I am part of a community garden in Alexandria, we have a working bee every second Saturday and get to share and take home our harvest. If I have enough food I often make a meal from the bounty. This is one feast I shared with my house mates a few weeks ago. It consisted of a spinach, feta and ricotta pie, roasted vegies (heirloom carrots, parsnip, Jerusalem artichokes and eggplant) with herb butter, a garden leaf and herb salad and a bush basil pesto served on an awesome sourdough from Bourke Street Bakery.
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