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35 Articles

We live in the large area that was declared the Red Zone when the varroa outbreak was first detected in the Port of Newcastle. Some of my friends had to kill their honeybees and have their hives stand empty. The authorities, meanwhile, euthanised large numbers of bees in the wild. Broken hearts everywhere. Although they stopped killing them, as I write this we are lucky to see any honeybees in our area — even in the kerbside clover, which we avoid mowing so it provides something for the odd stray survivor. On top of this tragic situation, we noticed a couple of paper wasps (Polistes humilis) had begun building a nest in a large pot plant near our backdoor. We gingerly moved them on yesterday but today they’re back on the same…

RESEARCH FINDS POISONS PRESENT IN WILD OYSTERS A study of oysters in the Richmond River estuary in the NSW Northern Rivers has detected 21 pesticides including herbicides, fungicides and insecticides. Each oyster had on average detectable levels of nine different pesticides, among them diuron, atrazine, hexazinone and metolachlor as well as one banned fungicide, benomyl. The researchers from Southern Cross University are calling on regulators to step up monitoring of pesticides in seafood from estuaries to enable hotspots and poor management practices to be identified and remedied. More pesticide residues were found in oysters than in water samples since oysters are filter feeders and accumulate particles and pollutants found in the water. A single oyster can filter up to 5L of water an hour and a whopping 250,000L throughout its lifetime. Before colonisation, oyster reefs were…

What’s hot RIGHT NOW

KALE ‘IVORY GARDEN’, BRASSICA OLERACEA The plant: A large-headed kale with leaves as decorative as they are delicious, this is a stunning addition to the vegie patch or parterre. The white central leaves are encircled by bright-green foliage, heavily rippled to create an eye-catching display. Produces heavily ruffled loose heads to 30cm. Leaves can be harvested individually or cut as a table centrepiece before allowing guests to pick their own side salad direct from the table. Sow at four-week intervals to ensure a continual harvest. Growing: Most varieties of kale grow best during the cooler months and ‘Ivory Garden’ is no exception. Pests are also less prevalent at this time, including cabbage white butterflies. Protect from snails and slugs, especially while young. Diggers, diggers.com.au ROBERT GORDON CLOUD PLANTERS Build the perfect greenhouse or outdoor space…

What’s hot RIGHT NOW

TALES OF GOOD AND WEEVIL Weevils are rarely considered beneficial insects but scientists at Australia’s CSIRO have identified some that use their powers for good — not evil. Of our thousands of native species, only 4110 of which have been described, many are outright pests that attack crops, flowers, trees and wood indiscriminately. Even so, some are pollinators and others show “high host specificity”, meaning they eat only certain plants, which makes them useful for targeting weeds. Take water hyacinth, a highly invasive aquatic weed that has choked waterways from Africa’s Lake Victoria to the Sepik River in Papua New Guinea, stopping transport and threatening the livelihoods of fishing communities. Research by Aussie scientists led them to two ideal biocontrol agents, the mottled water hyacinth weevil (Neochetina eichhorniae) and the chevroned water hyacinth weevil (N.…

Okra is an unusual vegetable as it is part of the hibiscus family and related to cotton and ornamental hibiscus. It’s also both ornamental and productive and can be grown in the vegie patch, in the garden or even in a large pot. The part we eat is the long, finger-like ribbed pod that forms after the small, cream or yellow flower — which looks like a small hibiscus — blooms. Another feature of okra sounds a bit strange. When cooked, the pods become mucilaginous (gluey), which is why this vegetable stars in soups, stews and gumbos: it adds body as well as flavour. Also clever is what happens if the pod is left to mature. The seeds that form inside can be used as a coffee substitute. Okra is also an excellent source of…

Quandong is a parasitic tree that thrives in harsh conditions to produce edible fruit. The number of local names for it (see label) indicates its extensive use, especially among desert communities. It is also a very ancient tree that was once widespread. Fossilised quandongs dating back 40 million years have been found in the coal seams of southern Victoria. It is a staple food for many First Nations people — especially important as the fruit can be dried to eat when other foods are not available. It was also an early bush food eaten by European settlers. As well as being an important bush-tucker plant, quandong is a commercial success, harvested and processed for use in a wide range of food products. This lovely small evergreen is an excellent shade tree for dry areas…

