Autumn Newsletter

May 3
12 min read

Updated: May 4

Welcome to Autumn

Our newsletter is now coming out quarterly, but it’s still full of great reads.

In this issue, you can catch up on what happened at some of our amazing field days last year, as well as the April Field Day and find out what field days are coming up next.

Feeling a bit hungry? Check out some tasty recipes shared by our members.

There are also plenty of handy tips on what to grow right now, so you can get stuck into the garden.

A great book review and some poetry from a long time member is a welcome feature.

HOGS committee

May Field Day - Limestone Farm Stroud

The HOGS committee is excited to invite you to a special day at

Limestone Permaculture Farm

Location: 846 The Bucketts way,Stroud Road, NSW 2415

Date: Sunday, 31st May , 2026

Time: 10.00AM – 3.00 PM

About Limestone Permacultre Farm

Limestone Permaculture Farm is a thriving and highly productive one-acre demonstration property, designed using permaculture principles and processes. Nestled in the village of Stroud Road, NSW, it’s a space built around ethical, health-conscious, and empowering practices for both the local community and surrounding regions.

The farm showcases a wide range of practical, evolving permaculture systems woven into everyday life, land, and business. This includes smart homesteading, micro-farming and market gardening, as well as hands-on project management and resourceful implementation. There’s a strong focus on building healthy soils, effective water management, and creating stable, resilient systems.

Visitors will see espaliered and free-range orchards grown on water-harvesting swales and terraces, along with market gardens, farmgate produce, seed saving, and propagation. The property also features integrated animal management, ethical processing, native bush foods, and both European and native beekeeping. Add in preserving, fermenting, and farm-fresh cooking, plus examples of diverse energy systems, and there’s always something interesting to explore.

The story behind Limestone is just as inspiring. It’s about redesigning life—creating a permaculture farm and business, raising a young family more naturally, and transitioning from off-farm income to a fully on-site livelihood. From May 2010 to December 2017, the farm was built and transformed while juggling full-time 50-hour work weeks off-site. Then in January 2018, the leap was made to a 100% on-site business and homestead life—and there’s been no looking back since.

Here’s what the day will look like

10:00am – Sign-in, intro, and a warm welcome with organic teas, coffee, and farm fresh punch on arrival

10:30am – Limestone Homestead Tour (Part 1)

12:00pm – Lunch break and Limestone Q&A (HOGS to bring lunch to share; organic teas, coffee, and farm fresh punch provided)

1:00pm – “Preparing for Winter Health” demonstration by Simply Homesteading

2:00pm – Limestone Homestead Tour (Part 2)

3:00pm – Wrap up and finish

There is a cost of $30 per person for this event.

(Total cost of $50 and HOGS will contribute $20 of this price for memebers).

What to bring on the day

Lunch to share

Surpluce produce /plants for swap table

Enclosed footwear is compulsory

Sunscreen and hat

Wet weather gear if needed. This evant will go ahead in light rain

We look forward to seeing you there!

To get tickets, please go to https://events.humanitix.com/may-field-day-limestone-farm

You will need to be a member to attend. To sign up as a member, please go to https://www.hunterorganicgrowerssociety.org.au/join-us

Future Field days

20th June : Narara Eco Village

11th July : Amorelle Dempster's place Gresford

June Field Day Report - Shepherds Ground

Tracey Evans

We arrived to a beautiful, crisp morning at Shepherds Ground, an eco-village at Butterwick near Maitland, greeted by the tranquil surroundings and warm hospitality. Our visit began at the HUB, where we gathered to enjoy a shared morning tea accompanied by freshly brewed coffee from the machine, expertly prepared by Brian.

Lucy kindly shared her inspiring journey, explaining how Shepherds Ground evolved from a vision into a thriving reality. Her passion and commitment were evident, offering a deeper understanding of the community’s foundations. We also heard from several other residents, who spoke about their own stories and personal paths to becoming part of Shepherds Ground. Each account reflected the values of collaboration, sustainability, and shared purpose that underpin the community.

After the introductions, we broke off into smaller groups to take part in hands-on activities. Some of us helped with removing fireweed from the property, while others learnt how to make double-dig compost under the guidance of Marge, who generously shared her expertise. A few members of our group were fortunate enough to visit Jane Purkiss’ innovative hemp house, gaining insight into sustainable building practices.

We later joined back together for a shared lunch and more conversation. Talking with mathematician and astronomer Brian proved especially fascinating, and many of us took home a copy of his astro-gardening calendar. In the afternoon, some of us climbed the hill to the top of Shepherds Ground to visit Brian’s own hemp house, where the walls were uniquely lined with a mixture of cow manure and hemp.

