Issue#5.6 - 2015

grow naturally, eat fresh, live sustainably MARCH/APRIL

JENNIFER STACKHOUSE

WHAT NEEDS DOING IN THE AUTUMN GARDEN

MELISSA KING HEIRLOOM LIMES

CLEVER CROPS QUINOA & DANDELION

TIME TO PLANT

BOK CHOY & MIZUNA

CLAIRE BICKLE

GREEN MANURE CROPS

MEGG MILLER

MOULTING TIME IN THE HENHOUSE Vol. 5 No. 6 March/April 2015 AUS $6.95* NZ $7.90 (Both incl. GST)

PLUS:

• POWER PLANT: CALENDULA • PLANT PROFILE: LETTUCE • THE SHED: COMPOST BINS • STEP BY STEP: HOW TO MAKE A SCARECROW

Garden to table

GROWING & USING PAPAYA, BLACKBERRIES, MANGO, BEAN SPROUTS

CONTENTS

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Contents 6

Editor’s note After nearly four years editing our wonderful magazine, Diane Norris is moving on to a new organic venture

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The Grapevine Climate-change optimism is giving way to a crushing sense of futility — what are our representatives doing?

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CONTENTS 10 Readers’ Forum Horticulturist Melissa King answers our readers’ interesting questions 12 Clever Crops Jennifer Stackhouse reveals why she considers quinoa and dandelion to be clever crops 14 Plant Profile It’s easy being green — some of the delightful varieties of lettuce 18 Power Plant Calendula is one of nature’s best beauty products — with considerable antiinflammatory powers, too 20 Family Heirloom Melissa King writes about the tangy delights of several varieties of lime 26 Gardening Folk Bells At Killcare resort has an enormous organic patch that provides fresh organic edibles to its restaurant kitchen

30 Gardening Folk An organic garden enjoyed by the gardeners’ three children, 11 grandchildren and two great-grandchildren 34 Gardening Folk A couple who migrated from the Czech Republic five years ago invite us into their productive patch near Brisbane 38 Time to Plant Melissa King tells how to plant two choice greens: bok choy and mizuna 40 Things to Do Jennifer Stackhouse explains how to keep on top of things coming into the autumn season 44 Short Shoots Innovative and imaginative ideas for your garden from our young organic gardener 46 Amazing Garden Jennifer Stackhouse visited a small organic farm in Tasmania’s northwest 26

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52 The Shed Compost systems — from heaps, to bins, to barrels to tumblers — that will give you ideas 56 Weekend Gardening A Step-by-step how-to for making an easy scarecrow courtesy of Kids on the Verge 62 The Underground Claire Bickle tells how green crops help healthy microbial activity in your soil 66 Feathered Friends Megg Millers advises on what you need to do in the henhouse coming into the cooler months 70 Professional Organics Ingrid Dimock runs two enterprising online businesses —selling chooks and bees — and is about to start a third 92

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74 Garden to Table Four seasonal edibles – how to grow, harvest, store and preserve – plus healthy recipes from chef Joanna Rushton 95 Cover To Cover The latest books for gardeners and cooks reviewed 96 What’s New Our Pick of the Crop of products and services for gardeners and cooks

Good Organic Gardening | 5

Editor’s note MARCH/APRIL Editor Diane Norris Managing Editor Kerry Boyne Designer Doreen Milo Contributors Claire Bickle, Kerry Boyne, Neville Donovan, Jana Holmer, Jo Immig, Melissa King, Megg Miller, Diane Norris, Joanna Rushton, Erina Starkey, Jennifer Stackhouse, Nick Vale Food photography Helen Coetzee & Diane Norris Advertising Manager Miriam Keen Ph: 02 9887 0604 | Fax: 02 9878 5553 Mob: 0414 969 693 Email: mkeen@universalmagazines.com.au Advertising Production Co-ordinator Hannah Felton Cover Photo Bigstock

Chairman/CEO Prema Perera Publisher Janice Williams Chief Financial Officer Vicky Mahadeva Associate Publisher Karen Day Associate Publisher Emma Perera Circulation Director Mark Darton Creative Director Kate Podger Editorial Production Manager Anastasia Casey Print Production Manager Lilian Ohanessian Prepress Manager Ivan Fitz-Gerald Marketing & Acquisitions Manager Chelsea Peters Subscription enquiries: 1300 303 414 Circulation enquiries to our Sydney head office: (02) 9805 0399 Good Organic Gardening Vol. 5 No. 6 is published by Universal Magazines, Unit 5, 6-8 Byfield Street, North Ryde NSW 2113. Phone: (02) 9805 0399, Fax: (02) 9805 0714. Melbourne office: Suite 4, Level 1, 150 Albert Road, South Melbourne Vic 3025. Phone: (03) 9694 6444, Fax: (03) 9699 7890. Printed by KHL Printing Co Pte Ltd, Singapore. Distributed by Network Services, Phone: (02) 9282 8777. UK Distributor: KLM Partnership, Phone: +44 019 9244 7544.

Singapore & Malaysia Distributor: Carkit (F.E.) Pte Ltd, 1 Charlton Lane, #01-02, Singapore 539631, Phone: +65 6282 1960, Fax: +65 6382 3021, Website: www.carkitfe.com.

This magazine may have some content that is advertorial or promotional in nature. This book is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review as permitted under the Copyright Act, no part may be reproduced by any process without written permission. Enquiries should be addressed to the publishers. The publishers believe all the information supplied in this book to be correct at the time of printing. They are not, however, in a position to make a guarantee to this effect and accept no liability in the event of any information proving inaccurate. Prices, addresses and phone numbers were, after investigation and to the best of our knowledge and belief, up to date at the time of printing, but the shifting sands of time may change them in some cases. It is not possible for the publishers to ensure that advertisements which appear in this publication comply with the Trade Practices Act, 1974. The responsibility must therefore be on the person, company or advertising agency submitting the advertisements for publication. While every endeavour has been made to ensure complete accuracy, the publishers cannot be held responsible for any errors or omissions.

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t’s with very mixed emotions that I type my editor’s note for this edition. Rarely has an opportunity existed for me to be able to write about, photograph and convey a way of life that I have evolved for more than 30 years, but that’s what our magazine has been for me.

Of course, hand in hand with that has been my passion for nature (particularly birds and insects), the environment and wild places (I’ve long been a keen and dedicated ocean kayaker in my life outside these pages).

Becoming editor of this magazine was a highlight of my journalistic career — in fact, a highlight of my life. I have learnt so many things and met the most amazing people along the way.

Being at the helm has been a truly rewarding and astonishing time. But, as that overused saying goes, all good things must come to an end.

After much soul-searching and discussion with family, close friends and trusted colleagues, I have decided to step down as editor to take on some new roles in the organic world — still, of course, promoting an organic lifestyle through more editing, writing, photography and lecturing, both here and overseas. To leave the security of my editor’s role is a tad daunting, but what is life without adventures? Plus, I feel I can contribute to sustainable living in other ways.

I thank all our readers for your kind words and enthusiasm and I hope what we’ve written about and shown on the pages of each issue has helped you on your path to a more natural and organic lifestyle.

To the many gardeners, growers, advertisers and producers, some of whom I now call friends, thank you. Without your commitment, generosity and expertise, our pages would have been less meaningful and helpful.

And last but not least, thank you from my heart to our wonderful contributors and the small team who puts the magazine together.

A finished magazine looks wonderful, but assembling it takes an incredible amount of time, effort and skill — always under the pressure of a looming deadline. So, thank you to my friends in production for your patience and care. The credit is half yours.

Our managing editor (plus writer and copy editor), Kerry Boyne, will be taking on the next couple of issues, so I feel the magazine is in capable hands. Kerry was here at the inception of the magazine several years ago.

I can happily say I intend to be participating in the world of organics and sustainable living for many years to come and I will continue to promote what I absolutely believe in: living in tune with nature as much as we can and respecting our environment.

Thank you to everyone and happy organic gardening!

Diane Norris

Thank you, Diane On behalf of publisher Janice, Diane’s co-workers, team of contributors and loyal readers, I thank her for all she has achieved for our magazine. As soon as she came on board with her boundless enthusiasm and great passion for the subject, Diane set about taking the magazine to a whole new level, making it look beautiful with her marvellous photography and keen eye for design, while ensuring high-quality content in her own articles and those of the expert contributors she introduced to the magazine. Contributors who, we’re happy to say, will continue passing on their invaluable and hard-won knowledge and expertise. Thank you so much, Diane. You have done our magazine proud. We wish you all the same success with your new ventures. — Kerry Boyne

See us on facebook at www.facebook.com/GoodOrganicGardeningMagazine or contact us via email: infoGOG@universalmagazines.com.au

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THE GRAPEVINE | News

the grapevine Environmental news and updates compiled by Jo Immig We may not notice the oceans rising but the effects of climate change are plain to see

There are so many things to write about in an environmental news column and yet there’s really only one issue that defines the times and screams for our attention.

Like so many, I’ve skirted around that elephant in the room, preferring to trace its outline and poke at its extremities rather than look it squarely in the eyes.

It does appear that our collective disappointment is growing by the day with the ongoing failure of our elected representatives to do anything meaningful about climate change. Optimism gives way to a crushing sense of futility as the window of opportunity rapidly closes. Friends roll their eyes at the mere mention of it. How shocking that mainstream media is bored by the issue that will define our lives more than anything else — more than terrorism, as President Obama said.

Even relaxing in the garden is tinged with a sense of foreboding. A relatively predictable rainy season is no more. Fierce storms shredded fruit trees, so no mangoes this year.

Diverse plantings mean we’ll at least have something, and nourishing and mulching the soil is paying off, as organic matter retains the water longer when it does come. Next door,

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We’re all living with this kind of cognitive dissonance.

Who wouldn’t rather have a barbecue and a few beers than tackle the defining issue of our times? water rolls off the “green desert”, browning the creek with precious topsoil.

A welcome deluge finally filled the tanks to capacity, but I’m reluctant to use too much in case that’s it. Who knows how hot and dry summer will be? Our house insurance rocketed to $9000 because someone in an office zoned part of it floodprone, even though the spring-fed creek is nowhere near the house. I’m sure we’re not alone in that, but who’s shouting from the rooftops about it? We quietly acquiesce.

So I give money to causes, sign petitions, write this column, attend demos, grow some food, shop locally and put on solar panels — all very necessary actions, but the final piece of the climate puzzle has been elusive.

I still have that feeling that “somebody else” will ultimately solve the problem. But somebody else isn’t coming to save you or me. This belief, I’ve come to understand, is a form of denialism in much the same way as is believing we’ll invent some technology

in the nick of time to suck up all the carbon dioxide or divert the sun’s rays.

We’re all living with this kind of cognitive dissonance. Who wouldn’t rather have a barbecue and a few beers than tackle the defining issue of our times? Thankfully, some great thinkers and writers are showing us a way forward. Two recent books have helped fill a blind spot and, importantly, also provide much needed inspiration.

First, Naomi Klein’s provocative and powerful This Changes Everything, which traces her journey of coming to grips with the crisis of climate change.

She describes herself as late to the climate debate and a denier, in the soft sense, for longer than she cared to admit.

Photos: Bigstock

Looking into the eyes of the elephant

As a Canadian citizen she’s watching as her government “flays the land” in Alberta tar sands country. Klein skilfully unravels and elucidates the root causes of climate change and concludes: “Forget everything you know about climate change. It’s not about carbon — it’s about capitalism.”

Don’t mistake it for an authoritarian socialist manifesto, though, because it isn’t. Klein is critical of any centralising system that perpetuates “extractivism” and ruthless expansion beyond the limits of the natural world. We don’t need a better plan for distributing the spoils of extractivism, she argues; rather, we need an alternative to “Western culture’s disastrous view of nature as a bottomless vending machine”.

Both books have opened my heart to new possibilities and helped me see a way out of the crushing pessimism that seems to go with the times we live in.

The second book is George Monbiot’s Feral, which takes up Klein’s plea to reimagine our culture and calls on us to “rewild” the land, sea and human life. It’s not about abandoning civilisation; Monbiot invites us to reinvolve ourselves with nature to fulfil our needs for a less constrained life, a less fearful life, one where all our faculties come alive.

“But if, like me, you sometimes feel you are scratching at the walls of this life, hoping to find a way into a wider space beyond, then you

may discover something here that resonates,” he says.

Feral, in parts, reads a bit like a magical children’s adventure book.

But what Monbiot is proposing in bringing back wolves and rewilding the sea and ourselves is not a fairytale; it’s entirely possible.

He takes aim at “the conservation prison” and questions the notion that the integrity and health of the natural world depend on human intervention. It’s as if they are “afraid of the disorderly, unplanned, unstructured revival of the natural world”. Of all the world’s creatures, he says, perhaps those in greatest need of rewilding are our children.

Both books have opened my heart to new possibilities and helped me see a way out of the crushing pessimism that seems to go with the times we live in. You need to look the elephant in the eyes. Don’t turn away. ■

Jo Immig is a writer and photographer who is passionate about all things organic. She’s the co-ordinator of the National Toxics Network, a not-for-profit organisation working to eliminate toxic chemical pollution, and an environmental scientist with expertise in issues such as pesticides, genetically engineered food, indoor air pollution and children’s environmental health. Jo represents the environment sector on the Community Engagement Forum of the Commonwealth industrial chemical regulator, NICNAS. She has published several books and contributed numerous articles on household chemical issues and sustainable living. Contact Jo at the National Toxics Network info@ntn.org.au or visit www.ntn.org.au.

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Good Organic Gardening | 9

Q&A | Ask Melissa

ask melissa Horticulturist and TV presenter Melissa King answers your cultivation questions

Q A

How do you tell when a pumpkin is ripe?

Because there are so many different types of pumpkins, colour isn’t always an indication of ripeness. One of the best ways to tell if a pumpkin is ripe is to knock on the fruit. If it sounds hollow, it’s ready to harvest. You’ll also know your crop is ready to be picked when the pumpkin stalk becomes hard and cracked.

The skin on the fruit should be hard, too. If you can easily puncture the skin with your fingernail, it needs more time to mature. When you harvest your pumpkins, be sure to leave a long stem attached to reduce the risk of the fruit rotting, particularly if you’re going to store them.

Ready to harvest.

I want to create some raised garden beds to grow vegies but I don’t want to use treated wood. I’d really like to use timber. Have you got any suggestions?

Raised garden beds are a great solution to tough or poorly drained soils and can be built so they are the perfect height for planting and harvesting to ease pressure on your back. They’re also great for little gardeners. We were

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Cypress pine or untreated hardwood is safe for raised vegie beds

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faced with a similar dilemma at our place, so I used timber garden beds that were constructed from cypress pine. Cypress pine is really durable and naturally resistant to termites, so it doesn’t need to be chemically treated. The beds we bought came in kit form so were easy to assemble.

Each module is 80cm×80cm×30cm and can be constructed side by side or stacked on top of one another, so you can build the beds to whatever size or style you want.

Q A

How do I make compost tea?

Digging compost through garden beds is a great way to nourish and enrich your soil and add valuable microbes to your garden but applying it to a big area can be back-breaking work. Some gardeners prefer to brew their own compost tea, which can be applied as a foliar spray (or with a watering can). There are lots of recipes around but most gardeners work on a ratio of one part compost to 10 parts water. To make the tea, simply place the compost in a bucket or bin of water and leave it for a week or so to brew. It’s vital to stir or agitate it daily to get oxygen into the mix. In fact, you can buy special brewers that pump in oxygen and reduce the risk of disease-causing organisms or pathogens growing in the tea.

It’s also important to start with mature, wellmade compost that smells earthy. When the tea is ready, strain the liquid through some shade cloth or hessian so it doesn’t clog the watering can, then dilute the concentrate with water until roughly the colour of a weak black tea. Use it straightaway.

Photos: Bigstock & Diane Norris

Q

Q A

I want to create an edible hedge around my kitchen garden.

Can you suggest some plants that might do the job?

There are lots of herbs that can create a lovely formal or informal hedge around your kitchen garden: rosemary, for instance. The scented leaves go well with lamb or chicken and even help repel pests in the vegie patch. There is an attractive deep-blue-flowered form called ‘Mozart’ that flowers through the cooler months and clips really well. If you’re after silver foliage you could try growing the curry plant (Helichrysum italicum). It has fine grey leaves with a curry fragrance that can be used to flavour sauces, roast chicken and pork. It also displays pretty yellow button-like flower heads in spring and summer and forms a neat low-growing hedge. If you wanted a temporary edible hedge, why not grow ‘Rainbow’ silverbeet? The colourful stems are most attractive and you can pick and eat the leaves as you need them.

Some of the ornamental edible kales could also work well. I also think that parsley makes an attractive border around the kitchen garden, particularly the curly-leafed variety.

Curry plants make great borders

Zucchini, Kale & Feta Salad Fresh, seasonal zucchinis are sweet and delicious combined with the rich tingly crunch of baby kale, salty feta, moreish pine nuts and a sweet garlicky ¾E\WIIH HVIWWMRK 2 medium zucchinis (courgettes), sliced into long strips using a potato peeler or mandoline 3 tbsp pine nuts, toasted 100g feta or white sheep’s milk cheese 1 handful organic baby kale leaves mint leaves for garnish (as much as you like) Dressing: 1 tbsp Stoney Creek Organic Flaxseed Oil, 1 tbsp olive oil, 1 tbsp white wine vinegar, juice from ½ an orange, zest from 1 lemon, 1 small clove crushed garlic, pinch salt.

Place dressing ingredients in a jar or bottle with a lid and WLEOI XS GSQFMRI /IIT PIJX SZIV EQSYRX VIJVMKIVEXIH 7PMGI zucchini into thin strips and toast pine nuts in a dry pan until KSPHIR 4PEGI WEPEH KVIIRW MR E FS[P SV TPEXXIV GVYQFPI [MXL feta, sprinkle with pine nuts and toss with some dressing HVM^^PIH XLVSYKL

Rosemary is a pretty, fragrant and useful border plant

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Good Organic Gardening | 11

CLEVER CROPS | Quinoa

Quinoa Chenopodium quinoa polishing and then repeatedly washing the seeds. Packaged quinoa is often sold as prewashed. Unwashed quinoa must be washed several times before use.

Words by Jennifer Stackhouse

Growing tips

Availability

T

Although grown like spinach or beetroot, quinoa isn’t the easiest of plants to cultivate.

As well as a cool summer, it also requires a long dry period in late summer and early autumn for its nutrient-rich seed to develop.

Seeds are planted in rows in early spring in a sunny, well-prepared bed. Good drainage is vital. Sow seeds closely then thin them out as the seedlings grow so plants are 100cm apart.

Thinnings can be used as salad greens or steamed vegetables.

Keep young plants well watered as they grow. Although quinoa is drought hardy, dry periods tend to check its growth. As it develops, quinoa becomes an attractive leafy plant that stands 1.5–2m tall with plumes of green flowers on green or red stems during summer. By early autumn the seeds heads are ripening and ready to harvest in mid-autumn.

Quinoa has few pests. This is due mainly to the high saponin or soap content of the seed covering, which makes the seed unpalatable to insects and birds. This is a double-edged sword however as the soapiness causes the seeds to taste bitter and unpalatable.

The seeds need to be processed after harvesting to remove the bitter seed covering. Commercial growers do this by

For those wanting to give quinoa a try, seeds are available from The Digger’s Club (www. diggers.com.au). Quinoa is also included in some seed sprouting mixes (see www. greenharvest.com.au). For locally grown quinoa see www.kindredorganics.com.au. l watered to reduce the likelihood of fruit loss. All zucchini can develop blossom end rot due to calcium deficiency when watering is erratic. If this problem strikes, small fruits fail to grow; they get soft and brown and fall from the plant. 

he botanic name tells us a lot about this celebrity superfood.

Chenopodium is the genus name for goosefoot, a weed of the amaranth family. Quinoa is closely related to the edible weed called Fat Hen (C. album).

Quinoa is grown for its edible seeds, which are used as a grain or flour substitute. The modern world loves quinoa as it is high in protein that’s rich in amino acids and it lacks gluten.

It’s available commercially as a seed or flour and can be used in breakfast cereal mixes, as a gluten-free porridge, as a salad or baked as cakes or muffins.

The grain is native to the Andes where it has been cultivated for thousands of years in parts of Bolivia, Chile, Ecuador and Peru. “Quinoa” is the Spanish spelling of its Quechua name, kinwa, which is closer to how we pronounce it.

