This Sweet Potato and White Chocolate Slice is so so delicious. The sweet potato makes it fudgy and the white chocolate gives it a caramel flavour with crisp and chewy edges. Sweet Potato is such a versatile plant and can be used for both sweet and savoury dishes. This Sweet Potato and White Chocolate Slice is so delicious and doesn’t require any eggs or butter so can easily be made vegan. Being able to use your homegrown veggies for a wide variety of recipes will mean you need to buy fewer ingredients. I used purple sweet potato for this, which is super fun, but you can use which every variety you have growing.
Sweet Potato and White Chocolate Slice
Prep Time: 35 minutes
Cook Time: 40 minutes
Additional Time: 15 minutes
Total Time: 1 hour30 minutes
Ingredients
1 Large Sweet Potato
1/4 cup Brown Rice Syrup (or maple syrup or agave syrup)
1/4 cup Coconut oil
1/3 Brown sugar (or coconut sugar)
1/2 cup Almond meal (or plain flour)
1/2 tsp baking powder
1/2 cup plain flour
1/2 cup white chocolate buttons
Instructions
Peel and cut sweet potato into small cubes (2-3cm cube)
Steam until cooked and can be pierced with a fork.
Cover and allow the sweet potato to come to room temperature (separate any liquid and keep it in a bowl to the side).
Preheat the oven to 180degrees Celcius
In a mixing bowl mash the sweet potato add 1TSP of the cooking liquid or water.
Add in the brown rice syrup, brown sugar and coconut oil. Mix to combine.
Add almond meal, sifted flour, baking powder and gently mix to combine.
Gently mix through most of the chocolate buttons leaving a few to add to the tray before baking.
Add your mix to a greased baking tray (20cmx20 or 30cm) and then add the remaining chocolate on top.
I was lucky enough to have recently been home to New Zealand to visit my parents and this new DIY greenhouse addition was so impressive! Mum built this DIY Greenhouse and She Shed from scratch using Recycled Timber Windows!!! Learning how to use tools along the way she made her dreams a reality!! I’m so proud of my mum and I can’t wait to show you this greenhouse tour! The perfect space for potting up seeds and cuttings or having a baileys in the evening.
Watch the Full Tour
Click the Image below.
Creating Sanctuary
Mum wanted to create a space to display her family heirlooms and treasured items. A quiet place for reflection when the world around gets too busy. It is rustic and cosy with a warm inviting feel. The plants in the Ladies Lounge spill down from teacups and climb the ladder to help integrate between the outside and the greenhouse, making the whole place feel as if it was always there. The greenhouse also offers a more controlled environment to grow all year round. Being able to open and close the windows can keep the heat in or let air flow through.
From the Ground up
First up another vegetable patch was started in a new location to allow a seamless transition and continuous supply of homegrown veggies. Then the foundations were started and went up around the old veggie patch. The windows were still being sourced and collected along the way then secured in to place. Shiplapped timber walls were constructed using the neighbours discarded timber fence and has created beautiful rustic feature walls.
Recycled and Vintage Treasures
The Greenhouse floors are made from pavers donated from neighbours and the ladies lounge slate flooring was gifted from a friend and had been lovely kept in her family for many years. Then came the exciting part of decorating the rooms with all the special items and decor.
Follow your Dreams
“Surround yourself with the dreamers and the doers, the believers and the thinkers, but most of all, surround yourself with those who see the greatness within you, even when you don’t see it yourself”. – Edmund Lee
Inspiration is often found on the glossy pages of magazines or hoarded away in boards on Pinterest but the key to following your dreams is in the action of doing. You CAN do it. Mum shared her dreams and ideas with friends and family and they came together to offer supplies and words of encouragement. This became her driving force and she was off on a mission to bring her dreams to life. She learnt new skills, got stuck in and didn’t wait for someone to come along and do it for her. So don’t spend too much time searching for inspiration, share your ideas and just get started.
A big thank you to all her friends and family for donating special items and supporting her with this DIY greenhouse project. It sure is an inspiring space to visit!
Holly 🌱
MY GARDENING ESSENTIALS // Fertiliser spray gun: https://bit.ly/366nL1t Retractable Hose: https://bit.ly/2TSC0Bo More gardening tools: https://bit.ly/32IQmbD
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!
Beetroot Beta vulgaris is a vegetable that is grown for its root. It is easy to grow and the leaves are also edible. Below is a collection of recipes and posts including the beetroot so you can get the most out of your crop.
