Well, tomorrow I’m off to the Melbourne International Flower and Garden Show, which should be a terrific event. Running from Wednesday 24 March to Sunday 28. Organic Gardener has a stand there and we are selling subscriptions with a free Peter Cundall DVD thrown in. We are also selling selected back issues, so come and say hi. Garden writer and herb specialist, Penny Woodward, will be at the stand all five days and can give advice on what to plant and when.
Following on from my last installment, the Brookman’s at the Food Forest that I visited (Gawler, SA), have sent me the recipe for preserved figs! So if you have an excess, here’s a decadent way of keeping your bounty for the coming months. Here’s what Annemarie and Graham said: “This is the most amazing and delicious way of keeping figs we’ve come across and was collected by grandfather Tom Bowen who worked with dried fruit growers in the Riverland when figs were a significant crop up there.
” Grandfather Bowen’s Figs • 6 lbs (2.7kg) figs 4lbs (1.8kg) sugar 2ozs (~50gm) ginger 6 wineglasses (750ml) vinegar 1 wineglass (125ml) water (We think a wine glass could have been 125mls) Boil figs in the above ingredients until clear (about 2 hours) Drain dry and press-roll in castor sugar Bake in hot oven for 5-10 minutes and allow to cool.
Store in an airtight container ABC LANDLINE Also, I meant to say last time, there’s more on the Food Forest and pistachio harvesting courtesy of ABC1’s Landline special at www.abc.net.au/landline/content/2006/s2208413.htm
By: Steve Payne
First published: March 2010