For many having a vege garden can be hard work but for locals Richard and Raewyn Lawrence it's been a lifetime of a love of the land for them both.
It started on a farm, which led to producing their own crops, branching into flower growing and production.
Some may say Richard has green fingers but the knowledge they both bring to their love of ‘fruit and veg’’ is something pretty special.
Following simple organic principles you can see the results alongside the love and care Richard puts into his backyard garden.
But this isn’t just any backyard.
From growing some unique crops such as bananas,mulberry,horseradish, three varieties of apricots,Richard's own massive tomato variety, “Richards Red”, what Richard doesn’t know about growing the best fruit and veg isn’t worth knowing!
As he shares his gardening tips the smile on his face shows that he is in his happy place when he is out in the garden.
While Richard is outdoors nurturing the garden, Raewyn is in the kitchen doing what she loves best, cooking and preserving, cooking from her own recipes and still using an 80 year old sauce recipe of her Mums.
This dynamic duo has a routine that was a real joy to see.
Richard brings in the produce, boots off and ready for Raewyn to take over. As the pot on the stove bubbles away, Raewyn has Richard do his taste test before they pour into preserving jars, working together side by side.
Their kindness extends to giving a lot of what they grow away, often in boxes as they put a selection together for a neighbour or a friend to take with them, working to the age old saying ‘kindness begins at home”
For Raewyn and Richard, their garden is a big part of their life and what they have managed to create in their own backyard is an amazing oasis of nature working uninterrupted at its best giving those who care for it the very best rewards.
EASY PUMPKIN SOUP
Ingredients: 1 medium buttercup squash, butternut or pumpkin
1 onion diced
2 dessert spoons butter plus 1 extra tablespoon
2x ¼ cup water
2 -4 cups hot water
2 vegetable or chicken stock cubes or 2 teaspoons of stock powder
Salt and pepper to taste
Method: Step 1: Cut pumpkin in half width wise
Step 2: place each half in a microwavable bowl with 1 dessert spoon of butter and ¼ cup of water in each half.
Step: 3: Place the first bowl in the microwave on high approximately 20min, or until the flesh is soft enough to scoop out easily.
Step 4: While pumpkin cooks, put the extra tablespoon of butter in a large 4-5 litre pot and cook the onion until soft.
Step 5: Put 2 cups of hot water into a bowl and add the stock cubes or powder. Whisk until combined and add to the onion in the pot, remove from heat.
Step 6: Put 2nd half of pumpkin into the microwave and cook as the 1st half. Scoop pumpkin out of the shell and add to the pot mix well, add the cooked pumpkin from the 2nd half, mix well and then whizz with a stick whizz until smooth.
Thin to your preferred consistency with water of milk. Heat a further 5-7 minutes. Makes 4-5 litres 16-20 serves. Freezes well. Serve with hot bread or rolls.
