Yandina Community Gardens

41 Farrell street, Yandina

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Arrowroot Chips

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Ingredients:

  • 6 young arrowroot tubers
  • 2 garlic cloves
  • oil

Method:

Peel and thinly slice the arrowroot tubers, steam lightly for about 5 minutes then drain and pat dry with paper towels. Heat a small amount of oil in a frypan, add crushed garlic and arrowroot, and cook until lightly browned. Drain on paper towels.

 

GG’s Magical Cold & Flu Elixir from the garden

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My Grandfather Old Jack used to cut an onion in half & put it under
his bed at first sign of Cold or Flu… He swore by it…
This is my modern version I’ve been using for years… trust me it’s
delicious.
Into a large bottle put:
1 large or 2 small Onions roughly cut
1 whole Garlic .  roughly cut
1 lemon/lime cut in slices
About 2 inches of fresh Ginger
Fresh Turmeric
Cover all this with equal parts of Apple Cider Vinegar & Honey. I mix mine in a jug or jar & pour in to cover all ingredients well.  Allow to sit for at least a week to allow all the goodness of each to seep into the vinegar mix.
Take a large spoonful or two in a glass of warm water when you feel the need of a soothing winter drink.
Will last a year or more if forgotten.
The honey & cider vinegar are wonderful preservers & picklers.   Make a new lot when it starts to get low.
This is the first year I’ll add Turmeric… as I’ve seen articles raving about it’s wonderful properties for colds & flu… so I can’t vouch for the taste… but the other ingredients become a very mild blend of deliciousness.
Happy Brewing!

 

Kang Kong Stir Fry

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300g (1 Bunch) of Kangkong  

8 Cloves of Garlic, Minced

2 Tablespoons of Oyster Sauce

1 Tablespoon of Fish sauce (or to taste)

2-3 Tablespoons Vegetable Oil

Preparation:

  1. Clean the Kangkong in a bowl of water and vinegar, remove the tough ends of the Kangkong stems, separate stems from the leaves, and cut the stems up into 1 inch pieces.
  2. With a tablespoon of oil fry around half of the garlic in a frying pan until light brown, remove from the pan and set aside.
  3. With the remaining oil, stir in the rest of the garlic and stir fry for around one minute. Add in the Kangkong stems and cook for around 3 mins or until tender. Add in the Oyster sauce and mix well.
  4. Mix in the Kangkong leaves and cook until wilted, add the fish sauce and season to taste

For those of us that like it a little hot, feel free to add some chopped chilli

 

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.

Pepino Melon Citrus Salad

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Ingredients

2 Pepino melons, peeled, seeds removed and cubed

1 large navel orange, peeled and segmented

1 blood orange, peeled and segmented

½ medium red onion, thinly sliced into half moons

10-12 kalamata olvies, pitted and chopped

Freshly picked violets and pansies for color

Fresh salad greens

Fresh mint leaves, chives and basil, chopped (about ¼ cup total)

Olive oil

1 tablespoon apple cider vinegar

Salt, freshly ground pepper, to taste

Method

Mix the first five ingredients and toss with the olive oil, apple cider vinegar, fresh herbs, salt, and pepper.

Toss in the fresh flowers.

Serve over a bed of fresh spring greens.

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Tags

biochar chop & drop compost composting Edible Greens edible leaves edible seeds edible tubers Event food waste food waste loop ground cover insect attracting Kids event Kids program know your plants Learning Living sustainably Management Committee medicinal plants medicine member event Morag Gamble native stingless bees Nutrient Dense Food Open garden visit Permaculture Plant plants Recipe Recipes Subtropical Greens Support plants Sustainable Building sustainable living Tropical greens volunteer water plant Wax-wrap making wax-wraps Workshop workshops Worm Farming Yandina Community Garden Yandina community Gardens

Permaculture People

Elizabeth Fekonia - Permaculture Real Food
Anne Gibson - The Micro Gardener
Morag Gamble - Our Permaculture Life
Dee Humphreys - Eatin Garden Edible Garden Tours

Acknowledgement of country

Yandina Community Gardens acknowledges and pays respect to the Traditional Owners of the land, the Gubbi Gubbi (Kabi Kabi) people, past and present and emerging. We recognise and wish to learn from their spiritual and cultural connection to the land.