The plants that have been producing food over summer are being pulled from the soil as they are dying. If the plants are tough and bulky, they are taken to the compost bins. If the plants are soft, like the kamo kamo vines, they can be left to do their composting on the soil where they fall.
The garden soil is being developed further by having composting material raked over it, as well as compost from the bins, dumped wood chip, and used animal bedding. Small food plants are now being planted.
Between food seasons, production is greatly reduced. Because we take vegetables off the plants for as long as possible, the ground is covered and there is no space for new crops. Also, cool-weather plants cannot tolerate heat and so must wait their time to be planted. As a lot of the winter crops are of the brassica family, they must also wait until the predator white butterfly caterpillars are sleeping in their cocoons.
Crops that can be present in the garden and provide fresh green food all year round are silver beet and parsley. The outer leaves of the silver beet can be picked and steamed or boiled, or put into soups or pies, while the inner leaves continue to grow. After a while, the silver beet stalk becomes like a tree trunk and the leaves become smaller. Then it is time to remove it to the compost, but first be sure that you have younger plants growing and ready for harvesting.
Parsley can be used in the same way. Outer leaves can be taken for cutting finely and tossing over meals and into sandwiches.
If your home growing space is limited in size but you have a good sunny spot, then these two plants can provide your family with fresh food that provides a dose of vitamins, minerals, and fibre any day of the year.
