We’ve harvested the first of the ginger and turmeric this week. I just love digging the yellowing plants up to find the tubers underneath. Nothing beats the taste and smell of freshly harvested aromatics.
Here is our small garden harvest tally for January-May.
We’ve not spent a single thing on the garden this month, so all the harvest has gone straight into the positive side of the balance. Chokos are still a-plenty, and there’s about three-fourths left for the ginger and turmeric harvest. We grow them in pots more than 40cm wide, and reserve some tubers every year for replanting. I would love to grow galangal but, having tried twice before, I hesitated to replant them last summer. I might give it another go this year.
Work has started on our small kitchen refresh, and we expect it to continue until the week of the Queen’s Birthday holiday. We’ve gotten all the quotes in and it looks like we’ll be coming in at slightly under $5k (the budget we’ve set). Fingers crossed it all works out…
This week, I’ve also completed my fermenting/bread-proofing setup for the winter. I’m using a Mangrove Jack’s Heat Pad coupled with an MKII temperature controller. As a first project, I’ve made up some kimchi using the freshly-harvested ginger.
My second batch of Kombucha had sadly developed mould, probably due to prolonged cold weather. I will have to find another scoby now and pop it onto the fermenting heat pad next time…
I miss my breadmaking challenge but it will probably have to wait until the kitchen is done!