Adamama Zine Autumn 2023

Autumn Stahv

2023 5783

HARVESTER GROWING. LEARNING. NOSHING. CONNECTING.

POWERED BY

PARTNERS

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IN OUR ZINE About Us

04 05

Intro About Adamama

This Season

07 08 09 11

Hello Autumn Farewell Mitch, Welcome Elik Top Tips for Autumn Preserving the Harvest

Seasonal Recipes

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Fermented Fruit Cheesecake Quick Pickled Cauliflower

Celebrating Chaggim in Nature

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Celebrating Chaggim in Nature Ruth, agrarian society, and the Beginning of a Welfare System Sustainable Ideas - Shavuot Dandelions Nature Crafts for Shavuot

What's On

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Adamama Events

04 Adamama (Mother Earth): A blend of two words that represent who we are. Adamah derives from the Hebrew noun meaning "the ground" or "earth" and Mama derives from the English noun meaning Mother.

INTRO

Adamama is a Shalom program and supported by the JCA. Adamama has a partnership with Randwick Council and runs Adamama at The Randwick Sustainability Hub.

The Harvester is a resource for people who love Adamama, find joy in growing and have a connection to Jewish culture. Over four issues each year, we will celebrate the Jewish connection to the land, seasonal urban farming, food, festivals and our amazing people.

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ALL ABOUT

ADAMAMA

We are Australia’s first Jewish Urban Farm, founded in 2019.

Inspired by the JOFEE (Jewish Outdoor, Food, Farming and Environmental Education) movement in the US which aims to connect Jewish people to our ancestral roots and bring us closer to nature and our identity. We were gifted a plot at White City to start our journey and after 3 years we are running our project out of the Randwick Sustainability Hub. Through education and cultural experiences, we aim to be the intersection of community, sustainability and Jewish identity. Throughout the last couple of years, we have been building a program which includes: volunteer gardening, sustainability workshops, fermentation courses, playgroups, school holiday camps, school excursions, SuccahFest, The Jewish Food & Farm Festival, The Adamama Bee Club and our brand new boutique pickle brand and club, Adamama Pickle.

Adamama Urban Farm at White City Cultivating soul and soil is what we’re all about. Growing food, eating food, sharing culture in and out of the pickle jar, we want a greener more sustainable Jewish community and world. A place where we can connect to our past and history as an agricultural people.

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The Heat of Autumn The heat of autumn is different from the heat of summer.

One ripens apples, the other turns them to cider. ~Jane Hirshfield

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HELLO

AUTUMN With Pesach behind us and Shavuot ahead it’s a beautiful time to celebrate the transition from summer to autumn and head into winter. While Shavuot celebrates the grain harvest of early summer in Israel, for us in the Southern Hemisphere it is a riot of gold, red, and orange autumn leaves.

Shavuot offers a delicious chance to indulge in glorious milky treats alongside our autumnal haul of rhubarb and plums. Check out our Shavuot Fermented Fruit Cheesecake recipe for a delicious combo.

Autumn gardens are not only stunning to look at, but the cool, crisp mornings and sunny days are a delight to work in. Now is the time to prepare your garden for winter and the spring that follows. When gardening, you’re always one foot in the future, forward planning and autumn plays a surprisingly important role in ensuring that you get the best outcomes and growth come spring. Warm soils and consistent rain make for a great growing season and the days are cool enough to get some much-needed jobs done.

Like all seasons, one must come to an end for the next to begin. As we farewell Adamama founder and director Mitch Burnie, we celebrate his season at Adamama and welcome our newest Adamama team member Elik Rotenberg.

Join us in this season’s edition of The Harvester as we take you on a journey through the autumn months, Jewish festivities, and seasonal delights.

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FAREWELL As Director and Founder of the Adamama project, Mitch Burnie has brought a love of community, sustainability, and pickling to every interaction.

