Nov 302013
 

Join a vibrant food culture, growing and eating local

Covering all matters food across North East Melbourne

Whether you are a local food producer, want to eat local food, grow veggies in your garden or just want to meet like-minded folks, Local Food Connect is for you. Join now.

Eltham Farmers’ Market, a Local Food Connect initiative, is held every Sunday.

The purpose of this website and associated newsletter is twofold: to promote all aspects of local food around North East Melbourne and to make people around North East Melbourne feel part of a local food community.

The material is centred on 5 databases:

  1. Upcoming local food-related events: all the upcoming events of various types, around 200 per month.
  2. Local food producers: pages on each of around 130 producers, both farmers and makers.
  3. Local community gardens: pages on each of the 60 community gardens in the area
  4. Local food swaps: details of the 30 food swaps in the area.
  5. Local food justice organisations: including ‘food is free’ sites, free food distribution organisations and free community meals.

These databases are brought together into an overall Local Food Directory which contains pages for each of 300 or so local food organisations.

In addition, there are articles written by a variety of local people on:

Mar 132024
 

Thanks to the people who have contributed to this week’s newsletter: Hayden Marks, Kate Anderson, Kerry Bradford, Sam Holman and Simone Boyd.

Sweet appleberry (Billardiera cymosa) by Melbourne Bushfood

[The material below is a summary of material from the Melbourne Bushfood website. Melbourne Bushfood sells a wide range of bush foods (both the foods themselves and the plants) which you can buy either online or at their shop at 49 Sparks Avenue, Fairfield, Wednesday to Sunday, 10am-4pm.]

The appleberry’s berries are textured like apples when unripe but go soft when ready to eat. They have an interesting mixed flavour reminiscent of stewed apples and kiwifruit. They can be used in jams, tarts, cakes or preserving.

The plant is a climber growing to up to 2 metres. In Spring, it produces clusters of bright, bell-shaped, pink flowers.

Plant in either full sun or shade, near a structure that it can grow up. Alternatively, grow in either a pot or a hanging basket. It is both hardy and drought tolerant. It can also tolerate poor soils.

The berries are ripe when they turn from green to yellow and start to soften. Gently pluck the berries off the branches, making sure not to damage the plant.

A related plant, with similarly edible fruit and a climbing disposition, is Billardiera scandens, commonly known as simply appleberry or apple dumpling.

Read about more bush foods on our website.

More on types of sugar

My article in last week’s newsletter on types of sugar generated quite a lot of interest.

Some people asked about honey versus sugar. This is actually a subject about which I have written before.

Kerry Bradford wrote in to ask where ‘raw sugar’ fits in. After consulting with Mr. Google, here is my response: “Different people seem to use the term ‘raw sugar’ to describe slightly different things but the most common usage is that it is ‘partially refined’ sugar, where most of the molasses has been removed but the sugar has not been bleached.”

More guidance on how to store your fresh produce

Lots of you read the guidance from CERES Fair Food from a few weeks ago, so I thought that I would link to the equivalent guidance recently produced by Sustainability Victoria.

And, here are the food storage charts produced by Merri-bek Council a few years ago.

CEO Anne Duncan on a year at Melbourne Farmers Markets

Melbourne Farmers Markets run the Alphington, Carlton and Coburg farmers’ markets. As you may or may not know, newsletter reader Anne Duncan became the CEO of Melbourne Farmers Markets about a year ago, taking over from Miranda Sharp. Anne recently wrote a short article reflecting on her year.

A local gin producer – Naught Distilling

Naught Distilling, from Eltham, make a range of gins, including australian dry, classic dry, overproof and sangiovese. The production process starts by using a base spirit distilled from wheat because wheat-based spirits carry lovely oils and create a velvety mouthfeel. This base spirit is then pumped into a 800-litre copper pot still, selected botanicals are added, and these botanicals are agitated and heated up in an overnight process to maximise oil extraction. The following morning, the mix is distilled and then condensed to create the gin.

You can buy their gin online. You can also buy their gin in many of the local independent stores, BWSs, Dan Murphys, Liquorlands and IGAs (see the specific stores on our website).

