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You are here: Home / Archives for Ronni Martin

August 22, 2019 by Ronni Martin

Call out for Australasian Permaculture Convergence 2020 Workshop Presenters

 

Northey Street City Farm will be hosting the next Australasian Permaculture Convergence (APC) at Redland Bay near Brisbane from 20 to 23 April 2020. More information about the APC is available on www.apc.nscf.org.au. Tickets are on sale through the website now.

There will also be a Permaculture and Community Gardens Festival on Sunday 19 April 2020 at Northey Street City Farm in Windsor, Brisbane. The Festival will showcase community gardens and permaculture projects. If you are a community garden or permaculture project interested in having a stall at the Festival, please email Simon Calcinai on markets@nscf.org.au.

Submissions are now open for presentations and workshops during APC2020.

The overall theme for APC2020 is Celebrating Nature’s Abundance. We are calling for submissions for workshops covering topics relevant to the three ethics of Permaculture, which are Earth Care, People Care and Fair Share.

All workshops will be 90 minutes long, and we expect presenters to include some audience participation in the workshop.

90-minute workshop application form:  https://forms.gle/rTJK6oidxwYSov628

There will be opportunities for some 10-minute presentations or project reports one evening and a project poster display area to share your projects with everyone at the Convergence.

10 minute presentation application form:  https://forms.gle/NadykVU3YAQTgacd9

Please fill in the relevant application form outlining your proposal to the selection panel. The panel will review all submissions and choose those that will complement each other and provide balance, depth and spread to the program.

Absolute DEADLINE for submissions is 5 pm on Tuesday 29 October 2019.

We’ll notify all applicants by 1 December 2019.

 

Filed Under: Permaculture Education Tagged With: Education, Events, permaculture, Workshops

July 17, 2019 by Ronni Martin

Forest Gardens

The Tree Care Group of volunteers have been renewing the plantings in the various orchards and forest gardens around our site over the last couple of years.  These gardens are along the Northey Street boundary and to the west of the allotment garden area.

So, what is a forest garden and how does it work?

 An interconnected system

A forest garden is a polyculture or mix of different perennial plants that aims to produce food without needing a lot of added fertiliser or water, by mimicking the processes of a natural ecosystem. Mutually beneficial plants are grouped together to form an interactive community called a guild. The plants are all chosen to do well in our subtropical climate.

Layers

In a forest garden, there are groundcovers, herbs, shrubs, vines, small trees and larger trees, all arranged to capture the sun’s energy while also providing shade for those plants that need it.

Interplanted

Between the larger fruit and nut trees are smaller plants that support their growth and productivity:

  • Legumes ‘fix’ nitrogen from the air into the soil, from where it is taken up by the roots of the fruit trees. Legumes include ice cream bean, pigeon pea, crotalaria, and pinto peanut.

 

  • Nutrient accumulators’ deep roots bring up important plant nutrients such as calcium from the deeper soil into the topsoil. Nutrient accumulators include comfrey and yarrow.

 

  • Host plants for butterflies and moths provide food for caterpillars, which recycle leaves into soil, attract birds and develop into butterfly and moth pollinators. Host plants include native mulberry, acacias, native grasses, sennas and saltbush.
  • Insectary plants provide pollen and nectar for insects that pollinate food plants and for insects that feed on and help control ‘pest’ insects that eat food plants. Insectary plants include rosemary, sages, native grasses, and nasturtium.

 

  • Ground cover plants protect and enrich the soil and stop weedy ground covers from taking over. Ground covers include pinto peanut, Brazilian spinach, sweet potato, mother of all herb, dianella, warrigal greens, myoporum, comfrey, yarrow and pepper leaf.

 

  • Mulch plants are regularly ‘chopped and dropped’ to smother weeds and protect and enrich the soil. Mulch plants include vetiver grass, Qld arrowroot, pigeon pea and lemongrass.

 

Productive and resilient

Many of these support plants also produce food while other smaller perennial food plants add to the food yield as well.

A number of the support plants are local native plants that support a greater number and diversity of insects, lizards and birds than exotic plants. They help control any population explosions of ‘pest’ insects that could threaten the food plants.

Always changing

The forest garden changes over time, as faster growing fruit trees such as bananas and pawpaws mature and produce food and then die back to let the slower growing trees, like citrus and avocado, emerge.

How does it work?

A forest garden achieves its aims by:

  • placing plants carefully in relation to each other to facilitate interconnection and support
  • recycling plant nutrients through the soil to the root zone to feed the food plants
  • building a rich, spongy soil that holds water
  • supporting abundant microbial and insect life in the soil and on the plants.

