Mid Spring Flowers

Salvias and Walking Iris are not to be despised. Easy care and self renewing and loved by insect controlling birds. Carol had fun taking these picks.

Early Spring at the Fernmount Food Forest

Three pics only of early Spring garden happenings.

Black Mulberry

Mid winter growth on a sunny north facing slope

Fijian Taro

Our Food Forest in Midwinter

A walk around the food forest in the bright, midwinter (late July) sun is always interesting. Citrus are providing buckets of fruit. The odd Custard Apple still hangs on and we collect the pumpkins before the bush rats can attack them. As far as our plants are concerned Spring is almost here and the peaches are coming into flower.

Pumpkin in tree

Recipe: Bunya Nut Cake

Our local Seed Savers group provided this recipe to utilise Bunya Nuts from the Bunya Pine (Araucaria bidwillii - Wikipedia).

 

 

A few mid winter edibles that provide even when neglected.

 After a six week absence we returned home in mid-winter to see these four vegetables flourishing and providing. With no actual frosts, despite the sometimes near zero temperatures, and watered by only a few showers of rain these green vegetables in raised beds just continue to thrive. Despite the benign neglect this glut of greens could feed a large family and will provide smoothies and greens for stir-fries for months. No person need be without a green vegetables if they have a couple of square metres of land or a balcony that will hold a few pots.

Gold Passionfruit

Mid-winter colour, Japanese Maples and Acalyphas

Acalyphas provide all year round colour in our warm temperate/subtropical garden.

Japanese Maple

Early Autumn at The Fernmount Food Forest

The days in May (our Autumn) are rapidly growing shorter but there is still plenty of activity in our food forest.

Sea Grape

Green Banana Cakes

Green Banana Cakes
 

Oven baked green banana savoury cake

• Boil and mash sufficient green bananas (or plantains) to replace the meat in a traditional rissole recipe.

• Blend with plain flour (wholemeal, half wholemeal is preferred), an egg if you like, crushed nuts, finely chopped vegetables, seasonings (cumin works well) and herbs of your choice until you have a mix that can be shaped into small rissoles.

• Fry in a frypan using coconut or olive oil or bake in the oven to avoid oils. These little savoury cakes go well to nibble with pumpkin soup or serve with a savoury sauce.

Midsummer in the Fernmount Food Forest

Temperatures up to 40 degrees Celsious have burnt off a few leaves but generally the plants are growing strongly.

Our three year old, perennial capsicum, a capsicum with a bite, provides sufficient chili flavour for our meals.

Perennial Capsicum