WORKING BEE: 5 July 2020

A strong team has facilitated deconstruction of old non-functioning and preparations for the establishment of new wicking beds at the Goody Patch.

At this Working Bee the new wicking beds will be built based on the method promoted by Sophie Thomson.

Deconstruction of an old wicking bed

New additions to the Patch:

  1. Signage
Yvonne with new signage – Insect Identification

2. Propagation – Unley Council Grant 2019 

Mini-hothouse for propagation – made by Tom

WORKING BEE – 7 JUNE 2020

We were smallish in number but big on getting jobs done and appreciating the company and outdoors.

Dinali and Yvonne worked on planting native grass in the nature play area and positioning our two new stunning signage on bees and critters in the garden, a project undertaken by Yvonne. Tom took a break from renovations and dug the post-holes.  The signage is temporarily housed in the large shed as it needs to be cemented in.  Adela weeded and shifted mulch and planned a contained planting of Jerusalem artichokes for next year. Maryanne, Emily and Ray sorted out the wine barrel planting and irrigation of our new lime tree (donated by Maryanne). Lochi polished off the pruning of the nectarine and persimmon trees. Paula and others took the netting off the pomegranate tree and harvested the ripe fruit (Lisa, some has been put aside for you as that tree carer).

Rhonda Co-Convenor

Sautéed Jerusalem artichokes with garlic and bay leaves

Recipe from Jamie Oliver

We had a delightful abundance of Jerusalem artichokes gifted to us from a lovely member of the Goody Patch that we just had to share a recipe!

Many members from the working bee last Sunday swear by this recipe. We hope that you enjoy it.

INGREDIENTS

  • 600 g Jerusalem artichokes
  • olive oil
  • a few bay leaves
  • 2 cloves garlic (finely sliced)
  • 1 splash white wine vinegar
  • salt
  • pepper

METHOD:

  1. Peel the Jerusalem artichokes and then cut them into chunks.
  2. Place them in an oiled frying pan and fry on a medium heat until golden on both sides.
  3. Add a few bay leaves, garlic, a splash of white wine vinegar, salt and pepper, and place a lid on top.
  4. After about 20 to 25 minutes, remove the lid and the bay leaves.
  5. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.