Yandina Community Gardens

41 Farrell street, Yandina

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Yacon Chicken Vegetable Curry

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I have eaten Yacon roasted with other root vegetables. It has a delicious juicy, crunchy texture but is not over-sweet when cooked. Yacon can also be boiled, cubed and placed in stews and casseroles, grated in a slaw salad, cubed and added to all manner of salads. It can also be juiced or put in a smoothie.  Courtesy of Maddy Harland – Permaculture UK

This Indian style curry includes Yacon. These Andean tubers cook to a tender/crisp translucence and absorb the curry flavors. For a vegetarian dish simply omit the chicken. Serve with rice and a side dish of yogurt and chopped cucumber seasoned with cumin, salt, and pepper. Serves 4-6

Ingredients:
3 tablespoons cooking oil
1 tablespoon ground coriander
2 teaspoons ground cumin
1 tablespoon chili powder
2 large cloves garlic, minced
1 medium onion, peeled and coarsely
1 medium yacon (about 12 oz.) peeled and diced into large 1 ¼ ‘ pieces
3 small red potatoes, peeled and diced into large cubes
2 boneless, skinless chicken breast halves cut into cubes
2 cups diced tomatoes
1 medium head cauliflower (about 1 pound) cut into large florets
2 cups frozen petit peas
½ cup chopped coriander

Method

In a large lidded skillet heat the oil over medium heat. Add coriander, cumin, chili, garlic and stir for thirty seconds. Add onion, Yacon, and potatoes, stirring frequently until vegetables begin to soften, about 5 minutes.
Add tomatoes, chicken, and cauliflower. Bring to a simmer, turn heat to low and cook covered until vegetables are tender about 15 minutes. Stir in peas and cook, uncovered until the peas are tender about 3 minutes. Stir in coriander and serve.

Visit our nursery to get your Yakon plant. To see what else is in the nursery and shop. Click here

Mulberry Pie

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Ingredients

3 cups mulberries

1 1/4 cups white sugar or honey

1/4 cup plain flour

2 sheets shortcrust pastry, thawed (or use your favourite pie crust recipe)

2 tablespoons butter

1 tablespoon milk

Method
In a large bowl, mix berries with sugar and flour.  Place one sheet pastry at the bottom of a large pie dish. Place mixture on top of pastry, then dot with butter. Cover buttered fruit with the second sheet of shortcrust pastry. Crimp edges, cut slits in upper crust and brush with milk. Let pie rest in the refrigerator for 30 minutes. Preheat oven to 200C (400F). Bake pie in preheated oven for 15 minutes. Lower oven temperature to 175C and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool. Serve with fresh cream and ice-cream.

Fruit & Savoury Pikelet Recipe

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Basic Pikelet Recipe

Ingredients

1 cup self-raising flour

2 tbs caster sugar

1 egg lightly beaten

3/4 cup milk

Method

Combine flour and sugar in medium bowl. Gradually whisk in egg and milk to make a thick, smooth batter.

Drop dessertspoons of mixture into a greased heavy-base pan. Cook until bubbles begin to appear on the surface of the pikelet. Turn and brown other side.

Do the following to make a fruit pikelet:

Substitute liquids for orange & mandarine juice or any fruit juice you prefer.
Grate rind of Mandarine or other citrus.
Cut up squares of Paw Paw & Pear (1cm size). Any fruit can be used.
You can add 2 tablespoons psyllium or oats or rolled rice to give a nice texture.  It swells up & makes them light & fluffy. I love coconut in sweet pikelets… & a dash of nutmeg & cinnamon.
Fruits I use when in my cupboard… apple, banana, custard apple, pineapple, passionfruit in the liquid, any berries, sultanas & currents.  Cook in the usual way.
Do the following to make a savoury pikelet:
Wander around your garden & choose lots of your favourite edible greens.
I use 2 new tops of elderberry, 2 kale, herbs, 2 nasturtium leaves, edible weeds, spinach, mother of herbs.
Blend green leaves with 1 cut of water.. strain… measure liquid to the recipe… add water if needed.
Finely cut up spring onions… [ or onion ], garlic, celery
I add 2 tablespoons psyllium.. or oats or rolled rice to give a nice texture. It swells up makes them light & fluffy.
You can add cheese & other ingredients if your diet allows… A dash of curry powder… be adventurous.

Warrigal Greens With Pigeon Pea Dhal

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Ingredients

4 tablespoons dried pigeon pea seeds or Chana dhal (lentils).

6 tablespoons oil

1 teaspoon onion seeds

1 teaspoon mustard seeds

4 dried chillies or to taste

400g Warrigal Greens (boiled*, chopped and drained)

1 teaspoon pulped ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon chilli powder or to taste

2 tablespoons lemon juice

1 green chilli

Method

  1. Soak the dhal overnight in warm water, drain and rinse; place into a saucepan, cover with fresh water then boil for one hour. Drain and set aside.
  2. Heat oil in a saucepan and fry the mixed seeds and red chillies.
  3. Add drained spinach, all the spices, salt and chilli powder.
  4. Lower heat and fry for 7-10 minutes. Cool slightly.
  5. Add the dhal and the spinach mixture to a blender or food processor. Blend until required consistency (can be smooth or a bit chunky).
  6. Transfer mixture to a serving dish, add lemon juice and garnish with green chilli and coriander.

*Warrigal greens need to be boiled prior to adding to the recipe to remove the oxalates contained in the leaves.

Categories

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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.