Earth Garden

let's rock

WITH a bountiful winter’s garden at your fingertips, kitchen at the ready, you’re ready to choose a dish to make. One dish. That defines a little of who you are, sums you up in a food-like manner, while also able to represent a portion of your life story.

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More from Earth Garden

Earth Garden4 min read
Saving Tomorrow’s Food
TINY dried out seeds, sitting in hand; stored energy patiently waiting to grow another day. There’s something exciting about looking through seed collections. All that growing potential; the eating, the visual splendour to come, therapeutic gardening
Earth Garden24 min read
50 Years Of Earth Garden Magazine
Judith Gray has been the co-publisher of Earth Garden since 1990. In its early days, Earth Garden was a foundational platform for change. Readers and writers from all over the country networked locally and nationally to bring about environmental and
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Baked Tempeh
800–1000 grams pastry 1–2 litres vegie stock 2 onions A bowlful of washed kale 1 cup of crushed tomato 1 cup of roasted carrot bits 3 cups thinly sliced tromponcino or other soft/hard vegetable I large block fresh tempeh 1. Make the vegie stock. I l

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