This is one of the two kereru, New Zealand native pigeons, that have recently become regular visitors to our property feasting on the tree lucerne (tagasaste). They watched me quite happily when I went to visit them to take their photograph. I planted the shelter belt in autumn 2005 using mainly native trees but included a few tree lucerne, acacia and banksia for the birds and honey bees. Bellbirds, tuis, grey warblers, silver eyes and piwakawakas all enjoy the shelter and food. Even Zealandia is resorting to planting some exotic species to give a good supply of nectar all year round.

Are you ready for spring? Have you bought seeds, potting mix, collected pots? It’s worth setting up an area where you can raise your own seedlings from seed. If you raise them above the ground it keeps them away from slugs and snails. Ideally sheltered with some early sun but shady in the afternoon. Close to a tap for easy watering too. Perhaps an old door raised on bricks somewhere. September is prime seed-sowing month in Wellington and you’ll be glad you’re ready when spring arrives. You’ll get to try your hand at seed sowing on the fresh food garden course.

Here are the trees I used in our shelter belt, some of them could fit in most gardens. I planted them at 1.5m centres with core-flute tree protectors and fenced from stock. The only ones that weren’t successful were the tawa – too windy for most of them.

Acacia – acacia melanoxylon
Banksia – banksia integrifolia
Cabbage tree – cordyline australis
Five finger – pseudopanax arboreus
Flax – phormium tenax
Kanuka – kunzea ericoides
Karo – pittosporum crassifolium
Lacebark – hoheria sexstylosa
Lemonwood – pittosporum eugenioides
Manuka – leptospermum scoparium
Olearia – olearia paniculata
Tawa – beilschmiedia tawa
Totora – podocarpus totora
Tree lucerne – chamaecytisus palmensis
Wine berry – aristotelia serrata

It’s warm enough to sow some peas in Wellington – they need temperatures of at least 10 degrees C to germinate.  There are lots of different varieties to try – tall and dwarf, snow peas and sugar snaps (round like a shelling-pea but with tender, edible pods).

Here are some tips for success with peas. If you want more help and advice with vegetable garden, come on the fresh food garden course on Saturday 3 or 31 October 2009. Read more

I’ve just started to get a regular supply of some vibrant, yellow-yolked eggs from Rodriguez’ five wives. Mabel lays slightly smaller eggs than her Rhode Island red counterparts. There are still lemons on my Meyer lemon tree. Time to make a batch of lemon delicious. Makes 16 slices or 30 mini-bites. It freezes well. I might repeat the lemon/egg combo and make some lemon curd too.

Shortbread base:
one cup (150g) plain flour
half cup raw sugar
100g butter

Pre-heat the oven to 180ºC. Line a 20cm x 20cm baking tin with baking paper or use a silicone baking form. Put the base ingredients in a food processor fitted with a blade. Pulse until the butter is well dispersed and then run the processor until the mixture resembles very fine breadcrumbs. Press down well to form an even layer. Bake for 10-15 minutes until golden. While the base is cooking, make the…

Lemon meringue topping
three large eggs
one cup raw sugar
zest of three large lemons
juice of three large lemons
half cup self raising flour

Put the sugar and lemon zest in the food processor fitted with a blade. Run the processor until the sugar and zest are well mixed. Remove the blade and fit the whisk attachment. Add the eggs (or you can put them in a bowl and use a balloon whisk). Whisk until thick and frothy, until it’s at least doubled in size. Pour in the lemon juice and sift in the flour. Fold together gently.

Pour the topping onto the base and return to the oven for 35-40 minutes. If the top starts to get too brown, cover with a scrap of baking paper.

Following my recent foray into pie-making, I noticed a book about the history of the pie. I might try it as I’m ready to move on from a string of illuminating English memoirs.

I’ve nearly finished pruning the fruit trees and everything that doesn’t move is mulched – including the rhubarb, broad beans and garlic. I’ve sown some carrot, turnip and beetroot seeds under fleece to keep them warm and keep off the birds. Probably a bit early, but I might be lucky if we get a warm spell. I planted out some more winter salad seedlings (rocket, cos lettuce, perpetual spinach, chicory, pak choi) to give me a continuous supply of greens to go with some sprouted seeds.

It’s time to order seeds – try ecoseeds, Kings Seeds or Egmont Seeds for a wider range of varities.  We cover seed sowing outside and in pots on the very popular fresh food garden course. We have half-day courses scheduled for Saturday 3 and 31 October 2009.

I’ve just enjoyed reading some English memoirs. As those in Yorkshire tend to say, there’s nowt so queer as folk. Read more