Good Organic Gardening #5.1 MAY / JUNE

GOOD

ORGANIC

grow naturally, eat fresh, live sustainably MAY/JUNE

JENNIFER STACKHOUSE GARDEN TASKS IN

EARLY WINTER

JOANNA RUSHTON

WIN! A MINI

GREENHOUSE See page 50

DELICIOUS RECIPES FROM

THE ORGANIC CHEF

MELISSA KING PERFECT HEIRLOOMS:

PEARS CLEVER CROPS COCONUT, POMEGRANATE Vol. 5 No. 1 May/June 2014 AUS $7.95* NZ $8.90 (Both incl. GST)

PLUS: PLANT PROFILE VERSATILE ASIAN GREENS POWER PLANT PERILLA: ITS CULINARY & MEDICINAL VALUE

TIME TO PLANT SWEET BAY, CHIVES

WINTER EDIBLES GROW, HARVEST, PRESERVE, COOK: BROCCOLI SPROUTS, PARSNIP, SILVER BEET, MACADAMIA

Metal Garden Edging Your Complete Edging Solution

Picture: Swinburn TAFE, NGIV, RossU Design. Silver Medal Winner MIFGS 2013. Featuring premade circles.

F

ormBoss™ Metal Garden Edging has been turning heads for nine years now.

Whether you’re a garden enthusiast or a first timer you can appreciate the crisp clean lines that FormBoss™ edging provides your garden. FormBoss™ allows you to regain control over your garden design. Do you have grass growing where it shouldn’t? Are you constantly replacing rotten timber edges? Are you sick of second rate products making your outdoor areas look cheap and tacky? It’s time to jump on the FormBoss™ bandwagon: you’ll be delighted with what you achieve!

Picture: Natural Design & Australian Quality Landscapes MIFGS 2013.

Picture: Sustainable Garden Designs Perth. Featuring premade Corten (rusty) garden beds.

Picture: Aesthetic Landscapes

Chelsea Flower Show 2013.

Ian Fleming & Phillip Johnson take best in show!

Multiple Award Winning Designs

Picture: Paal Grant Designs MIFGS Gold Award Winner.

FormBoss™ Metal garden edging continues to feature in high profile gold winning displays. Phillip Johnson and Ian Fleming’s ‘Best In Show’ display at Chelsea Flower & Garden Show was absolutely stunning (above)! Paal Grant (top right) won the Gold award for his stunning rustic display at the Melbourne Flower and Garden Show in 2012. Additionally, Victorian Schools Awards hosted by Swinburn TAFE, RossU Design and NGIV won the Silver Award at the Melbourne Flower Show 2013 (left).

Picture: Jamie Durie’s personal backyard.

Picture: Phillip Withers Design & Semken Landscaping MIFGS 2013 Broze Award Winner.

Why Choose Steel For Your Garden Design?

Have your order delivered, or pick up directly from our growing chain of distributors.

Elegant. A seamless line with virtually invisible joints, hidden connectors and stakes.

Shapeable. Create the shapes you want, from intricate curves to endless straight lines. Right angle bends without a cut and join.

Strong. Stronger than aluminum and traditional edging materials.

Durable. Steel does not crack, split, rot or dint and it is covered by a 10 year replacement guarantee!

Safe. All edges have a rolled (rounded) top lip that also conceals all the stakes and connectors.

Applications. Suitable for footpaths, driveways, retaining walls, garden beds, steps and more...

Choice. Available in three finishes eight different heights and four gauges.

Value. Cheaper than plate steel, aluminum or concrete edging, and works out cheaper than replacing second rate edges over and over.

Easy to install. Anyone can do it!

Measure up and call us for a quote!

Take a look online for lots of pictures, ideas and inspiration.

Show your garden who’s boss whilst improving the value of your house!

Submit your installation pictures and brag about it on Facebook afterwards!

Pick up the phone or go online now!

CONTENTS

Contents 6

8

10

12

14

18

Editor’s Note We have two wonderful offers for our readers: an exclusive discount on skincare products and a greenhouse you could win!

The Grapevine Jo Immig tells us why we should work with nature and the tragedy of species extinctions Readers’ Forum Horticulturist Melissa King answers our readers’ interesting gardening questions Clever Crops Jennifer Stackhouse uncovers why coconut and pomegranate deserve more recognition Plant Profile It’s easy being green: leafy Asian greens are tasty, nutritious and easy to grow Power Plant Popular in Asian cuisine, perilla has many culinary uses and health benefits

4 | Good Organic Gardening

20 Family Heirloom Melissa King reveals why the pear is one of the world’s oldest and most cherished fruits 24 Gardening Folk The story of two young Americans who have established an idyllic organic cooking school in Italy 28 Gardening Folk A remarkable family that believes in making and growing everything they can from their productive organic garden 32 Gardening Folk Semi-formal in style, this landscape gardener’s own garden is low maintenance, organic and sustainable 36 Time to Plant Bay trees and chives can be planted during the cooler months 38 Things to Do Late autumn and early winter — Jennifer Stackhouse gives advice for May and June

36 72

46

20

CONTENTS

60

86

42 52

42 The Underground Claire Bickle gives the lowdown on soil additives: what they do and why you should consider using them 46 Gardening Tips Innovative and imaginative ideas for your garden from a fresh green perspective 48 Weekend Gardening A look at the impact of frost on the winter garden and a step-by-step guide to building a protective arch 52 The Shed Erina Starkey tells us about greenhouses and how they offer a protective horticultural environment 56 Pest Patrol Citrus gall wasps can disfigure citrus trees and reduce crops. We explain how to prevent damage 60 Feathered Friends Megg Miller explains why quails are great for backyard coops

64 Amazing Garden An inspiring story with a guiding principle that we hope will be emulated 68 Professional Organics The journey of Mukti, the talented woman behind her eponymous skincare range 72 Garden to Glass Keep healthy during winter with flavoursome juice recipes from our friends at Nature’s Wonderland 76 Garden to Table Four seasonal edibles — how to grow, harvest, store and preserve — plus delicious recipes from chef Joanna Rushton 97 Cover to Cover The latest books for gardeners and cooks reviewed 98 What’s New Our Pick of the Crop of products and services for gardeners and cooks

Good Organic Gardening | 5

Editor’s note May/June issue Editor Diane Norris Managing Editor Kerry Boyne Design Crystal Bernia Contributors Claire Bickle, Kerry Boyne, Neville Donovan, Jo Immig, Melissa King, Megg Miller, Sandy Moore, Diane Norris, Joanna Rushton, Erina Starkey, Jennifer Stackhouse, Amanda Webster Food photography Diane Norris Advertising Manager Miriam Keen Ph: 02 9887 0604 | Fax: 02 9878 5553 Mob: 0414 969 693 Email: mkeen@universalmagazines.com.au Cover Photo Pomegranates in basket by iStock

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 Subscriptions Manager Chelsea Peters Subscription enquiries: 1300 303 414 Circulation enquiries to our Sydney head office: (02) 9805 0399 Good Organic Gardening Vol. 5 No. 1 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 Toppan Leefung, China. 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, #0102, 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.

This magazine is printed on paper produced in a mill which meets Certified Environmental Management System ISO4001 since 1995 and EMAS since 1996.

This magazine is printed on paper produced in a mill that meets Environmental Management System ISO14001.

Please pass on or recycle this magazine.

ISSN 2201-4306 Copyright © Universal Magazines MMXIV ACN 003 026 944 www.universalmagazines.com.au

We are a member of

H

ere we are almost in winter already — is time passing faster? Thank you to all our readers for continuing correspondence and to our Facebook followers who enjoy our weekly postings and love spreading the organic word.

This issue is a great one for you. We have a wonderful prize and a great special offer (see below). Our sincere thanks and appreciation go to Sproutwell Greenhouses and Mukti for their support and generosity.

In our garden calendar, Jennifer Stackhouse says it’s time to plant tomatoes if you live in tropical areas. This has reminded me of the Sydney Tomato Festival, held earlier this year. I had the pleasure of being an invited judge to rate appearance, texture and taste of more than 20 tomato varieties brought to Sydney’s Botanic Gardens by The Diggers Club as part of this event.

You may not know that tomatoes aren’t just red — they can be orange, yellow and bright green to almost black, as well as small, large, striped or patterned, and most of the non-red varieties are exquisite heirlooms worth growing in the home-garden.

A number of horticultural and food professionals were invited to this event, all blessed with the discerning palates and keen eyes needed to choose an eventual tomato winner. The public also had a chance to rate the tomatoes and here are the results: VIPs chose: 1. Green Grape 2. Rose de Berne 3. Aunt Ruby’s German Green.

The public chose: 1. Wapsipinicon Peach 2. Black Russian 3. Jaune Flamme.

My favourite was Green Zebra, an outstanding heirloom variety that I grow in a large pot.

From small and sweet to tall and handsome, the splendour and importance of trees cannot be underestimated. Our Amazing Garden (p64) is the story of one man’s concern for nature and the environment, especially trees. Richard Jones has done more in his part of the world than most people could even imagine. I visited his subtropical haven in January and it is truly breathtaking, peaceful and inspiring. Dare I challenge other politicians, past and present, to match his remarkable feat? Our gratitude goes to Richard for sharing his amazing journey.

Last, but by no means least, happy Mother’s Day to all mothers — we all hope you are deservedly spoilt. Happy gardening.

Diane Norris

Diane Norris is the editor of Good Organic Gardening. She has written for Burke’s Backyard magazine, Backyard & Garden Design Ideas, Gourmet Kitchen, Greenhouse Living and WellBeing Organic Gardening.

She was the editor of Sustainable & Waterwise Gardens and Good Gardening Guide. Diane has lived an organic lifestyle for more than 26 years and is committed to doing things the way Mother Nature intended. Unashamedly earthy, she promotes sustainable and organic living solutions while advocating an awareness of nature and wild places through her photography and writing.

EXCLUSIVE OFFER Ten per cent off all Mukti skincare products for our readers. The Mukti range is certified organic, is not tested on animals and is Australian owned and made. See p69 for details and read the inspiring story of Mukti’s journey in our Professional Organics story, starting on p68.

Win a fantastic Sproutwell mini greenhouse. It has the right number of seed trays (for propagation) combined with shelving to sit larger pots or trays of herbs. The mini greenhouse is free-standing and can be placed on your back deck or against a shed wall, fence or hedge, and is ideal for hardening-off seedlings or general propagation use. Valued at $185. See p50 for your chance to win.

Good luck!

facebook.com/GoodOrganicGardeningMagazine email: infoGOG@universalmagazines.com.au

INTERNATIONAL COMPOSTING AWARENESS WEEK Australia 5-11 MAY 2014

Better Soil, Better Life, Better Future www.compostweek.com.au

Turn Green into Gold Get a green loan for your solar system from Community First.

6.12% 6.3 3%

p.a*

Variable rate

p.a**

Comparison rate Loan features:

Competitive interest rates No monthly loan fees Additional repayments allowed Redraw facility available Ability to roll your loan into a home loan at an even cheaper rate.

What kinds of products do our Green Loans cover?

Photovolatic (PV) panels and systems Solar hot water systems Insulation Rainwater tanks Double glazing Grey water treatment system

To apply: Call 1300 13 22 77 Visit www.communityfirst.com.au Drop into one of our Financial Services Stores *All loans subject to lending guidelines. Terms and conditions, fees and charges apply - details available upon application. Rate is current as at 01/06/13 and subject to change without notice. **Comparison rate is calculated on a loan amount of $30,000 over 5 years. WARNING: This comparison rate is true only for the example given and may not include all fees and charges. Different terms, fees or other loan amounts might result in a different comparison rate. Community First Credit Union Limited ABN 80 087 649 938 AFSL/Australian Credit Licence No. 231204. CFCU/02/08/13

THE GRAPEVINE | News

the grapevine Environmental news and updates compiled by Jo Immig

Mother Earth has rights Words by Jo Immig homas Berry, renowned eco philosopher, in his foreword to Cormac Cullinan’s seminal book, Wild Law, wrote: “It would be appropriate if the prologue of any founding Constitution enacted by humans would state in its opening lines a clear recognition that our own human existence and wellbeing are dependent on the well-being of the larger Earth Community out of which we were born and upon which we depend for our continued survival.”

You might wonder what a few words can do to shape a nation and its people, but you only need to reflect on the significance of founding documents such as the US Constitution or the Universal Declaration of

T

8 | Good Organic Gardening

Human Rights to appreciate the impact they can have.

As organic gardeners, it’s obvious we’re a part of an intricate expression of interdependent life. We work with nature, not against it. Yet, as a species, humans continue to treat Earth with such arrogance, it’s as if we’re afraid of being part of a living force.

In recent times, two South American countries have taken significant steps to flip the balance in favour of Mother Earth.

Ecuador is the first country to recognise the Rights of Nature in its Constitution, a move ratified by a referendum of its people in 2008. Then, in 2010, Bolivia enacted The Law of Mother Earth, which grants all nature equal rights to humans.

The Ecuadorian Constitution includes a “Rights of Nature” chapter. Rather than treat nature as property under the law, Rights of Nature articles acknowledge that nature,

in all its life forms, has the “right to exist, persist, maintain and regenerate its vital cycles”. And the people have the legal authority to enforce these rights on behalf of ecosystems.

Despite Mother Earth’s recognition in its constitution, indigenous people in Ecuador’s Amazon rainforest, and grassroots organisations such as Fundación Pachamama, believe little has changed. They’re currently protesting the Ecuadorian government’s plans to open up 2.6 million hectares of rainforest to oil drilling.

The Bolivian government has enacted The Law of Mother Earth. The essence of the law is: “Mother Earth has the right to exist, continue life cycles and be free from human alteration, the right to pure water and clean air, the right to equilibrium, the right not to be polluted or have cellular structures modified and the right not to be affected by development that could impact the balance of ecosystems ...”

Critics of the Bolivian law warn of the “appropriateness and idealism” of giving Mother Earth legal rights. They also point to the practical difficulties of implementing the law given Bolivia’s economy is heavily dependent on extractive industries and genetically engineered crops. Indigenous people are also concerned the law could undermine their rights by not requiring their consent for development projects.

It remains to be seen whether these fundamental steps to bring recognition and protection to Mother Earth will be enacted in the spirit they were intended.

Cormac Cullinan, Wild Law, 2002 The Pachamama Alliance summary, Law of Mother Earth, pachamama.org

Extinction is forever A macabre event has taken place. A permit issued by the Namibian government has been auctioned by the Dallas Safari Club to hunt one of the few remaining, and officially declared extinct, wild black rhinos in Namibia, West Africa. Apparently, the US$350,000 raised by the auction is being donated to conservation efforts.

Bearing witness to the extinction of a species is a deeply saddening experience.

Remember the Tasmanian tiger? Just looking at those 1920s’ sepia photographs

Photos by: Bigstock

of the lone thylacine in the Hobart Zoo is enough to bring tears to your eyes.

In just a few centuries, so much beauty and diversity has been wiped from the earth and its oceans. Researchers report we’re now teetering on the edge of a “sixth mass extinction”, which could see three-quarters of today’s animal species vanish within 300 years.

Unlike other mass extinctions triggered by asteroids and the like, this one will be largely caused by our own actions — and our lack of action on issues that really matter.

You couldn’t tell from tourist brochures, but Australia’s famed koala is also in a perilous state. Local extinctions and the isolation of populations due to habitat loss and fragmentation are reducing their genetic diversity and dramatically reducing their long-term viability as a species. Australia without koalas is unthinkable.

Climate change is undoubtedly pushing already-stressed species and ecosystems to the brink. During our last summer, extreme heat saw animals dying from heat stress and fire, while on the other side of the globe, extreme cold and wild storms also put animals and plants under extreme stress.

If so-called growth and development continue to come at the cost of other species and the planetary life-support system we’re all dependent on, then we’re all in deep trouble. J

Tragically, the black rhino is officially declared extinct

Q&A | Readers’ Forum

ask melissa Horticulturist and TV presenter Melissa King answers your cultivation questions I had a lovely crop of heirloom tomatoes this season. How do I collect and save the seeds from my tomatoes so I can enjoy a good crop next year too?

One of the best things about growing heirloom varieties is that you can collect and save the seeds to plant the following season. Heirloom vegetables are what we call open-pollinated, which means the seeds will grow “true to type”, unlike hybrid seeds where you never quite know what you’re going to get. I always save the seeds from the strongest, healthiest plants and the tastiest crop. Simply scrape the seeds from your ripe tomatoes into a small bowl and add a small amount of water. Allow the mix to sit for three or four days to ferment; a skin or mould will develop on top. Wash the fermented mix in a sieve under running water to separate the seeds from the jelly-like pulp. Then spread the seed out on some newspaper or paper towel to dry. Seeds can be stored in a sealed container in a cool, dry environment. It’s best to let them mature for a few months before sowing so they’ll be ready just in time for spring planting.

A

Q A

Are there any edible flowers that I can plant for colour through the cooler months?

My first choice would be pansies.

They are perfect for brightening pots and garden beds through the winter months and the whole flower is edible, so you can use them to decorate your garden and winter salads. They also make a lovely garnish. You can also candy them (dip the flowers in beaten egg whites and sprinkle them with sugar) and use them to decorate cakes or desserts. Just remember to always make sure you identify the flower correctly first before you eat it and be sure to grow organically. Don’t eat flowers purchased from a florist or picked from the roadside because you don’t know if toxic chemicals have been used on or near them.

10 | Good Organic Gardening

Q A

How do you know when figs are ready to pick?

There is truly nothing better than a juicy tree-ripened fig! You’ll know your crop is ready to be picked when the figs are hanging down and the fruit is nice and soft to touch. You need to be gentle when harvesting so you don’t bruise the delicate fruit. Simply hold the stalk firmly and carefully twist the fruit away from the branch. Fresh figs are best enjoyed straight from the tree or dried because they don’t store for a long time. They are a real treat in both sweet and savoury dishes. You might like to try bluecheese-stuffed figs, fig and pancetta salad or, my favourite, honey-roasted figs with mascarpone, pistachios and orange.

Q A

I’m trying to track down some good old-fashioned apple varieties but I’m having difficulty finding them in nurseries.

If you’re trying to hunt down heirloom apples, mail-order and online nurseries are often good places to start. The Diggers

Club, diggers.com.au, and heritagefruittrees. com.au have a great variety of old-fashioned apple trees that can be mailed to your door.

If you know what varieties you are after, you may also be able to ask your local nursery if they can place a special order. My English friends tell me it’s best to grow ‘Cox’s Orange Pippin’, which has stripy golden-red skin and dense yellow flesh that’s delicious eaten fresh or baked into a pie. It can be harder to come by, but I’m a big fan of ‘Opalescent’. It’s top of my list for a good-eating backyard apple.

‘Gravenstein’ is a great all-round variety for cooking, eating and cider.

Q A

Is there a trick to harvesting rhubarb?

I usually just cut it off at the bottom.

My mouth is watering now just thinking about home-baked rhubarb and apple pie! When you’re harvesting rhubarb, don’t cut the stems. Simply get a good grip on the stem, as close as possible to the base of the plant, and twist it gently away from the crown. Just make sure you don’t remove all the stems from one plant. Leave some to continue growing or you’ll put unnecessary stress on the plant and reduce its vigour. It’s also a good idea not to harvest any stalks in the plant’s first growing year or you can weaken the new plant; allow it to establish a good root system first. The leaves of rhubarb are poisonous, so remember: never eat them and don’t feed them to the chooks. The raw stems are indigestible, too, so always stew them or bake them into a cake before eating.

‘Gravenstein’ is a favourite heirloom apple

Email your queries to Melissa at infoGOG@universalmagazines.com.au

Photos by The Diggers Club, diggers.com.au, & Diane Norris

The whole pansy flower is edible

Q

BPA FREE

l Centrifuga Traditional s layer Juicer give n separatio

d no e juice an Gives mor r a healthier n fo tio ra pa se ery time all juice ev urra 100% natu

WHOLE SLOW JUICER AWARD WINNING

JUICE YOUR WAY TO GOOD HEALTH

NO CUTTING! LESS PREPARATION TIME

Citrus

Kuvings Whole Slow Juicer

MORE FLAVOUR,

e°/=QA°OEHA°REOD°GANN°KMAK=M=OEJI e°0DA°HJNO°KJRAMBPG°HJOJM°=Q=EG=>GA e°,MJ@P?AN°=°CG=NN°JB°FPE?A°EI°NA?JI@N e°°.AO=EIN°HJMA°IPOrients and enzymes KMJ@P?EIC°=°>AOOAM°O=NOEIC°FPE?A

BETTER JUICE, TASTE THE DIFFERENCE

Whole Fruit! Whole Veggies! Whole Taste!

More Nutrients

Easy to Juice = Better Taste + with no cutting!

599

$

INCLUDES FREE DELIVERY White

OPTIONAL ACCESSORIES A ACCESSO RIES

Burgundy

/EGQAM

Smoothies Sorbet

For more information call 02 9798 0586 or visit www.kuvings.net.au

CLEVER CROPS | Coconut

Coconut Cocos nucifera A central player in Asian cuisine, clever coconut has many uses

The coconut palm is native to Malaysia and Southeast Asia, but is found around the tropical seas of the world with the major areas for coconut production occurring throughout Indonesia, India and the Philippines.

One of its important commercial products is coconut oil, which is high in saturated fat. Solid coconut oil is sold as Copha. Although its high saturatedfat content was thought to have implications for increasing the risk of heart disease, many now dispute that, claiming it’s not just a healthy fat but one that confers many special benefits.

Its high-saturated-fat content also means the oil is slow to spoil — it does not oxidise easily at high temperatures or go rancid. It’s widely used in cooking, especially for curries, but also in baking.

It is also used in soap making.

C

oconuts are nuts that grow on palm trees — the kinds you see curved over a white sandy tropical beach. If you don’t have a tropical beach as your backyard, you can grow coconuts away from the coast in tropical zones in Australia.

Top nut The coconut (Cocos nucifera) is an exceptionally clever crop. Just about every part of the tree is useful and the fruit itself can be turned into many products. As well as coconut flesh, which can be eaten fresh or dried (also called desiccated), the coconut produces milk, water, cream (which is obtained from the flesh) and oil.

The husk and fibre from the outside of the coconut are used for making anything from doormats and brushes to linings for hanging baskets. They are also sold as coir and used as a peat alternative in potting and propagation mixes.

A fine form of coir is also obtained from an unripe coconut. This is called white coir and is used for making string, rope, fishing nets and brushes.

All in all, coconuts are incredibly versatile and giving fruits that should exult in the status of most important of all nut trees.

Grow your own In a tropical climate, plant a coconut in any well-

12 | Good Organic Gardening

drained soil. Coconuts will grow in subtropical coastal zones but won’t produce fruit.

Trees can reach 30m high with a slender trunk topped with large fronds that can be 6m long. As well as the tall, slender palm tree, coconuts are also produced on dwarf trees.

Malay Dwarf and Nino are two small forms that grow to around 3m high and produce edible coconuts.

It’s best to grow coconuts away from pathways and pavements as a falling coconut can be highly dangerous. Indeed, falling coconuts cause approximately 150 deaths each year in tropical regions.

Coconuts are encased in a thick, fibrous husk. They are ready to harvest when they change colour from green to yellow or orange.

Ripe fruit usually falls to the ground. 

Coconut Common name: Coconut Botanical name: Cocos nucifera Group: Palm Requires: Full sun, well-drained soil Dislikes: Cold conditions Suitable for: Tropical seaside plantings Habit: Evergreen Needs: Tropical conditions Propagation: Seed Difficulty: Easy

Photos by Bigstock & Diane Norris

Words by Jennifer Stackhouse

Coconut oil

Pomegranate | CLEVER CROPS

Growing pomegranates These plants grow in all climates but relish a long, hot, dry summer — like that of Mediterranean regions. Trees are available as potted specimens for planting year-round.

As pomegranates are self-fertile, only one is needed for fruit to form.

Although they are drought-tolerant once established, it’s wise to water them regularly until the plants are growing strongly. Apply an organic fruiting fertiliser in spring and autumn. Avoid digging around the tree as this can encourage suckering.

The fruit is harvested when it is ripe, but it keeps well after picking. Overripe fruit may split on the tree, where the sweet juice quickly attracts a procession of ants, so watch the crop and quickly remove any split fruit. 

Pomegranate Punica granatum Synonymous with Middle Eastern cuisine, pomegranate is a jewel among fruit trees Words by Jennifer Stackhouse

T

his Mediterranean plant gets clever crop status from its ability to not only survive in adverse conditions, but to produce flowers and fruit too. Hot with no rain, not a problem, pomegranates grow unperturbed. Neglect, ditto. And they don’t even attract pests or diseases. What a plant!

Indeed, its amazing ability to produce handsome and desirable fruit is celebrated in the names of some of its cultivars, including ‘Wonderful’ and ‘Californian Wonder’.

Photos by Bigstock

Ornamental and productive Pomegranates are widely grown as ornamental-garden or courtyard shrubs, or small trees notable for their clusters of showy red and orange flowers. These ornamental pomegranates do not produce edible fruit, although the small fruits that follow the flowers are decorative.

Why grow an ornamental variety when a fruiting variety is both decorative and productive? Fruiting varieties become heavily laden with large, woody fruits that ripen through summer and autumn.

Harvest the fruit to discover its hidden beauty. Split one open and marvel at its jewel-like interior. Pomegranates are full of ruby-red seeds, each encased in a capsule of juice.

