MEfarm

What’s happening at the urban farm in winter

Posted by on Jul 1, 2014 in MEfarm | 1 comment

What’s happening at the urban farm in winter

Winter? What winter!

Andrew O’Carrigan

 

Sydney has just passed the longest day of the year and with only two months before our new spring were well underway with seeding in our nursery. Our mild winter days are up to 20 degrees and our nights only down to 5 degrees. This has seen some remarkable growth in our young seedlings. Right now were sowing leeks, swiss chard, carrots, beetroot, radish, sunflower, Brassicas and garlic. Take a look at our photos and see how we do things. Our seedlings will be for sale starting in August 2014.  You can contact Multicultural Enterprises Australia to find out about opening dates and times.

Young Brassica 'Black Kale'

Young Brassica ‘Black Kale’

Chard, Endive, Kale, Spinach

Chard, Endive, Kale, Spinach

Green garlic shoots

Green garlic shoots

 

 

ME Farm Visit by Staff and Volunteers

Posted by on Oct 22, 2013 in Administration, MEfarm, Training | Comments Off

ME Farm Visit by Staff and Volunteers

All of of us had been to ME Farm based out of Mount Annan in August to pay a visit to Andrew O’Carrigan, our farm manager. He  was initially busy with another meeting and supervising other volunteers, but our colleague, resident comedian and ME Projects Coordinator Des Dejrangsi was more than happy to give us a  farm tour.

 

Multicultural Enterprises Farm (ME Farm) is a sustainable horticulture farm located at the MacArthur Centre for Sustainable Living in Mt Annan NSW Australia. The main aim of ME Farm is to provide training, work experience and small business incubation for diverse refugee, migrant and socially disadvantaged community groups in the South West Sydney region.

For some of us, it was our first ever visit to the actual site of the farm that we had seen and heard so much about in our little office.  We saw the Eco-POPs system generously donated to us by Michael Mobbs from Sustainablehouse.com.au. It certainly was a unique and cool looking system with bells and whistles attached, and gave us a glimpse of perhaps what can be grown economically and sustainably in restricted urban environments.

Des and Andrew explained to us that in the past rabbits, fox, ducks and even wallabies were getting into the farm plots and eating the veggies before the fence was constructed.

At the end of the day we all got our hands dirty by helping Andrew plant 3 commercial bean seeds into 4 half rows.The color of the bean seeds were so pretty and cute.In a couple of weeks or so these beans will be supplied fresh to the local community and selected restaurants in the South West Sydney region, like our other fruits and vegetables. We feel that each and every day the farm is growing steadily into the vision ME  has of it and Andrew is certainly the dedicated and passionate individual to make this vision happen and we are there to support him whole heartedly.

If you wish to learn more about the farm or if you want to visit it, please feel free to contact us on http://multiculturalenterprises.com.au/

Salad dressings for making yummy and creative Salads

Posted by on Sep 24, 2013 in Jamie Oliver, Latest News, MEfarm, Training | Comments Off

Salad dressings for making yummy and creative Salads
Salad Dressings

Salad Dressings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The most important part of a salad is the dressing. It’s all very well saying everyone needs to eat more salad, fruit and veggies (it’s true, we do), but it should be a pleasure, not a chore! By dressing a salad you can make it delicious, meaning you want to eat it rather than feel you have to. The other good news is that your body can absorb far more of the nutrients from salads because of the presence of oil and acid in the dressing. So dressings give you the double whammy of being a healthy benefit and also delicious! Don’t drown your salads in dressing, though – remember, a little goes a long way – and always dress them at the last minute before serving.

Approx time: All 4 dressings take about 10 mins to make

Level of Difficulty: Easy

Method

I like to make my dressings in jam jars because it’s so easy to see what’s going on – you can shake them up easily and any leftovers can be kept in the jars in the fridge. With the exception of the yoghurt dressing, they are based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it’s always sensible to have a little taste once you’ve shaken it up. If the seasoning is there but you’re finding it a little too acidic, you’ve cracked it, because once the dressing is on the salad leaves it will be perfect.

French dressing:
Peel and finely chop ¼ of a clove of garlic • Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Yoghurt dressing: 
Put 1/3 cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Lemon dressing: 
Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Squeeze in the juice of 1 lemon • Put the lid on the jar and shake well

Balsamic dressing: 
Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Ingredients

 

For French Dressing

  • ¼ clove garlic
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white or red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1/3 cup natural yoghurt
  • 2 tablespoons white or red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 6 tablespoons extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1 lemon, juice of
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper

For Yoghurt Dressing

  • 1/3 cup natural yoghurt
  • 2 tablespoons white or red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper

For Lemon Dressing

  • 6 tablespoons extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1 lemon, juice of

For Balsamic Dressing

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper

 

 

 

Low Calorie Salad with Mint Dressing

Low Calorie Salad with Mint Dressing

Please refer to the link for more information about the recipe-

http://www.jamieoliver.com/recipes/print/288

Chem Free Garlic Leaves Recipe

Posted by on Sep 3, 2013 in Jamie Oliver, Latest News, MEfarm, Training | 3 comments

