Did you know The Compost Revolution is spreading?
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Hello Autumn!

What a great time to be outside, in your garden, spreading your finished compost or worm juice around. Your soil will love all those precious nutrients you’ve saved from going to landfill. If you’re using compost in your vegie patch of orchard, you’ll be reaping the rewards when it’s harvest time and you have fresh, healthy and nutritious fruit and veg! Yum!

This year International Composting Awareness Week falls from Monday 4 May until Sunday 10 May. Here in the Hornsby Shire we are holding a Compost and Worm Farming workshop on Friday 8 May for all interested, from beginners to experts. For all details, please visit

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: silver beet, spinach, broccoli, cabbage, cauliflower, bulb onions, broad beans, coriander, garlic bulbs.

To do in the Garden

  • Clear away dead foliage and other plant remains as soon as plants have finished.
  • Add everything you can to your compost heap.
  • Divide perennial herbs.
  • If you’re growing asparagus, cut the fronds to the ground in late autumn and mulch the bed with compost.


August is time to harvest beetroot! Beetroot is full of folate and fibre, and is great on sandwiches, salads or as a relish. This Peppered Beef recipe includes balsamic-roasted beetroot as a side. The sweet, earthy flavours of the beetroots and sweet potatoes work wonderfully with the peppery beef.

Peppered Beef with balsamic-roasted beetroot

Source: The Vegie Patch Cookbook
15 minutes preparation
1 hour-1 hour 50 min cooking
Serves 4

4 medium beetroots
1.1kg fillet of beef
1-2 tbsp cracked black pepper
2-3 tbsp extra virgin olive oil
1 tbsp good-quality balsamic vinegar
4 sweet potatoes, peeled and quartered
Handful of thyme sprigs
Creamed horseradish, to taste

  1. Place the beetroots in a saucepan, cover with water, and bring to the boil. Simmer for 45 minutes to 1 hour, or until tender. Drain, leave to cool, peel and chop into quarters.
  2. Preheat the oven to 190 degrees celsius. Roll the beef in the pepper, covering it all over. Put 1 tablespoon of the oil in a roasting tin and set the tin over high heat. When very hot, add the beef, and cook for 5-6 minutes, or until lightly browned on all sides.
  3. Toss the beetroots with the balsamic vinegar and add to the tin. Toss the sweet potatoes with the remaining oil and add to the tin. Season with a pinch of salt, sprinkle with the thyme, and put in the oven to cook for about 20 minutes for rare beef, 40 minutes for medium, and 50 minutes for well done.
  4. Remove the beef from the oven and keep it warm. Continue cooking the vegetables until they are golden and slightly charred. Slice the beef and serve with the beetroots, sweet potatoes, and creamed horseradish.

Pest Control in the Garden

To keep slugs at bay, regularly apply wood ash or coffee grounds around plants as slugs, snails do not like to cross it.

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.

Eco Garden Basics Workshop
Sunday 3 May, 10am – 12.3pm
Eco Garden, Fagan Park, Arcadia Road, Galston

Compost and Worm Farming Workshop
Friday 8 May, 9.30am – 11.30am
Wallarobba Garden, Edgeworth David Ave, Hornsby

Kimbriki Tour and Eco Gardening Talk
Wednesday 13 May, 9am – 2.45pm
Bus leaving Hornsby Park bus stop, Hornsby

Non Toxic Pest Management in the Garden
Sunday 14 June, 10am – 12.30pm
Eco Garden, Fagan Park, Arcadia Road, Galston

Recycling Tour
Tuesday 16 June, 9am – 1pm
Bus leaving Hornsby Park bus stop, Hornsby

Compost and Worm Farming Workshop
Tuesday 7 July, 9.30am – 11.30am
Wallarobba Garden, Edgeworth David Ave, Hornsby

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