Yandina Community Gardens

41 Farrell street, Yandina

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You are here: Home / Archives for Yandina community Gardens

Cassava Cake

14/03/2018 By

Cassava cake is one of the Filipino delicacies or “kakanin”, it can be soft and chewy or firm. It is easy to make and the ingredients are easy to find especially if you have cassava planted in your garden.

Ingredients:

4 cups grated fresh cassava

3 eggs

1 tin – approx 400 mls – coconut cream

1 teaspoon vanilla extract

½ cup sugar (I use coconut palm sugar or rapadura sugar)

½ cup desiccated coconut

Extra desiccated coconut or Coconut Crunch (Banaban brand from Health Food Stores)

Method:

Mix all ingredients, except extra coconut, together in a large bowl and pour into a baking paper lined lamington tray.

Sprinkle extra desiccated coconut/coconut crunch over the top to lightly cover completely.  Bake in oven @ 180 degrees  for 30-45 minutes then turn the heat down and bake for a further 15 minutes.  Insert a skewer in centre of cake to test if cooked through.  The cake will continue to set and firm up overnight in the fridge.

Filed Under: Recipes Tagged With: Cassava Cake, Recipe, sustainable living, Yandina community Gardens

Saturday, 15 September 2018, 9-11 am – Edible Weeds And Herbs

10/02/2018 By

Hi, I’m Dee Humphreys and I’m passionate about eating Weeds and Herbs – Basically all edible Greens

By herbs, I’m not just talking parsley, coriander, Rosemary etc. During my presentation, I am going to outline a wide range of tropical greens that thrive in SE Queensland. This way you can easily grow your own greens, and therefore be certain that the food you are eating is 100% nutritious, homegrown and spray free.

Life couldn’t get any better than that!

I will also help you identify a wide range of edible, and delicious weeds, so that you can stop trying to kill them, and instead, you can start including them in your salads, slow-cooked meals etc.

I will discuss a range of greens you can also use as scrumptious, (and nutritious) teas. That way you can stop purchasing processed teas from the supermarket, and start enjoying easy homegrown teas from your own garden!

I also discuss the health and healing benefits of the herbs and weeds, so you will leave the presentation with a wealth of information to use straight away.

Some of the fun herbs I will be discussing include;

*Ceylon Spinach  *Mukunuwenna   *Mushroom Plant  *Lebanese Cress

*Lemon Balm  *Chives  *French Sorrel   *Parsley  *Sawtooth Coriander

*Pumpkin vine tips   *Sweet potato tips (green variety with red stem)

*Arrowroot  *Mother of Herb    *Mugwort    *Herb Robert

*Gotu Kola  *Mint (Choc, Peppermint, Spearmint, Vietnamese)

*Brazilian Spinach/Sambu Lettuce  *Pineapple Sage  *Aibika (QLD Greens)

*Sweet Leaf   *Yarrow *Winter Tarragon *Basil (eg traditional, bush, Thai)

*Kang Kong

Some of the weeds we will identify include;

* Weed Amaranth   * Swamp Dock   *Sheep Sorrel  *Sida retusa *Alehoof

* Chickweed   *Pink Shamrock * Wandering Jew  * Blue Top (Billy Goat Weed)

Uses of edible Greens include;

Salad = collect and chop for Soups, stews, crock pots, juice them, broths.

OR Teas, bath soak, foot bath, hand soaks, poultices, eye washes.

Used to make your own pepper shake (eg Nasturtium seed, Farmers Friend, Papaya seed)

For animals pick the same Herbs and Weeds, for chooks, goats, pigs

During the 2 hours presentation, I have chosen herbs and weed varieties that are easy to grow harvest and prepare. Book here

These ‘herbie, weedy greens’ without other veggies are more than enough for a very nutritious breakfast, lunch or dinner!

I do Garden Tours where we taste the herbs and weeds and I help you identify edible herbs and weeds that are easy to grow. If you are interested in attending a Garden Tour, feel free to contact me on 0497754486 or email deeianh@gmail.com

For more information and identification assistance, try Isabell Shipard’s book – Self Sufficiency. Pages 56-72 are ALL on EDIBLE WEEDS (photos and all).

Isabell’s other book on Herbs is all you will ever need to purchase to identify edible herbs and read about their health and healing properties.

