One of the most important insights that really changed the way I garden was realising just how long plants are babies for.
Ever since my kids were little, this has been my staple for taking to fetes and school race days, to birthday parties and picnics, even to mums’ gatherings where it is likely a bribe might be required at some stage. It’s sugar cane, a chewing variety, just with the tough outer layer peeled off and chopped into sections.
The turmeric is flowering, such gorgeous flowers. They’re hidden deep within the foliage, but the plant is very good looking anyway. At least in summer. It doesn’t work so well as a decorative plant because it dies right back in winter – a period of yellowing daggy looking leaves, followed by bare ground with not a trace of the bounty underneath.
I was picking for an Indonesian style curry – ginger, galangal, turmeric, lemon grass, chili, Vietnamese mint (and I added – Kaffir lime leaves and garlic as well) and I couldn’t resist the photo. Add this spice base to an oily sauce and you have a wonderful curry sauce for fish or meat or poultry or vegetables.
I live smack bang in fruit fly territory. Bactrocera tryoni – Queensland Fruit Fly. They seem to be getting, if anything more prolific as the climate heats up, and I think over the years I’ve tried every known method of control, short of spraying, which I can tell without trying it wouldn’t work.
t’s a nice planting day today and I’m sort of ready – which is just as well because I have to go out and I’ll only get an hour or so in the garden today. I have advanced seedlings of carrots ready to go out, and places to put them, and seed raising mix for another batch of seed using my standard method for carrots. And the same for beetroot…
I have Principe Borghese and yellow cherry tomatoes. Both varieties are chosen for their fruit fly resistance and mildew resistance (autumn is often wet here), and they will cope with cold, so I expect them to keep bearing well into winter now. I have one Blackjack zucchini. There are several bearing now, and the tromboncino. I’m learning not to overdo it on zucchinis! I have a couple of Rod’s Lebanese…