Local food-related events
Sunday August 12, 2pm. Edendale. Eltham South SGA pod are getting together for a tour of Edendale’s facilities and then to view some SGA short films on gardening. For more information contact Meredith on meredith@baag.com.au 94398750
Sunday August 12, 9.30am -2.30pm. Sutherland Heritage Market, cnr Diamond Creek and Yan Yean Rds. Homemade preserves, cheese and other food stalls
Sunday August 19, 8:30am Eltham Community Craft and produce market, beside Eltham Library.
Monday 20 August, 2pm – 4pm Whittlesea Community Garden Workshop – Herbs Whittlesea Community Garden, on the grounds of Whittlesea Secondary College, Laurel Street, Whittlesea. Includes permaculture design ideas. For more information contact Rhiannon or Megan 9422 8054 or 0407 699 775 or email whittleseacommunitygarden@pvch.org.au
Banyule Sustainable gardens workshop. Thursday, Aug. 23rd at 6:15PM Montmorency Primary School. Hear about how poultry, fruit trees, growing your own vegetables, composting and mulching can all be used to create a fantastic small urban garden. Learn how to complement your food producing garden with a stunning indigenous garden that is waterwise and creates food for both you and local wildlife.
Other food activities/information
Our local and seasonal recipe book, Pick Share Eat, will be launched at the Wattle Festival on August 26. Over 100 recipes are presented, using fruit and vegetables seen at local food swaps over the last two years. Book your copy here. Here is a sample from the book.
Sauteed kohlrabi
8 small kohlrabi bulbs, grated (about 4 cups)
1 tsp olive oil
Salt, pepper
2 tbs freshly squeezed lemon juice
Trim the stems and leaves from the kohlrabi. Remove the stems from the leaves and discard into the compost. Save the leaves for soups, stir fries or pasta sauces.
Peel the bulbs with a potato peeler and grate coarsely by hand or food processor.
Heat oil in a high sided pan. Add the shredded kohlrabi and cook, stirring often, 3-4 minutes or until tender. Season with salt, pepper and lemon juice.
Makes a great nest for grilled fish, or can be used as a side dish with winter roasts. Serves 4.
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Listen to 96.5FM, between 7 and 8pm, Tuesday August 14, for a promotion of the recipe book!!