Spring 2026 Newsletter
Spring has sprung and the garden is already full of life!
Spring has arrived and the Garden is waking up. The winter crops are giving their last, beds are being replanted with tomatoes, zucchinis and beans, and there's a real buzz around the place. With the new season comes a fresh cycle of working bees, market stalls and our AGM, so read on for everything you need to know for the months ahead.
WELCOME TO OUR NEW MEMBERS
To everyone who has joined us recently, Michael Cavendish and Ally Heaney, welcome! You've picked a wonderful time of year to get growing. Getting involved is the best way to find your feet: working bees are relaxed and social, market stalls are a great chance to meet people, and there are always experienced gardeners around to swap tips with. Volunteering at these events also contributes your annual hours in the garden. For everything else, from plot guidelines to frequently asked questions, visit our membership page: https://www.ogcommunitygarden.org/membership
MEMBERSHIP RENEWALS COMING SOON
Keep an eye on your inbox. Renewal notices for memberships and plots will be sent out shortly, and a quick turnaround from you makes the Committee's job of planning for the year ahead much easier. A proposal for 2026/27 fees will be presented at the AGM.
ANNUAL GENERAL MEETING
Sunday 11 October, 11.00am
Our AGM is where we look back on the year and set ourselves up for the next one. We'll take care of the formal business first, then celebrate with pizza and drinks afterwards, so it's worth staying for lunch.
If you've ever thought about getting more involved, now is the time. We're always keen to welcome new faces onto the Committee, and there are also allocated roles and office bearer positions to fill. No prior experience needed, just enthusiasm. If any of that appeals, get in touch or have a chat with a Committee member at a working bee.
MARK YOUR DIARY
Working Bees. The last Sunday of each month, 10am to 12pm: 27 September, 25 October, 29 November. A couple of hours of shared tidying, weeding and planting, always with good company.
Farmers Market Stalls. Saturday mornings with two hour shifts available: 19 September, 17 October, 21 November, 19 December. Our stall raises funds that keep our fees low, and selling the fresh local produce is half the fun.
Bunnings BBQ. Sunday 8 November. Our other big fundraiser of the year, and we need all the helpers we can get. An hour or two on the day is all it takes.
GARDENING WITH VIV THIS SPRING
Whether you're a learner or an old hand, Viv's monthly notes are the best guide to what to sow, plant and pick in Ocean Grove as the season warms up. You'll find them on our website for September, October and November, covering everything from getting tomatoes in the ground to staying ahead of the snails. You can read more for each month of Spring here: https://www.ogcommunitygarden.org/garden-notes-september.
RECIPE OF THE SEASON
Spring Green Risotto
Serves 4, about 45 minutes
Ingredients
1 1/4 cups arborio rice
5 cups good quality vegetable stock, kept warm on a low burner
2 tablespoons olive oil, plus extra to finish
50g butter
1 onion or 2 shallots, finely diced
2 garlic cloves, minced
1 cup fresh or frozen peas
1 head of broccoli, cut into small florets, stem peeled and diced
2 big handfuls baby spinach or silverbeet leaves, roughly chopped
3/4 cup grated parmesan, plus extra to serve
Zest and juice of half a lemon
Salt and pepper
A small handful of fresh herbs, such as mint, parsley or dill, roughly chopped
Method
Warm the stock in a saucepan and keep it at a gentle simmer beside your cooking pan.
Heat the olive oil and half the butter in a wide pan over medium heat. Add the onion and a pinch of salt and cook gently for 5 minutes until soft but not browned. Add the garlic and cook for another minute.
Stir in the rice and toast it for a minute or two until the grains look glossy at the edges.
Add a ladleful of warm stock and stir. When it's mostly absorbed, add another. Keep this going, stirring often, for about 16 to 18 minutes, until the rice is creamy and just tender with a slight bite. You may not need all the stock.
About 5 minutes before the rice is ready, stir in the broccoli florets and peas so they cook in the risotto and stay bright green.
When the rice is done, take the pan off the heat. Stir in the spinach, the remaining butter, the parmesan, lemon zest and juice. Put the lid on and let it sit for 2 minutes so the spinach wilts into the creaminess. Season to taste.
Spoon into bowls, scatter over the fresh herbs and extra parmesan, and finish with a drizzle of your best olive oil.
A couple of tips: if your basil has come along early, it's a lovely swap for the herbs at the end. And if you have any ricotta or goats cheese on hand, a spoonful on top makes it feel restaurant-worthy.
Would you like to share a recipe idea or a garden tip? Please get in touch if so: ogcommunitygarden@gmail.com
We will be in touch with our next newsletter in December and with further updates via email over the coming months.
See you in the garden!
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The Community Garden Committee
Ocean Grove Community Garden