I love this time of year when I start harvesting edible goodies in earnest from the food forest:
Tomatoes: a few ripening early, but all the bushes have plenty of green fruits. Looks like being a good tomato year.
Apricots: three trees, the oldest producing a mass of small fruit which I thinned and the recent rain has filled out. The two younger trees produced only a couple of dozen fruit each but they were a beautiful colour and flavour. I’ve sown most of the seeds from these two trees in the hope of reproducing their type. All the apricots are seedlings.
Nectarines: Not a good yield this year (the tree tends to produce a good crop in alternate years), but they’re a good size thanks to the recent rain.
Plums: Getting lots of decent-sized fruit from the red-fleshed Satsuma variety. The yellow-fleshed Santa Rosa is still to ripen.
Apples & Pears: these are rapidly increasing in size due to the recent rain and are usually ready for picking late January or February.
Beetroot: Harvested all the beets from the wicking box. They were small but very tasty. It’s surprising how sweet and earthy they are when eaten minus the load of vinegar and spices typical of tinned beetroot.
Garlic: Harvested, dried and hung in mesh bags in the pantry. I can cross that off my shopping list for the next six months.
Salad greens: Mainly lettuce & rocket, which (because they’ve been allowed to run to seed) come up everywhere, and purple-leaved amaranth which has also self-seeded.
Herbs: lemon balm and anise hyssop for herbal teas, plus rosemary, oregano, dill, parsley, garlic chives.
Shallots: First time I’ve grown these. Much easier than onions and with a much more delicate flavour. (I’m not a great fan of fresh onions).
Leeks: The last of the year’s batch. New seedlings are almost ready to plant for next year.
Zucchini, cucumber & pumpkin: I got to work with my pollinating paintbrush and now have some fruits forming.
Potatoes: several different varieties—Kipfler, Bintje, Nicola, Dutch Cream, King Edward & Desiree. Haven’t pulled any up yet, but I can feel them down there under the mulch.
At the moment it’s ‘food feet’ rather than ‘food miles’.