CAIRNS: The Green Space has been created on Greenslopes Street in Edge Hill, Queensland (Jess Mitchell Park) to upskill our volunteers in growing produce and sustainable growing practice, and to learn skills such as building wicking beds and gabion cages.
Our volunteers reap the rewards of their efforts by sharing in the produce grown in The Green Space each time they pitch in their time and effort.
The Green Space has heaps of ideas for growing produce in small spaces, such as balconies, and inspiration for recycling common materials such as wooden pallets and sinks to create garden beds.
The public are welcome to drop in to The Green Space and chat to the Green Space Our Place staff and volunteers to learn more about growing produce in the Tropics. Opening hours:
- Wednesdays between 9.30am and 3.30pm
- Fridays between 1.30pm and 3.30pm
The Green Space Cookbook
To get you inspired about producing your own food, we’ve put together this handy cookbook with explanations of the many tropical foods you can find in The Green Space (and throughout the Tropics), growing tips, planting guide and, of course, great, easy recipes.
Contents — recipes and plant information
The Green Space education garden
The dry season
The wet season
Crop rotation
Sustainable fertilisers
- Worm tea
- Comfrey tea
- Banana peels
- Coffee grounds
Aibika: Abelmoscus Manihot
- Aibika dolmades
Amaranth Tambdi Bhaji – sauteed amaranth leaves
Basil – Ocimum basilicum
- Pesto
Beetroot – Beta vulgaris
- Kalkan Ketchup (beetroot pickle).
- Borscht (Beetroot soup)
Bilimbi – Averrhoa bilimbi
- Bilimbi Curry
Bitter Melon – Momordica charantia
- Bitter melon curry
- Goya champuru
Brazilian Spinach – Alternanthera sissoo
- Brazilian spinach parcels
- Saag paneer (Spinach curry)
Breadfruit – Artocarpus altilis
- Breadfruit cooked with coconut milk
- Breadfruit chips
Broccoli – Brassica oleracea var. Italica
- Broccoli and stilton soup
Burdekin plum – Pleiogynium timorense
- Burdekin plum jam
Cabbage – Brassica oleracea var. Capitata
- Sauerkraut
Canistel – Pouteria campechiana
- Canistel scones
Capsicum – Capsicum annuum
- Roasted Capsicum Soup
Chilli – Capsicum frutescens
- Sweet Chilli Jam
- Green chilli jam
- Green chilli chutney
- Chilli Pickle
Collard Greens – Brassica oleracea Acephala Group
- Dirty rice and collard greens
- Cucumber – Cucumis sativus
- Cucumber and yoghurt dip
- Chinese cucumber salad
- Salad Provencale
Eggplant – Solanum melongena
- Eggplant kasundi
- Miss Shur-Lee’s eggplant pickle
- Aubergine (eggplant), orange and coriander chutney
- Sambal terong
Endive – Cichorium endivia
- Steamed curly endive
- Tabouli with endive
Fragrant pandan – Pandanus amaryllifolius
- Chicken curry with pandanus
Guada Bean – Trichosanthus cucumerina
- Guada bean kootu (southern Indian Curry)
- Guada bean pasta sauce
Jaboticaba – Plinia cauliflora
- Jaboticaba Jam
Kale – Brassica oleracea acephala
- Kale chips
- Kale dip
Lemon – Citrus limon
- Lemon cordial
- Preserved Lemons
- Quick pickled lemons
Okinawa Spinach – Gynura bicolor
- Okinawa spinach parcels
Okra – Abelmoschus esculentus
- Okra and potato curry
- Stir fried okra and tomato
Parsley – Petroselinum crispum
- Tabouli
Paw paw – Carica papaya
- Green paw paw salad
Pomelo – Citrus maxima
Rosella – Hibiscus sabdariffa
- Rosella Chutney
- Rosella Cordial
Snake beans – Vigna unguiculata
- Blistered snake beans and kang kong spinach
Tomato – Solanum lycopersicum
- Spicy tomato chutney
Wing Beans – Psophocarpus tetragonolobus
- Sri Lankan Wing Bean Curry
Vegetables mixed
- Vegie-based soup
- Vegetable Curry
Zucchini – Cucurbita pepo
- Zucchini Pickle
Planting guide