I love GW even the vegetable growing bits although I ont grow veg. When Adam built his raised beds there was a huge gap on some of them between the bottom of the wood and the ground. Next time we saw them this space had disappeared did anyone else notice that? Don't know if the soil had been excavated a bit while building them or not.
I loved Geof H and Geoffrey Smith when they constructed stuff from nothing. Is it just my recollection that they filled new beds with plants raised from cuttings and montys new plants look as though they are all bought in?
So glad if the new format of an hour continues.
'Optimism is the faith that leads to achievement' - Helen Keller
Hogweed, it's things like the incredible disappearing gaps that could/should be explained now that they have the time available. I suspect it would be a case that the ground levels around the beds have been adjusted.
KT53 says:Maybe I'm wrong, but I would assume that if somebody is growing food they would already know how to cook / prepare it. If they haven't been growing it, knowing how to cook / prepare it isn't really much help.See original post
I think you are wrong KT53, tell me, what do I with these Borlotti beans?
Yeah I know I can Google it but I would welcome ideas for tomato glut etc. These are Gardener's concerns - telling me to put pepper and honey on something isn't really helpful but how to store/treat/preserve stuff would be great.
Hello all , what seems to have been forgotten is that we try new things , this year we grew Tomatillo for the first time , I known you can Goggle it and o/h found a Salsas but I bet there are other ways to use it !
Previously we have grown as a first Chick peas which o/h turns into humous , now that would be useful to known if there are alternatives
Cloggie you can use the whole borlotti bean just as runner beans when they're young, or leave them until the beans fatten the pods and harvest and dry the beans to store like dried haricots and use them in casseroles and soups through the winter. Don't forget to soak and boil for ten mins before adding to the dish to cook.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Hello all , what seems to have been forgotten is that we try new things , this year we grew Tomatillo for the first time , I known you can Goggle it and o/h found a Salsas but I bet there are other ways to use it !
Previously we have grown as a first Chick peas which o/h turns into humous , now that would be useful to known if there are alternatives
I'm, almost, a chick-pea addict, so below are some recipes you might wish to try.
As I have not the patience, time or inclinationI to cook them in an ordinary pot, which would take about 2 hours, I always use a pressure cooker.
The time dried c/peas take to become beautifully soft varies enormously, as does their flavour. Soaking them overnight is a must. And another thing, one of the recipes mentions fennel; I think that's, probably, incorrect translation for dill. Greek recipes take dill, lots of it. I always pour a spoonful of quality olive oil and crumble a bit of feta over my plateful of c/peas, whichever version I cook.
Perhaps you'd let us know if you tried any of the recipes and how you liked them or ... not. You might even create a recipe of your own!
Posts
or or £450,000 you might get a rubbish footballer for a month.
I love GW even the vegetable growing bits although I ont grow veg. When Adam built his raised beds there was a huge gap on some of them between the bottom of the wood and the ground. Next time we saw them this space had disappeared did anyone else notice that? Don't know if the soil had been excavated a bit while building them or not.
I loved Geof H and Geoffrey Smith when they constructed stuff from nothing. Is it just my recollection that they filled new beds with plants raised from cuttings and montys new plants look as though they are all bought in?
So glad if the new format of an hour continues.
Hogweed, it's things like the incredible disappearing gaps that could/should be explained now that they have the time available. I suspect it would be a case that the ground levels around the beds have been adjusted.
I think you are wrong KT53, tell me, what do I with these Borlotti beans?
Yeah I know I can Google it but I would welcome ideas for tomato glut etc. These are Gardener's concerns - telling me to put pepper and honey on something isn't really helpful but how to store/treat/preserve stuff would be great.
Hello all , what seems to have been forgotten is that we try new things , this year we grew Tomatillo for the first time , I known you can Goggle it and o/h found a Salsas but I bet there are other ways to use it !
Previously we have grown as a first Chick peas which o/h turns into humous , now that would be useful to known if there are alternatives
Cloggie you can use the whole borlotti bean just as runner beans when they're young, or leave them until the beans fatten the pods and harvest and dry the beans to store like dried haricots and use them in casseroles and soups through the winter. Don't forget to soak and boil for ten mins before adding to the dish to cook.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Tomatillos can be sliced and fried with your bacon for breakfast - the original Fried Green Tomatoes :-)
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Dovefromabove, thanks for info on tomatillos and Barolloti beans
Will fry some tomatillis Tommrow with brunch before I go to Football i.e. Only watching not playing
Lincoln City FC
somebody had to !
I'd watch.
I'm, almost, a chick-pea addict, so below are some recipes you might wish to try.
As I have not the patience, time or inclinationI to cook them in an ordinary pot, which would take about 2 hours, I always use a pressure cooker.
The time dried c/peas take to become beautifully soft varies enormously, as does their flavour. Soaking them overnight is a must. And another thing, one of the recipes mentions fennel; I think that's, probably, incorrect translation for dill. Greek recipes take dill, lots of it. I always pour a spoonful of quality olive oil and crumble a bit of feta over my plateful of c/peas, whichever version I cook.
Perhaps you'd let us know if you tried any of the recipes and how you liked them or ... not. You might even create a recipe of your own!
http://realgreekrecipes.blogspot.co.uk/2012/06/greek-chickpeas-with-spinach-revithia.html
http://createtv.com/recipe/traditional+baked+revithia
http://www.ultimate-guide-to-greek-food.com/chick-pea.html
http://en.petitchef.com/recipes/main-dish/chickpea-stew-with-dill-fid-509207