@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

#GrowYourOwn #GardeningAU

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. 🤞🏼

#GardeningAU

✅ 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...)

#GardeningAU

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.

#FromTheGarden #Gardening #ferment #fermenting #Fermentation #GardeningAU #GardeningAdelaide #FromTheKitchen #FromTheFermentationBench #GrowYourOwn #WhatIAmCooking

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.

#FromTheGarden #Gardening #GardeningAU #GardeningAdelaide #GrowYourOwn

In other fabulous news #FromTheGarden there are four more 🧄🧄🧄🧄 up! ✅ 💪

Two from the scrap planting* (the planting of all leftover cloves), one Glenlarge and one Spanish Roja.

Garlic sure takes its time. It does what it wants to do. Some are impatient. Others cool, relaxed, chilled out, in no rush. Just like people really 🤔

*The Garlic book I keep mentioning also talks about close planting options with garlic. Had I read this before planting I would have done that with the scrap garlic. Next year, ....

🥕🥕🥕 Not carrots, there is no appropriate emoji, but the daikon radish are up! I am always amazed how a tiny seed turns into a wonderful and edible plant. Nature, hey, it is magnificent if we let it do its job.

With the loquat flower news, it is quite a wonderful day in the garden 😄 😂 ❤️

#Gardening #GardeningAU #GardeningAdelaide #garlic