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Diggers Rest – Ants; Eco gardening tips; Crunchy Zucchini Flowers
June 24, 2020

June 2020 Issue #178


Hello,

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

1) Ants
2) Eco gardening tips
3) Crunchy Zucchini Flowers


Ants notice

That's why ants don't get the flu!

Here's how to control ants in your garden


Eco gardening tips

  • Wilful weeds
    Pull out weeds on sunny days and just drop them back on the soil... they'll shrivel and die. Do this in winter or when soil is wet, and somehow a little root will find its way back down to re-grow. I can almost see some weeds twist themselves around to re-grow in my garden!

    I more than often toss weeds onto a concrete path nearby, wait for them to die and some days later after a bit of sun, they can go back on garden as mulch. A bit untidy, but that's my one big delicious messy garden!


  • Coriander care
    Love it or hate it... grow it. I wouldn't be without it to garnish most foods. I sow a few seeds then pick the leaves and then let them go to seed. There are still plenty of leaves on the plants when in seed anyway. This prolific plant prefers a shady place and lots of water in the summer, but when it goes to seed, no worries, coriander babies everywhere.

  • Jelly for seeds
    When sowing seeds, especially tiny ones like carrots, mix lightly with agar agar (seaweed) powder or crystals. This helps spread the seeds evenly on the soil. The powder will also help nourish the seeds and keep them moist.


Baby GrootI am Groot!

The famous Marvel Comic character.

So popular to plant your own little plant in.

See more ideas for planting at Garden Gift Hub HERE


Crunchy Zucchini flowers

There are endless ways to eat these delicious flowers. Got too many male flowers? Eat 'em!

Ingredients

  • 6 zucchini flowers
  • ¼ cup flour (plain, wholemeal, or a mix of coconut, rice, chickpea etc flours)
  • ¼ - ½ cup water
  • Salt and pepper to taste
  • Oil for frying.

Method

  1. Make the batter first by putting flour in bowl and slowly adding water whilst whisking with a whisk or fork until you have a smooth, thick consistency.
  2. Whisk the batter for a minute of so longer, then leave aside for about 10 minutes.
  3. Clean each flower by opening it up, gently rinsing, and remove the pistil and stem. Pat dry.
  4. Heat enough oil for shallow frying. Dip the flowers into the batter, coating well, then add to the hot oil in the pan.
  5. Fry for a few minutes, turn flowers over and fry other side until flour is cooked.
  6. Remove from pan, drain on paper, and eat whilst still hot and crispy!

Preparation time: Approximately 10-20 minutes
Cooking time: 8-10 minutes
Serves: 2
Notes:
1. Can add an egg to batter.
2. The flowers can be stuffed with cheese such as ricotta or mozzarella before dipping in batter.


Live, love and garden
Megan


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