had a turnout of twenty for this gathering and we were lucky that we were able
to enjoy a fine day, followed that evening by a lovely big downpour. We sheltered from the sun under the bamboo
yurt for the first time, which worked well. Here are some of Jeff’s great photos.
exploring the garden we broke into three groups;
people from the coastal areas,
from the valleys
from the Dorrigo Plateau.
|Action at the seedtable is always brisk|
Everyone shared their experiences of the highs and lows of coping with our unpredictable
climate – what was growing successfully and what not, etc. During feedback time,
the groups’ concerns and interests ranged over many topics.
|The group shared garden lore|
1: dry conditions/bush fires, watering,
erosion control with herbs, dry shock but reduced weed growth, climate change,
the benefits of Lady Beetles controlling aphids
(lots around at present). Use more mulch. Visitor from Korea – discussion of
crops; also UN disaster relief work.
|Comfrey and taro|
2: Basil - fungal conditions and rust – use
of biodynamics –stir one cup of fresh Casuarina needles in a bucket of
Strawberry propagation - take plantlet closest to mother plant,
There were questions about sourcing sesame seeds to grow.
|A grouping of edibles|
3: Weed control – tussock, thistle, ink
weed, sword grass, wild tobacco, whisky grass.
Effects of dry weather on garden;
alpacas; acreage use;
timers’ methods of weed control and old recipes e .g. molasses sprayed on tussock
etc (cattle love molasses);
- acts like Roundup; dolomite; lime sprayed on nettles, etc. Just dig up!
you would like to contribute anything to these discussions, please email me or
bring to the Q&A session on 2 or 16 December.
The tea table is always a place to share gardening stories and recipes for our produce.
Auntie Beryl's Processor Moist Orange Cake (left)
• 2 washed navel oranges about 220 grams each
• 185 gm softened butter
• 1 1/2 cups castor sugar
• 1 teaspoon vanilla essence
• 3 eggs
• 2 1/4 cups self raising flour
•1/2 cup white sugar
• juice of one orange
• Preheat fanforced oven to 160 degress C or 170degrees for non fan farced oven
• Grease 22cm spring form pan and line the base
• cut oranges into 1/4s and remove seeds
• place orange quarters in processor and pulse until chopped
• add butter, castor sugar and vanilla and pulse until combined
• add eggs and pulse
• add flour and pulse with small bursts until flour is all blended
• Bake 55 to 60 minutes...cool 10 minutes
• pour over icing syrup OR melt some chocolate (can use choc chips) and spread