With the recent rain and the last of the summer heat, the vegetable garden has grown like crazy. We came back from WOMAD and the Writers Week to find the garden was totally overgrown.
I had a couple of attempts to tame it with the strimmer, then Janine could get in with the mower. We spent a day pulling out weeds and clearing space for the new plantings. I should have been a lot busier in the garden a lot earlier, but have been distracted with fencing and other jobs around the place. Everything needs doing no! I still haven’t finished chopping up the last of the pine trees in the back of the house. My tractor broke down and needs some work, so it’s gone off to the tractor whisperer to be made good again. So until I get it back, I can’t move those last few huge logs.
I have finally got around to planting out the winter crops of brassicas, quite late, but better late than never. I’m also planting out the garlic, also a bit late, but OK.
We have recently harvested our rather poor crop of red grapes, What with the drought, then the fire, now the very hungry wild life, and in particular, the bower birds, we were lucky to get any crop. Janine has been maintaining a wildlife feeding station down at the back of our land where there are a few possums and we don’t know what else eating the fruit and veg that we put out for them. She has created a an ‘apple’ tree out of a burnt out native tree and its charred branches.
She places the slices of apple there each afternoon and they are all gone in the morning. There isn’t much else to eat in the burnt out forest, but there are now some green shoot appearing from the trunks and root lignotubers of the blackened trees.
We made a small batch of summer wine from our tiny harvest. Best enjoyed straight from the keg as it ferments after a few days. A delightful combination of sweet grape juice, spritz bubbles and a little alcohol.
We may be burnt out. We may be unemployed. We may be in self imposed C19 isolation, but we are eating well as mostly vegetarian and gifted with an amazing group of tremendous friends that have given us so much support and assistance, up until lock-down.
We wouldn’t be be here now in this lucky position without you!
Thank you. You have been so wonderfull to us and helped us through this testing time.
The summer started with extremely dry weather, then the fire. closely followed by loads of rain, slight flooding and now cool autumn weather with a flush of green growth. This is our life. lurching from crisis to crisis, extreme to extreme, drought to flood, fire to rain, barron soil to flush greenery.
I have spent two days mowing to keep the new growth of grass down. I spent a day in the vegetable garden with the whipper-snipper shredding weeds and grass, clearing the fallow beds ready for the autumn planting. and clearing all the paths.
I should have got these winter veggies in a month or two back, but have been otherwise distracted by my close encounter with death and then the never-ending cleanup. I’m just starting to sleep through the whole night again. I have had two good nights now.
I put this down to our holiday escape to Adelaide for Writers week and WOMAD. We had booked and paid for this annual sojourn 6 months ago. If it hadn’t been prepaid, we wouldn’t have gone. There is just so much still to do here, just to get back to tors. Luckily we had paid for it all in advance, so we had to go. I’m very glad that we did. I really needed a break. My neck was so stiff with tension. However, after our time away, where we couldn’t do anything except engage with ideas and concepts, as well as walking several kilometres per day into the city and back. It did us a lot of good and I’ve come back relaxed and able to sleep better. I can now turn my head freely again.
So our time away was good for us, but the garden went to ruin, over-run with weeds after the rain and the last of the warm weather. Under all the over growth there is still a lot of food still to be picked. I hacked and slashed my way through the paths, then returned with the strimmer. Usually, not too much stops this machine, but this level of weed growth really slowed it down. I had to work very slowly, otherwise the cord just slowed down and didn’t work. The same applied to the ride-on mower. I had to drive very slowly to allow the mower to cope with the high level of wet grass. Consequently, the mowing took far longer than usual.
We mowed and whipper-shipped until we ran out of petrol and I ran out of plastic strimmer cord. I used to keep stock of all these consumables, strimmer cord in a big roll, spare chain saw chains and sharpening files, two-stroke mix, ear muffs, chain saw tool kit. They are all melted and burnt. I still don’t know all the things that we have lost. Not until I go to the shed to get something that I always have, but realise that I don’t have a shed anymore. All those small items and tools all gone. Still, all the mowing is now done for at least a week. Time to re-stock all the consumables. I have a long list for tomorrows expedition to the hardware shop.
The garden is starting to take shape – a little. It’ll look a lot better by the end of the week, when I have finished weeding all the beds and planting out new seedlings.
Once I could see what was still in there, I picked a load of vegetables and herbs for a mirepoix. A parsnip. some celery, a few carrots, the herbs, thyme parsley sage and bay leaves, plus a little salt and pepper corns to flavour it up. I bought a beef femur and a pigs trotter, which I boiled in an excess of water without roasting this time, as I usually roast the bones first to caramelised then a little, but this time, to save time, they went straight unto the pot. Another boiler had the herbs and veggies.
Last night we had the wood stove on for the first time this year, because of the sudden drop in temperature with the rain, so I was able to let them both boil down nicely over the evening and into the night. Today I separated the marrow from the cooled bones and drained the mirepoix, discarding the green matter. Then both liquors went back into the big boiler together with a bottle of good red wine and some tomato paste. Here I deviated from the normal script. We have run out of tomatoes, so I indulged myself in the use of a packet of bought concentrated tomato paste. Australian of course!
So this is our new life post fire. All the old standards have fallen. I didn’t roast the bones! I have bought tomato paste from a shop! where will this all end?
I finished reducing the stock down from the initial 9 litres to less than 1 litre. I must say that it is really delicious, savoury, sour, salty, and ever so slightly sweet – just a hint, and very viscous and creamy in the mouth.
You can’t buy stuff like this. its real food! This will be stored in the freezer and just a sliver of this frozen gel with be like a stock cube added to any wintery dish. Beautiful, and so rewarding.