LFC News April 19 2023

Apr 202023
 

Thanks to the people who have contributed to this week’s newsletter: Anna Matilda and Chris McCombe.

Want a job?

Estia Health in Wattle Glen are looking for a part time cook. 6 days a fortnight. Requires a Certificate III in Commercial Cookery and some experience within a commercial kitchen. Read the position description and potentially apply.

Cut your avocados crossways

[Here is a recent tip from CERES Fair Food that I thought was quite interesting.]

Save more avo for your toast by cutting it widthwise; the smaller area of exposed flesh means less oxidation. Then, when storing, put it in a snug mug, airtight and alright!

Bread and butter pickles (by Anna Matilda)

[Anna, from Forest Hill, is otherwise known as The Urban Nanna and her website includes a number of her recipes. Her website also includes a longer and illustrated version of the recipe below.]

Ingredients

2 kg firm cucumbers
500g brown onions
¾ cup pure salt
30g yellow mustard seeds
3-4g chilli flakes (omit if you like)
2½ cups white sugar
750ml white vinegar
¾ teaspoon turmeric powder

Method

Wash and trim the cucumbers, then slice to 2-3mm thick rounds. Peel the onions, cut in half then slice to your liking. Add both to a non-reactive bowl.

Add the salt and combine thoroughly. Cover and leave on the bench overnight.

Wash the cucumber and onion mix thoroughly. Drain, then wash and drain again.

Spread the cucumber and onion mix over a clean tea towel and use a second tea towel to vigorously rub and scrunch it until it is mostly dry. Return to the bowl.

Add the mustard seeds and chilli flakes and stir to mix well.

Sterilise your jars and lids.

In a big non-reactive pot, combine the vinegar, sugar and turmeric. Bring to the boil and then simmer for 5 minutes.

Meanwhile, using tongs, stuff the cucumber and onion mixture into jars. Pack them tightly.

Using a heatproof jug, pour the hot vinegar mix into jars. Use a sterilised chopstick or butter knife (dip in boiling water for a minute to sterilise), to gently jiggle & poke the cucumber and onion mixture to dislodge any air bubbles. Top up with hot vinegar mix if needed.

Working quickly so as not to lose heat, use a clean cloth dipped either in straight vinegar or boiling water to wipe the rims of jars before sealing with hot sterilised lids.

Cool, label and store for a month before eating. This is to let the flavours mellow and mature. Refrigerate once opened.

Will keep for 1-2 years unopened in a cool dark cupboard. Will last several months in the fridge once opened.

Every newsletter needs a good picture

Japanese artist Manami Sasaki transforms ordinary toast into edible works of art using vegetables, fruits and herbs. The creations range from geometric pattens to portraits and landscapes.

Look at more food art on our website.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the position description for the Projects and Research Manager job at Sustain.

Word of the month – Orts

‘Orts’, meaning little bits of food left over from a meal.

Read about previous words of the month.

Proverb (or phrase) of the month

Living on the breadline. Meaning: barely scraping by, or surviving on minimal income. In 1876, someone called Louis Fleischmann opened a bakery in New York, which became successful. Then, as related in Mr. Fleischmann’s obituary, he noticed a crowd of hungry tramps standing over the grating at the bakery, scenting the hot loaves that were being turned out in the basement. Mr. Fleischmann offered to feed one of the men, and soon a line formed. He then decided to give bread to every hungry man who would come for it. The breadline grew until every night as many as 500 loaves were handed out to the men.

Read about more food-related proverbs.

Gardening quote of the month

“One of the most delightful things about a garden is the anticipation it provides.” by W.E. Johns.

Read more gardening quotes.

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

Submitted by Susan Palmer: When bees move into a new hive, do they have a house swarming party?

Read more jokes.

 

Not food-related but interesting

Whitehorse Council are organising a Sustainable Living Week to be held from 28th April to 7th May. Look at the full program and book your places. Here is a list of the various events:

  • Friday, 28th April: storytime “let’s walk (instead of driving)”; upcycle art exhibition 2023 opens (and finishes 11th May).
  • Saturday, 29th April: how to nature journal; flora and fauna treasure hunt; plant ID walk and talk.
  • Sunday, 30th April: vertical gardens; keep cup making; an afternoon with Matthew Evans, the Gourmet Farmer.
  • Monday, 1st May: Bushy Creek nature walk; all-electric homes (webinar).
  • Tuesday, 2nd May: storytime “recycling”; passive houses.
  • Thursday, 4th May: alkira plant swap; storytime “gardening”; climate action through gardening.
  • Friday, 5th May: storytime “grow vegetables”; learn to make re-usable produce bags; nocturnal possum prowl.
  • Saturday, 6th May: sashiko mending; earth pigment pastels; join a community bike ride.
  • Sunday, 7th May: gang-gang cockatoos; wild basket weaving; incredible invertebrates; regenerating Australia – movie and meet-up.

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Grow food at home (9 sessions); on Fridays, 9.30am-1.30pm, starting 28th April and ending 23rd June; free subject to ACFE eligibility; Fawkner.

No matter the size of your urban growing space, learn to grow nutrient-dense food, using regenerative gardening practices. The course will covers topics such as: growing in pots and containers, raised beds and no-dig garden; building and sustaining soil health; seasonal planning and crop rotation; companion planting and beneficial insects; natural methods to manage pests and weeds; recycle waste into compost and worm farms; and growing edible plants from seed and cuttings. Organised by Brunswick Neighbourhood House.

