The cockatoos have begun stripping the bush lemon trees. They are very thorough and very wasteful. In a few days they’ll all be gone.
A well designed, established permaculture garden can keep producing with amazingly little time or energy spent on it. Which is just as well, because mine has had amazingly little time or energy over the last season. If not for the fact that I now have a A Garden With Stamina, I wouldn’t have a garden at all!
It must really be Spring. In one week, I have gone from feeling like only soups, stews and things eaten with a spoon from a bowl, to feeling like something with crunch and those hot-sweet-sour tropical flavours.
This is one for the breakfast party people. I’m not sure how it would go for preserving. For me, lemon curd is lemon season party food rather than a pantry item. This time of year, with lemons and eggs both in season, is it’s time to shine.
This is one for the breakfast party people. I’m not sure how it would go for preserving. For me, lemon curd is lemon season party food rather than a pantry item. This time of year, with lemons and eggs both in season, is it’s time to shine.
It’s getting towards the end of the best season for leeks. Pretty soon, the big ones will start to realise it’s spring and want to bolt to seed. if you have leeks hanging on in the garden, it’s a good time to use them, before they start developing the hard core they get as they go to seed.
Saag is the dish I order whenever I go to an Indian restaurant, and this time of year, with silver beet and mustard both in bulk in the garden, one of my home cooking regulars. I posted a vegetarian Saag recipe a few weeks ago, in the Tuesday Night Vego Challenge series. This meat version is, sadly, no more photogenic.