Wednesday, 30 November 2016

What Will The Australian Coastline Look Like in 2100?

How will sea level rise affect your local area over the next decades? Here is an Australia-wide map, Coastal Risk Australia 2100, you can search to see the impact of three scenarios of sea level rise by 2100. 

Inundation Scenarios 

The scenarios here are based on findings from the Intergovernmental Panel on Climate Change.
  • The low scenario = .44 m by 2100. This considers sea level rise in the context of a global agreement which would bring about dramatic reductions in global emissions.  
  • The medium scenario = 0.54 metres by 2100. This scenario considers sea level rise where global emissions stabilise after 2100. 
  • The high scenario = .74 metres by 2100. This scenario is in line with recent global emissions and sea level rise observations.

This is a Beta model - still in development and open for comment, but certainly worth a look.

Already there are climate change refugees globally. Land and life in many small Pacific islands are being affected. Here's a short film describing some of the impacts in Tuvalu to the north east of Australia. 

IMAGE: Tulele Peisa. The sea has divided Huene Island, PNG in two.

Tuesday, 29 November 2016

Make a Summer Wrap Skirt for $2: Simple Sewing for Beginners

I just made a new skirt from a colourful piece of fabric I found at the bottom of my materials tub and some yellow cotton from a garage sale.

  • Total cost - maybe $2 
  • Time to make: 90 minutes
  • How many others skirts will you find like this: none, it's an original.

My new summer wrap skirt

It's a simple cotton wrap skirt with a bit of swing - nice and cool for summer.  I could also use it in cooler weather with leggings. There are no buttons or zips or tricky bits - great for 'whipping up' quickly, and an excellent project for beginners.

I really love the simplicity and the fit. Wrap skirts also give you a bit more flexibility if, like me, you find that you're not consistently the same size around the middle.

I tend to have only a couple of favourite skirts, and when they wear out, I like to copy and sometimes adapt the design.  Here's a few photos of the process (I got so into the sewing I forgot to take pics after the cutting - oops).

I lay my new fabric on the floor - I don't have a cutting table big enough to see the whole thing once.

Next I lay the old skirt on top. I make sure that I have about 5cm space around the edges for the hems and seams. I also try to get it as close to one side as possible, to leave enough fabric for pockets, ties and waist bands.

Using sharp dress-making scissors, chop out the skirt, pocket, waist bands, then make the ties with the left-overs. It's a good idea to protect your sharp scissors - once the kids start chpping paper with them, or they get used to do herb cuttings, it becomes harder to get a nice clean fabric cut.
When I was sixteen, my parents gave me a little sewing machine and lessons with  the local seamstress a few doors down. I still use this same machine and have well and truly made the most of the skills my mum and Mrs Percy passed on. My mum has been a great sewing mentor - she always makes her own clothes, and mends them. It's something I remember she's always done. It's not only an economical thing to do, but you can get exactly the colour, the fit and the fabric you want.

I am now teaching my children how to sew. My daughter has made a pencil roll and my son has made a bag. We've also done quite a few dress-ups. Next...clothes!

Maia's pencil roll to hold all her colour pencils, watercolour pencils and graphite pens. It was made from an old tea towel, a fabric offcut and a little bit of broad ribbon.

All the pencils are neatly secured in the pouches. The flap folds down over the top, and all rolled up together. The bonus of using the tea towell is that the hem around the edge is already done.

Easy Kale Chips: Super Salad Sprinkles

This is my simple, oven-free way of making homemade kale chips, with some added herbs and garlic (3 minute clip). Kale chips make a wonderfully delicious and nutritious salad topping or simple snack. As a gardener too, I love the hardiness and abundance of kale - especially in these hot dry times when other things have wilted and gone. It's a very practical and useful plant - beyond it's reputation as a superfood.

Using my sandwich press method is a quick way to prepare this great food without having to turn on the oven on a hot summer day.

