Fringe Festival @ Conscious Caravan

frames by leah

This festival at the Food Garden and Conscious Caravan, we have a full program of locally and internationally recognised performers and artists for your enjoyment.

Circus from the Chiploatas and friends, local blues singer Hilary Blackshaw,  story tellers Andrew McKenna and Taffy Thomas and more; along with a permanent exhibition open for the full week and half including, beautiful watercolours, a complete graffiti alley inside the Food Garden, glorious wall paper hangings, t shirts with emotion and fundraisers for the inspirational folk at OrphFund.

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Menu @ Conscious Caravan


– Seasonal fruit smoothie

– Green smoothie

– House made activated granola with coconut cream & seasonal fruit (grain free)

– Chia pudding

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The Open Food Revolution

This is a reprint of a talk by friend of The Food Garden and avid activist for stronger connections between growers and eaters, Kirsten Larsen. It was presented this week at the Festival of Ideas, and we thought it was well worth sharing here.

Can you imagine what Melbourne’s food system will look like in 2033? Kirsten has it all sketched out in this inspiring read. Enjoy!

Melbourne as the seed of the open food revolution, when we stopped asking nicely

‘Imagine it is October 2nd 2033 and we now live in a world in which the transition to a healthy, just, and sustainable post carbon-future is well underway, so there is now real hope that catastrophic climate change will be avoided. How did this happen? What were the key obstacles and how were they overcome? ‘ Read More

So what do you do the rest of the week?

road_homeAs we now only deliver Thursday and Friday, many of you ask “well, what do you do the rest of the week?”

I’d love to say “nothing much”, but these food boxes don’t grow themselves people!

(Well, strike that, they do actually…)

After years of working weekends, our week now starts Monday morning in the Garden, making compost, catching up on jobs, weeding, cleaning up, not much planting at the moment.

The Garden has been a bit neglected these winter months as life’s dramas and adventures have taken over, but we’ll be resuming to normal transmission very soon.

Monday afternoon and Tuesday morning is spent phoning and chatting with local growers about their harvest and crop plans for this week, lots of discussion on the weather, the markets, those pesky wholesalers, and what’s the seasons doing. Read More

Resilience in the Garden

chestnutWalking through the garden recently, the remnants of the harsh summer just gone were still there to be seen.

The ginkgo tree all but given up for dead (twice in two years), a fig tree cutting planted “temporarily” in the corner of the garden away from the drip system, and a beautiful horse chestnut that shot up in late spring and then waned and burned through those scorching hot days.

All of these plants had been almost given up on during summer; and yet in early autumn, they all started to sprout new life.gingko

It got me thinking about the resilience and the intelligence of our neighbours in the plant kingdom. Read More

RECIPE: Kale & Fennel Salad

kale_fennel_salad1 bunch red kale
1 small fennel bulb
6 red radishes
your best parmesan (shaved)
a handful of crushed stale bread crumbs
4 tablespoons extra virgin olive oil
3 tablespoons fresh squeezed lemon juice
a few splashes of white balsamic vinegar
salt to taste

Trim the ends of the stems from the kale and toss them. Remove the rest of the stems from the leaves by folding the leaf in half and cut the stem at the fold. Take the leaves and roll them together and cut into large strips. Place them in a large bowl and add the olive oil, lemon juice and salt to taste. Set aside while you slice the fennel and radishes.

Slice the fennel bulb in half and place the flat side down on cutting board. Slice both pieces of bulb into thin slices and add them to the bowl of kale.

Thinly slice the radishes and add to the bowl and mix them well with the kale and fennel.

Add a few good splashes of white balsamic vinegar and get in there with your hands to mix it well. Let the salad rest for at least an hour before serving, allowing for the flavors to meld. Toss with the bread crumbs and shave the parmesan to your liking before serving.


Drying Herbs

Herbs can be used for a variety of purposes: as culinary flavoring, adding spice and depth to meals, or as medicine to treat or prevent common ailments.

Having a home medicine chest of medicinal plants is extremely useful and growing ones own herbs and preserving them for later use past their normal expiration time are two big advantages of being able to dry your own herbs.

But preserving them in such a way as to maintain flavor or, for medicinal plants, in such a way as to keep their medicinal properties intact are two main concerns when doing this.

Thankfully, this isn’t a difficult process, so if you’ve been thinking that this would something for you, you should go for it!

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