Apr 232019
 

Judy interviews Justin Calverley

Some of you will know Justin from his workshops at CERES or Edendale. In particular, he regularly leads the 9-session ‘Introduction to Horticulture‘ courses at Edendale for the astonishingly low cost of $99 for all 9 sessions (the courses are government-subsidised), with the next two courses starting on 4th May and 31st August. Judy Vizzari recently interviewed Justin about his career as a horticulturalist. Here is how Judy introduces her interview writeup: “It’s 8.15am at Edendale Farm in Eltham. The air is still and, save a few workers, the community farm seems empty. It’s too early to see the sheep, cows, goats, guinea pigs and chickens, variously housed in their pens and coops. All is quiet. As I wander past the feijoa hedge between the training rooms and garden beds, I think about the promise of a beautiful autumn day ahead. I see a man, possibly in his late 40’s, of medium build, sandy haired and casually dressed.Read the full interview.

Robin’s veggie growing tip of the month: make your own heat bed

Heat beds provide an effective way of raising seedlings and plants during the colder months. They can be made above-ground or in-ground using fresh animal manure covered with a layer of soil or sand.

The purpose of an above-ground heat bed is to raise seedlings in punnets or plants in pots where they can’t tolerate cold roots in the winter. Such a bed is best placed inside a greenhouse or in a place protected from cold air. Simply create a box using wood or bricks, or even use a polystyrene box. Fill the base with fresh, preferably steaming, animal manure, and cover with 2-4cm of sand or soil. The decomposing manure will heat the layer of soil on top. Insert your seedling punnets or potted plants a couple of centimetres into the soil layer and you have a heat bed.

In-ground heat beds in the garden are used for plants that require higher temperatures than the soil provides for root development and growth. In our climate, this would include plants such as ginger, turmeric, galangal, cantaloupe and watermelons. For example, cantaloupe seeds require a soil temperature of 21°C to germinate and thus benefit enormously from this method as they can get a head start early in the season, allowing plenty of time then to set fruit and have it ripen. Dig a trench or hole 30cm deep, add 22cm of fresh manure, cover with 8cm of a mix of soil & compost, and plant into that.

Read more of Robin Gale-Baker’s tips

Community gardening news

Diamond Creek planter boxes in Chute Street

Pam Jenkins writes in: “We recently planted our cool season vegetables. Due to the heat and dryness of the summer, the beds were watered from the top (as well as filling up the water reservoirs) to try to moisten the top 3 or 4 inches of topsoil ready for planting. We practice a type of succession planting with a nod to food forests and permaculture. We remove the plants that are no longer productive, feed the soil, then fill the gaps with new season plants. This means that there is always something of interest and usually something to harvest from the beds. It also means that they don’t look regimented like a ‘real’ veggie patch. We hope that by mixing all the different plant families together, and including flowers, we will confuse most of the pest insects and encourage beneficial insects to come to eat those that are more persistent.

I and my fellow volunteers would like to thank the Diamond Creek Traders Association, Mitre 10 and Local Food Connect for the supply of soil additives and plants, as well as the local traders who help with watering the beds. If you are interested in joining us, or want to find out more, please text your email address to me (0431 213 689). We meet when the boxes need attention and enjoy a social cup of coffee and a chat after the work is done.

Diamond Creek Primary School

Jessica Betts has written in: “I am a parent at Diamond Creek Primary School and will be managing their new fruit and vegetable garden. This garden will be open to all students and will be the first time in many years that the children will be able to be involved in a garden club. The garden area currently has 8 raised garden beds that are ready for planting and we envisage another 6 beds plus a fruit tree area. For this to occur, the school garden will need wood, soil, compost, tree ties, stakes and fruit trees. Also, the students will need tools such as little spades, garden forks, veggie secateurs and buckets (they already have gloves and watering cans).

If anyone could potentially help in acquiring the various supplies and equipment needed, email us and we’ll pass your email onto Jessica.

Growing parsnips

Stephen Brennan writes in: “Is there any where that I can buy parsnip seedlings at the moment? I have tried planting seeds with limited success.

My reply: No, I don’t know anywhere that is selling parsnip seedlings currently. I checked with some of my local nurseries and they said that they don’t currently have any and are not planning to get any in the near future. There appear to be two reasons for this. First, most people plant parsnips in late Winter or early Spring (i.e. Aug-Oct) rather than in Autumn. Second, parsnip seedlings are very fragile and thus, at least anecdotally, susceptible to transplantation shock and so it is generally recommended that they are grown from directly sown seed (rather than either seedlings or seed trays).

I agree that germination rates for parsnip seeds are not great. In reaction, I use fresh seed only and plant very closely (e.g. a centimetre apart), thinning them out later if needed.

What seeds to plant in May

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

Brassicas

Broccoli
Cabbage
Cauliflower
Kale
Mizuna
Mustard greens
Pak choy

Cool season veggies

Broad beans
Coriander
Fennel
Garlic
Peas

Leafy greens

Lettuce
Rocket
Silverbeet
Spinach

Other

Carrot
Chickpea
Chives
Onion
Parsley
Potato
Radish
Shallot

If you haven’t planted your cool season veggies yet, plant them now.

Which link was clicked most times in the last newsletter?

Incredible Edible Eltham.

Proverb of the month

The toast of the town. Meaning: a person who is widely admired. This dates back to the early 18th Century. The ‘toast’ was the reigning belle of the season in the relevant circle of people. At the time, toast was mostly consumed as part of a drink, to flavour and/or heat it, rather than as a food in its own right. So, the chaps were invited to add hot spiced toast to their wine and then drink to ‘the toast of the town’. Over time, the meaning became more generalised.

‘Toast’ continued to mean ‘excellent’ up until the 1970s but, in 1984, its meaning took a 180 degree change of direction. The usage ‘you’re toast’, meaning ‘you’re as good as dead’ derives from the 1984 film Ghostbusters, where Bill Murray, as Dr. Venkman, said “All right, this chick is toast.“, as he pointed his laser-like weapon at an androgynous apparition. Interestingly, the line as delivered is rather different than that in the actual script, which read “I’m gonna turn this guy into toast.

Read more proverbs.

Gardening quote of the month

Gardening is learning, learning, learning. That’s the fun of them. You’re always learning.” by Helen Mirren.

Read more quotes.

Joke of the week

Did you hear about the guy who stopped eating vegetables? His heart missed a beet.

As a bonus, Jenny Shaw has submitted the following:

The oldest computer can be traced back to Adam and Eve.
Surprise, surprise, it was an Apple.
But with an extremely limited memory – just 1 byte.
Then everything crashed.

Read more jokes.

