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Fennel looking a bit feeble? Growing enough veggies to feed yourself depends on these 3 things

<div class="copy"> <p>Farming inside city boundaries is <a href="https://www.fao.org/urban-agriculture/en/" target="_blank" rel="noreferrer noopener">on the rise</a> as countries become more urbanised and people seek to connect with the source of their food and improve their sustainability.</p> <p>But despite the productivity potential of home food gardens and the like, they are rarely analysed as serious farming systems. There’s little data, for example, on how much can be grown on an average suburban property.</p> <p>As climate change <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0217148" target="_blank" rel="noreferrer noopener">threatens</a> global food supplies, however, building sustainable urban food systems will be crucial.</p> <p>Our research has examined how productive the average home vegetable garden really is, and how to get the most from your patch.</p> <h2>Lawn with a side of salad?</h2> <p>Urban agriculture refers to growing produce and raising livestock inside a city’s boundary. In Australian cities, it might involve a home vegetable patch, community garden, backyard beehives, an edible rooftop garden on an apartment block, indoor hydroponics, a communal orchard and more.</p> <p>Sometimes, especially in developing countries, urban farming can help address issues such as poverty, unemployment and food insecurity.</p> <p>More broadly, it can increase access to healthy, fresh produce and lead to more sustainable food production. It can also help us save money and improve our well-being.</p> <p>Societies have traditionally lent on urban farming during times of stress. So it’s no surprise the practice resurged during the COVID pandemic. In Australia, keeping edible gardens significantly helped people maintain mental health during lowdown, <a href="https://sustain.org.au/projects/pandemic-gardening-survey-report/" target="_blank" rel="noreferrer noopener">particularly</a> those on low incomes.</p> <p>But to what extent can we rely on our backyard gardens to meet all our fresh produce needs? Our research shows these three factors are key.</p> <h2>1. Give up some lawn</h2> <p>We <a href="https://doi.org/10.1016/j.scs.2021.102770" target="_blank" rel="noreferrer noopener">looked at</a> the potential for food production at about 40,000 residential properties in suburban Adelaide – mostly free-standing homes.</p> <p>We calculated the amount of land required for a household of 2.5 people to grow the recommended five servings of vegetables per person each day. Then, using high-resolution aerial imagery to get a birds eye view of properties, we identified those with enough lawn area to make that happen.</p> <p>Some 21m² of lawn is needed to produce the recommended vegetable intake. In a scenario where a garden is high-yielding, this would require converting 23% of lawn area on a typical block into a vegetable patch. Of the properties modelled, 93% had the room to a create 21m² garden from the total lawn space.</p> <p>In a medium-yield garden, 72% of lawn on a typical block would need converting to produce enough vegetables to feed a household – equating to 67m².</p> <p>We limited the research to in-ground veggie production and didn’t include fruit trees. So a property’s potential to grow food would be even higher if food gardens or fruit trees already exist, or other garden beds or paved areas could be converted.</p> <h2>2. Up your gardening game</h2> <p><a href="https://doi.org/10.1371/journal.pone.0230232" target="_blank" rel="noreferrer noopener">Research</a> out of Adelaide, which surveyed about 30 home gardeners, <a href="https://doi.org/10.1016/j.scs.2021.102770" target="_blank" rel="noreferrer noopener">found</a> yields per square metre ranged from 0.24kg to 16.07kg per year. This suggests a high rate of variability in home garden productivity – notwithstanding the fact people grow different crops.</p> <p>Not all of us have green thumbs and in some cases, your veggie patch might not yield as much as you hoped.