Spring is on it’s way

We are starting to get lovely warm days, warm enough to wear a t-shirt and work in the garden. All of a sudden one starts to be aware that Spring is coming and that we need to be prepared for her. On Rustfontein that means hauling out the many packets of seeds we have stashed away and putting them into our boxes we built last year (wooden with clear pvc lids) to protect the new seedlings from the inevitable frost that can carry on until mid September, here on the river floodplain. It is the potential of every seed that is so exciting–seeing the orange butternuts, green beans, red tomatoes and purple aubergines laden in baskets waiting to be eaten and knowing they are healthy, organic veggies grown with love.

Through Winter we have put all our horse manure to good use and packed it about 10cm deep under all the fruit and nut  trees and as a mulch in all the herb and veggie beds. It has been slowly breaking down nourishing the soil ready for those seedlings.

We are planning a bigger vegetable patch on the Rustfontein side of the farm, Herman and Regan were out there this past weekend sowing carrots and beetroot seeds and setting up an irrigation system. As for me, I started to get a bit uptight about the state of my rather large flowerbeds in paradise so I have been diving in with my pruning shears, cutting away all the dead branches and pruning back ready for the spring growth (and not to mention pulling out weeds that seem to have crept in over Winter.)

In between all that pruning I managed to have a walk through the nut and fruit orchard. To stand and gaze at the bare trees covered with pink and white blossoms. It really is a sight to see and very, very pretty. Every blossom is a picture and is just perfect!

Poor Shadow has got Billary (tick bite fever) so he has ben put off all riding and exercise for 6 weeks plus I need to inject him every second day for a few days–not something I am looking forward to. He looks so sorry for himself, standing with his head down. I am giving him loads of attention and making him feel loved and cared for, the femine touch to faster healing!?

What I haven’t mentioned is the stunning Orange Marmalade I made this Winter. This is the first time making Marmalade –the Royale of jams!!! I never realised it was NOT jam with bits in. When my sister was here we made an even better one using our Ruby Grapefruit—perfect for that morning slice of toast!

Herman went off and did a course in making salami’s, coppa and italian sausage so I am sure that is the next thing that is going to hanging somewhere cool to cure!  Most proberly in the wine cellar–where, by the way, something very magic is happening in those vats.