With the combination of rain and sunshine the winter silverbeet and kale is growing out of control, going to seed and ready to rip out. But … before you do this, here’s a recipe to consider …

This week in Garden to Plate we made a FABULOUS! pasta dish - inspired by Jamie Oliver.

it is fabulous because it uses HEAPS of dark leafy greens!!! Reducing food waste from your garden and good for your health - a real win/win.

Here’s the recipe.

Ingredients

• 1 packet of dried spaghetti or other pasta (500g)

• 8 cloves of garlic, peeled

• 600 grams of leafy greens, stems stripped out (eg. kale, silverbeet etc.)

• 90 grams of parmesan cheese

• 90 grams ricotta

• 3 tablespoons olive oil

• salt and pepper

• water from the pasta

Instructions

• Boil a pot of water, add salt and cook the pasta

• With 10 minutes to go until the pasta is cooked, add the torn up leafy greens and peeled garlic cloves and cook until wilted.

• Add the olive oil to a blender, then use tongs to transfer the leafy greens and garlic to the blender as well, before whizzing until super-smooth. Add additional water from the pasta to thin out if needed. When silky smooth add the parmesan and whizz again … then add a good teaspoon of salt and lots of pepper to taste (and whizz again).

• Drain the pasta and return it to the pot. Add the sauce back into the pot too and mix it thoroughly through the pasta.

• Serve this very green pasta with lovely white ricotta dotted on top.

Bon Appetit! It’s really good!

Garden to Plate runs on Mondays from 11.30am-1pm. We cook a couple of recipes together each week … and then sit down to share a meal - it’s lovely! Book in online.

Friday mornings are always lovely down here at Alphington Community Centre, with craft, chats, gardening and, of course, a delicious lunch.

We love to see everyone each week connecting and getting involved in the activities, and we especially love seeing our garden flourish - as it has in these spring months.

The flowers have been beautiful and the produce is looking fantastic. Recently we’ve harvested bok choy and lettuce, silverbeet, beetroot, chives, coriander, spring onion and cabbages (although someone took all of our large cabbages so we couldn’t use them in our community cooking programs (sad) … never mind. Let’s assume they REALLY needed them). Also rhubarb, parsley, cumquats and lemons 🍋. I think we even grew a lime on the tree in the middle of our raised bed this year!

We’re now getting our summer planting in - tomatoes and new silverbeet. More herbs etc. And our fruit trees are fruiting - plums and apples - it’s very exciting.

We feel so lucky to have such committed gardeners in our community who are willing to help out each week and hope you are also enjoying our lovely space and appreciate all of their hard work too, when you pass by or come here for activities.

Thanks gardening peeps!

We’ve got heaps! Last week at Preserves Group we made 24 jars in just 1.5 hours - very industrious and efficient.

So now we have loads of cucumber pickles, tomato relish and marmalade for sale. If you’d like some drop past $7 a jar. The profits support our AAA programs.

Thanks to those that came along.

We’ve had an abundance of leafy greens growing in the garden and they are all about to go to seed. If you are in the same boat (ready to harvest leafy greens) here’s a great recipe we trialled at Garden To Plate this week.

We used bok choy - but you can use whatever you have.

Bok Choy with Ginger

Ingredients

• 6 small bok choy

• 2 tbsp vegetable oil

• 1/4 cup ginger finely julienned

• 1/4 cup water (for steaming)

• 3 tsp cornflour

• 1 1/2 tsp soy sauce

• 1 tsp oyster sauce

• 2 tsp Chinese cooking wine

• 1 tsp sesame oil 

• 1/4 cup water (for sauce)

• salt

• white pepper

Instructions

• Trim the base of the bok choy then separate all the leaves. Cut the larger stems in half lengthwise so all the leaves are roughly the same size. Wash thoroughly and pat dry.

• Mix the cornflour, soy sauce, oyster sauce, Chinese cooking wine and sesame oil together to make a smooth paste, then add the water. Season with salt and pepper.

• Saute the ginger in the oil until it turns golden (about 1 minute). Then add the bok choy and toss to combine.

• Add 1/4 cup of water and turn the heat up with the lid on, so the bok choy steams for 1 minute.

• Remove the lid, add the sauce and gently stir until the sauce thickens. The bok choy should still have a soft crunch. If the sauce is too thick you can add more water.

• Serve with rice.

Thanks to everyone who came op shopping with us on Tuesday. We dodged the rain showers (mostly) and had a lovely time in Abbotsford visiting two op shops. We also stopped for Vietnamese for lunch on Victoria Street. Everyone bought something - Linda bought a footstool (which was tricky to carry around), Marie-Louise a dress, Monica some tea … and I can’t remember what the others got (I bought 2 jumpers and a long sleeve t-shirt).

Thanks to Clifton Hill/North Fitzroy Community Bank for supporting this adventure - it was really inspiring to go op shopping on public transport. Truly. So relaxing.

This last week it has been great to usher in spring - whilst Thursday felt like the depths of winter, Friday was sunshiny and lovely … and it was amazing to spend time in the garden! It is looking so fantastic and Clare and Corrado and Jenny - and everyone else who comes along on Fridays and contributes should be super proud. The wicking beds out the front, along with the delivery of fogo compost that we spread around, have transformed the bed outside our fence. Thanks to Yarra Council for helping us purchase the beds and for delivering the compost for free. On Friday Clare picked a huge amount of produce (our bokchoy was about to go to seed) and so we have lots of lovely home-grown vegetables ready for cooking this coming week.

Speaking of coming up this week we have all the usual things - our food programs, line dancing, book clubs, choir, music lessons, sound healing - along with two exciting workshops on the weekend. Weaving with Corrin starting up for a 6 week course (book in here) and Spoonmaking with Maylei - a one-day workshop (book in here).

We hope to see you at ACC soon.

Cheers Leanne