Ninns
- Sep 1
- 3 min read

Spring is here!

The green colours mark a successful end of winter season, while flowers appears to start decorating our food with new textures and flavours.

Welcome Spring!

The season arrived this weekend and hit us with the wind. It has been a week of strong wind, between 60-70 kph. Our portable greenhouse suffered minor damage, but we repaired it soon and this weekend. Karen transplanted our summer seeds that we sow two weeks ago in punnets to poly boxes, they grew up so quickly and got to leggy, so needed a new home, now they are living in the greenhouse. Check the following pictures of our planning and sowing phase.

Preparing spring - summer season

Two weeks ago we did the planning and the sowing of the small seeds. We saw green leafs for salads as succession of our poly boxes crop. We also considered summer crop. Lots of different kind of tomatoes, zucchini, cucumbers, squashes.

I have been following a little seed I called Albert. I will keep an eye in the journey of this Armenian Cucumber that catches my attention because was one of the last of lost his "white cap". He is growing strong and healthy in the greenhouse now.

Peas for peace

We are enjoying the peas in the garden, they have been growing collectively, in this dry winter and very windy start of spring.

We have hundreds of peas we sow in poly boxes and then were transplanted to the garden, and others we sowed directly in the garden. Snails and slugs got some of them, the others are thriving and already giving us, the crunchiness of their season.

We planted those peas with the intention of Peace, inner peace and world peace. Peas for Peace. Peace for Peas.

We got initially a peas lather, then we set a peas tippy, then we added a peas wall, and then peas all over the screens in the property. A morning tea is required, to stop, to appreciate their growing.

Spiciy weeds

This are my most favourite wild food, colonisation call nasturtiums weeds. I love "capuchinas"-in spanish- we call them "hoodie", I guess because looks like the hoodie of a fairy, for sure for me are a magical joy during the coldest months.

Everything about this plant is gorgeous and edible. Soft, juicy, vibrant and peppery. If you have some nasturtiums growing in your garden, give it a chance in your salads to eat them, o for decoration. I love their abundance and colours. You can find them in a big range of colours, is a genus of 80 types of. Some of them are yellow, red, pink, orange.

We know spring is here, because the peas are blooming, as are the broad beans. The flowers: snapdragon, cornflower, marigolds, nasturtiums, Asian green flowers and brassica are flowering giving colour and beauty to the garden and also to our dishes.

We thanks winter for the amazing brassicas season we had. Check how abundant the garden looks like. We sow those seed, in punnets, transplanted them, stack them, watch them grow and now, watch them blossom and enjoy their flavours.

Fine Dinning: Less is more

We cook as simple as possible, in the less time is possible, prioratising the flavours of the garden and the textures. We eat fine dinning everyday, from the garden to our plates.

Look how our food looks like in our daily bases. Lunch and dinners are alive, colourful and extremely tasty. Pumpkin cashews; roasted garlic- cauliflower; Beet root dip, all prepared at home with dedication and love.

Enjoy some pictures of the harvest, some homemade dips, home roasted seeds and the nourishment from the garden.

We have been sharing those recipes with the Bayside Food Swap!

This is how the path to homesteading feels like.