Unlike potatoes, also from this part of the world, quinoa has not yet adapted to warmer climates although breeding work in Peru is attempting to select plants with greater heat tolerance.

For now, quinoa grows best in areas with cool summers and long days, such as northwest Tasmania. Most commercial production is in Peru and Bolivia, although it’s finding a niche in other areas including parts of the US and Australia.

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Quinoa label Common name: Quinoa (pronounced keen-wah) Botanical name: Chenopodium quinoa Group: Annual herb Requires: Full sun, rich, well-drained soil Dislikes: Dry conditions, heat Suitable for: Herb, vegie or ornamental gardens Habit: Tall, bushy annual Needs: Regular water Propagation: Seed Difficulty: Hard

Photos: Bigstock

High in protein and gluten free, the so-called superfood from the Andes is much more than just a fad

Dandelion | CLEVER CROPS

Use the right plant

Dandelion Taraxacum officinale Traditionally enjoyed as a green, in salads and brewed into beverages, dandelion is not just any old weed Words by Jennifer Stackhouse

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ustralian gardeners tend to despise dandelions. They are seen as weeds to obliterate from the lawn rather than a truly clever crop that deserves respect.

For kids, though, dandelions are magical — their spherical cloud of parachute seeds grants wishes or helps tell the time. And the bright yellow flowers are always there to pick or mash up into imaginary dishes for the dolls’ tea party.

In Europe and North America, dandelions are grown as crops to harvest for salad greens or to concoct exotic beverages such as dandelion wine or dandelion coffee. We may need to experience a disaster that

prohibits the import of coffee before truly appreciating dandelion coffee, but dandelion wine and dandelion leaves are worth a try.

As dandelions are deep-rooted plants they concentrate nutrients drawn from deep within the soil. Eating lush, green dandelion leaves can add worthwhile amounts of sodium, potassium, iron, calcium and magnesium along with vitamins A and C to the diet.

Dandelion root coffee and other dandelion products are recommended as a liver tonic, diuretic or appetite stimulant, but should be used with caution. As well as these nutritional and possible medicinal benefits, dandelions have found favour as pollinator plants and are fetching good money at garden centres or by mail order in parts of the UK and Europe.

Dandelion label

How to grow

Common name: Dandelion Botanical name: Taraxacum officinale Group: Perennial herb Requires: Full sun; rich, well-drained soil Dislikes: Tropical conditions Suitable for: Herb or vegie gardens Habit: Small biennial rosette-forming herb, single flower stem to 30cm high Needs: Regular moisture Propagation: Seed Difficulty: Easy

Dandelions do literally grow like weeds in our warm Australian climate, so don’t start planning to make your fortune in the potted dandelion market in Australia.

Although plentiful as weeds, cultivation in good growing conditions allows the development of plants that are easier to harvest and more nutritious and tasty.

Stressed plants can develop bitter leaves.

They grow in light shade but perform best in a sunny, deep, well-drained soil with added compost and regular water.

Cat’s ear looks similar to dandelion but is not edible. Cat’s ear has yellow dandelion flowers on divided stems.

The true dandelion has a rosette of leaves with one flower per stem. A plant may produce several flower stems.

Don’t harvest dandelions from roadsides or wasteland areas where they may have been sprayed with herbicide or polluted either by passing traffic or prior land use.

To make dandelion coffee (also called dandelion root tea), harvest mature plants with a large taproot.

Remove the foliage, then dry the long root (it looks a little like a white carrot).

Chop the dried root, roast it in a slow oven, then grind the roasted root into coffee-like granules.

Harvest new growth to use in salads or steamed as spinach. Older leaves may be tough and bitter. Alternatively, cover the plant to blanch and sweeten the growth. Blanch by covering plants with an upended pot.

Dandelion wine is made from the flowers and is usually a home brew although there is some commercial production. Flowers close at night, so harvest during the daylight and process quickly.

Finally, a word of warning: dandelion isn’t for everyone. Those with allergies to other daisies, such as chamomile, should not consume dandelion.

Direct sow the seed into rows spacing plants at least 20cm apart to allow for the spreading rosettes of leaves. Thin if necessary after plants germinate.

Alternatively, sow seeds into punnets or pots to transplant into the garden as seedlings.

Water establishing plants well.

They have few pests or diseases but can harbour snails and slugs under their rosette of leaves. 

Did you know?

Dandelion Wine is the title of a novel

by Ray Bradbury that was written in 1957 but set in 1928 with 12-yearold Douglas Spaulding as the main character. Douglas’s grandfather made the dandelion wine in the story.

Good Organic Gardening | 13

PLANT PROFILE | Lettuce

Photos: Bigstock & Diane Norris

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14 | Good Organic Gardening

Lettuce | PLANT PROFILE

Leaves from the

heart In their many and varied guises, lettuces and other salad greens are the gift that keeps on giving hether you grow the hearting lettuces or the pick-and-eat leafy salad greens — or probably both kinds — these crisp delights are easy to grow, productive and a year-round eating and growing pleasure.

There are basically four types of lettuce: cos types, which are upright with loose hearts; crispheads, such as iceberg, with a firm heart surrounded by tightly folded crunchy leaves; butterheads, which have soft, folded leaves and round hearts; and loose-leaf varieties, which can be grown to provide a continuous pick-and-eat crop. Let’s look at these green beauties in a little more detail.

W

lettuce Lactuca sativa Every garden should have a patch of lettuce.

It’s fast growing and highly productive, and you can grow it year round in many areas, so you get an endless supply of fresh leafy greens.

Broadly speaking, lettuce can be grouped into those that form tight heads, like the popular iceberg, and the gourmet loose-leaf types that can be conveniently picked as needed.

The humble iceberg lettuce has experienced a recent revival in popularity.

It’s not uncommon to spot it on the menu at restaurants and cafes and certainly nothing beats that familiar crunchy texture.

Just bear in mind, though, that when the full, ripe head is ready to harvest, that’s it. Once you pick it, you’ll need to plant another batch.

As far as loose-leaf or gourmet lettuces go, there’s a wealth of varieties to choose from, including decorative oakleaf types, non-heading cos, mignonette and butterhead types, plus all manner of frilly varieties, all with different forms, leaf colours, textures and subtle differences in flavour.

With these, you simply harvest the outside leaves for fresh salads and sandwiches and the plant keeps on growing.

When plants finally go to seed, simply dig them up and start again or save the seed and see what you get. If you lack space, try growing some of the miniature types that are tailormade for pots, like ‘Mini Cos’, which has a smaller head but has the same crisp texture and flavour as its fullsize counterpart.

Lettuce If you plant lettuce from seedlings, most varieties will be ready to harvest in as little as 5–6 weeks, some a little later. Put seedlings in the ground every few weeks to ensure a ready supply of fresh greens throughout the year.

Growing conditions: Lettuces prefer full sun and good drainage. They are shallow-rooted plants, so keep the water up. They require soil rich in humus.

Tip: Liquid-feed every two weeks for a bumper harvest. Where space is limited, grow them in pots on a sunny balcony.

Height and spacing: Plant seedlings 20–35cm apart in rows 30–40cm apart.

Good Organic Gardening | 15

PLANT PROFILE | Lettuce

3 4

2 1 Lollo Rosso 2 Healthy organic lettuce seedlings 3 Cos lettuce 4 Iceberg 5 Lamb lettuce

5

16 | Good Organic Gardening

Lettuce | PLANT PROFILE

Rocket Growing conditions: Full sun and welldrained soil. Liquid-fertilise every two weeks.

Planting time: Sow seed in autumn or spring.

Harvest: 3–8 weeks after planting.

Tip: Pick as needed. For best flavour, harvest the young leaves.

Rocket Eruca sativa Among salad greens, rocket really stands out from the crowd, with a wonderful peppery flavour that adds that extra zing to salads.

I often make a simple rocket, pear and parmesan salad to go with steak or pasta.

I will swap the parmesan for blue cheese or gorgonzola if I’m feeling extra indulgent.

Rocket is a fast grower and simple to grow

and harvest. In fact it’s one of the fastestgrowing leafy greens.

Rocket can easily be grown from its fast germinating seed sown in the autumn or spring. Before you sow, dig some compost and a bit of organic fertiliser through the soil and rake it over to smooth out the area.

Create a furrow about 3mm deep with your finger. Sow the tiny seeds in a thin line and cover them lightly with fine soil or seed-

raising mix. Press the soil down gently and water them in. They’ll be up in no time!

The young leaves, which can be harvested in just a few short weeks, have the best flavour, whereas older leaves can be a little bitter.

Rocket enjoys a full-sun position — in fact, it needs sun to develop its intense flavour — but has a tendency to bolt to seed if it gets too hot and dry. If you’re growing it through the warmer months, you might like to throw shadecloth over your crop on hot days and make sure you are consistent with your watering.

When plants go to seed, just let them go and you’ll get lots of new plants popping up, sometimes all over your garden, or prune them back to encourage a fresh batch of tasty young leaves. The pretty flowers attract bees. 

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www.greenpatchseeds.com.au Good Organic Gardening | 17

POWER PLANT | Calendula

Calendula Calendula officinalis One of nature’s most beautiful skin-loving plants, calendula is both easy to grow and pretty in the garden

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Calendula tea Drink this tea daily (up to three times a day) for a beautiful, glowing complexion. Also use as a gargle for a sore throat or in a compress on wounds that are weepy.

Pour 600mL of boiling water over 2 teaspoons of dried petals, allow to infuse for 10 minutes and strain.

Photos: Bigstock & iStock

Words by Kerry Boyne rown for its colourful flowers ranging from bright orange to golden and cream, calendula has many virtues apart from its well-known health benefits. These qualities include a very long flowering season and ease of cultivation.

The latter is also its downside, however, as it means a tendency to become a bit invasive. The plant has been shown to thrive in all kinds of soils and conditions, so it may be better to grow calendula as a border plant or in a container rather than in among the other herbs.

Though it’s often referred to as pot marigold, calendula is not actually a true marigold. The “pot” part refers to its culinary uses, especially in traditional German soups and stews, and the petals have also been used to add a golden hue to butters and cheeses.

The flowers have also been a source of dye for colouring fabrics.

Even if you grow it only for its benefits to wellbeing, make sure you add some petals to salads and even hot dishes like soups and omelettes. The flowers have a slightly sweet, slightly salty flavour.

Calendula | POWER PLANT qualities, all confirmed by pharmacological studies. What’s more, the plant is suitable for both topical and internal use. Taken daily, calendula tea is fantastic for glowing skin.

Calendula is rich in flavonoids, powerful antioxidants that fight free radicals, particularly rutin and quercetin. It is a popular ingredient in skincare products as well as creams and ointments to soothe irritated, inflamed, chapped and burnt skin.

It has been widely used for healing wounds and abrasions as well.

or baking paper, cover with more paper and leave to dry in a warm place. To oven dry, lay out the same way and leave in the oven overnight with only the oven light on — no heat. The light will provide enough warmth to dry the petals overnight.. 

Growing

Calendula salve This salve is soothing on inflamed skin and dry, chapped lips. You will need a wide-mouthed jar such as a Mason jar, some clingwrap, a rubber band and a metal strainer. You’ll also need a small container for the finished salve.

Calendula is easy to grow, preferring full to part shade and fertile soil, though it will do fine in almost any kind of soil that has good drainage. Sow from seed in autumn or spring and water occasionally. Then plant flowers almost year round so the petals are available much of the time. Deadhead frequently as the more you pick the flowers the more the plant will bloom.

Drying Ingredients 1 cup dried calendula flowers Olive oil to cover (about a cup) 50g beeswax 3–5 vitamin E capsules

String the stems upside down and hang in a sunny window or lay the petals on kitchen

Method Place the dried flowers in a jar filled with olive oil. Cover with clingwrap and secure with a rubber band. Leave to infuse in a warm spot (not direct sunlight) for 2–3 weeks, gently shaking it often.

Strain the oil into a pot, add beeswax (50g to 1 cup of oil) and heat until beeswax has melted.

Pour into salve containers and add the oil from the vitamin capsules along with a few drops of your favourite essential oils for fragrance.

If you just want calendula oil, you can leave out the beeswax.

Health benefits The officinalis part of the name is the clue to its long history of herbal use as it denotes belonging to the storeroom or pharmacy of the herbalists of old. The first part is related to the Latin kalendae, the first day of each month in the Roman calendar, or perhaps calendae, meaning little clock, as it’s said that farmers could tell the time by it because the flowers opened and closed at the same times each day.

The flowers have anti-inflammatory, antifungal, antiseptic and astringent

Good Organic Gardening | 19

FAMILY HEIRLOOMS | Limes Plump, multi-colored bell peppers

Words by Melissa King

iven a choice between lemons and limes, I would choose limes any day for the fresh zing they bring to a variety of drinks and dishes.

As for using limes in the kitchen, the South Americans have it down to a fine art.

The zesty lime appears in everything from fish tacos to African-inspired fish dishes and exotic cocktails. I have family in Brazil where the lime (or limão, as it is called) is held in such high esteem it’s one of the main ingredients in their national drink, the caipirinha.

Limes also play a starring role in Asian cuisine and take centre stage in many Thai dishes, such as green papaya salad and a variety of prawn and fish recipes.

Limes are attractive, small, productive trees with lush evergreen foliage and fragrant blossoms. As a gardener and cook who uses limes a lot, I find it quite puzzling to see how expensive shop-bought limes can be (particularly down south). So, in my mind, this is just one of many good reasons to grow limes at home.

Tahitian limes deserve a place in the garden and kitchen. They are the lime of choice for zesty cocktails, Thai-style marinated seafood, Mexican-style dishes and, on the sweeter side, sumptuous lime curd. It’s also the lime most often used in ceviche, lime-roasted chicken and coconut, and lime and chilli barbecued prawns.

A squeeze of Tahitian lime juice always manages to find its way into every glass of 

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Limes |

FAMILY HEIRLOOMS

Limelight on limes More than just a substitute for lemons, limes deserve a spotlight all to themselves

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FAMILY HEIRLOOMS | Limes 3

sparkling water I drink. Tahitian limes prefer to grow in subtropical and tropical gardens but they will tolerate light frost and can be grown as far south as southern Victoria.

If you live in cooler areas you may have more success with the ‘Rangpur’ lime, which is more orange in colour with green seeds and a hint of lime flavour; or the ‘Kusaie’ lime, a yellow form of Rangpur. Both of these are more resistant to cold and fruit year round, but expect the main crop in summer.

The West Indian or Mexican key lime has a stronger, truer lime taste but the fruit is seedy, smaller and less juicy. It loves tropical heat, so thrives in warm, frost-free areas. The trees can be spiny, too, so look out for the thornless varieties. It comes as no surprise that it’s the star ingredient in the famous American dessert key lime pie.

The kaffir lime is an odd-looking plant, to say the least, with unusual “double” leaves, thorny branches and knobbly fruit, but it’s worth a place in the garden for the distinctive flavour and aroma the leaves bring to Asian-style dishes. The fresh leaves are too tough to eat whole so they should be thinly sliced or shredded and added to stirfries and salads or used whole in curries and soups and removed before eating. Kaffir lime leaves are the secret to a tasty tom yum soup or green curry.

The kaffir lime fruit doesn’t contain much juice and certainly isn’t the reason you’d grow this plant but the zest can be used in a variety of dishes.

It’s also worth taking a look at the Australian finger lime (Citrus australasica). As the name suggests, it produces long, slender, finger-shaped fruit filled with caviar-like balls that explode in your mouth. The fruit comes in all different colours, including green, yellow, purple and red, and has become very popular with chefs

22 | Good Organic Gardening

Photos: Bigstock

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Limes | 1

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1 Kaffir lime detail 2 Gnarly kaffir limes 3 Organic limes ready to harvest 4 Fragrant and pretty lime blossom 5 Kaffir lime on tree

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and bushfood connoisseurs for its novelty, unique texture and sour lime flavour.

Growing Limes are happiest growing in a subtropical or tropical climate, but varieties

FAMILY HEIRLOOMS

like the Tahitian and kaffir lime can still be grown successfully in cooler areas.

Grow lime trees in a warm, sunny spot and protect them from wind. They enjoy good drainage, so dig in lots of organic matter before planting. If drainage is poor,

try growing them in decorative pots or raised garden beds.

Limes are hungry little plants with a high demand for fertiliser, so be sure to feed them regularly throughout the growing season with a good organic citrus food. To encourage a good crop, make sure plants get enough water, particularly from the time they form flower buds until they set fruit.

Limes can be picked green but tend to be juicier if left to ripen to yellow. You can store them in the fruit bowl for up to a week or put them in plastic bags in the fridge and they’ll be good up to two weeks later.

The lime juice and zest can also be frozen. And here’s a good tip: if you’re struggling to get lots of juice out of your limes, put them in the microwave for 10 seconds — warm limes give up more juice. 

Good Organic Gardening | 23

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GARDENING FOLK | Bells at Killcare

Growing the menu A country-style restaurant garden provides fresh, seasonal, organic food Words by Nick Vale he first kitchen garden at famed NSW restaurant Bells at Killcare was originally planted by former head chef, Cameron Cansdell.

Surrounded by a large expanse of formal gardens, manicured lawns and immaculately trimmed box hedges, and protected by a rustic post-and-rail fence and giant scarecrow, this tennis court-sized garden appears as a rural remnant of the area’s farming origins.

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It’s no leaf-perfect vegetable garden, either, but a working garden, and one of three organic gardens at the boutique hotel and restaurant. “It’s more than just the convenience of growing fresh herbs and vegetables close to the kitchen,” Cameron says. “It’s about being able to prepare and serve freshly picked vegetables to customers within a very short time to maximise flavour.”

The kitchen gardens provide the Bells chefs with a culinary playground in which they can grow vegetables not available in the markets,

including heirloom varieties, and develop and experiment with new tastes. The largest of the three is nearly the size of a football field.

It’s planted out in a circular design with the larger crops in the back rows so they don’t shade plants, and a variety of different beans, Sicilian zucchini and other climbing vegetables scrambling up and over the fences.

The bountiful crop is a magnet for the local wildlife, though. While the garden is surrounded by a high fence to keep feral deer out, the native ducks and white cockatoos

Bells at Killcare | GARDENING FOLK

can nip over the top. An ingenious system with a central pole and humming tape that radiates out like the spokes of a wheel helps to deter them. And there’s a surprise for the invaders. As the last line of defence a few chickens are kept in the garden and they are very protective of their patch. They scuttle down the wide rows between the plants, seeing off any avian intruder, and are well

As the last line of defence a few chickens are kept in the garden and they are very protective of their patch. They scuttle down the wide rows between the plants, seeing off any avian intruder When kitchen waste exceeds the capacity of the bins, a pit composting system is used.

The compost provides natural fertiliser for the gardens, fostering healthy soil and growing conditions.

Initially, the garden was cared for by the kitchen staff but as it has grown they now have a full-time gardener to manage what has become a small, productive market garden. Leaves, branches, grass clippings and other rich organic matter from the 8ha of sprawling gardens are collected and also become part of the composting program.

Bells supports total sustainability. Rainwater is collected for the garden and kitchen, and all household cleaners and so forth are fully biodegradable. Bells is also looking into ways to safely recycle meat and fish waste so it can also be used for the garden.

A number of beehives have been placed around the garden to provide fresh honey to serve in the restaurant. There has been a noticeable difference since introducing bees, particularly with the improved pollination of plants in the vegie gardens, which is essential for good yields of some of the flowering crops.

Stefano Manfredi, the man behind the restaurant’s food philosophy

rewarded with a smorgasbord of vegetable delights at every turn.

In addition to the guard chickens, the restaurant runs a flock of around 50 chooks that are in turn protected by Enzo, a large Maremma dog. They are free to wander in the paddock and provide a continuous supply of eggs for the kitchen. The chickens are part of the organic recycling system and are fed surplus from the garden and selected vegetable waste from the kitchen.

The gardens are managed along sustainable principles. Biodiversity is maintained with practices that are in balance with the natural environment: companion planting, natural plant fertilisation and organic pest management. In the restaurant kitchen, green bins are used to collect the vegetable waste (including paper towels) and these are then tipped daily into a series of 400-litre Aerobin composting systems and layered with hay and leaves from the garden.

Honey from Bells’ hives

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GARDENING FOLK | Bells at Killcare

Zucchini straight from the patch

The challenge for the chefs is to increase on the menu the amount of produce that comes from the garden. It varies from season to season and can be up to 50 per cent in the summer months. The menu is designed around the available produce and to some extent this is driving planning and changes to the garden.