Books are available for purchase in the nursery shop

Filed Under: Recent Workshops Tagged With: Dee Humphreys, edible herbs, edible weeds, herbs, Living sustainably, workshops, Yandina community Gardens

Rosella Jam

10/02/2018 By

Cook the rosellas with a little water, until soft, and puree in a blender. Measure how many cups of pulp, and add to it half the measurement in sugar. Bring to the boil and simmer, until a tablespoon of the jam shows that it is setting, by thickening when it is placed on a cool saucer. This may take 15-30 minutes of simmering. When the jam shows it is setting, fill into jars and seal. Include some of the seeds (secured in a small bag or cloth) to provide natural pectin to assist. You can use 1 cup of honey to 4 cups of pulp as an alternative to sugar but the jam would then need to be kept in the fridge to prevent mould from growing.

Filed Under: Recipes Tagged With: jams, nursery plant, Recipe, Rosella jam, Rosella jam recipe, Yandina community Gardens

Native Solitary Bees Extreme Pollinators

18/01/2018 By

Origins

Bees made their appearance about 120 million years ago. There are currently many thousands of bee species documented worldwide and Australia is home to about 2,000 of them. In addition to the native species, 6 species of bee have been introduced into Australia, this includes the European honeybee. Like most bees in the world, Australian native bees have a range of sizes, colours, nesting requirements, behaviours and complex social interaction. Australian native bees have evolved into 7 families all with their own behaviours, colours and traits. Of the 7 families of bees, one of those families only occur in Australia and nowhere else in the world. There is currently a lot of interest in the Australian Native stingless bee that is being used with great success to pollinate crops, increasing the yields by as much as 600%. Less is talked about the solitary native bees that by all accounts are even better at pollination than both the honeybee and native stingless bee.

Diversity & Importance

Apart from the varying colours of native bees they also build their nests in different places using different building material. Other differences include how they accumulate or carry pollen. Some bees have pollen sacs that they use to collect pollen, others cover their entire body with pollen, and others carry pollen in their crops. There is one species of bee (Persoonia bees) that only feed on the flowers of one plant and that plant can only be pollinated by this bee, no other. Thus there is a co-dependence between bee and plant for survival.

When it comes to nesting there are many differences. Some bees nest in mud on the ground. Others build a nest made from leaf cuttings or inhabit cracks or holes in pieces of wood. The way that bees behave when visiting a plant also differs: some are what are termed buzz pollinators, they vibrate their entire body when visiting flowers thus ensuring pollen all over their bodies and in the air. Tomatoes are a good example of a plant that requires buzz pollination to produce fruit. Some bees are parasitic and lay their eggs in the provisioned cells of other bee species.

The importance of bees is well known with at least 70% of all our food requiring some type of pollination. Therefore their survival is very closely linked to ours. It is no secret that there has been a significant decline in bee populations throughout the world that is cause for great concern.

Challenges

The challenges bees face are numerous. The biggest of these being chemical. Many of the pesticides being used for crops and other plants have a detrimental effect on bee populations. Research done in the US has shown that bees have declined from 6 million hives in 1947 to 2.4 million in 2008. This is more than 60%. The number of bee colonies per hectare has declined by 90% since 1962.

The biggest culprit is the group of pesticides named neonicotinoids which is chemically related to nicotine with nicotine-like effects. As a result, in Europe and the US, these pesticides have been banned. Secondly, pests such as Verroa Mite, Hive Beetle and others plague the honeybee and our social native bees. Luckily in Australia, we do not have Verroa Mite and our honeybees and honey is sought after for its purity and quality. The third threat facing bees is the ongoing destruction of habitat and thus people are encouraged to create habitat for the dwindling bee populations.

What We Can Do to look after our bee populations:

  • We need to lobby our own government to ban the destructive chemicals that are not only harming our bee populations but all other beneficial insects as well. Landowners should be encouraged to change their cropping practices to more sustainable approaches using fewer chemicals.
  • More people should be encouraged to keep bees and manage the hives in a responsible way to keep bee pests to a minimum.
  • We should all be encouraged to create habitat and shelter for bees. Habitat creation includes planting a lot of native trees, grasses, and flowers for the bees to have an abundance of food. We should also provide shelters for bees to nest and multiply. An important aspect of a garden is to allow some of our vegetables and flowers to go to seed. Also, allow some spots in your garden to be wild with little cutting and neatening up, this is ideal habitat for bees.

