Recent Posts

Calendula and Lemon Balm Tea – a welcome to Spring!

Calendula and Lemon Balm Tea – a welcome to Spring!

It is undeniable – there’s an undercurrent rising in the soil, teasing seeds awake, nudging dormant perennial roots, and tickling growth buds on shrubs and trees. It’s the feeling of spring, and although the Lady herself (whether you name her Ēostre, Flora, Yarylo, Thallo, or…

Newsletter – August 2018

Newsletter – August 2018

The latest newsletter is now available at the link below. All about gardening in August when we feel like spring has sprung, but have to be a bit more patient, and featuring strawberries as the herb of the month, miner’s lettuce as vegetable of the…

21 July – First sowings of tomatoes and chillies for 2018

21 July – First sowings of tomatoes and chillies for 2018

Now that I have my heated propagation area in place (eek, so excited!!!), I’ve put in a few of the first tomato and chilli seeds for my 2018 garden and for sale at the markets later in spring and summer. Just love it when a plan comes together.

Now to test the contraption out over the weekend, but I’m sure it will work supberbly (Rick put it together after all!).

Today I put the following seeds in:

Tomatoes

  • Russian red x9
  • Small fry x6
  • Tony Tim x6
  • Tumblar x6
  • Is of capei x6
  • Dr Walter x9
  • Back x6
  • Moneymaker x6
  • Cuor de bue x6
  • Giant polish paste x6
  • Alma paste x6
  • Sunrise bumblebees x9
  • Piks Yugo x3
  • Delicious x12
  • Costoluto Florentine x9
  • Burnley x6
  • Riesentraube x9
  • Mortgage lifter x12
  • Tommy toe x9
  • Federle x6
  • Voyage x9
  • Sam marzano x9
  • Zebra x9
  • Watermelon beefsteak x3
  • Scoreby dwarf x9
  • Marmande x9

 

Chillies (all x6)

  • Chiltepin
  • Marconi
  • Bishop’s Crown
  • Cayenne – Long Red
  • Habanero – Chocolate
  • Cubanelle
  • Bhut Jolokia – Peach
  • Carolina Reaper
  • Habanero – Yellow Sun
  • Scotch Bonnet
  • Naga Morich – Black
  • Padron
  • Aji Norteno
  • 7-pot Yellow
  • Fish PEpper
  • Habanero – Red
21 July 2018 – Flowering Now

21 July 2018 – Flowering Now

It’s not a floriferous time in the garden for most things, but if you look closely, or plant smartly, even mid winter can be a flower show in the garden. I don’t garden with many flowers just for their prettiness – in my mind they…

13 July 2018 – New Moon, New Beginnings

13 July 2018 – New Moon, New Beginnings

It’s New Moon in July. It stirs my blood. Even as cold winter clouds hang low, and the midday temperature outside battles to lift from the low teens, I feel eager and excited: Spring is coming. Exactly 50 days to 1 September. And even then……

Edible Flower Cookies

Edible Flower Cookies

No secret I love edible flowers. No secret I love baking. And in our unschool-homeschool, Friday is baking and gardening day, so 1 + 1 + 1 = kids making edible flower cookies today! Extra points scored for our science experiment on which flowers will bake the best in terms of colour retention. 😉 You live and learn!*

For this you simply need only your favourite sugar cookie recipe (or see below), egg white, a bit of sugar, and some edible flowers from the garden. Make sure you use flowers that are definitely edible (see more on edible flowers). It’s great baking with violas and pansies at the moment because they’re in full flower over winter.

Cookie Recipe:
  • 300g flour
  • 3/4 tsp salt
  • 225g butter
  • 125g icing sugar
  • 1 large egg
  • 1 tsp vanilla extract
For Glaze and Topping:
  • 1 egg white, lightly beaten
  • 1 Tbsp granulated sugar
  • Edible flowers
Directions:
  1. Whisk together flour and salt in a bowl and set aside.
  2. Beat the butter and sugar together in a stand mixer until light and fluffy
  3. Beat in the egg and vanilla
  4. Gradually stir in the flour mixture until mixed through
  5. Chill for 30 mintues in the refridgerator
  6. Roll dough out to about 6mm and cut out circles
  7. Place cookies in baking tray and brush with lightly whisked egg white.
  8. Snip the stem and green bits off each edible flower and press onto the cookie
  9. Brush the top with egg-white and dust with a sprinkle of sugar.
  10. Bake for 10-12 minutes in a 180C oven.
  11. Cool and enjoy!

*Notes

  • Next time I’ll use flowers with softer colours, and with more prominent “striping” as the very bright ones just go brown.
  • I now know dianthus petals curl up to nothingness.
  • And too much egg white creates a dull crust over the flowers – easy and lightly does it.

How To – Roast Garlic

How To – Roast Garlic

Garlic everywhere and garlic in everything! We’re a household that loves to cook with garlic, and naturally, I also have a few special garlic medicines ready to dispense for a variety of ailments. Garlic, Allium sativum, is truly an amazing ingredient to always have on hand…

Newsletter – June 2018

Newsletter – June 2018

Brrr! Cold and wet weather set in to most of the country over this past long weekend. Metservice published their June outlook, saying we’re swinging between cold and warmer-than average from week to week through the month, with rainfall predicted to be quite volatile as…

Crystallized flowers

Crystallized flowers

Crystallized flowers! These candied flowers are a favourite of my little girls to make. Here’s how you can also make the most of the pretty edible petals in our garden by making Victorian style flowery delights! A glorious project to get into on a rainy day (as long as you manage to pick your flowers before the first downpour). For more on edible flowers, see my articles on this favourite subject of mine: Edible Flowers

 

Chimichurri – Argentinian Green Sauce for Grilled Meat

Chimichurri – Argentinian Green Sauce for Grilled Meat

The first time I made chimichurri was out of necessity – I had harvested handfuls of gorgeous Italian parsley, and after drying some, freezing some, and making a lot into parsley pesto, I had to do something else with what was leftover. A quick search…