Slow Food, founded in 1986, is an international organization whose aim is to protect the pleasures of the table from the homogenization of modern fast food and life. Though a variety of initiatives it promotes gastronomic culture, develops taste education, conserves agricultural biodiversity and protects traditional foods at risk of extinction. It now boasts over 100,000 members in 153 countries.


Slow Food Auckland, formerly Slow Food Waitakere, is registered as a charitable entity. Registration Number: CC38263, please click here to read our Rules and Regulations

Thursday, January 30, 2014

Community Gardens in Christchurch, New Zealand



I visited these two community gardens and I was truly impressed with the work and produce. These are not communal gardens where members have individual allotments, but everybody works together in the whole garden under the guidance of a garden manager and senior volunteers, to maximize the use of land and the outcome of the crops. The social benefits are huge, not only for the food that members can take home, but also for networking, learning and spending time with other people in the local community.



Sunday, January 26, 2014

January 2014 event: Sunnybrook Farm Garden Visit


Today at Slow Food Waitakere we visited James Brookman and Rebecca Russo's inspiring garden in Sunnybrook Farm, Clevedon. We had a wonderful time touring the extensive veggie garden and the fruit orchard, seeing the compost heaps, and meeting the cute goats. Thank you very much James and Rebecca for opening your garden for us, this was our first event for 2014 and it will inspire us for our own gardens, and to work towards more involvement in the local community gardens. Here are some images:










And after the garden tour we went to nearby Clevedon Farmers Market for shopping and eating.



Photos by Alessandra Zecchini ©

Saturday, January 18, 2014

Sunnybrook Farm Garden Visit

Sunnybrook Farm extensive garden, designed and nurtured by James and Rebecca, is truly inspiring and full of diverse produce.


Happy New Year to everyone! 

If you love gardening and growing your own food you will be thrilled with our January event: a visit to 

James Brookman and Rebecca Russo's amazing garden in Sunnybrook Farm, Clevedon.

James and Rebecca have been in NZ for 13 years and before that they lived in LA where Rebecca grew most of her food in a city garden. The vegetable garden at Sunnybrook is about 5 years old and the couple designed and then built all of the raised boxes and pergolas themselves. They also planted several fruit trees - plums, figs, apples, citrus, etc. in addition to the 2000+ nashi pear orchard trees that were already on the property.

When:
Sunday 26 January, 10am-11am. After the garden visit we will go to Clevedon Farmers Market for lunch (optional). Numbers are limited so please rsvp to Alessandra (alessandra@clear.net.nz) by Friday 24 January if you like to join us, and to receive directions.

And for those who feel like staying a bit longer  Sculpture in the Gardens Show is now on at the Botanical Gardens in Manurewa and at 1pm on Sunday one of the well known artists, Jim Wheeler, will be leading people through the gardens talking about the amazing sculptures on show. 



See you next Sunday!


Sunnybrook Farm
250 Papakura-Clevedon Road
Clevedon, Auckland 2582
New Zealand


Friday, January 10, 2014

Another foraging recipe from our Forage to Feast event: Onion weed dip



As promised here is another recipe from our Forage to Feast event: onion weed dip. Foraging is healthy and environmentally friendly, and foraging onion weed in Auckland and Waitakere is easy - remember that onion weed is, in fact, a weed, so it can be removed safely!

Onion weed freezes well, just wash and cut into pieces. Every part can be eaten: bulb, stem, leaves and flowers, just make sure that it has not been sprayed or been near busy roads and dogs. To make this dip you just need some creamy feta cheese and onion weed (fresh or frozen). Blend, adding a tiny little bit of water (or olive oil if you prefer) to thin the sauce down if needed. No salt is required as feta is already salty. Refrigerate for a couple of hours and then serve as a dip or spread.

Onion weed can be collected in Spring and stored in the freezer for months. It can also be used in cooking in place of onions, spring onions, chives, leeks and garlic.

 Photos and recipes by Alessandra Zecchini ©

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