I have three varieties of kale growing strongly in my garden this summer despite having had no rain for over a month - Red Russian, Tuscan (Dinosaur) Kale and Curly Kale. The kale plants are very well-mulched and, apart from the dinosaur kale, are in slightly shaded positions.

It may be fading as a fad food - we've heard for years that kale is good for us - and now there are new superfoods at the fore, but I still like it. Kale is high in vitamins, minerals and fibre, is very versatile and resilient.  Even the novice gardener can easily grow kale, and it looks fabulously abundant in the garden, particularly if you plant a number of varieties.

I hope you enjoy this simple recipe:

Oven-free kale chips

  1. Gather a bunch of kale plus a sprig of rosemary and oregano from the garden.
  2. Chop the kale into segments and remove the thick stems.
  3. Place onto flatbed sandwich press with the herbs, a clove of chopped garlic and a drizzle of olive oil.
  4. Let cook for 45 seconds - 2 mins (depending on how much kale is packed on)
  5. Remove and eat fresh on salad or as a snack.
  6. You can store kale chips in an airtight container.


Subscribe to my Our Permaculture Life  Youtube Chanel for my weekly clips about simple and abundant permaculture living.

Subscribe to this Our Permaculture Life blog 

Follow Our Permaculture Life on Facebook 

Follow Morag Gamble on Instagram 

Sunday, 27 November 2016

Eating Bugs to Save the World: Sustainable Protein

I ate a great big mouthful of bugs the other day but didn't know.  Until I realised what I'd done, I thought it was actually very delicious.

I suppose it really is not all that unusual for me to eat some bugs. Because I grow a lot of my own veggies, I'm sure I inadvertently eat a whole range of little critters (sorry critters).

This was different though. I was at a trendy Melbourne restaurant (quite out of my normal hang-out places these days). It was the main dinner of the Australian Urban Agriculture Forum. 

While we waited for our food the guests happily devoured the appetising-looking dukkah - dipping in the fragments of sourdough with olive oil. We all did it - we were hungry after an exciting and full program at the forum - everyone seemed to be enjoying this flavoursome snack. 

Bug Dukkah from The Social Project 

Then a young eco-chef and social entrepreneur, Ben McMenamin, stood up the front and asked the vast room of guests if we'd ever eaten bugs. I had eaten witchetty-grubs on a year eleven camp to central Australia back in the 1980s, so put my hand up (witchetty grub is a term used in Australia for the large, white, wood-eating larvae of several moths - toasted, they tasted a little like egg I thought). 

Witchetty grub. Photo: Sam Wiggington.
Anyway, Chef Ben, from the @socialfoodproject proceeded to tell everyone that if they'd just tasted the dukkah, they'd also eaten bugs. There was a collective gasp. Everyone leaned in closer and started poking at the plates of dukkah - and there, sure enough, you could see the mealworms, ants and crickets. 

Humans have been eating bugs for many thousands of years. They were for example an important part of the traditional diet of Australian aboriginals. It's a good fit too with paleo diets. Eating bugs is called entomophagy. 

Despite my initial reluctance to be a bug-eater, I  cannot help but be fascinated by this ancient practice and growing trend - bug protein. I see huge potential.  A diet based on bugs would be a cheap and easy way to replace protein from unsustainable monocultures such as soy,  and therefore significantly reduce our impact on local ecologies, planetary systems and communities.

Farming bugs does not take much space and could easily be done in urban areas on a tiny footprint, even stacked vertically. The food conversion efficiency of insect protein is about 20 times that of cattle protein. Entomophagy offers one possible solution to the global problem of food shortages, over-farming, and depletion of natural resources.

I had enjoyed it, but then my head got in the way.  I've grown up as a vegetarian and I am usually one of those people who are careful not to step on ant mounds, or squash a bug, or hurt a spider. I also apologise to butterflies when they whoosh onto my windscreen. (Sounds silly I know, but I can't help it).  

In addition to being very economical, edible bugs are also very nutritious - full of protein, micronutrients, vitamins, fatty acids - veritable superfoods. They contain more protein than most meats and fish, contain essential amino acids, and are packed with vitamins and minerals. Most are also very delicious! 

