First I had a book to complete and publish and then I got Covid the day after publication – so my stories of changes in the Food Garden at the Royal Tasmanian Botanical Gardens came to a halt. Earlier on, when I volunteered on occasional Thursdays, I have photos and stories from those days. Then, through the Covid weeks (yes it’s been a long haul and I am not completely over the aftermath yet), my friends sent me photos and let me know what work had been undertaken. This blog post covers a period of almost two months and, while it doesn’t show and tell the extensive amount of work that has been undertaken during that time, it lets regular readers know produce continues to grow and be harvested.  Of course.

On the 2^nd February, deseeding sunflowers was a shared activity.

Meanwhile slender beans, crisp silver beet and plump zuchinnis were harvested.

On the 15^th February the harvest of tomatoes had well and truly started, the mulberry tree was chock full of fruit, the artichokes flowered gloriously and the spreading of mulch was an important task.

On the 2^nd March our morning cup of tea was enlivened with an orange cake which prompted us to consider compiling a recipe book.

The Food Garden was beautifully layered with compost, the fig tree was laden, and the soy beans continued to grow slowly.

A couple of us dehusked the hazelnuts.

Each week the pumpkins have proliferated and grown, and the food harvest has provided substantial quantities to charities.

Elsewhere in the Royal Tasmanian Botanical Gardens other wonders delight the senses. Thanks to Lesley the following photo of blood red lilies can be shared with you.