Black Sapote Ice Cream (or Mousse) (read in conjunction with my previous post on harvesting Black Sapote) Because Black Sapotes contain useful quantities of Vitamin C, Vitamin A, Potassium, Fibre, Calcium, Phosphorus and Iron and… More
Three years ago I turned a section of the garden into a small native plantation, hoping to cut down on erosion and mowing, and to provide a bit of extra bird habitat. Unsurprisingly, this year ALL the Lilly Pillys flowered and fruited abundantly and I panicked and was forced to pop several kilograms of fruit in the freezer.
To process the Lilly Pillys, first you leave the container outside on its side for a few hours to give the insects a chance to escape … especially the ones that bite.
Then you rinse them and pick out the rubbish – stems, leaves and bruised fruit etc…
Then you either pop them in the freezer for later use, or …
You make Lilly Pilly Gin (of course!) Give them a quick blast in the food processor, and then put them in a glass jar with a bottle of reasonable quality gin.
Now I have to wait for a few weeks for the Lilly Pillies to infuse their colour and taste. Which will give me time to research Lilly Pilly cocktails …
It’s been good news almost daily since New Year’s Day …
The Rain God smiled, and instead of useless sprinkles, we’ve had decent heavy showers, bringing the total this year to just over 60mm of garden saving rain.
Almost as exciting as the rain has been my very first Queen of the Night flower. This plant is technically a cactus but doesn’t seem to have a problem with Bellingen’s bouts of extreme humidity.
Each flower lasts for just one night, so if you forget to go out after dark to check, you miss it completely.
This must surely be one of nature’s most spectacular flowers and well worth a nocturnal walk. These photos were taken with a torch and an iPhone in the drizzle. With the proper photographic equipment you’d be able to see just how delicate and impressive the flowers are.
The next morning it’s all over, the flower has closed, and that night it starts to shrivel.
Bananas (and Paw Paws) are gross feeders and drinkers, so if you’ve got a boggy spot in your garden, they are the perfect thing to plant. However, when the rain stops and the town goes on to Level 3 water restrictions – you have a problem.
My Musa Pisang Ceylon banana, fruiting for the first time this year, started spring with the most magnificent inflorescence I have ever seen, and I was hopeful of a bounteous crop. But a hot gusty wind bent the already dehydrated trunk over and my hopes were dashed. I ended up with hands of what might be the world’s smallest bananas.
I was quite surprised when one by one they started ripening, and they turned out to be the sweetest bananas I had ever tasted. Not wanting to waste them, I revisited one of my old posts from back in “the dreamtime” when we used to have regular floods and rainfall of between 1,500 and 3,000 mm per annum!
The banana bread recipe I linked to my old post no longer exists, so here is a link to my recipe which I have modified slightly to reduce the rather horrifying sugar content of the original. Still just as nice and with a rich caramel taste.
Easy Banana Bread Recipe
This is an easy banana bread recipe. It has a light texture and a rich caramel taste.
It is the only banana bread I have baked which doesn’t sink substantially as it cools.
- 120gm (4.2 oz) butter
- 3/4 cup brown sugar
- 2 eggs
- 2 cups self raising flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 heaped tsp bicarb soda
- 1/4 cup golden syrup or treacle for a richer taste
- 1 tsp vanilla extract
- 30mls (1 fluid oz) coffee – a normal coffee machine shot
- 400 gm very ripe bananas – mashed
Preheat the oven to 150C (300F) degrees. Grease and line a large loaf tin with paper and hang the paper over the sides to assist with removal.
- Cream the butter and sugar in an electric mixer (which takes approximately 5 minutes, the colour will change to light brown)
- Add eggs and beat well until combined (The mixture may seem curdled)
- Add flour, cinnamon, nutmeg and bicarb and continue to mix until just combined.
- Add mashed bananas, golden syrup or treacle, vanilla and coffee and mix until just combined.