These seeds, which are sweet and crisp, are used to garnish food as well as to add flavour to rice, chicken or jelly. Scattering pomegranate seeds over a simple salad elevates it to an exotic dish.

Pomegranate is often called for in Middle Eastern recipes, as is pomegranate molasses.

Try adding some of the latter to lamb shanks for a rich, mouth-watering flavour. It’s also added to drinks and is used as a basis for grenadine syrup. Pomegranates contain vitamin C, some iron and other minerals and, despite their sweetness, are low in calories.

Pomegranate Common name: Pomegranate Botanical name: Punica granatum Group: Shrub to small tree Requires: Full sun, well-drained soil Dislikes: Poor drainage Suitable for: Orchards, hedges, containers Habit: Deciduous to semi-deciduous Needs: Long, warm growing season Propagation: Seed, suckers, tip cutting Difficulty: Easy

Good Organic Gardening | 13

PLANT PROFILE | Asian greens

Asian Greens What would a stir-fry be without lovely leafy Asian greens?

But there are plenty of other uses for these easy-going plants

1

eafy green Asian vegetables are tasty, nutritious, easy to grow and versatile in the kitchen. All are good sources of calcium and vitamins A, C and K. They can be steamed, stir-fried, stewed, braised or chopped and cooked in soups. Asian greens have great flavour but it’s the different leaf shapes, colours and textures that make them such appealing vegies, in both the garden and the kitchen.

L

Growing All Asian greens grow best in moist, fertile, welldrained soil that has plenty of mature organic compost mixed in. the ideal pH is between 6.0 and 6.5. They like a sunny position.

Seeds: Sow seeds about 5cm apart and 0.5– 1cm deep. Water gently so as not to dislodge seeds. Seeds germinate rapidly, sometimes within a week, and can be thinned for proper spacing. Bok choy grows well 15cm apart while the larger growers, such as Chinese cabbage, gai lan (Chinese broccoli) and gai choy should

14 | Good Organic Gardening

be thinned to 30–35cm apart. Eat the little seedlings that you remove while thinning your crops.

Alternatively, seeds can be raised in seedraising trays and planted out.

Seedlings: Transplant seedlings into the garden four weeks after germination and space according to their needs. Water thoroughly and carefully without disturbing the soil.

Problems Control aphids that cluster on new shoots or leaves with soap spray, wiping off with a damp cloth or squashing them. Hunt slugs and snails and squash or drown them in a bucket of soapy water. Set beer traps or make protective barriers around plants using crushed eggshells.

Harvesting Leaves can be cut away from the central crown of the plant as the leafy types of Asian greens mature. New leaves quickly replace the harvested ones. Bok choy or Chinese cabbage can be pulled whole from the soil as required.

Storing Whole heads that are trimmed, rinsed and refrigerated (in the crisper) will keep for several days.

Preserving Bumper crops of any Asian green variety can be blanched (plunged into boiling water, removed after a brief interval and then plunged into iced water or placed under cold running water) and frozen. 

Asian greens Common name: Asian greens Botanical name: Mostly Brassica sp.

Group: Vegetable Requires: Sun Likes: Slightly alkaline soil, pH 6.0–6.5 Suitable for: Vegie garden, pots Habit: Vigorous Needs: Friable, moist, fertile soil Propagation: Seed Difficulty: Easy

Photos by 123RF, Bigstock & Diane Norris

Words by Diane Norris

Asian greens | PLANT PROFILE

1 1. Bok choy (pak choy): Mature bok choy (pictured left) has white stems and dark-green leaves. Young bok choy (above) is called pak choy and is light green with spoon-shaped stems and a soft texture. Both are best used in stir-fries, steamed or in soups. Young leaves are great in salads 2. Choy sum (Chinese silverbeet) Similar to bok choy but the stems are thinner. Good in soups or steamed.

3. En choy (Chinese spinach or amaranth) The dark-green leaves have purple centres and crunchy green stems. It wilts easily so does well when it is lightly steamed or stir-fried.

4. Gai choy (Chinese or Asian mustard) This large dark-yellow-green vegetable has a peppery taste and is high in vitamins A and C. It can be pickled, stir-fried, stewed or braised. Gives a spicy bite to salads 5. Gai lan (Chinese broccoli) Has small flower heads like broccoli and is slightly bitter. It’s dark green with thick, glossy stalks and large leaves. Usually steamed or used in stir-fries

2 3

4

5

Good Organic Gardening | 15

PLANT PROFILE | Asian greens

6

7 6. Kang kong A type of water spinach that has dark-green, smooth, arrowhead-shaped leaves and long, green stems. Best used in stir-fries 7. Mizuna A pretty garden plant with serrated bright-green leaves and narrow stalks — both are edible.

With a peppery, even bitter, taste, mizuna can be stir-fried, pickled or used as a salad garnish 8. Napa cabbage (Chinese cabbage) Probably the best-known Asian green. It’s a large, oblong-shaped vegetable with white stalks and pale-green leaves. When cooked, it has a mild taste and soft texture — ideal in stir-fries and soups 9. Snow pea shoots Have long stems with many leaves. Can be eaten raw, cooked in soups or stir-fried 10. Tatsoi Very similar to bok choy but with rounder leaves. Steam or use in soups or stir-fries 10

8 9

16 | Good Organic Gardening

POWER PLANT | Perilla Just a pretty face There are strictly ornamental perillas that look a lot like coleus and are drought-hardy and much more tolerant of cold-temperature extremes. Their colourful foliage makes them a highly decorative and easy-to-grow addition to the ornamental garden.

Perilla Perilla frutescens Words by Kerry Boyne

Y

ou know that pretty herb with the bubbly textured, purple-green leaves that they serve in Vietnamese restaurants? The one that’s not basil and not common mint, but something like a cross between the two in flavour? It’s often in the table salads that come with dishes such as pho, along with mint, basil and lettuce.

I used to wonder what it was. When I’d ask the waiters, they would only know the Vietnamese name for it. By chance, I discovered its identity when reading about the anti-inflammatory powers of perilla oil, which is extracted from the seeds of this fragrant plant.

Of course, it’s not only the Vietnamese who enjoy perilla, or tiá tô, in their cuisine. The Japanese, who know it as shiso or “beefsteak plant”, like the plain green form with sushi, salads and tempura, and as a wrapping for rice cakes.

They also use a red type to colour foods such as preserved ginger and tangy pickled umeboshi plums, a condiment that’s considered a health food in its own right.

The Japanese also use the seeds, called egoma, in baking and to flavour foods such as pickles. Perilla seeds are also an essential ingredient in the famous seven spices of

18 | Good Organic Gardening

A study that investigated the anti-allergic action of perilla compared it to drugs that treat allergies, such as prednisolone. Results showed that for allergic asthma, perilla was almost as effective as prednisolone because it inhibited Japan and the oil from them is traditionally a histamine release. flavouring in confectionery and sauces. Even The leaves are rich in fibre, the minerals the flower heads are used as a condiment. calcium, iron and potassium, and vitamins In China, where perilla is called suzi, it is A, C and riboflavin. Some components of valued less as a culinary ingredient and more the leaves are being researched for their in traditional medicine as an immune stimulant anti-inflammatory properties with promising and treatment for the common cold and other indications. One active constituent is luteolin, respiratory ailments. which can inhibit the inflammatory chemicals Though there are different culinary types TNF-a and aracodonic acid. of perilla, including one that’s popular in The nutrient-packed seeds contain the oil, Korean cuisine, they are all classified as Perilla which is rich in omega-3 alpha-linolenic acid. fruitescens. The one you see in Vietnamese The seeds also contain luteolin as well as restaurants is usually green and purple. There rosmarinic acid and caffeic acid, and have been are also plain-green and plain-red varieties, often found to inhibit histamine release from mast called green and red shiso. The red variety is not cells slightly more effectively than the antiusually eaten raw. They all taste similar — like a histamine drug sodium cromoglycate. lemony mint with a hint of anise, and a little like The anti-inflammatory action of perilla may basil. They have that minty taste because they also involve its ability to induce production of are members of the mint family, Lamiaceae. the body’s own anti-inflammatory chemical, corticosterone — an example of how herbs Health benefits work with the body’s innate healing powers.

Perilla is known for its anti-inflammatory and immune-modulating properties outside Asian Growing medicine too. In Western herbal medicine, it Perilla likes full sun, though it will tolerate some has been used for allergic conditions such as shade. Soil wise, it’s undemanding as long as it eczema, asthma, bronchitis and dermatitis. The has water and good drainage. It does not like frost leaves, seeds and oil are all valued for their and will die off in winter. Plant in spring when frost significant health benefits. is finished and harvest in summer to autumn.

Photos by Jenny Holmes & Christine Majul

Often referred to by its Japanese name, shiso, perilla is a herb that is equally valued for its culinary and medicinal uses

If planting from seed, it needs light to germinate. Spread the seeds evenly, and thin when seedlings are large enough to handle. Once they are tall enough, mulch lightly. As they grow, pinch the plants to promote bushiness.

Let your perilla flower if you want seeds for next season, or if you want to use the flower heads. The seeds are tiny, so will easily disperse and self-seed prolifically in the garden. If saving seeds, bear in mind that they doesn’t remain viable for long periods; use within a year. Try to harvest the seeds as soon as the pods turn brown. An easy way is to put the pods inside a plastic bag, shake it and the seeds will fall off into the bag.

If you have a lot of seeds, you can grow some seedlings in a container to harvest as microgreens when they are a few inches tall. Mix them with other microgreens. They are highly nutritious and have a lovely flavour.

Both the plants and the seeds are available from specialist herb and seed suppliers. Unless you are going to use the red variety for pickling, choose the purple-and-green or plain-green types. J

The leaves are rich in fibre, the minerals calcium, iron and potassium, and vitamins A, C and riboflavin. Some components of the leaves have been researched for their anti-inflammatory properties with promising indications.

Photos by Far Out Flora & Toshiyuki Imai

Using perilla Leaves • Finely slice and add to salads.

• Add to stir-fries when almost cooked.

• Slice and use as a garnish for soups.

• Use large whole leaves to wrap spiced meat, fish or tofu.

• Finely chop and add fresh or dried to herbal teas.

• Finely chop and mix into scrambled eggs.

• Fry whole leaves with finely chopped garlic, ginger and chilli and a few drops of sesame oil for a side dish with Asianthemed meals.

Seeds • Sprout seeds in a container to cut as microgreens (see Good Organic Gardening issue Vol. 4 No. 4 for how to grow microgreens).

• Use toasted seeds for sprinkling on baked foods, such as bread, in the same way you would use sesame seeds.

Flax Protein Balls These yummy snacks are great for school lunches, work breaks or breakfast on the run - and give you plenty of energy to play with!

100g chopped Australian walnuts (lightly toasted or raw) 100g Australian almonds (lightly toasted or raw) 2 tbsp Stoney Creek Organic Brown Flaxseeds 170g medjool dates, pitted and chopped 100g soft dried ½gs or apricots, chopped 100g prunes, pitted and chopped 1 tbsp tahini 2 tbsp cocoa powder 1 tbsp ground cinnamon 2 tbsp honey 100g desiccated coconut (for coating) Whiz nuts and seeds in a food processor until like bread crumbs. Add dried fruits and whiz until smooth.

Add other ingredients, saving coconut for coating.

Make sure you have a sturdy food processor - or you can ½nish mixing by hand (the mixture can become quite hard and sticky). Roll into 2-3cm balls and roll in coconut. Store in an airtight container in the refrigerator for up to two weeks.

Stoney Creek Organic Flaxseeds are gluten-free, high in protein and dietary ½bre - and a rich natural source of Omega 3 (as ALA). Ask for them at your local organic/health store, independent supermarket or vvisit stoneycreekoil.com.au

Healthy Farm. Healthy Food. ®

FAMILY HEIRLOOMS | Pears Packham’s Triumph

Pears With so many different varieties to choose from, you’ll find pear trees to suit most climates

Words by Melissa King

W

hen the weather begins to cool, it’s the thought of winepoached pears and upside-down pear pudding with vanilla custard that lightens the passage into winter.

With its sweet, delicious flavour and ability to be stored for a long time, it’s easy to see why the pear is one of the world’s oldest and most cherished fruits.

We don’t exactly know where the wild pear comes from but we do know that up until the 16th century, the variety available was “cooking pears”, which needed to be cooked before eating, and it really wasn’t until then that the first “eating pears” were cultivated in Italy and France.

‘San Giovanni’ is one of the oldest Italian varieties, dating back to 1660, and it has definitely stood the test of time. This small, round cocktail pear ripens early in the season and is best eaten fresh or poached whole.

At the other end of the scale, ‘Doyenne du Comice’ is a late-ripening variety that originated in the Loire Valley in central France in 1849. It’s a beautiful-tasting pear with green-yellow skin and sweet, creamy flesh. Try poaching it with vanilla and raspberry.

‘Corella’ is another late-season cropper with greenish-yellow fruit that blushes red where the sun hits it. It’s delicious eaten firm or soft and makes a sumptuous pear, rocket and gorgonzola salad. This lower-chill variety is a good choice for northern gardeners.

‘Flordahome’ is another top choice for warmer areas, with pale yellowgreen fruit that blushes rust red and delicious crisp, white flesh. It’s a self-

20 | Good Organic Gardening

fertile variety but you’ll get a better crop if you grow it with ‘Corella’.

Pear ‘Conference’ was first introduced in 1885, the same year the National Pear Conference was held in England. It’s a self-fertile variety that bears elongated golden fruit midway through the season with soft, juicy flesh that melts in your mouth.

Australians will be most familiar with ‘Packham’s Triumph’, which originated in NSW in 1896. You know the fruit is ripe and ready to eat when the light-green skin turns pale yellow. The sweet white flesh is scrumptious eaten fresh or baked into a warm sticky pear cake.

Now that my mouth is well and truly watering, I can’t forget to mention ‘Beurré Bosc’, a delectable variety with elongated, rusty-looking fruit and sweet, grainy flesh. It’s delicious fresh or poached with cinnamon and brown sugar.

‘Red Williams’ is another top Australian variety, originating in Victoria in the 1940s. It is as sweet as the original Williams pear, with the same smooth skin and luscious flesh, but has decorative red skin and a smaller growth habit. This variety is partially self-fertile, but makes the perfect planting partner for ‘Conference’ or ‘Beurré Bosc’ if you want to increase yields. It’s a lovely cooking and eating pear but also dries really well. I use it fresh in salads or on a cheese platter to really show off the skin.

If you’re after something unusual, you might like to grow Japanese nashi pears, which taste more like a cross between an apple and a pear.

The fruit is best tree-ripened and eaten fresh, but it also makes good juice. The trees are largely self-fertile but ‘Williams’ or ‘Beurré Bosc’ make compatible planting partners that will increase pollination.

Pears | FAMILY HEIRLOOMS

San Giovanni

Corella It’s also worth looking out for newer varieties such as the mini cocktail pear ‘Paradise’ — crisp, sweet, bite-sized pears that are perfect for kids.

Photos courtesy of The Diggers Club, diggers.com.au

Health Pears are a good source of dietary fibre, potassium and vitamin C. Mum always told me to eat the skin of pears and now I know why. About half of a pear’s dietary fibre is found in the skin and recent studies have shown that the skin contains three to four times as many disease-preventing phytonutrients as the flesh.

Growing pears It’s not just a bountiful crop that makes growing pears so attractive.

They also boast beautiful autumn foliage and spring blossoms, so you get at least three seasons’ worth of interest.

Bare-rooted pear trees can be planted through the winter months or grown from container stock year-round. Grow early-, mid- and lateseason varieties and you’ll be harvesting fresh pears from late summer to early winter.

Most pears are not self-fertile, meaning they need a compatible planting partner to produce a good crop of fruit. Even those varieties that are self-fertile will yield better with another suitable companion.

Pears generally grow best in cool and temperate regions, but there are low-chill varieties that can be grown in warmer areas so ask your local nursery for advice.

Pear trees are more tolerant of heavy, wet soil than other fruit trees but for best success, plant your tree in a sunny position with rich, welldrained, slightly acid soil. Dig in plenty of compost and well-rotted manure before planting and mulch trees well.

It’s important to keep the water up for young trees until they are nicely established. During periods of flower and fruit-set, and in spring, give them a good dose of complete plant food.

Good Organic Gardening | 21

FAMILY HEIRLOOMS | Pears Nashi

If you’re after something unusual, you might like to grow Japanese nashi pears, which taste more like a cross between an apple and a pear.

Red Williams

Doyenne du Comice

Pears can have a spreading- or upright-growth habit, depending on the variety, and most are grafted, so they make good medium-sized trees for the home garden. They also respond well to pruning and make decorative espaliers against a fence or wall.

22 | Good Organic Gardening

Harvest Pears are one of the few fruits best picked early and ripened off the tree.

Because pears ripen from the inside out, they can become mushy if left on the tree too long. 

Photos courtesy of The Diggers Club, diggers.com.au

Pears | FAMILY HEIRLOOMS

Conference

Good Organic Gardening | 23

GARDENING FOLK | Ashley & Jason Bartner

Jason and Ashley’s dream to set up a cooking school has become a reality

Living the dream This American couple found the simpler, healthier way of life they craved in rural Italy

W

24 | Good Organic Gardening

country and everything about it. “Not only was Italian food not what we expected, but tomatoes tasted like tomatoes,” says Ashley.

“It was the first time we’d eaten food based solely on the season. It seems so simple!

“We knew then we wanted to become as self-sufficient as possible,” she says. So they went back to the US, cancelled their cable TV subscription, enrolled in an intensive nine-month Italian language class, sold everything and moved to the other side of the world, not knowing a soul.

Jason, a former classically trained French chef, and Ashley, who has a background in marketing and public relations, make an amazing team. Armed with only their enthusiasm and a passion to learn, they soon won over the hearts of locals, who took them under their wings and shared Italian philosophy and food secrets.

Jason and Ashley’s dream was to set up an organic farm stay (agriturismo) with a cooking school and it was now becoming a reality.

Agriturismo beauty Take a beautifully restored stone farmhouse with wood-beam ceilings, tiled floors, numerous fireplaces, a large open kitchen and dining room, all with rustic ambience, then nestle it in 250 acres of picturesque rolling hills and farmland in a truffle-rich valley in Le Marche. The result? Bliss!

Le Marche is the third region, alongside Tuscany and Umbria, that makes up the area, lying on the eastern side of central Italy between the Adriatic Sea and the Apennine mountain chain. While the Adriatic coast has been known as a sun and beach mecca for years, inland you will find places where time

Photo by Alessandro Moggi

Words by Sandy Moore e kicked off a three-month Italian food adventure with planned cooking and produce classes on farms, nonnas and artisans to visit and secrets to be gleaned from great Michelin chefs, who were allowing us into their kitchens.

In our first week, we headed to the country.

The moment we pulled off the rural lane and arrived at La Tavola Marche, with its beautiful 300-year-old stone farmhouse, we knew instantly we were in for a treat. We were welcomed by the happy hosts’ beaming smiles and “buon giorno” said with such Italian-sounding accents that we almost forgot they were Americans.

Ashley and Jason Bartner spent their honeymoon in Italy and fell in love with the

Ashley & Jason Bartner | GARDENING FOLK

Bountiful organic tomato harvest

The organic tomato patch

The joy of harvest time

Photos by Ashley Bartner

Jason and Ashley’s farm produces organic potatoes, onions, tomatoes, lettuces, melons, zucchini, garlic, squash, pumpkins, carrots, radishes, cucumbers, eggplant and beans — just to name a few. really has stood still. And much of it remains unspoiled by mass tourism.

To be listed as an agriturismo means you must be a real farm, run by real people, and 80 per cent of the food you serve to guests must be from your own land or grown in the local area.

“We are now a proud organic farm,” says Ashley. “We grow our own food and we are amazed at the sense of pride that brings. There is nothing more basic than returning to the kitchen with a full crate of vegies freshly picked from the garden ready to create dinner!”

Organic ways In moving to Italy, Jason and Ashley were chasing a simpler, healthier way of living. “In the kitchens of New York, it’s more about what’s in style,” says Jason. “Here, it’s about what’s in season. We cook and grow totally with the season. It’s about taking the freshestpossible ingredients that the Earth is giving you and doing the least amount with them.”

Jason believes his job now is to get out of the way, taking the ego out of the kitchen.

“Nature has made perfect ingredients, so why would I want to transform them into something

else? All I want to do is cook them to highlight them and make them the best they can be. It’s a fundamental change in thinking.”

The couple are members of the Slow Food International organisation, whose food philosophy is to bring pleasure back to the table, educate consumers, defend agricultural biodiversity, build strong food communities and create a system that makes good, clean and fair food available to all.

“Everyone has a fundamental right to pleasure and, consequently, the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible,” says Ashley. The movement is founded on the concept of eco-gastronomy recognition with strong connections between plate and planet.

“We try to eat as close to a zero-km diet with as little impact as we can,” says Ashley. This is achieved by using the produce from their organic farm, seed saving, raising free-range chickens for

Good Organic Gardening | 25

GARDENING FOLK | Ashley & Jason Bartner

Boots at the ready for mushroom hunting

Zucchini

The cupboards heave with preserved tomatoes and other produce from the garden. They “jam, jar and preserve” to extend the season. eggs (and, later in the season, chicken broth) and even sharing with neighbours.

“We compost, recycle and use natural mineral water from the sulphur spring for drinking, bathing and the swimming pool. We reuse grey water in the garden, compost or recycle practically all waste and support local farms and artisan producers,” she says.

26 | Good Organic Gardening

Perfect produce Jason and Ashley’s farm produces organic potatoes, onions, tomatoes, lettuces, melons, zucchini, garlic, squash, pumpkins, carrots, radishes, cucumbers, eggplant and beans — just to name a few. As 40 per cent of the world’s food is thrown away as waste while people starve, it’s amazing how simple,

achievable lifestyle techniques can make such a difference to all humans.

During a lovely walk in the backyard, we found wild edibles such as greens, dandelions, asparagus, berries, nuts, peaches, apricots, apples, plums and fennel. Numerous species of fungi and truffles grow wild there too. “Our oak trees hide these culinary diamonds, just waiting to be discovered,” boasts Ashley.

In the winter months, Jason and Ashley make their own sausages and salami from scratch, curing them in the cool winter breeze that passes through the rafters of the house.

The cupboards heave with preserved tomatoes

Photos by Ashley Bartner & Sandy Moore

The farmhouse

Ashley & Jason Bartner | GARDENING FOLK

Photos by Ashley Bartner & Sandy Moore

Striking and edible zucchini blooms

and other produce from the garden. They “jam, jar and preserve” to extend the season.

“The crop we’re proudest of? Tomatoes!” says Ashley. “We grow over 12 heirloom varieties and normally about 400 plants each season.

We also grow about 600 onions a year. It’s a labour of love and we are greatly rewarded!”

The look of the soil with its big, greyish, clay-like clumps was very foreign to us Australians but when we saw the produce, we realised how naturally rich and fertile it is. To get the very best results, Ashley and Jason use only aged manure from cows and horses that graze nearby, and the crops are rotated each season.

On the question of pests, Ashley laughs, “We grow enough extra for the bugs and porcupines to get their fair share too.”

Into the kitchen So with our crates full of freshly picked vegetables, the cooking began! We helped prepare a multi-course dinner for the in-house guests and any local drop-ins. It may seem a lot, but it’s all small serves and designed to be eaten over a long time, with wine and good conversation.

There was a cute little framed blackboard at the entrance to the dining room

On the question of pests, Ashley laughs, “We grow enough extra for the bugs and porcupines to get their fair share too.”

The exquisitely restored farmhouse

announcing what was on offer for the night.

Dinner was the whim of the garden and chef Jason in collusion with today’s harvest and markets. It’s a great way to eat.

Jason and Ashley’s vision for the future is to continue teaching guests to shop locally, grow what they can and eat seasonally. This was the perfect way to begin our Italian food adventure and, with their generous hints, tips and knowledge shared, we knew we had more exciting times ahead.

A farm-to-table experience is enriching and the interaction with locals gave us a deeper understanding of the real Italian culture. As a bonus, it was away from the tourist hotspots, so offered a quiet, harmonious ambience.  La Tavola Marche agriturismo, organic farm, inn & cooking school: latavolamarche.com

Good Organic Gardening | 27

GARDENING FOLK | Asphyxia & Paula

Towards self-sufficiency This Melbourne family of puppet show performers strives to grow and make everything they can from their productive organic garden 28 | Good Organic Gardening

Photo by Alessandro Moggi

Asphyxia “home-made” her own home and calls it an artwork

Asphyxia & Paula | GARDENING FOLK Chooks are kept for eggs and, more recently, for meat

Propagating ensures year-round edibles

From left: Asphyxia, Jesse and Paula outside their artistic home

Compiled by Diane Norris any people imagine you need acreage to be independent, but my partner, Paula, and I enjoy 80 per cent self-sufficiency on our small inner-city block,” says marionette performer, gardener and builder Asphyxia. The couple’s home and garden provide a model of how any of us can produce much of what we need, particularly food, anywhere from suburbia to the country, as long as we have a decent patch of dirt.

The combination of managing their home, animals and highly productive garden, raising their son, Jesse, and holding down busy, successful jobs has been a challenging but rewarding experience for both Asphyxia and Paula, also a marionette performer.

Photos by Marcel Aucar

“M

honey and dairy products from local farmers and friends. “We try not to buy too much other food, but find ways to feed ourselves well on base ingredients,” Paula explains.

