I haven’t reported on the status of my vegetable garden in at least a month but it is going very well. Unfortunately the zucchini and squash haven’t fared too well but they are the only casualties of the cold. Above are the first of the Roma tomatoes coming through. I can’t wait until they’re ready to pick and I have so many recipes ready for them.
My little pot of oregano gifted to me by my aunt is growing like crazy. It keeps jumping out of its pot. We had some on homemade pizzas on Saturday night. I’ve discovered that clippings can be placed straight into a new pot and they start to grow a new plant. They make a great little gift.
Chili the rainbow plant just keeps giving me these little beauties. He’s one of the invincible plants in my garden.
By far the most exciting thing at the moment is this tiny little head of broccoli that I discovered this morning. I’ll be watching him every day, ready to pick him off so lots more grow in his place. If anyone has any advice on when I should pick him please share it (my googling has been unsuccessful).
Jack the beanstalk is giving me a couple of beans every few days. They’re sweet and juicy.
These funny-looking things are actually capsicum. I bought a plant that is meant to give these and normal capsicum but I think this is all I’m going to get. I haven’t tasted them yet but I’m sure they’ll be super tasty.
The bok choy is growing faster than I can keep up with. I pick a few leaves and I swear 10 more grow in its place.
This morning I re-potted my poor little lemon and lime trees. I’ve had them for 2.5 years now and had one sad little lemon a few months ago. A new home seemed like a good way to get them growing and happy again.
The lime looks a little better but is still yet to provide me with fruit.
He has however, given me a little love today.
I finally bit the eggplant bullet and picked the gorgeous purple vegetable that has been growing as long as the vege patch.
Visually appealing it is not but eggplant parmigiana seemed like the perfect way to enjoy this gorgeous eggplant. It was so tasty I only wish the plant had more flowers and would produce me another one. I’ve saved some seeds from the eggplant and hopefully I can get lots of babies from it.
I make my healthy parmigiana by layering eggplant slices with low-fat cottage cheese mixed up with tomato pasta sauce and finishing with a little bit of mozzarella. They are baked in the oven at 180C fan-forced for about 20 minutes or until the cheese is golden.
That’s my garden wrap up. How is your garden going at the moment?