Planting For Bees

Below is a list of plants that create food and habitat for bees. Please note this list is not exhaustive but indicative of the types of plants that bees like.

TREESSHRUBS/FLOWERSVEGETABLES/HERBS
Spotted GumFan flowerBasil (particularly Thai or cinnamon)
CitrusGrevilleaLavender
Broad-leafed red iron barkPigeon PeaRosemary
BlackbuttRosesSage
MelaleucaMarigoldsBorage
JacarandaGrass treeTomatoes
White bottlebrushFlax liliesBroccoli
MacadamiaSennaNasturtium
Silky oakPaper/everlasting daisyEgg Plant
Sugar gumTea treeMustard Greens

To Learn More

List of resources below

The Australian Native Bee book – Tim Heard

Valley Bees – http://mrccc.org.au/valley-bees/

Bob Luttrell – bobthebeeman.com.au

Youtube – The hidden beauty of pollination

YCG will be hosting Keith Upward in February who will teach us how to build insect hotels for native solitary bees and other beneficial insects. Click here to book.

 

Filed Under: Bees, Workshops Tagged With: bee hotels, Learning, Living sustainably, native solitary bees, planting for bees, Workshop, Yandina community Gardens

Lemon Grass Infused Red Curry

18/01/2018 By

Lemongrass (takrai)
Use the pale lower end of the stalk which can be chopped finely, or bruise the tougher green part of the stem with a pestle, if larger pieces are called for.
Lemongrass can be used in curry pastes, stir-fries, and soups. The stems can be up to 60 cm long so trim the bae, remove the tough, outer layers and finely slice, chop or pound the white interior.
For pastes and salads, use the tender, white portion just above the root.
The whole stem, trimmed and washed thoroughly, can be added to simmering soups and curries and removed before serving.
The flavour of fresh is far superior to dried.

Red Vegetable Curry

Prep time 25 minutes & total cooking time 20 minutes

Ingredients

225 g bamboo shoots or tips (drained if from a can)

2 cups (500ml) coconut milk

1/2 cup (125 ml) water

2 tbsp red curry paste

1 tbsp coriander seeds

1 medium onion, finely chopped

2 tsp cumin seeds

4 kaffir lime leaves

1 tsp black peppercorns

2 medium potatoes, roughly chopped

1 tsp ground nutmeg

200 g pumpkin, roughly chopped

2tsp dried shrimp

150 g green beans, cut into short pieces

12 large dried or small fresh red chillis, roughly chopped

1 red capsicum, chopped

1 cup spring onion or Asian shallots, chopped

3 small zucchini, chopped

2 tabs oil (try olive, rice bran or coconut)

2 tbsp chopped fresh basil leaves

4 stems lemongrass (white part only), finely chopped

2 tbsp fish sauce

12 small cloves garlic, chopped

2 tbsp lime juice

2 tbsp fresh coriander roots & 2 tbsp fresh coriander stems, chopped

3 tsp soft brown sugar

6 kaffir lime leaves, shredded

2 tsp grated lemon/lime rind

2 tsp turmeric

black pepper and salt, to taste

Method

Cut the bamboo shoots in half, discard the tough ends and set shoots aside. Combine the coconut milk, water and curry paste in a large wok or saucepan. Bring to the boil, stirring occasionally. Add the onion and kaffir lime leaves and allow to boil for 3 minutes
Add the potato and pumpkin to the wok and cook over medium heat for 8 minutes, or until the pumpkin is nearly cooked. Add the beans, capsicum, and zucchini and simmer for another 5 minutes. Add 1/2 cup of water if the curry is too thick. Add the bamboo shoots and basil. Season with fish sauce, lime juice, and sugar.
Serve with steamed rice.

Filed Under: Recipes Tagged With: Lemongrass, Living sustainably, Recipe, red curry, support species, Yandina community Gardens

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41 Farrell street, Yandina, see map
Open to Public Tuesdays and Saturdays 8.30am-12pm. Closed public holidays. (Updated 19 February 2026)

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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.

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