Now that the new crop of zucchinis is starting to produce in earnest, we are able to pick half a dozen small, day old, or even just hours old, flowers with small fruit attached every morning. So we are enjoying the experience of stuffed zucchinis every second day.
Of course we don’t have to pick them so young, but there are so many in this very fertile early period, that we don’t want them to get any bigger, or we won’t be able to eat them all.
We have 7 plants. That’s too many, but when you plant the seeds, you just don’t know how many are going to germinate, and then of those how many will survive the onslaught of the snails and slugs, to grow to maturity and fertility. This year every plant seems to have grown well, with a few others lagging behind as late germinators which are still coming up.
I’ll have to do a cull. But in the mean time, we have plenty of zucchinis to stuff for lunches or light suppers.
These flowers were picked later in the day and have been fertilised, so the flowers have closed up, and if left on the plant the flower will drop off as the fruit grows.
On the other hand, these flowers were picked first thing in the morning and are still wide open. In this form they are much easier to fill with the cheesy stuffing.
So what’s in the stuffing? I like to mix cottage cheese or ricotta with any or all of the following; chopped garlic, chopped olives, chopped up dried tomatoes, preserved artichoke hearts, split and diced into smaller bits, capers, a diced chilli and perhaps even some finely diced chorizo. I also sometimes add sage or thyme leaves, even preserved capsicum section. What ever you have in the fridge or pantry. Give it a good stir and spoon it into the flowers. Squeeze them closed onto the stuffing and place in a wide pan with a little olive oil and a dash of white wine. cover and steam them for 6 minutes.
This results in the zucchinis being just cooked, sort of firm snappy fresh, but heated through. The filling will have cooked together into an homogenous mass inside the flower, which will have wilted completely. I don’t use salt. There is quite enough in the preserved veggies, but a grind of pepper is nice.
You know when summer is about to arrive when the zucchinis are coming on. They are the first of the plantings that we made in the garden mid way through September to start to produce. Zucchinis are the first summer veggies to produce fruit. The tomatoes are still small and green. The capsicums still haven’t flowered yet, nor have the aubergines. But the nights are getting shorter and the days hotter. I just brushed past the tomatoes plants yesterday, and the aroma of tomato foliage was so strong and promising. I can hardly wait.
I can eat these every other day for a week, but them I hit the wall and I don’t want to see another zucchini for a while. That’s when it’s time to slice them longways and BBQ them. Then there is always cut into rounds and steamed with a few sprigs of mint. Or grated and mixed with a little grated potato and an egg to make zucchini fritters.
By the end of summer, we’ll be sick of them and hanging out for some Brussels sprouts! you know that it’s autumn when we start to think about zucchini bread and zucchini cake! Just to use them up!
It’s not quite a week since I wrote that we picked the first youngberries of the season. Now, 6 days later we are in full harvest mode. This morning we picked 4 kilos of berries, we also picked 250 grams of blue berries and half a dozen strawberries.
Up until today we have been keeping up with the harvest. Eating them as we go in morning fruit salad. Then Janine made a sorbet/icecream sort of thing with just fruit and fresh cream, whipped up by hand intermittently every hour or so through the day as she took the batch out of the freezer as it stiffened. It made a pretty delicious dessert after dinner.
We have been up since early to do the watering and picking before the heat of the day set in. We are expecting 30oC today, so will spend the middle part of the day inside and out of the sun.
I also picked half a dozen hours old zucchinis with their flowers still attached. I will stuff these with cottage cheese and olives for lunch. This is our simple seasonal cuisine.
My inside work will be trying to finish off the big 4 metre x 2 metre arched window for the gallery space in the new pottery building. I’ve been plodding away on it for a couple of weeks now. It’s slow work as TIG welding aluminium creates a lot of heat in the metal frame, and aluminium expands and contracts a lot, which can lead to warping. Usually I would clamp a smaller job down onto a heavy steel-plate bench. but this window is so large, its bigger than my welding bench. so I have to be patient and allow it to cool down and shrink back to size between welding sessions. Hence the slow progress.
