Mar 182022
 

Thanks to the people who have contributed to this week’s newsletter: Bruno Tigani, Delldint Fleming, Jaimie Sweetman, Jane Juliff, Megan Cassidy and Toni Myers.

If you are Gmail user and didn’t successfully receive our newsletter last week, read this short guide.

Jaimie’s unusual plant of the month – perennial sunflower (Helianthus angustifolius)

[Jaimie Sweetman is Head Gardener of the Edible Forest located on the Yarra Valley Estate in Dixons Creek. Tours of the Edible Forest, often led by Jaimie, take place on Fridays and Saturdays – read more and book your place on a future tour.]

For March, I have chosen perennial sunflowers (Helianthus angustifolius), also known as American sunflowers as they are native to the USA.

Whilst they are not edible, they are a great addition to food gardens, both for their flower displays and as a bee attractor.

The flowers appear in late summer to autumn and therefore prolong a garden’s period of flowering. They look good in borders, pollinator gardens, cottage gardens or swamps. Whilst they grow best in wet or boggy areas, they will also grow in normal soils as long as there is some moisture though summer. They can get up to 3 metres tall and are quite the show!

A true perennial, they should be cut down after flowering and will then re-shoot late spring.

I have often seen little native bees having a nap in them and they are really good for attracting pollinators in the garden, which is particularly useful as a lot of other flowers will have finished of the season. At the food forest, we aim to have something flowering at all times throughout the year and the perennial sunflowers help us to achieve this.

Interested in community gardening in Whittlesea?

Whittlesea Council is looking to support residents wanting to set up new community gardens (and, maybe, existing community gardens). More specifically, they have developed a 10-week training program that will provide people with “the skills needed to create and maintain a thriving community garden“. Read more and potentially apply.

The leek seedlings have now all gone!

Well done to everyone who was not put off by the typo in my email address and still managed to send me an email asking for some leek seedlings. I hope that they grow successfully for you Amanda, Andrew, Carmen, Cath, Chris, Dianne, Karen, Mardi, Maria, Monique, Pam, Robin, Robyn, Shibani, Soo Mei, Susan, Thais, Vicki and Victoria!

Victoria has already sent in a photo of her planted seedlings.

Thanks again, Bruno Tigani, for supplying the seedlings!

As Bruno illustrates in this 30 second video, he plants his leek seedlings in deep holes and then, with rain and wind, the soil collapses in gradually. The reason that he does this is that he prefers white leek to green leek and it is only that part of the stem which is underground which will remain white, so he wants to have as much of the leek as possible to have been grown underground. For the same reason, you can hill up the soil around the plant as it grows.

More on rat poisons

Delldint Fleming writes in: “The best poison for rats is Racumin as it does not cause secondary poisoning in other creatures such as owls, reptiles, chooks, etc. Whilst it is expensive, I think that it is worth it to be responsible in the ecosystem. It’s the only poison recommended by my friend George Paras of the Warringal Conservation Society, who used to care for the wildlife reserve at Latrobe Uni.

Toni Myers: “See this Better Homes and Garden article on how to get rid of rats in your garden without poison or traps.” The methods discussed are: peppermint oil; catnip; removal of food and water sources; keeping your garden clean; soil netting; and sealing gaps.

By the community for the community

We have discussed both of these initiatives before but they are worth discussing again.

Mitcham Community Meal

Mitcham Community Meal provides a free community dinner every Sunday at 18 Edward Street, starting at 5.30pm. “Each Sunday, a different local club, business or church group provides and serves a meal to people in the Mitcham community.” Since they started in October 2018, that’s around 100 different teams who have prepared and served a meal! The organiser is someone called Ben Frawley (email Ben). Read their Facebook page.

It would be a great initiative if it were just the meal. But the fact that it is different groups from the community who make (and pay for) the meals is what makes it a wonderful initiative. Why not go there one Sunday evening and see for yourself?

We maintain a gallery of all the teams on our website.

Reground

As we have discussed before, whilst some of you are a bit wary of using spent coffee grounds in your garden, others of you are extremely enthusiastic.

As the Darebin Food Harvest Network recently reminded its readership, a local organisation called Reground collects spent coffee grounds from a lot of the local cafes and then delivers it to home gardeners. The minimum drop-off amount is 800kg, which is a large pile about 2m wide x 1m high (roughly 2 cubic metres). They deliver to anywhere within 30km of Alphington. Register for a free bulk coffee ground delivery.

