Below is an index of recipes you can try using ingredients from our garden.
Spring Gala 2019 Vegan BBQ Recipe green
Spring Gala 2018 and 2019 Vegan BBQ Recipe red *
Crustless mini quiches with perpetual spinach and marjoram
Silverbeet and goat’s cheese pasta sauce
Rhubarb compote – the one we enjoyed at the Christmas do had 1 apple, cored, peeled and diced, a 1″ piece of ginger, peeled and thinly sliced, 1 cinnamon stick and 6 cloves added in with the rhubarb, and a handful of cape gooseberries added 3 minutes before the end of cooking. Serve with vanilla yoghurt, ice cream, cream and/or meringues.
Lynn’s Dad’s Tomato Sauce aka Poppy’s Sauce – the one we enjoyed at the 2016 Spring Gala
