MINTY MARINADE

NZ Gardener - Garden Diary 2018 - - Seasonal Recipe -

Make use of fresh mint leaves with mojito marinade. Whisk to­gether ¾ cup fresh lime juice, ½ cup light rum, ½ cup finely chopped fresh mint, 6 ta­ble­spoons mint syrup (to make, boil 1 cup sugar with 1 cup wa­ter and add 2 heaped ta­ble­spoons of dried mint), 1 ta­ble­spoon veg­etable oil and 1 ta­ble­spoon sea salt. Place 6 chicken breasts, skin still on but cut in half, in a zi­plock plas­tic bag, pour in the marinade and seal. Chill in the fridge for four hours be­fore grilling. Squeeze grilled lime wedges soaked in rum over chicken be­fore serv­ing.

Beat the birds

Use net­ting to cover ear­lyripen­ing va­ri­eties of South­ern High­bush blue­ber­ries, in­clud­ing ‘Misty’, ‘Marimba’ and ‘Is­land Blue’. They’ll start to ripen dur­ing Oc­to­ber, into Novem­ber. Keep an eye on their colour: most va­ri­eties are ide­ally har­vested about a week after the ber­ries turn from green-tinged to a rich blue. Or try

this trick from Get Grow­ing reader Ca­role Hadler “I filled the leg of a black pair of tights with straw and tied it to make a body and head and, al­though it looked noth­ing like a cat to me, it ob­vi­ously fooled the birds. I hung a cou­ple in our fruit trees and one in the rasp­berry patch. I’m sure it was no co­in­ci­dence that the fruit sur­vived.”

Sow more car­rots. Full moon 05:47 AM Gar­den­ing by the moon Weed and cul­ti­vate only. Vi­tal­ity is low so put your feet up.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.