Guaranteed organically fresh

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The chefs and gardener know what they’re good at and tend to grow these, which include a lot of different varieties of tomatoes, eggplant, zucchini, beans, corn and leafy greens. With a good source of traditional Italian seeds available in Australia, the opportunities to experiment with vegetables not normally served in restaurants are endless.

“Take puntarelle,” says Cameron. “It’s a variety of chicory so sweet and delicate that it can just be blanched in boiling water, then drizzled with olive oil and flavoured with lemon juice or garlic and chilli. When young it can also be used in salads.”

As part of the continuous evolution of the gardens, a small orchard that includes olives, citrus and quince is being expanded with new plantings of stone fruit, custard apple, avocado and finger lime. A lot of different herbs are used by the chefs, so the kitchen garden with the post-and-rail fence is soon to be converted into a dedicated herb garden that “will grow every herb under the sun”.

The man behind the restaurant’s philosophy of simple, seasonal dishes inspired by the produce grown and harvested onsite, served alongside regional food sourced from local farmers, is award-winning chef Stefano Manfredi. He has been involved since it opened in 2007 and it was the garden that saw the restaurant, rebadged Manfredi at Bells, honoured with the Good Living Sustainability Award at the 2012 Sydney Morning Herald Good Food Guide Awards.

Photos: Nick Vale & courtesy of Bells at Killcare

The kitchen gardens supply the Bells chefs with a culinary playground in which they can grow vegetables not available in the markets, including heirloom varieties, and experiment with new tastes.

Bells at Killcare

| GARDENING FOLK Edibles growing to their full potential

“As an Italian, gardening is in my DNA,” says Stefano. “Italian cooking is very simple and relies on the quality of the primary produce. There is nowhere to hide.”

This approach, well established in many European rural restaurants, is now occurring at the grassroots level in cities. In Sydney, Ryde TAFE campus, the largest hospitality training centre in the Asia-Pacific region, is converting its old tennis courts into a kitchen garden so the budding chefs not only have Seasonal crops for the restaurant

access to a range of produce but can learn about seasonal cultivation cycles.

It looks like we can look forward to an ever-increasing number of chefs exploring the possibilities of organic kitchen gardens. As they have discovered at Bells, many visitors to rural retreats want more than comfort, great food, a spectacular location and a nice spa. They want to see and learn about how their food was grown and the chefs at Bells regularly take visitors on tours of the kitchen gardens. 

Tips taken from the Bells experience 1. Zero waste. With up to 40 per cent of the average household garbage bin containing food waste, zero waste should be the aim of every restaurant and household. Composting won’t just save money and provide a rich source of organic matter for the garden; it will make a real environmental difference as well.

2. Fresh is best. Vegetables and fruit picked from the garden and eaten within a few hours taste so much better — you can really tell the difference. Try to buy local seasonal produce and ask your local supplier where it came from and how it was grown.

3. Experiment. When you have established what does well in your garden, try growing different varieties of these vegetables. Experiment with new flavours and tastes. Talk to your seed supplier about the vegies and herbs you are unfamiliar with, as they can often suggest the best ways to prepare and cook them.

4. Sustainable garden design. A vegie garden does not have to be relegated to a corner in the back garden but may involve a number of different beds to produce the best results. The correct selection of plants for your garden location, climate and, most importantly, soil is crucial.

Nick Vale is a landscape designer and writer.

He is driven by sustainable landscaping design principles and passionate about vegie gardens and good food. Visit www.valegreenlife.com.au or check out Vale Green Life Facebook page.

Good Organic Gardening | 29

GARDENING FOLK | Graham & Barbara Laidlaw

A history of horticulture These gardening grandparents carry on a long family tradition of living close to the earth

Graham spent most of his life as a dairy technologist, working as a general manager for dairy companies around Australia. He grew up on a dairy and sheep farm where he spent his young teens assisting shearers, Words & photos by Jana Holmer The garden covers approximately a collecting fleece and dragging sheep to the raham and Barbara Laidlaw quarter of an acre surrounded by 45 acres barn for shearing. have three children, 11 of Australian bushland, including several Shortly after, in 1953, he started full-time grandchildren and two greateucalyptus varieties: yellow gum, stringy work in a butter factory in Yea and went on to grandchildren, all of whom enjoy bark, common gum, blue gum and Corymbia. study at agricultural college in Werribee. Later the beautiful five-acre parcel of land called According to Graham, a retired minister he operated spray dryers in Drouin and made Log Cabin Camp (www.logcabincamp.com. of religion, the local climate is good for prize-winning cheese before he met Barbara, au), part of their son Grant’s property near gardening for most of the year, though at the time a mothercraft nurse. the historic goldmining town of Creswick in winter can be cold while summer is Both come from a line of farmers. Barbara’s central Victoria. normally dry. grandparents grew vegetables in Wiltshire,

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Graham & Barbara Laidlaw | GARDENING FOLK

Generations of experience show in the Laidlaws’ garden

Zucchini should be along any minute

the fresh, crisp taste of vegetables like those their grandparents had always grown. “We simply love the taste of homegrown produce and are used to it,” says Graham.

England, and arrived in Australia after World War I. Though their livestock initially became ill and died, they kept farming all their lives.

As a child, Barbara would visit her grandparents and help collect eggs, harvest sweetcorn and milk cows. As she remembers, there was always plenty to do on the farm.

Graham’s grandparents, meanwhile, lived in Bena in Gippsland, Victoria, where he learnt to milk cows on their dairy farm.

About their garden Graham and Barbara love growing organically.

They say that at their age it’s very satisfying, convenient and economical and they enjoy

The Laidlaws use mushroom mulch occasionally but prefer to use animal manure when and where possible, along with hay and lawn clippings. They prefer raised garden

“We continue to spread topsoil and mushroom mulch, and the animals contribute their manure: goats, sheep, horse, pony and hens.”

Barbara’s tip “We fill a wheelie bin a quarter full of manure and top it up with water. We scoop half a bucket of manure and top it up by 50 per cent water and then pour it over our garden vegetables and fruit trees. Wonderful.”

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GARDENING FOLK | Graham & Barbara Laidlaw Graham’s storage tips Pumpkin storage: “We cut pumpkins leaving six inches of stalk. They’re stored in a cupboard in the garage on a fine wire-mesh shelf so air can circulate around them to prevent mould. We shut the door tight and keep them in the dark. No mice can enter. Pumpkins keep for many months.”

Other vegetables: “We freeze our snowpeas and other varieties of peas.

We pick them before they mature.

Blanch peas in boiling water for a couple of minutes, then dip in cold water. Towel-dry and place them in a snap-lock freezer bag or container.

Store in the freezer no longer than three months.”

Barbara’s top recipes When not storing or freezing vegetables, Barbara makes a huge pot of soup, which she freezes.

Barbara’s Famous Soup

The great-grandchildren love the garden almost as much as Graham and Barbara do

beds in rectangular or oval containers of galvanised iron as well as railway sleepers, though their preference is for hardwood sleepers. Graham says they’re getting too old to dig clay soil and there was certainly a lot of preparation work: trees to be removed and topsoil to spread over garden beds.

“We continue to spread topsoil and mushroom mulch,” he says, “and the animals contribute their manure: goats, sheep, horse, pony and hens.”

The inspiration for the garden came from a native Cranbourne Botanical Garden. Barbara adapted her garden to take in the variations of rocks, shrubberies and landscaping: “We had to cut down a gum tree in front of our house to landscape our front garden with trees, flowers and sweet-smelling herbs.”

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The harvest The garden is abundant with annual plantings of spring onions, white onions, silverbeet, broccoli, potato, pumpkin, sweetcorn, carrots, parsnips and lettuce.

There are five apple trees, three feijoas, a fig, plum, apricot and nectarine.

Says Graham, “Everything grows abundantly in the garden once the balance of soils [is] established and correct intake of water determined. We never water our tomatoes overhead — always at the base in order to prevent disease.”

He says they don’t use any fertilisers, just “a crayfish net to catch white moth and crush them with my fingers. I always leave the pretty butterflies alone to go about their business in the garden.”

Stock 3–4 lamb shanks to a large pot ½–¾ pot fresh filtered water Salt to taste Ground pepper to taste Fresh parsley to taste Fresh oregano to taste (or another other herb you desire) Ingredients 3 big onions, chopped 4–6 carrots, diced 2–3 parsnips, diced Small bunch celery, chopped 2 handfuls stringless beans, chopped Bunch silver beet, chopped Tin tomatoes 2 cups barley 3 tbsp Worcestershire sauce 3 tbsp tomato sauce 1 lemon, squeezed Dash nutmeg Method In a large pot add stock and all ingredients including sauces. On medium heat, bring to boil. Simmer for 1½ hours and adjust taste and water volume to your taste.

Allow to cool and freeze in containers. Date and label containers.

He adds there’s hardly ever a weed in sight and no real difficulty with pests or diseases on plants, either. They tried a worm farm but it dried up, he says. “We had it in the sun for too long and decided to keep it under the gum trees for shade. Fortunately, it resurrected itself.”

Graham & Barbara Laidlaw | GARDENING FOLK She adds that they never see sparrows or Indian mynas on the property but they are in the local town, Creswick. “We’re fortunate to have a good balance of vegetation and wildlife here.”

Backyard food The Laidlaws have hens, of course. “Our girls produce dozens of eggs and we’re forever making quiches, egg salads, egg coleslaw and egg dips for people who visit,” says Barbara. “We just love eating fresh, brightly coloured eggs.”

Their son Grant takes the sheep to the local butcher and they fill their fridge with lamb once a month, even though they say they don’t eat as much meat as they used to.

Barbara is the chef and Graham says she’s pretty good. “I stay out of the kitchen but keep a keen eye on what’s on the menu. My requests are always considered,” he says fondly.

Like lots of organic backyarders, Barbara and Graham grow what they can eat, and what they can’t eat straightaway they preserve and/or store. 

Raised tubs and garden beds take some of the hard work out of gardening

“Our girls produce dozens of eggs and we’re forever making quiches, egg salads, egg coleslaw and egg dips for people who visit. We just love eating fresh, brightly coloured eggs.”

Another much-used recipe is the silver beet salad Barbara prepares in a hurry.

“We grow so much silver beet it’s a shame to give it to the girls [chooks], so we devised a way to make eating silverbeet even more enjoyable.”

Silverbeet salad (medium size) Dressing 2–3 dstsp brown sugar About ½ cup balsamic vinegar Ingredients 1 bunch silverbeet, finely chopped 1 medium red onion, finely chopped 1 handful slivered almonds 1 packet Chang noodles Method Add finely chopped silverbeet leaves and stems and red onion to a medium-sized bowl. Then add slivered almonds and noodles. Mix all the ingredients using clean hands or a wooden spoon.

Add dressing to the bowl 20 minutes before serving. Mix well and adjust to taste.

Private contractors who work for the local council chopping and pruning trees deliver their offcuts as mulch to the property all year round. “We place it directly on garden beds to retain moisture and prevent weeds,” says Graham. “Barbara and I sit outside among our evergreen vegetable garden with our cups of tea and watch birds sing and dance around us.”

Barbara recalls, “One morning at 4am a gang of cockatoos came and sat in the wattle tree near our house. They were fighting and arguing with the crows, magpies, galahs, kookaburras, wattle birds and red-breasted parrots over who will eat the fresh-budded wattles.”

Great repurposed vanity!

Graham & Barbara’s tips • Worm pee is magnificent on all vegetables.

• Mulch your garden with hay and animal droppings.

• Water the roots, not the leaves, of vegetables.

• Be kind to insects in the garden but use a crayfish net to catch and stop white moth eating your vegetables.

• Don’t overwater your harvest.

• Position your garden to receive plenty of sunlight.

• Care for and respect your garden daily.

Good Organic Gardening | 33

GARDENING FOLK | Roman, Jana & Lada Spur Brisbane CBD is only a stone’s throw away from this urban forager’s delight

The kingdom

of Spurtopia Call it the Prague spring. An immigrant Brisbane family turns the tiny yard of their rented home into an organic, sustainable garden 34 | Good Organic Gardening

Roman, Jana & Lada Spur | GARDENING FOLK Words & photos by Claire Bickle oman and Jana are an inspirational couple who migrated from the Czech Republic five years ago to start a new life in the busy inner-Brisbane suburb of New Farm.

Three years later, when their beautiful daughter Lada was born, they set out to create an organic, productive environment where recycling, sustainability and selfsufficien cy were at the centre of their daily lives.

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Lada doing the quality assurance test on the Brazilian spinach

As Roman puts it, “Lada was the inspiration for us to show her that we were doing something positive to save the planet at a time in her young life when climate change was really something we need and needed to be concerned about.”

The fact that they rent their home hasn’t deterred them one bit — if anything, it has encouraged them. And it doesn’t stop there. There’s a real sense of community within the five-unit building and all the residents are inspired by and get to share the bounty of Roman and Jana’s passion for living sustainably.

The couple started gardening as children, with their grandparents. In both families, due to necessity, there was a tradition of farming livestock and growing food.

Roman is an engineer of sustainably designed buildings but has partially retired to enjoy the lifestyle change they’re pursuing: to enjoy precious quality time with his young family and, with the help of Jana, a full-time mum, to create what he calls their “small kingdom” — aka SpurTopia — and host popular workshops on sustainability.

Harvesting pumpkins — a family favourite

A change of climate It wasn’t all roses to start with. Roman and Jana had left the cool, temperate climates of the Northern Hemisphere for warm, subtropical Brisbane. There was a lot to learn.

The exciting novelty of being able to grow crops all year round soon gave way to a steep learning curve as to what grows when — all the challenges of growing in such a climate.

“We quickly learnt that planting potatoes in late spring and summer resulted in potatoes rotting in the ground,” says Roman, “and the sowing of seed in spring does not require the warming of the soil via the use of Alfoil. In Brisbane’s climate, that equals cooked seeds that won’t germinate.”

Another eye opener for the couple was learning how to deal with Australia’s harsh summer temperatures. Mulch and shadecloth became vital tools for summer gardening success.

The SpurTopia garden covers just 100 square metres but this small space meets a large percentage of the family’s food needs.

Even in this very busy part of the inner city, there’s still a wonderful array of visiting wildlife — some welcome, some not.

“Growing organically is just common sense because it is directly linked to the health of people,” says Roman. “No chemicals or GM are used. Gardening organically reduces the global carbon footprint and means outdoor physical exercise, connectivity to nature and mental wellbeing.”

When it comes to garden design, Roman and Jana draw on a variety of ideas: everything from raised beds, bathtubs and wicking pots to bamboo tepees, nodig methods and even traditional garden beds. Roman’s wicking containers made from Styrofoam boxes and PVC pipe have been a huge success, turning the concrete driveway into another productive part of the property.

Asking Roman what he’s particularly proud of in the garden, we half expect him to mention these clever recycled containers. Roman thinks for a moment

When it comes to garden design, Roman and Jana draw on a variety of ideas: everything from raised beds, bathtubs and wicking pots to bamboo tepees, no-dig methods and even traditional garden beds.

Good Organic Gardening | 35

GARDENING FOLK | Roman, Jana & Lada Spur mints, shallots, aloe vera, mangoes, pawpaws, bananas, avocados, tropical peach, sugarcane, dandelions, nettle, Lebanese cress, basil, pepinos, society garlic, radishes, mulberries, lavender and pineapples. That’s just a snapshot of what is growing.

Beekeeping has become one Roman’s favourite pursuits. The beehives have been a mindboggling success — within the first year the Spurs collected more than 120kg of honey from each hive.

Bees are an important part of any sustainable backyard setup

The view again of Brisbane’s cbd just a stones throw away

Beekeeping has become one Roman’s favourite pursuits. The beehives have been a mindboggling success — within the first year the Spurs collected more than 120kg of honey from each hive. then says, “We’re proud of the whole garden and everything in it that we’ve successfully created, grown, consumed, shared and the hundreds of people we’ve inspired, educated and worked with via our on-site workshops, garden events and talks.”

We ask if there’s anything different about this garden compared with others. Roman says it’s not only a rental property but also includes a large expanse of concrete.

Undeterred, they grow many edibles in the marvellous wicking pots whose Styro foam insulates the plants from the cruel heat that black plastic pots tend to attract.

around the garden, never needing to be replanted — things like lettuce, dandelion, pawpaw, amaranth and nettle.”

Other edibles you’ll find in this urban forager’s paradise are passionfruit, naranjillas, yacón, lab lab beans, water chestnuts, Brazilian spinach, nasturtiums,

SpurTopian honey is the best tasting honey I’ve ever eaten

SpurTopia’s top 5 gardening tips • Don’t hesitate to start a garden. Just start, but start small and then expand as you gain confidence.

• Join a good gardening club. The Spurs are members of Brisbane Organic Growers.

What’s growing?

In all, says Roman proudly, “There are 150 or more varieties of vegetables, herbs and fruiting plants in our garden. Some of our greatest successes so far have been pumpkins, subtropical greens and amaranth grain species.

“We like to have what we call volunteer plants. These are plants that readily self-seed

36 | Good Organic Gardening

• Plant volunteer plants — edibles that will readily self-seed such as lettuce, amaranth, basil, coriander, dandelion, pigeon pea and so on.

• Use varied garden styles: traditional garden beds, no-dig, wicking planters, pots, and fences, railings and trellises for climbers.

• Grow your own sprouts and microgreens. Even when on holiday you can still grow your own fresh produce simply and quickly in the smallest of spaces, such as a windowsill.

Roman, Jana & Lada Spur | GARDENING FOLK

Sustainable SpurTopia Roman and Jana make all their own cleaning products and reduce household energy use via solar hot water and a solar oven. They use aloe vera to make toothpaste, shampoo and moisturiser and are now experimenting with it in their cooking.  They harvest water from the roof with two 5000-litre rainwater tanks and distribute it with a gravity-feed watering system using a recycled vacuum cleaner hosepipe and fittings. Greywater is used to irrigate the bananas.  Pest control is almost a non-issue as the garden is a natural ecosystem where pests are controlled by predators such as birds and a huge variety of beneficial insects.  They make protein traps with stewing bones popped into old olive oil tins with holes in the bottom so the protein-rich larvae and maggots will drop out the bottom, ready to be scratched up and consumed by the chooks.  They produce a large percentage of their fertilisers on-site thanks to their worm farms and chooks. Worms are a great resource and with three working farms — one conventional and two made out of Styrofoam boxes — the recycling of kitchen waste is a breeze. They also make weed tea and use seaweed/fish emulsion mixes.  Composting is completed by the chickens. What the worms don’t get in the way of household scraps and garden refuse, the chooks scratch over and eat, while their manure is mixed with straw to create a nutrient-rich fertiliser. The chook run is set under established avocado, pawpaw and tropical peach trees, giving the chickens much-needed shade through summer.  They preserve garden produce and take sustainable living one step further by inviting people into their haven to teach them how they can make changes in their everyday lives through gardening, beekeeping, natural parenting techniques, wicking pot creation and more.

Once harvested, the homegrown produce is Jana’s domain. Kitchen favourites are smoothies, cakes, preserves and jams, teas, kombucha, seed crops and pickles. The excess is shared with other residents as well as bartered for other goods within the local area.

The couple’s passion and holistic approach permeate every aspect of their lives. For them, life is beautiful; each of us really should slow down and live in true peace and happiness, cherish every day and be less of a consumer and more of a giver.

This philosophy is addictive and one can’t help but come away from an afternoon with this family feeling revived and full of optimism. As Roman sums up our chat, “I am truly positive about the future of our planet.”

You can find these delightful people at spurtopia.com and on Facebook. And if you’re in Brisbane any time soon, look them up — you might just catch Roman speaking at a local library or gardening event, or even hosting a workshop in this very backyard. 

Red Amaranth is not only a prolific but also exquisitely ornamental

“There are 150 or more varieties of vegetables, herbs and fruiting plants in our garden. Some of our greatest successes so far have been pumpkins, subtropical greens and amaranth grain species.”

SpurTopia’s vegetable garden grows right up to the back steps

Good Organic Gardening | 37

TIME TO PLANT | Bok Choy

Bok choy Brassica rapa subsp. Chinensis This Asian staple is a must for cooking and an easy grower for the cold-weather vegie garden

A

n Asian-style stirfry just isn’t complete without a few bunches of bok choy (or buk choy), so it’s nice to know this nutritious Chinese green is quick and easy to grow at home.

