It was a beautiful, warm sun-shining day for our working bee. The main event was the planting of our new mara kumara garden.  |
All hands to the deck as we start our planting.
John digs compost into the kumara mounds before planting.
Everyone hard at work L-R; Eloise, Pauline, Bill, Janet and Ann.
Meanwhile Marita, Sarah and Rose start to build the new Hugelkulter in the gourd area. (See the Oct 16 blog to find out more about Hugelkulter)
Three varieties of Maori potatoes were also planted. Karine digs out the rows.
Marita lays in the Comfrey leaves ,for an added dose of potassium, for the potatoes. Behind, the Hugelkulter work continues with Bev, Sarah and Rose.
L-R; John, Ann, Eloise, Janet, Bill (obscured) Bev and Pauline (obscured).
Bill and Janet assist with the weeding with another load off for the compost heap.
L-R; Janet, Rose and Pauline,
with Arthur and David in the background working on the compost.
The classic red poppies were in full bloom for Armistice day on the 11/11.
Arthur sets another compost bin.
Sinead helps to weed around the outside of the new mara kumara garden...
And Bill lends a hand as well.
The kumara are planted.
L-R Marita, Alison, Melissa, Bev, Sarah, Karine, Eloise and Rose.
Ka pai ra tenei mahi.
This work is good.
Watering in...
The Sanctuary is looking beautiful with the profusion of flowers, feeding the insects and bees.
Jan, with Aila, weeding the garden edges.
Cathy harvests some leeks for our communal sharing.
The potatoes are planted and...
...are firmed in by Ann and Marita.
Our leek harvest.
And beetroot
Rosie weeds the front flower garden.
Melissa, a new 'friend of the Sanctuary', cleaning the tools.
Alison heads back to the shed.
Welcome to David and Pauline, new allotment holders.
Shamus.
The completed Hugelkulter and planted kumara and Maori potato gardens.
Bev shows Eloise to her new allotment plot with Ann. Welcome Eloise.
Birthe, back from the market.
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Active transport to the Sanctuary on a perfect day for a cycle ride.
Finally, here's a simple but truly delicious soup to make with today's leeks.
Early Spring Vegetable Soup
For the stock
Use water or better, boil 8 cups of water with some of the leek greens, chard stems, and parsley. Also add nettles too!
The Soup
3 Tsp butter or olive oil
4 - 5 small leeks, white parts only, sliced
1 medium potato
3 - 4 sticks of celery diced
Salt and pepper
Half a cup of frozen peas - or fresh if you're growing them!
8 branches of parsley or chervil
1 handful of Sorrel leaves or 3 lovage leaves
1 small bunch of Spinach or Chard (Silverbeet) - stems removed, roughly chopped
6 Cups of water or light stock (see above)
Nutmeg
Lemon juice to taste
Cream - or creme fraiche - Optional
Saute the leeks, potato and celery in the butter or oil, with 1 tsp of salt and 1 cup of water. Cover the pot and cook gently for 15 minutes. Stir once or twice to ensure the vegetables are not sticking to the bottom of the pot and if they are, add more water.
Next add the peas, herbs and greens, cover and continue to cook until the greens have wilted - about 5 minutes.
Add the 6 cups of water or stock. Bring to the boil, then simmer for 10 minutes.
Puree with a blender stick.
Season to taste with a few scrapings of freshly grated nutmeg, lemon juice and salt and pepper if needed.
Reheat before serving and add a swirl of cream or creme fraiche with freshly ground black pepper.
Delicious!
Happy Gardening everyone.
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