Ah June, you’ve been all over the place haven’t you? Sunny day, rainy day, grey day, rainbow day. Perfect for catching up on some good gardening reading and planning.
Mulching has also been high on my list of things to do and I have finally got my hands on some hay to stamp out the darn weeds that come up around my raised veggie beds. Cardboard followed by hay…lets see how that works!
I discovered this fab app the other day. It’s from Gardening Australia, its free and it helps you plan your veggie garden. Did you see PttP on Gardening Australia the other day? (Episode 13 – 08/06/2013) What fun.
I also came across this fabulous piece at Modern Farmer, it’s a 45-page ode to organic farming, hand-penned by Amish farmer Joni Miller.
It’s great to see so many Tasmanian finalists in this years delicious produce awards! I can’t believe a year has passed since I was up in Brisbane collecting the inaugural ABC Local Radio Community award. One of the finalists is Kindred Organics, they grow quinoa here in the NW, here’s 14 quinoa recipes for you to try via Bon Appetit Magazine.
It might have seemed a little quiet around PttP HQ lately. But LOTS of background “stuff” is being done – final reports being written, meetings being had, proposals being emailed! I hope to announce some very good news very soon.
In the meantime…
Feijoa and ginger muffins
Prep time 10 mins
Cook time 25 mins
This really is a good basic muffin recipe, so if like my Mum, you aren’t a feijoa fan, please swap them out with another seasonal fruit.
2 1/4 cups self-raising flour
1/2 tsp bicarbonate soda
1 tsp ground ginger
1 1/4 cup buttermilk
3/4 cup brown sugar
120g butter, melted
1 cup feijoas, peeled and roughly chopped
Preheat oven to 180C and grease or line a 12-hole muffin tray with paper cases. Sift dry ingredients together in a large bowl. In another bowl, whisk together the buttermilk, eggs, sugar and butter until well combined. Gently fold the wet and dry ingredients together and add the feijoas, stirring until just combined. Divide the batter between the muffin holes and bake for 25 minutes or until muffins are golden and cooked through.