Jun 152022
 

Thanks to the people who have contributed to this week’s newsletter: Angelo Eliades, Colleen Duggan, Megan Cassidy, Paul Morland, Robin Gale-Baker, Sarah Mathers and Simone Boyd.

If you are Gmail user and didn’t successfully receive our newsletter last week, read this short guide on how to stop Google’s blocking of our future newsletters.

The more people who contribute material, the better this newsletter. If you have any interesting news, tips, photos or questions, email them to us.

Cherry/strawberry guava (by Megan Cassidy)

[Megan, from Greensborough, is active within Sustainable Greensborough, one of whose activities is a monthly book club where they read, watch and chat about issues of sustainability on our planet. Their meetings are on the 4th Tuesday of every month, 7.30-8.30pm, with their next meeting being on 28th June.]

[Last week, when discussing food forests, Megan mentioned what Bill Mollison called stacking in time – when you use food plants that will fruit/produce early or later than others, to extend your growing season. One of her examples is cherry/strawberry guava (Psidium cattleyanum), which fruits into winter.]

The tree is evergreen, and can grow to 3-6 metres, although it can be kept pruned to a more manageable shrub size. In principle, it can therefore occupy the understorey layer of your food forest. Mid-green leaves with contrasting yellow veins, and an ability to grow in full sun or part shade, mean it can be used to create a hedge, a screen or a feature in your garden. New growth is a striking orange-red colour, which is makes for a pretty display.

The cherry guava flowers in spring, but the fruit doesn’t ripen until April-June of the following year. The fruit are small, round and sweet, ranging from 2-4 cms across. They are also high in vitamin C, which comes in handy to keeps colds at bay when they ripen at the beginning of the cold weather! The fruit can be eaten fresh, skin and all, including the tiny hard seeds. If you are lucky enough to have a surplus, you can stew or jam them, or turn them into a yummy syrup!

[Note that there are a number of different fruit trees that are called guavas. In addition to the cherry/strawberry/cattley guava (Psidium cattleyanum), there is the apple/lemon/common guava (Psidium guajava), the purple guava (Psidium rufum), the Chilean guava (Ugni molinae) and the pineapple guava or feijoa (Feijoa sellowiana). Furthermore, the cherry/strawberry/cattley guava has both red-fruiting (P. cattleyanum var. cattleyanum) and yellow-fruiting (P. cattleyanum var. littorale) varieties.]

Growing perfect parsnips (by Robin Gale-Baker)

[As many of you will know from her many contributions in this newsletter over the years, Robin Gale-Baker, from Sustainable Macleod, has written numerous articles about growing
various vegetables, herbs, fruit trees and general growing techniques. Presented below is a shortened version of her new article about growing parsnips.]

Robin’s top tip for growing parsnips is to use fresh seed. Sowing it in the first 4-6 months is best and it will not last beyond one year.

Robin’s second tip is to cultivate the soil to a fine tilth. Like all root vegetables, parsnip does best in soil prepared to a fine tilth. Remove any roots, clods or stones and cultivate soil until fine and powdery. This allows the roots to develop unimpeded and results in long, straight parsnips. Parsnips themselves aid the development of microbial activity in the soil. Soil pH should be between 6-7.

Robin’s third tip is to keep the ground moist from seed sowing to emergence of seedlings. Plant in furrows about 2cm deep. Sow at intervals of about 6-7cm and later thin out. The seed is of sufficient size that you can sow individual seeds for good spacing. Water well once the seed is sown and then water twice a week deeply until the seedlings emerge. Keep the soil well watered after that.

Robin’s final tip is to thin the seedlings at 5-6 weeks. The seeds are slow to germinate and may take 3-4 weeks to emerge from the soil. They need a temperature below 12degC to germinate so don’t sow in warmer weather. Once they are 5-6 weeks old, thin the seedlings to about 12cm intervals. Pulled seedlings do not re-establish well, if at all.

Finally, parsnips do not need fertiliser and, indeed, fertiliser can make the tops grow at the expense of the roots. Also, don’t worry about frost as frost actually sweetens the root, working wonders for flavour just before harvest.

Read the full article.

[A final issue is about when to plant parsnip seeds. Traditional wisdom for Victoria is, I think, to plant them in August, September or October, with a view to harvesting the following winter. But Robin has planted hers in May this year, aiming both to use very fresh seed and cold soil. Virginia Solomon, from NERP, thinks that both September/October and May/June are ok but avoids July/August because of the risk of the seeds rotting.]

Want a job?

Community Garden Coordinator in Thornbury

Span Community House, located in Thornbury, is looking for a community garden coordinator to maintain and further develop Span’s Community Garden. The role will be to lead, supervise and support people within a community garden setting, create learning opportunities, manage the community compost program, engage and support a diverse range of community members and volunteers of all abilities. 12 hours per fortnight, including 2 hours each Wednesday 10am-midday. $29 per hour. Closing date: 22nd June. Read more and potentially apply.

