October 2019 Issue #170
What fun that we both love gardening. Thanks for joining me.
1) Simple life
2) Eco gardening tips
3) Thai Pumpkin & Hemp Soup
Eco gardening tips
- Dangerous Daffys
When planting daffodils (as a change from planting veggies), remember that daffodil bulbs contain poisonous crystals which only certain insects can eat... so be careful of this if your dog likes to dig, don’t plant daffodils in those areas. You will notice that squirrels avoid daffy bulbs
Daffodils contain sap that is often poisonous to other plants. If you want to mix them with other flowers in a vase, soak the daffodils in water for 24 hours prior to remove the sap.
- Go easy
Don't be a masochistic gardener... go easy on yourself. More to the point, go easy on plants. Select species that are suited to your particular climate and soil conditions. I sometimes get asked why something isn't growing well, and to me it's often obvious. Don't try and grow a seaside plant in the mountains; don't struggle with cool loving plants in Kuwait. I can't grow bananas where I live, and I have better things to do in life than be a grumpy gardener.
Are you going easy on yourself? Remember it's not whether you like a plant, it's whether a plant likes your place.
- Burnt wood
Did you know that if you want to help preserve wooden garden frames, raised beds and the like... you
can burn the surface. This wood charring method has been used from way back in Japan to increase the durability markedly. So no need for tanalised timber, no messing about with linseed oil... go and get yourself a blowtorch and read up about this further.
An outer space tree-like invader made famous in Marvel comics and a movie. "I am Groot" it says.
I wondered why it was popular, so bought one for myself and planted a little succulent in my Groot. "Aww, how cute", say my visitors.
See for yourself, there's a Groot for you HERE
Thai Pumpkin & Hemp SoupCourtesy of Michelle Yandle, who says: "Vegetable soups are delicious, but they don’t seem to keep me going for very long. By adding hemp hearts and hemp seed oil to this Thai Pumpkin Soup, I get the added benefits of good fats and proteins to keep me full for longer."
- 2 Tbsp coconut oil, melted
- 2 tsp curry powder
- 1 butternut pumpkin, peeled seeded and cut into small pieces
- 1 large red onion cut into eights
- 1 Tbsp fresh grated ginger
- 3 cups vegetable broth
- 1 can coconut milk
- ¼ cup hemp hearts (or hemp flakes)
- 1 tsp chilli flakes
- To garnish: 3 Tbsp fresh chopped coriander leaves or Italian parsley.
- Heat oven to 200° C (390° F). Mix coconut oil and curry in a large bowl. Add pumpkin and onions and toss to coat.
Spread vegetables onto a roasting pan. Bake for 25 minutes, until vegetables are golden brown, stirring occasionally.
- Next add the roasted vegetables, ginger, broth, hemp seeds/flakes, chilli flakes (if using) and coconut milk in a large saucepan over medium-high heat. Bring mixture to a boil. Reduce heat to low and cook for 10 minutes.
- Spoon the vegetable soup mixture into a food processor, or blender. Cover and blend until smooth (alternatively you can use a stick blender to puree). Pour mixture into bowls. Season to taste. Garnish with sour cream, coriander and a drizzle of hemp seed oil.
Preparation time: 30 minutes
Cook time: 35 minutes
Makes: Approximately 2-4 servings
Live, love and garden