Northey Street City Farm

You are here: Home / Archives for Farming

by

Food Forests – a global solution re-emerging from an ancient idea

By Gavin Hardy

In 2022, I was fortunate to travel overseas and visit some of the world’s leading community food forest and orchard projects to understand how they work and what we in Australia can learn from them.

Food forests – assemblies of food producing trees, shrubs, ground-covers & vines that mimic young forests – offer incredible benefits to planet Earth, including humanity, and have been around for a very long time.  Permaculture teacher and designer Geoff Lawton ‘discovered’ what is thought to be the world’s oldest food forest in Morocco during a surfing trip in the 1970’s. The 65 Hectare food forest at Inraren in the Atlas Mountains is thought have been operation for a least 400 years, possibly up to 2,000 years. This incredible site yields dates, citrus, pomegranates, bananas, broad beans, olives, and goat milk to name just a few.

The United Nations estimates that about 75% of the humanity’s food currently comes from just twelve plants and five animal species1. This narrow range of sources makes our food system extremely vulnerable to pests, disease and climate extremes. Additionally, ecosystems that are beyond the natural range of these species have to be modified in order to grow the food, often resulting in massive biodiversity losses. In 2018, agriculture was the source of 12% of Queensland’s greenhouse gas emissions2.

In food forests here in Australia and around the world the diversity of food species eclipses that modern industrial agriculture. At the Beacon Food Forest in Seattle, USA about 1,000 species of edible plants is been grown on a 0.75 Hectare site!  At Northey Street City Farm in Brisbane, over the last year, we have been re-establishing an edible forest garden under established trees and already have 65 edible plant species in place.

During my overseas research I was introduced to potentially important vegetable protein foods – nut and seed crops – for Australian agroforestry systems including acorn flour, once a native American staple food, and its rediscovery as an important food for these times. Acorns, harvested from oak trees, have enormous potential as a food source in the temperate zones of Australia (and New Zealand). In some places, like Canberra, avenues of existing mature red oak already line some streets with each tree dropping several hundred kilograms of food in a good season. Modern food forest pioneers like Martin Crawford in the UK  talked about Chinquapins and other dwarf chestnuts, black walnut and butternut in the temperate zone systems they have developed.

In terms of the energy and resources required, food forests are one of the highest yielding food growing systems around.  Whilst they will never be able compete with the single output monocrops of industrial agriculture, the way most of us get our food requires huge inputs including herbicides and pesticides, oil (for fuel and fertiliser) and a massive transport and distribution system largely based on debt finance. Food forests sequester carbon and build biological capital in a system that largely pays for itself, requiring decreasing inputs over the medium to long term.

The urban food forest can also be envisioned as all the edible plants growing throughout the city. Here and overseas thousands of kilograms of fruit are been harvested in residential yards, public greenspaces and other places. In Seattle, USA and Victoria, Canada not-for-profits are harvesting 15 to 20 tonnes of fruit in an average year from entire city regions. This is fruit that would normally go to waste, and instead is taken to charitable food banks as table fruit, processed into drinks and preserves for sale, gleaned by volunteers and put out on neighbourhood free food tables. Beacon Food Forest reported 1714kg of food harvest in 2021.

Other Benefits

One of the great things about food forestry in public places is that the benefits extend way beyond food sustainability.

Public Amenity

For a start, they’re just awesome places to relax and enjoy. Local residents tell me how much they enjoy these places on their morning walks, gatherings with friends and family or visits with the grandchildren. Community food forests and orchards, through sensitive design, are relaxing and grounding sanctuaries away from the stresses of the city. They offer respite, social space and design inspiration to the greater community, not just the project members. Almost all of the orchard and food forest spaces that I visited felt great to be in.

I feel blessed to be experiencing another delightful place surrounded by abundance everywhere I look – fallen fruit, berry bushes, trees heavy with apples.  The sun is out but under the trees it is cool and restful.  I feel like I could come here and lay out a blanket, lay back and read a book. I don’t feel I have to leave. 