“We cook almost everything from scratch.

We make bread, pasta, pastry and lots of fermented foods.” They also bottle excess The creative pair is not unrealistic enough produce, particularly tomatoes. to strive for total self-sufficiency, however Asphyxia says they are working towards a they aim to produce food and other items for closed system of fertility for the garden, so they as many of their family’s needs as they can compost all waste, including leaves and grass — from materials as close to their sources as clippings from the local area, to make mulch or possible. “As well as producing from our block, compost. They collect seaweed and dead fish or we scavenge a lot from the neighbourhood,” animals to give potency and fertility to compost, says Asphyxia. She points out that this is which, in turn, adds nutrients to the garden. becoming more common than people realise.

Asphyxia and Paula have a grid-connect solar electricity system that produces about twoSelf-reliance thirds of their power needs. They also have solar The detail of the couple’s quest for selfhot water, a grey-water recycling system and a reliance could fill a magazine, but here are just 40,000L rainwater tank that provides enough some of the things Asphyxia and Paula do in water for inside their home as well as the garden. and around their home to live a thoughtful Speaking of their home, Asphyxia built it and “treading lightly” lifestyle. when she was just 22. She knew she wanted They grow most of their edibles. Those to spend time building her own house rather they can’t grow (including meat) they source than be part of a regular workplace, so she from the local farmers’ market. They obtain fled her job once she’d saved enough to start

Good Organic Gardening | 29

Most of their edibles are grown at home. Those they can’t grow, they source from the local farmers’ market. They obtain honey and dairy products from local farmers and friends.

30 | Good Organic Gardening

Photos by Ashley Bartner & Sandy Moore

GARDENING FOLK | Asphyxia & Paula

Paula & Asphyxia of The Grimstones | GARDENING FOLK on the home, which she calls “an artwork”.

She paid for a contractor to dig and pour the concrete footings and, from there, did most of it herself, though she sometimes accepted help from friends. She learnt all of the skills she needed to construct her dream.

Even though the house could be a bit bigger, Asphyxia says it has a beautiful soul. “The whole place is filled with a sense of old-world romance. Everyone who comes here feels it — there’s nothing sterile. The lumpy whitewashed walls, the gothic arched stained-glass windows, the claw-foot bath in the loft are all enchanting and soothing,” she says contentedly.

Fresh home-grown food

The home, hand-built

by Asphyxia

The menagerie Asphyxia and Paula’s block is only 450m2 but, because the house is small, it allows space

Photos by Marcel Aucar

“We have a delightful seasonal ritual when we take a bowl of homemade ice-cream into the food forest, top it with freshly picked berries, then sit down to eat in the midst of all the greenery. It feels so special and abundant.” to keep a few animals. They have chooks for eggs and, more recently, for meat.

Asphyxia says she had wanted to keep bees for years but found information hard to access so decided the best way to learn was from an experienced beekeeper. She tried attending workshops but there was a snag.

“Being deaf, I couldn’t lip-read the teacher through his bee-helmet,” she says.

The problem was solved when a friend introduced her to Martin O’Callaghan, a visually communicative man whose one-to-one tuition worked perfectly. She bought a top-bar hive, complete with bees, from him and learnt all she needed to know. Honey was not far away.

There’s also an angora rabbit for fur, which Asphyxia spins and knits into clothes.

She wanted to find out whether sustainable textiles are possible and thinks they are, if only in small quantities. “Our bunny’s fur is amazing — seven times warmer than wool.

The items I’ve made are quite exquisite; so soft and not a hint of itchiness. And it’s unbelievable that we can make gorgeous garments from a rabbit that mostly eats weeds from the garden.”

Asphyxia says she learnt the art of spinning from a lovely old lady at the Handspinners and Weavers Guild. She uses a spindle rather than a spinning wheel because it’s easier to take on tour. “I can spin a length

of yarn while waiting to go onstage at the theatre — a good way to make use of ‘dead’ time.” The second-grade fur is turned into felt to use as lining for shoes.

The garden Asphyxia admits it has taken a few years to achieve a productive garden but, for the most part, they now have a constant supply of food without too many gluts. She says every so often there’s a failed crop, such as when the chooks got into the bed of seedlings she planted for harvesting in September. So when there was a gap that month, they bought from the farmers’ market instead.

Edibles are picked several times a week.

“I pick anything that seems ready and as much of it as I think the plant can cope with.

I deliver it to Paula, who works out how to process it all so it’s not wasted. She’s amazing at getting through everything, especially when I give her a single stalk of asparagus, three pods of peas and other items that don’t quite make a meal,” Asphyxia muses.

Occasionally, they conduct what has become a family culture of harvest feasts.

Sometimes it’s a single item, such as the artichokes when they are ready. They make mayonnaise, then sit down together and enjoy the exquisiteness of the produce.

Other times the meal has several dishes, but

Abundant edibles

the main point is that they celebrate the deliciousness of home-grown food.

There are other benefits too. “Our son, Jesse, really absorbs the celebratory atmosphere and, because of this, he loves artichokes and spinach and many other vegies that traditionally kids don’t like,” says Asphyxia. “We have a delightful seasonal ritual where we take a bowl of homemade ice cream into the food forest, top it with freshly picked berries, then sit down to eat in the midst of all the greenery. It feels so special and abundant.”

As performers, Asphyxia and Paula have spent so many years touring with their acclaimed theatrical production, The Grimstones, that they are looking forward to spending more time at home. Lots of plans and ideas are on the cards. For instance, Asphyxia says she would like to be able to live without a fridge.

This is a family in tune with nature. They are creative and innovative and, most importantly, understand the value of being as self-sufficient as possible. They certainly are a great example of how feasible it is, no matter where you live. 

Good Organic Gardening | 31

GARDENING FOLK | Amanda webster

Food plants intermingle with exotics in the garden

Feeding body and soul Words by Amanda Webster

an a sustainable garden be created on a typical suburban block? It’s easy when you keep in mind the key aspects of sustainability: recovery, reuse and recycling. This is a garden I designed for my previous home and it’s a truly satisfying example of the ease with which a degraded, compacted and nonsustainable backyard was transformed into a fabulous, family-friendly, “green”

C

32 | Good Organic Gardening

garden. It’s bursting with easy sustainable ideas: chickens, recycled bricks, reclaimed items as focal points, reuse of demolished building materials, and a diverse selection of hardy, water-wise plants.

The design I wanted for the backyard included provision for open play areas, generous garden beds, vegetable gardens, a chicken coop and rainwater collection and storage. Also important was that the garden be built and maintained along organic principles.

With this in mind, the beds were constructed using recycled bricks to form the garden edging. This raised the beds relative to the adjacent lawn areas, creating deeper beds of a free-draining nature. The beds were mulched with a 100-per-cent-recycled Grade-A green waste and post-consumer wood-waste mulch, while compost was used as soil conditioner by digging it through the once-compacted earth to improve soil quality.

Photos by Peter Brennan

The key aspects of sustainability are recovery, reuse and recycling, and this beautiful garden is living proof

Amanda webster | GARDENING FOLK Recycled bricks form garden edging

Reclaimed sandstone chimney blocks

Photos by Diane Norris

Sandstone blocks were recovered from the foundations of the original house during the renovation. These were used to create habitats and to divide areas into garden rooms.

Chicken-coop compost is used as a soil improver

Focal points are as important an aspect of designing a sustainable garden as they are in any other type of garden.

A favourite for me is the sandstone chimney stones, which were reclaimed and positioned throughout the garden.

To enhance the focal point feature of one of the chimney stones, a small deck was constructed around the chimney stone using what would otherwise have been waste offcuts of spotted gum timber from the flooring and rear deck of the house.

The underplanting of Liriope muscari ‘Evergreen Giant’ gives the chimney stone a softness and floating appearance as it sits above the deck.

Sandstone blocks were recovered from the foundations of the original house during the renovation. These were used to create habitats and to divide areas into garden rooms. Traditional wrought-iron pieces, originally used as front-door flyscreen frames, have been recovered from council clean-up collections and reused as wall art.

Plant diversity is especially important in creating a sustainable garden for local flora and fauna. Plant selection was carefully considered to ensure bird and lizard attractors were chosen and that no

Good Organic Gardening | 33

GARDENING FOLK | Amanda webster Seasonal edibles provide fresh, organic produce year-round

Fresh water for wildlife

Plant selection was carefully considered to ensure bird and lizard attractors were chosen and that no potential weed escapers were selected. potential weed escapers were selected.

There are more than 25 plant species in this garden, ensuring a wide variety of food for fauna while also contributing to the beauty of the garden.

Habitats were created using the sandstone foundation blocks, as well as vegetation and water bowls to ensure animals were attracted to the garden. Where possible, native grasses were clumped together to provide habitats for small birds and lizards. Pesticides are not used in this garden, which guarantees the safety of fauna.

The chickens are a strong link in the ecosystem of the garden. They consume all garden and household vegetable waste while also providing fertiliser for the garden and, of course, eggs for the breakfast table.

The compost created in the chicken coop is recovered and used as a soil improver, which, in turn, attracts worms and insects, and therefore birds, to the yard.

Seasonal vegetables grown in the garden provide an excellent supply of fresh produce and salad ingredients. This, combined with soft lawn areas for the family to play and exercise on, creates a healthy environment.

Plants selected with sustainability in mind include Grevillea ‘Moonlight’, Lomandra ‘Little Con’, Correa ‘Chef’s Hat’, Eucalyptus ‘Summer Beauty’, Acacia cognata ‘Green Mist’, Pennisetum alopecuroides (commonly known as fountain grass), Hebe ‘Wiri Image’, Hardenbergia ‘Flat White’ and Baloskion pallens Didgery Sticks. These are all hardy natives that will grow well without copious amounts of water.

The nature of the garden and careful plant selection has meant that only hand watering during extended dry periods is required. Rainwater is collected into a 3000L tank at the side of the house and irrigation pipes have been run around the outdoor space with three tap points, enabling easy use of the tank water when required. The low watering requirement of the rear garden has meant that the excess rainwater collected in the rainwater tank is also used for the front garden.

By paying particular attention to the choice of plants and landscape materials, the makeover delivered a contemporary, low-maintenance and beautiful water-wise garden. This, combined with an

Most of their edibles are grown at home. Those they can’t grow (including meat) they source from the local farmers’ market. They obtain honey and dairy products from local farmers and friends.

34 | Good Organic Gardening

Repurposed weights now garden art

Fresh water for wildlife

ever-changing organic vegetable garden, demonstrates just how easy it is to have a well-designed garden that looks good, sustains body and soul, and treads lightly on the Earth.  Amanda Webster is a Sydney-based landscape designer, horticultural consultant and founder of Botanic Designs.

The first name in compostable products Made from renewable and sustainable resources.

Fully compostable and biodegradable films for the home, industrial, commercial and agricultural users. Certified to international standards.

Biofilm products meet AS4736-2006 Compostable Cling Film This breakthrough plant-based product revolutionises food storage.

MaxAir Bin (8L, 10L) Take the odour out of collecting food waste!

MaxAir lets food waste ‘breathe’ and stay fresh.

BioGarden Biodegradable and compostable film that is perfect for preventing weed growth.

Visit our online store www.biofilm.com.au for a full range of products Rainbow 88 Pty Ltd • 02 8257 3338 • info@biofilm.com.au

TIME TO PLANT | bay tree and scholars. Today, it’s more common to see them adding flavour to a pot of stew.

Bay is native to the Mediterranean, so it enjoys full sun and good drainage. Potted plants are available year round in many areas.

Young plants can be slow to take off but once established, they will tolerate hot, dry conditions and are relatively pest and disease free.

Bay leaves can be used fresh or dry, but dried leaves are more intensely flavoured and can be stored in airtight containers for up to six months. They are the perfect addition to slow-cooking dishes, casseroles, soups, stews, pastas and creamy white sauces.

Bay is also an essential ingredient in the classic bouquet garni, a bundle of herbs tied together with string and used to flavour soups and stews. Bay leaves don’t soften much when cooked, so remember to remove them from the dish before serving. For this reason, it’s often best to use whole leaves so they are easier to identify and remove. 

Sweet bay Laurus nobilis Ubiquitous in the Mediterranean, bay trees do well in Australian backyards Words by Melissa King

B

ay laurel or sweet bay (Laurus nobilis) is one of those versatile plants that deserve a place in both the kitchen and ornamental garden. It is grown for its glossy evergreen foliage and scented leaves that have a unique flowery, spicy flavour.

If conditions are right, it can grow into quite a large tree, but is more often

36 | Good Organic Gardening

clipped into decorative hedges or formal shapes and makes a lovely potted feature plant. The female tree displays creamyyellow flowers that are followed by black berries, but it’s the leaves that are invaluable in the kitchen.

In ancient times, bay branches and leaves were made into decorative wreaths to adorn Roman emperors, Greek officials, Olympians

Health benefits: Oil made from bay leaves can help relieve inflammation and muscular pain. Bay leaves are a good source of vitamins C, A and folic acid, as well as various minerals.

Growing conditions: Prefers an open, sunny spot with good drainage. Makes an ideal feature plant for the herb garden and grows happily in a large tub.

Harvest: You can begin harvesting bay leaves when the tree is a couple of years old. Pick the biggest leaves with the strongest scents for maximum flavour.

Storage: Store dried bay leaves in a tightly sealed container or lidded glass jar in a cool, dark area away from sunlight for up to one year.

Scented ideas: Use bay leaves in potpourri or to make a decorative and aromatic wreath.

Pest repellent: Bay leaves can also help repel common household pests, such as moths, weevils and ants, so add them to your flour jars or hang them in the pantry.

Photos by Bigstock & Diane Norris

Bay leaves can be used fresh or dry

Chives | TIME TO PLANT

Chives Allium schoenoprasum This easy-to-grow member of the onion family will give your dishes colour and flavour all year round Words by Melissa King

Photo by Bigstock

Y

ou’d be surprised just how many dishes call for a bunch of chives as a garnish or essential ingredient. All the more reason to grow them in your garden, so you can pick them fresh and have them available whenever you like.

Chives (Allium schoenoprasum) are clump-forming perennial plants that have long, thin leaves with a distinct oniony flavour.

Just a sprinkling of cut or chopped chives can give the right dish that something extra.

Think classic baked potato with sour cream and chives, cheese and chive scones or pumpkin and chive soup. Chives also display pretty pink-purple flowers in summer, which are edible and can be used as a garnish or tossed through salads for a splash of colour.

You might also like to try growing garlic chives (Allium tuberosum), which have fine, flat, onion-garlic-tasting leaves. The leaves are pungent, so add them to your dishes sparingly.

Grow chives in a sunny, fertile spot and you’ll be cutting fresh leaves for your weekend omelette in no time. Use sharp snips or scissors to cut the leaves right down at their base. In fact, they are so tough and undemanding that if you allow them to go to seed, you’ll never run out of them.

You can direct sow the seeds from spring through to autumn in the bottom half of the country and all year round in the top half, or, if you want a head start, grow them from seedlings, which are available from your local nursery most of the year. 

Health benefits: Chives have antibiotic properties and can help stimulate the appetite and promote good digestion. They are high in vitamin C, folic acid and potassium.

Best spot: A sunny or partly shaded position with rich, well-drained soil. Suitable for growing in pots or containers.

Height and spacing: 45cm tall, plant seedlings 25cm apart.

Companion planting: Chives can help to repel aphids, so grow them near susceptible plants such as roses and tomatoes.

Growing tip: Keep an eye out for hungry snails, which can rapidly demolish young seedlings.

Harvest: Chives can be cut back quite hard without reducing vigour. Simply snip the leaves back, just above ground level, as you need them.

Storage: They are best picked and eaten fresh but can be washed, chopped and kept frozen in ice-cubes or freezer bags for four to six months.

Good Organic Gardening | 37

THINGS TO DO | Late Autumn

May We celebrate Mother’s Day this month, and what better treat for Mum than a basket of homegrown flowers and produce? Add springflowering bulbs (or even some organic garlic) and she has a present to bring her joy now and in the seasons ahead.

By Jennifer Stackhouse

COOL & TEMPERATE Kale has become a trendy winter crop.

Harvest leaves to add to stews and soups, but watch out: like its fellow brassicas, including cabbage, Brussels sprouts and broccoli, kale is a magnet for cabbage white butterflies. Inspect the leaves regularly for caterpillars and squash any you see, along with their eggs. In cooler and inland areas, frosts are likely to begin this month, bringing an end to pumpkin vines, sweet potatoes and even choko vines but also helping to keep pests and weeds down. Clear away frost-damaged growth and harvest any vegies that remain.

TROPICAL Asparagus is one of those delicacies that, after a bit of work and patience, grows freely in the garden — even in tropical and subtropical climates. So, if you fancy homegrown asparagus, plant crowns this month. If you have the space, allocate a separate raised bed to this crop. Also plant legumes, including beans, broad beans and peas. It’s a good time to grow salad vegetables such as tomatoes, cucumbers and leafy greens too.

Fruit COOL & TEMPERATE Deciduous fruit trees can be planted this

38 | Good Organic Gardening

month (and in the months ahead). Check out what’s available at your local nursery or order bare-rooted stock direct from suppliers. Always check whether a fruit or nut tree needs a pollinator to form fruit and plant the appropriate pollinator as well.

Prepare to protect any subtropical fruit trees in cool, frost-prone areas. Move potted plants into shelter, wrap citrus trunks to protect the graft (use hessian or corrugated cardboard) and cover other frost-susceptible plants such as mangoes.

1

TROPICAL If you have a custard apple growing in your garden, you’ll be enjoying your harvest about now. Some trees — even named, grafted varieties — take many years to produce any fruit, so patience and often some hand pollination are required. The

large, knobby green fruit looks quite unassailable, but the cool, cream flesh inside is always delicious. Don’t be afraid to apply a little fertiliser each season. Older varieties, including ‘Pink’s Mammoth’ and ‘African Pride’, are best known but for a faster-cropping and overall smaller plant, look out for ‘Tropic Sun’, which is more reliably self-fertile than older varieties and has fewer seeds.

Compost & soil COOL & TEMPERATE Late autumn in cool and temperate areas has a distinctive scent — a poignant mix of autumn leaves, sasanqua camellias and moist soil. Continue to rake and pile up this annual bounty of leaves in compost and leaf bins. Use any of last year’s leaf mould to dig into new planting areas or to cover winter-bare soil before spring plantings. This nutritious mulch can also be spread around fruiting trees.

TROPICAL Soil, particularly sandy soil, under a thick layer of mulch can become water-repellent.

Current research suggests a thin layer of coarse mulch provides all the benefits of mulch without blocking out water or causing water repellency. Water the area to be mulched well, spread a thin layer of compost over the soil, then top with several centimetres of coarse mulch. 

Photos by Bigstock & Diane Norris

Vegetables

Late Autumn | THINGS TO DO

2 3 1. Current research shows even a thin layer of mulch is beneficial 2. Inspect leaves, particularly of kale, for cabbage white butterfly caterpillars and squash any you see 3. Custard apples can be harvested now in tropical zones 4. Asparagus grows freely in the garden so plant crowns now 5. Harvest kale leaves to add to stews and soups

4 5

Good Organic Gardening | 39

THINGS TO DO | Early winter

June June marks the beginning of winter. Sometimes it ushers in cold weather but often the warmer days of autumn continue even as the days grow short. Make the most of the good weather to work in your garden.

Winter solstice is June 21.

By Jennifer Stackhouse 1

COOL & TEMPERATE Plan ahead for spring by planting broad beans now. Stake them well or provide a solid support to protect them as they grow, as these brittle-stemmed plants are easily broken in windy weather or even heavy rain. Tall broad beans can be more than 2m high and grow well against a frame such as a trellis. Even dwarf forms require support to prevent damage. Peas are also a rewarding crop to plant now to harvest later in winter and early spring. In very cold areas, postpone planting peas until later in winter.

TROPICAL Winter in the tropics is a good season to grow those vegies that prefer cooler conditions. At this time of the year, tender English spinach, peas, leeks and herbs grow strongly. As many herbs are perennial and keep growing, they are best planted in large pots that can be moved to a more sheltered position later in the year when the rains and humidity return.

Also, plant sweet corn, zucchini, tomatoes and potatoes for plenty of winter veg.

Fruit COOL & TEMPERATE Continue to plant deciduous fruit plants this month, including fruit trees, vines and shrubs. Prepare the ground properly before planting to get these productive plants off to a good start. Dig well-rotted manure and compost into the planting space, preparing

40 | Good Organic Gardening

produce fruit in the downtimes. Citrus fruits, including mandarins, grapefruit, lemons and oranges, are reliable winter-cropping plants.

Others to consider growing include custard apples and persimmons. Passionfruit, too, may continue to ripen well into winter. Seek inspiration about what fruits are in season in your area by talking to stallholders at local growers’ markets.

Compost & soil

an area that’s wider but not deeper than the root ball you’re planting. Before putting the roots into the ground, trim any that are broken and soak the root ball in a bucket filled with seaweed solution. After planting, use the seaweed-enriched water to water in your new plant. Over winter, continue to harvest and enjoy the citrus bounty that’s hanging on your trees (or add citrus to your planting plans).

TROPICAL Does your backyard orchard produce something to harvest all year round? If not, you need to plant some additions that

COOL & TEMPERATE As the weather gets colder, your warm compost heap may be a haven for rodents.

Once rats set up home in the compost heap, they’re tricky to remove. A covered bin, or wire buried in the ground, can help but if rats become a problem, consider changing to a compost tumbler to make your compost — off the ground and out of reach of rodents. (Ed note: do not use poison to kill rats; predatory birds such as owls, tawny frogmouths, hawks and eagles, and also snakes and pets, will be harmed or even killed if they eat a poisoned rat. Instead, capture in an Elliott trap and release. This trap is preferable as some rats are native bush rats, not rodents.)

TROPICAL Use the cooler and less humid months of winter to do the heavy work in your garden, such as creating new garden beds, spreading fresh mulch over garden beds and clearing out the chook shed. That nutritious cache of chook manure and debris from the chook shed can be spread under fruit trees as mulch or added to the compost pile. 

Photos by Bigstock & Diane Norris

Vegetables

Early winter| THINGS TO DO

3

4 1. Stake broad beans so they get the support they need when cropping 2. Lemons are reliable winter croppers 3. Rodents, especially rats, love foraging in compost or nearby 4. Passionfruit ripen well into winter so keep harvesting 5. Trim any broken roots off fruit trees before planting 6. At this time of the year peas, leeks and herbs grow strongly in tropical areas

2 5

6

Good Organic Gardening | 41

THE UNDERGROUND| Soil Additives The logo and organic certification number will be clearly visible. And it’s worth noting that the word “organic” on packaging does not necessarily mean the product is organic. For certainty, it must have the certification logo.

If you want to create a productive organic garden, your success depends on what lies beneath your feet: the dirt!

Selection time — zeolite, dolomite and fowl manure

What type of soil?

The shelves of garden centres and hardware stores across the country are groaning with bags of fertiliser and soil additives to correct soil pH, help drainage, adjust nutrient levels and increase organic levels and water-holding capacity (plus penetration). It’s all a bit confusing to the novice gardener. And there are yet more products you can add to the soil to correct or aid the results of your soil tests.

Happily, for amending soil types and soil pH (acidity or alkalinity), there’s a range of substances that are permissible in the organic garden.

pH in brief

Mother Earth’s little helpers Down to the nitty gritty: soil additives — what they do and why you need to consider using them Words by Claire Bickle Photos by Claire & Rose Bickle rganic gardening is a bit tricky sometimes, as knowing what can and cannot be added to the soil, while remaining within organic guidelines, is often confusing. Of course, the average home gardener doesn’t have to worry to the extent of having their garden organically certified, although I do know of a few who have

O

42 | Good Organic Gardening

gone that far. It’s predominantly those who are offering products and produce on a larger scale, for the meat, fruit and vegetable market, that have to go through the rigours of certification.

I recommend looking for organic-certification logos on bags or packaging when buying any product you intend to use on the garden, especially the vegie patch. This can be either the Australian BFA or NASAA certification emblem.

The pH scale of one to 14 (with seven being neutral) has a bearing on what nutrients are available and in what quantities. When the pH is around 6.0–7.0, you will find that, as long as the soil doesn’t have any nutrient deficiencies, the full range of nutrients will be available to your plants.

Once the pH drops to 5.5 and lower, certain nutrients will be unavailable to plants, and the same goes for when the pH rises to eight and above. Most plants are happy with a nearneutral pH, but there are some that prefer either acidic or alkaline soils, which may be your reason for needing to change the pH. Another reason may be that the soil already is too high or too low on the pH scale. This may have been caused by numerous factors, from previous concreting jobs and brought-in soil (with untested pH) to excess poultry manure or mushroom compost and so forth.

Don’t try to guess the soil’s pH — you can’t. For accurate readings, you must have a pH testing kit, available at large hardware stores and garden centres. Don’t skimp here — you’ll need to take readings in all areas of your garden and you will more than likely find these readings vary greatly.

The problems and the solutions Acid pH To raise an acid soil’s pH, the use of dolomite, agricultural lime, mushroom compost, wood ash and poultry manure is permitted in the organic garden.  Dolomite is calcium magnesium carbonate, which will also deliver the nutrients calcium and magnesium to plants.

