In 2019 we are planning on holding more activities for Children of all ages. We are looking for interested adults who would like to be part of the planning and assist in running these activities with our coordinators. Children love to explore our beautiful gardens, plants, worms, bees, insects, and chickens and we love to share it all with them. If you’d like to be part of the Fun with Kids team, please contact us on info@yandinacommunitygardens.org.au
We Can Look Forward To More Hands-on Workshops In 2019
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.
Saturday, 9 February 2019, 9 – 11 am – Fermented Foods with Elisabeth Fekonia
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’
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.
Saturday, 16 February 2019, 9 – 11 am – Making your own wax cloth wraps
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.
Chilli Preserves (Jam & Chutney)
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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