Harvest time is a good time, full of edible rewards and a range of tastes that you wont find in the supermarket. While there’s always some losses along the way (think slugs and birds), this is the time for appreciation, home time and celebration… Oh and preserving, so much preserving.
These carrots marked a life changing moment for us, seriously – after years of failed or almost failed crops (in various short-term rentals houses) we grew these tasty beauties. Possibly the spunkiest things we’ve ever seen, we held our heads just a little bit higher the day we harvested these colourful treats :-).
Most days we get one or two bowls of cucumbers which we’re pickling, eating like apples and gifting to our delighted mates. Having more than one variety keeps things interesting and helps stagger the fruiting process ever so slightly.
And amongst all the harvesting, we’re also letting some plants ‘go’ so we can save seeds from them, including this heirloom beetroot beauty.
The spuds have made us smile with a fairly good yield which will keep us well fed throughout Winter and into Spring (depending on how many dinner parties we have). Although next time we will not be planting up-to-dates (the white ones) which are simply down right inferior compared to what Tasmania has to offer us. Known as the island of apples and potatoes, there at least 30 varieties we can choose from. These were a last minute, curious planting decision which we will not repeat – promise.
And kale, oh the kale. We’re feeling very ‘in’ with the latest health kale craze, most days we’re throwing back serious amounts of kale. Steamed kale, kale chips, kale smoothies, kale pie…. And. There. Is. Still. More.
We’re still waiting on our tomatoes which are only JUST turning their shades of reds, yellows and oranges, so while some crops are being pulled out making way for Winter crops we’ll still be harvesting tomatoes, beans, corn, carrots, zucchinis and cucumbers for another good month or so.
On it goes, the never ending cycle of our food system – sow, grow, harvest, eat, compost and then repeat. We love it, and love knowing that we’re in it for the long haul. That we’ll be honing our skills on our little hillside for years to come, learning our seasons and living life all in one feels good.