Bok choy belongs to the Brassica family, which includes favourites like broccoli, cabbage and cauliflower. It has deep-green leaves, white stalks and a sweet, subtle flavour that lends itself well to a variety of different preparations: stirfried, lightly steamed or added to soups and stews.

It’s a cool-weather vegetable, so it’s best grown from autumn to early spring. In fact, if you grow bok choy through the summer heat it will almost certainly rebel and quickly bolt to flower and seed.

Growing conditions Bok choy likes to grow in a sunny spot with well-drained soil, so prepare the area first

38 | Good Organic Gardening

by incorporating plenty of compost and organic matter.

Sowing seeds Bok choy is fast and easy to grow from seed.

Smooth the surface over and break down any large clumps of soil before sowing. Sow the seeds in shallow rills to a depth of about 3mm and cover with soil. When plants are

Growing tip It’s one of those crops best grown quickly, so water regularly and liquidfertilise every two weeks to promote strong, lush growth. Plants have a tendency to bolt to seed if the soil dries out, so it’s important to be consistent with your watering. Apply a layer of organic mulch to help conserve soil moisture.

Harvest Bok choy takes just 6–8 weeks to fully mature, but you can start harvesting the outside leaves as you need them..

Photos: Stuart Greene & Diane Norris

Words by Melissa King

about 5cm tall, thin out the young seedlings to around 20cm apart.

It’s important to keep the water up to developing seeds and be sure to protect young seedlings from snail and slug attack.

For a continuous supply, try sowing seeds at intervals a few weeks apart. 

Mizuna| TIME TO PLANT

Mizuna Brassica rapa var. nipposinica or japonica Versatile enough to use in salads or stirfries, mizuna is tasty and easy to grow Words by Melissa King

I

f you want to add a bit of extra flair to a garden salad, grow mizuna. It’s a peppery or mustard-tasting Japanese green that matures quickly and is productive and easy to grow. The leaves are frizzled or serrated and can be picked fresh for salads or even lightly steamed or stirfried.

A member of the Brassica family, if left to bloom it will produce typical yellow flowers.

Mizuna doesn’t grow well through the hotter

Growing tips Plants enjoy a consistent supply of water to promote a bumper harvest, so apply a good layer of organic mulch around young plants. Don’t let plants dry out for long because they’ll go to seed. Protect the young seedlings from snail and slug attack and give plants a complete liquid food every 2–3 weeks to promote strong, vigorous growth.

months, so now is your chance to get a good crop in the ground to guarantee months of productive picking.

Most seed packets will simply say “Mizuna”, but look out for some of the named varieties on the market, like ‘Kyoto’, which has feathery, lightgreen leaves and a mild flavour, or select some of the attractive purple-leaved varieties on offer.

Sowing seeds: You can direct sow seeds now in autumn.

Simply sow them in rows 6mm deep or randomly broadcast the seed for a wild, natural look. The seeds are quick to germinate, emerging in as little as 4–7 days.

When the young seedlings are about 5cm tall, thin plants to around 25cm apart.

Harvest: You can begin to pick the baby leaves in as little as 2–3 weeks. Treat it as a “cut and come again” vegetable and pick leaves as you need them or harvest the whole plant in 6–8 weeks. 

Growing conditions You can grow and harvest mizuna in full sun, but in most areas it will benefit from a bit of shade; 3–5 hours of sun a day is all it really needs. Mizuna plants like to grow in a rich, well-drained soil with lots of organic matter dug through.

Good Organic Gardening | 39

GARDEN DIARY | Early autumn

Things to do in

March Autumn is harvest time for summer crops. If it has been a good season, your garden may be overflowing with delicious produce, so autumn is also the time to swap what you can’t use and turn your hand to preserving for the months ahead

By Jennifer Stackhouse

COOL & TEMPERATE Beans, cucumber, pumpkin, squash, tomatoes and the bountiful zucchini are ripe for the picking this month. Keep harvesting regularly so the crop continues and to avoid over-mature fruits. Zucchini, in particular, turn rapidly from sweet finger-sized vegetables to large, watery marrows. Share what you can’t eat or take steps to preserve your harvest. Excess crops can be bottled, preserved as pickles, relishes, chutneys, sauces or jams, dried or frozen for later use. As the month progresses, some crops are affected by powdery mildew, which may be seen on zucchini, pumpkin and cucumbers. Dieback caused by leaf nematode can affect tomatoes.

Rooting out affected plants is the best control.

As crops are removed, dig in or spread compost to ready the beds for planting cool-season crops such as peas.

have been harvested. Also ready to harvest in early autumn are new-season apples and pears along with quince, grape, fig, tamarillo, kiwifruit, pomegranate and feijoa. Feijoas need protection from fruit fly as these little insects can destroy the entire crop. Where there have been good late-summer rains, passionfruit keeps cropping but ripening may be slow in cold regions.

TROPICAL As the wet season with its rain and humidity eases, the soil is ready to plant edibles such as herbs and cherry tomatoes, which can be short- 1 lived and disease-prone when the season is hot TROPICAL and humid. Harvest ginger and galangal roots, yam, cassava and water chestnut.

There’s a curious crop that’s ready to harvest now. Dragonfruit is produced on Fruit a climbing cactus. It ripens to red when ready to eat. If your plant has failed to fruit COOL & TEMPERATE try hand pollination of the afternoon or Autumn is the beginning of the citrus evening flowering blooms. Prune stems that season, which continues through to spring. have fruited. The tropical and subtropical Mandarins lead the citrus parade. These thin- abundance continues with avocado, custard skinned fruits may be attacked by fruit fly, apple, citrus and macadamia nuts all so maintain treatments until after mandarins ripening. Feed bananas by spreading a rich

40 | Good Organic Gardening

mix of chook manure around plants. Use a potash-rich plant food on avocado, mango and papaya (pawpaw). It’s also a good time for planting to extend the variety of your tropical orchard. Consider adding tropical varieties of peach and nectarine.

Compost & soil COOL & TEMPERATE Warm autumn soils can be readied for winter and spring crops. Prepare soils by digging in homemade compost that’s matured over summer. This adds nutrients and also raises the soil level in garden beds. As summer crops are removed, chop them to add the spent growth to compost heaps. Use a sharp spade for this chore. Where you don’t want to cultivate more crops, sow a green manure crop to cover the soil during winter.

TROPICAL Cover moist soils with a thin layer of organic mulch to conserve moisture in the face of the dry season ahead. Compost that’s matured over summer is ideal for this task or use wellchopped prunings. Empty compost heaps and spread the contents over the soil and around permanent plants such as fruit trees. Heavy summer storms will have leached nutrients from tropical soils. Replenish them by adding manure, compost and organic fertiliser such as blood and bone to the soil before new plantings. Dig nutrients in well. Add fertilisers to rapidly growing plants, including fruiting crops and vegetables. Use the cooler evening to do vigorous work such as turning the compost heap, spreading mulch or digging. 

Photos: Bigstock & Diane Norris

Vegetables

Early autumn | GARDEN DIARY

3 1. Curious dragonfruit is ready for picking in tropical zones 2. Harvest ginger now 3. Start emptying your compost bin and spread contents over the soil 4. Grab zucchinis before they get too big 5. Citrus comes to the fore in autumn — particularly mandarins 6. Excess crops can be preserved, as in this cumquat jam 2 4 5

6

Good Organic Gardening | 41

GARDEN DIARY | Mid-Autumn

Things to do in

April Produce is still abundant with lots of fruit and vegetables to harvest. Gardeners across the country are busy saving seed and putting away preserves made from excess crops

By Jennifer Stackhouse

COOL & TEMPERATE Save seeds from top-performing summer crops to replant in spring — store in a labelled jar. Use any green tomatoes that remain on bushes for relish and chutney. Harvest the autumn bounty of mushrooms and pumpkins.

Store spare pumpkins in a cool, airy spot to use through winter. Early crops of kale and snow peas are ready to pick. Chokos, too, are bountiful and at their most tender picked small. These vines can be cut down by winter frost, so make sure chokos are growing in a frost-free spot. Clear away summer crops to make way for autumn and winter plantings of broccoli, Brussels sprouts, cabbage, kale and peas as well as garlic and onion.

1

42 | Good Organic Gardening

TROPICAL If you plant nothing else this month, plant herbs. They are so giving for such little effort.

Coriander, basil and lettuce can bolt to flower and seed if allowed to become stressed from a lack of water or nourishment as they grow.

Water these leafy crops daily to keep them growing and leafy and to stop them bolting.

It’s a top time to put in a crop of potatoes to harvest before the wet season returns along with pumpkins. Sow beans, both bush and climbing, and pop in rosellas, too.

Fruit COOL & TEMPERATE Ready for harvest now and over the months ahead are Chinese gooseberries, better known now as kiwifruit. Prune these tangle-prone vines in winter after harvest. Citrus continues to shine with mandarin, lemon, lime and grapefruit ripening well. If the season is dry, water citrus deeply every week. Pay particular attention to oranges, which are prone to splitting with irregular water. These need a deep soak once a week. If you want to add a citrus tree to your garden and don’t have much space, try a dwarf lemon in a large container — there are plenty around now to plant.

TROPICAL Continue to harvest avocado. If there’s room in your backyard, extend your harvest by planting late-maturing varieties such as Hass,

which crop from winter to spring. An easy way to clean up fallen fruit in the orchard is to allow chooks to forage amongst it. If you are short of a chook, rake up the debris to add to the compost heap.

Compost & soil COOL & TEMPERATE Autumn means free compost. In cool and temperate gardens with deciduous trees, this is the time of abundance for the home composter as the autumn leaves fall. Make the most of fallen leaves (including those that fall in gutters) by erecting leaf bins. Drive in star pickets, then wrap chicken wire around. Fill the bins over autumn and winter. Keep the leaves moist to help them break down into nutritious leaf mould, which can be worked into soils in spring and summer. To make the job easier, use a wide leaf rake with good-quality tynes.

TROPICAL Raised beds are a boon during the wet season as they give vegies the good drainage they need, but as conditions dry they may need frequent watering. Also keep an eye on containerised plants, especially those on sheltered verandahs or under the eaves.

Compost heaps may need to be moistened as well, to aid decomposition. Always chop up woody and leafy material well before adding it to the compost heap to assist the rapid breakdown that leads to good compost. 

Photos: Bigstock & Diane Norris

Vegetables

Mid-Autumn | GARDEN DIARY

2 3 4

1. Late tomatoes can be made into relish and chutney 2. Avocados are bountiful now so keep picking 3. Chokos are at their most tender picked now 4. Save seeds now from flowering crops to replant in spring 5. In tropical areas it’s the time to plant herbs 6. Rake up fallen leaves and pop into the home composter

5

6

Good Organic Gardening | 43

GARDENSHOOTS SHORT SOLUTIONS | Earthy | 10 top Tipstips

4 Bed times A raised garden bed creates healthy, loose soil, allowing water to drain effectively while encouraging the habitation of earthworms and microorganisms. Garden beds also bring your garden closer to you, relieving strain on your back while you tend and harvest. If possible, build your bed at least 30cm tall so you can sit on the edge while you work.

10

Top Tips Words by Erina Starkey

6

2

Cutting-edge technology

Cardboard and paper waste from the home is often underused in the garden. A basic shredder for home use will create easy-to-integrate paper shreds for your compost heap or mulch pile and can be used as bedding for your pets.

Newspapers, letters and documents make safe, shreddable material. Don’t shred brightly coloured or glossy paper as it may contain toxic chemicals.

3

Working in the garden

If you are an employee who loves gardening, ask for the green light to set up a community garden in your workplace. By planting a range of herbs and vegetables, employees can handpick fresh produce and enjoy it for lunch minutes later in the staff room. Promote an eco-friendly culture at work by encouraging staff to grow interesting varieties and share recipes and pictures of their produce.

4

Growing egg plants

Eggheads make a fun weekend gardening project for the kids — or if you’re a

44 | Good Organic Gardening

2 big kid yourself. To make, tap the top of an egg, gently breaking it open to create a hollow cup. Empty out the egg (make sure you eat it!) and rinse inside thoroughly. With coloured markers, draw some silly faces on the eggs. Fill the inside cavity snugly with cotton wool and douse with water.

Generously sprinkle alfalfa or mung bean seeds over the damp cotton wool and leave for 2–4 days to sprout, misting with water every day. When your egghead has grown a head of luscious locks, give him a haircut over the top of a salad or sandwich.l.

5

Dried hydrangeas

The pretty papery flowers and muted hues of air-dried hydrangeas make an elegant decoration for the home. To create, simply collect fresh flower heads, cutting the stem at an angle and at staggered lengths.

Strip the leaves down and place the cuttings in a jar filled with 10cm of water. Ensure the plants aren’t overcrowded and that each bloom is exposed to adequate air circulation.

Place the jars out of direct sunlight and bright light for 2–3 weeks. When perfectly dry, arrange in vases or wreaths around the home. When displayed away from humidity and direct sunlight, dried hydrangeas will last indefinitely.

A Seed Feed

6

Don’t rush to prune spent seed heads at the end of the season as they provide food for birds that visit the

Photos: Bigstock & Erina Starkey

1

Earthy Tips | SHORT SHOOTS

garden. Some plants will also self-seed, spreading pretty seedlings around the garden, filling in empty spaces so you don’t have to.

Super soaker

7

When watering your garden, try to water deeply and thoroughly, giving your plants a good soaking. Frequent, shallow watering trains your plants to keep their roots near the surface, making them less hardy and more likely to suffer when deprived of water.

An alternative route

8

Consider a lawn alternative such as sedum, chamomile and thyme to create a tapestry of colourful flowers and foliage in your garden. Lawn alternatives often use less water and fertiliser than grass and also require less maintenance. They can also spread across shady areas, steep banks or in barren patches where grass can’t thrive. Some groundcovers can also double as vines, growing vertically to blend in beautifully with walls, fences and tree trunks.

Healthy hounds

9

Vegetables are nutritious for the whole family — dogs and cats included. If your furry friend is fussy, try grating or pureeing cooked vegetables (think carrot, celery, zucchini and broccoli) and mix it through your regular pet food. Not only will this provide valuable vitamins and minerals for good health, it’ll also extend your pet food, saving you money. Make sure any raw vegetable pieces you feed to your pet are cut into small bite-sized bits so there’s no chance of choking.

5

Fire-wise design

10

Turn an empty tin into a twinkling outdoor lantern to add ambiance to your summer evenings. Soak the emptied tin in soapy water to loosen the label, and remove. Mark out a pattern of decorative dots in any design that takes your fancy. Insert a narrow bit into an electric drill and drill holes to create your perforated pattern. Make sure you also drill two holes opposite each other at the rim so you can hang your lantern. Place a tea-light (beeswax ones are perfect) inside and thread ribbon through the holes at the top. Hang from a branch in the garden for magical effect. 

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Good Organic Gardening | 45

AMAZING GARDEN | Kindred Organics The Damon family: Henriette, Lauran, John and Peter

Kindred spirits A family-operated organic farm in an historic part of Tasmania has made quinoa part of its success story Words & photos by Jennifer Stackhouse

I

t was a cold, blustery day when I visited the Damen family at their small organic farm in Tasmania’s northwest. Lauran Damen quickly ushered me into the large old country kitchen where it was warm, comfortable and pleasantly fragrant with home baking.

As I settled at the wooden kitchen table, Henriette appeared with offers of tea and home-baked quinoa and apricot muffins.

Lauran and Henriette’s eldest son, Peter, who

46 | Good Organic Gardening

was working in the paddocks, joined us. The 23-year-old has completed an agriculture degree at the University of Tasmania in Hobart and now works full-time on the farm.

“He’s in charge of growing our crops,” Lauran explained.

Peter reported that his brother John, 21, an engineering student, was busy in one of the sheds tinkering with some equipment but said he’d join us later to walk around the property.

Historic links Kindred Organics is a family concern and the quaint two-storey heritage home is the heart of the business. The old house dates back to 1885 and comes with an interesting history.

Like the Damens, the house was relocated to its current site. It once sat on an adjacent property four kilometres away but was moved to its new location some 25 years ago.

Despite being uprooted, the timber house is in good condition.

Kindred Organics|

AMAZING GARDEN

When they discovered the northwest of Tasmania they realised it was a place where you could grow practically anything. They loved the mild climate and rich red soil.

Anyone is welcomed to house The 140-year-old Cowle pick from the garden

Living in history “It’s not heritage listed,” said Lauran, “but we look after it and it looks after us.”

The house, sheds and silos where the Damens’ produce is processed and stored sit on top of one of the rolling hills of this picturesque and fertile part of northwest Tasmania. Not just a snappy name for a family business, Kindred is the name of this farming community about 20 minutes southwest of Devonport.

The Damens’ farm covers 237 hectares and enjoys cold, wet winters and mild, dry summers. The soil is productive and water abundant from a series of large lake-sized dams on the property.

The heritage house that’s the heart and soul of Kindred Organics and home to the Damen family has links to Tasmania’s wilderness heritage.

It was the original home of the Cowle family. Thomas and Emma Cowle built the house and farmed at Kindred in the late 19th and early 20th centuries. One of their nine children, Kate, married Austrian émigré Gustav Weindorfer and the pair helped to open up nearby Cradle Mountain to walkers.

Gustav and Kate were amateur botanists and walkers, enthusiastic about the beauty of the Cradle Mountain area and its unique vegetation. They realised that a hut was needed to encourage visitors to visit and stay in the area as it was so remote.

In 1912 they bought land near the mountain, where they built a chalet they called Waldheim. Before roads were made through the area it was a 13km walk to reach Waldheim, but nevertheless walkers came to this newly accessible part of Tasmania.

As well as opening up the area to early tourism, Gustav Weindorfer was also instrumental in having the area from Cradle Mountain to Lake St Clair declared a national park.

Good Organic Gardening | 47

AMAZING GARDEN | Kindred Organics A field of buckwheat in full bloom

Advice from the farm • Lauran and Henriette Damen have top advice for gardeners based on their experience of growing organically.

• Grow clover between crops to suppress weeds and add nitrogen to the soil.

After harvest, the clover covers the soil through winter.

• Smothering oxalis-infested soil with plastic or a tarp is the only way to get it out of the garden. It may take a year but blocking the sunlight stops it growing.

As the tubers have to grow each year, with no sunlight for more than a year, the cycle of growth is broken.

• Concentrate on what grows well in your local area. We don’t grow bananas here — it’s too cold — but quinoa thrives.

• Green weeds aren’t waste — put their nourishment back into the soil by composting.

• Make sure your basics are good.

Whether you’ve one square metre, 100 square metres or 10,000 square metres, there’s no difference. Make sure your ground has good drainage, not too much shade and reliable nutrition, including lime. Protect the crop from pests and wildlife and make sure you do what has to be done on time.

A busy pollinator

The Damens came to Australia from Holland 14 years ago keen to find a better climate to live in and continue farming.

Lauran explained that they looked at Canada as the place to start their new life but discounted that part of the world as too cold for farming for half the year.

“We looked for a place to farm and a good place to live that was well kept,” Lauran explained. “We didn’t want to restore a rundown farm — we wanted a going concern.”

When they discovered the northwest of Tasmania they realised it was a place where you could grow practically anything. They loved the mild climate and rich red soil.

48 | Good Organic Gardening

Their property is a patchwork of fields set against the dramatic backdrop of the Western Tiers and Mount Roland.

Back in Holland they grew potatoes and other vegetables, including kale, spinach, witlof, peas, onions, sugar beet and parsley.

In Australia they put in crops of Brussels sprouts, carrots and pyrethrum but soon moved into a range of different crops, which they now grow organically.

Becoming organic When they arrived in Tasmania, the Damens farmed in the conventional way, growing vegetables. As they began to understand

Slowly they began to use organic methods, reducing chemical use, making compost and turning green weeds back into the soil as green manure. more about their farm and the economics of the crops they were growing, they became more interested in organic methods.

Slowly they began to use organic methods, reducing chemical use, making compost and turning green weeds back into the soil as green manure.

“We had to become organic step by step as we still had to pay the bills,” Lauran explained, adding that they had to find new markets as none of their previous customers — packers or processors — was at that time interested in organics. 

Kindred Organics|

AMAZING GARDEN

Peter shows off some of Kindred’s quinoa

Good Organic Gardening | 49

AMAZING GARDEN | Kindred Organics The notice board shows the latest news and produce for sale

Quinoa grown from seed

“Quinoa is gluten free and a complete protein. It’s good for you because everything in it can be used by the body — it’s better than milk.”

