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We Can Look Forward To More Hands-on Workshops In 2019

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Diversity of inputs is what makes it work
Green material is essential
Half way through the process
Many hands means there’s time to ‘network’

This year YCG will be focusing on more hands-on, practical workshops such as the compost bay making workshop held in January. In this workshop participants did not only get the theory of compost making but had an opportunity to build bays and compost heaps with Dave Clark an experienced Permaculturist who is passionate about restoring soil back to its former glory.

Participants were delighted with what they learnt with many commenting on how little they actually knew about compost.

So keep an eye out on our website and newsletter for more such hands-on workshops that will increase the depth of your knowledge on various topics.

Adding cut up “greens” to compost
Inoculating new compost heap with some ‘old’ compost
Compost heap complete
Compost bay building workshop participants ready to tackle their own compost at home

Improving Your Strength And Mobility

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Work on your health goals for 2019 and improve your strength, mobility and confidence with $5 beginner fitness classes.
Join a small, friendly group at The Blue House at 6AM Wednesdays.
Personal Trainer Andy Quick from Independence Movement specialises in helping you move better and get stronger, so give him a call on 0452 255 527 to register.
Remember, the stronger you are, the easier it will be in the garden. Or moving the furniture, or chasing the kids. Everything really, gets easier when you move better.
Come along and have some fun getting stronger with some new friends.

Saturday, 9 February 2019, 9 – 11 am – Fermented Foods with Elisabeth Fekonia

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Join Elisabeth Fekonia, an accredited permaculture teacher on a fermented foods workshop. Elisabeth has been largely self sufficient on her 6 acre property for the past 25 years and has been travelling all over Queensland teaching cheese making and fermenting courses. There will be hands on activities from volunteers from the floor on how to make: Kefir soft drink, fermented polenta fingers, sourdough crackers, fermented bean pate, vegan cultured sour cream and more. Come along and learn about the benefits of fermented foods, tastes and how to make your own.

Click here to watch Elisabeth being interviewed ‘on the red couch’

To book click here

Elisabeth collects mobile phones dead or alive to send to Africa, please bring along any that you have.

This project has been proudly supported by Sunshine Coast Council’s grants program.

Sunshine-coast-council

Saturday, 16 February 2019, 9 – 11 am – Making your own wax cloth wraps

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Join our presenters from the  ‘Giving Plastic The Flick’ group for a hands-on workshop making your own wax wraps. These workshops are a great place to meet new friends and discover just how easy it is to make re-usable wax wraps in your own home. You will learn about various methods, what materials you need and where to source products. We aim to make 4-5 wraps of varying sizes on the day.

Please bring

Pieces of fine cotton material. Some suggested sizes are: Small ( 12x 12 cm), Medium ( 23 x 23 cm), Large ( 33×33 cm). You may have some at home, or check out Op Shops as they often stock a variety of good material. It must be COTTON, not polycotton. If you are buying from your local fabric supplier, consider 100% cotton Lawn or light sheeting material. You will need to wash and dry your material prior to the workshop. Some material will be available on the day for a donation.  We will have templates to cut if you have larger pieces of material. Bring along Pinking Sheers if you have them.

Herbal teas made from our garden will be available.

Places are limited and bookings essential. These workshops are all weather events (rain or shine).

This will be a relaxed fun morning. To book, click here

This project has been proudly supported by Sunshine Coast Council’s grants program.

Sunshine-coast-council

Chilli Preserves (Jam & Chutney)

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Chilli Jam

Ingredients

1 tbs olive oil

1/2 red onion thinly sliced

2 garlic clove crushed

4 long red chilli sliced

400 g tomato diced

1/2 cup brown sugar

2 tbs balsamic vinegar

2 tbs sweet chilli sauce

Method

Heat oil in a small saucepan over medium heat. Add onion, garlic and chillies. Cook until onion softens, about 3 minutes. Add tomatoes, sugar, vinegar and sweet chilli sauce. Cook, stirring, for about 10 minutes or until jam thickens. Remove from heat.

Chilli Chutney

Ingredients

1 cup red chilli chopped seeded

1 cup green apple chopped

1 cup onion chopped

1 cup raisins chopped

1 cup brown sugar

1 cup brown vinegar

1 tbs cornflour

Method

Place all ingredients in a saucepan and cook until tender. Thicken with cornflour. Bottle while hot.

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Our Supporters

Rockcote (cob oven)
Nutritech Solutions
Yandina Feed Barn
Permaculture Noosa
Jeffers Wholesome Foods  

Permaculture People

Elizabeth Fekonia - Permaculture Real Food
Morag Gamble - Our Permaculture Life
Dee Humphreys - Eatin Garden Edible Garden Tours

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