Events and excitements aside, this is one of the most task-driven times of the year in the Kitchen Garden and a lot has been going on behind the scenes.  First, there were literally barrow loads of fennel seeds to collect.  I may be mad, but I’m just hoping with my fingers and everything crossed, that tossing them out into the long grass in the pumpkin paddock will create a haze of fennel flowers next summer.  Of course, it could be a complete failure, but I’d never know if I didn’t try!

The last few days have seen us trying to dismantle the shade structure without destroying my much anticipated loofah collection!  I’ve been trying to grow loofahs for years with absolutely no luck until now….though I still hesitate to say it’s a success.  At the rate they’re going, they’ll need to sit there for months more to cure and something may get them yet!  Aren’t they magical though, in their varying tones of green through to the wrinkled and crinkled butterscotch one that sounds hollow to tap?  I’m so excited about them, I almost can’t wait to visit them each morning!

Yesterday saw us dig the crop of sweet potatoes, and what a fantastic yield we have.  I didn’t really want to dig it yet, but at least I’ve learned you don’t need to wait for the vine to flower to expect a crop.  I think sweet potato will be on the Glenmore menu for Easter!  

And slightly later than hoped, but better late than never, I picked the heads of parsnip seed that have been curing in the guild beds and sowed a good swathe in the winter root bed. Someone told me years ago that parsnip seed must be fresh for success and I reckon it surely can’t be better than taking seed from one garden bed to plant in another.