Naught also have a speakeasy-style cocktail bar, open Thursday to Sunday, where you can buy a variety of mostly gin-based cocktails plus food. 2/32 Peel Street, Eltham. Book your place..

On Saturdays, they run cocktail masterclasses. Book your place.

Read Naught Distilling’s page in our Local Food and Drink Directory. Welcome, Chris!

We now have pages for 5 local gin makes in our directory:

Community gardens that also have food swaps

It has been on my to do list for some time to cross-reference our local community gardens with our local food swaps. I have now done so and the result is an additional column on our list of the community gardens stating, for each community garden, whether or not there is a food swap at that location.

Of the 66 community gardens, 14 (i.e. 21%) also have food swaps. Putting this another way: of the 29 food swaps, 14 (i.e. 48%) are at community gardens.

Here are the 14:

The politics of food – some poems by Karen Throssell

Thanks to everyone who entered our random draw to receive a free copy of Karen Throssell’s collection of poems entitled Appetite – the politics of food. The winner of the lucky draw is Alicia Polakiewicz.

Commiserations to all the unlucky losers. But you can buy the book online for $25 from Karen’s website and pretend to yourself that you won!

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (17th March), Ann Stanley will interview Fleur Baker on taking permaculture mainstream. Listen on 3CR (855 AM), 10-10.30am, by tuning into either the station (855 AM) or its livestream.

Podcasts of all previous episodes are available on their website, the latest being Thuch Ajak on The United African Farm (3rd March) and Jaimie Sweetman on unusual food plants to grow (25th February).

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was my baking articles.

The most popular event link in the last newsletter was the 5th May workshop in Bundoora on basic grafting.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

The inventor of autocorrect has died. The funnel will be held tomato.

Read more food-related jokes.

 

Not local but interesting

Healesville Organic Market 20th birthday; Saturday, 16th March, 8.30am-midday; free; Healesville.

They will be celebrating 20 years of community support for local; organic growers, producers, makers and bakers. Join them for live music, fresh coffee, treats, fun for the kids and all the usual stallholders. At Coronation Park, 105 River Street, Healesville.

The Great Trentham Spudfest; Saturday, 4th May, 10am-11pm and Sunday, 5th May, 8am-10pm; free; Trentham

This will clearly be a major event, with events happening throughout the two days, some of which are free and unticketed whilst others you need to buy tickets for. The ticketed activities include a variety of farm and spud hut tours. There will be around 70 vendors.

The Outdoor Provedore; 3rd Saturday of each month, 8.30am-12.30pm; free; Mansfield

This is a new monthly market created by newsletter reader, and occasional contributor, Simone Boyd. It is effectively a farmers’ market, with all the stallholders being food or drink producers, and no re-sellers. At the Botanic Park end of High Street, Mansfield.

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Food forest gardening; Sunday, 17th March, 10am-3pm; $145 ($29 per hour); CERES.

Learn how to turn your patch into a low-work thriving, vibrant ecosystem that gives year-round harvests. You will learn: the philosophy of forest gardening; practical gardening skills and tips; ecosystem dynamics in gardens and soil; easy no-dig techniques to build healthy soil; plants for food and medicine; plants for soil health, mulch,bees and biodiversity; ways to eat and cook unusual and medicinal foods. Presenter: Leila Alexandra.

Mt Evelyn community garden opportunity; Monday, 18th March, 6.30-8.30pm; free; Mount Evelyn.

This meeting will discuss a proposed permaculture designed community garden and brainstorm ideas. There will be a walk through of the proposed site.

Building healthy soils – cultivating fertility for veggie growing; Saturday, 6th April, 10am-1pm; $11; St Helena.

Learn about the cultivation and management of low-till market garden soils. Discuss agronomist soil testing and consulting, and thus the scientific aspects that underpin their soil practices. Participate in some garlic planting, using specialised compost and amendments. The workshop will include a guided tour of Caring Farms Co-Op.

Kalorama Chestnut Festival; Sunday, 5th May, 10am-4pm; free; Kalorama.

Savour the abundant chestnuts, gourmet food, Devonshire tea, coffee, artisan beer and mulled wine. Explore the diverse range of stalls, including: roasted chestnuts; poffertjes; homemade cakes; sausage sizzle; local restaurants; mulled wine; coffee, tea and chai; local handmade crafts; and local produce.

