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What's Been Happening?

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Bee Hotel Workshop

 

Sunday morning, August 18, 2019. The sun was shining, the wind had dropped and you could almost hear the bees humming in the bushes.  It was a perfect day for a bee hotel workshop.

Much excitement and enthusiasm was generated as Peter Nolan talked of the plight of our native bees. We need each other, they as they seek food and shelter in our gardens and we as we depend on insects to pollinate our fruit and vegetable flowers. 

20 keen bee hotel builders drilled and glued to make a safe little place for our bees to find shelter. Each participant headed home to find just the right place in their garden for a hotel of significance in the battle for the bees.

Exploring the Garden

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June 26 was an exciting morning for the older children from Bambino’s Kindergarten. 
A dingo was digging the garden paths and since the children are learning about construction it was too good an opportunity to miss.
The children loved exploring the garden while they were there and are eagerly anticipating the day, in the not too distant future, when they have garden beds of their own.

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Broccoli Mini Workshop – 7th April 2019
Broccoli and some of its cruciferous cousins are at home in the Southern Highland winters.
At the workshop we learned why they are called super veggies and how to grow them.
 We had fun planting a few while we learned.
 Hope to see you in the garden for future workshops

Composting Workshop

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A full class of 25 eager composters attended a workshop in the garden on Sunday, 17th February. Fortunately the compost bays are in the shade because it was a hot morning. 
Jill Cockram, the coordinator of the Moss Vale Community Garden, explained and demonstrated both a cold composting method and a hot composting method for making beautiful compost. Thank you Jill.
Each attendee gratefully received a free compost bin from the Wingecarribee Shire Council. A big thank you to Libby Guest, the Waste Education Officer for the Wingecarribee Shire Council who facilitated registration for this event and organised the gifts of compost bins.  Thank you too, to the ladies from the garden working group who provided a lovely morning tea

November Garden Day 2018

Luncheon Cooked and Eaten in the Garden

 
At the end of a busy morning working in the garden and on the Gazebo by enthusiastic garden volunteers, Birte with Liz working alongside, worked her culinary magic and served the garden team with a delicious lunch using ingredients mainly grown at the community garden. Complements from satisfied diners were abundant as everyone wondered how they could produce such a delicious meal so quickly.  

October 2018 Springfest

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Four Seasons Community Garden - Bowral

The ADRA Four Seasons Community Garden – Bowral, was alive with activity on Sunday morning, 21 October. A large group of helpers gathered to transform the garden into SpringFest, an event designed to share the good news of a community garden for Bowral with the community. 

A mild, calm day encouraged a steady trickle of people to come to the event where they listened to short talks on gardening themes, browsed an array of stalls, and enjoyed lunch or a snack to the soothing sounds of the buskers' music.
 Not only did everyone seem to be enjoying themselves, but a number of people expressed an interest in becoming a member of the garden team or in receiving information about upcoming events. Funds raised will go towards much needed garden infrastructure.
Thank you everyone who helped to make SpringFest a success!

Citrus Tree Planting Demonstration

A lovely sunny morning was a great start to our garden event on May 27, 2018. A lemonade tree joined the other citrus trees in our garden. Michael, our garden supervisor, managed the planting, answered questions and encouraged the keen garden helpers to join in the fun.
Honey Ginger Lemonade and Fruit Truffles were served for refreshments.


 Recipe for Fruit Truffles
Ingredients
1cup dried fruit of your choice
1 cup jumbo raisins
3/4 cup cashew nut pieces
1tsp lemon juice
1 tsp grated lemon rind
1/4 tsp salt
1/4cup desiccated cocount (for coating)
Method

Place ingredients - except coconut - in a food processor.
Process for 1-2 minutes until ingredients start to stick together.
Process for another 15 seconds, adding a little water if mixture is too dry.
Place coconut in a separate bowl.
Take teaspoon-sized portions of mixture and shape into balls.
Roll in the coconut.
Place in an airtight container and chill in the fridge until ready to serve.
(Acknowledgement: "Simple, Tasty, Good”, Signs Publishing Company, 2010)

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

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