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Diggers Rest, Issue #009 --Luscious Lettuce, Aubergine Scallop recipe
October 11, 2005
A free monthly resource of gardening tips, recipes and reminders to make
your garden grow!
October 11, 2005 Issue #09
The no dig garden website is a venture into publishing on a topic I love. Thanks for joining me on the adventure! I'd love to have your feedback.
In this issue:
1) Growing Luscious Lettuce
Luscious LettuceLettuce is one of the most rewarding things to grow in your garden. It can be grown quickly and enjoyed daily. Lettuce will grow in many parts of the world over long periods of the year with just a few considerations.
Lettuce needs cool weather and moist conditions to do well. It will grow in a garden bed or containers as long as it has enough room. Most varieties need 6-8" between plants and if in a container, one that is 8-10" deep. It must be kept moist and will respond well to compost initially and fertilising every 2-3 weeks.
There are four main types of lettuce to grow.
If you want to grow from seed, plants should be started in seed beds first. Lettuce seeds are tiny, so once they start to germinate, you will need to thin dramatically.
Stagger their starts by a week or two to ensure a continuous supply once they're growing. During this time, think about where you are going to grow them to maturity.
In the Garden This MonthNorthern Hemisphere:
Finish off the last growth on your herb plants, if they're not already finished and dry them for storage.
If you're not planning a winter crop cover your beds with 1/4" of newspaper (black and white ink only) and top up the mulch. Then give it a good soaking. This will allow the material underneath to continue rotting but discourage weeds from coming up.
Preserve the last of the summer harvest to enjoy during the winter months.
Get those seedlings in, right now. It's perfect for them.
If you are in a hot zone and have trouble with your tomato plants wilting in the sun, try cherry tomatoes. They handle the heat well.
Seedlings do best in the no dig garden and allow for more intensive planting. So prepare your beds, but wait for your plants to become stronger before putting them in.
Feature Recipe: Aubergine ScallopsThis is a great starter or vegetable dish to accompany the main.
2-3 aubergines (eggplants) sliced
Slice the aubergine into 1/4" thick slices. Place in a collander, salt and let drain for about 10 minutes. Then rinse and dry well.
In a bowl, sift the flour and cayenne pepper together. Add the eggs and gradually beat into the flour. Slowly add milk while continuing to beat the mixture until you have a smooth batter. Add the aubergine slices, cover and allow to sit for about 15 minutes.
Heat the oil in a pan until a cube of bread will brown in 1 minute. Add the aubergine slices one at a time and fry to a golden brown. Drain them on paper towel when they come out of the oil. Serve immediately with tartare sauce for dipping. Yummy!
Copyright J.L. Williams 2005
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