Montalto Vineyard & Olive Grove - GARDENS & WETLANDS
GARDENS & WETLANDS
Montalto's estate to plate philosophy is all about using the land we are blessed to occupy in a sustainable manner, recognising its particular characteristics and sharing its wonderful attributes with others.
The starting point for this is the wine we produce from our 30 acre vineyard, and olive oil and other olive products from 1500 olive trees. Waste is always minimised, for example fruit that is dropped from the vines to maintain low cropping levels is directed to make Verjuice, an unfermented grape juice used in cooking.
Expansive, lush kitchen gardens are grown on organic principles, using heirloom herb and vegetable varieties. Daily visits from the Montalto kitchen ensure fresh, seasonal produce on the menu. The gardens were established and are maintained by Wendy Mitchell, who can often be found digging away, particularly in the warmer months when the garden is a full time activity. These days Wendy is joined by Andrew Fergus, and together they make a formidable team!
Seasonal produce grown at Montalto is further enhanced by a fruit and nut grove and berry garden. Figs, stone fruit, almonds, hazelnuts, citrus, strawberries, raspberries, loganberries and more are all available for the restaurant menu.
Four spring fed dams are linked by a stream through the valley floor of the amphitheatre property. Over 90 species of native bird and animal life inhabit the natural wetlands. Rambling blackberries have been cleared to allow existing native plants to thrive. A further program of planting is currently underway to improve the ecology of the waterways and encourage more native wildlife. Boardwalks through the wetlands allow the visitor an opportunity to enjoy this peaceful and natural habitat.
The space takes on a different character during the annual sculpture prize as man-made creativity interacts with nature.
The natural environment at Montalto can be enjoyed on the Wetlands Walk, an easy, gentle meander down the slopes that takes in kitchen gardens, vines, olives, wetlands and sculpture. One further way of sharing the beauty and bounty of our land with you.
From Wendy
Wendy's Garden
How wonderful to feel the growing warmth of the sun. Hopefully, this year, the summer will be warm with the occasional shower to keep the plants smiling. Planting has almost finished, but as veggie gardeners know, a veggie garden is a never ending story.
As usual I have grown too many tomatoes, however it's great to share. Early tomatoes have been planted in barrels against a warm rammed earth wall, the garden tomatoes are supported by cylinders of rusted 'rio' metal and tumblers in pots around the garden. "Extras" are planted under net in the lower garden. A wide variety of heirlooms – for salads, slicing and cooking. I'm hoping for a summer continuum not just an autumn glut.
The kitchen is now very efficient at recycling waste, we have les rubbish and great compost heap – luscious nutrients for the garden. We recently had a wonderful week on an old sheep station near Lake Victoria N.S.W. The homestead was surrounded by an oasis of beautiful gardens, arbors of roses, ancient peppercorn trees and luscious fruit trees complimented by the continuous hum of bees and the song of myriad of birds. I found GOLD! A shearing shed with piles of sheep manure. John was long suffering as I filled bags and stuffed his car full for the 9 hour drive home.
In my garden I met a fledgling gardener, Ben, and discussed his balcony potted garden especially his desire to grow culinary herbs. I discovered in the latest 'Organise Gardener' magazine a most informative article by the well known herbalist, Penny Woodward, called 'Pot luck in growing herbs in containers'.
Many permanent herbs are scattered through my garden, coming and going with the seasons, plus more in tubs, but the addition of annuals, such as basil, brings the fresh taste and sparkle of summer – yum!
Andrews herb garden, planted over the water treatment unit, is a riot of gorgeous colours, tastes and smells. A great place to harvest herbs and flowers for the kitchen. The living green clover mulch which he introduces is spreading to form a permanent ground cover and the companion herbs in the orchard are growing vigorously.
Our worm farm is producing lots of 'magic juice' and along with the castings are generous fertilizers for our plants.
Birds abound in and around the garden. Rosella's, kookaburras, magpies, blue wrens, tiny honey eaters and unfortunately the melodic blackbirds which are so aggressive to other species. Many are seen to enjoy a splash in bowls of water on our secluded deck.
Early raspberries are swelling with promise, the blueberries are beginning to deepen in colour and the orchard already has loads of fruit. However, next year we must net the almonds as soon as fruit set as the green buts have already disappeared.
Best wishes for a productive, healthy veggie garden.
Wendy