The Canny Gardener

how to grow, cook and use plants, plus some philosophy!


Leave a comment

Easy pumpkin seed snack

It is autumn and pumpkins are readily available.  Use them for your Halloween pumpkin and then make pumpkin soup from that.  But don’t throw the seeds or the gooey stuff around the seeds.  That gooey stuff attached to the seeds can be taken out easily using water as this Youtube video shows.  The gooey stuff can be thrown into your compost and the water used for the plants (so don’t use running water to clean the seeds as the video shows but use a bowl of water instead)  The cleaned seeds can be used for snacks.  Many of the recipes use shelled seeds and some don’t- you can use what you prefer.  Due to some health issues, I can’t have the shells so I have used bought pumpkin seeds for this recipe but you can do the same with your seeds with shells. I have also let go of the olive oil used in many recipes because it is not good in the heat but used coconut oil instead. You need much less oil this way.

Heat the oven to 180 degrees centigrade.  Put your oven tray in for a few minutes to warm it, get it out and then put a tiny (I used a teaspoon) of coconut oil. It will melt.  Spread the oil around the tray evenly and then put in a teaspoon of cajun spice or you can use garam masala.  Mix the oil and the spice and blend in the seeds so that you have a even one layer of seeds on the tray.  I also sprinkled some Himalayan sea salts on the mixture- again a small amount.

IMG_3372.jpg

Stick the tray back in the oven for about 10 minutes or so until the seeds have turned crispy and become a lighter colour.

IMG_3373.jpg

The finished seeds should have golden light colour- see the difference in the photos above and below.  Then they are done. They are so yummy, low fat, free (if you have the pumpkin) and so simple to make! Its great party food plus very healthy-with nutrients ranging from magnesium and manganese to copper, protein and zinc. They also contain plant compounds known as phytosterols and free-radical scavenging antioxidants.

Because these are high-fibre seeds, they’re able to boost your fibre intake, helping you reach the ideal amount of 50 grams per 1,000 calories consumed and keep your bowels clear.  You can also take them as snacks for work or to the park because pumpkin seeds are highly portable and require no refrigeration.

IMG_3374.jpg


1 Comment

Buildings, beauty and plants

Even the most ugly buildings get transformed by flowers.  I have been photographing beautiful flowers on buildings.  As John Ruskin realised during the Industrial Revolution ‘that the quest to make a more beautiful world is inseparable from the need to remake it politically, economically and socially’. Tsunesaburo Makiguchi believed that beauty, benefit and goodness provided the basis for a creative society.

I am currently working on a project that is bringing beauty in the form of plants and flowers, sustainability in the form of rainwater recycling and solar panels and benefit in form of public seating in a rather plain London overground station.  Here are some photos that I took for inspiration ranging from pubs, houses and stations

IMG_1881.jpgIMG_1567.JPGIMG_2923.jpgIMG_1337.JPGP1050734.jpg

 


Leave a comment

Surviving climate change

Despite what climate change sceptics might say,  in my several decades of gardening, I have seen how unpredictable and severe the climate has become in London where I live.  The summer seems to last for ages and the heat is almost unbearable.  The winters are mild and cool, snow hardly ever falls.  Storms are like crazy maniacs on the loose- just last week, five people lost their lives in the stormy seas, tragically caught in fast changing weather conditions.  I have just come back from a two week holiday to find my lovingly created patio garden in a wreck.  The strong sun has killed off most of the flowering shrubs and other delicate herbs and flowers.  Strong climatic conditions hit patio gardens more than plants grown directly on soil.  Here is a photo of my patio-

P1050656.jpgEven some of the nettle has died, along with my elderflower shrub.  Some weeds though are thriving as you see.  Disaster!

