Pandemic Pestos!

Dean’s vegan pesto Cheesy, flavourful and little different! Ingredients 40 g packed fresh basil (large stems removed) 10 g pine nuts or walnuts (if nut-free, try sunflower seeds) 3 g cloves garlic  12 ml lemon juice 4.5 g nutritional yeast (available from The Source in Balmain or Woolworths) 0.1 tsp sea salt (plus more to taste) 11-16 ml extra virgin olive oil* 17- 26 ml water (plus more as needed) Instructions To a food processor or small blender, …

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Native Foods

On our last general meeting we looked into options to make our garden more drought tolerant. Planting more native species was one of the suggestions. At this stage our garden offers Warrigal Greens and Finger Lime. We asked our members for suggestions and included native plants in the last planning survey. A quarter of our …

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Jerusalem Artichoke chips

by Betsy Baker We had a bumper crop of Jerusalem Artichokes from the garden this year, and as they need to be used I began to scour all the cookbooks we had on the subject.. There were soups, salads, and simple roasted ones – we tried them all, but there was one recipe that stood …

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Our garden in viral times

Hello fellow gardeners I hope you and your loved ones are safe and healthy! This is both – my heartfelt wish and a sentence that gained some gravity in recent days. These are uncertain times and as a community group and garden we need to address some serious questions. I’m sorry that this letter is …

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Tomatillo Salsa

Recipe from www.Epicurious.com Makes about 2 cups Total Time 45 min Ingredients 1 kg fresh tomatillos, husked, rinsed, and quartered 1 fresh serrano chile, seeded and chopped 1/2 large white onion, cut into 4 wedges 2 garlic cloves, chopped 1/2 cup water 1/2 cup chopped coriander 1 tablespoon fresh lime juice Preparation Coarsely purée tomatillos, …

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