So far, I’ve been lucky, and it hasn’t warped much and is still within 1mm of square. That’s pretty good for my low level of skill.
Our new chooks, Edna and Gladys, have been laying an egg a day for us this last week, so tonight we are ejoying a garden frittata with steamed zuchinis. At lunch we enjoyed a garden salad with steamed asparagus.
The best lunch isn’t perfect, The best lunch doesn’t last forever, but the best lunch is never finished.
However, Breakfast is always good, especially when it is fruit salad followed by coffee and mulberry tart.
The mulberries are still holding up against the marauding birds. I guess that this is because there are so few of them that have survived the catastrophic bush fires. We have 2 bower birds and friarbird in the tree fairly constantly, The crop has been very good because of the rains, so There is still some to go around.
I made my 5th attempt at the mulberry tart. I’m getting better at it and faster now with practice.
I’ve abandoned the lattice top, but added ‘lemonade’ lemon juice and zest to the recipe.
I’ve settled into a reliable recipe of
500g de-stemmed mulberries
40g plain flour
A shake of cinnamon powder and a dash of vanilla essence.
Juice and pulp of half a large lemon or all of a small one, plus grated zest, also juice of one small ‘lemonade’ lemon and zest of the skin.
Mix all these together in a mixing bowl. Blind bake the crust, add filling, and bake for 25 mins at 180oC. It seems to be fairly reliable. And delicious!
Serve on a beautiful hand made, ash glazed, wood fired platter.
Zucchinis come on so quickly. I planted all the new summer vegetables together at the one time back on 12th of September, then six weeks later, we had or first pick of new season fruit on the 22nd of Oct.
All the other summer vegetables are still growing a frame work of structure but not even flowering just yet, However, the earliest tomatoes are just starting to flower, but they are still a long way of having edible fruit. Due to Global Heating, in the last few years, we have been able to pick our first few ripe tomatoes just be fore Xmas.
I decided to pick the small fruit with the flowers still on and stuff the flowers with cottage cheese seasoned with a few chopped olives, capers and an anchovie. I fried them in a little olive oil for a minute or 3 and then added a little white wine and put the lid on to steam them for a further couple of minutes. The delicate flowers collapse around the seasoned cheese stuffing, while the fruit remains firm, but heated through. The flavour is very delicate and the texture matches perfectly. Our first of many such meals this season.
If I were Italian, I’d probably batter them and deep fry them, or in Paris they might cook them with a lot more butter. But I’m me, so I don’t use any salt, except that in the olives and anchovie, and I only use olive oil and then only a dash of that. This is meant to be healthy, fresh, organic, nurishing food. But not boring. I’d actually love to be writing about building the pottery, and better still about making and firing pots, but alas, all this rain has put back the builders start date another few weeks. I’m starting to be resigned to the fact that we won’t be making anything meaningful in the pottery till this time next year. Disapointing, but it is what it is.
We enjoyed yesterdays mulberry pie so much that I decided to have another go at it. That first one didn’t last 24 hours. Between desert, breakfast and morning tea, the two of us managed to polish it off.
Just in case your interested, de-stemming takes about 25 minutes per kilo of berries, or part thereof.
Prick the base, before lining with paper and blind baking.
For this pie, I experimented with 100 grams of sugar to 500 grams of fruit. I kept all the other ingredients the same. That’s just 1/5th of the amount of sugar to fruit and it still tasted sweet enough for me.
But maybe that’s just me? Anyway, it’s the ratio that I will use in the future. We had a special guest visiting today, so I had to give it another try for him, for afternoon tea.
In keeping with my philosophy of self reliance, we eat as much as we can from our own property, using whatever there is in the garden. This week the mulberries are on. The season will last a month and the birds will get the bigger share of the crop. We have a bowerbird that survived the fire somehow and a new arrival of a wattle bird. They spend the day in the foliage cackling, croaking, clicking and chirping. It must be beautiful for them in there with such abundance.
