Itty Bitty Greenie

eco-fabulous finds for kids

Archive for March, 2012

Project Veggie Patch

How much time do you spend wrangling with your kids to make sure they get their five a day? Getting kids in the garden from a young age can help them appreciate what’s on their plate and let them see how gardening, vegetables and cooking combined can create delicious meals.

Vegecation Melbourne shares tips on how to grow your own veggie garden. Where possible, get the kids to help to make this an experience you can share as a family.

Stake your claim: first things first, pick the spot for your veggie plot. It needs to go in an area that gets a lot of sun, in a place where your veggies won’t have to compete with the roots of trees and shrubs for nutrients.

Know your limits: don’t overstretch yourself; make sure the patch is small enough so you – and little hands – can reach everything that’s growing.

Prepare the ground: mark out the area and dig the soil over to the depth of about four inches. Add compost, decomposing leaves and fertiliser to make the soil nice and healthy and rich.

Get planting: choose your plants wisely – if you know your children like a particular kind of vegetable, make sure you include it on the garden menu. Follow the instructions on the back of the seed packet or given with the seedling; each plant needs different care.

Water well: your plants will need a lot of water over the first few weeks, and after that, establish a schedule of giving your seedlings a deep soak twice weekly to save water where you can.

Don’t let space be an issue: if you don’t have an outside space, create a green area inside: grow things like rocket and cress which can be grown on any surface indoors.

Vegecation is an educational program organised by Centro Box Hill that encourages children to get outside and learn what happens in the veggie patch. Vegecation Autumn will have an Oriental Garden theme where children can plant Asian vegetable seedlings to take home – bok choy, Asian red bunching onion, mild chilli and coriander.

EVENT INFORMATION

What: Vegecation – a fun and engaging community school holiday activity
Where
: Centro Box Hill North Precinct (opposite the food court)
When
: Tuesday 10 – Saturday 14 April 2012
What time
: 11am to 2pm each day, interactive play times: 11.30am and 1pm
Who
: Aimed at children aged six – 15 and their families
Price
: FREE to attend
Extras
: Every child receives a FREE apron and book bag

For more information, visit the Vegecation Melbourne facebook page or the Vegecation events listing on Time Out Melbourne.

 

By Donna MacMullin

Creative Communications, Graphic Design, Communications, Blogging, Copywriting, Content Management

 

 

5 easy eco-friendly Easter crafts

Easter is one of those family friendly holidays most of us look forward to, and this year, why not get into the spirit with some eco-inspired craft ideas that are easy to do with the kids? The big day is only a couple of weeks away, so hippity hop to it!

1) UPCYCLED EASTER BASKETS:  Use soda bottles, empty tins, a bit of ribbon, cloth or pipe cleaners to make some colourful baskets. Kids will love to add their own personal touches in anticipation of the egg hunt. To make it even more authentic, plant a few grass seeds in the bottom of the basket about a week before the big day – so much prettier than fake plastic grass!

2) NATURAL EGG DYES: Most commercial egg dying kits are made with chemical-based artificial colours that can pose a risk to health, including allergic reactions and hyperactivity in children. There are many natural options for dying eggs that are just as colourful and fun to do, using household ingredients like coffee, beet juice, blueberries and more. Here are some great natural egg-dying recipes.

3) TOILET ROLL BUNNIES & CHICKS: This is an easy craft to do with the kids that has pretty adorable results. Just take some empty toilet rolls and a bit of paint or coloured paper & feathers to create an Easter bunny or chick that’s perfect for holding a few treats.

 

 

4) EGG CARTON CRAFTS: There are lots of ways to take a used egg carton and make it into something fun for Easter. I particularly like these chicks and bunnies that are easy to do with toddlers. Just take a few paper scraps to cut out some ears and feet, glue them on, and there you have it! Or if you’re more ambitious, try this gorgeous egg carton wreath made with paint, scraps of paper and material and a bit of cardboard.

5) EASTER GARLAND: Don’t you love it when you find a craft idea that takes one thing and reincarnates it into something completely different? This garland is made with recycled paint chips, and it’s great way to make any room in your home look festive and cheerful for the holiday. Find the how-to instructions here.

Hope these ideas inspire you to get crafty with some items you probably already have around the house. I know my son and I are going to have fun making toilet roll bunnies and chicks. Wishing you and yours a very happy Easter.

Fine dining in a world without waste

Ever since the Greenhouse restaurant in Sydney was featured in an episode of Australian MasterChef last year, I have been waiting with anticipation for Joost Bakker, the brainchild of the pop-up sustainable restaurant concept, to bring a similar event to Melbourne. This year during the food and wine festival, I had my chance.

Last night some girlfriends and I popped in to this city’s first pop-up restaurant, which is built using only recycled or sustainable materials. The floor is made from old conveyor belting, the chairs from disused irrigation pipes, recycled bottles and jars are the drinking glasses of choice, and terracotta-potted strawberry plants line the façade of the structure, which is mostly timber and old shipping containers stacked four-high.

Bakker is a Dutch-born florist, artist, builder and environmentalist who has inspired people across Australia with his visionary concept of “no waste” dining, and everyone at our table last night had to admit it was impressive.

The dinner was a four-course French-inspired feast created by Auckland chef Simon Wright (The French Café) and Melbourne’s Nicolas Poelart (Embrasse), which celebrated fresh, local and seasonal food in some most unexpected ways.

The standout dishes were Wright’s first course of marinated kingfish, spanner crab, apple jelly, verjus, shaved fennel and crème fraiche – which awakened the palette and made us all hungry for more. This was followed by a dish of Australian marron, then another of roast pheasant and finally, the piece de resistance, was Poelart’s dessert called “forest floor”.

Served on a piece of plywood covered in chocolate “dirt” were chocolate and meringue “mushrooms” along with fresh mint and sorrel granita. It looks like something straight out of a fairytale and it disappeared in record time.

In addition to the wonderful food was a jovial atmosphere and quirkiness that made the entire experience unique. I had the pleasure of sitting next to Rod Barbey, Australia’s only certified organic chef, from Organic Matters Food & Wine Store in Hawthorn East, who like me, wanted to experience the Greenhouse above all else at the festival.

Even a trip to the loo was educational, as diners were told in a note on the bathroom wall that their “wee” was going to be used to help grow mustard plants. From the light fixtures made from vintage tins to the herb gardens planted outside in old metal barrels, the resourcefulness and attention to detail was unlike anything I’ve ever seen.

There is only a week left to experience the Greenhouse in Melbourne, as Bakker’s masterpiece will be taken down from the banks of the Yarra after the festival, which closes on March 21. I hope I can get back there just to have a drink at the rooftop bar!

By Donna MacMullin

Creative Communications, Graphic Design, Communications, Blogging, Copywriting, Content Management