New events – not cooking

Introduction to permaculture and urban agriculture (6 sessions): Fridays from 3rd May to 7th June (6 weeks), 10am-2pm; Richmond.

What: The course will include sessions on: seasonal food growing; composting and worm farming; soil preparation; plant propagation; organic pest control; and animal husbandry. Participants will gain both practical skills and basic knowledge of sustainable gardening and permaculture principles.
Cost: $77 (concession $57).

Healthy productive compost and worms: Thursday, 16th May, 6.30-9pm; Bulleen Art and Garden.

What: 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 Diana Cotter. Learn how to make great 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.
Cost: $50.
Bookings: WeTeachMe.

Worm farm workshop: Saturday, 18th May, 1-2pm; Rushall Community Garden, Fitzroy North.

What: Do you have a worm farm at home but don’t quite know how to look after it? Do you want to get a worm farm. Do you want to maintain the worm farms in Rushall Community Garden? Whichever, go along to this workshop. The workshop will be followed by a working bee, from 2-4pm, and a BBQ.
Cost: free.
Bookings: just turn up.

How to raise healthy eaters with the biting truth: Friday, 24th May, 7-8pm; Hawthorn.

What: Dietitians Alex Parker and Anna Debenham, from The Biting Truth, will be providing practical tips and tricks for parents wanting to raise healthy eaters and give their child the best start in life through proper nutrition. Their discussion will cover: achieving the perfect balance of macronutrients in each meal; foods for optimal brain development; how to read a nutrition label; choosing healthy snacks; where do treats and dessert fit in; and fussy eating tips and tricks.
Cost: free.
Bookings: EventBrite.

Grafting, pruning and espalier workshop: Saturday, 22nd June, 10-midday; Central Ringwood Community Centre.

What: Facilitated by Troy Dawes of Jeltro Cottage Permaculture. Learn all about heritage fruit tree grafting including how to start an orchard on a budget, grafting multiple varieties to the one tree, grafting techniques, tools, and choosing the all-important root stock. Combine grafting and espalier techniques and you can have all the fruit you’ll ever need in the smallest of yards! Learn about summer pruning techniques versus winter pruning and wound healing.
Cost: $25.
Bookings: by phone (9870 2602).

Winter fruit tree pruning workshop: Sunday, 23rd June, 9am-1pm; Edendale.

What: Winter is the best time to prune most fruit trees. Join Justin Calverley and learn how to best care for your fruit trees for health and to maximise your yield for next season. Bring your gardening gloves, a hat and a pair of secateurs.
Cost: $65.
Bookings: TryBooking.

Growing and cooking with bushfoods: Sunday, 23rd June, 10am-1pm; CERES, Brunswick East.

What: What you will learn: how to identify and harvest bush foods; how to grow and maintain bush foods in the home garden; and how to incorporate bush foods into everyday recipes. What you will get: handouts and recipes; and lunch and afternoon tea. Presenter: Belinda Kennedy. Tour the CERES bush food gardens, learn how to identify, grow and maintain a variety of local bush foods, gain knowledge of bush foods from further afar – tropical delights from the north, peppery spices form the south. During the workshop, you will learn how to incorporate bush foods into simple, tasty and nutritious meals, desserts and snacks. The group will make a bush food inspired lunch and afternoon tea – all food prepared on the day will be vegetarian and vegan friendly.
Cost: $80.
Bookings: WeTeachMe.

New events – cooking

Rezza cook’s club: Fortnightly from Tuesday, 30th April to Tuesday, 25th June, each 10am-1pm; Reservoir Neighbourhood House.

What: Go along and help choose a new recipe for each class. Teach or be taught how to cook the food you’ve always wanted to know how to cook.
Cost: $5 per class.
Bookings: by phone (9462 4611).

Ganache and truffles – let’s play!: Thursday, 16th May, 6.30-7.30pm; Eastland, Ringwood.

What: What you will learn: how to temper chocolate to create a shine and crispy snap; how to create ganache; and let your creativity shine through as you decorate your truffles. What you will get: a box of truffles that you have handcrafted; and a starter pack – apron, dipping tool, chocolate, recipes. Once you know how to temper and how to work with chocolate, your imagination will be your only limitation. They will make a ganache for the filling, revealing the small tricks that ensure a smooth outcome.
Cost: $60.
Bookings: WeTeachMe.

Cooking master class – ‘some winter favourites’: Thursday, 13th June, 7-9pm; Gourmet Living, Templestowe.

What: Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included. Menu: warm winter veg salad; chicken gnocchi pesto bake; and fig & almond galette.
Cost: $42.
Bookings: EventBrite.

Kombucha tea making: Thursday, 20th June, 11am-midday; Diamond Valley Library.

What: Join Katherine Barling to learn how to make kombucha tea. Enjoy a demonstration of how to prepare, build and harvest the finished kombucha drink and (perhaps) enjoy some samples.
Cost: free.
Bookings: just turn up.

Summary of upcoming events – not cooking

Over the next week
Over the next month

Summary of upcoming events – cooking

Over the next week
Over the next month

View the complete calendar of upcoming events.

Apr 172019
 

Darebin Homemade Food & Wine Festival

This year’s Darebin Homemade Food & Wine Festival will be held between Saturday, 1st June and Saturday, 8th June.

Entries to the homemade beer, red wine (including rose), white wine, country/other wines, tomato passata, preserved olives and pickled vegetables competitions are all now open. Entrants must live, work, study or recreate in Darebin. Read more and enter.

Community gardening news

Incredible Edible Eltham has just done its main autumn plantings. As per the picture right, they write what is growing on a blackboard on the side of one of the raised beds at the railway station. Many thanks to Bulleen Art & Garden for donating all the seedlings.

How many cauliflowers does one get?

Stephen Brennan writes in “With my broccoli and cauliflower, do I only get the one floret on each plant?

My reply: re cauliflower, yes, you only get one cauliflower per plant. Re broccoli, there are different types of broccoli. With standard broccoli, you get one main head and then, later, maybe a few more, smaller side heads. With sprouting broccoli, you get multiple, small florets. With romanesco broccoli, you only get one head per plant.

Tomato growing – some reactions

In response to last week’s article about nurture vs neglect of tomato plants, Karen Sutherland writes in: “Interesting experiment, and these sorts of topics are covered in (my) growing section of the Tomato book. Smaller fruited growing plants are (generally) more resistant to disease and therefore more able to be grown in less than ideal conditions, including some shade. They are therefore more suitable for growing in ‘neglect’ gardens. Larger fruited tomatoes are generally more fussy, and are best grown in ideal conditions such as your ‘nurture’ bed. Good to have these types of examples such as yours to get people thinking more.

