Natures natural Insecticide, Marigolds and Nasturtiums.

Because I don't like to use chemicals in my vegetable garden, I randomly plant Marigolds and Nasturtiums here and there. They have great natural Insecticidal properties. They control borers, codling moths, white fly, aphids and white cabbage butterfly. Nature is a cleaver thing! When the Marigolds have finished flowering, I collect all the dried buds and further dry them out in a paper bag. Then when they have fully dried out I gently break them up scatter them around the veggie garden again. Once you have purchased your first packet of Marigolds you will not have to buy them again . I love to look out the window and see a bright splash of orange and sunny yellow, it makes me smile!

Ruby Red Grapefruit Sorbet

Ruby Red Grapefruit Sorbet Delish

Serves 8
Prep time: 20 mins
Cooking time: 10 mins (plus cooling and freezing time)

Ingredients

2 large Ruby Red Grapefruits
2 tablespoons of ruby red grapefruit rind finely grated
1 cup (220g) of caster sugar
3/4 (180ml) of ruby red grapefruit juice (from the 2 large grapefruits)
1 egg white


1. Stir 2 tablespoons of finely grated ruby red grapefruit rind, 1 cup (220g) of caster sugar and 2 ½ cups(625ml) of water in a medium saucepan over high heat until sugar dissolves; bring to boil. Reduce heat; simmer without stirring, uncovered, 5 minutes. Transfer to a large heatproof jug, cool to room temperature; stir in ¾ cup (180ml) ruby red grapefruit juice and pulp making sure all seeds are removed.

2. Pour sorbet mixture into loaf pan; cover tightly with foil; freeze 3 hours or overnight.

3. Process mixture with 1 egg white until smooth. Return to loaf pan, cover; freeze until firm. Sprinkle with extra grapefruit rind; if desired.


Love joey xxx

Creamed Rainbow Chard

(Our home - grown silverbeet)

Creamed Rainbow Chard
Ingredients (serves 6)

80g butter
2 garlic cloves, thinly sliced
1 tsp of fresh, grated ginger
1/2 cup of grated parmasen
2 bunches silverbeet, stems removed, washed, roughly chopped
1/4 teaspoon ground nutmeg
1/2 cup thickened cream

Method

Melt butter in a large, heavy-based saucepan over medium heat. Add garlic and ginger and cook for 2 minutes. Add silverbeet and nutmeg. Cover and simmer for 3 minutes. Add cream and grated parmasen. Stir to coat and bring to the boil. Reduce heat to low. Simmer for 2 minutes or until thickened slightly. Season with salt and pepper. Serve and enjoy.

Home-Grown Carrots

(These are some home-grown carrots that
we have recently harvested from our veggie
garden)


Honey sesame carrots

Ingredients (serves 8)
10 medium home-grown carrots, trimmed, scrubbed
1 tablespoon sesame seeds
1 1/2 tablespoons honey
1 1/2 tablespoons butter

Method
Place trimmed, scrubbed, peeled and chopped carrots in a large saucepan. Cover with cold water and bring to the boil. Cook for 5 minutes or until tender. Drain water into sink. Keep in covered warm saucepan. Meanwhile, place sesame seeds in a small non-stick frying pan over medium heat. Cook, stirring often, for 3 to 4 minutes or until lightly toasted. Place butter in saucepan to melt over carrots. Once butter is melted add honey. Cook, stirring, for 1 minute or until honey has melted. Drizzle honey mixture over carrots. Serve and enyoy!

xxx Joey