#mayfordseeds
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We have sowed these Namaqualand daisy seeds at Sasol in Midrand on 14 March 2020 and already they are giving us such a show! #indigenousplants #namaqualand #sustainability #sustainablegarden #lowmaintenancegarden #midrand #waterwisegardening #sasol #mayfordseeds #URBANIC#TheUrbanGarden#landscapedesign #propertymanagement (at Sasol Allandale) https://www.instagram.com/p/CCG9oMspmZH/?igshid=duoxs5sufvkh
#indigenousplants#namaqualand#sustainability#sustainablegarden#lowmaintenancegarden#midrand#waterwisegardening#sasol#mayfordseeds#urbanic#theurbangarden#landscapedesign#propertymanagement
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Drink carrot juice as a source of iron. Iron fuels your active lifestyle -- it not only helps you produce energy needed for daily functioning, but also makes up a component of the red blood cells that supply your tissues with oxygen. A 1-cup serving of carrot juice contains 1.1 milligrams of iron -- 6 percent of the recommended daily intake for pre-menopausal women, and 14 percent of the recommended daily intake for post-menopausal women and men.
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Do you ever see a flower and think, “that looks good enough to eat”? Well, maybe it is. Flowers have been eaten since Roman times and are making a comeback. Get started with Nasturtiums. When eaten, they have a slightly sweet but mostly peppery flavor that is perfect for salads. They can be steeped in white wine vinegar to create a salad dressing. The leaves are edible and packed with vitamin C as well😀
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Here is a Braised Brussels Sprouts with Mustard and Thyme Recipe recommended for you!
Step 1
Melt butter in medium heat. Add Brussels sprouts to pan, cook 2 minutes, without stirring. Add shallots to pan; toss to combine. Cook 2 minutes. Sprinkle with salt and pepper. Add 1/4 cup stock to pan; cover partially, and cook 3 minutes or until Brussels sprouts are crisp-tender. Combine 2 tablespoons stock, mustard, and honey in a bowl; stir into sprout mixture. Sprinkle with thyme. Cook 1 minute, stirring well.
Step 2
Braised Brussels Sprouts with Balsamic and Grapes: Melt 1 tablespoon unsalted butter; add 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 3 minutes, without stirring. Stir in 1 cup seedless red grapes and 1 tablespoon minced garlic; cook 1 minute. Sprinkle with 3/8 teaspoon kosher salt and 1/4 teaspoon black pepper. Add 1/4 cup unsalted chicken stock; cover partially, and cook 3 minutes. Stir in 1 tablespoon balsamic vinegar and 1 tablespoon unsalted chicken stock; simmer 1 minute. Serves 4 (serving size: 1/2 cup) CALORIES 109; FAT 3g (sat 9g, mono 8g, poly 3g); SODIUM 221mg
Step 3
Braised Brussels Sprouts with Cider and Bacon: Cook 2 slices center-cut bacon. Transfer to a plate; discard drippings. Add 4 teaspoons canola oil and 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 2 minutes, without stirring. Stir in 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; cook 2 minutes. Add 2 tablespoons unsalted chicken stock and 2 tablespoons apple cider; cover partially, and cook 3 minutes. Crumble bacon over top. Stir in 2 tablespoons apple cider and 1 tablespoon light cream; simmer 1 minute. Serves 4 (serving size: 1/2 cup) CALORIES 123; FAT 7g (sat 6g, mono 3g, poly 5g); SODIUM 221mg
Step 4
Braised Brussels Sprouts with Chorizo and Garlic: Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add 1 ounce diced Spanish chorizo; cook 3 minutes, stirring occasionally. Transfer to a plate. Add 1 tablespoon olive oil and 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 3 minutes, without stirring. Stir in 1 tablespoon minced garlic; cook 1 minute. Stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 1/4 cup unsalted chicken stock; cover partially, and cook 3 minutes. Stir in chorizo. Serves 4 (serving size: 1/2 cup) CALORIES 127; FAT 6g (sat 7g, mono 6g, poly 9g); SODIUM 245mg
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Are you ready to make the best cauliflower? Check out this recipe and lets start cooking!
