LFC News March 29 2023

Mar 302023
 

Thanks to the people who have contributed to this week’s newsletter: Genevieve Rigot, Linda Cornelissen, Max Sargent, Megan Goodman and Robin Gale-Baker.

Rose hips (by Robin Gale-Baker)

Rose hips are the fruits of roses.

Rose hips are often overlooked these days which is a pity as they have significant health benefits, are tasty in a range of foods and drinks, and provide colour in the garden in autumn and winter.

Rose bushes only produce hips if their flowers are not cut off. The hip is the rounded, or oval, leathery seed pod beneath the flower petals. It develops after pollination. Cutting off roses for fresh flowers removes the hip (note, however, that, as with other flowering plants, removing dead rose flowers causes the plant to cease putting energy into producing seed and this then goes into producing more blooms).

The hip is generally red or orange when ripe in late autumn but can be yellow, purple or black. It contains both seeds and hairs, the hairs being an irritant that can cause itching and which need to be removed for culinary purposes. The hairs are in fact used to make itching powder, sold for pranks by joke shops. For harvesting, select hips in autumn that are firm and colourful and leave those that are either wrinkly or mushy for the birds.

To propagate from hips, scrape the seeds out and bury them in shallow soil. They will need a winter’s chill to germinate and, in the case of the dog rose (Rosa canina), two winters. Because of the length of time before germination, label the area carefully.

The health benefits of eating rose hips include a very high content of Vitamin C – the highest of almost any food. In his book The Complete Book of Fruit Growing in Australia, Louis Glowinski recounts that, during World War 2, the British government issued recipes for rose hip syrup and encouraged people to forage for rose hips to boost the health of the nation. There have also been some studies that indicate rose hips may reduce arthritic pain to a small extent. Finally, they are regarded as high in antioxidants, have anti-inflammatory properties and improve collagen in skin.

The culinary uses are wide: jellies, syrups, pies (often combined with other fruit such as apples or berries), puddings, jams, sauces, vinegars, fruit leathers, sugars and honey, soup and (of course) rose hip tea. Rose hip wine, brandy and mead are all made in various European countries.

Not all rose hips taste good but all are edible, and almost all roses produce hips. Some hips are sweet and tangy, others tart but edible, and some decidedly unappetising. Ideally, it is best to harvest hips after the first frost to improve their flavour but, as we rarely get early frosts, this is not usually an option here in Melbourne. The tastiest rose hips come from Rogusa roses, which are recognisable by stems with a multitude of fine prickles, very close together. Other delectable hips are those of the dog rose (Rosa canina) and the apple rose (Rosa villosa).

To prepare rose hips for culinary purposes, cut them from the bush with secateurs, trim the top and bottom with a sharp knife, then cut them in half. Scrape out the seeds and hairs, leaving a shell. Rinse thoroughly in cold water to remove any remaining hairs. They can then be used fresh, or dried for future use (using a slow oven or a dehydrator) or frozen. Do not use aluminium saucepans or utensils as these discolour the hips and destroy the Vitamin C content. You will find plenty of recipes for rose hips dishes on the Internet.

More on gleaning

In last week’s newsletter, we included a Jean-Francois Millet’s famous painting called The gleaners, where gleaning is the act of collecting leftover crops from farmers’ fields after these fields have been commercially harvested. Read more on Wikipedia.

In reaction, both Linda Cornelissen and Max Sargent have written in to point out that there is a 2000 French documentary film called The Gleaners and I that features various kinds of contemporary gleaning. Again, read more on Wikipedia.

Want a job?

Fawkner Food Bowls is looking for a person to facilitate some weekly sessions for pre-school children. Your role will be “to lead planned activities in food growing, art and nature play, but also to encourage child-led explorations and free play.” $120 per 1½-2 hour session. ABN required. Read the position description. Closing date: 5th April.

Every newsletter needs a good picture

The left hand picture below, on options to dye Easter eggs naturally, is currently doing the rounds on the Internet.

Some people have responded that, if you have the right types of chicken then, as per the right hand photo below, there is no need to dye the eggs.

  

Bundoora pop-up garlic farmers

Pictured are two of the pop-up garlic farmers who will be farming at Bundoora during 2023. Lynn-eva Bottomley and Vicky Ellmore are both newsletter readers and recipients of $1,000 Local Food Connect sponsorships.

Know anything about electroculture?

Genevieve Rigot would like to know if any of you are experimenting with electroculture. If so, can you tell the rest of us a bit about it? Email me.

I (Guy) hadn’t heard of the word ‘electroculture’ until Genevieve wrote in. Google says that it is a method of plant cultivation that makes use of electrical currents to promote plant development. It is apparently an old practice (e.g. read this article) that appears to be going through something of a renaissance, at least in China.

