Autumn Newsletter
President's Message
Hi everyone,
It’s been a busy couple of months in the garden. No doubt we’re all eagerly awaiting the cooler weather as we head into autumn and enjoy the last of our summer crops.
We’ve busy planning the next few months of activities. In a fortnight we’ve got some garlic workshops on offer. Garlic is a tricky crop to grow for many people so it’ll be fantastic to hear from an expert grower. Check out the details in this newsletter.
For our April workshop, we'll have a demonstration on making a herbal tincture & simple healing cream with Mike and Sue Lorraine. You'll be able to select herbs from their garden to put into the tincture. More information can be found below.
HOGS have also updated our membership system to make it easier on our members and volunteers. You should have received an email on these changes. If you haven’t, please let us know.
Finally, our long serving newsletter editor and committee member Melissa Fogarty has had to step down from the committee. We’d like to extend our gratitude and appreciation for her many years of hard work, dedication and friendship. We hope to see her at a field day soon.
In the meantime, if anyone is interested in helping put together the newsletter please send us an email - hunterorganicgrowerssociety@gmail.com
Happy Growing!
Stephen Griffin - President
CONTENTS
Got an article, book review or some photos you want shared? Send them in to hunterorganicgrowerssociety@gmail.com
MARCH WORKSHOP - GARLIC GROWING
Friday 21st and Saturday 22nd March 2025
Join Vele from Garlic Kingdom for an engaging and hands-on workshop dedicated to the art of growing garlic! Whether you’re a seasoned gardener or a complete beginner, this workshop will provide you with all the knowledge and skills you need to cultivate your own garlic at home.
What You’ll Learn:
Varieties of Garlic: Discover the different types of garlic, their subgroups and their unique flavors.
Planting Techniques: Learn the best practices for planting garlic cloves, specific to our local climate.
Care and Maintenance: Understand how to care for your garlic plants, including watering and fertilising.
Harvesting and Storage: Get tips on when and how to harvest your garlic, and the best methods for curing and storing it to ensure long-lasting freshness.
Introduction to Garlic Cultivars: Including their unique heat, spice and intensity levels.
There will be an opportunity to purchase garlic on the day (subject to stock availability).
There is a Friday and Saturday workshop available. HOGS will be providing morning tea on the Saturday. We have been advised once the Friday and Saturday morning workshops sell out, they will open up Friday and Saturday afternoon workshops.
PLEASE NOTE: It says this workshop is available to Lake Macquarie residents only, but HOGS members are able to buy tickets.
The cost of the event is $22.49. Tickets available from Eventbrite:
Friday morning: https://www.eventbrite.com.au/e/garlic-growing-and-tasting-workshop-tickets-1266676807429?aff=ebdsoporgprofile
Saturday morning: https://www.eventbrite.com.au/e/garlic-growing-and-tasting-workshop-tickets-1266687980849?aff=ebdsoporgprofile
APRIL WORKSHOP
Saturday 12th April, starting at 10am.
At Sue's and Mike's place at Beresfield
Sue and Mike will be running 2 workshops side by side. One will be making a healing cream and the other will be making a tincture. They will be up to 30 mins and then the groups swap over. All the ingredients and materials needed are supplied by Mike and Sue. For the tinctures, people can collect the herbs from their garden. People are able to look through through garden before or after the workshops.
Bookings are now open. Please go to:
CITRUS – A WORLD HISTORY
When Australia, home to native species of Citrus, was first settled by Europeans in 1788, the British ‘First Fleet’ arrived with oranges, limes and lemons picked up from Rio de Janeiro on the way, as instructed by Joseph
Banks.
After 250 days at sea, the settlers planted fruit trees with seeds from Rio and the Cape of Good Hope. The first to bear fruit were those grown by the Reverend Richard Johnson (1756 – 1827), the colony’s chaplain, in two acres
allotted to him in Bridge Street, Sydney.
