Food Forest Fun

This morning, when I should have been finishing my presentation for tomorrow morning's class, I escaped into the garden. It was simply too beautiful a day to be cooped up inside staring at a computer screen.

And there was the rest of the strawberries to plant. These runners have been languishing in a dilute solution of seaweed extract for about six weeks now. They've been outside under the mega kale leaves, so they've been aclimatised. They've survived remarkably well and are now happily nestled in the beginnings of our food forest.

I planted and mulched to the accompaniment of bees buzzing, blue wrens singing and magpies carolling. It was simply divine.

So here's a couple more pictures of our fledgling food forest. The stepping stones are four pavers placed closely enough so that we don't have to stand on any plants. But in between the trees and the pavers will be solidly planted.

I've sprinkled lemon balm and borage seeds in between the strawberry runners. These will provide food for the bees, as well as herbs for me.

Elsewhere in the garden, the rocket, the broccoli and some Chinese cabbages are in flower, adding a little variety to the bees' current feast on plum, nectarine and peach blossom.

love and light
naturewitch

Strawberry Liqueur

We picked up some strawberry "seconds" at the farmer's market last weekend and I thought I'd make a few pots of jam. Well, I didn't get a round tuit on the weekend, but the berries (what we hadn't eaten) made it to the pot early this evening.

The strawberries were in the pot, simmering away when I noticed there was a fair amount of liquid in the pot, even though I'd only added the juice of a couple of lemons. The evil plan was hatched (tee hee :)). If I only potted up the berries and some of the syrup, I could use the rest of the syrup for strawberry liqueur.

Quick trip to the liquor cabinet revealed a bottle and a little bit of vodka. Some quick calculations and 800ml 40% vodka + 500ml strawberry syrup = 1.3L strawberry liqueur at 25% alcohol. Should work.

Scurry back to the stove, skim off the fruit and some syrup - two pots of strawberry jam. With assistance from my dear one, we strained the syrup, mixed it with the vodka and bottled. Taste test (of course!) revealed a fruity drink, obviously quite alcoholic. Will taste sooo great this summer on ice with a sprig of mint!

Oh, and we are so having oat cakes for breakfast to check out the jam.

love and light
naturewitch

Garlic Time

Someone once told me that you plant garlic on the shortest day and harvest it on the longest. For those of us here in Oz, this weekend is garlic planting time (Saturday is the best day as it is in a fertile time) and for our friends in the Northern hemisphere, it is time to harvest yours.

Garlic is a fantabulous herb. It is used both herbally and homeopathically to treat a variety of ailments. It helps to lower blood glucose, blood pressure and cholesterol levels, it boosts the immune system and is anti-microbial. It is fantastic for colds and flus.

In the garden, garlic can be planted in among roses to help keep down aphids, under apple trees to help reduce apple scab and around peach trees to assist in the prevention of curly leaf. Garlic also assists tomatoes and potatoes. But don't grow garlic near your peas, beans, cabbages or strawberries as it will inhibit their growth.

Many people get concerned about garlic breath. One way to reduce this is to add the garlic at the end of your cooking, rather than the beginning - just stir it into your meal a couple of minutes before you turn off the heat. Also, parsley can assist in neutralising the odour.

So go and get some garlic (I bought about a kilo of cloves today) and put it in the ground this weekend. Yes, you can use the garlic found in your greengrocer's store (or supermarket), but I always try to get Australian grown garlic. Apart from my views on imported food (that's another post!), the imported garlic may be irradiated and therefore not viable for food production.

Plant the individual garlic cloves about 5cm deep, 10cm or so apart, with the round part to the bottom of the hole or trench and the pointy bit to the top. Cover it over and let it go. You'll have lovely garlic for Christmas.

love and light
naturewitch