copyright reserved 2011

copyright reserved 2011

Thursday, 12 May 2011

rare sight


SILVERSWORD IN BLOOM…this rare plant in Haleakala National Park, on Maui Island, sports a blossom ten feet high.

 “The SILVERSWORD—a member of the composit family, grows from 4 to 20 years—finally sending up a flower stalk 1 to 9 feet tall—then dies. Hawaiian name is “Ahina Ahina” which means Silver Hair. The Silversword is found only in Hawaii.”

did you say spathe?



“At the left of picture is the male blossom, a sprig of which carrying pollen is bound within the female blossom, the cluster of buds in center of picture, and tied with string by the grower. This is done after removal of the brown husk (Spathe) seen at right of picture. About seven months after pollenation, dates are ready for picking. The male and female blossoms are produced by different palms.”

sheer joy to have everything we need...

Friday, 6 May 2011

Don’t play with your dinner; or how to pluck a chicken!


Chickens roaming the back yard in their chicken tractor is quite the fashionable thing for many a suburban garden these days. We all know how the chickens eat insects and provide us with lovely chicken poo for our gardens.

However, few people stop to think about other uses for these chickens  - chicken meat. Poultry. Sunday dinner.  It is the one way to really know that your chicken is organic!


As I child I was quite familiar with my Dad plucking the chicken that was to be our dinner the next day as my parents kept a chicken coop for most of my childhood. We soon learned not to get too attached to the fluffy little chickens that arrived on a regular basis. Lesson number one : Don’t play with your dinner!


These memories all came flooding back today as I was browsing through our bookshelves and came across a little book titled, Back in the Day by Michael Powell as he devotes two pages to the procedure of plucking a chicken.

Powell starts with a warning that plucking a chicken is “messy and smelly”, and I must confess that I can still smell the chicken and feather aroma after my father had dipped them in hot water. A necessity if one wants to raise chickens for the table  

Procedure for Plucking a Chicken
1. After killing the chicken, hold it upside down by the feet and submerge it in a container of very hot water for between five and ten seconds, making sure that you soak all the feathers thoroughly (any longer and the bird will begin to cook), This loosens the feathers so that they can be plucked more easily.

2. Grab handfuls of feathers and pull to remove. The flight feathers on the wings and the tail feathers are the most difficult to remove, so begin with these and then move on to the rest of the bird.

3. Some birds are easy to pluck and can be stripped back within minutes; others may have many pinfeathers and take longer.

4. An old bird needs to dipped longer than a young bird. When plucking a young bird be careful not to rip its skin, which is more tender than in older birds.

5. Killing birds before the cold weather sets in is recommended as they will have less pinfeathers.

6. Wearing textured rubber gloves will give you more friction with which to grab the feathers.

7. Singe off the most difficult pinfeathers by passing the bird over an open fire.

Powell suggests skinning the bird taking off skin and feathers at the same time as an alternative, but this can lead to a dry chicken when cooking.

Powell provides no recommendations as to how to “wield the axe” to arrive at the dead bird, nor does he provide further instruction on gutting and preparing the bird for cooking.

Some things are best left to the imagination, I think! I buy my organic chicken from the butcher!



Back in the Day: 101 things everyone used to know how to do by Michael Powell, pp54,55.

Wednesday, 4 May 2011

Observations on Vegetables


“The quality of vegetables depends much both on the soil in which they are grown, and on the degree of care bestowed upon their culture; but if produced in ever so great perfection, their excellence will be entirely destroyed if they be badly cooked. With the exception of artichokes, which are said to be improved  by two or three days keeping, all the summer varieties should be dressed before their freshness has in any degree passed off (for their flavour is never so fine as within hours of their being cut or gathered); but when this cannot be done, precaution should be taken to prevent their withering. The stalk-ends of asparagus, cucumbers, and vegetable-marrow, should be placed in from one to two inches of cold water, and all other  kinds should be spread on a cold brick floor. When this has been neglected, they must be thrown into cold water, for some time before they boiled, to recover them, though they will prove even then but very inferior eating.”

Eliza Acton, The Elegant Economist, page 61

Tuesday, 3 May 2011

What is my zone?


So many times as a child I would witness my mother going on a trip and returning home with all types of plants and cuttings that she eagerly planted in the garden, only to watch them wither and die, or flourish until the winter frosts arrived and blackened the poor struggling plants.