Beetroot is one of my favourite veggies to cook with. It is so versatile and can be used for both sweet and savoury dishes. Beetroot has also a vibrant natural pigment that I just can’t get enough of! Plus Beetroot is also a great source of fibre,folate (vitamin B9), manganese, potassium, iron, and vitamin C. Dark chocolate and beetroot go so well together and these choc chip cookies are so delicious. Plus with all the choc chippies the beetroot taste is very mild. The beetroot puree helps bind and keep the cookies moist plus the colour is just something else!
Vegan Beetroot Choc Chip Cookies
Yield: 15 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 55 minutes
Ingredients
2 cups Plain Organic Flour
1 tsp Baking Powder
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar (or coconut sugar)
1/2 cup coconut oil
1 medium beetroot
1/2 cup dark vegan choc chip
1/2 cup white vegan choc chip
Instructions
Cut the Beetroot into 4- 6 pieces, place in a saucepan and add enough water to just cover the pieces. Lightly simmer until you can pierce with a folk. Keep the water in and set it aside to cool.
In a mixing bowl add the sugar, salt and oil and mix to combine. Add 1 TBS of the water from the beetroot pot.
Add the beetroot to a blender or Nutribullet. Add a few teaspoons of the water from the saucepan. Enough to help it combine into a puree. Blend and add extra liquid if needed.
Add the beetroot Puree into the sugar and oil and mix to combine. sift and add flour and baking powder. Gently mix with a wooden spoon or spatular to combine. Don't over mix.
Add your choc chips and gently stir through.
Place the mix in the fridge to cool for 10-20mins.
Preheat the oven to 180 degrees Celcius and place baking paper on a tray or grease the tray.
Make tablespoon-sized balls and place them on the tray leaving at least 5cm in between each one. Press down gently with a fork and bake for 12-15mins until slightly golden.
Beetroot falafel is a quick and easy way to make a delicious meal with only a few ingredients. I have included ways to use the whole vegetable from root to shoot. These beetroot falafels can be made into 12 small balls which are great for salads or wraps or moulded into larger burger patties.
Beetroot Falafel
Yield: 12 Falafel Balls or 6 Burger Patties
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
2 small- medium Beetroot
250g Cooked Chickpeas (or one 420g can)
2 small Garlic Cloves
2 tsp Cumin Powder
1 tsp Salt
3 TBS Flour
2 TBS Bread Crumbs
2 TBS Water
2 TBS Chopped fresh parsley
Instructions
1. Pre-heat oven to 180 degrees Celcius.
Cut the leaves and stems of the beetroot and set them aside for later use. Cut the beetroot into 2-3cm cubes and place in a roasting dish. Drizzle with oil and bake in the oven.
Cook for 30-40mins or until beetroots are soft.
Remove and let the beetroot cool slightly. Blitz the beetroot, cumin and garlic. Then add chickpeas, salt and chopped parsley and blitz to combine and the chickpeas are broken into small pieces.
Add the bowl and mix flour and bread crumbs through. Taste and season with extra salt if needed.
Roll into tablespoon-sized balls or mould 1/2 cup into burger patties
Add oil to a pan and panfry until crispy.
Serve in a salad, burger, wrap or pita bread.
Serve these beetroot falafels with a salad using the beetroot leaves and the pickled beetroot stems make a great accompaniment and salad dressing. This salad can also be made and used for the burgers as well.
Beetroot Falafel Salad
Prep Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour20 minutes
Ingredients
SALAD
1 Cup of lettuce greens (lettuce, nasturtium leaves, baby spinach)
Beetroot leaves and stems set aside from Beetroots used in Falafels
1 TBS feta
1/2 Avocado
1 TBS Sunflower seeds
1 TBS Pumpkin seeds
Edible flowers to serve (nasturtium)
BEETROOT STEM DRESSING
Beetroot stems set aside form Falafels
1 TBS Olive oil
1 TBS Apple Cider Vinegar
1 TBSP Water
1 TBS Sugar
1.2 tsp Salt
AVOCADO SALAD DRESSING
1/2 Avocado
1 TBS Feta
1 TBS Lemon Juice
2 TBS Water
Salt to season
Instructions
Beetroot stem dressing
1. In a serving dish, jar or jug, add the apple cider vinegar, sugar, salt, water and oil. Stir until combined.
2. Finely slice beetroot stems and add. Cover and set aside in the fridge for 1 -2 hours (can be made and left overnight).