Soil Additives | THE UNDERGROUND Clockwise from top left: peat moss, gypsum, bentonite, sulphur powder, dolomite and fowl litter

If you want to create a productive organic garden, your success depends on what lies beneath your feet: the dirt!  Agricultural lime will also deliver calcium to plants and improve soil structure.  Mushroom compost must be certified organic or, if not, be thoroughly composted before use.  Wood ash is allowed only if it’s from burnt untreated and unpainted wood and generally is needed in only very small amounts. It will often deliver the nutrient potassium to plants.

Alkaline pH To lower soil pH, use peat moss, powdered sulphur, composted pine needles and composted sawdust.  Sulphur is applied in a powdered form.  Pine needles need to be composted.  Peat moss is the partially decomposed remains of plants. It forms over many millennia in marshes and swamps. The process is simple but takes an extremely long time, so it’s important to keep in mind that peat moss is not the most renewable resource and, therefore, relatively unsustainable.

In goes some zeolite and organic matter

Clay soils Poor drainage is the problem of clay soils, which are improved by the addition of gypsum, sand and organic matter.  Gypsum is calcium sulphate and will have little to no effect on soil pH — its main purpose is to break up clay particles. It’s sometimes sold under the name Clay Breaker and bought in powdered or liquid form.  Sand, being a larger particle in structure, helps by getting in between the smaller clay particles.

Sandy soils These are too free-draining, so will benefit from the addition of bentonite, zeolite and organic matter.  Bentonite is a very fine, clay-based particle that can be mixed with water and poured through soil. There are two types available — sodium bentonite and calcium bentonite — and both will hold water and nutrients within the soil, but calcium bentonite is the most often used. It can also be used as a dam liner.

Good Organic Gardening | 43

THE UNDERGROUND | Soil Additives Wetting additives

Soil additives give this garden a good start

Zeolite is a natural mineral with a high carbon exchange capacity

Re-wetting agents Re-wetting products are generally made from synthetic polymers, but there are some on the market, such as Ecohydrate, that are made from plant-based ingredients and are biodegradable. Ecohydrate is Australian made, organically certified and can be used on vegies, potted plants, garden beds and lawns.

The main function of these is to improve water penetration and reduce evaporation from the soil and potting mixes. So, when rain or watering occurs, there is less water run-off and more uniform water penetration into the soil. Plant stress is alleviated with less watering required.

Water crystals Water crystals, on the other hand, are made up of polymers — polyacrylamide — and turn into a jelly-like substance within the soil or potting mix. The main purpose of these crystals is to hold moisture around the root zone of plants. They can hold up to 400 times their own weight in water and this is generally released, over time, into the soil and root zone. Evidence shows that polyacrylamide can release acrylamide gradually, which is a harmful substance.

In my opinion, if you have taken the time to assess the soil type and added ample organic matter to the soil and mulched thickly, re-wetting agents and water crystals are not needed. And, most importantly, they are not recommended in an organic environment.  Zeolite is a natural clay-based mineral.

It can be used to filter water and as a stockfeed supplement and, because of its very large surface area, it will help hold nutrients and water within the soil.  Diatomaceous earth is made from the remains of tiny single-celled algae and is very absorbent. Be sure it’s food-grade.

It can be very dusty, so take care to wear gloves and a dust mask.

Hydrophobic soil Because this type of soil is water-repellent, it needs mulching, organic matter and seaweed.  Mulch of any type will help stop the top layers of the soil becoming water-repellent.  Seaweed, applied as a liquid, can also prevent soils becoming hydrophobic.

Take it as it is?

All that said, sometimes it’s just as easy to work with the soil type you have. For example,

44 | Good Organic Gardening

Soil Additives | THE UNDERGROUND Sulphur is an element that will reduce the pH of soil over time

as a buffer, magically allowing plants to grow successfully, even in what appears to be an unfavourable pH.

Organic matter

Don’t try to guess the soil’s pH — you can’t. For accurate readings, you must have a pH testing kit, available at large hardware stores and garden centres.

Now, that’s a whole other article. But take note: organic matter in its various forms isn’t covered in detail in this article but can use be used in nearly every aspect of troubleshooting in your backyard. Organic matter will act as a buffer when soil pH is either too high or too low. It will help break up clay particles, which improve drainage, and it will add bulk and moisture-holding capacity to sandy soils that drain too freely.

It can also stop soil from becoming hydrophobic and, in nutrient-deficient soil devoid of soil life, it can help by delivering nutrients and holding them within the soil, thereby encouraging subterranean life.

It’s the miracle ingredient in all productive organic gardens and I will reveal all about fertiliser options, other organic matter and the types to use in our next issue. J

if the soil is poor-draining and has a high clay content, grow plant species that prefer wet feet.

Better still, if it’s really poor-draining, create a bog garden or pond full of edible aquatics in that location. With sandy, dry soils, choose plant

Claire Bickle is a Brisbane-based horticulturist, teacher, speaker, writer and organic practitioner.

Visit her Facebook page: facebook/ clairebicklegardeningpages.com

species that really love such conditions.

As for varying pHs, choose plant species that have a preference for either an acidic or alkaline soil and remember, if you add good amounts of organic matter, it will act

eco-seaweed

lo for the ladybeetle on the label! look

SUPER CONCENTRATED SEAWEED POWDER Switch to eco-seaweed today and your plants will enjoy the difference!

NEW

400g Valu lu makes 8 e Pack 00 li litr tres!

s Super concentrated with over 60 vital nutrients s Includes 16% Potassium s 100% soluble pure seaweed extract s Certified Organic & Preservative Free s Great value – you don’t pay for water!

Available at nurseries, Bunnings, Masters and other hardware stores.

Call 1800 634 204 or visit www.ecoorganicgarden.com.au for more information

*For your free sample send a stamped, self-addressed envelope to OCP, 61 Turrella St, Turrella NSW 2205

Good Organic Gardening | 45

GARDENING TIPS | 10 top tips

10

Top Tips Innovative ideas from a fresh, green perspective Words & photos by Erina Starkey

2

Break it down

1

Is your compost taking too long to break down? The versatile herb comfrey is a great activator. Simply applying the leaves of this nitrogen-rich plant to your compost litter will speed up the decomposition of the less degradable elements. Comfrey can also be used as a great general-purpose liquid fertiliser.

To create your own organic nutrient-rich fertiliser, soak comfrey leaves in a bucket of water for two to four weeks until it turns black. Strain the leaves out and dilute with additional water to create a potent plant food.

Herb wheel

2

In the Victorian era when cart and wagon wheels were plentiful, they were often recycled in the garden bed. Cart wheels provide a framework for little beds: perfectly suited to herbs, especially, the spokes of the wheel forming a divider. This allows maximum accessibility, is space saving and creates a stunning focal point in your garden design.

3

1 46 | Good Organic Gardening

Perfect Purchase

When buying a plant, don’t be afraid to carefully pull the plant by its stem out of the pot to check the health of its roots. If the plant has severely matted or tangled roots (root bound), it can be slow to become acclimatised when planted out. The roots should be firm, white or silvery and not mushy or dry brown.

10 top tips | GARDENING TIPS

4

3 Sunbaked vegies

4

Gluts of vegetables can be sun-dried and stored to make delicious, practical snacks and cooking ingredients. Drying frames can be easily constructed from a basic timber frame fitted with flyscreen wire or cheesecloth.

Spread sliced fruit or vegetables thinly on the netting, skin side down, and ensure they are adequately spaced to allow air to flow between each piece. Leave in the sun anywhere from one day to two weeks, depending on the effect you would like to achieve. If you find you’re encountering too much competition from insects, birds or pets, you can always dry them in a lowtemperature oven instead.

5

A head start for seedlings

Small seeds or the slow-togerminate varieties are usually best sown in pots for later transplantation. Many different containers can be used for raising seeds. Old egg cartons are perfect, but you can also get more creative by recycling a tub, such as butter or takeaway food containers. The most important thing is to punch holes in the bottom to ensure the seedlings have good soil drainage.

6

Kids love strawberries

Growing their own delicious fruits and vegetables is the best way to get children interested and involved in gardening. Strawberries make a great plant for kids to start with and you can even let them choose their own pot and

decorate it, if you like. Strawberries are easy to grow and children find them delicious. It’s a great way to encourage the next generation into the healthy habit of growing, picking and eating their own home-grown food.

The good guys

7

Not every insect is trying to rob you of fruit or cause damage in your garden. Some are harmless, drawn to the plants by the other problematic insects that feed there. Good guys include ladybirds, assassin bugs, praying mantis, lacewings, dung beetles, predatory wasps and spiders (which are arachnids, not insects). These insects and spiders will leave your plants alone while happily devouring and controlling any problem insects you have. You can also buy predatory mites, lacewings and other beneficial insects for your garden online.

Check out these local companies to put in your order: www.bugsforbugs.com.au; www. goodbugs.org.au; www.bugcentral.com.au

8

Off the straight and narrow

The traditional vegetable garden sown in open lines offers more space for weeds to develop and if you’re treading around them, you will compact the soil and impact on the plant’s ability to produce deep, extensive roots. By contrast, planting in blocks, clumps or in a scattered effect will result in a less weedy garden and the soil will be looser and more workable. Close planting also enables companion planting to have a stronger effect.

9

Home-made shower sponge

Loofah, or luffa, is a climbing vegetable from the cucumber family, popular in Vietnamese and Chinese cuisine.

If consuming, it should be eaten young but if you leave it on the vine until the end of the season, you can create a loofah shower sponge, perfect for skin polishing and exfoliating. When the loofah has turned a dark shade of yellow or brown and become lightweight and dry, it’s ready for harvesting and sponge making. Carefully peel away all traces of skin and shake the seeds out, banging on the floor if necessary. Apply water pressure from a hose to remove the sap, which will further remove remaining seeds. Squeeze out excess water and allow to dry in the sun, rotating as needed. The sun drying will lighten the loofah into a creamy colour to resemble the commercial varieties — the longer you leave it in the sun, the coarser its texture will become.

What a great way to clean yourself after time spent in the garden.

Beautiful

10 compost Most people hide their compost bins out of view, which is understandable.

However, the best place to put them is in the sunniest part of the garden as this will help the bin heat up and that extra warmth will speed up the composting process. The hotter your compost gets, the more likely it is to kill off weed seeds. It’s also ideal to have your compost bin located close to the house so it’s easy for you to place items in it every day. 

Good Organic Gardening | 47

WEEKEND GARDENING | Frost protection

The protective covering on this arch can be pulled away to each side of the garden bed during the day

Underneath

the arches Protect your precious plants from damaging weather conditions

G

rowing your own food can, at times, be hampered by forces beyond your control. It might be prevailing weather conditions, such as wind or frost, or marauders, such as birds or rabbits.

And, of course, the pests and diseases some plants endure from time to time cause angst for the organic gardener.

Frost can cause considerable damage to crops but there are steps you can take to prevent the problem. And in the summer months, you can use similar methods to protect crops from heat, sun, wind and wildlife.

Many Australian gardens, particularly those inland, experience frost. It forms when liquid water cools into solid ice crystals, usually when the weather is calm, the ground is moist and overnight temperatures fall to 0°C or lower. In Australia, a mild frost occurs at temperatures from 0°C to -3°C; at temperatures below –3°C, it’s called a hard or severe frost.

Some plants are extremely frost-sensitive and may be severely damaged and even killed by only slight or mild frosts. Many tropical plants, such as banana, are affected by minor frost.

48 | Good Organic Gardening

At the same time, there are lots of frosthardy plants that survive frosty nights without damage: plants such as cold-climate conifers, winter deciduous trees and shrubs, and various fruit trees.

Check the frost-tolerance of your edibles and other plants so you can be prepared for cold conditions and organise suitable protection well ahead of the first cold snap.

Where does frost occur?

Coastal areas are usually frost-free due to the ocean’s influence but winter frost is often frequent and severe in areas of south-eastern Australia, central Australia and Tasmania.

It’s also prevalent in higher-altitude regions, including the southern highlands of New South Wales, the ACT and nearby areas, western regions of the Great Dividing Range and even into Queensland.

Gardens near valley bottoms, creek lines and dips in the ground that collect cold, moist air known as “frost pockets” are more prone to frost damage. You often see icy frost patches in uneven garden terrain.

Poly pipe protection Here’s an easy poly pipe arch to erect over your vegie beds if you need to protect them from frost or, in summer, from sun or birds. These arches can be left in position during winter and/or summer for covering with bird netting, hessian or shade cloth as required.

Make your arches as small or as large as you like.

Materials • Star pickets, hardwood garden stakes or lengths of steel builder’s reo.

• Flexible poly pipe, which is still sold in imperial measurements, so 1½2in diameter is a good size. A larger diameter is less flexible.

• White bird netting, shade cloth or hessian. Shade cloth is available in various weave-weights — lightweight 30 per cent is ample.

Photos by Bigstock & Diane Norris

Words by Diane Norris

Frost Protection| WEEKEND GARDENING

1

2

3

If the garden bed is bare, rake to a smooth finish as a proper start for future planting.

Otherwise, be careful not to damage edibles if they are already in the ground. Hammer-in stakes (we simply used hardwood garden stakes cut into 50cm lengths) at intervals you think are appropriate for the poly pipe arches. If the structure is large — say, if you want to protect a fruit tree — you will need stakes 1.8m in length hammered 50cm or more into the ground. Position the stakes, in pairs, opposite each other, about 1.5–2m apart, along each side of the garden beds.

Determine the length of pipe needed — that means arch the poly pipe over the garden, making sure it clears plants well. If constructing a walk-in arch, make sure it’s high enough for comfortable access.

Cut poly pipe with sharp secateurs to the required lengths, making sure the lengths are close to identical in size.

4

5

6

Place each end of the poly pipe over its corresponding stake, as shown here.

Put all the poly pipe arches on before measuring and attaching the shade cloth.

You can brace each end of the arches with hardwood stakes to make them sturdier, especially in windy conditions.

Measure and cut the shade cloth to the length of the completed tunnel of arches, adding about 50–100cm extra as a fold. You can cut it longer if you want to close off each end.

For a neat finish, purchase eyelets and punch them through a fold-over hem at the bottom of the shade cloth or simply tie off with twine or clip with clothes pegs or clasps. Remember: the shade cloth is to be in place overnight only, so it has to be easily pulled back or removed. Placing rocks or bricks around the edge is OK if you have nothing else and a frost is imminent — something is better than nothing. You can devise really stylish mini-protection houses for winter edibles.

Good Organic Gardening | 49

WEEKEND GARDENING | Frost protection Check forecasts daily. Cloud cover can prevent frost, but clearing skies overnight can mean frost and some protection may be needed.

What does frost do?

Frost can sometimes freeze the water in the crowns and leaves of succulent plants, such as aloe vera, causing splitting and rotting.

Unexpected frost, sometimes even in frostfree zones, can damage or even kill mature trees such as mango. And even cold-hardy fruit trees for temperate zones, such as cherry, plum or peach, can be marred if a late or unexpected frost occurs. This can cause flowers to burn and die, reducing crops.

Plants can be hurt by frost-burn too. This occurs when water within a plant’s cells exits, then freezes. When the water melts and evaporates, the dry cells collapse and die.

Soft, tender shoots are very susceptible to frost-burn. You will particularly notice this in the early morning when plants thaw. If plants are affected by frost, try misting them with cool (not cold) water to help prevent them dehydrating as they thaw.

Frost protection Plants can be protected by moving them (if in pots) to a sheltered spot such as a verandah, by wrapping them in hessian or shade cloth

overnight or by making a little temporary shelter — again, only for night-time covering.

Seedlings can simply be housed in a small greenhouse, under an umbrella or solid cloche (which can simply be a glass jar) or with a recycled door or window, held up by bricks, positioned over them.

A good tip is to keep an old bed sheet at hand to throw over plants in an emergency.

Similarly, straw or lightweight mulch can be scattered lightly over seedlings.

For permanent protection, install a small greenhouse or glasshouse. There are many types and sizes available. Lisa Cowley from Sproutwell says the company’s mini greenhouse is very popular because it’s ideal for propagation and winter seedling protection, particularly in small spaces. J

Benefits of frost There are some benefits to early frosts: • They help gardeners by stopping the spread of weeds.

• Some edibles, such as parsnip, get a richer flavour with a winter frost.

• Intense frost can kill many overwintering insect pests and their eggs.

SOW WHAT?

This plastic guard can have netting for summer and shade cloth during winter

GOOD ORGANIC grow naturally, eat fresh, live sustainably

Good Organic Gardening and Sproutwell have joined forces for the Sow What? competition, where our magazine’s readers have the opportunity to win a Sproutwell mini greenhouse, worth $185.

To win, tell us in 25 words or less what you would grow in your mini greenhouse and why!

PERFECT GIFT FOR MOTHER’S DAY!

The Sproutwell mini greenhouse, perfect for propagation, has shelving to sit your larger pots or trays of herbs. The mini greenhouse is attractive in appearance, is freestanding and ideal for the back deck, against a shed wall, fence or hedge and for hardening off seedlings or general propagation use. The perfect solution for you to get started in the garden. It arrives complete with 4mm twin-wall polycarbonate panels and is available in a silver or green frame. RRP $185.

Entries to be sent to: giveaways@sproutwellgreenhouses.com.au with the subject line “Sow What Competition”

50 | Good Organic Gardening

Australia’s largest and very best Aluminium Greenhouses supplier for Hobbyists, Professional Gardeners, Commercial Growers, Schools and well known Television Gardening Programs.

Grange Series

nced Most Adva ssembly Design & A System.

SAVE UP TO 70% TIME BLY

IN ASSEM

Australia Wide Delivery

INTERNAL SETUP

GLASSHOUSES

GREAT FOR AQUAPONICS

• Extend your growing season • Grow & Eat fresh from your garden all year round • Share the experience with your children • Save Money!

www.sproutwellgreenhouses.com.au NEW DISPLAY CENTRE NOW OPEN 408-410 Princes Hwy, Officer VIC (5min from Berwick) 1300 657 174 I info@sproutwellgreenhouses.com.au

www.sproutwellgreenhouses.com.au

THE SHED | Greenhouses

Extend your planting repertoire and your growing season with a greenhouse Words by Erina Starkey

52 | Good Organic Gardening

Photos by Bigstock

The greenhouse effect

Greenhouses| THE SHED

Photo by Bigstock

I

n Historia Naturalia, Pliny describes one of the first recorded proto-greenhouses in which carts of vegetables would be wheeled into the sun by day and then stored in warm structures made of transparent stone by night.

This gardening technique was developed for the Roman emperor Tiberius, who was particularly partial to cucumbers and insisted on eating them every day of the year.

These days, greenhouse gardening is an easy and accessible hobby to all backyard enthusiasts. With your own protected horticultural environment, there’ll be no reason why you can’t eat your favourite vegetable every day of the year too.

Greenhouses come in every conceivable size and price range. What they all have in common is the ability to trap and retain the sun’s heat within a confined space.

There are more ways than one to achieve this and they aren’t all expensive, nor do they all require expert construction skills. There’s a range of different materials you can use when creating your frame and cover that suits your garden design, budget and lifestyle needs. Reclaiming discarded materials and incorporating offcuts can be a cost-effective and rewarding way to erect your own garden

greenhouse, so keep on the lookout for the following materials.

Choosing materials PVC pipe Common PVC pipe makes a perfect frame for a small, semi-permanent greenhouse. It’s

inexpensive, lightweight and easy to work with.

Make sure you have the connecting pieces and it will be straightforward to put together.

Shade cloth should be used to cover the structure, forming a shade house that will protect plants or act as a propagation nursery. Be aware that in high-wind situations,

The quintessential garden glasshouse

Garden all year round with a Maze greenhouse

To re vceicvee

These top of the range, affordable greenhouses will enable you to grow all your favourite produce all year round as well as letting you enjoy gardening without worrying about the weather.

quote : at cheORGANIC8 ckout

The virtually unbreakable polycarbonate panelling and strong aluminium frame will ensure the greenhouse will last in perfect condition.

To see the range of greenhouses and accessories available visit:

www.mazeproducts.com.au or call 1300 449 107 While stocks last. Valid till 30/9/2013. Discount on Greenhouses items only.

Good Organic Gardening | 53

THE SHED | Greenhouses

Ventilation is vital to allow hot air to escape

54 | Good Organic Gardening

a shade cloth or coating of shading paint to ensure the plants don’t suffer from burn or scald in temperature extremes.

Polycarbonate Polycarbonate greenhouse panels block 99 per cent of UV rays, and the diffused light they offer saves plants from burns or scalds. Unlike glass, polycarbonate panels will not crack or break, which makes them a safer and sturdier option. They are a lightweight material, so are easier and cheaper to install.

Polycarbonate is the most effective when it is twin-walled, offering a double-glazing effect to help maintain temperatures. A polycarbonate greenhouse is expected to last upwards of 15 years.

Fibreglass Fibreglass offers similar benefits to polycarbonate only it is a less expensive and more temporary option, typically lasting two to four years only.

Some like it hot Heated greenhouses allow a wider range of plant varieties to be grown, including tender, exotic or heat-loving species that might otherwise be unavailable in your climate zone.

A heated greenhouse also lets you grow plants all year round and allows you to adjust the temperature to the specific requirements of the plants. Be mindful that heated greenhouses incur additional costs, including the installation of heating utilities

as well as the associated ongoing energy bills and other expenses.

An unheated greenhouse uses solar heat to advance and extend the growing season of edibles and, with the right growing techniques, can be a highly productive, pollution-free garden asset all year round.

Site Wherever possible, locate the greenhouse on a site that takes advantage of full sun, offers good water drainage and utilises windbreaks.

If you have decided to construct a heated greenhouse, you may wish to create a lean-to structure connected to the house so you can share utilities, otherwise you will have to have them brought in at an added expense.

It’s advisable to plan the layout of your greenhouse to accommodate future expansion, as your plant collection will rapidly grow to fill it. Larger greenhouses are also more efficient and economical to operate as they cost less per square metre and the environment can be maintained more uniformly.

You need to vent To ensure plants are kept healthy, hot air must have a way to exit and cool air a way to enter. Ventilation can be provided through adjustable vents in the side and roof or exhaust fans or inlet louvres. Automatic ventilation systems are more costly, but they save time and

Photo by Bigstock

lightweight greenhouses can blow over, so ensure you suitably anchor your greenhouse or remove the cover temporarily in fierce weather.

Wood Stronger and more stable than PVC, a wooden frame is slightly more expensive but it’s fairly easy to source recycled planks, frames, doors and beams for reuse. Some basic carpentry and experience working with power tools are required here. Do not use copper chrome arsenate (CCA) treated wood. It’s impregnated with chemicals designed to protect the wood from pests and decay and data suggests arsenic can leach from the timber.

Metal Metal is the strongest and most durable material for the frame. This is ideal for those who intend to have a medium to large permanent structure or a greenhouse made with heavy panels, such as glass.

Glass A glass-panelled greenhouse is considered the most aesthetically pleasing option as it offers you a beautiful view of your plants and flowers while providing long-lasting quality assurance.

A glass greenhouse requires a sturdy metal frame and a solid foundation, which makes the initial investment high, but it promises to be quite a stunning and durable showpiece that lasts a lifetime.

While glass has fairly good heat retention, it does not offer the unique thermal capabilities found in polycarbonate. A glass greenhouse may also require the addition of

Greenhouses| THE SHED reduce the chance of excessive cooling or heating. Try to open the door of your greenhouse every day, closing it in the afternoon when the temperature drops.

All greenhouse plants need regular watering. You can choose to simply bring your hose in or you can run a drip irrigation system into the greenhouse, but try to ensure the watering is regular and uniform.

Photo by 123RF

Work space

PVC pipe with timber supports make an easily built greenhouse

Growing in your own backyard has never been easier. Choose from our huge range of premium greenhouses and gardening accessories and get started today.

If you have the available space, add some shelves, a work table and some storage facilities to your greenhouse to make it more practical and personal.

Shelves will allow you to optimise your available space while raising your plants in a warmer air zone. They will also allow you easier access to them without having to constantly stoop and bend.

By adding storage shelves and a work bench, your greenhouse can double as a potting shed, offering the perfect place to work and relax, even when the weather is bad.

Hoop dreams A “hoop house” is an effective, inexpensive and easy DIY greenhouse that is perfect for a kitchen garden.

To create a hoop house, bend three or more PVC plastic pipes into an upside-down “U” shape and insert them securely into the ground in a row, several feet apart. This frame should then be snugly covered with a plastic sheet and anchored to the ground.

You can either build your hoop house as a tunnel — with two exposed openings — or let the sheet overlap to make a flap entrance. Even a simple structure such as this will give your seedlings an earlier start and upwards of six weeks additional production time. It’s a perfect option if you don’t want to commit to anything permanent and offers you the flexibility to relocate it, expand it or dismantle it with ease.

Whether you’re an emperor, a botanist or an everyday gardener, a greenhouse offers you a beautiful garden and bountiful harvest all year round. J

Grow quality, fresh produce in your own garden all year round with

Grow organic vegies, fruits, herbs, annuals, orchids and exotics in a protected, chemical free environment.

You don’t have to be an expert ... just plant, water and enjoy!

See our full range at: growfreshgreenhouses.com.au

premium quality p

fresh is best

teach your kids to nurture the earth save money Display Centre: 284 Thompson Road, North Geelong, VIC, 3215 sales@growfreshgreenhouses.com.au

✆ 1300 GO GROW (1300 46 4769)

have ffun with the kids h save the environment

eat organic Good Organic Gardening | 55

GARDEN SOLUTIONS | Pest patrol Place galls in a plastic bag, seal and put it in the garbage. It’s a good idea to fertilise the tree after removing galls to encourage strong new growth in the spring.

