Just over a month ago now (a week or so late), I planted this season’s seed potatoes. They are already up to the stage where they need hilling up, so this morning, before work (dressed very inappropriately in skirt and stockings) I tipped a couple of buckets of compost around them. Job done.
We’ve just harvested the first of the coffee beans for the season, and now begins the slightly laborious process of processing them.
This is one of the all time most popular recipes on Witches Kitchen, and one of my favourites too.
I’m planting another round of all my root staples – carrots, parsnips, spring onions, beetroots – starting seeds off in the shadehouse, and planting out the seedlings started last month. If I do just a tray like this every month, we have a good steady supply. But my main little task today is to dig up some turmeric to take some rhizomes for planting.
One of the best things about Australian cuisine (besides its base in fresh produce) is its multiculturalism. We are recipe bower birds, picking up anything that is bright and shiny from other places and taking it home!
This week’s Muesli Bar Challenge recipe features oranges. It is coming to the end of the navel orange season, and once they finish there will be a gap of a few months until the beginning of the Valencia season.
It is one of the reasons I use a lunar planting calendar though: in the hurly burly of arbitary fixed deadlines, it reminds me to make time for the more elastic but more real deadlines of the seasons. And then, by doing so I create real wealth – good food, health, beauty, integity, freedom.