Judy Vizzari interviews Duang Tengtrirat and Rob Reid Smith
Many of you will know Duang from her catering business, from her involvement in the Home Harvest FEASTivals, or from her workshops on waste-free cooking. Judy Vizzari has now interviewed Duang, and her husband Rob about all these matters, as well as about their experiences as home growers. Here is how Judy introduces her write up: “Duang Tengtrirat and her husband, Rob Reid Smith, live in the back blocks of Research. I’m visiting them to find out about their long list of accomplishments which, I’ve heard, include innovative gardening techniques, abundant food production, waste-free cooking and largescale catering. I also want to hear about their contributions to the learning and health of our community. Their fame has preceded them but I am keen to learn more.” Read the full interview.
One thing that I would like to highlight from the interview is that Duang won the ABC PocketDoc Short Story Competition in 2015. Her story, My Silent Day, was about blueberry picking and racism. Listen to the story. As part of the launch of 2016 competition, Duang recorded a follow up story. The setting is one year later and Duang is again collecting blueberries. But this time her meeting is much more pleasant and heart warming. Listen to Duang’s follow up story.
Mac’s tip of the week
Blossom-end rot looks like a discoloured/black, watery, sunken spot at the blossom end of the fruit. The spot will start out small but grow larger and darker as the fruit continues to grow.
Often a problem with tomatoes, capsicum, cucumber, eggplant and zucchini, blossom-end rot is an environmental problem (not fungal) most often caused by either extremes in soil moisture levels (either too dry or too wet) or by calcium deficiency. Even if you have spread lime etc, uneven watering can interfere with the uptake of calcium. Too much nitrogen fertiliser and rapid growth can also make things worse. Mulch helps, but 40 degree days don’t.
The good news is that blossom-end rot will not spread from plant to plant, and will not necessarily affect future fruit. As a stop gap measure, try spraying plants with a calcium or kelp solution but recognise that consistent water supply is the key.
Some varieties are more resistant than others. For example, I know of one gardener that has a mixed planting of Roma and San Marzano tomatoes. All the San Marzano have blossom-end rot, while the Roma show no sign of it. For tomatoes at least, larger fruit are more susceptible than smaller.
It looked like Mac’s tip wouldn’t arrive in time so I wrote a tip of my own.
My tip is: consider planting sugar snap peas in the summer. Our veggie patch is strictly based on a crop rotation system which means that we always have two spots available for legumes. In winter, we make the obvious choice of broad beans and peas. In summer, beans are always planted but that leaves a second spot up for grabs. Peanuts are one possibility and soybeans are another but we had difficulty sourcing either this year so we decided to consult our local nursery. They said that their experience was that sugar snap peas (but not standard garden peas) could be grown all year round. So, we planted some seedlings in December and this week, less than two months later, we have just harvested a bountiful crop.
Maria’s tip of the week
I thought that this recent post by Maria of My Green Garden was interesting.
Sugar is used in jam for 2 reasons (or maybe 3, if you include taste).
First, sugar acts as the preserving agent for the fruit. It acts to prevent bacteria and other food spoilants from taking hold. The ratio needed for this is at least 75% of the weight of the fruit has to be added as sugar.
Second, the sugar acts to help ‘gel’ the fruit. This happens with the combination of the fruit with its natural pectin, the sugar and acid (from the fruit or added as lemon juice).
So, without enough sugar, the jam might go mouldy and won’t gel, staying very runny.
This is true to an extent but it can be overcome.
To overcome the preserving issue, after making the jam I make sure that I heat-preserve the filled jars. This makes a great vacuum seal on the jars, which means there is no air in the jar. No air = no bacteria.
To make up for lack of a firm set, I cook it a little longer than I normally would with a full sugar jam; and then accept that it will be easier to spread on my breakfast toast than a commercial jam, whose sugar content may be even higher than the 1:1 ratio. So it might be called ‘spreadable fruit’ rather than a true jam.
I have also tried adding a minute amount of Xantham gum powder (available in the health food section of my local supermarket) right at the end of the cooking process, This does firm up the jam, so that it is still spreadable. But don’t overdo it as you might end up with rock hard jam.
Compared with January, the most important additions are some of the brassicas: broccoli, Brussels sprouts and cauliflower.
Pip pip
The winner of last week’s random draw for the free annual subscription of the PIP magazine was Joe Selvaretnam.
Thanks to those of you who sent in various ‘oink oink’ comments(!). However, the reference in last week’s newsletter was to ‘pip pip onk onk!’, not ‘pip pip oink oink!’, and is baby talk rather than anything to do with pigs.
55 people entered the draw, up from 45 in the previous week. Given the continuing level of interest, another year’s free subscription will be offered this week (and then we’ll probably stop). It will work as before: if you have previously entered, you are automatically entered for this week; if you haven’t previously entered and want to enter this week, simply email me some time today (Wednesday) with the word ‘PIP’ or equivalent. Note that anyone who includes the word ‘oink’ in their email will be automatically excluded!
