The Bent Pine Community Garden has been growing!
Find us at the rear of the
Port Adelaide Uniting Church
off Charlotten Street, Port Adelaide.
At the centre of the garden is a native pine tree which has grown in a bent-over shape. It provides us with the name of our garden. We believe at PAUC that our role is not to straighten people ‘up’ or ‘out’. Instead it is to welcome them, as we have been welcomed by Jesus, with the news that we are accepted, whatever our ‘shape’ or ‘condition’ or life experiences, and that, together in community, there is still a place for us; a place where we can even dare to flourish with others.
What we offer
The Bent Pine is also a ‘third space’ where people are welcome to retreat from the noise and stress of other situations, enjoy beauty and relative peace in the surrounds of a flourishing garden and trees. And it is a place for others to receive friendship and garden produce, while feeling free and encouraged to offer their own gifts and skills.
What we do
At the Bent Pine community garden we promote ‘green-ness’ in small, urban spaces. We grow and teach the growing of healthy organic food for those who can least afford it. We believe that it is important in how we deal with waste. We therefore make use of local resources (e.g. plane tree leaves, garden material, and organic waste from partners such as the Red Lime Café) to recycle and compost.
When we meet
Wednesdays and the FIRST (1st) Saturday morning of each month.
9am to about 10.30am, finishing with a cuppa and sometimes some fresh food from the garden.
Come and join us!
Anne & Ian Edwards
ph: 0405507858 email: email@example.com
We have had the pleasure of weekly harvests of various greens over the winter and we continue to add seedlings to the garden. One unexpected harvest has been of stinging nettles growing wild (i.e., weeds). Here is a tasty soup recipe that we have made courtesy of a River Cottage recipe
Prep 10 mins Cook 20 mins Serves 4
Wearing rubber gloves, sort through the nettles, discarding anything you don’t like the look of and any thick stalks. Wash the nettles and drain in a colander.
Melt the butter in a large saucepan, add the onion and cook gently for 5-7 minutes until softened.
Add the stock, nettles, potato and carrot. Bring to a simmer and cook gently until the potato is soft, about 15 minutes.
Remove from the heat. Using an electric hand-held stick blender, purée the soup and then season with salt and pepper to taste.
Ladle into warmed bowls and float a teaspoonful of creme fraiche on top. As this melts, swirl in a few drops of extra-virgin olive oil and Tabasco.
Half a carrier bagful of stinging nettle tops, or fresh-looking larger leaves
1 large onion (or a dozen crow garlic bulbs if you want to be truly wild), peeled and finely chopped
1 litre vegetable or chicken stock, or even light fish stock
1 large potato, peeled and cut into cubes
1 large carrot, peeled and chopped
Sea salt and freshly ground black pepper
2 tbsp crème fraîche
A few drops of extra-virgin olive oil
A few drops of Tabasco