If you’re looking for a good place to start, crickets appear to be a popular choice - high in protein and calcium. They can be sautéed for savouries or dry roasted and made into a flour for biscuits, muffins and cakes. Popular choc-coated too. Each 20g serve of cricket provides 12g of digestible protein. A serve of crickets contains twice as much calcium as milk, twice as much iron than spinach and three times the potassium than bananas.

Fried crickets in Thailand.

Another good starting point is ants. There are approximately 2000 different kinds of edible ants. They can be roasted, toasted, stir-fried, baked, used in salads and sweets.

Apparently, pupae and larvae are the most commonly eaten insect forms around the world and these can be eaten with little or no processing - a huge advantage. 


  1. Do you already eat bugs? 
  2. Would you consider changing the source of your protein to bugs? 
  3. What's the best way you've tried eating them?

For more information about types of edible bugs here's a couple of sites to look at:


Feeding the Cities: Urban Agriculture Podcast from 612 ABC Evenings with Morag Gamble (16 mins)

Urban Agriculture is a core part of sustainably feeding an increasingly urbanised population. Take a listen in to this 16 minute chat I had on ABC Radio earlier this week with Sarah Howell from the Evening show. I'd just arrived back from the Australian Urban Agriculture Forum in Melbourne and enthused by all the things I had been hearing about.

Morag Gamble on Urban Agriculture, ABC 612 Brisbane Evenings with Sarah Howell

Costa espousing the benefits of verge gardening at this year's QLD Garden Expo. Verge gardens are now being supported by more and more local governments.

Participants regularly enjoy urban gardening workshops at Northey Street City Farm -
Read more about urban agriculture in my recent post: 

Saturday, 26 November 2016

Tiny Space Gardening: a Simple Vertical Verge Garden

Simple and beautiful abundance can be created from very small spaces. I love this vertical community garden from one plant grown in a tiny verge of less than .3 square metres.

This single grape vine, growing from a very small opening in the pavement, is trained up to each of the balconies of this old style four-storey apartment building. 

I spotted this many years ago in the old capital of Bulgaria, Veliko Tarnovo, and was inspired to consider the possibilities we often overlook in all the nooks and crannies around our living spaces.

In this example, residents on every floor not only benefit from the grapes and edible leaves, but from it's dense and cooling shade in the summer months. 

The plant is watered by a downpipe redirected into the soil, and notice too the guild planting of legumes and herbs at its base.

What small spaces can you find that could be simply and abundantly filled with urban edibles?

I am reminded of small-scale abundance whenever I see this image from central Bulgaria many years ago.  Photo: Morag Gamble

 Grape vines are a source of great abundance - fruit, leaves, seeds.

Thursday, 24 November 2016

City as Farm: City Dwellers Love to Grow Food

Did you know that almost half of all Australian households grow some food? Incredible! Also more than a quarter of food consumed in Australia comes from urban and peri-urban areas - on just 3% of agricultural land. That’s amazing! Many cities are filled with pockets of food - but they could be have so much more.

Corridor of green around the old city of Ljubljana, Slovenia where so many people grow their food locally and take surplus to market.

I was delighted to offer a one of the mini keynote presentations at the start of the Australian Urban Agriculture Forum in Melbourne last weekend. Photo: Nick Rose: Sustain Australia

For some people growing food in the city seems like the right thing to do - even if it’s just flavouring meals with some freshly plucked herbs. However for many around the world, urban agriculture is essential for survival. Many in poor countries spend over half over their income on food. It’s estimated that globally, around 800 million people are involved in urban agriculture producing around 20% of the food. 

Cuban farmer explaining how, because of the food and fuel crisis, he moved his farm from a rural village to a kindergarden. Photo: Evan Raymond


I’ve just returned from 4 days in Melbourne. I am so glad I made the trip to be part of the Australian Urban Agriculture Forum organised by Sustain Australia and The University of Melbourne (Urban Horticulture Program). I haven’t written for a week because I’ve been so absolutely immersed in preparing, sharing, listening, exploring, chatting. I am now so full of stories and ideas - I’m not actually sure where to start.

