It was a beautiful and sunny day for our first scheduled working bee since the announcement that the Sanctuary Mahi Whenua is safe and we no longer have to vacate this precious site - HOORAY!
Karine and Lucille arrive on their bikes.
Our makeshift sign announces the good news and thanks all of those who supported us - including on our online supporters petition that had over 6,500 signatures! So many people respect and enjoy the Sanctuary Mahi Whenua.
Bev coordinating the working bee (with Sarah)
The Gourds, or Calabash, still remaining in the Mara Kumara garden have been netted as we have had several stolen. They will be harvested in a month or so once they are fully ripened. Harvesting too early often leads to the gourds collapsing when they dry due to the internal structure being immature and not completely formed.
And this cute little one that with luck may grow on to maturity.
Keni working in the Mara Kumara garden.
Helped by Cath who came along to lend a hand. Thanks Cath.
Lucille and Louise enjoying the gardens.
Jan serenely weeds the DNA pathway.
Sarah determinedly sorted out the bins of invasive weeds that had become clogged with soil and rotting material. The blue bins will now be set up to make liquid fertilizer only and will no longer be used for invasive weed disposal.
The access area to the Sanctuary Mahi Whenua is being re-modelled
to open it up and present a more welcoming entrance-way to the gardens.
Karine weeding...
Timothe hard at work too!
Benedicte with Carla and Sarah in the background.
Jenni does the detailed work of removing all traces of Tradescantia...
... with Sinead.
Meanwhile John prunes and opens up the canopy.
Carla helps weed and remove the Tradescantia too.
Karine, Benedicte, Timothe and Mort finally release the big bin and...
...relocate it to beside the compost bins at the top of the greenway.
Kathryn keeps the front garden's weeds under control.
The compost bins are working well - the latest fresh compost ready for use.
The next bin maturing nicely.
VJ makes a new friend with the cardboard boxes he is
processing for the compost pile!
David and Arthur building the new compost heap.
The plastic tape is removed from the cardboard before it goes
into the compost as a carbon layer.
David, Arthur and VJ hard at work.
Clement and Mort in deep cover as the invasive weed bags
are hauled out to be processed.
are hauled out to be processed.
David, Melissa and Shawn process the bags and
ensure no viable invasive weeds remain.
Melissa, David and Shawn
David
Melissa
Shawn
The bags are emptied and recycled now the invasive weeds have decayed and become valuable organic matter to enhance the structure of the soil.
After 2 years of rotting down under the trees in black bags, the invasive weeds are now a rich and beautiful loam to go back into the garden.
Bev and Deborah wrangle the hoses...
Meanwhile, Marita harvests the Olives.
Then Clara processes the Olives...
with help from Justin.
Benjamin and Keni built the new gate. The Mara Kumara garden is now closed until Matariki due to thefts...
Cath, Keni and Benjamin - the gate builders.
Mort's feet!
John grew this stunning Spanish black radish - Spectacular!
Marita writes the notice of our Rahui for the Mara Kumara garden...
And after our busy and happy working bee, we enjoyed a delicious shared lunch.
And also shared our communal produce - Almonds.
Carimoisa
Feijoas
And (F)artichokes!
Here are two delicious, seasonal recipe's from our working bee lunch.
Jenni's Feijoa Marmalade
Cut some feijoa's with their skin on, into thin shreds, cover with water and boil for a while to soften. Measure and match fruit cup for cup with sugar and boil again like mad until it passes the set-test - a few drops on a cold saucer wrinkle when you push your finger through it.
Sarah's Pickled Cucumbers
6 x Pickling cucumbers or 2 regular sized cucumbers
2 x banana shallots
2 tsp mustard seeds
1/2 tsp ground turmeric
2 x star anise
75g Caster sugar
150ml vinegar
Cut the cucumbers into long strips and finely slice the shallots. Place both into a colander and sprinkle with 2tsp sea salt. Leave for 45 mins then rinse well. Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves. Fit the cucumbers snugly into a (Kilner) jar, then pour over the liquid. Seal and leave for at least 24 hours before eating.
Happy Gardening Everyone.
Jan's quinoa-karengo dish.
ReplyDeleteI live alone and this is for one, but you can multiply quantities for your family and/or guests according to numbers.
Per person: 1/2 cup red and white quinoa mix (I suggest 3/4 cup might be a more 'normal' quantity) Rinse this well then cook as for white rice. It will take 20 minutes about double volume when cooked.
While the quinoa is merrily simmering away, I saute a small chopped onion. You may use ghee or virgin olive oil. Key here is I use gentle heat. Actually chose your ingredients garlic also goes well.
To this I add whole coriander and cumin seed, a scant tsp of each (Sunday's was without coriander as I had none)
When the onion is golden add a few frozen peas and turn off the heat) add then mix it with the cooked quinoa.
To your dish can be added freshly picked chopped herbs of choice. I used thyme on Sunday.
Then I sprinkled some NZ karengo seaweed around the dish.
Sometimes I add roasted pine-nuts or pumpkin seeds to the combo.
Walnuts and fat raisins would also be good with some julien-sliced celery. You could thus serve it cold and call it Quinoa-Waldorf salad and include salad greens. A meal in one!
The thing is that your variations are endless.
I sometimes saute shitake mushrooms with the onions, which could also have garlic with it.
If I remember rightly, I added a small bunch of tiny tim tomatoes from my veranda which went in just after the onions.
This basic recipe is elastic, one uses what one has at the time, but the base of the dish is the quinoa, which, so they tell us, is a high protein seed, originally from Peru. It is also being grown now in New Zealand. I like that.
Sorry this is late, Jen.
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