Brisbane Local Food

Growing local

My garden of earthly delights. I like to grow what I like to eat.

White chokoes. Better tasting than their green cousins. Maybe not as prolific -- usually -- but this year I have them hanging down a'plenty. Much less slimy than the green and present to the mouth as a crisp veg. Ants, regrettably, love them. Hokkaido Pumpkin.AKA Red Kuri. These I prefer, not only because of their sweet tasting flesh, but they are small enough not to drown the menu in surplus. You may only get a few per vine, but I'm a snob. Carpet underlay: Scurvy weed.Spring Onions, Daikon radish...and Scurvy weed playing happy families.Could do with some cutting back -- but we have here is green mulch doing its thing. Wild Rocket is a bee magnet and rambles forth like the perennial it is. Stronger flavour than regular rocket. Pungent -- but always on hand to pick and add to whatever. Dog extra. Daikon Radishes in the main. Maybe three varieties there but I'm not sure. I eat a lot of daikon-- like daily -- and the garden is great in delivering the roots.Tops go to the chooks.There's some kale in there too, and leaf celery.

Chaya may be toxic if eaten raw, but prepared correctly -- boil for 20 minutes -- its leaves are great value for your gardening buck. I have three specimens growing. Two are cuttings. This one is growing in a milk crate. Afterall, it is a 'Tree' Spinach.

Tommy Toe Tomatoes all in a row, ready to be hung -- and later drawn and quartered.To the right, bok choy running to seed. Further back, a gaggle of spring onions.

Calabacita or Tatume squash and some more Hokkaido. In the background: (at right) epazote and (at left) Okinawan Spinach. I love epazote -- just saying -- not just because of its remedial impact on leguminous farting.

Foreground is occupied by the daytime dog bed.

Jalapeños: very generous bushes. The best chilli pepper for salsa.  Probably the most useful allrounder.

Bottle Gourd/Calabash: Slow this year to bulk up. My preferred veg for adding to a curry. Their flavour marries beautifully with the stewed other ingredients.

Dragon Roll Pepper/ Shishito: fries up by itself to make a tasty morsel. Productive bushes. Can be eaten raw  with occasional surprises. 

Serrano chilli: serviceable type. Hot++.I use them to make a fermented paste.

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Comment by Dave Riley on November 9, 2020 at 21:39

Chokos self seed here. If you get them to sprout and put out of root -- and they can do that even in the air -- growing should be easy. My wife makes me cut some of my (green choko) vines back as she doesn't like them climbing up the huge Silky Oak we have.

You know, like 25-30 metres up towards the sky.

I like it when the fruits get too big and heavy and simply drop.

I've used choko  to shade the chook pen or as poultry feed and mulch.

Surpluses I put on the nature strip, and they get taken up very quickly

But get a  white one going if you can: a better all-rounder. AND easier to find on the vine!

To start, just get a few chokos and store them until they shoot -- then plant them all (shallow, sprout side up, with the fruit top partly exposed)-- saving the vine that is the most vigorous. If you have problems, maybe heap up a shallow mound and plant into that. They will grow in part shade and will easily climb up a tree -- but not so its vigor is threatened. 

They can make a good salsa. We love them roasted +++. But our fav is the many Filipino ways -- often with fish sauce.

Chokoes just keep on giving over so many months of the year and don't suffer much from any pests or diseases.

Comment by Susan on November 9, 2020 at 20:00

Looks good Dave.  I really cannot get choko's to do any good.  One of those things that are supposed to be easy to grow but I can't 

Comment by Dianne Caswell on November 9, 2020 at 18:33

Everything is looking fabulous Dave, you certainly have been busy. You and your family must feel proud to be eating food produced by you and taken from Seed to Plate. Thanks for Sharing Dave

Comment by Andrew Cumberland on November 7, 2020 at 21:07

That's quite a valuable learning (IMO).  I've tried to ask "why?" when I plant now.  Some things like Sid's sambal are great chicken food. So while I didn't like it, it does have a good purpose and grows where other things won't.  I have a lovely espaliered feijoa. If I don't like the fruit this season (I had to learn to pick it earlier than I was) then it's gone.  Yes, it took me 5 or 6 years to get it to this point but if I don't like it, there is no point in a fruit tree like that. If I want to use fancy economist terms, it is a sunk cost that represents a potential massive loss in opportunity cost terms. Small yard micro-economic theory.   

Comment by Dave Riley on November 6, 2020 at 18:06

This gallery is a game changer for me. I may not have much growing at the moment but I've now embraced my greenery individually. In the past I've been overly holistic. Now I can accept each comestible in its own idiosyncratic right.

Parts rather than just focused on the whole.

Took me a while. Ten years.

Comment by Andrew Cumberland on November 6, 2020 at 12:44

Looking very productive mate 

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