Many of us grow our own food and gardens— or even just houseplants— and we sometimes need to think about what we need to feed our plant friends, too. Instead of getting fancy expensive organic fertilisers….….did you know that the following common kitchen scraps and leftovers make excellent, safe, and easy-to-use natural fertilisers for your…
ByLee
“The hum of bees is the voice of the garden.” World Bee Day is an opportunity to recognise the important role of bees in increasing food security, improving nutrition and fighting hunger, as well as in providing key ecosystem services for agriculture. About Bees Bees are invaluable to life on earth for the critical role…
At our April Dig Day in the Community Garden, we participated in the Autumn Wild Pollinator Count. Each of us spent 10 minutes staring at a flowering plant and counting which pollinators paid a visit. This humble task may seem inconsequential, but think again… thanks to your efforts and those of hundreds of others around…
This month we had the pleasure of having Adam Leiber from Cultcure.org lead a vegetable fermentation workshop in the 241 Bondi Road Community Garden. We made a whole lot extra to share at our Film & Feast. It was a massive hit and we would LOVE to share it with you. INGREDIENTS 2 medium to large…
SWEET POTATO COCONUT CURRY SOUP Ingredients Serves 4 SOUP · 1 medium onion (diced) · 4 cloves garlic (minced) · 1 large sweet potato (cubed) · 2 Tbsp yellow curry powder · 1/4 tsp cayenne powder · 3/4 tsp sea salt · 1/2 tsp black pepper · 3 cups coconut milk TOPPING · 1 1/2 cups of cooked chickpeas or a 400g can · 3 Tbsp olive oil · 1/2 tsp yellow curry powder · 1/4 tsp sea salt · 1/2 tsp garlic powder · 1/2 tsp ginger powder · 1 pinch cayenne powder · Sprouted fenugreek seeds Instructions Chickpeas 1. Preheat…
To round off the eventful Garden Dig that we held on Sunday, I needed to write a little poem, to help me capture it and move on! The essence is that we had a large number of people attend, including 4 children under 5 years old (and their parents). There were only three of our…
This simple and satisfying recipe comes from volunteer Anne MacArthur. Ingredients: 3 cups of cooked chickpeas 2 tablespoons olive oil 2-4 tablespoons tahini (stirred to make smooth) Fresh herbs of choice Method: Boil the cooked chickpeas for 3 minutes or until very hot. Drain chickpeas and place half in a bowl. Mash with a fork….
Words by Natalie I’ve been living in Bondi for about four years, and have walked by a vacant flower bed outside my unit block every single day. It’s always bothered me that it’s typically been a dumping ground for rubbish, and nothing much seemed to grow there. A few months ago, I set out to…
Words by Kate Transition Sydney founder, permaculture teacher and social entrepreneur Lance Lieber is backing the efforts of organic growers to save the wild gene pool and conserve our edible food crops – more specifically, making sure we heed the dire warnings of crop scientists and the Ecological Society of Australia about the loss of…
By Jacob Freeman The east coast bunya-bunya pine originated from the Bunya Mountains in Queensland. The tree was of immense cultural significance to the life and food security of the Aboriginal people of Australia, who traded the seeds along the Great Dividing Range. Bunya trees were marked with the totems of families that planted and passed them down through the generations. The…