If the tree is severely damaged and the branches are weak, cut the tree back hard.

Natural predators There are two native parasitic wasps that are natural enemies of citrus gall wasp. Both Megastigmus brevivalvus and M. trisulcus are important natural enemies of citrus gall wasp.

These parasitic wasps insert their eggs directly into the gall wasp eggs, where they slowly grow in the host larvae, eventually killing them.

It’s important not to assume all wasps are pests. As predators and/or pollinators, they are beneficial insects in the garden.

Citrus gall wasp Bruchophagus fellis Keep your garden free of this enemy of citrus by being vigilant and proactive Compiled by Diane Norris itrus gall wasp (Bruchophagus fellis) is an Australian native insect pest whose natural host is the Australian finger lime (Citrus australasica), but has diverted its attention and is now one of the most common problems of backyard citrus trees. All citrus trees, especially lemon and grapefruit, can be attacked.

The insects invade young fresh growth of citrus in spring, causing woody galls to form around the developing larvae. It’s easy to spot the lumpy growths on leaf stems, fruit stalks, twigs and branches of citrus trees.

The citrus gall wasp is usually found in coastal Queensland and New South Wales and some inland areas. In recent times, it has also been reported as far south as Melbourne.

The adult wasps normally don’t move very far but can be carried further afield by prevailing winds. The movement of citrus gall wasps into other regions of Australia can also occur through the distribution of infected nursery trees, so it’s worth inspecting citrus trees carefully before purchase.

C

Life cycle The citrus gall wasp has a 12-month life cycle, producing only one generation a year. Adult wasps live for only five to 14 days. The female is a minuscule black wasp, about 3mm long,

56 | Good Organic Gardening

which lays about 100 eggs in young green bark of fresh citrus growth in spring.

The larvae hatch after about two to four weeks and start feeding inside the stems, causing lesions (galls) to form. As the larvae grow, these swellings become larger.

The larvae feed for nine to 10 months during the following summer, autumn and winter, and leave the galls as adult wasps around September to October. It’s easy to see tiny little holes in the galls where the adult wasps have emerged.

The damage Although the citrus gall wasp doesn’t kill citrus trees, the damage it causes can be unsightly and repeated attacks can weaken the tree, making it frail and unproductive. Left unchecked, galls can actually cover most of a tree, causing the branches to die back and so reduce cropping.

Control Manual control is the only recommended action for gall wasps. In fact, it is really the only option.

As soon as you see the lumpy galls, cut them off and keep removing infected shoots at least one month before the adult wasps emerge (ie before September). This will also help decrease adult populations.

Citrus growing Healthy, productive citrus in the home garden is achieved by correct growing methods and sound tree care.

Plant citrus trees at any time, but grafted potted plants are plentiful in autumn and winter. Look for a good specimen in the nursery or garden centre at the time of purchase — one with glossy foliage and a graft Spoiled, damaged or diseased fruit must be cleared away regularly

Pest Pest patrol patrol | GARDEN SOLUTIONS Snip galls off with sharp secateurs

Photos by Anne Gibson & courtesy of Yates

Diseased, pest-infested or damaged fruits should be picked up regularly from under the tree or off the tree and put in the garbage. Do not compost them or leave them under the tree. that is free of disease, splitting or damage.

Select a sunny but sheltered spot with well-drained soil for planting. Plants cope with afternoon shade but do best with full sun all day and no competition from other plants. If you are planning a citrus orchard, allow 3m between trees.

Don’t skimp on watering, especially when trees are first planted and when they are forming fruit. In areas with poorly drained soil, make raised beds to grow citrus. Allow at least 30cm depth for the root area.

Pruning is not needed to produce fruiting wood, but citrus are pruned to remove dead growth, create a bushy shape and to thin fruit if the crop is too heavy. Prune in spring if necessary.

Apply fertiliser just before flowering at the end of winter, usually during August and again in late summer, around February. Use horticultural oils, such as eco-oil, to combat citrus leaf miner during the growing season and during winter to reduce the numbers of summer pest insects. This biologically friendly oil will also help control other citrus pests, including aphids and scales. 

You will see little holes in the galls where the adult wasps have emerged

Good Organic Gardening | 57

MOTHER’S DAY WITH SUBSCRIBE TO GIVE MUM THE PERFECT GIFT

EVERY SUBSCRIPTION GETS A FREE DESIGNER JOURNAL* PLUS YOUR CHANCE TO WIN A CRISTINA RE BUNDLE OF JOY FOR MUM! VALUED AT MORE THAN AN $250

A MOTHER’S DAY HIGH TEA WITH CRISTINA RE

ITEMS INCLUDE:

Invite mum over to celebrate in style with this $250 prize pack full to the brim with Cristina Re signature teacups, teapot and gorgeous ready-made invitations. Celebrate life, love, family and friendship with the Cristina Re High Tea and Stationery collections.

Visit cristinare.com and facebook.com/cristinaredesign

4 x Signature Blush teacups 1 x Blush teapot 1 x Set of four 24ct gold-plated Signature teaspoons 2 x Gold Hearts ready-made invitations 2 x Gold Glitter Bow Thank You ready-made cards

TOTAL VALUE

$250

CALL NOW 1300 303 414 (QUOTE C/MDCR14) OR ORDER NOW IN THREE EASY STEPS!

Save 50%

Save 42%

STEP 1: CHOOSE YOUR SUBSCRIPTION:

6 ISSUES $29.85 8 ISSUES $59.95

Save 37%

Save 37%

Save 50%

6 ISSUES $29.95 8 ISSUES $39.95 12 ISSUES $59.70

12-issue subscription to Homespun magazine 8-issue subscription to Quilters Companion magazine 6-issue subscription to Scrapbook Creations magazine 8-issue subscription to Australian Country magazine 6-issue subscription to Good Organic Gardening magazine 6-issue subscription to WellBeing magazine 6-issue subscription to Dogs Life magazine 6-issue subscription to Grand Designs Australia magazine

STEP 2: MY DETAILS: Mr/Mrs/Miss/Ms First name: Surname: Address: Suburb:

Postcode:

Daytime telephone: ( ) Email:

Save 31%

Save 37%

6 ISSUES $49.95 6 ISSUES $29.95 *Designer journals will be posted at random and may not be those depicted here.

Save 15% 6 ISSUES $49

STEP 3: PAYMENT OPTIONS: Cheque/money order for AU$ (Please make cheques payable to Universal Magazines Pty Ltd) Please charge my:

American Express

Diners

MasterCard

Visa

Card number: Expiry date: (must be included) Cardholder’s name: Cardholder’s signature: TO RECEIVE THIS OFFER PLEASE QUOTE THIS CODE: C/MDCR14 HURRY! OFFER ENDS: APRIL 30, 2014

OFFER ONLY AVAILABLE WHILE STOCKS LAST! FAX NOW (02) 9805 0714 CALL NOW 1300 303 414 (cost of a local call) SEND COUPON NOW Subscriptions Department, Reply Paid 75687, North Ryde NSW 1670

EMAIL NOW mailorder@ universalmagazines.com.au ONLINE NOW www.universalshop.com.au OVERSEAS ENQUIRIES +61 2 9887 0399

Subscriptions will commence with the first available issue. Existing subscriptions will simply be extended. Free gifts arrive separately to the magazine subscription and are sent as soon as possible. Free gift offers do not apply to subscribers currently on the Easy Payment Plan or those upgrading with the Early Bird offer. Offer open to Australian residents only. By subscribing you acknowledge that you understand that ‘tip-ons’ and gifts or bonus issues that may be available with non-subscriber copies of this magazine may not be provided to subscribers and is at the discretion of Universal Magazines Pty Ltd. The Promoter shall not be liable for any loss or damage which is suffered or sustained (including but not limited to, indirect or consequential loss) or for personal injury which is suffered or sustained as a result of taking part in this or any other gift offer. By subscribing, you consent to receive any direct marketing material including emails which inform the recipient of the Promoter’s other publications, products, services or events and to receive promotional material from third parties. Please tick the box if you do NOT wish us to use this information for the purposes stated above . *Offer only available while stocks last, or until expiry date.

FEATHERED FRIENDS | Quail Exquisitely coloured — quail eggs win awards at shows

Great little layers If you don’t have room for chickens to free-range, entrancing little quail don’t need a big area and will provide eggs and entertainment with their lively behaviour Words by Megg Miller

60 | Good Organic Gardening

Quail| FEATHERED FRIENDS Males are usually darker with a noticeably reddish breast.

Fawn (striated wheaten shades), tuxedo (white breast and dark brown) and golden Manchurian (gold version of pharaoh) are popular colours.

Quail mature quickly: males may be ready to despatch by 40 days and females commence laying as early as 42 days of age.

A quail egg generally weights 10–11g, which is about eight per cent of the female’s bodyweight. A chook egg, by contrast, is around 2.5 per cent of the layer’s bodyweight.

Quail eggs win awards at shows. They are pear shaped and coloured with splotches of reddish-brown pigment overlaid with a white bloom. They must be handled gently — shells are weaker than anticipated.

For home egg-lay, an all-female flock is recommended because cock birds harass and stress hens. Should a male be desired, allow half a dozen hens per fella.

Can you distinguish the sexes? Look for colour differences: males have darker, richer tones on the breast. The foolproof test is the presence of the foam ball. Let me explain.

Male quail have a ball-like gland above the vent, which, if gently manipulated, produces a foam-like substance. Cock birds mark their territory with this substance. Females lack this unusual characteristic.

Hens are fabulous layers. For large eggs,

Quail eggs win awards at shows. They are pear shaped and coloured with splotches of reddish-brown pigment overlaid with a white bloom.

The striking Japanese or common quail

Photos by Bigstock

K

eeping quail as backyard egg layers is becoming popular because these birds are quiet and require little room. That they are more efficient than fowls at converting feed into egg mass adds to their appeal.

Quail are entrancing little creatures that fascinate owners with their lively behaviour.

The one disappointment is they cannot be let out to range. Wild at heart, if released, they are rarely seen again; rats, cats and dogs all gobbling them up.

Features It’s the commercially bred quail that lay lots of eggs. The Japanese or common quail — Coturnix coturnix japonica — have been bred and selected for improved growth and egg lay.

The common colour is that of wild quail, called pharaoh, to distinguish it from several other available colours. Females are a mix of dark browns striated with buff and cream, the breast speckled and lightening to creamy buff on the flanks and belly.

make sure you select the larger-bodied specimens when purchasing them — the two go hand in hand. Because they are high producers, always see hens are fed properly and give them fine shell grit to maintain shell strength.

It’s essential that quail are not spooked.

Whistle or make a noise as you approach the pen and talk quietly while carrying out management tasks and collecting eggs.

They soon recognise regular visitors and can be quietened, vocally responding to quail chat.

Good Organic Gardening | 61

FEATHERED FRIENDS | Quail Housing needs The happiest quail are those living in an enriched environment containing “furniture” such as hollow logs, rocks, pots of greenery, clumps of dried grass, branches with leaves and even the odd broken terracotta pot.

They also love a dust bath: a cat-litter tray or similarly sized container that’s a little deeper is perfect. Top-up contents daily as they scratch soil everywhere. Dry garden soil is suitable.

Housing could be an aviary, a remodelled outdoor shed or a rabbit hutch, but it’s best to have a high structure. It’s easier to enter and, remember, quail shoot up into the air vertically if frightened and an inflexible low roof may result in a broken neck.

How much floor space per bird? Allow 40cm2 minimum, more if possible. You will need to include protection from rats (concrete or wire-mesh floor base), good access to light and sun (dampness results in disease), protection from summer sun (beach umbrella in a pinch) and a protective barrier to deflect cold winds.

Housing could be an aviary, a remodelled outdoor shed or a rabbit hutch, but it’s best to have a high structure.

Quail rarely perch or lay in nest boxes, so you don’t need either. Eggs are likely to be dropped randomly on the floor.

Some hard gravel (stones) and fine shell grit are also necessary, plus cuttlestone to blunt their sharp beaks. Cool, clean water is a must.

Nutritive needs Quail are opportunistic feeders in the wild, enjoying insect pests and weed seed, so it makes sense to offer variety as well as balanced nutrition. A proprietary game bird crumble is best but if unavailable, make a mixture involving layer crumbles and canary seed. Layer pellets may be unsuitable because of the breed’s tiny mouth.

Be warned, quail play with food. They flick it everywhere, wasting heaps. A feeder incorporating a grille reduces waste.

Offer variety by purchasing mealworms, collecting insects and worms and providing suspended bunches of millet or greens — chickweed or parsley, for example.

Fighting fit Managing stress is the key to good health, so avoid overcrowding. And, if you want extra stock, stress-free acceptance occurs when all birds move to new housing. They are too busy adjusting to punish newcomers.

One problem is litter balls on toenails.

This results from wet litter, and birds must be caught and the balls gently removed.

Prevention is far easier.

Remove a bird if it looks off-colour, along with a friend, and allow a few quiet days in a separate cage or pen. Usually this is enough to allow birds to muster resources to fight off any bugs.

Happiest quail are those living in an enriched environment containing ‘furniture’

62 | Good Organic Gardening

Quail| FEATHERED FRIENDS

How to hold quail Use a net to catch and hold birds by slipping the head through the first and middle finger and closing gently, then closing the thumb and remaining fingers around the body

Enjoying the flock Set your chair up where you can watch these busybodies go about their business — it’s very therapeutic. What to do with the eggs? They are delicious boiled and peeled — Caesar salad will never look so good. Use three quail eggs per one hen egg in baking for most recipes, except sponges.

You can also breed and eat quail, and many people do, even in backyards.

Of course, you need an incubator and brooder, as most females don’t go broody.

Seems a shame, however, to eat such industrious, entertaining little creatures. J

Cute little quail chicks

Eggs are simply the best.

We give them the best certified organic grain – no meat-meal (unlike others). We value the welfare of our feathered friends; that’s why we give them an idyllic habitat with plenty of space to roam, lots of deep mulch to scratch through, shady trees and lush pasture so our eggs are nutrient dense and rich in omega 3’s. We run no more than 600 hens per hectare. Our hens are always occupied so we don’t have to debeak.

Happy hens lay sensational eggs.

For stockists and more details, go to our website:

www.organigrow.com.au

Good Organic Gardening | 63

AMAZING GARDEN |10,000 Trees

One man, 10,000 trees For Richard Jones, former member of the NSW Parliament and long-term environmental and animal activist, single-handedly planting 10,000 trees was a long labour of love — but it didn’t stop there Words & photos by Jo Immig

64 | Good Organic Gardening

10,000 Trees | AMAZING GARDEN Narrow-leaved Palm Lily (Cordyline stricta) fruits

Richard’s pottery is inspired by nature

Richard says his ceramic pieces became even more popular until he found he was firing once a month and using a cylinder of gas for each firing. That was a lot of carbon dioxide and he had to offset it!

Hard graft

R

ichard Jones set himself a mission to “carbon offset” his life. He figured he’d racked up quite a debt with lots of plane and car travel, so he needed to give something back to Mother Nature.

He got much more than he anticipated when his trees turned into a forest and the forest became a way of life.

When Richard was first elected to the NSW Legislative Council as a democrat in 1988, he announced in the press he’d plant a tree for each day he was in parliament.

Then, nurseryman Simon Disney turned up at Richard’s nine-acre property at Tumbledown Dick on Sydney’s northern beaches with boxes of small trees saying, “Now let’s see if a politician will keep his promise.” Simon later worked with Richard in parliament, so he must have been somewhat impressed.

“I started planting at Tumbledown Dick and

then when we moved to Possum Creek, behind Byron Bay, in 1991, I continued planting, but there wasn’t much room,” Richard said.

“The boy next door used to ride his motorbike along the fence near our house and I couldn’t stand the noise, so I went to his father, a bandy-legged dairy farmer in his 80s, and asked if he’d do a boundary change.

He drove his tractor across his paddock and waved his hand towards our place saying, ‘You can have that.’

“I then had a three-acre empty paddock with compacted soil and no life except stumpy South African grass. I soon discovered it was also frost prone after all my carefully planted rainforest trees were killed by it. The koala trees survived, even thrived, so I initially went with them, not realising the pros and cons of planting non-rainforest species at the time,” he continues.

Commuting weekly between Possum Creek and Macquarie Street, Sydney, on weekends, Richard donned gumboots and managed to keep planting, noting every tree in a diary. “It was a great contrast to the cut-and-thrust of parliamentary life, but it was also a hard slog,” he says.

“I didn’t want to poison the land with herbicides, so I dug out clumps of setaria grass with a mattock and planted trees inside the cleared circles, protecting them with plastic tree guards held in place with three bamboo sticks hammered into the ground with a wooden mallet. You certainly work up a sweat doing that kind of work.

“I mostly planted in the wet season and ensured the young plants were well watered for several weeks. Planting very fast-growing pioneer plants, like Fringe wattles (Acacia fimbriata), provided protection for the rainforest saplings and kept the grass down.

There were very few losses after the initial frost deaths and, gradually, as the eucalypts grew, I planted rainforest trees and an understorey among them.

“I sometimes had help digging the holes, but insisted on actually planting the trees myself

Good Organic Gardening | 65

AMAZING GARDEN |10,000 Trees This is truly a Forest of Friends

so I had that connection and could honestly say that I had planted them, rather than paying someone else to do it for me,” Richard explains.

A nearby native nursery provided invaluable information and a source of local plants. Richard says he also grew severalthousand trees and palms from seed in a small greenhouse, collecting them from here and there. He scoured nurseries to ensure he had as much diversity as possible and even bought some trees near Noosa that had originally belonged in Possum Creek.

“My pockets were always full of seeds and I learned which seeds needed to be soaked and scraped off, simulating the passage through an animal’s digestive tract. We’ve got brush turkeys and all kinds of birds now that do that job,” he says.

“My parliamentary balcony turned into a mini greenhouse with hundreds of Bangalow palm (Archontophoenix cunninghamiana) seedlings in pots, much to the amusement of other members, one of whom threatened to use Roundup on it!”

By the time Richard’s second parliamentary term expired, in March 2003, and he moved to Possum Creek permanently, he had planted 5000 trees but, because he’d done so much commuting by plane, he decided it wasn’t enough and so upped the target to 10,000.

66 | Good Organic Gardening

Pythons value the forest’s stillness

Brilliant seeds of the Bangalow Palm

10,000 Trees | AMAZING GARDEN “For each return journey to Sydney, I calculated I’d caused half a tonne of carbon dioxide to be produced, so one tree per trip would more than offset my carbon costs,” says Richard.

Plant a forest and they will come Fast-forward to 2014 and the 10,000 trees are now a young forest with a canopy in parts and moist leaf litter covering the forest floor. There is a variety of colourful fungi and mosses and countless species of birds, insects, butterflies, bandicoots, wallabies, possums, lizards, snakes and even koalas.

“It’s exhilarating walking through the forest and watching it grow,” says Richard. “Every time I wander through it’s different. A tree has fruited for the first time or one has fallen over.

Vines are slowly winding their way around trees.

Volunteer trees are popping up all over the place — you have to be careful where you walk.

I see insects I’ve never seen before,” he says.

“It’s exciting to see birds high up in the canopy, but most gratifying of all is seeing koalas in the trees I’ve planted. It seems completely unreal.

Every time I catch sight of one, it takes my breath away. This is probably the first time they’ve been on this land for 80-odd years.”

This year, Richard says some of the 500odd Davidson’s Plum (Davidsonia jerseyana) trees he’s planted have produced enough fruit for him to make a huge batch of delicious jam.

There is other bush tucker on the way too, such as bunya pines (Araucaria bidwillii) and finger limes (Microcitrus australasica).

Forest ceramics With his tree-planting promise fulfilled and the forest well under way, you’d think it would be time to kick back and relax. Instead, the forest has inspired a whole new project.

“I was prompted to start making ceramics one day when I was holding one of the pieces my mother made a few months before she

“My parliamentary balcony turned into a mini greenhouse with hundreds of Bangalow palm (Archontophoenix cunninghamiana) seedlings in pots, much to the amusement of other members, one of whom threatened to use Roundup on it!”

White Claw, the personality-plus brush turkey

Richard finds solace amongst his trees

unexpectedly died. These were the most precious things that she’d made with her own hands. I thought I might do the same for my three grandchildren,” tells Richard.

“I felt the urge to carve trees into the first pieces I made. Friends liked them, so I made more and it got a bit out of hand. I couldn’t keep them all in our kitchen, so I decided to have a stall at the Bangalow craft market under the banner Forest Ceramics.”

He says his ceramic pieces became even more popular until he found he was firing once a month and using a cylinder of gas for each firing. That was a lot of carbon dioxide and he had to offset it!

He then decided for every piece sold, money would be donated to Rainforest Rescue, which planted hundreds of trees in Sri Lanka, linking up biodiversity hotspots.

Now, in conjunction with the Rainforest Information Centre, of which Richard is currently president, he is providing funds to buy habitat for the endangered Sumatran tiger, clouded leopards, gibbons and other rainforest creatures at risk.

“Every piece of pottery, even $5 pieces, provides money to buy 5m2 of rainforest, which saves it from being chopped down for palm oil plantations,” says Richard.

“I’ve calculated that each firing now saves roughly 800m2 of forest or provides funds for 150 trees in Sri Lanka. This more than offsets the carbon costs and the customers love contributing too. They feel they’re giving a little back to Mother Nature rather than just taking. This is what it’s all about,” he concludes. 

Forest of Friends is part of the voluntary conservation program Land for Wildlife.

Good Organic Gardening | 67

PROFESSIONAL ORGANICS |Mukti organics

“I had always had a vision to create a range that was literally safe enough to ingest.”

Mukti, founder of Mukti Organics

Though its origins were formed in Sweden generations ago, this naturally organic skincare range was born in Maleny near Queensland’s Glass House Mountains Words by Diane Norris

M

y great friend Theresa, owner of Greenhills Organics, introduced me to the Mukti skincare range a couple of years ago. I must say, my skin has been transformed, so I thought I would investigate the story of Mukti and it turned out to be an intriguing and wonderful experience.

Mukti, the founder of her eponymous skincare company, inherited an interest in beauty from her mother, a model and

68 | Good Organic Gardening

NIDA-trained makeup artist. “I remember as a small child, watching Mum’s daily skincare regime, being captivated by her dressing table and bathroom vanity, which were stuffed with all sorts of goodies — to my delight!” recalls Mukti.

Her mother would explain each step to her, from cleansing to the finishing touches of makeup, along the way. It must be every little girl’s dream to be around beauty products

Tree change In the late ‘80s, Mukti studied natural therapies and was particularly interested in herbal medicine and aromatherapy. She also studied beauty therapy and makeup artistry and went on to teach at TAFE colleges.

“At this time, I owned and ran a couple of hairdressing salons in Brisbane,” she says, “and it made sense to offer our clientele additional services, so we expanded our practice to include beauty-treatment rooms.”

When Mukti became pregnant, she felt the desire for a tree change and to immerse herself in an organic lifestyle. With her then husband, she invested in a permaculture property in Maleny and moved to the glorious Sunshine Coast hinterland. “I changed my name, planted trees, tended a vegetable and herb garden and adopted a more laid-back lifestyle. And it’s where my first daughter was born — at home.”

Photo courtesy of Mukti

A beautiful heritage

all the time; for Mukti, it was natural that she would develop a passion to explore the possibilities when she was older.

Mukti organics | PROFESSIONAL ORGANICS Mukti grabbed time to study psychology, a complete change from her previous interests.

She also worked part-time servicing guest lodges and bed and breakfasts, offering pamper packages and beauty treatments.

But, she says, “The perfect skincare range eluded me.”

Destiny calls

Mukti skincare is certified organic, Australian made and not tested on animals

The foundations of the family interest in skincare had actually been laid down long before Mukti’s mother’s generation, as Mutki explains: “Upon returning home to visit my mother, I came across an old book: an apothecary bible that happened to be my great-grandfather’s formulatory journal. He was a biochemist and pharmacist in Sweden and used to make ointments and creams from herbs, plants and oils suitable for ailments and skin complaints.”

The journal, however, was written in German. “I quickly tracked down my oma [grandmother] to translate it for me,” recalls Mukti. “Finally, here was my prize, a book that had survived the Second World War and had travelled to Australia on an immigrant ship in 1953, alongside the few possessions my grandmother had brought with her.”

Little did she know how much this book would impact on so many people more than half a century later. Mukti says the precious formulas and secret recipes in the book formed the basis of her skincare range.

Mukti begins At the age of 30, Mukti’s life had come to a high point and a new career path had opened up. Everything she had accomplished to that point — personally, in business and in life skills — finally all made sense, she says.

“The skincare range began with basic facial care then expanded to include body care and treatment products. I decided to call the range Mukti because of what the name represents.

It is derived from Sanskrit, one of the oldest Indo-European languages, and translates literally as ‘freedom’ and ‘liberation’.” In Hindu, it means rebirth, so it was very fitting.

“The mantra means freeing and liberating oneself, becoming an informed and aware consumer. Accept nothing, question everything,” says Sangeeta, Mukti’s mother.

Initially, Mukti began the business on her own with no start-up capital, just a vision and a truckload of tenacity. She joined the New Employment Incentive Scheme (NEIS)

Good Organic Gardening | 69

PROFESSIONAL ORGANICS |Mukti organics The happy Mukti family

says. “By providing consumers with viable and clean beauty alternatives, I am helping them to protect themselves and the environment, as organic products are not only safe, but also biodegradable and the methods to produce them are more sustainable.”