Run out of spinach? Has your own crop bolted to flower or are this week’s supermarket offerings below par? Have your leafy greens gone to mush at the back of the fridge or are you simply — perish the thought — tired of spinach? There’s no shortage of possible replacements, depending on the dish you’re cooking — though, to get the same nutritional bang for your buck, you might have to use more of your substitute veg. As Popeye will tell you, Spinacia oleracea is the powerhouse of leafy greens with high levels of vitamins A and K as well as vital minerals such as iron and potassium. Though they might not all measure up nutritionally, here are some stand-ins that take a leaf from the same book for when your spinach supply is…

Winter root veg

Parsnip is an old-fashioned root vegetable that often gets overlooked in comparison to its more popular cousin the carrot. A slow-growing crop, it thrives in areas with cool to cold winters and the sweetest parsnips will be those kissed by a good winter frost or two. Although parsnip is technically a biennial, it is typically grown as an annual and will take around 100 days to develop its nutritious root. Rich in vitamins C and K and folate, parsnips make a healthy addition to hearty autumn and winter dishes: they can be roasted, cooked, mashed or even eaten raw like a carrot. If your family isn’t used to the sweet, mildly nutty flavour of parsnips, try sneaking them into your next potato mash or tray of roast potatoes. You’ll be pleasantly surprised — either…

Winter root veg

Dynes Austin’s Tamborine Mountain garden was already well underway when he finally bit the bullet and did a 12-week permaculture design course, something he’d been hankering to do for some time. Since then, everything he does has been influenced by permaculture and organic gardening principles. THE GARDEN IS FED ON WEED TEA, WORM WEE AND CASTINGS, PLUS STRAW AND CHOOK POO GATHERED FROM THE POULTRY RUN AND SPREAD AROUND THE BEDS. He tries to minimise chemical inputs but rather opts for the benefits of companion planting while using eclectic biodiversity to confuse pests. Having said that, he admits it’s a constant battle dealing with larger pests like bandicoots, bush rats, parrots and flying foxes so close to subtropical rainforest. Dynes’ working life is eclectic as well. He’s an account manager for a global business travel…

ABSOLUTE BEGINNERS

Galloway Springs is a thriving 200-acre farming enterprise near Bridgetown, around 270km south of Perth. Raquel and Murray Johnson, who bought the property eight years ago, run four land leases, a farm shop that sells their own produce as well as that of local organic growers and an off - grid tiny house farmstay flanked by waterways and Blackwood State Forest. The Johnsons’ main crop is garlic but they also grow zucchini and other seasonal vegies as well as fruit trees including apples, pears and plums in particular. They raise grass-fed lambs and Saddleback pigs, run cattle and even farm marron (freshwater crayfish). In addition, their daughter 21-year-old Emily leases some land for her table-bird business, Galloway Springs Pastured Poultry. Murray grew up on a Queensland farm with pigs, mixed grain and beehives, while…

ABSOLUTE BEGINNERS

A CHANGE OF PLACE

Friends and family thought Donna and Kevin Easton were crazy when they relocated from Dalyellup to Woorree, an eastern suburb of Geraldton in Western Australia. She resolved to move her dragonfruit plants there, too, as well as many varieties of figs and other fruit trees she’d spent years collecting. She did the move in three loads, a 14-hour round trip each time. “You don’t relocate for friends and family”, says Donna. But, she might have added, you do take your favourite plants with you. The only one she’s acquired since moving is an edible hedge, Carissa ‘Desert Star’, a glossy, hardy shrub that can withstand Geraldton’s hot winds. While her trees were re-establishing, Donna started a hairdressing business on the property called Batavia Cutz, named after the most famous of the coast’s many shipwrecks,…

A CHANGE OF PLACE

MAY 2024 Late autumn is a great time in most regions to get brassicas and root vegies in the ground — and don’t forget the peas, including sugar snap and snowpeas JUNE 2024 Time to think about fruit trees and, although it’s a quieter time for planting vegies in cooler regions, there’s plenty of options for warmer zones When the moon is waxing from new moon to full moon, it is increasing light and drawing sap flow upwards. During the waning from full moon back to new moon, light decreases and sap is drawn downwards. This movement of sap flow has an influence on how well new plants will grow. There are four phases, each lasting seven to eight days. Sowing, planting and taking cuttings should not be done in the 12 hours before…

