June is not the month to close the garden gate and wait for spring. In fact, June is one of the best months to get your winter veggie garden going properly, especially if you love peas, beetroot, carrots, brassicas, kale and lettuce. The garden may feel slower now....
When Are Your Carrots Ready to Harvest? The art of patience beneath the soil. I’ll be honest — carrots test your patience more than almost any other veggie in the garden.They sit quietly underground, giving you no obvious sign of progress while everything else around...
Barley, Mushrooms & a Whole Lot of Comfort There’s something magical about soup on a rainy evening — the steam rising, the smell of herbs filling the kitchen, and that first warm spoonful that makes everything feel just right. This Hearty Mushroom & Barley...
Growing veggies in the shade Two years ago, we removed most of the large trees in our garden to allow more sunlight in. Now, as we transition into winter and living in an urban area, the boundary walls and our neighbours' trees are starting to cast shade on areas that...
Using oranges together with autumnal/ wintery spices, Rebecca created a Moroccan style veggie dish that is perfect as a main served with cous cous or as a side served with a braai, roasted chicken or anything else that may sound appealing.
From top to tail, or what-ever you would like to call it, this recipe is exactly that. The carrot leafy tops are made into a cost-effective pesto using roasted pumpkin seeds instead of nuts and a small amount of cheddar instead of parmesan.
Heleen Meyer shows us how to make the most of carrots. The naturally sweet flavour of carrots allows you to do so many things with them, whether they are raw or cooked. You can boil, blanch, stir-fry, roast and even bake with them.
In this easy, delicious side dish, the naturally sweet taste of carrots and sweet potatoes is even better when these vegetables are roasted in the oven.
Serve this simple but very flavourful side dish with braaied fish, pork or grilled chicken.
