Native Garden Project – Leap Forward

Watering and Heat

It’s getting hot.

Current Compost

Fruit this season

Re-cycling deposit containers

The Organic Market, Extra markets

Sally’s Grafting and budding workshop

Errington Children

Grow it then Eat it

Us on the Net


Native Garden Project – Leap Forward

We have been very fortunate to receive a grant from the Holdfast Bay Community Donations Program for the coming year to allow us to develop an Indigenous food garden.  We aim:-

  • To provide a garden bed to grow native foods and label.
  • To plan cooking classes that demonstrate the many uses of those plants
  • To liaise with the local Indigenous Community to be involved with the project
  • To liaise with individuals and/or groups in SA who are already involved in growing native plants

The grant money of $1470 will be matched by the garden and the project will need to be completed by December 2017.

Contact Pam Sando on if you would like to be part of the team. It’s a very exciting project so stay tuned.

Watering and Heat

The Measured Irrigation system is now working on your plot so it won’t be necessary to water. But check how damp the soil is 3 inches below the surface. The extremely intelligent Measured Irrigation  increases in watering as the weather gets hotter. We are currently running on mains water – so sad.


And all this water is going to waste too.

It’s getting hot.

Mulch your plot. It’s the only way to fend off the heat and evaporation. (Tests have shown mulch can make a difference of 25 degrees in the soil temperature.)

Start organising your shade cloth for your plot now.


Weed infestation in the edible garden. What should we do about this problem?

Current Compost

The old batch is now pretty well ready for use. Keep it a few inches away from seedlings for another week.

The new hot compost batch, ably chopped small by John and others, thanks, is coming along well with lots of heat. We turn out a LOT of waste.


This is where the horse component of the compost comes from. Beautiful stuff!

Fruit this season

The curly leaf got away from us this year and some say the peaches are not as tasty. Try some and let’s know your opinion.


Re-cycling deposit containers

We hit $44 with a new supply added from the Holdfast Towers. Don’t forget to bring your 10cent deposit containers along. Recycling is well worth the effort.

The Organic Market, Extra markets

The Organic market at the Community Centre Thursday mornings has extra markets scheduled:-

  • Sunday 27th November from 4pm – 8pm
  • Sunday 19th December from 4pm – 8pm
  • Saturday December 3rd from 8.45 – 11.45.

Besides the normal produce at the market there will be specialty stores for the Christmas markets.

The Community garden will have plants for sale at these markets plus the usual “Swap and Share”.

Please check the market website, email for further information.


Sally’s Grafting and budding workshop

Sally has a great way of keeping the interest high and entertaining while passing her knowledge across. We did hands on grafting and the lesser known budding, it was all good stuff. We budded bacon onto our Avocado. (The grafts we did on Sally’s last session have leaves and are looking good.)

Errington Children

Our special kids who come along on Thursdays  are graduating. Some will go to Minda. For those who will join Pam and Chris in support, the ceremony will be on 7th December at 6pm or 9th December at 9.30 a.m. They recommended the morning session, as I think that they are planning a little morning tea for us. Some of the class are moving on, however the rest of the group are looking forward to returning to the Community Garden.

Grow it then Eat it

We have had an abundance of beetroot and broad beans in the garden so here are a couple of recipes for you to try:-

Beetroot dip

I large beetroot or 2 medium

1-2 cloves garlic crushed

2 tablespoons Greek Style yoghurt

1 tablespoon chopped flat leaf parsley

1 tablespoon chopped dill

1 tablespoon lemon juice

Salt and ground black pepper

Cook beetroot in boiling water for approx. 15-20minutes.  Test with skewer to check it is tender

Allow to cool and the process all ingredients together and check for seasoning.  It is best to let the flavours in this dip to settle for several hours before using


Broad Bean, mint and fetta dip

250g broad beans

50gm fetta

1 garlic clove crushed

1 tablespoon lemon juice

2 tablespoons olive oil

2 tablespoons chopped mint

Fill a small saucepan with salted water and bring to the boil.  Blanch the beans for 2 minutes then drain, refresh with cold water and drain again.  Peel off and discard the bean’s skins.  Process broad beans, fetta, garlic and lemon juice in food processor until smooth.  Add the olive oil, mint and season with salt and pepper.

Have fun!

Cheers Pam


Middle Eastern Broad Bean Dip

  • Approx 500 – 600g fresh broad beans podded with skins slipped off
  • 1 large garlic clove,
  • 1 tablespoon lemon juice
  • 1/8 – ¼ cup (30-60ml) extra virgin olive oil, plus extra for serving·
  • 1/4 teaspoon sumac, plus extra for serving (can substitute lemon zest – amount to your taste – teaspoon or so)

Note: You may have to adjust all seasonings to get the right taste as I have modified this recipe from another recipe using frozen broad beans.

Recipe:   which uses frozen broad beans.1kg fresh broad beans will give you 350g podded beans.

  • Toasted pitta or Turkish bread, to serve


Bring a large saucepan of water to the boil and cook broad beans for 2 minutes. Drain and plunge into cold water.

Place broad beans and remaining ingredients in a food processor and process until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with a little extra oil and sprinkle lightly with extra

sumac. Serve with pitta or Turkish bread.


We can definitely grow beetroot. (These are Chris’s)

Us on the Net

  • Search Facebook for the correct Glenelg North Community Garden blog. We like you to like it.
  • Our website is Newsletters and the meaning of life are kept here.



About Michael D

Member of the Glenelg North Community Garden, Adelaide South Australia. Member of the Marion Writers Group and writing about the fascinating topic of our future. Member of SA Recreational Cycling Club. Interests in cycling for sport, socialising, health, transport and the frugal use of declining natural resources. Member of Beyond Oil South Australia. Particularly interested in the decline in world oil supplies (Peak Oil) and the effect this will have on economies based upon growth. B. Bus in Information Technology and Public Administration. A career in Information Technology.

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