</p> <p>Perhaps you gave it too much or too little water. Maybe you didn’t have time to pull out weeds or harvest produce. Pests and fungus might have struck down your crop. You may have planted the wrong seeds at the wrong time or just have poor soil.</p> <p>Our research suggests low-yield gardens would need 1,407m² of converted lawn to meet the vegetable needs of a household. However, less than 0.5% of properties in the analysed Adelaide sites had so much land. So to reach self-sufficiency in urban agriculture environments, medium to high yields are preferred.</p> <p>Skilled gardeners with high yields will need much less land. Given the space constraints in cities, upskilling gardeners is important to maximising production.</p> <h2>3. Know what’s in your soil</h2> <p>Good soil <a href="https://doi.org/10.1016/j.jclepro.2022.130808" target="_blank" rel="noreferrer noopener">is a key factor</a> in productive gardens. It needs a good structure (one that allows water and air to enter and drain easily, while retaining enough moisture) an ample supply of plant nutrients and a rich microbial community.</p> <p>In city areas, heavy metal contamination and pollution of soils can be a concern. <a href="https://doi.org/10.1016/j.jclepro.2020.122900" target="_blank" rel="noreferrer noopener">We examined</a> soils at 12 urban agricultural sites in Adelaide, and found in all cases that metal concentrations did not exceed health guidelines for residential areas – even at sites with an industrial history.</p> <p>But this might not always be the case. An <a href="https://www.sciencedirect.com/science/article/abs/pii/S0045653518302467?via%3Dihub" target="_blank" rel="noreferrer noopener">analysis</a> of residential and community gardens in Melbourne, for example, showed some soils were contaminated at levels which could pose a human health hazard. This highlights the importance of testing urban soils before planting.</p> <p>Proper management of inputs – particularly fertiliser – is also key. Our <a href="https://doi.org/10.1016/j.jclepro.2020.122900" target="_blank" rel="noreferrer noopener">research</a> has found urban gardeners can choose from a variety of organic waste-based fertilisers such as spent coffee grounds, food scraps or lawn clippings. But this abundance can lead to imbalances.</p> <p>In Adelaide, for example, the widespread use of freely available horse manure led to excessive phosphorous levels in almost all of the 12 tested sites. This imbalance can depress plant growth and damage the broader environment.</p> <h2>Helping city gardens flourish</h2> <p>Urban agriculture has been <a href="https://www.fial.com.au/urban-agriculture" target="_blank" rel="noreferrer noopener">identified</a> as a A$4 billion economic growth opportunity for Australia. However, suburban blocks are trending towards smaller yards with less growing space.</p> <p>Given the many benefits of urban farming, it’s time to think more seriously about maximising efficiency and scale.</p> <p>Community gardens are well placed for knowledge-sharing. <a href="https://doi.org/10.1073/pnas.1809707115" target="_blank" rel="noreferrer noopener">Research</a> on 13 community gardens in Sydney revealed they were very high-yield – around twice as productive than the typical Australian commercial vegetable farm.</p> <p>Funding for more community gardens, and other education opportunities for urban gardeners, would be a valuable investment in improving public health and sustainability.</p> <p>This should be coupled with policy and planning decisions designed to increase the amount of urban farming space in our cities.</p> <p><em>Image credits: Getty Images</em></p> <p><em><img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=194567&amp;title=Fennel+looking+a+bit+feeble%3F+Growing+enough+veggies+to+feed+yourself+depends+on+these+3%26nbsp%3Bthings" width="1" height="1" /></em></div> <div id="contributors"> <p><em>This article was originally published on <a href="https://cosmosmagazine.com/earth/sustainability/global-food-crisis-garden/" target="_blank" rel="noopener">cosmosmagazine.com</a> and was written by The Conversation. </em></p> </div>

