edge — *Dry maize rustles musically in the breeze*

From Sweltering Summer to Temperate Autumn

The maize along the fenceline is ready for harvest. It’s a visual reminder that summer is over. The days are slow to lighten and early to darken, and the grass is thick with dew when I make my way to the barn in the early morning. The gravel road is dry and whenever a large truck rattles by, great dusty clouds drift across to settle on our solar panels.

It’s been several weeks since I’ve written about South Head. Or about anything, for that matter. It’s been difficult to knuckle down to writing after taking time off over the Christmas/New Year period.

While it’s been a very long and hot summer, we’ve also had a decent amount of rain, which of course has meant that everything has just kept on growing. We’ve created enough gardens here to keep us busy every daytime hour, and for the first time I’ve been wondering if it’s too much. What with the dead-heading, the trimming, the watering, the sowing, the harvesting… not to mention the tying, the squashing (caterpillars), the sampling, the digging and the weeding, always the weeding. (It’s making me exhausted all over again, writing about it.)

*Kumeu A & P Show: curious alpaca & disinterested rooster*

So… we’ve mostly been home over the weekends slaving away in an attempt to keep everything under control, with a couple of diversionary breaks visiting the local A & P Shows – I like to check out the poultry while Ben looks longingly at the tractors. 🙂

Bounty from the Garden

*A selection of home preserves, from left to right: Beetroot; ‘Look Alike’ Lemon Curd; Spicy Tomato Sauce; Zucchini Pickle; Greek Tomato Paste*

Since I last blogged we’ve harvested a parade of fresh produce, including grapes, lettuces, carrots, rhubarb, cannellino beans, sweet basil, garlic, cucumbers, peas, beans (green, yellow, purple), main crop potatoes (Agria), beetroot, silver beet, shallots, buttercup squash, tomatoes, butternut pumpkins and LOTS of of zucchini.

*A selection of produce, from left to right: white table grapes; cannellino beans; Rhubarb Tarte Tartin*

To use up the rhubarb and zucchini I’ve made several Rhubarb Tarte Tartin and a few jars of Lemon Curd Look-Alike, as well as some zucchini pickle. But the neat thing about this year is that we haven’t had too much of one particular vegetable. Everything we’ve grown we’ve either eaten fresh, or I’ve cooked up, preserved, frozen or baked into something.

Tomatoes and Zucchinis

toms and peppers — *Left to right: tomatoes & onions ready to be cooked for Tomato Relish; red and yellow habanero slices, arranged for drying*

The tomatoes have been great, but I picked the last one yesterday and I know I’ll miss having them on hand at meal times. I’m glad that I preserved a good amount this season (Spicy Tomato Sauce, Tomato Relish, Greek Tomato Paste) and that I also froze about a dozen packs of frozen skinless tomato flesh for use during the cooler months.

Recipes

One of the easiest salads to throw together involves mixing chopped tomatoes with a handful of fresh basil (made into a paste), a generous squirt of extra virgin olive oil and finely sliced or diced zucchini or cucumber. I read somewhere that raw zucchini helps you feel ‘more full’ than some of our other salad vegetables, and it’s lovely and light when sliced thinly.

I love cooked zucchini, too. It’s such a versatile vegetable. My favourite quick recipe involves slicing the zucchinis thickly, then sautéing them in a small amount of olive oil along with crushed garlic and sage leaves. The sage leaves turn crispy and add a delightfully fragrant ‘crunch’ to the dish.

Habanero

*3 stages of habanero peppers – fresh to dry*

Our habanero chiles are ripening as I type, so I’m picking them each day, drying them, then nuking them in a small food processor. We’ll use the chile powder all through the year to jazz up our meals. One of my favourite uses is to sprinkle a liberal amount into cheese toasted sandwiches. Yum!! (It’s very hot, though – not for the chile uninitiated.)

I’ve also raised a pink variety of habanero this year. It’s currently at the flowering stage, so, no fruit, but I can’t wait to see what they look like!

Pears

March in New Zealand is the month for pears and melons. Our old pear tree has produced a good amount of sound fruit this year and yesterday I bottled a small sample in a light syrup. Not sure why I haven’t processed our pears this way before – I usually freeze them for desserts – but I do like to see the finished product in our pantry. And it’s so easy to preserve them using the water-bath method.

I didn’t remember until after I’d finished that you’re supposed to pack the fruit tightly into the jars to avoid having them float to the top of the syrup… oh well… next time!