As we wandered back down to the HUB, we had the chance to visit a few other properties, including one still under construction that is set to be featured on Grand Designs Australia in the future.

After a wonderful day of learning, sharing knowledge, and connecting with the people who have made Shepherds Ground what it is today, we made our way home with fresh ideas and a renewed appreciation for sustainable living.

August Field Day Report - Kawalang

Brynnie Goodwill

Hunter Organic Growers Society’s August Field Day was held at Kawalang, in Murrays Run/Bucketty on Saturday, August 9.

Undeterred by persistent rain, seventeen members gathered for a cuppa and sharing of ideas, projects and aspirations, arriving from all over the Hunter including local members from Wollombi and Upper Yengo.

After a tour exploring what’s in the ground and hopefuls in the greenhouse, the group saw a distillation of lemon-scented tea tree, which yields (in addition to tea tree oil), a superb hydrosol that can be used as an effective cleaning product. Samples were shared with all to enjoy.

Members brought plates of food with special things they are growing…creating a sumptious feast of new tastes. Seeds, plants and fruit, whatever people had in abundance in their garden, were exchanged. For those with a bit of extra time and appropriate footwear, Keith and Brynnie led a walk down to Flat Rock Creek with stunning sights along the way.

Recipes

A beautiful cake recipe: Pecan surprise pumpkin cake

Di Powell

Ingredients:

¾ cup sultanas; ¾ cup seeded raisins, chopped;¾ cup mixed peel
1 cup dried apricots, finely chopped
1 tablespoon honey; 1 cup unsweetened orange or apple juice
1 teaspoon bicarbonate of soda; 1 ¾ cups wholemeal self raising flour
1 teaspoon mixed spice; 3 eggs, lightly beaten; 1 cup cold mashed pumpkin
1 cup Pecan Nut pieces; Pecan nut halves, to decorate (optional)

Method:

Combine the fruit, honey and orange or apple juice in a bowl. Microwave on high for approximately 2 minutes, stirring occasionally until mixture comes to boil. Alternatively place ingredients in a saucepan and bring to the boil.
Add the bicarbonate of soda and allow to cool.
Sift together the flour and spice, returning husks to the sifted mixture.
When fruit mixture is cool, stir through the eggs, combining well.
Add the sifted mixture with the cold pumpkin, beating until smooth.
Stir in the Pecan Nut pieces. Spoon the mixture into a greased and lined 20cm cake pan and decorate with Pecan Nut halves (optional)
Bake in a moderately slow oven for approximately 1½ hours or until cooked when tested.

𝓖𝓞𝓛𝓓𝓔𝓝’ 𝓜𝓘𝓛𝓚 & 𝓝𝓐𝓣𝓘𝓥𝓔 𝓦𝓐𝓣𝓣𝓛𝓔𝓢𝓔𝓔𝓓

'𝓢𝓛𝓞𝓦 𝓒𝓞𝓞𝓚𝓔𝓡' 𝓡𝓘𝓒𝓔 𝓟𝓤𝓓𝓓𝓘𝓝𝓖

𝘨𝘭𝘶𝘵𝘦𝘯 & 𝘥𝘢𝘪𝘳𝘺 𝘧𝘳𝘦𝘦 – 𝘩𝘰𝘮𝘦 𝘨𝘳𝘰𝘸𝘯 & 𝘰𝘳𝘨𝘢𝘯𝘪𝘤 𝘸𝘩𝘦𝘳𝘦 𝘱𝘰𝘴𝘴𝘪𝘣𝘭𝘦

t = teapsoon

1 cup arborio rice (pre-rinsed well)

1L coconut milk

1 can coconut cream

½ cup raw honey or ½ tin coconut condensed milk

½ cup coconut or rapidura sugar

¼ t fine sea salt

1 heaped t ground turmeric

1 t ground cinnamon / native cinnamon myrtle

1 t native wattle seed extract (optional) / vanilla extract

½ cup raisins / sultanas (pre-soaked in apricot brandy or other alcohol, though ‘opt.’)

Turn slow cooker on LOW whilst prepping ingredients.