Given their minimum amount of 800Kg, taking advantage of Reground’s offer only potentially makes sense if you are committed to using large amounts of spent coffee grounds. If you want smaller amounts, we maintain a list of local cafes who will give your their spent coffee grounds for free.

Megan Cassidy’s veggie patch

I have just discovered that Megan, who is an occasional writer of articles for this newsletter – see her articles on growing cape gooseberries and on growing red-veined sorrel, has published some articles on her food forest (aka veggie patch). The first article is about establishing the food forest whilst the second article is on lessons learnt.

Megan is part of Sustainable Greensborough, one of whose activities is a sustainability book chat on the 4th Tuesday of every month. So, their next session is on Tuesday, 22nd March, 6-7pm at Diamond Valley Library – read more.

Moreland Community Gardening

Libby Harper (President) and Richard (Composting King) from Moreland Community Gardening were recently interviewed on “the joy of community gardens, why to get involved and all about composting and worm farms.Watch the 1 hour video.

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

Me: “Do you serve vegetarians here?
Waiter: “Of course, how would you like them cooked?

Read more jokes.

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

’50 Shade of Pinot’ wine masterclass; Saturday, 26th March, 2-4pm; $53 ($25 per hour); Northcote.

Discover the many different varietals of Australia’s most popular grape family. Explore 6 varietals. Hosted by Broc Willems.

In-depth mushroom cultivation workshop; Sunday, 27th March, 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.

Nillumbik wine tour; Sunday, 3rd April, 10.30am-5pm; $149 ($23 per hour); Research.

You will be driven to Shaws Road Winery, where you will be given a wine tasting followed by lunch. Then you will be taken to two other local wineries.

Setting up a worm farm; Saturday, 30th April, 2-3.30pm; free; Edendale.

This workshop will cover both the theory and practice of worm farming in a household setting. It will be useful for those wishing to recycle household food waste in order to produce worm products for use in the improvement of soil in gardens and pot plants.

Waste, organic recycling and life cycle analysis; Wednesday, 4th May, 10am-4pm; $120 ($20 per hour); CERES.

What you will learn: how to reduce your waste; e-waste and Life Cycle Analysis; and organic recycling and food waste. Presenter: Lauren Kaszubski. Topics to be covered will include: how to reduce your waste, 4Rs; e-waste & life cycle analysis; organic recycling & food waste; simple actions, big impacts; litter and plastics; waste campaigns and actions; how to teach about waste; and create your own waste education activity.

Edible weeds walk; Thursday, 5th May, 2-3.30pm; free; Warrandyte.

Join Adam Grubb, co-author of The Weed Forager’s Handbook, for a fascinating walk on the wild side, foraging for edible weeds. Organised by Warrandyte Library.

Bush foods & herbs for courtyards & balconies; Thursday, 5th May, 6.30-9pm; $55 ($22 per hour); Bulleen Art and Garden (BAAG).

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.

Complete urban farmer (14 sessions); weekly, starting Friday, 6th May, 9am-3pm; $880 ($10 per hour); CERES.

14 sessions over a period of a 14 weeks. Presenters: Justin Calverley and Donna Livermore. 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.

Food photography; Saturday, 7th May, 9.30am-12.30pm; $109 ($36 per hour); Eltham.

This class is for food bloggers, bakers or restaurant/cafe owners. It will focus on taking great images of food using your own, or easily obtainable, equipment. It will cover such aspects as: the right equipment; the best camera settings to make your food look good; choosing the right backgrounds; lighting; basic food styling; being creative; the perils of incorrect white balance; and using software to enhance colour and presentation.

Composting workshop; Saturday, 7th May, 10-11am; free; Ringwood.

Learn how to set up, maintain and use a compost bin at home. All types of compost bins will be discussed, including the popular eco tumbler. There will also be examples of composting bins and other systems to help you decide what best suits your household. Attendees will also receive a free kitchen caddy to assist them in recycling their food waste at home. Organised by Realm Library.

Edible weeds; Saturday, 7th May, 10am-midday; $50 ($25 per hour); CERES.

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

Worm farm workshop; Saturday, 7th May, 11.15am-12.15pm; free; Ringwood.

Learn how to set up, maintain and use a worm farm at home. There will also be examples of worm farms and other composting systems to help you decide what best suits your household. Attendees will also receive a free kitchen caddy to assist them in recycling their food waste at home. Organised by Realm Library.

Digestion composting workshop; Saturday, 7th May, 12.30-1.30pm; free; Ringwood.

Digesters like bokashi buckets, pet poo composters and green cones are another way of composting. Learn how these systems can help reduce your food waste at home. There will also be examples of digestors and other composting systems to help you decide what best suits your household. Attendees will also receive a free kitchen caddy to assist them in recycling their food waste at home. Organised by Realm Library.

