I cleaned my bathroom for this photo. I weeded the fig in the pot. I hung the maroon towels because they look much prettier against the dark aqua wall than the torn barbie doll beach towel. I threw out the old luffa. Cleaning done.
It’s a bunya year, and easy to see why they are a feasting food for multitudes. We’ve been eating them just sauteed in butter and garlic, or made into pesto, or used as a dipping stick, or stirred into stir-fries or curries, just about every day. Bunya batter is a nice find though, worth sharing. Recipe:
Olives are easy to process. You just have to allow them time. I pick them over to remove any damaged ones, then put them in big glass jars and cover with water and drain and change the water every day for a fortnight. This is the work part. The rest is mostly just waiting.
Peeled, the red eggplants work in just about any eggplant recipe. They are a bit more bitter and I tend to pick them green, just as the colour turns for most recipes. Unpeeled and fully ripe, they work brilliantly in an Indian style eggplant pickle.
The figbird is not the only one nesting in our pecan tree, just off the verandah. The wagtail makes such a classic, neat nest. Come on baby wagtails. Hatch in time to knock out the cabbage moths.
There is a Marge Piercy poem that I think perfectly sums up zucchini called Attack of the Squash People. I think of it every year around this time. I learned some time ago to plant just a couple of zucchini seeds at a time, but then I discovered tromboncino.
Still on figs, and this is just the white figs, the first to come into season. The brown figs are still to come. This white fig tree was pruned last winter, not too heavily, and this year has been such a good crop I’m thinking that pruning might become much more regular.