Journal Entry, Welland Community Orchard in Victoria BC

Child Nutrition

I visited the Food Forests for Schools program in Miami USA where primary school children are learning about edible perennial plants and how to prepare food with them. The students are also doing their science and maths classes in these spaces and getting significant overall improvements in test results! The kids are also doing biology lessons, getting involved in gardening sessions run by passionate teachers, and are taking home nutritious local food to their families. Grandparents, who have knowledge of the traditional foods being grown in the school food forests, are teaching their grandchildren as well!

Social Connection

Many people say how activities and events at the food forests and orchards make them feel more connected with the local community. Fruit harvesting from public orchards is particularly satisfying, fun and uniting. Regular volunteering to establish and maintain these systems builds rapport and friendship. I loved the harvesting and gardening events that I attended overseas and here in Brisbane and feel more connected with people from these experiences.

Spent Tuesday morning… harvesting apples in an old orchard… Beautiful old apple trees, gnarled and covered in moss and lichen. The group were friendly, convivial and welcoming. No pressure but I felt like I wanted to harvest, to pick as many apples as possible. Good conversation as we picked. 

Journal Entry, Holy Cross Lutheran Church orchard in Seattle USA.

References

1 FAO Fact Sheet (2004) ‘WHAT IS HAPPENING TO AGROBIODIVERSITY?’ https://www.fao.org/3/y5609e/y5609e02.htm#bm2 , accessed 24.01.2023

2 https://www.stateoftheenvironment.des.qld.gov.au/pollution/greenhouse-gas-emissions/agriculture-sector-greenhouse-gas-emissions (accessed 15.3.2024)

 

 

by

Loving Pesky Pests: Possums

             

We’ve had an influx recently of people asking ‘How do I stop the local possum from eating all my plants’ and ‘How do I keep possums out of my garden?’  To this, we say ‘Lucky you!’  Believe us, the Nursery has its own fair share of pesky possums trying to eat up the herbs and veggies in the night – in fact, you’ve probably seen the nets and covers we place over the plants to protect them – and we’ve always considered ourselves extremely lucky to have wildlife in a highly suburban-industrial area.  Just because we’re all lucky, doesn’t mean we can’t protect our plants!

The ’why’ is the first thing to consider when dealing with pests like possums: acknowledge that we live in a society that idealises suburbs filled with fence-to-fence grass backyards.  This often forces wildlife like possums to get creative with where they live and what they scavenge. Thus, if you notice possums sleeping in your gutters and eating your lemon trees, then they probably have nowhere to go and are very desperate.  Of course, we want our lemon trees to survive too! In these situations, instead of trying to get rid of them, think of the permaculture principles and remember that it is easier to work with the environment than against it.  For enviro-friendly possum prevention methods, try out some of the following – and remember: everyone’s garden is a little different, so you may need to mix and match a couple of different options.

Prevention
Make a homemade mix of chilli, garlic, tea, or lemon to spray onto the affected plants– there are plenty of quality online recipes.
Fence off specific areas or cover plants in mesh (ensure you use bird and bat safe netting!)
Grow citronella or garlic plants amongst the affected plants–garlic chives, leeks, and citronella geraniums are all good choices.

Offer them alternative options
Provide a tray of fruit and salad scraps – like putting out bird seed.
Select a plant that will act as a gift (or sacrifice) and place it near the possum’s trail and allow them to eat it.
Gift them a nesting box! Place it in the garden away from the plants they eat and/or near the area they are currently sleeping in.

by

Bunya Nut Recipes

          

Bunya Pine

Araucaria bidwillii

Recipes from Share: a permaculture cookbook

Bunya pine is a large tree native to the Bunya Mountains and surrounding areas in southeast Queensland.  It produces soccer ball size cones in late summer, each cone containing 30 – 60 nuts.

‘For generations, First Nations peoples gathered every three years for a great bunya feast.  While bunyas fruit annually, every three to four years there would be a bumper crop, and this was the time for differences to be set aside and clans to gather, feast, trade, marry, perform initiations, and other ceremonial duties’. (State Library of Qld)

The nuts are high in starch and other complex carbohydrates.  They can be boiled, roasted, or dried and made into flour.  They can be used for purees, pestos, stuffing, and sauces.

Health benefits
  • Anti bacterial properties
  • May inhibit foodborne illness

One nut contains:

  • Water 40%
  • Complex Carbs 40%
  • Protein 9%
  • Fat 2%
  • Gluten free
Roo ‘n’ Bunya curry

Ingredients

  • 2 cloves garlic
  • 1 medium onion
  • macadamia oil
  • 800g kangaroo meat, cubed
  • 2 tbsp tandoori curry paste
  • 1 twig lemon myrtle leaves
  • 400 g coconut cream
  • 30 – 50 Bunya nuts (preboiled and shelled)
  • large handful of green beans
  • wedge of pumpkin
  • red capsicum julienned
  • bunch of sweet potato tip (or blanched Warrigal Greens)
  • fresh basil, chopped to garnish

Method

    1. Simmer chopped onion and garlic in a little oil until lightly browned.
    2. Add roo meat.
    3. Once the meat is browned, add curry paste, lemon myrtle, and a little coconut cream.
    4. Simmer for 10 minutes.
    5. Add bunyas, green beans, and pumpkin, and add a little more coconut cream.
    6. Continue to simmer for 10 – 15 minutes.
    7. Add red capsicum and greens as well as the remaining coconut cream.
    8. Simmer for a further 5 – 10 minutes.
    9. Serve when the pumpkin is soft.
    10. Garnish with basil.
Bunya Nut Pesto

Ingredients

  • 5 – 6 bunches of fresh herbs: basil, parsley, oregano, sage, fennel, tarragon
  • 1 cup bunya nuts, cooked and shelled
  • 1.5 – 2 cups macadamia or olive oil
  • 2 cloves of garlic (optional)
  • 1/4 cup parmesan cheese
  • 1/2 tsp ground lemon myrtle
  • salt to taste
  • native mountain pepper

Method

    1. Blend herbs, bunya nuts, and garlic.
    2. Pour in oil until the consistency is smooth
    3. Add grated parmesan, lemon myrtle, salt, and pepper to taste.

     

by

Bamboo Cultivation

By Ko Oishi, NSCF Farm Co-ordinator.

One of my favourite annual activities is to harvest and process bamboo as it brings people together, and it is such a great skill sharing session.  It’s a lot of work but it pays off as bamboo yields so many different products.  It’s a relatively untapped resource; too often we see running bamboo spreading to native bushland, on side of the road, in council parks completely unharvested.  Bamboo stakes and poles are often being sold at large hardware stores, imported from south-east Asia, when they are actually growing rampantly on our own roadsides of Brisbane.

It’s important to note that in its natural habitat, and in a balanced ecosystem, most plant species are controlled by herbivores (insects, mammals), disease, competition, etc.  In societies where bamboo has been grown for a long time, the resource is better integrated into day to day living and people know how to utilise it, whether it be for construction or culinary.

At Northey Street, bamboo is generally harvested during the dry season (anytime between May-Sep) and it’s important to choose ones that are at least a few years old because the new growth (1st year growth) is prone to splitting and won’t keep well for construction.  The new growth is indicated by leaf sheaths on the lower nodes, and often have white powdery substance so they’re easily identifiable.   Make sure you use gloves and long sleeves as the hair on the bamboo can irritate your skin, and the bamboo fibre is extremely sharp!

For those that are interested, I encourage you to do your own research on the harvesting season and its reason, most appropriate treatment method, maintenance, etc.

Bamboo is often planted by those that have no intention of harvesting it but planted due to its fast-growing nature (i.e. screening undesirable views, pollution, and noise barrier) and for their aesthetics.  For its various by-products, it’s also often favoured by permaculture practitioners and the like.

It’s important to think of ongoing management if you want to plant bamboo.  When bamboo isn’t harvested annually, it gets harder for ongoing maintenance as the new growth will impede access to the mature ones.  Generally, for clumping bamboo, new growth emerges outwards in a concentric pattern, which means the new growth will often grow on the outside of the perimeter, so without regular pruning and harvesting it can quickly get out of hand.

Once a year, I walk around the farm and spray paint the ones that need to be removed.  The reasons could include for general maintenance, to give more space to new growth, and to use it around the farm for various activities (i.e. Winter Solstice!).

As you can see from the photos, bamboo for construction should be cut as close as possible to the bottom, and flush with the node to prevent water pooling between the nodes.  Harvested bamboo poles are processed by removing lateral branches (for making stakes), and sometimes the internal nodes knocked off using a steel rebar.

In an ideal situation, you’d dry the bamboo poles in a semi-shaded area (never direct sun as it can cause cracking) for a few weeks.

Sometimes these poles are treated using heat (fire in our case) carbohydrate is “cooked” (or crystalise) to make it less palatable to the borers. We’ve also used bees wax mixed with gum turpentine to treat bamboo at the farm after cooking the sugars.

There is also the ‘water leaching’ method where we wash out or ferment the sugars that would otherwise attract the borers.  We haven’t done this method yet but something I’d like to try this year in Breakfast Creek!

We’ve also tried using boric acid and borax to treat the poles, but we have moved away from this method of treatment as we wanted to explore more sustainable products. Strips of bamboo are made using a bamboo splitter.  The splitters can probably be welded together using old steel, but I got mine from Japan.

Whilst there is a bit of maintenance, bamboo offers such an amazing array of products.  It offers beautiful screening, noise, and a pollution barrier.  One study by Leeuwen  (2016) showed that a bamboo barrier of 5 metres in height and a width of 6 metres offers a similar noise-reducing effect of a 3-metre-high solid wall), construction materials, musical instruments, art and craft supplies, food, and so much more!

So, if you’re ever thinking about volunteering at Northey Street,  there’s always a lot to do during this time of the year, including harvesting and processing bamboo!  So come and say g’day.

Check out our current volunteering opportunities here.

by

Beetroot recipes

Beetroot

Beta vulgaris

Beetroot is closely related to silverbeet or chard, and is grown mainly for the swollen roots. It needs rich, acid soil and regular watering. Grown from late March to late November in the subtropics.

Beetroot is sweet in taste, typically a rich purple colour, but can also be white or golden. Both the beet and the leaves contain great nutritional value, and can be incorporated into ones many different ways. Beet leaves can be used in the same way as spinach leaves and  added to salads, stir fries or casseroles.

Store cooked beets in the fridge or freezer.

Health benefits
  • Aids healthy bowel function
  • Assists in lowering cholesterol
  • Improves heart health
  • Increases brain function
  • Aids healthy immune system
  • Aids  healthy skin and bones.
  • Beetroot is high in, manganese, folate, potassium and vitamin C.

In a serving size (1/2 cup) of raw beetroot:

  • Energy 133 kJ
  • Protein 1.2 g
  • Fat 0.1 g
  • Carbs 7.2 g
  • Fiber 2.1 g
Beetroot Salad

Ingredients

  • 1 medium beetroot, boiled
  • 10 g feta cheese
  • ½cup roasted pumpkin
  • handful of walnuts
  • ½ cup spinach and/or chopped beet leaves
  • 1 Tbs parsley

Method

  1. Prepare beetroot by cutting off stems, cleaning & boiling for 30 minutes or until soft throughout, then peel and cut into cubes.
  2. Cut pumpkin into cubes and roast in oven for around 25 minutes on 180C.
  3. Combine all ingredients together and serve!

Quick and easy recipe!

Beetroot Dip

Ingredients

  • 5 beetroots
  • 3-4 garlic cloves
  • 1 cup Greek yoghurt
  • ¼ tsp lemon juice
  • 2 Tbs olive oil
  • ½ tsp of cumin, coriander, cinnamon, paprika, pine nuts
  • pistachios and feta cheese for garnish

Method

  1. Prepare beetroot by cutting off stems, cleaning and boiling for 30 minutes or until soft throughout, OR roast in the oven for 1 hour
  2. Place the beets, garlic, yoghurt, lemon juice, olive oil and spices in a food processor and process till smooth and creamy
  3. Serve with fresh carrot/celery or other veggie sticks and enjoy!
Borscht style Beetroot Soup

From Skaidra Craig in NSCF Share Cookbook p15

Ingredients

    • 2l rich stock
    • 2 large beetroot, peeled and julienned
    • 500g cabbage, green or white, shredded
    • 1 medium red capsicum, sliced
    • 1 stalk celery, sliced
    • 2 large carrots, peeled and sliced
  • 1 large parsnip, peeled and sliced
  • 2 large potatoes, peeled and diced
  • 4 cloves garlic, crushed
  • Salt, to taste
  • Fresh cracked black pepper, to taste
  • Sour cream, fresh dill for serving
  • Lime juice (optional)

Method

  1. Bring stock to the boil. Add beetroot and cook on a gentle heat for 10min.
  2. Add all other vegetables except the cabbage, simmer for 20 minutes until tender.
  3. Add shredded cabbage and simmer for a further 10 minutes.
  4. Serve with a generous dollop of sour cream and a sprinkling of fresh dill.
  5. Variation: add a squeeze of lime juice (to taste) just before serving.

 

by

Taro Recipes

Taro

Colocasia esculenta 

Taro is a starchy root vegetable which grows in wet or swampy ground. It has large ‘elephant ear’ leaves. The corms must always be peeled and cooked before eating to remove the calcium oxylate they contain. Taro leaves are poisonous if eaten raw, so cook them well before consumption.

Taro can be cooked in many ways – boiled, baked or fried. Compared to potato, taro has double the fiber content and contains less fat. It can be grown from late November to late March in the subtropics.

Health benefits
  • Improves gut health
  • Assists in reducing cholesterol
  • Improves skin
  • Improves vision

In a serving size (1 cup or 104 g of taro):

  • Energy 485kJ
  • Protein 1.6g
  • Fat 0.2g
  • Carbs 27.5g
  • Fiber 4.3g
  • Vitamin C 4.7mg
  • Vitamin E 2.5μg
  • Potassium 614.6mg
  • Magnesium 34.3mg
Crispy Taro Fritters

Prep time:  10 Minutes
Cook time:  25 Minutes
Total time:  35 Minutes
Ingredients

  • 4 medium-sized taro (peeled and diced)
  • 2 tbsp tamari (or soy sauce)
  • 1 tbsp mirin (or sub 1 teaspoon any other sweetener)
  • Salt
  • Pepper
  • Few tbsp cornstarch
  • 2 tbsp oil

Method

  1. Boil or steam the taro for 10-15 minutes until soft enough to easily pierce with a fork.
  2. Drain away the cooking water and add soy sauce, mirin and salt and pepper. Mash with a fork until smooth.
  3. Sprinkle the cornstarch onto a plate. Form the mash into small patties and evenly coat each of them with the cornstarch.
  4. Heat up the oil in a frying pan and add the cornstarch-coated patties once hot.
  5. Fry on a medium heat for around 10 minutes, turning over halfway through, until both sides are crispy and golden brown.
Root Vegetable Curry

From NSCF’s Share Cookbook p25 

Ingredients 

  • 2kg root vegetables in season (taro, potato, sweet potato, cassava, Queensland arrowroot, turnip, parsnip, yacon) 
  • 500g green vegetables in season (chinese cabbage, ibeka, kang kong, amaranth, mustard greens, spinach, cabbage, warrigal greens) 
  • 2 onions 
  • 2 cloves garlic 
  • 3 fresh chillies 
  • 2 tsp fish sauce or oyster sauce 
  • ½ tsp ground turmeric 
  • 2 cups coconut milk 
  • Salt and pepper to taste 
  • Juice of 1 lime 

 Method 

  1. Peel the root vegetables and chop into 2cm cubes. 
  2. Slice the onion and garlic finely; de-seed the chillies and chop finely; and coarsely chop the green vegetables. 
  3. Bring 2 liters of water to the boil in a large saucepan. 
  4. Add the arrowroot and boil for 5 minutes. Add the potato and taro and return water to the boil. 
  5. After a further 10 minutes, add sweet potato and cassava and boil for a further 5 minutes. 
  6. Drain water. Add onion, garlic, chillies, fish sauce turmeric and coconut milk. 
  7. Bring to a simmer and cook for 5 minutes, stirring regularly. Add salt. 
  8. Add the chopped green vegetables and cook for a further 3 minutes. 
  9. Remove from the heat and add the lime juice. 
  10. Serve with rice. 

 

by

November 2020 E-News

In this edition of E-News we have a reminder about the AGM – 7 Nov, tips and advice on keeping unwanted bugs from your veggies, Summer Solstice boutique event, education, recipes and more.

Read HERE.

Northey Street City Farm publishes a free electronic newsletter every month.

To subscribe to our monthly free e-newsletter CLICK HERE.

You will receive the newsletter to your email once a month to let you know what is happening at the farm.

by

Cauliflower recipes

Cauliflower

Brassica oleracea

Cauliflower is a close relative of cabbage, broccoli and kale. It prefers well drained soil enriched with organic matter.  There are varieties with green, yellow, purple and white heads. It prefers cooler weather so is grown from late March to early August in the subtropics. 

 Cauliflower has a mild & nutty taste. Cauliflower is versatile – use it as a pizza base, cauliflower rice, or roasted on its own with fresh herbs and spices. 

Health Benefits  

  • improves immune health 
  •  increases intestinal health 
  •  reduces risk of cardiovascular disease  
  • helps with weight loss
  • increases heart & blood health

Per serve (1/2 cup) cauliflower has: 

  • Vitamin C 23 mg 
  • Vitamin K 8 mg 
  • Folate 28 ug 
  • Vitamin B6 0.2 mg 
  • Energy 50 kJ 
  • Protein 0.99 g 
  • Fat 0.05 g 
  • Carbs 2.65 g 
  • Fiber 1.2 g 
Cauliflower Pizza Crust 

Ingredients

  • 1 head cauliflower, chopped 
  • 2 large eggs 
  • 1/2 cup shredded mozzarella cheese 
  • 2 tablespoons freshly grated Parmesan cheese 
  • 1 tablespoon Italian herbs 
  • Salt and pepper to taste 

Method

  1. Add cauliflower to a food processor and pulse until finely ground (or grate). 
  2. Transfer to a bowl. Cover and place into microwave for 4-5 minutes, until softened. 
  3. Drain cauliflower, and remove as much water as possible with a clean dish towel. 
  4. Stir in the rest of the ingredients. 
  5. Spread cauliflower mixture onto a pizza tray  lined with baking paper. Spray lightly with nonstick spray. You can also add your favourite pizza toppings onto the base.
  6. Bake for 12-15 minutes, or until golden. 

Quick and easy recipe! 

Cauliflower Rice 

Ingredients

  • 1 large cauliflower head 
  • 1 Tbs olive oil 

Method 

  1. Remove greens from cauliflower and cut up into smaller pieces. 
  2. Either use a cheese grater and grate cauliflower into little bits, OR put cauliflower pieces into a food processor and blitz! 
  3. Cook cauliflower rice in a pan with olive oil for 6-8 mins on medium heat .
  4. Serve as a side dish in place of traditional rice or add to any dish.

 

by

Pumpkin Recipes

Pumpkin  

Cucurbita pepo 

 Pumpkin grows as a vigorous vine. It can be grown from seed during the Mediterranean summer (mid- August to late November) and Tropical summer (late- November to late March) in the subtropics.  All parts are edible, the fruit itself as well as the seeds and flowers. Very young shoots can be used as a spinach. 

 Pumpkins can be stored for moths in a cool, dry, well- ventilated spot (with temperatures around 10- 15 °C). Keep them up off the ground to increase airflow. 

Pumpkin flesh can be preserved by freezing or drying and the seeds can be dried and roasted. Pumpkin seed is a good source of Vitamin E. 

 In the old days, the Irish carved faces on a pumpkin to scare away evil spirits and nowadays pumpkin carving to make Jack o’ Lanterns is popular for Halloween. 

Health Benefits   

  • Improves eyesight  
  • Supports immunity  
  • Improves gut lining health  
  • Relieves stress and anxiety  

In a serving size 1/2 cup (75 g)(cooked):  

  • Energy  63 kJ  
  • Protein  0.5 g  
  • Fat 0.1 g  
  • Carbs 3.7 g  
  • Fiber  0.8 g  
  • Vitamin A 215.3 µg  
  • Vitamin C 3.5 mg  
  • Potassium 171.8 mg  

Quick and easy recipe!

 Pumpkin-Lentil Soup 
 

Ingredients 

  • 400 g cubed pumpkin  
  • 1 cup red lentils  
  • 1 cup celery, chopped     
  • 4 cups vegetable stock   
  • 1 onion, peeled and finely sliced  
  • 1 Tbsp ginger, finely grated  
  • 1 Tbsp olive oil  

 Method 

  1. Heat oil in a large saucepan, cook the onions until golden.  
  2. Add all the other ingredients, bring to the boil.  
  3. Reduce to a low heat, cover and simmer for 30 minutes.  
  4. Remove from heat and blend the soup until smooth.  
  5. Serve.  
 Pumpkin Curry (Sagu kari) 

(From NSCF’s Share Cookbook p 29)

Ingredients 

 

  • 2kg pumpkin, chopped and peeled 
  • 200g mung beans 
  • 200g yellow split peas 
  • 300g urad dhal 
  • 2 Tbsp black mustard seeds 
  • 20 – 30 curry leaves 
  • 1 ½ tsp cumin powder 
  • 1 ½ tsp coriander powder 
  • 2 tsp turmeric 
  • 10 chillies, deseeded and chopped 
  • 3 Tbsp crushed garlic 
  • 200g desiccated coconut 
  • 1 Tbsp salt (or to taste) 
  • ½ bunch fresh coriander, chopped  

Method 

  1. Fry the mustard seeds until they begin to pop. Add the mung beans, split peas, urad dhal and the curry leaves. Stir well to prevent burning. 
  2. When the peas begin to brown slightly, add the powdered spices, stir for a few seconds, then add the garlic and chillies. Have some water ready to lower the temperature quickly after the garlic has fried for a few seconds as the peas retain a lot of heat and will burn the garlic otherwise.
  3. Add the pumpkin, salt and coconut and enough water to make up 6 litres of total volume.
  4. Cook over a slow heat for 30 minutes and break up any large pieces of pumpkin remaining. The pea mixture will have settled to the bottom, so stir the curry well.
  5. Simmer for a few minutes, add the chopped fresh coriander, bring back to the simmer for a few minutes. Serve immediately.
 Baked pumpkin stuffed with bush fruits and bunya nuts 

(From NSCF’s Share Cookbook p 28)

Ingredients 

  • 1 pumpkin (large Jap or Queensland blue) 
  • 1 ½ cups bunya nuts, halved and boiled 
  • 1 ½ cups riberries 
  • 1 cup other bush fruits (other lillipillies, Illawarra plum etc.) 
  • 2 tsp dried akudjera (desert tomato) or dried tomato powder 
  • 1 tsp lemon myrtle powder or 4 leaves, shredded 
  • ½ tsp mountain pepper

Method 

  1. Prepare cob oven or camp oven fire, or preheat domestic oven to 180c (160C fan-forced) 
  2. Cut a circular plug 10 – 15cm in diameter out of the top of the pumpkin and place to one side. Scoop out the seeds. 
  3. Mix remaining ingredients in a bowl. Fill scooped out centre of the pumpkin with the mixture. Replace plug in top of the pumpkin. 
  4. Place the stuffed pumpkin in a lightly oiled camp oven or on a baking tray. 
  5. Cook over coals, or in a moderate oven for 45 to 60 minutes until the pumpkin is tender.  
Pumpkin Pie

 Ingredients 

Pastry 

  • 2 cups plain flour 
  • ½ tsp salt 
  • 2 tsp baking powder 
  • 8 Tbsp butter 
  • 1 large egg 
  • 2Tbsp sugar 

Filling 

  • 1 ½ cups cooked mashed pumpkin 
  • 1 cup milk 
  • ¼ cup flour 
  • ¾ cup sugar 
  • 2 beaten eggs and enough milk to make 1 cup of fluid 
  • 1 Tbsp golden syrup 
  • Grated rind of 1 orange 
  • Pinch of nutmeg 

 Method

  1. Sift flour, salt and baking powder together. 
  2. Cut butter into dry ingredients and crumble with your fingers. Beat eggs and sugar well. Mix all ingredients together until pastry forms. 
  3. Roll out pastry on a lightly floured board and place in a tart or flan tin.  
  4. Mix all filling ingredients together and place in the uncooked tart base. 
  5. Bake in a moderate oven until the tart base is cooked, about 25 minutes. 
  6. Serve warm or cold with cream or ice cream. 

by

Pigeon Pea Recipes

 

Pigeon Pea

Cajanus cajan

The pigeon pea is a legume, and is most popular in Asia, Africa and Latin America. It is a nitrogen-fixing perennial shrub which lives for 3 to 5 years. It grows in full sun to part shade in any soil and is drought tolerant. Green leaf trimmings can be added to the compost.

Pigeon pea pods can be eaten green or they can be dried, and the dried peas used in a similar way to lentils and other dried peas. The dried peas can be sprouted or even ground into flour. Common pigeon pea dishes include stews, curry, dhal and even burgers.  Pigeon peas can also be browned or caramelised and used in stews.

Store dried peas in an airtight container. Whole dried pigeon peas need to be soaked for at least 6 hours before use. Soak 1 cup of peas to 2-1/2 cups of water and 1/2 tablespoon of salt.

Health Benefits 

  • improves digestive health
  • boosts energy
  • aids immunity
  • healthy heart

A serving size (150g) of pigeon peas contains:

  • Vitamin C 43 mg
  • Vitamin B1 0.536 mg
  • Vitamin B9 153 µg
  • Iron 2.4 mg
  • Energy 711 kJ
  • Protein 11.3 g
  • Fat 0.64 g
  • Carbs 39 g
  • Fiber 11.2 g

Quick and easy recipe!

Pigeon Pea Burger

(Makes 1 patty)

Ingredients

  • 100 g of cooked pigeon peas
  • 100 g of cooked lentils
  • 50 g of tasty cheese
  • 1 garlic clove
  • 2 Tbs Olive oil
  • pinch of salt & pepper
  • chopped spinach & basil

Double/triple the recipe as needed.

Method

  1. Mash all ingredients in a bowl and form into a patty.
  2. Fry on medium heat in olive oil for 3 mins each side.
  3. Enjoy with bread or a bun and of course include salad!
Solstice Dahl

(from NSCF Share cookbook p49)

Ingredients

  • 1kg dried pigeon peas (or split peas) OR 700g dried pigeon peas and 400g red lentils (moong)
  • 2 onions
  • 2tsp fresh garlic, crushed
  • 50g fresh ginger, grated
  • 2 medium capsicums, diced
  • 2 sticks celery (optional)
  • 1 ½ Tbsp garam masala
  • 2tsp turmeric
  • 2 tsp chilli powder
  • 5L hot water
  • 4Tbsp salt (or to taste)
  • 200g desiccated coconut

Method

  1. Soak dried pigeon peas for at least 6 hours, then drain.
  2. Wash lentils and drain well.
  3. Fry together onion, garlic, ginger, capsicum and celery. Add turmeric and chilli powder and stir well.
  4. Add drained pigeon peas and lentils and fry for about a minute.
  5. Add hot water, bring to the boil, reduce heat and simmer.
  6. Partially cover the pot and cook for 30 minutes until the consistency is like porridge. (Be careful not to let it boil over.) If there is too much liquid, remove the lid off the pan to speed evaporation.
  7. Serve with rice, or as an accompaniment.
We pay respects to the Traditional Custodians of the Country Northey Street is on - the Jagera and Turrbal peoples.

get in touch

Farm & Education
(07) 3857 8775
info@nscf.org.au

Nursery
(07) 3857 8774
nursery@nscf.org.au

Markets
0491 191 434
markets@nscf.org.au

Connect with us

our location

Location: 16 Victoria Street, Windsor QLD 4030
Office Hours: Tuesday - Thursday 9am-4pm
Holiday Closed: Wednesday 25 Dec - Monday 6th January
Skip to content