I am feeling completely enlivened by the experience and connections made. It was so great to catch up with many old friends, and to meet so many other amazing urban agriculture people from around Australia and the world.

Photo: Morag Gamble 
It was a delight to spend one of the days with Costa (ABC Gardening Australia) again too. I just love tossing ideas around with all our local food enthusiasts and active practitioners. It renews my energy, commitment and excitement about the work I do.

For as long as I can remember I’ve been involved in various forms of urban agriculture - both in Australia and around the world.  Since the forum, my mind has been abuzz with possibilities and I can feel the potential bubbling. Here's my 3 minute summary at the end of the two days of proceedings.


One thing I feel sure of is that the notion that cities need to feed themselves must be explored much more holistically and seriously. More than half of humanity lives in urban areas and this figure is rising. Considering that so much food is already growing in the city areas, I am surprised that such little attention is paid to urban agriculture - limited research, information and support in most places. 

Urban agriculture is like a hidden industry, and because of this, despite the incredible benefits it brings, it is under threat particularly in places like Australia. Current forms of urban development continue to gobble up good farming land around all our cities.  There are many other models for developing land that integrate urban agriculture and I’d like to explore examples of these more in future posts.

Center for Urban Agriculture, California.  A remnant farm with encroaching subdivisions that was saved and protected through a landtrust. Photo: Morag Gamble 

I think however things are about to change. Over the past few years there has been a distinct shift in public attitude toward urban food growing. People and organisations have been lobbying for change globally, and on World Food Day (15 October 2016) the Milan Urban Food Policy Pact was signed by 132 cities. This represents 460 million inhabitants and urges urban planners everywhere to make food systems central in city planning - to weave food growing into the fabric of the city. 

Rooftop garden at University of Melbourne: Burnley Campus: Photo: Morag Gamble 

Some of the forms that urban agriculture often take are:

  • Home kitchen gardens
  • Balcony gardens
  • Verge gardens
  • Rooftop gardens
  • Wall gardens
  • Permablitz
  • City farms
  • Community gardens
  • Allotments
  • Kindergarten and childcare gardens
  • School gardens
  • University gardens
  • Workplace gardens
  • Edible landscaping
  • Edible street trees
  • Community orchards
  • Food forests
  • Pocket farms
  • Horticultural therapy gardens
  • Community kitchens
  • Seed saving groups
  • Social enterprises
  • Community cafes
  • Food coops
  • Food box systems
  • Food swaps
  • Food banks and food relief
  • Food share
  • Gleaning
  • Community composting
  • Food waste reduction
  • Farmers markets
  • Community supported agriculture
  • Market gardens
  • Aquaponics and hydroponics

Community gardens are for all ages. Photo: Morag Gamble 

Farmers markets directly connect urban consumers and local producers. To have a healthy urban agriculture, we also need to consider different marketing systems. Photo: Morag Gamble  
Shared chicken flock at Hjortshoj Denmark - an eco-neighbourhood with a farm at the heart of the suburb - a radical, but amazingly common sense idea.

Over 20 years ago, we started Northey Street City Farm. Today it continues to be a thriving centre for urban agriculture, and learning about living simply and sustainably in the city. Photo: Morag Gamble


Integrated urban food systems help us to address the complex web of issues (social, ecological and economic) that urban societies face in what seem like embarrassingly simple yet elegantly effective ways.

Urban and peri-urban agriculture is critically important for the health and wellbeing of our cities and its people, to:

  • provide fresh healthy local food
  • absorb waste water
  • recycle food waste back into the soil
  • reduce food miles
  • connect people to land
  • cultivate community 
  • support physical and mental wellbeing
  • create new green spaces
  • achieve greater food security, food sovereignty and food democracy
  • strengthen urban resilience
  • help alleviate poverty and hunger
  • contribute to the ecological integrity of cities and a healthy urban metabolism 
  • encourage biodiversity
  • reduce impact on climate
  • improve air quality 
  • improve the thermal and acoustic comfort of buildings
  • and much more ...