Salad
1. Wash and roughly chop salad greens and beetroot leaves and place them in a serving bowl.
2. Crumble feta on top, slice and add avocado and sprinkle over seeds. Place edible flowers to finish.
Avocado Dressing
1. Add avocado to a bowl and mash and stir until mixed and slightly creamy.
2. Add feta, oil, salt, lemon and water into the avocado and mix well until smooth. Add extra water if needed.
Growing Sweet Potatoes / Kūmara (Ipomoea batatas) in your home garden is a great step toward self-sufficiency. Sweet Potatoes are my favourite permaculture plant and are an easy crop to grow for beginner gardeners. It is important to grow plants that support and encourage other plants and beneficial insects in your garden. Creating a cohesive ecosystem that promotes the growth and success of your garden’s health and supports abundant harvests.
Many people do not know that the leaves of the sweet potato plant are also edible. This is most likely because the leaves provide no economical value in the mainstream food system and so they are discarded. Our learnt behaviours tend to come from what is around us but the key is to question things more often. Can I eat this? How do I cook this? We are very lucky to have so much knowledge available to us at the click of a button.
If you want to learn more from outside “the box” subscribe to my blog and let’s get into all things, Sweet Potato!
WATCH my top 12 Reasons to start growing Sweet Potatoes or scroll down to read more.
12 Reasons to Grow Sweet Potatoes
1. The Whole Plant is Edible
Not only does the Sweet Potato plant produce delicious edible tubers underground but, you can also eat the leaves and stems of the plant too ( It rarely flowers but these are not edible). Sweet Potato is not actually part of the potato family but is part of the morning glory family. Unlike potatoes – the sweet potato leaves are edible and packed full of *vitamin A, C, K, B1, B2, B3 and B9. Sweet potato leaves also have minerals such as calcium, iron, magnesium, phosphorus and potassium. Sweet potato leaves are used in a similar way to spinach. The young leaves and shoots can be added fresh to salads and smoothies or to curries, stirfries and soups. They can also be sauteed to make a delicious side dish of greens. Sautee in butter and garlic or tamari, garlic, chilli and ginger is another delicious way to use sweet potato leaves.
2. Produces an Abundant Cropon each Plant
Sweet potatoes produce many large tubers underground from a single plant. These tubers are high in calories and carbohydrates which can form a great “base crop” on your journey to living more self-sufficiently. Growing base crops such as sweet potatoes or pumpkin can increase your ability to make wholesome meals entirely from the garden. You can store sweet potatoes by letting them harden off for half to a whole day in sunlight or diffused sunlight. Then store them somewhere dark and cool for a few weeks or up to a few months. They will keep until they start sprouting or start to go soft and spongy. It can be a good idea to make meals from them and freeze them to preserve your harvests that way. Curried sweet potato soup is one of my favourite ways to prepare and save my sweet potatoes.
3. Grows Quickly and Easily
Sweet potatoes like warm weather and once the soil warms up in spring and summer they will take off and grow vigorously. They are a very low-maintenance plant that can still produce well with neglect. They can handle low water or dry spells but will produce best when kept well watered. They require free-draining soil as wet, boggy or heavy clay soils may cause the tubers to rot. Promote healthy, free-draining soil with lots of compost. The leaves may get holes and be eaten by bugs but they are very hardy and it would take a lot to restrict their growth. Sweet potato is fairly pest resistant but as the tubers form they will get closer to the surface of the soil. If they are exposed to the surface, rodents such as rats and mice may find them. Check that you can’t see any above the soil and if so, rebury them.
4. Can be Grown all Year Round
In warm climates with mild winters like we have here (Perth, Australia), Sweet potatoes can be grown all year round. It slows down in winter but you can still harvest the leaves. I have found the purple varieties grow best during winter. In cooler climates, it’s best to harvest your sweet potato before the winter sets in and grow it annually. You can, however, take cuttings and grow them indoors in jars of water or pot them up and have lush house plants over winter. Once Spring arrives and the soil warms up you can replant them back out into the garden. To get the most out of your tuber harvests it is best to harvest annually and then replant your patch. You can leave some tubers in the ground and they will remain dormant until the soil warms up and they will just pop and regrow by themselves!