The future

“Finally, here was my prize, a book that had survived the Second World War and had travelled to Australia on an immigrant ship in 1953, alongside the few possessions my grandmother had brought with her.” program, which provided her with just enough money to cover food and rent.

“Every day I set out peddling my wares to health-food shops and pharmacies on the Sunshine Coast,” Mukti recalls. “All my first wholesale clients are still purchasing from me to this day. I also sold products at the Eumundi Markets, which meant a 4am start two days a week.

“The first few years were extremely tough with a small child to care for, working 16-hour days and covering every aspect of the business myself, from formulating, researching and packaging to accounting, product training and personally delivering the products to my clients.”

The hard work paid off. She quickly established a good following and started a database of her clientele from the markets.

“I began mailing out reorders and soon I had people ringing me and I no longer needed to knock on doors. I am extremely humble and grateful to the many people who believed in me and purchased my products in the beginning.”

Photos by Diane Norris

Organic certification In 2003, Mukti quit the markets and expanded the range to include more specialised products designed for beauty therapists and spas. By this stage, she had also signed with distributors in the UK, Hong Kong and Singapore. The business continued to grow, mainly through word of mouth and reputation. By 2006, it won an Export Award for Queensland.

In 2007, Mukti reformulated the products

70 | Good Organic Gardening

and gained organic accreditation from the Organic Food Chain (OFC). “I had always had a vision to create a range that was literally safe enough to ingest,” she explains. “When I began, it was virtually impossible to find any certified-organic raw ingredients. It took a large amount of time and energy to source suppliers who were certified growers and to establish an ongoing supply.

“I certainly did not get into the field of formulating organic products because it was a growth industry,” she adds. “I began my journey long before any multinationals with huge resources jumped on the bandwagon.”

The Mukti name is now recognised as one of the world’s leading organic beauty brands, a major source of pride for Mukti, who formulates each and every product herself — her guarantee of safety. “Unfortunately for the consumer, beauty products are one of the most unregulated industries,” she explains. “Your only guarantee that you are getting the real deal is to scrutinise the label.

You would not dream of ingesting these unpronounceable chemicals yet so many people blithely slather their skin, the largest living, breathing organ, with them every day.”

The long-term effects of chemicals in mainstream skincare and personal-care products are still not fully understood, but there is now enough evidence linking some to a wide range of health disorders, from skin sensitivities to cancer.

“Raising awareness of safe skincare practises and creating organic, natural products that actually work is a driving force every day,” Mukti

Never one to rest on her laurels, Mukti completed her cosmetic science studies in 2010 and has since released a new antiageing range that incorporates peptide technology and powerful plant extracts harvested from native Australian fruits, trees and plants. These are in a potent certifiedorganic base, the combination of which she believes is a world first. “It is driven by visible results with scientific validation,” says Mukti.

The new products were launched late last year and are gaining significant attention from the international organic and nonorganic beauty markets. “I feel that I am finally at the tipping point, where all the hard work, research and development, as well as commitment to the ethical practises and products, is about to reap significant rewards.

“I am also extremely proud that I have created a genuine family business alongside my partner, mother and eldest daughter, where customer service and care are of paramount importance to us,” she adds. “If you purchase a Mukti product, we guarantee that it’s the correct product for you and that you know how to use it correctly.

“Organics is not a fad but a movement that will ensure we preserve ourselves and this precious planet for future generations. You only have one skin — the one you are in.” 

RAW Organic Oils The Every Bit Organic RAW range of food and cosmetic oils and extracts is the world’s largest range of fully Certiåed Organic oils. Sourced from Australian farmers whenever possible, and always sourced from certiåed organic sources; the RAW range is fast becoming one of the most recognisable organic brands in Australia.

Email: info@everybitorganic.com.au Phone: 03 9369 4888

www.everybitorganic.com.au

GARDEN TO GLASS | Winter warmers

Immune boosters

By Nature’s Wonderland Health and Wellness Store

E

xercise, plenty of sleep and a healthy diet ensure you stay in optimum condition. Vegetables in the form of a juice are very easy to absorb, giving your body all the needed nutrients, especially vitamin C, in a glass.

When preparing the following recipes, note the difference between juicing and blending. A juicer will separate juice from pulp automatically, meaning no need to peel, remove seeds etc.

In blending, all parts of the food remain in the drink, hence the need to core, peel etc. Blended food will have a thick consistency so is best for smoothies.

Directions for juicing First rinse the produce. You may peel anything with very tough skin. A small amount of rind on citrus imparts more zest, but never use the fruit with the whole peel as it’s too strong. Cut produce into finger-sized pieces before putting each ingredient through the juicer.

Drink immediately.

Directions for blending Rinse produce. Peel tough-skinned foods and core or remove the seeds from foods such as apples and pumpkins. Cut produce into finger-sized pieces and place all ingredients in the blender. Process for about two minutes or until completely smooth.

About the author Nature’s Wonderland is a family-owned and -operated business, the result of years of dedication and innovation by four young siblings. From a single store in Warburton, Victoria, in 1996, to online since 1999, Nature’s Wonderland has built a reputation with a diverse and high-quality product portfolio. The recent opening of a juice bar, Club Verdigris, in Eumundi on the Queensland Sunshine Coast, is the newest aspect of the business, enabling the public to try first-hand all the wonderful concoctions that can be created from the juicers and other appliances sold by Nature’s Wonderland.

72 | Good Organic Gardening

Tips Here are some healthy support foods and tips that are suggested for warding off winter blues, and we have also included them in our recipes for you.

• The best food sources of vitamin C include capsicums, green leafy vegies (such as kale and rocket), broccoli, strawberries, citrus fruits, kiwifruit, rockmelon and sprouts. Drink orange or tomato juice for a great boost. Starting the day with some warm water with lemon contributes to good health.

• Pomegranate juice is very high in antioxidants. A small glass daily, ideally with breakfast, is a healthy portion.

• Ginger helps fight some viruses that cause colds and flu. For its warming actions, add a 1–2cm chunk of ginger root to any juice.

• Garlic has strong antibacterial properties, so it’s another excellent addition to juice.

• Rocket has antimicrobial properties, helping to fight against the common cold and secondary infections such as a chest or sinus infection.

• Vitamin D is crucial for a well-functioning immune system, so be sure to get your daily dose: 10–20 minutes midday sun on bare skin should be enough.

Photo by Bigstock

Stay healthy and well over winter by keeping your immune system strong so your body can fight off colds and flu

Winter warmers | GARDEN TO GLASS

Warm Lemon Water

Green Ginger Glow

Drink a tall glass of warm lemon water first thing in the morning.

Makes 2 servings

Kale is a nutritional powerhouse. Add the warming benefits of ginger and fiery rocket, and the sweetness of carrots and you’ll be glowing.

Makes 2 servings

Ingredients Freshly squeezed lemon juice, to taste Water Squeeze as much lemon juice as your taste buds prefer into a mug of water. Warm is best for your body, but you can have it cold or hot if you prefer.

Health benefits: Strengthens the immune system because it’s high in vitamin C and potassium.

Lemons are acidic but once metabolised, they become alkaline and help our bodies to balance pH levels and ward off ills that thrive in an internally acidic environment. Lemon water aids digestion by liquefying bile and inhibiting excess bile flow. This helps to purify and stimulate the liver. When the liver is happier, generally the rest of the digestive system is happier.

Ingredients 5cm ginger root (add more ginger if preferred) 3 stalks kale 2 cups rocket (arugula) 4 carrots 1 pear 2 garlic cloves

Classy Capsicum

Purée the fresh foods in a cold-press juicer and enjoy it any time you feel like a big nutrient boost.

Health benefits: Kale provides an earthy flavour and more nutritional value for fewer calories than almost any other food around. It’s a spectacular source of vitamin K, a key nutrient for helping regulate our bodies’ inflammatory processes. It can also provide special cholesterollowering benefits and is now recognised as providing comprehensive support for the body’s detoxification system.

Capsicums are beautifully coloured, available in green, orange, red and yellow.

Makes 2 servings

Pomegranate Power

Ingredients 1 large red capsicum 1 small cucumber 1 bunch broccoli 1 small carrot 2 stalks celery ½ cup white turnip (skin on) ½ lime (rind on) 1 handful fresh basil 1 handful fresh parsley 1 handful fresh spring onions 1 handful fresh lettuce (type of your choice) Few drops Tabasco (to taste) (Add 2tsp of whole chia seeds to juice and shake well) Wash and cut up the foods into pieces about the size of your index finger. No need to peel any as the juicer handles that for you, separating the peels into the pulp. Place foods alternately through your coldpress juicer, which will separate the pulp and hard pieces from the juice with no need to strain.

Health benefits: Capsicum contains many antioxidants that derive from its rich colours.

Consumption of all varieties of the coloured peppers is recommended in order to benefit from all the nutrients. Red, green, orange and yellow capsicums are cultivated worldwide. The mildly flavoured capsicum is used extensively as a spice, in medicine and as a vegetable. Rich with vitamins A and C as well as capsaicin and beta-carotene, capsicum has been used traditionally for treating diverse ailments.

Drink 1–2 glasses of pure pomegranate juice (diluted in 1L of water) throughout the day when you have a cold or flu.

Makes 1 serving Ingredients 1 pomegranate 1 cup (240mL) water Sugar, to taste Cut open pomegranate, submerge it in a bowl of water and remove seeds underwater. They will sink to the bottom, while the yellow or white membrane will float. Discard the peel and membranes. Strain water out of the seeds and then put into your blender. Run the blender a few times so the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Press the pulp against the strainer to extract as much juice as possible. A nut-milk bag is a good tool for this process. To make the drink sweeter, if preferred, add honey to taste. Add water and enjoy.

Note: a lot of juicers are not able to successfully juice pomegranate, so we have used a blender for this recipe. Don’t blend for too long, though.

Health benefits: Pomegranates are high in antioxidants, vitamin C and fibre. The health benefits of pomegranate fruit and juice have been substantiated by much research, including multiple studies that have shown the beneficial antioxidative effects of pomegranate polyphenols.

Rich, Red & Raw Tomato Sauce As a change from drinking tomato juice, use this tomato sauce on any dish to get the wonderful health benefits of rich, red, ripe (preferably vineripened) tomatoes.

Makes 3 cups Ingredients 2 large tomatoes ½ cup sun-dried tomatoes, soaked two hours 3 tbsp extra-virgin olive oil ¼ cup fresh basil (optional) 1 tsp anise or fennel seed 1 tbsp honey 1 tsp Celtic salt Combine all ingredients in a food processor and pulse.

Health benefits: Tomatoes are fat free, low in calories and packed full of vitamins A, C, E and K, offering a great boost to the immune system. Tomatoes are a nutritional powerhouse, due in part to their high content of lycopene, a powerful antioxidant that gives them their red colour and may lower the risk of heart disease, improve vision, lower “bad” cholesterol and even decrease the risk of some types of cancer.

Rainy-Day Rainbow Eat a rainbow of fruits and vegetables every day!

Vibrant colours of produce are actually indicators of the disease-fighting nutrients found in all your favourite fruits and vegies.

Servings depend on amount of fruit used Ingredients Strawberries Banana Blackberries Raspberries Cherries Citrus fruits Kiwifruit Rockmelon Lemon water Mint leaves Blend all ingredients except lemon water in your blender or just cut up all the fruits into small bite-sized pieces. Distribute evenly between the glasses. Add ice if preferred, then top up glasses with lemon water. Garnish with a mint leaf and enjoy immediately.

Health benefits: Most fruits are naturally low in fat, sodium and calories. None has cholesterol. Fruits are sources of many essential nutrients that are under-consumed, including potassium, dietary fibre, vitamin C and folate (folic acid).

Good Organic Gardening | 73

GARDEN TO TABLE | Four seasonal edibles

Grow, harvest, store, preserve and cook with recipes by Joanna Rushton

78 Broccoli Sprouts Broccoli-sprout Salad

82 Parsnip Herb-crusted Rack of Lamb served on a Parsnip & Leek Mash

86 Silver Beet Medley of Steamed Green Beans & Silver Beet

90 Macadamia Raw Chocolate & Nut Fudge Brownies Macadamia Nut Butter

76 | Good Organic Gardening

78 82

86 90

Good Organic Gardening | 77

GROWING | Broccoli sprouts

Broccoli sprouts Words by Neville Donovan & photos by Stami Donovan.

B

roccoli sprouts have gained popularity in recent years for their beneficial health attributes. As an addition to the daily diet, broccoli sprouts are fresh, living food packed with vitamins and minerals — highly nutritious when eaten freshly snipped from the plant. Research has shown that the sharp, spicy broccoli flavour is accompanied by high levels of antioxidants.

With more people becoming aware of the benefits of sprouts, the variety of seeds available has increased.

Sprouting methods Broccoli sprouts can be grown just about anywhere and require very little space or equipment. Use only organic, untreated seeds when growing sprouts as some seed varieties may be treated with insecticides or fungicides.

You need one tablespoon (15mL) of seeds for each 13cm2 of container space.

Grow in soil • Fill a recycled container (food or strawberry container) with 1cm of soil. The container needs to be at least 4–5cm deep and with a few drainage holes.

78 | Good Organic Gardening

• Broadcast half a teaspoon of dry broccoli sprouting seeds on top of the soil.

• Cover the seeds with 2–3mm of fine soil, water lightly and keep moist (but not wet).

• The sprouts don’t require any light, so sprouting can easily be done in the kitchen. A good temperature range is 18–24°C and seeds should sprout in three to five days.

• Increase light gradually once the seeds have germinated (about the fourth day or when the first little leaves appear) by moving the container into indirect sunlight.

Sprouts need some light to keep the leaves green but be careful as direct sunlight will kill them.

• Sprouts will develop elongated stems with small green immature leaves growing to around 10cm high, giving you more food value.

• In five to seven days, harvest the sprouts by cutting them at soil level or simply by carefully pulling the required amount out of the soil.

• Rinse off the soil with clean water. To do this, fill a bowl with clean, cool water, pop the sprouts in and softly agitate the water to move around them. This cleans soil

Broccoli sprouts | GROWING

from the sprouts. The seed hulls will dislodge and float to the surface of the water.

• Skim the seed hulls off the water surface and discard them. The hulls retain moisture and lessen the sprouts’ shelf life if stored with them.

• Sprouts will keep growing for up to a week with daily watering.

Grow without soil • Place a few layers of damp–wet paper towel in the bottom of a recycled container that’s no less than 4cm deep.

• Sprinkle a thin layer of sprouting seeds on top of the towel mat. Leave the seeds uncovered.

• Cover the container with a clear lid that has a few air holes punched in it.

• Place the container near a window but not in direct sunlight.

• When growing without soil, seeds require temperatures to be at least 21°C to germinate.

• Harvest the sprouts (as with those grown in soil) by hand three to five days after they sprout and rinse them to remove hulls.

Grow in a jar • Soak one tablespoon of sprouting broccoli seeds overnight (or for at least six hours) in a good-sized glass jar that’s 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 fly screen held in place with a rubber band.

• Drain the water from the seeds the next morning, using a fine-meshed strainer, and rinse them under cold running water. Then rinse the seeds two to three times a day, each time draining excess water by keeping the jar at an angle in the dish rack.

• The seeds will start sprouting gradually and will be ready to eat in five to seven days. The brassica sprouts will give off a strong aroma with the rinsing method but don’t be bothered by this, they will have a great taste and be good to eat.

• Good light — but not direct sunlight — is required for the sprouts to elongate.

• Once sprouts have grown to around 2–5cm or are just showing two small green leaves, they are ready to eat.

• To slow the growth of the sprouts and extend their availability, refrigerate and continue to rinse and drain them.

Horticulturist Neville Donovan, along with his wife, Sophia, owns and operates Greenpatch Organic Seeds, greenpatchseeds.com.au

Good Organic Gardening | 79

COOKING WITH JOANNA RUSHTON | Broccoli sprouts

Star ingredient: Broccoli sprouts

Broccoli-sprout Salad Serves 2

Ingredients • 1½ cups of freshly cut broccoli sprouts • 1 small fennel, thinly sliced • 3 radishes, thinly sliced • 1 pink grapefruit, skinned & segmented • Small handful mint leaves • Pinch Celtic sea salt Dressing • Juice ½ lemon • 1 tbsp olive oil

Method 1. Gently combine all the prepared salad ingredients with a pinch of Celtic sea salt in a bowl, keeping just enough broccoli sprouts back for garnish.

2. Combine the lemon juice and olive oil in a shaker or glass jar and shake to mix.

3. Dress the salad and transfer to a serving platter and garnish with the extra broccoli sprouts.

o Jo's Tip This dish is also beautiful using orange segments, garnishing with pomegranate if in season.

80 | Good Organic Gardening

Broccoli sprouts | COOKING WITH JOANNA RUSHTON

Good Organic Gardening | 81

GROWING | Parsnip

Parsnip Pastinaca sativa Words by Jennifer Stackhouse

you’ve tried and failed with parsnips in the past, try again with fresh seed.

To give your seeds the best hope of germination, sow them directly into prepared soil, planting in rows. Parsnips don’t transplant well, so they are not usually planted out as seedlings. Keep the soil moist as the seeds germinate and grow and keep it free of weeds.

Sow the seed in shallow rows around 6–10mm deep and lightly cover the seed with fine soil. A fine layer of mulch over the soil surface can also help encourage germination by ensuring the soil stays damp. It can take three to four weeks for seeds to germinate, so patience is a requirement as well.

Try to space the seeds 10cm apart to allow room for the plants to reach their mature size. If seedlings are too close, thin them out to the correct spacing when they are 5cm high.

Growing parsnips

I

found some long cream parsnips for sale just before Christmas and grabbed them to add to the vegetables I was planning to accompany our traditional roast turkey. They were a big success with my family, but I know parsnips are one of those vegetables that divide the population into those who love these earthy vegies and those who loathe them.

My parsnips were not home grown but it is possible to grow parsnips for the Aussie festive season, even though they are usually thought of as a winter veg for stews and soups. As well as looking good in a mix of roast vegies, parsnips are highly nutritious, supplying potassium along with vitamin C and dietary fibre. They are also naturally sweet.

The usual variety grown is called ‘Hollow Crown’, a heritage variety more than 150 years old that has a long cream root. Other types you may come across include ‘Guernsey’, which is another old variety, and ‘Early Short’.

Successful sowing Although they look like white carrots and are closely related, parsnips are a much trickier crop to grow. The problem usually starts with germination, or rather lack of it. Unless parsnip seed is fresh, it’s likely to have a very low rate of germination — sometimes as low as zero. If

82 | Good Organic Gardening

Parsnips grow best in light, deep soils that allow the roots to penetrate easily. A mature parsnip can form a root that’s 30cm long, so keep this in mind when preparing the soil.

They are sweetest in cooler climates and benefit from a winter chill before harvest. This can increase their sweetness as starches in the root are converted to sugars.

As with carrots, avoid digging in fresh organic matter before sowing seed. There is a link between excess organic matter and “forking” of the tuberous root. Plant parsnips in soil that was well fertilised for a previous crop (such as a leafy vegetable) to make use of the residual nutrients, or dig in organic fertiliser other than manure.

Once they are growing, apply a side dressing of organic fertiliser — or liquid-feed the growing plants with an organic fertiliser, emulsion or worm juice. Keep them well watered to avoid any stress that may send the parsnip plants into premature flower formation.

Parsnip label Common name: Parsnip Botanical name: Pastinaca sativa Group: Root vegetable Requires: Full sun; deep, well-drained soil Dislikes: Hot or dry conditions, poor drainage Suitable for: Vegie beds Habit: Biennial, grown as an annual Needs: Friable soil, regular water Propagation: Seed Difficulty: Moderately difficult

Parsnip | GROWING

Did you know?

A typical garden-grown parsnip is likely to be 20–30cm in length, however some gardeners have cajoled their parsnips to form roots many times longer than this. The longest parsnip, according to the National Giant Vegetables Championships in the UK, was 5.6m long and grown by Peter Glazebrook, who also holds the world record for the heaviest parsnip (5.89kg). It wasn’t grown in the ground but in a clever above-ground system of soil-filled piping.

As parsnips do need to grow downwards, the pipe sloped downwards from his barn roof. It was taken apart to release the super-long parsnip.

If you want to try your hand at growing parsnips for next Christmas, plant seeds early — in late July or August — to allow time for the crop to grow. Parsnip seeds can be sown from spring to summer for an autumn to winter harvest. Allow 18–20 weeks from planting to harvest.

Although poor germination can make parsnips a challenge to grow, once they are growing, they tend to be free of pest and disease problems. But do protect them from snails and slugs (our last issue, March/April 4.6, featured ways of dealing with snails and slugs).

Left unharvested, parsnips — a biennial plant — produce flower stems in their second year, as does another of the parsnip’s close relatives, parsley. Parsnip flowers are yellow, arranged in umbels and followed by broad, flat seeds that should be sown soon after they ripen. Parsnip has broad, flat leaves a little like those of parsley or coriander.

Harvest, storage and preserving Parsnip roots can be left in the ground and harvested as needed during autumn and winter, although there’s a risk of the roots becoming woody with age, especially if the plants begin to flower and seed. If the leaves die down, there’s also a risk that they’ll be overlooked. In areas with wet winters or poorly drained soil, harvest parsnips in autumn.

Pull the plants up carefully to avoid damaging the root.

To get a good shelf life from parsnips, remove the leaves after harvesting, cutting them close to the top of the root, preferably with sharp secateurs.

Although they can be stored in a cool, airy room, they last longest well wrapped and placed in the crisper section of the fridge. They can also be preserved by bottling or freezing. Their high sugar content means they can also be used to make wine. And for those who don’t fancy parsnips, they are also grown as feed for animals, such as pigs. 

Good Organic Gardening | 83

COOKING WITH JOANNA RUSHTON | Parsnip

Star ingredient: Parsnip

Herb-crusted Rack of Lamb Served on a Parsnip & Leek Mash Serves 2

Ingredients Herb crust • 1½ tsp fresh thyme • 1 cup almond meal • ½ tsp Celtic sea salt • 1 tbsp butter • 2 sprigs fresh thyme to garnish Lamb • 2 x 4-ribbed rack of lamb • Celtic sea salt to taste • Ground black pepper to taste • 1 tbsp ghee Mash • 2 good-sized parsnips, peeled & roughly chopped • ½ large leek or 1 small leek, cleaned • 1½ tbsp butter

Method 1. Prepare herb crust. Simply combine the ingredients with your fingers to create a crumble just moist enough that it will hold together. Set aside.

2. Preheat the oven to 180°C. 3. Season the lamb racks with salt and pepper.

4. Melt a tbsp of ghee in a sauté pan (one with a stainless-steel handle) and then

84 | Good Organic Gardening

sear both sides of the lamb rack over a medium to high heat. This should only take about 1–2 minutes both sides to just seal in the juices and add colour to the outer flesh.

5. Remove the sauté pan from the heat.

6. Divide the herb crust and press it onto the top of the lamb racks, packing the crust evenly over the surface.

7. Return lamb racks to the sauté pan and place in the oven. Turn the oven down to 160°C and finish cooking for about 20 mins for medium.

8. Meanwhile, steam the chopped parsnips over a double boiler until cooked.

9. Cut the leek lengthways, then thinly dice each half.

10. Sauté the leek in 1½ tbsp of ghee over a medium heat until the leek is soft. Then set aside.

11. Blend the steamed parsnips in a food processor until smooth. Add the sautéed leeks, salt and pepper to taste and blend gently until combined. Add a little extra butter if needed.

12. Serve the parsnip and leek mash in the middle of the plate. The lamb can be sliced in half and arranged on top or left whole on top. Pour any remaining juices from the lamb around the plate and garnish with a sprig or two of thyme.

o Jo's Tip • If you don’t have a sauté pan with a stainless-steel handle, simply transfer the lamb racks to a baking tray before placing them in the oven.

• You can always substitute breadcrumbs for the almond meal if you like a more traditional crust

Good Organic Gardening | 85

GROWING | Silver beet

Silver beet Beta vulgaris Words by Neville Donovan

S

ilver beet, a member of the family Amaranthaceae and also known as chard or Swiss chard, has been grown for centuries in European countries, so is well-established as an heirloom favourite in that part of the world. A relative of beetroot, silver beet is an old-time favourite that has been grown over the past century in Australia, becoming a part of our garden heritage.

Silver beet is nutritious and, with its large, dark-green, crinkled leaves on a long white stalk, it does best in the cooler months. It’s high in the minerals calcium, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. It’s also rich in vitamins A, B2, B3, B6, B12, C, E and

86 | Good Organic Gardening

K as well as having a high content of chlorophyll. Plus, it contains oxalates.

Apart from looking handsome in the vegie patch, silver beet can also be used as an edible ornamental in landscaping and makes an attractive addition to the garden. Ideally grown in the vegie patch, it also lends itself well to containers and anywhere there is space for this upright vegetable to grow.

When to plant Cool climate: Sow seed toward the end of the last frosts in late winter–spring and right up until first frosts begin in autumn. Avoid mid-winter sowings.

Silver beet | GROWING

Temperate climate: Sow seed in the coolest months — early autumn until early spring. Avoid mid-winter sowings in inland frosty areas.

Subtropical climate: Sow seed mid-autumn to late winter, avoiding any hot conditions.

Tropical climate: Sow seed late autumn to late winter only, avoiding any hot and/or humid conditions.