News about local food producers
Backyard Honey, from Surrey Hills, have written in to say that budding beekeepers may like to know that they sell healthy re-queened, foulbrood-test honey bee colonies. You can ring Peter (0425 873555) to chat about honey bee colony purchases and other apiary services, including on-site advice, winter bee-hive pack-down, honey extraction and education services.
You can now buy Warrandyte-based PoppySmack’s Asian sauces in 16 different suburbs: Blackburn (Max & Leo’s Foodstore Cafe), Clifton Hill (McCoppins), Croydon (Jefferies Family Supermarket), Doncaster East (Fish Pier and Rump Butchery), Eltham (Bolton Street Deli & Liquor), Forest Hill (Fish Pier), Heidelberg (Leo’s Fine Food & Wine), Kew (Leo’s Fine Food & Wine), Northcote (IGA); Nunawading (Whitehorse Farmers’ Market), Preston (Local Pantry Co and Saltylicious Himalayan Salt), Ringwood (Fish Pier); Ringwood East (Paul’s SUPA IGA), Ringwood North (Made Locally) and Templestowe (Gourmet Living) and Warrandyte (The Riverside Market, Aumanns and Quintons SUPA IGA).
For Elthamites only: Nongkhai Thai Restaurant now deliver as well as doing takeaway. See the full list.
Permablitz ‘hero of the month’
Every month, newsletter reader Adrian O’Hagen, discusses a ‘hero of the month’ on the Permablitz website. Most are growing guides for particular fruit or veggies, some common and others less common. This month’s hero is midyim berries. There is now a page on our website with links to each of these guides (currently 9 fruit, 18 veggies and 2 weeds).
Which link was clicked most times in the last newsletter?
As cool as a cucumber. Meaning: calm and unruffled. First recorded in 1732 in a poem by John Gay. In this simile, cool means imperturbable rather than having a low temperature. However, the simile comes about because, in hot weather, the insides of a cucumber apparently remain cooler than the air because of their high water content and thus cucumbers are cool to the touch.
Question: what is cool and hot at the same time? Answer: Barack Obama (or, indeed, Michelle Obama).
“If you have not done so already, all your fruiting crops would probably appreciate another dose of potash or other fertilisers high in Potassium (except, of course, those stonefruits whose fruit has already been harvested). This will maximise your plants’ flower production and fruit quality (and also strengthen cell walls to fight off disease). Note that regular watering over summer can often leach out some nutrients that have not already been taken up by your plants.”
The winner of last week's random draw for the free annual subscription of the PIP magazine was Rebecca Oates.
45 people entered the draw, up from 30 in the previous week. Given the level of interest, I have decided to offer yet another year’s free subscription this week. It will work as before: if you have previously entered, you are automatically entered for this week; if you haven’t previously entered and want to enter this week, simply email me some time today (Wednesday) with the word ‘PIP’ or equivalent.
Abbotsford-based FareShare have written a manual to share their experiences of urban food production at their Melbourne garden locations. Subjects covered include: crops grown and yield; soil; composting; integrated pest management; crop rotation; and companion planting. Click here to download.
One thing that struck me was their list of ‘top priority’ vegetables to grow: capsicum, carrot, celery, eggplant, leek, parsnip, pumpkin, sweet potato, turnip/swede and zucchini. Rather a surprising list. I thought I would go through the discipline of choosing my top 10 vegetables to grow and comparing it with theirs. Here is my list: bean, carrot, garlic, lettuce, onion, potato, pumpkin, silverbeet, tomato and zucchini. Only two in common with their list.
No Grainer
No Grainer, from Reservoir, are now in the Local Food Directory: read their entry. They make grain-free bread (and scrolls), which is also free of pseudo grains and starches. Read their Local Food Directory entry. Welcome Jo and Sally!
You can buy No Grainer’s bread at Apples and Sage Organic Wholefoods (Balwyn), Aunt Maggies (Fitzroy), Chirnside Park Health & Wellbeing, Go Vita (Greensborough), Ivanhoe Health Store, La Manna Fresh (Brunswick), Organic Fix (Eltham), Organic Wholefoods (Brunswick), Pachamama Wholefoods (Brunswick), Rhubarb Rhubarb Organics (Preston), Terra Madre (Northcote), Toscano’s Kew and Wild Things Food (Fitzroy North).
News about local food producers
Rivers of Yarrambat are looking for both a pastry chef (full- or part-time) or a chef (full-time or casual) If interested, call Karen Moad by phone (0409 436800) or email your resume.
Arthurs Creek Garlic’s fusions and olive oils are now available at A1 Bakery (Fairfield), Fairfield Delicatessen, Psarakos Market (Thornbury) and Renaissance SUPA IGA (Hawthorn – both IGAs), as well as Bolton Street Deli & Liquor (Eltham), Quintons SUPA IGA (Warrandyte) and Eltham Farmers’ Market.
