March in the Orchard

20 March 2014
Written by Kath Irvine | Images by Kath Irvine
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The orchard is bedraggled and dry. The greywater system is not enough to keep the fruit trees going through really dry periods, so one day we will have to splash out on something a bit more serious.

A dry orchard is good for one thing only – pithy harvests and pear slug. Sometime this week I will dustin mizer those slimy critters into oblivion.

Yes it finally arrived – the dustin mizer. I am in love. How have I never come across this wonder machine before. This morning I dusted my brassicas with Dipel easy as 1,2,3. A bit of diatomaceous earth for tomato psyllid prevention  – lickety split. No mixing, and best of all no backpack sprayer cleaning – I feel a jig coming on.

The ripe time

The first of the pears are close as close to eating as are the Cox’s Orange apples. Do you know the ripening times of your fruits? It's easy to miss them in this busy life and what a shame that is. After Cox in our orchard come Lobo and Hetlina. After Beurre Bosc comes  Doyenne du Comice, Clergeau, Princess and Seckle. Luckily I’m up to date with my preserving or I would be having a panic attack just thinking of all this fruit. There is something to be said for the simplicity of growing a grape. Just pop it in your mouth. Done.

The only pears I know of that ripen fully on the tree are Seckle. For the rest get them off and pop them in the vegie bin of the fridge to finish ripening. Check them daily for that melting flesh experience that only a pear can bring.

Bulb planting time is here

Buff up that spring under-storey with bulbs, bulbs and more bulbs! I have lots of beautiful Eerlicheer and King Alfred Daffs in bags of 10 for only $5.00. Come and see me at the Sustainable Home and Garden Show on March 22/ 23 and buy yourself some.

 


In the Vegie Patch    |    In the Kitchen


 

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