Once they achieved organic certification they realised they had to concentrate on non-traditional crops to provide a higher return for their labour. “There wasn’t a viable market here for organic broccoli,” recalled Lauran. “Back when we became organic growers, no one wanted to pay more for an organically grown product.

“We saw a niche for healthy crops to sell through health food and specialist shops and began to trial hardy, pest-proof crops that were better suited to organic growing.”

After lots of trial and error, Kindred Organics now produces organic adzuki beans, buckwheat, oats, spelt, linseed and quinoa (see page 12 for more on how to grow this fascinating crop), which are distributed to Brisbane, Sydney, Melbourne and Adelaide and also available throughout Tasmania.

They also produce organic meat along with feed grain, straw, hay, grass seed, clover seed and lupins.

Discovering new crops Lauran and Henriette are pleased with what they’ve achieved by following organic methods and growing new and challenging crops: “We enjoy the challenge of working with nature rather than fighting with nature.”

They are particularly proud of their quinoa (pronounced keenwah), which they’ve been perfecting over the past six years. As well

50 | Good Organic Gardening

as working out how to grow this ancient Andean crop, they’ve also developed the equipment to process it.

“Until we started to grow the crop, most of the quinoa available in Australia came from North America and places like Peru and Bolivia,” said Henriette. “That’s a lot of food miles.”

Originally, a friend gave them some quinoa seeds to try. They sowed them and were impressed with how it performed. Henriette in particular was excited by the health benefits of this seed crop.

“It’s gluten free and a complete protein,” she said. “It’s good for you because everything in it can be used by the body — it’s better than milk.” She is now producing prewashed quinoa seed and also grinding the seed on the farm to produce organic quinoa flour.

Henriette is also responsible for grinding the spelt flour produced on the farm. The family turned to spelt after finding that wheat and many other traditional cereal crops were difficult to grow organically as they needed constant input from the likes of organic fungicides to keep healthy.

Spelt, an ancient grain crop, is much tougher than modern wheat. It has a tall upright growth that puts it above the weeds, Lauran explains proudly. It also has a covered seed, which protects it from pests.

Challenges According to Lauran and Henriette, weeds are the toughest challenge to deal with on an organic farm. “We manage weeds with a combination of mechanical methods, hand weeding and growing cover crops such as clover,” Lauran explained. “Weed control is very labourintensive but hand-weeding is part of being organic.”

As they’ve worked the soil, they’ve realised not all weeds are bad.

“We have a lot of vetch here; it’s a legume, so we often use it along with clover to put nourishment back in the soil,” added Lauran.

“We keep on improving the machinery we use to manage the weeds so we favour our crops and make growing as efficient as possible.” ■

THE SHED | Compost bins

Heaps of goodness DIY composting is cheap, surprisingly easy and good for your garden — not to mention the planet

52 | Good Organic Gardening

Compost bins| THE SHED Worms are hardworking compost activators

Compost bins don’t have to be ugly

Words by Erina Starkey n Australia, 47 per cent of domestic waste that ends up in landfill is organic.

By diverting your kitchen scraps and organic matter into a compost heap, you’ll reduce greenhouse gases while creating a nutrient-rich soil additive for your garden.

Composting is startlingly easy, costeffective and ecologically responsible. The key is selecting a composting method that’s manageable and well suited to your lifestyle.

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Choose a compost bin with a hatch at the bottom, as the final product can be difficult to access via a shovel from the top.

Stationary bins

Photos: Bigstock

Heaps & pits You don’t need a container to start composting — you can simply establish a heap in a disused area of your backyard. If you’re not convinced it’s the right look for your garden, you can also dig a pit and bury the waste instead.

While compost mounds and pits take a longer time to process (think 12 months), this system works particularly well for lawn clippings or autumn leaves, preparing the soil for next year. For this cost-effective and straightforward method, the only investment required is time.

Stationary composting bins are a tidier alternative, useful for processing high volumes of organic waste. Stationary models are typically bottomless, allowing worms and beneficial micro-organisms to enter and assist with the breakdown.

A bottomless structure also allows moisture and rain to drain out. Otherwise, if the heap becomes wet, microbial activity becomes limited and the compost can start to smell.

The drawback with stationary models is you need to turn the material manually, which can be an arduous task. Choose a

Good Organic Gardening | 53

THE SHED | Compost bins

Simple timber compost bin

A multi-bin system works like a production line, with new material in the first bay and finished material in the second or third bay, moving each load down as it matures. compost bin with a hatch at the bottom as the final product can be difficult to access via a shovel from the top.

The advantage of store-bought composting bins is that they’re neat and secure, ensuring pests and animals are unable to penetrate them. You can purchase stationary models from any garden centre. Many local councils offer subsidised compost bins to residents, so check online to see if you’re eligible.

A compost bin is a simple structure that can also be fashioned at home from

54 | Good Organic Gardening

reclaimed materials. An ordinary plastic bin may easily be converted into a composter by cutting off the bottom with a saw and drilling holes in the side for aeration. Bury the bottom of the bin below ground and press loosened soil around the sides to secure it.

As you gain experience, you can consider adding a second or third bin to your operation.

A multi-bin system works like a production line, with new material in the first bay and finished material in the second or third bay, moving each load down as it matures. A setup like this is ideal for larger households

Wire frame or free-standing bin — your choice

Compost bins| THE SHED processed before you add more matter.

If you have limited outdoor space, there are also indoor composting methods you can use. Of course, another way to reduce your food waste is to plan meals in advance and shop more efficiently.

waterproof container. A worm bin or bucket can fit discreetly in a cupboard, garage or laundry, making composting quick and convenient, especially for small-space gardeners and apartment-dwellers.

Bokashi method Vermicomposting Worms are nature’s recyclers, converting your leftover organic scraps into castings and decomposed matter, a mixture that contains a greater diversity of beneficial microbes than traditional compost alone.

Tiered worm farms comprise a series of stacked trays where worms are added to the bottom level with successively fresher trays stacked on top of them. As the worms finish one tray, they migrate to the next one up, leaving their castings behind for use.

The liquid waste from worms also functions as a highly concentrated fertiliser that can be collected, diluted and sprayed over plants and seedlings in the garden. Look for worm farms that have a tap at the bottom to collect this liquid.

For a less elaborate setup you can make a worm farm by using almost any sturdy

Residents with limited space may also want to consider the Japanese bokashi system, which uses beneficial microbes to ferment waste rather than compost it. The end result is a fermented (or pickled) mass of waste that can go straight into the soil.

Bokashi models are compact, so they can be neatly stored on the kitchen bench or under the sink. They have an airtight seal so there are no associated odours.

This system works 50 per cent faster than conventional anaerobic methods and allows you to compost food you wouldn’t otherwise be able to, including meat trimmings, bones and animal products.

Composting is a win-win situation. Not only do you reduce the amount of waste sent to landfill, you also create a nutrientrich food for your soil. 

Kitchen scraps can go straight into the compost

or community spaces that generate a significant amount of organic waste.

Tumblers These self-contained barrels, drums or balls rotate for easy mixing and fast decomposition. They are the most efficient models on the market, producing workable compost in a matter of weeks.

Their design — above ground and fully sealed — ensures they are extremely durable and impermeable to pests. Some tumbler models have holes in the drum and a collection chamber in the base to drain compost tea, a liquid that’s high in nutrients and extremely beneficial for your garden.

As these models are usually suspended above the ground, tumblers cannot hold as much material as stationary models.

You’ll also need to wait until the first load is

Good Organic Gardening | 55

Photos: Diane Norris

WEEKEND GARDENING | Make A Scarecrow

56 | Good Organic Gardening

Make A Scarecrow |

WEEKEND GARDENING

Straw Man “If I only had a brain,” sang the Scarecrow in The Wizard of Oz — but you don’t have to go that far to make your own scary effigy Compiled by Diane Norris with thanks to Cathy Stuart, Kids on the Verge carecrows have been around for aeons and they can evoke many feelings. Some people find them creepy, while others associate them with the lovable character in The Wizard of Oz; some see them as a companion or friend in the garden.

Scarecrows have been used in different cultures for many centuries, even if their look and character have evolved over time. In ancient Greece, for example, wooden statues were carved in the likeness of Priapus, the quite unhandsome but well-endowed son of Aphrodite. It was noted that birds seemed to avoid fields where this statue stood, so farmers began using him to protect crops. The practice soon spread into Roman regions.

Long ago in Japan, rice fields were guarded by the presence of different types of scarecrow.

Sticks were pushed into the ground then dressed in old grimy rags, bells or sticks — even meat — and set on fire. Birds and animals were kept away from the rice paddies by the flames (and probably the smell, too). Soon farmers began making more elaborate and humanlike scarecrows with shirts, hats and coats.

S

During the Middle Ages children were used as “living scarecrows”, running around while clapping sticks or blocks of wood together to scare marauders away from grain fields.

As for parts of Europe and Britain, during the Middle Ages children were used as “living scarecrows”, running around while clapping sticks or blocks of wood together to scare marauders away from grain fields. Soon farmers gave the kids a break and started making their own scarecrows by stuffing old clothes with straw, using some sort of vegetable as a head and posing them in their fields. For a time they proved successful.

First Nation people in America protected crops by simply standing atop raised mounds and shouting at birds or animals. This expenditure of energy was alleviated when children starting making frightening effigies from cedar poles adorned with cords and animal skins.

Of course, when North America was settled by Europeans, farmers brought the idea of the scarecrow with them. German settlers in Pennsylvania created the bootzamon (or bogeyman) to stand guard over crops — often with a bootzafrau, or wife, at the opposite end.

Good Organic Gardening | 57

WEEKEND GARDENING | Make StakesA&Scarecrow supports

Make a scarecrow 1

What you need • Old clothes: jeans, trousers, shirts, hat • Buttons, marking pens, wool etc • Sturdy long piece of wood or broom handle (upright) • Shorter piece of wood (for arms) • Pillowcase or bag (for head) • Straw, rags, old pantyhose or other stuffing materials

Easy step-by-step

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Tie the pants at the bottom and fill with stuffing. Be generous as you don’t want it to flop.

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Make A Scarecrow | 2

WEEKEND GARDENING

3

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Sew pants then tie them securely to the long pole remembering it has to be driven into the ground.

3

Thread a shirt’s arms over the short pole then thread another shirt over it. This “doubleshirting” will add strength to its upper body.

Attach the shorter pole to the longer pole then stuff inside the shirt and tie it to the long pole.

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Fill a pillowcase or bag with stuffing to form the head — it can be loose or tight — then thread through top of long pole. Tie at bottom and top to secure.

5

Add a hat, a face (draw on features or use buttons etc) and any other decorations you like. ■

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5

5

Good Organic Gardening | 59

Photos: Cathie Long

WEEKEND GARDENING | Make StakesA&Scarecrow supports

60 | Good Organic Gardening

Change the way you think about fertilising

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Fertigation and Nutrient delivery Systems

THE UNDERGROUND | Green manure crops

Green Acres 1

Never underestimate the organic benefits of green manure crops, often featuring the humble legume Words & photos by Claire Bickle hether embarking on creating a new garden or revamping an existing one, many of us are often guilty of dreaming of all the plants we’d like to have in the garden, imagining what we’ll do with the glut of eggplants and the rows of jam jars full of the kilos of fruit produced.

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Before we even start designing the gardens and buying plants, what we really should be doing is taking care of the soil and understanding what truly creates a healthy, microbially active, humus-rich, nutrient- and water-retentive soil.

The addition of organic matter is a good start and in previous issues I have looked at a wide range of soil additives that can

improve and benefit your soil, such as compost, animal manures, zeolite, rock dust minerals and so forth.

But have you thought about growing some green manure crops to add organic matter and possibly even extra nitrogen to your soil?

This is an easy and relatively cheap method of doing that. You can sow a green manure crop either in sections of your garden

Green manure crops | THE UNDERGROUND

Inoculation This is where your selected legumes are treated with the correct species of rhizobia to promote the process of nitrogen fixation. There are rhizobia that occur naturally but, to be sure that each legume you sow has the correct rhizobia, it should be done manually.

You’ll find that certain organic garden product suppliers and seed suppliers will send the correct inoculant along with instructions on how to apply it. Most inoculants will need to be stored in the fridge and used within several months before becoming unviable.

Of course, if you’re just looking to add bulk organic matter to your soil and don’t care if nitrogen fixation is occurring, by all means sow your green manure seeds as is, without an inoculant.

that may be lying fallow or garden beds that are low on organic content and might need an overhaul. This way a bare area of garden won’t become a sea of weeds and, depending on the plant species sown, will fix nitrogen from the soil air.

The soil will also be protected from erosion by wind and heavy rain and the end result, once you turn the green manure back into the soil, will be a more organically rich soil ready for planting the following season.

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What is a green manure crop?

Green manure crops are fast-growing, often bulky leguminous crops that are generally incorporated back into the soil. (But keep in mind, not all green manure crops are legumes.)

The benefits A green manure crop can: • Add nitrogen-rich material to the soil • Help break compacted soil • Help smother weeds • Provide habitat and food for beneficial insects • Prevent soil erosion by stabilising the soil • Increase the population of soil microorganisms and worms • Improve water, air and root penetration in the soil • Assist in the control of nematodes • Fill empty garden beds that may be lying fallow with productive, soil-building plants

1. A warm-season green manure crop getting started 2. Golden-flowered pigeon pea

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THE UNDERGROUND | Green Manure Crops 3

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3. Pigeon pea seeds are used to make dhal – just one of the many uses of this versatile legume 4. Pods of the lemon-flowered pigeon pea 5. Our king parrots love the pigeon peas

Types of plants used as green manure crops Understand that choosing plant species according to the season is very important, as some species do better during the warmer weather while others perform better in the cooler months of the year.

Warm-season green manures Legumes: cowpea, lablab, mung beans, soybeans, red & white clover Non-legumes: buckwheat, Japanese and French millet Cool-season green manures Legumes: lupins, woolly pod vetch, lucerne, fava beans Non-legumes: oats, rapeseed, fenugreek, sub clover

How to start your green manure crop Begin by choosing the right green manure seed mix for the season in which you’re sowing and growing. Be aware that legumes like a soil pH of 6.5–7.5, which is a sweet soil.

If your soil pH is too acidic you may need to add dolomite or garden lime.

Cultivate the soil in the area you want your green manure crop growing, broadcast the seed mix evenly, then lightly rake in, firm down and water. Most types will need a sunny location.

Keep moist during germination and growing unless there is already adequate rainfall.

Note: Seeds should be sown to a depth of 2–3 times the seed width.

64 | Good Organic Gardening

Now what?

Most plant species of green manure seed mixes will need to grow for about eight weeks. Once your crops are at the stage of budding up to flower, this is the time to either dig the plants back into the top 15cm of soil or chop them off at ground level.

When dug into the soil the crop will decompose reasonably quickly. If you chop the crop off it can be left on top of the soil as mulch.

What is a legume?

One of the distinctive features of legumes is that they produce seed within a pod. They fall into these three plant families: Mimosaceae (wattles), Fabaceae (pea-flowered plants) and Caesalpiniaceae (poinciana).

A lot of people think of legumes as a range of peas and beans or green manure crops only grown to a certain stage and then either dug into the soil or chopped off at base level.

Indeed, a large percentage of green manure crops are leguminous plants species that are used in this way.

But there are legumes that are not just known as fast-growing, bulky crops to be dug in or consumed at the dinner table. For

Legume profile: pigeon pea Cajanus cajan or pigeon pea would have to be one of my all-time favourite plants. Growing to around 3m, this fast-growing leguminous shrub bears the most attractive flowers — either gold or lemoncoloured pea-shaped blooms — that are a great food source for a variety of bees and insects. The foliage can be used as a fodder source for a variety of animals, while people can also enjoy the new growth’s peppery taste along with the peas from inside the pods. These peas are commonly made into dhal in countries such as India and Sri Lanka. I find the king parrots at our place adore them as well. And, of course, there is the benefit of nitrogen fixation. As they’re so fast-growing and productive you’ll find your pigeon peas will die off and need replacing every 3–4 years or so.

But don’t fret: even for the brownest of thumbs, they’re super-easy to germinate from seed.

Green manure crops | THE UNDERGROUND example, some are large, fast-growing shrubs, such as pigeon pea, while others, such as lucerne, are generally grown as a fodder crop for farm animals.

Then there’s the Pinto peanut, which can be grown as a perennial cover crop, acting as a living mulch under and around fruiting trees. There are a lot of legumes to choose from for the organic gardener.

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6. Lemon-flowered pigeon pea is an attractaive, fast-growing shrub 7. When these plants are just about to flower is the time to turn them back into the soil 7

What legumes do Legumes contribute to the health of soil by building soil fertility and increasing soil microbial activity as well as providing mulch.

Legumes are also beneficial in that they can help suppress weed growth, act as a nurse or groundcover crop and provide animal forage and fuel for wood, depending on the species.

The other standout feature of legumes is they can fix nitrogen from the soil air. How is this done? The plant forms a symbiotic relationship with certain soil bacteria, the most common being rhizobium. The

bacteria penetrate the legume’s roots, which causes the appearance of small nodules in the root tissue.

The rhizobia take the nitrogen (N2) from the soil air and convert it to the form plants normally obtain from the soil: NH4 or ammonia. This process is called nitrogen

You can sow a green manure crop either in sections of your garden that may be lying fallow or garden beds that are low on organic content and might need an overhaul.

fixation. Once the legume has fixed the nitrogen, the nodules in the plant’s roots release it into the soil. For this to occur, the legume needs to be chopped down. 

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Good Organic Gardening | 65

FEATHERED FRIENDS | Seasonal shedding

Falling leaves, falling Y feathers Autumn’s the time to look after your moulting birds and set them up comfortably for winter 66 | Good Organic Gardening

Words by Megg Miller our hens will know autumn is imminent well before you see any leaves change colour or feel a nip in the evening air. Dwindling daylight hours influence a chicken’s sensitive hormonal system, depressing ovulation and winding down egg lay.

At the same time, the fowl’s endocrine system receives a message that the cyclic occurrence of moulting is due. Poultry are ready to shed old and tattered feathers and grow new ones in readiness for the winter months ahead.

Photos: Bigstock, iStock & Kerry Boyne

The ideal small backyard coop

Seasonal shedding | Some people like to give the henhouse a clean out at the end of summer so their birds are guaranteed a comfortable environment when the weather turns miserable. But don’t rush into cleaning too early because if the hens are about to moult there will be feathers everywhere for the next five or six weeks.

Better to use the time on garden jobs.

FEATHERED FRIENDS

Now is the time to give the hen house a good clean out.

What’s moulting?

Poultry shed their feathers once a year, usually in autumn. This enables them to face wintry weather with a thick feather cover.

Many owners report that their redplumaged hens have never moulted. It’s hard to determine whether this is true or whether the hens have been slow and secret about feather shedding.

Normally you’ll notice a loss of cover on the head and neck, then the body, wings and finally the tail. It’s not until wing feathers are shed that a good layer suspends egg production.

You’ll notice a loss of cover on the head and neck, then the body, wings and finally the tail.

It’s not until wing feathers are shed that a good layer suspends egg production.

Secretive shedding involves losing feathers every few days over several months. You simply don’t notice the feathers lying around but by autumn the hen will be glossy and smart.

The red-plumaged birds do seem to continue lay without a rest but, among the traditional breeds, egg lay may cease in early February. Birds that moult early are invariably poor producers.

Hen in her annual moult

Care for moulting hens You may get the seed treats out: the LSA, the kelp supplement, even sprinkle a little oil like safflower onto rations to help your hens through this trying time. Growing new feathers is stressful so be prepared for unusual behaviour. This may be when Rescue Remedy is useful.

It’s perfectly normal for a hen to shed plumage very rapidly. The best layers in the flock are apt to do this. Henny may take to the nest box or hide under a bush in the garden, clearly feeling out of sorts.

Relocate to sickbay if you feel she’s not coping well. There she’ll have easy access to food and water and be out of the melee of the hen yard. Entice eating by sprinkling seeds over bread pieces liberally covered with yoghurt. Finely chopped greens may also tempt a jaded palate.

Super foods Kelp granules are handy to sprinkle on rations, kelp being excellent for glandular support. Providing sources of essential fatty acids will aid feather quality.

Sunflower seeds are the top choice as they are rich in the sulphur-containing amino acids which are integral to feather growth and quality.

