We’re now more than two-thirds of the way through spring, and after a few frosty setbacks and some excessive winds, my kitchen garden—or “living pantry”—is truly in full swing. In the Southern Highlands, gardening takes on a different rhythm; we endure chilly, sometimes frosty mornings that quickly transform into warm, sunny afternoons reaching up to 25°C. This dramatic shift can confuse plants, often causing them to bolt as they sense an early end to the season.

One of the most important tricks here is trimming the flowering buds to keep plants from racing through their lifecycle. Rather than tossing these delicate little blooms, I often feed them to our spring bunnies, who enjoy the fresh treat. And, of course, succession planting is key to making the most of spring’s abundance. By planting a few new seeds every two weeks, I can avoid overwhelming harvests and instead enjoy a steady, manageable supply of veggies that are ready for the kitchen exactly when I need them.

At the moment, I’m still harvesting crisp, sweet snow peas and waiting patiently for the broad beans to grow to full size. Alongside these spring veggies, typical winter vegetables like cauliflower, broccoli, radishes, and kale are still thriving, a nice reminder of the recent cooler season. Meanwhile, young summer crops like zucchini, cucumbers, and tomatoes are getting a head start, promising a vibrant harvest as we move into the warmer months.

The key to success here is simply to stay observant and flexible, adjusting as nature dictates. Whether it’s trimming flowers, replanting every few weeks, or protecting young seedlings on those unexpected frosty mornings, I love the way this garden brings each season to life—and keeps my pantry well-stocked with homegrown goodness.