Brisbane Local Food

Growing local

Getting a nice supply of Madagascas at the moment. Used my model's hand for scale. This lot became a Mexican bean mix.

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Comment by Andrew Cumberland on June 15, 2016 at 21:58

They've been in about 8 weeks.  

Comment by CHERYL SLAPP on June 15, 2016 at 14:32

Dianne, I soak overnight but then throw them in the slow cooker with everything else.  Depending on how long it is on for, sometimes they disintegrate .

Comment by Dianne Caswell on June 15, 2016 at 14:03

Andy, how long did you have your vine in before it starting bearing? If anyone else has the Madagascas growing, how long did yours take?

Comment by Dianne Caswell on June 15, 2016 at 14:01

Cheryl when using them dried - Do you soak and peel them and how long for? Also do you boil them before you start cooking the other ingredients for your casserole?

Comment by Dianne Caswell on June 15, 2016 at 13:54

Thanks for the heads up Andy....

Comment by Andrew Cumberland on June 15, 2016 at 11:26

They went into a Mexican dish I made last night.  They really are a nice bean to eat.  I suggest boiling for a while to prepare them and then using them (refried like I did). Wonderful. 

Comment by Dianne Caswell on June 15, 2016 at 10:02

Nice little Harvest Andy, I look forward to tasting one of your recipes using these some time.

Comment by CHERYL SLAPP on June 15, 2016 at 7:27

How are you going to use them?    I have some dried which I use in casseroles.

Comment by Elaine de Saxe on June 14, 2016 at 22:36

They are beautiful - do they taste scrumptious?

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Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.


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