Vegepod: Australians turn to growing their own vegetables during lockdown – nation.lk – The Nation Newspaper

vegepod:-australians-turn-to-growing-their-own-vegetables-during-lockdown-–-nation.lk-–-the-nation-newspaper

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Australians are now growing their own vegetables at home during lockdownVegepod has reported a massive spike in sales of their range of mini garden bedsThousands of home cooks around the country have taken up the domestic hobbyMany, including model Rachael Finch, are growing their own food at homeAustralians are now growing their own vegetables at home to pass the time in lockdown, with a business reporting a massive spike in sales of mini garden beds.Vegepod has seen a huge 500 per cent increase in sales of its range of self-watering garden 'pods' in the last 12 months amid the global Covid-19 pandemic.And thousands of green-thumbed home cooks around the country have taken up the domestic hobby by creating their own edible gardens in their backyard or balcony.Australians are now growing their own vegetables at home to pass the time in lockdown, with a business reporting a massive spike in sales of mini garden bedsModel Rachael Finch (pictured) and her two kids are currently growing spinach, kale, a variety of lettuce, cauliflower, carrots, radish and strawberries in their own VegepodHeaven Leigh, owner of Bodhi restaurant, planting herbs and vegetables in her own VegepodsModel Rachael Finch and her two kids are currently growing spinach, kale, a variety of lettuce, cauliflower, carrots, radish and strawberries in their own Vegepod.'A constant supply of organic fruits and vegetables. I've been wanting to install a Vegepod our balcony for ages. Today it happened. This is the type of stuff that makes me smile from ear the ear,' she wrote on Instagram.She spent $449 on a large raised garden bed with a VegeCover and $189 for the stand. To set up her garden, she bought soil, perlite potting mix and plants.And she's not the only one impressed with the Vegepod.Thousands of shoppers have been able to grow almost everything in their Vegepods, including herbs, lettuce, carrots, zucchini, beetroot, potatoes and even tomatoes.Lifestyle blogger Connie Cao, from Melbourne, shared a 'before' and 'after' pictures showing just how much her garden grew just weeks apartMasterChef star Justine Schofield growing her own vegetables and herbs in her own Vegepod Thousands of shoppers have been able to grow almost everything in their Vegepods, including herbs, lettuce, carrots, zucchini, beetroot, potatoes and even tomatoesLifestyle blogger Connie Cao, from Melbourne, shared a 'before' and 'after' pictures showing just how much her garden grew just weeks apart.'Harvesting from my pod - lettuce, strawberries, basil, capsicum, eggplant  and hopefully celery and tomatoes soon,' she wrote over summer in January. 'Loving the self watering base and canopy cover to keep unwanted critters out - less things to worry about think about when I'm gardening and more produce for us.'Ideal for anyone living in an apartment or townhouse, the Vegepods are sold in three different sizes - including $189 for a small, $299 for a medium and $449 for a large.  The pods feature a self watering system so plants can last weeks without watering so it's perfect for amateur gardeners. Not only does the VegeCover protect produce from wildlife and pests but it creates its own micro-climate to promote rapid growth. Warm winter mushroom salad  INGREDIENTSFor dressing: 80ml rice wine vinegar 80g brown sugar 1 small red chilli, roughly chopped 1½ tbsp light soy sauce 10ml sesame oil 1 tbsp fresh ginger mincedFor salad: 150g king oyster mushrooms 5 pieces fresh shiitake mushrooms 2 tbsp vegan butter 1 tbsp light soy sauce 1 tbsp lemon juice 150g mixed lettuce leaves, washed and cut into bit size3 medium red radish, thinly sliced200g Roma tomato, halved2 tbsp fresh mint, picked2 tbsp fresh coriander,picked1 avocado dicedGarnish: 100g mixed nuts and seedsHandful of edible flowers METHODFor dressing: 1. Mix all ingredients in a cooking pot, bring to the boil.2. Remove from heat and let cool.For salad: 1. Remove the king oyster mushroom ends and cut in bite size pieces.2. Remove and discard the stems from the shiitake mushroom and cut the tops into thin slices.3. Heat the butter in a frying pan over medium heat.4. Add the mushrooms, soy, lemon juice and pepper. Sauté for approx 2 minutes over medium heat.5. Add your mixed lettuce, radish, Roma tomato, coriander, mint and avocado in a salad mixing bowl, pour Asian dressing to taste and toss.6. Add your sautéed mushrooms on top and garnish with seeds, nuts and edible flowers to serve. Credit: Heaven Leigh, owner of Bodhi restaurant
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