This month the 2 folk, the dog and the tractor got busy with the bees, building shelter, growing food and checking hives, oh and started the garlic harvest.
Our bees have landed. It is a warm spring evening, we are donning our protective clothing and laughing as our friend regals us with tales of unhappy bees. Disconcertingly he has a lot of stories. As the sun sets we close up the front door, heft the hive up onto the ute, and mentally apologise to the foraging girls left behind. It is dark by the time we get the girls to their new digs. Far windier, exposed and flower lacking than their townie paradise. Over the next few days we are vigilent, nervously checking they are accepting their new situation rather than swarming off in disgust/desperation. 3 weeks on and their impact is already evident in the apple orchard, nursery and vegetable patch. So far so good.
Self build reality check. How does a month, representing 8 days of potential house building, go by without a scintilla of progress.
Sometimes you just have to order stuff and cha cha.
Whilst work on the house is in a holding pattern, the kitchen garden continues to produce and naturally draw our attention. We are harvesting asparagus, PSB, parsley, chives, spring onions, broad beans, spinach, tarragon, rosemary, thyme and garlic. Out of pure concern for the bees adjusting to their high wind low fodder environment here, the kale, calvero nero and brussel sprout plants were left to flower well past their human use by date. However, the home raised tomato seedlings are only days away from being planted….so the brassicas are now out and the PSB has been harvested and there is a fabulously HUGE gap just fallowing. The bees have the borage, apples, lavender, strawberries…
I have berry, berry good news (he, he, he). We have blueberries and strawberries just starting to ripen. I now know that blueberry season where I live is not according to those hothouse grown in another part of Australia. Sigh. Kinda kills the low food miles and seasonal eating goals. We are yet to ever suffer from too many berries so I potted up 13 raspberry and boysenberry plants, received as gifts. Until the bed design and prep work are done, in pots they will live, all going well.
The bees have worked their magic on the apple orchard. 40 teeny tiny apples have set on the one tree, so now I have to net and protect them from winged pests, all the while learning how to look after the babies. The pears continue to elude me. The few flowers I saw were snaffled by a certain Ms Woolly literally seconds after I photographed them, leaving me feeling rather deflated. Ms Woolly enjoys perusing the kitchen garden as my shadow, always eager, she has a snack snaffling technique of great prowess. The fact that she always looks so very helpful and hopeful means I can’t bring myself to shoo her off. This may change…
In September’s post, I said the garlic harvest was 6 weeks away, let me explain…I have had a shift in thinking to see green garlic as a vital component in a fresh seasonal eating diet, more so than cured garlic which is what we, as consumers, have been trained to expect by the supermarkets. Consequently, since mid-October, I have been harvesting green garlic and scapes. I know, I also said last month the Turbans did not scape before bulbing, well this year they decided to, which is why they are referred to as ‘weakly bolting’, depending on conditions they may choose to scape or not. Bless them, we are happy to take the scapes, leave a few of the prime plants to flower and produce bulbils for growing on to regenerate our ‘seed’ stock. The scapes are removed on emergence to maximise bulb size, easier said than done if you leave it 2 days between harvests – they grow fast. We will harvest this early season group when we are left with 5 GREEN leaves, say in approx 4 weeks.
October book list
Whatever you can do or dream you can, begin it…boldness has genius, power and magic in it.