The Canny Gardener

how to be a smart gardener


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Our charity project is coming along

These are photos from an ‘Energy garden’ project we are doing on a London Overground station.  The intention is to have vegetables, herbs and flowers growing on the platform, with rainwater harvesting, composting, and recycling.  So the vegetables and flowers have been planted and are doing well- thanks to the station staff who look after them.  A mural and slate plaque are planned for later this summer.

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This work is being done as part of the environmental design charity I started, Charushila.  For more information see www.charushila.org

This video introduces the Energy Garden concept which is a partnership between London Overground, Groundwork Trust, Repowering London and local organisations like ours-

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Wild Garlic

Wild garlic is now available- for free!  You can get it from about April to June so although you may overindulge on it now, like other wild plants such as samphire, it is made more delicious by the very nature of its seasonal availability. You can forage for it in the woodlands, especially in places where it is quite shady.  Allium ursinum – known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear’s garlic – is a wild relative of chives native to Europe and Asia.Blooming_wild_garlic.jpg

(Wild garlic leaves and flowers: image credit Marcelle Rose Nutrition)

Wild garlic of course, doesn’t look like garlic and it is the leaves that you use.  The taste of the wild garlic leaves is quite mild but the effect on your stomach can be strong, so it is best used cooked, not raw.  You can smell the leaves from quite far and so they are easy to find.  Be careful because often they grow with other leaves and grass which are not only unsavory but can be poisonous.

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There are many ways to cook it but my favorite is the wild garlic and potato soup because it is healthy, filling and easy to cook. There are soups with just wild garlic in it but I find them too strong.  I first learnt to make this soup in Devon, almost twenty-five years ago and this is it-

Ingredients
I tbsp oil or a small blob of butter for frying
1 medium size onion, chopped
400g potatoes, peeled & diced (occasionally I have also used carrots in this mix)
1.2 litres vegetable or chicken stock (I use organic stock cubes or Bouillon powder dissolved in water)
50g wild garlic leaves, shredded
Crème fraîche or double cream (or I prefer yoghurt) to serve
Wild garlic flowers (if you have them and make sure they are opened up, not closed)
Salt & pepper to taste

Heat the oil/butter in a large saucepan. Add the onion and fry on a low heat for 6-8 minutes, until softened without colouring.  Add the potatoes and stock. Bring to the boil, reduce the heat and simmer for 20 minutes, until the potatoes are tender. Blitz in a blender or food processor until smooth, with flecks of wild garlic leaves. Reheat in the pan, seasoning to taste. Serve with a swirl of cream/yoghurt and garnish with a few shreds of wild garlic leaves and flowers.

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The other way I have used them is to use them in pasta with a seasonin of chilli flakes, salt and shreds of garlic leaves fried in olive oil- heavenly!  You can also make garlic leaf pesto but again I find that too much.  In my opinion, you can need to use garlic leaves sparingly like you would coriander.

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Shreds of wild garlic also work well in salads.  Here I have used it in a raw courgette salad with a simple dressing of lemon, salt and pepper with olive oil.

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Making a terrarium

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I travel quite frequently for work, so while I like to see greenery indoors, I found that I can’t really take time over indoor plants.  From books to plant feeds and self-watering systems, and once, even leaf shining wipes (embarrassing!), I have tried many ways to look after these plants.  Inevitably these have been a waste of time and money.  I have been responsible for many shriveled and dead plants.  So now I have made a terrarium.

While I looked at many Youtube videos and web based advice before starting out, I was also keep to make it out of what I had at home and not buy more stuff.  I also took inspiration from the Princess of Wales greenhouse at Kew Gardens, London.  I learnt that there were some key ingredients for a terrarium-

  1. An inert base made of charcoal, especially if there were plants needing frequent watering.  The charcoal helped to absorb odours, keep the terrarium free of fungal or insect infestations, like it does in aquariums.
  2. Moss- which helped to regulate moisture in the air, absorbing the excess
  3. Main plants that you want to use inside and any ‘decorations’

Charcoal is useful if you are going for a closed self sustaining system but as I was using cactus and succulents, my terrarium needed to be open and so I didn’t need the charcoal.  So I made the base of used match sticks, found the moss in the garden and I already had the pasta jar which I cleaned before use.  I reused the compost that came with the succulents and cactus to which I added some sand.  Believe it or not, the aloe plant came as a decoration from a plate of rice ordered in a restaurant!  I needed to have a vision of what I wanted the terrarium to look like before starting.  If you like, you can draw a rough sketch before inserting anything inside as it can be very fiddly to take things in and out and also this risks damaging the delicate plants.  You can use chopsticks, or tweezers or any kind of grabbing instrument to place the plants.

I first laid out the matchstick base, then put in the soil over which I laid the moss. I kept space in between these where I wanted to place the plants.  These plants do not need depths for soil- they are happy with shallow soils as their roots don’t go very far.  What you need to be careful with is the amount of water you use as these plants need good drainage.  After I inserted everything including the ornaments, I sprayed the inside generously.  Then I forgot about it!  It has been one month now and the cactus has sprouted a little baby and the succulents, aloe and the moss are doing fine. I spray water every 3 weeks and that seems to keep it fine.  Too much water and everything will rot.  My next project will be to make a terrarium for orchids.


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Natural beauty

My friend Jonathan went out and found these lovely autumnal colours in the local park.

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He took these photos and I wanted to share these with everyone because of what someone decided to do with the fallen leaves.  Ephemerally beautiful, arranged in the manner of the art of Andy Goldsworthy, these are worthy natural artworks by an unknown creative.

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But this kind of beauty is also found in many smaller seasonal vegetables and plants that I have been photographing recently-

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Spring is not the only time to find beauty in nature! In case you are interested, BBC has done a short film about why leaves change colour in autumn, which you can find here.

 

 


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Natures does not make waste

I used to wrap sweetcorn in aluminium foil and bake it- along with countless other times of using the aluminium foil for other things.   I learnt a more eco-friendly way to bake sweet corn from my vegetable delivery company last week.  And it is very simple too.  Just soak the sweet corn in water for 30 minutes without taking off the outer husk- it also keeps in fresher and sweeter for longer.

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Then without taking off the husks, bake it for about 25-30 minutes in oven 180 degrees.  Take it out but do not remove the husks until the last minute- they will keep warm.  Then serve with lashings of butter and a little salt if you like, delicious!  You can also barbecue the sweetcorn in this way, instead of using the oven.

I can reuse the husks to cover other stuff instead of using foil and they cover tricky shapes like ovals and circles as they stretch. Foil is of course, recyclable infinitely but the raw production of it is very energy intensive. Foil can be reused but most people throw it away after one use.  Used husks below are very easy to use- and after the second use, I have now put them for composting- Nature does not make waste!

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I found the following information about aluminium foil. http://www.green24.com/lifestyle/foil.php

Up to six tonnes of bauxite ore (the raw material for aluminium) is needed to produce one tonne of aluminium metal. Lot of of fossil fuels are used to mine, transport, and refine the ore (embodied energy). Foil in a landfill is said to last at least 400 years before breaking down. Burning aluminium foil with the waste from landfill sites (as many people don’t bother to re-use or recycle it) releases toxic metals and gases.  Health concerns have been raised about using aluminium cooking vessels so using foil should have similar concerns.  So why not use a totally biodegradable and natural material to bake or barbecue your sweetcorn?