As the summer sun turns up the heat, your Vegepod is gearing up for a season of bountiful harvests. But how do you keep your green haven thriving in the scorching days ahead? Fear not, fellow garden enthusiasts! We've got your back with the ultimate guide on watering and caring for your Vegepod this summer.
Watering tips for your Vegepod
The early bird gets the worm: Water your Vegepod in the morning to give your plants ample time to soak up moisture before the heat hits its peak. This helps prevent water loss through evaporation and keeps your veggies cool throughout the day.
Consistent coolness: Aim for consistent watering, especially during the hotter months. Your Vegepod's self-watering system is a lifesaver, but make sure to keep the water reservoir topped up to ensure your veggies never go thirsty. You know when your reservoir is full as water will drain out the overflow hole.
Keep it shady: If possible, position your Vegepod where it can catch some shade during the hottest part of the day. This prevents your plants from getting scorched and helps maintain a comfortable temperature within the pod. If it’s extremely hot, make sure to use the Vegepod Shade Cover for extra protection. It's like sunscreen for your pod!
Harvesting happiness: tips for picking perfect veggies
Timing is everything: Harvest your veggies when they're young and tender for the best flavour and texture. Check your Vegepod regularly – the key to a thriving garden is keeping an eye on those ripening beauties.
Apply a gentle touch: Treat your plants with love during harvesting. Gently twist or cut the vegetables from the plant to avoid unnecessary stress.
Keep it regular: Harvest regularly to encourage continuous production. The more you pick, the more your Vegepod will reward you with a steady supply of fresh, delicious produce.
Now that you've mastered the art of Vegepod watering, care and harvesting during summer, let's turn those freshly picked zucchinis into a mouth-watering zucchini snack.
Recipe: Zucchini and Haloumi Fritters
- 500g Zucchini, trimmed
- 250g haloumi
- 1 brown onion trimmed and peeled
- Peanut oil to deep-fry
- ¼ cup of chopped fresh mint leaves
- 1 egg
- 150g (1 cup) self-raising flour
- Sea salt flakes, to serve
- Ground cumin, to serve
- Fresh Mint leaves, to serve
- Tzatziki dip, to serve
- Use a food processor or a box grater to coarsely grate the zucchini, haloumi sand onion. Transfer to a large bowl.
- Stir in the mint. Make a well in the centre and add the egg. Lightly whisk the egg. Add the flour and stir well to combine.
- Use hands to shape 1/3 cup zucchini mixture into fritter.
- Pour enough oil to come one-third up the side of the wok. Place the wok over high heat (approx.170C.)
- Add three to four fritters to the oil and deep-fry, turning halfway, for 4 minutes or until the fritters are golden and cooked through.
- Use a slotted spoon to transfer to a plate lined with paper towel.
- Repeat, in 2 more batches with the remaining mixture to make 12 fritters.
- Transfer the fritters to a serving platter. Sprinkle with sea salt flakes and cumin. Top with mint leaves and serve with tzatziki.
With a little TLC and our summer care guide, your Vegepod will thrive in the warmer weather, and you'll be enjoying the fruits (and veggies) of your labour in no time.