Garden Update November 2018

www.timcampbellphoto.com

What is happening in the garden…

As the silica forces of the earth awaken and rise into the cosmos, our deciduous trees adorn their beautiful garments of solar capturing leaves, to produce sugars and root exudates for the soil biology who transfer minerals back to the trees in the dance of symbiosis. Luminous green mulberry fruit and citrus blossom begin to set as the last of the grapefruit get harvested.

Rose, pentstemon, dianthus, viola and scented geranium wrap the restaurant in an array of colour and sweet scent with a multitude of pollinators buzzing around collecting the sweet nectar and pollen provided by the blossoms.

Bush beans, sweet corn, tomatoes, capsicum, zucchini and aubergine are all reaching for the stars with the first fruit of zucchini and beans being harvested. Globe artichoke, asparagus, leek and beetroot are being bulk harvested and prepared by our chefs, as they begin to set flowers and tend to become woody.

In the Biodynamic section of the garden the picking and drying of dandelion, chamomile, yarrow flowers and nettle leaf has begun, with the spring oak bark  to be scraped off our wise old trees.

All carefully stored for their burial in their respective vessels next autumn.

We are currently harvesting…

Grapefruit, lemons, limes, asparagus, beetroot, broad beans, peas, zucchini, leek, radish, chard, water cress, salad leaf, herbs, edible flowers, horse radish.

If anyone has any queries in regards to the garden, please feel welcome to ask…  Cheers, Jaimie

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