Today, we ate one of the most heart warming, and glorious fast-foods ever made with produce from our own humble garden. We made our own variation on Jamie Oliver’s home-grown broadbean smash on toast, with home-grown Meyer lemon juice & hand-picked mint, topped with an egg from our ladies. Delish! The broadbean patch almost appearing overnight from left over beans that dried and dropped in place from our patch last year, and the eggs were found in a bunch hidden under an echium/nettle patch in the girls run so it’s entirely an accidental lunch. For free!
Just last week, we clocked 2 whole years since we moved in. After taking a pic of our garden this morning, in full bloom with nasturtiums, cornflowers and alyssum planted alongside our cabbages, broccoli and herbs, it really feels like home. Not entirely finished, and probably way too much veg garden for us to handle alongside the behind-garage mini orchard and patches, but we wouldn’t have it any other way.
We’ve ripped down a gorgeous but non-productive garden, hauled away hundreds of rocks (PS if you need garden rocks, come on down, we’ve got enough to last till rapture), dug up concrete, compost bins and even a soup ladle (!?), torn down pest trees and ivy and re-built everything from scratch and brought in loads of soil for our raised beds.
We can truly appreciate why some people have lawns- they’re seemingly easy. Mow, fertilize, weed, forget. But they are super boring and taste pretty horrid. Our remaining lawn patch even has the occasional broccoli or silverbeet seedling growing right smack bang in the middle of it! For the time it takes to mow our ever-decreasing lawns, it takes that time threefold to weed, seed, feed and water our productive garden. However, for all the work involved in keeping a vegetable patch healthy & thriving, we wouldn’t trade it for the world. Every meal we eat that we’ve helped grow seems not only to feed our appetites but also our souls. Hippy dippy stuff, I know but try it yourself & see that it’s true, its addictive, and awesome sauce. Plus it’s organic, fresher, tastier and the food miles are no more than 20 metres and we can burn the calories we’re about to scoff with more gardening! Win Win Win!
Our bees are thriving, and regularly hanging out in our garden, smooching flowers in our overgrown (to 8-9ft!) espaliered apple tree and veg patch. They also don’t really enjoy us coming right up to the hive, so we weed & take care of that area on dusk, when they’re all partied out. Next week, we start our bee-keeping course so stay tuned for some information, and possibly injury photos if we mess it up and get stung. Our families and friends are at once frightened and concerned about us keeping bees, but also shelving that thought to make way for the kgs of honey happiness that will be happening around April 2013. Did you know that bee’s spend their entire lives working to get 1/10th of a tsp of honey and most of the bees are workers, who are female! Go Ladies! Even if we get no honey, the joy we get from watching the bees forage around, communicate by dancing (!!!) and share their pollen/nectar feasts with the masses. Hooray for bees!