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Readers' Solutions

Brad Rowland |
Tuesday, 17th May 2011
We are controlling ants with Diatomaceous Earth. We used this years ago in Texas to control beetles and cockroaches and I had forgotten how well it worked then. In our current house there are two spots where we have to deal with ants all season. Ant spray gave me a nasty headache so I stopped using that. I also tried to control them with poison,... more
 
Patrick Whitefield |
Wednesday, 11th May 2011
Today's salad: red oak leaf lettuce, endive, wild rocket, Welsh onion and garlic chives. Wild rocket and garlic chives are perennials which take over when annual rocket and ramsons go to seed and don't have much left in the way of edible leaves. So the perennials, which were such a boon in the early spring, come back into their own as summer... more
 
Carl Legge |
Wednesday, 4th May 2011
This is a tasty recipe that combines different tastes well and will delight your guests. The quantities make enough to fill a 20cm container that is about 3cm deep. It will feed 4 to 6 people depending on appetite.   Ingredients For the pastry 150g butter, diced300g plain flour, sifted (I used a mix of white/wholemeal 200/100)Pinch of salt5ml... more
 
Gabrielle Anderson |
Tuesday, 3rd May 2011
Chicken manure is a wonderful output of the pleasurable process of keeping permaculture chickens: highly nutritious for the garden, via the compost heap. One of its less endearing qualities, apart from the smell, is that, once dried, it sticks amazingly strongly to whatever its landed on and is difficult to remove. Our chicken house has a... more
 
Carl Legge |
Wednesday, 20th April 2011
I've been looking for more ways to use this freely available and nutritious vegetable. This recipe makes a vibrant green gnocchi that's as tasty as it is inexpensive. If the preparation takes a while, it's more than paid off with the short cooking time. One of the keys to success with this recipe is to choose and cook your potatoes correctly so... more
 
Darren J. Doherty |
Tuesday, 19th April 2011
I developed a technique last year during the Keyline Design Course at Tuscon, Arizona for making a contour map using cheap available materials. One of our students didn't have the cash to get a surveyor to do the job on his 40 acres, so I came up with this solution on the whiteboard and have since tested it on the ground quite a few times now. 1.... more
 
Carl Legge |
Thursday, 14th April 2011
This recipe is a delight. It's stunningly simple to cook and moreishly gorgeous to eat. It will provide a quick supper for two or a fantastic dish for entertaining friends. Wild garlic (Allium ursinum) is seasonal, of course. Out of season, you could use garlic chives or chives. Other members of the onion family would work too such as the green... more
 
Maria Lalic |
Wednesday, 13th April 2011
Your local recycling centre will usually pass on freezer baskets that would otherwise be destined for landfill. Freezer baskets are made from plastic-coated steel wire and measure 18" by 18" by 6" (45 x 45 x 6cm) approximately. They can be used singly (ideal for salad leaves, spring onions, radishes etc.) or stacked 2 or 3 high (deep enough for... more
 
Carl Legge |
Wednesday, 6th April 2011
I'll come clean. I've been emotionally involved with my pressure cooker for many years now. It's always there when I need it, very fast and it produces tasty meals. What more could any person want? There is more. It can also be a very energy efficient choice for your cooking. In the last month I've used it to save energy cooking: Roast chicken,... more
 
Carl Legge |
Friday, 1st April 2011
Rhubarb is in season now and just delicious. This recipe is based on Nigella Lawson's Rhubarb Cornmeal Cake in How To Be A Domestic Goddess. I've adapted it significantly. We've made the basic cake lots of times, it's definitely a family favourite and a great way to use a seasonal treat. The slight crunch of the polenta is pleasant with the... more
 
Permaculture magazine |
Monday, 28th March 2011
This common English flower is often known as an uninvited guest on pristine lawns, but I love it. You could say it tastes similar to a perfumed sweet carrot but really it just tastes like... violets. It is medicinally used in India to cure sore throats or tonsillitis and the French use it to make syrup to put in scones, marshmallows and macaroons... more
 
Carl Legge |
Friday, 25th March 2011
  Wild garlic and ricotta give a twist to simple pasta. This is a very simple recipe which will look and taste great without hours of effort. You'll need to make the ricotta a few hours ahead of eating it. The rest of the recipe of very quick to assemble The quantities serve about 4. Ricotta 2.27l (4 pint container) whole milk 65ml lemon juice (1... more
 

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