Growing Silver beet enjoys cooler conditions and does well in full sun or with half a day’s shade. Well-established plants will tolerate frost and will do best with some protection.

Avoid heavy winter frosts and high summer heat.

For young seedlings, the initial growing stage is crucial; assist by providing shelter through taller plants nearby or by planting close to a building. Covering with shade cloth supported by a frame is a perfect solution.

Silver beet enjoys a deep watering once or twice a

Silver beet label Common name: Silver beet Botanical name: Beta vulgaris Family: Amaranthaceae Aspect & soil: Sun to part shade, good soil Climate: All Australian zones Habit: Upright, branching Propagation: Seed or seedlings Difficulty: Easy

week; early in the morning or late afternoon is preferable in dry conditions. However, avoid water-logging the plants and try not to wet the leaves if they are wilted, even though it’s tempting to do so.

Mulching is beneficial for holding in moisture and reducing evaporation, as well as keeping weeds to a minimum. Consider pea straw, sugarcane or lucerne hay.

Fresh lawn clippings can be added to aged manure or other organic fertiliser, which will assist in maintaining the nitrogen levels.

Silver beet will naturally go to flower as the daylight hours get longer. Initially with an insignificant greenish colour, the flowers will develop into a hard clump-type seed that has several embryos maturing at the lightbrown stage. When the seed is re-sown, several plants will germinate.

Loose, friable soil around 20cm deep is needed to grow healthy plants, which prefer a pH of six to seven. Dolomite or lime will boost the pH if initial test readings are low.

These will also increase calcium and magnesium levels.

Seedlings can be raised by sowing seeds in pots or seed containers. Simply fill the container to the top with seedraising mix and level the soil. Sow seeds sparsely about 3cm apart, cover lightly with 1cm of soil and keep moist until the seedlings start to emerge. When the seedlings have grown to 5cm, transplant them to the garden or pots and keep them moist.

Sowing silver beet seed directly into the garden is another option. Create a fine soil till with a garden rake and plant two seeds together at spacings of 30–40cm.

Good Organic Gardening | 87

GROWING | Silver beet

Silver beet or spinach?

Silver beet is a group of its own, the main variety being ‘Fordhook Giant’, which has white stalks and green leaves. ‘Lucullus’ is a large green-leaf silver beet with a white stem that tolerates warmer conditions. Other varieties are the chards, such as ‘Ruby Red’ and ‘Rainbow Chard’. The silver beet group has the typical thin, glossy, wavy green leaves with prominent leaf veins and long stalks.

Spinach is generally made up of varieties that are different from each other but are commonly referred to as spinach within this group.

New Zealand spinach, or warrigal greens (Tetragonia tetragonioides), grows well on sand dunes but has adapted to garden cultivation and can be identified easily by its small, thick, green, arrow-shaped leaves on long runner stems. It has a low-spreading bushy habit.

Spinach English (Spinacia oleracea), often called English spinach, is a very popular variety.

It has a typical medium-sized, dark-green, arrow-shaped leaf with a thin, green stalk and is commonly used fresh or cooked.

Ceylon spinach (Basella alba) grows well during the warmer months, producing a prolific amount of round, glossy green, fleshy leaves and a stem that has a climbing habit. This has minimal oxalate.

ground around seedlings as a slug and snail deterrent.

There is a pet-friendly iron-based pellet available that also works very well.

Safe pest management is mainly about breaking the predator’s life cycle, bringing the numbers down and giving the plant a chance to grow — so vigilance is key.

Harvesting, storing and preserving Silver beet leaves and stalks can be harvested when they are around 20cm long. Each stalk can be cut, using a sharp knife or secateurs, where it joins the stem.

Pick silver beet fresh when it’s required or store in a plastic bag in the refrigerator where it will keep for up to a week. For longer storage, blanch for two minutes, drain, cool and freeze in plastic freezer bags for up to one year.

Silver beet can be mixed with other salad greens, and sliced orange rings or a lemon dressing will assist with iron absorption.

The stalks are edible too. Lightly steam or boil them and add lemon juice, crushed garlic, olive oil, Celtic salt and pepper. 

Cover with 1cm of soil. Keep the seeds moist (especially the top few centimetres). Thin out the weaker plants when they are about 5cm high.

Liquid seaweed, fish emulsion and pelletised chicken manure can be used as side dressings if required. This will help keep growth up with continual harvesting. There is no need to provide extra food if plants are doing well.

Tip For an extended harvest and to minimise wilting of the leaves, aim at positioning silver beet plants to receive some shade in the afternoon as the spring and early summer months heat up.

Troubleshooting Fortunately, silver beet encounters few pest and disease problems. The main one being leaf spot, which may occur during moist, humid conditions. Water at soil level and avoid watering the leaves. If leaves are damaged, simply pick and discard.

Keep plants tidy as the weather warms up. Snails and slugs will feed on the plants so be prepared by settingup beer traps that contain bran. Also, sprinkle coffee

88 | Good Organic Gardening

Horticulturist Neville Donovan, along with his wife, Sophia, owns and operates Greenpatch Organic Seeds, greenpatchseeds.com.au

Silver beet | COOKING WITH JOANNA RUSHTON

Star ingredient: Silver beet

Medley of Steamed Green Beans & Silver Beet Serves 6

Greens on the side.

Ingredients • 16 fresh green beans, topped & tailed • ½ bunch silver beet leaves, washed & centre veins removed • Celtic sea salt to taste • 1 tbsp melted butter

Method 1. Simply steam both the beans and silver beet together over a double boiler of boiling water for about 3–4 minutes until just cooked. The beans should still have a slight al dente crunch.

2. Remove from heat and transfer the vegetables to a serving dish. Top with melted butter and a sprinkle of salt.

o Jo's Tip When serving as a complement to a main course, always make this the last thing you do as beets cook so quickly and their bright appearance is lost rapidly if left to sit for too long.

Good Organic Gardening | 89

GROWING | Macadamia

Macadamia Macadamia integrifolia Compiled by Diane Norris

Amazingly, macadamias are the only Australian native plant crop that has ever been developed commercially as a food — Australia’s small but delicious gift to the world. But macadamia is also a productive and beautiful specimen tree to grow in the home garden.

Climate and habit

B

efore European settlement, Aboriginal people congregated on the eastern slopes of Australia’s Great Dividing Range to enjoy eating the seed of two evergreen trees, one of which they called kindal kindal, which we now call the macadamia. Indigenous people had other names for macadamia, including boombera, jindill and baupal.

It wasn’t until the 1850s that Australian macadamia trees attracted the attention of European botanists Walter Hill and Ferdinand von Mueller, who were struck by the majestic beauty of the trees they found growing in the rainforests of Queensland.

A distinction was made between Macadamia integrifolia (smooth-shelled) and Macadamia tetraphylla (rough-shelled), which also produces a nut that is edible, although not as good for roasting as Macadamia integrifolia. The genus Macadamia was named after a prominent scientist of that time, Dr John McAdam.

The first Australian macadamia plantation was established in the 1880s. But, because they were such tough nuts to crack (literally!), it wasn’t until 1954 that commercial production became viable.

Today, the production of macadamias largely centres on the same rich, fertile regions that were once home to the original native species. These subtropical climates produce just the right amount of rainfall at the correct time — gentle but plentiful showers stretching through the flowering season into early autumn, just before harvest.

90 | Good Organic Gardening

Macadamias can grow virtually anywhere, even in Tasmania, but are mostly grown in the subtropical climates of northern New South Wales and south-eastern Queensland. These warmer locations have all the perfect conditions to ensure a good crop.

But of all the factors influencing macadamia growth and productivity, temperature is the most important.

Optimum growth occurs between 20–25°C. It can take 10 to 15 years before a macadamia tree reaches maturity and maximum yield. Mature standard trees grow to heights of between 12 and 15m and have shiny dark-green leaves. And they are prolific producers, with each tree bearing sprays (racemes) of long, delicate, sweet-smelling white or pink blossoms. Each spray, of 40–50 flowers, produces four to 15 “nutlets”, which will eventually ripen into nuts. Flowering occurs in early spring with nuts forming in early summer. By early autumn, clusters of plump green nuts appear.

Growing Macadamia can occasionally be temperamental but, being a native plant, it is overall pretty hardy.

Plant trees in late autumn, coming into winter. This gives the tree time to branch out its roots without possible stress of heat during summer months, particularly if it’s dry weather.

They like half a metre to a metre of good topsoil. Dig a good-sized hole — twice the width of the container or bag and deeper. Back-fill with a little soil so that when the tree is planted, it sits at the same level as it did in its pot.

Make sure the graft (if a grafted specimen) is well above soil level. Carefully put the tree in the hole and fill in (with

Choking alert Whole macadamias are a choking hazard for small children, so offer them chopped, crushed or as a paste (macadamia nut butter is delicious and kids love it — see Jo’s macadamia butter recipe on page 94). Minimise choking risk by ensuring your child sits down to eat and keeping a close eye on them.

Macadamia | GROWING

your hands) around the trunk with the remaining soil that has a handful of complete fertiliser mixed in.

Macadamias can be grown from seed but they’re usually propagated by cuttings, and grafting produces the best results. They can reach 15m but if space is limited, consider new dwarf varieties that are much smaller. These can be grown in a large pot or container, but it’s a good idea to change the potting mix every couple of years.

Health benefits Macadamias are a plant food straight from nature and packed full of nutrients. They are rich in heart-friendly mono-unsaturated fats, similar to those in olive oil. They also contain phytochemicals, such as antioxidants, that help maintain health and wellbeing; fibre to maintain digestive regularity; and protein, vitamins and minerals.

They also contain an amino acid called arginine (amino acids are building blocks of protein), which helps to keep blood vessels relaxed and flexible.

Contrary to popular belief, nuts are not especially fattening. In fact, studies have shown that including nuts in a healthy kilojoule-controlled eating plan can actually help with weight loss. This is probably because nuts are satisfying and don’t increase blood-glucose and insulin levels, which can trigger hunger.

Harvesting, storing and preserving The nuts grow encased in a hard, woody shell, which is protected by a green-brown fibrous husk. Shell-hardening takes place in early December followed by rapid oil accumulation in late December and January. Between March and September, the mature nuts fall and can easily be harvested from the ground. Alternatively, knocking branches carefully with a plastic rake will dislodge nuts.

Spread a sheet under the tree to catch them. Fortunately,

when the nuts fall, their precious cargo is protected by an incredibly hard shell.

It’s best to remove the fibrous outer husk of the macadamia within 24 hours of harvest to reduce heat respiration and allow the nut to dry correctly. Careful drying is a critical step to maximise quality and this can take up to three weeks. The kernel shrinks away from the inside of the shell, which allows the nut to be cracked without damaging the kernel. A nut cracker will split the tough shell of the macadamia without causing damage to the kernel that’s inside. The husk material can be recycled as organic mulch.

Include a handful of macadamias in your diet regularly to enjoy a range of health benefits. Food and health studies suggest enjoying a handful or two (30–60g) of nuts daily is beneficial.

Here are some ideas to get you started. Mix macadamias with dried fruit for a healthy snack. Garnish your stir-fry, curry or soup with macadamia pieces Combine crushed macadamias with breadcrumbs, herbs and a little olive oil to make a crunchy topping for fish or chicken. Make a great pesto by blending macadamias with fresh herbs (try basil, rocket or parsley), parmesan and a little macadamia or olive oil. Combine macadamias with salsa to serve with chicken, meat or fish. Sprinkle chopped macadamias over roasted vegetables. Roast nuts very gently under the grill and toss them through a salad. Include nuts in home-made muffins and loaves (use wholemeal flour for more fibre). Make fruit and yoghurt parfait: layer fresh fruit, yoghurt and chopped macadamias in a fancy glass for an impressive and healthy dessert. Mix chopped macadamias into fruitcrumble topping. Grill halved stone fruit (such as peach or nectarine), fill with macadamias and serve with ice cream or natural yoghurt.

Macadamia oil is versatile and healthy for dressings or cooking. ■ Thanks to the Australian Macadamia Society, the peak industry body of over 600 Australian members representing all facets of the macadamia industry in Australia. For more info, visit australian-macadamias.org

Good Organic Gardening | 91

COOKING WITH JOANNA RUSHTON | Macadamia

Star ingredient: Macadamia

Raw Chocolate Nut Fudge Brownies Makes about 15

Ingredients Base • 1 cup macadamia nuts, shelled • 1 cup pecans • 1 cup almonds • 4 fresh dates, pitted • ¼ cup coconut nectar • ½ cup coconut oil • 2½ tbsp coconut butter • 2 tbsp cocoa powder Topping • 2 tbsp coconut oil • 2 tbsp cocoa butter • 1 tbsp cocoa powder • 1 tbsp coconut nectar

Method 1. Place all the base ingredients into a food processor and blend to a soft but nutty consistency. Be very careful not to over blend into a smooth paste.

2. Transfer the mix into a flat glass dish (18×28cm) and press it down evenly across the surface to form a base about 1.5cm thick.

Place in refrigerator to chill.

3. Meanwhile, melt the coconut oil and cocoa butter in a stainless bowl over a saucepan of water.

4. Whisk in the cocoa powder and coconut nectar. Taste the chocolate topping and adjust using cocoa powder or coconut

92 | Good Organic Gardening

nectar, depending on how bitter or sweet you would like it.

5. Take the base from the fridge and pour the topping over the base. Place back in the fridge for the topping to set. Once set, mark out your portions and cut accordingly.

Macadamia | COOKING WITH JOANNA RUSHTON

o Jo's Tip You can substitute with other combinations of nuts and you can use an organic maple syrup or honey instead of coconut nectar.

Good Organic Gardening | 93

PRESERVING WITH JOANNA RUSHTON | Macadamia

Star ingredient: Macadamia

Macadamia Nut Butter Makes 1 small jar of butter

Ingredients • 2 cups macadamia nuts, shelled • 2 tbsp coconut oil • 1 tsp honey

Method 1. Place all ingredients in a blender and blend until smooth.

2. Transfer to a sealed jar.

3. The butter can be stored in a cool, dry place or in the fridge.

o Jo's Tip Blend for as long or as little as you like — it just depends on how crunchy or smooth you like your butter.

94 | Good Organic Gardening

We stock a wide range of rare & unusual seeds GMO free heritage varieties, Vegetables, Flowers, Herbs & more We have the widest & cheapest range of sprouting seeds in Australia

For FREE POSTAGE Quote GOG0314 PO BOX 19 • Derby, Tasmania 7264 • Ph & Fax 03 6354 2464

www.rangeviewseeds.com.au

STOP POP THE

TM

PERMA FIT CONNECTION

Look for a Pope Perma Fit™ Connection.

It’s capable of withstanding high water pressure and it never leaks or needs tightening.

Avoid annoying garden hose pop-offs with Pope.

Like us at: popeproductsaustralia

popeproducts.com.au

COUNTRY

AUSTRALIAN

RARY COUNTRY

P

IC

E

AZIN LIFESTYLE MAG

PRESENTS...

P

YOUR CONTEMPO

K

OF THE C

R

O

gardens COUNTRY

AUSTRALIAN

’S FINEST COUNTRY GARDENS

The Australian Country Gardens book takes you behind the scenes of some of the most beautiful gardens across rural Australia.

From traditional cottage gardens to sprawling outback oases, we’ve had privileged access to try’s some of this country’s ost gardeners’ most splendid horticultural ievements. achievements.

5 9 .

19 .

$ INCLAGE T POS

CALL 1300 303 414 or visit der today! universalshop.com.au to order

Books | REVIEWS

Cover to cover Leafing through books for gardeners and cooks The Vegie Box

By Jackie Dargaville, Busybird Publishing, RRP $64.95 A certified biodynamic farmer based in South Gippsland, Victoria, Jackie Dargaville has put together this box containing 26 laminated growing cards, a comprehensive handbook and a gardener’s diary.

The cards include tips on when and how to plant, companion plants and advice on growing and harvesting. The handbook is a great ready reckoner that includes a vegie-gardening calendar and info on seed raising, transplanting, seed saving and composting, all from an organic perspective. The spiral-bound diary can be used as a notebook or record keeper over a five-year period. One dollar from every sale is donated to Hagar, an international organisation committed to the protection, recovery and reintegration of women and children who have suffered severe human rights abuses. Available at select stores and online at boxbooks.com.au Bangalow Banquet: Sharing our community’s food story

By The Bangalow Community, NSW, Bangalow Public School P&C Association, RRP $39.99 This lovely book is the result of a whole community effort: parents, designers, food stylists, photographers, chefs, businesses and other community members. It begins with the establishment of the township in the early 1880s and goes through the middle years to the stories and recipes of today. The final section focuses on the future: the children and their relationship to food. The pages are filled with gorgeous photographs and recipes. Local cafes and restaurants have also been involved, donating recipes and supporting the book in other ways. One-hundred per cent of the proceeds go to the primary school and preschool, and the book is available in the Bangalow region as well as by mail order: email bangalow. banquet@gmail.com or visit facebook.com/BangalowCommunityCookbook for more information.

The Holy Kale of Superfoods

By Joanna Rushton, self-published e-book, $7 Jo says her e-book, Holy Kale, was inspired in a very similar way to her Healthy Smoothie Series and All Things Coconut (see next issue), by all the enquiries she was getting about how to use this increasingly popular brassica vegetable. The book lists the benefits of kale and the importance of regularly incorporating it into meals. Find out the top-five health benefits of kale and enjoy the 15 great recipes, including healthy smoothies. As a bonus, there is a seven-day meal plan from Rocket Fuel on a Budget plus sample recipes. All recipes are free of wheat, trans fats, processed vegetable oils, gluten, soy, yeast and artificial sweeteners. Great value and available at energycoachinginstitute.com Supercharged Food: Eat Yourself Beautiful

By Lee Holmes, Murdoch Books, RRP $34.99 A food blogger and regular contributor to GOG sister magazine WellBeing, Lee has a very similar approach to the enjoyment of food as Jo Rushton. That is, it must be fantastic for both your body and your palate. Lee’s book is about using key anti-inflammatory ingredients, which means lots of plant foods, though there are recipes that include chicken, beef, lamb and seafood — and plenty that don’t have gluten, wheat, dairy, yeast or sugar. Many of the recipes include health benefits and Lee’s Supercharged Tips, such as why it’s far better to eat wild-caught salmon than farmed, and some intriguing recipes for wheat/gluten-free breads and wraps. Available at superchargedfood.com The Reboot with Joe: Juice Diet

By Joe Cross, Hachette, RRP $21.99 Joe Cross turned his own life around and wants to show you how you can change yours, in the simplest way possible: with juiced fresh fruit and vegetables. When he made his hit documentary, Fat, Sick & Nearly Dead, the title summed him up. A stressful job in finance combined with a junk-food and booze lifestyle had left him burnt out, overweight and prone to all kinds of opportunistic illnesses — “a heart attack waiting to happen”, as he puts it. Joe rebooted his life with a 60-day juice diet and, in pithy, drily witty prose, he details exactly what needs to go into your juicer to make you feel healthier and more energised than you’ve ever been. A great way to use your excess produce. Available at rebootwithjoe.com

Good Organic Gardening | 97

WHAT’S NEW | Products

pick of the crop Our selection of products and services for gardeners and cooks Club Verdigris Juice Bar Nature’s Wonderland is a pioneer of healthy cold-pressed juice! Having retailed these specialist juicers for the past 10 years, the company understands the industry and so has taken its expertise one step further and, through its juice bars, offers the healthiest, most diverse selection of juices imaginable. Pop into Nature’s Wonderland’s newest store in Eumundi, on the Sunshine Coast of Queensland, and concoct your own special recipe or choose from some of the super-delicious creations available. If you love a raw and healthy lifestyle, you’ll know that coldpress juicers, blenders and dehydrators are much-loved items of kitchen equipment. This is the company’s specialty and all are put to great use in the fabulous menu offerings. Try some vegetarian sushi or munch on some bliss balls to accompany your juice — or get a smoothie delight whipped up while you wait. Snazzy turns jazzy on Saturday afternoons, with live music. Phone 1800 044 722 or visit natureswonderland. com.au

Organic Times Organic Times Cocoa Powder is a quality gourmet ingredient perfect for your baking needs or added to a delicious chocolate drink. It is certified organic, Fairtrade, Dutch-processed, unsweetened, glutenfree and without GMOs. It will soon be an easy favourite with its velvety smooth, rich and fabulous chocolate flavour.

Organic Times is an Australian-owned business offering quality organic products made from the finest natural ingredients for healthier living and a better taste. Other products include organic Fairtrade chocolates, cookies, salted and unsalted butter and milk powder, carob powder, icing sugar, rapadura sugar and more. Stockists of Organic Times products include David Jones, Thomas Dux, selected IGA and independent supermarkets and organic retailers. organictimes.com.au

Organic wine ... healthier for you and the environment

Simon’s Organigrow farm diary “I woke with a start this morning. Hearing the chooks making a noise, I blinked blearily at the ceiling and saw it was 4am. I quickly threw on some clothes and a head torch, grabbed my electric fence tester and stumbled out the door. But, by the time I got outside, the cackle-ophony had subsided and I couldn’t make out where it was coming from. No barking from the dogs, so I assume it was a false alarm. The new moon was breaking through the clouds over the brooder as I wandered over to check on the chicks. They were huddled up under the gas heaters, so I turned them up. The little balls of fluff were so cute all snuggled up under the warm glow. As I left, the dogs came bounding up, all wagging tails and grinning; all except Guapo, who was recovering from some flesh wounds incurred while dealing with a fox the previous night. All is well on the farm.” organigrow.com.au

98 | Good Organic Gardening

Robinvale Wines is a dual-certified organic and biodynamic winery and vineyard in Robinvale, north-west Victoria. Resembling a Greek temple, the winery was built from Mount Gambier limestone to help maintain a cool, temperate cellar. The winery is fully equipped with bottling facilities and a cellar door and the property is certified with the Bio-Dynamic Research Institute of Australia and the Australian Certified Organic. Products that meet the standards of these organisations are entitled to carry the logos, which indicate they are certified and produced according to high standards. Robinvale produces award-winning red and white wines, sparkling wines, fortified wines, preservative-free wines, pure grape juice, sparkling non-alcoholic beverages and dried fruit. An award-winning wine that stands out is the 2008 Kerner. It has won six gold, two silver and nine bronze medals since 2013. organicwines.com.au

Angove Family Wine

Organic Crop Protectants The eco-flo range of liquid lime, dolomite and gypsum represents a new generation of soil improvers that are quick and easy to use. The liquid formulation means no digging or lugging of heavy bags into the garden. Simply click on the hose or add to your watering can. The eco-flo range works faster than powders because the particle size is 100–200 times smaller. Plus, they’re also super concentrated. The 2L hose-on is the equivalent of 80kg of traditional powdered product! Use eco-flo gypsum to rapidly break up clay and improve drainage; it will also flush salts from the soil. It’s great for gardens and lawns around swimming pools and where recycled grey water is used, as both can cause a buildup of damaging salts in the soil. Most Australian soils are too acidic. Use eco-flo lime or eco-flo dolomite to increase soil pH and boost soil calcium levels at the same time. eco-flo dolomite will also improve magnesium levels and is great on vegie patches.

All three are enriched with seaweed to boost results and are Registered Organic (Australian Organic). Look for the eco-flo range in Bunnings, nurseries and online. ecoorganicgarden.com.au

Angove Family Winemakers has been growing grapes and crafting fine South Australian wines for five generations. The range of organically grown and made wines includes Sauvignon Blanc, Chardonnay, Merlot and a Shiraz Cabernet. As any winemaker will tell you, the quality of a wine begins in the vineyard and is driven by the quality of the grapes. Organic grape growing ensures the entire vineyard environment is managed for maximum, natural nutrition of the vines and their resulting grape crops. At all levels of viticulture, organic systems help the vine produce better fruit. Organically grown vines tend to be smaller, with lower crop levels than ordinary vineyards, resulting in more flavour-filled grapes. In the winery, these wines are crafted with just the gentlest touch of the Angove winemakers to ensure flavour-packed pleasure in every glass. angove.com.au

Greenpatch membership Greenpatch is passionate about growing and producing SOW WHEN CHART heritage vegetable, flower and herb varieties and, more specifically, non-hybrid, openpollinated and non-genetically modified seeds. Every year, Greenpatch produces 150 varieties of seed on the farm and believes heritage varieties are very special in that they have characteristics of great flavour, higher nutritional value Get a green loan for your solar system from and a stronger genetic makeup Community First with longer harvesting periods.

As energy costs continue to rise, so too does your electricity By using non-hybrid seeds, you are maintaining biodiversity bill. Now is the time to take back control of your energy and gaining the added bonus costs. Community First Credit Union has a solar loan with no upfront, ongoing or early repayment fees, a low-rate loan of being able to save your own seeds for next year’s crop. To with a low interest rate and fees. You also have a choice of a fixed or variable rate. Tailor your solar loan to your needs. get involved in growing your own vegetables, flowers and This solar loan is designed to give you the best deal with herbs, become a member of Greenpatch. You will receive six free packets a low-rate 6.12 per cent per annum, comparison rate 6.33 per cent. Loan benefits: • no monthly fees • no penalty for of seeds when you join for a year and 12 free packets of seeds when you additional payments • redraw on your loan with no minimum join for two years, with the added bonus of a free fruit-fly exclusion bag and 10 per cent off any plants or books purchased throughout the year. Every amount • loan terms from one to five years • loan amounts membership contributes to the saving of seeds for future generations. from $1000 to $35,000 for approved products. Applying is Ph 02 6551 4240, greenpatchseeds.com.au easy. Visit communityfirst.com.au/SolarLoan KEY

Direct sowing Transplant

=D =T

Air Temperature Celsius

Range starts with minimum to maximum temperatures. Used as a guide to when sowing can commence.

