December 2017 Issue #148

Hello,

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

1) Merry Christmas
2) Eco gardening tips
3) Scalloped Sweet Potatoes

Here's May, my 4-year-old granddaughter with some sunflowershine for those readers in the chillier climates of northern hemisphere. May planted the seeds back in October, and kept them watered here in Sydney, Australia where today we're hitting 40°C (104°F).

Merry Christmas to all my wonderful readers and may you have warmth in your heart whatever the weather!

Eco gardening tips

• Re-using plastic pots
  Love or loathe 'em, plastic plant pots are everywhere, so here's a way to put them to use. If you're dumping a load of mulch on the garden and your plants are small, just cover each one with a plastic pot. Spread mulch then remove pot, and that way you don't risk burying the plants or getting mulch too close to the stems.




• Frost protection pots
  And another tip... if you have a few frost tender plants, pop plastic pots over them overnight if there's a frost warning, then when the warmth of the morning arrives, remove this plastic insulation and your plants will be safe.




• Don't mess with mud
  I'm sometimes surprised at the state of doormats. Sounds like I'm a snob! The reality is that a worn doormat, doesn't catch the dirt and germs from your shoes so well as a toppest-notch brushy one before you come inside. If possible, a couple of good doormats — one inside, one outside will help keep your gardening earth outside.

Pebble Pillows!

So soft, such fun. You can buy these eye-catching garden gifts HERE.

Scalloped Sweet Potatoes

Ingredients

• 2 heads of garlic, cloves removed and peeled
• ¼ cup fresh sage leaves
• ¼ cup extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cups coconut milk
• 1 cup vegetable broth
• 1½ Tbln tapioca starch
• 1 tsp sea salt
• ¼ tsp black pepper
• 1 kg (2 lbs) sweet potatoes, peeled and thinly sliced
• ¼ cup grated parmesan cheese or nutritional yeast (optional).

Method
1. Preheat oven to 400°F (204°C). Brush a 2-quart (2 L) casserole dish with olive oil, and set aside.
2. Heat a small saucepan over medium heat. Add olive oil, sage leaves, and garlic.
Reduce the heat to low, and cook for 20 minutes, until the garlic is tender and the oil is fragrant.
3. Then use a slotted spoon to remove garlic and sage from the oil. Chop it, and set aside.
4. Transfer the oil to a saute pan, and heat to medium high heat. Add onion and cook until it’s fragrant and translucent.
5. Next, add coconut milk, broth, sage, garlic, salt, pepper, and tapioca starch to the mixture.
6. Cook, stirring frequently, until the mixture begins to thicken, and then remove from heat.
7. Arrange your sweet potatoes in the casserole dish, and pour the coconut mixture over the top.
8. Top with grated cheese or nutritional yeast (optional), and bake, covered, for 40 minutes, or until the sweet potatoes are tender.
9. Remove the cover and bake an additional 5 minutes, until top is crispy. Let it rest for 5 minutes before serving.

Preparation: 30 minutes
Cooking: Approximately 1½ hours
Serves: 6-8 people

Live, love and garden.
Megan