I popped outside to check on Ms Huntsman Spider again, and she is still in the same spot as before, altho she has shifted position. I hope she moves tomorrow, that is the stake I am tying my late tomatoes to.

It is sunset now - there are no bees on the bushes, so this will be the time to prune the tulsi. Bit by bit.

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One of the tulsi bushes is a metre wide and the other two grow into each other - together about 1.5m wide.

There is one more in a very large pot. It is the mother of the other plants and of the many cuttings I have given away. It has been suffering this year. I think it might be pot-bound.

I pruned it back hard this morning, shifted it into gentle sun, and watered well. I took more cuttings from it. If it survives the prune I will look at a repotting option. I could give it to friends but I am sentimental about this mother plant. It was given to me from the Temple.

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Also, when I went out into the garden while the sun was still very low, it was shining through the tomato bush and I could see every hair on its stems highlighted. Oh it was glorious! Such joy.

I have told the bees that pruning of the tulsi will happen over the next few weeks. Pandemonium! I have promised to leave them some flowers. There will be many reminders over the next few days.

Pottering around I found some "hot house" cones in the shed - singular bell shaped hard clear plastic that is useful in late winter and early spring for starting plants. Bright idea 💡 I wonder if I can use these to solarise the alium thrips/aphids on the flat leaf chives. I am going to try.

Yes, it will harm the chives too but I have other patches and saved seeds.

🤞

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@SeaFury There's a tricky balance to growing your own food: What can you grow in your climate/circumstances VS what do you like to eat VS how much of it can you possibly eat?

Melbourne & surrounds lends itself to a fairly broad range of fruit/vegies, and I own* my place, so I can put whatever wherever, without fear of aggravating a body corporate or landlord. Also, I'm not currently gainfully employed, which means I have time on my hands. Your circumstances are probably different.

That said, even when growing things I like to eat, I invariably end up experiencing gluts, so finding ways of preserving and/or giving away produce is a real thing.

I am not trying in any way to be condescending or discouraging: growing and eating your own produce is tremendously satisfying, even if others think you're a weirdo for being in the garden instead of watching footy on the telly...

@earthmothering9

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*LOL not even close

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Anyway, I found 2 lots of organic beetroot seed ("Bull's Blood" from Diggers, and "Detroit" from Select Organic). I planted in alternating rows, but the geometry of the bed is such that the numbers are quite unbalanced: if I counted correctly (this is possible), I should have 22 Bull's Blood and 16 Detroit. 🤞🏼

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✅ Another vegie bed emptied, weeded, and dug (I have found that the roots of a nearly shrub/tree (I suspect the white fig) had sent roots through the plastic lining and had filled the bed, so my "no dig" garden bed isn't. Now I understand why last year's garlic was a disappointment, and why this year's pumpkin was running at about 30% of capacity...)

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I've picked all the remaining spring onions and leeks, chopped them into lengths, including the greens, and put them in brine to ferment. A great way to preserve them for use.

I picked them so that I am not tempting fate with the onion aphids that are on the flat-leaf chives and are under control but not dissipating. I may need to go find something stronger to use on them.

There are a few on the garlic shoots and I don't want them multiplying.

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This year I have a few black-eyed peas growing. They are a delight to watch, from the teeniest, skinniest of beans to plump ripe mature beans. I let them mostly dry on the bush, then pick and shell them and let the beans finish drying inside.

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