In many parts of our country, coming into spring feels almost like we’ve taken a shortcut directly to summer. As the days begin to lengthen again, it can be so warm and sunny — but hopefully without the dreaded humidity.
And that means moving away from the hearty soups, curries and dishes from the slow cooker to salads, seafood and snacks like homemade dips for those warm-weather barbecues and sundowners in the alfresco.
So now we’re talking eggplant, our magnificent cover star, for homemade baba ghanouj; cucumber, lettuce and tomatoes for endless salad dishes (figs are lovely in salads, too); and potted herbs to enhance every dish. We even have four recipes from Maggie Beer starring herbs and spices.
With the approach of spring your chooks will start upping their game again, so…
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Good Organic Gardening (Digital) - 1 Issue, 15.3