It was so ‘hot’ that I had to take my scarf off, and carry my jacket. I almost worked up a sweat from the heat wave of 15C.
Okay so I’m being a turkey. It’s still winter, let’s not try and fool anyone. But it’s drawing ever so close to the end of the season that most folk despise. I don’t mind it. Sure it is a challenging season, but I like the challenge of trying to get through it without going mad with the cold, the wind and the dragon breath of steam that is present any given winter morning at the old school house.
I’ve been mending my baby seedling-raising-house after a mixture of kids and weather took care of her structural integrity and plastic lined walls. It’s not a flash looking seed hot house, it’s more like a laundry cupboard with walls of clear builders’ plastic, but it gets heated from the sun and warms the seed raising mix enough to give a bunch of veg the head start they need. Then when they’re ready and the beds are ready, into the ground they go and before you know it, I’m staring at them on a hot, summer day with a cold beer in my hand, thanking the dude/chick above for the lovely gift of nature.
All up I have around 50 veg and herbs on the to-be-planted list and a handful of these are already in the ground doing their best to grow. It’s always a romantic night in sorting out the next round of spring planting. I lit a few kerosene lamps to provide just enough golden light for my poor handwriting to make a list. I put on some Al Green, burnt some incense and sat down and discussed…San marzano or Rouge de marmande? We’ll have them both, thanks. And plenty of basil too, thanks. It’s a nice feeling looking at the beauty of the seeds – the beans, peas and shallots, all the different shapes and colours are spectacular in their own way. And you only see them in this form for a short while, because before long they’re buried deep in the soil taking in nutrients and water and metamorphosing into something we’ll take great pleasure in cooking and eating.
NB. No actual incense was burned or Al Green played in the production of this season’s spring planting list. Although some wine was consumed and we did laugh about how romantic the evening wasn’t.
I dont think I know that variety of basil Ro.
Where do I get it from? ;-)
Oh it’s easy….you just grow lots of it and it turns into the variety called f$@k loads. I think that’s the Latin name too.
you’re a funny bugger – you crack me up!!
ha what is it about winter and the lack of romance? You might get a chuckle out of this Ro. This was my attempt to set things straight last week :) http://destinationhereandnow.com/2012/08/20/in-which-she-sneaks-away-with-a-dozen-oysters-and-goes-in-search-of-a-happy-ending/
That’s a funny little story! I reckon I would have collected both/all three prizes. The third being a back paddock stolen moment!
I think he thought he’d had more than his fair share of luck that day lol
Howdy Ro, very much enjoying catching up with what your up to via the blog, wondering when the book is out, and if you are still interested in going into a garlic enterprise? . Also have got my hands on an old but good tinny i’m doing up so a few trips to Nelson etc on tbe cards when the weather improves if your interested. Hope everyone is well, kind regards, Mike.
Magic MIKE!!!!! Long time brother!!!
Hells yeah lets get some of those beautiful bream in the tinnie!
Do you still have that ripper landy? I should get my hands on one one day! Great work horse. Lets catch up soon!
Book comes out in late Sept….only weeks away now. It will be in book stores all over the country as my publisher is Penguin.
Think we’ll also be sitting down this evening for a non romantic night of balcony planting planning! Not such a big list unfortunately…
What is on your spring planting list, may I ask.
50 or so veg and herbs. I’m also going to be planting a heap of stuff that will reside in the seed raiser for a few months before it goes in the actual veg garden.
The veg that will be direct seeded in the coming weeks for spring is carrot, beetroot, radish, cress, peas, lettuce, shallots, chives, spring onion….and a heap more. I’m not going to list them all. But if it’s a guide you’re after try here….
http://www.abc.net.au/gardening/vegieguide/
Love Winter. It’s my 2nd favourite season although it doesn’t get as cold here I suppose.
I had a nice duck ragu the other right, delicious but I tried steaming a couple today as recommended in one of your previous posts. What a disaster! They came out hard as a rock. Another thing, they smelt strongly of freshwater weed even though this particular pair had been chowing down on the kale. What think you?
Well it’s a technique I’m still experimenting with. I simmer in plain water, very gently, and for about 40 mins with the lid on, and I check on it a few times to make sure it doesn’t dry out or harden up. I use a steel pasta pot with the added steamer insert….and the last thing is I use this process for wild ducks only.
And that smell. Weird. Mine always smell like duck ;-)
Also I leave the skin on whilst steaming.
That’s all I can think of re the process. The obvious other option is soft roasting or a long simmer in a ragu.
I reckon I’ve steamed them too hard. I’ll give it another crack should some more ducks come my way. Thanks
There is definitely a turn in the weather, a couple of my lagging autumn sweet peas have finally shot up!
I love your last comment about incense and Al Green. It’s like your photos convey this amazingly romantic setting, which photos tend to do, but then you come out and tell the truth… which most people do not tend to do with their photos. Ha!
Dude, your photography is stunning. Seriously.
Thank you very much Mark!
Thanks so much for that ref. I spotted a little something about your upcoming book in the latest “Green” mag.
Well I hope you like it when you have a copy in your hands!
I like the list.
Basil: Fuck loads. Ha!
Also never heard of digger’s and I’m something of a seed whore, so finding new places for good seed is important to me :) Love the photos and love the read.