In 1807 George Suttor (1774-1859) was selling oranges at 2/6 a dozen at a Sydney market and by 1830, a grove at Kissing Point was producing 12,000 dozen oranges a year. By 1834, Suttor was selling ‘2,000 dozen oranges at 8
pence, and 1,000 dozen lemons at 6 pence.
By World War 1, the demand for lemon juice in Australia had abated and a lemon industry developed on Norfolk Island. In 1917 alone, 901 casks of lemon juice and 1,121 of peel – products of about four million lemons – were exported and, by 1921, the industry accounted for 57 per cent of the island’s exports. But as the mainland Australian citrus industry revived in the 1920’s, Norfolk Island’s lemon industry fizzled out.
As early as 1828, the botanic garden in Sydney was growing sixteen cultivars of sweet orange, including the ‘Bahia’ navel introduced from Brazil in 1824: four kinds of ‘mandarin’; three of pomelo and two of citron; besides
lemons and limes. In the same year the colony was exporting oranges and lemons to Tasmania.
From about 1839 to 1860, Richard Hill (1810-1895), a prosperous pastoralist and politician, owned a large plantation on the Lane Cove River, a branch of the Parramatta River flowing into Sydney Harbour. He exported oranges to the Victorian goldfields and at its peak made profits of 50 pounds a day. In 1856, his 800 trees yielded 56,000 dozen oranges for the Sydney market: in 1858 his yield was some 60,000 dozen oranges.
Unlike the Americas and Africa, Australia already had native Citrus species, some of which had long been used by Aboriginal people, but it was not until some years after European colonisation that they were scientifically
described. Their documenting was at least in part a way of assessing what of the ‘natural productions’ would be of commercial significance in the economies of the colonies that were to make up the Commomwealth of Australia in 1901.
These species are now of great interest because of their disease-resistance, yet are little known.
They are here dealt with in some detail for the first time. There are 6 native sp. of Citrus (5endemic) in Australia. Citrus Glauca is endemic to Queensland currently listed as rare in the wild. Is endemic to semi-arid regions of Queensland, NSW, South Australia and Citrus gracilis to Eucalypt woodland of the Northern Territory. Citrus x virgata, Sydney hybrid is a cross between Citrus australis and Citrus australasica. Citrus australasica – finger lime, native distribution is now from the Richmond River in NSW to Mt. Tambourine in Queensland, with reference to its occurrence in the southern portion of the Moreton Bay district. It is found growing in sub-tropical rainforest as an understory tree with an average height of 6m, on a range of soils types. Flowers occur singly in the leaf axils in
spring/summer and fruit are borne on the previous seasons growth in autumn seedling trees. In coastal sub-tropical regions flower/fruiting may occur several times a year on grafted trees.
Citrus australis – Round lime
Citrus garrawayae – Mt. White lime
Citrus inodora – Russell River Lime
Citus glauca - Desert lime
Citrus gracilis – Humpty Doo lime, aka Kakadu lime.
There’s a lot of cultivated hybrids – Australian Bloodlime
- Australian Sunrise Lime
Also look in ‘Australian Bush Food’
Erica Birmingham, owner/operator of Byron Bay Native Produce. This article reproduced from the The Gardens, magazine of the Friends, Royal Botanic Gardens, Sydney, and is an excerpt from David Mabberley’s book, ‘Citrus: A world History’.
By Di. Powell
Gerda’s Book Review
February is always a sweaty, challenging time for me in the garden! The tomatoes are exhausted and turning brown, the cucumber leaves are covered in white dust (mildew), and the beans are cringing in the heat and humidity. I look at the garden beds, but I just can’t get my act together to tackle the dry, crumbly soil. The plants and I are hanging in there, waiting (not so patiently) for the cooler season to arrive.
On one of those relentless 30-degree days, I retreated to the cool sanctuary of the city library — and my spirit soared! So many inspiring gardening books!
