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Grow to Eat

Grow to Eat

Autumn 2020

Grow to Eat is the definitive seasonal guide to edible gardening in South Africa, brought to you by your favourite gardening magazine, The Gardener. A practical, non-nonsense guide, Grow to Eat is filled with growing, harvesting and cooking tips for seasonal fruit, vegetable and herbs.

South Africa
Lonehill Trading (PTY) LTD
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$3.72(Incl. tax)
$7.55(Incl. tax)
3 Issues

In this issue

2 min.

I maintain that edible gardening is the most exciting way to garden. Yes, roses are pretty and smell great, but that can’t beat digging your trowel into dark, rich, earthy soil and unearthing golden turmeric tubers or your first potato crop. Likewise, is it possible to beat the satisfaction of flavouring a winter stew with herbs picked just outside your window, or sharing your crop of chilies with everyone who comes knocking at your door? None of this is possible if you don’t know how to treat your soil right, and to this end we remind you how to get stared with compost. While eating fresh produce is what we all strive for there’s a powerful argument for eating food that’s gone a bit vrot. OK, we’re not talking about that rotten…

7 min.
autumn and winter checklist

1 Micro broccoli for health Let’s face it, there are very few people who actually like broccoli, but we do know how good it is for us. So rather than eat the whole plant, try eating the sprouts or microgreens and get the health benefits without the need to steam your way through the bigger version. In fact, the sprouted version has higher concentrations of good properties than the mature version. Like all cruciferous veggies, broccoli contains glucosinolates, and broccoli microgreens have more than most. Scientists are now studying the benefits of these compounds to prevent DNA damage that could lead to cancer and help prevent inflammation that can lead to neurodegenerative diseases. While the scientist are busy, we may as well start eating them on our sandwiches and in our…

4 min.
a green heart in the city

In the centre of Durban, amidst a cacophony of taxi hooting and the bustle of a seething throng of humanity is a green escape, a piece of ground that is productively farmed and produces fresh vegetables that are sold at markets and to local restaurants, with the excess donated to charities. To find something like this in the midst of a cityscape is fairly unusual in itself, but things get even more interesting when you find out that all of this happens dozens of metres off the ground, on the rooftop of a normal-looking business building across the road from the International Convention Centre. The building is home to the peculiarly named iTrump (Inner City Thekwini Regeneration and Urban Management Programme), an initiative that deals with urban regeneration, and their roof-top garden…

4 min.
glorious autumn

Oh glorious autumn for everyone, especially after the summer heat and water shortages. The farm is sighing with relief at cooler temperatures, balmy calm evenings and the quieter, more contemplative birdsong as they start to plan their winter travels. Our plants at Albertvale Farm have certainly shown their tenacity through this very dry summer spell. It has really paid off to plant with diversity, water deeply, cover the soil with any form of mulch and have plant matter with strong immunity. When the stress arrives, the plants are stronger and have more resilience. But we have had losses and the season has certainly been a challenge. Ian has been hard at work keeping our beautiful Merino sheep in peak condition to prepare them for mating in April. Again, it is essential…

2 min.
brown rice with mushrooms, thyme and peppers

Have some fun trying the recipe below and please contact me directly for additional information on other recipes, food choices, gardening tips, health related issues and lifestyle choices. I love to connect and share what I have learnt about food as our medicine and how to make it easy, quick and fun for the whole family. This is delicious, can be eaten hot or at room temperature, and is ideal for under a vegetable curry. Make it once and freeze some for later. You can ring the changes as you like. 2 onions, chopped finely2 cloves garlic, crushed2 green peppers, diced1½ cups brown rice3 tablespoons grape seed oil, coconut oil or olive oil2 teaspoon each of turmeric, paprika, ground cumin, fennel seeds1 tablespoon each of thyme and origanum (preferably fresh), or use…

2 min.
growing chinese cabbage

One of the benefits of growing your own veggies is the variety of plants from all over the world you can combine in your own backyard. You can travel from continent to continent with each step through the veggies you choose to plant. Today we are travelling East by planting Chinese cabbage. ‘Chinese cabbage’ is used as a broad term for a few types of cabbage (including bok choy) but Chinese cabbage as we South Africans know it is a variety called Michihili Chinese cabbage. Its crinkled green leaves cover a white interior that can be used in soups or stews, or as a more vitamin-rich replacement for lettuce in salads. It is a quick grower ready for harvest in 2 – 3 months, making it perfect for the mildly impatient…