copyright reserved 2011

copyright reserved 2011

Sunday, 26 June 2011

I added to our vegetable garden this week - celery, marigolds and a lavender plant.


Celery because it is an excellent source of vitamin C and fibre.  It is a very good source of  folic acid, potassium, and vitamins B1 and B6.  Celery also offers a good source of vitamin B2 and calcium. Works for me!
celery seedling

Marigolds because they are pretty. Some people plant marigolds as companion plants in the belief that they control nematodes, but I am not a strong believer in companion planting. As Jackie French states "Marigolds can repel nematodes - they'll repel them away from the marigold roots, and right into the arms of the poor flowers or vegies you're trying to protect. Not that it matters much - the main pest species of nematodes in Australia don't care one way or another about marigolds ". Our marigolds are merely to brighten our view from the house while we wait for our plants to bloom!
marigolds!


The lavender is because I am addicted to the perfume of lavender. I love to add a sprig or two to the ribbon on a gift, or just to brush my hand over the plant and absorb the gorgeous scent. Most of our garden is too shady for lavender, and I have not been successful in growing it since living in Brisbane, but I have chose the Avondale species, which is claimed to resist humidity the best. We shall see!

an endless luxury we can't afford.



Food waste is rampant in the developed, rich nations of the United States and Western Europe, driven by overwhelming consumption demands on all levels of the supply chain
Farmers are forced to throw out produce that is not up to supermarket’s aesthetic standards and plough under whole fields of ripe produce if market prices aren’t sufficient to cover labour expenses.  Produce farmers will often plant a secondary field in case the yields are not as high as expected.  If yield requirements are met sufficiently with the primary field, the secondary field is simply ploughed under.
Manufacturers dump whole pallets of food when supermarkets decline a purchase. Supermarkets throw out shelves of food when they’ve passed “best use by” dates, even though the food is still perfectly safe for consumption.  In 1995, the USDA found that 5.4 billion pounds of food were thrown out by retailers.
Finally, consumers in the developed world notoriously throw out tons of unconsumed food they let rot – approximately 210-255 lbs per personFood is viewed as an endless luxury to those who can afford it.
When I was growing up we wasted very little. I think in many ways this was due to the many ways my parents had been raised to reduce waste and their strong connection to agriculture. That connection to agriculture has remained in our family due to my brother being a farmer, and my husband being an agronomist. Agriculture is part of our everyday lived experience.
However for many people this is not the case. A friend recently mentioned that she had never actually seen a celery plant growing, and that is a very common experience for many people living in so called “developed” countries. We have lost our connection to agriculture and the central place it plays in our lives.
Too often we are selling our farms to global interests and will only realise too late that the food passing our front door is not going to our markets, but to feed a distant population who has, rather than choose to reduce their wants and wastage, to simply buy their way out of their problems, rather than seek sustainable solutions.
So, what can the “little” person do? Reduce wastage for a start. If one third of what we buy is going into waste, and not even a compost bin, but to land fill, just think of what we can achieve by using every last gram or ounce of what we bring into our home, or grow in our gardens?
We all joke about incubating the cure for cancer in our refrigerators, well, how about taking 10 minutes and actually looking at what is hiding in your fridge and taking a moment to think about using up that food? Ok, maybe it won’t be a restaurant level meal, but let’s admit it, few of us achieve that with every meal we make, do we? Left over vegetables can be thrown in a quiche, or made into hash browns. I can remember my Mum cutting up small amounts of left over roast, and adding egg, onions and whatever else she had in the fridge as a fry up on a Sunday night. We loved it too! I made left over shepherd’s pie into toasted sandwiches frequently when my children were young.
Simple things are often the best is not a phrase that has slipped into our culture without reason. It is true. Simple ways of taking on big issues are often the best. No big radical changes, or hard life style impacts, just a little thought using the things we already have.
An added benefit is that you may very well save a third of your food budget too. No small dollar number for families that one! Maybe you can reward yourself with a massage with the extra money, or a family holiday over a year or eighteen months!
Remember - waste not, want not, maybe an oldie, but a goldie!

Wednesday, 22 June 2011

Silverbeet 101


Silverbeet (chard) or Beta vulgaris subsp. cicla

Native to the Mediterranean, silverbeet has an earthy flavour and is a good source of folate, fibre and vitamins A and C.


Silverbeet grows in full sun in a rich well-drained soil with added compost. 
Keep well supplied with water and mulched.


  • When to plant (Australia): Spring to autumn in southern areas; year round in northern areas, and winter in humid tropical regions (checking monthly planting guide for more details).
  • Planting depth : 12 mm
  • Spacing : 30cm apart, or 25cm for perpetual varieties; 30 cm between each row.
  • Germination : 2 weeks
  • Time to harvest : 6-12 weeks, depending on variety and size of leaves picked. 
To harvest gently pull the outer leaves away from the plant. Cutting the stems and leaving a leaf stub can increase problems with disease



Storing

Cut off the string holding the silver beet together and remove and discard any damaged leaves. Trim the white stalks. Store in the fridge in a sealed plastic bag for up to three days.

Cooking

Wash silver beet in cold salted water and drain, then shred and add raw to salads. Alternatively, slice and use in stir-fries, curries, quiches, soups or as part of a side dish. Cook silver beet as briefly as possible to retain maximum nutrient content.
Silverbeet is great with anchovies, beef, butter, chicken, garlic, lemons and olives.