And this one was just what I needed:
A Gem of a Book
What a gem! This book covers all the essentials: soil health, plant selection, pest control, pruning techniques, and climate-specific gardening— all delivered with Hahn’s signature wit and warmth.
What really makes this guide stand out for me is Hahn’s ability to make gardening feel less intimidating and more like a joyful, therapeutic process.
Exactly what I needed. She encourages gardeners to embrace the mess and imperfections while emphasizing the importance of working with nature, rather than against it. Absolutely my style!
Inspired, I went straight back out into the garden and played the game of “KNOW THAT SOIL”
My attempt at figuring out the soil type:
Another highlight from the book now hangs proudly on my backdoor — her Do and
Don’t list. It’s a simple, no-nonsense guide that keeps me grounded (literally) every time I step
outside.
Words to Garden By:
These are a few quotes from the book that keep me going and remind me why my garden is (and will be again) my happy place — not just for me, but for all the big and little creatures who call it home:
“If you’re not getting dirty in the garden, you’re not doing it right.”
“Plants are like people — some thrive with a bit of neglect; others
need constant attention and sweet talk.”
“Gardeners know the real meaning of ‘doing it in the garden’ — and
it’s all about good soil and a decent hose.”
“Compost happens — and so does life. Just keep planting.”
So, here’s to embracing the dirt, the sweat, and the perfect and imperfect
beauty of gardening. May your garden — like mine — become a happy place
once more.
HAPPY GARDENING!
For more about the author: https://sabrinahahn.com.au
And her special advice for us HOGS people:
MASTER GARDENER TEST
Here is a little test to find out what a passionate gardener you are:
You Know you're A Master Gardener When:
10. You rejoice in rain...even after 10 straight days of it.
9. You have pride in how bad your hands look.
8. You have a decorative compost container on your kitchen counter.
7. You can give away plants easily, but compost is another thing.
6. Soil test results actually mean something.
5. IPM rules!*
4. You'd rather go to a nursery to shop than a clothes store.
3. You look for gardens open to the public whenever you go on vacation.
2. Your non-gardening spouse is actually getting involved with your garden endeavors...digging ponds, building bird
*IPM Integrated Pest Management
And you definitely know you’re a Master Gardener when...
1. You are surrounded by terrific people who share your passion, you are a member of HOGS!
by Gerda Maeder
RECEIPE - BROWN BUTTER MISO CHOCOLATE CHIP COOKIES
by Tracey Evans
MICROCLIMATES
Fourteen months ago, we faced a new challenge: moving house for the first time in a decade. This wasn't just about packing our belongings; it meant relocating an established garden. Some plants were prepped for the move by being dug up and potted, others were already in containers, and some, like my poor banana plants, had to endure a short period bare-rooted until they could be replanted. My bananas were a priority; I needed to get them in the ground quickly to save their pups. This required some quick thinking and planning. I considered sunlight patterns, especially during winter, ensuring my pups would have enough shelter and that my bananas would be protected from the harsh southerly winds. I also assessed the slope of the land and the water runoff. During this process, we even discovered an underground watercourse running across the yard!
Below are two comparison photos, to show a year’s worth of growth:
Beyond these basic considerations, I also had to think about microclimates. Walls, other plants, trees, pathways, fences, and buildings all create unique microclimates, offering opportunities to grow plants that might otherwise struggle. Figuring these out takes patience and careful observation, often involving some trial and error.
My Isabella grape vine is a perfect example. A mature cutting from Clara’s garden, it was planted in late January last year, facing east against the house wall and trained across a span above a concrete courtyard. Isabella grapes, like many varieties, are deciduous, losing their leaves in autumn and regrowing them in spring. However, thanks to the thermal mass of the house wall and the east-facing aspect, my vine kept its leaves all winter, even putting out a few new ones (though growth was slow). This gave it a significant head start come spring. It quickly grew up the wall on the supports I’d put in place and now stretches across the entire courtyard. The biggest surprise? It's already producing grapes! This unexpected bounty was thrilling and inspired this very article. In my previous garden, this vine only grew in spring and summer, ripening its grapes in January. As an added bonus, it now provides welcome shade for plants struggling in the courtyard's heat.
