Springtime Harvests and home grown Garlic

The heady perfumes of jasmine and wisteria, grapefruit blossoms and bush fire (back burning), have become the welcome and well known intoxicating smells of springtime here in the Blue Mountains. Walking out on the balcony in the morning time, the rich aroma's hold us in a dreamy suspense, and remind us just how good life in the mountains is. The weather is warming, the Kookaburras are sitting plump & content, and it's time to watch the garden grow.

As you may already have heard we're are doing a 1 tonne challenge! That's right, we are aiming to harvest a tonne of food from our yard in a year..nothing like setting the bar slightly high - that would Joe's fault. However, in the last 80 days we have now harvested 80 kgs! That's a person, and we haven't yet hit peak harvest season, actually Springtime in the garden is the leanest season of the year...so for all the non believers out there (I secretly think we might hit closer to 450kgs) watch and be amazed ;)

Today we harvested the last of our citrus, the final oranges and lemons, though there's an abundance of new blossoms bursting with potential. We've been citrussy spoilt this last season, massive juicy grapefruits, sweet oranges and perfect zesty lemons. The secret to our success has been building the chook enclosure around the citrus trees and wait for it - sucking all of the stink beetles into beetle oblivion with the vacuum cleaner - the old vacuum cleaner, that whilst retired from domestic duties proudly sports its abilities with Joe at the realm any time the stink beetle population gets, well stinky. 

Home Made Orange Juice

Springtime specials

 Over the past weeks the kids have been picking the new season mulberries, cape gooseberries, strawberries and broadbeans. We've also been enjoying loads of Pak Choi, yum, yum, yum and it has without a doubt taken over kale to become our new favourite green. Tonight we enjoyed a noodle, chicken, sweet potato, garlic, pak choi and chilli laksa. Pak Choi can be grown all year round and if it's cooked ever so slightly its deliciously juicy and packs a satisfying crunch with every munch.

Home-grown Garlic

This year we were determined to supply ourselves with as much garlic as possible. Planting well over 200 bulbs, on St Patrick's day..to be sure, to be sure and now, in the last fortnight we have harvested and feasted on our very own fresh garlic. Whilst the bulbs aren't enormous, the flavour has been beyond compare to trashy, out of date Chinese and Argentinian store bought garlic, sprayed with all manner of nasty pesticides and fungicides...(along with strawberries, garlic is one of the most heavily sprayed post-harvest crops to promote longevity). There's no need to wait 9 months though to enjoy your garlic. We've been cutting the green tops off the plant all year and loving them in our cooking, offering the most flavoursome  edge to any dish.

If you have never tasted it home grown, do yourself a flavor, and plant some at the end of summer. mulch well and keep the soil moist. then next spring, pull up your very own garlic bulbs and try them roasted whole, or finely sliced and simmered with a little butter and olive oil and parsley, served on sour dough.

Whilst we've been enjoying some springtime treats, we've also been pretty busy in the patch preparing some of the summer heavy weights - pumpkins, zucchinis, potatoes, cucumbers and of course lots and lots of tomatoes.  So far we have 12 tomato plants (and expect to plant at least another 10 before the end of summer) in and thriving including some cherry varieties lemon drops, dark cherry, tommy toe and also some orange juan flambe which have all produced well here in the past. We've also potted up some heirloom tigerella tomato seedlings which we're hoping will be as prolific as they were last season.

 Our front driveway has been decommissioned to make way for our brand new pumpkin patch, so if you're planning on visiting you may never reach the front door alive...might be best to come in via the side gate ;).

WINTER HARVESTS, FALAFELS AND FOODIE FASHIONISTA'S

IN THE
WINTER
GARDEN

Finally, last night we had our first decent drop of rain after what seems like months. We took the girls out for a puddle hunt and didn't return until they were sufficiently soaked with muddy water. The water tanks are full again and the vegetable garden is soaking up as much as it can hold. We are 21 days into our challenge to see how much food we can grow on our suburban block in one year, and so far, we have harvested a modest 45kg of fresh fruit, veg and eggs from our garden. We have set ourselves the goal of trying to reach 1 tonne of food production before the year is out, and although it seems ambitious for a suburban block, we're quietly confident that we can at least get close.