Now I realise that part of my mother’s error was to fall in love in a plant that looked lovely in one climate zone, but was unsuitable for the zone where we gardened. A better understanding of the various climatic zones would have resulted in more success for my mother.

There are a number of climate zones:
  • Tropical
  • Subtropical and warm temperate
  • Semi-arid and arid
  • Dry temperate (Mediterranean)
  • Temperate and cool

Each zone or climate has its own characteristics, obviously, and so will dictate what you can plant and when.

  • Tropical
Distinct wet and dry seasons
Rainfall up to 4000mm per year, mostly falling during summer
An average winter daytime temperature of 30 Celsius
An average summer daytime temperature of 32 Celsius
Equal hours of daylight and darkness, regardless of season.
           
  • Subtropical and warm temperate
Some distinct seasonal changes
Rainfall of up to 1200mm per year, mostly during the summer
An average winter daytime temperature of 10-20 Celsius
An average summer daytime temperature of 20-30 Celsius
Mid-winter day length minimum of 9.5 hours ( 14.5 hours of darkness)


  • Semi-arid and arid
Hot days in summer and cold nights in winter
Rainfall of more than 250-500 mm per year, mostly during the summer
An average winter daytime temperature of 20-33 Celsius
An average summer daytime temperature of 34 Celsius
Mid-winter day length of 10.5 hours (13.5 hours of darkness)

  • Dry temperate (Mediterranean)
Hot, dry summer
Rainfall of more than 600-800 mm per year, mostly falling in the winter
An average winter daytime temperature of 15-18 Celsius
An average summer daytime temperature of 30-33 Celsius
Mid-winter day length of 10.5 hours (13.5 hours of darkness)

  • Temperate and cool
Winter frost and/or significant snowfall possible in some regions
Rainfall of more than 600-10000 mm per year, depending on latitude and distance from the coast
An average winter daytime temperature of 5 and 13 Celsius
An average summer daytime temperature of 16 and 26 Celsius
Mid-winter day length of 8.5 hours (15.5 hours of darkness)

Source: Annette McFarlane, Organic Vegetable Gardening, 

May: vegetable planting guide – Australian zones


The autumn month of May in Australia is the time to plant the following smorgasbord of vegetables. The variety of vegetables available to us throughout autumn and into winter is amazing, especially in the warmer subtropical and tropical areas. I can smell the aroma of thick winter vegetable soups and stews now!


Subtropical and warm temperate climates planning guide

Amaranth spinach
Arrowroot
Artichoke
Asian cabbages
Asian salad greens
Asparagus
Beans
Beetroot
Broad beans
Broccoli
Brussels sprouts
Cabbage
Capsicum
Carrots
Cassava
Cauliflower
Celeriac
Celery
Celery-stem taro
Chicory
Chrysanthemum greens
Coffee
Endive
Florence fennel
French Sorrel
Garden Sorrel
Garlic
Kale
Kohlrabi
Leeks
Lettuce
Mangel wurzel
Nasturtium
Onions
Parsnip
Peas
Perilla
Peruvian parsnip
Pineapple
Potatoes
Radish
Rocket
Silver beet
Spinach
Strawberry
Surinam spinach
Swede
Sweet potato
Tea
Tomatoes
Turnip
Vietnamese mint
Watercress

Tropical climate planting guide
Amaranth spinach
Arrowroot
Artichoke (Jerusalem)
Asian cabbages
Asian salad greens
Asparagus
Beans
Beetroot
Broccoli
Cabbage
Capsicum
Carrots
Cassava
Cauliflower
Celery
Celery-stem taro
Chicory
Chilli
Chrysanthemum greens
Coffee
cucumber
Eggplant
English spinach
Florence fennel
Garden Sorrel
Garlic
Hibiscus spinach
Jicama
Kale
Kohlrabi
Leeks
Lettuce
Mangel wurzel
Nasturtium
Okra
Perilla
Pineapple
Potatoes
Pumpkin
Radish
Rocket
Rockmelon
Silver beet
Strawberry
Surinam spinach
Sweet corn
Sweet leaf
Sweet potato
Taro
Tea
Tomatoes
Vietnamese mint
Warrigl greens
Water spinach
Watercress
Yacon

Temperate and cool climates planting guide

Artichoke (Globe and Jerusalem)
Asian cabbages
Asparagus
Broad beans
Broccoli
Brussels sprouts
Cabbage
Celeriac
Celery
Chicory
Endive
French sorrel
Garden sorrel
Kale
Peas
Radish
Spinach
Swede
Tomatoes