Cooking tutor in Brunswick

Brunswick Neighbourhood House is looking for a qualified tutor to run a course on cooking and food-related topics. The course will run for 4 hours each Thursday (9.30am-1.30pm) for 9 weeks from 11th July. It will provide new and transferable skills to participants, as well as functioning as an opportunity for social engagement. For more information, please contact Sarah Mathers, Programs, Marketing & Volunteer Coordinator by email (bnhorg@gmail.com).

Bellfield Community Garden is currently closed

The Bellfield Community Garden is currently closed whilst the whole area is being re-developed.

As stated on the CICG website, there will be “a relocated, larger community garden with re-purposed infrastructure from the current garden, toilets, secure storage, BBQ facilities and links to an urban farm.” The picture on the right illustrates the possible design.

Yes you did know (sort of)

Last week, Tereza Ash asked about where to obtain cuttings of tree collards, which are a perennial variety of brassica.

Angelo Eliades has responded: “I tried to grow tree collards around a decade ago in a propagation project in Brunswick with the guys from VEG. The plant grew strongly to around two metres tall but then succumbed quickly to pests and diseases as the weather cooled down. I have never met anyone who has successfully grown this plant for longer than a year in Victoria. Maybe our conditions just don’t suit it.

As I said, last week, Daleys sometimes sell them online but are currently out of stock. I have asked Daley to notify me when they are next in stock, at which time I will tell Tereza (and the rest of you).

Podcast of the week

Plants Grow Here is a weekly podcast on Spotify. Their latest podcast is a discussion with Angelo Eliades about companion planting. It is 90 minutes long and choc-a-bloc with info.

Yet more on unusual pumpkins

Simone Boyd, from the online veggie seed shop, Heirloom Naturally, has produced two more videos about her unusual pumpkins:

Pennsylvania Dutch Crookneck and Violina di Rugosa Sibley

 
That brings Simone’s total up to 8 videos of pumpkins covering 10 varieties. Thanks, Simone! You can watch all the videos on our website.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the signup sheet for Nillumbik Nursery’s newsletter.

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

Have you ever tried eating a clock? It’s really time-consuming, especially if you go for seconds.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – introduction

You can view various calendars on our website by type of event: All once-off events, Cooking, Everything else and Free.

You can also view various calendars on our website by Council area: Banyule, Boroondara, City of Yarra, Darebin, Manningham, Maroondah, Moreland, Nillumbik, Whitehorse, Whittlesea and Yarra Ranges.

Upcoming face-to-face events – not cooking

Open Cellars Weekend; Saturday, 18th June and Sunday, 19th June, both 11am-5pm; free; various wineries in Nillumbik.

Visit any or all of the family-owned wineries in Nillumbik, each with an individual style, where the grapes are hand-picked and hand-crushed by family and friends in the traditional style, with wines developed on site. This is a chance to sample wines at wineries not always open to the public. You will also find food to complement the wine, as well as live music and artworks from local artists at some venues. There is no entry fee, or tasting fee, at any of the venues. The participating wineries include: Buttermans Track, Easthill Estate, Hildebrand Ridge Organic Vineyard, Kings of Kangaroo Ground, Nillumbik Estate, Panton Hill Vineyard & Winery, Punch, Shaws Road Winery, Wedgetail Estate and Yarrambat Estate Vineyard.

The future of agribusiness – partner roundtable; Wednesday, 22nd June, 9.30am-2pm; free; Whittlesea.

This event is for rural landowners and businesses, agribusinesses, farmers, land management providers of those interested in a career in the agricultural industry. You will hear from leaders in agritourism, agrifood and climate resilient agriculture. You will also have an opportunity to share your knowledge and ideas with others, including what programs and services the City of Whittlesea might develop to support the agribusiness sector.

Wine and cheese masterclass with Emily Kinsman from ECK Wines; Thursday, 23rd June, 7-9pm; $63 ($32 per hour); Forest Hill.

Wine and cheese pairing masterclass including 6 cheeses and wines from Emily Kinsman of ECK Wines & Armstead Estate.

Shortest lunch; Saturday, 25th June and Sunday, 26th June, both 11am-5pm; $50; various wineries in the Yarra Valley.

12 family-owned wineries in the western part of Yarra Valley will open their doors and barrel rooms and sheds. Meet the maker, listen to live music at every venue, fill your stomach, and drink their wine. The participating wineries are: Billanook Estate, Chirnside Park; Tokar Estate, Coldstream; Fin Wines, Dixons Creek; Steels Gate, Dixons Creek; Sutherland Estate, Dixons Creek; Boat O’Craigo, Healesville; Brumfield Winery, Seville; Payne’s Rise, Seville; Seville Hill, Seville; Whispering Hills, Seville; Kellybrook Winery, Wonga Park; and Yering Farm Winery, Yering.

Make beeswax wraps; Saturday, 16th July, midday-2pm; $10; Forest Hill.

Make your own beeswax wraps. Take along your own fabric scraps to use up or take some from the Strathdon House scrap bag.

