1. Garlic
DSC_0143a by zdjecia Jacka P
Where: plant gloves directly into the soil
Harvest: from November Click to continue…
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It’s not quite winter yet, but there is a definite feel that it’s coming. The morning air is chilly and crisp, and it’s almost time to bring out the warm comforter blanket. What I love about Autumn and Winter seasons are those delicious opportunities for soups and stews. Given my Russian heritage, I would like to share this Bortsh (Борщ) recipe that makes frequent appearance in our household. It’s healthy, it’s in-season and it tastes great!
image by http://www.ayurvediclight.net
Ingredients (4 servings):
- 1 beetroot
- 2 carrots
- 4 medium-sized potatoes
- 1 onion
- 4 cloves of garlic (can put more!)
- 1/2 head of cabbage (or silverbeet, as we have discovered)
- juice of 1 lemon
- 1/2 to 1 cup of tomato paste (can also add fresh tomatoes)
- 2 table spoons of vinegar
- 2 table spoons of olive oil for shimmering vegetables
- dill, parsley, black pepper and salt to taste
Preparation
- Peel and cut potatoes, set to boil in about 4 cups of water
- Peel and thinly slice beetroot and carrots. Heat up oil in the pan and shimmer beetroot and carrots on low heat for at least 10 minutes (or until tender). Add vinegar and lemon juice to the mix. This will release the deep red colour of the beets.
- Cut the onions and add them to the carrot & beetroot mix about 5 minutes before they are done
- When ready, transfer the carrot & beetroot mix to the pot with boiling potatoes
- Add salt, pepper, cabbage, tomato paste to broth and cook on medium heat for about 20 mins
- Now the secret ingredient: cut raw garlic, dill, and parsley into small pieces. Put in a cup and mix well. Let them sit together while the broth is boiling.
- When broth is almost ready, add the secret ingredient mix. It will add a lot of flavour to the soup, but don’t over-cook it! After 3 mins, turn off the pot and let it sit for 10-15 mins on the stove.
Serve with toast and sour cream for a truly Russian experience. Enjoy!
And now, on to the planting guide…
1. Beetroot
Harvesting Beetroot by amortize
Where: sow directly into the soil
Harvest: from August Click to continue…
1. Kale (Borecole)
kale by kusine
Where: grow in seed trays, and plant out in 4-6 weeks
Harvest: from July Click to continue…
1. Amaranth
amaranth by jill goodell
Where: sow directly into the soil
Harvest: from June Click to continue…
I barely have to water the garden this summer, since it’s been raining so much. These are unusual weather conditions, so the best we can do is keep planting and seeing what does well. This season my approach to planting had not been a very planned one. I just basically went nature-style on it and planted a whole heap of different things. After three weeks the plants suited to this summer were thriving, and the others…well, that is life. I suppose it would be safe to say that they contributed to the organic matter in the soil.
The outcome: beans and tomatoes rule the patch, followed by potatoes, cucumbers and radishes. Here are some things you can try for yourself!
1. Sunflower
Sunflowers by marcmo
Where: sow directly into the soil
Harvest: from May Click to continue…
I know it’s been raining, cold and unusual for Sydney, but garden beds do not wait! It’s time to bravely plunge into the summer planting season and experiment. Who knows, some of the plants might even like this weather 
.
1. Basil
Basil by amandabhslater
Where: grow in seed trays, and plant out in 4-6 weeks
Harvest: from April Click to continue…
Feels like summer arrived to Sydney literally overnight. Yesterday it was raining and 15 degrees outside. Today is sunny beach weather with whopping 27 degrees. Almost anything can be planted now, so below are some ideas for common and not-so-common plants to be planted now in Sydney area.
1. Asparagus
Harvesting Asparagus by Chiot’s Run
Where: sow in garden, or plant as crowns
Harvest: from 24 months Click to continue…