5. You can Harvest in Stages
If you have a large sweet potato patch and multiple plants you can harvest your sweet potatoes in stages to get the most out of your harvests. When veggies are ready all at once it can be hard to utilise them and not get overwhelmed. Towards the end of summer and autumn, I will also just go out and harvest one or two for dinner. Here in Australia, we call it “bandicooting”. Bandicoots are marsupials that look kind of rat/rabbit-like, that fossick around for food. Find where the main stem of your sweet potato goes into the ground and have a light dig around to see if you can find any sweet potatoes near the surface.
6. Easy to Propagate
Propagating and growing more sweet potatoes is very easy and there are multiple ways to do this. If you do not already have sweet potatoes growing at home then you can start a patch with a single tuber from the farmers market. You can bury the whole tuber in the garden or cut it into 3-4 pieces and start multiple plants. Another way to grow a plant from the tuber is to place the tuber in a jar of water until it sends off shoots. The shoots can then be cut and placed in water to grow roots. Let the shoots get above 10cm before cutting them off. You can keep doing this and using your tuber to farm multiple plants.
Once you have an established patch you can cut sections of the vines off ( known as “slips” ) and regrow more plants. Either plant the slips directly into the soil or place them in a jar of water to form roots first. If you plant them directly into the garden make sure to keep them well watered while they strike roots.
To learn more about growing food from cuttings, check out my ebook. It’s a great way to establish an edible garden for little to no cost.
There are a lot more varieties of sweet potatoes than the ones you commonly see in the shops. Growing your own food opens up so many more exciting options and varieties of vegetables. The varieties available at the supermarket have been bred to aid in mass production, pest resistance and shelf life. Rather than on the quality of nutrients, texture and flavour. I know which ones I would pick! I am growing the Orange, Red and White, Hawaiian (white skin with purple flesh) and Purple skin with Purple flesh variety. They all have unique qualities and cooking properties. The Purple and White are deliciously roasted, whereas, the all-purple variety is not great roasted but delicious mashed. Once you have established some plants you can then swap and trade with others who may be growing different varieties to you.
8. Amazing Living Mulch/ Ground Cover
The Sweet Potato naturally grows as a vine along the ground. It will send off side shoots and quickly become a thick and lush ground cover. This protects the soil from the harsh sun and creates a healthy habitat for beneficial insects. Having lots of beneficial insects is an essential part of growing a natural, thriving garden. This lush ground cover provides an excellent bottom layer of a food forest system. I have Sweet Potato vines growing all in between and underneath my fruit trees.
9. Grows in Sun or Shade
Sweet Potato prefers full sun but will grow in a wide range of locations from full sun to full shade. The plants that grow in shade will be slower to produce but will still grow well. This means you have more options in choosing a location to grow your Sweet Potato. I actually find that during our harsh summers in Perth, my Sweet Potato prefers some shade. Versatile plants are great for the garden because you have more flexibility and options for choosing a location to plant them. It also means they are a little more forgiving for beginner gardeners because they won’t up and die if the sunlight isn’t just right.
10. Grows in Containers or in the Garden
Urban gardens often mean utilising container gardens and selecting plants that grow in both is amazing! Ok, you can see why I love this plant! It is just so easygoing. The Sweet Potato plant can take off quickly and grow very vigorously. This means it can shade out smaller plants and take over the garden. If you are short on space or have small space, or urban gardens, then it may be best to grow it in containers. Don’t be afraid to cut off the edges if it starts to take over.
11. Can be Fed to Animals
Sweet Potato leaves can be feed to many animals including chickens, pigs and rabbits. When you are harvesting the patch or just trimming the edges, then this can be a great way to add feed to your animals. They are full of vitamins and nutrients to help boost your animal’s overall health. Plus, it promotes a sustainable cycle and the animal manure can then be composted to use on your gardens and grow more Sweet Potatoes!
12. Save Money!
Sweet Potatoes can be expensive! Especially if they are not the common variety. Recently the Red and White ones were over $9 p/k at my local store. With their ease of growth and abundant production, Sweet Potato is such an economical plant to grow in your home garden.
As you can see I could talk about growing sweet potatoes all day! They are my favourite permaculture plant because they are versatile and have so many benefits and interconnected relationships within the garden.
If you have any questions about growing, harvesting or propagating sweet potatoes please leave me a comment below. If you found this content helpful please share it with your friends. Sharing my articles will help me inspire and help more people to start growing their own food. Every little bit counts towards growing and inspiring a greener world.
