Volunteering on Green Connect’s farm: “The goats are a bit cheeky”
Mark Thackray started volunteering with Green Connect two and a half years ago. We chatted to him about the different roles he has done and why he loves volunteering. [...]
Mark Thackray started volunteering with Green Connect two and a half years ago. We chatted to him about the different roles he has done and why he loves volunteering. [...]
Garlic Roasted Radishes This is an easy roast recipe that'll take away the bitter taste that we usually associate with these root veg, try it for yourself and see how [...]
Watching the Seed Grow As many of you will know, over the last few years we have been running farm and workshops at the farm, to help inspire the community [...]
Goma Ai Shingiku - Sesame and Chrysanthemum Greens Ingredients 1 bunch of chrysanthemum greens, stems and leaves 2 teaspoons sesame seeds 2 teaspoons soy sauce 1 1/2 teaspoons sugar Method [...]
Luscious Leeks At our urban farm, we do seasonal veg. This means that there are many types of veg that come and go throughout the year and we follow this [...]
Diane De Rooy is a volunteer at the Green Connect office and op shop. She spoke to us about how she ended up in the role she loves and the [...]
Bok choy fried rice - serves 4 Ingredients 2 Cups Brown Rice, cooked 2 Eggs, beaten 450 grams Bok Choy, washed and chopped 1/2 Cup Carrots, diced 1/2 Cup Red Onions, diced 1/2 [...]
Join us to experience the magic of the Green Connect farm and touch the soil where your veggies are grown. For those of you who joined us for our farm [...]
Sweet Potato Leaves Salad Recipe - Serves 2 Ingredients 1 large bunch sweet potato leaves stems removed and cleaned 3 pieces medium tomatoes sliced 1 thumb ginger shredded 1 medium red onion sliced 6 tablespoons sugar cane vinegar (or other vinegar) [...]
Eating ‘root to leaf’ In summer, we grow sweet potatoes throughout our food forest. Anyone who has seen the sweet potato plant grow will know that the tubers grow under [...]