Monthly Archives: April 2013

Egg Box Seed Starters

I spotted a tip on Facebook the other day, suggesting the use of old and empty egg boxes to start seeds in. The idea being that once the seedlings are large enough to plant out, each egg box section can be cut out and planted up and the cardboard sections act like coir pots, with the roots just growing right through them.

So, I gave it a go, with my own addition of some string to hang the box up in the window, to maximise available light and heat.

Stage 1: Gather materials

1. A old length of string
2. An egg box
3. A pair of scissors

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Stage 2: Make the planter

1. Cut the top off the egg box.
2. Cut a small hole in the peak(s) of the base of the box.
3. Feed the string through the hole (with a large knot on the other end, to stop it slipping through the hole).
4. Fill the egg recesses with potting compost, seed, and water.

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Stage 3: Hang in the window! Done!

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Too early to report on how well these work but I have a few now, with herbs, chillies and bell peppers starting in them, so I’ll update ASAP! ­čÖé

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Nettle and Gorse Flower Ale

Nettle and Gorse Flower Ale

Ingredients:

1 carrier bag nettle tops
1 pint gorse flowers
Juice of 3 lemons
1 gallon water
15g Cream of Tartar
600g sugar
2 tbsp honey
1 tsp yeast nutrient
1 tsp yeast

Method:
Rinse foraged goodies well.
Boil nettle tops for 15 mins on a rolling boil.
Add gorse flowers and boil for a further 5 mins.
Strain must to remove vegetable matter.
Add sugar, honey & lemon juice to the must and return to the boil for a further 15 mins.
Remove from heat and cool to room/body temp.
Add yeast nutrient & active yeast. Mix well.
Cover pan with a cloth and leave for 48 hrs for yeast to get going.
Funnel into demijohn & fit airlock.
Leave in a dark, warm(ish) place until airlock bubbles slow down. Probably about 5 days.
Siphon into bottles, prime if you like or drink flat if not.

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