DISCLAIMER: Links included on this page might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so I can continue to provide you with free content each week.
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MY GARDENING ESSENTIALS // Fertiliser spray gun: https://bit.ly/366nL1t Retractable Hose: https://bit.ly/2TSC0Bo More gardening tools: https://bit.ly/32IQmbD
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!
I grow a lot of edible flowers in my urban permaculture garden. That way, I not only have plenty of flowers for the bees, but also lots of beautiful edibles to brighten up any meal. Edible flowers have so many health benefits and valuable nutritional qualities. Flowers don’t often last long on the plant and a great way to preserve and harness their energy is to press or dry them. This way you can make infused oils, herbal teas and still have beautiful bright flowers to use throughout the year.
What Time of Day is Best to Pick Edible Flowers?
Pick your edible flowers in the morning but after the sun has come up. First thing in the morning the flowers will still be closed so wait until they fully open up. They will be at their best in the morning, full of life and well hydrated. Throughout the day they can lose moisture and become damaged by insects or wind. Make sure you select flowers that you know don’t have any chemicals or sprays on them. I only use flowers I have grown in my backyard as I can have more control over their surroundings.
Should you Dry the Whole Flower or just the Petals?
You can do both! If the flower has a thick base or bud I tend to remove the petals. Flowers such as Sunflower and Hibiscus, I usually remove the petals. The base will take a very long time to dry and most of the time will not be palatable/hard and bitter. Calendula has many healing properties in the base, leave this on if you are going to use it for infused oils and balms.
Air Drying Flowers Naturally
The main way that I preserve my edible flowers is to air dry them naturally. I keep a bowl or plate in my pantry and add petals and flowers to it regularly. Each time I go out to the garden to pick veggies, I will pick edible flowers as well. If I don’t use them fresh in my meals I will just pop them aside to dry. It is very hot and dry here in Perth, Australia during the summer, so they will dry within a couple of days. If you live in a humid or cool climate or it is winter, it would be best to oven-dry or use a dehydrator. You want to get the flowers as dry as possible with no moisture left. This is to prevent them from going mouldy or growing bacteria.
Oven drying flowers
Turn your oven on to 40-50degrees Celcius and spread your flowers out on a tray. If your flowers have thick buds or bases it will be best to separate them out and just dry the petals. This may take a while depending on the size and moisture levels of your flowers. It may take around 4-6 hours and gently turn and mix your flowers around during that time to help them dry evenly.
Drying flowers in the dehydrator
Lay your flowers out flat on a tray and turn your dehydrator on to 40-50 degrees Celcius. It will depend on the moisture levels and size of your flowers but it will take between 4-6 hours to dry. Make sure they are completely dry and they may sound crunchy to touch.
Pressing Edible Flowers
Another way I like to preserve my edible flowers is to press them. You can do this with any flower press or to press flowers without a flower press, simply place your flowers between sheets of paper or a notepad and stack some heavy books on top. Press whole flowers or petals but if the bud or base of the flower is quite thick, I would remove it and just press the petals. Pressing flowers will take a while to ensure that they are completely dry. Depending on your temperatures and climate it can take between 2-4 weeks to dry your edible flowers.
How to Store Edible Flowers
Once your flowers are completely dry you can store them in an airtight container out of sunlight. I keep all my air-dried flowers in jars in my pantry. My pressed flowers that I want to keep intact, I store in a glass container with a bit of paper towel. In dry conditions, these will last quite a while. I have some from a year ago that are still great.
How to use Dried Edible Flowers?
There are so many ways to use your dried flowers. Here are some of my favourite ways to use them.
MY GARDENING ESSENTIALS // Fertiliser spray gun: https://bit.ly/366nL1t Retractable Hose: https://bit.ly/2TSC0Bo More gardening tools: https://bit.ly/32IQmbD
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!
I jump at any chance to use edible flowers in my dishes and this edible flower fairy salt is one of my favourites! Edible flowers are a great, easy way to add wow factor to any dish. Cornflowers (Centaurea cyanus) are so vibrant and have been abundance in my garden this summer. This recipe helps preserve their stunning colours and I can use them on my dishes throughout the year.
Fairy salt would be a great way to get kids involved with garden to plate cooking. Foraging for edible flowers, drying them and making fairy salt.
Edible Flower Salt is so EASY with only two ingredients!
