It’s the fourth week of Spring and it’s finally safe to say that winter is now behind us. The bee hive is buzzing, there are flower buds opening everywhere around the garden and the goats are shedding their winter coats.
Even though we’ve had plenty of rain in the last month, the increased temperatures heading into summer will mean the ground can quickly dry out. Now is the time to get your vegetable beds mulched using pea straw, straw, sugarcane mulch or if you can afford it, lucerne hay, which will also feed your vegetables as it breaks down.
I love the start of Spring when vegetables nursed through the Winter start to mature. We’ve been feasting on asparagus the last few weeks, both green and purple. If you haven’t grown asparagus before, have a go, the two year wait before harvesting is worth the many productive years that follow of the best tasting, freshest asparagus you’ll ever eat.
Broad beans and snow peas are starting to pod too and we’ve eaten the broccoli and cauliflowers with a succession planting maturing soon. There’s plenty of kale, silverbeet, spinach and red chard and the endive is ready to be lightly steamed and mashed with potatoes (it’s a Dutch thing-don’t knock it until you try it!)