Our hardened off module sown herbs went out today. The dill (above) and flat leaf parsley (below) are really useful in any kitchen and we use handfuls of both. Corriander and basil also got the module treatment but they are a bit too soft to be planted out yet.
The asparagus bed is just about to come alive with tasty spears, and with this being the beds third year we can cut for the whole six week season. As an experiment I started to plant crowns in barrels a few weeks ago and now have thirteen planted and lined up on the path adjoining the asparagus bed. Hopefully they will establish this year, being in barrels with handles means I can bring them undercover to force a few early spears next year.
Our rhubarb bed is cropping like mad. We had a cracking crunmble on Saturday night with chopped up stem ginger added to the rhubarb and chopped brazil nuts added to the topping.
Both the asparagus bed and the rhubarb bed get top dressed with about 4" of well rotted manure in the winter.
3 comments:
I just happened upon your blog today! Thanks for all your in depth practical info. We are newer to gardening and are working on getting our skills to the level where we can provide most of the food needed for our 8 member family through our garden and hobby farm animals. My hubby and I are reading "The Four Season Harvest" and many of your practices are similar. Love your compost, green house, and gardens!! I'll be back for more reading and learning!
Shirley, Mom of 6
I'm enjoying my rhubarb at the moment too. Try it stewed with sugar, then top it with thawed frozen raspberries - heavenly combination of tastes!
I really don't know how you guys do it - do you have more hours in the day up there? We're only allowed 24 daan saaf.
Great stuff the pair of you.
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