ROUND THE MULBERRY BUSH

Late spring and early summer would not be complete without a backyard mulberry feast: standing beneath the tree enjoying handfuls of the sun-warmed ripe, dark-purple fruit — preferably not wearing white. If stained fingers, faces and clothes aren’t your cup of tea, there are white-fruiting varieties that leave none of the tell-tale “I’ve just been gorging on mulberries” signs but taste just as sweet and juicy. It’s rare to find fresh mulberries in the supermarkets or your local greengrocer because they don’t ripen after picking and, once harvested, the soft, juicy fruit doesn’t keep or transport well. All the more reason to plant a tree in your backyard! Mulberry is a fast-growing, easy-going tree that will tolerate a variety of Australian climates, from the subtropics to temperate regions without heavy frosts. Full-size varieties can…

ROUND THE MULBERRY BUSH

Many of the peas you see in the supermarket freezer are grown near where I live in rural northwest Tasmania. Harvest time is usually through the night as the fields are picked and the peas podded and snap frozen before being trucked off to the factory to be packed. Really, the only way they could be any fresher is if you grew you own! If you fancy doing just that, late autumn into winter is the time to get growing, as peas are a cool-season crop. Fresh peas have wide appeal because they’re sweet and crunchy. If podding puts you off growing them, concentrate on peas that are eaten pod and all, including snow peas and sugar snaps. Children who won’t eat green vegies can usually be cajoled into eating peas if they’re allowed to…

THE OTHER TOMATO

Many ripe fruits have a delicious scent — strawberry, mango, pineapple, peach and tomato, to name a few favourites — but tamarillo has a heady perfume when the plant flowers. It’s a real surprise to smell such an exotic perfume wafting through the vegie patch and discover its source is the clusters of pendulous pink-white flowers on the tamarillo. Tamarillo — equally well known as tree tomato — is an ungainly plant: tall, reaching around 3m, with many branches and very large, dark-green, heart-shaped leaves. It’s also brittle, its branches easily broken by the wind (or by a possum, should it decide to climb the tree). One of its real plusses is it produces lots of fruit through late autumn and winter when fresh, home-grown fruit other than citrus can be scarce. It’s also good…

THE OTHER TOMATO

THE ESSENTIAL INGREDIENT

It’s hard to think of a dinner I cook that doesn’t include garlic. I love the stuff — and homegrown really does taste so much better than store bought. It may be a slow grower but the great thing about it is that in a 1m2 space, with very little effort, you can easily get around 30-45 heads of garlic from just 30–45 individual cloves. What’s more, immediately after planting you can intersperse garlic with quick-growing crops like lettuce, making the most of your space while waiting for the garlic to bulk up. Depending on your climate, garlic should be planted out sometime between March and June and will be ready to harvest in 6–8 months. The exact planting and harvest times will also depend on what varieties you’re planting, so always read the…

THE ESSENTIAL INGREDIENT

A MEDIEVAL HERBARIUM

We are all well versed in the world of popular culinary herbs and the many that are used for beauty products and other cosmetics. But most of us are unaware of how intrinsically linked some of the more unusual herbs of old were — and still are — to our everyday lives and how many of these forgotten plants are enjoying a resurgence. In the Middle Ages and earlier, of course, people didn’t have the medicines, perfumes, cleaners and air fresheners we have today. Back then, plants were the main source of remedies in the form of salves and tinctures. Herbs, flowers and oils were a large part of daily life and were often linked to magic and folklore as well. Over the centuries, a lot of these practical plants have fallen into disuse,…

A MEDIEVAL HERBARIUM

Pretty but tough

If you’re a mum or a grandmother, you may well be enjoying a cyclamen in pride of place indoors right now. In Australia, a cyclamen in a pot is a popular gift for Mother’s Day, which falls when these charming potted plants are at peak blooming. In recent years, they’ve overtaken chrysanthemums as popular gifts for Mum. But the joy doesn’t stop with Mother’s Day. Flowering through autumn and into winter, cyclamen thrive in containers for many weeks in a brightly lit indoor location such as a sunroom or any room with large windows. As well as producing a succession of attractive flowers in pastel tones of pink, mauve, red and white, cyclamen have attractive green leaves often marbled with silver or white. Some cyclamen flowers are also perfumed. And they’re not just for…

Pretty but tough

Scent of the bush

There are few more pleasing sights than a boronia in full bloom in the Australian bush, often acting as a harbinger of springtime. Mass displays of colourful blossoms combined with delicate floral perfumes and cut-flower qualities add to the allure of such species as brown boronia. It should be said, however, that boronias do not rank among the easiest of plants to grow, but with the right attention to horticultural detail you can enjoy delightful displays of this stunning group of Australian natives. If you treat boronias as short-lived perennial shrubs you can enjoy them while they last without being overly disappointed if they fail to become a more permanent part of your garden landscape. Boronias belong to the citrus family Rutaceae, a group characterised by the presence of all kinds of interesting essential…

Scent of the bush

POLLINATE OR PERISH!