Blue Pear Pantry’s ready-to-eat meals are now available at Yarra Valley Farmers’ Market as well as Eltham Deli, Eltham Farmers’ Market, FoodWorks Research, Lettuce Inn (Hurstbridge) Gourmet Living (Templestowe), Panton Hill General Store, Quintons SUPA IGA (Warrandyte), Renaissance IGA (Hawthorn), Switchback Cellars (Chirnside Park), Warrandyte Riverside Market, Wonga Park Farmers’ Market and Yarra Glen Racecourse Market.
Have you seen a good film recently?
Chris Kent has written in to recommend the film Gardening With Soul, which he borrowed from Eltham Library.
Have you ever thought about going to Sri Lanka?
If you have ever been to Eltham Farmers’ Market on the 2nd Sunday of the month, you will know that Pete’s Travelling Pans’ ready-to-eat food is one of the highlights of the market. But you are unlikely to know that the stall’s proprietar, Pieter Siebel, has a second job as organiser and guide of tours to Sri Lanka. The two pages of the flyer below provide an overview. I understand that the next tour is in July. If you’re even slightly interested, contact Pieter by phone (0419 365609) or email for a chat.
Joke of the week
What did the corn chip say to the cheese that was caught stealing? “Hey, that’s nachos!”
“With another burst of extreme heat on its way, it’s time to drag out your old sheets (or shade cloth if you have it) to protect your crops as well as you can. Even with mulch, and a good water in the morning, most produce plants run the risk of sunburn and obvious wilting when it gets to around 40°C. Ideally a tent type cover is best, rather than just laying over the foliage. So, some tall stakes, some twine, and a few pegs can make all the difference.”
And Robin Gale-Baker (in the latest Sustainable Macleod newsletter) provides some complementary advice: “With more very high temperatures in the near future, it is important to understand the purpose of watering. The purpose is to hydrate plants before the hot weather hits. This means deep watering in the week before the day the temperature soars. Deep watering means watering onto the earth around the roots of the plants or under the drip line of fruit trees.”
More free gifts for newsletter readers: PIP magazine again
The winners of last week's random draw were Judith Chivers (for the year's free subscription) plus Niloo Barmanray and Pat Deveny (for the free hard copies of Issue #9).
30 people entered the draw for the the PIP magazine subscription and obviously most of them were disappointed. In reaction, we have decided to offer another year’s free subscription this week. Here is how it is going to work: if you entered last week and didn’t win the free subscription, you are automatically entered for this week; if you didn’t enter last week and want to enter this week, simply email us some time today (Wednesday) with the word ‘PIP’ or equivalent.
And some discounts for newsletter readers: Maria Ciavarella’s workshops
Maria and I have been talking and I am delighted to say that newsletter readers can now get a $10 discount on any of the following workshops (all based in Donvale). Simply use the coupon ‘MGG’ when booking.
The age-old art of preserving – the Summer bounty: Saturday, 3rd February, 10am-1.15pm.
The age-old art of preserving – the Summer bounty: Wednesday, 21st February, 10am-1.15pm.
Italian savoury preserves: Tuesday, 27th February, 10am-1.15pm.
Tomato passata – the traditional way: Saturday, 3rd March, 9.30am-14.30pm.
Tomato passata – the traditional way: Sunday, 4th March, 9.30am-14.30pm.
Bees, bees, bees
Stuart Rodda has written in: “I have just harvested around 9Kg of beautiful clean sweet honey from just 4 of the 6 frames in the Flow Hive (see picture right). I have had my Flow Hive (the Aussie invention) for nearly 2 years now but it took a while to get the bees organised to make honey for me. Like they claim, the harvesting could not have been easier and did not disturb the bees at all. While it was an expensive item, I would not have bothered to try to harvest honey without this hive add-on – I have had a hive for 20 years and not previously obtained honey from it.”
Frankie Spranger, from Bee Rescue, has two extractors for sale: 29 frame, steel, $2,200; and 8 frame, gal, $850. Good condition and good working order. Contact Frankie by phone (0408 336363) or email.
Remember, bee puns are good for your health: they give you a dose of Vitamin Bee.
The Yarra Valley Tea Company
The Yarra Valley Tea Company, from Coldstream, are now in the Local Food Directory: read their entry. They specialise in Certified Organic loose leaf teas and tisanes (herbal beverages). Their range is comprehensive, including black (e.g. Earl Grey, English Breakfast), green, herbal (e.g. chamomile, lemongrass), chai, and functional blends. You can buy their tea at numerous shops across North East Melbourne – see their Local Food Directory entry for the list. They invite you to visit them at their factory in Coldstream. Welcome Meaghan!
The local shops selling local products
We have just reached a landmark: the number of local (‘local’ here means ‘North East Melbourne’) shops that we know stock products from at least one local food producer now exceeds 300! Click here to see the full list organised by the number of local food producers that they stock.
