If you were wondering whether to invest more energy into your outback horticultural labours, retail prices are on your side.  See article.

While the pandemic has savaged supply lines, the recent floods have devastated crops and shortages have led to price hikes.Freight costs have risen -- note the price spike in diesel and petrol  due to the war in Ukraine.

Broccoli and other vegetables have increased in price by 75 per cent in some supermarkets.

If recent pandemic experience is indicative, there will also be a run on seed supplies as more folk decide to grow their own to save money. So if you were thinking of buying a selection of seeds for Autumn -- do so ASAP.

Otherwise, all good. Plenty of moisture in the soil. Weather is on our side. The birds are singing. "God's in His Heaven - All's Right With the World ...

I'm not a self-sufficiency type person -- I just want to eat. But I don't buy much in the way of vegetables because I've finally  tweaking the garden to satisfy many of my needs.

Onions are my main purchase...and garlic. And cabbage.

So if you were yankering what seeds could you sew now, in March? 'Tis the best time of year to sew because you can sew so many different veges and herbs.

Here's a list. What you reckon?  A feasible list?

  • Beetroot, Broccoli, Brussel Sprouts, Beans
  • Cabbage, Capsicum, Carrot, Cauliflower, Celery, Chilli, Coriander, Cucumber
  • Eggplant,
  • Kale
  • Leek, Lettuce
  • Onions
  • Pumpkin
  • Rocket
  • Peas
  • Radish
  • Silver beet, Spinach
  • Tomato

Checking on the seed catalogues -- you better be quick! Go forth but have a Plan B. You can also collect your own seeds after you've eaten the rest of the veg. Tomatoes and pumpkin especially. Maybe capsicum and chillies if you are lucky. You can plant out coriander seed sold as a spice. You can plant the bottom end of celery and spring onions rather than start from scratch with seed.

Then there are sprouts. If the veg price gets too much and there is no harvest outback  for you, try bean sprouts.

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Replies

  • Great Book Dave, I just love my Pickled & Fermented Vegetables. Christa, will have to try your Pesto Recipe, I put my Basil Pesto over my Boiled Potatoes as well as Pasta and it is certainly lovely using a little as a Pizza Dressing or adding a couple of tablespoons to a White or Cream Sauce. I buy the Semi Dried Tomatoes (a few Olives added are a great taste treat as well), from the Deli at Grocery Store, I then add my Homemade Parmesan Cheese and Pine Nuts (or other Nut Choice), Olive Oil (if the Tomatoes are not in Olive Oil), Salt & Garlic Cloves to suit our taste.

    I am also a lover of Pickled Onions (the Small Ones), I make a recipe called Drunken Pickled Onions (love them as the name says there is a little alcohol in the Syrup). Does anyone make Pickled Eggs, I had them many years ago and they weren't too bad.

    • I regularly do Golden Pickled Quail Eggs. Very nice. 

  • I just obtained this book. It seems quite useful without being exotic.pickling-everything.jpg

    Pickling Everything

    Foolproof Recipes for Sour, Sweet, Spicy, Savory, Crunchy, Tangy Treats

     
    My usual bible is this one:

    Fermented Vegetables. fermented-vegetables.jpg

    Creative Recipes for Fermenting 80 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

     
    It is a good idea to read up so that you are familiar wit the science of preserving  so that you don't put bad stuff in your mouth.
    • I'm not sure how it works this way, but pickles supposedly have a high satiation value. I guess it has a bit to do with aftertaste.

      What that means is that I can reach for the vinegar pickled veg rather than for something else to snack on. As a standalone, they work remarkably well. Especially if they're pickled onions.

      A very nice hit. If you can get wee onions, go for it. Just add vinegar and spices. No need for sugar or salt.

      WARNING: addictive ++++. A crunch in your mouth  that can be felt all around the world

      Similarly, as I said, drain the olives and after rinsing them, marinade them in olive oil and some vinegar with garlic and herbs. Olives are  salt processed to the extreme. Marinaded, cheap everyday jar olives come out smiling. 

      All this is refrigerated, so you pickle often rather than pantry stock. This is why 'quick' pickling makes so much sense to liven up a meal.

      In the traditional Japanese meal there's' always at least one pickle on the table, just as there is kimchi in Korea. And very often in Turkey -- a pickle on hand. The Greeks use lemon and yogurt and, of course, a salad dressing of citrus or vinegar and olive oil  is really a 'quick pickle' . So if you think you need salt or sugar -- just think how you eat your salads.

      I've never warmed to chutneys.

       

       

       

    • Good book "Fermented Vegetables" I bought it a while ago and now I have trouble with these foods. Thinking back when young,  we had herring, which was salted and olives which were salted and we had a type of red cabage with apple in a jar. My mother rinsed most of those salted foods with water just before eating. The red cabbage tasted sweet.

      Andrew, I've never made pesto, as I don't eat pasta. I suppose you could have it as a dip.  How do you think this recipe would go,

      CILANTRO PESTO    Pesto gets a twist in this cilantro-inspired recipe. Use this pesto as a salad dressing, a veggie dip, or as a thick sauce over your favorite vegetables—it can do anything. It’s a great way to get cilantro’s healing benefits into your day. 

      • 2 cups packed cilantro 
      • 1/4 cup walnuts
      • 1/2 lemon, juiced
      • 2 garlic cloves 
      • 2 tablespoons olive oil
      • 1/8 teaspoon sea salt

      Place all the ingredients in a food processor and process until well combined. Scoop the pesto into a small bowl and enjoy as a dip, salad dressing, or sauce. 

      Makes 1 to 2 servings 

      • You will need to adjust to your taste Chris.  Not salty enough - add more.  Too sour - add sweet (sugar or honey).  

        Use this thread and video to give you ideas.  Any green is good.  Any nut too. Just balance the taste at the end. 

        Andy's Besto Pesto - Discussion - brisbanelocalfood3 (ning.com)

        Andy's Besto Pesto
        I promised Lissa the recipe for my pesto.  Now I am going to claim this one because I've never seen anyone else add the same things as me. It was des…
  • I worried about not being able to can pesto.  The olive oil used in the process ejects from the hand tightened jars.  Bell recommend freezing it instead. How interesting. 

  • Please note the title change. 

     

  • I actually use apple cider vinegar to eliminate reflux.  Why would you add acid to an acid problem?  The reason acid is rising out of the stomach is because the sphyncter doesn't shut properly (and lets the acid rise).  Why doesn't the sphyncter close properly?  Because.... the gut isn't acidic enough.  I haven't had reflux in two years.  I start the day with a table spoon of apple cider vinegar and then wait 20 minutes to eat. 

    • Our mothers were correct when they said "slow down and chew your food", this is the first step of digesting your food.  Relax and taste every morsel of food as though it were your last.  I believe that's what the french people do.

      My saviour is that I like to eat ginger and I believe that is good for your stomach.   Apple cider vinegar does not go down well for me. 

       

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