I love growing veggies – my seedlings are coming along great but I also like recycling, reusing and saving money so when I heard you could grow certain veg from “leftovers” I jumped at the chance.
We had actually done it once before – this potato crop was straight from sprouted potatoes in my cupboard re-planted and regrown.
This time around I tried out new things.
I use scallions quite a bit in cooking and I was told these were easy to regrow – just pop the cut ends into water for a couple of weeks, keep the water fresh and they will start to regrow and they did.
I had scallions growing all winter, from the off cuts of last years summer crops. No need to buy scallions again, unless you get purple scallions seeds which I am trying out this year.
The same will work with Lemon grass, Leeks, Fennel and Spring Onions
If you have a bulb in the fridge that has sprouted – plant it out in the garden in a sunny location and it will start to grow leaves, wait until the leaves start to die back, pull it up and you should have a new full bulb of garlic.
The same with work with Ginger roots although they must be planted indoors (must try this next)
I love little gem lettuce and grew them in my raised bed but over winter I had to go back to the supermarket. So I was thrilled when I found out you good regrow these, I popped this one in water a week ago and already it is growing back, Plant it out in the garden and it will grow a new head of lettuce.
Apparently the same will work with Cabbage, Bok Choi and celery (yuck -nope not trying that one!)
I love fresh pineapple, when I found out you could grow your own I couldn’t wait to get started. It was even better when they were on special offer in the supermarket last week.
To regrow Pineapple I have found two methods –
1. You cut the top off and place on a saucer of water in the sunshine for a week and then plant in the ground.
2. The other method says cut off all the flesh and expose the stem of the leaves and plant into soil.
Both say it must be kept in a warm, sunny environment as it is a tropical plant.
Also your pineapple will take 2 years to grow so this one requires patience,so while you waiting take all those lovely pineapple you now have leftover and make Pineapple Upside Down cake below.
Pineapple Upside down Cake
4tsp Brown Sugar
4 oz Caster sugar
4oz Butter and a bit extra for greasing the tin
4 oz flour
The “How too”
1.Grease a loose bottom tin with butter and place the pineapple slices neatly on the bottom.
2. In a bowl or mixer cream together the caster sugar and butter until light and fluffy, slowly add the eggs and then mix in the flour.
3. Pour the cake mix over the Pineapple slices and spread evenly.
4. Place in a preheated oven 180 degrees C, 350 degrees F/ Gas mark 4 and bake for 40 minutes.
5. Turn out the cake onto a tray, sprinkle with Brown sugar and place under a hot grill until the sugar is caramelised and the pineapple is lightly toasted.
6. Serve with whipped cream or even better Vanilla ice-cream – Yum
Printable recipe – HERE