If you'd seen this view a week ago, it was a mess of tomato plants and hops. We gave away at least ten shopping bags of hops and I've dried, frozen and cooked so many tomatoes I'd probably be happy if I never saw another one again. Actually, that's not true - I miss them already, and the zucchini. Summer seems to go so fast when you're on the other end of it.
I'm super pleased though as the mulched bed on the right is super tidy, with some pavers leading up to the wicking beds. That'll be my dedicated herb garden now, as I have tons of kitchen herbs dotted all about the place, but thought it'd be nice when I send the husband in to get some herbs that I can just say 'in the herb garden' rather than 'to the left of the lemon tree, down the path, on the other side of the horseradish', only to have me banging at the kitchen window and pointing when he gets lost.
It does look so bare right now but it won't be long before the extra parsley, garlic chives, thyme, sage and lemon balm grow up. The wicking beds have been tidied and I've taken out the last of the cucumbers, although there are still some chillis, eggplant and thai basil kicking on in the last of the warm Autumn weather.
I finally got rid of the three roosters, to a lovely old Croatian man who had 150 Isa Browns he wanted to fertilise. I think my roos have gone to their best life.
However, the Gold Laced wyandottes are a bit 'jumpy' - as in 'jumpy over my fences' so I've got busy making makeshift fences where the hops climbed (I'm getting rid of the central hops this year - too scratchy and I seriously don't need that much hops). The fences are made from a tea tree I found broken in the reserve where a tree fell on it in high winds. It's nice and malleable and easy to weave into a fence. I really like it's rustic feel.
I have to say one of the best successes in the wicking beds this year has been this particular variety of purple kale. It hasn't gone to seed in months, perhaps because of the extra water, or maybe it's the variety - either way, when it does seed, I'll be saving them.
We've had a ridiculous amount of spaghetti squash this year - something I'd never tried before. I must admit, they aren't that spectacular tasting - quite bland, to be honest - but they are fun to roast and cover with toppings. I've included a recipe below if you'd like - it was super tasty! I didn't take a photo as daylight savings has ended and it's dark in the evenings, so hard to get a decent photo. You'll just have to take my word for it - and it's definitely a crowd pleaser. We ate it three nights in a row with guests and they loved it.
We weren't really successful with pumpkins this year and I have no idea why - probably they were eaten by insects and I got them confused with the amount of spaghetti squash I'd planted. We only had four little guys, hardly enough to last.
Pears - well, we've had the best crop ever. I really need to dry some more before they go to squishy. I grew two varieties and both were tasty and firm. I've also had tons of quinces and apples.
The greenhouse is still producing. Whilst I am only in my first year in there, I've learnt a lot. We might have a fairly decent and long growing season here in Australia (and I can grow veggies all year round), however, eggplant and capsicum never do that great for me. However, in the polytunnel, I'm getting tons of all of them! Check out these beautiful babies! I've been frying eggplant and then finishing with a marinade of tamarind, srirarcha and honey, with a sprinkle of black sesame, black onion and coriander seeds - omg, to die for!
The chillis and capsicum are doing great in the wicking pots, and I'll definitely be putting more of them in next year (and more turmeric and ginger too) and I've totally been loving the jalapeno - I swear I have had them with every meal!
Mexican Style Spaghetti Squash (Serves 2)
1 large spaghetti squash
1 can tomatoes
1 can black beans
Onion and garlic, or spring onions
Jalapeno
Red pepper
Cummin seeds, smoked paprika, cinammon, liquid smoke (optional)
Red cabbage, fresh coriander and lime (for slaw)
Pickled jalapenos
Cheese of your choice (I used vegan fetta)
Sour cream of your choice (I used vegan chipotle mayo)
Firstly, cut the squash in half lengthways (half a squash per person) and drizzle with olive oil, dust with smoked paprika, salt and pepper and place cut side down on a baking tray. Cook at about 220C for about an hour or until cooked through.
Meanwhile, prepare the black bean and tomato sauce. Saute onion, capsicum and chilli in olive oil until cooked, then add a tbsp of cummin seeds, a tbsp of smoked paprika, a sprinkle of cinnamon. Add four fresh large tomatoes or a can of tomatoes, and two cups of black beans (or a large can). Simmer for about 15 minutes. I like to add a dash of liquid smoke and some stock cube.