A protein-rich ration is recommended because feathers are comprised largely of protein (keratin) and the body needs good resources to meet the strain placed on it.

You may also like to offer a soluble tonic that provides extra vitamins and minerals.

Pet shops could help with this.

Do not give poultry spices. Their use at the best of times is questionable but most inappropriate when the body has the task of feather renewal. Spices can thin or deplete the mucous covering in the digestive tract, leading to impaired function.

Good Organic Gardening | 67

FEATHERED FRIENDS | Seasonal shedding it’s well known that adult fowls develop resistance to roundworm.

Overcrowding, starving birds so they have to live off foraged bugs and worms (these are vectors for some intestinal parasites) and wet conditions will facilitate worm development. Chickens are very susceptible so they do need worm control.

Whatever strategy you use — crushed garlic for a couple of days a month, greatly diluted apple cider vinegar several days monthly or DE sprinkled over food for a couple of subsequent days — it won’t be effective if you don’t clean out shed litter and scrape topsoil off the yard after the treatment and compost it. Failure to do so will mean automatic ingestion of expelled worm eggs.

House matters

Nothing spruces up the henhouse like a layer of fresh straw

Vigorous wall and roof brushing and a good raking out of old litter should be all that’s needed, provided red mite is well controlled.

Perches can be scrubbed and nest containers should be emptied, scrubbed and allowed to dry. The best disinfectant is sunshine and it’s free.

Scatter DE lightly on the floor before covering with thick fresh litter, renew nest box litter and top up shell grit and hard grit containers. Chemical-free wood shavings, rice hulls or sugar cane mulch are all

Irritating critters Summer heat is perfect for the multiplication of ectoparasites like lice, northern fowl mite and red mite. The first two live on poultry permanently so an examination of birds around the vent area and between legs will quickly indicate if scurrying creatures are present.

Plain sulphur powder is an excellent treatment as is the powdered form of diatomaceous earth; alternatively, wormwood can be dried, pulverised and applied.

The big problem in autumn is red mite, which is likely to be present in the henhouse in plague proportions. You must check perches, walls and nest boxes at night when this critter is active.

Red mites suck blood and an infestation can account for death or at least cessation of lay and a pale comb in adults. Relocating hens to a temporary shelter and pouring boiling water over mites and into the cracks and crevices they hide in is slow but successful. Regular checking and twice-monthly boiling water treatment of old habitats will control this bloodsucker.

Remember, it’s introduced via wild birds accessing the henhouse.

68 | Good Organic Gardening

What about worming?

What worms are you intending to treat?

If the “flock” is just a couple of adult birds it’s unlikely that worms are an issue. Also,

suitable as litter. Dried aromatic herbs can be included in nests.

The henhouse will be so comfortable and appealing you may want to join your girls.

You can be sure they will be happy this winter. ■

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PROFESSIONAL ORGANICS | City Chicks

Home on the free range: some of Ingrid’s happy girls

70 | Good Organic Gardening

City Chicks |

PROFESSIONAL ORGANICS

Chooks in town Brisbane-based Ingrid Dimock runs two online businesses: selling chickens and bees to city people who want to adopt a more sustainable lifestyle

Photos: Courtesy of Ingrid Dimock & Bigstock

I

ngrid Dimock wanted to do something that was a fun and involved teaching people about sustainable practices around poultry keeping. She wanted to set up a little business that would give her one day’s work a week. Within no time at all that quickly changed — from one day to five days a week within three months.

It was paramount to Ingrid to improve the way people bought chickens by offering a personal service. “It was so important to me that clients could find out the difference between breeds, health products, feed types and general questions in a relaxed environment where no one is chasing them out the door, as clients had told me they had experienced.”

The core of the business is chickens and Ingrid and her team know almost everything there is to know about them. The team is also available on mobile for any urgent chook issues. Ingrid says, “People like that level of personal relationship, so we’ve become a trusted brand.”

As you might expect, Ingrid breeds and raises chickens herself. She has her own hatchery that supplies the Brisbane, Gold Coast, Sunshine Coast, Sydney and Melbourne stores. She says they are all handraised and kept in very clean pens and the older girls are allowed to free-range in the afternoons.

When families visit, they can walk through any of the pens and cuddle the chickens.

The chickens become very tame and prospective buyers get to mingle directly with the birds they are going to take home as their new family pets. The interaction has many rewards on many levels.

There’s quite a big variety of poultry to choose from, too, with about 30 breeds and that figure is growing each year.

Even though it’s hard to choose between the girls, Ingrid admits that the Frizzle Pekins are her favourites because they look

like “toilet brushes zapped by electricity”!

Very soft, cuddly and the size of a soccer ball: the quintessential lap chook.

Bees, please Apart from City Chicks, Ingrid has another business enterprise: My City Garden, which was established in 2009. My City Garden is about encouraging families to get involved with their backyards and promote growing.

The main component of this business so

From the time a customer places an order, for chooks or bees, Ingrid admits it can be a tad crazy. They receive an order, check the pens, catch the chickens and then put a band on one of their legs to show they are sold.

Minute Australian native stingless bee

Good Organic Gardening | 71

PROFESSIONAL ORGANICS |City Chicks Customers are flocking to Ingrid’s enterprises

“We have moved into growing mushrooms, making cheese, preserving foods, promoting beneficial insects and a lot of other fun things.” far is the native beehives, which are sent from Cairns to Sydney.

“That’s changing as we expand the range of products on offer,” says Ingrid.

“We have moved into growing mushrooms, making cheese, preserving foods, promoting beneficial insects and a lot of other fun things.”

The importance of bees, in the wild or garden, cannot be understated. “Bees are, of course, definitely for pollination, which is when they transfer pollen from plant to plant to allow fruiting to occur,” explains Ingrid.

“Without these little pollinators, the world would not be able to produce fruits and vegetables, so they are pretty important. The native bees also produce small amounts of delicious honey, which is a bonus.”

Mail-order madness From the time a customer places an order, for chooks or bees, Ingrid admits it can be

72 | Good Organic Gardening

a tad crazy. They receive an order, check the pens, catch the chickens and then put a band on one of their legs to show they are sold. Ingrid can sell 100 chickens a week through the Brisbane store, so the banding is essential. The bees are split to make a new hive and these little guys are then locked in their hive until ready to go by courier.

It’s really quite amazing how from small things good ideas grow. Through word of mouth and internet searching, Ingrid’s businesses have flourished. “There are very few people doing what we do, so we tend to come up as a popular search item,” she says.

Both the businesses bring an element of country life into the city zones, something that’s becoming more common. Ingrid explains the business ethos: “Getting families back to basics, away from the TV and out in the fresh air producing their

own food, is crucial to us. Our mantra focuses on producing good food, good air and good water.” Isn’t that what we all want?  For more information visit citychicks.com. au and mycitygarden.com.au.

Ingrid’s next venture Ingrid plans to launch a new business called The Healthy Home (thehealthyhome.com.au), which will focus on offering products for pure air, pure water and pure food. “We are really excited about this next step,” she says, “as the purity of water and air is a concern for our family and I’m sure other families will be interested in these, too.”

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GARDEN TO TABLE | Four Seasonal Edibles

Autumn recipes from The Organic Chef, Joanna Rushton

78 Papaya Sliced Papaya with Fresh Lime & Rock Salt

82 Mango Poached Coconut Chicken with a Tropical Salsa

88 Bean Sprouts Thai Chicken Larb Salad

92 Blackberry Apple & Blackberry Crumble

94 Blackberry Preserve

74 | Good Organic Gardening

Four Seasonal Edibles | GARDEN TO TABLE

80 90

76 86

Good Organic Gardening | 75

GROWING |

Papaya Carica papaya

Words by Jennifer Stackhouse

P

apaya (also called pawpaw) is a delicious and refreshing tropical fruit. They can be pricey to buy at the shops so, if you live in a warm climate and enjoy them for breakfast or in a fruit salad, it’s worth giving them garden room. Plants can produce fruit year round.

A word about sex Papayas are garden-friendly plants. They form attractive small trees, are evergreen and fruit reliably. They do, however, have one quirk and that’s to do with their sex!

Papaya plants produce either male or female flowers on separate trees, although some plants do have bisexual flowers (that is, flowers that have both an ovary and stamens). The female or bisexual flowers produce fruit, but female flowers need pollen for fruit to form.

Occasionally papayas break the rules and female flowers produce fruit without pollination. This is known as parthenocarpic fruit and it contains no seeds.

Trees with female flowers produce single flowers or clusters of flowers on short stems in the leaf axils. The flowers are scented and have an ovary but no stamens or pollen. By comparison, male plants have flowers on arching stems that arise from the leaf axils. The stems may be 1m long. Male flowers produce pollen and are also scented.

For no-fuss fruiting select bisexual varieties such as ‘Southern Red’ or ‘Sunrise Solo’. If papayas are raised from seed, grow several seedlings to flowering so there

76 | Good Organic Gardening

are several female plants and at least one male plant for pollination. There are many named varieties.

Planting and care Papayas can grow and produce fruit for up to five or six years. In the tropics where they are fast growing, they are often grown as an annual. Seeds or seedlings are planted in autumn (at the beginning of the dry season) and fruit is harvested in late spring or summer (in the wet season).

In subtropical and temperate coastal areas, trees can be planted all year round but are best planted in late summer, early autumn or spring. Late-summer or early-autumn plantings will fruit the following summer.

As trees become older and taller, their fruit becomes smaller and more difficult to reach to harvest. Pruning tall trunks back to a manageable height in spring or summer encourages new growth and allows better access to the crop.

To prune papaya, use a pruning saw to cut the stem just above a section of closely grouped leaf scars. Cover the cut stem with an upturned tin or container to keep moisture from entering the cut.

Pruning is best done in spring or summer when regrowth is vigorous. Fertilise after pruning to encourage strong regrowth. Alternatively, remove the tree and start again with new plants.

Papayas need regular fertiliser throughout the warmer parts of the year to fuel their rapid growth and large crops. They perform best in fertile soil (pH

Papaya | GROWING

Lumpy or misshapen fruit can occur if the plant lacks boron. Boron can be added to the soil by using the BFA-registered OrganiBOR. Follow the recommended application rates.

Trees may also die or suffer from fungal problems if they encounter waterlogged soils or poor drainage.

As they are hollow-stemmed, pruning cuts can also lead to rot if the cut stems become filled with water.

Covering cuts with an upended tin reduces the chance of rot.

Viral diseases that affect papayas including yellow crinkle, mosaic disease and papaya ringspot. As viruses can’t be cured, plants should be removed if a virus is identified.

Harvesting and storing Papayas begin flowering within six to 12 months after planting and fruit takes 60 to 120 days to mature (although in cooler zones fruit ripens more slowly over winter). Fruit can vary in size, shape, flavour and colour. Commonly, Pawpaw or papaya creams fruit is oblong, yellow when ripe with yellow have excellent soothing and or red flesh and is filled with lots of small, healing abilities, while an round black seeds, but some fruit is seedless. enzyme from both the leaves When crops are heavy and fruit is and green fruit relieves the 6–6.5) with added organic overcrowded, thin young fruit to allow more of pain of insect bites. fertiliser such as manure, the crop to reach a good size. To do this, simply compost, a complete fertiliser or remove several small fruit from a young cluster, or a sprinkle of rock dust to provide added harvest some fruits when they are immature and use trace elements such as boron. Fruit is also best when them as green papaya. The remainder of the cluster the plant has ample calcium. Apply gypsum at planting can then be left to grow and mature normally. to provide added calcium.

Fruit is best picked before it’s fully ripe and allowed Bisexual trees are planted singly and at least 3.5m to ripen off the tree. Ripening and ripe fruit must be apart. Where seedlings are planted they are grown handled with care to avoid bruising. It’s recommended in clusters of three plants with each clump set 3.5m that freshly harvested papayas are washed and dried apart. As the plants begin to flower, the clusters can to remove the sap that oozes from freshly cut stems be culled to leave just one male plant to seven to 10 and can lead to fruit spotting and rots. Wrap ripening females. Papayas are usually bee-pollinated. fruit in paper to protect it and to absorb moisture.

Water plants well, especially when conditions are Fruit can be eaten fresh when ripe. Ripe papaya dry. Small leaves, poor growth and poor fruiting can can also be dried or used to make chutney. Green be caused by water stress. papaya is used as a cooked vegetable or can be grated to make a salad. 

Did you know?

Troubleshooting There are lots of things that are out to get your papaya fruit before you do. As the skins are soft, they are an easy target for insects that pierce skin, including fruit-piercing moths and planthoppers.

Scale insects can also attack plants.

To protect fruit from fruit-piercing moths, cover fruit as it matures using exclusion bags made from paper or mesh.

Fruit is also prone to skin blemishes and rots.

To reduce problems, select disease-resistant named varieties and use an organic fungicide such as a copper spray to protect from disease. Picking and using fruit green or picking when it is only partially ripe and ripening it indoors wrapped in paper also reduces fruit rots.

Papaya label Common name: Papaya, pawpaw Botanical name: Carica papaya Family: Caricaceae Aspect and soil: Sun; well-drained soil Best climate: Warm temperate to tropical Habit: Small tree Propagation: Sucker, cutting, seed Difficulty: Easy

Good Organic Gardening | 77

GROWING WITH COOKING | JOANNA RUSHTON | Papaya

Star ingredient: Papaya

Serves 4

Ingredients • 1 papaya, deseeded & skin removed • 1–2 fresh limes, depending on size • Pinch Himalayan rock salt

Method 1. Slice and arrange the papaya on a platter, squeeze the fresh lime juice

78 | Good Organic Gardening

evenly over it and sprinkle with a pinch of Himalayan rock salt.

2. Leave for up to 3–4 minutes and allow the alchemy of the lime and salt to go to work on activating all the digestive enzymes in the papaya. This makes a great aperitif to a protein meal as the enzymes released aid in the breaking down and digestion of protein.

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GROWING | Mango

Rainbow Thyme Mango chard Thymus Beta vulgaris vulgaris Mangifera indica Words by NevilleWords Donovan,

by Melissa Greenpatch King Organic Seeds

By Jennifer Stackhouse

T

he highlight of our family Christmas was when the box of mangos arrived from northern relatives who had a huge and productive tree. Even now, years on, when mangoes are much more widely available than they once were, the smell of a ripe mango reminds me of the excitement of lifting the lid off the box.

Mangoes are broad, spreading, evergreen trees often grown beside old-style houses in the tropics and subtropics to provide shade and shelter as well as delicious fruit.

Mature trees can reach 15m tall and may be even wider, but in recent years mangoes have become smaller as grafting onto dwarf rootstock has reduced their size and spread to be more in keeping with smaller modern suburban backyards. It is also possible to control tree size and spread with regular pruning. Dwarf trees reach about 3m in height.

Varieties While there are many old and well-known mangoes, such as ‘Kensington Pride’ and ‘Bowen Hybrid’, breeding and

80 | Good Organic Gardening

development continue to produce new varieties that have smaller seeds and more flesh than older varieties. As well, they lack the stringiness and bitter turpentine taste commonly associated with some older or seedling mangoes.

‘R2E2’ is a more recently developed large-fruiting fleshy mango variety, as is ‘Calypso’, which has red-tinged skin. It is well suited to cooler zones. Both are grown commercially.

Most hybrids are grafted, but some come true from seed. These are known as polyembryonic varieties, as embryos within each seed are clones of their parent.

‘Bowen Seedling’ and ‘R2E2’ are polyembryonic cultivars that come true from seed.

Not all mangoes are grown for the production of large fruit. ‘Nam Doc Mai’ has small, palm-sized fruit.

Growing and training Apart from requiring ample space to grow and a warm, frost-free climate, mangoes are surprisingly undemanding, tolerating any well-drained soil with a soil pH of 5.5–7.

Mangoes grow best in the tropics and subtropics.

Outside these areas, select a warm, sheltered position with full sun and protection from cold winds. Such a

Mango| GROWING

microclimate aids growth and should ensure that some fruit-set occurs.

Fruiting is generally erratic in temperate areas. A late winter or cold spring can reduce flowering and fruit formation. Evening temperatures need to be over 10°C for successful crop formation. Windy conditions when fruit is forming can also cause fruit drop and a drastic reduction in crop size.

Trees are generally sold in pots and can be planted year round. In colder zones they are best planted in spring. Plants usually flower in late winter and early spring and produce crops after three to four years. Depending on the variety and growing area, fruiting is mainly from spring until autumn (September through to early April).

Although mangoes don’t need high amounts of fertiliser, they grow and fruit better with a mulch of organic fertiliser and manure or compost when trees put on new growth in spring. Spread this around the tree to feed the spreading root system.

Added potassium, along with trace elements calcium and boron, can also improve fruit set and help make trees more resistant to disease. Applying gypsum around trees in winter can help provide calcium.

Pruning is only needed to shape trees when young and to control size and spread. Shape young trees to form an open vase shape, with branching occurring from 1m above the ground. Pruning branches back encourages more shoots and more fruit to form. To control the size of the tree, prune after growth flushes.

Troubleshooting Birds, bats and other animals such as rats and possums can attack fruit. Insect pests include scales, which are controlled with horticultural oil (like Eco-Oil) or soap sprays, and fruit fly, which can be prevented from attacking the crop by bagging fruit and by using organic

fruit-fly lures. Harvesting green or underripe fruit can also reduce pest damage.

Diseases that affect mango fruit include anthracnose and black spot. These diseases not only affect fruit quality but can lead to fruit drop. Diseases can be reduced by applying an organic fungicide, such as copper, at flowering and as fruit develops. There are also anthracnoseresistant cultivars available, including ‘Brooks Late’, ‘Keow Savoy’, ‘Kwan’, ‘Tommy Atkins’ and ‘Van Dyke’.

Harvesting and storing A large mango tree produces more than 100kg of fruit.

Grafted dwarf trees have a much smaller harvest, but individual fruits are easier to manage. Fruit can be harvested green or before it is fully ripe and then ripened indoors. Green fruit can be stored in the fridge and then brought out to ripen.

Mango is eaten fresh or combined with other fruits in a fruit salad. It can also be used to flavour cold desserts such as yoghurt and ice-cream. Green mango is also added to curries, used in salads or made into a chutney or sauce. Ripe mango can be dried or frozen. 

Mango label Common name: Mango Botanical name: Mangifera indica Family: Anacardiaceae Aspect and soil: Sun; well-drained soil Best climate: Warm temperate to tropical Habit: Tree Propagation: Seed, grafting Difficulty: Moderate

Good Organic Gardening | 81

GROWING WITH COOKING | JOANNA RUSHTON | Mango

Star ingredient: Mango

Poached Coconut Chicken with a Tropical Salsa Serves 4

Ingredients

Method

• 4 × 150g chicken thighs • 200mL coconut milk • 2 star anise • Juice & zest 1 lemon & 1 orange

1. Marinate chicken in coconut milk, star anise and citrus juices for up to 2 hours.

2. Poach on medium heat for about 10–12 minutes in oven or covered in a sauté pan on the stovetop.

Salsa • 2 mangos, diced • 2 kiwifruit, diced • Juice 1 lemon • 1 tbsp olive oil • 1 avocado, cubed • 1 cup bean sprouts • 1 red onion, chopped • 1 red chilli, chopped • Handful chopped coriander

82 | Good Organic Gardening

3. Reduce marinade to half and blitz in blender to get sauce smooth (optional).

4. For salsa, combine all ingredients and serve on the side or on top of chicken. Accompany with your choice of salad — I like a herb quinoa salad with this dish.

Salsa can be stored in a sealed jar for about a week.

Mango | COOKING WITH JOANNA RUSHTON

Good Organic Gardening | 83

PRINT. DIGITAL. BOTH POWER PLANT | Tarragon French tarragon

Medicinal properties French tarragon is generally grown only for culinary purposes, though one scientific study found that compounds derived from the plant exercised potent anticancer effects by inducing DNA damage in cancer cells. Another study

Tarragon vinegar Tarragon vinegar has deliciously zesty minty-licorice undertones that complement vinegar perfectly. It can be expensive to buy but so simple to make — and the homemade stuff will taste better, too. Plus, if you put it in a nice, decorative bottle it makes a simple but lovely gift. It’s traditional to use white wine vinegar but for an extra health boost (and a different flavour) you can use raw apple cider vinegar. Be careful not to heat ACV too much as it will kill the health-giving “mother” and turn it into an ordinary vinegar. Purists would use only French tarragon but you could use Mexican if that’s all you have.

