The Gardener's Journal is a free monthly gardening guide delivered direct to your inbox.
Each month, receive tips on the top jobs needed in your garden as well as a wealth of information on a range of gardening topics. From sowing seeds to picking fruit, each month get access to information on the care and maintenance of your flowerbeds, vegetable plot and lawn. As with your own gardening diary, the journal is split into separate sections, each covering a different area of garden care.
Friday, 27 September 2019
This Month in Your Garden - October
The Vegetable Plot - October
Jack Frost is nipping at your nose
Vegetable like parsnips and celeriac actually benefit from a little frost so it’s no bad thing to leave them in a while longer. Carrots, beetroot and turnips, however, need lifting now. Potatoes should also come up and be allowed to dry before they are stored, preferably in paper bags or sacks.The Big Glut Recipe - October
October roasted vegetables with Halloumi
Makes a nice, simple veggie dish or as a side. Use other veg as you wish.
Ingredients
- 4 small uncooked beetroots
- 3 medium sweet potatoes, peeled
- 3 small red onions, quartered
- 4 carrots, peeled and halved lengthways
- 3 whole heads of garlic
- Olive oil
- 150g (5oz) Halloumi cheese, cut into 2cm (3/4in) cubes
- Coriander seeds, ground
- 1 heaped tsp sumac (see tips)
- 1 x 400g (13oz) tin chickpeas, drained and rinsed
- Parsley leaves, to serve
- Extra virgin olive oil, to serve
Monday, 2 September 2019
This Month in Your Garden - September
Gardening adds years to your life and life to your years. Anon.
The Lawn Care Guide - September
The green, green grass of home
The Vegetable Plot - September
"To forget how to dig the earth and to tend the soil is to forget ourselves." Mahatma Gandhi
The Big Glut - September
Layered aubergine and lentil bake
Ingredients
- 2 aubergines, cut into ½ cm slices lengthways
- 3 tbsp olive oil
- 140g Puy lentils
- 2 onions, finely chopped
- 3 garlic cloves,finely chopped
- 300g cooked butternut squash
- 400g can chopped tomato
- ½ small pack basil leaves
- 125g ball of mozzarella, torn
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