Last year I started this blog to trace the progress of a moso grove over its growing season. There was a lot of uncertainty, due to El Niño and a droughty start to the shooting season.
This year, it’s simpler. The ground is saturated, fat shoots are thrusting up wildly. The grove is yellowing and sheddding leaves for “bamboo autumn”, which is spring for all else, but the effect is much less pronounced this year. The upside is that a heavier canopy will give more protection from the winds which, if exceeding fifty an hour, can damage the tall new poles until they branch. The downside is the lack of heat. It’s a cool october.
Right now, I’m protecting the luscious shoots from wallabies, horses, bandicoots, brush turkeys, possums etc.
And an obligatory harvest from under the power lines means I’ve been flat out processing and freezing shoots for human consumption.
The low light and abundance of moisture has made for a delicious harvest.
Just served with my fave South Oz oil, black pepper and pink Murray River salt flakes…
I entreat the gods to make me all mouth and tummy.