Summary

Nov 302013
 

Join a vibrant food culture, growing and eating local

Covering all matters food across North East Melbourne

Whether you are a local food producer, want to eat local food, grow veggies in your garden or just want to meet like-minded folks, Local Food Connect is for you. Join now.

Eltham Farmers’ Market, a Local Food Connect initiative, is held every Sunday.

The purpose of this website and associated newsletter is twofold: to promote all aspects of local food around North East Melbourne and to make people around North East Melbourne feel part of a local food community.

The material is centred on 5 databases:

  1. Upcoming local food-related events: all the upcoming events of various types, around 200 per month.
  2. Local food producers: pages on each of around 140 producers, both farmers and makers.
  3. Local community gardens: pages on each of the 70 community gardens in the area
  4. Local food swaps: details of the 30 food swaps in the area.
  5. Local food justice organisations: including ‘food is free’ sites, free food distribution organisations and free community meals.

These databases are brought together into an overall Local Food Directory which contains pages for each of 320 or so local food organisations.

In addition, there are articles written by a variety of local people on:

LFC News October 23

Oct 242024
 

Thanks to the people who have contributed to this week’s newsletter: Catrine Berlatier, Emily San, Eve Fraser, Jaimie Sweetman, Jaye Morey, Olwyn Smiley and Robin Gale-Baker.

Hawthorn (Crataegus spp.) by Jaimie Sweetman

[Jaimie is part of the Edible Forest located on the Yarra Valley Estate in Dixons Creek. There are regular tours of the Edible Forest – read more and book your place on a future tour.]

There are several hundred species of hawthorn (genus Crataegus). They are all shrubs or small trees, and most have thorns. All have edible fruit (but don’t eat the seeds because they contain cyanide!).

The fruits are small berries and they taste a bit like applies, although more tart and tangy. Whilst they can be eaten raw, they are more commonly made into jellies, jams or syrups. They are meant to be good for heart health (and also to mend broken hearts!).

The petals and (when young and tender) the leaves are also edible.

As well as having only small fruit, the common hawthorn (Crataegus monogyna) is considered to be an environmental weed in Victoria so we don’t grow it at the Edible Forest. Rather, we focus on the species which have both bigger fruit and are non-weedy.

One species that we grow is the scarlet hawthorn (Crataegus ellwangeriana). Its berries grow to around 15mm and, as well as making preserves, we dehydrate them for teas. Unusually, this species is pollinated by midges.

Another species that we grow is azarole (Crataegus azarolus), which is the most common hawthorn growing in Arab countries.

[Watch this video, where Jaimie discusses hawthorns.]

Read about more of Jaimie’s unusual edible plants on our website.

Some news from Farm Raiser

As many of you will know, Farm Raiser is a small, farm in Bellfield. They have written in to say that they will be organising a series of workshops and events over the coming months, including drawing workshops, garlic braiding and crafting for kids. “All proceeds from these activities will go towards supporting their mission of providing subsidised high quality food relief, and meaningful education and vocational training for students with disabilities.”

First up are a farm tour and working bee on Saturday, 2nd November and a fermenting workshop on Saturday, 9th November.

Madeleine Butter

A few months ago, we published an article about ‘slow’ butter coming to Eltham Farmers’ Market. The article focussed on Jack Gaffney and Madeleine Butter. Madeleine Butter now have a page in our Local Food Directory.

Madeleine Butter, who are based in Lilydale, make a range of cultured butters, including salted, unsalted, smoked salt and seaweed. Cultured butter is created by fermenting the cream before churning it to create the butter (read more about cultured butter). Starting with grass-fed, Jersey-cow cream from Gippsland, they ferment, churn, ‘malax’ and then shape each individual portion by hand.

‘Malaxing’ is done using a ‘malaxar’, a historic machine which separates the buttermilk from the butter. A malaxer fundamentally comprises a flat table and a corrugated rolling pin and the butter is kneaded, massaged and folded as it passes under the pin. Using a malaxer is labour intensive and time consuming, so most dairies don’t use one – they instead squeeze their butter within a churn. Madeleine Butter believes, however, that the hands-on practice of a malaxer produces superior flavours and texture. Because malaxers are now only available as antiques, Madeleine Butter have built their own. Read more about malaxers.

Founder Jack Gaffney is inspired by historic and contemporary butter making techniques and the complex and diverse small-batch butters of France. Having fallen in love with butter, he moved to Brittany to study his passion, before returning to Melbourne to set up Madeleine Butter.

You can buy Madeleine Butter’s butter at Alphington Farmers’ Market, Carlton Farmers’ Market or Eltham Farmers’ Market (1st Sunday of the month).

Re their page in our Local Food Directory. Go to their website. Have a look at their Facebook page.