Chem Free Garlic Leaves Recipe

Spicy eggplants and Garlic Shoots

Serves 4

Ingredients

4-5 small eggplants (or a couple of large ones)

1/2 bunch garlic shoots, sliced into 3cm lengths

150g bean sprouts

1 tablespoon peanut oil

A handful of dried whole chillies

Soy sauce

Instructions
Slice the eggplants into 2-3cm pieces. Steam over a pot of boiling water for approximately 10 minutes, or until they are tender.
Give the garlic shoots and bean sprouts a good rinse, and drain well.
Heat the oil in a hot wok. When the oil is hot, throw in the chillies. They will darken quickly, so watch them! Add the garlic shoots and stir fry for a couple of minutes, until they are tender and start to darken in spots.
Add the bean sprouts and eggplant and swish around for another minute.
Add a splash of soy sauce and mix well to coat the vegetables. Taste – you may want to add more seasoning, but I found that the soy sauce was enough.  Serve with rice.

 

Spicy Eggplants with Garlic Leaves

Spicy Eggplants with Garlic Leaves

 

 

 

 

 

 

 

 

 

 

 

 

 

Prawn and Garlic shoots stir fry

Serves 2

Ingredients

220g raw prawns peeled, deveined and butter flied

2 tsp Shaoxing rice wine

Sprinkle of white pepper

1/2 tsp sugar

1 tsp light soy

3 Tbs vegetable or peanut oil

2 tsp fish sauce

1 bunch garlic shoots, cut into 3cm batons

Sesame oil

Salt to taste

 Instructions

Marinate prawns with Shaoxing rice wine, pepper, sugar and light soy.

 

Heat oil in a wok on high heat. Add garlic shoots and toss to coat shoots in oil. Add prawns and stir fry until translucent.

 

Add a couple of drops of sesame oil, then add fish sauce and stir fry until prawns are perfectly cooked and garlic shoots tender – about 30 seconds. Serve immediately with steamed jasmine rice.

 

 

Prawn and Garlic leaves Stir Fry

Scrambled Eggs with Garlic Leaves

2 servings

Ingredients

4 eggs

10-15 garlic leaves (about 10 inches each)

Salt to taste

2-3 teaspoons of Olive oil (or vegetable oil)

Instructions

Rinse then chop garlic leaves into pieces of about 1/2 inch. Lightly fry them with a bit of oil for about 5-7 minutes. Add eggs and salt to taste, scramble for 3-4 more minutes. Serve hot with a side of pita bread and tomatoes/mint

 

Scrambled Eggs with Garlic Leaves

Scrambled Eggs with Garlic Leaves

 

 

Eco POPs

Posted by on Jul 17, 2013 in Latest News, MEfarm | Comments Off

Eco POPs

Newly installed Eco POP unit from Michael Mobbs

Eco POPs is a new way to bring a self sustained garden in to an urban area. It will water and fertelise your plants automatically. A better way to grow vegetables and herbs. the unit came from Michael Mobbs from Sustainablehouse.com.au

Come and see an installed Eco POPs at Multicultural Enterprises Australia’s farm (ME Farm) in MacArthur Centre for sustainable living. We are growing our first vegetables and herbs on the POPs. We will post additional photos on this page when our produces are popping!  So cool….

 

Watch this video to understand how its work.

 

Want to find out more about Eco POPs? Please contact Michael Mobbs on his http://sustainablehouse.com.au/

 

Gala and Glory of Africultures Festival 2013

Posted by on Apr 16, 2013 in MEfarm, Multicultural Festivals | Comments Off

Gala and Glory of Africultures Festival 2013

 

An annual Africultures festival was held on Saturday the 16th March at Auburn Park, Auburn from 11 AM to 5 PM. The event celebrated and portrayed the rich and diverse cultural heritage of Africa.

The main aim of the event was to strengthen the relationships between the local African communities and also to enable the wider community to learn about African culture and encourage Africans to feel proud of their cultural heritage.

The main and the youth stage saw some stunning African music, drummers, poetry, fashion shows, folk dances, contemporary dance, fitness dance etc… It is quite fitting to say that the park witnessed a magical day and was an excellent display of the rich African culture and heritage.

There were lots of market and information stalls all around the park. The African hair stylist stall got quite a bit of attention and so did the arts and the crafts stalls. It is only right if you say “Community Bazaar” was a one stop shop if you wanted anything African.

All the food stalls around the park were jam packed most of the day. The food stalls at the festival was invaluable in showcasing the rich flavours and cultural identity of Africa. The food was so yummy and tasty and it would really be a crime not to have tasted the food.

There were lots of Sydney dwellers who had come there to be a part of the festival from all over the state. The park was buzzing with energy as there were lots of kids around. They kept themselves busy with activities like rock climbing, farm animal nursery, soccer, shopping, henna tattoo, music, face painting and treating themselves with lollies and ice creams. Some of the friendly cops were even letting the kids take photos on their “cop-super bikes”

At the end of the day, it was a fabulous display of an exotic and a beautiful culture and a vibrant showcasing of the African continents’ beauty.