The Science of Edible Gardening Workshop Series from Leaf, Root & Fruit, has been designed to give you an overview of how plants grow and interact with the environment. This understanding makes decision making, planning and garden maintenance more straightforward. Observation and understanding of natural ecosystems and phenomena can help you to be a more successful and fulfilled gardener.
Read MoreWe all love to celebrate Easter and indulge our loved ones with gifts of chocolate and other Easter treats. It’s a wonderful time for family and friends but it can get expensive and wasteful. You can create your own Easter gifts and treats for a fraction of the cost, and by making considered choices about the consumables that we do buy, we can reduce the impact on our wallets and the Earth.
Read MoreAccording to an Australian study, the road transportation of a typical food basket in Victoria is a staggering 21 ,073 kilometres, almost the same distance to travel around Australia’s coastline (25,760)!
Read MoreThe Veg Action group are kickstarting 2021 with a celebration of zucchini at their Zucchini Harvest Brunch. All are invited, but numbers are limited so RSVP now.
Looking for a Christmas meal that is light, inclusive, delicious and more sustainable? Here are a few ideas to get you started.
Read MoreVeg Action and Cobaw Health, with the help of Tara Murphy, a student on placement from Deakin University, are developing a directory to connect consumers with their local fruit, veg, nut and legume growers. You can help by nominating your favourite grower and go in the draw to win!
Read MoreBroad beans are a fabulously easy plant to grow in the Ranges, producing copious beans for many delicious dishes. Annie Reeve and Lucy Campbell give the low down on how to grow and eat the plant as part of their weekly Harvest to Table series.
Read MoreOnce again Lucy Campbell from Veg Action and Annie Reeve from the Woodend community garden have us drooling over delicious food and confident we can grow it. This week taking inspiration from Fabulous Fennel.
Read MoreIn this short blog, Annie Reeve from the permaculture garden shares tips on growing artichokes, a dramatic garden plant which is also a delicious addition to any diet.
Read MoreThe following is a recording of Dr David Holmgren’s talk titled, RetroSuburbia and Rural Resettlement; how will our regions respond to the stresses and opportunities of Covid triggered change, given oniine at the 2020 MRSG AGM on Sunday 25th October 2020.
Read MoreAre asparagus tips popping up in your garden? Annie Reeves from the Woodend permaculture garden and Lucy Campbell from Veg Action share their joy for (and knowledge of) growing and cooking asparagus.
Read MoreBeetroot is such a fabulous vegetable; seriously easy to grow, versatile and tasty. Here Annie Reeves from the Woodend permaculture garden and Lucy Campbell from Veg Action explore growing and eating the delicious plant; leaves and all.
Read MoreIn the second instalment of the ‘From garden to table’ series, Annie Reeve (Woodend Permaculture Garden) and Lucy Campbell (Veg Action) talk about growing and eating the delicious broccoli.
Read MoreThe new Virtual Sustainable Living Festival will provide year-round access to presentations and guides to living sustainability under eight key themes produced by local sustainability businesses, community organisations, and MRSG’s action groups.
Read MoreIn the first of the ‘From garden to table’ series, Annie Reeve (Woodend Permaculture Garden) and Lucy Campbell (Veg Action) talk about growing and eating the delightful Kale.
Read MoreLast month, Veg Action hosted the Range’s first ever Master Chef style recipe competition: The Winter Veg Recipe Competition. Since the competition ended, we have been beating back requests for the recipes. So here, good reader, are the top 3. You’re Welcome.
Read MoreVeg Action’s entertaining and very “real” cook-off, styled on Master Chef, was the final instalment of Macedon Ranges Winter Veg Recipe Challenge. Streamed live on facebook to over 2k viewers, the show involved three “celebrity” judges appraising three dishes and selecting a winner.
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