planting

Before the rain came we spent some time outdoors tending to our pots. The tomato plants had seen better days, so we removed them, fertilised the soil, added sugar can mulch and planted some new seedlings suitable for the cooler days to come. Then we watered, watered and watered some more, just to make sure they had plenty to drink. No doubt they are now entirely saturated thanks to the latest downpour from the heavens! The cherry tomatoes we had previously planted did amazingly well, and we ate tub after tub over summer- they were rather tasty! A couple of self seeded tomato plant had popped up, so we replanted those as well. Not quiet sure if its the right season, but happy to experiment and see what happens. We also planted spinach, kale and marigolds for added prettiness.  There is a little bit of room left in some pots, so we might add some herbs at a later date.
And just as we were packing away our tools, I discovered this delicate moth on the washing- isn't she pretty!

in pots

Loving these pots of ours and the tasty treasures growing inside. The Snow pea's are so crunchy and juicy, and I can't wait for the Cherry Tomatoes to finally ripen up! The Sunflower's look like they are reaching out for the sky as they shoot up the pole, overtaking the peas. Unfortunately, the big green grubs have also discovered the tomatoes, so we are out there most days pulling off as many as we can. If anyone can tell me how to get rid of these little trouble makers, I would be very glad to hear! Can I pick the tomatoes while they are still partially green, and let them ripen on a windowsill inside? Please share your gardening wisdom, I need answers!

green

I am coming to realise how much I love this little green space of mine. Each plant is so perfect, so beautiful and uniquely created. From the Aloe to the freshly potted Tomato's, the Yucca to the pesky (yet pretty) Clover, the Lillypilli's and the butter containers full of Jacaranda seedlings (thanks Pa!). The Mother-in-law's tongue is a favorite of mine, so tall, strong and beautifully patterned. It grows perfectly with the Aloe Vera in an undercover area we have out the back. Most of our plants are in pots as we have a tiny yard. I have Nasturtiums, Strawberry plants, Lettuce's, Sunflower's and mixed wildflowers in the seedling trays. There are a few barely surviving herbs, so we might replace those next. What grows in your garden?

playtime

lemons

We picked the first lemons off our tiny little tree yesterday, and boy didn't they smell good! Six big, fat lemons in total. We sterilised our jars and then salted up the lemons to preserve them.


If you had seen the size of my tree, you would have been amazed that it produced these big lemons! I think the tree only has three little branches in total and its growing in a pot- very impressive!


Mmmm...they do smell good, don't they Maeve. She couldn't get enough of the fresh lemony scent.


And here they are all bottled up. They need about 3months in the jars to mature, and then we are going to really enjoy them in some spring salads!


Part of the process involved rolling the whole lemons on the bench to soften them before putting them in the jars. The amount of oil they released during the rolling was incredible...I ended up rubbing it into my skin, and have I told you how good it smelt! This is definitely something I will be doing more of as the lemons keep coming.

preserved lemons

A few months ago my wonderful husband brought me a Meyer lemon tree in a pot, something I have been wanting for years! At the moment it is loaded up with 7 lemons that are not far off picking- quiet a lot of lemons for such a tiny tree! I have been churning over in my head what to do with these precious lemons, and have pretty much settled on the idea of preserving them. I have never actually done it before, but these lemons will be perfect as they are unwaxed, and hopefully chemical free. Here's the recipe I will follow,

Moroccan preserved lemons
3 to 4 unwaxed, thin-skinned lemons
About 25g coarse salt
3 to 4 bay leaves (optional)
Juice of 2 to 3 lemons

1. Make slits or 'pockets' on either side of each lemon by cutting downwards from the top to within 1.5cm of the base. Gently open each lemon and pack salt into the cuts. Reshape the lemons.
2. Spoon a layer of salt into a warm, sterilised jar, then pack the lemons into the jar, pressing them firmly and squeezing in as many as possible. Sprinkle in any remaining salt and add the bay leaves, if using, as you go.
3. Add enough lemon juice to come within 1.5cm of the top of the jar. Cover with nonreactive lids. Label the jar and store in a cool, dark, dry place for at least one month before using. Keeps for one to two years.

If anyone has a recipe they think would be better than this one, please let me know!