Incredible Edible Eltham – a lovely story told by Duang Tengtrirat
Duang is one of the people who spend time looking after the Incredible Edible Eltham planter boxes at Eltham railway station. After a recent visit, she posted the following in the Incredible Edible Eltham Facebook group:
‘Today a lovely boy walked up to the planter box at the Eltham station and found one fully ripe strawberry. “May I have it please?” he asked, and popped it in his mouth. “Ohhh that was so YUM, so SWEET, the BEST ever”, he said. “Thank you strawberry plant. I will come back again.” And off he went to board the train heading to Flinders Street Station.
‘Another lady with a sketching pad and a pen in hand placed her pad on the edge of the box and started to draw. After 15 minutes, she showed me a lifelike drawing of nasturtiums complete with flowers. Then off with a broad smile she went boarding the train heading towards Hurstbridge.
‘Such is a gifted pleasure the planter boxes afforded my visit to water the veggies earlier today.‘
Whittlesea Community Festival – a chance to showcase your produce
Whether it’s cheese making, fruit growing, bread making, wine producing or any other food, Whittlesea Council are offering you the opportunity to showcase and sell your produce at their Community Festival on 18th March. “If you’re even slightly interested“, contact Tanaya Preece by phone (9217 2278) or email.
Are you a student studying either an agriculture-related degree or financial services?
AgriFutures (formerly the Rural Industries Research and Development Corporation) are offering scholarships. Click here to read about the opportunities and to apply. Closing date 23rd February.
Which link was clicked most times in the last newsletter?
Just before Christmas, I interviewed Lynn-eva Bottomley of Organic Fix. Organic Fix is a newish food store at 937 Main Road, Eltham (on the west side, opposite Arthur Street) which mostly sells Certified Organic food. As I say in the introduction: “I begin the interview by asking Lynn-eva how she would describe Organic Fix. She replies that it is a ‘community hub of wellness’ where people can buy things that will make them feel better. An important part of this is helping people go on their own little journeys to reduce the amounts of chemicals and fast foods that they consume. And an important part of this is Organic Certification because Certified Organic food is ‘clean and safe’. So, for Lynn-eva, Organic Certification is a means to an end (health) rather than an end in itself. X years ago, she would probably have described Organic Fix as a health food store but she views that as passé, hence ‘community hub of wellness’. The end result is that she sells nuts, seeds, grains, spices, fruit, vegetables, environmentally-friendly cleaning products, and ethical beauty products. Most of these products (and all of the fruit and vegetables) are Certified Organic, with the remainder being where she has satisfied herself that they are equivalent.” We then go on to discuss the range of products that she stocks and her approach to local and non-certified products. Read the full interview.
Mac’s tip of the week
“With bursts of hot summer weather starting to challenge our crops, remember to remove any damaged fruit that are unlikely to recover and develop. Energy and nutrients can then be directed to those that remain or are yet to come, rather than wasted on inedible compost material.”
January is not really a month for planting. According to the list above you can still sneak in some beans or sweetcorn. Lettuce and mustard greens will also grow but will probably go to seed quickly. Why would anyone want to plant parsley? Guy’s tip of the month: sit down, relax and watch those tomatoes and pumpkins that you’ve previously planted mature.
The 2017 Golden Seedling awards – the aftermath
Here’s what some of the award winners said after reading about their award in the last newsletter:
St John’s Riverside Community Garden (Heidelberg): “Oh WOW- THANK YOU!!!! We not only CHUFFED but TICKLED PINK that you’ve awarded us the Golden Seedling Community Garden of the Year award. We are touched and encouraged to be acknowledged. Thank you for this award, it means a LOT.“
Paul Gale-Baker (from Sustainable Macleod): “Thanks for the award. Feeling doubly chuffed.“
Whitehorse Urban Harvest: “Thank you! Yours is the best local food connecting e-newsletter, if not the best e-newsletter fullstop!“
Deb Graham (from Blue Pantry): “Guy!!!! I don’t know what to say. Thank you. It’s so rewarding when someone notices the efforts of my daily grind!“
Fay Loveland: “Great Golden Seedling Awards nominations this year. Well done! Newsletter of the year? This one!” Thanks, Fay, you win a belated Golden Seedling for best comment of the year!
Distributor wanted
J.B. Shackleton’s, a boutique marmalade manufacturer in Wonga Park, was awarded the accolade of the World’s Supreme Traditional Marmalade Maker in 2017. The resulting boost in sales means that they no longer have time to do our own deliveries. They’re looking for a keen, experienced, committed person to help with distribution and new customer development, mostly in the Yarra Valley. If you’re prepared to learn about this world class product, and to discuss it with their customers, please see their (slightly out of date) website, then email Lachlan.
From conversations, I think that some other local food producers have the same distribution problems as Lachlan. So, one possibility is for someone to become a distributor for multiple producers. I would be happy to work with someone to make this a reality. So, if you are a producer in need of a distributor, email me, and if you are potentially interested in becoming a distributor for multiple producers, also email me (as well as emailing Lachlan).