After a few days of shock and mourning, my first instinct was to cut out the dried plants and buy some new plants.  However, after thinking some more, I thought about working with climate change, instead of fighting it.  Here you can see that some plants have survived- these are the plants that originated from hot climates such as the African Cala lily, the Agapanthus from South Africa, the Indian hawthorn (from Hong Kong), avocado plant and Mexican daisies- all survivors of the intense heat.  In the future, we will have to get used to less water.  So I thought of creating a low water garden.  At present, I have decided to leave the dried bushes as they are.  They are preventing seeding by weeds and also protecting the soil from getting too dry.P1050657.jpg

In the meanwhile, baby agapanthus plants have started appearing even in the cracks in between the pavers-P1050659.jpg

So here is the to future- more resilient plants out on the patio!


Leave a comment

Natural dyes

 

Having an Armenian link in my family, I decided this year to make traditional Armenian Easter eggs alongside a traditional meal. Making these Easter eggs involves using onion skins, turmeric and other natural dyes to colour eggs. Here are some of my efforts. I collected red onion skins- shopkeepers were happy to get rid of them. I also put in some chilli flakes that I was not using (these also make the water red). I boiled these for about twenty minutes and left it to cool overnight. In the morning, I pasted some leaves I found in the garden on the raw eggs using water. I used organic hens and duck eggs. Then I put the eggs inside cut up old stockings and boiled them further for about 20 minutes. After removing them from the stocking, I left them to cool. When they were cold to touch, I polished them with some olive oil to make them shine. Even though the duck eggs were less successful, the over all effect of mottled colour with silhouettes of leaves, was charming on both types of eggs.

IMG_2605.jpgIMG_2608.jpgIMG_2613.jpg

What about waste?  The skins were put in the compost and the leftover liquid was used to dye an old white silk blouse which is now a pretty pink colour. No waste- perfect!

IMG_2632.jpg

I will be trying out more natural dyes made from vegetable waste or origins such as blueberry juice, coffee, tea, etc. I have already used such colours in creating a portrait of person who likes spicy food (turmeric and onion skins), tea and coffee and more mineral colours.

IMG_1898.jpg

 


Leave a comment

Reuse, recycle

IMG_2429.jpg

At the end of events, I always ask to take away flowers that might be placed on our table.  The reason is that such decorations are always almost thrown away.  What a waste!  For example, Anthuriums are one of the most popular tropical flowers with a long vase life of about six weeks and even more depending on the variety and season.  The staff are also happy to see the flowers go to a good home and it saves them clearing away.

Here you can see flowers and foliage from a corporate event, mixed with my own Christmas holly (yes, they are still going strong after more than two months!) and ‘Ruscus’ leaves from my Buddhist altar.  When these wither, then I will compost them.


Leave a comment

canny planting

An important part of being a canny gardener is thinking about how to do the most with least (thereby save money).  Some could be about buying perennials, some could be about plants that re-seed/re-grow  by themselves every year and some about plants that do two or three things. Here are some easy plants that have worked for me because they are easy, need little watering and resistant to common pests while attracting bees and good insects.

  • Eating and looking/smelling good– Edible Chrysanthemums, Chopsuey greens (extreme right), pansies and lavender.  Shown below (left) is the edible chrysanthemums and my thai rice noodle made with it.  I am going to use the flowers and the pansies, along with the nasturtiums to make a ‘flower salad’ later.

IMG_1431IMG_1432IMG_1117

  • Buy one and get many for free– Calla lilies, Hosta, Alpine sedum, mint (both mint and sedum work well as ground cover, saving time on weeding. Shown below is my Hosta plant which has had many babies and survived slug onslaughts (slugs love Hosta).  When the leaves are young, you can eat them as greens.

IMG_1267

  • Reseeding by themselves- Mexican Daisy, poppies and Marigold. White flowers spring through fall. All needs medium to low water.  With the daisies, you can also divide and get many from one small pot that you buy.

IMG_1157IMG_1591

  • Perennials– Clematis, Agapanthus, Lobellia Fan Scarlet, Canna (many of the South African flowering plants will also grow in the UK and Europe, needing only little watering and care and producing gorgeously vivid blooms) . Shown from left to right are the Californian poppy (that occasionally becomes perennial!, calla lily and agapanthus, Erysimum (Bowles Mauve) and Clematis.

