Showing posts with label Oak Leaf Mulch. Show all posts
Showing posts with label Oak Leaf Mulch. Show all posts

Thursday, 15 November 2018

Mid-Autumn Garden 2018

November has its particular gardening tasks. I sat under the ivy-covered pergola thinking, oh my goodness, I haven't transplanted the recently arrived nursery shipment. Up I go.

Inspiring perspective offered by my humble lounge chair

Getting lots of small-sized shrubs sent allows a great choice and lower prices than can be found at neighbourhood gardening centres. Doing this in the autumn is my preference ever since a Yorkshire nurseryman informed me a few decades ago that the selection available is less pot-bound than what can be bought in the spring since whatever doesn't sell sits through winter until when purchasing pick up again as the weather becomes mild enough. Eight Japanese holly, six ball-shaped, two conical, got their own bed and were  mulched. The focus is to get transplants done several weeks before the first frost to encourage root development. Because box plants have become susceptible to disease, Japanese holly, with their small, dark-green and permanent foliage, have become one of the most favourite substitutes to create precisely clipped shapes and topiary.


Back under the pergola I go! Looking at the 'Sky Rocket' juniper which when transplanted from its nursery bed this past February at the tender height of 30 cm, I noted its height now is closer to 90 cm. Encouraged by the fruits of my past labour, I get up . . .


. . . to position 100 daffodil bulbs. This bounty came from just fifteen ones that were planted about eight years ago. That small patch stopped blooming last spring as is the way of overcrowded daffodils. So I dug them up and was delighted to see how much they propagated. Once they were placed on the prepared bed, the length of a hand trowel was driven into the soil, shifted to one side, and the bulb dropped down around 15 cm deep. After they all got done, the surface was patted down with the flat side of a spade. Around February, this centre bed will be aglow with golden blooms.

The leafy bed behind the daffodils is filled with tansy, a cover crop, that soon will be mowed down so as to mulch the soil through winter

One of the projects completed this summerone that I wanted to do years agowas putting plastic (a large potting mix bag cut open) over a dodgy former drain, circle it with roofing tiles, thickly layering wood chips (diligently chipped by The Calm One via our new chipping machine), and placing on top pots of shade-loving plants like heuchera and ferns as this area is situated under box elder and cherry plum trees.


After years, the ivy has taken hold and covers much of our east-facing property wall. It is a major beautifier. It need about 2-4 trims yearly so it will become a bush-like growth up to 180 cm beyond the top of the wall. When ivy runs out of vertical support, it becomes bushy and laden with berries which are wonderful winter bird food.


The narrow iris bed flanking the central path will be replaced with a selection of plants that will look good all year round and not just during May. Some of the candidates are Japanese holly, moss pink, heather, perennials like penstemon, and long-blooming annuals like asters and cosmos.

Mound of leaves covered with netting in the background will become mulch by spring

This critter with the delicately pink nose is Eli the Cat.  He found a bag full of leaves to be exceedingly comfy. . .


. . . while Dirac the Cat chose a sunny sous-sol window sill.


À la prochaine!

Wednesday, 4 November 2015

From Our Autumn Potager: Golden Acorn Squash & Broccoli Recipes

Golden acorn squash, resembling small pointy pumpkins, were harvested mid-October and will store well in our cool, dark cellier for several months.


An easy way to prepare this tasty and nutritious veggie is roasting. Scrub well, halve, scrape out the fibrous mass of seeds, rub cut ends with melted butter, sprinkle some dried thyme over them, and then roast cut side down on a parchment-lined pan in a 400 degrees C oven for about forty minutes or until fork tender and carmelised. C'est tout. Though I usually just cradle in my hand a warm squash-half adorned with a flourish of fleur de sel while spooning its luscious innards straight into my mouth, one could scoop out the cooked flesh and then mash, salt to taste, and serve this lovely mound of goodness as an accompaniment to fish, chicken, pork, lamb, or beef. Additionally it can be used as a spread mixed with some crumbled blue cheese for grilled bread.


A slightly more involved approach is first peeling and cubing it into small pieces. Saute the cubes along with garlic, thyme, and some greens if desired, like kale or young, small broccoli leaves in olive oil. After a few minutes, add a tablespoon of apple cider or sherry vinegar diluted with several tablespoons of water or meat/veggie broth. Dry white wine can be subbed for the diluted vinegar. If there are any cooked lentils hanging about, they can be added. Simmer covered for about fifteen minutes, adding more liquid if needed, until tender and lightly carmelised. Salt to taste. Sprinkle on some freshly grated Parmesan if desired. This melange can be eaten as a stew or it could be mixed with pasta or served on cous cous.


Good to the last morceau!


Broccoli, fresh from our potager, is slightly sweet, especially the stalk.

I am immensely proud of this beauty!

Though this is the third season of my growing calabrese broccoli, this is the first time that the heads came out so large and densely packed with buds.

I thinly slice the small leaves, adding them to minestrone & stir-frys

It's a lovely addition to pork fried rice. Rinse the broccoli and lop off the florets with a sharp knife as you work up the head. Slice fairly thinly this now denuded part of the stalk, discarding the rest. Julienne the slices. Heat up some vegetable oil (not olive) till sizzling in a large fry pan or wok. Using some thin strips of pork leftover from a roast, stir fry them for a minute or two until slightly browned. Remove and reserve. Toss in first the sliced stalk and stir fry for a couple of minutes, then add the florets and stir for another two minutes or so. If you want more tender broccoli, add a tablespoon or so of water, cover, and steam for a few minutes. Remove and reserve. Heat more oil if necessary and saute briefly some minced garlic, ginger, and red pepper flakes. Push them aside in the pan and pour in a beaten egg, stirring constantly till you get tiny cooked bits which usually takes about a minute. Add cooked rice (I use brown) and stir fry for a couple of minutes. Add the pork, broccoli, and soy sauce. Give it all a good stir.


The main activity in the potager is preparing beds for late winter/early spring planting which involves weeding and then covering with oak leaves which are roughly chopped with a spade and kept wet. This mulch takes about a full year in our climate to become moisture-retentive leaf mould so by next fall it will be fully decomposed and can be incorporated into the soil. Then a new layer of leaves hauled via our electric car from a nearby oak copse will be placed on the beds. In a few months, the mulch will be moved aside temporarily so lettuce, spinach, onions, garlic, beets, carrots, parsnips, peas, leeks, bare-root strawberries & early potatoes can be planted.

The broccoli bed is in the upper left

Potted mums are great for an accent of colour here and there. That planter was done fifteen years ago! It still is thriving and have provided many cuttings for new plants.

Culinary sage is in the forefront

Dirac the Young Cat, a muscular, adventurous, energetic feline, is allowed to go out at night if he so wishes except during storms, Halloween, and on Firecracker Day, July 14. If so, it is not uncommon for him to sleep in all the following day, preferably way on top of the elm wall unit.

His tail is pointing to the volume that contains the entry on tigers

À la prochaine!