NYU students with teacher Jane Elkington On a sunny Monday afternoon in November, a group of students from New York University dropped in to visit our community garden for an hour. They’re here in Sydney for a semester, studying environment and society, and were keen to find out about our approach to veggie gardening, and [more]
To eat or not to eat ….!? Pip Dodd’s favourite colour is green, of course! What is your favourite vegetable? I really love broccoli. Partly because I’m never quite sure whether to pronounce it “brockle-eee” or “brockle-eye”. (You say po-tay-to, I say po-tah-to….) Also because when you grow it yourself, you never know when you’re [more]
A tasty, refreshing dip inspired by Meyhanee restaurant in Balmain. An ideal accompaniment to your favourite summer beverage. The quantities are not critical, you can make it more carroty or more “yoghurt”, or indeed add your own favourite spice flavours. Ingredients 1⁄4 cup extra-virgin olive oil 3 medium to large carrots peeled and grated 1/4 [more]
Notes from Urban Veggie Gardening Workshop # 4 While most of our vegetables result from planting seeds, there are other ways that plants can be propagated. This is a huge topic so will learn provide a few examples here related to some of the plants we actually grow. Starting from a tuber Sweet potato (Kumera) [more]
Notes from Urban Veggie Gardening Workshop # 4 There is so much magic in a tiny seed. Dormant, still, silent: the seed speaks of an unimaginable potential. One of the most exciting aspects of our work is gardeners is to germinate seeds and generate our own seedlings. Not only is this much more economical than [more]
The star is fennel, but it does have very tasty co-stars… I love roasted fennel, and this risotto recipe evolved to incorporate my other roasting favourite – red capsicum. Then came the addition of homemade preserved lemon, which is always a lovely combo with fennel. Ingredients: 1 brown onion finely chopped 2 cloves garlic 1 [more]
from the Urban Veggie Gardening Workshop, presented by Julie Inhelder A worm farm is a great way to minimise food waste by converting your organic kitchen scraps into fabulous fertiliser for plants and soil. [more]
from the Urban Veggie Gardening Workshop #3 with MJ Written by Mo McCarthy The successful operation of the MBCG compost system has eliminated our need to purchase commercial soil for the garden. Thanks to everyone who contributes to making our compost system a success. The compost system has three main components as described below: [more]