Germination Time

Approximate time in days for the seeds to emerge.

Sowing Depth

In Millimetres mm and Centimetres cm

Climate Zones

Sowing times are represented by WKH ÀUVW OHWWHU RI HDFK PRQWK

COLD

TEMPERATE

SUB-TROPICAL

TROPICAL

SONDJFM NDJ SONDJFM SONDJFM SONDJFM ONDJ NDJF MAMJJAS ONDJ ONDJ MAMJJASON MAMJJAS MAMJJAS MAMJJAS JFMAMJJASO JFMAMJJASO ONDJFM JFMAMJJASO MAMJJAS OND SONDJ SONDJFMA SONDJFM JFMAMJJASO JFMAMJJASOND JFMAMJJASOND NDJ FMAMJJASO MAMJJASO NDJ AMJJAS MAMJJASO SONDJFM SONDJFM SONDJFM SONDJFM ASONDJFMA NDJ NDJ NDJ NDJ NDJ MAMJJASON MAMJJASON SONDJ ND MAMJJAS MAMJJAS MAMJJAS MAMJJAS MAMJJASON MAMJJAS MAMJJASO NDJ MAMJJASO MAMJJASON MAMJJASO MAMJJASO MAMJJAS JFMAMJJASO SONDJFM NDJ MAMJJASON MAMJJA MAMJJAS

ASONDJFMA SONDJF AMJJAS MAMJJASO MAMJJASO SONDJFM ONDJF AMJJA SONDJF SONDJF MAMJJASO MAMJJA AMJJAS AMJJA MAMJJA MAMJJ FMAASO MAMJJAS MAMJJAS SOND ASONDJ MAMJJASO MAMJJASO MAMJJ MAMJJASO MAMJJASO ONDJ AMJJAS AMJJAS SOND MAMJJ MAMJJAS ASONDJFM ASONDJFM MAMJJASO MAMJJAS MAMJJASO ONDJ ONDJF SONDJ ONDJF SONDJ MAMJJASO MAMJJASO ASONDJ SOND AMJJAS AMJJAS AMJJAS AMJJA MAMJJASO AMJJA AMJJAS ONDJ MAMJJA MAMJJASON MAMJJAS MAMJJAS MAMJJ JFMAMJJA ASONDJFM ONDJF MAMJJASON AMJJ AMJJA ONDJ AMJJ ASONDJ MAMJJASON ONDJF AMJJA ONDJFM AMJJA AMJJASO AMJJA ONDJ JFMAMJJ ONDJ ASONDJFMA MAMJJ MAMJJASON MAMJJ AMJJAS SOND AMJJAS MAMJJA ONDJ SONDJF ONDJF ONDJF MAMJJASO OND MAMJJASON OND AMJJASON OND MAMJJ MAMJJASO MAMJJASON MAMJJAS NDJF MAMJJASO MAMJJASO MAMJJAS NDJF ONDJ AMJJA ONDJ MAMJJASO ONDJF MAMJJAS MAMJJ MAMJJASON ASONDJ MAMJJAS MAMJJA MAMJJAS OND MAMJJA ONDJ

ASONDJFMA ASONDJFM AMJJAS MAMJJAS MAMJJA ASONDJFM SONDJFM AMJJ ASONDJFM ASONDJFM AMJJASO AMJJA AMJJA MJJA MAMJJ MAMJ MAMJJA MAMJJA AMJJAS ASONDJ ASONDJF AMJJASO AMJJASO AMJ AMJJAS AMJJA SONDJF MJJA AMJJA SONDJ AMJJ AMJJA ASONDJFM ASONDJFM MAMJJASO AMJJA MAMJJASO SONDJF SONDJFM ASONDJF SONDJFM ASONDJ AMJJAS AMJJASO ASONDJF ASOND AMJJA AMJJA AMJJA AMJJ AMJJASO AMJJ AMJJA SONDJF MAMJJA AMJJASO AMJJA MAMJJA AMJJ FMAMJJ AMJJASON SONDJF AMJJASON MJJ AMJJA SONDJ AMJJ ASONDJFM AMJJASO SONDJFM AMJJA SONDJFM AMJJA AMJJASO AMJJ SONDJ JFMAMJJ ONDJF MAMJJASO AMJJ AMJJASON AMJJ AMJJA ASONDJ AMJJAS AMJJ SONDJF ASONDJF SONDJF SONDJF AMJJAS SOND MAMJJASON SONDJ AMJJASON SOND AMJJ MAMJJASO MAMJJASO MAMJJAS ONDJF MAMJJASO MAMJJASO MAMJJA ONDJF SONDJ AMJJ SONDJFM MAMJJASO SONDJFM AMJJA AMJJ MAMJJASON JASONDJF AMJJAS AMJJA AMJJ SONDJ AMJJ ASONDJF

AMJJA JFMAMJJASOND MJJA AMJJA AMJJ AMJJAS JFMAMJJASOND MJJ JFMAMJJASOND JFMAMJJASOND AMJJA AMJJ AMJJA MJJ AMJJ

Disclaimer: This chart is to be used as a guide only, as there are many climatic variables. Consideration must be given to your own particular area and seasonal variations in temperature, rainfall and soil type.

MAMJJA SONDJ SONDJFM NDJ MAMJJASO NDJF MAMJJASO SONDJFMA MAMJJA NDJ JFMAMJJAS NDJ SONDJFM FMAMJJAS MAMJJASON MAMJJASO MAMJJASON NDJ MAMJJASO MAMJJA NDJ NDJ NDJ NDJ MAMJJASON OND SONDJFM ND ASONDJFM

MAMJJA MAMJJASON MAMJJASON FMAMJJAS NDJ MAMJJASON MAMJJASON MAMJJASON

NDJ FMAMJJA NDJ ASONDJFM NDJ MAMJJAS FMAMJJAS MAMJJASON SOND MAMJJASO MAMJJAS MAMJJASO ND FMAMJJA NDJ

MJJA AMJ MJJ JFMAMJJASOND MAMJJASO AMJJAS AMJJAS AMJ AMJJA AMJJA JFMAMJJASOND MJJ AMJJA MJJASON MJJ MJJ MAMJJASO MAMJJASO AMJJA MJJ MJJAS JFMAMJJASOND JFMAMJJASOND JFMAMJJASOND MAMJJASO MAMJJASO MJJA MJJAS AMJJASO AMJJASOND MJJA MJJA AMJJ MJJ AMJJAS MJJ AMJJASOND

AMJJAS MJJ MJJ AMJJ MAMJJ AMJJASON AMJJASO AMJJASO MJJ MJJ AMJJASON MJJ AMJJASON AMJJA AMJJASON MJJA MAMJJASON MJJA AMJJA MJJ MAMJJASON AMJJ MAMJJASO AMJJAS MJJ AMJJASO MJ MJJ AMJJAS AMJJA MJJ AMJJASON AMJJASON AMJJASON AMJJASON AMJJA ASO AMJJAS AMJJASO AMJJAS AMJJASO MJJ AMJJAS AMJJASO AMJJ AMJJASON AMJJAS AMJJA MJJ MAMJJASON MAMJJASON MJJ MAMJJASO AMJJA MAMJJASON MJJ MJJ AMJJASO AMJJASO MJJ MJJA MJJ AMJJASON MJJ AMJJASO

Direct or Sowing Transplant Depth D D T T DT DT D D T D D DT D D T T D T DT T T D T T T T T DT DT T D DT T T T T D D D D D T D D T T DT D D D T T T D T T T D T T T D T D D D D DT T D DT D DT D D D DT D T T DT D D T DT T T D DT D D D T D T T D DT D D D DT T DT D D D D T D D D T T D D T D D D

5mm 5mm 8mm 3mm 8mm 8mm 5mm 1cm 3mm 3cm 1cm 5mm 8mm 3cm 5mm 5mm 1cm 5mm 8mm 5mm 5mm 5mm 3mm 5mm 3mm 3mm 3mm 3mm 5mm 3mm 2cm 5mm 3mm 5mm 5mm 5mm 8mm 2cm 1cm 1cm 1cm 5mm 3mm 5mm 5mm 5mm 5mm 3mm 5mm 8MM 3mm 5mm 3mm 1cm 5mm 3mm 3mm 3mm 5mm 5mm 3mm 1cm 3mm 5mm 5mm 1cm 1cm 5mm 3mm 8mm 5mm 1cm 5mm 1cm 1cm 1cm 5mm 8mm 3mm 3mm 5mm 8mm 2cm 3mm 3mm 3mm 3mm 1cm 3mm 5mm 8mm 1cm 1cm 1cm 5mm 8mm 1cm 5mm 5mm 8mm 5mm 5mm 5mm 1cm 1cm 2cm 1cm 1cm 3mm 1cm 5mm 1cm 3mm 5mm 5mm 1cm 3mm 1cm 1cm 1cm

Air Temperature Celsius

Germination Time - Days

10-30 20-35 5-25 10-30 10-30 10-30 15-30 5-25 15-35 15-35 10-30 5-25 5-25 5-25 5-30 5-30 10-30 5-30 10-30 20-35 15-30 10-30 15-30 10-30 10-25 10-25 20-35 5-25 5-25 15-35 5-25 5-25 15-35 15-35 15-30 10-30 10-30 15-35 15-35 15-35 15-35 15-35 10-30 10-30 10-30 20-35 5-25 5-25 5-30 10-25 10-30 10-30 5-25 15-35 5-25 10-30 5-25 5-25 5-25 10-35 10-30 15-35 5-30 5-25 10-25 20-35 5-25 15-35 10-30 15-35 5-25 15-35 5-25 10-30 5-25 20-35 10-30 15-35 10-30 10-30 10-30 10-25 10-25 20-35 10-25 5-25 15-35 15-35 15-35 15-35 10-25 15-30 10-30 20-35 10-30 20-35 5-25 10-30 10-30 10-30 20-35 10-30 10-30 10-30 15-35 15-35 10-25 20-35 10-30 20-35 5-25 5-25 10-30 15-35 5-25 5-25 5-25 20-35 5-25 20-35

7 7 28 14 7 21 7 7 14 7 7 7 7 14 7 7 7 7 7 21 14 14 14 7 14 14 7 14 7 14 7 14 14 14 14 14 7 14 14 7 7 14 21 14 14 21 7 14 7 7 7 14 14 7 14 7 7 7 14 14 7 7 7 7 14 7 7 7 14 7 7 7 7 14 7 14 14 14 14 14 21 21 7 7 7 14 7 7 7 7 7 14 14 7 14 21 7 14 7 7 14 14 14 14 7 7 7 7 14 7 7 14 7 14 7 7 7 7 7 7

GREENPATCH ORGANIC SEEDS EST. 1993

4 3 &S\ 8EVII 27; 4L *E\ [[[ KVIIRTEXGLWIIHW GSQ EY IRUYMVMIW$KVIIRTEXGLWIIHW GSQ EY

CLIMATE ZONES

.

Darwin

.

Cairns

.

Alice Springs

.

.

Perth

.

..

Adelaide

.

Brisbane

Sydney

Canberra

Melbourne

.

Hobart

(IWMKRIH 4VMRXIH F] 7YRRI 4VMRXMRK

SEEDS

Alfalfa/Lucerne Amaranthus Angelica Anise Hyssop Artichoke Asparagus Balsam Barley Basil Bean Beetroot Bok Choy Borage Broad Beans Broccoli Brussel Sprouts Buckwheat Cabbage Calendula Capsicum Carraway Carrots Catnip &DXOLÁRZHU Celeriac Celery Celosia Chamomile Chervil Chia Chickpea Chickory Chives Chives - Garlic Chrysanthemum Coreopsis Coriander Corn Cosmos Cowpea Cucumber Dahlia Dandelion Dill Echinacea Eggplant Endive Evening Primrose Fennel Fenugreek Feverfew Forget-me-not Foxglove Gourd Hollyhock Hyssop Kale Kohlrabi Larkspur Leek Lemon-Balm Lentil Lettuce Linseed Love in a Mist Luffa Lupin Marigold Marjoram Millet Mizuna Mung Bean Mustard Nasturtium Oats Okra Onion Orach Oregano Pansy Parsley Parsnip Pea Petunia Plantain Poppy Portulaca Pumpkin Purslane Quinoa Radish Rice Rhubarb Rockmelon Rue Rosella Rye Corn Salad Burnet Salad Rocket Salsify Sesame Shallots Sage Spinach Sorghum Soybean Spelt Wheat Squash 6WUDZÁRZHU 6XQÁRZHU Swede Sweetpea Thyme Tomato Turnip Vetch Watercress Watermelon Wheat Zucchini

First printed 2008 Reprinted 2013

© Copyright 2013

Neville Patrick Donovan

Good Organic Gardening | 99

WHAT’S NEW | Products

Every Bit Organic Every Bit Organic RAW is Australia’s largest range of certified-organic raw gourmet food oils and 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 its gourmet food range from Australian certifiedorganic farmers, ensuring 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, preservativeand 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, are mild but responsive and are suitable for even the most sensitive skin, as well as the treatment of skin conditions — from acne to age spots, eczema and psoriasis. Join the RAW revolution! everybitorganic.com.au

Breathing easy Liquid gold TassieGold Golden Flaxseed Oil is another trusted flaxseed oil from Stoney Creek. Cold-pressed from Tasmaniangrown golden flaxseeds at less than 40°C, nutty-tasting TassieGold is a rich source of omega-3 (60 per cent as ALA) and is now available in a 500mL value pack (BPA-free). This fresh, premiumquality flaxseed oil can be used in as many ways as your imagination allows: dip with crusty bread, mix in fruit smoothies, combine with lowfat quark (or cottage cheese) as a Budwig mixture, add to salad dressings or simply drizzle over rice, pasta or steamed vegetables just before serving. stoneycreekoil.com.au

Good news for the many fans of compostable, breathable cling wrap! It’s back in stock in a new, exciting package. The new pack has a cutter and tabs at the end to lock the roll in position, making it more convenient. The pack illustrates the unique and highly convenient “pinch and tear” feature. As before, the film clings well and is highly breathable, so foods stay fresher longer. rainbow88.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

100 | Good Organic Gardening

Feathered World

Accessorise!

Boost those nutrients going into your body by juicing a smoothie or enjoying a healthy sorbet with your Kuvings Silent Juicer Fruit and Vegetable Mincer, an additional accessory for your juicer and only $49 with free delivery. Cold-press juicing of fruit and vegetables is the best way to absorb nutrients and retain enzymes to be used by your body within 15 minutes. The Fruit and Vegetable Mincer will also make dips, baby food, nut butters, purees and sauces. If you already have a Kuvings Juicer, this accessory is a must. Ph 02 9798 0586 or for more info and to check out the recipes, visit kuvings.net.au

Planet Poultry is proud to introduce a range of incubators to the Australian market. Italian designed, engineered and made, River/Covina Incubators are a hi-tech, lowmaintenance, easy-to-use range of digital incubators.

Available in manual or automatic, these incubators are suitable for the poultry hobbyist and fancier. They are designed for hen eggs as well as pheasant, guinea fowl, quail, partridge, turkey, geese, ducks, peacocks, pigeons, exotic birds and birds of prey, with temperature settings from 30-40°C. The temperature is able to be set at increments of 0.1°C and is digitally displayed. These incubators offer innovative technical solutions and high reliability. Humidity is controlled by adding water via external watering ports and inspection windows allow viewing of eggs at all stages of incubation without the need to open the incubator. These incubators have been factory fitted to suit the Australian market. Models available: 12 hen egg (or 48 quail egg) manual or automatic, 24 hen egg (or 96 quail egg) automatic, and 49 hen egg (or 196 quail egg) automatic. All come with a 12-month manufacturer’s warranty. planetpoultry.com.au

Oxhill Organics Oxhill Organics pasture-ranged eggs are produced by the Eggerts on their farm at Wauchope, NSW, which has been certified organic for 10 years and also produces organic milk.

The chicken enterprise has blended well with the existing organic-farming system, balancing microbiology, controlling insect pests and providing nutrients for the soil. The hens are raised on-farm from one day old and are outside on the grass by three weeks of age. The 2000 laying chickens are housed in chicken caravans that are moved every day, spreading the manure evenly over the paddocks. As well as enjoying fresh, green grass, the hens are fed a porridge mix — the grains are cracked and mixed with organic milk from the dairy.

The chickens’ health is maintained by plenty of good food, water, exercise, sunshine and fresh air. In turn, they produce nutrient-rich eggs — their superior taste and colour comes from the way they are produced, not from any additives or colourants. The eggs are packed on-farm and distributed to health-food and organic shops in NSW, Queensland and Victoria. Follow on Facebook or see videos of the farm on YouTube. oxhillorganics.com.au

Good Organic Gardening | 101

Directory

Easy Composter

Ample r oo a wheelb m for arrow !

1

2

3 6 5

4

• Compost in just 14 days • Help save our precious water • Fully aerobic and odorless compost • Help retard weed growth • Engineered to last • Australian Made • Immediate Delivery

www.easycomposter.com.au

Ph: 1300 308 336

FREIGHT FREE AUSTRALIA WIDE Did you know?

We Australians put over 30 Million Plastic toothbrushes into landfill each year. The The Environmental plastic they are made Toothbrush. from will not break Made from sustainable Bamboo, down in your lifetime these gorgeous toothbrushes are or in the lifetime of 100% biodegradable. your children.

What is this?

It is a Soap Nut.

It fell out of a tree and we challenge you to see for yourself how these natural little wonders can tackle all of your cleaning - from your laundry to your hair.

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.

For all your Organic product needs check our website

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

For whiter brighter clothes try some of our Oxygen Bleach, it is also fantastic for that Bleach cleaning around the home.

Visit our website to learn more about these great products as well as Bamboo Hairbrushes, Microfibre Cloths and more...

Directory

The Pure & Perfect Opportunity - All the ingredients for a successful business.

Extensive range - International Food Grade Certification. Be part of the global industry-boom in organics. Stream-lined consumer-direct delivery. Website, Support & Training provided. Flexible marketing strategies - tailor your business to your lifestyle. Choosing organics helps protect your health & environment. Customer-only inquiries warmly welcomed. Request a FREE info/trial pack.

Contact Ind. Representative

purenewday@gmail.com

www.aromessentials.miessence.com

Feathered World Pty Ltd Trading as Planet Poultry

Suppliers of a large range of natural products for poultry including Diatomaceous Earth, Garlic, Kelp, Apple Cider Vinegar & Molodri.

PA I N T S - VA R N I S H E S - E N A M E L S - O I L S - WA X E S

Ph: 0437 542 422 www.planetpoultry.com.au

34 Secker Road Mount Barker SA 5251 Email: info@bioproducts.com.au Tel/Fax: 08 8391 2499 Stockists of River/Covina Incubators (Manual & Automatic models available).

Sizes: 12, 24 or 49 hen egg. All digital. Approved for Australian Standards.

Directory U ST

R E - R A NG E

EGGS

•

PA

D

NUTRITIOUS & c i n DELICIOUS EGGS! Orga •

Ċĉ ͳͲͲΨ ĔėČĆēĎĈ ċĊĊĉ čĎĈĐĊēĘ ėĊČĚđĆėđĞ ĒĔěĊĉ ęĔ ċėĊĘč ĕĆĘęĚėĊ đđ ĊČČĘ ĕėĔĉĚĈĊĉ ƭ ĕĆĈĐĊĉ ĔēǦċĆėĒ ĆĒĎđĞ ĔĜēĊĉ ƭ ĔĕĊėĆęĊĉ ćĚĘĎēĊĘĘ SĔđĉ Ćę čĊĆđęč ċĔĔĉ Ćēĉ ĔėČĆēĎĈ ĘčĔĕĘ Ďē NSW, QLD Ćēĉ MĊđćĔĚėēĊ.

EĒĆĎđ ĚĘ ċĔė ĞĔĚė ēĊĆėĊĘę ĘęĔĈĐĎĘę.

ǣ ͲͶʹ͵ ʹʹʹ ͻͻͺ ǣ ̷

Ǥ Ǥ Ͷͳ ĊĉćĆēĐ ĉǡ ĆĚĈčĔĕĊ

ĜĜĜ.ĔĝčĎđđĔėČĆēĎĈĘ.ĈĔĒ.ĆĚ ĔđđĔĜ ĚĘ Ĕē ĆĈĊćĔĔĐ ƭ ĔĚ ĚćĊ

Live your dream

(Leppington) Pty Ltd ABN 36 001 123 726

1675 The Northern Road Bringelly NSW 2556 Phone: (02) 4773 4291 Fax: (02) 4773 4104 Email: sales@lpcmilk.com

LIC.198555C

Off-Grid Solar Powered

systems expertly designed, installed or supplied as a prewired kit - leaving you to live your dream

Design your own

renewable energy system with our web-interactive program

Delivery Australia-wide

complete systems delivered to a depot near you with full instructions & support

Call 02 6689 1430 sales@rpc.com.au

Suppliers of certified poultry and cow manures.

Fresh or composted delivered in bulk.

Great for all types of agriculture industries.

Poultry manure which can be spread in residential areas, golf courses, sporting ovals and parks.

Also ask us about our reduced low odour.

Rainbow Power Company Ltd 1 Alternative Way Nimbin NSW 2480

www.rpc.com.au

Member M b off A Australian t li Organic O i Association A i ti

Directory

To reach a dedicated Organic Gardening audience, please contact Miriam on 02 9887 0604

mkeen@universalmagazines.com.au

Specialising in a unique multi-disciplined approach to enhancing your energy, personal health & professional performance.

Go to our website for a FREE chapter of Jo’s book ‘Rocket Fuel on a Budget’.

Join us at one of our nutrition and cooking demonstrations or retreats, see website for details or connect with us at the Energy Coaching Institute on Facebook for regular updates, and health and wellness tips.

www.facebook.com/ EnergyCoachingInstitute

www.energycoachinginstitute.com

DETER SNAKES! eliable Most rective! ff e &

Phone: 0429 681 921 Email: info@wormtech.com.au

With the BEST variable frequency SOLAR powered snake repeller available CHANGES frequency DAILY! 30 METRE diameter coverage REPLACEABLE, batteries! y 12 MONTHS return & replace warranty!

BUY the BEST forget the rest!

HUGE bulk buy DISCOUNTS!!

BUY 2 SNAKE REPELLERS

FOR ONLY $77 7 PLUS $15 POSTAGE & HANDLING G

Vi Enviro Bug Control at www.envirobug.com.au au u Visit for MORE amazing deals on these and other EARTH FR 77 FRIENDLY products. Or call us FREE on 1800 858 977

Fresh, environmentally friendly organic food... the way nature intended.

Saarinen Organics

We have a fantastic range of quality marke market fresh fruit & vegetables, groceries, dairy, bread, meat, chicken, bulk nuts, dried fruit and more.

682 Pittwater Road, Brookvale Ph 02 9939 1913

All natural skin care

www.saarinenorganics.com

Free parking at the rear of the store!

www.alwaysorganicnorthernbeaches.com

Directory

SOUTH COAST ORGANIC FERTILISERS Giving Nature a Helping Hand

‘E ‘Ea arrth th FFriiendl dly’ Organic Products r Fossil Shell Flou 0438 195 067 • sales@plantdocto r.com.au

Australia’s No.1 Supplier of Food Grade Diatomaceous Earth

A Australian-made Stainless Steel Gardening Tools.

Every Body needs living enzymes & digestive health For your sprouting needs & good health • Sprouting equipment, seeds, books • Cultured vegetables, ferments & spices • Kitchen companions for raw food meals & more...

Mittagong NSW Phone: 02 4878 5361 Mobile: 0418 679 204

Phone: 07 4162 5136 Email: sproutoutandlive@gmail.com

www.sproutout.com.au For products, how to sprout, recipes & more

www.digadoo.com.au

Are you looking for an opportunity to do something you love every day?

Gardeners Direct is FOR SALE - register your interest on 0418 920 169.

Shop Online 24/7 for: organic, non-toxic garden products & home delivery to Perth metro Phone: 08 9307 1896 Email: gayle@gardenersdirect.com.au

www.gardenersdirect.com.au

DIATOMACEOUS EARTH Australian Organic Food Grade

Organic Garden Care Conceptual Garden Design Bespoke Garden Features Landscape Construction

For healthier plants & animals, feed them with Diatomaceous Earth. Protect & revitalise your home, garden, livestock & pets.

Telephone: 0447 962 119 Email: info@fossilpower.com.au Bulk orders welcome

www.fossilpower.com.au

0409 412 699 I www.tomssecretgarden.com.au I enquiries@tomssecretgarden.com.au

For the conscious connoisseur.

Organic Times Chocolates are made from the finest fair-trade organic couverture chocolate lusciously coated over premium organic ingredients.

Available at...

Thomas Dux • David Jones • IGA Organic & Specialty Stores ®

NASAA CERTIFIED ORGANIC CERT NO 3412P

ELTHAM, VICTORIA, AUSTRALIA PHONE +61 3 9439 7799

INFO@ORGANICTIMES.COM.AU WWW.ORGANICTIMES.COM.AU

SEE P A FOR D GE 99 ETAIL S

or v via our ur website greenpatchseeds. u greenpatchs greenpatchseeds.com.au .