Nirvana Biodynamics

One thing I love about gardens and in fact nature is that they are always evolving, every minute something has changed, not big changes but slow subtle changes in time with the earthly rhythm. Gardeners also change and evolve with the ebb and flow of inspiration. During the March heat wave, I decided that it would be a good idea to remove the lawn adjacent the side door and extend the culinary herb garden Had the heat really got to me, real madness to start yet another project! Quentin was not keen on the idea as it ‘was his favorite bit of ’lawn’ around here lawn is a loose term describing something green that is mowed. At first I said I’d leave some lawn as a path around the garden but I knew it would not work as I’m the gardener and would be doing all the maintenance. I weeded the adjacent lawn area that I was not removing , and have since reseeded and fertilized it so he still has some lawn(to mow?!!) . The first job was to sure up the bank at the back as there was a big drop to a ...

Weaving a Magic Place Some 20 years ago w e were given a gift of some osier basket willows from Annemarie & Graham from the Food Forest in Gawler. They figured they would grow better in our wet area. .We planted the m as a copse down at the bottom of the valley adjoining our newly planted forest. Over the years the c o pse was used for bask ets, poles & trellis. In August 2002 sc ulptor Evette Sunset began to weave a living house. A circle was picked out within the existing osier willow copse. Each tree was thinned down to the best large structural branches for t he r oof & wall frame work .Smaller bra nches up to 1 mitre long were cross-woven to fill in the ceiling & wal ls. The woven willow house took about 12 days to make – with two people w orking together most of the time. Each winter it is pruned and prunings used for various projects. The house is a dwelling & visiting place for many creatures. It breathes with the sun, wind & rain. A circle of light ...

Winter is time to harvst many types of citrus like navel oranges, grapefruit, imperial mandarins, tangellos and my favorite limes. The Tahitian limes are just delicious at this time of the year. They have such a vast range of uses savory, sweet, soothing winter drinks, lime liqueur (like limoncello but better) prepared now for summer evenings on the veranda. At this time of the year one of my favorites is lime pudding, its light and refreshing and can be served hot or cold. Lime Pudding 3 eggs, separated Finely grated rind and juice of 4 or 6 limes depending on size. 225g caster sugar 1 tablespoon butter 4 Tbsp flour 300 ml milk Pinch of salt Beat egg yolks and lime rind together until light. Gradually add sugar and lime juice beating until fluffy. Add melted butter. Gently stir in sifted flour and milk. Beat egg whites with salt until they form stiff peaks. Using a large metal spoon, lightly fold lemon mixture into the beaten egg whites. Pour mixture into a buttered baking dish and ba...

At this time of the year the harvests are magic, little time is required in the garde ns save for a little therapeutic weeding, planting and harvesting. There is no need to water, although there has been little rain the evening dews are sufficient. Yesterday the seeds for June where planted, some in the garden and some in planters in the cold frame, some extras where planted for Laurens new garden. See sidebar for what we planted. At lunch Quentin announced that I should create dinner out of the left over goose since I hadn’t cooked ‘for weeks’. Yes he had roasted a goose ,stuffed with chestnuts with all the vegies out of the garden on Friday for my birthday, on Saturday we had soup at the Mylor Primary School bonfire and fireworks night, Sunday we celebrated with neighbor June for her 8 years here. I had made a chestnut, chocolate and orange cake. (cakes don’t count ) on Monday he had turned the goose and the vegies I picked into a delicious stir-fry Hardly a week but now it was...

It’s always a good feeling to complete building a compost heap. I’m tired and worn out, as it usually takes the best part of a day, but with wet materials being heavier and drizzle it has been a long day. But I have a warm glow inside of a job well done. Compost is the heart of our orchards and gardens, where I (Quinta essentisa) collect the ingredients and put the heap together so that the organic matter (recycled from within the farm) is combined with air, water and warmth to create the new substance of rich black, quality humus which will enliven the soil and strengthen the plants. Click here to see how our compost is made. When visiting organic farms and gardens I’m amazed that so few practitioners make compost or have thought about how they can develop a system of creating and recycling within their own system. They are more than happy to buy in all their fertility. This is one of the main reasons I never enjoyed being an organic inspector . After 13 years of certification we ditc...