Organic Gardening

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The first weeks in September brought us a flurry of friends and activity.  Fresh blood on the scene is always welcome  – extra hands, fresh ideas – and an excuse to have a break and some fun…

We had been eagerly awaiting the arrival of Ray, our electrician friend ( sometimes also called Frank  – don’t ask!) who was going to help Steve purchase and install all the right kit to make our power supply safe.

Ray/ Frank

Ray did a brilliant job in a short space of time – he only had 2 days with us and was on a mission to achieve as much as he could.  Bless him, I think he was quite frustrated by Steve’s very Montenegrin approach: chill out, drink another cup of coffee, smoke another cigarette…  With just a few loose ends for Steve to finish, by the time Ray left there was a proper distribution box, everything was fused and safe, there was single cable in place that could be plugged into the genny to operate all the lights and sockets in the shower block and we had power in the workshop for the first time too!

He's electric!

The added bonus was Ray’s friend Shona.  We had never met Shona before & certainly weren’t expecting her to sing for her supper but she mucked in with everything and we warmed to her immediately.

Shona

We wanted to start our wine bottle window.  We’d been collecting bottles and finally had enough to complete one window but the tedious bit was taking all the labels off, cleaning and drying them.  Thankfully Shona was happy to help.  Here she is de-labelling bottles in the garden:

Shona & many green bottles

Once in the garden, we couldn’t get her out of it!  She was so happy pottering around doing all the little things I just didn’t have time for: staking the tomato plants which were laden with fruit and toppling over and also getting a bashing from the wind becuase they weren’t properly supported; dead-heading all the marigolds to keep them flowering; digging over the beds and weeding; transplanting herbs…

Shona in the garden

Jess & Dunc turned up to stay for a week around the same time.  Dunc did his usual trick of saying he was coming to help – “N0, honestly, I’m going  to work this time” blah, blah – and then taking a wee afternoon kip the first day, skiving off on a lads day out and getting us drunk & making us stay up late every night so that we wasted most of the day waking up and drinking coffee!  No, to be fair he did do stuff: he helped Nik dig out, sieve and barrow gravel and soil for the last 2 baths in the greywater system; he helped Jess & Nik move 2 tents down from the top land; he helped shift a load of railways sleepers into a pile and he did a brilliant job of encouraging us, giving us ideas and telling us what to do!  Look, there’s even a picture of Dunc working:

Duncan working

Us girls cracked on with the wine bottle window.  We figured out how to cap the bottles to prevent them filling with dust/ water – we reused the little metal cases left over from burning tea lights, held in place with a little splodge of silicon and when we ran out of those we used metal tops from the beer bottles and 1 litre wine bottles.  Here’s Jess & Shona with a production line going:

Capping the bottles

I laid some tile adhesive on the ledge to provide a smoother base for the first line of bottles to sink into.  It took us a while to learn where to apply the silicon to effectively stick the bottles to each other and keep them straight and level but once we got into the swing of it we got a couple of rows placed quite quickly:

Placing the first bottle in the wine bottle window

Siliconing bottles

Levelling the bottles

All that working made us hungry… we cobbled together some great meals.  Here’s a great picture Jess took of one of our lunches.  There’s grated beetroot & carrot (from our garden), dressed with a little balsamic vinegar & oil; tomato & basil salad (from our garden); rocket salad with fresh chives, coriander & parsley (from our garden – there’s a theme here!) and Shona’s divine cucumber & dill salad (special ingredient is the dressing of organic cider vinegar & sugar) – now immortalised in our Guest Book.

Full-monte meal

It wasn’t all work though… Ray & Shona took us out for a meal on their last night to say thank you for working them every day; making them camp again after 25 years; risking life & limb on ladders wielding drills on a windy night; and putting up with Duncan!  We literally couldn’t remember the last time we had got scrubbed up and gone out for a meal and we had a fabulous evening: melt in your mouth steak & a bottle of wine; a leisurely stroll in the balmy evening air; lemon & chocolate ice cream and great coffee people-watching on the promenade.  It was lovely – we were sad to see them leave…

I have been looking at ways to reuse plastic bags for ages.  They use so many of them in Montenegro, it’s ridiculous.  I’ve also been looking for a way to make a bead curtain out of recycled materials to cover the entrance from the kitchen area into the main shower block – as an additional fly deterrant and to obscure the view directly into the compost loos!  One evening as Jess, Steve and I were discussing these things and coming up with ideas, Jess started to plait strips of plastic bags.  We realised that plaited and weighed down with washers, these plastic bag strips could form a colourful curtain to serve our purposes!  Watch this space for news on whether it actually works!!!

Crafty creatures...

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Last day of the month & time for the usual round-up.   I looked it up & ‘august’ also means: “inspiring awe & admiration; majestic; dignified & imposing”…

Inspiring awe

  • the realisation of a dream: this month we opened a real campsite with real guests and earned real money.  Even the unwanted guests were impressive.  There’s a big bat that flies in and around the building most nights, occasionally stopping to hang in the rafters and poop on the floor!  And we found this little guy on the wall:

Scorpion

  • the beauty and tranquility of our little piece of land – even in the darkest moments, we never cease to wonder at the stunning space we find ourselves in and the peace it offers us
  • the sky at night – this month the stars have been so bright and so plentiful, it really takes your breath away.  Sitting under the roof of the outside kitchen we have a great view out but not up.  Many a times when we’ve walked to our tents at the end of the evening and remembered to look up, we just stand there, gawping.

