… Just kidding! It has been over two years since my last post here, but not due to resting.
The house we were renting with our fabulous garden set-up was sold, which required moving… in December! So we had a hodgepodge of things in pots, boxes, buckets, and all sorts of transitory things, as when it was planting time we had no idea when we would have to move (houses tended to sell quickly where we were). It ended up that in the second week of December, we moved house. (This is in the Southern Hemisphere, so would be equivalent to moving a garden in the second week of June in the north).
Our new rental had a large backyard and a big rectangular garden plot! However it hadn’t been planted in years and was overgrown. My first job, after moving but before unpacking the house, was to clear out enough room and throw down compost to put in 15 tomato plants that desperately needed to come out of their containers and go into the ground.
Most things survived the transplant successfully, I am happy to report, however it was a LOT of work! Not to mention the usual hoopla involved with moving into a new house while both people work full-time. Anyhow the blog had to be put on hiatus as I just simply didn’t have the time or energy to record everything.
Long story, a couple of moves since, and we are now renting a house with another large garden space and glasshouse! However we have moved much further south and it is freezing cold. We had our first spring-like day this weekend so we cleaned out the glasshouse and started some seeds.
It will be interesting to see what we can manage to grow down here. We are used to a long sunny growing season in a place that rarely had frost, which is in contrast to the damp cold atmosphere where we are now. Even though I lived in Michigan and Montana, the cold here has still gotten to me and I hope we are through the worst of it.
I aim to track our progress on the blog, a new experiment in our gardening ventures – and some new recipes and ways of using things as well. I’ve just checked out books on fermentation, so there will be new experiments with food shortly.
And I am excited!
We Grew That 