However on July 2, there was kitchen magic in the newly installed commercial kitchen relocated from Westside Acton Village. Ten cooks were busily making preserves for the Queanbeyan Christmas in July market to be held on July 30 from 10am to 4pm.

The core group includes Trish McEwan, Linda Ayliffe, Carole Ayliffe, Fiona Tito-Wheatland and Cindy Steensby. The volunteers were working from 10am to 3pm as part of a pilot 'value-add' project to turn produce from the farm, and any other excess seasonal produce available, into preserves to sell at events to help fundraise and promote Canberra City Farm (for details, see: urbanagriculture.org.au/value-added-group). Ruby grapefruit for marmalade came from Trish's sister-in-law's farm and the smell of just cooked spiced apple sauce with cinnamon, cloves and nutmeg was tantalising.

Lauren Andersen of Isabella Plains was one of the cooks. In her home garden, Lauren is growing cabbage, cauliflower, broccoli, ale, garlic and onions and she joined CCF two weeks ago. Lauren was stirring a saucepan filled with Asian style plum sauce made from fruit from plum trees on site. The plums had been preserved in March by Trish McEwan using the Fowlers Vacola system. Trish shared the recipe (which follows) to turn them into sauce.

Stefanie Lekkas, an Accredited Practising Dietitian by trade, was filling boxes with jars of apple, rhubarb and ginger jam. She joined Canberra City Farm (CCF) two years ago because of her interest in sustainable food and the economic advantages of growing your own.

Following a CCF workshop led by LInda Ayliffe on how to build a wicking bed, at home in Braddon Stefanie is growing edible yacons as well as garlic, potatoes, strawberries, parsley, chocolate and regular mint, Jerusalem artichokes, a couple of types of chard, mizuna and tatsoi. All the plants are growing on her balcony in wicking beds made by Stefanie and Linda.

Near the farm kitchen a pizza oven is being constructed outdoors. Next to it are food safe storage containers which have been recycled as wicking beds. Lettuces were thriving in them and, as Trish and I were admiring the greens, Bronwen Stead of Macquarie came out to check whether a sample of shiraz jelly on a test saucer was ready for bottling. We each dipped in a finger and had a taste. It was bitter sweet and perfect.

Walter Steensby is a committee member of CCF. He said licence-signing day for the move to Fyshwick was 22 October 2015. The group has a ten-year lease with a review after three years.

Walter took me for a walk around the site. There are 110 fruit trees including peaches, nectarines, plums, medlars a couple of almond trees and one fig. In May 2016, Keith Colls and a team from CCF planted twenty-six feijoas donated by Dr. Mark O'Connor of O'Connor, many raised from cuttings from trees owned by readers of this column.

The feijoa trees are thriving and well protected by netting from kangaroos and other wildlife. On a hill with fine views of Canberra are a number of colourful bee hives and, during our wander, the bees were very active. There has been a minor honey harvest this year. Walter explained that they have created nine allotment gardens for individuals to cultivate for their own purposes. These have attracted a good level of interest and the intention is to use the CCF as a place for young farmers to practise techniques before going out on their own. It is hard to find such land in Canberra. The aim of CCF is to provide demonstration gardens such as a typical backyard with ideas for making the best use of it.

Asian-style plum sauce

Makes 11 medium-sized jars.

1 cinnamon quill

4 cloves

4 coriander seeds

2 star anise

150ml cider vinegar

500g red plums, halved, stones removed

1 eschalot, chopped

100ml port

juice each of half lemon, lime and orange

4 tbsp redcurrant jelly

quarter firmly packed cup (50g) brown sugar

Place the cinnamon, cloves, coriander and star anise in a muslin bag or a clean Chux and secure with string. Place remaining ingredients, except the sugar, in a preserving pan or large saucepan. Add the bag of spices, bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally.

Preheat the oven to 160C. Place sugar on a lined baking tray and heat in oven for 2-3 minutes until warmed through (this helps the sugar dissolve into the sauce). Stir the warm sugar into the plum mixture and cook for a further 45 minutes, stirring occasionally to prevent catching, until reduced and thickened. Cool slightly, discard spices, then blend in batches until smooth. Pour into warm, sterilised bottles, then seal and store in a cool place for 2-3 weeks before serving. After opening, keep in the fridge for 2-3 months.

Susan Parsons is a Canberra writer.