GLENELG NORTH COMMUNITY GARDEN
Kibby Reserve Alison Street
- Current News
- Upcoming Events
- Garden Friends & Foes
- Garden Craft Projects
- Membership Renewal
- Garden Recipes
Community Gardens are places where people from all walks of life, backgrounds and ages can come together to grow food, promote good health, create a green urban environment, support whole of life learning and cultivate vibrant communities.
Become a part of the LOCAL GNCG LOVE on Thursday & Saturday mornings from 9am to 1pm.
After a few false starts the Working Bee finally took place on Saturday 2nd June and what a GRAND DAY it was! We got stuck in and paved, dug and planted before sharing a well-earned lunch in the winter sunshine. Thank you to everyone who came along and made it such a success.
The humble SANGA is how we pay for SOOO much stuff we take for granted @ GNCG.
It allows us to provide soil, seedlings, fertilisers, tools and an endless supply of garden gloves, at no cost to members, for use in the garden on both member general and privately rented garden plots. We are always on the hunt for maestros to share their sausage turning talents with us once every few months at our local Marion Bunnings.
The Sausage Sizzle held on 18th June ended up being a cracker of a day and we sold out of sausages – Twice!
Our Next Event is: TBA
There are 3 shifts:
Early 7am – 10am, Mid 10am – 1pm, Late 1pm -4pm
To Be a Part of the Fun. Register with Margaret 040104296
PEOPLES CHOICE LOTTO TICKETS
Can’t be a part of the GNCG Sausage Sizzle Fundraisers because you have a day job, are away on holidays, hate sausages… or just hate people?
No problems! You can still be an important part of the continuing success of your community garden by selling a few Peoples’ Choice Lotto Books. Each Book has 10 tickets @ $2 per ticket, with ALL funds going to GNCG.
ONLY 5 BOOKS left to hit our target. Call Jo 047547100 to get yours TODAY!
It’s not all doom and gloom in a winter garden.
This year the Winter Solstice fell on a regular Garden Activity Day. To celebrate lighter (and warmer) days ahead we shared a hearty garden harvested vegetable soup and fresh baked crusty bread during our tea break.
Saturday 20th July
Steve from Wagtail Farm will be pruning the stone fruit trees on Saturday 20th July 9am.
We have 2 SPACES ONLY for people interested in helping with this activity. You will have the opportunity to learn pruning skills and best practise for growing fruit trees organically FREE OF CHARGE while following the directions of Steve to get our trees ready for Summer.
Booking Essential: Michael Dwyer 0427 158 341
DECIDUOUS FRUIT TREE GRAFTING
Saturday 25th August 2.30-4.30pm
Want to learn how to create a FRUIT SALAD TREE?
Learn the expert techniques on how to graft fruit trees, multigraft or attach pollinators onto a tree to increase fruit production with
Sally Osterstok for only $20/person (not including materials/trees)
Limited 10 places only. Book fast!
Bookings & ordering of trees: Sally 0438512389 firstname.lastname@example.org
(Trees must be ordered by 17/07/2018)
ADELAIDE UNIVERSITY RESEARCH PROJECT
Last year The University of Adelaide PhD candidate Matthias Salomon conducted some research in our garden and was so impressed with us that he is coming back!
His plan is to choose 4 garden beds which will be analysed once per month for plant richness and diversity.
He also intends to collect soil samples which will be analysed for Phosphorus, mineral Nitrogen, microbial activity / respiration, soil moisture pH and EC. So, if you see Matthias around the garden be sure to say hello!
GARDEN FRIENDS & FOES
“What is a weed? A plant whose virtues have not yet been discovered.” – Ralph Waldo Emerson
Please don’t pull up the Dandelions, we plan to harvest the flowers and use them to make a batch of balm useful for skin nourishing and easing sore muscles, joint pain, headache and chest congestion
*Another benefit of being an Organic Pesticide Free Garden is we know the “weeds” are safe to consume.
Last year the presence of Nematodes was a problem affecting a number of garden beds. We addressed the problem by planting crops of Mustard, sadly this was only partially successful.
So this year after consulting with Sophie Thompson and Neutrog we have brought in the big guns! The entire garden has received a dose of WhoFlungDung as well as planting Mustard as a green manure in contaminated plots. Hopefully this does the trick
GARDEN CRAFT PROJECTS
In 2017 two senior students from Errington School worked on making a large mosaic tile inspired by their regular visits to GNCG. As part of our latest Working Bee we installed their beautiful and completed piece as Pride of Place in our Sensory Garden.
NATIVE BEE HOTEL
A native bee hotel is the ultimate airbnb; a space for flying bees and bugs to rest their weary heads.
This project was instigated as part of the Cherry Tomatoes Kids Gardening Club and has attracted a lot of interest and vibrant discussions about repurposing materials in creative ways rather than just throwing them out.
UPCYCLED FABRIC BAGS
Thanks to everyone who donated fabric.
Member and GNCG fan Ralene has whipped up another plethora of fabric bags available to all for the princely sum of a Gold Coin. These bags are PERFECT for PLASTIC FREE JULY to collect your vege’s in or use for your grocery shopping. By refusing plastic bags YOU become part of the SOLUTION.
*Donations of clean lightweight fabric are still welcome
You will soon be sent out 2018/19 Membership Renewals. We ask you spend a short moment reflecting on how wonderful gardens are in fostering a lively and connected community and then whip out your bankcard and renew your $10 membership.
LAST MINUTE WINTER PLANTING
There is still time to plant Kale, Broccoli, Silver Beet and Peas in your plot.
What a great way to deal with a glut of lemons and add a lovely zing to all sorts of dishes. Use in salads, marinated meats and slow cooked meals. This is a basic method, experiment by adding spices to the preserving liquid.
Lemons, washed & dried
- Working with 1 lemon at a time, trim the ends and place cut side down, on a bench. Cut the lemon into quarters without cutting all the way through to the base, so you can open it up like a flower.
- Place a teaspoon of salt in a cool sterilised jar and place another teaspoon of salt in the centre of the cut lemon. Place the lemon in the jar, open end down. Sprinkle with another teaspoon of salt. Repeat with more lemons and salt, until the jar is full. Press down on the lemons to release the juice (use a pestle as you go along to make sure you gut as much juice out of the lemons as possible) Top up with extra lemon juice until the lemons are submerged. Cover with the lid and seal. Place the jar in a cool, dark place and give it a turn a couple of times a day for about a week.
- The lemons will be ready in 30 days’ time. To use, rinse the lemon to remove saltiness, then cut off flesh and white pith (you only use the rind) and slice according to your recipe. Preserved lemon will keep up to 6 months. Store in fridge after opening.