Eric Nuncio also writes in: “This year I’ve had my best tomato growing season ever and I’m still picking cherry tomatoes. I grew seven varieties from seed, from large tomatoes to cherry to roman. The green zebras were stunning. Last year the wildlife ate more tomatoes than me so this year I planted my 70 plants under netting. The feed was cow manure and a nitrogen tomato granule mix and each plant had a water dripper plus hand watering (where I tried not to water the actual leaves of the plants). The side shoots were trimmed off until the main stems reached the ceiling, with some of the plants reaching three metres. I don’t know the total yield but conservatively I think it was at least a kilo per plant (i.e. at least 70 Kg in total). I’ve now topped up my seed bank for next season and prepared my 2019/20 planting plan, part of which is to avoid the cherry tomatoes creating a ‘wall’ such that some of the plants behind them only receive filtered sunlight.

Some parts of Victoria get cold

Danny Brunskill writes in: “I live in Halls Gap in the Grampians. How can I protect my wicking beds from the water in the reservoir freezing?” If anyone can suggest anything, please email us.

How long are your bottle gourds?

Whilst the 2019 tromboncino length competition is still underway (closing date of 29th April), it is worth noting that bottle gourds can also grow to a similar length. See the recent article in the Leader (picture right). Thanks for the heads up, Jenny Shaw.

Can you grow grapes from seed?

Newsletter reader Angelo Eliades has just written an article about this. [Editor’s note: the answer is no!]

Read more of Angelo’s food growing articles.

Fun facts: cabbage

  brussels sprout          
Why is Romanesco broccoli sometimes called Romanesco cauliflower (and vice versa)?

At one level, it is because some people think it tastes quite like broccoli whilst other people think it tastes quite like cauliflower. But, at a deeper level, it is because Romanesco can interbreed with both broccoli and cauliflower, producing fertile offspring, and thus it is the same species as both of them. (A ‘species’ being defined as the largest group of organisms in which the individuals can mate and can produce fertile offspring.)

But doesn’t that mean that broccoli and cauliflower are the same species?

Yes, Brassica oleracea.

As we are talking about broccoli and cauliflower, why does this discussion have the heading ‘cabbage’?

Because cabbage is also the same species(!), and the original wild plant from which they are all derived is called ‘wild cabbage’.

Does Brassica oleracea have any other vegetable forms?

Yes, Brussels sprouts, collard greens, kale and kohlrabi.

But some of these vegetables look completely different from each other!

That’s partly a matter of our perception because we eat different parts of the different vegetables. For kale and collard greens, we eat the leaves; for cabbage and Brussels sprouts, the leaf buds; for broccoli and cauliflower, the flower buds; and for kohlrabi, the stems. The parts that we don’t eat, and which therefore haven’t been manipulated by us over time, such as the flowers, look very similar.

How did all these vegetables come into existence?

Artificial selection by humans.

When did the all come into existence?

No one really knows because it was so long ago. According to Wikipedia, kale came first (5th century BC), then cabbage and kohlrabi (1st century AD), then cauliflower (15th century AD), then broccoli (16th century AD), and then Brussels sprouts (18th century AD).

This proliferation of types of Brassica oleracea still goes on. For example, ‘broccolini’ was created in 1993 by a Japanese seed company.

Read more fun facts.

Which link was clicked most times in the last newsletter?

Where the Eltham Farmers’ Market stallholders are from.

Joke of the week

If Robyn has 30 chocolate bars and eats 25, what does she have? Diabetes.

And as a bonus, see the picture right (courtesy of Bellfield Community Garden).

Read more jokes.

New events – not cooking

Heritage apple tasting: Sunday, 28th April, 3-5pm; Petty’s Orchard, Templestowe.

What: Sample the seasonal flavours of the heritage apple collection at an apple tasting afternoon at 5pm. Around 15 varieties will be available for tasting. An orchard tour is included.
Cost: $15.
Bookings: their website.

Cacao, cocoa and chocolate: Thursday, 9th May, 6.30-7.30pm; Eastland, Ringwood.

What: What you will learn: the process of bean to bar chocolate making. Where does chocolate come from? How is it made?; what makes fine couverture so special; and various flavour characteristics in single origin chocolates sourced from around the world. What you will get: 20 varieties of chocolate to taste and a box of your favourite chocolate to take home. You will taste chocolate made with cacao beans grown in countries such as Ecuador, Peru, Venezuela, Madagascar, Bolivia, Dominican Republic, Vietnam and even Australia. You will look at the process of turning cocoa beans into chocolate.
Cost: $38.
Bookings: WeTeachMe.

Permablitz guild social night featuring Charlie Mgee: Thursday, 9th May, 7-10pm; Northcote.

What: Permablitz Melbourne wants to get everyone together and say thanks because, without you, permablitzes simply wouldn’t happen. Join them for a night of conversation, games, music, permie discussions, music, laughter and music. Charlie Mgee, of Formidable Vegetable Sound System, will play for you on the night. Pip Magazine and Melliodora Publishing have provided a handful of prizes which will be offered through the evening.
Cost: $10.

Edible weeds: Saturday, 11th May, 10am-midday; CERES.

What: What you will learn: how to identify edible weeds; and how do use them in your everyday life. Presenter: Monique Miller. Learn about seasonal edible weeds that thrive in Melbourne inner north, and gain knowledge about the plants’ culinary, medicinal and ecological uses.
Cost: $40.
Bookings: WeTeachMe.

Edible winter gardening: Saturday, 18th May, 2-3pm; Watsonia Library.

What: Robin Gale-Baker will discuss how you can look after your winter vegetables and give tips on how to give your fruit trees a winter prune.
Cost: free.
Bookings: their website.

Olives to oil harvesting party: Saturday, 25th May, 2-4.30pm; Hawthorn.

What: People will be coming together to harvest unwanted olives from Melbourne backyards and street trees to be pressed into local olive oil to take home for free. Go along to this event either to drop off some olives you’ve already picked or to join their ‘harvesting party’. They will send you out with a map and harvesting equipment to go and pick local olive trees. The olives that you pick will then be pressed into olive oil which is free for you to collect the following weekend.
Cost: free.
Bookings: EventBrite.

Winter fruit tree maintenance: Saturday, 1st June, 9.30am-12.30pm; Bulleen Art and Garden.

What: 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. Presented by Angelo Eliades. Learn all of the pruning techniques and needs of individual fruit trees from apples and plums to persimmons and pomegranates. And hear about what not to do. Discover how to reduce and prevent pest and diseases that compromise your fruit production. Learn how to treat problems with different methods – organic/permaculture and conventional. They will also cover buying new fruit trees and will demonstrate how to clean and sharpen your pruning tools and other edged garden tools (spades etc).
Cost: $50.
Bookings: WeTeachMe.

