Weekend garden jobs, March 12th & 13th 2023

It’s a lovely long weekend, with perfect clear skies and cool, but sunny weather. I spent a day and a half in the garden – and there was a lot to do!

It’s the end of Summer and many of the seasonal plants are finished for the year. Eggplant, okra, capsicum, and chillies are still going strong, but it was not a great season for tomatoes in my garden, so I pulled almost all of them out.

Okra is my little experiment for the season – I tried and failed to germinate it twice in two different spots in my garden before it finally grew. It has slowly started to fruit, probably quite late in the season, but I am letting it continue for as long as I can. Yesterday I picked two – yep, two – whole pods. I sliced them up, washed them and dried them to reduce some of the famous okra sliminess, and threw them into a curry, where they dissolved into nothingness – so I cannot tell you how they tasted. I’m hoping for some more before the warm weather disappears completely.

I picked the rest of the green tomatoes off the bushes, with a plan to make green tomato pickle. As I did not want to go shopping for additional ingredients, I tried this recipe, which is for refrigerator pickles using green tomatoes instead of cucumbers. I played around with the recipe a bit, subbing sliced onion for the fennel bulb, adding some sliced green jalapeno (because, yum), and using whole coriander seeds instead of the fennel, because that’s what I had on hand. I ended up with four jars of green tomato pickles for use on burgers and sandwiches. If the tomatoes do not taste delicious, I have not wasted much except a bit of vinegar and my time, but if they are good I will have preserved fruit that would have gone to waste. I’ll let them mature for a couple of days, then will report back on the flavour.

After pulling the zucchini and tomatoes out, I dug over the beds and spread some dynamic lifter over the soil. I raked the soil to a lovely, crumbly fine tilth, ready for planting Autumn veggies – some of which I am already raising in the greenhouse, and some to be sowed directly in the garden.

Now is a great time to sow Autumn and Winter veggies. The soil is still nice and warm, and the days are sunny and bright. Seeds will pop up quickly and have a great headstart before the cold weather really sets in. This weekend I directly sowed beetroot, radishes (Watermelon and French Breakfast), carrots (Purple Dragon), and peas (Telephone). I love to grow peas, but my success rate is so-so. I have two varieties to grow this year: a dwarf variety I bought in Tasmania (Keveldon Wonder) and Telephone, which is a climber. I think my success rate is low because I plant them too late. Hoping this year to fix that by planting much earlier.

Greenhouse Adventures

In the greenhouse, I’m still growing a range of Summer veggies, including capsicums (sweet peppers), cucumbers, chillies, beans, eggplant, and a solitary watermelon.

Capsicum have been the standout crop this season. I have never had much success with them, so it’s exciting to grow so many. However, aphids and whitefly are a problem. I had to pull out five chilli bushes as I was not able to get on top of the bugs. I think they enjoy the humidity and warmth of the greenhouse. I’ve been using eco oil and pyrethrum, but in the heat and bright light of the greenhouse, these tend to burn the plants. If any readers have another suggestion, I’d be glad to hear it.

My real joy though is the cucumbers – while I do not have many of them, the fact I have any at all is a matter of great pride. Every year I try to grow cucumbers, and at the end of the season, I vow: ‘never again!’ Then along comes the Spring, and somehow I find I have ordered cucumber seeds once again. The secret, for me at least, is to grow in a greenhouse (honestly, not such a secret – that is how they are grown for market).

I have planted seeds for the Autumn brassicas and leafy greens in the greenhouse planters, and they have popped up very quickly in the warm environment. My goal this year is to grow as many cauliflowers, broccoli, and cabbages as I can. I also planted kale, lettuce, onions, and bok choy.

Planting Native Seeds

The last seeds I planted were some natives I bought in Tasmania: Sawtooth Banksia, and King Billy Pine. This is my first foray into growing natives. When we were hiking in Tasmania, we saw both these plants growing in the wild: the Banksia beside Dove Lake in Cradle Mountain National Park, where it grew to an impressive size, and King Billy pine, both in the rainforest area of the Cradle Mountain National Park, and in a smaller version at the Royal Tasmanian Botanic Garden. In the national park, it was an enormous, awe inspiring, tree of magnificent proportions. Of course, I don’t expect to grow a tree of that size: my goal is to grow a version for a pot. How well it will grow in South Australian conditions, I don’t know.

The two plants require vastly different germination environments. King Billy must be chilled in order to successfully germinate. I planted it in seed-raising mix in a container, covered it in plastic wrap, and placed it in my fridge. I’ll leave it there for two weeks before removing it and placing it in a sheltered position to finish the germination process. The Banksia is much simpler: place in a container of seed-raising mix, and keep damp, away from full sun.