Green stink bugs on tomato plants

While picking the tomatoes this morning, I noticed a green bug. In fact, twice I picked up green bugs that had fallen to the ground and replaced them on the tomato plant. When I did my research, I realized that these green bugs are actually green stink bugs. I went back to the tomato plants to find them again to take a photo but just as I'd lined one up it flew off. So green stinky bugs that fly. The actual damage they inflict seems minimal for the home gardener, and is mainly it seems an irritation value in that they pierce the skin and leave a yellow 'halo' blemish on the skin. Harmless but perhaps not to be encouraged. They are stinky if held too long so will seek an organic solution to the problem and look for eggs, though I think given that they fly I might not actually find the eggs on the tomatoes themselves. Eggs are drum shaped with circular lids and females lay them on clusters on leaves. With any luck, the parasitic wasps will have found them, and laid their own eggs into them in which case the eggs will be dark. More hunting in the garden!

Rungia Klossii - mushroom plant (herb)

This is a perennial, useful to have in the garden. It can grow to 60cm, but will be straggly if left to grow without pruning (or regular use). It has dark green, glossy succulent leaves. It may flower in spring.
I'm moving mine today from where it has been under a fruit salad tree into another garden plot where it might not have so much competition for moisture. Plenty of horse manure (thanks to local racecourse) as it likes compost and rich soil. It will still have quite a bit of shade as it doesn't like to take too much direct sun and heat in summer. I'm cutting it back and will propagate the cuttings. It can also be propogated by root division. I'm told it can be slow to strike but that once its established it can grow quite quickly. Just requires moisture and regular harvesting, which encourages leaf growth. Over winter, the plant may become dormant and straggly, so just needs a good tidy up in spring.
The leaves can be added to soups, stews, stirfries, pasta sauces and salads for a mushroom flavour. It also goes well in sandwiches. It is high in chlorophyll, a good source of protein, calcium, iron, beta-carotene, Vitamins A and C and other nutrients. The mushroom flavour increases with cooking, but leaves will lose their bright colour.

back into gardening mode

We've been away for a month and now back into gardening mode. Picked up horse poo from the streets around Morphettvilel Racecourse. Planted kale, beetroot, mizuna, mustard greens, cos lettuce, red cabbage and marigolds to keep some bugs at bay and Geoff planted flowers. I also potted lots of the berries from the curry leaf tree, hoping some of them 'take' so I can give them away.
Went to Bunnings to top up some plants. Have to laugh at the mint and rosemary plants etc sold at exorbitant prices that only takes a cutting and patience and time to strike your own plants.
Out the front in the late afternoon planting kale and a lady (Kirsty) stopped and introduced herself. She asked, when are you putting out seeds/seedlings again? I was so chuffed to talk to someone who has used my seeds and seedlings I put out regularly. She spoke enthusiastically about lots of things she had planted from offerings I'd left out the front. Turns out she comes from a farming background and used to be a florist, so glad to do some gardening in the city. 
Certainly got me motivated to get organized to leave some seeds and seedlings out the front. I figure it's easy for everyone to get the growing bug and grow a few plants of their own.

Storing basil for winter - method 1

chopped basil

adding water

I have heaps of basil of various kinds and with the weather turning cooler figured I needed to save some for winter. The first method I'm using is pretty simple - simply chop and place about 1 tsp basil in an ice cube and then top with water. When frozen you can transfer to plastic bag to free up the ice cubes for regular use or more basil.  Come winter, just take out an ice cube and add it to whatever dish you are making. The water will evaporate, leaving just the fresh taste of basil to spice up your recipe. This works really well in spaghetti sauce and vegetarian stews in winter.