Thursday, 2 January 2014

Garden Share Collective January Update

January ensures Summer is bursting with Sunshine Flavours

Plump pomegranates hanging with pride

Luscious eggplant (aubergine) delightfully rich.

Yellow eggplant, different in taste, but still delicious when fried or barbecued.

Wholesome capsicums, sweet and firm.
We let some turn red but they are so tasty when green ... why wait longer.

Look at these lovely shallots.  Some have developed white bulbs 
as they have been left too long in the ground. 
They do grow harmoniously with long stemmed grass.
You can pick the shallots out easily in between grass stems.
Some things just don't need as much weeding as others when you still reap results.

Beans, green beans, butter beans and snake beans.  A harmonious summer medley.

These snake beans are growing up a bamboo tripod.  
We have been picking them for two weeks now and they will continue to produce,
 including through self seeding until well into August.


The corn patch.  Our second plot of corn since Spring,
more seeds have been planted to ensure 
there is continual corn for the warm months. 

This is my messy herb patch.  
Lemon grass grows along with thyme, marjarom, chives, parsley, basil and oregano.
Garlic chives, baby spinach, celery, lemon thyme, 
marjoram, coriander and rogue tomatoes all grow side by side.
All within 10 metres of my kitchen, so handy, overgrown and cluttered, but still a cook's delight.

The blackberry and loganberry patch is loaded with fruit.  
We picked plenty of berries mid way through December, 
but are waiting for the next bunches to ripen.

This is a very mild chilli, 1 out of 10 on the heat scale,
 but perfect for flavour when you don't want heat.
We also grow jalapenos, cayenne peppers and serrano chillies.

Our rockmelon patch is constantly producing plump, ripe and sweet rockmelons.

 Here is my red papaya, flowering with the promise of papayas to come!

This is today's first picking.  
Eggs, snake beans, cucumber, shallot, tomatoes, corn and rockmelon.

Cabbages are still plentiful,
lightly cooked in salted water for 1 minute
and served with a satay sauce.
Finely sliced for coleslaw,
or pickled for sauerkraut.
Cabbage is a vegetable we grow 
and cook with every week of the year.

These are the highlights of my January garden,
I hope you have enjoyed viewing these delights.
Buon appetito, Merryn.