
Chris dug up some fresh veggies this afternoon all set for making potato and beetroot mash. I love beetroot! Roast, boiled or eaten raw. Mashed with potato and Nuttlex and served with hot mustard, homemade capsicum and soy sausages, it's a definite treat.
We have loads of herbs in the garden at the moment: rosemary, parsley, basil, vietnamese mint, culinary mint, oregano and thyme. I put bags full out the front with a 'help yourself' sign at regular intervals.

We're also enjoying a bumper crop of strawberries on our breakfast cereal this season. Nothing like homemade produce! We've three Green Renters workshops coming up on making jams and preserves, one of which is booked out already. I'm looking forward to them to demonstrate that preserving is possible even in small spaces without a Fowler kit.

I've also a couple more skincare and bath products workshops coming up. They'll be held at Ross House, in Flinder Lane, Melbourne city and cost $50 full/$30 concession. I've done several practice rounds of each workshop now and tweaked a couple of recipes, bought extra equipment and I feel I've got them nicely polished. All materials and recipes included in each workshop and the ingredients are all vegan.
