Garlic, it has a ton of vitamins and makes dinner taste 100x better. What’s not to love?
It also happens to be very easy to grow!
Soil and Temperature
Whether you’re growing garlic in the garden or in pots, good soil is key. In the garden, dig in rich organic materials such as well-rotted manure (or sheep pellets), seaweed and compost. Garlic is a heavy feeder so your soil needs to be bursting with goodness. Avoid planting your garlic in a space where a heavy feeder has just been.
Planting your garlic in autumn before the cold of winter means the cloves will establish strong roots. The coldness of the coming winter then puts the garlic into a dormant state and it’s this cold period that actually stimulates the individual bulb formation.
My nasturtiums always go a bit crazy over summer, self-seeding everywhere and covering my terraces in a bright green and orange blanket. I use the flower petals in salad and pickle the seed pods but their beautiful green leaves are often missed, and they too are peppery and delicious and so good for you! They are nature’s antibiotic, packed full of vitamin C so it’s only fitting I write up a nasturtium recipe right before winter.
Nasturtiums are frost tender and we have been having the odd frost in the mornings so the leaves are starting to look bedraggled and worn. Harvest them now before it’s too late!
Today’s recipe is my take on Kimchi, the spicy fermented vegetable dish that’s a staple in Korean cuisine. Traditionally it uses napa cabbage and Korean radish, similar to daikon and it’s mixed with gochugara chilli pepper, garlic, ginger and fish sauce or shrimp paste.
There are over 200 kinds of known kimchi as the ingredients change depending on the region, or what’s in season. I’m going to add to that number with this version. I barely had any of the traditional ingredients, except for spring onions, garlic, ginger and fish sauce but I had enough substitutes to make something that tastes delicious and resembles Kimchi. Read More
There are loads of DELICIOUS and nutritious shade tolerant vegetables you can grow this autumn/winter with as little as two hours of sun.
The sun is arriving later and leaving earlier as the days go on and large parts of my garden are affected and only getting about 2-3 hours of sun a day. Fortunately, this does not mean I can’t grow anything in those spots.
The key thing is to grow vegetables where you are harvesting the leaves as opposed to any fruit.