KITCHEN GARDENS

It’s an exciting time in the vegie patch this month, with everything thriving!

Herbs, flowers for attracting beneficial insects and just about any vegetable that grows in the Whitsundays, is growing now with vigour.

I’ve just invested in steel rings to give myself some additional growing spaces, with all my beds full to the brim with produce and not wanting to miss out on the perfect growing conditions we are presently experiencing.

If your garden beds are full or you don’t have any! Large pots could be an option for you too. Just make sure they are 300mm deep and that you use the best soil you can get your hands on.

Remember veggies are hungry plants, so make sure you add plenty of organic matter to your soil before planting.

If you do not produce your own compost, there are plenty of bagged options that you can work into your soil.

I’ve been playing with palletised worm castings this season and I’m impressed! It comes in 20kg bags and although more expensive than the likes of mushroom compost or poultry manure, it goes a long way, and it will definitely be a part of my growing ritual from here on.

I received a message a week or so ago asking, “How do I grow beetroot”?

So, let’s talk beetroot!

From seeding, to growing, to harvesting, storage and cooking.

Now beetroot is a root crop and is pretty easy to grow and just as long as you follow a few simple requirements, you’ll have beetroots within eight - 12 weeks, depending on the size you are after. I prefer younger beetroot, no larger than seven-cm in diameter. You’ll find these ones sweeter and less likely to become tough or stringy. Soil preparation is important. Beetroot are hungry feeders so ensure you dig through plenty of organic matter for this crop and then follow up with a regular liquid feed.

I use Seasol every three to four weeks. Plant from seed about 10cm apart, in a sunny position in your garden.

Having said that it is very, very important that you do not let the soil dry out or your seeds will fail. I use a 30% shade net over my garden beds, and it works a treat.

You can over seed beetroot and thin later as the young shoots are a great addition to a salad.

Keep the water up to beetroot, be consistent and be sure to water every morning, and watch for weeds because they don’t like competition. Other than that, they are a no problem vegetable to grow.

Make sure you harvest before they go to seed. They are sweeter with a better texture when harvested young, so when you see the top of the beetroot bulging out of the soil, and they are over 40mm in diameter, you can start to harvest them.

Beetroot will store well in the crisper for up to 3 weeks. Leave a couple of cm of the stalk attached for best longevity. The cut leaves will store for a few days and can be sued just as you would spinach.

Beetroot will store well in the crisper for up to 3 weeks. Leave a couple of centimetres of the stalk attached for best longevity. The cut leaves will store for a few days and can be used just as you would spinach. To freeze, do not peel or cut them, cook them first until tender. This can take a couple of hours. The store them in a container in the freezer. They will last for up to 6 months this way.

Beetroot is very versatile. You can grate them and add them to salad.

You can puree them with oil and add spices to make a beetroot dip.

You can even mash beetroot. After cooking, rub off their skin, add an equal quantity of cooked potatoes and mash with butter, chives and salt and pepper.

HINT:

Wear gloves when cooking your beetroot, you will not get the colour out of your skin for some time.

DID YOU KNOW:

That beetroot is part of the sliver beet family, they are high in fibre and antioxidants and are an excellent source of Vit A & K, manganese, and potassium.

Plant Hire And Slashing

Did you know?

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Did you know that the first Proserpine Show was held in 1899?

And that it was held on Mr John Compton’s farm in the area where Drakes is now located?

The “Port Denison Times” reported, “exhibits were housed in a building near the stables. Mr Jim Reid won the prize for the best cabbages.”

It is believed that the original show came about after the townswomen visited each other for company and would often compare their home remedies, needlecraft and gardening leading to a competition between the ladies.

After seeing the women’s display, the men decided to have a ploughing match and brought along some horses. And so, the Proserpine Agricultural, Pastoral and Industrial Show was born.

By 1902, the idea of a show was rooted in the community with the first meeting of a show committee held in April.

By 1910, the show had grown to such an extent that it was necessary to secure larger premises and the committee leased the current grounds from landowner, G Waite.

A year later, more than 1000 patrons attended the event including visitors from

Bowen who were brought down on a special train organised for the occasion.

While we now have a twoday show including the very popular night show on Friday evening, this was not always the case.

In 1932, the committee was forced to revert to a one-day show due to financial constraints in the district and the night show is a much more modern addition having been introduced in the late 1980s.

Since its inception, the show has seen many improvements – in 1947, a more spacious pavilion was erected, electricity was connected in 1949, a telephone was installed in 1956 and town water supply was available soon after.

Over the years, buildings have been regularly modernised or replaced such as new bar facilities in 1980 and upgraded cattle yards in 2022.

Additional buildings have also been erected such as the Daly and Emily Thomas Memorial Pavilion in 1993 and a new Main Pavilion in 2021, to replace the one destroyed by Cyclone Debbie.

This pavilion features a well-equipped bar constructed using timber from the previ- ous pavilion.

In 2023, patrons will be treated to a brandnew poultry shed as well as a new grandstand from which to enjoy the ring events.

While many changes have occurred, a familiar thread remains – for example, the effect horses still have on the show.

While “Best Turnout”, the once keenly contested event of brightly coloured and polished sulkies, with a proudly groomed horse stepping out sharply around the ring is long gone, competitions of a different nature are still keenly contested between riders and their mounts.

Side Show alley remains a firm favourite with the young patrons although shows such as Jimmy Sharman’s Boxing Troupe are seen no more.

The exhibit halls continue to attract locals who wish to display their crafts, fruit, vegetables, and cooking and hopefully be judged as the finest in that section.

And for years and years, patrons have savoured the waffles, potato chips, dagwood dogs and fairy floss.

Proserpine’s very first show brought together an isolated community for social activity and friendly competition. While these days our community is no longer isolated, today’s show (now known as Show Whitsunday) continues to be an important and greatly anticipated social event.

The people of the Whitsundays owe a debt to the many dedicated men and women who, for well over a century, have given their time and talents to make the annual show the success that it is today.

This year, the 110th show, promises to deliver yet another fun-filled and action-packed two days of entertainment for all the family.