Meg’s garden this month

Fluffs of dandelion seed tumble in the air and float across the garden, making me wish that I had kept up with the weeding in the past few months. It is time to tackle the end of summer crops and clear the beds of weeds ready for new plantings.

I have been harvesting nashi pears for a couple of weeks now and they herald the early apples and then the remainder of the pears in Autumn. They are sweet and dry moist and lovely grated in a muffin.

The zucchini are affected by powdery mildew and something is gnawing the fruit. I am happy to sacrifice the remaining zucchini as we are well and truly over the glut. However, the pumpkins are in the same garden area. This year I am experimenting with pantyhose stretched over each fruit. The idea is that the cover will stretch as the fruit develops and prevent nibbles by passing vermin. Or it may be that the pantyhose just get eaten as well as the fruit.

What seeds to plant in April

Here is a list (see the planting guide for more detail):

Brassicas

Kale
Mizuna
Mustard greens
Pak choy
Cool season veggies

Broad beans
Coriander
Fennel
Garlic
Peas
Leafy greens

Lettuce
Rocket
Silverbeet
Spinach
Other

Beetroot
Carrot
Chives
Parsley
Radish

 
If you didn’t plant your cool season veggies in March, April is a good month. So, plant those broad beans, peas and garlic. Also, plant some leafy greens. It’s a bit late for planting broccoli, cabbage and cauliflower seeds but, as they say, better late than never.

Read Robin Gale-Baker’s 2020 articles on growing broad beans and garlic.

Read Helen Simpson’s 2016 articles on growing garlic. Also, autumn plantings more generally.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article in The Age about some cheapish, local restaurants.

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

Submitted by Olaf Falafel: Pretend you are a contestant on The Apprentice by holding your phone like it’s a tray of Ferraro Rocher.

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Mushroom growing 101; Wednesday, 19th April, 6.30-9.30pm; $160 ($53 per hour); Collingwood.

You will learn the practical skills to grow a never-ending supply of mushrooms yourself, gaining the knowledge to create a self-sufficient, closed-loop ecosystem. You will also learn the 4 step lifecycle of mushroom cultivation, tips for harvesting and alternative applications for different growing mediums and species. Tutor: Eric Fenessy from Uncle Steezy’s Hot Sauce.

Beeswax wraps; Saturday, 22nd April, 10.30-11.30am; $10; Forest Hill.

Learn how to make beeswax food wraps to keep your food fresh. Take along your own cotton fabric square to add your own personal touch to your wrap, or use fabric scraps provided.

Compost and worm farm workshop; Sunday, 30th April, 11am-1pm; free; Brunswick.

Learn the ins and outs of making the most of your compost and worm farms as well as how to prepare a garden bed and plant some seedlings. Organised by Brunswick Neighbourhood House.

Composting and worm farming workshop; Saturday, 6th May, 2-4pm; free; Camberwell.

Join Catherine from Sustainable Gardening Australia and learn about composting in its various forms including: what is compost and how is it made; hot vs cold composting; worm farming; bokashi; backyard chooks; maximising returns through compost, castings and teas; and common problems and remedies. A variety of composters will be on display.

Heathcote in the city; Saturday, 13th May, 10am-4pm; $230 ($38 per hour); Abbotsford.

Presented by Heathcote Winegrowers Association, there will be around 80 wines available for tasting, plus a chance to meet the faces and makers behind these wines. The participating wineries will include: Heathcote Winery, Lake Cooper Estate, Mia Valley Estate, Munari Wines, Noble Red Wines, Pook Road, Red Edge, Rogues Lane Vineyard, Sanguine Estate, Silver Spoon Estate, Sutherland Wine, Tellurian, Vinea Marson and Wren Estate. There will also be food and live music by Bendigo Blues & Roots musicians.

Spoon carving workshop with an axe and knife; Saturday, 20th May, 10am-4pm; $230 ($38 per hour); Coburg North.

Learn the basics of sharpening tools, carving with an axe, and carving safely with small hand tools. You will be splitting a log of wood into a spoon sized chunk and then working with hand tools such as an axe, a hook knife, a straight carving knife and a gouge to carve a cooking spoon from a fresh piece of green wood. You will also learn how to coax the spoon you design from the green timber, chip by chip. By the end of this workshop, you will have your own hand-carved cooking spoon ready to take home and use in the kitchen. Presenter: Eli Beke.

Olives to oil; Sunday, 21st May, midday-3pm; $15; Preston.

You bring the olives and they press them into olive oil for you to enjoy. Book a time to bring your olives. The first 50kg will be processed for you for free and after that there will be a charge of $5. The tickets are free if you are a resident of City of Yarra, Darebin or Merri-Bek. Organised by CERES.

Olives to oil harvest festival; Sunday, 21st May, midday-4pm; $15; Brunswick East.