Pollination is all the buzz, if you’ll excuse the pun, and that buzz is all about bees. Got fruit trees? Pollination is vital if you want to harvest a crop. While most flowers need pollination to develop fruit, many fruit trees make pollination far from easy. Deciduous fruit trees such as apple, pear, cherry, apricot and plum, along with other fruiting plants such as kiwifruit, blueberry, strawberry and even native pepperberry, need pollen from another compatible plant for fruit to form. This is known as cross-pollination, as pollen is transferred between flowers and often between flowers on different plants. When buying a new fruit tree or bush to plant in the garden, one of the most important questions to ask is whether the plant needs cross-pollination to form fruit. If the answer is yes,…

POLLINATE OR PERISH!

People often ask me, “How is it that you are able to harvest fruit in the first year of planting a young tree, while our trees are five years old and half the size with no fruit?” When I tell them the formula I have developed they’re surprised. Conventional advice is to place the tree in a hole, top it with compost and water in well. Does this sound familiar? You’ll certainly get fruit but it will be a long wait — up to five years or more — and it may not be as plentiful a harvest. Here, I’ll show you something different. Not only will you learn how to use my method, but you’ll also understand why. I am not a horticulturist but I’ve been growing food for decades, as did generations…

Edibles made in the shade

In urban and suburban environments, gardeners face the perennial challenge of growing edible plants in shaded areas. You can’t always choose how much sun your patch gets when there are neighbouring buildings, fences and trees blocking the sun and throwing shade. While it’s certainly true that most fruit and vegetable plants require full sun for optimal growth, there are many that can thrive in partial or even full shade. Here are some of the best edible plants for growing in shady conditions. Mushrooms: Fungi are the original shade lovers. In fact, the mushroom — or fruiting body — is just the visible part of the fungus, most of which grows in complete darkness underground. Mushrooms can be raised indoors or outdoors in shaded areas or even sunless conditions; they require little light or…

Edibles made in the shade

The purpose of pruning trees, shrubs and plants is to create the desired shape, maintain a certain size, remove dead or diseased portions and promote healthy new growth. With fruit trees, pruning is also used to increase flowering and fruit production as well as to increase sunlight and air circulation through the canopy. Most pruning tasks can be accomplished with simple hand tools such as secateurs and loppers, which are used to make precise, clean cuts while minimising plant damage. Sharp tools are more efficient and result in cleaner cuts with less effort. This reduces damage to surrounding plant tissues, promoting faster healing. In contrast, blunt tools can crush branches, tear bark and leave ragged wounds, potentially providing an entry point for disease pathogens. Keeping tools clean prevents the transfer of diseases between plants during…

The Zen of hen maintenance

When you keep poultry there are always jobs to be done, such as lice and mite control and the occasional pedicure. And if you keep a breed that yearns for the high life, some judicious wing trimming will keep both feet on the ground. These basic tasks will be quicker and easier if you know how to carry them out confidently. I can confess to agonising for weeks before I tentatively undertook my first wing clipping. We’re responsible for the wellbeing of our fowls, so let’s get cracking on the ways to keep them shipshape. HOW TO CARRY A BIRD Not everyone carries their poultry properly or even realises there’s a right way to do it. Fowls don’t struggle when held and carried correctly. The prime reason to hold a hen correctly is to ensure her…

The Zen of hen maintenance

THINGS TO DO IN MAY

COOL & TEMPERATE VEGIES • If you haven’t already tried it, drop everything and start growing garlic, a slow but rewarding crop. A good rule of thumb: plant on Anzac Day, harvest around Remembrance Day. Simply stick separate cloves of organic garlic — skin on, pointy end up — in well-prepped soil 10–15cm apart.• It’s time for some cool-season crops: leafy and salad greens such as Asian greens, brassicas (broccoli, cabbage, cauliflower, kale), mustard and rocket; fruiting veg such as broad beans, fennel, peas and snowpeas; root crops (beetroot, carrots, leeks, spring onion, onions, parsnip, radish, swedes, turnips); and herbs (coriander, chives, dill, mints, parsley, thyme).• Remove summer crops that are finishing or near done. Divide overcrowded perennials such as asparagus and artichoke by digging them up and replanting into soil that’s…

