Monkey
Veteran
One of my primary motivations for gardening is to save some money on the supermarket veg shop, but quite often I find that by the time I've paid for compost etc, it's costing me as much, if not more, than just buying the stuff. So, what are everybody's tips about what to grow from a money perspective?
Mine are: lettuce. Definitely. The cut-and-come-again varieties are the best - if you keep on top of them (even if that means picking it to throw straight in the compost bin), you won't have to buy any for most of the summer.
Green beans of all varieties - runner, string, french, whatever. They are all absolutely brilliant. Again, as long as you keep picking them, they'll keep going and they work with pretty much any meal. They're also a good addition to any kind of stew or curry dish.
Tomatoes - dead simple and they can be cooked and frozen (or jarred) to be made into pasta sauce.
Courgettes - I never appreciated them until I grew them myself. As long as the weather holds, they keep going and, like beans, they go with pretty much everything. I griddle mine, but they can be oven roasted or used in a veg lasagne.
Bell Peppers (capsicum) - like tomatoes they just keep going and going and going ... I love stuffing them with tomatoes and olives and oven-roasting them.
What are your tips?
Mine are: lettuce. Definitely. The cut-and-come-again varieties are the best - if you keep on top of them (even if that means picking it to throw straight in the compost bin), you won't have to buy any for most of the summer.
Green beans of all varieties - runner, string, french, whatever. They are all absolutely brilliant. Again, as long as you keep picking them, they'll keep going and they work with pretty much any meal. They're also a good addition to any kind of stew or curry dish.
Tomatoes - dead simple and they can be cooked and frozen (or jarred) to be made into pasta sauce.
Courgettes - I never appreciated them until I grew them myself. As long as the weather holds, they keep going and, like beans, they go with pretty much everything. I griddle mine, but they can be oven roasted or used in a veg lasagne.
Bell Peppers (capsicum) - like tomatoes they just keep going and going and going ... I love stuffing them with tomatoes and olives and oven-roasting them.
What are your tips?