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It’s probably the busiest time in the garden right now - lots of fertilising and seed sowing work to get done. Although if you are a bit behind, there is still plenty of time especially for those veges that need to be started inside in seed raising trays like tomatoes, zucchini, eggplant and pumpkin.

This month's recipe comes from Monika Moy, who has kindly agreed to let us reproduce it here. John, one of our lovely customers spotted it in a local magazine and has verified that it is indeed delicious and well worth a go!

So here we are once again - cooped up at home with either too much to do or not enough. Either way, it’s really a pain in the bum. However, since lockdown decisions are out of our control, we just have to get on with it really, so we are getting on with it!

One of the things that I have struggled with over lockdown is trying to get something on the table that's both interesting and quick. Takeaways still aren't an option for us in Auckland, so I thought I would share one of my go to recipes with you, when you really need takeaways but just can't get them. It's a spicy, nutty, noodle dish that you can make vegetarian by omitting the chicken.

As we enter August we take leave of July - named after Julius Caesar - and the coldest month in the southern hemisphere. I AM GLAD. I’m already a little tired of winter - the garden is a muddy mess and with the persistent rain, there has been little opportunity to get in and clear out the weeds that have staged a coup.