End of Year 2010

The end of this year looms.  Tonight the magic happens, and we move into 2011.  Looking back through my blog it is exciting to see what adventures I have had in my garden.  All the recipes, the good, the bad, and the ho hum. 

Artichokes have featured well! 

We have not done so much "hard" work as in previous years.  Building of garden beds and paths were mostly in place, so it was nice to focus on the growing of plants. 

Now we are in Amberley and new gardening adventures await...I'll keep you posted. 

May 2011 bring you health, happiness and many happy gardening hours.

A Dilemma

So, we have moved to Amberley. All packed, all transported, mostly unpacked, well....almost mostly unpacked.   My garden is in the unknown hands of our well meaning tenants.  I have left the raspberries to their fate, and the boysenberry.  Please let them be kind to the roses, and tend to the compost, and remember to water the veges.

Amberley.  What is there here.  A large piece of lawn, and overgrown, grassed over flower garden and half a path.  I say "half a path" because when we first moved in there was no path, but a few paving stones visible at the back door, the rest was grass.  Or appeared to be grass.  A few slides of the shovel and more paving stones revealed themselves, then more, and then a whole half a path and a halfround of patio.  Like the Lost Gardens of Heligan, a path almost brought back to life.  I just need to spend a little more time.

The only other thing of any note is a large Grapefruit tree covered in glorious ripe grapefruits.  A small blessing amid such inauspicious beginnings.

First there was a school "fair" at Montana-Rose's school.  Tomato plants for $4.  I put in 6....Then I bought some of that basil "planted and ready to eat" which has been nurtured under lights and has only put it's roots down into hydroponic waters.    I stood fast and divided them up, and planted them into *gasp*, soil!  Their tops droop, and their insipid foliage looks very unhappy exposed to the elements.  But.....wait....I'll keep you updated.

The garden in full Spring bloom

Beans on Toast - a la Anna

Pick your broad beans on a sunny morning, in your PJ's, before anyone has even got out of bed.  Shell them in the quiet of the kitchen while enjoying a coffee.  Pop the shelled beans in the fridge for later, and get on with the morning rush.

At lunchtime, take out the beans.  Put 1T of butter in a frying pan and heat up gently, add the broadbeans and 1 clove of crushed garlic.  Stand their gazing out the window and idly stirring the beans till they are almost cooked (about 3 or 4 mins), add 1T freshly picked thyme (the Central Otago kind, of course), and a grind of salt.  Let fry for about 2 mins more.  Stir in 2T cream cheese and swirl about till it breaks down to a slurry.  Pour over your toast of choice, in this case, I just put on fresh cheese topped bun.

Cricket Ball Artichokes

My dinner last night, 3 cricket ball sized artichokes, with my own mayonnaise....

With a whizz stick in hand...put into a glass jug 1 egg, 2T white wine vinegar or similar clear coloured vinegar, the rind of one lemon peeled off, the lemon juice and 2 cloves of garlic.  Whizz till all is chopped up.  With the stick blending going, start pouring in oil of choice (something light, like Canola).  You will need to add at least a cupful.  Once it goes thick it is ready, if it isn't thickening just add more oil.

Pea Straw Magic

When we put the garden beds to sleep for the winter, we covered them in a thick layer of pea straw each.  With the spring tiny little shoots came up, then pea vines, and now peas!  I thought they would be straw from something industrial, like peabeans, or chickpeas...I'm not sure what I was thinking actually.  What came up appears to be Mangetout.  Wow, today I went out and picked a colander full, and there must be at least twice this amount again, ready to be harvested.

Artichokes are for Eating

The Artichoke is a fine plant.  It is such a great grey, with large spikey leaves and a fabulous presence in the garden.  But the best bit is the artichoke itself, just eat it cooked, dipped in mayonnaise...mmmm