copyright reserved 2011

copyright reserved 2011

Tuesday, 31 May 2011

raising a no-dig garden


With our raised beds we are building no-dig gardens. Our garden is built on the site of an old quarry and has very heavy clay, so we have had to build up all our gardens, so a no dig garden is the only answer for us.

No-dig gardens are sometimes also called sheet-mulch gardening as layers of organic material are built up on top of the soil, often right over the existing grass. I have seen them built over cement also!

 Lucerne or hay is often used as the base component of the garden, but other nitrogen rich materials, such as grass clippings or sappy green prunings may be used. Straw, sugar cane mulch or other high carbon material can be used on top of the garden.

If you are building your own frame for a garden, or planting on an open space, to build a no-dig garden of approximately 2mx3m it is suggested that you will need:

  • 4 bales of lucerne soaked in water
  • 1 barrow of compost
  • 1 barrow of combined animal manure, blood and bone and chicken pellets
  • 1 bale of straw soaked in water
  • Wet newspaper
  • Water

I suggest slashing, mowing or even digging up and grass or weeds.

  1. Water the area to be cultivated
  2. Lay down a thick layer of newspaper. We found that a complete paper thickness works best in the long run.
  3. Alternate thin layers of lucerne, compost and manure, until all material is used ensuring each layer is wet thoroughly
  4. Then spread the straw over the top to form a mulch, also wetting thoroughly.
  5. Leave for at least two weeks before planting, re-wetting when necessary.

To plant, just dig small areas within the lucerne layer and fill with compost. Plant into this compost, and replace the mulch around the new plant.

Vegetables such as silver beet, spinach and lettuce do well in no dig gardens. Root vegetables that require depth for planting will need to wait for several seasons until a good depth of compost lucerne has been built up.

June: vegetable planting guide – Australian zones



June planting – Australian zones

Subtropical and warm temperate climates planning guide

Amaranth spinach
Arrowroot
Artichoke
Asian cabbages
Asian salad greens
Asparagus
Beans
Beetroot
Broccoli
Cabbage
Capsicum
Carrots
Cassava
Cauliflower
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
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

Dry Temperate (Mediterranean) climate planting guide

Arrowroot
Artichoke (globe)
Artichoke (Jerusalem)
Asparagus
Broad Beans
Broccoli
Brussels Sprouts
Cabbage
Celeriac
Endive
Kale
Peas
Radish
Spinach
Swede
Turnip

Semi-arid and arid climates planting guide

Arrowroot
Artichoke (globe)
Artichoke (Jerusalem)
Asian cabbages
Asian salad greens
Asparagus
Broad Beans
Broccoli
Cabbage
Celeriac
Chicory
Endive
Garden Sorrel
Onions
Parsnip
Peas
Radish
Spinach
Swede
Turnip

the friend of sun and sky

 What does he plant who plants a tree?
He plants the friend of the sun and sky;
He plants the flag of breezes free;
The shaft of beauty towering high
--Henry Cuyler Bunner

Sunday, 29 May 2011

starting a new project

The raised bed kits were on special, so we got two for the usual price of one! Twice the excitement!
I wanted to race and set them up, but Sunday had other things marked in its diary, so it may need to wait a day or two. However, the project can't be postponed too long, because I may have already a few things to plant...
Heirloom tomatoes : Black Russian!

Tomorrow, tomorrow...

Wednesday, 25 May 2011

gently does it



I read the following quote recently on Martha's Whole living site and for once couldn't argue. Healthy soils simply means healthy plants and food. What is good for the earth is good for us! No brainer!
Good fertilisers help ensure that your soil stays healthy. Yet applying too much, especially at the wrong time of year, will cause runoff, leading to groundwater pollution. Additionally, nitrate-based fertilisers (which are synthetic) often contain a high salt index that can cause root burning and dehydration. The alternative is to use organic gardening products judiciously. (To gardeners, the terms "organic" and "natural" mean products derived from a plant, animal, or mineral source, not those containing USDA-certified organic materials.) Organic fertilisers won't dry or burn your soil; they will rehabilitate soil quality and improve the general health of your garden. 

Monday, 23 May 2011

For the love of lemons

Our lemon tree is giving us a bumper crop this year. Lots of very large juicy lemons. So many in fact, that I am starting to run out of variations for their use! However, I continue taking it one lemon at time, so this morning I made lemon muffins. For a bit of a twist I baked them in a friand tin, as I am not going to ice this batch.
.

However, they are lovely with orange icing (recipe at end). The recipe can also be used for a lovely dessert cake baked in a square pan


Lemon cakes 
100 g canola spread (or butter)
¾ cup caster sugar
3 eggs, beaten
1 ½ cups self-raising flour, sifted
Zest and juice of one lemon

1. Preheat oven to 180C. Prepare muffin tins
2. Beat eggs and sugar together until pale and creamy.
3. Add the eggs, one at a time, beating well with each addition.
4. Fold in flour, lemon zest and lemon juice.
5. Spread into prepared tin
6. Bake 20 minutes
7. Cool in tins before turning out onto cooler.

If desired ice with Orange Icing:
1 cup of icing sugar, sifted
10g margarine or butter
1 tsp orange zest
2 tbs orange juice.

1. Combine icing sugar, butter, orange zest and juice in a heatproof bowl
2. Place over a saucepan of simmering water and stir until the icing is glossy and smooth,
3. When the muffins are completely cool drizzle icing over and allow to set.

Makes 12 muffins. Recipe can also be made into a cake using a square cake pan, and extending baking time to approximately 45 minutes.

Friday, 20 May 2011