Mitch started Adamama as a pilot program of Shalom after a trip to the US-based Hazon’s Isabella Freedman Retreat Centre and exposure to JOFEE (Jewish Outdoor Food, Farming & Environmental Education). Mitch participated in the Adamah Fellowship in the US integrating organic agriculture, farm-to-table living, Jewish learning, community building, social justice, and spiritual practice. Under his guidance and supported by the JCA, Adamama, the first Urban Jewish Educational Farm in Australia, germinated from an idea to a working farm at White City and then at the Randwick Sustainability Hub.

MITCH

“It’s been a true joy to cultivate such a fantastic community around such important concepts and ideas. Being just a small part of creating a broader sense of sustainability in the earth and in each other. I get to leave this wonderful role happy and fulfilled as I turn to new opportunities working with Randwick Council. I can’t wait to join the sustainability projects team and watch on as Adamama goes from strength to strength”.

We are deeply grateful to Mitch for his commitment to Adamama, Shalom, and the Sydney Jewish community. He nurtured Adamama from conception to fruition and leaves a strong team to usher our diverse crop of programs into the future. We wish Mitch all the best as he moves on to an exciting position in community building with our partner Randwick Council and we are delighted that he will continue to work alongside our strong Adamama team.

WELCOME

ELIK

Elik Rotenberg is the new Director of Adamama and Farm to Table enthusiast. Elik grew up in Israel and has worked as an informal educator for many years, most recently as the coordinator of Hatzofim, the Israeli Scouts in Sydney. Elik is passionate about teaching outdoors and believes that handson learning in nature can be a transformative experience for people of all ages.... and a whole lot of fun! He is happiest when getting his hands muddy and boots dirty and loves cooking the food that he has grown.

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TOP TIPS FOR

AUTUMN

Autumn Leaves: Is there anything more fun than jumping into a huge pile of autumn leaves? Gather your tribe, pick beautiful leaves for art and craft projects, and rake up the bulk for jumping.

Post jump-fest re-acquaint yourself with your friendly rake. As magnificent as a bed of leaves look on the ground they can smother your grass and plants. Gather bags of dry leaves and add them to your compost yearround or use them as mulch. Well-rotted leaves are nutrient-rich and extremely beneficial to garden soil.

Spring Bulbs: Start planning for a stunning display of bulbs in spring. Soil preparation is an important part of autumn gardening, especially if you want to put your best bloom (err...foot) forward in spring. The best way to encourage healthy bulbs in spring is to prepare the soil with a few handfuls of fertiliser mixed into the planting area in autumn. Consider planting natives that will be hardy enough to last through winter and summer.

Prune and Trim: Trim hedges before the onset of winter to keep them compact and bushy from ground level. Like all good haircuts, pruning actually stimulates new growth.

Lovely Lawn: Autumn is the time to feed the lawn. While the grass has slowed down with cold nights, the roots are still growing well and the warm soil makes it an ideal time for repair. Autumn is also a good time to sew new lawn seeds. Before sowing seed, remove stones and difficult weeds such as dock and dandelion. You will end up with a lush green cover over winter.

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TOP TIPS FOR

AUTUMN

Cuttings: Now is a great time to grow from cuttings. 10cm cuttings from hardwood herbs such as rosemary and bay or natives such as banksias, grevillea and coastal rosemary are ideal to work with.

Step 1: Find a new branch with fresh growth. The end of the branch will be softer and greener than the rest of the plant. Take a cutting, on an angle, of approx 5cm from the end of the branch

Plant New Trees and Plants: As long as your soil is moist, it’s a good time to plant new trees or shrubs allowing ample time for plants to establish before the hot weather arrives in summer.

Good soil is soil that has been adequately prepped. That means adding gypsum to clay soil to help improve the structure, and regularly adding organic matter regardless of soil type.

Step 4: Pot in a small container of premium potting mix

Choose from fertiliser, compost, or fully composted manure (to avoid burning the roots).

Adding nutrients back into your soil and feeding your soil microorganisms is essential to ensure your soil structure has a good balance of water retention and drainage so your plants flourish.

