Students from University Technology Sydney visited the Southern Highlands recently to do some good works. They are a part of a “pay it forward” program called “The Big Lift ” which started in an American university some years ago where students calling themselves The Blue Crew travel to regional areas helping out community groups with tasks they cannot otherwise get completed.
Moss Vale Community Garden were lucky enough to have their company in early October for a morning of energetic gardening activities – namely clearing the back slope of a tenacious weedy groundcover in preparation for a proposed native & bush tucker bed. And with the help of our ever helpful Moss Vale CWA ladies, we were able to feed and water them with yummy home-made fayre.
What a great initiative!
For the third year in a row, Moss Vale Community Garden had a stall at the two-day Bowral Home and Garden Show.
Despite the challenge of the event being held one month earlier than last year, resulting in a smaller range of vegetable seedlings ready to Spring-plant in our frosty climate, we had a good outcome for the effort involved.
Our members and volunteers manned the stall on a roster and chatted to keen gardeners and potential new members. And the pack up on Sunday afternoon was done in record time. Good work, one and all!
We are at the community garden two days per week throughout the year and make and share lunch together each time. Having been gifted a pasta making machine, it was time to try it out. And a friend, Deb from the north coast, an experienced kitchen coordinator for the Stephanie Alexander Kitchen Garden scheme, just happened to pop in and get involved, with some help from Imogen and Geordie.
Wow! Who knew that freshly made pasta could be so delicious??
In his tenth year of hosting cheese workshops for us, Nathan Burke once again took a group of interested locals through the process of making a variety of cheeses. These workshops are always popular and we have generally run at least two each year.
The day is fun and informative and participants took their three parcels of cheese home, the ricotta and quarg almost ready to eat, but the camembert requiring a few weeks of nurturing before it can be scoffed. There is no doubt that, in my opinion and that of a few previous workshop participants, it is the nicest camembert that you will ever taste!