A free gift for newsletter readers: PIP magazine
Newsletter reader, and person of importance at PIP magazine, Sam Allemann has written in to offer 2 hard copies of the latest issue of PIP magazine (issue #9) plus a year’s free subscription to the magazine. Here is how it is going to work: email us some time today (Wednesday) with the word “PIP” or equivalent and on Thursday we will select the three prize winners at random. Thanks, Sam!
Fairfield Farmers’ Market has moved to the Melbourne Innovation Centre, 2 Wingrove Street, Alphington.
Sugarloaf Produce have decided that they will only be attending three markets in 2018: Carlton, Collingwood and Eltham.
Duang Tengtrirat, aka the best cook in Nillumbik, has decided to retire from the catering business and Real Food Catering is thus no more.
Frisky Mylk & Co have decided to put their business on hold, at least for a while.
Australian bird of the year
Many of you will have seen that the Australian magpie was voted 2017 Australian bird of the year, just ahead of the Australian white ibis. But you may well not have seen the full list of results from 1-50. Click here.
Have you had an allergic reaction to packaged food?
Food labels are required by law to carry essential information so that people know what is in the food they buy. This includes statements about the presence of food allergens, which are foods known to cause a life-threatening reaction (including anaphylaxis) in people with allergies. People with allergies are at serious risk unless foods are labelled correctly.
The role of the Food Safety Unit at the Department of Health and Human Services is to ensure that food sold in Victoria is safe. They can investigate and test food for allergens that are not described on the food label. If a food is not correctly labelled, they can make sure it is removed from sale. Please contact them by phone (1300 364352 24) or email if you suspect that you have had an allergic or anaphylactic reaction to a packaged food and the label did not show that the food allergen was present.
Thanks for the heads-up, Dana Thomson!
Want a vegan, gluten-free crepe?
Newsletter readers Constance Neal and Rosie Shilo have created a video reviewing the vegan and gluten-free savoury crepes of Eltham Farmers’ Market stallholder What A Crepe. How many newsletter readers can you spot in the video? Apart from Constance and Rosie, I spotted six others: Bev Robertson, Chris Chapple, Dean Romeo, Hans Hoffman, Mary Rankin and Tatiana Coluccio.
Which link was clicked most times in the last newsletter?
Once in a blue moon. Meaning: very rarely. In most years, there are 12 full moons during the year (one in each month) and in American folklore these moons had names, often seasonal and farming related. For example, the full moon closest to the autumnal equinox was called ‘the harvest moon’. In around a third of years, however, there are 13 full moons and, from the early 1800s, this extra full moon became popularly known as ‘the blue moon’ (it can come in any season so its name couldn’t be seasonal or farming related). At roughly the same time, the phrase ‘once in a blue moon’ was coined to mean very rarely (even though there is one roughly every third year!).
Incidentally, the monks in the middle ages didn’t like the extra full moon as it upset the regular arrangement of church festivals and it may be for this reason that 13 came to be considered an unlucky number. Perhaps related to this, some people think that the ‘blue’ in ‘blue moon’ is a corruption of ‘belewe’, which mean ‘betrayer’ in Middle English.
What: What you will learn: the history of Petty’s Orchard and it’s significance; Summer fruit tree pruning techniques; and tasting of some heritage apple varieties. What you will get: an understanding of heritage apple varieties and summer pruning techniques. Members of the Heritage Fruits Society will introduce you to Petty’s Orchard and its important horticultural history, established in the early 1900s and containing over 200 apple varieties. Then you will split into groups and head out into the orchard to discuss and demonstrate different pruning techniques and purposes, and to look at their heritage apple collection. You will also be able to see and taste some early ripening heritage apple varieties. When: Tuesday, 16th January, 6-7.30pm. Where: Petty’s Orchard, Templestowe. Cost: $20. Bookings: WeTeachMe. Further information:LFC calendar entry.
Summer fruit tree pruning
What: Traditionally orchards are pruned during the dormant winter months, but there are benefits to pruning after the harvest in summer. Learn and practice your pruning skills with expert supervision, working in the farm orchard. Merrin Layden is a horticulturalist who has spent the past 5 years working at The Orchard Project in London teaching urban fruit tree skills. The skills that you will learn from Merrin will be put to use on the day in the farm’s orchard. Morning tea provided. BYO lunch, secateurs and gardening gloves. When: Sunday, 21st January, 9am-midday. Where: Bundoora Park Farm. Cost: $26. Bookings:Eventbrite. Further information:LFC calendar entry.
Plant-based midweek cooking class
What: Participants will experience: 90 minutes of hands-on cooking and creating with mostly organic and unrefined/unprocessed foods; 30 minutes plus of relaxing over a meal created during the 6-person class; a pdf of recipes and resources – ongoing support and advice relating to incorporating plant-based foods into your life; and a safe, non-judgemental space where questions are welcomed, friendships are made and food is enjoyed. The content of the classes will run as a recurring 4-part series with each class having a specific focus (i.e. breakfasts, lunches, dinners or desserts) plus an additional snack or pantry staple. When: 6.30-8.30pm on Tuesdays or Thursdays, roughly fortnightly. Next 11: 23th January, 8th February, 20th February, 8th March, 20th March, 12th April, 24th April, 10th May, 22nd May, 7th June and 19th June. Where: Smiths Gully. Cost: $60. Bookings: their website. Further information:LFC calendar entry.
