Four Acre Garden

Four Acre Garden Yass-based florist and flower farmer, using local, pesticide-free seasonal fresh flowers. Bouquets, arrangements, weddings, events, funerals and more.

Please use PAY ID 0490135530 at the gate. We are not open to the public, we are a private family farm.

Busy cooking up a new product range this week… seriously guys, surely you don’t need to taste test all afternoon??!!
17/06/2026

Busy cooking up a new product range this week… seriously guys, surely you don’t need to taste test all afternoon??!!

This week in the garden, winter is quietly showing off. Paperwhites, camellias, daphne, westringia, silver dollar gum, m...
16/06/2026

This week in the garden, winter is quietly showing off. Paperwhites, camellias, daphne, westringia, silver dollar gum, marigolds, penstemon, salvias and more are all finding their moment, bringing colour, fragrance and promise to these cold June days.

Many of these flowers and foliages will be making their way into this week’s bouquets, available through our online flower orders and at the Old Bus Depot Markets in Canberra this Sunday.

Every bouquet is gathered from our family garden here in Yass, with whatever is looking its best on the day. No two weeks are ever quite the same.

🌿 Online orders now available
🌿 Old Bus Depot Markets this Sunday
🌿 Seasonal flowers grown at Four Acre Garden, Yass

From our family garden — tended by John, helped by Ashby, and told by me, Aylwen.

We are looking for a WWOOFer to join us at Four Acre Garden, our small flower farm near Yass, NSW.Winter is planting sea...
13/06/2026

We are looking for a WWOOFer to join us at Four Acre Garden, our small flower farm near Yass, NSW.

Winter is planting season here, and we’d love some help planting bulbs, seedlings, and young plants as we prepare for spring. Tasks may also include weeding, mulching, harvesting, and general garden care.

In exchange, we offer accommodation, meals, the chance to learn about cut flower growing, and the opportunity to experience life on a working flower farm. We also share our home with cats, dogs, chickens, and plenty of wildlife.

If you enjoy gardening, being outdoors, and don’t mind getting your hands dirty, we’d love to hear from you.

Aylwen & John
Four Acre Garden
Yass, NSW

One of the most useful things I learnt during my Heritage, Museums and Conservation degree was to always include a scale...
10/06/2026

One of the most useful things I learnt during my Heritage, Museums and Conservation degree was to always include a scale, your name, and the date when photographing objects.

Whether you’re recording flowers, fruit, seeds, craft projects, quilts, pottery, or garden produce, a simple ruler or scale helps show the true size of the object. Adding your name and the date means the photograph remains useful years later, even if it becomes separated from your notes.

It’s surprising how quickly we forget when something flowered, how large a fruit really was, or exactly which project we were working on. A few seconds spent adding a scale and label can turn an ordinary snapshot into a valuable record for future reference.

I still find myself wishing I had done this more often in the garden!

The other night Ashby and I made a Coconut Tofu & Cabbage Curry using vegetables from the Yass Community Food Bank and a...
04/06/2026

The other night Ashby and I made a Coconut Tofu & Cabbage Curry using vegetables from the Yass Community Food Bank and a block of tofu from our local supermarket.

The cabbage, zucchini, spring onions and lime came from the Food Bank, and together they made a delicious meal served with rice.

Thank you to everyone who donates produce, volunteers their time, and supports this wonderful community resource. Fresh vegetables don’t just fill a basket – they become meals, memories and time spent together in the kitchen.

Ashby was chief vegetable chopper tonight and did a wonderful job.

We’re very grateful. ❤️

Hello friends,I’m hoping to return to the markets over winter, but after a challenging few months with illness and exhau...
04/06/2026

Hello friends,

I’m hoping to return to the markets over winter, but after a challenging few months with illness and exhaustion I’m finding it difficult to do everything on my own.

I was wondering whether anyone might enjoy occasionally keeping me company at a market, helping carry buckets, chatting with customers, or simply sharing the day together. No experience is needed and there’s plenty to learn about flowers, gardening and market life.

Four Acre Garden is a very small family flower farm and most days it’s just me. I’ve realised that what I miss most is not just the extra pair of hands, but the company.

If this sounds like something you might enjoy, please send me a private message.

Aylwen
Four Acre Garden

As the garden settles into winter, I’ll be focusing on supplying online flower orders and my Friday 6-week flower subscr...
03/06/2026

As the garden settles into winter, I’ll be focusing on supplying online flower orders and my Friday 6-week flower subscriptions.

The colder months are always a quieter time in the cutting garden, allowing us to prepare for the abundance of spring and summer. While fresh flower availability is more limited right now, I’m still creating seasonal bouquets from the best blooms and foliage the garden has to offer.

I’ll be returning to Trader & Co once flower harvests increase and I can reliably supply larger quantities again.

In the meantime, if you would like regular flowers through winter, my Friday subscription bouquets are available, along with online orders through my website.

🌿 Order online: fouracregarden.com.au
☕ Support our garden: buymeacoffee.com/fouracregarden

Aylwen’s Warm Feijoa PuddingA simple, comforting winter dessert that makes the most of home-grown feijoas. Delicious ser...
02/06/2026

Aylwen’s Warm Feijoa Pudding

A simple, comforting winter dessert that makes the most of home-grown feijoas. Delicious served warm with a scoop of vanilla ice cream.

Ingredients

35–40 feijoas, thawed if frozen
¾–1 cup sugar
Finely grated zest of 1 lemon
100g butter
1 cup self-raising flour
250ml milk
½ teaspoon vanilla extract

Method

Preheat the oven to 180°C.

Place the butter in a medium baking dish and place in the oven until melted.

Meanwhile, combine the sugar and lemon zest in a bowl, rubbing them together with your fingertips until fragrant.

Peel or scoop the flesh from the feijoas. Roughly puree about two-thirds of the fruit, leaving the remaining third chopped into small pieces.

Add the flour, milk, vanilla and the lemon sugar to a bowl and whisk until smooth.

Carefully remove the baking dish from the oven. Pour the batter evenly over the melted butter. Do not stir.

Spoon the feijoa puree and chopped fruit evenly over the batter. Again, do not stir. As the pudding bakes, the batter will rise around the fruit to create a golden crust.

Bake for approximately 30 minutes, or until the top is golden brown and the centre is cooked through.

Allow to stand for 5 minutes before serving.

Serve warm with vanilla ice cream.

Serves 6–8.

Address

6 Glover Drive
Yass, NSW
2582

Opening Hours

Friday 5pm - 8pm
Saturday 8:30am - 5pm
Sunday 8:30am - 5pm

Telephone

+61490135530

Website

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