Cullen Wines

Garden Update June 2014

Garden Update June 2014

What is happening in the garden…

A carpet of Oats, Rye grass, legumes and Lupins blanket the Vineyard soil, sinking their roots deep into the Earth and drawing up minerals to bring to the surface. A few autumn coloured leaves remain on the vines and deciduous fruit trees taking in the last bit of sunshine before going dormant and putting their energy into root growth. The Solstice is on the 21st of June when the Sun stands still for a day before starting its journey south bringing its warmth and radiance, this is the most consistent currency we can rely on.

The first fennel bulbs have been harvested with sweet baby carrots and broccoli adding to the selection of winter vegetables. Garden Cress, Radish and Mustard leaf are giving a tasty zing to the salads. Warming winter soups are flowing from the kitchen with Jerusalem Artichoke and Horseradish, garden vegetable and Black bean and Quinoa with Kale filling bellies.

The soil is laden with moisture so the Jerusalem artichoke have been harvested and stored in buckets with alternating layers of root and soil and placed in a dark room, any green roots have been kept aside to plant. Carrots and onions are to be planted in alternating rows as they enjoy each other’s company. It is time for the garlic bulbs to be separated and planted, last year’s crop has supplied the Kitchen throughout the year.

It is a good time to apply horn manure, make compost, transplant seedlings, pruning, wine racking and harvesting for storage from the 14th – 30th of June. This is a descending or waning period of the moon. From the 1st-13th it will be good time to apply horn silica, plant seeds, graft and harvest for early consumption. This is an ascending or waxing period of the moon.

Tomatoes, Broccoli, Capsicum, Carrots, Fennel bulbs Sugar snap peas, Jerusalem Artichoke, Beans, Tatsoi, Mizuna, Rocket, Beetroot, Wong Bok, salad greens, herbs, edible flowers, Radish

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