Gardening master class with Melissa King: Sunday, 2nd June, 2-5pm; Box Hill Town Hall.

What: Melissa King will inspire you to grow a whole range of heirloom vegetables. Then, at 3.20pm, AB Bishop will talk about her book Habitat: A practical guide to creating a wildlife-friendly Australian garden. Then, at 4pm, Duncan Cocking, from Leaf, Root & Fruit Gardening Services will show you how to develop a low maintenance backyard orchard.
Cost: free.
Bookings: EventBrite.

Edible weeds walk: 3 occurrences on Tuesday, 4th June, at 10am-midday, 1-3pm, and 3.45-5.45pm; Blackburn South.

What: What if many of the weeds in our garden were just as edible as the vegetables we tend beside them? What if some of these free, all-too-easy-to-grow uninvited guests were so nutritionally dense that they are just about the healthiest things you could possibly eat? What if many of them also had medical traditions dating back centuries? Well it’s all true! And if you know what to choose, they also taste great. Join Adam Grubb, co-author of The Weed Forager’s Handbook, for a fascinating walk on the wild side, foraging for edible weeds.
Cost: free.
Bookings: EventBrite.

Mediterranean diet: Tuesday, 11th June, 7-8.30pm; Hawthorn Community House.

What: The Mediterranean diet is considered one of the world’s healthiest diet with its abundance of fresh fruits, vegetables, nuts, legumes, olive oil, yogurt, goats’ cheese, fish, poultry and small portions of meat. This workshop will provide you with a background on the diet and its health benefits, affordable ways of shopping, and cooking delicious meals that are also easy to prepare.
Cost: $25.
Bookings: TryBooking.

Edible native plants for your garden: Thursday, 13th June, 7-8pm; Nunawading library.

What: Facilitated by Julie Weatherhead. Find inspiration to create your own native food kitchen garden and experience the unique culinary flavours of Australia’s native food plants. Julie will provide practical advice for growing, harvesting and using Australian native plants in the garden and kitchen, whilst exploring Australia’s lost opportunities to appreciate the wealth of traditional knowledge in relation to the uses of its native plants.
Cost: free.
Bookings: EventBrite.

Native plants for food and medicine: Saturday, 15th June, 9.30am-12.30pm; Bulleen Art and Garden.

What: What you will learn: traditional Indigenous lifestyles and healing practices pre European settlement; traditional ways of using various Indigenous plants for medicinal purposes; and promising new research into their potential medical applications. Presented by Gaby Harris. Indigenous Australians have been using native plants and animals for tens of thousands of years as sources of food and medicine. With European settlement much of this knowledge was lost or ignored, but there is now growing interest in relearning these traditional healing methods. More research is being carried out to see how we can grow, harvest and utilise our Indigenous plants for foods, medicines, cosmetics and more. This class will introduce you to some of the well-known, as well as some more obscure, Indigenous Australian plants, teach you how they were once used, and how you can use them now. You will be able to see, smell and taste a variety of these amazing plants and learn where you can find them and how to cook with them.
Cost: $55.
Bookings: WeTeachMe.

New events – cooking

Food preserving – Urban Pear: Thursday, 2nd May, 10am-midday; Whittlesea Library.

What: Urban Pear will show you various types of food preserving, including jams, chutneys, relishes and fermented products.
Cost: free.
Bookings: their website.

Gluten free FODMAP (thermomix): Tuesday, 4th June, 3.45-5.45pm; Kilsyth.

What: Learn how to make your delicate high tea items in your thermomix. Sip away on a cup of tea and taste all their recipes whilst they show you how to create them at home. They will demonstrate at least 6 different types.
Cost: $21.
Bookings: EventBrite.

Cooking master class – ‘high tea inspired’: Thursday, 6th June, 7-9pm; Gourmet Living, Templestowe.

What: Tomato tartlets, smoked chicken sandwiches, ham sandwiches, passionfruit curd tarts, vanilla scones and frangelico choc mousse.
Cost: $70.
Bookings: EventBrite.

Cooking seasonal produce with Julie French: Saturday, 8th June, 11.30am-12.30pm; Diamond Valley Library.

What: Join Julie French as she shows you how to best use the produce in your garden to reduce food waste, save money and enjoy the tasty food that she prepares in the library’s kitchen garden.
Cost: free.
Bookings: their website.

Summary of upcoming events – not cooking

Over the next week
Over the next month

Summary of upcoming events – cooking

Over the next week
Over the next month

View the complete calendar of upcoming events.

Apr 102019
 

FareShare

A few weeks ago, a number of us went to the FareShare Open Day, where we were shown around their Abbotsford veggie garden by their Garden Program Manager, Sharni Jansen. Consequent on this (and long overdue), FareShare have been added to our Local Food Directory in the ‘food justice’ section. Read their Local Food Directory page.

FareShare, who are headquartered in Abbotsford, are an amazing organisation. They rescue food that would otherwise go to waste and cook it into free nutritious meals for people in need. In Melbourne, with the help of 900 regular volunteers, they cook around 5,500 free meals a day (i.e. around 1.3 million meals a year) for charities such as soup vans, homeless shelters, women’s refuges and community food banks.

Sourcing enough fresh vegetables to add nutrition to meals is one of FareShare’s biggest challenges. It now has three sites in and around Melbourne where it grows its own vegetables, harvesting around 40 tonnes per year. The Abbotsford site comprise 70 beds. Read more.

I have arranged with FareShare to be given a tour of their kitchen, on a Monday, Wednesday or Thursday during working hours, and can take up to five other people. If you would like to come, email me. First in, best dressed.

Morgan’s issue of the month – council support of local food production

This month, Morgan Koegel, General Manager at 3000acres, writes about what our local councils are doing to support local food production.

Over the past decade, we’ve seen parts of local government take on a larger role in proactively reacting to social and environmental change. In some cases, this work has expanded to the facilitation of urban agriculture within council, as part of climate change mitigation/adaptation, improvements to waste services, or community development and resilience. Some councils are creating relevant policies, offering financial and practical support to urban agriculture groups, or even employing specialised urban agriculture staff. Depending on where you live, your council might have an Urban Agriculture Strategy.

In our increasingly built-up environment, public space for urban agriculture is at a premium, and some council strategies are calling for greater collaboration between planning and community development departments. This collaboration could support forward-thinking developers and architects to design housing with incorporated urban agriculture – such as communal gardening areas and green roofs. There is no specific requirement for green roofs on buildings but, as Melbourne marches towards 8 million people by 2050, our rooftops may (hopefully!) adapt to play a larger role in our lives.

If you want to learn how your council is supporting local food production, or you want to encourage them to do more, I suggest that you start by contacting their sustainability or community development team.