Saturday, 18 June 2011

how does my garden grow?

Our vegetable garden is progressing leaf by leaf, tendril by tendril. All the plants have experienced some growth. The beans and peas have really zoomed ahead, but all the plants appear very strong and healthy. I have just watered them every second day, all they respond with strong green growth.






Isn't nature wonderful? We just give a little loving care and look how we are repaid!


There is new life in the soil for every man. There is healing in the trees for tired minds and for our overburdened spirits, there is strength in the hills, if only we will lift up our eyes. Remember that nature is your great restorer.CALVIN COOLIDGE, speech, Jul. 25, 1924

Sunday, 12 June 2011

toiling in the field.

We have finally got our first raised bed in place and filled with vegetables seedlings. It took a little longer than we (I) anticipated, mainly due to time and physical ability, but once we applied ourselves, it really didn't take that long. And I can proudly announce that I could walk next day, despite using some muscles I may not have used for a year or two!

We used a raised bed kit. We decided to go with a raised be as our garden is built on the site of an old quarry, and is just limestone and clay, so we have had to raise all beds. If we want to grow root crops, and we do, we need more depth than our other beds, and so have opted for a raised bed, away from the other gardens to gain maximum sunlight and access.
We assembled the sides, being careful of the edges which are very sharp. Not an activity to do with children! The manufacturers did provide some rubber edging in the box, and it is working well. My only worry is that it doesn't look very long term and I sense we will have to replace in the future.

Then we marked out the outline on the existing lawn. There is no need to lift the grass, the garden can be built over the grass, but we wanted to use the grass in other areas of the lawn and so The Agronomist threw his back into it and moved the turf.

There is a sprinkler pipe running underneath the garden, and so we thought it wise to protect it from future spades and forks. We have bricks left over from when our house was built and so use those the build protection around the pipe. I then placed a thick layer of newspaper over the bricks to seal the deal. In fact we lined the entire bottom of the garden with newspaper, which will rot down and add carbon to the garden over time.
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 Layers of mulch, leaf litter and compost were then added. The final layer was good quality clean garden soil. Elder daughter and her husband have a worm farm and gifted us a litre of worm juice and so I made a mix (1 part worm juice to 10 parts water) and applied that that to the entire garden.

Along the way we attracted some new friends ! I think the worm juice may have driven them to new highs of distraction!


Excitement was mounting as time to plant had arrived!
Heritage Black Russian Tomato

A variety of beans,
including a purple variety

a mix of salad and bok choy, 
and green shelling peas!

I also planted some coloured spinach, and a rosemary bush to replace the one that died. Well, to replace the two that died. I am hopeful that I will have more luck growing rosemary in a garden than a pot. When we lived in Toowoomba I had no difficulty growing rosemary, but since moving to Brisbane have not succeeded with it. Onward, ever onward, though!


I even tried my hand at making a bean teepee! It may not be a thing of beauty, but it is an architectural triumph as the three stacks and a few (ok, a lot) pieces of twine have managed to stay erect and not take down any of those lovely purple beans as yet!




When I finished, I felt quite mother earthish, and imagined I should sit back on a stool and drink tea from an enamel mug while surveying my efforts.

Why an enamel mug, you wonder?

Well, my Dad always drank his tea, when in the garden, from an old enamel mug that I think he may have had long before I was born. (That is my Dad, as a very young man, pictured in the banner) It is one of the clearest memories I have of him, working in the garden and stopping to drink his tea from his “work” mug. I guess he liked it because it was unbreakable, and enduring. It certainly outlasted my Dad, and is now ensconced on a shelf in my Mum’s kitchen cupboard, as though he has just stepped out and will come back for his mug any moment. I wish it was so.

Actually, I wonder if Mum would allow the mug to go to a new garden? It just seems the thing to do, somehow. Yes, it does.

Friday, 10 June 2011

article: Food Plants People Have Modified

Following article excerpt from site: Science@home

People have been gardeners for thousands of years. In that time we have modified plants to meet our needs, whether that be good storage, easy harvest, or ripening at the same time. It’s usually a win/win, we get food, the plants get looked after. However some of the changes have been so drastic the plants can no longer survive without us.



  1. Corn
  2. Cauliflower,
  3. Cabbage
  4. Broccoli
  5. Carrots
  6. Pineapples
  7. Nectarine
  8. Bananas
  9. Zucchini
  10. Pumpkin
  11. Artichokes
  12. Potatoes
  13. And how could this list be complete without mentioning genetically modified plants? While this is far too short to get into the whole debate, it has to be said that a lot of the hysteria about GMOs is just that – hysteria whipped up by talk of ‘frankenfoods’ or religious thinking. The idea that we shouldn’t add genes to a species is way too late – we’ve been doing it for a very long time. When two banana species or several potato species were crossed thousands of years  it was introducing genes that would not have been in that plant naturally.

Monday, 6 June 2011

the modern kitchen garden

The M&G Garden  by Bunny Guinness, that featured at the recent Chelsea Garden Show,  was a modern take on a traditional kitchen garden, combining a beautiful space with a working plot producing fruit, herbs, vegetables and flowers. The garden featured raised beds where cabbages and beans mingled with clematis and roses. Lavender and herbs added fragrance and terracotta pots containing fruit trees appeared throughout.A glass deck appeared to float and offered both a view of the garden and a sheltered space for people and plants below. The garden was framed by pleached trees nearly three metres tall.







Friday, 3 June 2011