Gardening calendar - March 2023
As the summer winds down and the days shorten spare a thought for the complex interactions that abound in your garden. Above ground the weather, plants, birds, animals, insects and microorganisms all play a part. Below ground is just as important and similar in complexity. Think about a network of living inhabitants from worms to microorganisms, in addition to minerals, humus, plant roots and decaying organic matter. The magic is that it is all linked up with the top half and at the end of the day it pretty much runs on organic matter of one kind or another.
Worms
A garden soil full of earthworms is a good indication of a healthy soil. Nutrition for a worm comes from any kind of organic matter. They are amazing recyclers and will eat anything in or just on top of the soil from dead plant matter, manures and even decomposing remains of dead animals. Worms also feed on organisms, dead or alive, in the soil like nematodes, protozoa, bacteria, fungi and algae. There are different types of worms but the ones you are most likely to see are the surface and upper-surface worms. When a worm eats it pulls soil and organic matter into its gizzard using a muscular action. It has no teeth. The food is ground up in its gizzard and goes into its small intestine before being excreted. They are big eaters and will produce their own weight in worm casts (worm poo) every 24 hours. The casts are full of nutrition and in their search for food they also tunnel extensively which aerates the soil. Feed your worms, they are doing a big job. Lots of surface mulch and rotted animal manure will keep them busy!
Parsnips
Parsnips, although they prefer a colder winter to develop their sweet nutty flavour, can grow well in our area. A relative of carrots, celeriac and parsley, they prefer a loose, open soil to grow in with full sun. Seed is best sown direct to the soil in a shallow trench about one centimetre deep. Parsnips will germinate in soil temperatures between 10°C and 20° C, but they are slow to germinate (up to one month) and need to be kept consistently moist. It is important to use fresh seed as it loses viability quickly. Seed can be sown from September to March. Plant in rows 30cm apart and thin plants to 8 to 10cm apart. They will be ready to harvest in four to five months. Get them in now to catch the colder winter months and enjoy parsnips for spring.
Plant
• Beetroot
• Brassicas (broccoli, brussel sprouts, cabbage, cauliflower)
• Celery
• Greens (spinach, silverbeet, rocket, kale)
• Herbs (parsley, coriander, dill, chives)
• Leeks, onions and spring onions
• Lettuces
• Potatoes (to over winter)
Sow
• Beetroot
• Brassicas (broccoli, cabbage, brussel sprouts, cauliflower)
• Broad beans
• Carrots
• Florence fennel
• Greens (Asian greens, perpetual beet and silverbeet, spinach, rocket)
• Herbs (parsley, chives, dill)
• Parsnips
• Radishes
• Shallots, onions and spring onions
Harvest
• Aubergines
• Beans
• Beetroot
• Capsicums and chillies
• Courgettes and cucumbers
• Herbs (basil, coriander,
chives, dill, parsley, sage
and thyme)
• Potatoes
• Sweetcorn
• Squash and Pumpkins
• Tomatoes
Harvest
March will see the summer garden in its maturity. In addition to aubergines, tomatoes, capsicums, chillies, beans, cucumbers, pumpkins and sweetcorn; basil, dill, parsley, oregano, sage and thyme will all be doing well. Keep the plants watered, mulched and pruned. March is also a month when the summer pests may have built up, so keep an eye out for caterpillars and green vegetable bugs. Squash them if you can!
Fruit/vege of the month: Aubergine
Aubergines or eggplants cross a lot of boundaries, both culinary and geographically. They can be found growing all over the warmer parts of the world. They prefer heat and need a soil temperature above 18 degrees celsius. They will grow best in fertile, well-drained soil with a pH above 6.0. Plant well-developed seedlings after Labour Weekend once the soil is warm. Expect fruit in around 80 days. Prune your plant to keep fruit close to the main branches as they tend to snap. There is a fantastic choice of varieties embracing a range of colours, shapes and sizes. Harvest aubergines when they are firm and shiny.
Mediterranean Roasted Aubergine
INGREDIENTS
1 large eggplant, sliced into 3/4- inch to 1-inch rounds
Kosher salt
Extra Virgin Olive Oil
Seasoning of your choice (za'atar and sumac)
1/2 cup chopped fresh parsley
1/2 cup pomegranate arils (seeds)
Toasted pine nuts, a handful
Tahini
INSTRUCTIONS
1. Sprinkle both sides of eggplant slices with kosher salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to ‘sweat’.
2. Pat the eggplant slices dry and brush both sides generously with Extra Virgin Olive Oil. Arrange eggplant slices on a lightly-oiled baking sheet (make sure to space them out well). Roast in heated oven for 20 minutes, turn over using a spatula and roast for another 10 to 15 minutes or until the eggplant turns golden brown.
3. Remove from oven and arrange on a serving platter and sprinkle with seasoning of choice. Drizzle with tahini or serve tahini on the side. Top with fresh parsley, pomegranate arils and toasted pine nuts.
4. Serve as a vegan side dish or as an appetiser/mezze. It's great on top of warm pita or warm crusty bread.