[Editor’s note: from my discussions with Morgan and others, it is clear that much more is happening on all this stuff in the inner Melbourne councils than in those further east!]

The results of the great tomato experiment are in!

At the start of this warm season, my wife and I set up two identical raised beds for growing tomatoes. Let’s call them ‘neglect’ and ‘nurture’. Each bed had 8 tomato frame cages, with each bed growing the same 8 varieties of tomato. In the ‘neglect’ bed, there were 2 tomato plants per cage, no removal of side shoots, and no bird netting. In the ‘nurture’ bed, there was 1 plant per cage, regular maintenance, bird netting and the quiet singing of sweet lullabies. The question being investigated was the extent to which, in terms of tomato yield, the nurturing would offset the halving of the number of plants.

The results were rather different for the different types of tomato. For the large, beafsteak tomatoes, the ‘nurture’ bed yielded more tomatoes, even with half the number of plants, and they were better quality and larger – a major win for the ‘nurture’ bed. For the small tomatoes (say tigerella and below), neglect had less of an effect and the ‘neglect’ bed yielded more (although not twice as many) fruit and of similar quality – a win for ‘neglect’. Finally, for the sauce tomatoes (San Marzano and Roma), many in the ‘neglect’ bed, but none in the ‘nurture’ bed, suffered from blossom end rot – a win for ‘nurture’.

So, in conclusion, large beafsteak and sauce tomatoes should both be grown in ‘nurtured’ beds where the plants are widely spaced (i.e. 1 plant per cage). Small tomatoes are more tolerant of ‘neglect’ and close spacing (e.g. 2 plants per cage).

Anyone got anything they would like to say about all this? Email me.

Some more videos of local food gardeners courtesy of 3000acres

Watch more videos.

Interested in events that are free?

Josie Andrews writes in: “It would be really useful have a category we can use to filter all events/activities which are free to attend … This would really help those who would love to be active in the food movement in Melbourne but who might not necessarily be able to afford to attend the priced events.

In response, I’ve added a ‘free event’ category. You can view the resulting calendar of free events by either going to the new free events calendar page on the website or by going to the main calendar page and choosing the ‘free events’ category from the drop down box top left.

Where do the Eltham Farmers’ Market stallholders come from?

Have a look at this map of where each of the 87 Eltham Farmers’ Market stallholders comes from.

Beekeepers: it’s time for hive beetle precautions

Jane Dyer, from Backyard Honey in Surrey Hills, writes in: “Melbourne beekeepers may be aware that the hive beetle is becoming more common. One solution to help eradicate hive beetle when packing down your hives for winter is to freeze all the bee frames and boxes planned to be used again next season. Freezing frames and boxes to less than -12C for more than 6 hours will eradicate all stages of small hive beetle and wax moth.

“Backyard Honey provide both a freezing service (-17C for 3 days for hive components) and sealing service (bagged for winter storage) for hobby beekeepers during May. The costs: $20 for the first box of frames; $15 for the second and subsequent boxes; and $5 each for excluders, lids and bases.

If interested, or for more details, email Jane.

Joke of the week

How did the tomato court the sweetcorn? He whispered sweet nothings in her ear.

Read more jokes.

New events – not cooking

Shared learning day for community food enterprises: Thursday, 11th April, midday-4.45pm; Epping.

What: The purpose of this day is to give community food enterprises an opportunity to connect, converse and support one another by sharing their experiences. They will also be helping to design systems for a new enterprise – a 90-hectare community farm, with a connected food hub, based in Whittlesea.
Cost: free.
Bookings: EventBrite.

Healthy eating and nutrition talk: Friday, 12th April, 11am-midday; Whittlesea Library.

What: This session will teach you about healthy habits and how you can get the most out of your meals every day. All participants will receive a free Maggie Beer Foundation recipe booklet.
Cost: free.
Bookings: their website.

Native fingerlime tasting: Saturday, 13th April, 10am-midday; SEEDs Communal Garden, Brunswick.

What: Synti’s Garden will be hosting a native fingerlime tasting alongside the SEEDs Communal Garden Food Swap & Sew. The four new season varieties available are Pink Ice, Red Champagne, Green Crystal and Emerald. Fruit and plants will also be available (no obligation) for purchase to take home.
Cost: free.
Bookings: just turn up.

Meet the farmer tour: Sunday, 14th April, 9-10am and again 11-midday; Eltham Farmers’ Market.

What: Explore the hidden treasures of Eltham Farmers’ Market on an insider’s tour with local farmer Isy from Sugarloaf Produce. Meet some of the stallholders, hear the story of the farms, how their produce is grown and ask questions. A free Eltham Farmers Market bag is included.
Cost: $10.

Backyard beekeeping with Melbourne City Rooftop Honey and Transition 3081: Sunday, 14th April, 2-4pm; Bellfield Community Garden.

What: Learn about what it takes to have a beehive in your backyard, with the team that has helped revive urban beekeeping in Melbourne (Melbourne City Rooftop Honey). As well as the theory on backyard beekeeping, the workshop will also include a hands on inspection of a live hive.
Cost: $15 ($10 concession).
Bookings: Humanitix.

Hops master class: Saturday, 27th April, 12.30-2.30pm; 3 Ravens Brewery, Thornbury.

What: What you will learn: taste your way through hop-driven beers from The 3 Ravens under the expert guidance of one of their brewery team; see behind the scenes of a fully functioning craft brewery; and learn The 3 Ravens approach to hop-driven beers. What you will get: brewery tour; sharing style feast; and a guided tasting of hoppy beers.
Cost: $65 (includes a meal).
Bookings: WeTeachMe.

Recycling your food waste at home: Saturday, 4th May, 10am-midday; Kew Library.

What: Nearly half of the waste in our bins consists of food and organics that could easily be composted and turned into nutrient-rich fertiliser for your garden. In this workshop, Maria Ciavarella, from My Green Garden, will talk you through how to set up your own low cost worm farm using recycled materials. Learn about outdoor composting, benchtop (Bokashi) composting and worm farming, as well as how to safely compost pet poo.
Cost: free.
Bookings: EventBrite.

Kellybrook Cider Festival: Saturday, 4th May and Sunday, 5th May, both 11am-5pm; Kellybrook Winery, Wonga Park.

What: Scrumpy cider, live bands and lots of food is what the Kellybrook Cider Festival is all about. Set in the historic gardens and vineyards at Kellybrook’s Wonga Park property, the weekend will feature Kellybrook’s scrumpy and other ciders, beers and wines. There will also be tastings at the cellar door. Bring your picnic rug, invite your friends and celebrate the end of apple harvest.
Cost: $22.
Bookings: EventBrite.

