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Kitchen Garden Keren Mackay Kitchen Garden Keren Mackay

The Kitchen Gardener’s Year - Late Spring in the Kitchen Garden. November in NZ

November (Or May if you live in the Northern Hemisphere ) is a wonderful time in the garden. The weather has warmed up although there may still be the chance of late frosts or even snow in the cooler parts of the country. But everything can be planted from now with a second sowing of many vegetables sown earlier in spring. This post is especially for you if you are following the Crop Rotation Poster .

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The Kitchen Gardener’s Year - Winter/August

I do love this quote by Patience Strong where she is perfectly describing this month.   Although it is still winter, the promise of spring is in the air.  The winter narcissi are flowering and the classic harbinger of spring, the daffodil will be out soon if not already depending on your micro climate.  There are lambs frolicking on the hills and you may find that with the occasional warm springlike days we will get this month your own sap will start rising and you want to get out there and garden!  But hold your horses for a bit longer.  Get excited of course but channel that into this list of “P” things to do this month. 


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Soft Fruit in the Winter Vegetable Garden.

For those of you who are following along with the crop rotation poster, we are talking this month about what to do to care for and cultivate your little piece of backyard paradise.  We’ve done a round up of your main beds, we’ve covered the perennial crops in the outer beds, and this week we are going to talk about those small fruiting trees, shrubs and vines that make up the structure and variety in your bed.

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Late Autumn in the Vegetable Garden. May.

Well it feels like everything is still growing as I write this at the beginning of May. There has certainly been plenty of rain around the country - some of you in parts of New Zealand and Australia are getting more than your fair share! The lawnmower in the family has been complaining that he even the grass hasn’t let up.

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Rhubarb Crostata

This is my new favourite go-to recipe now for rhubarb and I can’t wait to try it with summer fruits such as peach or nectarine or berries! A crostata is an Italian version of the french galette – a freeform pastry dough turned over at the edge to hold perfectly cooked fruit. It is very quick and easy and looks fabulous. The crust is buttery and crunchy and stays firm enough to eat a wedge with your hands so a great picnic option. No plate needed!

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