#502 Makin Plant Feeds For Free.
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Welcome to another exciting episode of the Veg Grower Podcast! In Episode 502, we dive into the world of vegetable gardening, sharing insightful updates from our allotment, exploring the art of making plant feeds for free, and tantalizing your taste buds with a delectable broad bean recipe. Get ready to grow green, feed your plants naturally, and savour the flavours of your harvest!
Allotment Update:
In this episode, we bring you the latest happenings from our beloved allotment. From efficient weeding strategies to maintaining the health of our crops, we discuss the triumphs and challenges of tending to our vegetable garden. Discover how we make the most of our time on the allotment and learn valuable tips to enhance your own gardening practices.
Making Plant Feeds for Free:
One of the highlights of this episode is our segment on making plant feeds for free. We delve into the importance of sustainable gardening practices and provide practical methods to create nutrient-rich feeds using readily available materials. Learn how to make compost tea, create liquid manure, and harness the power of nettle and comfrey to nourish your plants naturally. Taking control of your plant nutrition has never been easier or more rewarding.
Broad Bean and Mint Salad Recipe:
No garden update is complete without a delicious recipe to showcase the flavours of our harvest. In this episode, we share a delightful Broad Bean and Mint Salad recipe that celebrates the vibrant taste of freshly harvested broad beans. Discover how to blanch the beans to perfection and combine them with the aromatic freshness of mint for a refreshing and satisfying salad. It's a simple dish that will elevate your culinary experience and allow you to fully enjoy the rewards of your gardening efforts.
Ingredients:
- Freshly harvested broad beans
- Fresh mint leaves
- Lemon juice
- Extra virgin olive oil
- Salt and pepper to taste
Instructions:
- Blanch the broad beans in boiling water for a few minutes until tender. Drain and cool them under cold running water.
- Remove the tough outer skins from the beans to reveal the vibrant green beans inside.
- Finely chop the fresh mint leaves.
- In a mixing bowl, combine the blanched broad beans and the chopped mint leaves.
- Squeeze some fresh lemon juice over the mixture and drizzle with extra virgin olive oil.
- Season with salt and pepper to taste.
- Toss gently to ensure the beans and mint are coated evenly with the dressing.
- Allow the flavors to meld together for a few minutes before serving.
Conclusion:
As we wrap up this episode, we invite you to explore the full spectrum of vegetable gardening. From nurturing your allotment to harnessing the power of free plant feeds, there are endless opportunities to grow green and feed your plants naturally. And remember, every journey through the garden is made better by the delicious flavours of homegrown produce. So, join us in savouring the joys of gardening and discovering new ways to connect with nature through our shared love for vegetables.
Be sure to listen to the Veg Grower Podcast, Episode 502, to dive deeper into the allotment update, learn how to make plant feeds for free, and get the mouth-watering Broad Bean and Mint Salad recipe. Happy gardening and bon appétit!