INGREDIENTS
· 1 head cauliflower
· 1 sliced medium onion
· 4 thyme sprigs
· 4 unpeeled garlic cloves
· 3 tablespoons olive oil
· Kosher salt
· Freshly ground black pepper
· 1/2 cup grated Parmesan
PREPARATION
1. Preheat oven to 425°F.
2. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper.
3. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
Need to grow one? HERE’S HOW http://mayford.co.za/project/snowball/
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Did you know that Cauliflower is a Good Source of Fiber? It has over 9 grams of fiber in every 100 calories! And there are only 146 calories in a medium-sized head of cauliflower (about 580 grams)
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MAYFORD SEEDS TAKE GOLD AT THE BASA AWARDS AND CELEBRATE BY RELEASING A BRAND NEW SEED PACKET
Surrounded by artworks from the Constitutional Court Art Collection (CCAC), the foyer of the Constitutional Court of South Africa was a fitting venue for the 18th Annual Business Day BASA (Business and Arts South Africa) Awards. MayFord Seeds won the BASA Environment & The Arts Award in recognition of their innovative series of events designed to leverage their brand by utilising the arts, thereby creating a solid connection between business and the arts in projects such as The MayFord Seeds Spring Concert with Richard Cock. Each award winner received a unique sculpture by renowned artist, Collen Maswanganyi, inspired by the theme of transformation.
The Award proved to be the catalyst for transformation of their own at MayFord Seeds and the result is a brand-new seed packet range with a fresh new design inspired by comprehensive consumer research. Respondents were quick to point out that the quality and reliability of the MayFord product is legendary and unquestioned, it was the seed pack that needed a fresh new look. First to market with the concept of a hermetically sealed seed packet, MayFord permanently changed the way seed is sold in South Africa by introducing expiry dates on their product and devising seasonal rotation in store, but what does all of that actually mean, the respondents wanted to know.
“We had this premier innovative product, brim-full of features all along, and we just simply never told anyone,” commented Paul Vonk who heads up MayFord at Sakata Seed Southern Africa (Pty) Ltd. ”We are an ISO 9001 certified company and since it is all about quality, the packaging is (almost) everything! It is by first drying the seed before packing it in an airtight (hermetically sealed) foil pack that we are able to preserve the seed, locking in the original quality and germination rate, thereby providing guaranteed shelf-life of 5 to 7 years dependant on species. In this we are unique.”
Originally termed ‘expiry date’, shelf-life is now expressed as a Best Before date, along with a fully traceable Batch Lot number in the event of a query. Twice a year in January and June the sales team swop out summer seed for winter seed and vice versa. This takes the guesswork out of planting time. Whatever seed is on the shelf may be sown right away.
The newly launched seed packet range includes six new Lettuce varieties just in time for delicious summer salads, and the subtle changes to the seed packet represent exactly what consumers asked for: The solid red block has been replaced with the original MayFord logo which ‘floats’ on a full face inspirational image of the final product, and the rest is ‘show & tell’; the award winning BASA gold laurels and the important message: ‘Sealed in Foil for Freshness. See BB Date’.
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Take a look at these awesome tips on how you make the bloody marry cocktail...
Fill a pint glass with ice.
Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into ice-filled pint glass or goblet.
For a better appeal, use celery to decorate.
AND YOU DONE!
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Beetroot and glowing skin:
Beetroot juice is a rich source of iron. It contains vitamins and minerals which can give you a healthy and glowing skin. Drinking a glass of beetroot juice regularly helps cleanse the body of toxins. It purifies blood, and leads to a healthy glowing skin.
Oral health
Beets are high nitrate food. Those nitrates turn into nitrites with the help rid mouth bacteria.
Treats Iron Deficiency and Anaemia
Beet has a significant amount of iron. Drinking beet juice helps in regeneration of red blood cells. Beetroots help in preventing and treating anaemia.
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Are you ready to start being healthier? Dill herbs are an incredible solution here is why…
Boosts Immunity
Dill has long been associated with antimicrobial activity. It has been shown to prevent a number of microbial infections throughout the body, those in various organs and those potential infections that land in wounds or small cuts on the skin.
