems need watering just like any other plant. Towards harvest time, hold off watering.
Harvesting occurs when the stalks begin to dry out and seed pods form at the top. I usually dig out a few in early November and start eating the immature specimens, the stalk included. By digging them up occasionally, you’ll be able to gauge their development. If you leave them too long, the cloves begin to separate and open like a flower: while still tasty, these don’t store as well as tightly closed garlic bulbs.
After pulling the garlic, clean the bulbs as soon as possible. I use a damp cloth to remove dirt and baked on mud. It’s important to clean them before bunching and hanging as later cleaning is far more tedious and you don’t want to introduce any dampness to a perfectly dried garlic. Hang the garlic under an airy verandah, well protected from rain and harsh northern sun. They may take a few weeks to thoroughly dry and harden. Well cured garlic will store longer.
After drying, the fun begins. Rub away the outer skins and along the stem to reveal the clove shapes. Most of the dark purple papery skin disappears, revealing soft mauve and white underneath. You might like to plait a few if you have grown soft necked garlic. Most of my garlic stems are too hard to bend into plaits so I make a few nice bunches to display in the kitchen. The rest get cut and stored in a dark spot, usually in a close weaved covered basket, or a container that can breathe, or in a hessian sack inside a terracotta pot.
I’ve featured photos of bulbils in my header photo and throughout the post. Bulbils form when a scape is allowed to mature. The scape is the stalk growing out of a garlic bulb. Although it is sometimes called a ‘garlic flower’ it is not really a flower. Like cloves from a bulb, bulbils propagate garlic vegetatively and the bulbs that grow from them are clones of the parent plant. This year we found a mysterious bed full of excellent garlic that I definitely did not plant. I vaguely recall throwing around a few handfuls of bulbils around two years ago. During summer, they produced stems that looked more like chives. They grew under the shade of a rampant pumpkin vine. These chive like bunches developed, untouched, over two years, and turned into my star garlic for the year.
A few notes.
The medicinal properties of garlic are well-known. A short paper on the history of garlic used medicinally can be found in the link below.
But then the Italian contadini always knew this, as these old proverbs corroborate:
L’aglio è la farmacia dei contadini. Garlic is the peasant farmer’s pharmacy.
L’aglio è la spezieria dei contadini. The same as above. A ‘spezieria’ was a workshop – laboratory in ancient times where medicines were prepared by an apothecary. The monasteries were famous for their spezierie.Bulbils broken into little gem like cloves.
As some parts of Bali become more urban, the importance of enclosed green spaces and lush tropical gardens becomes paramount. Finding accommodation within a well established, older garden is one of my priorities when staying here. There are many well tended gardens around Sanur, a beach suburb of Denpasar: some are grand in size, others small but inviting. They are usually found in the grounds of older and more traditional Balinese hotels. Gardens are tended daily: the role of the local gardener is one of utmost importance. They are up at first light, sweeping paths and removing fallen leaves. I rise with them, and gather the fallen frangipani blossom ( Jepun in Balinese) before they are swept up. Each day a new fall brings a different coloured blossom, some deep yellow tinted with maroon and pink, others creamy white, or pure yellow.
Later the gardeners prune and shape fecund vines, removing spent branches from palms, separating some for new plantings, or trimming unruly hedges. They work silently, usually with simple hand tools, clippers, scythes and knives. Tropical growth demands constant attention. I’ve always been keen to copy some of these elements in my garden in Australia, a harsh environment cursed by wind and fierce heat in summer and frost in winter. The key element I would like to emulate is infrastructure. Walls feature often throughout Balinese gardens, along with doorways, small pavilions, pathways, and statues. Plain brick or concrete walls provide protection from the wind, shade and a structure for climbing plants. An ugly wall is soon softened with foreground planting and climbers.
Other elements of a Balinese Garden are worth noting. Small spaces, even in a terraced back yard or balcony, can be turned Balinese through selecting some of the elements that suit your space.
Gates. Decorative gateways are common features. They provide a focal point leading the eye to a feature in the distance. Various styles of gates are used, but the most evocative are intricately carved. They make perfect supports for climbers such as Bougainvillea and other climbers.
Paths. Often different paving materials are combined to create decorative effects. Note that things are not perfectly symmetrical or edged too thoroughly. A little randomness is part of the Balinese appeal. A formal garden is often followed by a very natural and organic corner.
Statues . Statues of people, animals, religious and mythical figures are common in gardens. They are always raised, never placed at ground level. As they age, they they blend in with the surrounding planting and can be appreciated when passing by. Balinese statues are often carved out of stone and can be seen in the thousand in the carving villages along the main road from Denpasar to Ubud. The tropical environment in Bali antiques walls, statues and pots rather quickly. A garden can look established in no time at all.