NB: There’s a great webpage detailing urban agriculture and its multitude of benefits The founder of the RUAF, Henk de Zeeuw, was a keynote speaker at the Urban Agriculture Forum in Melbourne the other day. It was an absolute delight to meet and talk with him about an incredible diversity of program and projects around the world.

Practical permaculture workshops help people to build skills needed to grow food at home.


Dr Rachel Carey of Footprint Melbourne, based at the University of Melbourne, presented some very interesting research about Melbourne’s food bowl and footprint. Their studies show that Melbourne’s food bowl could still produce 41% of the city’s food, 82% of it’s greens and 81% of chicken meat. However Dr Carey says, if the current pattern of urban development continues, by 2050, when Melbourne’s population reaches 7 million, it would only be able to grow 18% of its food and 21% of it’s greens. Something has to change.

Image: Foodprint Melbourne


  • Grow more food at home, at work, at school, in the community
  • Share more of your surplus
  • Support more local food systems
  • Support the protection of urban and peri-urban farmland

Teachers learning how to grow and harvest at the Occidental Arts and Ecology Centre: Photo: Morag Gamble


The Role of Cities in Climate Resilient Food Systems
Melbourne’s FoodbowlMelbourne’s Foodprint: What does it take to feed a city?Urban food security, urban resilience and climate change Localising Food Production: Urban Agriculture in Australia RUAF: Resource Centers on Urban Agriculture and Food Security - online Urban Agriculture Magazine and documentation of projects. 

Friday, 18 November 2016

Pumpkin Leaf and Choko Dolmades with Society Garlic Tahini Dressing

One of the best meals I've ever had was in Istanbul 15 years ago - at a local restaurant in a small alleyway.  The flavours and textures were incredible. I'd never tasted real dolmades before - just the canned ones. They are completely different - the taste experience has stayed with me and my mouth waters just thinking of being there.

I've recently started making my own. I forage through my permaculture garden and find a range of ingredients to make seasonal local versions of this very tasty meal and I am very impressed.  They taste so good!

Pumpkin leaf dolmades.

It may seem unlikely, but pumpkin leaves steamed lightly for just a few minutes lose their prickliness and become amazingly soft and delicious. Pumpkin leaves can be added to anything you use spinach in - spanikopita, quiche, stir-fry, soup, stew, curry ....

Here is my recipe for dolmades made with fresh garden ingredients.

Recipe: Pumpkin Leaf and Choko Dolmades


  • 1/2 cup pine nuts or sunflower seeds (toasted)
  • 1 ½ cups rice
  • 1 medium onion
  • 1 small finely sliced fennel bulb
  • 1 choko finely sliced
  • 1/4 cup currants
  • 1/4 cup fresh finely chopped mint (and/or tulsi, parsley, oregano...)
  • 1 lime/lemon freshly squeezed 
  • 1 tbsp lemon/lime zest
  • 50 young pumpkin leaves (or tender choko leaves)
  • Salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1 tsp Cinnamon
  • 1 tsp Allspice


  1. Steam the pumpkin leaves for 5 mins and set aside to cool.
  2. Dice the onion and sauté with 1/4 cup of olive oil.
  3. When they turn translucent, add the toasted pine nuts/seeds* and sauté for 5 more minutes.
  4. Add rice and stir constantly for 5-10 minutes until the rice is translucent.
  5. Add fennel, cinnamon, lemon, pepper, dried currants allspice and chopped parsley.
  6. After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid has absorbed into the rice mixture.
  7. Take off heat and let cool.
  8. Roll a tablespoon of the mix onto each leaf and roll. 
  9. Serve with fresh natural yoghurt or tahini sauce (recipe below)

Put the veined side of the leaf up - place mixture near the stem end, roll once, fold sides over then finish rolling to the tip.

