Brisbane Local Food

Growing local

August 2017 Blog Posts (5)

Bath Tub Garden - ABC news item

I would like to know more concerning this great idea. I 2 bath tubs and am keen to learn more about how what is needed to make such a garden. Irrigation, soils etc.

Added by andrew mortimer on August 30, 2017 at 10:19 — 4 Comments

3 Sisters : intercropping, Kitchen Garden style.

No matter what I do I cannot play rain god and the soil --such as it is -- dries the more.

The comestibles live -- indeed in demographic abundance -- but they do not live well as the wee things suffer from the absence of precipitation. Even the dew has got surly and comes in each morning parched.

But such weather as this seems to suit the squash family. Less mould. Not damp. Just right to throw out the buds and shoot out a succulent stem or ball.

After years been held hostage…


Added by Dave Riley on August 28, 2017 at 23:00 — 10 Comments

Pickled FauPers (Faux Capers)

Tasted my latest experiment today- Pickled Nasturtium buds. I was sold on the idea that they would taste somewhat like capers...and they did. Nice and peppery but with a good crunch. 

Added by Paul Meibusch on August 24, 2017 at 16:34 — 9 Comments

End of Winter 2017

Well, I'm calling it anyway as the garden seems to think it's done and it's warm enough.  All my pretties have come out!


And here is the bouquet I picked today.  Poppies, lavenders, sweet peas and crysanthemums.



Added by Susan on August 13, 2017 at 18:30 — 7 Comments

Drying out again


How are things at your place right now in the garden? I have noticed the garden changing - drying out for a while now with no rain to help. The difference between raised beds which are in  full contact with the ground and my containers which are either set up as a wicking bed or simply separated from the ground e.g. sacks, baths, laundry tubs, etc. is most marked. A few weeks ago everything was flourishing, there was moisture in the ground and  watering needed to be minimal.…


Added by Roger Clark on August 8, 2017 at 8:50 — 25 Comments

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