When we moved here in 1976, kookaburras were the only birds around. As we slowly developed the place digging dams for water storage, mowing the weeds to create some lawn and planting native shrubs all around the edges. We created a small paradise. Over the following years we had thousands of smaller birds move it to colonise the ‘new’ territory. It made it very hard to harvest any fruit from the newly developing orchard. It sort of proved the old saying ‘If you build it they will come’. The fire cleaned out all the shrub dwelling passerines, as they went to low dense cover to hide. This part of the forest burnt fast and fierce. However, we have started to see some migration of the smaller insect eaters back into the garden from territory farther afield.
We currently have 2 nascent populations of just a few individuals of superb wrens and fire tails. They are very busy nesting in the 4 remaining established native hypericifolia shrubs in our garden. These small trees were part of a much larger, longer hedge and somehow survived the catastrophe. Which is good for the small birds. I hope that they have a good breeding season and that their numbers recover quickly. We have been having some nice rain lately, so it could be a good summer for them. Back in the noisey mulberry tree, it only takes a few minutes to pick a bowl full of plump, ripe fruit at this stage with so many ripe berries to choose from, but picking isn’t the slow part. What takes time is snipping off the hard little stalks. These stalks are very firm and spoil the mouth feel of the soft, luscious and sweet, juicy fruit. You don’t have to de-stem, but the resultant pie is so much nicer without the annoying little hard stalks getting stuck in your teeth.
I use a recipe that I got off the internet. I like it because it’s so easy. However I have adapted it to suit myself. Most puddings and cake recipes I read seem to me to have way too much sugar in them. I don’t have much of a sweet tooth, so I halve the quantity of sugar in most recipes, to no noticeable ill effect. Fruit recipes often call for equal parts of sugar and fruit, or half the weight of fruit as sugar. I have reduced this to a 1/4. Then I also add a squeeze of lemon or grated zest to give a little bit of tartness to cut through the bland sweetness.
I’m too lazy to make my own pastry, I’m always busy, so it’s amazing that I can make time to cook anything from scratch. So I buy frozen pastry packs in a dozen sheets at a time and they last half the year. Clearly, I don’t make a lot of pies. It’s not that I’m keen on home made fancy deserts, it’s more to do with the fact that I hate to see waste, and I can’t eat all the fruit raw!
In the early years here , we used to bottle the mulberries and vacuum seal them in ‘Fowler’ jars. but as soon as the youngberries were planted and came in to full production, we forgot about the mulberries, as the youngberries are just so much better in every way. So these days we eat the mulberries for a couple of weeks until the youngberries come on, then we leave the rest of the mulberries to the birds. We have to net the youngberries to keep the birds off, other wise we wouldn’t get hardly any.
Once the mulberries are de-stemmed, I mix 400g of the berries with 100g of sugar in a bowl. Add 3 tablespoons (approx.) of flour, the juice of 1 small or 1/2 of a large lemon, I also add in the pulp off the glass juicer. A squeeze of vanilla essence and a dusting of cinnamon powder.
I pre bake the base @ 180oC for 15 mins filled with a glass jar full of dried, home grown, baking beans that I keep in the pantry for exactly this purpose.
Hint – Put crumpled up, non-waxed, plain lunch wrap paper in the pie first, so that the beans don’t stick to the ‘pricked’ pastry base during cooking. Remove the beans and paper and continue cooking for another 5 mins until golden. If the base lifts up, just press it down again after it cools a bit, don’t burn your fingers. Pour all the ingredients into the pie crust and if you have some left over pastry, lay a few strips over the top as decoration, or you can lay another whole sheet over the top and prick holes in it to let the steam out. Bake @180 for about 15 to 20 mins, or until it looks done.
The smell of this pie when it emerges from the oven fills the room. It is enough to melt the Heart of the Knave and induce him to steal. My mother always said that the way to a mans heart was through his stomach! So, as I live with The King, and don’t want to be ‘beaten full score’, I surrender the tart to my King and we enjoy it en-concorde.