Prepare a slaw. I love to use red cabbage, coriander and cucumber, but you could use carrot or other fresh vegetables. I like to dress mine liberally with lime juice.
Bring the squash out of the oven and put on a plate. Sprinkle with a little cheese (I used a vegan fetta, but it's up to you what you use) add a generous amount of the bean sauce, then layer sliced avocado, sprinkle jalapenos, add more cheese, the slaw, and then a dollop of your choice of sour cream. I often use a cashew nut sour cream but this time I used vegan chipotle mayo which was just heavenly. Sprinkle over more coriander leaves and serve.
How are your gardens growing?
How do you prepare spaghetti squash, if you've ever grown it?
If you'd like to join in the #gardenjournal challenge, you'll find the challenge post here. Do join in - you can win HIVE and engage with like minded garden folk!
With Love,
https://gateway.ipfs.io/ipfs/QmcGSZxvsXD8YbSCNAo6KWc4a9RjXyRCjWupZdPXJapkXk
Your Gold Laced wyandottes are so pretty. I've never seen anything like that before.
And your fresh growns are Woooahhhhhh!
They are really beautiful aren't they? Not as friendly as my others though.
Thanks for your comment!
!ENGAGE 10
Ya they are actually pretty. Honestly, I have never been an animal or pet person. But since the day we bought home Noori, I've started admiring pets. They are so adorable and their love is so pure, without any expectations and ill feelings like humans have.
That is SO true!!! I think that's why I adore dogs - they are so devoted and they love you no matter what
ENGAGEtokens.😍
What a lovely place you have there...and the chickens...so pretty...love it...and all the veggies...love em...what a gorgeous little spot...love it.
Thanks so much! We are totally grateful for our little piece of paradise.
Understand :)
OK, first of all - epic opening garden shot! Second - epic hens, they look like handpainted china!
But it puzzles me you have a hard time with peppers and eggplants in your subtropical climate??? Even here, in cold temperate, they grow outside very well. Ofc in a greenhouse might be better, but I'm not getting one just to plant peppers in it? I wonder what could be the problem you had with those plants in the garden?
Lol we aren't sub tropical here. We are temperate. Summers can be dry and hot.
I love the roosters, the pears, the jalapenos!
Love this post!
Love this song ;)
Hahaha love that song it's hilarious!!! I'm going to sing it all afternoon ... Love it. @nateonsteemit
Hihi! I am also singing it sometimes and it's fun!
That is for that tag! Just forwarded it to my local gardening group 💚
Fab photos, always a pleasure to see your garden.
Omg, are those the wicking beds you built 2 years ago? I remember when you sent me the plans for them. It's good to see they are working well and they look great in there, but I'm sure that wooden pathway used to have a dragonfly mosaic?? Or am I just remembering that wrong?
And now I want to grow some spaghetti squash, that recipe looks delicious.
How gorgeous are your chooks?!
Lots of love to you beautiful xoxo 💚🤗✨🌸
Oh they do.. I'll go and take a photo and put it on LOTUSCHAT today!!! Yes, they are the wicking beds, plus I have 5 more.
You could try that recipe on butternut squash?
Can't wait to see the pics on lotus chat. Xx
Yes that's a fab idea. 🤗🤗😍
It's on LotusChat now!
I've been out making new beeds and cleaning out and filling old beds. I'm trying to get the flowers out of the vegetable garden so I can plant it. I've got about 2 more weeks before I can plant...
You work so hard. Today I've been a bit lazy but did work on chicken proof fence.
Looks amazing, everything ❤️
oh my god, you have plenty of things growing there!! and that recipe looks great i'm gonna try it as soon as I get spaghetti squash, sometimes here you have to look for it at the right time because since it is commonly used only in sweet preserves, cooking it in savory dishes is not popular so it makes it hard to find at any time... perhps i'll try growing it someday! I don't know, i'm not good at squashes.
It really is good. I reckon you could do it in any baked vegetable like marrow or pumpkin too.
Your garden is amazing even if it is the end of the season - and so productive! I must say I am a bit envious that you can grow all year round and such a wide variety of things!
Glad you are having good success with your poly tunnel!
Mine was a game changer for extending the season here.