Watering the veggie patch (as well as herself).
We placed 4 sweet potatoes in water and they each produced around 7 plants with roots called slips. Slips are laid sideways in 15 cm deep holes, 30 cm apart and covered up to top leaves. This encourages the growth of sweet potatoes from the covered stem.
Soak the ground to get the slips established.
We’ve started a Facebook group so there is a central place to let you know when we have extra boxes of our delicious, organic and locally grown produce available.
We’ve added a new vegetable, warrigal greens to our veggie boxes. Also called New Zealand spinach or Botany Bay spinach, warrigal greens are native to Australia and New Zealand.
Like silverbeet, its leaves contain oxalic acidic which is not good for you in high amounts so it’s important to blanch the leaves to remove most of the oxalic acid before eating. The water you blanch them in will contain dissolved oxalic acid so don’t be tempted to drink it. Use your warrigal greens in a quiche, frittata, omelette or stir-fry (once blanched).
Warrigal greens contain high levels of vitamin C and they were used by early European settlers to fight scurvy.
The cherry tomatoes are so delicious and sweet.
Yellow zucchinis are abundant in the veggie patch at the moment.
One of my favourites! Flowers are wonderful to attract beneficial insects such as bees into the veggie patch.
Cucumbers are ready to harvest. The skin can be a little bitter so these cucumbers are best peeled.
The pumpkin vine is growing beautifully up our veggie patch entrance arch.
A ‘behind the scenes’ look at our seed sowing into trays. We also have a garden bed in the veggie patch dedicated to planting and raising seeds.