Black Currant

We have just finished pruning the Black Currants, you have to totally renew the bush over a three year period , it crops along the length of the young wood made the previous summer. You need to promote the production of abundant young wood, after three years  you should have removed the entire brunch with a saw at ground level (no wood should be older then three years). we grow ‘Boskoop Giant’, this does not have the thick skin of commercial varieties that need to travel. A bush needs large amounts  of organic manure as it is a hungry feeder, this will help to retain moisture in summer, once the area is weeded we will compost.

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South

The only thing to do when it rains for months on end is to fly south, and that is just what I did two weeks ago, I got a flight down to the Gold Coast of Australia to stay with my dear, sweet little sister and her family, I was a little unsure what I was going to find on the Gold Coast, I was sure the only culture was in the dairy section of the supermarket. How wrong I was, and the biggest shock for me was the food and their use of vegetables, we become known at a great little place near the beach front named “BSKT CAFE”, they are part of the raw food movement (a food that helps all movements), not something I have had a lot to do with in the past, a large part of the menu is  vegan and gluten free, it has really made me think a lot about the way we use vegetables, and what good raw vegetables can taste like in very different ways, the dish that I am going to miss the most is the “Vegan Paleo Pasta”. spiralled Zucchini, Kale Pesto, fresh Basil and Parsley, topped with Almond flakes and Citrus dressing, this dish I enjoyed the most, the taste was out of this world, it was so good that I not only had to have it the next day but also lifted the dish it was in to my mouth and drink the juice. The place was full of very good looking people who seem to want to eat like this, and they looked great for it, hope it is still there when I next go to the Gold Coast.

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