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Archives For June 2012

Lovely weather for ducks

June 30, 2012


On a bleak winter’s day, a friend’s mum often says, ‘It’s darker than the inside of a cow.’
Weather is the most universal conversation starter. And there’s nothing like a saying to help you remember weather predictions.
Mares’ tails and mackerel scales make tall ships take in their sails.
When spider’s webs in air do fly, the spell will soon be very dry.
If a goose honks high, fair weather; if a goose honks low, foul weather.
If a rooster crows on going to bed, you may rise with a watery head.

Photos: The Menagerie Monday morning 25 June, 2012.
Source: www.readwritethink.org/files/resources/…/CollectionSayings.pdf

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Let’s be havin’ a batch of scones

June 28, 2012


Why do we call scones and jam, Devonshire Tea?
This tradition originated in Devon county, England. Also known as cream tea, Devonshire Tea refers to tea ‘taken’ with cream, scones and jam. The scone eating etiquette is to tear each in half, add the cream first then jam on top. Clotted cream is used (not whipped cream or butter) and strawberry jam is the preferred traditional sweetener. Here’s the famous, Delia ‘Let’s be havin ya’ Smith’s recipe. Delia is England’s original no-nonsense TV cook and the majority shareholder of Norwich City FC. Wonder if she cooks scones for her boys?
Delia’s Scone Recipe
Ingredients:  (makes about a dozen)
225g self raising flour
40g butter room temp
1/12 tbs caster sugar
150ml milk (approx) – you don’t want your mixture to be too moist
Pinch of salt
Method:
Preheat oven 220 degrees and sift flour.
Cut butter into small cubes and QUICKLY rub into flour with your fingertips.
Add sugar and salt.
SLOWLY add your milk. Delia recommends using a knife instead of a spoon to combine ingredients. It works a treat.
Once the ingredients are combined, place on a floured board and roll to about 2cm thick.
Using a circle cutter, cut your dough. Bake on a tray lined with grease proof paper for about 10-12minutes or until golden brown.
Serving suggestion:
Unlike the traditional Devonshire Tea, Kerry likes her scones with butter and homemade raspberry jam – no cream.

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A little ray of sunshine

June 25, 2012


The early-flowering Jonquil will brighten every garden.
The Menagerie’s first jonquil apppeared the day after winter solstice as confirmation longer days were on their way. Often confused with daffodils, which have one flower per stem, jonquils have several and quite an overpowering perfume. Both belong to the genus ‘Narcissus’ and despite their happy-go-lucky appearance, produce a toxic sap that can kill other flowers, such as roses, carnations, freesias and tulips.
So, try not to combine them with other flowers straight after you’ve cut the stems. Their sap can also cause allergic reactions, so wear gloves just in case. Life’s not a bed of roses with the Narcissus.

Source: marketfresh.com.au

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A green with an image problem

June 22, 2012


Everyone dishes Brussels Sprouts. Fair or Fare?
Most people turn their nose up at these little balls of Vitamin A and C. However, this lip-licking recipe should put a whole new spin on sprouts for you. The experts say steaming sprouts is better than boiling because it doesn’t reduce the anti-cancer properties hiding under every leaf.
Brussels Sprouts Recipe
Preheat your oven to 180C
Cut the brussels sprouts in half and throw away any stray outside leaves.
Quickly blanche the sprouts until they just start to soften.
Drain and dry off.
Toss sprouts into a baking dish along with with a good dollop of butter, a sprinkling of sugar and a dash of balsamic vinegar. Shake the dish so all the sprouts become coated.
Place in the oven and cook for about 25-30minutes.
When the sprouts are lightly brown with a few crispy outside leaves they are ready.
Serve as a side dish with stew, roast or a beef and guiness pie.

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On the other side of the winter blues

June 21, 2012


We’re over the hump, so it’s time to celebrate.
Today, the Earth’s south pole is tilted away from the Sun – the shortest day of the year. So, from now on there will be more daylight for you to linger longer doing whatever it is you like to linger on.
Watch out for these dates:
Spring Equinox, Sunday 23 September, when the Earth’s poles are the same distance from the Sun. On this day there are roughly 12 hours of day and 12 hours of night. On the day of Summer Solstice, Friday 21 December, the Earth’s south pole is tilted towards the Sun. This is the longest day of the year. And you may remember, this is the time to harvest your garlic crop. Even though we mark each season on the 1st day of December, March, June and September, the northern hemisphere marks their seasons on solstice and equinox. So, Spring starts on 23rd September and Summer on 21st December.
Sources: museumvictoria.com.au and bom.gov.au

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Now is the winter that ’tis content

June 19, 2012


Rain, hail or shine, ’tis the time to feed your garden beds.
Simply add your compost and manure and let winter throw everything it has at it. Wind, sleet and frost. They all help break down the soil which makes your hardworking worms very content.

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Hibernation in the hen house

June 15, 2012


Fine feathers make a fine bird.
And that’s the only thing The Menagerie hens are worried about. As the days become shorter and the temperatures drop, so do the hens’ feathers. So, instead of putting all their energy into laying eggs, they’re concentrating on making new threads. This, of course, means that Kerry and Nick (and the hens) are eating porridge for breakfast.

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‘Waiter, there’s a flower in my soup.’

June 12, 2012

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When ‘centimetre perfect’ is close enough

June 9, 2012


When it comes to planting garlic, we agree with AFL commentator, Dennis Cometti. Centimetre perfect will do.
But there’s no need to pull out the ruler. Our measurements are just  an approximate guide.
Planting garlic  in 3 easy steps:
1. Using a broom stick, dig holes 8-10 cm apart in the soil you have already prepared. Your soil should be well-drained and your ‘patch’ in a sunny spot. Digging the holes first will help make sure the lines are straight and equally spaced apart.
2. Once you have dug your holes, fill each one with a clove of garlic, ensuring the pointy end faces up.
3. Cover with soil. That’s it, you’re done and dusted. Just remember to fertilise 2-3 times throughout the growing cycle and don’t forget to WEED. Garlic won’t compete with weeds. Mulching will help and it will also keep moisture in the soil. In six months you’ll be enjoying garlic that doesn’t have any food miles or that’s been sprayed with nasty chemicals.

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Winter solstice 21st June

June 6, 2012


Plant your garlic on the shortest day. Harvest on the longest.
It could just be Tassie folklore or there might just be some truth to this myth. If there is, plant your garlic on Thursday, 21 June (Winter Solstice) and harvest on Friday, 21 December (Summer Solstice). Many Taswegians would swear on their Tassie Purple Garlic (pictured) this is true. But, of course, it’s up to you. Seeing Winter Solstice falls mid-week, it may be difficult to nip home at lunch and plant your favourite garlic crop. Especially seeing there’s less daylight that day.
So, whenever you do, here are a few tips that might help:
How to prepare the soil?
Dig compost or well aged manure into the soil prior to planting.
How much to plant?
Calculate roughly how much garlic you will need for nine months.
Nick and Kerry use one bulb a week.
Based on this, buy a couple of organic garlic bulbs – enough to allow
for a 10% loss.
Separate the bulbs into cloves. Each clove should  turn into a bulb.
Next post: Planting garlic in 3 easy steps. 

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