A friend asked me yesterday, “how are your veggies coming along?”
At this time of year with winter on our doorsteps, backyard veggie patches can be a mess. Mine often is.
I only have a small garden, but it’s going well. My cauliflowers are just beginning to heart up. Mine are herbicide and pesticide free, and will taste better than bought ones.
My potatoes are up and running - five plants six weeks from planting, eight more just up, and 15 just planted. That will be all the potatoes until August when I will plant agria - so good for making gnocchi. The early varieties I’ve planted are rocket and the old standby Cliff's kidney. Kings Plant Barn still has some Cliff’s kidney, but be quick because its not recommended you plant potatoes in Auckland after May and then before August.
I’ve just planted some carrot seeds. They may be too late, especially if it gets cold quickly.
Rocket, coriander and spinach are all good this time of year, and don’t bolt to seed like they are prone to do in summer.
My favourite lettuces are thriving - drunken woman - true!
Now, what about compost?
I have slipped up badly in recent times, and failed to make my own compost. That is about to end. I have a bin, and I know the basics. Time to get going.
Compost is a dark, nutrient - rich material that boosts soil productivity. It helps create healthy and abundant gardens.
Compost is made by mixing ordinary food and garden waste with a little water and plenty of sunlight and air. When it’s working well it is full of soil life - worms, fungus, larvae. The compost collective website will tell you, “Good compost smells earthy but not stinky. It can feel warm, damp and crumbly but not slimy.”
I talked to Judy of the compost collective and asked her for some do’s and don’ts.
Judy said people have plenty of choices about composting. It depends whether you grow vegetables, how much green waste and food waste you have, and what space you have in your backyard.
She explained that, “Cold composting is a simple method of compiling materials, a balance of green and brown to achieve nutrient - rich humus.”
Green food waste (but not cooked) and some freshly cut green grass mixed with brown material - dry leaves, vacuum dust, cardboard and shredded paper.
Overtime the layers build up and turn to compost. Keep them damp, and give them plenty of air. It will take four to six months. Even then just take the bottom third and leave the top two thirds for another couple of months.
It’s a bit like Rachel Hunter’s hair potions, it doesn’t happen overnight but it does happen.
Don’t add noxious weeds, nor dog or cat poo. Don’t put oil in, nor cooked, processed foods.
If rats are around, start trapping. Check out Predator-free NZ 2050.
Later in the year I suggest we start some swapping of surplus vegetables. I’ve got six cabbages in, and it takes us a long time to eat one let alone six, so that might be a start. We can never eat all our lettuces either.
If you are having problems check out the compost collective’s website, or email hello@compostcollective.org.nz
There are regular, free seminars too. Happy wintering.
(JOHN ELLIOTT)