Latest news with #homegrown
Yahoo
a day ago
- Business
- Yahoo
Chivas eye return of academy graduate 👀
With the hiring of Gabriel Milito for the Chivas bench, the red-and-white management is working on reinforcements to build a competitive team that will fight for titles in the 2025 Apertura. That's why a new name has emerged on the list of possible reinforcements; Diego Campillo. That's right! The Flock would seek to recover its homegrown player, who currently plays for Juárez. Advertisement According to reports from Azteca Deportes, Guadalajara owns 50% of his card, so they would only have to pay Bravos around $1.7 million. This article was translated into English by Artificial Intelligence. You can read the original version in 🇪🇸 here. 📸 VICTOR CRUZ - AFP or licensors
Daily Mail
3 days ago
- Entertainment
- Daily Mail
AMANDA PLATELL: Meghan's bizarre vegetable haul has made me realise something utterly shocking... we are the fools, and she's the Machiavellian mastermind
My eyes were on stalks watching a beatific and spotlessly clean Meghan Sussex in her latest video showing off the 'home-grown' vegetables from the garden at her $29million Californian mansion. With a cute picture of her beagle Mia sniffing the produce she posted: 'The unofficial quality inspector of this morning's garden haul.'
Daily Mail
24-05-2025
- General
- Daily Mail
THE CANNY COOK: The perfect summer tart for less than £2 a serving
Just as canned tomatoes are an absolute stalwart of winter cooking, I couldn't imagine planning summer meals without fresh tomatoes. They are so symbolic of warm-weather eating, and it's around now that we should start seeing some good homegrown varieties in the shops. Forget buying them online – tomatoes should be chosen by eye and, whatever their shade, be vibrant, plump and just yielding to the touch. At home, store them in a cool, dark place rather than in the fridge, and leave them on the vine until ready to eat. Incidentally, I was once advised that the vines are secret harbourers of tomato flavour (give them a sniff to see what I mean). So if you're cooking fresh tomatoes, for example in a simple sauce, add the vines to the pan, too, fishing them out at the end. Tomatoes need salt. If making a salad, salt the cut tomatoes about 10-15 minutes in advance. This will help to draw out some of the excess water and intensify their flavour. Also remember that tomatoes really come alive when paired with other ingredients: mellow cheeses like mozzarella and burrata, salty capers and olives and grassy herbs are some of their happiest bedfellows. You could certainly throw a few basil or oregano leaves over the tart in the recipe here before baking. 2 heaped tbsp black olive tapenade, £2.75 METHOD Preheat the oven to 200C/180C fan/gas 6. Cut the tomatoes into 0.5cm thick slices, season with salt then arrange over layers of kitchen paper to absorb excess water. Unroll the puff pastry and leave on its baking paper. Score a border around the pastry 2cm from the edge using a sharp knife – take care not to cut the pastry all the way through. Prick the middle all over with a fork. Transfer, on the paper, to a large baking sheet. Spread the tapenade all over the middle of the pastry. Arrange the tomatoes evenly over the top, then scatter with the cheese. Grind over a little black pepper and bake for 20-25 minutes or until the pastry edge is golden and the cheese has melted. Allow to cool for 5 minutes before serving with a green salad. Do you have a great recipe for eating well and cutting food bills? Email editor@ If we print it here, we'll send you a bottle of champagne *This cost assumes you already have some basic store-cupboard ingredients. prices taken from aldi and correct at time of going to press.