Kalorama Chestnut Festival: Sunday, 5th May, 10am-4pm; Kalorama Memorial Reserve.

What: Savour the abundant chestnuts, gourmet food, Devonshire tea, coffee, artisan beer and mulled wine. Explore the diverse range of stalls showcasing locally-made handcrafts and produce. Children can enjoy the fun rides and adventure play space. The activities will include: roasted chestnuts; poffertjes; Devonshire tea and homemade cakes; sausage sizzle; local restaurant food stalls; artisan beer (including chestnut beer!) and mulled wine; coffee, tea and chai; bungy jump trampolines; train rides’ flying swings; petting zoos; old-fashioned kids games; raffles; local handmade crafts; local produce; and live music and performances.
Cost: free.
Bookings: just turn up.

How is chocolate made?: Wednesday, 8th May, 7-8pm; Coburg Library.

What: Debbie Makin, from Ratio Cocoa Roasters, will teach you about the 10-step, month-long process that goes into making their chocolate bars.
Cost: free.
Bookings: EventBrite.

Winter vegetable gardening: Sunday, 19th May, at 9.30-11.30am and again at 12.30-2.30pm; Hawthorn Community House.

What: Join Maria Ciavarella, from My Green Garden to receive practical tips and advice on soil preparation, winter plant selection and sustainable pest control for a thriving and healthy vegetable crop. You will also have the opportunity to get your hands dirty in a practical planting activity.
Cost: free.
Bookings: EventBrite (9.30am and 12.30pm).

Native herbs for the kitchen and garden: Thursday, 23rd May, 6.30-9pm; Bulleen Art and Garden.

What: What you will learn: which native produce-plants are suitable for growing in the Melbourne area; what to harvest and when; and how to use them to flavour your dishes and enliven your garden. Presented by Karen Sutherland, of Edible Eden Design. Explore edible native Australian plants that are easy to grow, attractive and add flavour and interest to your home-cooked dishes. Lemon myrtle, bush pepper and native salt are just a few of the flavours we can smell and taste, and they and many others will be discussed in terms of how best to use and grow them in your garden. All plants covered are suitable for a Melbourne climate, and many are suitable for pot cultivation.
Cost: free.
Bookings: WeTeachMe.

Kitchen medicine – the garden farmacy: Sunday, 26th May, 2-4.30pm; CERES, Brunswick East.

What: What you will learn: an introduction to herbal medicine making; plant identification; guidelines for foraging and wild-crafting; medicinal uses for plants; and how to introduce medicinal herbs into the kitchen for medicine. What you will get: a remedy and a seedling. Presenter: Lisa Hodge. Take a walk through the CERES garden beds and bring the wisdom of traditional herbal medicines into a modern context. During this workshop, you will explore traditional and modern uses of the plants and how to introduce these plants into the kitchen as medicine. You will make an item to take home as well as a seedling.
Cost: $70.
Bookings: WeTeachMe.

Smarter living – urban agriculture, cultivating a community discussion panel: Wednesday, 29th May, 7-9pm; Box Hill Town Hall.

What: Urban agriculture is the practice of growing, harvesting and cooking food in an urban setting. At the heart of urban agriculture are communities that are come together to develop relationships, share knowledge and build creative partnerships. In this seminar, an expert panel will share their stories and discuss how neighbourhoods can work together to grow food and share harvests. The panelists will include: Paul West – chef turned urban farmer from River Cottage Australia; Michael Mobbs – author of Sustainable Food and urban farm designer; and Ellen Regos – Team Leader for the School Food Gardens Program at Cultivating Community.
Cost: free.
Bookings: EventBrite.

Edible weeds walk: Saturday, 1st June, 11am-1pm and again at 2pm; Merri Creek Trail.

What: What if many of the weeds in our garden were just as edible as the vegetables we tend beside them? What if some of these free, all-too-easy-to-grow uninvited guests were so nutritionally dense that they are just about the healthiest things you could possibly eat? What if many of them also had medical traditions dating back centuries? Well it’s all true! And if you know what to choose, they also taste great. Join Adam Grubb, co-author of The Weed Forager’s Handbook, for a fascinating walk on the wild side, foraging for edible weeds.
Cost: $25 ($20 concession).
Bookings: their website (11am and 2pm).

New events – cooking

Cook Indian by the creek: Friday, 24th May, 6-7.45pm; Diamond Creek.

What: Menu: lamb rogan josh with flat bread. Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Cost: $60.
Bookings: by email.

Cooking master class – healthy Winter warmers: Friday, 24th May, 7-9pm; Gourmet Living, Templestowe.

What: Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included. Menu: Winter minestrone; spiced chicken medallions; and spiced fruit compote.
Cost: $42.
Bookings: EventBrite.

Fermented beverages: Saturday, 25th May, 10am-midday; CERES, Brunswick East.

What: What you will learn: do’s and don’ts of fermenting beverages; and the process of fermenting beverages. What you will get: recipes to take home; a jun scoby to take home; and samples in class of all three beverages. Presenter: Monique Miller. You will learn the basics of fermenting kombucha and jun kvass (a relative of kombucha) at home.
Cost: $50.
Bookings: WeTeachMe.

Mexican – tortilla making: Saturday, 25th May, 10am-12.30pm; Panton Hill.

What: Ana and Gaby are Mexican Aussies with a wealth of skills, knowledge and experience in cooking Mexican dishes. Immerse yourself in Mexican cooking techniques and culture. This workshop will cover making fresh tortillas and tacos y quesadillas.
Cost: $66.

No Waste Cook Club Carlton: Saturday, 25th May, 10am-2pm; Carlton North.

What: Learn how to be creative with veggies and more adaptable in the kitchen so you can save money and reduce food waste. Participants will cook and enjoy a delicious vegetarian lunch with others. Free and open to all, with lunch and workshop materials provided. Presented by Open Table.
Cost: free.
Bookings: EventBrite.

Cook Indian by the creek: Friday, 31st May, 6-7.45pm; Diamond Creek.

What: Menu: street food (chaat) + gulaab jamun. Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Cost: $60.
Bookings: by email.

Cooking master class – ‘a British affair’: Friday, 31st May, 7-9pm; Gourmet Living, Templestowe.

What: Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included. Menu: healthy Winter root veg soup; beef & red wine stew; and raspberry scones.
Cost: $42.
Bookings: EventBrite.

Summary of upcoming events – not cooking

Over the next week
Over the next month

Summary of upcoming events – cooking

Over the next week
Over the next month

View the complete calendar of upcoming events.

