This article might give you some ideas about what can be done, sown, planted, and harvested in the garden in Australia during the month of September. Feel free to comment below if you would like to add or ask something.
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The Black Elderberry, European Elderberry – Sambucus Nigra
The Black Elderberry, European Elderberry – Sambucus Nigra Story and images by Ewa Bekiesch – Permaculture Designer, self-sufficient living consultant and educator, gardener, healthy food lover Mythical… Magical… Medicinal… Beautiful… Delicious… And it loves to grow in our backyards all over Australia! The Black Elderberry, The European Elderberry – Sambucus nigra I don’t see many of them growing around and that is why I love to share with you some information about this beautiful and useful plant. It is very pretty, frost resistant, bees love it, chickens love it and you can use it in so many ways! According to Wolf-Dieter Storl (trained professional anthropologist) the Black Elderberry was the… Read More
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Beetroot Leaf Kimchi
Beetroot Leaf Kimchi Ingredients: Before you start, wash your hands, rinse the jars with boiling water. Same with the bowls, and all the tools you will use. Working in a clean environment is super important while preparing food for preservation. Clean the leaves and cut them into about 2cm long pieces. Leave one larger leave for later. Massage the salt in for a couple of minutes. Weight down with a plate and place a pot filled with water on top. Cover with a clean tea towel and leave for about 3-4 hours. Combine all remaining ingredients. I usually use my small food processor to do so. Add a bit of… Read More
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Manihot esculenta – Cassava, Manioc, Yuca
Story and Images by Ewa Bekiesch, Permaculture designer, educator, gardener and healthy homegrown food advocate. Ewa has a degree in Sustainable Living from the University of Tasmania and a Food As Medicine certificate from the Monash University. Manihot esculenta – Cassava, Manioc, Yuca Versatile, delicious, drought-tolerant and quick and easy growing vegetable. Cassava is a perennial woody shrub up to 3-4m, native to South America, growing best in tropical and subtropical regions around the globe. It is a very hardy plant and grows in nearly any type of soil. We grow it in our food forest for quite a few years now. I have planted it in many different spots and… Read More
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August in the Garden – Permaculture Food Gardening Australia – Subtropics and Warm Climates
August in the Garden- Permaculture Food Gardening Australia – Subtropics and Warm Climates by Ewa Bekiesch, Permaculture designer, educator, self-sufficient living consultant, and healthy food advocate. August in the garden… A happy, exciting, and busy time ahead! Well, we still have one month to go but I can already feel the spring 😀 Birds are singing and building new nests, duck families are emerging and Mulberry is showing new growth. I hope that my article helps you to plan and organise your garden, and brings you one step closer to growing an abundance of food to become self-reliant sooner than later. Note: this is all based on my experience and… Read More
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Traditional German Apple Crumble Cake
Traditional German Apple Crumble Cake For the dough: For the topping For the crumble: Prepare the dough like any other yeast dough. Comment below if you are unsure how to do it and I will reply with detailed instructions. Let the dough double in size. In the meantime, peel and slice the apples. Grease the tray with butter and distribute the dough evenly. Add sultanas and apple slices on top. Let the dough go again while you prepare the crumble. Combine all the crumble ingredients and distribute them evenly. Bake at 200°C with the bottom and top heat setting. Sprinkle some pure icing sugar on top before serving. Enjoy!
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July – Permaculture Food Gardening Australia – Subtropics and Warm Climate
July – Permaculture Food Gardening Australia – Subtropics and Warm Climate by Ewa Bekiesch, Permaculture designer, educator, sustainable living consultant, and healthy food advocate. We are pretty much in the middle of our subtropical winter. It feels to me like this is the perfect time for reflection. Reflection and appreciation about what is important to us and what we can do to maintain, or improve it. Strolling through the garden while enjoying the warming sunrays, meditating, sitting around the fire, enjoying the time with your loved ones, with the garden, and with yourself. I personally think that the garden is a perfect place to reflect, meditate, and create while feeling… Read More
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June – Permaculture Food Gardening Australia – Subtropics and Warm Climate
June – Permaculture Food Gardening Australia – Subtropics and Warm Climate by Ewa Bekiesch, Permaculture designer, educator, sustainable living consultant, and healthy food advocate. June is also a good time to extend the growing beds or to build new garden beds. I got two favorites. Very easy to build and super effective! See below. Take it as a guide. You can use any kind of materials for the walls: timber (not treated), metal sheets (galvanised are best), rocks, bricks, and so on. Also, the herb spiral next to your kitchen window might be a good project for winter. You can watch the video of how we have built it here:… Read More
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May – Permaculture Food Gardening in Subtropical Australia
May – Permaculture Food Gardening in Subtropical Australia by Ewa Bekiesch, Permaculture designer, educator, sustainable living consultant, and healthy food advocate. We are in the middle of the subtropical autumn. The very first “cold-weather” greens and veggies are ready for harvest. Others are starting to compete with each other and with the self-seeded ones which are also trying to claim some space in the garden bed and around, and I love it! Food everywhere 😀 This happens when you allowed them to go into seeds last season. They are simply popping out everywhere and the only job you have is either harvesting or replanting to create more space in the… Read More
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Creamy Ricotta Cheese Recipe from Dairy Leftovers
Mum taught me not to throw away any food and I thank her for that. This recipe is one of her fantastic ways of transforming boring ingredients into delicious treats everyone loves. This homemade creamy ricotta cheese is a also perfect way of utilising dairy products that are close or slightly past the due date and still perfectly fine. Creamy Ricotta Cheese Recipe from Dairy Leftovers Ingredients: Transfer all ingredients to a pot and bring it very slowly ( on low heat) to an “almost” boiling point, or to the point when you see it is ready to strain (separated). Stir in between. Move into a colander placed over a… Read More
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