THINGS TO DO IN MAY

THINGS TO DO IN JUNE

COOL & TEMPERATE VEGIES • Continue planting out brassicas — broccoli, Brussels sprouts, cabbage, cauliflower — to ensure constant cropping through the cooler months before the cabbage white butterflies get busy. Consider some sage as a companion for brassicas as it’s said to repel caterpillars and moths. Plus those grey-green leaves look so good!• Go on putting in alliums including onions, spring onions, garlic, leeks, eschalots and chives — but keep them well away from peas as they can retard the growth of legumes.• Winter is prime time for planting leafy greens like lettuce, collard greens (which are actually brassicas), mustard greens, silverbeet and spinach. Corn salad may be one to try if you’ve never grown it before.• Dig up and divide perennial vegies if you haven’t already done so and plant…

THINGS TO DO IN JUNE

Garden to table

This is an edited extract from Healthiest Vegetables by Emily Ezekiel, published by Hardie Grant Books. Available in stores nationally. Photography by Issy Croker. Healthiest Vegetables focuses on 15 of the most nutrient-rich vegetables, including sweet potatoes, beets, carrots, onions and kale, and how to use these in easy and delicious recipes. Each section is devoted to a vegetable and has a detailed chart with cooking methods and timing, photos of different varieties and nutritional information.…

Garden to table

SPINACH & RICOTTA MUFFINS

MAKES: 9 LARGE MUFFINS PREP / COOK TIME: 15 min. / 20 min. VEGETARIAN / NUT-FREE These fluffy, light, and zesty muffins are great for picnics, light lunches, and snacks. They are full of vitamin C. Serve with a zesty green salad. INGREDIENTS • 6½ cups (200g) baby spinach, roughly chopped• 1 red chilli, seeded & chopped• Finely grated zest of 1 lemon• 1 cup (250mL) milk• 5 tablespoons (70mL) olive oil• 3 large eggs• 3⅓ cups (400g) spelt flour• 2 teaspoons baking powder• salt & pepper• ½ cup (125g) ricotta METHOD 1. Preheat the oven to 180°C. Line two jumbo muffin pans with 9 paper liners.2. Place the spinach in a large bowl with the chopped chilli and lemon zest.3. In another bowl, whisk together the milk and olive oil, then whisk in the eggs, one…

SPINACH & RICOTTA MUFFINS

ONE-PAN KALE WITH BAKED EGGS

SERVES: 2 PREP / COOK TIME: 10 MIN. / 20 MIN. VEGETARIAN / GLUTEN-FREE This is a warming green breakfast/brunch, all done in one pan and with minimal prep. Serve with warm flatbreads and steaming coffee to start the day. INGREDIENTS • 4 tablespoons (60mL) olive oil• 3 garlic cloves, sliced• 4 shallots, finely sliced• 10 large tomatoes, roughly chopped• 3 cups (200g) finely chopped kale• 3¼ cups (100g) baby spinach• 4 large eggs• salt & pepper• 3 tablespoons dukkah• chopped red chilli, to garnish (optional) METHOD 1. Preheat the oven to 200°C. Place a rack on the middle shelf of the oven.2. Heat the olive oil, garlic, and shallots in a 23cm oven-safe skillet and fry over high heat for 5 minutes, or until they have softened a little. Add the tomatoes and fry for another…

ONE-PAN KALE WITH BAKED EGGS

BLUE CHEESE & BROCCOLI FRITTATA

SERVES: 4 PREP / COOK TIME: 10 MIN. / 20 MIN. GLUTEN-FREE Serve this simple frittata with a light green salad and a dollop of Dijon mustard for a summer lunch, if you like. INGREDIENTS • 2¼ cups (200g) purple (or green) sprouting broccoli• ½ bunch of flat-leaf parsley, leaves picked & stems finely chopped• 8 large eggs• ⅓ cup (50g) pine nuts• 1 red chilli, chopped• 100g blue cheese, e.g., Gorgonzola, Roquefort or Maytag Blue• ½ cup (50g) grated Parmesan cheese• ½ cup (113g) unsalted butter• salt & pepper• extra-virgin olive oil METHOD 1. Preheat the oven to 220°C.2. Cut off the broccoli florets and slice the stems into 1cm strips. Toss the florets and stems in a little olive oil, then place on a griddle pan over high heat and cook for about 6 minutes,…