A nice seasonal desert, or afternoon tea. To be savoured and enjoyed in late spring, and then anticipated for the rest of the year.
We are now half way through spring, and have been harvesting broad beans for a couple of weeks now. We start with the early little beans eaten raw to savour that unique broaden flavour that we haven’t tasted for 11 months. Broad beans have a short season, but that makes them all the more special. We pick the small immature bean pods and cook them whole, then as they mature, we pick the larger pods and shell them for the beans inside. They are really delicious at every stage.
We use broad beans in many ways, but they best in my opinion just lightly fried very quickly in olive oil, so that they are just warmed through and sprinkled with dried sweet basil and some cracked pepper. I take them off the heat as soon as the outer shell starts to split open.
I served them with a few fish cakes that Janine made.
We also made a broad bean risotto with Mushrooms, garlic and chilli.
I add the broad beans late in the cooking so that they don’t over cook.
We had a visit from some old friends for lunch. People who hadn’t been here since before the fire, so I cooked a small batch of Flatolli for them. Flatolli is my lazy flat version of Italian Canolli, without the deep-fried pastry tubes, hard boiled in lard. The filling is the same however. Ricotta and/or mascarpone filled with dried fruits soaked in liqueur.
I pre-baked the little pastry sections with beans to weigh them down, then filled them with a creamy desert filling. Easy! And very yummy.
I also attempted to make a pear, ricotta and almond flan or tart. I pre-simmered the quartered pear sections in a sugar syrup with a cinnamon stick, then placed the finely sliced poached sections on the almond/ricotta filling. This turned out very well indeed.
No one complained!
I’m trying to find ways to be useful and creative while we wait for our eternally slow builders to turn up. After we finalise our plans in June, paid our deposit on the first of August, we originally thought that we would have the building up to ‘lock-up’ stage by the end of September. Three months for a tin shed didn’t seem too unrealistic. But now we learn that the builders are saying end of November, from our current experience with them, we will most likely get to lock-up by mid December or even Xmas.I certainly hope that it is done in this calendar year!It’s a challenge to stay positive. In the meantime Janine and I are working on the gabian wall. I hope to finish that job by the weekend. We had a small group of our ex pottery students – who have become good friends, turn up to help finish the tall metal framework in front of the house and start to fill the gabian enclosure with crushed, recycled, concrete building material.
In a small personal sacrifice, I smashed up the last of our broken terracotta garden pots. It’s somehow comforting to get to find a positive and creative use for all these ‘dead’ terracotta planters. I couldn’t just trash them. So this down-sizeing to rubble, but up-scaleing to art is a suitable solution. Turning this disaster into something positive is a constant challenge. The final terracotta pot to go into the wall was a large cylindrical pot that was a ‘second’ grade reject from the Parliament House project in Canberra that I worked on with Cam Williams back in 1986. This pot was the very first piece made for the parliament and was fired here in Balmoral in our old kiln to test the body, slip and firing technique that we planned to use to do the rest of the job. As 250 pots were commissioned in total, we needed to rent a factory space and set up a very big kiln to get the job done on time. This first pot was the big test. It sat next to the old wood kiln chimney for the past 34 years, As it was broken into several pieces, it no longer had any real value, other than sentimental. It did however represent one year of my creative life. I thought that it was best up-cycled into the last bit of our new wall. Now, I will always know where it is.
We still have two other examples of these big cylindrical pots in our garden, just 2nds with minor cracks that happened during the 2 year project. One is still intact, but the other was smashed by the tree loppers when they were clearing up the mess here in our yard straight after the fire. One of the workers drove into it with the bobcat loader.Janine and I re-constructed it with wire strapping just to preserve it until I have the time to do a full kintsugi repair. It will take a lot of gold!
We also have 1 of the 5 massive, extra-large pots made for the New Parliament House Building out in our garden. There were only 4 of these 1.5 dia x 1.5 metre high monsters ordered for the project. The first one that we fired got a hair line crack, so we had to make another one. I got to keep the ‘spare’ one in the garden.
