Seed Sowing Guide – November

Kate’s Tip of the month:

November in Tasmania is a good time to think about mulching fruit trees.  Starting with a layer of sheep manure or blood and bone add anything you have at hand – grass clippings, prunings, spent vegetable garden debris, straw, all layered into a deep heap at the drip line. This will achieve several things; first it will feed the soil life, which in turn will nourish the fine feeder roots of the trees. Also it will prevent the soil drying out, necessary for the microbes in the top of the soil to multiply and to keep the roots of the trees moist.

Permaculture Tasmania Seed saving workshop with Kate

Permaculture Tasmania Seed saving workshop with Kate

Sow these seeds in November:

Sow these seeds in the garden:

Beans, (Bush) ‘Windsor Long Pod’, ‘Butter’, Borlotti ‘Red Rooster’ and French ‘Provider’

Beans (Runner) ‘White Dutch’ and ‘Scarlet Emperor’

Beetroot ‘Bulls Blood’ & ‘Chioggia’

Broccoli Raab

Broccoli ‘De Cicco’

Cabbage ‘Munchkin’ F1

Carrots ‘Merida’, ‘Amsterdam Forcing’ & ‘Scarlet Nantes’

Cauliflower ‘All Year Around’

Chicory ‘Red Rib’ 

Chives

Cucumber ‘Lebanese Sultan F1’

Dill, ‘Bouquet’

English Marigold

Kale ‘Toscano / Cavolo Nero’ &’Dwarf Blue Curled’

Kohl Rabi ‘Superschmelz’

Komatsuna ‘Green’

Leek ‘Bulgarian Giant’

Lettuces ‘Flashy Trout Back’, ‘Royal Oak Green’, & ‘Rouge d’Hiver’

Marrow ‘Long Green’

Mizuna ‘Purple’

Nasturtians

Pak Choi ‘Red Choi’ F1

Parsley Mix

Parsnip ‘Melbourne Whiteskin’

Pumpkin ‘Delicata’, ‘Golden Nugget’ & ‘Spaghetti Squash’

Radicchio ‘Rossa de Treviso’

Radish ‘Easter Egg’

Rocket

Silverbeet ‘Rainbow Chard’

Snow Pea ‘Oregon Sugar Pod’

Spring Onion ‘Bunching’

Sugar Snap Peas

Turnip ‘Purpletop Whiteglobe’ & ‘Hakurei’ F1

Winter Savory

We also have Marigolds and Nasturtiums which are great companion plants for your vegie seeds.

Sow in trays in the hothouse:

Basil ‘Genova’

Celery ‘Tall Utah’

Chamomile ‘Roman’

Corn, Sweet ‘Max F1′

Purslane ‘Red’

Tomatoes (six different varieties chosen by Kate and Seedsaver Sam)

Zucchini ‘Costata Romanesco’

Sow (and grow) in the hothouse:

Basil ‘Genova’

Capsicums ‘Antohi Romanian’

Hey! Hey! Hey! Spring is here now!

It’s seed sowing time!

tomatoes in one of the seed racks

Kate’s Tip of the month:

November in Tasmania is a good time to think about mulching fruit trees.  Starting with a layer of sheep manure or blood and bone add anything you have at hand – grass clippings, prunings, spent vegetable garden debris, straw, all layered into a deep heap at the drip line. This will achieve several things; first it will feed the soil life, which in turn will nourish the fine feeder roots of the trees. Also it will prevent the soil drying out, necessary for the microbes in the top of the soil to multiply and to keep the roots of the trees moist. 

You can buy these seeds from my market stall at The Cygnet Market.

If you need any further advice, please ask. My father ran a successful nursery for many years in Adelaide and I have grown up amongst trees, plants and seeds. I want people to be able to grow their own food.

If you would like to purchase Cottage Garden seeds or Native seeds, you can order these from us at Cygnet Market.

All of my products are also available most days from 1pm at The Garden Shed and Pantry, Cygnet

Look out for the monthly seed sowing guide on the last day of the month, every month.

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Four Leaf Organic Multigrain Mix 5kg

We sell Four Leaf Organic Multigrain mix in 500g bags suitable for people to add to their bread dough (just $3).  I add 1/2 cup of the multigrain mix / loaf.  Multigrain mix contains linseed, oats, rye and wheat.  We also sell 5kg bags for people who need a larger quantity.

Multigrain Sourdough tastes fabulous and I regularly make it.  It’s Lenny’s favourite (apart from the fruit loaf of course but for that recipe you will need to come to a workshop!)

Organic Four Leaf Multigrain Mix 5kg

Organic Four Leaf Multigrain Mix 5kg

Multigrain Mix (and other Australian Organic Foods) are available from the Garden Shed and Pantry and the Cygnet Market.

Four Leaf Organic Rye Flour

Rye is a cereal grain, closely related to wheat. It is mainly grown as a bread grain, for livestock feed or for distillation into grain alcohol spirits.  The Organic Rye grain that Four Leaf use for milling is grown in South Australia and is most suitable for feeding the sourdough starter that I sell in the Sourdough Bread Kits and use at my Sourdough Workshops.

Read about using Rye to feed the starter here.

Rich in B-vitamins, rye contains generous amounts of iron, calcium, phosphorus and potassium and also has the highest amount of lysine of all grains.  As rye is lacking in glutenous proteins, bread made from rye is heavier, denser and usually darker than wheat bread.  A lighter bread can be made by blending with a wheat flour.

