July 2020 Issue #179

Hello,

What fun that we both love gardening. Thanks for joining me.

1) Berry nice
2) Eco gardening tips
3) Classy Cauliflower Soup

On our Facebook page see practical graffiti, identifying 'weeds' in the pavement cracks!

Eco gardening tips

• Berry nice with chocolate
  Strawberries and other berries are delicious with... anything really, but sometimes a bit of choccy sauce or sprinkles goes down a treat. Did you know that storing chocolate in the refrigerator or freezer is not recommended. This causes the chocolate to 'bloom' which is when the cocoa butter comes to the surface. It's not a bad thing, but it may look old or mouldy.


• Storm ahoy
  Another did you know tip: When there is a storm near your garden, as a bonus the energy of the lightning storm adds some, usually beneficial, nitrogen to the rain, meaning the plants can look forward to an extra boost of green leaf growth.


• Sunny Strawberries
  Strawberries would have to be the most popular berry fruit and you only need half a dozen plants or a small patch in most home gardens. Several different varieties will give you a good supply over a long season. The plants crop their best in a sunny situation, although they will tolerate a bit of shade, which may shorten their season.
  
  

  I am currently trying a tip, and that is a very practical idea to plant strawberry plants under the clothesline where the flapping clothes will act to scare away birds. We're coming into spring here, so have no berries yet... and I don't have enough washing to flap every day!

I am Groot!

The famous Marvel Comic character.

So popular to plant your own little plant in.

See more ideas for planting, presents and gardens at Garden Gift Hub HERE

Classy Cauliflower Soup

Creamy and delicious with chunks of avocado and sprinkling of spicy dukkah.

Ingredients

• Soup
• ½ head of cauliflower
• 1 medium sized red kumara or other sweet potato
• 1 cup lentils soaked for 30 minutes or 1 can lentils
• 1 cup coconut milk
• 3 garlic cloves
• ½ cup water
• 1 Tbln olive oil
• 2 tsp fresh oregano or 1 tsp dried
• Juice of ½ lemon
• ½ avocado
• Salt & pepper to taste.

• Dukkah
• 3/4 cup hazelnuts
• ½ cup sesame seeds
• 2 Tbln coriander seeds
• 2 Tbln cumin seeds
• 1 tsp salt
• 2 tsp ground pepper
• 1 Tbln Pumpkin seeds (optional).

Method

1. Cut cauliflower into florets, chop kumara or sweet potato into small chunks, peel garlic, and place all in a large roasting dish. Drizzle olive oil over and season with salt, pepper and oregano.
2. Roast for approximately 45-60 minutes at 180 ̊C (356 ̊F) until tender with the edges turning slightly brown. Blend these cooked vegetables into a puree with the coconut milk, lemon juice & water until smooth.
3. In a large pot put in the drained and rinsed lentils. If uncooked, simmer for 30 minutes or until soft. Add the pureed soup mix and bring to a simmer and keep hot whilst making the dukkah.
4. To make the dukkah, add all ingredients to a food processor and pulse until you reach a fine consistency. Use some for your soup; store any leftover a sealed jar for another meal to garnish.
5. To serve, pour into serving bowls and top with sliced avocado and dukkah.

Live, love and garden
Megan