IMG_0665IMG_1115IMG_1815IMG_1297

 

  • Useful weeds– Herb Robert, Dandelion, common geranium, nettles- I have got these free from the heavens- they are medicinal herbs, good for bees and grow with no problems! Shown below are nettles which I use for food, fertiliser and tea and also wild geraniums.

IMG_1411IMG_1651


3 Comments

canny composting

I have been trying to make compost for some time. Living in an apartment, I do not have access to soil- all my plants are grown in containers.  I looked at buying a composter but found not only the costs and maintenance difficult but after reading reviews, realised that not all composters work effectively.  I don’t have the money to try experiments to see which composter might work.

So working on the principle of Hügelkultur, I put all my cuttings from gardening and cooking, leftover soil from pots and some shop bought compost as a ‘starter’ and wrapped it in plastic sheeting and left it for a year inside a used tyre.  Today, I unrolled it. Apart from the slugs, spiders, wood lice and earthworms, I have lovely black compost!  It felt warm to the touch, so it must have been composting and some weeds have taken advantage of this!

IMG_1149

Hügelkultur is a composting process where one creates raised planting beds on top of decaying wood debris and other compostable biomass plant materials. The process helps to improve soil fertility, water retention, and soil warming, thus benefiting plants grown on or near such mounds.  This idea replicates the natural process of decomposition that occurs on forest floors. I had previously used this idea in the planter itself, copying this from the Cuban urban gardeners who had to work with poor soil inside cities.

 


Leave a comment

camping at home- and living without

I was brought up in India, a hot tropical country. We did not have many ‘modern amenities’ for most of my life- things that would be considered almost impossible to live without, for example- the fridge, telephone and the TV.  Now I live in London, a country of temperate climate.  In 2011, I decided on an experiment to switch off my fridge and freezer.  Initially I used an old fashioned ‘food safe’- a Victorian metal cabinet which I left out in my balcony- to store perishables.  As I was away on and off for eight months of that year doing research for a book, it was a particular challenge to manage food and food waste.  However, needless to say, my fridge and freezer had been usually empty as I cook with fresh ingredients and do not usually buy frozen or chilled foods anyway.

Initially I made mistakes, mostly with rice.  I usually eat rice as I am on gluten free diet.  Gone off rice is dangerous because it harbours spores of Bacillus cereus, a bacterium that can cause food poisoning.  If the rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea.  In order to save time, I cooked more rice than needed but it was more than I could eat. I was sick.  So l learnt not to cook more than I needed.  I learnt to give away extra food to people when I was going away.

IMG_0267

Of course, my two children did not like that their eccentric mummy did not use a fridge (‘all our friends have fridges and their mums don’t sing while they cook!’ were the complaints I heard).  Amongst all other things, apparently cold milk is a necessity, I realised for children who have been brought up in the city and do not realise that fresh milk from the cow is actually warm.  When we wanted ice cream or ice, we bought it and used it straightaway.  I did not use my fridge for two years!  After much complaints about the milk temperature and my singing, I decided to switch on the fridge and freezer only for the summer.  This year I found someone had left a good quality insulated picnic box outside our place. I got it and washed it; and have been using this- again left out on the balcony.  Delicate herbs like coriander keep quite well outside in a small cup of water and hardy mint actually grows roots (and I have planted some of it). The coriander you see in the photo is a week old (from the supermarket)- in the fridge it would have rotted by now.  The mint is several weeks old!

IMG_0386

Thanks to climate change, as the weather is still cold enough, I am not using the fridge at the moment (even the milk is cold enough for my children).  So what are the advantages of not using the fridge or freezer?

1. I buy only what I need (my food bill has gone down immensely)

2. Food is cooked fresh, using fresh ingredients.

3. Zero or nil food waste.

4. Although not enough to be huge difference, my electricity bill has gone down slightly.

5. Due to being forced to have fresh food, we buy local and thereby save on food airmiles.

6. We’ve had to cut down on several high calorie foods such as butter, cream, etc as all these foods need the fridge- this is actually good.

7. Best of all, I don’t have to clean the fridge or freezer- I am using them for storage at present.

Wacky or canny- you decide!!!  I am still singing though!