Garden Update October 2016

Carpets of crimson clover blanket the vineyard floor as the broad beans begin to be harvested from between the vines in front of the restaurant. Our majestic mulberry trees have begun to push new growth from the tips of their branches along with the pomegranate and quince trees. The sweet fragrance of scented roses, citronella and rose geranium flowers provide a beautiful scent around the restaurant.

Globe artichoke are in full production and the flowers are harvested as the bottom petals begin to open up. Asparagus are enjoying this spring sunshine and cool sea breeze pushing through the soil with daily picking required. Turnip and radish are reaching the end of their harvest as they begin to push up a flowering stalk and the root becomes woody. As with all winter vegetables spring is the time to reproduce and the plants concentrate all their energy and minerals into their flowers for the production of pollen and nectar to attract and feed all the birds and bugs that do their pollinating.
Tomatoes, cucumber, zucchini, capsicum and eggplant have been removed from the warmth of the greenhouse and planted into prepared garden beds, lots of tender care is given at this stage to ensure a bountiful summer harvest.

Biodynamic preparations of BD502 (Yarrow) and BD504 (stinging nettle), that have been curing underground for six months, have been harvested and stored for use over the entire farm.

Chamomile plants have begun to push up a flower stalk and those delicate flowers will be hand harvested and dried, stinging nettle greens are also ready for harvest and drying. All herbs are dried out of direct sunlight to maintain the essential oils and mineral composition.

WE ARE CURRENTLY HARVESTING…
Asparagus, Globe artichoke, Lemons, orange, beetroot, fennel, turnips, radish, radicchio, chard, kale, water cress, shallot, spring onion, salad leaf, herbs, edible flowers, horse radish.
If anyone has any queries in regards to the garden, please feel welcome to ask… Cheers, Jaimie