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What to Plant in April: 15 Autumn Vegetables & Herbs to Plant Now in Sydney (Temperate Zone)

It’s not quite winter yet, but there is a definite feel that it’s coming. The morning air is chilly and crisp, and it’s almost time to bring out the warm comforter blanket. What I love about Autumn and Winter seasons are those delicious opportunities for soups and stews. Given my Russian heritage, I would like to share this Bortsh (Борщ) recipe that makes frequent appearance in our household. It’s healthy, it’s in-season and it tastes great!

Borsch recipe
image by http://www.ayurvediclight.net

Ingredients (4 servings):

  • 1 beetroot
  • 2 carrots
  • 4 medium-sized potatoes
  • 1 onion
  • 4 cloves of garlic (can put more!)
  • 1/2 head of cabbage (or silverbeet, as we have discovered)
  • juice of 1 lemon
  • 1/2 to 1 cup of tomato paste (can also add fresh tomatoes)
  • 2 table spoons of vinegar
  • 2 table spoons of olive oil for shimmering vegetables
  • dill, parsley, black pepper and salt to taste

Preparation

  1. Peel and cut potatoes, set to boil in about 4 cups of water
  2. Peel and thinly slice beetroot and carrots. Heat up oil in the pan and shimmer beetroot and carrots on low heat for at least 10 minutes (or until tender). Add vinegar and lemon juice to the mix. This will release the deep red colour of the beets.
  3. Cut the onions and add them to the carrot & beetroot mix about 5 minutes before they are done
  4. When ready, transfer the carrot & beetroot mix to the pot with boiling potatoes
  5. Add salt, pepper, cabbage, tomato paste to broth and cook on medium heat for about 20 mins
  6. Now the secret ingredient: cut raw garlic, dill, and parsley into small pieces. Put in a cup and mix well. Let them sit together while the broth is boiling.
  7. When broth is almost ready, add the secret ingredient mix. It will add a lot of flavour to the soup, but don’t over-cook it! After 3 mins, turn off the pot and let it sit for 10-15 mins on the stove.

Serve with toast and sour cream for a truly Russian experience. Enjoy!

And now, on to the planting guide…

1. Beetroot

Harvesting Beetroot
Harvesting Beetroot by amortize

Where: sow directly into the soil
Harvest: from August

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What to Plant in March: 15 Summer and Autumn Vegetables to Plant Now in Sydney (Temperate Zone)

1. Kale (Borecole)

kale
kale by kusine

Where: grow in seed trays, and plant out in 4-6 weeks
Harvest: from July

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What to Plant in February: 21 Summer Vegetables to Plant Now in Sydney (Temperate Zone)

1. Amaranth

What to plant in February
amaranth by jill goodell

Where: sow directly into the soil
Harvest: from June

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PermaCultured Planting Guide Featured in Sprout Magazine!

Sprout Magazine Cover

Exciting news! Sydney’s local Sprout Magazine ran our planting guide feature in its Summer 2010 issue. Click on the images below to get the full scoop!

Thanks to Kirsten Bradley of Milkwood Permaculture for getting us in touch and Diane Jardine of Sprout for publishing it.

Sprout Magazine Cover
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What to Plant in January: 18 Summer Vegetables to Plant Now in Sydney (Temperate Zone)

I barely have to water the garden this summer, since it’s been raining so much. These are unusual weather conditions, so the best we can do is keep planting and seeing what does well. This season my approach to planting had not been a very planned one. I just basically went nature-style on it and planted a whole heap of different things. After three weeks the plants suited to this summer were thriving, and the others…well, that is life. I suppose it would be safe to say that they contributed to the organic matter in the soil.

The outcome: beans and tomatoes rule the patch, followed by potatoes, cucumbers and radishes. Here are some things you can try for yourself!

1. Sunflower

Sunflowers
Sunflowers by marcmo

Where: sow directly into the soil
Harvest: from May