Organic Four Leaf Rye Flour 5kg

Organic Four Leaf Rye Flour 5kg

Four Leaf Organic Rye Flour (and other Australian Organic Foods) are available from the Garden Shed and Pantry and the Cygnet Market.

October Sourdough Workshop – photos and feedback

The October workshop was held last weekend and we had an interesting mix of participants; three guys came to learn the art of sourdough and we also had some newcomers to the Cygnet area.  There were plenty of questions and there was lots happening in the kitchen.  It was cool and windy with some rain on Friday night and Saturday morning dished up the same weather menu but we were all warm inside.  My sourdough workshops attract a very wide range of participants.  Almost everyone loves great bread and this sourdough bread is foolproof!

All of this weekend’s participants were keen to learn about the art of sourdough, despite having varying levels of experience.   Of course, everyone has a different oven and a different pot in which they plan to cook their dough (or a pizza stone), so we always talk about all of the possibilities.  For this workshop, I cooked the bread in a cast-iron pot.

Mixing the dough

Mixing the dough

Some of the things we discuss include the origins and history of sourdough, the importance of using ingredients of the highest quality and ensuring that they are appropriate for the task (in this case, breadmaking), care and feeding of the starter, getting the mix right with temperature and time, proofing bowls and other equipment required and how to bake in different ovens.

Guys make bread too!

Guys make bread too!

The cost of the workshop is only $45 and includes the kit that I sell at the Cygnet Market.  The Market kit has all of the instructions for making sourdough bread plus the ingredients required for two standard loaves.

The ingredients include the special sourdough starter and the flours are all organic flours of the highest quality from Four Leaf Milling in South Australia.  Flour from dry-land farming in South Australia has all of the characteristics that are best suited to bread-making including sourdough. The Workshop kit also contains one dough scraper, a measuring jug and a collection of my favourite bread recipes.  Everyone loves the dough scraper.

Stretching the dough

Stretching the dough

The morning session includes breakfast and this time we had Date and Hazelnut Loaf with thick lashings of butter or Multigrain with orange blossom honey in addition to coffee or rooibos tea.  Scrumptious!  While we stop for breakfast, it’s a chance for the participants to check out all the goodies in The Pantry and to stock up on their sourdough breadmaking (and general cooking) needs. With the 10% discount on offer for the participants on workshop day, the prices are very reasonable.  This weekends workshop participants who purchased items from the Pantry received a free shopping bag as well!

It’s great to be able to discuss making sourdough with people who are keen to learn.  All of the participants had success with their first loaves and you can see the results of their bread-making below.

Another perfect loaf!

Another perfect loaf!

Contact me if you would like to receive more information on the sourdough or other workshops I run. This was the last Sourdough Bread Workshop for 2013.  Look for the next workshop date at one of the January Cygnet Markets.  

If you live interstate (in Australia), then you may like to check out our Express Post Sourdough Maxi Kit.

Photo collage from participants:

Sourdough Workshop Oct

Sourdough Workshop Oct

Organic Extra Virgin Coconut Oil now available

Absolute Organic Coconut oil is extracted from the kernel or meat of matured coconut harvested from organically grown coconut palms (Cocos nucifera).

Organic Extra Virgin Coconut Oil

Organic Extra Virgin Coconut Oil

It has various applications in food, medicine, and industry.  The unrefined oil retains the natural aroma and flavour of coconut.  Coconut supplies a lot of nutrients important for good health, fighting various diseases and supporting metabolism.

Coconut oil does not raise cholesterol levels but is quickly metabolised into energy.  It is high in Lauric acid. Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is short chain.  It has no cholesterol and no dangerous trans-fats as found in other oils.  Coconut fats are processed directly in the liver without putting strain on the digestive system and are highly recommended for those who have difficulty digesting fats.

Coconut oil is very heat stable so it makes an excellent cooking and frying oil.  It has a smoke point of about 360°F (180°C).  Coconut oil is also an excellent oil to use in stir frys.  Since it is a stable cooking oil, you can simply replace unhealthy oils in the diet with it.  Being solid most of the time at room temperature, it can be a butter or margarine substitute for spreads or for baking.  Any recipe calling for butter, margarine, or any other oil can be substituted with Coconut Oil.

Because of its stability it is slow to oxidize and thus resistant to rancidity, lasting up to two years.

Ingredients:

Organic Extra Virgin Coconut Oil.

Key Benefits:

  • Certified Organic
  • GMO Free
  • Raw
  • Glass Jar
  • Gluten Free
  • Dairy Free
  • Suitable for Vegetarian & Vegans
Certified by ACO
Organic Extra Virgin Coconut Oil and other Australian Organic products are available from the Garden Shed and Pantry and the Cygnet Market.

Free-Range Chicken Gardens by Jessi Bloom

 Back by popular demand (again)!

Free-Range Chicken Gardens by Jessi Bloom

Free-Range Chicken Gardens by Jessi Bloom.

One of our most popular books and an absolutely delightful read.

The premise of the book is simple: how do you best integrate chickens into a backyard vegetable or permaculture garden. Bloom does a wonderful job of showing you how, drawing not only from her own experience as a garden designer and chicken keeper, but also from the experiences of a diverse group of chicken gardeners she profiles throughout the book.

Topics covered include all the basics of keeping backyard chickens plus how to create a plan for a chicken-friendly garden and what plants to include/avoid in your chickens’ day yard. The illustrations are clear. Kate Baldwin’s photos are gorgeous.

Get this and other great gardening books from the Cygnet Market or at the Garden Shed and Pantry, Cygnet.