Artemisia dracunculus var. sativa, Tagetes lucida Worth growing growin for their culinary uses alone, tarragons ue other than their zesty licorice flavour possess virtues Words by Kerry Boyne yne hen cooks oo talk about tarragon c they of course mean French on (Artemisia dracunculus tarragon ativ It has long been a var. sativa). op herbal staple in European cuisines. It’s one of erb seasoning mix (along the herbs in fines herbes an chervil) used in French with parsley, chives and cooking. It’s also thee m main flavouring ingredient he sauces and, obviously, in béarnaise and other ta that French classic, tarragon vinegar. om It’s the plant’s aromatic anise-like taste, due to the presence of est estragole, that makes it en, pairing beautifully with valued in the kitchen, chicken, fish, pork and eggs, and especially rra with asparagus. Tarragon is commonly ega pickles, mustard, used to flavour vinegar, ven honey. mayonnaise and even Russian tarragon (A (A. dracunculoides L.) rates a quick mention on here, if only to warn against buying it by m mistake. It’s not valued as a culinary herb as itss fflavour is not good. In the garden, though, it is a hardier, more vigorous enc tarragon, can be grown plant and, unlike French ss you y have your own reason from seed. So, unless n, make sure the label on for choosing Russian, ays French tarragon. the plant you buy says

W

There is a third kind, though, one that almost matches the French tarragon for culinary value: Mexican or Spanish tarragon (Tagetes lucida), which, though from a different genus, has a good flavour that is certainly much better than the Russian kind. Also known as winter tarragon, in mild climates it keeps growing while French tarragon dies back, so the trick may be, depending on where you live, to grow both.

Mexican tarragon was used by the Aztecs in a ritual incense. They were said to blow a medicinal powder containing T. lucida into the faces of those about to become human sacrifices to the gods. The plant was associated with the rain god, the deity responsible for “water illnesses” such as gout, colds and rheumatism. Dried Mexican tarragon was also mixed with wild tobacco and smoked by other American indigenous people for its psychotropic effects. (Don’t try this at home.)

The leaves of Mexican tarragon were an important flavouring of chocolatl, a foaming cocoa drink enjoyed by the Aztecs. A tea made from the leaves and flowers is still popular in Latin America today.

Ingredients 2 cups white wine vinegar 1 cup French tarragon leaves 6 pink or black peppercorns (optional) Sprig of tarragon for decoration Method Bruise the leaves to bring out the oils and the flavour and place in a clean mason jar or similar (a run through the dishwasher gets it clean enough). Add peppercorns if using.

Pour in the vinegar to completely cover, top with a lid and allow to steep for at least two weeks.

Strain into a clean decorative bottle and place the sprig in the bottle for decoration and easy identification. Label if desired.

Growing A perennial native to southern Europe across to central Asia, French tarragon prefers a Mediterranean to cool climate. It will grow in part shade but does well in a sunny spot with light, well-drained soil. It is drought-resistant and cold-hardy. As it rarely sets seed you need to buy a plant or acquire a cutting or root division.

Spring or early autumn is the best time to plant. It will die back in winter and become dormant, shooting again in spring. Mulch well before winter frosts and during the growing season pinch out tops and harvest regularly. Lift and divide roots for new plants every couple of years — it loses flavour after about four years.

Mexican tarragon, also a perennial, is native to Central and South America and so enjoys hotter climes, thriving in coastal humidity where French tarragon may struggle. It needs full sun and a moderately fertile soil. As a member of the Asteraceae family, the plant also goes by the name of sweetscented marigold for its pretty yellow daisy flowers. The plant grows from seed and will continue to grow through winter in frostfree areas, when it can become a substitute for French tarragon.

Both are pretty trouble-free but can be susceptible to rusts, mildews and root rot if too wet. Be careful not to over-water French tarragon.

6RDVW %HHWURRW 6EHMGGLMS 7EPEH Sweet, salty roasted beetroot with syrupy balsamic and ¾axseed oil creates a beautiful crisp salad with bitter, colourful radicchio leaves and bright orange citrus.

Serve with extra beans as a meal or as a side salad.

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Toss beetroots in a roasting pan with olive oil, salt and cayenne pepper. Roast at 180ºC for 20/30 minutes or until caramelised and soft. Arrange ingredients in a bowl or platter, crumble with chrvre and drizzle with dressing.

g Stoneyy Creek Organic Flaxseed Oil is nature’s richest source of Omega 3 (60% as ALA).

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Harvesting Photos: Bigstock

Tarragon

Mexican tarragon in flower

found that one of French tarragon’s components (PMI 5011) improves insulin action, with a further study showing that the anti-diabetic polyphenols became more bioavailable and bioaccessible when used in complexation with soy protein (so perhaps we should add tofu to the list of foods it goes with). Tarragon is also a natural diuretic, laxative and antispasmodic. It’s should not be consumed in large amounts, though.

Meanwhile, the leaves, stem and flowers of Mexican tarragon made into a decoction have been shown to have an antidepressant effect on rats. Studies have also demonstrated its strong activity against a number of fungal and bacterial strains. Plus, it has been proven to possess significant free-radical scavenging activity, making it a potent antioxidant.

Perhaps best of all for gardeners is Mexican tarragon’s potential for controlling pests. Secretions from the roots have an insecticidal action on soil against nematodes and a deterrent effect against some weeds, such as couch grass. The plant also repels pests like the asparagus beetle and bean weevil. Dried, it can be burnt as an incense to repel insects.

Pick A. dracunculus from spring to autumn and T. lucida most of the year if in a frost-free area, though the oils in the plants are at their most potent in mid-summer. The leaves of both plants can be dried but will lose flavour and will need to be used in larger quantities. You can also freeze the leaves in ice cubes for use out of season. J

18 | Good Organic Gardening

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Good Organic Gardening | 19

CLEVER CROPS | Tromboncino

Wormwood | CLEVER CROPS

Tromboncino Cucurbita moschata

Words by Jennifer Stackhouse

I

f you think about what a zucchini looks like, you probably come up with an image of a straight green vegie that grows in a leafy clump. Well here’s the news! There are many zucchini and one is the oddly shaped but aptly named tromboncino, which has a long neck and a bulbous base.

This zucchini grows on a vine that’s best trained up a trellis or across an arch so the trombone-shaped fruit can hang downwards.

It is a type of summer squash.

The tromboncino is a heritage variety that makes good eating. Despite its great taste, this zucchini isn’t widely known or grown by gardeners today. To find seeds,

Tromboncinos are pale green. Each fruit can grow to a metre long, but don’t let them get that big. They are far tastier and just as shapely at a compact 25cm long.

12 | Good Organic Gardening

Wormwood

Tromboncino grow best when supported

Artemisia absinthium

search among the offerings of specialist vegetable seed suppliers.

Tromboncinos are pale green. Each fruit can grow to a metre long, but don’t let them get that big. They are far tastier and just as shapely at a compact 25cm long.

The other big bonus of tromboncino plants is their resistance to powdery mildew, which is a real plus for organic gardeners.

Despite its unappealing name, this interesting plant has a number of diverse uses Words by Jennifer Stackhouse

Growing tips Grow tromboncino much like any zucchini, but plants need a support to climb on.

Sow seeds in spring and summer when the weather warms and all threat of frost has passed. As plants take around 10 weeks to start producing, stop planting in mid-summer in cold zones to avoid damage by early frosts and cold conditions. In tropical areas, tromboncino can be grown in the dry season.

These plants grow best and the fruits mature well when the plants are growing in full sun in good, moisture-retentive soils. Keep plants well watered to reduce the likelihood of fruit loss.

All zucchini can develop blossom end rot due to calcium deficiency when watering is erratic.

If this problem strikes, small fruits fail to grow; they get soft and brown and fall from the plant (for more on this problem see page 42). J

Tromboncino label Common name: Tromboncino, zucchetta Botanical name: Cucurbita moschata Group: Annual vegetable Requires: Full sun, well-drained soil, regular fertiliser Dislikes: Frost, cold conditions Suitable for: Vegetable garden, trellis Habit: Vine Needs: Regular watering Propagation: Seed Difficulty: Easy

Photos: Courtesy of The Diggers Club, www.diggers.com.au & Bigstock

Zucchini are among the most rewarding of plants to grow. Try this variety for something a bit different

S

ome plants don’t get the best of common names, do they?

Wormwood is more properly known by its scientific name of Artemisia absinthium, which hints at its other common name of absinthe.

It’s thought the name wormwood was bestowed on this plant because it was used as a treatment for intestinal worms. Organic poultry farmers and backyarder chook owners still swear by it to help control worms and other parasites in their flocks.

Bitter flavour Wormwood has a bitter flavour and is listed as one of the bitter herbs along with rue,

dandelion and yarrow. Apart from worm control, its main use is to flavour absinthe, vermouth and bitters. Only the smallest amounts are used, however, as thujone, which is found in the essential oils derived from this plant, is addictive and can be neurotoxic in excess.

Substances in wormwood also stimulate secretions in the digestive tract. This is why it may be used in herbal medicines to stimulate appetite. Don’t go self-treating with wormwood, though, as it can cause harm if overdosed.

The closely related A. annua (Chinese wormwood or qing hao) has been shown to contain artemisinin, which can prevent and cure malaria. As there are strains of malaria that are resistant to mainstream medicines, artemisia may be useful in ongoing malaria treatment.

Organic poultry farmers and backyarder chook owners still swear by it to help control worms and other parasites in their flocks.

Wormwood rmw wood label label Common on name: namee: Wormwood, Wormwood, absinthe absinthe Botanical ical nam name: me: Artemisia absinthium Group:: Perennial Perenniia ial herb herb Requires: es: Full su sun, un, wellwel well-drained -drained soil Dislikes: es: Humid miid conditions, conditio conditio onditions, wet feet Suitable le for: Chook Cho hoook ok run runs runs, ruunns, low he hedge, dge, herb patch, atch, orn ornamental nnam amental ggarden arden Habit: Woodyy shrub shrub Needs:: Regularr ppruning runing ttoo shape or removee flowers gation: C Cu utting Propagation: Cutting Difficulty: lty: Easy sy

Growing wing ng g wo wormwood ormwood As well ass having intriguing intriguing in triguing medicinal medicinal properties, s, wormwood wormw wood wood od is ann easy-to-grow ant for a ssunny unny unny sp pot. Try iitt where garden plant spot. you need a low hedge heedge edgge 80–100cm ed 80–1100cm high.

80 Wormwood wood is a ferny-leafed ferny-lea eaafed perennial with slightly hairy, airy, silve silver-green err---ggreen green ppungent leaves on woody stems. ems. Exp Expect pect clusters pe cluste of fluffy yellow flowers from om late sp sspring ppring ring to early e au autumn. tumn. This asy to gr roow ro w from ccuttings and suits plant is easy grow pical climates. clim mates. J all but tropical

Good Organic Gardening | 13

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GROWING | Bean Sprouts

Bean Sprouts

Words by Neville Donovan, Greenpatch Organic Seeds

B

ean sprouting has gained popularity in recent years for use in Asian-style dishes and for the benefits to our health. Sprouts have become a regular addition to the diet as a fresh, living food packed with vitamins and minerals.

86 | Good Organic Gardening

The long, white, crunchy sprouts we see for sale are soybeans, being a smaller seed variety used specifically for sprouting, common in Asian dishes. Mungbeans, too, lend themselves well to sprouting and can be used as a substitute, while other larger bean varieties tend to be more difficult to sprout.

Bean Sprouts | GROWING

Sprouting methods Bean sprouts can be grown virtually anywhere and require very little space or equipment. Use only organic, untreated seeds when growing sprouts, as some seed may be treated with insecticides or fungicides. You will need a minimum of one tablespoon (15mL) of seeds for roughly each 6sq cm of container space.

Grow in a colander

Grow in a jar

Soak 1 tbsp or desired amount of sprouting bean seed for 12 hours overnight in a goodsized glass jar (at least 10cm deep). The jar needs to be filled with water to about 6cm from the rim. Lukewarm (not hot) water is ideal. Cover the opening with something fly-proof, held in place with a rubber band. After soaking, drain the water from the jar the next morning, using a fine-meshed strainer, and rinse under cold running water. Rinse the seeds two to three times a day, each time draining excess water by keeping the jar at an angle in your dish rack. The seeds will start sprouting gradually and will be ready to eat in three to five days. The sprouts will elongate and curl as they grow. You can select how much light you give your sprouts. Good light is required if you want to achieve greener shoots; grow in darker conditions for more elongated, white, crunchy stems, which is the more traditional way of growing. Once sprouts have grown to about 4–8cm or are just showing two small green leaves, they are ready to eat.  To slow down the sprouting and to keep them in good condition, especially in warm weather, refrigerate and enjoy their freshness in the days to come.

Tip: Rinse sprouts up to four times daily and drain.

Soak seeds for up to 12 hours in lukewarm water. The next day, drain and place seeds in a small colander, rinse under cool running water and remove any split ones as these can cause rotting. If the holes in the colander are a little large, place a small piece of flyscreen mesh inside with the seeds on top. Make sure you rinse the beans three to four times a day with fresh running water. Cover the colander with a lid or plate, seal out light with a cloth or clean teatowel, and stand on a saucer. Place in the kitchen area away from direct sunlight, checking regularly for moisture, removing any outer skins. When growing with this method, seeds require temperatures to be at least 21°C to germinate.

Sprouts will grow fairly straight when using this method. Harvest the sprouts by hand and rinse to remove hulls. They are ready to eat in three to five days. After they sprout, containerise and refrigerate, using as required.

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GROWING WITH COOKING | JOANNA RUSHTON | Bean Sprouts

Star ingredient: Bean Sprouts

Thai Chicken Larb Salad Serves 4 Step 3

Ingredients • 2 tbsp coconut oil • 2 cloves garlic, chopped • 1 red chilli, chopped • 10g ginger, thinly sliced • 1 bunch spring onions, thinly chopped • Small knob turmeric, thinly sliced (optional) • 600g minced chicken • 1 tbsp sesame seed oil • Juice 1 lime • 1 large bag bean sprouts • 2 sticks celery, thinly sliced • 1 Lebanese cucumber, finely diced • Handful cherry tomatoes, halved • 1 red onion, finely diced • Handful mint, chopped • Handful coriander, chopped • 1 iceberg lettuce, layers separated into cups

Method 1. In a large sauté pan or wok, heat the coconut oil and sauté the garlic, chilli, ginger, spring onions and turmeric for 2 minutes.

Jo’s tips: This dish is fresh, tangy, full of fresh herbs and so easy to put together.

Don’t be put off by the number of ingredients; you only have to sauté the mince — the rest is just 10 minutes of chopping and dicing!

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2. Add the chicken mince and work it until it has broken up and resembles a mince consistency.

3. In a separate bowl, combine all the other ingredients, adding the sesame seed oil and lime juice last, mix well for an even, tangy taste. Mix chicken mince through the salad and serve by placing some of the salad mixture into the lettuce cups.

Bean Sprouts | COOKING WITH JOANNA RUSHTON

Good Organic Gardening | 89

GROWING | Blackberries

Blackberry Rubus fruticosus

By Jennifer Stackhouse

M

ost of the year, gardeners and landholders are more likely to want to get rid of blackberries than to cultivate them. Blackberries are thorny, invasive weeds that often offer safe haven to pests such as rabbits. They are listed as a weed of national significance and are found beside roads, in wasteland areas and invading gardens, pastures and fields.

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In late summer, however, blackberries produce their sweet berry crop thatâ&#x20AC;&#x2122;s ripe for foraging. Provided your local blackberry patch hasnâ&#x20AC;&#x2122;t been sprayed with herbicide and you watch out for snakes, it is safe to harvest blackberries from wild plants.

For those who do want to cultivate blackberries, select thornless blackberries to plant. These have large, juicy fruits and are much easier to get along with

Blackberries | GROWING

as they lack thorns (although they do have prickles) and are less vigorous than wild blackberries and not prone to suckering.

Thornless blackberries are not considered weedy and are often listed as Rubus canadensis. Named varieties of thornless blackberries available in Australia include ‘Waldo’ and ‘Thornless Chester’.

Getting started Thornless blackberries (along with all berry crops) need to be planted where they can be managed. They need to be trained along a support such as a fence, trellis or a frame made of horizontal wires. Trained in this way, the vines are easier to manage and harvest and it’s also possible to net them when they are fruiting to keep some of the birds away.

Plants are most readily available in winter as barerooted stock when they are also sent via mail order from specialist producers. At this time the vines are dormant. At other times of the year, look for potted plants. Wild blackberries grow from seed — usually spread by birds — as well as by suckering. These plants tend to be self-supporting.

Growing and training Thornless blackberries fruit best in a cool to temperate climate as they fruit and flower with a cold winter period. Among the berry plants they need the least amount of chilling through winter, which is why they can be grown over much of Australia.

They need a sunny spot in the garden, although in areas with very hot summers a little afternoon shade helps protect the fruit from sunburn. They should be planted beside a support so they can be trained as they grow. The ideal support is a fence or wires stretched between posts.

Space plants at least 3–4m apart to allow room for growth. In spring, as growth resumes, train the canes to grow along the support. Lift up any branches that grow along the ground. Maintain the height of the vine by cutting back growth that goes beyond the height of the support, or tying it down. Prune old canes after harvest in late summer or autumn by cutting them to ground level.

Fruit production is usually poor in the first year of growth but vines produce well from their second year.

Blackberries fruit on one-year-old canes. Fertilise vines as new growth commences in spring. Use a complete organic fertiliser.

Troubleshooting Blackberries have few problems, although they may suffer from rust, which attacks foliage. Where wild blackberries have become invasive, control them nonchemically by cutting them back then digging out the root system. This is extremely difficult by hand and is best managed with a small digger. Goats can also be allowed to browse on blackberry to help control its spread. Control blackberries in spring before fruit forms.

Did you know Boysenberries, loganberries Birds are the main and tayberries are pests to contend considered hybrids with, especially during between blackberries fruiting.

The best and raspberries. long-term control against birds is to grow berry fruit, including thornless blackberries, in a meshed fruit-cage.

Harvesting and storing Blackberries flower in spring and early summer, quickly forming fruit, which ripens from mid to late summer (and into early autumn in cold areas). Pick fruit when it is black and juicy. Red fruit may be tart.

The fruit can be eaten fresh or cooked as a filling for tarts or pies. Blackberries can also be made into preserves such as jam or may be frozen. The berries can also be used to make fruit wines. 

Blackberry label Common name: Blackberry Botanical name: Rubus fruticosus Family: Rosaceae Aspect and soil: Sun; well-drained soil Best climate: Temperate to cool Habit: Climber or trailing vine Propagation: Sucker Difficulty: Easy

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GROWING WITH COOKING | JOANNA RUSHTON | Blackberries

Blackberries | COOKING WITH JOANNA Papaya | RUSHTON GROWING

Star ingredient: Blackberries

Apple & Blackberry Crumble Ingredients • 3 tbsp cold-pressed coconut oil or butter • 1 cup almond meal • ½ cup dry coconut flakes • ½ tsp vanilla powder • 4 medium green apples, cored but skin on • Aromatic spices such as cloves, nutmeg or cinnamon ( ½ tsp each) • 1 cup blackberries

Method 1. To make the crumble topping, rub the coconut oil or butter into the almond meal and dried coconut flakes, add vanilla and set aside.

2. Quarter green apples and poach in a small amount of water and aromatic spices with berries, then place in a shallow dish or individual ramekins.

3. Spread coconut mixture over the top of apples and berries and bake in the oven at 120°C until top is golden brown.

4. Serve with cream, Greek yoghurt or ice-cream.

Good Good Organic Organic Gardening Gardening | 93| 93

GROWING | WITH JOANNA RUSHTON | BLACKBERRIES PRESERVING

Blackberry Preserve No sugar or pectin needed!

Makes 1 small jar

Ingredients • 1 cup blackberries, washed • 1 green apple, washed & chopped into tiny nibble-size chunks • 2 tbsp fresh lemon juice • 2 tbsp chia seeds

Method 1. Add blackberries, apple and lemon juice to a small saucepan, over medium heat.

9494 | Good | Good Organic Organic Gardening Gardening

2. As it is heating up, smash the fruit with the back of a fork and continue to cook for 2 minutes until the juices start to bubble and the fruit breaks down.

3. Remove from heat and stir in the chia seeds and let sit for 3 minutes. Cool and store in a tightly sealed jar for about a week.