Globe and Mail
19-05-2025
- General
- Globe and Mail
Harvesting cherries from my backyard taught me I'd likely starve without grocery stores
First Person is a daily personal piece submitted by readers. Have a story to tell? See our guidelines at I am not a recipe person. But stew, brew or skewer, I do like to cook. And being aware of the huge food wastage that researchers say that I and my fellow citizens are guilty of, I try to be a conservationist. So here was my dilemma. We had just returned to home and there in our backyard, just two days after we had left and glittering with fresh rain, was a plethora of ripe red cherries. Not the big juicy fleshy supermarket cherries for sure, but tasty and with a lovely homegrown sweet/tart flavour. In previous years the trees had either been fallow or picked over. The acrobatic squirrels and birds picked our branches as bare as Mother Hubbard's cupboard – and that fruit was lofty, tantalizingly out of reach by human hand. But as our first crop of the year, the branches were still lush with goodies. What was I to do? I found a step ladder that gave me some access, and noticed some of the branches overhung our steep-pitched garage. So there I was on the garage roof stretching skyward using a cane to reel in those fruit-heavy branches. I was raised with a thrifty finish-what's-on-your-plate ethic. No way was I not going to meet the cherry challenge. Then, all of a sudden, from the kitchen door, came my wife's panicked voice: 'Peter! My God! On the roof! What in heaven's name are you doing?' (To be clear, I am an on enough age-defying medications to warrant wheelbarrow transport when I leave my pharmacy. At least half of my nostrums have dizziness and disequilibrium as a side effect.) 'It's food, honey! I told you I was going fruit picking.' Now my wife can make preserves with the best of them, but she knew that store-bought cherries are not too expensive and the ones in our backyard weren't as sweet. Small, too, and maybe 20-per-cent pit. She didn't feel our crop was worth risking my life for, so after a few more last-ditch picks I climbed down the ladder to where she, with her iron grip, was holding it steady. It was kind of nice. That iron grip left the ladder and held me tight with relief. But now came the hard part. My three hours of work had yielded maybe four pounds of cherries, many of which had been sampled and left by the birds and squirrels. Some of them were green, and though they were tasty, didn't have that crowd-pleasing orchard opulence or supermarket sweetness. To pit them all would have been too much even for our thrifty efforts. Recently, I'd read the book Braiding Sweetgrass by Robin Wall Kimmerer in which the author celebrates the utter joy of the Anishinaabe harvesting wild strawberries and pecans. I was mindful of those passages when I took my treasured cherries to the seclusion of our lakeside summer home. There, I had both time and focus to try to make something of them. I had a stove, a bag of sugar and the right utensils in our cabin's small kitchen. Making a fire by friction or flint wasn't necessary, nor did I have to worry that containers of hide or birchbark would burn or burst. The arduous preservation work of smoking, drying and freezing was replaced by sugar and an airtight jar. Once cooked, the pits were far easier to cull, so along with the cherries in a metal pot I heaped a random amount of sugar, threw in some water and left them on low to boil. My prep work done, I went out in the kayak. When I took my cherries off the stove, I mashed them and did in roughly an hour what removing the pits from uncooked fruit would've taken three or four. I didn't google or leaf through a cookbook for any of it. And the jam was delicious! All eight ounces of it. Just enough to fill one of those small Mason jars. The ones that sell with marmalade or strawberry jam for maybe $6 or $7 at farmers' markets. As the time approaches when our convenience and sustenance depends on what may be a waning supply, much of my attention turns to native cultures' resilience and knowledge. Maybe at some level I feel that that is our future. Or perhaps I feel the lack of the natural bounty on which less tech-dependent civilizations utilized with such ingenious prosperity. So my cherries taught me an important lesson. No matter how many wild cherries or wild pecans or wild strawberries I might find, without the time, industry or knowledge to make something of them I would be lost. My little glass jar of cherry preserves has been stored. I will dole it out carefully. We will consume it with respect and gusto. But even after my hard-won jam is long gone, the symbol of what a dependent life I lead will stay with me. Peter Currier lives in Peterborough, Ont.
