Nurturing What’s Been Planted

The focus this week has very much been on our veggies. With everything finally in the ground, the work doesn’t stop — nurturing is now the name of the game.

Tomatoes have been the clear priority. With close to 400 plants in the patch, this is no small task. Side shoots need pinching out, plants need tying up, and doing this for the first time in their growing season is always the hardest on the body.

There’s a lot of up and down, bending and stretching, and by the end of the day a few muscles definitely made themselves known. It’s honest work though, and an important task, setting the plants up properly for the season ahead.

Mulching is still ongoing too. If anyone is looking for a solid workout, it’s happening right here in our patch! It’s slow, physical work, but worth every bit of effort when you see moisture being held in the soil and the beds starting to look finished and cared for.

We’ve also had a bit of extra life around the place with campers staying on the edge of the veggie patch.

We’re listed on Hipcamp, and it’s been lovely to welcome people from far and wide who choose to spend a night or two here.

We really enjoy meeting new faces and sharing this space, even briefly.

As for the new year — we’ve simply continued on. There’s always a bit of excitement that comes with turning the page, but I’m not much of a dweller on what’s been.

We’re grateful for the year gone by on many levels, yet equally excited for the 365 days ahead.

I like to think of each day as an empty page, unknowingly already being written, a story unfolding that we get to be part of.

That feels pretty special.

Happy New Year to you — may it be gentle, grounding and full of good growing.

Looking ahead

Breakfast at the Barn

Throughout January, every Tuesday and on Monday Australia Day, we’ll be offering a buffet brunch from 8:30am–12pm.

$30 per adult | Children under 5 free | Ages 5–12 $15

Bookings via message or through our website.

Patch to Plate Dinner

Our next dinner is on Saturday 10. January — a Burger Night with vegetarian and gluten-free options available.

Limited seats, bookings essential. $30 per adult.

We hope to see you at the Barn soon.