Step 5: Keep moist and shelter from strong wind and direct sun for 3 weeks, until the cutting grows new roots

Reader tip:

Step 2: Remove the lower leaves from the cutting Step 3: Dip the cutting into hormone gel for one second

Step 6: Plant in a bigger pot in the garden

Thank you to Jonathan Cohen who shares how he uses coconut shells, passionfruit shells and egg cartons to raise seedlings. They can be planted straight into the ground when ready.

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PRESERVING

THE HARVEST

Autumn offers a bounty of fruit and veggies and some of our favourite things to grow in the garden over autumn are figs, mandarins, cauliflowers, radishes, and cabbages. We do love a good ferment and have both sweet and savoury autumn offerings to share.

This edition we learn more about the health benefits of the live microbes that thrive in fermented foods. With Shavuot around the corner, we have leaned in to the power of fermented foods, especially fruit.

Our Insta posts may glow with perfectly curated zero-waste hacks but we could learn a lot from our Bubbes, Saftas and Sabas - the original waste-not trendsetters. Our ancestors, with their commitment to fermenting, pickling and storing their harvests knew how to ensure food lasted throughout the year and that every skerrick was used. This wasn’t just because they lived through periods of scarcity and didn’t have an Amazon Prime account with guaranteed next-day delivery. They lived in tune with the seasons, respecting the land and its produce. Our generation is finally catching on to the benefits, both in terms of zero waste and in terms of the health benefits associated with preserving.

Fermentation is a natural process that uses microorganisms such as bacteria, yeast, and fungi to break down carbohydrates, proteins, and fats in food, creating a range of compounds that are beneficial to the human body. Fermented fruits are preserved using an age-old process that not only boosts the food's shelf life and nutritional value but offers a host of health benefits that can improve your overall well-being.

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Fermented fruits are rich in probiotics (live microorganisms crucial to good digestion) and antioxidants (compounds that protect your cells from damage caused by free radicals).

Adding fermented fruits to your diet may increase the number of probiotics in your gut, improving digestion and boosting your immune system. We are beginning to further understand the importance of a diverse and healthy intestinal microbiome (the microbial community in the gut) and its role in a healthy, functioning immune system.

Fermented fruits contain higher levels of antioxidants than their fresh counterparts and are easier to digest than fresh fruits. The magic of the fermentation process is that the enzymes and bacteria in the fruit break down complex carbohydrates and proteins, making them easier for your body to absorb.

Much research is presently devoted to the gut-brain connection. This complex network of neurons and chemicals allows your brain to communicate with your gut. There is a link between the health of your gut, known as the ‘second brain’ and mood and cognitive function.

Not all preserves and pickles are created equally. The jars of pickles you can buy off the shelf at the supermarket are sometimes pickled using vinegar and not the natural fermentation process using live organisms, which means they don't contain probiotics.

Look for the words "naturally fermented" on the label, they’re usually stored in the fridge and have a limited shelf-life. When you open the jar you should be greeted with bubbles.

These indicate that live organisms are inside the jar. Try your hand at wild fermentation – which relies on the addition of salt to support proper fermentation or try a ferment based on a starter culture, such as kombucha or whey from yoghurt. You can even try a quick ferment like the one in our Shavuot Cheesecake recipe.

This edition we offer up a delightfully crisp, sweet-hot pickled cauliflower. Its vibrant colour and spicy flavours (thank you turmeric, ginger, garlic, and chilli) are only superseded by the ease of pickling. This spicy little number doesn’t even require any canning - the magic happens while the cauliflower and spices sit in the brine in the refrigerator. A kind of in-fridge-tero.

Try this as an appetizer, on your grazing platter, or to glam up your cheese toastie.