Note: Normally at this point with dolmades, the rolls are then packed very tightly into a pot and simmered with oil, lime/lemon juice and water for approx 45 mins until the liquid is absorbed. However I find that the pumpkin leaves do not survive this process like grape leaves do. The choko leaves or OK with it.

* I use a flat plate sandwich maker to quickly toast seeds.

I made balls with the left over rice mixture and rolled them in toasted sesame seeds - absolutely delicious lunchbox treat.

The abundant and easy to grow Society Garlic - the flowers have more garlic potency than the strappy leaves. They taste great in this tahini dressing. They taste great too in pesto.

Society Garlic Tahini Dressing


  • 1 cup tahini
  • 3/4 cup lukewarm water, or more for consistency
  • A big handful of society garlic leaves and/or flowers (the flowers are more powerful)
  • 1 lemon/lime juiced
  • 1/4 tsp salt
  • 2 tsp finely chopped fresh parsley


  1. Whisk together by hand or in food processor until good smooth consistency

Links to my pages:

Google Plus:

    Monday, 14 November 2016

    150 Plants From My Permaculture Garden

    I've compiled a list of 150 edible and functional plants growing in my permaculture garden. These are growing in a diverse polyculture on our one acre plot within Crystal Waters Permaculture Village, the Australian ecovillage. My subtropical garden has received an edible landscape award and I open it periodically for workshops and tours.

    I love foraging in my garden. There's always something new happening. It is a place of much joy and connection for me, and I've set it up so it's not at all hard work. In many ways the garden is a central part of our lives. It's my children's classroom. It is our pantry. It's our medicine cabinet. It's our source of table flowers and natural dyes. It's the basis of my livelihood and it our resilience. It is a place of learning, teaching, inquiry, creativity and discovery. It is a source too of many gifts, abundance and happiness. Over 10,000 edible perennial cuttings and many 1000s of easy to grow seeds have been given away from this garden.

    Back in winter, my brother and I made this short film - the first of the weekly films on my YouTube Channel: Our Permaculture Life. Perhaps you may have already seen it. In this film I take you on a walkabout deep into my edible landscape - the kitchen garden and food forest - sharing design ideas, my low-input garden philosophy and introducing the first 50 or so plants on the list below and explaining their uses.