 


 

Filed Under: Farming Tagged With: Gardening, info, permaculture, Useful Information

June 5, 2019 by Ronni Martin

Winter Solstice Festival 2019 program & map

2019 Program

 

2019 Site Map

 

 

Filed Under: Solstice Festival Tagged With: festival, Winter Solstice, Workshops

January 8, 2019 by Ronni Martin

Feb 2019 Permaculture Design Course

Come join us for our 25-year Silver Jubilee Permaculture Design Course on Saturdays from 9 February to 25 May 2019.

“Visions of an Ancient Wisdom”

This unique course, delivered over 16 weeks in Brisbane, gives you the knowledge and skills to observe and design from the natural patterns to create productive gardens & properties, grow your own food, apply appropriate technologies, learn to use resources wisely, build on living systems and rebuild communities.
Learn to:
• Build Resilience through Connectivity
• Facilitate Regeneration of the Earth
• Create Abundance through Design

The Permaculture Design Course (PDC) builds from its foundation in the ethics and design principles to strategies giving you the techniques and tools to inspire critical thinking.

YOU WILL LEARN

• the history of permaculture and agriculture and the foundational concepts of the permaculture ethics and design principles
• to design from ecological pattern literacy, systems thinking, using Ethics and Design principles, designing from the whole, differentiated into parts
• to use the Scale of Permanence to give realistic outcomes for any design
• climate analogues and how varied mirco-climates affect your site
• the patterns of our intent and that of our landscapes, elements and their functional connections in your design to minimize waste
• to savour our soils: soil biology, amendments, uses and putting it all together
• about trees and forests and how we can integrate them into our systems
• how we can cultivate our ecology to produce food based on our unique needs by including annuals, perennials, forest gardens and animals into our systems
• to enhance our communities and local economies through social permaculture design
• a practical understanding of the design process through group and individual design work

INCLUDED IN YOUR COURSE FEE

• Rosemary Morrows ‘Earth Users Guide to Permaculture’
• Extensive resources and handouts to complement course outcomes
• Teachers whose conceptual understanding of the permaculture design process complements their broad range of knowledge and experience to create an immersive learning environment
• Hands on experience at a 25 year old permaculture site in Brisbane
• An experience of COMMUNITY & FUN

Saturdays, 9 February to 25 May 2019

COST

$1140/ $873 Health Care Card Holder Early Bird Discount (full payment one month prior to course commencement).

$1250/ $930 Health Care Card Holder

For more information and to book see our PDC page here

Eventbrite - February 2019 Permaculture Design Course

For 25 years Northey Street City Farm has held up the standard of sustainable living in the city and we invite you to come participate and begin your journey with us.

Filed Under: Permaculture Education Tagged With: NSCF, permaculture, Permaculture Design Course

December 6, 2018 by Ronni Martin

Pineapple Recipes

  • Hummingbird Cake
  • Virgin Pina Colada/Pinecoco smoothie
Pineapple

Ananas comosus

Pineapples are the fruit of a bromeliad with stiff spiny leaves. The can be grown from the ‘pineapple top’ or from slips which grow on existing plants. They can take around 2 years to develop a fruit so require a spot where they will not be disturbed. Pineapple is used fresh or dried in sweet and savory dishes. The pineapple skins can be boiled in water for 10 minutes to make a refreshing drink

Buy your fresh organic pineapples from the Organic Farmers Market when they’re in season.


Hummingbird Cake

Ingredients

Cake

  • 450g of (chunky) blended pineapple
  • 1.5 cup plain flour
  • 1 tsp baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup brown sugar (firmly packed)
  • 1/2 cup desiccated coconut
  • 1 cup mashed (over ripe) bananas
  • 2 eggs
  • 3/4 cup vegetable oil

Cream cheese frosting (optional)

  • 50g butter (left at room temperature to soften)
  • 250g cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1 cup icing sugar

Method

  1. Preheat oven to 180°C.
  2. Grease a 20 x 20 cm square baking tin (or 23 cm round baking tin), and line the base with baking paper.
  3. Using a fine sieve, drain the pineapple, setting aside 1/4 cup of juice.
  4. In a large bowl, beat eggs, brown sugar and vegetable oil.
  5. Mix in the mashed bananas.
  6. Sift flour, bicarbonate of soda, baking powder, cinnamon and salt, and gradually add to mixture while stirring.
  7. Add coconut and then the pineapple and pineapple juice, and mix until combined.
  8. Pour into prepared baking tin and cook for approximately 1 hour, or until cooked (tested with a skewer).
  9. Leave cake to stand for 5 minutes, then turn out onto a wire rack to cool.
  10. Cream cheese frosting: beat cream cheese, butter and vanilla extract in a small bowl with an electric mixer until light and fluffy.
  11. Beat in icing sugar gradually, until smooth.
  12. Spread on top (and sides) of cake.
  13. Decorate with tropical flowers if desired.