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FERMENTED FRUIT

CHEESECAKE

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SHAVUOT RECIPE

FERMENTED FRUIT

CHEESECAKE Ingredients CRUST

FILLING

TOPPING

1 1/4 cups cookie crumbs 2 cups cream cheese 2 cups chopped 1/4 cup butter, softened 1/4 to 1 cup sugar fresh fruit (Personal preference) 1 Tbsp lemon juice 2 teaspoon vanilla extract 1 cup whipping cream

Method CRUST 1. Mix together cookie crumbs and butter in a bowl until well incorporated 2. Press into an 6″ spring-form cake pan or pie plate FILLING 1. Let the cheese warm up to room temperature before mixing 2. Add sugar (1 cup for typical sweetness, but works with as little at 1/4 cup) 3. Beat together the cheese, sugar and vanilla in a bowl until smooth and spreadable 4. Whip the cream in a separate bowl, fold the whipped cream into the cheese mixture until everything is smooth 5. Pour cream cheese mixture onto the prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours TOPPING 1. Meanwhile, create a quick ferment by mixing the fruit with lemon juice. If it needs sweetening then add a bit of sugar. Set the fruit aside to soften while the cheesecake firms up 2. Top cheesecake with fruit before serving

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QUICK PICKLED

CAULIFLOWER

Protect your benchtop, hands and clothes to avoid pesky turmeric stains!

Ingredients 2 cups white vinegar 1 cup water 3 large garlic cloves, peeled and smashed 1 Tbs kosher salt 2/3 cup sugar Large ginger root (3 x 2 inch pieces) Large turmeric root (4 x 2 inch pieces) 4 birds eye chillies 4 cups cauliflower florets (1 large cauliflower)

Prep Trim the cauliflower into bite-sized florets -set tough stems aside (cut and roast for a delicious snack) Bring a large saucepan of water to a boil. Blanch the cauliflower for 30 seconds (do not overcook! Drain and set aside) Peel the ginger and turmeric and slice into thin, matchstick pieces Trim chilli stems and slice in half lengthwise. Some like it hot! If that’s you leave the seeds and membranes in, otherwise remove Place ginger, turmeric, chillies and blanched cauliflowers into a container with a lid

Simmer In a large saucepan, combine vinegar, water, garlic, salt, and sugar Stir well combining salt and sugar, and bring to a boil Reduce heat and simmer for 5 minutes Remove garlic cloves from the vinegar solution, and pour the hot brine over the vegetables Stir to combine ensuring vegetables are submerged

Store Let the mixture cool to room temperature Refrigerate for at least 48 hours or until pickled to your liking (the flavours will deepen over time) Store in a sealed container in the fridge for up to 2 weeks

Before all else, sterilise your surface and jars. A clean working environment is how you prevent mould from entering your ferment.

RECIPE

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CELEBRATING CHAGGIM IN

NATURE SHAVUOT IN NATURE Jewish tradition, rooted in our pastoral and agrarian history, deeply connects us to the rhythms of nature. Shavuot is a festival that celebrates nature and agriculture as well as the sweetness of receiving the Torah. On Pesach, we celebrate our exodus from Egypt and after months of wandering through the desert, we arrived at Mount Sinai and received the Torah.

In Israel, the month of Sivan signals the end of spring and the beginning of summer and the conclusion of the barley harvest and the beginning of summer. Downunder we are embracing autumn and heading into winter. Our temperate climes provide us with many options to celebrate in nature, a powerful doorway to engage with Jewish practice, ritual, and celebration.

CHAGGIM DATES: Shavuot

25- 27 May

Rosh Ha'Shana

15- 17 September

Yom Kippur

24-25 October

Sukkot

29 September - 6 October

Shemini Atzeret

6 October

Simchat Torah

7 October

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TAKE A HIKE Dig out your hiking boots and enjoy autumn’s milder weather. Those happy endorphins will get you pumping and there’ll be no Jewish guilt when you stop for a picnic lunch.

We’ve researched some of the most beautiful hikes around Sydney.

RANDWICK SUSTAINABILTY HUB The Go Slow for a Mo’ Nature Wellness Trail has been designed to help you slow down, relax and connect with the natural delights found throughout Randwick’s Sustainability Hub. Along the trail there are eight Rejuvenation Stations including a nature names game that guide you through a series of short sensory activities.

