|Julee's lasting legacy .... a few surprise wooden signs|
hidden around the garden
I have a banner on my wall, given to me by a dear friend, which states: "There is more to life than increasing it's speed" a quote by Gandhi. So true. I often glance at it and am reminded to stop and smell the roses. Sometimes I am too busy to even look at the banner!
This morning, we awoke to a glorious sun-streaming new day, filled with hope and promise. After my second cup of organic coffee (did you know that real organic coffee is very beneficial in clearing out the pipes?), I took a stroll around the garden with my old digital camera. Usually, so much to do, so little time.............. I race around at breakneck pace, noting everything that needs to be done. Having just had 2 weeks help from Julee, our German helpxchange, we can afford to "smell the roses" as many tasks have been achieved.. So this morning, I was in no hurry. After taking 106 photos, I uploaded them and marvelled at our "pre-spring" successes. Spring time is a frenetically-paced time of planting and planning. I won't upload all 106 photos............ just a few which tell the story of a garden under metamorphosis.
|Rows of lettuces in the hothouse|
|Mizuna - a great feathery addition to salads|
|Some home-created pavers add interest|
|Meandering pathway to our garden shed|
|Harry in self-defense mod|
Gujurati Urad Dal Recipe:
1 1/2 cups plain yoghurt
1 Tbspn brown sugar
7 cups water
1 cup urad dal (I use mung dal - add an extra 1/4 cup)
1/2 tspn tumeric
2 1/2 tspn salt
1 Tbs ghee
1 tspn black mustard seeds
2 dried chillies, crushed
1 tspn fennel seeds
1 tspn grated fresh ginger
Mix yoghurt and brown sugar with 1 cup water. Set aside. Clean,wash and drain the dal. In heavy saucepan, add water and bring to the boil. Add the dal, bring to boil and cook uncovered for 10 mins. Remove any froth from surface as you sing with joy in your heart. Add the tumeric, bay leaves and salt, stir once, cover the pot and cook for 20 minutes over medium-low heat. Remove bay leaves and blend with stick blender till smooth. Let simmer
In smaller saucepan, heat ghee or sunflower oil in pan over medium heat and fry the black mustard seeds and when they pop, add chilli, fennel and grated ginger. Stir-fry for a moment then pour into yoghurt mix, and add yoghurt mix to dal. Stir to blend well. Cook for 5 mins till heated through. Serve with separate bowl of rice, and drizzle lemon juice to taste.
Easier, they don't get, but very very tasty little meal on a weekday night.
This week I also learned about organic permaculture/polyculture methods of increasing soil fertility and diversity, so yesterday, I spent some time clearing weeds from the orchard area, sowing wildflowers and marking out temporary pathways, which consist of cardboard to suppress weeds, topped with a mulch of leaves or sawdust which we are generously supplied with from a woodworking friend of ours. Watch this space - can't wait for the wildflowers to grow - the garden comes alive with the buzz and flash of bees and butterflies flitting around, gathering nectar from this food supply. Oh, and I was delighted this morning to note a little guest had moved into my Bug Motel. A waspy guy. Not the usual welcome guest, but I have had my eye on the motel for a while, and occupancy rate has been pretty non-existant for a while now! I also noticed a bird nest-in-the-making, in my passionfruit vine - hooray, the signs of spring abound!
|Orchard soft pathways in the making|
|Wasp in Room 103.|