My inner city garden

or, trials of an allotment - and an occasional bird diary!

Tuesday, October 30, 2012

Garden looking quite good for early spring

Posted by Heather - the Kiwitravelwriter at 4:03 PM

Email This BlogThis!Share to X Share to Facebook Share to Pinterest

Labels: allotment, beans, community gardens

Older Post Home

My other blogs

KiwiTravelWriter webpages
Life, travel, politics & everything else!
The Kiwi Travel Writer

Search This Blog

Popular Posts

Planted and emerging into the spring sunshine (and rain)

Already planted and emerging from the soil into the spring sunshine are: Broad beans Broccoli broad beans - planted very late in the se...
My last garden was also inner city - on a balcony

Here is a piece I wrote about my last garden – in Christchurch . What is a garden? Most people would not call it a garden: it’s about 3 X ...
No-dig gardens and strawberries

Well I have just had my first strawberry of the season from my garden - my balcony one not the allotment. It was not as tasty as the ones I...
Nature is unpredictable

Funny how nature proves again and again you cannot trust small children and animals to do what you want – on command - today was no exceptio...
Garden looking quite good for early spring
Progress photos from the garden

Thanks to Brian and Renee for the digging Springtime - everyone is starting to prepare for planting the beginnings ...
More organic veg

More organic veg are on my table tonight. Picked a second crop of radish this afternoon (I can't believe how many people don't like ...
Update on the garden:weeds growing faster than plants

My neighbors runner beans are in flower while my second planting only 3 or 4 inches high The Red Zone rhubarb is doing well: happy to...
My inner city garden allotment begins

Wikipedia says of the site of my inner city garden allotment “ Tanera Park lies to the north and north-west of Central Park on the opp...
Martin Bosley: NZ top chef writes about Tanera Gardens

See what the NZ Listener says about the gardens - in an article by one of NZ's top chefs - Martin Bosley.