ya dipping the dandelion flowers in the beer tempura is good , you can do same with cucumber , sqaush pumpkin blooms also and other flowers that are edible like Nasturtium - Borage -Chamomile to name a few
Ran out of time today after going on a 2 hr bushwalk to actually complete the Blue Gum track. Found some ripe geebungs (YAY!); they really are like chewing on sweet cotton wool, haha. Also found a new bush food - kangaroo apples. The fruits were not ripe so I'll go back in 2 weeks and check em out again (they're from the Solanaceae family, so you cannot eat them green unless you want to poison yourself). Also harvested some soft, purple new growth sarsparilla leaf (Smilax glyciphylla) - by golly gosh they have some sweetness! Pack an absolute punch and dye the tea pink! I also finally decided to bash open my one candlenut I picked in north QLD and have been sun-drying on my window sill for a month. You'll see the result when I complete that article...
wantedt to mention: size of container is crucial as well. had the same tomato variety planted in different containers and the outcome was outrageous. one 40L and one (typically recommended for that type of tomato) 10L. The one with 30 L rootspace grew through the roof quite litterally (2m high and 1,5m wide) and the other just to about 1/3 of the other.
Mandy you saw those peppers i grow in the 5 gallon hydroponics i use those same lids and pails for tomatoes and also have the 20 gallon blue plastic barrells they ship stuff like molasses in and cut hole in top and drop in the net pot lid
you can adjust a little i have been tempted to try a combination of butter and shortening, as i mention shortening gives a flakier crust but butter carries a more a rich flavor to crust but slightly heavy
one variation you can also do after you cream butter eggs sugar , chill it a while that way with cool milk and the creamed ingrediants as you work the flour it will have less chance of being a tough crust
If there was another weed which is the definition of 'weed', it is dandelion. Names The English 'dandelion' apparently originates from an ancient Norman (French) word, dent-de-lion, Lion's Teeth, probably after the ragged edges of the leaves...