Virgin Piña Colada/ Pinecoco Smoothie

Makes 2 drinks

Ingredients

  • 1/3 of a 400ml can of coconut cream
  • 1/2 a large pineapple, with skin removed and cut into large chunks

Method

  1. Blend pineapple chunks until it is an even consistency.
  2. Add coconut cream and blend until mixed.

Malibu (or white rum) and ice can be added if desired.

Note: for this recipe an approximate ratio of 3 parts blended pineapple to 1  part coconut cream was used, but this can be adjusted according to personal taste.


 

Filed Under: Organic Farmers Market Tagged With: City Farm Nursery, organic farmers market, Recipes

December 6, 2018 by Ronni Martin

Cassava Recipes

  • Roasted cassava chips
  • Filipino cassava cake
Cassava

Manihot esculenta

Cassava which is also known as manioc, yucca, tapioca or mandioca is originally from Brazil, and is widely consumed in South America, Africa and Asia. It is a staple food in many countries in these regions. Cassava is an attractive small shrub, grown from cuttings. The tubers are the edible part.

Cassava is an energy dense vegetable, and a source of resistance starch. Cassava can be used to make French fries, chips, and even flour. Cassava should be eaten in moderation due to its high energy content.

Cassava shouldn’t be consumed raw, and the brown outer layer/skin should be removed before eating as it contains toxins (cyanogenic glucosides). Cassava leaves also can contain up to 25% protein when well cooked!

Grown from late November to late March in the subtropics.

Health Benefits

  • aids in gut health
  • improved bowel function
  • improved vision from vitamin A
  • increases appetite and  energy.

In a serving size (1/2 medium cassava tuber):

  • Energy 600 kJ
  • Protein 1.2 g
  • Fat 0.25 g
  • Carbs 38 g
  • Fiber 1.9 g

Quick and Easy Recipe

Roasted cassava chips

(Serves 4)

Ingredients

  • 2 medium cassava tubers
  • 1 Tbs olive oil
  • pinch of salt & pepper
  • 1 tsp smoked paprika

Method

  1. Cut fresh cassava into cubes or chip shaped slices and boil for 10 minutes.
  2. Coat the boiled cassava in the olive oil, salt, pepper & paprika.
  3. Lay coated cassava on a tray and roast for 30 mins on 180C.
  4. Enjoy as a snack, or a side dish.

Filipino Cassava Cake

Ingredients

Cake

  • 500g cassava, peeled and grated
  • 2 large eggs
  • 1 can (395g) sweetened condensed milk
  • 1 can (400mL) coconut cream

Custard Topping

  • 2 large eggs, beaten
  • 1/4 cup pure cream
  • 1/2 can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tsp brown sugar

Method

  1. Preheat oven to 180°C.
  2. Grease and line a 9x9inch (~23x23cm) baking tin with baking paper.
  3. Peel off the outer brown ‘skin’ of the cassava, then grate.
  4. In a large bowl whisk the egg, sweetened condensed milk and coconut cream, then add the grated cassava, and continue until well mixed. Pour mixture into the prepared baking tin.
  5. Cook for 50 minutes, or until almost fully set. While waiting whisk together the custard topping ingredients (eggs, pure cream, sweetened condensed milk, vanilla extract and brown sugar).
  6. Remove from oven and pour the custard sauce on top. Return to oven.
  7. Cook for a further 20 minutes, or until the custard has set and turned a golden brown.
  8. Cool completely, then slice into squares. Keeps well in the fridge.

 

Filed Under: Organic Farmers Market Tagged With: City Farm Nursery, organic farmers market, Recipes, Useful Information

December 4, 2018 by Ronni Martin

Zucchini Recipes

Zucchini

Cucurbita pepo

  • Zucchini Slice
  • Zucchini Rings

Zucchini or courgette (Cucurbita pepo) is best grown in cooler seasons in subtropical climates. Both the fruit and flowers are edible. The fruit is usually harvested when about 100 mm long and is cooked in stir fries or served on its own. As the fruit grows larger it is also known as a squash and can be stuffed, baked or used to make rings as in the recipe below.