BUNDEENA TO OTFORD With magnificent white-cliff coastlines in the north and rugged beaches to surf in the south, The Coast Track has sprawling rainforests, hidden waterfalls, rock pools and even a beachside campsite. It’ll take 2 days for the full hike but you can break it up into shorter sections and sub-trails. This is not a track to take lightly with many steps, rough track and lots of obstacles.

MT KU-RING-GAI TO BEROWRA Set on a trainline this 10km walking track begins at Mount Ku-Ring-Gai station as it twists down through precarious rock overhangs and narrow gorges. It’s a difficult, rough track with obstacles and takes around 4 hours.

Pack your tent if you want to camp near the creek and one the two bush campsites.

BONDI TO MANLY This 80km seaside hike is a mammoth trail passing through the Macquarie Lighthouse, Murray Rose Pool, Taronga Zoo, Bradleys Head, Clifton Gardens, Middle Head, Clontarf, and North Head. Fear not, you don’t have to do the whole Megillah at once. It’s split into 8 doable sections with a combo of sealed pathways, boardwalk, and bush trails.

ROSE BAY TO WATSON’S BAY WALK Reward yourself for completing this 8km walk with a picnic lunch at Watson’s Bay.

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GO FRUIT PICKING Who can resist a day in the sun picking fruit and scoffing in honour of the Harvest Festival. Apples, pears, stone fruits and perssimons are all in season. There are a number of farms offering fruit picking and many offer tours so you can experience farm life, buy homemade produce and petting farms. Each orchard’s seasons vary so make sure you check with the farms first.

Great options near Sydney include: • • • • • • •

TNT Produce – apples Bilpin Springs Orchard – apples, pears, stone fruit Pine Crest Orchard – stone fruit, apples, pears, persimmons Glenbernie Orchard – apples, peaches, nectarines, persimmons Canoelands Orchard – tomato, nectarine, peach, plum, passionfruit, blueberries Berrylicious Strawberries – strawberries Bilpin Fruit Bowl – peaches, nectarines, apples

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RUTH, AGRARIAN SOCIETY, AND THE BEGINNING OF A WELFARE SYSTEM

By Rabbi Alon Meltzer The book of Ruth, one of two primary biblical readings over Shavuot (the first one being the revelation of the Ten Commandments), displays the core occurrences of an empathetic and caring agrarian society.

Finding herself widowed, alone with her Mother-in-Law, Ruth arrives in a strange land and society at the beginning of the Barley harvest. From then on she begins to glean the fields, catching the eye of Boaz, who would wind up becoming her husband, and together they would produce the bloodline to King David.

While I could spill endless ink on Ruth’s journey, what I would like to focus on is the amazing establishment of Jewish agrarian life that was established as a welfare system, perhaps inspiring the way in which government and institutions would care for its citizenry hundreds of years later.

There are three central commands around produce, harvest, and land:

Each season, when workers would harvest the field, whatever they dropped could not be picked up (Vayikra/Leviticus 19:9-10)

In each field, a corner must be set aside for the poor to take from (Vayikra/ Leviticus 23:22)

3.On the 50th year (called Yovel) any land lost or sold must be returned to its original tribal owners (Vayikra/Leviticus 25:9-10)

20 While these commandments might feel disassociated from one another, they are in fact, according to Rabbi Saul Berman, uniquely threaded together in their ability to create empathy, restore the human condition, and bring about a more cohesive society.

While Ancient Israel was always a society whereby people were granted tribal lands as inheritance, not everyone was able to hold onto them – some were sold, but many were lost in unfulfilled loans, usually because the owners just weren’t that good at living the farm life, or had overextended themselves. Here is where these three commandments came into play.

Once the person realised how bad their situation was, they could begin leaning on the community. There was charity and different opportunities to access food and supplies, but after some time, it was probably recommended that they would become self-sufficient.

