Holidays

Well I've been on holidays for a week now and feel like I've not achieved half of the things I would have liked to have done. The time has been good though, I've had time with family which is something I always treasure, some time in the garden, and yesterday and today, some time in the kitchen.
We've had two new students arrive from China today. Amy and Rose (not their Chinese names, they take English names to make it easier for everyone while they are here) joined us yesterday and will stay for the next 6 weeks to get a taste of Australian life and learn english. At only 11 years old, it would have to be very scary for them coming all this way and living with strangers. We'll try to make their stay a memorable one.
With some time at home I've taken the opportunity to make some fruit bread today and a batch of yoghurt tonight ready to use in some new recipes I saw on the Food channel today. I was motivated by a recipe for spicy eggplant.


You can see the white eggplants here amongst other goodies harvested late last week.

I just happen to have about half a dozen little round egg shaped white eggplants I picked the other day just waiting for inspiration to strike. It necessitated a trip to the shops for all sort of spices I just don't (correction "didn't) have on hand. It was a joy to buy lots of new goodies, including All spice, Cayenne Pepper, Fenugreek, Black Mustard, Saffron and Cardamon pods. I can't wait to try them out tomorrow. They aren't all for the eggplant, some are for other dishes. I'm not sure if I'll get to try them all out before I return to work, but I'd really like it if I can.
The garden has had a bit of a clean up. Hubby insisted I chop down the choko vines that have not only run rampant through our garden, but also ventured into the neighbours trees. The chokos looked like Christmas baubles hanging off the branches of their palm trees! It was hard for me to do, especially as I was getting such a great crop off them this year, but Hubby is sick of them now, and groans with each new harvest I drag in. I can't complain, he has made heaps of pickles using them, and some Chutney as well. I've smuggled them into all sorts of meals, both savory and sweet, and we have more in buckets that we haven't gotten around to using yet, and they are starting to sprout! Definately a sign that the time had come.


Chokos hanging like Christmas decorations off the fence

Clearing all the vines has let more light into some of the garden beds. One I've planted out with some French bean seedlings and a few broccoli tucked into one end. The other had nothing much except a large old capsicum bush in it (after the chickens had excavated the snow peas for the third time and there was no saving them). The capsicum hasn't been producing well, so it was time for it to go. The beds are usually "made" over by the chickens (we place their pen over the garden, they dig it up and work in sugar cane mulch over a few weeks) but I've been too impatient to wait as they are still working what was the sweet potato bed and will probably be there for at least another week or so. I've mounded it up for the time being, placed some weathered sugar cane mulch into it and given it a top up with some composted cow manure and leaving it to sit ready to try some more peas, or perhaps some silverbeet or chinese cabbage.

You can see the French beans starting to come up around  a wire frame made from old fencing wire that is used as a trellis

There's still more clean upI'd like to do in the garden before my week is out, including pulling out the remaining pumpkin vines that aren't doing much now and tieing up my peppers that have fallen over with the support of the choko vines that had enveloped them. So little time, so much garden...

This is on my mind....

Inspired by Rhonda from Down to Earths blog (link at right) here's my contribution to todays "This is on my mind..."
This morning the house seemed too big & too empty. Yesterday was Jenny's (on the left) last day with us. She's been studying here in Australia and living with us this past year. We've been involved with a school homestay program for a few years now and it's given us an opportunity to meet a lot a fabulous young girls who've stayed with us anywhere from just a couple of weeks to more than a year. We'll miss her quiet presence, her ready smile & will cary the best hopes for her future.

Ginger

I've been patiently waiting for what seemed to be the appropriate time to harvest my ginger. I bought a Thai ginger plant some time last year & following the instructions stuck it somewhere where it wouldn't hurt for it to become prolific, sat back & Googled some directions on what to do with it. According to one source (I'm sorry I can't quote it as it was some time ago now, and at the time I never dreamed I would be writing about it) I could "harvest" it anytime from about April through till almost September, but leaving it longer apparently results in the ginger being hotter. The tell tale sign of when to dig up the fragrant roots coincides with the leaves yellowing off & turning brown. I'm not one for overly 'hot' dishes, so I didn't want to wait too long, but my leaves didn't seem to want to change colour either. So I've been waiting & waiting for a sign. Today was the day! Yellow leaves from the tips. And then, it poured rain!!!!Not one to be detered, especially after waiting forever, I took the opportunity presented by a break in the downpour & off I went.

Wow, nothing could have prepared me for the amount of roots I got from my one little plant, all hidden under a canopy of leaf fall, & just waiting to be snapped freshly off. I washed the excess dirt off, and ideally would have liked to dry them out in the sun, but it's not to be today, so instead I brought them inside to rest on a teatowel & dry out.

In addition, today was special as we had our new home stay daughter (high school children who come to study english from overseas) and her sister come to stay at the shack overnight. Today, regardless of the rain, we went for a walk along the beaches, and had a pasta for lunch topped with fabulous tomato & herb mixture(basil, parsley, rocket, garlic chives) picked fresh straight out of the garden. It's moments like these I feel rewarded for the work that has gone in and look forward to making it a larger part of my everyday life.