From black to green, from down to up, from negative to positive, from rubble to art. Nothing lasts, nothing is ever finished, nothing is perfect. I’m grateful to be still alive to be able to re-build a creative and beautiful environment.
We have spent this Easter long weekend digging trenches and laying plastic ‘polypipe’ all around the perimeter of the property. We used to have a complete circumnavigation of the block, but it was largely destroyed in the recent fires. I laid about 1000 metres of polypipe in the 70’s, but having chosen to live here on a very low income, I buried all the pipe by hand using a mattock. I dug and buried about 6 metres every summer morning before breakfast over a few years.
My big mistake was that because the ground was very dry and hard, I only managed to bury the pipe just below the surface, possibly just 100 mm. deep. Over the years with mowing and soil disturbance, erosion, etc. some of the pipe was just visible in places. It wasn’t such a big deal for the first 40 years, it only turned out to be a mistake when the catastrophic fire roared through here.
When the fire came, it was so hot, that it melted the pipe where it was exposed, or even if it was close to the surface. After the fire we found 2 complete melt outs, and 15 leaks in the system. We spent a couple of days with our friends Warren and Trudie helping us, to locate and patch all the holes. Each day driving back into town to buy more joiners, junctions and piping. We were haemorrhaging a thousand dollars a day for the first few days. We knew where the holes were, because whenever I started up the pump, we could see a fountain appear out of the ground. So I would switch off the pump and dig out the wet soggy site, then cut out the damaged section of pipe and install a couple of joiners and a new length of pipe. It worked as a stop gap measure, it got us through a tough spot in the dangerous, hot, dry, summer. But now it has become the time to do the job properly.
I decided to re-route the new pipeline right around the extreme edges of the land, whereas previously, it had cut around the edges about 20 metres in from our boundary. Now I want to move the pottery up onto the orchard site and move the stone fruit orchard up to the front of our land close to the street. I don’t want to have to move the polypipe again. I need it to be out of the way, but accessible. This time I have dug the trench 300 to 400 mm deep. Not deep enough to have to worry about cutting through the electricity conduits where they criss-cross the block, 600mm. down, but deep enough not to melt in the next fire that will come through here in the coming decade.
Eventually, I got back to the old pipework and joined the old 44 year old imperial agricultural pipe into the new blueline metric piping. There have been 4 different ‘standard’ joints for this poly piping system and 3 different standards in pipe sizes and wall thicknesses over the years. My under-ground water system has elements of all 7 different parts. It’s a hotch-potch. Whenever I dig up a part of the system to add on a spur line, I have to try to match the parts and pipe sizes.
I used to have stock of all these different parts to get me out of trouble in 1inch, 25mm., 2 inch, and 50mm. sizes in both male and female formats. These days I have to drive down to Mittagong to buy each new part for the circumstances at hand. I usually buy one extra spare part to start to replace my parts in stock.
We will be safe for the next 4 years, as it takes 4 years for the leaf litter in the forest to build up to a level that will sustain a bad fire, somewhere from 5 to 10 years on, there will be another very dry, prolonged period, but global warming increases the likelihood that it could be worse than this last time. When the fire comes again we need to be better prepared. This is how we are thinking & planning, and how we are responding to this disaster. I need to make our property defendable in the next very bad fire.
While I was concentrating on digging and laying the 130 metres of new 50mm. dia piping, Dave the concreter turned up to start work on the concrete slab for the new metal framed car port. I thought that would give him a hand, but I soon realised that the best assistance I could give him was to keep out of his way. He has done this all his life and is very quick and efficient. One day to dig out the site and frame it up, the lay the steel rio mesh, and another day to cast the concrete and polish the surface. Straight after Easter, the builder turned up to start erecting the metal frame.
It’s all going so quickly now. We have finished excavating all the beautiful rich dark top soil from the orchard and spreading it on the new top site. We spent a day raking out the roots and stones from the top soil and loading the truck to take them to the burn pile.
