Greetings!
In the last issue of Groundwork I said we should do a rain dance, it does seem it worked! But I wonder if we should have been a little less enthusiastic as I think we brought on the cold too! We humans are fickle aren't we, always wanting what we don't have.
Speaking of things you don't have but I am sure you will want...have a look at these wonderful marble, granite and basalt sculptures by International award winning New Zealand Master Sculptor Johnny Turner, he has some wonderful pieces available and of course is happy to create special pieces on request.
I was hunting on the internet the other day for a picture of a Kingfisher and I stumbled upon the website of Steven Pinker, a Professor in the Department of Psychology at Harvard University, Steven has taken some fantastic photos from around New Zealand, very inspirational and has kindly allowed us to use his images. If, like me, you find the New Zealand landscape inspiring you'll love our new inspiration gallery Natural Beauty of New Zealand featuring Steven's beautiful images.
In this issue we feature an article from Sandra on Subtropical Gardens, Wally tells us why and how to plant early tomatoes and Nick helps us layout a garden, we have a yummy recipe for a belly filling risotto - and of course you can win freshly roasted Hawthorne Coffee by telling a friend about us. Also check out our Trees For Survival Trust donation form at the bottom of the newsletter. |
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Tropical Flavour
 Think of the tropics and images of leafy lush spaces filled with exotic vibrant coloured plants come to mind. Those lucky enough to live in a warm climate, both moist and dry, have a huge variety of gorgeous subtropical plants to choose from. I am passionate about Subtropical gardens and I adore subtropical plants - Elegant Kentia palms, ancient cycads, dark-stemmed taro's and bright coloured Hibiscus to name just a few of my favorites. Over the next few columns I will introduce you to a number of plants for a milder climate. My aim is to inspire and inform you, so you can create your very own private paradise. Read full article...
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 This week I look at placing, shaping and layout of planting areas (it's no good having wonderful plants if they are in the wrong place).
The size and shape of planting areas are basic to the success of planting. A good starting point is to get the relative proportions of planting and grass, or planting and paved surface right. Either grass or paving can make an attractive foil to planting. What makes a good foil is a material with visual simplicity that complements and supports the richness of the planting. You may also simply need access to the garden for maintenance and to the outside of buildings. Read full article... |
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Early Tomatoes
I was in the supermarket the other day and saw that tomatoes  are currently up around the $10.00 a kilo price. Well I suppose it is winter and tomatoes are a lot more expensive to buy, even if they are fairly tasteless when compared to your own home grown ones.
A lot of the tomatoes sold in the off season are imported from overseas and in particular from Australia. The tomatoes are picked green as they have a greater shelf life if they are not ripe before transporting (food miles) and then they are ripened with a chemical prior to display for sale. When a tomato is picked green there is no further production of sugars hence the reason for the lack of flavour. These green tomatoes are gassed with ethylene which turns them red fairly quickly.
There are two good reasons to grow tomatoes out of our normal season, a savings in money plus better flavoured home grown tomatoes. Read full article... |
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Got a pumpkin in the cupboard screaming at you to use it? How about this tasty and belly filling Pumpkin and Sage Risotto. For more recipes like this visit foodlovers. |
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Pumpkin and Sage Risotto
 Ingredients
100g butter
1 onion, chopped
280g arborio rice
1 litre chicken (or vegetable) stock, warmed
2 cups diced pumpkins
3 teaspoons chopped fresh sage
100g grated parmesan cheese
Method
Melt the butter in a large saucepan and fry onion until soft, about 3 minutes. Add rice and stir over a low heat for 3-4 minutes. Add one ladle of stock, and stir with wooden spoon until liquid is absorbed, add another ladle and pumpkin, and stir. Keep adding stock and stirring regularly for 20 minutes, cooking both rice and pumpkin, adding sage after 15 minutes. Add parmesan to risotto and stir. |
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Landscapedesign.co.nz Forum
Don't forget to visit our forum, this is the resident message board on our website, the place to share your ideas, seek information and get great advice from experts. You are able to post and read messages within the forum and you are also able to send private messages, email individuals and post pictures, very helpful if you are trying to identify a problem. The forum is free for all to use and is just a mouse click away...visit the forum. | |
On that note... see you in a fortnight
OK, that's all for this week. I hope you've found Groundwork informative and stimulating.
Remember to send us your comments and feedback, and keep posting messages to the forum. That's what community is all about. If you have something to say do it now! |
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Regards,
Tim Durrant and the LandscapeDesign.co.nz Team
landscapedesign.co.nz ltd |
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The more friends you tell the more chances you have to win...
Enter the draw to Win 500g Freshly Roasted Hawthorne Coffee delivered straight to your door by telling a friend about our website. The more friends you tell the more chances you have to win.
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 Inspirational Galleries | |