Healthy lives plant-based cooking
What: The classes are 3 hours of creating and 1 hour of eating mostly organic and healthy vegan food. A good part of the class’s content and style is conversational. The class is for up to 8 people and is a mostly demonstration-style class but every dish is made by one of the participants, under Jan Saunder’s guidance. The content of the classes will run as a series, with each class covering at least one of: breakfasts; salads & dressings; dairy & egg replacers; mains; and desserts & treats. When: midday-4pm on Sundays, roughly fortnightly. Next 9: 28th January, 11th February, 25th February, 25th March, 15th April, 29th April, 13th May, 27th May, 17th June. Where: Smiths Gully. Cost: $90. Bookings: their website. Further information:LFC calendar entry.
New ways of composting and worm farming
What: There is a difference between making compost and worm farms. Where and how do you use each of them? When are they ready to use and what can go wrong? Diana Cotter, local horticulturalist and sustainable gardening enthusiast, will open your eyes to a host of new ideas you may never have previously considered. When: Monday, 29th January, 11am-midday. Where: Fawkner Library. Cost: free. Bookings:Eventbrite. Further information:LFC calendar entry.
Transform your garden into a native paradise
What: Learn from native plant expert David Sparks about planning, caring and creating different habitats for different birds, insects and frogs. From what you need to do to plan your garden through to maintenance and pruning, you will gain the skills needed to transform your garden into a native garden. Take home a free native plant. When: Thursday, 1st February, 6.30-8pm. Where: Nunawading Library. Cost: free. Bookings:Eventbrite. Further information:LFC calendar entry.
Bush foods & herbs for courtyards & balconies
What: What you will learn: which native produce-plants are suitable for growing in pots and small spaces; what to harvest and when; and how to use bush foods and herbs to flavour your dishes. Presented by Karen Sutherland, of Edible Eden Design. Australian native plants have flavour and aroma profiles unlike any others, and can be easily incorporated into your kitchen. Also, a wide range of them can be grown in Melbourne in pots or small and difficult spaces. In this class, which is ideal for those with limited garden space or even just a courtyard or balcony, you will explore the world of edible native Australian plants that are easy to grow in such spaces, attractive to look at and can easily add flavour and interest to your home-cooked dishes.All plants covered are suitable for Melbourne’s climate, and will be discussed in terms of how best to use and grow them in your garden. When: Thursday, 1st February, 6.30-9pm. Where: Bulleen Art and Garden. Cost: $45. Bookings: WeTeachMe. Further information:LFC calendar entry.
The age-old art of preserving – the Summer bounty
What: What you will learn: how to select and re-use suitable jars and how to sterilise them; how to use standard kitchen equipment to make preserves, without needing to buy specialist items; and how to bottle fruit, and make jams, pickles and relishes and the science behind the techniques. What you will get: recipes all of the preserves made; small (new) jars of the 4 preserves made on the day; Preserving Basics booklet, authored by My Green Garden; and tastings of other preserves made by My Green Garden. Learn how to preserve fruits and veggies safely, using a variety of techniques. These techniques can be used on most fruit and veggies so that you learn to make your own delicious preserves, with no artificial additives and nasty numbers. No preserving background is assumed as you go through the science of how to prevent food spoilage using the preserving methods of bottling, jam-making, pickling and making relishes or chutneys using seasonal produce. Dehydrating will also be demonstrated. You will cover the jars and lids to use, safe storage and use. When: Saturday, 3rd February and again on Wednesday, 21st February, both 10am-1.15pm. Where: Donvale. Cost: $85. Bookings: WeTeachMe. Further information:LFC calendar entry.
Brewers Feast Festival
What: Brewers Feast is a boutique craft beer and food festival, made by beer and food lovers for beer and food lovers. It will feature around 18 breweries and 70 beers (as well as cider, wine, fresh juice and homemade lemonade). There will also be food and live music. Throughout the day, there will be craft beer education classes, exploring the tastes and flavours of beer pairing with food, cheese, confectionery and other foods. Enjoy free samples while learning more about your beer. When: Saturday, 3rd February, 11.30am-8pm. Where: Abbotsford Convent. Cost: $37. Bookings: their website. Further information:LFC calendar entry.
Native herbs for the kitchen and garden
What: What you will learn: which native produce-plants are suitable for growing in the Melbourne area; what to harvest and when; and how to use them to flavour your dishes and enliven your garden. Presented by Karen Sutherland, of Edible Eden Design. Explore edible native Australian plants that are easy to grow, attractive and add flavour and interest to your home-cooked dishes. Lemon myrtle, bush pepper and native salt are just a few of the flavours we can smell and taste, and they and many others will be discussed in terms of how best to use and grow them in your garden. All plants covered are suitable for a Melbourne climate, and many are suitable for pot cultivation. Add bushfoods to your garden and plate without delay! When: Thursday, 8th February, 6.30-9pm. Where: Bulleen Art and Garden. Cost: $45. Bookings: WeTeachMe. Further information:LFC calendar entry.