BLUE CHEESE & BROCCOLI FRITTATA

MEXICAN SWEET POTATO SOUP

SERVES: 4 PREP / COOK TIME: 15 MIN. / 25 MIN. VEGAN / GLUTEN-FREE / NUT-FREE This soup is a brilliant all-rounder, great for lunch and dinner. Serve with crusty bread, rice and tortilla chips if you need extra carbs. Double it and freeze the soup for slow days. INGREDIENTS • 1 tablespoon olive oil• 2 red onions, finely chopped• 1 bunch of coriander, leaves picked & stems chopped• 2 tablespoons chipotle chilli paste• 5¾ cups (750g) sweet potato, peeled & grated• 6⅓ cups (1.5L) vegetable broth• 2 limes• salt• 1 avocado, sliced METHOD 1. Heat the olive oil over medium heat in a large saucepan and fry three-quarters of the onion and the coriander stems for 4–5 minutes until just soft. Stir in the chipotle chilli paste and sweet potato and cook for another 5 minutes.2.…

MEXICAN SWEET POTATO SOUP

DAHLIAS By Ulrika Grönlund, Hardie Grant, $34.99 Originally a mountain wildflower from Mexico and Guatemala, the lovely dahlia was a feature of Aztec gardens and, like Montezuma’s gold, was plundered by the Spanish conquistadors and spirited off to Europe. Since 1800 it has been crossbred into more than 64,000 named varieties in myriad shapes and colours. Swedish designer, stylist, photographer and writer Ulrika Grönlund is a dahlia grower herself (the flower was named for Swedish botanist Anders Dahl) and her enthusiasm is evident in her full-colour, 100-page directory to 222 popular varieties. She also discusses soil prep, planting, growing and propagation as well as pests and diseases, with detailed notes on the winter storage of tubers. “Dahlias are easy to grow,” she writes, “and if the plants are provided with good conditions,…

Common name: Green long-legged fly Scientific name: Austrosciapus connexus Among the vast order of insects loosely known as flies — estimated at around a million species — the green long-legged fly stands head and feelers above the rest even though it’s just 6mm long. It’s one of the commonest flies on Australia’s east coast and its bejewelled metallic-green abdomen and transparent wings with black C-shaped markings make it easy to spot in parks and wetlands where it often perches in the open on flat green leaves. While its larvae are scavengers, lurking in damp soils or under decomposing tree bark where they prey on the larvae of other insects, the long-limbed adult version is the gardener’s friend, feeding on smaller soft-bodied insects such as aphids. So full marks for that.…

PICK OF THE CROP

VEGETABLE SEEDLING NURSERY KIT The team at Aussie Gardener have made it really easy to grow your own vegetable seedlings at home and put an end to all the plastic waste that happens from buying punnets at the nursery. This complete kit contains: a year’s worth of seed, large propagator, soil, seedling tonic, plant labels, seed dispenser, fertiliser and more! We also recommend you grab the optional Veggie Sowing Planner, which shows you what seeds to sow throughout the year based on your climate zone. Head to aussiegardener.com.au/nurserykit to find this kit or give them a call on 1800 222 800 FOR HEALTHIER, STRONGER NATIVES Earthlife Native Blend has been specifically blended for use on ALL natives and protaceae. The unique blend of minerals, organic material, trace elements and garden-friendly microbes is ideal…

PICK OF THE CROP

12 ISSUES OF Good Organic Gardening magazine RRP $119.40 PLUS TWO BONUS Gardening Books RRP $39.90 TOTAL VALUE $159.30 ONLY $99 (Save $60.30) From garden to table, Good Organic Gardening will inspire you to be in charge of your own fresh food. If you love growing your own produce, doing things in harmony with nature, and finding new ways of putting fresh food on the table, Good Organic Gardening magazine is for you CALL 1300 303 414 OR VISIT UNIVERSALSHOP.COM.AU TO TAKE UP THIS EXCLUSIVE OFFER TODAY. QUOTE THE CODE: GG15.1 HURRY! OFFER ENDS 6TH JUNE, 2024, WHILE STOCKS LAST.…

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