Fol­low NZ Life­style Block

NZ Lifestyle Block - - From The Editor - Sue Wil­son, Nel­son Jen­nie hav­ing her say. www.nzlifestyle­ 51

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NADENE REPLIES: we’ve run in­for­ma­tion on this pesky in­vader on a cou­ple of oc­ca­sions and we’re happy to keep shar­ing what we know.

‘Nos­toc’ (or blue-green al­gae) is tech­ni­cally a cyanobac­te­ria and it is very dif­fi­cult to erad­i­cate. It can thrive in dry val­leys in the cold­est parts of Antarc­tica right through to trop­i­cal habi­tats, and has been res­ur­rected af­ter 100 years in a dried state. It is par­tic­u­larly good at cop­ing with wa­ter stress – it can lose 70% of its weight in wa­ter be­fore cell me­tab­o­lism is af­fected, which is why it seems

to dry off and die on your drive­way gravel or con­crete ar­eas in sum­mer, then reap­pear in win­ter.

Nos­toc is a sin­gle-celled or­gan­ism so it is eas­ily dis­persed on the wind and can be spread on peo­ple’s shoes and ve­hi­cles. It’s un­likely we’ll ever be rid of it, so it’s best to think of it like you would gorse: strike when the af­fected area is small, and then keep up the ef­fort over time. On small ar­eas, try boil­ing wa­ter – nos­toc, like all bac­te­ria, isn’t adapted to high tem­per­a­tures – but if it’s over a larger area, you can try a her­bi­cide like glysophate. How­ever, as noted, it will re­turn, and you will need to keep up your ef­forts to stop it spread­ing.


I won­der if some­one can iden­tify what this blob is? We have had this fun­gal (?) ‘crea­ture’ ap­pear here maybe two or three times over re­cent years, last­ing sev­eral days.

Th­ese pho­tos were taken in Fe­bru­ary when I was ir­ri­gat­ing. We live in a sub­alpine area where the grow­ing sea­sons are short but hot, the win­ters wet with hard frosts and some­times snow. The nat­u­ral soil is sandy riverbed and acidic, but the vege gar­dens where this has grown are beau­ti­ful, loamy, ma­ture, no-dig gar­dens in low con­tainer beds.

My neigh­bour has an ex­ten­sive gar­den but hasn’t seen any­thing like it be­fore.

When touched it feels just as it looks!

Tom. Bungo (12 weeks) meets Donna Alach, Waimauku

- the two smor­gas­bord are a colour Da­mara lambs

twins. on the right are Wildlife Park

Stoney Oaks Gail Si­mons, So­phie and Claire Doug have Henchma grown a n, New lot over the

Ply­mouth last year.

pig’s back. This chicken re­ally is on the Deb­bie Clarke, Auck­land

The Leg­end of Mt White Sta­tion

By Ger­ald San­drey Mary Egan Pub­lish­ing, hard­back, 168 pages $60 The di­verse and des­o­late coun­try that makes up Mt White Sta­tion has held an ir­re­sistible allure for decades. Many have com­mit­ted them­selves to the ex­treme weather and iso­la­tion of the place only to fi­nally ad­mit de­feat, while oth­ers have en­dured, rais­ing fam­i­lies and form­ing bonds with their fel­low sta­tion work­ers and the land it­self. This book pays homage to the colour­ful char­ac­ters and high coun­try leg­ends who have lived and worked at Mt White sta­tion, and to its rugged and beau­ti­ful land­scape. En­joy to­tally tasty bar­be­cue food, cooked and eaten any­where you hap­pen to be. Chris For­tune of­fers prac­ti­cal, re­li­able ad­vice on es­sen­tial equip­ment, prepa­ra­tion, in­gre­di­ents, and sim­ple do’s and don’ts to en­sure safe and suc­cess­ful re­sults. He also an­swers key ques­tions on bast­ing, mar­i­nat­ing and brin­ing; why some things fail; cook­ing for a crowd; best cuts of meat to bar­be­cue and why; and how to use cheaper cuts with suc­cess.

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Con­di­tions: one en­try per per­son, clos­ing date Novem­ber 27, 2015 Email: editor@nzlifestyle­

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