Natural pest control with companion planting
What: What you will learn: which plants to grow together, and which ones not to; how to solve many common garden problems naturally; and how to construct ‘plant guilds’ (groups of plants that grow much better together). Presented by Angelo Eliades. With companion planting, by knowing which plants to grow together and which ones not to, you can grow stronger, healthier and more productive plants, improve soil quality, and reduce pests and diseases in your garden. Learn which companion plants to add to your garden to solve many common garden problems naturally, and find out how to construct ‘plant guilds’ (groups of plants that grow much better together) for more abundant harvests. When: Saturday, 10th February, 9.30am-12.30pm. Where: Bulleen Art and Garden. Cost: $45. Bookings: WeTeachMe. Further information:LFC calendar entry.
Preserving know-how – savoury ways with tomatoes
What: What you will learn: how to preserve the seasonal bounty of tomatoes in a variety of different methods, including bottling, drying, sauces and savoury condiments; how to select and re-use suitable jars and how to sterilise them; and the basic science behind different preserving techniques so that your preserves remain safe to eat. What you will get: recipes all of the preserves made; small jars of the preserves made on the day; Preserving Basics booklet, authored by My Green Garden; and tastings of other preserves made by My Green Garden. Growing tomatoes can be incredibly rewarding and their productivity can leave you with a glut that demands to be turned into delicious sauces and preserves. And even if you don’t grow them, you can always make the most of the seasonal varieties available over this period to make your own bottles and jars to last you through the winter. In this workshop, you will cover different preserving techniques, including bottling, dehydrating, making sauces, passata, pickles and chutneys, as well as some traditional Italian techniques with tomatoes. You will get to taste and then take home all of the preserves made on the day. When: Saturday, 10th February, 10am-1.15pm. Where: Donvale. Cost: $85. Bookings: WeTeachMe. Further information:LFC calendar entry.
Chocolate discovery class
What: This class includes indulging in a range of chocolate & truffle tastings, the chance to learn about how chocolate is made, and finding out about the inspiration behind each of their specialty ranges with their European Chocolatiers. Your chocolate education concludes with the chance to create your own personal chocolate bar and delve in giant lollipop making fun. When: Saturday, 10th February, 11.30am-12.30pm. Where: Yarra Valley Chocolaterie, Yarra Glen. Cost: $48. Bookings:their website. Further information:LFC calendar entry.
School lunch boxes
What: The average household in Australia throws away $2,000 worth of food every year. That means that one out of five bags of shopping that is purchased is never eaten. Join Gaby and Jen from Plan Buy Cook to learn some simple ways to reduce the food waste and save you time and money. Bookings essential. When: Tuesday, 13th February, 11am-midday. Where: North Fitzroy Library. Cost: free. Bookings:Eventbrite. Further information:LFC calendar entry.
Herbs for the home gardener
What: Are you a herb lover and would absolutely enjoy your own herb garden but aren’t sure where to start? This course will include plant identification, herb history and resources, how to grow and cook with herbs as well as crafts and the health benefits. Learn about plant propagation, container growing, companion planting, plant nutrition and herb design. When: Tuesday, 13th February, 7-9pm and again on Saturday, 24th February, 10am-12.30pm. Where: North Ringwood Community House. Cost: $60. Bookings: their website. Further information:LFC calendar entry.
Sourdough bread making workshop
What: Tutor Jenna Farrington-Sear. This workshop will cover basic theory as well as the tactile pleasure of all the steps of making bread from milled flour. Suitable for both novices and those who want to expand their bread making repertoire. Topics to be covered: the essential ingredients and tools of the trade; the principal steps of bread making; Baker’s percentage and hydration; mixing, kneading and folding dough; shaping loaves, scoring and baking; and maintaining a starter. You will take home: a piece of dough which can be baked at home; and a sourdough starter. When: Saturday, 17th February, 10am-1pm. Where: Living & Learning Nillumbik at Panton Hill. Cost: $59. Bookings:their website. Further information:LFC calendar entry.
Heritage apple tasting
What: Sample the seasonal flavours of the heritage apple collection at an apple tasting afternoon at 5pm. Around 15 varieties will be available for tasting, with limited quantities available for purchase. An orchard tour included.
All funds received go toward the maintenance and expansion of the collection. When: Sunday, 18th February, 5-7pm. Where: Petty’s Orchard, Templestowe. Cost: $15. Bookings:their website. Further information:LFC calendar entry.
Melissa King – Garden Guru
What: Go along to meet Melissa and listen to her expert advice. When: Tuesday, 20th February, 11.30am-12.30pm. Where: Diamond Valley Library. Cost: free. Bookings: just turn up. Further information:LFC calendar entry.
