The South Eastern Times : June 26th 2018
Botanical Bits by Christine Agnew DURING the dry summer and autumn we have just endured it became obvious that roses were the stand out performers despite the heat. The Elodie Gossuin rose and florist Black Marvel Rose Compost $9.98ea or 2 for $18 48 Davenport Street | 08 8733 4566 For water saving initiatives, contact Grundfos the water pump professionals Once roses are established they become very drought tolerant so if you can keep the water up to your new roses during the first season they will continue to reward you for many, many years with very little water. Of course lots of water improves their performance however. Growing roses is easy if you follow a few simple rules. The first element to consider is location as roses require at least five hours of continuous sunshine a day. Ensure you leave adequate space around your roses for care and air flow and plant in soil that is well drained. Preparing the soil first with fertilizer such as blood n bone or Cow Manure will also give your roses a head start by adding organic matter to the soil and encouraging root growth. Products such as Black Marvel are also very beneficial for the growth and health of your roses reducing the possibility of black spot and powdery mildew. Fertilizing roses in spring with a good rose specific fertilizer such as Amgrow Rose Fertilizer or Black Marvel Premium Rose Food, which is high in iron and potash, will result in magnificent blooms continuously throughout the season. July is a good time to prune roses and the best tip is to remove 60% of the growth and leave the centre open allowing sunshine in and good air circulation. Old fashioned roses are probably best left to their own devices to grow to a large shrub so allow plenty of room. Climbing roses need to have dead or diseased limbs removed but generally don’t need much more attention. The main stem should not be pruned. For climbing roses training is probably more important than pruning and as new branches are quite flexible so tying main stems as close as possible to the horizontal on walls and trellises will result in more flowers. Roses on arches and pillars need to be trained as a spiral or zigzag and never vertically or flowers will only occur sparsely and on top of the structure. Roses to look out for this season at McCourts Garden Centre include Elodie Gossuin a beautiful and extremely healthy pink rose and a beautiful fragrance. Recent Release roses such as Perfyoom Perfume are extremely fragrant with large Zucchini fritters INGREDIENTS 2 cups shredded zucchini 2 cups shredded carrots 2 cloves garlic, grated 2/3 cup plain flour 1/3 cup grated parmesan 2 eggs, lightly beaten 1/3 cup sliced spring onions 2 tablespoons olive oil Sour cream or greek yogurt, for serving INSTRUCTIONS Contact your Grundfos dealer now 8 Alexander Square, Millicent Phone 8733 4046 Fax 8733 1679 LONERGAN & MUHOVICS For further information visit www.grundfos.com Telephone (08) 8461 4611 Email email@example.com Place shredded zucchini in a colander and sprinkle with a pinch of salt. Allow to drain for 10 minutes then squeeze out as much liquid as possible with your hands. This will prevent the fritters from getting soggy while cooking. Put drained zucchini into a large bowl then add the carrots, garlic, flour, eggs, spring onions, salt and pepper. Stir the mixture until combined. 3. Line a plate or tray with paper towels. Heat a large fry pan over medium-high heat and add the olive oil. Scoop mounds of the vegetable mixture into the pan, flattening the slightly and spacing them evenly into the pan. Proceed in batch to avoid overcrowding the pan. 4. Cook the fritters for 2 to 3 minutes then flip on the other side and continue cooking for 1 to 2 minutes more, until they’re golden brown and crispy. Transfer to the paper towellined plate, season with salt and repeat the process with the remaining mixture. 5. Serve the fritters immediately topped with sour cream or greek yogurt. Get ready for the cooler months GET A DAIKIN! Complete climate control every time! Call us today for a no obligation, free quote. MOUNT GAMBIER 319 Commerical Street West Phone 08 8723 4047 16 - The South Eastern Times, Tuesday, June 26, 2018 MILLICENT 12 Ridge Terrace Phone 08 8733 4633 ARC: AU01544 PGE 139226 Quick pickled carrot INGREDIENTS • 1 large carrot • 1 fresh medium hot chilli, cut into chunks • 2x cloves of garlic, cut into chunks • 125ml white vinegar: 125ml water (a ratio of 1:1) • 1 tbsp unprocessed honey • 10 x Peppercorns • Pinch of sea salt INSTRUCTIONS 1. Julienne or finely chop the carrot into thin strips. 2. Place all ingredients into a saucepan and make sure carrots, chilli and garlic are covered with the liquid. Bring to the boil and immediately turn the heat off. 3. Place the mixture into a jar, seal and place in the fridge for 24 hours before serving. 4. It will store for approximately 4 weeks or more in the fridge and the flavour gets more delicious with age. Pull out at any time and enjoy with salad, as a side, or as an antipasti. www.thesoutheasterntimes.com.au pink blooms and Dark desire a Hybrid Tea has almost black buds opening up to unique violet and red flowers and has won medals for its fragrance. Fairytale Magic is a Floribunda that is light pink and opens up to a full petalled flower with an apricot centre. At only 90cm H it is suitable for borders and pots. Coconut Ice has vivid pink flowers and grows to 1.2m H with clusters of 3 to 5 blooms on each stem. Phoeniox is an unusual rose starting out deep pink then opening to an apricot yellow. There are such an enormous variety of roses to choose from that it can often become confusing however if you visit McCourts Garden Centre this winter the friendly staff can help you to choose the rose to suit your situation and to suit your colour and fragrance preferences. HEALTH HOME LIVING 724826 724886 724626 We Know Roses!
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