Another week down and just one more to go before I’m on holidays and will have several child-free days where I’m hoping to get into the garden uninterrupted. I have so much seed planting I really need to get on with. I was great getting the tomatoes, eggplants and capsicums in early, but I haven’t managed anything since then. That could have serious consequences on my harvest in the coming months, especially if I need to replant three times because of the dreaded snails and slugs eating the seedlings!
Anyway, on to this week’s harvest, such as it was (lots of eating out this week just gone so not as much call for harvesting).
One days pickings included a large turnip – I had somehow missed when I picked the earlier ones and it was larger than I usually like them to grow to – which I’m not sure what I’m going to do with.
Some more broccoli side shoots. I picked enough this week that I blanched some and froze three small packets of them for later use.
A small bunch of flowers, mainly freesias. Speaking of which when I was visiting my grandfather over the weekend I spied a small patch of them in my Nana’s garden. They looked really sweet blooming under a tree in the far corner of the garden.
My celery is finally big enough to start picking. This lot went into the stock when I cooked a corned beef in the slow cooker. I planted WAY more than I needed to, so I foresee cream of celery soup in the future, though I know it needs quite a lot of water so it will be interesting to see how it goes over the summer months.
I also picked a lot of parsley, mostly to go into the parsley sauce for the corned beef.
Coriander which went into a salmon noodle soup. I continue to find coriander the most frustrating of the herbs to grow. This time around I grew it inside on the window sill. It never got really big – I probably should have repotted it once it was going, outside. Having said that, it’s now bolted to flower so that might be it for this time.
There may have also been a pea pod or two in there, but not much.
That’s it for this week, but there’s plenty more over at Daphne’s.