Nirvana Biodynamics

The challenge in the vegetable garden as the seasons change is to continue to get the last of the summer bounty harvests while at the same time continue planting to ensure harvest in the months to come. At present I’m still harvesting the last of the tomatoes, zucchinis, capsicums, basil, beans and about to harvest my cardoon. The pumpkins will be harvested in the next couple of weeks meanwhile carrots, chard, chicory, lettuce, endive, nasturtiums, augula, spring onions, kale, red cabbage, celery, parsnips, turnips, beetroot and self sown garlic as a salad green are all being enjoyed. Veggies planted previously for future harvests include cabbage, cauliflowers, brussels sprouts, leeks, fennel, carrots, parsnips, Swedes, turnips, kohlrabi, spinach & an array of salad greens. The garlic, planted last month into warm soils, followed by gentle rain look wonderful already over 25 cm tall. The romanesco broccoli Kate gave me as seedlings in spring may be just getting around to setting a ...

The seasons are changing; summer is slowly making way for autumn. In the air there are still clouds of common brown butterflies & dragon flies, the flame robins look fat & happy and the eastern spinebills are keeping me on my toes as they mimic our customer beeper. My boots repel the heavy dew that glistens in the morning sunlight; the leaves rustle as I walk through the orchard. Picking chestnuts means eyes to the ground , as well as chestnuts & their burrs around my feet I see new ant hills, spider holes, worm castings, freshly germinated clover and a multitude of fungi. My mind drifts off wondering about these interesting fruiting bodies that started off as a spore. When the spore germinates it produces tiny threads called hyphae. When mattered together, these hyphae form mycelium before they appear above ground as fungi. There are many types here but wouldn’t it be nice if some where edible, may be a truffle or morel or chanterelle even a field mushroom (actually there ...