Inspiring admiration

  • I am so full of admiration for Nik I don’t know where to begin!  He works so hard – turning his hand to anything & everything: carpentry, compost loos, greywater systems, tiling… doing everything with care, thought, patience.  And for what???  Some nice grub, a bit of grog every night and the satisfaction of being part of a project?  He seems to nurture himself through helping others – amazing guy that he is.  And alongside all this, somehow he finds the mental discipline and the energy to pursue work, do proof-reading, support other friends – all within the context of a very stressful time for him, trying to secure work & sort out finances.  Well, the least we can do is get him legless…

Nik-legless

  • It’s hard not to admire my old man, Stevo.  He has a level of patience I will never know – spending hours researching sites and spreading the word about Club Full Monte in countless online communities.  This month he has turned his hand to many complex tasks he has never done before and achieved great results:  plumbing that doesn’t leak, electrics that work, a functioning solar PV system and has managed to do 80% of the tiling of the second shower in a fraction of the time it took us to do the first!  Of course, he most deserves my admiration for putting up with me in my many moments when I am tired, grumpy and letting it all get to me – his love never fails.  And if one more person tells me how amazing he looks for his age…

Solar tekkie stuff

Shower number 2

Majestic

  • The garden at Topla produced an impressive pumpkin and provided a great excuse for a day of soup making.  It’s amazing how different the soup tasted substituting spuds for carrots, including more or less onions etc. Nik’s recipe was more peppery, something about the combo of pumpkin and potato.  But, in my opinion, my pumpkin soup was fit for a king and my pumpkin pie was divine…

    Recipe
    - Jamaican Pumpkin Soup
    2lb pumpkin
    1 onion
    1 carrot
    2 cloves garlic
    butter
    0.5 – 1 litres of chicken stock, depending how thick you like your soup
    remove skin & pips from pumpkin & cube (the smaller the cubes, the quicker it cooks)
    slice onion & saute in butter until soft
    add sliced carrot, crushed garlic & cubed pumpkin & soften in butter for a few minutes
    add stock & cook for 20 minutes & blend
    you can add cream at the end if you like it extra creamy, add nutmeg to garnish & season to taste

Pumpkin

Dignified

  • The garden is worthy of respect.  It has been trampled and munched and yet still the flowers hold their heads up brightly – a continuous blaze of colour for 2 months now – and the tomatoes will NOT be defeated, still bravely fruiting and even the capsicums are managing to turn some of their flowers into peppers and chillies.

Imposing

  • The list of things still to do!  August has been a great trial for us but we have loads of challenges to overcome if we are to be ready for big numbers next year…  Oh well, I’ll try to keep breathing deep

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The greedy cow came back.  It waited until we had left last Saturday morning.  All the pallet fence was in place and all the gates were locked so unless it had a key cut during the week (Mon says it was a Gary Larsson cow, so anything’s possible) we are not entirely sure how it got in.  Nik reckons it’s a Ninja Cow and it parachuted in.  The neighbours had always said the cows come up stream but with the size of the terraces and stream side to climb we didn’t believe them.  Guess they were right after all…

The brassicas, which had made a stunning recovery from the last ravaging, are now gone, gone, gone:

Brassicas - buried

The tomatoes have been properly totalled this time – trampled and most of the fruiting stems munched.  There are a few flowers left but I’m not holding my breath…

Tomatoes - trampled

And the peppers, which had just started to form beautiful fruits are no more…

An ex-pepper

I am beyond gutted.  The bugger also got to the pear tree that was an anniversary pressies from our friends – it’s still hanging on but all the pears are gone.  I’m trying to be very peaceful and philosophical about it all and see the point behind it all but often I fail.

Reasons to be cheerful (Part II):

  • better to have learnt that the raised beds have to be totally fenced off within the boundary now than next year when we would have put even more time, effort & money into them
  • working with the soil this year has proved it’s not as great as it should be and needs lots more improving over the autumn – the remains of the massacre has helped to boost the compost heap a little
  • we love green tomatoe chutney so all those fruits that develop too late to ripen red will be put to good use
  • we were getting sick of marrow anyway
  • the garden isn’t a priority and a bit of a distraction – the daily watering was taking too much time
  • at least the bastards didn’t get the aubergines…

Aubergines in a pot

So we have surrounded the raised beds with pallet constructions and barriers.  We will monitor the cow poo on the land very carefully and see where they are coming and going and be much better prepared for next season.

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Our marrows are great.  Big, fat, succulent and so versatile.  Which is lucky really because we have loads of them…  So far I have:

  • shredded them and added them to stir fry
  • used them as ‘padding’ in Thai Green curry – paste was too hot and marrow helped to create more bulk to lessen the spicyness
  • made a sweet & sour veggie thingy
  • had them cubed as a veg, with a little butter and seasoning
  • stuffed them proper English style with minced beef topped with cheese and…
  • stuffed them (some other style?) with spicy sausage, bacon and tomatoes

Going to try pickling them in a piccalilli thingy – any views people??  Any fav marrow recipes would be appreciated right now or else we’ll get bored of them!

Field kitchen - with some of our freshly picked, home grown produce

The mice, or something started to munch on our sweetcorn.  I’d just forgotten to check if the cobs were ready but this was a timely reminder…  They looked small (dwarf variety, apparently) and even a little over ripe and worse still having picked them I left them outside for a day accidentally and they started to dry out.  We cooked them last night and I was very prepared for them to be pretty manky.  Not so! Most of the corn swelled back up again when immersed in water and after around 6 minutes of boiling we tossed the chunks of corn into butter and salt & pepper.  The moment of truth… Oh my God!  They were seriously delicious – I mean really sweet and totally yummy.  It was a very, very proud moment.  We’ll be doing loads more of those next year – growing them in a grid helped the fertilization process but next year we’ll pack loads more in, put them closer together and not get a dwarf variety!

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