Spring has sprung and the air is full of the scent of cover crop and vine pruning’s being mulched into small pieces to aid the biology in returning the mineral nutrient back to the soil. Nectarine and peach trees begin their blossoming act with their radiant pink flowers attracting our busy bees.
Asparagus have begun to push through the straw mulch, and are receiving a fortnightly soil drench with the addition of sea minerals to enhance their coastal flavour. Kale have begun to flower which can tend to add a bitter flavour to the leaf, so always taste whilst harvesting, otherwise the flowers are delicious. Mizuna, rocket, tatsoi flowers are providing edible garnish to the restaurant dishes along with wild radish and pea flowers and tendrils picked from the vineyard inter-row.
Our summer seedlings have emerged from their seed trays and are being nurtured in the greenhouse, receiving a weak dilution of seaweed feed to stimulate root growth. Microgreens of amaranth, cabbage, rocket, sunflower and wheatgrass are being seeded in trays and add delicious flavour, nutrition and crunch to all dishes.
Mineral rich leaves from the gardens including artichoke, chard, coriander, parsley, kale, comfrey, borage, dandelion, yarrow and multispecies cover crops are placed into drums with the addition of rock dust minerals, sea minerals and biodynamic preparations. They are submerged in water and allowed to ferment, creating a rich natural fertilizer of chelated minerals to assist in the growth of the plants and the health of the soil.
WE ARE CURRENTLY HARVESTING…
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