Water. Ponds and fountains are common in Balinese gardens, a place to grow lotus and other water leafy plants.
Pavilions. Roofed and open sided with a raised floor, a shady pavilion is an inviting spot for an afternoon read or a place to reflect.
Plants. The indigenous plants of Bali have been mixed with introduced species for over 1,000 years. Palms, tropical fruits and large Banyan trees give shade and height while lower growing plants including Ginger and Hibiscus provide colour. Plants are often grown in decorative containers to create features, especially different coloured Bougainvillea which are kept well pruned. The aim is to create height and layers of growth, as well as open grassy areas for contrast.
Roots of ancient tree.
For Peter D, tropical gardener in Far North Queensland, who could name all of these plants, and Helen and Rosalie, who also love a good traditional garden space in Bali. And also for my wall building son, Jack, who might have some time to add some garden infrastructure on his return from Bali. Ohm.
Perhaps the title of this post should read ‘In My Kitchen Garden’ as this season’s harvest dominates the show and tell. March sees the tables and benches laden with baskets full of apples, pears, quince, figs, tomatoes, cucumbers, zucchini, eggplants, lettuce, basil, Thai herbs, and an occasional potato. The garden is wild and I can no longer tame all that rampant life without ending up on the table of the osteopath. The time for clearing and seeding will soon announce itself. I can already sense a crispness in the air. Today, the second morning of Autumn, the overnight temperature dropped to a chilly 10ºc: I pull on some warm socks before the day’s heat sets in. A morning cup of tea, followed by a rummage through the seed box is an auspicious start to the new season.
The sleeping Buddha was installed in my kitchen window after I was stung by a European wasp last week. These lovely Roma tomatoes enjoy an extra lazy day in the glazed northern sun. From now on, Buddha will remind me to search for smuggled insect terrorists. Did that wasp stare through the windows and gaze longingly at my produce laden table, then sneak in when the wire door was ajar?
This year we inadvertently grew some rather odd tomato varieties. Some are large and flavoursome but aren’t so prolific. They are grown for show. I bought the seedlings from an Italian man who labelled them simply as ‘red’. It’s rather nice though to completely cover a slice of bread with one large disc of tomato, the jewelled translucent seed and ridged pattern simply blessed with a grind of salt. It must be the perfect breakfast. The Russian tomatoes are lacking in flavour and I won’t bother with these again. They are too big and tend to rot on the vine before ripening. Next year I’ll stick to my favourites, the varieties that are well suited to my micro-climate; Rouge de Marmande, the best of tomato flavours, Roma, or similar egg-shaped tomatoes which are good keepers, Green Zebra and the large acid free yellows which continue fruiting well into late Autumn, a literal pomodoro, along with a few self-sown large cherry varieties.
Over the last few years, I’ve gathered many old baskets which tend to clutter the verandahs during the colder months. They come to life during February and March when they are filled repeatedly. The long kitchen table is covered with baskets full of colour as they await sorting, freezing, cooking, preserving or giving away.
It’s always a challenge to find more uses for zucchini. One way of eating a kilo without noticing is to make Indian Zucchini Bhaji. Grate them, mix with onion slices, then add to a thick and gently spiced Besan and rice flour batter, then deep fry them like fritters. Serve with chutney and yoghurt.
I am still being challenged by the cucumber plague and now give most of them away. Come and help yourselves.
Everyone and his dog has been waiting for the arrival of my figs. That day came yesterday. I have a few hundred slowly ripening and pick a small basketful when perfectly ripe. Green on the outside, but soft and purple within, they are the garden’s gender antonym to the zucchini. At some point I’ll make some fig jam when the harvest becomes overwhelming. Unusual fig recipes are welcomed, dear reader.
My most successful eggplant this year is this magenta striped variety, Melanzana Siciliana or Graffiti eggplant. I have some wild self sown eggplants still to show their true colours.
Thanks once again to Sherry of Sherry’s Pickings for hosting In My Kitchen, a monthly event which encourages many to step back from their regular writing or photographic posting and to take a closer look at the engine room of the house, the kitchen.
Autumn is many seasons rolled into one. Gone now are the Keatsian days of early Autumn, that abundant time when the garden finally comes good with the fully blown fruits of an earlier season’s hard work. Then my mornings were filled with preserving: now I sweep and rake fallen leaves and gather ‘morning wood’, dry sticks and kindling to store for lighting fires. I often think of Lao Tzu when sweeping. An old black and white ink print on rice paper rises again to haunt me, flashbacks of Nepal, Swayambhunath and Francis, friend and Nepalese expat who helped revive the lost art of Tibetan ink printing during the 70s. Daoist, peaceful, impressionistic, the memory of this print and the act of sweeping helps clear the brain.
