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Good Organic Gardening

Good Organic Gardening

Issue #12.2- 2021

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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Country:
Australia
Language:
English
Publisher:
Universal Wellbeing PTY Limited
Frequency:
Bimonthly
$3.76
$15.79
6 Issues

in this issue

3 min
sleepy-time herb

A herb that links the Pied Piper, both world wars and a good night’s sleep has to be a clever crop. A medicinal herb with at least a 1000-year history of human use, valerian does all that and more. The tale of the Pied Piper, who purged the town of Hamelin of a rat plague, is cited as an early case of the use of valerian root. Its dank smell, sometimes compared to aged leather, is highly appealing to rats. The Piper may have carried the root to entice the rats from the town. Cats also like the smell of valerian, which is sometimes called cat’s valerian, though there’s no mention in the tale of felines quitting town alongside the rats. (The Piper later enticed away Hamelin’s children, but that’s another story.) While…

1 min
moon planting

JULY 2021 Winter is all about nourishing, warming brassicas and root vegetables, along with rich herbed tomato sauces. Lighten up your dishes with peas and winter greens. AUGUST 2021 Moving towards the end of our official winter, it’s time to start thinking about preparing your soil for your spring plantings and starting them from seed. When the moon is waxing from new to full moon, it is increasing light and drawing sap flow upwards. During the waning from full moon back to new moon, light decreases and sap is drawn downwards. This movement of sap flow has an influence on how well new plants will grow. There are four phases, each lasting seven to eight days. Sowing, planting and taking cuttings should not be done in the 12 hours before and after each phase.…

2 min
mild salmon kedgeree

This Indian dish is a warming one-pot winner that can transition into Bubble and Squeak the next day. Feel free to replace the salmon with boneless white fish fillets. Instead of a hard-boiled egg, a soft-boiled egg can be served to older children and adults. INGREDIENTS • 100g (½ cup) basmati rice• 2 eggs• 20g ghee or butter• 2 × 100g salmon fillets, pin-boned & skin removed• 1 garlic clove, finely chopped (just a tiny amount for babies)• 1 small brown onion, finely chopped• 1 tsp finely grated fresh ginger• 1 tsp curry powder (for babies under 12 months use a mild curry powder or omit)• 50g baby English spinach, washed and dried• Small handful finely chopped flat-leaf (Italian) parsley• Sea salt (omit for babies)• Freshly ground black pepper (just a tiny…

3 min
cover to cover

THE FLAVOR EQUATION By Nik Sharma, Hardie Grant, $65 As explained by Nik Sharma, creator of the famed food blog A Brown Table, the “flavour equation” behind the science of cooking isn’t really all that mathematical or scientific, as a large part of it consists of subjective emotion and memories. The rest “we decipher using our senses: sight, sound, mouthfeel (texture), aroma and taste”. Still, Sharma is the kind of writer whose words are as evocative as his food photography. As he talks about Goan pork vindaloo he recalls his grandmother’s kitchen and how he’d watch her add vinegar, taste, then add salt. Years later, he realised “her actions were wise and scientific, as sour ingredients tend to minimise the need for salt”. It’s true; all cooks are domestic scientists and the…

4 min
blooming brews

The first floral tea I drank regularly was the Persian beverage often referred to as “sour tea”. I call it simply my flower tea. It’s an infusion of the calyces of hibiscus flowers — not the ornamental kind, but Hibiscus sabdariffa, also known as rosella. The first time I bought it at a Persian food shop, I was warned not to overdo in case I experienced a blood pressure drop. In fact, my slightly elevated BP was the reason I started drinking it in the first place. Other flowers that have turned up in teas, or as teas on their own, include rose petals blended with black tea, osmanthus mixed with green or white tea, blue pea with lemongrass and, of course, Asian favourites jasmine, chrysanthemum and magnolia teas. There are many more…

6 min
making a

ANGELA BREEDS CORRIEDALE AND LEICESTER SHEEP. SHE SELLS THE WOOL ALL OVER AUSTRALIA, SPUN AND NATURALLY DYED BY HER MUM KERRY. I mprint Farms is a small but intensely productive enterprise located in Heathmere in the southwest of Victoria, near the beautiful coastal town of Portland. Traditional owners the Gunditjmara people are renowned for their early aquaculture development at nearby Lake Condah. Imprint Farms, by contrast, is noted for its honey, sourdough, cured meats and homemade preserves; at least one of its 10 acres is given over to vegetable gardens. Among the souls who live there are Angela Cleary, her son Jack, his fiancée Sarah and their baby Keith, plus many feathered, fleecy and furry friends. They include two rescue donkeys called Rusty and Danny plus a retired Welsh Mountain Pony, once breeding stock…