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You are here: Home / Archives for nursery

Missing from YCG, Have you seen this pot? We are always in need of 75mm seedling pots

17/10/2019 By

We are always in need of 75mm seedling pots, please lets reuse once you’ve purchased from us.

Just return the used pots once you’ve planted your seedlings, and our team of volunteers will wash the pots and get them ready for the next seedling to grow within. Don’t forget as a Volunteer organisation we try really hard to keep our costs and our prices low, help us to continue to keep our costs & prices low.

Filed Under: Nursery Plants, Other, Sustainable Living Tagged With: gardening, nursery, pots, recycling

Sweet Leaf (Sauropus androgynous)

21/05/2018 By

Common names: Sweet Leaf, Tropical asparagus, Chang Kok, Star gooseberry, Katuk

Origin: Tropical and Sub-Tropical Asia

Plant: Sweet leaf will grow in most soils, including heavy clay. It tolerates high rainfall as well as dry conditions, will grow in full sun or handle shade.

Harvest: All year (growth does slow in winter)

Propagation: By seeds, suckers or cuttings

A prolific, heavy yielding nutritious green leafed bush which grows to 1-2.5m in height. It has flat, round orange/red flowers but generally does not set seed in SE Qld conditions.
Growth is prolific in the warmer months and slows down or goes dormant in winter. Fertilise regularly and mulch to retain soil moisture.
An extract made from the plant has been found to have strong activity again pine-wood nematodes and may have use against other species.
It has a high (49%) protein content and 14-18% fibre as well as vitamins (A,B,C) and minerals including potassium, calcium, phosphorus, magnesium & iron.
Sweet leaf has been used medicinally as a blood builder, cell rejuvenator and beneficial to circulation, intestinal flora and regular bowel elimination.
It is used extensively in cooking in East Asia as the leaves taste like fresh peas, with a nutty flavour.
Leaves can be added to salads, sandwiches, scrambled eggs, tossed in curries, dips, casseroles, stir-fries or used as a garnish.
Consuming large quantities of raw plant material can cause serious lung damage so cooking is mostly recommended

Plants available in our nursery

Filed Under: Know Your Plants, Nursery Plants Tagged With: edible plants, know your plants, Leafy Greens, nursery, Plant, plants, Sauropus androgynus, Sub-tropical edibles, Sweet Leaf, Yandina community Gardens

Aibika Lasagne Recipe

11/12/2017 By

To make a Vegetarian version simply replace meat with sliced baked/flame grilled eggplant slices (quite thick cuts) topped with your favourite herbs e.g. marjoram, oregano, parsley etc.

Bechemal sauce:

90g butter, plus extra for greasing

3/4 cup plain flour (I recommend Spelt)

1.25 l milk

A few gratings of nutmeg

250g steamed spinach (Aibika – leaves only, sliced)

Sea salt & ground black pepper to taste

(my personal version I use my kefir home-made soft cheese or you could buy Ricotta cheese, then I add grated cheddar cheese, nutmeg, salt & pepper and my steamed Aibika and voila sauce done!)

Filling:

40 g dried porcini mushrooms

70 g butter

2 tabs olive oil

2 spring onions, finely chopped

750 g fresh mixed mushrooms, thinly sliced

Juice of 1/2 lemon

500 g lasagne sheets

250 g cooked ham, cut into thin matchsticks OR lean beef mince (my personal choice is minced Kangaroo meat which I cook with onions, tomatoes & herbs until reduced down to a spreadable paste to alternate with sauce & lasagne sheets)

100g Parmesan cheese, freshly grated

Method:

1. to make the sauce, melt the butter in a pan and stir in the flour to cook a few minutes without browning.

2. pour in milk and whisk until sauce is thick and smooth. Add nutmeg, salt & pepper, Aibika spinach. Stir and set aside.

Preheat oven to 190 degrees centigrade

3. Cover dried mushrooms with boiling water and leave for 30 mins, then rinse and chop finely. Strain this mixture through a fine muslin cloth and reserve fluid separately.

4. Heat 2 tablespoons of butter with the oil in a large frying pan, saute the spring onions a few minutes then add fresh and dried mushrooms with lemon juice. Cook uncovered until they start to exude juices. Raise the heat to evaporate most of the liquid before adding the strained water from the mushrooms, boil for a few minutes, add salt & pepper then set aside.

5. Cook lasagne sheets as per instructions on packet before draining on clean tea towels.

6. Mixed cooked mushrooms with Aibika sauce. Lightly grease a shallow, rectangular oven-proof dish (about 33 x 25 cm with some butter before adding a thin layer of the sauce before the first layer of pasta to make it easier to remove from dish when serving.

7. Continue to layer the meat or eggplant slices with Aibika sauce and lasagne sheets finishing with sauce and grated cheese on top.

8. Bake for 40-45 minutes until well-browned and bubbling. Allow to rest for 5 minutes before serving with a garden or rocket salad.

Filed Under: Recipes Tagged With: Aibika, Living sustainably, nursery, Recipe, Yandina community Gardens

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