Earth School Tanabata Festival
On Sunday 8 July Eat My Garden participated in Tanabata Festival held by the Earth School in Newport. 
It was a beautiful day, filled with natural, sustainable and fun activities to share Japanese culture in many ways. Some of the activities included Bento making by Etsuka from Harapeko Kids, and Japanese music by A.Ya and traditional wish writing on Tanzaku strips.
With Eat My Garden children enjoyed playing with mud and made native plant seed balls.
We had a lovely winter day all outside!!
Eco Expo at Eco Living Centre
Thank you Shoestring Gardening Inc., for organising this wonderful event. It was a meaningful day to meet a lot 
of people who are actively working to make our community more sustainable, and want to learn more. Thank you also to Bruce Boddington for the great photos.
Eat My Garden Sharing Table
Many thanks go to John Marks who kindly built such a beautiful and functional cart for the Eat My Garden Sharing Table. The Sharing Table is open on the first Saturday and the third Sunday every month.
The cart has a chalk board at the side which is also used as a community notice board to share local information. Please let us know if you would like to share some community information.
The ‘Skill Sharing Program continues, please keep an eye out for the updates on Facebook.
Upcoming activities
Pop Up School in Point Cook on 1st of September
Eat My Garden is participating in Pop Up School in Point Cook which is part of the opening of Wyndham Learning Festival (1st to 8th September). Our activity is called ‘Celebrate our diversity through recipes’. For more information visit the Facebook Page.
If you would like to share:
- your recipes for carrots or potatoes as most common vegetables in Australia
- names of uncommon vegetables, fruits or herbs from different culture or lifestyles and the recipes if available.
These don’t have to be traditional recipes. Some recipes very common for you might be new for someone. Your own recipes are welcome, too.
For example, in Japan, carrots are used for some traditional cooking such as Kin-pira or soup, salad in many ways. To make Kin-pira, stir fry thin cut carrots with oil (you can add drops of sesame oil for flavor) and season with soy sauce. Sprinkle roasted sesame (optional). You can also add thinly slice Tofu, pork, or other vegetables such as capsicums and cook with carrots.
Japanese people miss these Japanese herbs which are not common in Australia:
Sansho (Japanese pepper) – use to add flavor for dishes such as grilled teriyaki eels, etc. Use the leaves as garnish
Japanese ginger – use to make pickles, miso
soup or tempura
Mitsuba (Japanese parsley) – use to add flavor to soup or dishes such as Chawan mushi.
Shiso – (Japanese mint) – use to make tempura or add flavor to salad, etc.
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