Brisbane Local Food

Growing local

https://drive.google.com/open?id=0B0B7vHcTu9m4OGhnUHBMWnk3bmM

link to visit video

13.08.2016 Rob and Natasha Garden visit

Saturday dawned bright and cool, the recent rain meant the drive to Samford included spectacular views that were green and clean. The temperature and excitement levels warmed significantly as we heading up the hills to the block and the terrain changed to the great Aussie bush.  The visit was so popular parking was at a premium. The Welcome from our hosts was warm and inviting. Food on the table just about left no room for plates and ranged from delicious home produced raw fare to great delicacies produced by extraordinary chefs .  Everyone enjoyed a natter with new and old friends .  James supplied some more samples of his ingenious recipes inspiring many to try new tastes. There were many different types of produce ,seeds cuttings and plants available for swapping with many people returning home with new prizes for their own plots.

The Garden ranged from bush tucker to more traditional fruit and vegetable beds with some interesting ideas for optimal use of available space – the wire triangle that could be easily moved has inspired some new design drawings for here . It was great to listen to such knowledgeable discussions on different aspects of the growing of foods, especially the honest appraisal of the wicking beds and the different experimental designs for each.

Davison Plums, Plum pines, Brown pines , Atherton Rasberries, Quandong, lillypillies and  Sandpaper figs were just a sample of the larger bush tucker plants that were grown on this acreage . The goats were enjoying their new pens and the chickens seemed very content in their area. The citrus and stone fruits all had a place in the garden and are part of the annual harvest. Vegetables were grown in  garden beds , pots and wicking beds – water was the limiting factor throughout the garden . Discussion was forthcoming  on deterrents for pests and weeds with some novel approaches to their control.  Plans for future expansion were also shared. 

Rob did an excellent walk and talk tour through these areas with discussion assistance from Natasha.  Everyone returned from the garden tour to sample the delights  of the fresh fish they had reared in their tanks – silver perch  and cooked in the outdoor oven. 

Reluctantly we had to disperse to our own pieces of paradise.  Thanks to Rob and Natasha for a great day and to everyone for making the visit such a success.

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Replies to This Discussion

Yes Rob it is a Feta, the milk I use to make it is very creamy with that lovely old fashioned clotted cream colour. I mould them in little baskets turning often to keep it's shape.

That cheese was divine Dianne.  Next time we get together i need to talk to you about cheese.  i actually just made a batch of lactobacillus serum (for the garden but also cleaning etc) and the curds that formed were really tasty and were great used as 'sour cream' in our bean burritos.  Now they have firmed up they work as 'cream cheese'.  It's nice to know it's really cultured and full of goodies too.

Cathie, your Bean Burritos sound wonderful. Love my Cheese Making, this week I am making a half Goat/Cow's Milk Cheese. It should be ready for my GV. I use the Whey from the Cheese Making in the Garden.

I have this short tutorial on Lactobacillus Serum from the net, I found it easy to follow and a good description on what it could be used for. http://theunconventionalfarmer.com/recipes/lactobacillus-serum/ 

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Welcome to Brisbane Local Food (BLF)!

This site was created by Scarlett Patrick, to build capacity in the Brisbane  community for growing, buying, and living sustainably. Six years on, BLF is an important hub to promote, discuss, share and learn about local food growing, production, gardens, services and activities happening in our part of the world.

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Brisbane is a sub-tropical city in Queensland, Australia.

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