July 2017 Issue #143

Hello,

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

1) Fairies, witches?
2) Eco gardening tips
3) Roast Cauliflower with Tahini Yoghurt Dressing

Fairy stories, witchcraft? Is companion planting scientifically proven? In the FAQ section this discussion is getting heated… Read to the end here!

Eco gardening tips

• Start small
  Small veggies that is. Many of you in warmer climes than me at the moment, have a garden in full production. Rather than proudly watching it grow, dive in and eat now! Chopstick thin carrots, cutey little zukes, sweet wee peas, micro leafy greens. Be warned, a journey of 1000 zucchinis begins with one seed... don't wait until you have a glut.




• Peak production
  As well as following the tip above, many gardeners also sow several varieties of one vegetable so they can space out their harvesting over a longer season. As well as early, mid or late season varieties, a rule of thumb is that smaller veggies, such as cherry tomatoes, Lebanese cucumbers etc, mature earlier than their big cousins.
  
  

  Melons, pumpkins and the like need to be left to grow and mature to their full extent, but even then there are early and later season varieties to choose from.




• Handy meths
  Methylated spirits is handy to stop disease spreading in the garden. When you cut off a diseased branch or stem, wipe secateurs with meths afterwards. Same with containers after emptying old soil, or your trowel if you suspect the presence of a soil or plant virus, bacteria or fungus.

Click my No-dig Garden Facebook page to see one smart rat... you wouldn't want this one near your garden, or money!

Roast Cauliflower with Tahini Yoghurt Dressing

This delicious dish is inspired by Middle Eastern cuisine. It can be lunch, mains or a side dish to any meal.

Ingredients

• 1 small to medium cauliflower
• 1 garlic clove, peeled and thinly sliced
• 1 Tbsp olive oil
• 12 mint leaves, roughly chopped or torn
• 80 ml plain unsweetened yoghurt
• 2 Tbsps tahini paste
• 1 Tbsp lemon juice
• 2 Tbsp water
• 1 tsp salt.

Method

• Heat oven to 180°C. Cut cauliflower into florets. Mix well with the garlic, oil and some salt.
• Place in a roasting dish and cook until cauliflower turns slightly golden, tossing occasionally—about 30 minutes. Take from oven and allow to cool.
• For the dressing: Gently mix tahini, water and lemon juice to a slurry then mix in yoghurt and season with salt.
• Toss cauliflower with dressing and mint and serve at room temperature.

Preparation: 15 minutes

Cooking: 30 minutes

Serves: 4-6 people

Live, love and garden.
Megan