Apr 022019
 

A new market in South Morang

The South Morang Farmers and Makers Market is an City of Whittlesea initiative to provide their community with direct access to locally grown produce and made goods. The aim is to strengthen the local economy by supporting local farmers and businesses, whilst providing a sustainable alternative for quality goods. As they say “Fresh local produce cultivated by local farmers. Quality handmade products. Celebrate your community with live music, food and kids’ activities.

The first market will be on Saturday, 18th May in the Civic Centre Car Park, 25 Ferres Boulevard, South Morang. There will then be further markets on the 3rd Saturday of each month until the end of the year, at which time its success or otherwise will be evaluated.

If you would like to become a stallholder, contact Randa Almushcab by phone (9217 2367) or email.

A new cook in Eltham

Newsletter reader Vasundra Kandpal is starting to give vegan cooking classes in Eltham under the banner ‘Flavorful Health’. Her first classes are about cooking with grains, legumes, flours & spices and are taking place on Wednesday, 10th April at 11am-1pm, and on Sunday, 14th April at 11am-1pm.

A new seed library in Yarra Valley

Eastern Regional Libraries are setting up a seed library which you can either take from or contribute to. The participating libraries include Mooroolbark and Lilydale.

Another video of a local food gardener interview

Courtesy of 3000acres: Jessamy Miller, from Northcote.

There is now a page on our website which links to all the video interviews of food gardeners from North East Melbourne.

‘Crowd harvest’ – tomatoes for Easter

Gardeners with excess tomatoes are invited to give them to one of the not-for profit organisations listed below who will, in turn, preserve them as passata, chutney, sundried or dell’olio and then distribute through their food relief programs. The program runs from 4th to 17th April. DIVRS in Preston or STREAT in Collingwood.

Not food but interesting

April is the best month of the year for buying and planting new plants. There are lots of places to buy plants but I would like to mention four here:

Which link was clicked most times in the last newsletter?

The video of Guy Palmer being interviewed in his garden.

Joke of the week

What do you drink with the Queen of England? Royal-Tea.

Read more jokes.

New events – Darebin Backyard Harvest Festival garden tours

The festival is being held on the first three weekends in May. There are 9 garden tours (see below) and 10 workshops (see next section). Each event is $10 ($5 concession).

Monique’s rental abundance garden: Sunday, 5th May, 3-4pm; Northcote.

What: Monique’s rental garden features fruit trees, veggie growing and chickens, all with a permaculture focus. The household puts an emphasis on eating and trading what they grow, as well as saving seeds for use the next season. With Monique’s experience as a market gardener, the space is productive and demonstrates that, even if you’re a renter, growing food is possible. In this tour, Monique will share her knowledge about taking crops from seed to table, crop rotation, how to apply market garden lessons to the backyard, and permaculture principles for the home and garden.
Bookings: their website.

Damian’s biodiverse permaculture garden : Saturday, 11th May, 10-11am; Reservoir.

What: Damian has been practicing permaculture since he attended a talk by permaculture co-founder Bill Mollison in 1977. He is also involved in replanting native vegetation on Herring Island in inner suburban Melbourne. What permaculture and bush regeneration have in common is that they both aim to establish biodiversity whether building up microbes in the soil, integrating chooks and fruit trees or attracting wildlife to the garden. The complex mix of species forms mutually beneficial relationships, all performing multiple functions such as nutrient cycling, pollination or pest control. Damian’s garden reflects his love of growing food for both humans and local native species.
Bookings: their website.

Lee’s generous sharing garden: Saturday, 11th May, 11.30am-12.30pm; Reservoir.

What: Lee has created a bountiful garden in her social housing estate using mainly recycled materials, and generously shares her surplus harvest, saved seeds and garden knowledge with her neighbours, friends, and local community. She demonstrates how gardening can be affordable and accessible to everyone. Her garden features a wide range of fruit and vegetables, herbs and is also a haven for native bees and worms with a bee hotel and compost area.
Bookings: their website.

Sharing homegrown food with Luigi and Emanuela: Saturday, 11th May, 1-2pm; Reservoir.

What: From the moment you arrive, your gregarious and hospitable hosts Luigi and Emanuela will entertain you with gardening and food preserving knowledge and stories as they showcase their abundant Mediterranean inspired garden. Features include intensively cultivated vegetable beds, a home built hothouse, food preserving area and backyard pizza oven.
Bookings: their website.

Guided tour of the Plummery: Sunday, 12th May, 12.45-1.45pm; Northcote.

What: Kat Lavers’ urban permaculture system, The Plummery, is a 280 square metre block which produces almost all the household’s herbs, veggies, fruit and eggs (428kg in 2018) while using only 46 litres of mains water per person and 3.9 kilowatt hours of electricity per day. Kat is a garden farmer, permaculture designer and facilitator, and will discuss how she manages her system.
Bookings: their website.

Robbie’s aquaponics garden: Sunday, 12th May, 3-4pm; Thornbury.

What: Robbie’s front and back yards are both devoted to food production, and feature two aquaponics systems in which trout and vegetables are grown in a mutually dependent relationship, enabling both to thrive. One system is homemade while the other is a purchased kit, and both are seamlessly incorporated into rest of the garden, which produces a huge variety of vegetables and herbs. Composting and free-range chickens also contribute to this garden’s sustainability credentials.
Bookings: their website.

Maya’s fruitful garden: Saturday, 18th May, 3.30-4.30pm; Preston.

What: Maya has created an edible garden that is as beautiful as it is fruitful. Decorative, productive hedges are formed from an extensive range of pruned and grafted fruit trees using a combination of espalier, cordon, ‘Bouche Thomas’ and dwarfing rootstock to create intriguing shapes and patterns. The garden features 32 apple trees of several varieties, cane and bush berries, persimmons, cherry guavas, feijoas and citrus. Mature grape vines are trained against the house, helping cool it in summer and yielding summer grapes. Maya practices organic and biodynamic gardening methods using recycled rain water and extensive composting systems. A netted chicken fence protects the rear garden from striking ‘Araucana’ chickens, originally bred in South America, who are kept as much for their wonderfully friendly nature as for their pale blue eggs.
Bookings: their website.

Harry’s micro orchard garden: Sunday, 19th May, 10-11am; Northcote.

What: Harry is passionate about gardening in small spaces and has been lovingly tending his fully organic micro orchard garden for 14 years. At 72 square metres, this garden demonstrates that you don’t need a large plot of land to grow a wide variety of fruits and vegetables. Harry planned, constructed and planted the garden with his daughter to encourage science concepts through organic gardening. Clever grafting methods yield citruses, apples, pomegranates and stone fruits. The all year rotation of herbs and seasonal vegetables supplement the food requirements for a family of five.
Bookings: their website.

Lena’s courtyard and garden: Sunday, 19th May, 1.30-2.30pm; Thornbury.