Maintains Bone Health
The calcium content of dill means that it is an important element in protecting you from bone loss and the loss of bone mineral density. Osteoporosis affects millions of people each year, and calcium, along with other essential minerals, are a key component in the proper growth and development of bones, and the repair of injured bones as well.
Promotes Digestion
Dill itself is an appetizer, and therefore extensively used in culinary applications. The essential oils present in it are stimulating and they activate the secretion of bile and digestive juices. These oils also stimulate peristaltic motion of the intestine, easing the passage of bowel movements and relieving constipation.
Calms Hiccups
Hiccups occur for various reasons, but primarily, they occur due to trapped gas and repeated upward movement of gases through the food pipe. The second cause is due to certain allergies, hypersensitivity, hyperactivity, and nervous malfunctioning. Dill can help in these situations. As a carminative, it helps the expulsion of gases and reduces gas formation; while as a sedative, dill helps to calm down hiccups due to allergies, hyperactivity, or nervous disorders.
Oral Care
Dill seeds and leaves are good breath fresheners. Apart from that, the essential oils in it are germicidal, antioxidant, and disinfectant in nature. Due to these properties, they help end microbial infections in the mouth and their antioxidants minimize the damage caused to gums and teeth by free radicals.
Are you ready to grow dill? here’s how http://mayford.co.za/project/dill/
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Reasons why chilli is hot but you love it anyway
Chilli is judged by its heat, but have you ever wondered why that "heat" is such an important factor?
Your chilli's bite comes from the white fibrous membranes that contain a substance called capsaicin. When the capsaicin is eaten it stimulates the brain to release endorphins into the bloodstream, creating a natural high similar to that which athlete’s experience. The hotter the chilli the "higher' you feel. (No! Eating chillies won't increase your athletic performance.)
That makes it both addictive and a powerful anti-depressant. Capsaicin also stimulates the appetite, helps to clear the lungs, improves circulation and acts as a painkiller for rheumatoid arthritis sufferers.
But not all chillies are extremely hot, beginners are advised to start with milder varieties, like Anaheim or Fresno, that produce a tangy, glowing sensation in the mouth.
The general rule is that the smaller, narrower and darker the chilli, the greater its pungency.
"But that’s not always so because growing conditions can affect a chilli's hotness. Even chillies from the same bush can vary in intensity. The tip of the chilli is its mildest point so if you want to test a chilli for hotness, cut the tip and taste it cautiously."
Here's a rough heat guide
(1 = very mild 10= atomic)
2 - 4: Anaheim and Fresno:
4 - 5: Hungarian Wax:
5 - 6: Jalapeno, Long Red Cayenne, Serenade,
7 - 8: Thai Chilli, Fiesta, Aquille, Rajah, Doomsday
9 - 10:Tabasco, Habanero
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Wasn’t your Mama right when she said, “eat your veggies”?
People tend to lead hectic ‘fast-pace’, ‘fast-lane’, ‘fast-food’ lives, and all too often eat excessive amounts of processed, fatty ‘convenience’ meals. Scientists, (and our mothers), have been ‘reading us the riot act’ for years about eating our veggies, and there has never been a better time to heed this sage advice. Get your life off to a great start by looking at simple ways to enhance your family’s nutrition, and long-term well-being, and remember, a healthy body equals a healthy life.
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Finest ways to prepare a garlic herb butternut squash
Ingredients
· 1 large butternut squash, seeded, peeled and cut into cubes
· 3 tablespoons of olive oil
· 4 cloves of garlic, minced
· 1/3 cup chopped mixed herbs, such as parsley, thyme and rosemary
· ¾ teaspoon of salt
· ½ teaspoon of black pepper
Guidelines
1.Bring water to a boil in a saucepan fitted with a steamer basket. Add squash to the basket, cover and steam until the squash is tender.
2.Heat oil in a small skillet over medium heat. Add garlic, and cook, stirring often until the garlic is fragrant and starts to brown. Immediately pour the garlic and oil into a large mixing bowl, add herbs and stir.
3.Add the cooked squash to the garlic herb mixture. Add salt and pepper and gently stir to combine. Keep warm until ready to serve.
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