Winter fruit tree maintenance; Sunday, 8th May, 9.30am-midday; $55 ($22 per hour); Bulleen Art and Garden (BAAG).

What you will learn: pruning – formative and maintenance of new and established fruit trees. Also, selection and planting of new fruit trees; Winter fruit tree maintenance practices for pest and disease prevention, control and treatment; and pruning tool maintenance.

In March
In April
In May
Regular events

Upcoming face-to-face events – cooking

Miss Penny Cakes; Thursday, 17th March, 7-8.30pm; free; Coburg.

Penny Kerasiotis, owner of Miss Penny Cakes, will demonstrate how to make Greek cakes and sweets. Organised by Coburg Library

Mixed herbs workshop; Monday, 28th March, 7.30-8.30pm; $5; Watsonia.

Learn from Lisa how to make your own herb bowl. Organised by Watsonia Neighbourhood House.

Sourdough for everyone; Wednesday, 30th March, 6.30-9.30pm; $122 ($41 per hour); Richmond.

This workshop will cover sourdough ingredient selection, starter care and the processes of sourdough fermentation and baking. At the end, you will receive a 90-year-old starter and a baker’s banneton basket. Organised by The Fermented Mumma.

Cook Indian by the creek; Friday, 1st April, 6.30-8pm; $49 ($16 per hour); Diamond Creek.

Menu: chicken saagwala (spinach based purée chicken) and palak paneer (veggie version).

Inner peas – cooking program (4 sessions); 4 weekly sessions starting Wednesday, 6th April, 5.30-7pm; free; Hawthorn.

Inner Peas is a 4-week 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: Italian. Week 2: Mexican. Week 3: Indian. Week 4: Korean.

Ricotta festival; Sunday, 1st May, 11am-midday; $120; Thomastown.

Make your own ricotta gnocchi with Julia Busuttil Nishimura, author of Ostro at either 11am or 1pm. The ticket includes 1 ricotta calda, 1 ricotta gnocchi, 1 salsiccia and 1 cannolo. There will also be live music and a petting farm for the children.

The mighty booch – DIY kombucha; Wednesday, 4th May, 6.30-8pm; $80 ($40 per hour); Fitzroy.

The Fermented Mumma will discuss the process and benefits of fermentation, the problems with pre-packaged kombucha, and the endless flavour combinations for your custom booch. She will introduce you to a scoby (which stands for ‘symbiotic culture of bacteria and yeast’) and what you do with it.

Italian cooking (4 sessions); 4 weekly sessions starting Thursday, 5th May, 6-8pm; $250 ($31 per hour); Surrey Hills.

Each week for four weeks, Lucia Silverii will lead a combination of demonstration and hands on cooking, before you all sit down and enjoy the food together. Week 1: gnocchetti sardi (traditional Sardinian gnocchi). Week 2: versatile dough for pizza bases and bread. Week 3: biscuits plus a pasta of tuna and zucchini. Week 4: risotto and arancini balls. Organised by Surrey Hills Neighbourhood Centre.

Middle Eastern cooking; Friday, 6th May, 6.30-9.30pm; $65 ($22 per hour); Park Orchards.

Learn about the flavours of Middle Eastern cooking. Try out recipes and cooking methods while preparing a three course menu. Stay and share your freshly prepared dinner with the group. Organised by Park Orchards Community House.

Sicilian brunch; Sunday, 8th May, 2-4.30pm; $99 ($40 per hour); Fitzroy.

Family Food Fight Contestants Concetta Pluchinotta-Varone and her mother Pina Pluchinotta will show you how make crispy, golden cannoli pastry shells from scratch plus how to make a traditional ricotta filling. Once you have created your masterpieces, you will then plate and devour your creations with your new found foodie friends!

Sri Lankan cooking class; Tuesday, 10th May, 6-9pm; $90 ($30 per hour); Surrey Hills.

Experience the tastes, smells and sounds of Sri Lankan cooking. You will make two different curries, coconut sambal and a side dish. Afterwards, you’ll sit down and enjoy a Sri Lankan feast. Organised by Balwyn Community Centre.

In March
In April
In May
Regular classes

I have found a new regular cooking class: Al Dente Cooking in Chirnside Park has a cooking class on most Saturdays, 9am-1pm, where they demonstrate various Italian dishes. For those of you who don’t know, ‘al dente’ describes pasta (or rice) that is firm to the bite and is Italian for ‘to the tooth’.

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