urban vegetable patch

Spring plan 2010

So this is my big plan for Spring. As you can see, I’ve got a good selection of my summer favourites; Ha-ogen melon, Beetroot, Tomatoes & Pok Choy! I am also trying out new crops such as capsicum, turnips and pumpkins. On top of just growing vegetable, I am also going to try out some growing technics I have read over winter.

Tomatoes – Quality not quantity

With all the problems and troubles I had last year with my tomatoes, this year I am going to be super duper disciple with them. That means picking out lateral growth and only keeping 4 truss of tomatoes per plant. The theory is that this will encourage bigger fruits, which is what I want.

Deep watering

I am guilty of that sporadic watering, which I find is doing more harm than good. Deep watering mean water last often but for a longer period of time. With deeper watering what I want achieve is a deeper root system that helps my plants to cope with the hash summer heat.

Seaweed application fortnightly.

Seaweed is just a general good guy to have around. It is a tonic food for plants and encourages root growth (and many other things). Together with the practice of deep watering, what I hope to see is a overall healthier crop for the season.

On a regular basis, we will be posting an A-Z of various aspects of vegetable gardening.

So to get started – we will kick off with good old A !

A is for Abundance!

Try as hard as I might to get a good “even” supply of vegetables of various varieties, you can guarantee that something is bound to fail and something else may produce prolifically, at times over prolifically and you end up with an abundance of a particular vegetable.

Hopefully it is one you really like, but what do you do with an over supply?

Here are just a few ideas;

• Give it away to friends, family or a charity – consider a food charity, soup kitchen etc

• Preserve it by bottling, pickling, drying or freezing.
  Some vegetables can be frozen as is, but most may need to be blanched before freezing. Blanching is really just a quick dip in some boiling water for a couple of minutes, depending on the vegetable, then plunge them into some ice cold water to stop the cook process. It is also a good idea to give them time to dry off before freezing them. Bottling and/or pickling and how you do it is really dependant on your taste and the type of vegetable you have in abundance. I just had a look at the Fowlers Vacola Simple Natural Preserving Kit – looks much easier than I remember… my mum used to bottle abundant fruit!

• Drying – lots of vegetables can be dried either using the sun or an electric dehydrator.
  You can also puree some vegetables and dry them as a fruit leather. I dry chili by threading them onto cotton and hanging them under the verandah, they dry really quickly in our hot Australian summers. Many herbs can also be dried by handing them in bunches in a warm, dry and “wind-free” spot.

• Jams, Relish and Chutneys
  Are a great idea as not only do you get to eat the vegetable fresh, but you have it as a different form to be enjoyed in another way, such as on toast or on your sandwiches or meats. But the real double bonus is you can give it away as gifts to people who have already said, hey, don’t give me anymore of vegetable x as I am over them at the moment. But by giving them the jam or relish, yes you are giving them more, but its a different form of the vegetable, so they are likely to jump at the chance to enjoy homemade jams or relish. Sneaky!

• Freezing them as a ready cooked meal.
  An abundance of tomatoes this year led me to do this and I still have a couple of packs of sauce left! I made the tomato sauce out of my homegrown tomatoes, basil and capsicum. Then added some onion and garlic, with some cracked pepper and a pinch of sugar, until the tomatoes were cooked. I then waited for it to cool, pureed it in the blender then poured enough for a meal into freezer bags and froze! Its been used in pasta sauce, as a casserole base and minestrone base.Herbs can also be frozen, I like to pick the herbs, put then into ice cube trays in quantities that I would use in cooking, add water to the trays and freeze. I can then pop a cube into whatever I am cooking over winter.

• Make a cake!
  Zucchini cake, pumpkin scones and pie and beetroot cake are just a few baked items that can be made with your abundance of vegetables. There must be more, so have a surf around the Internet to see what cakes can be made with different vegetables.

There are probably lots more ideas and tips on dealing with an abundance of vegetables, so feel free to share your hints or tips on what you do with your abundance!

There are some juvenile delinquents roaming my neighbourhood at the moment and boy are they sneaky!

My juvenile delinquents are in fact 2 young butcher-birds… I have done the “crazy vegie gardener” thing ( I think much to my neighbours amusement) and waved my arms and “shooed” them, but they hardly take any notice and fly into the large gum tree, pretend to hide and then after a while they return. So what are they doing?

They are sneaking cherry tomatoes… And are doing so through the bird netting…. its actually quite an achievement and I have watched them do it out of fascination for their skill, they put their beak through the netting, latch onto a tomato and then twist and manoeuvre it through the netting, I don’t quite understand how they get a tomato through the netting but they do it.

But the worst thing is they are only doing it as a bit of sport, they don’t eat the tomatoes, they bite them, then throw them on the ground and try for another. I am not sure if my tomatoes just aren’t to their taste or if it is a bit of a game.

Wonder if  I built a scarecrow, if that would work???

Enough tomatoes to share

Today I brought all my extra tomatoes to work to share around (btw, there are more from where they can from). Received many emails to say they “were simply devine” and “the sweetest I have ever eaten”. I think this really made all the hard work  worth while. Hopefully, I have convert some to grow their own come next season. Happy me.