February 2020 Issue #174
What fun that we both love gardening. Thanks for joining me.
1) Help, not enough room
2) Eco gardening tips
3) Choc Nut-Butter Balls
I reckon I scrub up rather well, don't you agree?
Eco gardening tips
- Small garden?
Avoid growing veggies that are cheap and fresh in the shops when in season, like potatoes, carrots, onions etc. But new seasons baby spuds are nice, and better than main crop spuds taking
By-pass veggies that take up lots of space, like broccoli, brussels, cabbage etc.
Give a miss to veggies that are difficult, trouble-prone, or take time; like Romanesco broccoli, purple sprouting broccoli, celeriac, etc.
DO grow some herbs like parsley, shallots and maybe a tub of mint. Also dwarf beans, salad type cut-and-come-again greens, such as rocket, open-leaf lettuce, baby spinach and even kale in spring has lots of tender new leaves.
- Limited space?
Just because you have a small garden, doesn't mean you can't grow a vine or two. Trailing plants like pumpkins, squashes, marrow, and zucchinis can be grown but need a bit of control. First off, limit their space by pinching out the main shoots once they are about 60 cm (2ft) long. Any further side shoots, pinch out at the same length too. Secondly you can train these vine plants up a fence or wall.
- Herb stalks
all stalks of parsley, sage, basil, rosemary, thyme, lemon verbena, marjoram and chervil can be easily dried. Put out in hot sun or into low oven (or dehydrator) until crumbly. Crumble well then choose a nice jar and layer alternatively with salt. I use pink Himalayan salt. The salt will take on a delicious flavor. You can put all in a coffee grinder first if not fine enough.
One of the most popular garden gifts.
Never mind the dark... grab your cap, switch on its light, find some veggies for dinner without stumbling around treading on things that shouldn't be trod on, and without juggling torch, scissors, bowl, etc. Essential for slug patrol!
Choc Nut-Butter BallsThanks to DIY Natural
Delicious protein-rich, sugar-free, morsels to devour or give away.
- ¼ tsp stevia powder
- 1 Tbln arrowroot powder
- ¼ cup nut butter: peanut, almond, cashew, pecan or hazelnut
- 1 cup dark chocolate pieces or chunks
- 1 Tbln coconut oil.
- Mix stevia and arrowroot powders together and set aside. In a double boiler, melt coconut oil and chocolate. Sweeten the chocolate if you wish. Once it melts, turn the heat down, keeping it slightly
- In another bowl, mix nut-butter and the stevia/arrowroot mixture. You want it to form a thick dough that you can roll out. Check for sweetness and adjust to your taste. Add a bit more arrowroot powder if it feels too sticky.
- Once you form the dough you can roll it into balls and place them in the freezer for 20 minutes or so, or until firm.
- Once cool and firm dip the nut-butter balls into the melted chocolate. Let cool a minute and dip again. You can dip the balls several times if you want a thicker chocolate layer.
- Let the dipped balls rest on parchment paper or cooling rack. Let cool completely before storing. Transfer to a plate or jar with a good seal.
Notes: Store at room temperature for 1-2 weeks, or put in fridge or freezer for longer.
Preparation time: 15 minutes
Cooling and dipping time: 1 hour
Makes: 10 balls
Live, love and garden