Our Edible Garden
The first of the pink beauty radishes harvested. After a…
The first of the pink beauty radishes harvested. After a few teething rounds, we have finally gotten the right medium mix for them to grow happily.
The first of the pink beauty radishes harvested. After a few teething rounds, we have finally gotten the right medium mix for them to grow happily.
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Next workshop coming up: discover the joys of gardening without breaking your back, and the importance of raised bed gardens. Early bird rates and mates rates still available, places go quickly so book early! https://eatsshootsandroots.org/workshops-and-events/ws1410/
The boys having fun with worms from our worm composting bin, during our Urban Garden Design workshop last weekend with @ecocentrictransitions. Some of them were pretty apprehensive about touching the worms at first, but succumbed to the powers of peer pressure after others braved the challenge!
Presenting… Round brinjal quintuplets from the garden!
Nursery snapshots: And some white scallop squash emerging too, thanks to Awatif, Fitrah and Camille 🙂
Nursery snapshots: Lots of crystal apple cucumber brewing, 5 days after being sowed by volunteers Awatif, Fitrah and Camille on Sunday.
A rather bitter Sunday harvest from the garden fence. #periakatak is the smaller variety, with according to some, have more nutritional & medicinal value
Volunteer Weekends — meant for chilling in the garden and soaking up the sun. If you want to pop by and volunteer give us a shout at hello@eatsshootsandroots.org beforehand.
Caroline getting creative with our garden signage. This one’s for the taro bed with all the baby taros…
#whatthebug?! Flew into our hall a couple nights ago. Dung beetle from the garden?
Another big thanks to #sayurday product partners, Green Fingers, for kicking off #sayurday participants’ forays into edible gardening, with their biodegradable seed starter pots, available at their flagship store in Puchong 🙂 They’ve got lots of other gardening goods too, especially good hardy quality gardening tools. Check them out at Read more…
Chefs Darren, Han and KC dishing out perfect poached eggs for their 3rd course, Forbidden Rice Congee. Big thanks to #sayurday partners, KDU School of Hospitality, Tourism and Culinary Arts for pushing the boundaries of garden cuisine!
Chefs KC and Gary working their magic in the outdoor cob kitchen. Big shout out and thanks to #sayurday partner, KDU School of Hospitality, Tourism and Culinary Arts <3
Quite a number of New Zealanders coming through our doors in the past couple of months! Pam and Andrew enjoying their sago chips. #sayurday
#sayurday participants, Angel and Joyce sipping down the lemongrass pandan cooler
Wanted to take a photo of the last course of dessert too but it was kinda too late, Tamanna slurped her portion of ice cream with dehydrated roselle bits and lime clean. #sayurday by @darrenteohmg and team @garyanwar Han, KC and Sherrene