Welcome to PTC Market Lane, your community-driven resource for simple, affordable & neurodivergent-friendly recipes +
DIY food tips.

In the face of a brutal cost of living crisis, we're not just about food —we're about connection and well-being, from a mental health practice that gives a shit.

*PTC are not chefs, dieticians, nutritionists or food specialists. We are a mental health practice that understands the critical role that food plays in our safety and wellbeing. We are not here to share nutrition or diet information. We are a body-neutral practice. The aim of this page is to provide some general information relating to food, recipes and DIY.

What Australian native fruits & veggies are in season right now?

Finger Lime (Citrus australasica) - These small, elongated limes are in season from late winter to early spring.

Muntries (Kunzea pomifera) - Small, berry-like fruits with a spicy apple flavor, typically available in early spring.

Davidson’s Plum (Davidsonia) - A tart, deep purple fruit that starts to come into season towards the end of winter and continues into spring.

Warrigal Greens (Tetragonia tetragonioides) - A leafy green vegetable similar to spinach, available throughout spring.

Saltbush (Atriplex nummularia) - A hardy plant with edible leaves, often used in cooking, available year-round but particularly tender in spring.

Karkalla (Carpobrotus rossii) - Also known as pigface, the succulent leaves and fruits are edible and available in spring.

Lemon Myrtle (Backhousia citriodora) - A native herb with a strong lemon flavor, its leaves can be harvested year-round, but new growth is particularly lush in spring.

September recipe:

Warrigal Greens and Potato Frittata

Ingredients:

2 cups Warrigal Greens (washed and blanched)

4 medium potatoes (peeled and thinly sliced)

6 eggs

1 onion (finely chopped)

1 tablespoon olive oil

Salt and pepper to taste

Instructions:

Blanch the Greens:
Boil water, add Warrigal Greens, cook for 1-2 minutes. Drain and rinse with cold water. Set aside.

Cook Potatoes and Onion:
Heat olive oil in a large pan over medium heat. Add sliced potatoes and chopped onion. Cook, stirring occasionally, until tender and golden (about 10-15 minutes).

Add Greens:
Add the blanched Warrigal Greens to the pan. Stir and cook for 2-3 more minutes.

Prepare Eggs:
In a bowl, crack and beat the eggs. Add salt and pepper.

Combine and Cook:
Pour eggs over the potatoes and greens in the pan. Spread evenly. Cover and cook on low heat until eggs are set (10-12 minutes).

Serve:
Let it cool slightly. Slice and serve warm or at room temperature.

Reusing & recycling scraps

Spring onions

One of the best vegetables to grow from scraps is green onions (scallions). They are incredibly easy to regrow, require minimal effort, and can be harvested multiple times.

Why Green Onions Are the Best:

  • Fast Growth: You can see new growth within days, and they are ready to harvest in just a week or two.

  • Low Maintenance: They require very little care—just some water and sunlight.

  • Space-Saving: Green onions don’t need much room, making them perfect for small spaces or windowsills.

  • Continuous Harvest: You can trim off the green tops as needed, and they will keep regrowing.

How to Grow Green Onions from Scraps:

  1. Save the white root ends of your green onions after using the tops in your cooking.

  2. Place the root ends in a glass of water with the roots submerged and the tops above water.

  3. Set the glass on a sunny windowsill and change the water every couple of days.

  4. Watch them grow: Within a week, you’ll have fresh green onion tops ready to use!

Green onions are a great option for beginners and offer a quick, rewarding way to grow your own food at home.

September garden hints & tips

Growing fruits and vegetables in September in the southern hemisphere marks the beginning of the spring season, which is a crucial time for planting and preparing your garden. Here are some important things to know:

1. Spring Preparation:

  • Soil Preparation: Spring is the time to prepare your soil by adding compost or organic matter to improve soil fertility. This ensures that your plants have the nutrients they need to grow strong and healthy.

  • Weeding: Clear out any weeds that have accumulated over winter to give your new plants the best start.

2. Planting Timelines:

  • Warm-season vegetables: September is ideal for planting warm-season crops like tomatoes, capsicums, zucchini, and cucumbers. These plants thrive as the temperatures rise.

  • Herbs: Herbs like basil, coriander, and parsley can be planted now. They love the warmer weather and will grow quickly.

  • Leafy Greens: Although it's warming up, you can still plant fast-growing leafy greens like lettuce, spinach, and rocket, especially in cooler regions.

