Before I show you my garden, I just want to remind you of my tree painting giveaway. If you would like to be in the draw to win it, head to my last post to leave a comment. Hugs to those of you who have already entered.
Last year my veggie patch in the front yard looked like this
with the tomatoes still in their pots and the seeds in their packets.
The tomatoes did okay, but the volunteer plants were much more prolific. Both varieties have given us rich red tomatoes, our best for quite a few years. I think a consistent amount of water was the key.
In the back patch near the rosemary hedge I planted Kipfler potatoes. They grew well. The potatoes are small, but tasty. Despite not planting them very deep, potatoes hide in the soil and reappear the next season. So, as well as the Kipflers we also harvested purple spuds that came up elsewhere.
The corn came up strong and tall. The cobs weren’t as good as last year. It may have been a different variety or maybe too much competition. Around it I planted silverbeet and beans, and the volunteer tomatoes flourished in amongst the corn. The silverbeet certainly suffered. Who knew that it wouldn’t flourish in all possible situations?!
I deliberately planted the beans at the base of the corn, hoping that the beans would curl up the stalk, giving back nitrogen for the corn to use. The beans loved climbing up the corn, but didn’t know what to do when they reached the top!
To solve the problem I have untangled the runners from the tomatoes, silverbeet and corn and let them ramble on the Aframe that the Fella made for me quite a few years ago.
Yesterday I had one of those extremely satisfying gardening days. I pulled out the parsley plants that had gone to seed, the old tomato bushes, dug up volunteer potatoes and sweet potatoes and dug over a bed.
As well I took time out to watch the bees in the oregano flowers. It is difficult to cut the flower heads because there are always bees there, sometimes butterflies too. Anything that brings in the bees and insects is welcome in my garden!
I also harvested and cooked.
Slow roasted tomatoes are my favourite at the moment. Pop the tomatoes into a dish (cut them or not, as you like), add some oil, balsamic vinegar, parsley or any other herb you fancy, salt and paper, and some garlic cloves. Put into a slow oven 150 degrees or so until they are cooked to your liking. Mine stayed in for about an hour. I will use them tonight, with slow roasted eggplant and peppers, bought today at a farmers’ market, as the basis of a pasta sauce. ~Sigh~
Remember to head over to Time for a tree giveaway to enter my giveaway. This is the tree painting you could win.