To the slow cooker add all ingredients except the raisins, hand whisk well to combine, cover then cook on low for around 4 hours. When the pudding has been cooking for about 4 hours and is thick and creamy looking & rice is just cooked through, add the soaked raisins, stir and cook on HIGH for a further 15 mins. Once happy, turn off slow cooker & serve into bowls or cups w/ a little sprinklin’ of ground cinnamon or native cinnamon myrtle. Lovely the next day for breakfast with yoghurt. Nici Cooper (Simply Homesteading)

Pumpkin, chickpea and feta pie

Ingredients

1kg butternut pumpkin, peeled, chopped into 2cm pieces
150ml extra virgin olive oil
40g butter
4 small red onions, thinly sliced
2 garlic cloves, finely chopped
400g can chickpeas, rinsed, drained
400g can chopped tomatoes (we used Mutti Polpa finely chopped tomatoes).
1 cup (250ml) vegetable or chicken stock
1 tbs pomegranate molasses
1 tbs finely chopped rosemary
1 tbs sweet paprika
20g preserved lemon, pith removed, finely chopped
250g Danish feta, chopped into 2cm pieces
1/2 x quantity puff pastry (see note)
1 egg, lightly beaten
1 tsp milk
Method
- 1.
  Preheat oven to 200°C/180°C fan-forced.
- 2.
  Place pumpkin and 130ml oil in a bowl, toss to combine and spread over a roasting tray. Roast, gently shaking pan halfway through, for 30-35 minutes until pumpkin has a little colour, and still some bite (it will cook more as your pie bakes).
- 3.
  Heat remaining 20ml oil and 20g butter in a medium saucepan over medium heat. Add onion and garlic and season with sea salt flakes. Cook, stirring occasionally, for 10 minutes or until onion has softened and caramelised a little. Add chickpeas, tomatoes, stock, pomegranate molasses, rosemary and paprika, and season with freshly ground black pepper. Bring to a simmer, then remove from the heat and set aside at room temperature for 20 minutes to cool a little.
- 4.
  Add pumpkin, all oil from tray, preserved lemon and feta to the onion mixture and gently stir to combine. The filling should be quite wet; the moisture will cook out as your pie bakes. Check the seasoning, then transfer mixture to a 24cm (base measurement), 7cm-deep square baking dish (3.5L capacity) to cool completely. You can chill overnight at this stage, if you like.
- 5.
  Preheat oven to 190°C/170°C fan-forced.
- 6.
  Roll pastry to fit over the top of the pie dish, and gently place it over the filling. Trim any excess and use it to decorate the top. You can use cookie cutters to cut the pastry into fun shapes – a bunny will give your pie a nice Easter touch.
- 7.
  Lightly beat egg and milk together, and gently brush over the pastry. Bake pie for 30-35 minutes until pastry is golden and flaky. Transfer to a wire rack for 10 minutes to cool slightly, then serve.

Book review

Gerda Maeder

Plants: Past, Present and Future

Zena Cumpston, Michael Fletcher, Lesley Head and Margo Neale (Editor)

“Our ancestors were scientists, engineers, and botanists.” — Zena Cumpston

I picked up this volume of the First Knowledge series by accident. It is a small book, but it opened my eyes to the deep and enduring relationship between Indigenous Australians and the plant world. It’s not just a botanical guide—it’s a cultural, ecological, and philosophical journey through time. The authors weave together personal narratives, scientific insight, and Indigenous ecological knowledge to reframe how we think about plants and our place in the natural world.

The book emphasizes that plants are more than resources—they are carriers of knowledge, culture, and history.

Cumpston explores how native plants like murnong (yam daisy) were cultivated and managed by Aboriginal communities. She writes, “Our ancestors were scientists, engineers, and botanists. Their knowledge systems were sophisticated and deeply embedded in Country.”

Land management is another relevant topic for our tortured Australian land. Through practices like fire-stick farming, selective harvesting, and replanting, Indigenous Australians have cultivated sustainable ecosystems for tens of thousands of years.

Fletcher, argues that “the landscape we see today is not ‘natural’—it is cultural, shaped by millennia of Indigenous stewardship.”

Fletcher’s chapter on the Bolin Bolin Billabong in Melbourne is particularly powerful. It reveals how core samples from the site tell stories of Wurundjeri land use and ecological stewardship long before colonization. seehttps://www.parks.vic.gov.au/places-to-see/sites/bolin-bolin

Lesley Head’s chapters on plants like cumbungi (bulrush), spinifex, and quandongs explore how these species were used for food, fiber, and medicine. She emphasizes the dynamic relationships between people and plants, noting, “Plants are not passive—they shape us as much as we shape them”.

And “We must learn to see plants not just as things, but as teachers.”

Some Haiku Poetry

Di Powell

Everything in my garden is budding up ready to burst open. The grape has leafed up, the Dianellas are flowering, the perfume of the wattle is delectable and also the freesias. If this rain doesn’t ease we’ll be getting plenty of mould. Hope you like the cake recipe and the poetry. Happy spring gardening.

A huddle of ducks in a deep green creek

gentle ripples

quivering reflections.

-------------------

Deep brown tranquil creek

raining for weeks

the ripples remain

it will eventually clear.

-----------------

It’s raining Autumn leaves

the swamp hens are running

The lagoon sits stagnant.