You could use any edible flowers for this but cornflowers are the perfect size and colour. They lose their colour when they are left to dry on the plant so I feel better about picking them.
Edible Flower Fairy Salt
Yield: 1/2 cup
Prep Time: 5 days
Additional Time: 2 minutes
Total Time: 5 days2 minutes
Ingredients
1/2 cup Salt Flakes
2 TBSP dried Cornflowers
Instructions
Pick cornflowers (Centaurea cyanus) and gently pull the petals from the bud. Lay them out flat on a plate. Leave them to dry completely for 5 days turning them regularly to release moisture. To speed up this process you could put them in the oven on low (40-50degrees Celcius) to dry.
Place salt flakes into an airtight jar. Mix through the dried cornflowers.
Serve on meals as a finishing salt.
Serving Suggestions
I have been using this edible flower salt to brighten up so many of my meals. Simple eggs on toast become a little more magical with a dusting of this flower salt. I also made some delicious salt and vinegar beetroot chips and this salt was the perfect addition.
Salt and Vinegar Beetroot Chips with Edible Flower Salt
DIY Gift Idea
I have also made up small jars as gifts to friends. A small simple gesture can go such a long way. I want to get in the habit of taking a small gift whenever I visit friends and family. Whether that is some preserved produce, cuttings, seedling or some saved seeds. You never know how much a spark of inspiration can cause a ripple effect in someone’s life.
Holly 🌱
WATCH Edible Flower Salt and Beet Chips Below
MY GARDENING ESSENTIALS // Fertiliser spray gun: https://bit.ly/366nL1t Retractable Hose: https://bit.ly/2TSC0Bo More gardening tools: https://bit.ly/32IQmbD
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!
Composting is a great way to reduce waste, build soil and grow healthy thriving plants. Part of a naturally occurring cycle that feeds an ecosystem. Urban composting may mean smaller systems need to be used but they can still be very effective. I have a tumbler compost bin and now I have made a DIY worm tower to go in my Container Gardens. This tower is made from recycled PVC pipe we had left over and a recycled plant pot was used for the lid. The worms love it and so do my plants!
Urban Composting
You don’t need to have a large garden to start composting your veggie scraps at home. There are some great urban composting solutions including Tumbler Composts, Bokashi and Worm Farms. There is even an app called Share Waste that connects people to others that have composts in your local area. Whichever solution you choose it is a fantastic way to reduce your waste and stop it from going to landfill. Food scraps that end up in landfill do not break down in the correct environment so they produce methane emissions that contribute to our climate change crisis. The more scraps you can use up or put back into the earth the better!
How to Make a DIY Composting Worm Tower?
Using things you already have at home is a great way to recycle and get the most out of everything you use. Left over PVC pipes are great for turning into worm towers. The worms can go between the garden and the worm tower to feed and help break down the veggie scraps. This will in turn provide natural fertiliser for the plants to thrive. Creating a balanced and diverse ecosystem is so import for healthy gardens.
To make these I used a 6 inch PVC pipe and cut it down so that it was the height of my pallet plants.
We then drilled holes around the bottom half of the pipe approximately 10mm in diameter. Big enough for worms to fit through.
I then dug a hole in the centre of my pallet planter and buried the pipe with the holes at the bottom and covered the sides back up with soil. Try to bury as much of the pipe as you can as to reduce it’s exposure to the sun.
A lid is important to stop any flies, rats, mice or household pets from getting in and eating the scraps. It will also keep any smells away so your gardens don’t give off a bad odour. The lid we made from the bottom of a plastic garden pot we had spare. I tested out a few for size and chose on that fit tightly over the pipe. It needs to be secure so that the wind won’t blow it off or animals cant easily overturn it. If your pot has drainage holes in the bottom cover them up too.
Once the pipe and lid are secured in place you can start adding your veggie scraps. Use only scraps that will break down relatively quickly and do not place any meat or dairy scraps. You can also add a sprinkle of soil on top of the layers to reduce odours if it is a concern.
IMPORTANT
Make sure your recycled materials are food safe and haven’t been used previously with any chemicals.
Healthy soil grows healthy vegetables!
Holly 🌱
MY GARDENING ESSENTIALS // Fertiliser spray gun: https://bit.ly/366nL1t Retractable Hose: https://bit.ly/2TSC0Bo More gardening tools: https://bit.ly/32IQmbD
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!
