Kitchen Gardens With Norina Jane From WhitPro

Talk about the winter blues - I think I now know how they feel in England!
Well maybe not as cold, not as wet and not as house-bound but this continual rain has admittedly got the better of me and my vegie patch at times this season.

So, if you have struggled with powdery mildew, late flower set or motivation to be in the veggie patch, know you are not the only one. The upside is very little watering required and root veggies like carrots are bound to be long, straight and plentiful this season (as long as the soil is free draining).

Right, it’s July, so no excuses, get seeding because this is the last month of being able to do so, with a lot of vegetables, until next year! So, get stuck in (even in the rain) and do not put it off for another day (message to self).  

Planting now means vegies for the rest of the year. Miss this time slot and your options diminish rapidly.

July is the last month to seed veggies such as: Broad beans, Spinach, Sliverbeet, Kale and Beetroot.

Here is what diggers suggest from month to month and you’ll see what I am talking about:

I think that most people who grow their own vegetables are concerned or at least motivated by good health and flavourful, chemical free veggies to feed yourself and possible family or friends (sharing is good).  When you grow your own, you know exactly what your food has been exposed to, you have to feed it from conception and chemicals are banned!

For a long and healthy life, seven servings of fruit and vegies every single day is without a doubt a necessity.  What’s your count?  Food diary time.

So what vegies top the list of high in antioxidants that you can plant in July (or miss out this year)?   Let’s talk Beetroot, Spinach and Red Peppers – chillis and/or capsicums.

BEETROOT (Last chance)

It’s easy to grow, and is very happy in full sun but can tolerate part shade. These guys like water, if they grow through dry conditions they can be tough and stringy. So it’s a good season this year for beetroot.

Beetroot take 3-4 months to mature. If you are going to freeze your enormous crop of beetroots, then pick them while they are young 5-7cm in width, cook until tender in the oven at 180 for about 1.5hrs, peel, top and tail and then freeze and they’ll last up to six months.

Beetroots are truly enjoyed pickled and a great way to preserve for 6 months.
Or make beetroot chutney!

Editor would not allow me enough words to include this recipe but email me, I’ll send it to you norinajane@whitpro.com.au

SPINACH (Last chance)

Spinach likes moist soil but avoid watering the leaves where possible. Although known to enjoy cooler climates, certain varieties do well here too! However, winter is the only season to start growing spinach in the Whitsundays.

Planting in a part shade area can benefit this veggie. You can harvest leaves in their infant form as early as eight weeks after planting.

Although best eaten immediately (google spinach recipes, you’ll be very busy in the kitchen), you can also freeze spinach. Just make sure you blanch the leave first. It’s a simple process. Drop them in boiling water for 1 minute and then drain and drop into chilled water for one minute. Drain well. I put mine in a tea towel and make sure excess water is removed.  Put in airtight container and freeze for up to six months.

CAPSICUMS /CHILLIS  (You have more time, but stop procrastinating!)

The longer on the bush, the sweeter and/or hotter these must-have additions to your patch or garden pots will be! Three – four months will see the beginning of production and boy do these guys give and give.

Leave until capsicums are red is my advice. They are so much sweeter and add so much colour to any dish. Chillis however, that’s up to your tolerance! Red means hotter and their second season will see you inundated with chillis so try making chilli oil.

Heat three cups of your chosen oil, add 3 – 10 chillies (do you like your friends or not?), a cinnamon stick, black pepper and whatever herbs you want to try. Cover for at least two days. Strain the oil and bottle. I have an extensive range of olive oils for cooking, you’ll be amazed at the difference it makes to simple meals.

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