Home' Northern Outlook : September 7th 2013 Contents 8 NORTHERN OUTLOOK, SEPTEMBER 7, 2013
By LYNDA HALLINAN
SLOW STARTER: Celery can be a slow starter, so feed with liquid fertiliser to
help it along.
Photo: FAIRFAX NZ
This column is adapted from
the e-newsletter get growing from
new zealand gardener.To
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Go foraging in your own garden.
I suspect you'll be amazed at
all the edible treasures you can
find, even at this early stage in
My main vegie garden wraps
around our lawn, so I completely
ignore it in winter (otherwise it
makes a muddy mess of the
grass), aside from the occasional
This week, we've been eating
small, but snazzy, salads of baby
carrots, self-sown buttercrunch
and cos lettuces, deep purple mus-
tard, herbs, sugar snap peas, my
first globe artichokes and lovely
eggs from the chooks.
It's amazing how much you can
reap from accidental self-sowings,
hardy biennials, and perennials
such as globe artichokes.
It's also a reminder not to be too
ruthless when you're weeding or
hoeing your beds in preparation
Look closely at any green
stubble in the soil, as nature may
have already done the job for you.
Get your celery established while
your spring soil is still cool and
moist. Celery can be a slow star-
ter, so feed with liquid fertiliser to
help it along.
Never let celery get too dry --
drought-stressed celery simply
bolts to seed.
GROUP YOUR SALADS
Growing all your salad greens in
one spot makes for convenient
cropping, as lettuce, mesclun,
rocket, parsley, coriander,
radishes and spring onions share
similar needs when it comes to
irrigation and liquid feeding.
Plus it means you can whip out
with your salad bowl and snip a
mix of flavours without having to
dash from one bed to the next.
You can sow all the popular
salad greens now except basil, as
it's still too cool.
Sow direct -- it saves loads of
time transplanting later -- and
cover with mesh if cats are a
problem in your plot.
FEED YOUR SOIL
Have you suddenly been invaded
by a rash of weed seedlings? It's a
sure sign that the soil tempera-
ture is warming up, and that
means it's the perfect time to dig
in slow release or general garden
fertiliser to replace nutrients lost
to winter weather or intensive
cropping last summer.
There are loads of different
types of fertiliser available in
garden centres, but all contain a
mix of nitrogen, phosphorus and
potassium (N, P and K), along
with trace elements like calcium
Plants need nitrogen to make
chlorophyll (the green pigment
that's necessary for photosyn-
thesis), so it's especially important
for leafy crops like lettuce, rocket,
cauliflower, broccoli and spinach.
Phosphorous aids root growth,
bud development and general
plant health, while potassium is a
must-have for fruiting crops.
Top up the soil in raised beds
with compost too. It adds vital
Dip into the Middle East
By SARAH TURPITT
Muhamarra Dip with Lavash Bread
Looking to a region or country for inspiration is a great way to try
new flavours or cookery techniques, and the Middle East is no
exception. Known as the fertile crescent, this vast, ancient region
between the Tigris and Euphrates rivers spreads right across a conti-
nent and offers a diverse range of ingredients.
This dip and crisp bread take less than half an hour to deliver, but
the colours and aromas will have you daydreaming of spice markets and
2 red capsicums
2-3 garlic cloves, peeled
1G2 cup roasted walnuts or
2 tsp lemon juice
1 tsp pomegranate molasses or
1G2 tsp roasted cumin powder
1G2 tsp cinnamon powder
1 tsp red chili powder or red chili
Salt and pepper to taste
1G4 cup olive oil
Roasted sesame seeds and
coriander leaves or parsley for
Rinse the capsicums and pat dry.
Roast in a hot oven until the skin
becomes charred and loose.
Remove the charred skin and
roughly chop the capsicums.
Place all the ingredients in a
blender and blend until smooth.
Season, then serve the dip in a
bowl with a dash of olive oil, top-
ped with the sesame seeds and
parsley or coriander leaves.
1 tsp sugar
1 egg white
30g butter, melted
2 egg whites, beaten
2 Tbsp sesame seeds
1 Tbsp cumin seeds
Preheat the oven to 200C.
Stir together the flour, sugar
and salt in a large bowl. Add the
water, first egg white, and melted
butter, and mix well to make a
Knead until the dough is
smooth -- about 5 minutes.
Divide the dough into 16 balls.
Roll each ball on a lightly floured
surface until it is paper-thin.
Place on an ungreased baking
tray, brush with the beaten egg
whites and sprinkle with seeds.
Bake for 10 to 12 minutes, or
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