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Diggers Rest -Gift giving, Eco gardening tips, Recipe: Spicy salad
December 05, 2006
|A free monthly resource of gardening tips, recipes and reminders to make
your garden grow!
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December 5, 2006 Issue #18
The no dig garden website is a venture into publishing on a topic I love. Thanks for joining me on the adventure! I'd love to have your feedback.
In this issue:
1) Garden gift giving
A Note of ThanksJust a quick note before we start about the newletter. I haven't done one in a couple of months (it's okay if you didn't notice!) because I decided a short rest was in order. But a funny thing happened.
While I was not writing any new material or preparing a newsletter, the traffic on the site tripled. Yup. Not doubled, tripled. I'm trying not to take that as a sign that it's better if I don't write...
So just a thank you to those who have passed on the link, those who have kept visiting, those who have hung in there and not cancelled their subscription.
I'm back and feeling r-e-a-l-l-y dangerous! Let's get growing!
Garden Gift GivingWe are nearing the gift giving season again and there are only two types of people in the world. Those who are gardeners and those who aren't.
For those who are, the gift potential is fantastic. Plants, garden accessories or a basket of seeds are obvious starters. One gift that is hard to go wrong with is a quality set of hand gardening tools.
The basic hand gardening tool set consist of a trowel, hand fork, cultivator and secateurs. Buy them separately, buy them together, but buy them with the following guidelines in mind.
For more handy hints see garden tools on the site.
Gifts for those who are not gardeners are just as easy. Continue with the conversion efforts by presenting them with baskets of fresh produce or preserves from your garden, beautiful baked items from home grown ingredients, small started plants in colourful containers or serve them some home made
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Eco Gardening Tips
Feature Recipe: Spicy Chorizo SaladThe blend of spicy sausage, sharp tomato and crunchy bean is an absolute winner in any weather!
Good, ripe tomatoes and a combination of small, roma and cherry tomatoes will add a nice variation to the taste and texture.
600g small ripe tomatoes
Cherry tomatoes should be cut in half, larger tomatoes into large chunks and tossed together with olive oil, vinegar, oregano, salt and pepper and set aside.
Blanch the beans by topping (just the tops, not the bottoms) and cooking in simmering salted water for 2-3 minutes, drain and set aside.
Slice the chorizo thinly on a diagonal and fry in a non stick frying pan until scorched and sizzling.
Remove chorizo from the pan and keep warm. Add the tomatoes to the pan and simmer in the chorizo juices for about 5 minutes or until soft. Add the green beans to warm through.
Spread rocket leaves on four serving plates and spoon the tomatoes and beans on top. Scatter the chorizo and drizzle with any pan juices left. Serve immediately. Serves 4
Copyright J.L. Williams 2006
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