Making your own plant based milk is easy, tasty, convenient, environmentally friendly and cheap. So what’s involved if you want to make your own?
Radishes, Carrots, Turnips and Beetroots. Classic garden roots. But did you know that you can also eat their tops? There is a resurgence of this practice, following the “Waste-Not” trend, and you can find specific recipes on the internet to inspire you. Here’s a carrot soup to try that uses the tops. Continue reading “Eating your veg tops”
The art of foraging can be intriguing, as well as a little worrying. We will introduce you to some easy ways to get started that anyone can do, easily and without fear, and then we will show you how to make use of your free harvest! We will start this mini series with stinging nettles. Continue reading “Foraging: Nettles”
Next time you buy a pot of basil, try this idea to boost your harvest and VFM;
Take the plant out of the pot, and using a sharp knife cut the root ball into quarters, trying to get an even spread of stalks in each portion, and be careful not to damage the leaves. Take your time, using a sawing action. Basil doesn’t like having the roots pulled apart and then being re-pot, but I have found that if you cut the root ball, most of the roots remain undisturbed and they recover well. You can then re-pot each portion into a similar sized pot, adding some extra compost from a grow bag or even ordinary soil if that’s all you have. Water very well, and after a few days recuperating you will have 4 basil pots for the price of one. The plants will fill the original space and bush out. A little fertiliser will help too if you have some handy.
Here are my 4 pots from a 69p original one.
When it comes to harvesting, don’t pick a leaf here and there, pick all the leaves from one stalk. Cut the stalk off just above the lowest pair of side shoots with some scissors. These shoots will grow into two new stalks in time, which will give you another flush of leaves later. (see photo below where I have cut the stem) Follow this round your 4 plants in turn, taking the tallest stalks as you need them.
Keep the plants in a bright window, water well, and turn them every few days so they don’t bolt towards the window. You will be amazed at the extra basil you’ll produce this way for very little outlay.
It’s on trend, and pronounced Hoo-ga, but what is Hygge all about?
Hygge, is a Danish word loosely translating to “Cosiness”. Continue reading “What the Hoo-ga is Hygge?”
We found some Taste The Difference potatoes in the best before tray. They didn’t look too good for eating due to some green patches on the skins (which is poisonous) and signs of shoots appearing on the tubers. It’s quite possible that they would have ended up not being sold at all and therefore wasted. Let’s try to save them… Continue reading “Potato trials”
Finally, someone has taken the lead with coffee cup recycling!
You can now take, save up, or pick up ANY takeaway coffee cup and take it to Costa for recycling. They even take your Waitrose cups. How good is that?
Combining indoor and outdoor pickings to create this lovely, colourful, late winter bistro style salad, from barely anything around my tiny edible garden and windowsill. Continue reading “Late Winter Salad”
Rhubarb is an easy to grow and common garden fruit (Which is actually a vegetable!)
We saw the fresh shoots poking out of the ground a few weeks back, and covered the crowns with boxes and buckets. Continue reading “Ruby Red Rhubarb”
Despite being towards the end of winter, I am still harvesting fresh veg from the garden;
Free, fresh, organic and zero food miles!
My plot is very modest; 2 foot wide by 20 foot long (Measured in Brexits)
First up, beetroot… Continue reading “Still harvesting free fresh organic veg”
There are quite a few edible gardens around. If you fancy joining us in our Community garden in Tynwald where we are creating a new edible garden, come along on Saturdays between 10 a.m and 11 a.m in the library and find out about how you can get involved.