Saturday, 27 February 2010


The first batch of tomatoes has been preserved. We are hoping there will be a few more batches, as they are just so handy to have in the pantry. Stews, pasta sauces, curries, etc. There are many uses for preserved tomatoes.

Here they are - skinned. I use any tomato that is ripe. Big, small, yellow, striped, purple, red, etc.Squish them into the jars - No.20 Fowlers in this case - add 1/4 teaspoon citric acid and make sure there are no air pockets.Put rubber ring around the rim, place lid on top and put on clamp. Into the preserving unit, cover with water and switch on preserver. Take out after 1 hour, making sure the water does not boil at any stage. Mind you, these are the instructions for my preserver. There are many varieties out there, so follow the instructions that come with your unit.Doesn't the sight of preserved tomatoes make your heart sing?!

Friday, 26 February 2010

A garlicky afternoon

...was spent a few weeks ago.

Sorting out the garlic bunches that had been hanging in the laundry to dry.
The majority of the garlic is the variety "Purple Monaro". Here it is, all tidied up, cleaned and sorted. Soon it will be time to plant garlic again to ensure next year's supply.

Sunday, 21 February 2010

A good swap!

We have excess garlic and another gardener a cucumber glut. What do you do? You swap! We only have 2 cucumber plants left in the ground - the slaters killed several plantings of cucumbers throughout the season. So, what better way to get our cucumber fix and have some for pickling?

They are big, juicy, tasty cucumbers. So the bulk of them went into big jars to be pickled. I followed the instructions on this page.
They look fantastic in these jars! We shall try the first one in a week or so. Then they'll be stored in the pantry or some other dark, out-of-sight place.

Thursday, 18 February 2010


This is only a note to refer you to a post I wrote on Adelaide Kitchen Gardeners. Word of warning: it's about zucchinis. You may not want to go there, if you are already zucchinied out. :)The tomatoes are starting to really ripen up. You can see Jaune Flammee, Rouge de Marmande, Broad Ripple Yellow Currants, Black Cherry, Black Early and Striped Turkish Monastery. The normal sized zucchinis are Romanesco and Ronde de Nice (the round one). Plus the monster to the left. That reminds me, I better go and harvest more tomatoes. Plus check for zucchinis. :)

Tuesday, 16 February 2010


Food Connect is coming to town!

Even the little ones are getting excited.
Food Connect was officially launched on Saturday, 13 February 2010, at the Plains to Plate convergence.

Soon you will be able to fill in your subscription form on Food Connect's website to get your box of predominantly local and predominantly organic fruit and vegetables. Produce direct from the farmers. The first box delivery is not far away! Get excited! Become part of the Food Connect community. :)

Ps.: Food Connect will also have a stall at the Uraidla Sustainability Fair on 20 February 2010. Do pop in and say hello. The friendly team will be able to answer any of your questions. (Or so we hope.)

Sunday, 14 February 2010

Moon and Stars

...the watermelon.

It's a really funky fruit. This one's only in its infancy.
But wait until it's grown up! I grew it a few years ago. One melon on one plant. It was a monster! It would not fit in the fridge. I think it weighed over 10 kg!!! But it was soooooo good! Sweet and juicy. Nothing like a shop-bought melon at all. Let's hope this one will do the same thing. I'll keep you posted. We might have a melon party. :)

Thursday, 11 February 2010

Sweet Siberian

This year we may actually get some watermelons from the garden.

Sweet Siberian is an early maturing, small watermelon. It will only grow to about 2kgs.

There are still little ones coming on.
This is the biggest one on the plant. It is still a few weeks away from harvesting.

Tuesday, 9 February 2010

Let's join the masses...

... and do a zucchini post! *LOL*

It's interesting to read other gardeners' blogs and discover how they try to keep the zucchini flood in check. Or how to best (and hopefully discreetly without the rest of the family noticing) use as many as possible.

There is no disguising these fritters. They are unashamedly chockers with zucchini.
Why not eat them like burgers? A good smear of home-made mayonnaise, a fritter, a layer of cheese, a layer of tomato slices, and (for the die-hard zucchini fans) another fritter. Topped off with another slice of bread.They were gooooood!! :)

Wednesday, 3 February 2010


They are amongst my favourite flowers. They are a cheerful sight in the garden. This year we had some that germinated in the horse manure. And very sturdy, healthy specimen they are!
I'm not sure what happened here. It looks a little as if this sunflower has just about gobbled up another sunflower. Or is that my warped imagination?