As the adage goes, give a person a fish, they eat for a day, teach them how to fish, they eat for a lifetime. A person down on their luck would become an apprentice of sorts. They would follow the harvesters, watching them, learning the tricks and tools of the trade. Not only do they watch and learn but whatever is dropped is theirs to keep.

This option plays out for a season or more, and once they are ready, they can go to the corner of the field left aside for those without lands of their own where they can put their learning into practice. They graduate to a harvester, not confined to collecting what was dropped. They continue to do this for many seasons – trying out different fields and learning different techniques.

In the 50th year, their land is returned, securing their future for their children and grandchildren. This time it is different, instead of having no ability to farm and care for the land, they are intimately aware of how agrarian society works, have been given the confidence of practical experience to be able to find success, and now they are set up for the future.

It is a pretty amazing system. As we see with Ruth, she moves from widowhood, to poor and without land, gleaning, and ultimately marrying Boaz, setting up the dynasty of the King’s of Israel – all because a society was established with rules and guidelines of how to make the world a better place.

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SUSTAINABLE IDEAS - SHAVUOT A fruitful holiday: While Shavuot seems to be a celebration all about dairy from cheesecake to blintzes and burekas, it originated as a celebration of first fruits.

Reconnect with the Land: As one of four harvest holidays mentioned in the Torah, Shavuot presents a chance to stop and mindfully connect with the world around you.

Take a stroll down your street, feel the crunch of the leaves underfoot, and see appreciate what is still blooming.

Think about what fruits and veggies are most prominent in produce aisles and farmers’ markets.

Indulge in the turning of the seasons and the colours, textures, and flavours of this season.

Embrace seasonal produce and flowers at your holiday table, shop local, choose vegetarian, and ask yourself where your food is coming from.

Take time to connect the blessings and traditions associated with our holidays.

Shavuot is also a festival of learning, and an opportunity to learn how your decisions impact your health and the environment. This great article presents some ideas to mull over when you sit down to drink your cuppa turmeric chai tea.

We're Up All Night to Learn Torah: Tikkun Leil Shavuot, studying and learning Torah until the wee hours of the morning, is a Shavuot tradition, stemming from our ancestors’ mistake of sleeping in the morning we were to receive the Torah.

This year, make sustainability a part of the conversation during your learning session.

Join an op en mic nig ht or shar seven rea e dings of p oetry and texts with o ther family and friends. Se reflects th ven e seven d ivine attrib reference u t es d in Jewis h mysticis m.

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DANDELIONS

- SUN, MOON AND STARS Dandelions are amongst the most recognisable and oldest known plants in the world.

They are biennial or perennial and the seeds germinate in autumn and to a lesser extent in spring. Dandelions are a hardy year-round plant that grows mainly in the warmer months. Through their life-cycle they treat us with sunshine-yellow flowers and moonwhite puff balls that scatter seeds like stars in the night capturing our imagination.

Much has been written about how to control this pesky “weed”, so our pastured, green lawns can remain fields of emerald without a hint of amber. But how much do you know about this magical and generous plant?

Dandelions are not just beautiful mirrors of sunshine, they give of themselves from root to tip as raw, natural material for salves, syrups, infused oils, soaps, lotions, tinctures and teas. If you knew more, would you embrace the beauty and medicine that dandelions have to offer from root, stem and flower? Would you let the dandelions bloom, unsprayed, to feed bees and wildlife around us?

Scientifically known as Taraxacum Common name for any plants of the genus Taraxacum of the flowering plant family Asteraceae (known as the aster, daisy, or sunflower family) Originates from the phrase “dent de lion” - French for “lion’s tooth” (Their deeply etched leaves resemble a lion’s mouth) Also known by the French name pissenlit (pee the bed) as they are a diuretic

Every part of the dandelion is useful!

You can eat or drink every part of the dandelion, including the flower, leaves, and root.

Dandelions are highly nutritious, loaded with vitamins minerals and fibre.

