Shunyam's garden in Bundagen

Twenty two of us made the journey to Bundagen. It was a clear day and the sun had some bight as we toured Shunyam's beautiful garden. Shunyam grows a huge variety and quantity of food. The food comes from three main sources: a large vegetable garden largely under shade cloth, an aquaponics area and many fruiting shrubs and trees.

Shunyam uses exclusion methods to keep pests from beating her to the harvest. Examples included a hoop house for veggies, a bird netting enclosure for her blueberries, insect netting for soft fruits and an upcycled bath tub plus wire netting for growing sweet potatoes rat free! Despite her ingenuity, Shunyam is still finding a determined brush turkey to be a real challenge.

The aquaculture system was very interesting, with two different systems used for plant growing. There were two beds with clay balls that were flood irrigated then allowed to drain. Between these was a bed that had plants on a floating platform with their roots permanently in water.

I think Shunyam's favourite fruits must be mangoes, of which she has several varieties. One which is all eaten by Christmas and another that may not be ripe until almost winter. She also had many avocados with the aim of having ripe avos year round, so perhaps these are her favourites. To overcome poor drainage, more recent avocado plantings are on top of a pile of crusher dust. Shunyam also had many stone fruit varieties and a few olive trees, plus grapes, mulberries, jaboticabas, passionfruit, pawpaws, persimmons, figs, pomegranates, pineapples, two coconuts and many other things.

After the fabulous tour we enjoyed a scrumptious lunch, there were so many good things to eat. Thanks to Shunyam for sharing her garden with us.

June 22 Solstice visit to David's food forest in Gleniffer

Established over ten years David now has a forest with paths under the tree limbs. About 30 Seed Savers attended and enjoyed the relaxed stroll on the paths, the food, the chat and the seed/plant sharing.

"Thanks to the 27 members that came - quite the eclectic crowd. A 2nd, then 3rd table, added, groaning under the weight of earthly delights. Fortunate timing brought us glorious weather, to celebrate the shortest day that heralds lengthening ones to come. A group headed off to marvel at the latest goings on the garden, David full of wise musings and cheeky wit as usual.

Others mingled by the cheery fire, sharing tips and swapping yarns.  A wonderful winter's day.

David's garden had plenty of trees carrying fruit (see photos). He had enough citrus to make a small mountain. There were also at least three different nut trees that had fruited / nutted recently. There was a macadamia, a candle nut and a Bunya. David had been given the Bunya in a pot and it is now a very impressive specimen. A seedling under the tree was passed on to another member to raise the next generation. Another member present also has Bunyas that are dropping cones. He has successfully gone from seed to seed!"

Avocado

Red Grumichama

Pepino

Come on Dad.

David and Sandy consult.

David and Sandy consult. Don looks on.

Now what is that tree? Here is the bean pod.

It turned out to be

Black Bean, Moreton Bay Chestnut or

Castanospermum australe

Gillian digs some of David's strawberries

Chatting and eating around the log fire.

Early winter recipes tasted at our June Workshop

Auntie Beryl's Choko Soup

Ingredients:

• 3 good sized chokos (chayote), peeled and chopped
• 2-3 rashers bacon (or substitute) finely chopped
• 1 large onion peeled and finely chopped
• 3 tablespoons of uncooked rice
• 3 chicken stock cubes (or vegetable stock)
• 6 cups water
• 2-3 teaspoons curry powder
• salt and pepper

Method:

• Saute bacon and onion
• Stir in rice, bacon and chokos
• Add stock cubes and water (or 6 cups of chicken/vegetable stock)
• Add salt and pepper to taste
• Simmer until choko is soft (approximately 30 minutes)
• Allow to cool then puree with a blender

Enjoying Choko Soup

* Aunty Beryl used Sanitarum Bacon Style Rashers and also vegetable stock to make this delicious soup. We all have loads of chokos at the moment and if not they are freely available in many local places including the old caravan park in Bellingen.










Savoury Muffins with Mushroom Plant, Basil, Sundried Tomato & Cheese

Ingredients

Spray Oil
2 cups self raising flour (fresh is best)
1 teaspoon salt
1 1/2 cups tasty cheese and a 1/3 cup extra
1/4 cup sundried tomato, drained and coarsely diced

1/2 cup finely chopped basil and mushroom plant (young leafy tips)
1/4 cup toasted pine or macadamia nuts
1 cup milk
80g butter, melted
1 egg, lightly whisked

Method:

• Preheat oven to moderate 180 degrees C. Lightly spray a 12 hole muffin tray with oil.
• Sift flour and salt together  into a large bowl.
• Stir in cheese, tomatoes, basil & mushroom plant mix, and nuts
• In a jug combine milk, melted butter and whisked egg.
• Make a well in the centre of the dry ingrediaents. Add milk mixture all at once. Mix lightly until just combined.
• Spoon mixture evenly into prepared muffin tray and sprinkle with extra cheese.
• Bake 20 to 25 minutes until cooked when tested with a skewer.
• Cool in tray for 5 minutes then transfer to a wire rack.



Leela's Finger Sandwiches

• Delicious local 'Hearthfire' Spelt Bread topped with avocado, lettuce and cooked slices of capsicum.

Our perennial capsicum bushes are still fruiting. Avocados are hanging on our trees and will ripen after picking.

 Our workshop group worked on streamlining our seed packet labelling and providing more information on the packets. We have also placed some resources (see the new page link at Home) and will list our group's immediate goals on the blog under the Seed Savers Network Aims.

Linda's Orange & Cardamom Biscotti

3 egg whites

1/3 cup caster sugar

2/3 cup plain flour

Zest 2 oranges

½ cup blanched almonds

Linda's Orange & Cardamom Biscotti

¼ teaspoon ground cardamom

Optional: 1 teaspoon of Orange Liqueur

Preheat oven to 180’

Grease & line a loaf tin

Whip egg whites until stiff then gradually whisk in sugar

Gently fold in flour, zest, almonds, cardamom and Orange Liqueur.

Bake for 40 minutes.  Remove from tin and cool on rack.

When loaf is cold, slice into thin slices, spread on a baking tray and bake at 140’ for 15 minutes or until slices are crisp. 

Cool and store in an airtight container.


COMING SOON

Jeff's Moist Chunky Banana & Sultana Cake