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April 14, 2005 Issue #03

Hello

The no dig garden website is a venture into publishing on a topic I love. Thanks for joining me on the adventure! I'd love to have your feedback.
Just reply to this newletter.

Welcome to all our new subscribers! It's been a BIG month. Thanks to all those who have accepted our invitation to 'pay it forward' to family and friends. It's the only explanation...

In this issue:

1) What's NEW on the site?
2) Permaculture. What's that??
3) In the garden this month
4) Recipe: Broccoli with sun dried tomatoes and pine nuts

What's NEW On The Site?

I'm very excited!

There are a whole range of new garden projects I'll be outlining on the site in the coming weeks, so stay tuned.

What is Permaculture?

Permaculture is all about creating innovative solutions to living a more sustainable lifestyle by growing organic food, reducing energy consumption, recycling waste and creating beneficial wildlife habitats around us.

Permaculture is a pratical solution to many of the world's problems. It is a think global, act local solution that involves creating zones and ecosystems that work efficiently for you.

It doesn't matter if you live in the city, work a farm or are on a suburban block. The principles apply equally...it's just the size that differs. Permaculture environments are highly productive.

Of course, the no dig vegetable garden is a central component of any permaculture environment. Using organic materials to enrich the soil and grow your own food efficiently is a perfect start for your permaculture environment.

Permaculture divides the area you have into zones.

Zone 1 - closest to the house, this zone includes the herb garden, vegetable garden and an outdoor living area.

Zone 2 - middle of the yard due to moderate use, will include worm farm, work area, wetland or water garden and if you have them, chickens.

Zone 3 - furthest from the house are the elements used least frequently like fruit trees, compost bins/bays and material storage areas.

Don't get hung up on the labels of things identified here. The point is to think about what you want your garden to do and then to set about the most efficient way to set it out for you using the most, moderate and least used zones as a guide.

In the coming months I will be preparing new pages to help you create your own permaculture environment.

If you really can't wait, here is a good, basic reference page on Permaculture to get you going.

In the Garden This Month

The next few weeks will be busy ones. The no dig garden materials should be on hand and your garden location picked and ready to go if it is not already underway.

Main crops can go in as soon as you are certain your area is free of the threat of frost.

No dig gardens are suitable for intensive planting, so don't worry too much about rows. Get the seedlings in and get them going.

If you're not putting herbs in your garden bed, a small herb garden near the kitchen is a great idea. Get into the habit of cutting fresh herbs to cook with your evening meal. It makes a world of difference!

Southern Hemisphere:

Salad greens and the cooler climate vegetables should all be in and growing by now. Subtropical areas should be planting their winter root vegetables of carrots, beetroot and turnip.

It's also a good time to get your herbs underway if you haven't already. Most temperate climates will be able to pick from this patch for most of the cooler months.

If you don't want to grow winter vegetables, mulch your old plants into the garden and plant a crop of lucerne. Next spring it can be chopped and layered into the garden bed to provide a fresh nitrogen feed and it will keep the bed pretty much weed free.

Feature Recipe: Broccoli with Sun Dried Tomatoes and Nuts

Prepare broccoli into chunks about 1" square. Don't use the bottom 2 inches of the stem. Boil salted water in a large pot and stir in broccoli. Cook for 2-3 minutes until tender. Drain broccoli in a collander.

Refill the pot with cold water and put the broccoli back it. This will stop the broccoli continuing to cook. Drain broccoli again.

In a large fry pan, heat the oil, garlic, red pepper flakes and sun dried tomatoes over a moderate heat.

In 3-4 minutes, once the garlic is sizzling, raise the heat and add the broccoli and pine nuts.

Stir until all ingredients are well combined and the broccoli heated through. Serve immediately.

This recipe is a perfect blend of colour, texture and taste. Brilliant!

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Happy Gardening!

Judy Williams

Copyright J.L. Williams 2005