    Today I have added the common names of another 100 edible, medicinal and useful plants that I have in my edible eco-system. This is not a complete list of my plants - still working on that, and of course it is seasonal too.
    1. Lemon Myrtle - Backhousia citriodora
    2. Cranberry Hibiscus - Hibiscus acetosella
    3. Society Garlic - Tulbaghia violecea
    4. Mustard Spinach - Brassica juncea
    5. Snow Peas - Pisum sativum var. saccharatum
    6. Carrot - Daucus carota subsp. sativus
    7. Sweet Potato - Ipomoea batatas
    8. Pumpkin - Cucurbita pepo
    9. Pepino - Solanum muricatum
    10. Dwarf Washington Navel Orange - Citrus sinensis 'Washington Navel’
    11. Comfrey - Symphytum officinale
    12. Pigeon Pea -  Cajanus cajan
    13. Yacon - Smallanthus sonchifolius
    14. Turmeric - Curcurma longa
    15. Pelargonium /Scented Geranium -  Pelargonium graveolens
    16. Madagascar Bean - Phaseolus lunatus
    17. Brazilian Spinach - Alternanthera sissoo
    18. Surinam Spinach - Talinum triangulare
    19. Green Frills Mustard Spinach - Brassica juncea
    20. Society Garlic - Tulbaghia violecea
    21. Asparagus -  Asparagus officinalis
    22. Giant Red Mustard Spinach -  Brassica juncea
    23. Cherry Tomato - Solanum lycopersicum var. cerasiforme
    24. Perennial Welsh Onion - Allium fistulosum L.
    25. Chilli - Capsicum annum
    26. Aloe Vera - Aloe barbadensis
    27. Yarrow - Achillea millefolium
    28. Rocket/Arugula - Eruca sativa
    29. Kale - Brassica oleracea var. sabellica
    30. Broccoli -  Brassica oleracea var. italica
    31. Laos Ginger / Galangal - Alpinia galanga
    32. Chilli - Capsicum annum
    33. Blue Java (Ice cream) Banana -  Musa acuminata x bulbisiana
    34. Tulsi - Ocinum sanctum
    35. Imperial Mandarin - Citrus reticulata 'Imperial' 
    36. Dwarf Blood Orange - Citrus sinensis 
    37. Acerola/Barbados Cherry - Malpighia emarginata
    38. Jaboticaba - Myrciaria cauliflora
    39. Malabar chestnut - Pachira acquatica
    40. Lilly Pilly - Syzygium leuhmannii
    41. Bottlebrush - Callistemon viminalis
    42. Buddha’s Hand - Citrus medica var. sarcodactylis
    43. Tahitian Lime - Citrus x latifolia
    44. Hickson Mandarin - Citrus reticulata ‘Hickson'
    45. Ruby Grapefruit - Citrus x paradisi
    46. Fig - Ficus carica
    47. Bay Tree - Laurus nobilis
    48. Lemongrass - Cymbopogon citratus
    49. Dragon Fruit - Hylocereus undutas 
    50. Native Ginger - Alpinia caerulea  
    51. Cassava - Manihot esculenta
    52. Olive - Olea europaea
    53. Pawpaw - Carica papaya
    54. Kang Kong/Water Spinach - Ipomoea aquatica
    55. Watermelon
    56. Zucchini
    57. Cucumber
    58. Corn
    59. Spinach
    60. Silverbeet
    61. Rainbow Chard
    62. Savoy Cabbage
    63. Tuscan Kale
    64. Curly Kale
    65. Russian Kale
    66. Perennial Leek
    67. Shallots
    68. Capsicum
    69. Beetroot
    70. Coriander 
    71. Curly Parsley
    72. Flat leaf parsley
    73. Mexican Tarragon
    74. Sorrel
    75. Weeping Rosemary
    76. Marigold
    77. Lemon Balm
    78. Chocolate Mint
    79. Japanese Mint
    80. Rosemary
    81. Oregano
    82. Mizuna
    83. Endive
    84. Pak Choy
    85. Licorice
    86. Perilla
    87. Okinawan Spinach
    88. Amaranth
    89. Nasturtium
    90. Radium Weed
    91. Shepherd’s Purse
    92. Dandelion
    93. Chickweed
    94. Horseradish
    95. Snake Bean
    96. Vietnamese Mint
    97. Stevia
    98. Chia
    99. Ginger
    100. Basil
    101. Lemon Basil
    102. Purple Basil
    103. Thai Basil
    104. Greek Basil
    105. Clove Basil
    106. Giant Perennial Basil
    107. Pineapple Sage
    108. Thyme
    109. Potato (kipfler)
    110. Brown Onion
    111. Red Onion
    112. Kaffir Lime
    113. Tea
    114. Coffee
    115. Jasmine
    116. Rose
    117. Frangipani
    118. Osmanthus
    119. Choko
    120. Taro
    121. Cocoyam
    122. Calendula
    123. Lavender
    124. Rosemary
    125. Oregano
    126. Neem Tree
    127. Curry Leaf Tree
    128. Strawberry
    129. Goji berry
    130. Grumichamma
    131. Avocado
    132. Pomegranate
    133. White Mulberry
    134. Black Mulberry
    135. White Shatoot Mulberry
    136. Japanese Raisin Tree
    137. Icecream Bean Tree
    138. Passionfruit
    139. Macadamia
    140. Pecan
    141. Midyim Berry
    142. Finger Lime
    143. Grey Myrtle
    144. Lomandra
    145. Candlenut Tree
    146. Plum Pine
    147. Lemon Scented Eucalypt
    148. Silky Oak
    149. Native Raspberry
    150. Davidson’s Plum

    Links to my pages:

    Google Plus:

    Sunday, 13 November 2016

    Superfood Pesto Recipe - a Favourite at the PermaFeast

    We had a mouth-watering PermaFeast at my place on Saturday. This Harvest to Table workshop was the last of my Permaculture Life series for 2016. We cooked together on the verandah, looking out across the lake toward the National Park. We harvested produce as we needed it straight from my permaculture garden that wraps around our house. We made a great spread of delicious creations, had lots of laughs in the process and enjoyed sharing the deliciously healthy feast.

