The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just the body, but the soul.
Four Seasons Community Garden Bowral
- Keen gardeners
- All ages (children with a carer)
- All experience and abilities
Garden Tip of the Month
Learning to Plant
Planting your plants properly will ensure they grow well and live for a long time. Make sure you take time to weed and prepare the soil before planting, and add mulch or fertiliser where necessary. If you’re unsure how to plant something, look online for instructions rather than just hoping for the best. Trees planted too deeply will never thrive, and root-balls that sit proud of the soil surface will dry out quickly, leading to the eventual death of the plant.
More gardening tips on planting:
Health Tip of the Month
Stressing over things can damage your mental and emotional stability. Try not to overthink on small issues. Believe in yourself and believe that you can tackle any kind of situation whether good or bad. Only you have control over your life and you are on the driving seat of your life.
There are five healthy stress management techniques that you can practice.
- Take a Break
- Workout and Exercise
- Smile and laugh
- Get some social support
Coming Garden Events
Working Bee Sunday November 15, 2020 0900-1300hrs.
Pre Christmas get together on Tuesday 1st of December in the garden at 5pm. Bring along a plate of vegetarian savoury or sweet finger food to share. Drinks will be provided. Time to share and reflect on this past year that has almost come to an end
For more details:-
Recipe of the Month
Jamie Oliver's quick green pasta
"Everyone loves pasta – it’s a big hit in my household – so treating it as your best friend and a vehicle for getting extra veg into meals is a really good way to approach things. This recipe is a really typical lunch or dinner for us – think of it as a principle, and flex the veg you use depending on what you’ve got in the fridge and the freezer. You want to use around 500g of veg in total, or more if you’ve got it!"
6 spring onions
1 large handful of broccolini
2 cloves of garlic
100g frozen spinach
2 large handfuls of frozen peas
450g dried pasta
50g parmesan cheese, plus extra to serve
extra virgin olive oil
optional: fresh herbs, to serve
- Trim and slice the spring onions. Trim the leek, halve it lengthways, wash it, then finely slice. Finely slice the broccoli stalks, reserving the tips.
- Put a large, non-stick, shallow casserole pan on a medium heat.
- Put 1 tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Peel and finely chop the garlic and add to the pan.
- Add the frozen spinach and peas, then add a pinch of sea salt and black pepper.
- Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last 2 minutes.
- While everything is ticking away, finely grate the parmesan.
- Scoop or pour out about 200ml of cooking water from the pasta into your veg pan. Now, you can either leave your sauce chunky, blitz it until smooth in a blender, or use a hand blender to go somewhere in between – it's up to you.
- Drain the pasta and broccoli, and tip it into the sauce. Add 1 tablespoon of extra virgin olive oil and the grated parmesan, and toss it all together.
- I like to finish this with a sprinkling of fresh herbs – parsley, basil, thyme, whatever you've got. A little extra grating of parmesan is always nice, and a big salad on the side.
Tips: You can easily turn this into a gratin. One you've tossed the pasta and sauce together, tip it into an ovenproof frying pan or dish, sprinkle over some stale breadcrumbs or grated cheese, and pop under a hot grill for a few minutes, until golden and bubbling.
• Finely chopped white or red onions would work in place of the spring onions and the leek.
• Use regular broccoli, by all means – finely chop the stalk and add it to the mix at the beginning, keeping the cute little florets until the end.
• You can add any green veg you have: kale, cabbage, broad beans, runner beans, green beans.
• If you don't have any parmesan, try a different cheese in its place, make it work for you.
I love my garden, and I love working in it. To potter with green growing things, watching each day to see the dear, new sprouts come up, is like taking a hand in creation, I think. Just now my garden is like faith - the substance of things hoped for.
― Lucy Maud Montgomery, Anne's House of Dreams“