In this week’s issue of Get Growing, we discuss the best fruit to grow for preserves and meet the herb expert who’ll help you get a good night’s sleep. Plus harvest cauliflowers; prepare for spring sowing; clear gutters and drains; don’t sacrifice flower buds; and add crunch to salads and snacks.
Follow our guide to plants to sow and grow this month and nominate a Houseplant Hero. Go in the draw for Calathea rufibarba plants and garden gloves from Palmers and be in to win a room makeover from NZ House & Garden and Resene.
Delivered every Friday to your email inbox, Get Growing digital magazine offers seasonal gardening advice from the NZ Gardener magazine's team of experts. Each week we answer all your burning questions on raising fruit and veges and tell you the top tasks to do in your backyard this weekend. Subscribe here:
Have you heard the news? Auckland will remain in level 3, while the rest of the country will remain at level 2 until midnight Wednesday, August 26 – an additional 12 days.
Prime Minister Jacinda Ardern said the approach is “short, but precautionary”. Extending the restrictions for an additional 12 days is the same length of the virus’ incubation period, director-general of health Dr Ashley Bloomfield said.
To read more about what this means for Auckland, click here
Have just returned from a busy local dairy . I observed for about 20 minutes approximately 30 people coming and going into the dairy .
I was alarmed only 2 people scanned the QR code, and only a handful were wearing masks.
I am unsure if it is a vanity thing not wearing a mask , or people thinking the Covid is not in our area.
Have a reality check everybody , it is the responsibility of all to take this situation very seriously.
So here we are again, cooking from home, as we swing back to lessons learned from Lockdown 1.
Choux Pastry transformed into Profiteroles with crème Chantilly and eclairs with pastry cream and rich chocolate ganache.
Take a look at these great examples of Choux Pastry transformed into Profiteroles with creme Chantilly and eclairs with pastry cream and rich chocolate ganache.
Link below for the recipe and the full story.