In 2002 the Railway Park Organic Community Garden opened as part of the design for a new park on the old railway goods yard in Queanbeyan. The idea came to life through the energy of a few neighbourhood residents and, for some years, it was supported by and part of the Canberra Organic Growers Society.

A decade later, following a grant under the NSW Environment Trust's 'sustaining our towns' project, the Queanbeyan Sustainability Group signed a five-year lease with the city council to reinvigorate the community garden under local management.

Led by local builder, George Whish of Ariston Building Services, and his family, volunteers built a pergola which provides a shady meeting place, storage and roof catchment to collect rainwater in two 4,000 litre tanks.

Now there are 26 plot holders and, though none are available at the moment, there is a waiting list for people who live in the local government area - if you want to join the list email the convenor, Katrina Willis on katrinawillis@iinet.net.au.

On the hot January morning when we met, Katrina and another plot holder, Robyn Lawrence, led us around the beds. Two of the plots are used to grow communal produce and common beds around the boundary of the garden are planted with plum, apricot, feijoa and lemon trees, blackberries and raspberries. There are also three smart veggie trugs mainly planted with strawberries for special use by people with limited mobility.

Many people who garden at Railway Park live in small units or townhouses with little or no outdoor space suitable for growing food. The garden provides a place for them to grow food for themselves and an opportunity to mix with neighbours they might not meet in the ordinary course of their lives.

Katrina said over the years they have had members from numerous backgrounds, reflecting the cultural diversity of the Queanbeyan neighbourhood. Two of their most recent members are from Nepal and China. Two open days are held each year, during autumn harvest and spring time, when workshops, seeds and seedling are offered. Last year they participated in the Canberra Open Gardens event which was very successful and, in 2015 and 2016, in the Queanbeyan River Festival.

A dozen members attend monthly working bees to manage the composting system and worm farm, water and weed common beds, followed by morning tea and last Christmas they invited residents of Home in Queanbeyan to the end-of-year get together.

Katrina Willis moved from Sydney to Canberra in 1991 to work in the federal press gallery. A year later she purchased a small home unit in Queanbeyan and moved there. Her connection to the area is older, though, as she visited Queanbeyan with her grandmother as a young person to see relatives on her mother's side of the family, travelling by train when you had to change at Goulburn.

Her dad grew vegetables for their family of seven at home. They lived near Salt Pan Creek and bushland at Padstow, Sydney, which the young ones were allowed to explore. For much of her journalism career, Katrina reported on environmental and sustainability topics and, when the community garden was being set up, she joined a course with COGS to learn basic skills. That was useful and gave her confidence to start growing her own food.

She and her partner, Greg Buckman, each have a plot and they are currently harvesting lots of zucchini, bush beans, mixed salad greens and the New Zealand spinach, warrigal greens, with trusses of tomatoes on their way. Katrina also has broad beans in the freezer and fresh garlic from the spring harvest, some of which she shared with family at Christmas.

Both Katrina and Greg share meal preparation at home and she does a lot of the main meals and baking. Early in January Katrina spent a few nights stewing apricots from the home garden to use for breakfast and dessert. That tree is protected by netting and the crop was good.

A favourite summer recipe of Katrina's that takes advantage of what's cropping is from the Diabetes Cookbook in association with Diabetes Australia (Dorling Kindersley, 2001), with recipes by Louise Tyler. Katrina says it goes well with a green salad or steamed green vegetables and crusty bread or crispy baked potatoes. 

GREEK ROAST SALAD

(Serves 6)

1kg zucchini, cut into chunks

2 red onions, cut into wedges

2 red capsicums, cored, seeded and cut into chunks

1 tbsp olive oil

2 sprigs thyme

500g tomatoes, cut into chunks

200g feta cheese, cubed

60g black olives (optional)

1 tbsp balsamic vinegar

salt and freshly ground black pepper, to taste (optional)

Preheat oven to 200C. Spread out zucchini, onions and capsicum in a roasting tin, drizzle the oil over them and lay the thyme on top. Bake for 25-30 minutes, until the vegetables are tender and slightly charred. Top with remaining ingredients and bake for a further ten minutes.