Complete urban farmer (14 sessions); weekly sessions starting Friday, 10th May, 9am-3pm; $1,150 ($14 per hour); CERES.

The topics to be covered will include: permaculture; fruit production; soil preparation; beekeeping; composting, worm farming and fertilisers; vegetable growing; propagation; seed collection; pest & disease management; bushfoods & berries; chooks; and community gardens. Presenter: Justin Calverley.

Introduction to food photography; Sunday, 12th May, 1.30-4.30pm; $119 ($40 per hour); Warrandyte.

This class is for food bloggers, bakers, restaurant/cafe owners or anybody who loves food and wants it to look good. It will focus on taking great images of food using your own, or easily obtainable, equipment. It will cover such aspects as: choosing the right lens; choosing the right background, props and accessories; lighting; and software.

In March
In April
In May
Regular events

Upcoming face-to-face events – cooking

Passata party vol. 4; Saturday, 23rd March, 9.30am-3pm; $21 ($4 per hour); Coburg North.

Learn how to pick, clean, boil, mash, sieve and bottle fresh tomatoes. Relax and enjoy the music. They recommend only wearing red – or clothes you are happy to get dirty in. Presenter: Rita. Organised by NECCHi (Newlands and East Coburg Neighbourhood Houses).

Easter egg decorating; Thursday, 28th March, 6-8pm; free; Greensborough.

Learn how to create your own Easter egg decorations. All art & craft materials, plus the eggs, will be provided. Organised by Greenhills Neighbourhood House.

Pickling party and morning tea; Thursday, 11th April, 9.30-11am; free; Greensborough.

Join them to pickle excess rescued food over a cuppa. Organised by Greenhills Neighbourhood House.

Thai wok classics; Sunday, 21st April, 10.30am-2.30pm; $180 ($45 per hour); Panton Hill.

Learn to season and care for your wok and the difference between aluminium, carbon steel and cast iron woks. Learn to prep your wok station. Learn how to make a couple of pastes and stir fry sauces to create multiple dishes. The dishes to be made include: pad Thai (your choice of chicken, prawn or vegetarian); stir fried Asian greens with garlic; stir fried eggplant with a sticky chilli jam and Thai basil sauce; steamed jasmine rice; and a dessert. Presenter: Kelly Meredith from Under The Pickle Tree.

Macarons workshop; Saturday, 27th April, 2-4pm; $102 ($51 per hour); Lower Templestowe.

Tish will pass on her techniques for making macarons. Take an apron. A limit of 4 participants in total. Organised by Living And Learning @ Ajani.

Cooking with bean curd; Sunday, 28th April, 11am-1pm; $28 ($14 per hour); Forest Hill.

Be guided through various recipes that showcase the different ways that you can cook with bean curd at home. Then take home the dishes that you created (take your own container). Organised by Strathdon House.

Food for mind and gut; Sunday, 5th May, 10am-2.30pm; $150 ($33 per hour); CERES.

You will learn about foods that can help you to build and protect your gut microbiome and clear brain fog. You will also learn how to incorporate brain powering foods easily into your daily diet. All the recipes centre on nutritionally dense vegetables and are both gluten- and dairy-free. The sample menu includes: vegan cream cheese; oat + mesquite crackers; beet sauerkraut; chickpea salad with orange tahini; coconut + turmeric pie; and miso puffed balls. Presenter: Melanie Leeson, from Mettle + Grace.

FFS … ferment four staples; Sunday, 5th May, 10am-3pm; $425 ($85 per hour); Fitzroy North.

This is a fermenting ‘101’ class, where you will learn about salt, different preserving techniques, two of the most popular cabbage recipes (kraut and kimchi), a drink (kvass) and all about SCOBYs, with a focus on milk kefir. At the end, you will sit down for a chat and a bite to eat, including fermented foods and drinks to taste. You will take home everything you make during the class: kimchi, sauerkraut, milk kefir butter, milk kefir with SCOBY, whey soda and kvass.

In March
In April
In May
Regular classes