The Fernmount Food Forest is situated on a north facing, sloping acre on the border of warm temperate and subtropical climate zones on the mid north coast of NSW, 3 minutes from Bellingen. The land is roughly divided into four of the five permaculture zones and horticultural practice generally follows permaculture principles. The property has sold but the original posts are maintained for reference purposes.
Showing posts with label banana. Show all posts
Showing posts with label banana. Show all posts
Sunday, 11 August 2019
Some flowers & fruits grown at the Fernmount Food Forest.
Labels:
banana,
Black Sapote,
Cape Gooseberry,
Capsicum,
Carambola,
Centradenia - Spanish Shawl,
Cherimoya,
Cherry Guava,
Elderberry,
fruit,
Lemon,
Macadamia,
Passionfruit,
Pecan,
perennial edibles,
Pluot,
Valencia Orange
Friday, 28 June 2019
End of June, Winter 2019
Winter Sunshine |
...but after four days of rain and cold winds it is a delight to see some winter sunshine and blue sky.
Some local rainfall reportedly reached 100ml.
Ripening Bananas |
The heavy rain brought down some banana trees but here are two banana bunches ripening in our shed.
Tuesday, 18 September 2018
Early Spring at the Fernmount Food Forest
Labels:
banana,
Grevillia,
Meyer Lemon,
Moringa,
Mulberry
Location:
Fernmount NSW 2454, Australia
Thursday, 29 March 2018
Green Banana Cakes
Green Banana Cakes
• Boil and mash sufficient green bananas (or plantains) to replace the meat in a traditional rissole recipe.
• Blend with plain flour (wholemeal, half wholemeal is preferred), an egg if you like, crushed nuts, finely chopped vegetables, seasonings (cumin works well) and herbs of your choice until you have a mix that can be shaped into small rissoles.
• Fry in a frypan using coconut or olive oil or bake in the oven to avoid oils. These little savoury cakes go well to nibble with pumpkin soup or serve with a savoury sauce.
Oven baked green banana savoury cake |
• Blend with plain flour (wholemeal, half wholemeal is preferred), an egg if you like, crushed nuts, finely chopped vegetables, seasonings (cumin works well) and herbs of your choice until you have a mix that can be shaped into small rissoles.
• Fry in a frypan using coconut or olive oil or bake in the oven to avoid oils. These little savoury cakes go well to nibble with pumpkin soup or serve with a savoury sauce.
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