Picked the first pineapple of the year yesterday - no photo cos I cut it up straight away - couldn't wait to try it. It was OK, but I think I jumped the gun a bit - not as sweet as they usually are, and the top quarter was still pale yellow, not golden. I'll leave the next one on a bit longer. Pineapples are going in all over the garden in odd spots - and I've got a lot of odd spots in my garden!
The Zucchinis are finished, and I'm letting the tromboncino go to seed now - sorry,…Continue
I put down the zucchini success to tying up the vines to 8-foot star pickets driven well into the ground. Never thought to do this until someone on BLF - Dave, I think it was, thank you - posted up a link to a zucchini grower in the US who did this, and who also advocated taking…Continue
I've just harvested my pot of sweet potatoes. (YAY) I notice that authors from America seem to advocate curing the tubers for some weeks at specific temperature and humidity (a lot of fuss, it seems to me), yet Aussie authors pay little attention to the idea of curing them. Does anyone have specific experience in the harvesting and storing of sweet potatoes? Is 'curing' all that important? I tried curing mine in the sun last year, and ended up damaging the tubers.
HELP! Does anyone have any small (200-250ml) glass jars with pop-top lids that they can spare? I guess many people use all of these they can get their hands on, but maybe there's somebody out there who doesn't do preserving. My Roma tomatoes have delivered a bumper crop this year, and I've used all of my fairly small supply. I have plenty of the 500ml size, but I find the smaller size best for tomato puree. It doesn't matter if the lids are no good or missing, as I have new lids anyway. I…Continue
I was saving the seeds of my reliable little Green Mignonette lettuce, and when I had a small bag full, I threw the rest of the stalks under the peach tree. They ALL came up. If anyone would like some seedlings, let me know. They'll probably be OK for a few days, so if you're in the neighbourhood (McDowall) you are very welcome to come and get a few.
Added by Barbara Tealby on June 29, 2020 at 8:47 — No Comments
I've just harvested ginger and will be drying and grinding some. Also, there is a lot of turmeric dried, but not processed left over from last year. Having spent the last half hour achieving four teaspoons of ground turmeric with my mortar and pestle, I'm keen to find a better (MUCH BETTER) way to do the job.
Does anyone have a spare coffee/spice grinder, or are there any hints on what would be the best one to buy?
Would anyone like a set of concrete laundry tubs? They have been used for a worm farm a la Linda Woodrow and are probably not much use for doing the washing! If you take them away, you can have the worms that are in them as well.
They are very heavy, and you'll need two strong men and a trolley to shift them, as my husband and I won't be able to help.
If you're interested, send me a friend request and I'll get back to you.
Added by Barbara Tealby on November 19, 2018 at 11:20 — No Comments
I thought it would be good, after the info on pesticides, to see natural pest control in action: ladybirds breeding up on aphid-infested gone-to seed dill. The whole plant is covered in ladybirds and their larvae, and it seems to have happened in less than a…Continue
As we're going away in a few weeks, leaving the garden for my son to look after, I thought I'd have a go at making some of my fruit tree pots into wicking pots. First I got some cake carriers from the Reject Shop, cut and poked various holes in them, and…Continue
Thought I'd try my hand at this blogging thing. My garden is always a work in progress - has been a straight ornamental garden, fitted in where the previous owners couldn't think of any landscaping features to add, with beds often filled with builders' rubble; then was a native garden, morphing into a habitat garden, then a basketball practice area, now is on the way to being a food garden, but with plenty of flowers, preferably perennials, not necessarily native.
Currently, there is…Continue