Kitchen Garden: Inner-city garden at full bloom

On March 14-15 they will welcome visitors to the garden for Open Gardens Canberra with proceeds going to the Conservation Council ACT. Despite our harsh summer, the early autumn beds are filled with edibles - carrots, raspberries, radish, bushes laden with cherry tomatoes, beetroot, chard, lettuce, leeks, zucchini and herbs. Okra, a first-time plant for Michele, is displaying its hibiscus-like flowers and the scarlet runner beans are topped with blooms.

A handsomely espaliered pear tree lines the driveway and son Henry has made waist-high tiers of recycled timber pallets boxes which are filled with strawberry plants. There are metal accent works by sculptor son Jacob and a bathroom hand basin has been moved to the garden as a water source for wildlife. There are potted citrus trees near the garden studio and a huge mature Meyer lemon tree against a west-facing wall, planted by the garden's previous owners. Secondhand birdcages are re-purposed to protect plants like rhubarb.

Possums have been a problem this year, eating immature fruit so a quince tree is covered in hinged cherry tomato containers with air holes which house one quince in each. Persimmon fruit is tied in small socks. A newly purchased solar-powered sensor light is helping deter the possums.

Last year one massive fennel plant threw seed everywhere but four jars of collected fennel seeds in the kitchen provide a tasty addition to every meal. Nasturtiums have spread too and their flowers and leaves are used in salads. An affectionate labrador, Daisy, aged 10, joined us during the photography session and something else that caught my eye was a large Salvia "Amistad" plant.

Amistad means "friendship" in Spanish and the long-blooming, award-winning plant was discovered in Argentina in 2005. It has royal purple flowers and black bracts and attracts butterflies.

A huge kale plant, like an umbrella tree, is eye arresting and its foliage is fed to the chickens, Betsy, a Rhode Island red x Sussex, Fred a Welsummer, Rosie and Madame G both beautiful Wyandottes. However their preferred treat is sunflower seeds and sunflowers are blooming in the garden.

Two cucumber vines, Richmond apple and Burpless cucumber, are producing flowers which Michele says are loved by the bees. The bee hives belong to Joe, a very competent bee keeper introduced to Michele by a friend. Joe offers his bee services/hives to people living in the city and country He looks after the whole bee thing and shares the floral amber honey - 19 jars were the result of the latest flow.

There are a number of apple trees in the garden all currently bearing fruit - Granny Smith, Gala, Cox's Orange Pippin, Sturmer Pippin, Bolero and Waltz among them.

With the help of her Mum Lee and her sister Jenny, Michele modified a recipe from a book given to the family by German friends - it is Dr Oetker German Cooking Today The Original, first published in 1912, republished in 1984.

Ingredients

Select good, tart cooking apples such as Granny Smith, 1 for each person

Filling: (enough for 4 apples)

1 tbsp butter, softened

2 tbsp almond meal

vanilla essence, to taste

cinnamon, to taste

1/4 cup dried apricots, cut into small pieces (or dried fruit of choice), can be soaked in apple or pear juice overnight - but not essential

1 tbsp honey

For cooking:

1/4 cup apple or pear juice

2 tbsp slivered almonds

Method

Mix filling ingredients. Core apples and place into greased baking dish. Stuff the apples with filling. Place slivered almonds on top, pressing in slightly. Pour apple or pear juice over apples.

Cook in a moderate oven for 40-45 minutes, or until apples feel soft when tested with a skewer.

To serve: Place in a bowl with vanilla ice cream or cream or homemade custard. Drizzle with some extra honey.