Scarecrow's Garden

On-line journal for a productive food garden on the edge of the outback in arid South Australia.
With freezing cold winters (frosts to - 10C) followed by scorching summers (temps up to 45C we make use of any water we get (Av rainfall 330.2mm).
The garden beds are shaded (during summer), heavily mulched, humus rich and most are now converted to wicking worm beds (20 beds).
Despite this harsh climate we manage to grow much of our own food.

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Matron's Christmas Veggie Blog

Matron asked for a photo what we had growing in the garden that we could use on Christmas day.
This is the photo I sent to her!
Well here in Oz we are never quite know what the weather is going to do on Christmas Day. It pretty much determines whether we eat a traditional roast (we usually do) or go for a more Aussie BBQ with plenty of salads.

Although it is technically summer here it's been a cold start and not everything is buzzing along. Morning temps still drop below 10C. It's beautiful weather really.

OK if we go for the cooked meal...we live in hope that the temperature will not reach 45C...then lets wander around the garden to see just what could be included.

We have Potatoes...Nicolas are ready with maybe a couple of Cranberry Reds for colour.
The Tongues of Fire Green Beans are just getting big enough to harvest.
There is a selection of Onions to choose from Cream and White or some tender young Baby Leeks.
We have to include a Rondo de Nice Zucchini (courgette) because we have quite a few of those.
Some Baby Carrots Orange and Yellow this year.
For some cooked greens we have a selection...Cabbage, Celery, Red Kale, Young Dandelion leaves, Purple Orach, Silverbeet (Chard), NZ Spinach, and I could try some of the tips of the pumpkin vines that I keep nipping off.

The chooks are safe (I can't eat my friends and workers) we have a purchased free range chook in the freezer but I've plenty of Sage, Lemon Thyme and Onions for the stuffing.

But for some salads for a BBQ...
Tabbouleh as there is plenty of Parsley and enough little Ida Gold Tomatoes, add some of the Garlic that's recently been picked with some Lemon juice that was frozen earlier in the year.

For a tossed Green salad I could go for Mini Lettuce, young Red Kale, Beetroot greens, new growth on the Duck Potatoes, Lebanese Cress, Watercress and young Nasturtium leaves plus a few of the leaves of the Mushroom Plant. With some Chives for flavour.

Add to this some Radish, Shallot greens, Celery, topped off with some edible flowers Zucchini, Pumpkin, Borage, Hollyhock, Nasturtiums, Chives, Red Clover, Lucerne, petals from Calendula and some very young Dandelion flowers

A selection of herbs for flavour Coriander (flowers can go in too), many Mints, Fennel, Dill, Basil (sweet, lemon and Thai), Chives, Lemongrass (and a native variety), Parcel (cut celery) and Native Parsley (or sea celery) there is plenty of Oregano, Rosemary, Thyme and/or Sage.
And from the girls an Egg salad with Chives, Coriander and Parsley.

I have my fingers crossed that this little Cucumber (the first) might be ready and maybe some of the bigger tomatoes might just ripen in time. There are some Chillies ready that overwintered in the hothouse.

Fruit - Cherries, Loganberries, Mulberries, Apricots and a couple of Strawberries. If Doc is really lucky some of the Figs might just be ripe in time too.
These served with some homemade icecream or a creamy egg custard I think!

No one will go hungry on Christmas Day here that's for sure.

Be sure to check Matron's Blog Down on the Allotment to see what others in the Northworld have growing for Christmas Dinner! Her post should be up soon if it is not there yet...I can't figure out the time difference!!

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I live in a rural township in the dry Mid North of South Australia on three town blocks giving us a total of half an acre.

In my mid fifties, I enjoy a simple lifestyle and growing our own food is a large part of that lifestyle.

Our 2 children have moved from home to live their own lives and we now enjoy watching our grand children grow.