You may be wondering what there is to harvest during winter in the mountains, but we have a bounty of lemons, oranges and grapefruit, tamarillos, and plenty of greens. Shallots, bok choi, nasturtiums, kale, and even dandelion greens have been harvested daily. After reading a great little book on edible weeds, "The Weed forager's Handbook", we have been looking at some of our weeds rather differently. Instead of pulling them out, we have been enjoying them in salads, which makes a lot more sense.

R with a double decker tamarillo!

Kale Chips? Anyone? Anyone???

Kale has been enjoying celebrity status in the vegetable isle around the world, it seems, for the past year or so, and all the most chic of herbivores have been desperate to be seen with a bunch of these designer label leafs, preferably wrapped in some rustic brown paper, being peddled in the front basket of a retro bicycle. Scientists have found that Kale keeps you looking healthy, and very, very vogue!

Not  to be left behind in the food fashion world, we decided to grow some this season, so that we too could bask in the Kale haute - couture, of this oh so "in" veg. Yesterday we made kale chips, and were very impressed with ourselves. The feeling of being cutting-edge-cool was almost palpable, until we tried to share them with the kids, who each screwed up their faces and collectively gagged at the taste....philistines!

Crispy Kale chips

Kale chips are actually worth a go. Of course, only a more seasoned pallet will appreciate them. Simply dry off the leaves using a towel after washing them, then toss them with a tiny amount of olive oil. Tear up the leaves into rustic looking bite sized bits, and pop them in a low oven at 130 degrees c for about 15 minutes until they have gone delightfully crispy.

We sat and ate our high society,all organic, home grown kale chips as we casually flicked through the paper, knowing that, even though no-one could see us, the world  somehow just knew, we were bourgeois foodie gods... and then, I saw it, an article in the paper on how seaweed is the new super fashionable green to be eaten... suddenly I felt like a K-Mart end of season sale bin!


From Failure to Falafel
Last year, we got all excited about the idea of making flour from our broad beans. We had giddy notions of making our own broad bean bread, and being oh so sustainable... but broad bean flour just doesn't work...at least, not for bread-making. Our one and only attempt at broad bean bread went from dismal failure to happy accident, when we accidentally made... the worlds best broad bean falafel mix!

                                    How to make a boastfully good broad bean Falafel

1. Grow and dry your own broad beans with pride
2. grind your dried beans in a food processor (we used a coffee grinder)
3. add water, some garlic, a chilli, and herbs of your choice to taste
4. roll the delicious mix into bite sized balls and shallow fry in a pan with olive oil.
5. serve with sweet chilli and homemade yoghurt!



The New Veggie Patch

Take a peek at our new patch. With the addition of another 14 square metres, we have loads more growing space for the challenge, and we are very much looking forward to testing it out this summer. Our perennials and fruit trees are grouped together, south of the vegetable patch, where, hopefully, apples, pears, bananas, tamarillos, strawberry and pineapple guava's, sweet potatoes, strawberries, cape-gooseberries, chillies and yacon will all happily grow in harmony.

 

We have also updated our in-ground worm-farms. We found that our first ones were too small, so we've added 5 x 20 litre buckets, cutting off the bottoms and drilling with holes. they are working wonderfully under our fruit trees, and the worm population in our patch is getting  a real wriggle on!

Our garlic has also been growing well, so far, despite a few aphids, and if all goes according to our garlicky plans, we should have mountains of garlic to store for the coming year.

 

In the seedling nursery we have 8 different varieties tomatoes, pumpkins, zucchinis, basil and shallots all awaiting transplanting over the coming weeks. Today we sowed carrots, beetroot and leek, a bounty that should help us reach our challenge target. One tonne here we come ;)!