- Pour mixture into a LARGE greased and lined loaf tin
- Bake for 60mins or until set – check about half way through and turn the tin if the bread is browning unevenly.
Store in the fridge for up to a week but serve at room temperature with cream, ice-cream or yoghurt and maybe some fresh strawberries.
It’s been a disappointing spring. The first two months being colder than usual, and November so far being hot and windy. Coupled with almost no rain, the result has been fewer than usual spring blooms. Native bees do not appreciate this sort of weather.
After two months of impatient waiting, I finally allowed myself to check the honey super on my native beehive – to discover no honey and a partially blocked hole. My local bee advisor suggests that they are not ready to fill the honey pot yet and that I need to wait impatiently for another couple of months.
In the meantime, just so there’s no doubt that I’m running a bee friendly garden, I’ve named my garden “maam dungaarrgundi” which means “place of bees” in the local indigenous Gumbaynggirr language. Native bees are welcome, stingless or otherwise.
A lack of flowers doesn’t stop the native bees from keeping up with the housekeeping – the Poo Patrol regularly brings out rubbish in the form of little pellets. So I decided to do some housekeeping of my own. Thinking that the Bee Motel that I created several years ago had been all but abandoned, I moved it to a shadier spot and then decided to clean out the nest holes. Ooops – I very nearly killed a pretty Homalictus bee which emerged spluttering and covered in dust. Thankfully, the rest of the holes only contained little dead bodies.
The European bees are busy in the pecan catkins, and hover flies are still around, but I’m not holding out much hope for a good native bee season unless we get some meaningful rain. All very disappointing.
Whilst I’m waiting (somewhat impatiently) for my native bees to provide me with a little pot of honey, I thought I’d write about the most fabulous bee attracting plant I have thus far encountered.
My volunteer gardening group planted some donated Pigface cuttings around a very ugly gas tank at our local hospital. We weren’t allowed to plant anything flammable on account of the bushfire risk, so Pigface seemed like a great idea. We stuffed the cuttings into the gravel with a small handful of partly rotted wood mulch, stood back, said a small prayer to the Garden God and then walked away.
Well, this Pigface which we assume is Carpobrotus glaucescens, has turned out to be an absolute stunner.
It seems to thrive on neglect, and grows enthusiastically in the worst conditions, but the thing that surprised us the most is its attractiveness to native bees.
The record bee count in one flower is thirteen. They are almost impossible to photograph as they enthusiastically go about their business filling their pollen pants.
I apologise for the wobble on this video, but it was taken on my iPhone, I didn’t have a tripod and I was kneeling in a bed of gravel (ouch!).
Needless to say, I now have cuttings planted all the way up one side of my driveway, and I’ll be interested to see if the fruit that follows the flowers does indeed look like a pig’s face and whether or not they taste like salty apples as claimed. I have a feeling they might be an acquired taste.
Today is the first day of spring and I’ve put my native bees on notice.
They’ve had a lazy winter. Whilst their European relatives toiled daily, returning to their hives (wherever they are?) with loads of pollen, my bees snoozed, only venturing forth on warm days to clean out the poo and make a few half-hearted forays into the garden.
No more excuses. The weather is warmer, I’ve seen them out and about, and there are plenty of flowers in the garden … so now it’s time for them to provide me with some honey.
You might recall that twelve months ago, being a bit impatient, I attempted to fool my bees into giving me some honey by removing the top of the hive and placing a small container over the access hole . My bees promptly sealed it up and went back to the business of collecting pollen.
This time I’ve gone professional and ordered a proper Honey Super kit from Sydney Native Stingless Bees. The helpful Melissa sent me several honey pots, a honey super and two straps to secure the hive.
I’ll have to wait 6-8 weeks before peeking, but as my Bee Beds are about to burst into flower, I have high hopes that by the beginning of November I’ll have a little native bee honey to drizzle on my morning yoghurt.