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March 11, 2011February 8, 2015 The Green Garden

Wrigglesworth at home

Tama and JJ meet the Wrigglesworth…

And thanks JJ for these fabulous shots too:

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The first six months
Wellington

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After a frustratingly cold “sprinter” the summer seedlings are finally ready to go in, nearly a full month later than last year. A big weekend of planting ahead. Tomatoes, basil, melon, cucumber, courgette, peas, beans, coriander to name a few. Happy days! 🤩

Best day of asparagus EVER! Proud as a proud, proud thing.

An ode to asparagus composed by Albie, Fred and me...... XXX ASPARAGUS XXX ......Asparagus, asparagus, asparagus, asparagus. Hello my dear asparagus. You are very welcome here, sweet spears. How I do love to greet and eat you. Asparagus. 🍽

We said goodbye to wonderful wwoofers today - Laura and David from Germany. They were so wonderfully helpful in the garden helping us prepare for spring, and even wove these awesome bamboo screens for us to hide our ugly shed. But more than that, they were great company for us and the boys - fun, enthusiastic and switched on. Go well into the future bright ones! 🙏✌️💕

Garden to table. We now cook from a basket of recently picked things almost every night. It’s become second nature to me and I love it. But I do wonder- when did something so primary to being human, like growing our own food, become such a nostalgic idea? Our soil provides us with gifts of almost free, totally organic food with considerable gusto. Gifts that are decidedly one way and embarrassingly constant. Gifts that I can cook with, knowing where and how it grew. There’s no chemicals. No sprays. No unintended slave labour. No plastics. No air miles. In fact - no transport miles at all. Many problems solved all at once. Just as it is. Just like that. And if you are still with me, after that rather long rant, about the merits of food gardening well done. Your reward, of very questionable merit, is to view photos of our dinner. You’re welcome. (A salad of rainbow chard, rocket, calendula and mung sprouts with a maple and balsamic dressing.) (Warm smoky paprika potatoes, roast fennel and kale, with some haloumi, walnuts, lemon and garlic aioli and chives).

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