Earthy baby beetroots combined with fresh oranges and creamy goats curd. Ingredients: 1 or 2 baby beetroots, but any beetroot (1/2 of a fully grown per person) will do 2 cups of mixed lettuce leaves 1 orange 60 g fresh goat’s curd 1 tbsp sunflower seeds [more]
This is one of a wide range of mizuna based salads. The mizuna gives the salad a fresh crunchiness that works beautifully with something sweet like fruit or roasted beetroot and brings back the summer. The recipe: mizuna leaves papaya – you can also use rock melon, or oven-baked beetroot or pumpkin, dried tomatoes goat’s [more]
Garden member Sylvia made this delicious looking salad using veggies almost exclusively from the weekend’s harvest. She made it with matchstick kohlrabi and fennel mixed with plain yoghurt (plus a little ricotta) and dill arranged on endives, rocket and lettuce leaves, with chunks of roasted beetroot and sprinkled with pomegranate seeds. Yum! [more]
We use a light and airy, slightly fertilised mix to germinate seeds and to raise seedlings after transplanting. One batch will fill the green container under the shelf in the old shed to the rim. You can find all of the ingredients in the old shed. Ingredients 3 bricks of coconut coir 1 bag of [more]