Hi everyone, I thought I would do a bit of an intro and fill you in on my journey to sustainable living so far and where I am heading. This will be a great way to capture where I am and look back on it someday! I hope this inspires you to dream big and continue working towards your goals.
So grab yourself a tea or coffee as I have a lot of things to talk about, so let’s start from the beginning!
Dreams, Goals, Visions
My name is Holly and I was born and raised on a farm in New Zealand. I have been growing my own food in some capacity my entire life. I have also been working towards the same vision and goal for as long as I can remember. That is to own a chunk of land and build a sustainable eco-home that is more garden than it is house. This vision has become more elaborate over time with small eco-cabins, waterfalls, dams and food forests. But in essence, it has always been the same, a piece of land that I can rewild and transform into an edible self-sufficient haven. The land will help provide both food and income and I can feed my ducks, eat straight from the organic gardens, create art and talk to the bees all day.
Slow intentional living
Now…. that is not exactly where I am right now. But I want to touch on where I’m heading and how I intend to get there. Small achievable steps to create a life by design and not default.
Start where you are and use what you have
5 years ago my partner and I along with our dog Tama bought and moved into a suburban house in Perth, Australia. Since that day I have been converting the gardens into edible wonderlands using permaculture principles. I try to use as much recycled or second-hand things as I can with very little waste.
BEFORENOW
After living in our house for a year I realised that the best light and space for growing was down the side of the house which was actually a paved driveway. Not great for growing veggies….but this house is a stepping stone and not the end goal. It will potentially be an investment property or we will sell it to launch towards the next step. So ripping up concrete and pavers to plant veggies was not really on the cards. But, I wasn’t going to let that stop me, so I came up with an idea to grow a whole lot of food with space and resources I had available.
Start small but start now
The pallet planters on wheels were born! These worked out so much better than I could have imagined because they not only gave me control over the soil I was growing in but also allowed me to control the growing conditions by wheeling them in and out of the sun/rain. Perth climate can be so harsh it goes from one extreme to the other with summer and winter so these have been so good!
Investing in knowledge is investing in your future
I dove deep into experimenting with recipes and trying to build and expand my knowledge in growing, cooking and preserving my harvests. Buying vegetables I intended to grow in the future. Learning new ways to use and preserve them means I will be ready to hit the ground running when I do grow an oversupply.
Sustainable Income
The next part of my journey is sustainable income. Because how can I spend my days talking to the bees when I am bound to a corporate office job. This has been my career since leaving uni and it has never sat well with me. I have always been one to question and dislike the rat race.
Last year I was made redundant from my job and I took that as a sign and ran with it.
Since then I have built my website, Instagram, taken on ambassadorships, written paid blog posts and sponsored content. I have also written ebooks and gardening worksheets (CLICK HERE)if you want to learn how to grow your own thriving edible gardens. I have also been busy working away on my membership site and I will be launching that very soon! So make sure you hit sign up to my website to get notified when it opens. I will be opening it at a discount rate for founding members. The membership site will be all about how to grow, cook, preserve and start living more sustainably no matter whether you have a garden or not!
My goal is to build a community of like-minded people to share knowledge, learning to grow real food, save seeds, propagate & swap and trade those for other plants. I hope you join me on this adventure. I’m so excited for what is to come!
Sustainable Living Goals
So to finish off this post my goals for 2021 are to continue forging my own path and inspiring others along the way.
Learning to cook outside over the fire or harnessing the sun’s energy.
Preserving more jams and chutneys.
Experiment and learn from other cultures and cuisines to expand my knowledge of flavours and techniques.
Dive deeper into growing from cuttings, grafting as this will be a valuable skill for building my future food forest.
Make more time to do art and stay creatively inspired
Learn more handcrafting techniques such as weaving or woodwork.
Slow intentional living. We have become so used to instant gratification, being in a rush and always needing more. To start with it can be overwhelming but each time you learn a new skill or recipe it will become easier. Adapting to doing things and seeing things differently. Find the joy in growing and preparing wholesome food, learn how to make milk from nuts, buy second hand, fix and reuse broken items and stop spending all your money on things you don’t really need.
Holly 🌱
MY GARDENING ESSENTIALS // Fertiliser spray gun: https://bit.ly/366nL1t Retractable Hose: https://bit.ly/2TSC0Bo More gardening tools: https://bit.ly/32IQmbD
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