Archive for June, 2012
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.
Tags: kids, planting
Posted under product reviews
By MEREDITH KIRTON
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 GRAPHICSTags: planting, vegetables
Posted under grow
By MANDY SINCLAIR
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
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
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: freezing, preserves, vegetables
Posted under harvest
By MANDY SINCLAIR
Warm broccoli, chat & mushroom salad
400g chat potatoes, washed
250g broccoli florets
1 tbsp olive oil
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.
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 GRAPHICSTags: recipe, salads, vegetables
Posted under cook