Home Hints & Tips

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Treat yourself with salmon rillettes and pear relish

<p>For when you feel like something a little bit fancy, try this delectable combination of salmon and pear relish!</p> <p><strong>Serves</strong>: 4</p> <p><strong>Ingredients</strong></p> <p><strong>Pear relish</strong></p> <ul> <li>2 packham pears, peeled and sliced</li> <li>50ml olive oil</li> <li>1 small red onion, finely chopped</li> <li>2 cloves garlic</li> <li>60ml cider vinegar</li> <li>70g sugar</li> <li>½ tsp cumin seeds, toasted and ground</li> <li>½ tsp mustard seeds, crushed</li> <li>2 bay leaves</li> </ul> <p><strong>Rillettes</strong></p> <ul> <li>400g salmon</li> <li>100g smoked salmon</li> <li>100g butter</li> <li>1 tsp fennel seeds, toasted and ground</li> <li>1 bunch of dill</li> <li>1 preserved lemon, finely chopped</li> <li>20g capers, finely chopped</li> <li>¼ tsp cayenne pepper</li> <li>50ml crème fraiche</li> <li>Salt and pepper</li> </ul> <p><strong>Salad</strong></p> <ul> <li>3 endives</li> <li>Olive oil</li> <li>1 lemon, juiced</li> <li>12 nasturtium leaves, to serve</li> </ul> <p><strong>Directions</strong></p> <p><strong>For the pear relish</strong></p> <p>1. In a heavy based pot, sauté the red onion until slightly caramelised, then add spices, sugar, vinegar and bay leaves.</p> <p>2. Cook until the excess liquid has reduced away, add pear and cook for further 10 minutes. Cool and set aside.</p> <p><strong>For the rillettes</strong></p> <p>3. Steam the salmon for about six minutes or until just cooked. Place in a bowl with the smoked salmon and gently flake together.</p> <p>4. Add chopped dill, preserved lemon, capers, spices, butter and crème fraiche and gently mix together to combine. Season with salt and pepper and place in the fridge to set.</p> <p><strong>For the endive salad</strong></p> <p>5. Cut endives in half lengthways and gently colour them in a hot pan or a chargrill until cooked through.</p> <p>6. Season with salt, olive oil and lemon juice and set aside.</p> <p><strong>To serve</strong><br />7. On a serving plate, place a large quenelle of salmon mix on the plate followed by a spoonful of pear relish, charred endive and garnish with nasturtium leaves. Serve immediately.</p> <p><em><strong>Recipe thanks to <span><a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a></span>.</strong></em></p> <p><em>Written by Wyza. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/salmon-rillettes-and-pear-relish.aspx"><em>Wyza.com.au</em></a><em>.</em></p>

Food & Wine

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Nashi, grape and fennel slaw

<p>This slaw combines the crunch of fennel and walnuts with the soft textures of nashi pears. This slaw is the perfect side to a chicken or duck dinner.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1 lemon, juiced</li> <li>2 nashi pears, cores removed, thinly sliced</li> <li>2 fennel bulbs, finely sliced, plus 2 tablespoons chopped fennel fronds</li> <li>2 stalks celery, finely chopped</li> <li>2 spring onions, finely sliced</li> <li>½ cup roughly chopped parsley</li> <li>100g seedless red grapes, halved</li> <li>50g walnuts, toasted and roughly chopped</li> </ul> <p><em>Dressing:</em></p> <ul> <li>1 tablespoon lemon juice</li> <li>1 tablespoon mirin</li> <li>1½ tablespoons olive oil</li> <li>½ teaspoon sesame oil</li> <li>1 teaspoon Dijon mustard</li> <li>1 teaspoon honey</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Place lemon juice in a bowl with chilled water and add the nashi and fennel bulb straight after slicing to prevent browning.  </p> <p>2. Combine dressing ingredients, season to taste and set aside.  </p> <p>3. When ready to serve, drain nashi and fennel and gently toss together with the dressing and all the other slaw ingredients except the toasted nuts. Arrange on a platter or in a bowl then scatter with the nuts.</p> <p><em>Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a> Image credit: Manja Wachsmuth via Stuff.co.nz.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

Food & Wine

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Country pork, walnut & fennel terrine with salted cucumber