Dandelion greens are an excellent source of Vitamin A, C, E and K, and folate and rich in minerals such as iron, calcium, magnesium and potassium.

The dandelion root is rich in the carbohydrate inulin, a soluble fibre that helps the digestive system.

Dandelions contain beta-carotene, an antioxidant that plays a vital role in reducing cell damage. The bioactive compound found in this flowering plant may help lower cholesterol. Possible benefits include aids to control blood pressure, blood sugar and help fight inflammation. Dandelions are known to aid weight loss and promote healthy liver. Research is underway to better understand the actual benefits of dandelion.

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Did you know?

Dandelions recognize morning and night. Just watch them and see: at night the flower closes up, and in the morning it opens up!

”I love autumn and the rem inder it brings that nature is ever changing. As the leaves change colour and fall to the ground, not only are they making way for new growth after the win ter, but they provide endless sensory opportunities, to feel, crunch, smell, jump on or throw up into the air and watch the m gently fall to the ground. These are the reminders of the little things in life!”

Dandelions are used to make everything from wine, coffee, and tea to root beer. Check out our dandelion coffee recipe.

Dandelions have long been used in all sorts of medicines, including herbal medicine (often to treat infections) and Chinese traditional medicine.

Their presence alone attracts and supports several key species in the local ecosystem, including native bees, butterflies, moths, and birds, which in turn pollinate fruits, vegetables, herbs, and other flowers that feed even more species.

Whether you are placing dandelions in a vase, steeping them in a brew, cooking, painting or blowing them towards the stars, what appears to be a common weed, is more of an opportunity seed.

Dandelion lifecycle

NATURE CRAFTS FOR SHAVUOT Dandelion Painting Draw the stem and seeds of the dandelion with a black texter Dip a flower head or a scrunched up a piece of foil into acrylic paint and dab around the seeds

Dandelion Headband The stem of a dandelion is hollow, making it easy to pull apart and insert another stem into, to form a chain.

When you reach the desired length, tie each end of the dandelion chain together to form a headband, or a necklace or bracelet

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GOLDEN DANDELION PLAYDOUGH Inspired by the golden sunshine of the dandelion and all its many uses.

Ingredients

Prep

1 cup Dandelion flowers 1 cup boiling water 2 cups flour 1/3 cup salt 2 Tbsp baby oil (or vegetable oil) 1-2 Tbps cream of tartar

In a blender, mix the boiled hot water and dandelions Transfer the water to a bowl and add in oil, salt, and cream of tartar. Give it a good stir to dissolve the salt Add in 2 cups of flour to the mixture and stir really good until it is fully mixed Knead gently with your hands, if it is sticky add some more flour and knead until it no longer sticks Enjoy!

DANDELION "NOT COFFEE" RECIPE Transform your dandelion roots into a caffeine-free coffee substitute and make the most of those vitamins and minerals.

Once roasted and ground, it has a very similar colour to coffee and a rich, bitter, and earthy flavour. They are so easy to harvest, using a garden fork or weeding tool to carefully lever them out, roots and all. Be careful where you harvest weeds as roadsides and parks may have pesticide residue.

Prep

Brew

Remove the leaves – wash well and keep them for a salad or a cooked side dish Wash the roots Chop the roots into similar sized chunks so they cook evenly Bake at 180 degrees for 20-30 minutes and cook until dark brown and brittle Allow to cool, then use a mortar and pestle or coffee grinder to form a powder

Add a teaspoon (or to taste) to boiled water and stir.

Drink on its own or add milk and sugar.

Store in an airtight container.

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www.adamama.com.au Adamama The Randwick Sustainabilty Hub 27 Munda Street, Randwick, 2031 Australia Email elik@shalom.edu.au @_adamama_ @adamama_pickles @adamamajnr facebook.com/groups/adamamafarm/

Words Joanne Capal, Wendy Dolowitz, Alon Meltzer Design Rebecca Solomons, Josh Nabarro Editing Joanne Capal