Citrus time

Excellent. It's the time of year where a citrus mix is a great way for me to start the day.


And this year I have grapefruit, tangelo, blood orange and lemon to make it work. And for this one I did a "ring in" with a navel orange.

Good.


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Mid winter - time to refill the potable tank

I have four rainwater tanks, coming off of four different roof sections. Could use a couple more. Only one of them we use for drinking water. The rest are great for the garden.

So I refill the potable tank in mid winter. The roof is clean, so are the pipes. I can pour out what's already in there and allow a huge downpour to put fresh water in there. Only needs to happen once a year. I think what I'll do for a little while is to let it pour out from the bottom into the garden, even while it's raining. So there will be no stale water in there.

I know it seems obsessive but these things - water, food safety etc are important. Imho.

A salad at this time of the year?

Yes. I have some tomatoes.


And I also have this. A variety specific vinegar from the village of St Emilion, "Le Moulin des Cepages".


This is a Merlot, but when I look at it there is still a fair amount of concentrated grape juice, so sweet too. Lettuce, vine ripened tomatoes, that vinegar and a touch of good oil. Will be nice.

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Tomatoes - still?

Well that's good. This late in te season I'm still getting about four ripening a week.


If I'm lucky the ones under plastic will dovetail into them.


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Rare cheeseburger, my first meal in Paris

Saturday night, I'm cooking "daddy burgers" - no big deal but everyone seems to like them. Tomato, still from my garden lettuce beetroot some cheese and mayonnaise w ketchup. Fine.

But when I got to Paris the first thing I was offered was a cheeseburger. I laughed then realized how silly it was to laugh. The guy I was with loves his food. When the cheeseburger came it was incredible. They had asked how I wanted the meat cooked and then it was brilliant. The meat was fluffy - and rare as I'd asked for it - and everything about it was very, very nice.

I trusted the chef enough to eat a rare cheeseburger, and I was rewarded.

Still, mine tonight will be cooked through.


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Bearded Iris for next season

I'm digging them out this weekend.They're normally $3 each at the ABC carpark caper but anyone who does gardening knows they multiply well.


I got a barrowload about this time last year from a neighbour who was reducing the volume in his garden. One gets more flowers if one divides regularly. Now's my turn. Only one colour - and I haven't decided whether I like them or not yet. One thing I know is I have too many.

So I'll give them away to my friends at work - or anybody else - early next week. Contact me by tweet mention @cullenofadelaid.
They'll be in sets of a dozen at a time. Just put them in the ground with the green bit at the top. Hard to kill.


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What do I love about winter?

Mostly I get SAD - seasonal affective disorder - but there are some good things. When the sun is out one can be pleased.


The spring flowering bulbs are moving


with the broccoli seedlings ready to go in


Citrus are ripening


important


when the season needs more vitamin C.


The woodpile is reducing


making room for the prunings that will come from the trees that are now ready for it.


The autumns leaves have almost stopped falling meaning that raking the garden actually tidies it and the rakings and green prunings go beautifully into the compost ready for spring.