The Sun
17-05-2025
- General
- The Sun
The 7 plants to get in the ground this month, and you'll have a veg patch bursting with life in just eight weeks
IT might seem like too much hard work to some, but there are others desperate to grow their own vegetables and herbs. And with the average time waiting for an allotment in the UK reaching a staggering 37 months, more and more people are choosing to start their own vegetable patches at home. 3 3 Not only does growing produce in the back garden help save money on groceries during the cost of living crisis, it also helps reduce your carbon footprint. While you might not realise it, now is the perfect time of year to get your patches planted - and there are seven plants you need to get in the ground this month. Beetroot "Beetroots don't need much encouragement to grow, making them a low maintenance veg to grow," the sustainability team at 100Green said. To get started, sow your seeds 2.5cm deep with 10cm spaces between them. Remember to water them regularly - usually every 10 to 14 days - but they may require more in dry spells. If you stick to this regime, your beetroot will be ready to harvest after just eight to 10 weeks. Sweetcorn It's worth adding some sweetcorn to the patch too. Just start by sowing it in a small pot and keep it inside as they need warmth to germinate. You can then move them outside - to a sunny, sheltered area - once they reach 8cm in height and we're past any risk of evening frost. Alan Titchmarsh's 'easiest' tip will fix bald patches on your lawn in two minutes flat this spring & no it's not seeding Again, remember to water them regularly, as they need around one inch of water a week. They'll be ready to harvest when the silky tassel on them has turned brown. Carrots Carrots are another easy veg to start with, as you can sow them directly into the ground. Water them every fortnight, and prepare to harvest them 12 to 16 weeks after planting. Tomatoes Tomatoes make the perfect addition to the vegetable patch for late May, as they do best in warmer soil temperatures of around 13 to 16C. Pop them in a sheltered, sunny spot, and when the first tomato appears, be sure to remove the leaves around them. May gardening jobs The Sun's Gardening Editor, Veronica Lorraine, has shared the tasks you need to crack on with in May. GARDEN growth can go from nought to ninety in May, depending on the weather. The last UK frosts are generally seen at the beginning of the month, so all of a sudden there's so much more to do and grow. Plant out dahlia tubers It's a joy to finally plant out your dahlia tubers. Remember how big they can get - and space accordingly - anything up to half a metre apart. It's a good idea to put your support stakes in now instead of trying to work around them. And make sure you include lots of well rotted manure or decent compost to feed it and then mulch to keep it moist and suppress weeds. They generally start blooming in July. Final feed to Spring flowers You can give a cheeky feed to all your remaining tulips and daffodils. Although the majority of bulbs aren't guaranteed to come back year after year any more, as long as you've left them to die back naturally there's a good chance they'll have stored enough energy to come back again. Tomato feed is fine. Tie up climbers Your clematis, honeysuckle and rambling roses should be well on their way by now - try to use plastic free string to tie them back into their support, or tuck them round each other to make sure they don't sprout off in crazy directions. Feed the lawn It's not too late to give your lawn a good feed. Whether you use granular or liquid, it can give it a good boost to see it through the harsher summer months. While mowing, don't go too low with your cut length yet and never take more than a third off the grass height. Get creative It's also time to get creative with hanging baskets and pots. Trailing pelargoniums, which a lot of people call geraniums, and Begonias are a good, low cost way of getting lovely returning blooms throughout the summer in your baskets. And pots can be planted with spring bulbs. Don't forget the greenhouse! Give your greenhouse a good tidy and clean the glass inside and out. The improved light will help plants grow quicker inside and tidying is good for the soul. You can just use a household white wine vinegar and water solution - or even neat if you're feeling spendy - which gives a really good shine. This means they will continue to get as much sun as possible until they ripen and are ready to harvest. Herbs Herbs are another plant that you can grow at home - with basil top of the list. "Basil is perfect for growing herbs in pots, you can sow them from May and pot them in a pot after they've grown slightly," the sustainability pros advised. "They do well with plenty of light and warmth so you can even keep them on your windowsill while they grow." Don't water them too much as basil doesn't like sitting in wet soil. "Use scissors to cut a lead stem just above a pair of leaves to help encourage your basil to grow and become bushier," they added. Another herb that makes a delicious addition to your cooking is parsley, which can be sown directly into soil. Remember to keep it well watered - at least two to three times a week - and pick it as you need it throughout the summer and autumn. And dill completes the herby triad. "Sow dill seeds into soil around 1cm deep and keep them well watered (1-2 times per week)," the experts said. "It's usually best to use the leaves fresh, so don't harvest until you're ready to use them!" 3
