June Workshop

Tags

Lavender, mint, oregano, plant propagation, propagation, rosemary, Sage, Satureja montana Winter Savory, Wild Rosemnay, Wildeels, winter savory, workshop

Lynne and Karin learning how to propagate

cutting of Rosemary, Wild Rosemary, Sage, Mint, Oregano, Lavender and Winter Savory.

The focus in the June workshop was on plant propagation.  This type of propagation is known as slipping or cutting from soft wood. This is an excellent way to multiply your plants. The new plant will be an exact clone of the parent plant.

 

Good luck ladies, I hope to have some feed back from you soon.

There will be no workshop for July.

Bookings are now open for 2 August. Book your place now.

Ariston’s Gardener’s Hand Scrub

Tags

almonds, Brown sugar, garden, green tips, hand scrub, health, Herb, home grown, honey, Kosher salt, Lavender, mint, natural recipe, olive oil, recipe, rosemary, Sea salt

After working the in the garden, one’s hands are normally really dirty. Here is an organic recipe to make your own “Gardener’s Hand Scrub”. Not only will it clean your hands perfectly, it will leave them soft, moisturized and smelling good.

Make your own Gardeners hand scrub with natural ingredients and herbs from your garden!

Adjust recipe if needed, this all natural recipe can be modified with different herbs from your garden, keeps well!

Mix together the following ingredients to form a nice, thick paste.

1) 2 – 3 tablespoons olive oil
2) handful of sugar (I use raw sugar)
3) kosher salt or sea salt
4) 1 tsp fresh chopped rosemary or mint, or both
5) 1-2 dried orange or lemon peels, grated (or zest of fresh citrus if you don’t have dried)
6) 2 – 3 tablespoons dried or fresh chopped lavender
7) grated knob of bar soap (optional)
8) smashed up handful of almonds or other nut on hand (optional)
9) 1 glob of honey

Order this directly from : aristonorganic@gmail.com

 

Lamb Shanks in the Jackpot – Africa’s oven

Tags

barbeque, braais, cooking, dinner, food, garlic, gravy mix, lamb, lamb shanks, mint, mint sauce, roast, rosemary, self raising flour

Ingredients:

Lamb Shanks
Garlic (crushed) 1 clove per shank
Rosemary – chopped
Olive Oil – 1 tablespoon
Balsamic Vinegar – 1 tablespoon
Chilli (chopped) – 1 per shank (optional)
1 Onion – sliced
Water

Method:Combine rosemary, garlic,chilli, olive oil, balsamic vinegar and marinade Lamb shanks for 6 hours.

Place onion evenly over the bottom of a roasting pan and cover with water. Add marinated lamb shanks and all extra liquid.

Cook uncovered over a hot fire for 1 hour. Check water.
Cover, turn your Jackpot off and leave to simmer for a further 2.5 hours.

Gravy:
Ingredients:
Bisto 2 teaspoons
Self raising flour 4 teaspoons.
Mix together adding a little water at a time, ensure all lumps are removed until mixture runs smoothly off the spoon.
Method:
Remove cooked shanks
Boil the remaining liquid on stove, pour in gravy mix mix slowly, stirring all the time until thick.

To serve:
Mashed potato
Peas
Mint Sauce

ENJOY!!

Make your own Mint Sauce

Chop a large quantity of fresh Mint
Add 1 teaspoon sugar
Add balsamic Vinegar.

(left over sauce lasts for 6 months in the fridge)

Cooking times may vary – mutton is better done for 5 hours. If in doubt leave cooking for longer. The food will not spoil.

JackPot – Lamb Shanks

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JackPot – Africa’s Oven