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Allotment Diary

Homemade eco slug pellets

Making homemade slug pellets/repellent is easy, cost effective and much more friendly.

Making homemade slug pellets, or a slug deterrent is very easy, and much like collecting toilet rolls for seed starters, does involve an habitual change, in the fact that this will involve putting aside and collecting eggshells day to day.

What you will need

  • Egg shells
  • Container
  • Rolling pin, wine bottle, pestle and mortar… something to crush with
  • Baking paper and tray

What to do

The first thing to do is to get into the habit of collecting old egg shells, and the easiest way to do this is to get a box or any kind of container for them to build up in. Before you know it, you’ll have a healthy amount of egg shells to work with.

Once they start to build up, you’ll know doubt look at them and think “Cor blimey! We really should start doing something with those,” that’s the time to whip out a baking tray and some grease proof paper whilst you’re making dinner.

Whether the oven is already on, or whether it’s heating up, around 10-15 minutes in the oven will dry them out dry off any gooey bits. Since I’ve started doing this, I’ve not kept to any real records of how long they should bake for, but 10 minutes plus at any usual heat seems to be the ideal rule of thumb.

Once baked, let cool and place into a container of choice and crush into tiny little bits. This is very therapeutic and very satisfying. Once crushed, spread around plants you deem to be the most vulnerable. The idea here is that this will prove to not be a pleasant path for slugs, and so will them put them off from eating any plants that are in their way.

Video

As I said in the video, I find this on Instagram and commented on the post saying what a great idea it was. If read this, and this was your post, leave a comment and take all of the credit 🙂

Categories
Recipes

The Autumn Soup

The Autumn Soup

  • Servings: 8
  • Difficulty: easy
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A lovely use of the last of the summer produce

This soup is hearty, healthy and generally just very lovely.

Ingredients

  • 2 medium courgettes (or one large one)
  • 1 large onion
  • 3 medium sized carrots
  • 2 medium sized potatoes
  • 1.5 chicken or vegetable stock
  • salt and pepper to taste

Directions

  1. Top and tail, and deseed the courgettes and chop into thumb sized pieces.
  2. Dice the onion, top and tail the carrots and peel the potatoes.
  3. Chop the potatoes and carrots into thumb sized pieces, much like the courgettes.
  4. Heat a tablespoon of oil in a pan, and fry off the vegetables until they’re soft, add salt and pepper to taste.
  5. Add vegetable the stock and bring to the boil. Once boiled, reduce the heat and simmer for 15-20 minutes, until the potatoes and carrot are soft.
  6. Use a hand blender or a masher to lightly chop and thicken the soup.

Categories
Recipes

VIDEO: Tasting Elderflower Gin

Elderflower Gin

  • Servings: 0.75ml
  • Difficulty: easy
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A gin and tonic with a twist

Summer is just around the corner and this is the quintessential gin and tonic flavour you can put together for those sunny afternoons.

Ingredients

  • 0.75ml London dry gin
  • 2-3 peels of lemon or lime peel
  • 2 tablespoons of sugar
  • 7-9 elderflower blooms

Directions

  1. Pick seven to nine elderflower blooms and snip off the stems of the buds.
  2. Place them in a bottle or sealable container with the sugar, and gin to steep over night – keep the bottle for re-use.
  3. Use a funnel and two sheets of kitchen roll to filter the mixture back into the bottle of gin.
  4. Serve with tonic, as you would an ordinary G&T – as you like it 🙂

Categories
Recipes

Mini rhubarb pies

Mini rhubarb pies

  • Servings: 8
  • Difficulty: easy
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delicious homemade mini rhubarb pies to help take the edge of

It wouldn’t be spring without a recipe involving some home grown rhubarb.

This recipes involves making Rhubarb Quick Jam for the filling.