lemon-aid

LOVE those lemon trees.

At them moment the citrus trees are thriving.

The lemon tree in the chook run is doing pretty well

but curiously, despite all the chook fertiliser,

the trees which receive less sun and looking lusher with more fruit.

A sunny winter with lots of rain (go figure) has resulted in most of my lemon and lime trees looking might fine.

But it's also a time to look out for pests and disease which can ruin your crop.

Check out Peter Cundall's excellent article here.

Bee aware

BEES are facing a battle according to the Weekly Times.

VFF's beekeeping president Gavin Jamieson said there are more tough times may be ahead for beekeepers with areas not expected to flower for years.

A good incentive to nurture the bees in your area by planting as many appropriate flowers as you can.

 

Gardening Australia have some good ideas here...

Another good idea to eliminate using poisons in the garden as these can really hammer bees and other 'good' insects.

Australia's chemical regulator is looking at whether labels on neonicitinoid insecticides should be made clearer, as part of ongoing research into the effect of the common pesticides on bees.

Meanwhile, let's do what we can ti support these vital creatures.

Companion planting

CHOOKS make the ideal companion to the vegetable garden.

I know, you are thinking how the little devils can so often dig up a bed of newly planted seeds or devour a whole row of broccoli seedlings in one fell swoop.

But once your plants are established, particularly the hardier types such as pumpkins and potatoes, the hens will happily scratch away and leave them alone.

Not only will they eat caterpillars and other pests straight off the pumpkins, they kindly fertilise the soil nearby.

When you need a garden bed dug up and turned over in preparation for the next season of crops, these little humdingers have no no rival.

Fruitful plantings

THERE is nothing like picking your own apples, cherries, peaches or lemons.

Making food from fruit is a wonderful feeling.

Last week I enjoyed a marvellous time baking lemon butter cakes using eggs from the hens and lemons from my trees.

In Peter Cundall's latest Weekly Times article he talks about the benefits of growing your own fruit.

Fresh figs, warm from the sunshine and eaten in the garden

straight from the tree - this defines summer bliss.

Last summer I stood under my flourishing fig tree and ate its glorious fruit warm from the tree - bliss.

Now is the time to think about putting in fruit trees so you can enjoy the crop for years to come.

Winter often seems like nothing much is happening in the garden, but it's the prefect time of year to get your fruit trees sorted.

Don't delay - no-one ever regretted plating another fruit tree!

The beauty of leeks

LEEKS are one of the easiest and most delicious vegetables to grow.

In today's Weekly Times, Peter Cundall has an excellent article on growing these great vegies.
 

 Here's a nice recipe to make and share with friends and family. 

Leek and Spud Soup

 

Ingredients

 

60ml (1/4 cup) olive oil

1 brown onion, halved, chopped

3 cloves of garlic clove, crushed and chopped

4 medium (about 700g) peeled desiree, pink eye or pontiac potatoes, cut into 2cm cubes

2 leeks, pale section only, washed, dried, thinly sliced

1.25L (5 cups) vegetable stock

4 thick slices day-old white bread, crusts removed, cut into 2cm cubes

125ml (1/2 cup) low-fat greek yogurt or thickened cream

Pinch of salt

2 tbs finely chopped fresh chives or corriander

Method
Heat 1 tbs of the oil in a large saucepan over medium-high heat.

 

Add onion and garlic and cook, stirring, for three minutes or until the onion softens.

 

Add potato and leek and cook, stirring, for 5 minutes or until leek softens.

 

Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.

 

Meanwhile, preheat oven to 180°C. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10 minutes or until crisp. Remove croutons from oven and set aside.

 

Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture.

 

Place the soup over medium heat. Add the cream and stir to combine.

 

Cook, stirring, for 5 minutes or until hot, then taste and season with salt.

 

Ladle the soup among serving bowls and sprinkle with chives and top with croutons.

 

Enjoy with friends!

Comfrey

SOME of the best things in life are free - including plant food made from comfrey.

There's a good article in the latest Guardian on how to make great liquid plant food from this versatile plant.

While comfrey dies down in winter, it's very hardy and will grow in pots too.
I planted some near the compost bins so i can pull of a few leaves each time I add some material to the mixture.
These leaves seem to help break down the compost more quickly.

Beautiful brocolli

ALL the amazing rain has seen the broccoli go gangbusters.

It's been marvellous seeing how quickly the florets have been shooting up and I'm not the only one to notice - Hilda and the rest of the feather riot have been poking their necks through the wire to nibble on the broccoli leaves.

So last week I made a delicious spaghetti with broccoli, tomato, lemon and garlic accompaniment. At the end of of an icy cold day it was perfect to enjoy buy the fire.

 

 Just cook some spaghetti as normal and while this is simmering, place the trimmed broccoli heads in a pan with some olive oil, freshly chopped garlic and toss about.

In a separate saucepan heat up one can of tinned Italian tomatoes 9fresh is best but hey, it's July) and add some fresh basil. Tip the sauce and broccoli mix into a large casserole dish, then mix in the sauce and drained spaghetti.
Squeeze in some lemon juice to taste and stir.

Here's one broccoli head next to a big egg of Hilda's