december-2011

EVENTS /// PROFILES /// FOOD /// DRINKS /// PLACES /// STYLE
food over long distances, and the
use of petrochemicals.
“You can’t get more direct than
this!” says Grainger as she shows
the tribe of kids how to reach under
the clucky hen to collect the eggs.
According to Grainger, growing
community is just as important as
growing food at Fig Tree.
“It’s the social aspect that’s the
real drawcard to our weekly working
bees, our playgroup and regular
garden cook-ups.”
For volunteers Sean Hobson
and Mandy McDonald, it’s the
opportunity to share a laugh with
others in the sun, as well as the
variety of food, that keeps drawing
them back to Fig Tree.
“It’s the community spirit I love,
you get to meet so many different
people,” says Hobson. “We grow
some staples in our backyard but
we could never have this variety
at home.”
028
COMMUNITY GARDENS ARE AS
VARIED AS THEIR PRODUCE
“Unlike your own garden where
if you forget the watering it dies,
here someone else picks up the
slack!” says McDonald.
“In fact, I would love to do a
tour of community gardens around
Australia!” says McDonald.
Some community gardens,
like Melbourne’s CERES
Community Environment Park in
East Brunswick, are already on
the tourist map. Here, visitors
can volunteer in the extensive
permaculture gardens, see green
technology demonstrations, visit
the education centre and grab a
meal at the organic café.
Travellers are just as welcome
as locals at Fig Tree, according to
Grainger. “It’s a great opportunity
GARDEN
NOTES
Find out about
regular events
at Fig Tree
Community
Garden at
fi gtree.org.au.
The Australian
City Farms and
Community
Gardens Network
website is a
great resource
for starting your
own or fi nding
a community
garden near you:
community
garden.org.au
CLOCKWISE FROM
TOP LEFT: Claire
tending to some
poppies; the young
ones lending a
helping hand;
Kristy Grainger
to swap growing tips from
different areas, and visitors always
appreciate the opportunity to
harvest some fresh food.”
Brushing off my hands, I survey
with satisfaction three beds of
freshly planted summer seedlings.
Grainger urges me to pick some of
the garden’s bounty. “Take plenty,
there’s enough for everyone,” she
says, showing me the ripe broad
beans, onions, beetroot, fennel,
lettuce, bok choy, Thai eggplant,
mulberries, silverbeet, potatoes
and radicchio.
Taking a small sample of the
fruits of the communal labours, I
hardly notice I’m back on the city
streets as I crunch on the sweetest
broad beans I’ve ever tasted.