Howard and Carol Kemp had an extensive garden with impressive views in Calwell to which, in 2016, visitors were invited for Open Gardens Canberra. They have moved to a modern house in Narrabundah which Carol calls downsizing. Her dad had a vegie patch in Harden/Murrumburrah and her brother also loves gardening in the milder climate of Narranderra. Carol's grandson, Joey Gonzalez, 7, is her sidekick and a motivation in the gardens since he was a toddler. He loves to accompany Carol in the garden looking, picking and tasting - all of which he did on my visit, particularly Blue Lake climbing beans. Joey is also sowing snow peas for a winter crop.

Beside the front steps is a productive patch of Black Jack watermelons, the perfect after school snack. Watermelon was included as having beneficial prebiotic fibre in an article on gut health in Good Food on April 10. Originally raised from Diggers seed, this batch of watermelons was grown from seed saved by Carol. Beside the kitchen window is a terrace with pots of herbs including Thai basil and sweet basil and beyond sliding doors is Howard's outdoor kitchen and al fresco dining area.

The vegetable plantings extend along one side of the house beside a footpath. Local residents remark on the crops as they walk past and one called it a farmer's garden. Among the sweet corn, rhubarb, leeks, carrots and mini gourmet beetroot are the tomatoes. An Italian handyman, Frank, was proud to give Carol unnamed Italian tomato and lettuce seedlings that she planted last summer. She saved seeds and propagated and grew them this summer and more than 150 tomatoes have been given away. Carol has also made pizza sauce, pasta sauces and tomato soup, all of which are now in a freezer ready for winter meals.

A former Calwell neighbour has been given pumpkin, watermelon, Crystal apple cucumbers grown from Mr Fothergill's seed, beans and tomatoes from Carol in exchange for her organic chicken and duck eggs.

In the kitchen Carol prefers not to follow recipes except those from Charmaine Solomon. There are coeliacs and a vegan in the family so she throws things together based on what is to hand. On the day prior to my visit and on their return from the Southern Highlands, Carol gathered vegetables from the garden to make a green Thai curry for dinner.

A few years ago in Chang Mai she had the opportunity to have a personal Thai cooking lesson. She was told that a man would choose his bride by unobtrusively standing outside her home to listen to the sound of the way she used a mortar and pestle which indicated whether she was an industrious or lazy person. If she was also singing, this would bode well for a happy marriage.

Thai green curry chicken stir fry

3-4 tbsp Thai green curry paste (from fresh produce markets and specialty shops or make your own)

400ml can coconut milk

300g chicken breast, sliced thinly

1 onion, sliced

1 large or 2 smaller garlic cloves

chilli to desired taste and extra for garnish

couple of handfuls of beans, topped and tailed

3 small zucchini, sliced on an angle

2 carrots, thinly sliced on an angle

half a capsicum, sliced

a few shallots

a handful of Thai basil and extra for garnish

few sprigs of mint (substitute for coriander depending on season)

2 Kaffir lime leaves (or finely grated rind and juice of a lime)

2 tsp fish sauce

half cube palm sugar grated (substitute 1 tsp white sugar plus 1 tsp brown sugar)

In a small amount of peanut oil, pan fry the curry paste adding a small amount of coconut milk if necessary to prevent burning, stirring to release the fragrance. Add onions, chilli and garlic and cook for a couple of minutes. Add chicken stirring constantly until chicken is almost cooked. Pour in remaining coconut milk, then add beans, zucchini, capsicum and carrots. Cook for a couple of minutes, then add shallots, lime leaves, mint leaves, Thai basil fish sauce and palm sugar. Cook for a few more minutes over high heat. Serve the curry on a bed of jasmine rice. Garnish with chilli circles and Thai basil leaves.