Diet for good mental health; Sunday, 30th April, 11am-12.30pm; free; Fitzroy North.

Larisa Freiverts will talk about how food impacts our gut health and thereby impacts our mood, depression and anxieties. Organised by Green Karma.

Heritage apple tasting; Sunday, 7th May, 2-4pm; $15; Templestowe.

Around 15 varieties will be available for tasting – mid/late-season apples. An orchard tour will also be included. All funds received go toward the maintenance and expansion of the collection. Organised by Heritage Fruits Society.

Beginners composting workshop; Tuesday, 9th May, 7-8.30pm; free; Doncaster.

They will show you: how to choose a system that suits your lifestyle; adding organics; and using the finished compost. The session will cover the three main types of composting – traditional compost, worm farming and bokashi.

Become a master composter; Wednesday, 10th May, 10am-midday; free; Whittlesea.

Learn some tips and tricks when it comes to home composting in your own backyard. Council Waste Officers will be available to answer questions.

Rum, cheese and beer masterclass; Thursday, 11th May, 7-9pm; $79 ($40 per hour); Preston.

5 rums, 5 cheeses and 5 beers will be matched together. Jointly hosted by Moon Dog Brewing, Jimmy Rum and Cheese Culture.

Growing funghi at home; Saturday, 20th May, 11am-12.30pm; $20 ($14 per hour); Hurstbridge.

Neil Symington will share some important concepts and practical advice for growing different types of funghi at home, including button mushrooms, oyster mushrooms and shiitakes. The session will include a practical demonstration of several important techniques including: pasteurising the substrate; inoculating growing containers; and creating a suitable fruiting environment. Neil will also discuss how to avoid common issues such as contamination, poor yields, slow growth or disfigured mushrooms.

Organic vegetable gardening for beginners; Thursday, 8th June, 11am-midday; free; Greensborough.

Learn how to grow vegetables all year round, without harmful chemicals, in whatever space you have. Learn how to select a location for a veggie garden, prepare and improve the soil, work out what to plant when, grow produce from seedlings and seeds, care for your growing plants and protect them from pests, as well as how to grow vegetables in pots and containers. Organised by Diamond Valley Library.

Edible weeds; Saturday, 10th June, 10am-midday; $60 ($30 per hour); CERES.

What you will learn: how to identify edible weeds; and how do use them in your everyday life. What you will get: detailed handouts; and samples in class of prepared edible weeds. Presenter: Lauren. Learn about seasonal edible weeds that thrive in Melbourne inner north, and gain knowledge about the plants’ culinary, medicinal and ecological uses.

In April
In May
In June
Regular events

Upcoming face-to-face events – cooking

Taiwanese pastry workshop; Saturday, 22nd April, 1-3.30pm; $116 ($46 per hour); Brunswick.

Cristina Chang will cover background information on Taiwanese and other Asian pastries. Also how to make both Taiwanese mooncake and shao bing (a crispy, flaky flatbread).

The cook program (9 sessions); on Thursdays, 9.30am-1.30pm, starting 27th April; $50 ($1 per hour) subject to ACFE eligibility; Brunswick.

The objective is for you to develop skills, social connection, and self-confidence to seek further study or work in hospitality. You will prepare, eat and gain an overview of different styles and types of cooking. You will also learn how to cook for a large group. Organised by Brunswick Neighbourhood House.

Low and slow masterclass (BBQ); Friday, 28th April, 5.30-9.30pm; $99 ($25 per hour); South Morang.

They will be cooking on a Weber kettle and Weber smokefire and will show you various tips and tricks.

Vegetable fermentation workshop; Saturday, 6th May, 10am-1pm; $60 ($20 per hour); Bayswater North.

You will make your own sauerkraut and brine ferment plus you will taste many other fermented products. You will learn: the basics of gut health; the gut microbiome; the role of probiotics and fermentation in gut health; health benefits of fermentation; what fermentation actually is; what the different types of fermentation are; how to make your own ferments using different techniques; fermentation rules; what vegetables to use; brining methods and what roles salt and temperature play; cleanliness; and what equipment to use. You will take home the ferments that you make. Take two jars and an apron. Organised by Arrabri Community House.

Inner peas – cooking program (4 sessions); On consecutive Thursdays, starting 11th May, each 4-6pm; free; Hawthorn.

Inner Peas is a social cooking program for people aged 16-25. The program aims to help you make easy, healthy and affordable recipes as well as make new friends and learn strategies to take care of your mental health. Each week, you will make and then share a meal. Week 1: Mexican. Week 2: Indian. Week 3: Italian. Week 4: Vietnamese.

Get your dad in the kitchen!; Wednesday, 14th June, 4-6pm; free; Hawthorn.

This event is for dads (or father figures/guardian) and their children (at least 10 years old) to learn how they can cook easy and yummy meals together at home. Facilitator: Joel Feren.

In April
In May
In June
Regular classes

From time to time, we come across a new cooking venue who then get added to the list below.

One such is Brunswick Kitchen in Brunswick. They do many different classes on various days of the week. Most are around 2½ hours long and cost around $120. They also sometimes do cheaper classes for children.

Another such is Juanita’s Kitchen in Preston. They do plant-based cooking classes on various days of the week. Most are 2½-3 hours long and cost around $120-145.

A third such is Margot & Montanez in Camberwell. Their classes focus on making alfajores biscuits filled caramelised milk. The classes are monthly on Sundays, 10am-1pm and cost $109 ($36 per hour).

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