    Superfood Pesto with Seedy Spelt Crackers - a popular favourite .

    This was the 7 course menu I designed for us to create together:
    1. Fresh Tea Blends and Spelt Lemon Myrtle Shortbreads
    2. Superfood Pesto (recipe below) with Spelt Seedy Crackers (gluten free version)
    3. Pumpkin Leaf and Choko Dolmades with Tahini Dressing
    4. Stir-fry vegetables with a Spicy Quinoa, Amaranth, Millet, Chia, Rice Blend, sprinkled with crisp sesame kale 
    5. Fennel and Orange Salad with Tarragon Lime Dressing
    6. Rosemary Kipfler Potato Chips 
    7. Stewed Cinnamon Choko with Lime Marmalade Poppy Seed Cake and Maleny Cream

    The vegetable stir fry ingredients - picked fresh the moment before cooking.
    Some of the dishes we made: herbed quinoa, amaranth, millet and chia; toasted kale and sesame; spicy greens stir fry, rosemary kipfler potato rounds
    Preparing dessert from choko fruit - a little lime, cinnamon and honey ...mmm!

    Other things prepared were:
    • Kale Kim Chi - this is going to sit on my kitchen bench for the next week until it's ready. It's going to pack a punch with the amount of chillies that were tossed in!
    • Smashed Canna and Spicy Cassava Leaves - I ended up having these for dinner because unfortunately they weren't ready in time. The very dry conditions make these types of food much denser and more fibrous. Typically young tender canna roots take just 15 mins.
    Preparing the kim chi.

    The beautiful jar of kale kim chi jar we made.


    The pesto was INCREDIBLE - and I'm so delighted that there is some left. It would have to be one of the most amazing pestos I'd ever tasted - the blend of greens that everyone harvested was just perfect. Pesto can include any number of leafy greens, and it is actually a great way to get your kids to eat an enormous dose of very nourishing greens. Our pesto today included:
    • greens - 3 types of kale, 2 types of parsley,  coriander, coriander flowers, tulsi, mizuna, brazilian spinach, silverbeet, nasturtium
    • toasted sunflower seeds and almonds (we toasted them in a sandwich press for a couple of minutes - quickest and easiest way I know)
    • garlic chive flowers and leaves (instead of garlic cloves)
    • parmesan cheese
    • lime juice
    • olive oil

    We tossed this into the food process in the following ratio:
    • 2 cups leaves
    • 1 lime
    • 1/4 cup ground seeds/nuts
    • 1/3 cup parmesan
    • 1/2 cup olive oil
    We at this pesto in great scoops with the seedy spelt crackers I had premade. , and I think the flavour was even more amazing because we used garlic chive flowers instead of garlic.  This I think could be called Pesto Superfood.


    There are so many fresh leaves, fruits and flowers from the garden to make deliciously refreshing and uplifting teas.  We created tastebud sensations with our incredible intuitive blends. Our palette included: 
    1. Rosella
    2. Yarrow
    3. Lemon Myrtle
    4. Lemongrass
    5. Lemon Balm
    6. Chocolate Mint
    7. Japanese Mint
    8. Pineapple Sage
    9. Elderberry Flower
    10. Tulsi
    11. Mulberry Leaf
    12. Oregano
    13. Rosemary
    14. Lime
    15. Buddha's Hand
    16. Turmeric
    All set up for the Harvest to Table Workshop today on my verandah.