Guest post by Yvonne Lee of www.bargainhunter.com.au
It’s currently mango season and I’ve been consuming a heap of mangoes. I have been buying cases of mangoes (16 to a box) for around $10 – $20. I started buying up early due to the (then) ridiculous prices of bananas. Now the bananas have dropped in price to $0.99 per kilo I’m still buying my mangoes but have backed it off a bit. I’ve noticed the mangoes are coming from all around Australia now. Early in the season I bought ones from Northern Territory and now it seems as if my mangoes are from QLD but I’ve also seen Western Australian mangoes in the stores. I’m not sure if they have always come from those places and I hadn’t paid attention to them previously. Nowadays all the mangoes seem to have labels on them so they are easier to identify where they are from.
With the glut of mangoes at our place I was filling up our ice cream container for worm food really quickly, especially since the pit took up a lot of space in the container! I decided to google how to grow a mango tree from a pit. It seemed a logical thing to do…anyway there were some wonderful pictures, instructions and YouTube videos which helped me. Continue reading How to Grow Your Own Mango Plant
It’s not quite winter yet, but there is a definite feel that it’s coming. The morning air is chilly and crisp, and it’s almost time to bring out the warm comforter blanket. What I love about Autumn and Winter seasons are those delicious opportunities for soups and stews. Given my Russian heritage, I would like to share this Bortsh (Борщ) recipe that makes frequent appearance in our household. It’s healthy, it’s in-season and it tastes great!
image by http://www.ayurvediclight.net
Ingredients (4 servings):
- 1 beetroot
- 2 carrots
- 4 medium-sized potatoes
- 1 onion
- 4 cloves of garlic (can put more!)
- 1/2 head of cabbage (or silverbeet, as we have discovered)
- juice of 1 lemon
- 1/2 to 1 cup of tomato paste (can also add fresh tomatoes)
- 2 table spoons of vinegar
- 2 table spoons of olive oil for shimmering vegetables
- dill, parsley, black pepper and salt to taste
- Peel and cut potatoes, set to boil in about 4 cups of water
- Peel and thinly slice beetroot and carrots. Heat up oil in the pan and shimmer beetroot and carrots on low heat for at least 10 minutes (or until tender). Add vinegar and lemon juice to the mix. This will release the deep red colour of the beets.
- Cut the onions and add them to the carrot & beetroot mix about 5 minutes before they are done
- When ready, transfer the carrot & beetroot mix to the pot with boiling potatoes
- Add salt, pepper, cabbage, tomato paste to broth and cook on medium heat for about 20 mins
- Now the secret ingredient: cut raw garlic, dill, and parsley into small pieces. Put in a cup and mix well. Let them sit together while the broth is boiling.
- When broth is almost ready, add the secret ingredient mix. It will add a lot of flavour to the soup, but don’t over-cook it! After 3 mins, turn off the pot and let it sit for 10-15 mins on the stove.
Serve with toast and sour cream for a truly Russian experience. Enjoy!
And now, on to the planting guide…
Harvesting Beetroot by amortize
Where: sow directly into the soil
Harvest: from August Continue reading What to Plant in April: 15 Autumn Vegetables & Herbs to Plant Now in Sydney (Temperate Zone)