Melons

I sowed seeds for a different melon this year, Collective Farm Woman. It’s a small Ukrainian melon from the Black Sea area, about the size of a honeydew, with pale flesh, the flavour delicately sweet and slightly evocative of bananas.

Bantams!

We picked up a trio of Bantams at the recent Helensville A & P Show. They’ve settled in well and having Charlie (the rooster) crow loudly at 5.15 am hasn’t been too much of a shock.

When we first let the bantams join the rest of the flock, they kept to themselves, but they’re now walking around alongside the others. They choose to sleep outside – the rooster up high in a branch of one of the feijoa trees, and the two girls on the fence below. Not sure if they’ll ever voluntarily join the hens in the barn. Perhaps we’ll have to manually move them there in Winter when it gets cold at night.

That reminds me… feijoas! They’re growing plump on the trees. And just now I can see two fat kereru perched up on the yellow guava, eating the first of the golden yellow fruit. The kereru started visiting again a couple of weeks back – I guess our garden is part of their seasonal food cycle, too.

sunrise — *Autumn: Looking across The Kaipara at dawn*

End of Summer

It’s definitely Autumn. As I sit at my computer I can hear the rumble and whirr of the combined maize harvester driving along the paddock adjacent to our property. As it moves down the rows, capturing everything in its path and discarding all but the individual maize kernels, great clouds of dust rise around it.

The wind has picked up this afternoon and is blowing in from the north… It was supposed to rain, and perhaps it still will, but right now it’s a mixture of bright sunlight and racing clouds.

The Garden

This beautiful buttercup squash weighed 3.189 kg. — This beautiful squash, ‘Burgess Buttercup’ weighed 3.189 kg.

Clean Up Tasks

It’s the time of year for clean-up and maintenance tasks in the garden. The squash and pumpkins are ready to be cut from their vines and stored in a dry and airy place.

The twisted brown tomato stalks need to be pulled out and burned, along with the remains of our former passion fruit vine.

I made the decision to remove the vine after it had finished cropping, due to it being afflicted with disease. It has been incredibly productive this year, and I’m sure we have eaten more than 200 individual passion fruit. So, it was with a heavy heart that I cut it away from the fence yesterday. All that is left is to dig the roots out of the soil.

Fruit

Plump feijoa and red and yellow guava are strewn on the grass outside our kitchen window; an array of yellow, green and red baubles.

While the guava are quite definitely edible, now that the feijoa are ready they won’t get a look in with me. Back in Spring when the blackbirds were stripping the petals from the flowers, I could not have imagined that the trees would be so heavily-laden.

A pair of kererū in the yellow guava. — A pair of kereru in the yellow guava.

For several days we’ve had two plump kereru camped out in the fruit trees. At night they seem to seek refuge in the golden totara, but by day they stay in the yellow guava, gorging on the fruit (they can swallow the guava whole!) or just sitting still in the sun.

We’ve also had many pears. The only problem is getting to them before the blackbirds! But if we go out early in the day we can usually rescue most of them.

Vegetables

For the first time, we’ve had eggplants that have grown to maturity and we’ve had an amazing crop of capsicum. I’m hoping that these will keep cropping until May or June. We also have abundant habanero and one other (unidentified) chilli pepper. This latter plant came from a packet of chilli ‘Caribbean Blend’ so I’m not really sure what it is. We sampled it (with trepidation), and although it was hot, it didn’t seem as hot as a habanero, nor did it have the beautiful floral flavour that a habanero has.

Chilli peppers strung up in the barn. — Our new seasons’ chilli peppers strung up in the barn.

As you can see from the photo above, I’m going to dry the chillies this year. We have such a huge chest freezer, that even with the baskets at the top, we tend to lose track of small things. It will be interesting to see if I’m successful or not. I thought it would be great to grind them up and use them with a pepper shaker.

This morning I took a bucket to the farm across the road and collected some field mushrooms. Yum!!! These are my favourite funghi. They have such a rich taste in comparison with button mushrooms purchased from the supermarket.

Field mushrooms, freshly-picked this morning.

They’ll be great sauteed in butter and stirred through some freshly made pasta.

After the Harvest

The harvester has finished in the field. All that is left behind are the husks and a few dried leaves. It’ll be tough for the small shrubs we have on the fence-line, especially now that the wind is coming from the north. For a good six months they’ve been sheltered by the maize!

The maize field is now stark against the sky.

Heni Irihapeti's Blog

Tag Archives: kereru

Poutu-te-rangi / March