Recipe: May

Broccoli prefers full sun, but partial shade can prevent plants from bolting (going to seed) in areas with warm spells. Provide a rich, well-drained soil, with plenty of compost. Cool days and nights are essential once the flower heads start to form. Harvest before the florets start to open and turn yellow. Cut just below the point where the stems begin to separate. Once you’ve harvested the main head, tender side shoots ( Broccoli spears) will form in the leaf axils all along the lower stalk.

Granadillas

With over x 300 Granadillas purchased from Starke Ayres Garden Centres in the last 2 weeks we are just reminding you that the last of our stock has arrived and was off loaded this week and on offer @ R 49.95 each we suggest that you rush over to one of our Garden Centres to purchase yours.

Easy to grow and fruiting all year this easy lunch box snack is an easy grower in most gardens and if you are tired of paying crazy supermarket prices now is the time to grow your own. Attached is a grow guide which you can pick up from our info desk in-store. Just a reminder Starke Ayres Garden Centre Rosebank & West Coast Village’s Keep It Green March Madness Sale ends Monday @ 17h00, 2nd April 2018.

Recipe: Olives

Olea europaea

Growing olive trees is relatively simple and Olive tree care is not too demanding either.
Most olive trees take about three years to come into maturity and begin to set noticeable amounts of fruit. To increase fruit set, it is recommended that you plant more than one cultivar close together. Olive trees like to be planted in well drained soil in a sunny area of the landscape. Minimally prune during the first four years, only enough to maintain shape. The young olive tree may need to be staked right up against the trunk to assist with stability.

Recipe:

1 ½ cups pitted, brined – cured olives
1 teaspoon anchovy paste or 2 anchovy fillets, minced
3 tablespoons capers rinsed
1 ½ tablespoons coarsely chopped parsley
3 cloves garlic
3 tablespoons fresh lemon juice from 2 lemons
Salt and freshly ground black pepper
¼ cup olive oil

Instructions:

In a food processor, combine olives, anchovies, capers , parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.

Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.

Season to taste with salt and pepper and serve at room temperature.