I want to get this new orchard site ready for the arrival of the new dwarf fruit trees by June/July. The site has to be completed by then because these new fruit trees are going to be bare-rooted, and will need to be planted pretty quickly. They are already ordered and paid for. I won’t have time to be doing all this prep when they arrive. These little jobs have to be scheduled in all along the way as the opportunity arrises. I couldn’t bare to build the new pottery on top of all that hard earned, self created, beautiful rich top soil. I had to remove it and use it productively.
So now the site is prepared, we still have to lay in the irrigation. One of my new poly pipe spur lines terminates just inside where the orchard fence will be. I am still trying to figure out the cheapest way to build a fence and frame to support the bird netting. This is a work in progress. The next immediate job is to build a stone retaining wall to hold back the lovely deep bed of soil. Actually I need to build 2 stone retaining walls over the next few weeks to prepare for other stages of the new pottery build. The old orchard site that will house the new pottery will need to be levelled, what’s called ‘cut and fill’ and that soil will need to be retained. Whenever I can get around to that.
And the good news is…. Our Hyundai Ioniq electric plug-in hybrid car has returned the performance figures for the first quarter and we have raised our average fuel consumption from 500 km. to the litre of fuel up to 505 kms to the litre. It’s an amazing statistic that I find hard to comprehend, but I have only been to the service station one this year so far, and the fuel tank is still over 3/4 full. Very pleasing!
Lastly, we have been trying to find ways of using up our huge excess of capsicums. First they were roasted by the fire and lost their leaves, then recovered by the heavy rains that followed. Now we are having to deal with this huge harvest. Fortunately, capsicums are a favourite of ours, but everyone has a limit. We use them in every soup, salad, stew, and stock. I have roasted them and pickled them, this week I stuffed them and baked them. Last night I cut them into chunks and used them on kebabs with zucchini slices and some fresh tuna off the fish truck.
Janine made a baked pudding using 2 jars of our preserved berries from the summer.
As the weather has turned cooler now, this warming and very satisfying desert is very welcome and delicious .
I have made some sourdough bread. I rescued the sourdough starter from Geordie. Now that his restaurant has been forced to close. I thought that I might keep the sourdough ferment alive here for the duration.
It’s now 3 1/2 months since the fire cleaned us out. We have been working hard to clean everything up and bring our life back to some semblance of normality. Well, the sort of ‘normality’ that we chose as normal for us.
I keep thinking, well hoping is probably a more apt term, that I have finished with chainsawing blackened logs. But they are every where and I still find myself at it after all this time. I haven’t even started t think about clearing up the rear section of our land, down the slope behind where the pottery used to be. There is a lot of blackened sticks down there that will have to be tackled one day. For the time being, I’m concentrating on just the front half of our land. The part that will face the next fire in 5 or more years time after the forest grows back.
With global warming increasing at an increasing rate, and world leaders with their heads in the sand, its going to come around again in the next decade. A long dry spell with increasing temperatures, The east coast will burn again. I need to work now to set us up to be better prepared for the next episode. I thought that I was well prepared before, but you learn from experience, and I had never experienced anything like that before. I had no idea what a catastrophic fire event could be. I’m a bit wiser now. No-one should have to go through that.
So with this idea firmly fixed in my mind, we are back into it, cutting and stacking the last of the stumps, fallen branches and pruned dead limbs from the front garden. Of course it’s not a front garden any more. It’s now just a front yard of bare scorched earth. We will keep it as a meadow of wild flowers into the future. something that we can mow down when required to keep a clear space to the west, where the next fire will most likely come from.
These logs are so heavy that I can’t lift them onto the truck, so I use the tractor to do the lifting, but even then, the tractor has a load limit of just under 200 kgs. and one load was so heavy that I could only get it just 100mm. up off the ground. I learnt to limit the load to just one lump at a time.
So now it has become the time to make that really big decision. it’s one of the toughest decisions that I have had to make. We have decided to take out the stone fruit orchard and move the pottery up the slope a bit onto that site, farther away from the bush at the back of our land and closer to the centre. We will re-plant a new orchard in the front area, on the other side of the entrance driveway. This new ‘orchard’ location will be easier, and therefore cheaper, to build on.