Melbourne Skyfarm

Melbourne Skyfarm is a half acre rooftop car park in Docklands that has been turned into an urban farm. It apparently includes 275(!) Foodcubes. The volunteers at Doncaster Hill Community Garden were recently given a guided tour of the skyfarm. Have a look at their photos.

Community Gardens Australia’s 2024 Community Gardens awards nominations are now open

The categories are community champion, community gardener of the year, young community gardener of the year, bush tucker garden, sustainability champion, biodiversity champion and permaculture champion. Closing date: 4th November. Online nomination form.

DIVRS’ 10th birthday

Last Saturday, the Darebin Information, Volunteer & Resource Service (DIVRS) celebrated its 10th birthday at Alphington Food Hub. Watch a short video of the site. Around 100 people attended and a good time was had by all.

As with many good events, there was free food. As per the righthand photo, some of this food was served in an unusual way, namely large flatbread crackers dangled on pieces of string from the plant climbing frames plus wheelbarrows of cheese and veggies underneath, the idea being that you broke off pieces of cracker as required.

Congratulations to Christina, Holly and Vanessa for both organising the event and for running the DIVRS Urban Food Program.

One important element of the program is growing leafy greens to include in the 200 food parcels that they share with people experiencing food insecurity each week. They have 4 parcels of land where they do this. One of those parcels of land is at Alphington Food Hub and, as illustrated in the lefthand photo, it comprises getting on for 50 raised beds.

A second important element of the program is harvesting leftover fruit from people’s backyards (the Darebin Fruit Squad). Having more backyards to do this means more fruit to share. If you have a fruit tree or two which you would be potentially happy for them to harvest and live in the Darebin area, register your tree(s) online.

Spreading the Christmas care

This is the title of a recent article in the Warrandyte Diary about the CareNet organisation based in Templestowe. CareNet provides food relief from multiple locations around Manningham, including via both fixed and mobile food pantries. As discussed in the article, they run an annual reverse advent calendar, where members of the public give an item daily throughout November, with the subsequent hamper being given to a family in need in December. In 2023, CareNet distributed 760 hampers.

Read more about CareNet on our website.

Live near Eltham, like weeding and want some money?

Susan, who lives in Eltham, is looking for someone to help her hand weed her garden on a regular basis. Would best suit a young person. Normal rates of pay. If potentially interested, email Susan.

Yes, Robin did know!

Sioux asked: “One of my harvested pumpkins has mould growing on stalk. What may have caused this? How can I salvage the fruit?”

Robin Gale-Baker answered: “Any number of things may have caused your mould – insect damage to the stalk, mould that was already on the leaf but bloomed late, disease, etc. The mould will spread to the pumpkin itself and cause necrosis (rotting) so it would be best to process the pumpkin now and turn it into food that can be frozen. One thing to be aware of is that some moulds on pumpkins can cause respiratory problems so wear a mask and dispose of the skin and stalk either deep in the compost or in the green bin. ”

Some more Sustainability Victoria guides

A few weeks ago, we provided a link to Sustainability Victoria’s guide to setting up a repair cafe (pdf). Here are two more of their guides:

Some more new articles from Angelo Eliades

Garlic growing guide.

What is side dressing with fertiliser?

Read more of Angelo’s articles about food growing.

Blueberry jam (by Sue Ruchel)

[A month or so ago, we gave away quite a lot of copies of Sue Ruchel’s book Windfalls: preserves and other country kitchen secrets. As I gave away each copy, I requested that, if and when the book’s recipient made any of the recipes, they send me some words and photos for this newsletter. Here is Emily San’s response.]

Says Emily: “It is a great book. The jam turned out not too sweet, but a bit lumpy/fleshy (which I liked).”

Ingredients

500g blueberries
500g sugar
juice and grated rind of 3 lemons
200ml water

Method

Put the blueberries, water, lemon juice and rind into a saucepan. Simmer until the berries are soft. Add the sugar, stirring till it is dissolved. Boil briskly until the setting point is reached.

Bottle and seal.

The easiest way of testing the setting is ‘the saucer test’. Place a spoonful of the jam on a saucer and cool it rapidly in the freezer section of your fridge for around a minute. Then tilt the saucer and, if the jam wrinkles like the skin of hot milk, then it is ready.

Note from Emily: While simmering, I crushed the blueberries with a spoon and ladle. I also added the sugar slowly bit by bit (used raw sugar) to dissolve it easier.

Critter of the week – orange assassin bug

The photos (from Olwyn Smiley’s garden) are of an orange assassin bug (Gminatus australis in family Reduviidae). Clockwise from top left: mating; the eggs; the larvae; and the adult. What stunning photos! Thanks, Olwyn!

Says Olwyn: “I first became acquainted with these insects when I found a bundle of quaint eggs that looked like tiny brown milk bottles (the old fashioned sort that used to be delivered to one’s doorstep by the milkman). I kept these inside until a crowd of tiny, leggy creatures emerged.

