Spiced Parsnip and Potato Soup
Spiced Parsnip and Potato Soup Parsnips are in season and are delicious baked and used to make soups. This recipe adds spices to a classic parsnip soup. It is so easy to make by baking the parnips and potatoes to bring out their flavour. Ingredients: 750g young parsnips, peeled and cut in half lengthwise and then into 1.5 cm slices 2 large potatoes, peeled … Continue reading Spiced Parsnip and Potato Soup
Growing Tomatoes
Tomatoes are the jewels of summer and always taste best when home grown. With good soil preparation and the careful selection of varieties you can successfully grow delicious tomatoes even in Sydney where the fruit fly creates challenges for the tomato grower. Growth habits and planting needs Choose a site that gets full sun for at least 8 hours a day when growing tomatoes. Make … Continue reading Growing Tomatoes
Angie’s Spaghetti with Cauliflower and Broccolini
Angie shares this quick and really tasty recipe using cauliflower and broccolini with prosciutto to make a delicious pasta dish. Angie’s Spaghetti with Cauliflower and Broccolini Ingredients: 1/2 cup of cauliflower florets cut into quarters per person A handful of broccolini or broccoli florets per person 100 g spaghetti per person 5 slices of prosciutto, chopped 2 cloves of garlic, halved then thinly sliced 3 … Continue reading Angie’s Spaghetti with Cauliflower and Broccolini
Slow Cooked Corned Beef and Cabbage
Tender slow cooked corned beef, cooked in spices and broth with root vegetables and cabbage makes a perfect winter meal. Just prepare everything and place into your slow cooker over night and next day it your corned beef will be tender and delicious. Slow Cooked Corned Beef and Cabbage Ingredients: 1 piece of corned beef 1.5-2 kg 3 parsnips, peeled and cut into pieces 2 … Continue reading Slow Cooked Corned Beef and Cabbage
Growing Parsnips
The parsnip, like the carrot is a member of the parsley family and is a slow growing hardy, deeply rooted plant grown for its delicious long tuberous taproot. They are a good source of vitamin C, are rich in the B complex vitamins, folic acid and fibre. Growth habits and planting needs Parsnips prefer an open sunny site. Due to the slow germination time for … Continue reading Growing Parsnips
Roasted Root Vegetable Soup
Here is a way to use any root vegetables that you have to make a delicious and warming winter soup. Roasting the vegetables and caramelising the onions heightens the flavour of this soup. Serve with root vegetable chips made from the recipe included. Roasted Root Vegetable Soup Ingredients: 3 parsnips 2 carrots 2 sticks of celery 1 leek 1 onion. sliced 1 swede 2 large … Continue reading Roasted Root Vegetable Soup
What to plant in August
The following is a list of things you can plant in August in Sydney, a temperate zone: Amaranth Artichokes in pots Beetroot Cabbage in seed trays Cape Gooseberry Capsicum in pots Chilli in pots Eggplant in seed trays Kohlrabi Leeks in seed trays Mustard Greens Onion Parsnip Peas Potato Radish Rocket Snow Peas Sunflower Tomato in pots Watermelon in pots Plant of the Month – The stunning Leptospermum Cardwell Continue reading What to plant in August
Growing Mustard Greens
There are many varieties of mustard greens to choose from, with different leaf forms and color of leaves that range from medium green through dark green, purple and red. Also known as Chinese mustard, Indian mustard, they are Brassica juncea from the Brassicaceae Family. Mustard greens are nutritious and easy to grow and are rich in vitamins K, C, E, and folate and beta carotene. Mustard greens may … Continue reading Growing Mustard Greens
Growing Rocket
Growth habits and planting needs Rocket can be grown for the most of the year but is best grown from August to the end of November and March to the end of May in Sydney’s temperate climate. Rocket can be succesfully grown both in raised garden beds or in large pots. Choose a sunny location that gets at least 6 hours of full sun a … Continue reading Growing Rocket
Spiced Pumpkin Fruit Cake
Spiced Pumpkin Fruit cake is another recipe to use some of the pumpkin harvest this year. Mixed dried fruit soaked in sherry, spices and orange zest add flavour to this cake. It is moist and spicy with a lovely colour thanks to the golden pumpkin flesh. We have used no eggs, just a little milk and scant sugar to make this really healthy and easy … Continue reading Spiced Pumpkin Fruit Cake
The Grantham Gardener 