Set up your own worm farm; Thursday, 21st July, 11am-midday; free; Greensborough.

Join staff from Edendale Farm and learn how to set up a worm farm. This workshop will cover both the theory and practice of worm farming in a household setting. Organised by Diamond Valley Library.

Fruit tree pruning and care; Thursday, 21st July, 7-8pm; free; Mill Park.

Kathleen Tants will discuss fruit tree pruning and care, including how to prepare your fruit trees for the Winter.

Healthy productive compost and worms; Saturday, 6th August, 9.30am-12.30pm; $50 ($17 per hour); Bulleen Art and Garden Nursery.

What you will learn: the importance of compost for soil health; how to fix common composting problems; and setting up and looking after a worm farm. Presented by Kirsteen Macleod. Learn how to make compost, the essential ingredient for a thriving and healthy garden. Look at worm farms and Bokashi as other options. They will also show you how to make a DIY worm farm using recycled products.

Basic inoculation workshop; Saturday, 6th August, 10am-midday; $87 ($44 per hour); Alphington.

You will get a hands-on go at inoculating your own mushrooms. You will also be given a tour of the mushroom farm. Take a clean 2-10L bucket with a lid and some gloves. Organised by The Mushroomery.

Wicking bed wow; Saturday, 6th August, 10am-1pm; $189 ($38 per hour); Ringwood.

Find out what wicking beds are, how to make them and how to utilise them. Construct your very own wicking bed to take home.

Herb planting workshop; Sunday, 7th August, 10-11.30am; $60 ($40 per hour); Park Orchards.

The workshop will start by potting up herbs into terracotta pots and labelling them to create your own potted herb garden. Then there will be a walk through the community house garden and an opportunity to choose suitable herbs to make a tisane hot herbal drink. Organised by Park Orchards Community House.

In-depth mushroom cultivation workshop; Sunday, 7th August, 10am-4pm; $165 ($28 per hour); Alphington.

You will learn the growing methods for oyster mushrooms, including inoculation, sterilisation and be introduced to basic mycology. You will undertake practical sessions and learn how to start master cultures. You will also be given a tour of the mushroom farm. Take a clean 2-10L bucket with a lid and some gloves. Organised by The Mushroomery.

Foundation to organic gardening course (3 sessions); on 3 consecutive Sundays from 7th August, 10am-1pm; $65 ($7 per hour); Richmond.

The course will cover: garden design – from raised beds to orchards; soil composition – get the dirt on dirt; propagating and seed sowing; four seasons planning; and composting systems to suit your needs. Organised by Richmond Community Learning Centre.

Introduction to horticultural permaculture (4 sessions); on 4 consecutive Mondays from 8th August, 10am-2.30pm; $50 for all 4 sessions; Eltham.

To be eligible for the $50 government subsidised fee, you need to be either a permanent resident and/or an Australian Citizen/New Zealand Citizen and not enrolled in mainstream secondary school. This practical, hands-on course will give you an understanding of what permaculture is and how it can be applied in both a home garden setting and a commercial setting. The course will be run by Justin Calverley. Organised by Living & Learning Nillumbik.

In June
In July
In August
Regular events

Upcoming face-to-face events – cooking

Sourdough bread making; Saturday, 9th July, 9am-midday; $61 ($20 per hour); Panton Hill.

Learn how to make sourdough bread. You will take home both a crusty loaf and you own sourdough starter. Tutor Jenna Farrington-Sear. Organised by Living & Learning Nillumbik.

Christmas cookie decorating workshop; Friday, 5th August, 6.30-8.30pm; $65 ($33 per hour); Park Orchards.

Decorate cookies using piping icing techniques. Learn how to pipe icing onto cookies and use layering techniques to create unique festive cookies. All materials included. Organised by Park Orchards Community House.

Mozzarella making class; Saturday, 6th August, 10am-midday; $120 ($60 per hour); Thomastown.

What you will learn: the process behind producing curd; how to make hand-stretched fresh mozzarella; and how to shape mozzarella into bocconcini and trecce. What you will get: guided cheese tasting with a glass of wine; and freshly made mozzarella to take home. Organised by That’s Amores Cheese.

Introduction to fermenting at home; Saturday, 6th August, 10am-1pm; $70 ($23 per hour); CERES.

What you will learn: the basics to successfully start fermenting vegetables at home; ideas about creating your own fermented condiments; and how to use fermented products in day to day life. What you will get: vegetables that you will prepare in class and take home to ferment; and samples of fermented products to taste in class. Presenter: Monique.

Truffle and praline workshop; Saturday, 6th August, 6-10pm; $180 ($45 per hour); Blackburn.

Learn how to create handmade chocolates from start to finish using your creative influences to make unique flavours and shapes. They will cover flavour combinations, ganache based flavours, nut pralines, enrobing methods and finishes. You will take home all you make in the workshop along with the recipes and an instruction booklet.

In June
In July
In August
Regular classes

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