Archive for June, 2012

Posted on 28th June 2012

review | Twigz

By MEREDITH KIRTON

Bright and cheerful, Twigz mini watering cans come in three different colours (blue, orange and green). They bare zinc plated steel plate with powder coating on the outside, the neck has a good old-fashioned brass brass nozzle and screw on head. Twigz tools are perfect for kids to use in the garden. They’re not toys that will break, but rather, the real deal hard working garden necessities in child sizes.
These watering cans hold 1.5 Litre in volume and have two handles. One handle over the top of the body for carrying around the garden and the handle on the back of the body to tilt the water over the plants.

Visit www.twigz.com.au for stockists.

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Posted on 28th June 2012

grow | broccoli

By MEREDITH KIRTON

growing brocolli at home

purple sicilian broccoli

Broccoli is a hardy cool season veggie that will crop a second and third time. For best results, seeds should be sown in later summer or seedlings planted in early autumn, just after rain is ideal. Hot weather results in the head breaking into flower.
Work in compost or manure and lime a few weeks before planting. Keep well watered and harvest first head with a short stem above a pair of leave to stimulate second and third crops down the stem.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under grow
Posted on 28th June 2012

harvest | broccoli

By MANDY SINCLAIR

garden harvested broccoil

Storage:

Once picked, store broccoli in a paper bag refrigerated for up to 1 week.

What to do with glut

  • To freeze

Cut broccoli heads into florets and blanch in boiling water for 2 mins. Drain and rinse under cold water. Pack into re-sealable plastic bags and freeze for up to 3 months. Cook from frozen.

  • To preserve

broccoil hoummus recipe

broccoli hommous

400g can chickpeas, drained, rinsed
250g broccoli florets, steamed, cooled
100ml olive oil
1 garlic clove, crushed
Juice of 1 lemon
2 tbsp tahini paste
1 tsp ground cumin
turkish bread fingers, toasted

Place chickpeas, broccoli, oil, garlic, lemon juice, tahini paste and cumin in a food processor and process until smooth. Place hummus in an airtight container and refrigerate for up to 2 weeks. Serve with toasted Turkish bread.

Makes 2 cups

tip …….
tahini paste is available in the health food aisle of most supermarkets

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 28th June 2012

cook | broccoli

By MANDY SINCLAIR

broccoli slad recipe

Warm broccoli, chat & mushroom salad

400g chat potatoes, washed
250g broccoli florets
1 tbsp olive oil
20g butter
250g button mushrooms
¾ cup thickened cream
2 tsp Dijon mustard
150g mixed salad leaves

1. Cook potatoes in a large pan of boiling salted water for 20 mins or until tender, adding broccoli in the last 2 mins, of cooking.  Drain and set aside to cool. Cut chat potatoes in quarters.
2. Heat oil and butter in a large frying pan on high. Cook mushrooms for 5 mins, until tender. Add cream and mustard. Cook, stirring, for 1-2 mins, until thickened slightly.  Remove from heat. Add potato quarters and stir to combine.
3. Place salad leaves and broccoli in a large bowl. Add mushroom mixture and toss to combine.

Serves 4

Tip
Use a variety of mushrooms if you like, such as swiss brown, shitake, button and oyster.

try this …….
Chicken & broccoli stir fry
Heat 1 tbsp vegetable oil in a wok on high. Cook 600g chicken strips, in batsches, stirring, for 3-4 mins, until cooked. Remove from pan. Heat another 1 tbsp of oil in wok. Cook 3 chopped green onions and 1 crushed garlic clove for 1 min, until fragrant. Add 250g broccoli florets and stir fry for 1-2 mins, until just tender. Return chicken to pan with 2 tbsp fish sauce, 2 tbsp soy sauce, 1 chopped chilli, 1 cup coriander leaves and ½ cup unsalted cashews. Stir fry for 1 min, until combined. Serve with steamed rice.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook