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Good Organic Gardening Issue#6.1

Gardening with goodness at its heart — fresh, organic and fun. This magazine is 100% real. We are unashamedly earthy, reflecting the spirit and culture of people who just love to get their hands dirty. Our emphasis is on productive gardening. We just love the satisfaction of growing your own and finding new ways to bring produce to the table. The magazine includes features such as Amazing Gardens, Celebrity Chefs, Celebrity Gardeners, Clever Crops, Flavours of the month, Garden solutions, Kids Corner, Living Organics, Weekend Gardening, What’s New and a guide to What’s on Where. Purchase includes the Digital Edition and News Service. Please stay in touch via our Facebook Page.

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6 Issues

in this issue

1 min

When the ground temperature goes below 0°C, frost forms as the moisture in humid air freezes and settles — pretty to look at but potentially deadly for plants! Light frost forms at −2 to 0°C; hard frost forms below -2°C. Plant damage occurs when ice forms inside the plant tissue; the frozen water expands, causing plant cells to burst. Freeze damage can also occur without frost. The extent of damage depends mostly on how quickly the temperature drops and how quickly the thaw happens. Too fast is too bad. Vegies prone to damage from frost include vines and nightshades. Vegies that don’t mind or actually like frost include root vegetables, leafy greens and brassicas. In relation to frost sensitivity, plants fall into four categories: tender, slightly hardy, moderately hardy and very hardy. Most…

8 min
short days, long nights

Depending on your location, as the days shorten and the nights lengthen, your edible garden will go through some changes. Soil temperatures drop, insect activity levels change, weeds aren’t as prevalent and vegetables and herbs that were powering along may finish or go dormant, making way for a range of other choices that prefer the cooler weather. This may suit you to a tee or it may not. Let’s take a look at how soil and air temperatures affect plant growth and production; how to possibly lengthen your growing season and understand what grows when and where; and how to combat the cooler weather and some of the climatic obstacles that may occur during wintertime. SOIL & AIR TEMPERATURES Understanding how various vegetable, herb and fruit-tree species are affected by the seasons can make…

1 min
health benefits

Mushrooms are not vegies or fruit. They’re not even plants — they’re macrofungi. However, they offer many health benefits that make them complementary to fruit and vegies in the diet; in fact, you could replace one of your five serves of vegies with a serve of mushrooms. Mushrooms produce vitamin D when exposed to sunlight, converting their abundant ergosterol to ergocalciferol (vitamin D 2 ). Commercially grown crops aren’t generally exposed to the sun, but you can give your own home-grown mushrooms a blast of sunshine after harvesting to make them rich in this important vitamin. They also contain beneficial amounts of the vitamins B 2 , B 3 , B 5 and folate, as well as significant amounts of the minerals chromium selenium, copper, phosphorus and potassium. These little powerhouses help fight…

1 min
baked fennel with breadcrumbs & fresh herbs

Star ingredient: Fennel Serves 4–6 as a side Ingredients • 100g spelt sourdough, torn or cut into small nail-sized pieces • 90mL melted ghee • 2 large fennel bulbs • 1 small knob butter • 3 tbsp chopped chives • 3 tbsp chopped thyme • 3 tbsp chopped flat-leaf parsley • Salt and pepper to taste Method 1. Preheat oven to 200°C. 2. Place breadcrumbs on a large baking tray and toss with 3 teaspoons of melted ghee. Bake for 8 minutes until semi-crisp and set aside. 3. Cut fennel in halves from root to top. Then cut each half into four wedges. 4. Heat a large frying pan and add 50mL of the ghee, then add the fennel and brown lightly on one side. 5. Once browned, add 75mL water and a small knob of butter and cook until liquid has reduced by half. 6. Pour…

3 min
things to do in may

VEGETABLES COOL & TEMPERATE Before planting for the season ahead, collect seeds from spent summer crops then clear away old growth. Store any seed you’re saving in a cool, dry spot and make sure each seed packet is clearly labelled with its name and date. Also remove old tomato, cucumber and bean stakes. Fork in compost to revive beds before planting seeds or seedlings. Plant broccoli, garlic, lettuce, onion, silverbeet and spinach now for late winter and spring harvests. In frost-free areas, also plant peas and broad beans. Tip: Harvest pumpkins with a piece of stem intact and keep them in a cool, dry spot for lengthy storage. TROPICAL With the heat and humidity of summer and the wet season over for now, it’s time to plant for the dry months ahead. Crops that are…

2 min
jerusalem artichoke

Helianthus tuberosus Iwas first introduced to Jerusalem artichokes in a delicious creamy pasta sauce at one of Sydney’s best restaurants. The edible roots of this plant have a delicate, nutty flavour and shouldn’t be confused with the spiky globe artichoke, which has an edible flower bud. The Jerusalem artichoke is a member of the sunflower family. In fact, you will sometimes hear it called the sunchoke. In the garden, it is a pretty herbaceous perennial that grows up to 3m tall, with lots of sunflower-like flowers, so it makes a great flowering windbreak or summer “filler” in the herbaceous border. It’s the edible tubers, though, that are of most interest to food lovers. The knobbly roots or tubers vaguely resemble a ginger root and, in addition to making a unique sauce, can be…