Visit Aimee and Greg 19 October 2014

On Sunday 19 October we visited Aimee and Greg's garden at New Town

On a day when all factors (great garden, central location, everyone is keen in Spring, good weather) worked together to attract a record crowd we visited Aimee and Greg's garden at New Town.

Here Aimee welcomes us in her front yard

When three years ago Aimee and Greg moved into this property the garden was totally neglected and full of rubbish. Now it is a wonderful example of how much can be achieved in a suburban garden with good organisation and a creative approach.

A steep block with many terraces

Aimee and Greg have really given a lot of thought as to how to use their suburban block as efficiently as possible.

They have proven that suburban gardens can be as successful as any garden out in the country. In the process they have created a space that is also great to look at.

A small hothouse on the highest level

Few people driving past on the Brooker Highway (just over the fence on the right) would know that they are passing a wonderfully productive garden with a beehive, chooks, vegetables and fruit.

Happy chooks in a well designed chook pen

These bees will produce their first honey this season

Aimee and Greg explained about their property and their business Backyard Bounty, which was born when they had too many figs and other produce.

Backyard Bounty now provides a large array of high-quality Tasmanian and home-grown produce, including an all-local vegie-box service and award-winning preserves. Anyone with a major surplus of produce please contact Aimee and Greg via backyardbounty.vegiebox@gmail.com to discuss bartering or selling your fruit or vegetables.

Here Greg demonstrated how to make pickled lemons.

People brought in lots of goodies

Everyone's contributions to the produce table were impressive. Impressive also was the morning tea, most of which was made from Backyard Bounty products. Those of you who brought morning tea, your contributions were much appreciated.

Someone commented on Aimee and Greg's wonderful beetroot dip. Aimee then generously provided the recipe: roast beetroot (can boil it too), yoghurt, mint, tahini. Mash beetroot, cool, add yoghurt till consistency you like, and 1 tsp tahini and few leaves chopped mint.

Many thanks to Aimee, Greg and Aimee's mother for your wonderful hospitality. You showed us what can be achieved with vision, hard work and persistence, and you inspired us to use some of your ideas in our gardens.

This text was previously published on the Food Garden Group blog. It was written by Max Bee.