You bring the olives and they press them into olive oil for you to enjoy. Book a time to bring your olives. The first 50kg will be processed for you for free and after that there will be a charge of $5. The tickets are free if you are a resident of City of Yarra, Darebin or Merri-Bek. During the day, there will be music, workshops and face-painting. Organised by CERES.

Smart storage to reduce food waste workshop; Tuesday, 23rd May, 10-11.30am; free; Ringwood.

This workshop will cover: tips to use your fridge and freezer wisely, to prolong the life of your food; pantry storage to minimise waste; know the difference between ‘use-by’ and ‘best before’ dates; storing and maximising herbs; what you can do with commonly leftover ingredients; how to make vegetable stocks with food scraps; ways to turn stale bread into quick delicious snacks or meals; and tips for making quick, easy meals from leftovers, instead of takeaway. Presenter: Kirsty from Sustainability Pathways.

In March
In April
In May
Regular events

Upcoming face-to-face events – cooking

Cup cake decorating (for children); Wednesday, 19th April, 1-2pm; $15; Brunswick.

This workshop is for 6-12 year-olds. Learn how to create edible mini works of art with simple decorating techniques. Cupcakes for decoration will be provided. Organised by Brunswick Neighbourhood House.

Sushi sushi (for children); Thursday, 20th April, 11am-midday; $12; Lilydale.

For children aged 7+. Make your own sushi. Organised by Lilydale Community House

Catering 4 success (8 sessions); Tuesdays, 2nd May to 20th June, each 10am-2pm; $48 ($2 per hour); Bayswater North.

Do you want to nail that charcuterie board or take your cheese and biccie platter to the next level? Do you want insider information on how to make sure you have just enough food? This course will teach you how to wow with a share board at your next event. Organised by Glen Park Community Centre.

Sourdough basics; Thursday, 4th May, 6.30-8.30pm; $120 ($60 per hour); Collingwood.

The Fermented Mumma will discuss ingredient selection, starter care, and the processes of sourdough fermentation and baking. At the end, you will take your fermenting dough home to bake in the morning.

Traditional arancini and cantucci biscuits workshop; Saturday, 13th May, 10am-1pm; $180 ($60 per hour); Mount Evelyn.

You will learn how to make two classic Italian dishes: arancini and cantucci. Arancini are crispy, fried rice balls filled with ingredients like cheese, meat, and vegetables. Cantucci are traditional almond cookies that are perfect for dipping in coffee or Vin Santo. You will also learn about the history and cultural significance of these dishes, and how they’re typically served in Italy. Presenter: Rosa. Organised by The Food School Yarra Valley.

Sourdough for beginners; Saturday, 13th May, 2-5pm; $60 ($20 per hour); Brunswick.

Michael and Therese Slee will show you how to make sourdough bread, including sourdough culture care and the processes of sourdough fermentation and baking. You will get to sample freshly baked bread in class and then take home some sourdough culture (starter) to get you started at home. Organised by Brunswick Neighbourhood House.

Miso M.O.B.; Thursday, 18th May, 6.30-8.30pm; $145 ($73 per hour); Fitzroy North.

They will have the beans soaked and cooked, the koji and salt weighed, jars ready and music on. You will mash and squish and roll and throw – ready to go home with 1.5 litres of miso that can be ready to eat within 3 months – ferment for longer if you like. Enjoy its taste over different periods of fermentation. M.O.B. stands for ‘mingling over bacteria’.

Sourdough bread baking; Saturday, 20th May, 9am-5pm; $190 ($24 per hour); CERES.

What you will learn: how to make your own bread; how to make your own handmade pizzas; and more about sourdough. What you will get: handmade pizzas for lunch; your own bread to take home and some leaven; and recipes. Presenter: Ken Hercott.

FFS … ferment four staples; Saturday, 20th May, 1-5.30pm; $365 ($81 per hour); Fitzroy North.

This is a fermenting ‘101’ class, where you will learn about salt, different preserving techniques, two of the most popular cabbage recipes (kraut and kimchi), a drink (kvass) and all about SCOBYs, with a focus on milk kefir. You will take home everything you make during the course: a jar of kimchi, sauerkraut, milk kefir with SCOBY and a jar of kvass – including jars and airlocks for fermenting at home

Italian sweets workshop; Sunday, 21st May, 10am-1pm; $180 ($60 per hour); Mount Evelyn.

Learn from an Italian nonna how to make ciambelle, cannoli and amaretti. Organised by The Food School Yarra Valley.

Preserving the season’s harvest; Sunday, 21st May, 10am-3pm; $120 ($24 per hour); CERES.

What you will learn: how to preserve surplus foods; how to make jams; and improve your culinary skillset. Presenter: Lauren Mueller. Learn how to make jams, pastes, pickles and the art of basic canning so that you can preserve your home harvest or extend your seasonal produce year round.

In March
In April
In May
Regular classes

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