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Hello everyone. Welcome! This is Issue 9. If you missed earlier issues, you can find them here (latest issue at the top).
It's a big issue this time. Somehow or other I missed sending week before last, so I'm a bit ahead of myself. Enjoy!
I am loving reading your comments, both on the blog site and on socials. |
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October 14, 2022 |
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The Way of the Warrior
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There's a review of '470' on the Transition Australia website, and it is by the kind of reader that every writer dreams of. It has done something that the best… |
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October 12, 2022 |
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My current favourite vegetable – Tromboncino
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I have to admit, I am fickle with my vegetable love. But tromboncino has been up there for quite a while now. This morning I […] |
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October 10, 2022 |
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Taking the Chickens to Preschool
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We asked the neighbours how they would feel about a short stay rooster, just for long enough to get some fertilized eggs. They were all […] |
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October 9, 2022 |
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Tardissing the Space Part 6 – Nooks and Crannies
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Hanging baskets, pots, edges, all the little unused spaces. It is a little bit ironic that the beds I harvest most often are the smallest […] |
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October 8, 2022 |
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Okonomiyaki for breakfast
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All my cabbages are maturing at once, and it won't be long before it is a race between the cabbage moths getting them and them bolting to seed. So we… |
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October 13, 2011 |
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The Breakfast Challenge – Mulberry Not-Jam With Yoghurt Cream Cheese
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Mulberry season is so short and so prolific, of all the things I am tempted to make jam from, mulberries are it. But even mulberries don’t make it these days. |
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October 5, 2010 |
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Dolmades with Lemon and Herbs
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These are the perfect party plate. They are best cold (though in our house a good percentage don’t make it that far). If you have a garden, most of the… |
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October 3, 2010 |
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In Season in October in Northern NSW
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One of my best childhood memories is stripping down to knickers (so we didn’t get into trouble for staining our clothes) and climbing the mulberry tree, and my kids did… |
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I live and work on the land of the Gumbaynggirr people at Garlambirla.
I pay respect to their Elders, past, present & emerging. |
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The Witches Kitchen
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