------------------

Deep green tranquil creek

thick sighing She-Oaks

Boats disturb the serenity.

------------------

Look above the window

beautiful, blonde branches

clothed in Eucalypt green.

-----------------

We travel this life from birth to death

searching for connection

Our priority is love.

----------------

New flows of life

rest, nurturence, respect

Allies, collaboration.

-----------------

Spring is in the air

Wild freesias popping up.

Ubiquitous wattle ablaze.

-----------------

HOGS article from the past -

It’s time to plant

The arrival of autumn is the time to plant winter vegetables. Cold season crops include brassicas such as cabbage, broccoli and cauliflower, which love chilly conditions and will provide a hearty harvest throughout the season.

You will need to refresh your soil and dig in plenty of organic matter, like compost and aged manure, to give your new vegetables the nutrients they need.

While these plants thrive in the cold, young seedlings may need protection as they establish. Use a frost cloth, cloche, mini-greenhouse or poly-tunnel-type structure to keep extreme frost and cold away from young seedlings.

Here are eight vegetables you can plant for a bountiful winter crop.

1. Broccoli

Broccoli is a staple of the autumn and winter vegetable garden. It’s packed with vitamins and nutrients and is perfect with warming roasts. This versatile vegie prefers a spot in full sun with rich, well-drained soil. (A position where beans were previously planted is ideal.)

Once broccoli heads appear, feed fortnightly with a liquid fertiliser. Continue to care for the plant once the central head is harvested, as small side shoots develop and can be cut for use.

Harvest: 16-20 weeks.

2. Cabbage

This cruciferous winter vegetable is delicious sautéed, roasted, pickled or raw. Cabbage grows best in cold conditions. However, it does need a spot in full sun, with protection from strong winds, in well-drained soil that’s been improved with organic matter. Feed and water consistently throughout the growing season and protect the leaves from caterpillars with regular sprays of an organic pesticide.

Harvest: 12-15 weeks.

3. Carrots

Sweet, crunchy and full of vitamin A, carrots are the perfect snack or side dish. The secret to long, straight carrots is in the soil. Choose a spot in your garden or vegie patch that enjoys full sun with well-draining soil. Loosen the soil to a depth of 20cm and dig in compost or adged manure. Ensure there are no hard clumps as this will cause carrots to fork. Sow carrot seeds in shallow rows, cover lightly with soil and water. Place a plank of wood on top of the soil to help keep the ground moist, but remove it as soon as the seeds germinate.

Harvest: 12-18 weeks.

4. Kale

Kale is the quintessential winter vegetable – it's highly nutritious and easy to grow in your garden. This biennial grows for up to two years before it flowers and dies, but it is usually treated as an annual. Cold and frosty conditions improve the taste of the leaves, transforming stored starches into natural sugars, so it’s best to grow and enjoy throughout the cooler months of the year. Harvest kale leaves regularly, picking the outermost leaves first.

Harvest: eight weeks.

5. Lettuce

This leafy green is a productive performer, perfect in pots or garden vegie patches. lettuce forms a tight or loose head and can be harvested whole or as a ‘cut-and-come-again’ crop, picking the outer leaves as needed.

There are a range of varieties, too, including cos (Romaine), buttercrunch, iceberg and oakleaf. Plant lettuce in full sun to part shade and feed regularly with a liquid fertiliser.

Harvest: six weeks.

6. Parsley

The culinary superstar is worthy of a spot in your garden. Parsley is a versatile herb that can be used to flavour soups, salads, stews, dips and sauces. Italian or flat leaf parsley is most commonly used in cooking, whereas curly leaf parsley is typically used as a garnish, although they have similar flavour profiles. Both varieties are decorative in the garden and can be grown from seed in garden beds or pots if you have a small space. Parsley prefers full sun to part shade, with rich, well-drained soil.

Harvest: six to eight weeks.

7. Rocket

Rocket (also known as arugula or rucola) is a must-have in the vegie patch. This leafy green is fast-growing and full of flavour, and it’s easy to grow from seed – sow successive crops every three to four weeks for an extended harvest. Mature rocket leaves tend to be bitter, so pick leaves when young for the best flavour. Choose a spot that enjoys full sun to part shade, and ensure the soil is well-drained and enriched with organic matter.

Harvest: six to eight weeks.

8. Silverbeet

This versatile vegetable has thick, fleshy stems and broad, crinkly green leaves. Silverbeet stalks are usually white, but coloured forms are also available (often sold as rainbow chard). Silverbeet prefers a full sun to part shade spot in gardens and well drained, slightly acidic (pH 6-6.8) soil. It can grow up to 75cm tall but will be more compact in containers. To harvest, twist the base of the stalk and pull.

Harvest: eight to 10 weeks.