Plant now: eggplant, capsicum, chilli, cucumbers, pumpkins, tomatoes, zuchhini, lettuce, salad greens, spinach.
Psst! Guess what? It’s time to harvest cabbage. This leafy green is high in vitamin C and fibre and is best stored in an airtight bag in your fridge crisper.
20 minutes preparation + 1 hour cooking
16 serves of vegies in this recipe
½ cup white rice
8 large cabbage leaves
1 onion, finely chopped
250g lean pork minced
50g packet reduced-salt cream of chicken soup mix
¼ cup chives, chopped
3 spring onions, chopped
2 ripe tomatoes, chopped
1 large capsicum, seeded and finely diced
425g can crushed tomatoes
Cook rice following packet directions and cool. Preheat oven to 180 °C. Blanch cabbage leaves in boiling water for 1–2 minutes until soft, drain onto a clean tea towel and remove coarse stems. Combine remaining ingredients except canned tomatoes. Divide between the cabbage leaves and fold into rolls, ensuring the filling is enclosed. Place seam side down and pack tightly in an oblong baking dish. Spoon over crushed tomatoes and cover tightly with foil. Bake for 1 hour. Serves 4.
Variation - substitute chicken or beef for pork mince. Add 50g grated Parmesan cheese to the rice mixture for added flavour.
To Do in the Garden
Make sure your compost and/or worm farm is covered with hessian or another natural fibre (an old towel or tshirt works well!). This will keep the much-needed moisture in your compost as we come into summer.
Mulch around plants.
Place netting over developing soft fruit trees.
In late spring, thin seedlings of carrot, parsnip, leek, beetroot and lettuce.
Pest Control in the garden
The liquid from your worm farm deters creepy crawly pests. Just dilute worm liquid until it looks like weak tea, pour into a spray bottle and spray onto leaves for a super-formula to help keep unwanted bugs away.