Episode 121: Listen Here!

This week, Maggie and Dave catch up after a few weeks apart. Maggie shares about her epic East Coast road trip. She shares about the long drive, some of the incredible plants she saw and her favourite plant-filled spot in Halifax. Check out Maggie’s time at the Halifax Public Gardens here! Dave catches Grow Guiders up on what’s going on at Sage Garden Greenhouses, how the plants in the nursery are changing and the early rush to place seed orders.

Maggies’ Fav Thing: Sage Garden Greenhouses Beets that she harvested in November! And try out Maggie’s Vegan Borscht Recipe filled with garden beets.

Question Of the Week: A listener asks about applying mulch to the garden. Can you still apply leaf mulch after the snow has arrived? Is it too late? Tune in to hear the answer!

Dave’s Recipe Of The Week: Thai Chicken Soup (inspired by Jamie Oliver’s 5 Ingredient Recipe Series)

“I love this recipe because it is completely beginner friendly, and can definitely be adapted as a vegetarian soup (not to mention shrimp would be a completely delicious alternative to chicken). Furthermore, many of the ingredients can be home grown: for sure the squash, carrots, spinach/kale, lemongrass, cilantro, lemongrass, lime-leaves, the fresh limes, shallot, garlic, ginger and tomatoes. In Jamie Oliver’s version, he just uses squash for veggies and does not make his own curry paste. I found adding carrots and spinach to be a no-brainer, and many other veggies could be used.” — Dave

Soup Ingredients:

1 whole chicken (medium to small)

1 L water

1 can quality coconut milk

1 butternut squash (or other favourite winter squash - I used an beautiful acorn squash I grew

called ‘Starry Night’), chopped into large pieces

2 large carrots

1 bunch spinach or kale

Several stems of fresh lemongrass, including any leaves, whole or tied into a loose knot

1 big bunch of fresh cilantro

3 - 5 fresh or dried Kaffir lime leaves

Homemade Red Curry Paste Ingredients:

1 shallot

4 cloves garlic

1 good-sized piece of fresh ginger

2 Tablespoons freshly squeezed lime juice

3/4 cups of tomato sauce or puree

1 Tablespoon soy sauce

1 teaspoon brown sugar

Directions:

1. Put the chicken, water, coconut milk, squash, carrots, lemongrass, cilantro and lime leaves into a large soup pot and bring to a boil.

2. While waiting for this to boil, prepare your Thai curry paste. The curry paste is basically tomato puree enhanced with the shallot, garlic, and ginger (all minced), plus the soy sauce, lime juice and brown sugar. I did not put these through a food processor and everything was awesome... but you could, for a smoother texture.

3. Add the completed curry paste to the soup.

4. Once boiling starts, reduce heat and simmer, covered, for one and a half hours. After the simmer, pull the chicken out and remove the meat from the bones.

5. Add in any leafy greens like spinach or kale, plus the chicken, and simmer a few more minutes.

6. Then you are ready to serve!

This episode covers:

Growing Mediterranean herbs indoors (0:29:00)
What is considered “Full Sun” in the winter months (0:33:30) - Listen to Darryl Cheng on The Grow Guide for His Expert Tips on Where To Place Houseplants
Fertilizing or not fertilizing in the winter months (0:36:00)
How much to water as daylight levels lessen (0:37:50)
Basics of growing food indoors over winter - salad greens, microgreens & herbs (0:41:45)