February is Cape Town’s hottest month of the year but there are still tasks that need to be carried out. Avoid the heat of the day by puttering around in the garden in the early morning and before sunset, soaking up the cool temperature and enjoying the bird songs.

Always be mindful of the speed at which the dam levels are dropping and try to avoid water loss through evaporation by mulching heavily with wood chips. A new addition to our range of water saving products is Biogrow Integrate. Applying this product helps water penetrate the soil more effectively, reduces soil run-off and increases lateral movement of water in the soil thus slowing down leaching of water and nutrients.

Gardeners Gold Dust is made of gypsum and kelp. Its main benefit is to break up clay or sandy soil while also enhancing water retention and adding calcium and minerals. It is water soluble and can be watered into the soil around plants. While the previous two products are ideal for treating existing plantings, Starke Ayres Hydrocache is added to the soil when planting. The water retaining gel absorbs water then releases it slowly, reducing watering frequency in gardens. Water in the early morning, avoiding wind and heat, both of which will waste water.

Bio Ocean organic all purpose fertiliser with added fish meal, humic acid and kelp is a waterwise soil and plant conditioner. The kelp aids in water retention while also maximising plant growth with natural minerals and growth stimulants.

Patios are a wonderful outdoor space to relax in but they can also become very hot and dry at this time of year. Potted plants will especially be affected by this heat. Installing outdoor misting sprays with nozzles that release super-fine droplets of water creating an evaporative cooling effect to increase humidity and lower ambient temperatures to improve the growing environment for the plants.  We have stock of DIY systems that include brass misting nozzles, 6 metres of pipe and fittings.

Hot and dry does not mean boring. There are many heat loving annuals that will thrive in the next few months. Some superstar performers are Vinca, Zinnia, Marigold and Portulaca. All of these will fill the end of summer with a blaze of colour.

Acid loving plants like Azaleas, Camellias, Hydrangeas and Gardenias need extra water now and will also enjoy being fed. Feed fruit trees one last time before winter.

Be kind to bees and leave a dish with stones or pebbles in a dappled shade area below a tree. Fill with water and the pebbles will give the bees a place to perch ( and stop the dish blowing away). A nectar bottle filled with plain water will help both bees and birds.

FEBRUARY SPECIALS FOR OUR LOYALTY MEMBERS

FEBRUARY SPECIALS FOR OUR LOYALTY MEMBERS

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Ammama’s Favorite Pizza

Pizzas began as a simple flatbread with local toppings, generally sold in poorer neighbourhoods. Over time they have become more elaborate and the pizzas we have all become accustomed to evolved in the United States during the 20th century. The basic Margherita pizza from Naples has mozzarella with basil and tomato but many other plant based ingredients can be harvested from your gardens. From tomato to basil, rosemary, oreganum, artichokes, beetroot, sage and pumpkin, the sky is the limit.

https://food52.com/recipes/76940-ammama-s-favorite-pizza

Ingredients

Pizza Crust
    • 3 1/2 cup all-purpose flour, plus more for rolling
    • 1 teaspoon granulated sugar
    • 1 packet instant dry yeast
    • 2 teaspoon kosher salt
    • 1 1/2 cup water, 43°C
    • 2 tablespoon extra-virgin olive oil, plus 2 teaspoons
Toppings
  • 1(400g) bottle of your favorite pizza sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 eggplant, sliced into 6mm rounds
  • 1small red onion, sliced thinly into rounds
  • 1 green bell pepper, seeded and sliced into ¼-inch strips
  • 3 cloves garlic, minced
  • 1/2 teaspoon red chili flakes
  • 113g  white button mushrooms, sliced (if fresh aren’t available, feel free to use a 113g can of sliced button mushrooms)
  • 2 cup part-skim low-moisture mozzarella cheese, shredded
  • ½ cup basil and cilantro leaves, chopped

Instructions

Step 1: Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Step 2: Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

Step 3: While the dough is rising, mince the garlic, and slice the red onions, eggplant ,and green bell pepper. In a medium nonstick skillet, heat the extra-virgin olive oil over medium heat and add the onions, sautéing until transluscent. Add the minced garlic, red pepper flakes, eggplant rounds, and continue to cook until the eggplant is soft, about 10 minutes. Add in the green bell pepper slices about 5 minutes after adding the eggplant, cooking until tender but still a little crunchy.

Step 4: Turn the dough out onto a lightly floured surface, punch it down slightly, and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Step 5: While the dough is resting, heat the oven to (205°C) and prepare a sheet pan or pizza stone with a little flour or cornmeal, to prevent the dough from sticking.

Step 6: After the dough has rested, flour a work surface, and stretch out the dough with a rolling pin and your hands into two round pizza shapes, about 35cm in diameter.

Step 7: Spread the dough with a thin layer of pizza sauce, and top with the cooked topping mixture, sliced mushrooms, and shredded cheese. Bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before topping with chopped herbs, a drizzle of olive oil, and serving.

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