It’s amazing how many things you can do in a garden that I didn’t know about before. Solutions to problems, opportunities to grow things that would not normally grow in this part of the world, and tricks to make your soil healthy. I’ve discovered the joys of composting, worm farms and mulching, and started experimenting with a whole lot of plants I never bothered with before.
In The Greenhouse
I had a very poor tomato harvest last year, which came down to a combination of overcrowded and poorly supported plants, and invasion by rats. What fruit didn’t rot on the floor was munched by rats as it became ripe. The plant supports were not sufficient to hold the plants up, so they collapsed and lay on the ground, creating a steamy jungle of tomatoes that the light and air could not penetrate.
So this year, with the flash new greenhouse and sturdy supports in place, I was determined that my tomatoes not suffer the same fate. I started Hungarian Heart and Amish Paste from seed, and planted one variety along each side of the greenhouse, leaving room for my tropical fruits and capsicum plants in the back. I put in quite a few alyssum seeds to bring bees and outcompete weeds, and added a few cosmos and calendula along the front of the beds for good measure.
The tomato plants grew well, and as they got taller and started to set fruit I found myself obsessively removing the non-bearing laterals to keep the air circulation and light through the lower reaches of the plants. Sometimes I brought out great armfuls of snapped-off branches. I wasn’t completely sure that it was the right thing to do, as some studies show that you get more fruit from not removing branches, but it seemed to fit with my understanding of why the previous crop failed.
It seems to be working. The low fruit are starting to ripen and they are looking good. I have several plants along the Amish Paste side that definitely do not look like Amish Paste, one in particular has nice round red fruit more like a Grosse Lisse. A couple of plants on this side have suffered from blossom end rot, which may be related to the heat. Hungarians are my tomato of choice for bottling, as they are easy to peel due to their size, and I was mainly growing Amish Paste to prove that it could, having had trouble with them previously.
Hungarian Heart tomatoes turning red in the spacious lower parts of the greenhouse.
In the greenhouse I have also grown basil successfully for the first time, and my capsicums are starting to fruit. This is the first time I have grown California Wonder from seed as well.
Happy little capsicums, on a bed of alyssum, with basil in the background.
The succulent Dragonfruit is growing like crazy, and its neighbour the Brazilian custard apple remains cheerful it its pot.
Dragonfruit climbing up its support.
Over in the warmhouse, the avocados are putting out lots of new growth in response to more regular watering, and threatening to collapse under their own weight. I will keep an eye on them and possibly prune the crowns back in winter if they don’t become strong enough to stand on their own.
Young avocado tree working hard.
My citrus have also expressed a liking for plenty of water, showing a real possibility of growing some fruit to maturity. The little potted orange tree I look after has several developing fruit, and the Tahitian lime on the front porch looks like it may bear again if I look after it. My lemon tree seems to have finally recovered from the -7* frost-nuking it got a few years ago, and the front porch Valencia is putting out lots of new growth.
Developing oranges on ‘Granddad’ the orange tree.
My lemon tree is beginning to flourish again.
The Valencia on the front porch, showing lots of new growth.
Elsewhere, my figs have recovered from a sneaky late frost that took all of their early leaves and the Preston Prolific is living up to its name. The Mariposa plum tree has about half a dozen fruit ripening under its net, and the little Elder tree is starting to show signs of putting in some growth.
Happy fig tree with its young fruit.
The Mariposa plums are starting to ripen.
A Forest of Food
What relative newcomer to Permaculture is not inspired by the idea of a food forest? A collection of interconnected plant guilds, set up for minimal maintenance to produce all sorts of edible goodies.
I was struck by the idea to turn a big neglected raised bed into such a space. With a big Honey Locust at one end, and a previously undiscovered olive tree at the other, I embarked on the huge job of clearing all the weeds and grass and filling in the gaps with desirable species.
The bed is probably 15m long and a good six or seven wide at the broad end. Among all the lost and dead things are a giant flax plant and along the way I also found a couple of seedling plum trees and a large silvery bush that smells like curry. I pulled several trailer loads of weeds from this garden, starting at the narrow end nearest the house, and set about filling in the gaps.
I started with three small apple trees and a pair of hazelnut bushes, and built around these, adding sages, flowers, aromatic plants and herbs. Species include the ever-reliable alyssum, more calendula, borage and nasturtium, a stevia plant, pineapple sage, the Permie’s friend comfrey, lemon and lime balm, a Balm of Gilead grown from a stem picked at Chestnut Farm, and a small but determined feijoa tree. I also have yarrow, rosemary and something called pizza thyme that I could not resist.
The front section of the food forest.
Balm of Gilead claiming its place.
Having lost several young stone fruit to leaf curl, I learned that you can grow them from seed, and that although they take a few years longer to fruit, the resulting plants are much hardier than grafted trees. Since a dead tree is never going to fruit, I decided to give it a go. I saved pits from a few nectarines and peaches and much to my surprise, in the spring some little trees emerged. These are now growing under the Honey Locust.
White nectarine, grown from seed, with no sign of leaf curl.
This olive tree stood unnoticed in this garden for two and a half years. Now it has become the inspiration for my food forest.
As well as stonefruit trees grown from pits, and vegetables grown from saved seeds, I had a go at propagating wormwood from cuttings. A few have already made it to the farmyard where they are surviving despite a few raids from determined goat kids, but this one took a bit longer so has grown to quite a size in its pot. It will join the others once the weather cools down a bit.
Wormwood, struck from a cutting in a re-used pot.
I’ve wanted a pond for ages. Inspired by a work colleague’s garden ponds, I bought a simple black pond liner, dug it in a few inches, and built around it with rocks and soil. Then I added some plants to the outside and situated a magnolia next to it that I had found languishing in another garden. The magnolia is happy for the water, the little creepy plants around the edges are doing quite well, and the collection of plants in the water are growing rapidly in the warm weather. I’ve had a few transient Eastern Banjo frogs pop in, and the local birds love having a good spot to get a drink. I am looking forward to the pond lillies blooming and hope that the system will work without a pump once the plants start to cover the surface more.
My pond. Yes, those rocks were heavy.
The magnolia was not too bothered by being uprooted in summer, it is very grateful for all the water it gets now.
From here there will be many weeks of watering, weeding and the harvesting will start to ramp up. As harvest time hits high gear, preserving becomes a high priority. The tomatoes are about to take off, which will mean many afternoons of skinning and bottling fruit, making salsa and passata. The zucchinis are also gearing up for their high-yield time, meaning lots of zucchini pickles, zucchini slice and zucchini chocolate muffins.
Many of my plants are a few years off producing much, especially my little fruit trees, but they still need to be maintained and cared for.
I’m not into ‘low maintenance gardening’, I love to spend hours working in the garden, connecting with the earth, getting my hands dirty and marvelling at how things grow, the amazing variety of food I can produce, and the hundreds of things I can do with that food. But the more that the design reduces the workload, the more things I can add to my garden. The more I learn, the easier things get and the more surprises and miracles I can work in my yard.