We rented a weathboard pottery studio up in Dural to the north of Sydney when we first started out in the early 70’s. It burnt down in the bush fires of 1976. We moved to Balmoral and built a pottery out of galvanised iron, hoping that it would be more fire proof. It burnt down in 1983. The next pottery was build of mud bricks, I hoped that it would be more fire proof. but it still had a timber ceiling and roof framing. Now it has burnt, I’m slowly getting the message. This time I will build in steel. I’m a slow learner!
The first pottery we built here in 1976 was on 3 levels to accomodate the slope of the land. We build it over several years, one room at a time as we could afford it. When it burnt down in 1983, the next pottery was rebuilt on the same sloping site on the same 3 differing levels. We had no money, or any prospects of earning very much of it, so we worked with the lie of the land to save money.
As this will hopefully be my last pottery building. I need it to accomodate me in my zimmer frame and wheel chair in the future. This pottery needs to be all on one level. This also probably means building it on a concrete slab. I have strictly avoided using concrete in the first 3 potteries because of the huge carbon debt that cement incurs, but I need to be both practical and economical. a slab is looking like the smartest option. So I’m selling out my green credentials and going with concrete for the first time in my life, thinking of our old age.
So the orchard is gone. We planted all those trees as bare rooted whip sticks in 1976. That’s 44 years of nurturing, pruning, fertilising, watering and mowing. It’s all gone now!
We have engaged our friend Ross, to dig up all the top soil that we lovingly created over the past 4 decades. The top 200mm of soil has become a rich dark brown humus rich soil. Far too good to bury under a concrete slab. The original native soil here was an orange/yellow sandy loam when we started. I was delighted and surprised to see how deep the top soil had become over time. So good in fact that we couldn’t bear to waste it. I decided to ask Ross to dig it up and transport it to the front garden to fertilise and enrich the new orchard site.
We piled up all the best dark soil into a heap, not unlike a mini Mt. Everest in the garden. The chook formally known as ‘Ginger’ decided to climb the mountain of soil looking for bugs and worms. This top soil is extremely rich and alive with life.
I noticed that she attacked the problem from the North Face, the hard way, without ropes or carabinas. She will now be known as the chook called ‘Hillary’!
We will plant another orchard on the new front site, where we will plant all new trees that are mostly grown on dwarf grafted rootstocks. This will make the orchard easier to manage in the future as we grow older and less vigorous ourselves. The opposite of the fruit trees. We will grow the new orchard under a full netting cover, just like the vegetable garden has been now for 15 years. What we have learnt from the veggie garden experiment, is the kind and size of netting to keep out the fruit eating birds and rabbits, but let in the smaller insect eaters.
Once all the top soil has been moved to the new site, I will to start extending the poly pipe watering system all around the new orchard site to allow for access to plenty of irrigation water in the future.
So many jobs and so little time. I hardly notice that the rest of the world is in lock-down, we are happy being busy here on our own little piece of land and our self created world. We have been living ‘self-isolation’ voluntarily for decades.
In the afternoon I set fire to one of the many piles of dead trees and branches that we have stacked up, and in the evening after dinner, I roast, sweat, peel and pickle the huge crop of bell capsicums that the recent rains have brought on.
Nothing is perfect, nothing is ever finished and nothing lasts! I’m grateful to be still here doing this. I have to try and creative a positive outcome from the unmittigated disaster that this is. I take up the challenge that has presented itself to me. I could never have pulled down the old pottery to ‘improve’ it for my old age. I couldn’t have ever concieved of digging out our beautiful old orchard that we had worked on for so long. This is an oportunity to re-define ourselves here on this piece of land that we love. We have been offered this once in a lifetime opportunity to make our homestead age sensitive and apropriate to our coming frailties. Gone are the steps and in with the ramps.
We will be better prepared for both natures next holocaust and our old age.