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Diggers Rest – Seasons; Eco gardening tips; Roasted Cabbage with Mustard Vinaigrette
March 22, 2019

March 2019 Issue #163


What fun that we both love gardening. Thanks for joining me.

1) Seasons
2) Eco gardening tips
3) Roasted Cabbage with Mustard Vinaigrette

Seasons by Louis Welden Hawkins

Container growing… just about anything can be used to grow plants in, including this novel recycling idea on No dig Vegetable Garden's FACEBOOK page.

Eco gardening tips

  • Pineapple
    Do you live in a warm to hot climate? Pop a pineapple in your garden. Simply twist off the top (no need to cut), and peel off bottom 2-4 layers of leaves which will expose the stem with latent roots. Let it dry for several days to avoid it rotting, then place it upright in damp sand, perlite or vermiculite in a bright spot, but not direct all day sun yet.

    Keep damp and roots should form within several months. Plant in garden or a pot and keep slightly moist—this is important. It should grow quickly although won't bear fruit for 1-3 years. See video here

  • Tender loving care
    It is essential to take great care when you transplant seedlings. Every tiny bit of damage to young roots slows the growing process down and can affect the final quality of the plant. Don't squash them, don't break the roots, don't let them dry out. Make sure the soil is damp around the seedlings' roots and in the ground where it's planted.

  • Wide whoops
    If you've ever gone whoops-a-daisy in your garden, chances are it's because you've unbalanced trying to stay on a path! I've had narrow plank paths, stone crazies, manicured marvels… but I have to say, there is nothing easier to navigate with wheelbarrow or feet, than a nice wide garden path. You have room to kneel, put down tools, buckets, baskets, guide a toddler and so on. Space permitting, try and aim for a comfortable 60 cm (2ft) wide path.

very veggie cookbook

The best vegetable cookbook on the market.

Over 150 pages of wonderful recipes and ideas, with good, clear photos and instructions.

Click HERE to find out more information and get yourself a never-to-part-with copy!

Roasted Cabbage with Mustard Vinaigrette

Once you've tried roasted cabbage this way, you'll be hooked. It's sweetly spicy with a melty texture.


  • For cabbage
  • ½ small-medium green cabbage (it reduces in size when cooked)
  • 1 Tbln olive oil
  • Salt & pepper to taste.

  • For Vinaigrette
  • 2 tspns prepared mustard (Dijon is best)
  • 2 tspns white balsamic or white-wine vinegar (otherwise use apple cider vinegar)
  • 1 tspn lemon juice
  • 3 Tblns chives, finely chopped
  • 2 Tblns olive oil
  • Salt & pepper to taste.


  1. Preheat oven to 420°F (215°C). Grease a baking sheet.
  2. Cut your half cabbage into four wedges, or slice into approximately 3 cm (1.25") rounds. Remove most of core, but aim to keep wedges intact if possible.
  3. Put cabbage on hot baking sheet. Drizzle the top cut sides with 1 tablespoon oil and sprinkle with salt and pepper.
  4. Roast cabbage for 12 minutes. Carefully flip over and roast on other side for 12 minutes until slightly browned on both sides.
  5. Meanwhile make vinaigrette by mixing mustard, vinegar, lemon juice, salt & pepper in a small bowl. Stir in oil and chives.
  6. Put cooked cabbage onto dish and spread the vinaigrette over while still hot.
  7. Serve hot or slightly cooled, or put back in oven in oven-proof dish and keep warm until serving.

Note: Can add other greens, such as broccoli and cauliflower.

Preparation time: 20 minutes
Cooking time: 25 minutes
Makes Enough for 2 or more people

Live, love and garden.

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