Zucchini Slice

This slice is great as a snack, or it can be served with salad for a full meal.

Ingredients

  • 1 onion, finely chopped
  • 3 cloves of garlic, peeled and crushed
  • 1 large zucchini, grated
  • 1 small red capsicum, finely diced
  • 4 large mushrooms
  • 1/2 cup grated cheese
  • 3 Tbs fresh parsley, finely chopped
  • 4 eggs, lightly beaten
  • 1/4 cup milk
  • 1 cup self-raising flour
  • Salt and pepper, to taste
  • Extra cheese for on top (optional)

Method

  1. Preheat oven to 180°C.
  2. Grease and line a 23 x 23 cm (9 x 9 inch) baking tray with baking paper.
  3. Heat oil in pan. Add onion and garlic. Once it starts to brown add the capsicum, mushrooms and zucchini.
  4. Once the vegetables are nearly cooked, remove from heat and scrape them into a large bowl. Add the cheese, parsley, eggs, milk, flour and seasoning into the bowl. Mix until well combined.
  5. Pour into the tin and sprinkle with grated cheese (if desired).
  6. Bake for approximately 35 minutes, or until golden brown on top and cooked through.
  7. Remove from oven, cool and cut into squares.

 


Zucchini Rings

From the NSCF Share cookbook (Page 56)

Ingredients

  • 1 large zucchini
  • 6 eggs
  • Macadamia oil
  • Parmesan cheese, freshly grated
  • Dried lemon myrtle leaves, powdered
  • Mountain pepper
  • Juice of 1 native lime

Method

  1. Cut zucchini into rings about 10 to 15 mm thick. Cut out the seed section(retain these delicious centers for a stir-fry or soup)
  2. Fry the rings in a little oil. When cooked halfway through, turn over, pour a little oil and sprinkle a pinch of lemon myrtle into each ring, and drop in an egg (gently!)
  3. When the egg is cooked, top with parmesan cheese and mountain pepper, and lightly grill (optional).
  4. Squeeze over a little lime juice.

 

Filed Under: Organic Farmers Market Tagged With: City Farm Nursery, organic farmers market, Recipes

December 4, 2018 by Ronni Martin

Macadamia Nut Recipes

  • Raw Macadamia Slice
  • Chunky Macadamia and White Chocolate Cookies

The Macadamia nut, also known as Queensland nut or Bauple nut is native to the rainforests of southern Queensland and northern New South Wales.  There are two species with edible nuts – Macadamia tetraphylla and Macadamia integrifolia. Macadamia trees grow in deep soils and like some wind protection. Trees can grow to 10m, but dwarf varieties are available.

Macadamia nuts are a good source of protein, vitamins – especially B1, minerals and monounsaturated fats.


Raw Macadamia Slice

 

Ingredients

Base

  • 1 cup macadamias
  • 2/3 cup medjool dates, deseeded and chopped
  • 1/2 cup almond meal
  • 1/2 cup desiccated coconut
  • 1/3 cup coconut oil
  • 1 Tbs honey
  • 1 tsp vanilla extract

Topping

  • 1/4 cup macadamias, chopped
  • 2 Tbs desiccated coconut

Method

  1. Line a loaf tin with baking paper.
  2. Put all ‘base’ ingredients in a food processor and blend until smooth.
  3. Put blended ingredients into the loaf tin and press to flatten.
  4. Sprinkle with macadamias and coconut.
  5. Refrigerate for 1 hour minimum.


Or for a more indulgent Macadamia recipe!

Chunky Macadamia & White Chocolate Cookies

Ingredients

  • 250g butter, softened
  • 1/2 cup white sugar
  • 3/4 cup brown sugar, lightly packed
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 5 cups plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate, coarsely chopped (or white chocolate chips)
  • 1 cup macadamia nuts, coarsely chopped

Method

  1. Preheat oven to 180°C.
  2. Grease 2 baking trays.
  3. In a large bowl cream butter and white and brown sugars, until smooth.
  4. Mix in eggs one at a time, then add vanilla extract.
  5. Sift flour, bicarbonate of soda and salt and gradually stir into the mixture.
  6. Mix in white chocolate and macadamia nuts.
  7. Using a tablespoon, drop spoonfuls of dough onto the prepared baking tray, leaving enough space for cookies to spread.
  8. Cook for 10 minutes or until golden brown.


