Mikaila Palmer Member since: 2015 My favourite thing about the garden: is the community around it. My second favorite thing is walking through the garden when it’s empty and quietly observing what’s growing, then looking up and seeing the beautiful harbour. Bliss. My favourite veggie in the garden: is the sweet potato, which I asked [more]
Robert McDougall’s Urban Agriculture Research – Plain English Summary Chapter 1 – How productive are urban gardens? 23/7/2018 This document summarises work undertaken by Robert McDougall, PhD student from the University of New England, on urban agriculture in Sydney and the Illawarra. It is intended to be a plain English summary of the first chapter [more]
One of my favourite recipes is an Ottolenghi one from his original cookbook. When I lived in London I used to go to his restaurant whenever I could, and fell in love with the vibrant vegetable dishes on display in the restaurant window. I’ve cooked this recipe with milk or stock, instead of cream, [more]
Mort Bay Community Garden is situated in a pocket of native garden land featuring a stunningly beautiful array of gum trees, wattles, tea-trees and banksias between Short Street and McKell Street. Our members support the local bush-care group in their efforts to remove invading weeds and to plant native grasses and shrubs. Our common [more]
What could be more taste-quenching than a chunk of well-roasted Kent matched to roasted potatoes, onions and boiled mint-flavoured green peas. Roast lamb added if you wish. Mint sauce if you want or maybe gravy. Sounds very traditional, old-fashioned, bygone, I know. Love it. Then again the pumpkin can be boiled or microwaved or whatever. [more]
6 portions 1 kg butternut pumpkin (any pumpkin will do) olive oil 1 pinch of chilli flakes 2 cloves of garlic 60 g whole peeled almonds 1 teaspoon fennel seeds 6 large free-range eggs 80 g Parmesan cheese 60 g plain flour 5 pinches of grated nutmeg 300 g silver beet 100 g crumbly goat’s [more]
For 2 portions 250 g thick cut bacon 2 slices of bread, torn into chunks 1 garlic clove 3 tbs sherry or red vine vinegar 1 tbs Dijon mustard 1 tbs chopped tarragon leaves 1 tbs chopped chives 4 tablespoons olive oil Salt and freshly ground pepper to taste 4 cups torn curly endive, washed [more]
Curly endives and radicchio are two crops in the lettuce family with a slightly bitter taste. They are great mixed with other salad leaves or with a sweet honey dressing. Endive leaves get more bitter the longer they are subjected to sunlight, radicchio even changes the colour of it’s leaves from red to green when [more]