<p>This rustic terrine is perfect picnic fare.</p> <p>Made in advance, it requires minimal effort and looks and tastes spectacular, especially when served with crusty bread, radishes and quick salted cucumber, which adds a lovely fresh, crunchy element to complement the richness of the terrine.</p> <p>All that's needed now is a refreshing beverage – try the zesty passionfruit soda, or, for something a little more grown-up, rose cooler and pink sangria fit the bill perfectly.</p> <p>You'll need to begin this recipe a day before you want to serve it to allow time for the terrine to set.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Eight</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>200g thinly sliced streaky bacon or pancetta</li> <li>900g free-range pork mince</li> <li>1 egg, lightly beaten</li> <li>1 clove garlic, finely chopped</li> <li>1 tablespoon chopped parsley</li> <li>1 teaspoon chopped sage</li> <li>60g fresh walnut pieces, toasted</li> <li>1 teaspoon fennel seeds, toasted, ground</li> <li>1 large cucumber, halved lengthwise, deseeded, sliced</li> <li>2 tablespoons flaky sea salt</li> <li>2 tablespoons sliced chives</li> <li>1/2 teaspoon mustard powder</li> <li>30ml extra virgin olive oil</li> <li>Juice of 1 lemon</li> <li>Crusty bread, radishes and Dijon mustard to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 120°C. Line a terrine mould or loaf tin with a double layer of plastic wrap, leaving enough overhang to fold over the top once filled.</li> <li>Line the mould with the bacon slices, allowing them to hang over the sides so you'll be able to fold them over the mince mix.</li> <li>Put the mince, egg, garlic, parsley, sage, walnuts and fennel in a bowl and season well with salt and freshly ground black pepper. Mix well to combine then press into the mould.</li> <li>Fold the bacon over the top then fold the plastic wrap over the bacon, pressing down firmly.</li> <li>Put the terrine in a roasting dish then add enough hot water to the dish to come halfway up the sides of the tin. Bake for two hours or until the internal temperature of the terrine reaches 65°C or the juices are rose coloured when the terrine is pierced with a skewer.</li> <li>Remove the terrine from the water and allow to cool then top with cans or other weights to compress the terrine and refrigerate overnight.</li> <li>For the salted cucumber, combine the cucumber and salt in a sieve over the sink and set aside for 30 minutes. Use your hands to squeeze out any liquid then transfer to a bowl and stir in the chives, mustard powder, oil and lemon juice to taste.</li> <li>Serve with slices of the terrine, with bread, radishes and mustard on the side.</li> </ol> <p>Mmm, have you ever tried a dish like this?</p> <p><em>Written by Jo Pearson. First appeared on <a href="http://www.stuff.co.nz/"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.<strong> Image credit: Aaron McClean / Stuff.co.nz.</strong></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/spicy-pork-tacos-with-pineapple-salsa/"><span style="text-decoration: underline;"><em><strong>Spicy pork tacos with pineapple salsa</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/pork-belly-with-fennel-silverbeet-and-beans/"><span style="text-decoration: underline;"><em><strong>Pork belly with fennel, silverbeet and cannellini beans</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/pork-and-lemon-meatball-skewers/"><span style="text-decoration: underline;"><em><strong>Pork and lemon meatball skewers</strong></em></span></a></p>

Food & Wine

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Pot-roasted pork scotch with potato, fennel and tomato

<p>There’s like a Sunday roast with your nearest and dearest. This pot-roasted pork scotch with potato, fennel and tomato will become a new family favourite.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1.5 - 1.8 kg pork scotch roast, trimmed</li> <li>2 tablespoons olive oil</li> <li>4 cloves garlic, halved</li> <li>2 sprigs rosemary</li> <li>2 sprigs thyme</li> <li>400g can tomatoes, diced</li> <li>1 cup white wine or chicken stock</li> <li>3 bulbs pennel, washed and halved</li> <li>10 chat potatoes, halved</li> <li>Chopped parsley to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, Trim pork roast well and season with salt and pepper.</li> <li>Heat oil in a large deep pan over medium heat and add the garlic to the pan.</li> <li>Brown the pork roast well on each side.</li> <li>Add the herbs to the pan along with the tomatoes and white wine.</li> <li>Reduce the heat to a simmer and cook covered for 20 minutes.</li> <li>Remove lid and turn roast, add the fennel bulbs and potatoes to the pot cover and cook for a further 20-25 minutes until potatoes are tender.</li> <li>Remove roast and allow to rest prior to slicing.</li> <li>Serve with fennel and potatoes and a little of the cooking liquid.</li> <li>Garnished with finely chopped parsley and crusty bread.</li> </ol> <p>Mmm, doesn’t that just sound incredible? Really, is there anything better than a Sunday roast? What’s your favourite meat to roast? Let us know in the comments below.</p> <p><em>Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank"><strong><span style="text-decoration: underline;">Australian Pork.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/maggie-beer-roast-chicken-with-lentil-and-avocado-salad/"><span style="text-decoration: underline;"><em><strong>Maggie Beer’s roast chicken with lentil and avocado salad</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/07/roasted-pumpkin-and-silverbeet-puree/"><span style="text-decoration: underline;"><em><strong>Roasted pumpkin and silverbeet puree</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/roast-chicken-with-burghul-and-tahini/"><span style="text-decoration: underline;"><em><strong>Roast chicken with jewelled burghul and tahini yogurt</strong></em></span></a></p>

Food & Wine