 

Filed Under: Organic Farmers Market Tagged With: City Farm Nursery, organic farmers market, Recipes

November 22, 2018 by Ronni Martin

Nasturtium Recipes

 

  • Stuffed Nasturtium Flowers
  • Pickled Nasturtium pods

Nasturtium  Tropaeolum majus

Nasturtium makes a great ground cover in a sunny spot, though it will grow in shade as well. The plant grows in poor soils and dry conditions. Nasturtium can help in biological pest control by attracting beneficial insects.

Nasturtium flowers and leaves are edible and have a peppery taste. They can be added to salads or used to garnish meals and desserts. The green seed pods can be pickled to create ‘bush capers’ as in the recipe below.

Nasturtium flowers are sometimes available in edible flower mixes at the Organic Farmers Market. Or you can grow them from seeds or seedlings from the City Farm Nursery.


Stuffed Nasturtium Flowers

Ingredients

  • 25 – 30 nasturtium flowers
  • 1/2 cup cream cheese
  • 100g ricotta
  • 1 Tbs chives
  • 1 medium clove of garlic, peeled and crushed
  • 1/2 tsp lemon zest
  • 1 pinch of salt
  • 1 cucumber, sliced

Method:

  1. Submerge nasturtiums in water for a few minutes (to remove any dirt or bugs), then place on a towel to dry.
  2. In a bowl mix cream cheese, ricotta, chives, garlic, lemon zest and salt until smooth and evenly dispersed.
  3. Using a piping bag, gently squeeze the mixture into the centre of the flowers. Alternatively, use a ziplock bag with its corner cut, or a teaspoon.
  4. Place each stuffed nasturtium on top of a cucumber slice to serve.


Pickled Nasturtium Pods (aka ‘bush capers’)

from NSCF’s Share Cookbook p 80

Ingredients

  • 1kg nasturtium pods, gathered while still green.

Brine

  • 250g salt
  • 5 cups water

Spiced vinegar

  • 1L vinegar
  • 8 – 10 cloves 2 whole peppers
  • 4 pimentos
  • 2 bay leaves
  • 6 coriander seeds

Method

  1. Dissolve salt in water to make brine. Soak pods on brine for 24 hours.
  2. Put all spiced vinegar ingredients into a saucepan, bring to the boil and simmer for 20 minutes.
  3. Strain the pods and pack in small sterilised jars.
  4. Warm jars in oven for 10 minutes (or microwave on high for 4 minutes.
  5. Pour hot spiced vinegar over pods.
  6. Seal jars and leave for six weeks. Once opened use all the pods in the jar. Do not reseal.

 

Filed Under: Organic Farmers Market Tagged With: City Farm Nursery, organic farmers market, Recipes

November 21, 2018 by Ronni Martin

Capsicum – Cashew Kale Chips

 

KALE

Brassica oleracea

Kale is usually available from the NSCF Organic Farmers Markets or you can grow it from seed available at the City Farm Nursery.  Kale is a non-hearting cabbage originating from Europe. It is hardy, frost-tolerant and drought tolerant. It has a number of varieties, the curly-leafed being most distinctive. It is best grown as a cool-season crop in the subtropics.

Kale is rich in Vitamin K as well as other vitamins and minerals, especially manganese.

The leaves and stalks can be used in stir-fries or stews or to make kale chips.


Capsicum-Cashew Kale Chips

Ingredients

  • 1 cup unsalted cashews
  • 1 red capsicum, seeds removed and roughly chopped
  • 2-3 cloves of garlic, peeled and halved
  • 2 Tbs olive oil
  • 1 Tbs lime juice
  • 1/2 tsp salt
  • 1 bunch kale

Method:

  1. Cover cashews in water and soak for a minimum of 2 hours.
  2. Preheat oven to 100°C.
  3. Grease and line 2 baking trays with baking paper.
  4. Using a food processor, blend cashews, capsicum, garlic, olive oil, lime juice and salt until pureed.
  5. Wash kale to remove any dirt, then spin dry using a salad spinner.
  6. Slice along the spine of the kale so that you are left with just the green leafy part.
  7. Put kale leaves into a large mixing bowl and pour the sauce over them.
  8. Using a spatula (or clean hands!) stir the sauce through the kale until evenly dispersed.
  9. Arrange the kale pieces in a single layer (with no overlaps) on the prepared baking tray. Make sure the leaves are uncurled, with no big clumps of sauce (it will take too long to dehydrate).
  10. Dehydrate in oven for 2-3 hours, or until completely crispy and dry. Flip the chips approximately every 45 minutes.

Note: A dehydrator can be used instead of the oven if you have one.

Filed Under: Organic Farmers Market Tagged With: City Farm Nursery, organic farmers market, Recipes

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