March 2018 Issue #151
What fun that we both love gardening. Thanks for joining me.
1) Pretty mulch
2) Eco gardening tips
3) Steamy, Creamy Veg Stew
Happy veg and alyssum companionship… see Eco tips below.
Eco gardening tips
- Pretty mulch
Alyssum not only makes a nice edging to a garden, it also makes a honey-scented living mulch amongst your veg garden. It's low growing, self-seeds each year, doesn't rob the
soil of much nutrient value, attracts beneficial insects and just looks pretty.
- I fig so, I fig not
What I mean is, I'm not sure what I fig! This came to pass because the birds were feasting on my figs and a friend said if I put out water, the birds would drink the water rather than peck figs. So this got me figgin, as I put out some water... were they just thirsty... I'll let you know.
- Strawberry fields forever (Beatles song)
It's not too late to plant strawberry plants in late winter parts of the world. Don't trust the comment above about thirsty birds... you definitely need netting, otherwise it will be forever no strawberries for you.
And don't get me started on those cute possums in my son's garden in Sydney, Australia. Light frames with chicken wire will stop strawberry gobbling birds, possums and most other 4-legged garden thieves.
Stuck for a gift?
Bring nature inside for an eye-catching photo display! View HERE.
Steamy, Creamy Veg Stew
Quick and easy. This recipe uses delicious Brussels sprouts, but can also be made using other vegetables, such as zucchini, cauli, etc.
- 500 gms (1lb) Brussels sprouts (small are best, otherwise cut larger ones in half)
- 1 medium red onion finely diced
- 1 good Tblsp coconut oil
- 1 tsp
black mustard seeds
- 2 Tblsp coriander leaves chopped finely or minced
- 4 garlic cloves, chopped finely and smashed, or minced
- 2 medium tomatoes, diced; or 1 Tblsp tomato paste
- 1 tsp turmeric
- ½ tsp cayenne or chilli powder
- 2 tsp garam masala or curry powder
- ½ cup cashews (can substitute with other creamy type nuts or seeds such as sunflower seeds, sesame seeds, macadamia nuts or pine nuts)
- 1 14 oz can coconut milk
- Salt and pepper to taste
- 1 lemon or lime.
1. Heat oil in large saucepan and add mustard seeds. When they sputter, add coriander, curry and garlic. Saute for a minute.
2. Add onions and saute for another minute. When they begin to turn translucent, add tomatoes, cayenne and turmeric. Cook, stirring often, until the tomatoes go mushy.
3. Add cashews or substitute, Brussels sprouts, salt and pepper to taste.
Cover pan and cook for 5-8 mins or until Brussels sprouts are just tender. Stir occasionally and trickle in a few Tblsp of water if mixture is sticking to bottom of pan.
4. Add half the coconut milk and bring to simmering point, then check everything is cooked and add the remaining coconut milk. Bring to simmering point again, preferably without boiling.
5. Squeeze over lemon or lime juice and serve.
Preparation: 12 minutes
Serves: 6 people
Live, love and garden.