  • Root Vegetables: Carrots, beetroot, and radishes can also be sown in September. They will grow well as the soil continues to warm.

3. Frost Awareness:

  • In some parts of Australia, late frosts can still occur in early spring. It’s important to be aware of your local climate and protect young seedlings from frost by covering them at night or planting them in a protected spot.

4. Watering:

  • Consistent Watering: As the weather warms, plants will require more water. Consistent watering is essential, especially for newly planted seeds and seedlings. Water in the early morning or late afternoon to reduce evaporation.

  • Mulching: Apply mulch around your plants to help retain moisture, suppress weeds, and keep the soil temperature stable.

5. Pest Control:

  • Spring brings an increase in pests as they become more active in warmer weather. Keep an eye out for slugs, snails, and aphids. Use natural pest control methods, such as companion planting or introducing beneficial insects, to protect your crops.

6. Seasonal Fruit Trees:

  • Citrus Trees: If you have citrus trees like lemons or oranges, they may be flowering or setting fruit during this time. Ensure they have adequate water and consider a citrus-specific fertilizer to support fruit development.

  • Strawberries: September is a good time to plant or maintain strawberry plants. They will start producing fruit as the weather continues to warm.

7. Regional Considerations:

  • Northern Australia: In warmer regions, planting can start earlier, and more tropical crops like sweet potatoes, melons, and eggplants can be planted.

  • Southern Australia: In cooler southern regions, the focus is still on planting frost-sensitive plants later in the month or under protection.

8. Succession Planting:

  • To ensure a continuous harvest, consider planting in succession. This means planting small batches of seeds every few weeks so that your vegetables don't all mature at once.

Pantry staples, which may be helpful during a cost of living crisis.

1. Rice

  • Why: Rice is inexpensive, versatile, and can be the base for many meals. It has a long shelf life and pairs well with almost anything.

  • Uses: Stir-fries, rice bowls, soups, side dishes.

2. Dried or Canned Beans

  • Why: Beans are a great source of protein and fiber. Dried beans are very cost-effective, and canned beans are convenient.

  • Uses: Stews, soups, chili, salads, and as a protein substitute in many dishes.

3. Pasta

  • Why: Pasta is cheap, filling, and quick to prepare. It can be used in a wide variety of dishes.

  • Uses: Pasta salads, casseroles, soups, or with simple sauces.

4. Lentils

  • Why: Lentils are nutrient-dense, high in protein and fiber, and cook faster than most dried legumes.

  • Uses: Soups, curries, stews, and salads.

5. Canned Tomatoes

  • Why: Canned tomatoes are affordable and form the base of many sauces, soups, and stews. They add flavor and nutrition.

  • Uses: Pasta sauces, chili, stews, curries.

6. Oats

  • Why: Oats are versatile, nutritious, and very affordable. They have a long shelf life and can be used in sweet or savory dishes.

  • Uses: Breakfast oatmeal, granola, baking, savory oat risotto.

7. Potatoes

  • Why: Potatoes are filling, versatile, and can be stored for a long time if kept in a cool, dark place.

  • Uses: Mashed potatoes, baked potatoes, soups, stews, and as a base for various dishes.

8. Onions and Garlic

  • Why: These are essential flavor bases for countless recipes. They’re affordable and have a long shelf life when stored properly.

  • Uses: Soups, stews, stir-fries, sauces, and seasoning.

9. Flour

  • Why: Flour is a basic ingredient for making bread, pancakes, and many baked goods. It's inexpensive and can stretch many meals.

  • Uses: Bread, pancakes, pasta, sauces, and baking.

10. Cooking Oil

  • Why: A small amount of oil goes a long way in cooking. It’s essential for sautéing, roasting, and dressing salads.

  • Uses: Stir-fries, roasting, baking, salad dressings.

11. Canned Tun & Sardines

  • Why: These can be a more affordable sources of protein that can be stored long-term. They’re versatile and can be added to various dishes.

  • Uses: Sandwiches, salads, pasta dishes, casseroles.

12. Salt, Pepper, and Basic Spices

  • Why: Even simple meals need seasoning to be tasty. Basic spices like salt, pepper, and a few herbs or spices (like cumin, paprika, or dried herbs) can transform a meal.

  • Uses: Seasoning for any dish to enhance flavor.

We recognise that these items can still be very expensive and inaccessible to many.

This is for general guidance only.