“The assassin bug is, as the name suggests, a predator. Its weapon is a curved, scimitar-like stabber (known as a rostrum) which injects a potent chemical into its victims to turn their innards into a liquid. That stabbing weapon then becomes a ‘straw’, sucking up the liquid. Gruesome!

“Apparently if you inadvertently frighten an assassin bug and it retaliates by turning its stabber onto you, the resultant wound can be extremely painful. A good reason for wearing gardening gloves … I regularly find these bugs in our garden, though, and have never had a problem.”

If you have any interesting photos of critters in your garden, email them to me.

Read about our previous insects (or other critters) of the week on our website.

More on the caper white butterfly

In last week’s newsletter, we talked about the caper white butterfly and how it sometimes inadvertently migrated to Melbourne. Jaye Morey, from Hawthorn, has now written in to say she has seen them flying around in her back garden, including laying eggs on her caper bush. And she has sent in this video to prove it.

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (27th October, 10-10.30am) on 3CR (855 AM), as per the current schedule, Ann and Amy will continue to interview permaculture elders Mal and John. Listen by tuning into either the station (855 AM) or its livestream.

Podcasts of all previous episodes are available on their website.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the interview in the Warrandyte Diary of Derek Bradshaw, founder of the Now and Not Yet Cafe.

The most popular event link in the last newsletter was the upcoming veggie seedling propagation workshop by Caring Farms Coop in St Helena on 14th November.

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

The fattest knight at King Arthur’s round table was Sir Cumference. He acquired his size from eating too much pi. (from, with their approval, the Villages Voices newsletter of Leith Park in St Helena)

Read more food-related jokes on our website.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Upgrades to the community garden fundraiser; Saturday, 26th October, 9am-5pm; free; South Morang.

This is a sausage sizzle to raise funds to upgrade Parade College’s community garden. Organised by Parents of Parade.

PCA Professional Latte Art Championship; Saturday, 26th October, 6-10.30pm; $14; Nunawading.

Watch a competition of latte art.

Terrine and wine pairing with City Larder; Wednesday, 30th October, 6-7.30pm; $26 ($17 per hour); Preston.

Join Audacious Monk Cellars and City Larder for an evening of terrine and wine. Learn about the process of terrine making at City Larder and discuss how to pair wine with 5 of their terrines.

Tomatoes; Wednesday, 13th November, 10am-midday; free; Reservoir.

Learn about propagation, potting up, plant care, trellising, pests and diseases. There will be something for everyone, including a plant or two to take home. Jointly organised by DIVRS and East Preston Community Centre.

In October
In November
In December
Regular events

Upcoming face-to-face events – cooking

Nukazuke – Japanese lactic fermentation pickles workshop; Saturday, 2nd November, 11am-1.30pm; $116 ($46 per hour); Fitzroy North.

Discover the traditional art of making nukazuke, a time-honoured Japanese method of pickling vegetables using rice bran (nuka). This process is a form of lactic acid fermentation, where vegetables are submerged in a bed of fermented rice bran, creating tangy, probiotic-rich pickles. Nukazuke also embodies the Ichibutsu Zentai philosophy, which emphasises the importance of consuming whole, unprocessed foods. In this workshop, you’ll learn the basics of making and maintaining your own nukadoko, explore the health benefits of nukazuke for digestion and gut health, and understand how it fits into macrobiotic principles – a diet focused on whole, natural foods to promote wellness. Presenter: Rieko Hayashi.

A little bit fancy cooking class; Tuesday, 5th November, 10.30am-2pm; $102 ($29 per hour); Kew.

Learn some flavour combinations for plant-based wholefoods. The menu: cheela (Indian vegetable pancake), green zesty soup, beetroot salad with chimchurri, sweet potato salad with relish, quiche using tofu with a potato crust, chocolate mousse, and stuffed dates. Presenter: Gita Larissa.

Farm to ferment – fermenting with farm fresh produce; Saturday, 9th November, 11am-1pm; $77 ($39 per hour); Bellfield.

Learn the basics of fermenting soft and hard vegetables using imperfect produce from the farm, concoct your very own recipe and go home with two jars of ferments. Take two 500g jars. Organised by Farm Raiser.

Christmas cupcakes; Saturday, 14th December, 1-4pm; $60 ($20 per hour); Ringwood North.

Learn how to swirl, pipe and accessorise pre-baked cupcakes. Then take home your creations. Presenter: Arzu. Organised by North Ringwood Community House.

Gingerbread cookie house workshop; Sunday, 15th December, 1-2.30pm; $65 ($44 per hour); Forest Hill.

Decorate your own holiday gingerbread house. Tutor: Erika Dunca-Horner. Organised by Strathdon House.

In October
In November
In December
Regular classes