Let me count the ways:
My glut crop at the moment is cauliflower, and though I’ve seen the odd white cabbage moth flutter through, they’re not getting got yet. My very favourite recipe for using lots of cauliflower is Greek Crumbed Cauli (kounoupith tiganito).
The days are getting longer at an exponentially faster rate now so everything wants to bolt. Next week will be fruiting planting days, and this time of year that’s easy. Beans and cucumbers and zucchini and squash and tomatoes and capsicums and all their relatives. But this week it’s just a small box of seed – lime and Thai and sweet basil, parsley, amaranth, and I think that will do.
This has been a regular regular lately, and will likely stay regular till the macadamia season is over. Macas, besides tasting wonderful, are really good for heart health, – there’s some very good science that just a handful of nuts a day makes a huge difference. But mostly, it’s just because it’s so decadently delicious!
I think this is one of the huge risks in climate change, that urban people completely don’t get. Farmers gamble, constantly. They make educated, considered, intuitive guesses based on gut feeling, the tiny signals that intimacy and experience allow. Those guesses are sometimes right, sometimes wrong. Bad guessers go broke or resort to mining the land. Good ones get it right more often than wrong and succeed. Climate change is…
The dip is really simple – just avocado blended with lots of coriander leaf (more than you would think) and lime juice and salt to taste (not too much of either). The chips though are a really good invention.
One of the most important insights that really changed the way I garden was realising just how long plants are babies for.