August 2016.

This space contained 3 mini cabbages and 2 Romanesco broccoli.  When I harvested them I cut each plant down to the ground, and left the roots to rot so the soil structure remained undisturbed.

Debris and old mulch were removed to expose the soil and a 60mm layer of compost was spread over the bed.  To keep this layer moist and the soil microbes active, I covered the compost with a fresh layer of organic sugar cane mulch (seen here only half complete).  In a couple of weeks time I will be planting more mini cabbages and Red Iceberg lettuce.