Books | REVIEWS

Cover to cover Clean Living Fast Food

By Luke Hines & Scott Gooding, Hachette, RRP $29.99 Personal trainers and My Kitchen Rules stars Luke and Scott have turned their “Clean Living” trademark into a publishing empire. This, their fourth book to carry that tag, is all about easing the transition to a healthy diet by putting what they call a “paleo spin” on fast food. Paleo is a back-to-basics diet that avoids anything cavemen didn’t eat. Rather than processed foods, gluten, dairy and grains, the paleo devotee eats only what hunter-gatherers consumed before large-scale farming: fish, game, poultry, vegies, fruit and nuts. Closely identified as they are with Sydney’s Bondi, Luke and Scott know their junk food, so this book is all about takeaway makeovers, from pizza to pad thai to fish and chips (with celeriac and sweet potato chips, of course).

Every page looks good for you as well as good enough to eat.

Greens 24/7 Jessica Nadel, Murdoch Books, RRP $29.99 Canadian foodie, blogger and organic baker Jessica Nadel believes in the power of a healthy vegan diet to help the body detox naturally with all the vitamins, minerals and antioxidants that vegetables are so famously full of. Using mainly a select group of the commonest greens — collards, kale, Swiss chard, spinach, zucchini, broccoli, avocado and beetroot tips — she sets out 100 astonishingly varied recipes to prove that eating greens 24/7 doesn’t have to be a drag. Start the day with a tropical green smoothie, move on to an enticing snack like pesto polenta fries with aioli or a dinner-party dish of puff pastry with fennel and turnip greens. And with kids’ treats such as chocolate avocado popsicles, there are more than enough ideas here to get the whole family to eat their greens.

Leafing through books for gardeners and cooks

Easy Vegan Sue Quinn, Murdoch Books, RRP $39.99 Don’t let the word “vegan” put you off — you don’t have to be a vegan to enjoy dishes like Chickpea Bites With Roast Pepper Tapenade, or Eggplant Parmigiana, or Potato & Spinach Vindaloo. For dessert, you can reinvent classics like Cherry Clafoutis or Crème Brûlée by making them with non-dairy milks, and if visitors drop in offer them Carrot Cake with Lemony Icing or sumptuous Orange & Olive Oil Syrup Cake — they’ll never know they’re eating vegan. If you are considering going vegan for animal welfare or other reasons, the book includes info on how to “veganise” any recipe by swapping non-vegan ingredients for healthy plant-based alternatives, without compromising on flavour or texture. As the author says, “Moving to a plant-based diet ... isn’t the quantum leap into alien eating territory that many people think it is.”

Autralian Wildflower Reading Cards Cheralyn Darcey, Rockpool Publishing, RRP $24.99 “I have always felt that Nature holds all the answers we are seeking because we are very much part of it,” writes environmental artist, flower therapist and teacher, Cheralyn Darcey. This oracle pack comprises 44 lovingly illustrated cards along with an accompanying guidebook, offering you a way to connect with the beauty of Australian wildflowers and the energetic message they provide, just as she does. Each card bears a hand-painted lino-and-woodblock print of a native bloom. The accompanying guidebook provides botanical information about each plant as well as insights into how it can enhance your life through its guidance and healing. These cards bring you the unique beauty of Australian wildflowers, along with their messages, songs and profound healing powers.

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PICK OF THE CROP

pick of the crop Our selection of products and services for gardeners and cooks Composting made easy

Egg Skelter stylish and practical Attention all chicken keepers, avid bakers, egg lovers and proud parents of chicken-crazy children! You’ve probably faced the conundrum of how to safely store your excess eggs. Why not try the Egg Skelter, which allows you to efficiently and stylishly display your precious produce in order of their date? No more having to remember which eggs were the freshest or what to use up first — just add new eggs to the back of the queue and take from the front. The Egg Skelter holds up to 24 medium to large-sized eggs and is available in a range of beautiful colours, so there’s a Skelter to suit every kitchen decor. This quirky egg-cessory is a must-have for anyone collecting fresh eggs each day or who just wants an adorable kitchen piece. Available eggs-clusively from Backyard Chicken Coops. You’ll be the envy of your poultry pals! Call 0422 600 400 or visit backyardchickencoops.com.au/eggskelter

The Composting Cannon makes composting as simple, clean and efficient as can be. The compost is created exactly where you need it so you never have to turn it, shovel it or move it anywhere.

The system’s unique design allows you to create fertile hotspots anywhere in your garden. Pests such as cockroaches and rodents can be a problem with some composting systems, but not with Composting Cannon. The kit comes with galvanised steel mesh caps that cover the top of the cylinders so pests can’t get in. The plunger and mesh lids are reusable, too. You can order a cylinderonly pack containing three new cylinders and start the process again in another section of your garden. Simple! The Composting Cannon works so well because it attracts the worms to where they naturally live, creating healthier soil right where your vegetables are growing. Healthier soil is achieved by natural worm movement as they circulate through the garden bed. Simply put your scraps in the cylinder, tamp it down and, as it gets broken down and used, just add more. compostingcannon.com.au

Pest-safe chook feeders Every Bit Organic RAW Every Bit Organic RAW is Australia’s largest range of certified organic RAW Gourmet Food Oils and RAW Skin Care. Sourced exclusively from certified organic farmers in Australia and overseas, this premium range is entirely cold pressed, unadulterated and RAW. Every Bit Organic fully supports the organics industry, sourcing the gourmet food range from Australian certified organic farmers, ensuring the long-term stability of the soil and our agricultural industry. Australia is world renowned for the quality of its fruits and Every Bit Organic RAW oils retain the cold-pressed, preservative- and GMO-free organic goodness of these fruits. RAW Gourmet Food Oils have a great taste and high nutritional count, which makes them ideal for cooking or as a tasty dressing. RAW Skin Care oils are also free from chemicals and fillers; mild but responsive, they are suitable for even the most sensitive skin and the treatment of skin conditions from acne to age spots, eczema and psoriasis. Join the RAW Revolution! everybitorganic.com.au

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Having chooks in your backyard is an exciting thing to do but involves a little bit more than just feeding them scraps and collecting their eggs. The overall health of your flock is very important, so keeping their feed safe from rats, birds and mice is crucial as these pests spoil your expensive feed with their urine and faeces, bringing unwanted diseases into your chicken house. A Red Comb Chook Feeder solves all these problems and saves you quite a bit of money from lost feed over a year. Your neighbours will be happy as well as they can get quite upset when rodents move into the area looking for chook feed. So you’ll be doing your part in keeping the neighbourhood free from these unwanted pests. Buy Australian by purchasing your feeder from Red Comb and receive two lube drinkers FREE, for a limited time. chookfeeders.com

PICK OF THE CROP Red Noodle Snake Bean

“Builders of Health”: Robinvale’s story The Robinvale family vineyard, farming and on-site processing was established in 1976. The family have been pioneer growers and producers of certified organic and biodynamic grapes and related products since 1985. Robinvale Wines grows and produces table grapes, natural dried fruit, table wines, fortified wines and preservative-free wines. This family company also produces nonalcoholic wine-alternative sparkling drinks and pure juices. Vegans, vegetarians and coeliacs are catered for and there’s no doubt that the food and beverages produced by Steve and the family are aimed at assisting with building the health of consumers and our environment.

Bake your bread, cakes and scones with Robinvale natural dried fruit and enjoy the chemical-free wines and other healthy drinks. Savour the fruits of their labour. (“Builders of Health” Copyright © Robinvale Wines). Ph (03) 5026 3955, organicwines.com.au

Farm happenings “Electrickery”, an old friend once called it. Without it, everything grinds to a halt. Over the years I have gradually automated a lot of the drudgery by putting in feed lines to supply my feathered friends with feed. I have invented covers that automatically drop over the feeders at dusk and rise again in the morning. But without the magic of electricity it won’t happen. There’s the rub.

The earth leakage fuse (RCD) started to trip a few days ago – at first intermittently and then constantly. After much trial and many errors, I gave up trying to fix it and bypassed the fuse until my “fix it” Guy (his real name) got back from holidays. Together, we spent a day pulling apart the circuit to isolate the problem. It turned out to be three of the electric fence energisers failing at once. I use electric fencing to keep the foxes out of the home runs. With the assistance of my faithful friends, my Maremma dogs, it keeps my feathered friends, like these, safe and secure to produce eggs for you. organigrow.com.au

This rare variety produces deep red pods to 45cm long with soft mauve flowers. Being highly ornamental, the colour holds its own when cooked.

Provide a trellis for this hardy climber to grow on as it will reach 2m tall and sets pods extremely fast. The beans are perfect for lightly stirfrying with other vegetables or eaten on their own as a side dish. Eaten fresh in salads, they are best picked slightly younger for optimum crunch, flavour and softness.

Exclusive to Greenpatch members, this rare variety will be hard to come by.

Each new membership or renewal will receive a free packet of Red Noodle Snake Bean as an exclusive offer valid until 31 December 2015. All members receive all other additional offers. greenpatchseeds.com

Little Bell of Beauty This little beauty is sure to add a smile to your day every time you walk by. Its beautiful texture, uplifting aroma and glowing light is sure to brighten up your day or night. Drishti’s pillar candles are unique and exquisite. They use only 100 per cent natural ingredients and aromatherapy essential oils, along with cotton wicks. Each candle has a unique feather pattern and is hand-blended with 100 per cent essential oils. With a Drishti candle you feel you have stepped out into nature, surrounded by all its beauty. This bell-shaped pillar candle burns for an amazing 40 hours. Choose from five creative aromas, each with its own unique piece of nature embedded in the bottom. These candles really offer you a piece of eco-elegance: 100 per cent natural, 100 per cent beautiful, 100 per cent lighting the way. drishti.com.au

Organic rubbish bags Help reduce the number of toxic plastic bags that continue to accumulate in our environment every year by using these revolutionary organic rubbish bags from Maze.

Constructed from a starch-based polymer, the organic rubbish bags begin to decompose within weeks of being added to your local rubbish tip. All you need to do is simply add your indoor and outdoor refuse into one of the 27L capacity bags, dispose of it into your outdoor bin and rest assured that you have actively contributed to the health of your local environment. With strong and durable easy-tie handles, these 27L organic rubbish bags fit most small/medium-sized bins and are easily used in the home, office or garden. mazeproducts.com.au

Good Organic Gardening | 97

PICK OF THE CROP Strawberry Spinach — pretty, nutritious and delicious This exotic but very easy-to-grow spinach is pretty well unknown to most Australian gardeners but one that will become very popular in the future as more and more people come to discover it. Native to North America and Europe, it grows low to the ground, looking like any usual spinach until at maturity it begins to develop 50cm-long tendrils, which form fruit in the axis of each leaf. The fruit of Strawberry Spinach is bright red and about 2cm in diameter. As the fruit fully matures it changes to a dark-red colour and becomes sweet and juicy. The leaves look and taste like any common spinach and are used like any spinach leaf. The fruit can be tossed in a salad mix for added colour and an exciting taste bonus or made into a jam with the addition of sugar. It even teams well in jams when blended with many other types of fruit. A bowl of the delicious red fruit topped with a scoop or two of vanilla ice-cream is enough to tempt just about anyone. The plants are very easy to grow and you can get your seed from Rangeview Seeds. rangeviewseeds.com.au

Structurally sound greenhouses Sproutwell Greenhouses has become known for their innovative designs, robust construction and high-quality products at valuefor-money prices. They offer the largest range of 6mm & 10mm aluminium polycarbonate greenhouses or glasshouses, which come as DIY kits. The extensive range comes in four different widths — 2m, 2.5m, 3m & 4m — and lengths of 1.8m up to 20m+.

“Our aim is to introduce our great range of greenhouses to every residential backyard in Australia. This has been the driving factor in finding the right balance between hobby gardeners and semicommercial gardeners while providing a greenhouse that also accommodates those who live on acreage or in areas prone to severe winds,” says Lisa Cowley, co-founder of Sproutwell. The owners of Sproutwell don’t want anyone to be disadvantaged when it comes to keeping to a budget, so they’ve made it their mission to develop good-quality, structurally sound greenhouses but still manage to keep costs low and make them affordable for most Aussie families. sproutwellgreenhouses.com.au

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Harvesting the sun Rainbow Power Company has been at the cutting edge of solar design and installation since 1987. Today is no different, with a wide range of on- and off-grid solutions designed to help you save money, live green and power your lifestyle. For complete grid-independence, RPC’s ingenious on-line calculator allows you to input your unique power requirements and your geographic location, resulting in a solar-power system designed especially for you. Experienced staff are on hand to assist throughout the entire design process. If you’re after just a small-scale solar system for your weekender or even the dark old dunny out the back, solar is now simpler and more affordable than ever with RPC’s quality and effective plug’n’play systems. So if you’re looking to make a difference, check out Rainbow Power Company, (02) 6689 1430, rpc.com.au

Rose Monsoon Hydrating Mist In Eastern traditions the aroma of the Thousand-Petalled Rose promotes strength and vitality, and enhances harmony and balance. You’ll never want to leave home without Rose Monsoon to revitalise and refresh, especially on those hot and humid days. It comes in a handy pump spray that fits easily in the handbag — just perfect for those long flights, shopping trips or after taking your daily exercise. Enjoy shopping @ aromessentials. miessence.com To get your personalised thankyou gift certificate, email purenewday@ gmail.com

PICK OF THE CROP Juice for energy and good health

The beauty of steel If you are after great-looking raised planters to blend in with your garden, you can’t go past the FormBoss Corten steel option.

With profiles from 75mm to 580mm, they come with a round top edge of 6–7mm for strength and safety. The pictured rings come in standard sizes of 700mm or 1400mm in diameter, or you can custom-order any shape or size you like. In fact, you can actually shape these edges onsite to create a truly uniquelooking garden with different levels. The FormBoss edging system has a range of stakes to support the edging to make it suit any edging application, from flush or raised edges to steps or even retaining walls. If you don’t like the rustic look, there is also a shiny alternative in the ZAM steel. And for your confidence, FormBoss is made in Australia. formboss.com.au

Water only when needed with the Toro Precision™ Soil Sensor The Toro Precision™ Soil Sensor reduces water waste by measuring moisture levels in your soil and determining when to allow your controller to water. “We’ve taken the same technology found at professional golf courses and sports fields and created a sensor intended for residential use,” says Ben Hall of Toro Australia. The Precision Soil Sensor is a two-part system that includes a battery-powered sensor and a receiver connected to your irrigation controller. Communication between the sensor and receiver is wireless, with up to 152m line-of-sight range. It’s very easy to install and no digging is required. First, connect the receiver to the controller, then find a representative area of your property for the sensor. Push the sensor probe in the ground and it will automatically calibrate itself to your soil type and begin communicating wirelessly with the receiver. toro.com.au

Juice your way to good health and increase your energy levels with fresh cold-pressed fruit juice this summer, or enjoy vegetable juice and regenerate the cells in your body. The Kuvings Whole Slow Juicer is a Cold Press Juicer that presses and squeezes fruit and vegetables rather than grind and chew like a traditional juicer, naturally preserving the nutritional value, taste, flavours and aromas. No separation and oxidisation of citrus juices and more juice from your fruit and vegetables in every glass, with less preparation time. Taste the difference with the Kuvings B6000 Whole Slow Juicer, the first cold press juicer in the world to juice whole fruit and vegetables.

Award winning and consumers’ choice in Australia, New Zealand and America, the Kuvings has the strongest motor and lowest RPMs. There is no better way to absorb more nutrients than with a Kuvings Cold Press juice. Kuvings offers a 20-year warranty on the motor and five years on the parts. Visit kuvings.net.au or call 02 9798 0586 for further information. RRP $599.

Wild and free W Oliv groves are planted throughout McLaren Olive Vale’s Vale rolling hills and stunning vineyards. It’s inevitable inev in this idyllic Mediterranean climate that many ma escape their confines and find themselves places pl to grow wild and free along the banks of the t many winter creeks that run through the region, without restraint and with minimal inputs from man. Angove Family Winemakers follows minimal input, certified organic viticulture and winemaking in McLaren Vale and it is from this philosophy that Wild Olive Shiraz was born: lively, aromatic and vibrant Shiraz that has fresh berries and a lush, smooth palate. angove.com.au

Breathing easy Good news for the many fans of compostable, breathable clingwrap!

It’s back in stock in a new, exciting package. The pack has a cutter and tabs at the end to lock the roll in position, making it more convenient. The pack also illustrates the unique and highly convenient “pinch and tear” feature. As before, the film clings well and it’s highly breathable, so foods stay fresher longer. rainbow88.com.au

Good Organic Gardening | 99

Complete gnome

Gnome: humanoid ďŹ gurine wearing a pointy hat displayed for the purpose of ornamentation in gardens

Completehome

Completehome eNews: bespoke eNewsletters packed with articles and advice for your dream home sent directly to your inbox Sign-up at completehome.com.au/enews-letter-join

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Outdoor Artwork Stylish and Practical

It’s simple, efficient, clean and discreet - no need for a huge compost bin in the corner of your yard.

Weathervanes • Windsocks • Sun Dials • Model Windmills • Water Pumps • Gate & Fence Panels

FULL KIT INCLUDES: 3 x 100% Reconstituted Cardboard Cylinders, 3 x Steel Caps, 1 x Recycled Plastic Plunger.

View the entire Glenview range online at

www.glenviewproducts.com.au For more information call Bob on 02 9449 9892

0479 095 576 www.compostingcannon.com.au

DIY PAVING $10/m2 PATHWAYS • PATIOS • GAZEBOS • ANY COLOUR

LADIE Don’t waS!it for him. YO CAN DO IT! U

JUST ONE $69 MOULD PAVES ANY SIZE AREA • Super-smart patented mould makes/installs pavers in one go • Pave over dirt, no ground prep needed • No skill required • Stop-start any time, joins invisible • Quality hi-impact USA mould • Save 75% off retail pavers

DIY GARDEN EDGES $2/m

Robinvale Wines is a family run and owned certi¿ed Organic and Bio-Dynamic winery and vineyard in NW Victoria. We have a large range of Wine, Juices, dried fruits and Non Alcoholic Beverages.

A single $39 border mould will make 00’s metres of garden edges each day, straight, curved, coloured. No skill, easy to use, with full instructions. Order online, we ship Australia wide.

For all our Organic product range check our website

See all our mould designs and “How To” videos at:

Phone: 03 5026 3955 Email: info@organicwines.com.au

www.pavermaker.com

www.organicwines.com.au Mention this code UM0215 to receive a discount when you order

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GOT CHOOKS? Rodents and birds eating their food?

Tied down to daily feeding?

Automatic Chook Feeder 4 Feeder lid opens when chicken stands on platform 4 Strongly constructed with galvanized steel 4 Water proof

GRANDPA’S FEEDERS, developed and sold in New Zealand and Australia for 15 years, have become hugely popular and are now considered standard equipment for keeping chickens.

Go to our website to see the feeders in action!

12 Months Satisfaction Guaranteed or Money Back!

ctn21102

..... are designed to save you time and money by eliminating the need for daily feeding and to prevent the signifi cant amount of food lost to rats, mice and wild birds.

These top of the range feeders allow you to enjoy the goodness of your own farm fresh eggs without attracting pests and their associated diseases. They’ll allow you to get away from your property knowing that the problem of how to feed your chickens while away is solved.

Our 12 month satisfaction guarantee gives you the peace of mind that this is a top quality product that will make your life easier and save you money for years to come. Whether you have one or one hundred chickens, these are the ideal feeder for you.

• • • •

Standard holds 9kg - $195 plus p&p. Large holds 18kg - $275 plus p&p

www.grandpasfeeders.com.au PHONE 0406 154 274. Email: chooks@grandpasfeeders.com

341 Barwon Heads Road, Marshall, Vic 3216.

Go Green at Home

Award winning Toothbrush

Did you Know: We

dispose of over 30 million toothbrushes or over 1000 tonnes of plastic, that ends up in landfill each year.

Soap Nuts

Soap Nuts are most commonly used as a laundry detergent.

They are used instead of chemical detergents and fabric softeners. Simply place a few of these amazing soap nuts into our small Wash bag and throw them in with your washing.

The MiEco Bamboo hair brush.

Yes the HANDLE and BRISTLES are made of BAMBOO – NOT WOOD or PLASTIC BAMBOO is Stronger, Lighter and more Durable and more resistant to Water than WOOD. BAMBOO is 1 00% biodegradable and is naturally Anti-Bacterial.

Make an Environmental Choice with products that are not only great for you but also help save our world.

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