Hot composting
What: Join Heide head Gardener Dugald Noyes for a hot composting tour. Discuss sustainable green waste management at Heide for the home garden. When: Thursday, 22nd February, 11am-midday. Where: Heide, Bulleen. Cost: free. Bookings:Eventbrite. Further information:LFC calendar entry.
Shady edibles
What: One of the most challenging spots in any garden is shade. Karen Sutherland, from Edible Eden Design, will share her top tips to turn this challenge into an opportunity. Discover shade-loving edibles that will give you aromatic and useful foliage and unusual fruits. When: Thursday, 22nd February, 7-8.30pm. Where: Whitehorse Centre. Cost: free. Bookings:Eventbrite. Further information:LFC calendar entry.
Home beer-brewing workshop
What: Cade, from Home Make It, will show you how to make a malt extract brew while you trial some different home brews. Only participants over the age of 18 may attend. When: Thursday, 22nd February, 7.45-8.45pm. Where: Brunswick Library. Cost: free. Bookings:Eventbrite. Further information:LFC calendar entry.
Summer fruit tree maintenance
What: What you will learn: how to prune to keep trees to a manageable size; how to prune to maximise fruit production in the coming season; and keeping espaliered shapes in check. Watch and ask questions of Angelo Eliades, as he prunes both traditionally shaped trees and espaliered varieties. Convention had us pruning deciduous fruit trees in winter but now the thinking is swinging to doing it straight after fruiting, in late summer or autumn. Techniques are slightly different, so it is wise to see the pruning in action on actual trees. When: Saturday, 24th February, 9am-12.30pm. Where: Bulleen Art and Garden. Cost: $45. Bookings: WeTeachMe. Further information:LFC calendar entry.
Composting
What: Learn how to efficiently compost food and garden waste. Bring any weeds or other additions you would like to learn how to compost. Wear appropriate outdoor clothing for the weather. Expect to get dirty! When: Sunday, 25th February, 10am-midday. Where: Watsonia Neighbourhood House. Cost: gold coin. Bookings: just turn up. Further information:LFC calendar entry.
Introduction to horticulture – 9 session course
What: Every Monday for 9 weeks. This 9-week hands-on course will introduce you to a range of topics in the field of horticulture. Places in the course are government-subsidised, so it is a great starting point for people thinking about turning their passion into a career in horticulture, or simply for home food growers who want to learn more – only $130 for a 9-session course! No prior experience is necessary. Working as a team with fellow participants, you will gain a broad overview and practical, hands-on experience such topics as: introduction to plant recognition; propagation; planting; soil properties; environmentally sustainable work practices; and career pathways/further study in the horticulture industry. You will spend a lot of time outdoors (getting your hands dirty!) under the leadership of an experienced trainer and horticulturalist, along with some time in the classroom learning basic theory and exploring study pathways. The course will be run by Justin Calverley. When: Monday, 26th February, 9.30am-3pm and then every Monday for 9 weeks. Where: Edendale. Cost: $135 for all 9 sessions ($78 concession). Bookings: by phone (9433 3744). Further information:LFC calendar entry.
Italian savoury preserves
What: What you will learn: how to use vegetables to make savoury preserves, Italian style; how to select suitable jars and how to sterilise them; and how to use bottling techniques to preserve sauces, ready to eat. What you will get: jars of all the preserves made on the day; recipes for the techniques covered in the workshop; tastings of preserves previously made; and vegetables prepared on the day to take home and continue the processes learnt. Italians have perfected the art of the antipasto platter, with delicious savoury pickled vegetables often made with fresh organic veggies from their own gardens. You will use many of the vegetables from the home of My Green Garden to create preserves done in the Italian style. Then you will make a tomato pasta sauce that can be preserved for future use – fast-food the Italian way! A jar of everything you make is taken home by each participant, as well as some vegetables prepped on the day to continue some processes at home. When: Tuesday, 27th February, 10am-1.15pm. Where: Donvale. Cost: $85. Bookings: WeTeachMe. Further information:LFC calendar entry.
Many of you will know Duang from her catering business, from her involvement in the Home Harvest FEASTivals, or from her workshops on waste-free cooking. Judy Vizzari has now interviewed Duang, and her husband Rob about all these matters, as well as about their experiences as home growers. Here is how Judy introduces her write up: “Duang Tengtrirat and her husband, Rob Reid Smith, live in the back blocks of Research. I’m visiting them to find out about their long list of accomplishments which, I’ve heard, include innovative gardening techniques, abundant food production, waste-free cooking and largescale catering. I also want to hear about their contributions to the learning and health of our community. Their fame has preceded them but I am keen to learn more.” Read the full interview.
Blossom-end rot looks like a discoloured/black, watery, sunken spot at the blossom end of the fruit. The spot will start out small but grow larger and darker as the fruit continues to grow.
The winner of last week’s random draw for the free annual subscription of the PIP magazine was Joe Selvaretnam.