Autumn’s cold snap, a preparation for things to come, is followed by days of sunshine and warm weeks, a glorious Indian summer, confusing some plants and encouraging others to linger. Chillies have re-flowered, fruit tree buds are swelling: all in vain I’m afraid.
Just as I begin to indulge in the melancholy that comes with late Autumn, along come the Borlotti beans in their splendid pink scribbled coats and plump promise. I’ve been watching them and feeling them for weeks. One of their alternate names in Italian is Fagioli Scritti, a more vivid and appropriate title for this colourful and useful bean. I grow the tall variety and usually plant them late in the season. They are adapting to our microclimate as the same seeds are picked late and saved from year to year.
The cheery colour of pink tinged lettuce is also a mood changer. All the lettuces are better in the cold: cos and romaine, curly endive, bitter escarole, the butterheads and the soft oakleaf varieties, rugola, each one delicious on its own but more so when mixed. Large pink radishes and the ‘heart of darkness’ radicchio are now in their prime. Beautiful colours painted by cold.
This version of Autumn Leaves seems to suit this season. It makes sense of nostalgia, missing and parting more than the crooning versions of the 50s, although the original French version, LesFeuilles Mortes, written in 1945, is also rather charming.
On mid Autumn days when the sun shines and there’s not a breath of wind, my enchantress, the vegetable garden, lures me through her gates. No matter how much I try to limit my work to an hour or so, time just flies by. I read recently that it has a lot to do with Mycobacterium Vaccae, a microbe in the soil, which is said to have a similar effect on the neurons as Prozac. The bacterium found in soil may stimulate serotonin production, which makes you relaxed and happier. Great, dirt is a natural anti – depressant. My fingernails are now full of garden Prozac. Or is it the sun, fresh air and exercise? I feel very content and at peace in the garden, despite what my back is telling me.
In the garden there are late borlotti beans, rambling cucumbers, and zucchini ( of course!). There are a few courageous tomato bushes, some self-sown specimens appearing out of nowhere after a big clean up. The strawberries are re-flowering, fruiting and throwing out runners which are taking up residence in the pathways. The lemongrass has turned into a giant, the chilli bushes are in their prime, and bok choy and celery have self-sown everywhere. There are three metre high amaranth plants, looking like it might be the invasive new crop I do not need. Definitely Triffid material. What was I thinking- grinding up amaranth seed for bread? This one has to go.
new pumpkins- will they have time to mature?
Such a long season. Zucchini Striati still producing well.
Huge lemongrass plant.
Greek basil hangs on, rows of peas are planted in the middle.
borlotti beans are my favourite.
Succhini love affair
new/late tomato plants
new crop of strawberries.
The heart of darkness. Radicchio hearts beginning to form.
A transitional time, our beds are being prepared for new crops. Each bed receives a few loads of fresh compost and some spent straw from the chook house. So far, I have sown broccoli ( Calabrese), Tuscan Kale ( Cavolo Nero), regular kale, rugola, three types of lettuce, dill, radish, beetroot, spring onions, peas, snow peas, broad beans, parsnip, turnip, and cima di rape. Due to good timing- warm soil, followed by good rainfall and mild weather- all the seeds took off. Please dear reader, if you live near by, come and get some seedlings. I can’t transplant them all.
After a garden pick, I feel like one of those contestants on Masterchef, except less stressed. You know that segment where the judges hand over a bunch of odd ingredients and the contestants have to cook something using what’s on hand. Not wishing to see the freshly pulled carrots and herbs go limp, I put together this salad for lunch. As I was eating it, I thought it would go rather nicely with some grilled prawns, or freshly cooked prawns, peeled and chopped through it. But then, who needs to go shopping.
Garden Thai Salad
one medium zucchini, grated
2 small carrots- I used two medium white carrots, and one small orange
leaves from mint, coriander, Thai basil, regular basil
one Thai chilli, chopped very finely
two teaspoons of light brown sugar
juice of one-2 limes/1/4 cup of juice
fish sauce to taste/ optional
a little neutral vegetable oil, not olive oil
unsalted peanuts, fried and chopped if you have some
Grate the vegetables. Tear the leaves and mix through. Mix the chopped chilli, sugar, lime juice, oil, fish sauce, together in a jug. Pour over the ingredients and toss well. Pile onto a serving plate and add chopped peanuts.