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Diggers Rest – Let's talk weeds; Eco gardening tips; Sweet & Spicy Roasted Chickpeas
August 22, 2018

August 2018 Issue #156


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

1) Let's talk weeds
2) Eco gardening tips
3) Sweet & Spicy Roasted Chickpeas

Peas and honey

. . . and see the tasty chickpea and honey recipe at the end of newsletter.

Don't go near this fruit & veg shop!

Scary produce here No-dig Garden's Facebook page.

Eco gardening tips

  • Let's talk weeds
    I mean let's pull them out... and I mean pull properly. Those stubborn, deep-rooted blighters need a bearhug—as in wrap your hand around as many leaves as possible. Wriggle the weed out (damp soil makes it easier). With the other hand use a tool to help if you want.

    If you get of most the root out, leaving the last part, you should be in luck. You'll know in a few weeks if you see green shoots, then poke a knitting needle or sharp knife in as deep as you can followed by a burst of boiling water. This should finally fix the very weak plant. Here's everything you need to know about weeds.

  • Exploding trees
    Did you know trees can explode? Don't panic if it happens near you. It's a sound apparently never forgotten to those who have heard it... between a rifle shop and an ear-splitting snap. It's caused by unusually severe cold, causing the water in the trunk to freeze, then expand, then boom!

  • Mucho mushrooms
    I get a few questions about mushroom from readers. Mostly they describe these fungus/toadstool like growths emerging seemingly overnight, springing up behind the gardeners' backs to spook them!

    There, there (gentle hand pat), no worries. All these lovely fungi are nature's harmless goodies. But if you want to reduce or eliminate their occurrence, try and water in mornings, rather than the evenings. This lets the top soil go dry sometimes, because usually mushrooms and their friends rise up to party when soil conditions are a bit too wet.

  • Watch-blue-floral

    Time to celebrate your love of flowers!

    20 unique watches to choose from with beautiful designs of flowers, birds, and butterflies. View HERE.

    Sweet & Spicy Roasted Chickpeas

    A rather munchy slightly sweet snack... not as healthy as reaching for a carrot stick but a bit better than a biscuit!


    • 1 cup dried chickpeas, or 1 x 425 gm can garbanzo beans
    • 1 small Tbln honey
    • ½ Tbln olive oil
    • ½ tspn cinnamon
    • 1/8 tspn nutmeg
    • 2 pinches salt.


    1. If using dried chickpeas, soak one cup chickpeas/garbanzo beans in plenty of cold water to cover. Soak roughly 4 or more hours or overnight. Drain, rinse and then cook in fresh water for 1 hour or until tender. Alternatively use a 425 gm can garbanzo beans.

    2. Preheat oven to 190°C (374°F). Lightly grease a baking tray or line with baking paper.

    3. In a medium bowl, mix together the honey, oil, cinnamon, nutmeg and salt.

    4. Dry chickpeas on a towel, or if using canned, drain and rinse first, then dry on towel.

    5. Put dry chickpeas on baking tray in a single layer. Bake for approximately 45 minutes. Test for crispness and bake longer until nice and crisp with no sign of softness.

    6. Whilst hot, tip chickpeas into the bowl of honey and spice mix and mix well. For a caramelized flavor, put back on tray and bake a further 15 minutes.

    Preparation: 15 minutes
    Cooking: 1-2 hours
    Serves: Snack feeds 4-6 people

    Live, love and garden.

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