So, the key takeaway is this: take your time when deciding where to plant your precious plants. Careful observation is crucial for identifying those all-important microclimates. Keeping plants in pots while you assess the best locations will save you a lot of work and prevent the need to dig them up and move them later.
By Jen Jones, President of Permaculture Central Coast (reproduced from their newsletter with permission)
MIKE'S HERBS
Brahmi Bacopa monnieri also known as Waterhyssop belongs to the Plantaginacea family.
It's a water loving plant which can grow beside streams, in water, or moist soil. It's a creeping ground cover but can be grown in pots. It tolerates sun or shade.
It's use and history stretch back thousands of years. It has been used for a wide variety of ailments but longevity and mental functions are its most common use. Research has confirmed the benefits as a cardiac tonic.For centuries in India it is used strengthen the immune system. It has been used to support and improve all aspects of mental functions including comprehension, memory and ready recall.
It can be eaten fresh or dried and made into a tea.
As with anything take care when using and check for any negative effects.
Brahmi Bacopa monnieri
Small white -pink flowers
Slightly bitter, butter taste
by Mike Lorraine, 'That Herb Guy'
FERMENTATION LESSONS
Fermentation failure..!!
Many of us grow turmeric and wonder what to do with an abundance of this unusual tuberous crop.
I decided to try a recipe of fermented Golden Turmeric which was recommended by a friend.
We spent about two hours peeling and finely chopping my turmeric bringing it down to one jar and added the brine. It sat on my kitchen bench fermenting beautifully for 21 days but I forgot to keep an eye on the liquid level as the jar had overflowed a couple of times and I should have topped up the brine, but didn’t.
Result: The turmeric was left exposed to the air and about five days later when I opened to check there was a nasty purple mould at the top. What a waste - but an important lesson to keep checking your ferments.
By Helen Reynolds
PURSLANE
Purslane is a succulent herbaceous plant that grows low to the ground, often found in gardens, fields, and even cracks in sidewalks. Native to India and Persia, it has spread across the globe due to its hardiness and adaptability. Its thick, fleshy leaves and stems store water, making it drought-resistant and easy to grow.
While some people view purslane as a pesky weed, it’s been prized for centuries in Mediterranean, Middle Eastern, and Asian cuisines for its unique flavour and incredible nutritional value.
Turkish Purslane Stew (Semizotu Yemeği)
Author: Sibel's Recipe
This wholesome and comforting Purslane stew is made with a few simple ingredients are its ready in less than 30 minutes. Serve this stew with a dollop of vegan yogurt and some fresh, crusty bread for a nutritious and delicious meal.
Prep:5min Cook:15 Total:20mins
Ingredients:
• 2 tbsp Olive Oil
• 1 Medium Brown Onion (160g), Chopped
• 2 tbsp Tomato Puree
• 600g Fresh Purslane
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 350ml Vegetable Stock
• 40g Coarse Bulgur
Instructions:
1. Remove the thick stems and cut the purslane into small pieces. Thoroughly rinse the chopped purslane to get rid of any dirt.
2. Add the olive oil and chopped onions to a large pot and sauté on a medium heat for about 5 minutes, until the onions start to soften.
3. Add the tomato puree and cook for 1 more minute until in starts to release its aroma. Stir in the chopped purslane and bulgur.
4. Pour in the vegetable stock, add the seasoning and leave it to gently simmer, on a medium heat, for about 10-15 minutes, or until the purslane has wilted. Serve while hot with some fresh crusty bread.
It also makes a great dip chopped finely into yoghurt with garlic and some spices.
By Helen Reynolds
Comments