Did you know The Compost Revolution is spreading?
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We compost revolutionists are a tremendously powerful force reducing waste, slashing carbon emissions, and cutting waste collection costs – all while creating valuable soil and fertiliser.

Need help with your compost bin? Can’t remember how to harvest your worm castings? Has your compost bin turned into a smelly sludgy mess? We are always happy to answer compost and worm farm questions and provide troubleshooting support. Just call Council’s Waste Hotline on 9847 4856 and ask for a Waste Education Officer, or email


Plant now: Chives, Lettuce, Rhubarb, Silverbeet, Onion.

To do in the Garden

  • Add organic fertilizer to your soil – better still add your compost
  • Continue to water all vegetables and provide shade for leafy vegetables and young seedlings.
  • Cover bare soil with mulch (e.g. lucerne) to keep moisture and nutrients in the soil.
  • Use a non-toxic insecticide on aphids on soft fruit trees


Runner bean and zucchini chutney

Source: The Vegie Patch Cookbook
Makes Approx 1kg or 3 medium jars.
30 minutes preparation + 2 hrs cooking

600g green beans, thinly sliced
4 zucchini, thinly sliced
350g cooking apples, peeled, cored, and chopped
2 onions, finely chopped
450g light brown sugar
1tsp mustard poweder
1 tsp turmeric
1 tsp coriander seeds
600ml cider vinegar

  1. Put the beans, zucchini, apples, and onions in a preserving pan or a large, heavy, stainless steel saucepan. Then add the sugar, mustard powder, turmeric, and coriander seeds. Pour in the vinegar and stir.
  2. Cook over gentle heat, stirring until all the sugar has dissolved, then bring to a boil and cook at a rolling boil, stirring occasionally, for about 10 minutes. Reduce to a simmer and cook for about 1 ½ hours, stirring from time to time, until the mixture thickens. Stir continuously near the end of the cooking time so that the chutney doesn’t catch on the base of the pan.
  3. Ladle into warm, sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air gaps. Cover each jar with a waxed paper disc, seal, and label. Store in a cool, dark place. Allow the flavours to mature for 1 month and refrigerate after opening.

Note: The chutney will keep for 9 months, unopened.

Largest Community of Composters in Australia

Australia wide, we've already diverted over 2.3 million kgs of waste from landfill, saving 3.7 million tonnes of CO2 emissions and over $1.1 million in council and landfill costs.

Now with more than 8,500 active composters across the country, we are well and truly Australia's biggest community of composters & worm farmers, and we're growing - all the more reason to keep up the push.


Pest Control in the Garden

Good soil produces good plants and keeps their carbohydrate, protein, chemical (including pest deterrents) and other nutrient ratio in balance.

Poor soil undernourishes plants which hampers their production. Amongst other things, they produce more carbohydrates which insects thrive on.

So keep your soil healthy and pests will not flock to feed on them.

We hold FREE face-to-face workshops and events. Remember bookings are essential as spaces are limited for workshops. For full details and to book, visit or phone Council’s Waste Hotline on 9847 4856.

Composting and Worm Farming
Sunday 20 March, 10am – 12.30pm
Eco Garden, Fagan Park, Arcadia Road, Galston
Book online

Crop and Swap
Saturday 12 March, 10am – 11am
Wallarobba Garden, Edgeworth David Ave, Hornsby

Kimbriki Tour and Eco Gardening Talk
Wednesday 11 May, 9am – 2.45pm
Bus leaving Hornsby Park bus stop, Hornsby

Recycling Tour
Wedneday 14 March, 9am – 1pm
Bus leaving Hornsby Park bus stop, Hornsby
Book online

Chipping for Mulch
Sunday 20 March, 8am – 2.45pm

Chipping for Mulch
Sunday 17 April, 8am – 2.45pm


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