It was too dark for a photo and I would never disturb a koala with business on the brain, but this leaf-eater is from the same colony, and they often venture quite close to the house, which is a dog-free zone.
In the town garden, bees are buzzing, birds are bathing, and the lavender is ready to be picked and dried for bathroom posies and to put between the towels in the linen cupboard.
In both gardens, town and country, self-grown cherry tomatoes are dripping from the vines.
FROGBLOG TIP: Become a tomato convert! If you are currently a tomato buyer rather than a tomato picker, take the fattest ripest cherry or heirloom tomato from the pack, cut it into four and pop each of the quarters into a scrape of earth in some sunny spot in the garden or in a balcony pot. No need to water. Wait for rain, or the next hosing. Cherry tomatoes are the easiest to grow, are generally pest free, and once you have one up and fruiting, you’ll have them for life. Let your vine sprawl and ramble, or tie it to a stake if neatness is your thing.
ROAST PUMPKIN AND CHERRY TOMATO SALAD
Take a double handful of pumpkin, peeled and cut into cubes, and fry in a little olive oil until golden brown. Sprinkle with salt and freshly ground pepper. Add halved red cherry tomatoes and dress with fresh coriander leaves or parsley.
Serve warm or at room temperature, or turn it into a meal by stirring through some cooked warm pasta. Add olives and/or sliced red onion.
SLICED HEIRLOOM TOMATO SALAD with char-grilled red pepper
Next: Springtime seafood in September – some shellfish, squid and snapper...