August 2022 Issue #204

Hello,

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

1) Dog’s bowl plants
2) Eco gardening tips
3) Carrot Kedgeree

Eco gardening tips

• Little soldiers
  Some gardeners like straight rows of plants and some gardeners, like me, prefer things more random. For some reason I dislike making rows and planting seeds or seedlings all lined up like little soldiers. I tend to poke things in here and there.

  Unless you’re planting a hedge, there are no rules re straight lines when gardening. I’ve read about natural landscapes and the magic of randomly placed growing things. One tip was for tossing a bucket of potatoes in the air then to plant trees, bushes and seeds where they landed. I tend to think that’s a waste of spuds… or effort if one has to then pick the spuds up afterwards!




• Too hot for comfort
  Mulch is not magic, but it does have many positive uses. Read here on the types and uses of mulch. Right now if your weather is hot or getting hot, remember that mulch can lower the soil temperature. It’s not only heat waves and hot air, but soil temp that many plants dislike and can cause them to stop growing or curl up in disgust.




• Drowned but not out… good tip for kids
  This is a bit of a ‘duh’ tip, and you probably know it: When pouring water from your watering can onto seeds or seedlings, don’t point the water straight onto the plants because they may get a rush of water. So wait for a steady flow before moving it onto the seeds or plants and you won’t wash them away!

Swinging koala

G’day mate!

Personality plus in your garden, this cute koala bear is weatherproof and loves to swing in the wind. Find this eye-catching garden accessory at Garden Gift Hub

Carrot Kedgeree

This crazy Anglo-Indian rice dish is a winner for a budget meal. The ingredients and flavours come together so magically to form the perfect, one-pan comfort dish.

Ingredients

• 4 hard-boiled eggs, quartered
• 2 large carrots, peeled and sliced diagonally
• 1 Tbsp smoked paprika
• 2 Tbsp cooking oil
• 2 Tbsp butter
• 2 medium onions, sliced thinly
• 3 Tbsp curry powder
• 2 tsp mustard seeds
• 1/4 tsp chilli flakes (optional)
• 5 cups cold cooked rice (1⅔ cups uncooked), preferably basmati
• Juice from one lemon + extra lemon wedges to serve with
• Fresh coriander or parsley to garnish
• Plain unsweetened yoghurt to serve with.

Method

1. Boil eggs for 8-10 minutes. Run under cold water and remove shells. Cut into quarters.
2. Toss carrot in smoked paprika and fry in one tbsp of the oil for 3-4 minutes in a large pan (or a wok). Set aside and wipe the pan clean. Heat remaining oil and butter in the pan and gently cook onion until soft and beginning to brown. Add curry powder and mustard seeds and cook until seeds begin to pop. Add chilli flakes (if using) and rice and heat through, tossing rice to coat in spices.
3. Stir through lemon juice. Test taste for seasoning – add salt, lemon juice or more chilli flakes if necessary.
4. Serve warm topped with the carrots, chopped boiled eggs, coriander and a drizzle of yoghurt.

Preparation time: Approximately 12 minutes
Cooking time: 30 minutes
Serves: 4
Credit: eggs.org.nz

Live, love and garden
Megan