What is happening in the garden…
November rains quench the soil before the hot and dry summer takes its turn in the seasonal cycle. In between the vines the cover crops are being slashed and have been sprayed with the biodynamic preparations containing microorganisms to assist in the conversion of organic material into humus, the key ingredient in soil health.
Mulberry trees have full leaf cover and covered in fruit which should be ready for harvest in January to make our famous yummy mulberry jam. Quince, citrus, guava, feijoa and stone fruit blossoms are all out and setting fruit.
Tomatoes, capsicum and zucchini have fruit ripening and will start harvesting towards the end of the month. Asparagus spears are in full production adding that distinctive flavour to the restaurant dishes along with multi coloured sweet beetroot. Midyum berries in the spiral garden are in flower and a bed with broad beans, sunflower, snap peas and carrots are powering with the peas using the sunflower to climb up, and shows how mixed planting adds diversity and uses different levels of the canopy. The first planting of garlic cloves has multiplied into many and ready for eating, purple and white onions are halfway through their growth cycle and a good pickling size. These will be platted when harvested and hung to dry for use over the year.
It is a good time to apply horn manure, make compost, transplant seedlings, pruning, wine racking and harvesting for storage from the 1st-9th and 29th-30th of November. This is a descending or waning period and is influenced by the earth and water signs. From the 10th-24th of November it will be a good time to apply horn silica, plant seeds, graft and harvest for early consumption. This is an ascending or waxing period and is influenced by air or fire signs.
WE ARE CURRENTLY HARVESTING…
Globe Artichoke, carrots, fennel bulbs, broad beans, capsicum, rocket, beetroot, swiss chard, salad greens, mustard, radish, spring onions, snap peas, tomatoes, herbs, edible flowers.
If anyone has any queries in regards to the garden, please feel welcome to ask… Cheers, Jaimie