We cleared vegetation off our dam wall and resolved to keep it free of trees. Roots from large trees can penetrate the wall in search of water and this could lead to an empty dam. At times we have made attempts to get the job done, but it was just too big.
However this year the fires did half of it for us. The photo shows a small section. All we had to do was grub out the burnt trunks of perhaps 200 saplings. It still took two full days but at lea
st it’s done and all we have to do is to regularly cutback growth to prevent trees getting established. Time will tell if we can keep up our resolve to keep regrowth down.
st it’s done and all we have to do is to regularly cutback growth to prevent trees getting established. Time will tell if we can keep up our resolve to keep regrowth down.Whilst doing this job we took the opportunity to create a meandering path which leads to the gate valve (previously we had to battle through dense vegetation to get there). It also leads to the gully below the dam providing a pleasant bushwalk.
Hothouse
Another job we have been intending to do for many years was to build a hot house. We have now collected a pile of second-hand material for this purpose and started excavating the site. Hopefully this project should be completed in the next few weeks.
WINTER GARDEN NEWS
We’ve harvested around 70
kg spuds and 80 pumpkins (Butternuts, Jarrahdales, Queensland Blues and a handful of unknown heritage). We continue to pick lettuce, celery, carrots, beetroots, turnips, silverbeet, wong bok, chicory, parsnips, daikon and many herbs. The brassicas are all doing well. We are enjoying the taste of freshly picked brussel sprouts and will soon be able to tuck into caulies, cabbages and brocccoli. Our focus in winter is on garlic, onions, (both planted in May) and broadbeans (for food as well as a green manure crop).
WINTER GARDEN NEWS
We’ve harvested around 70
kg spuds and 80 pumpkins (Butternuts, Jarrahdales, Queensland Blues and a handful of unknown heritage). We continue to pick lettuce, celery, carrots, beetroots, turnips, silverbeet, wong bok, chicory, parsnips, daikon and many herbs. The brassicas are all doing well. We are enjoying the taste of freshly picked brussel sprouts and will soon be able to tuck into caulies, cabbages and brocccoli. Our focus in winter is on garlic, onions, (both planted in May) and broadbeans (for food as well as a green manure crop).Our passionfruit gave us a pleasant surprise. This was the first year it provided a crop and we have been patiently waiting for them to turn purple. In the end we gave up, tried one and found it to be ripe and sweet. Apparently we have a yellow fruiting variety and are now enjoying them “passionately”.
In the orchard we have started pruning fruit trees, divided and transplanted some rhubarb plants and have prepared spots for a few more fruit trees. We’ve also cut down a few older acacias, cut back others and used our mulcher to turn the prunings into a big pile of mulch.

oks can eat together, but it is also suitable for use with larger numbers of birds. We use our unit to feed 12 hens by having at least 2 days supply of feed available in the unit. The result is that hens go to the feeder when they are hungry- usually one or two at any one time.





Once we had decided on a mudbrick house, the next stage was to sort out the nitty gritty of design. We drew up plans ourselves, taking care to integrate as many of our criteria as possible. The whole process was a matter of compromise and adjustment and aimed at reaching a final result which would best meet our needs, taking into account factors such as cost, personal preference and perceived significance, to reach what we considered the best acceptable outcome.
















