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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

Planting garlic at jacican

 

Some days at the moment the sun is shining and even though it's cool, you can still get outside and do some gardening. Somewhere I heard that garlic has to be planted before the winter solstice, so outside I am on a fine day making sure that happens. Garlic is one thing that I plant every year under and around the cherry, peach and apricot trees as companion plants. Each year when I pull out the crop, I invariably miss a couple of bulbs, so I like to keep it contained to the same garden bed for that reason.

A selection of garlic varieties

This year I have sown eleven varieties of Diggers seeds garlic

Garlic bulbs ready to go in  Garlic bulbs in the ground

Pictured is a bulb called "Dynamite" - one of the largest and hottest garlics in the collection. It was very easy to plant: make a whole with your fingers; stick in a clove, root end first, and cover with dirt. Done!

Seaboard helping in the garden

Just remember thourgh, that one of the most important things to do while you are gardening is to throw the ball for the helper, so keep repeating this as you go along.

Now I just have to wait until November for the garlic to flower and be ready for harvest and drying. Then there's garlic for the restaurant for another year... if the helper doesn't dig it all up.

 

 

 

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