January 2016 Issue #125

Hello,

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

1) Vegetable happiness
2) Eco gardening tips
3) Quick Pumpkin Curry

It's a new year and if you eat lots of veggies, you may well be eudaemonic!

So say a bunch of scientists.

Their research found that the more fast food people consumed, the higher their depression risk.

But those who ate lots of fruits and veg reported higher than average eudaemonic well-being... meaning: "a state of flourishing, characterized by feelings of engagement, meaning and purpose in life."

Like chocolate, no self-restraint is needed to enjoy
No dig Vegetable Garden's FACEBOOK page. Love to see you there to read the latest news and tidbits!

Eco gardening tips

• Lemon love
  How annoying when you cut open a lemon and it's half dry inside. Why? The likely answer is frost damage. Meyer lemons will withstand frosty conditions, but Lisbon's are not quite so hardy. Read more on growing lemons.
• Veggie vitamins
  Last newsletter I mentioned that veggies should be eaten with fat to enhance the absorption of nutrients in your body effectively. Olive oil is good for salads and coconut oil or animal fats for cooked veggies.
  
  

  Why you ask? Well specifically, some nutrients are fat-soluble rather than water soluble. Some examples are: Lycopene and Beta–carotene the bright orange and red pigment found in many plants and fruits such as carrots, sweet potatoes, tomatoes and even dark leafy greens.

  For water-soluble nutrients such as Vitamin C and B, if you're steaming your veggies these vitamins will leach into the water, so remember to save any cooking water and drink or use in sauces.

• Pass me some parsley please
  From my experimenting, it seems that sowing parsley 2-3 times a year can give you almost year round pickings, depending on your climate of course. First year sow as early as you can in spring, then a mid-summer sowing, finally a late summer sowing.
  
  

  Pick the leaves continuously and your parsley plants will likely slow down and, being biennials, will send out new growth the next spring to grow on and flower before dying near summer's end that second year. The late summer planting will last longest the second year… well into winter, especially if in a pot that you can move into a sheltered spot like a porch where it doesn't get snow or frost.

Want to know what vegetables to plant?

Want to know when to plant them?

The GroVeg Garden Planner is your answer. Click here for a 30 DAY FREE TRIAL!

Quick Pumpkin Curry

This versatile veggie lends itself well to this easy and tasty dish.

Ingredients

• 400g pumpkin or squash, chopped (about 2-3 cups)
• 200g zucchini, sliced diagonally (about 1½ cups)
• 150g broccoli florets (about 1 cup)
• 125g tomatoes cut into quarters (about 1 small cup)
• 1 large onion, chopped finely
• 2 Tblns oil
• 4 tsps Thai red curry paste (or use curry powder if you have no paste)
• 600ml stock or water
• 300ml coconut milk

Method

• On medium heat in frypan, cook onion and curry in oil for 5 minutes.
• Add heated stock or water and pumpkin and gently bring to boil.
• Cover and simmer for 20 minutes.
• Add zucchini and broccoli and cook 3-4 minutes.
• At last minute add tomatoes and coconut milk and heat through thoroughly.

Nice served with rice and garnished with coriander.

Note: Curry pastes and powders vary in spicyness, so adjust to your liking. They need to be well cooked otherwise they can have a raw taste.
Preparation: 30 minutes
Cooking: 30 minutes
Serves: 6 people

Live, love and garden.
Megan