What: Lena has a permaculture-inspired garden in her 40 square metre courtyard, the aim being fill this space with as many productive plants as possible whilst attracting bees and other beneficial insects. A fascination for making the best of small spaces for gardening motivates this project, and Lena will provide tips to maximise production and small space gardening resources. Re-localisation of food production, the facilitation of social connection, the rethinking of the economy of consumption and improved care for the natural environment have become a prism through which Lena’s decisions are made in all aspects of life.
Bookings: their website.

New events – Darebin Backyard Harvest Festival workshops

Intro to gardening workshops with DIVRS: Saturday, 4th May, 1.30-3pm; Preston.

What: The DIVRS
garden is a vegetable and fruit garden that specialises in growing fresh food for DIVRS’ emergency food relief efforts. Their volunteers will guide you through a hands on workshop on composting and worm farms, propagating seedlings, good soil management and planting techniques. You will also learn about the new DIVRS ‘Veg Squad’ program that supports local school kitchen gardens, community gardens and Darebin householders to grow food for both themselves and for Darebin residents experiencing food insecurity. All participants will take home a complimentary punnet of seedlings.
Bookings: their website.

Organic backyard chook keeping with Jessamy Miller: Sunday, 5th May, 10-11.30am; Northcote.

What: In this workshop, ABC Organic Gardener writer Jessamy Miller will focus on keeping chooks in a suburban environment as well as introduce you to her own flock. You will learn how to build an ideal home for chooks to protect them from weather and potential predators and what to feed your chooks to keep them healthy and productive. Lastly, Jessamy will cover chicken first aid and how to ensure you meet local council requirements with your flock.
Bookings: their website.

Backyard bees 101 workshop: Sunday, 5th May, 1-2.30pm; Preston.

What: Backyard beekeeper Morgan Koegel will introduce you to her hive and teach you what you need to know to get started on a beekeeping journey. Morgan will talk about the time and cost commitment, the requirements of keeping bees in an urban environment, and what you can expect from your bees. You’ll have the opportunity to check out Morgan’s bee set-up and equipment, as well as taste some of her honey.
Bookings: their website.

Productive gardening with kids workshop at Poppy’s Patch: Saturday, 11th May, 2.30-4pm; Reservoir.

What: Poppy’s Patch started as a father/daughter project when Poppy was aged three and the family decided to use the space on the front lawn to start an edible garden – to not only grow food but teach her where food comes from. To save back-breaking work, they used the no-dig approach so that Poppy could directly layer it herself and learn about how soil is managed. This has helped transform rock-hard northern suburb clay soil into a rich organic loamy soil full of life and nutrients. More recent additions to the garden include multiple compost bins, worm farms and backyard chickens. To ensure Poppy can meaningfully participate in the garden, her father Chad has developed strategies for her to work independently. In this workshop, Chad will share these strategies with a focus on making productive gardening meaningful for kids, and the rest of the family.
Bookings: their website.

Backyard quails workshop: Sunday, 12th May, 10-11am; Northcote.

What: You will meet Kat Lavers’ covey of quails. You will learn all about quail care including housing, feeding and how they can work to support a garden system. Kat Lavers is a garden farmer, permaculture designer and facilitator whose 280 square metre block produces almost all the household’s herbs, veggies, fruit and eggs (428kg in 2018!) while using only 46 litres of mains water per person and 3.9 kilowatt hours of electricity per day.
Bookings: their website.

Natural pest management workshop: Sunday, 12th May, 11.30am-12.30pm; Northcote.

What: Kat Lavers will explain natural pest management techniques relying on permaculture principles. You will have the opportunity to explore these techniques in practice in Kat’s permaculture garden which features fruit trees, intensive vegetable growing and quails. Kat Lavers is a garden farmer, permaculture designer and facilitator whose 280 square metre block produces almost all the household’s herbs, veggies, fruit and eggs (428kg in 2018!) while using only 46 litres of mains water per person and 3.9 kilowatt hours of electricity per day.
Bookings: their website.

Native bee workshop for kids and families: Saturday, 18th May, 10-11am; Preston.

What: Katrina Forstner, founder of Buzz and Dig, will introduce your family to native bees, pollination and increasing urban biodiversity. This session aims to bring joy and wonder to children in as they discover insect biodiversity and urban sustainability on a micro level in the garden. Nurturing a sense of respect and excitement to living creatures, whilst learning about the important role bees have to play, enables us to grow healthy food. Attendees will make a bee-friendly hotel with natural and recycled materials to take home. Participants are asked to bring a 400ml empty recycled tin can (to make a bee hotel).
Bookings: their website.

Native bee workshop for adults: Saturday, 18th May, 11.30am-12.30pm; Preston.

What: Katrina Forstner, founder of Buzz and Dig, will introduce you to the amazing world of native bees and how to attract them into your garden as pollinators for flowers and edibles. This workshop will demonstrate methods for pollination and planning for bee habitat, including bee-attracting plants and how to encourage urban biodiversity. You will learn about the co-evolution of bees and flowering plants, what common native bees look like, and native bee nesting behaviours and more. You will also get to make a bee hotel using natural and recycled materials to take home. Participants are asked to bring a 400ml empty recycled tin can (to make a bee hotel) and a pair of secateurs (if possible).
Bookings: their website.

Fruit tree maintenance and pruning workshop: Saturday, 18th May, 2-3pm; Preston.

What: Maya’s garden includes 32 apples, persimmons, cherry guavas, feijoas and citrus. Using grafting and pruning techniques, she has created an edible hedge of her fruit trees with a combination of espalier, cordon and other interesting shapes. In this session, Maya will introduce you to the needs of different fruit trees and guide you on pruning and maintenance techniques for shape, health and fruit.
Bookings: their website.

Citrus and apple tree propagating workshop with Harry Kalathas: Sunday, 19th May, 11.30am-12.30pm; Northcote.

What: There is nothing more satisfying than propagating your own plants. In this workshop, Harry will demonstrate two propagating techniques for citrus and apple trees: basic aerial layering and grafting. You will gain an understanding of the tools and equipment and seasonal timing requirements for each technique as well as how to take care of grafts and propagated plants during their initial growing period.
Bookings: their website.

New events – not cooking

Make sense of food labels: Monday, 29th April, 9.30-11.30am; Eltham.

What: Tour a supermarket and learn how to accurately read and understand food labels and choose healthy foods that are suitable for the whole family. You will also receive a healthy shopping guide booklet. The tours are led by healthAbility’s qualified dietitian and are open to anyone interested in healthy eating.
Cost: $20.
Bookings: by phone (9430 9100).

Tomato troubleshooting – grow better tomatoes: Tuesday, 30th April, 7-8pm; Coburg Library.

What: Karen Sutherland, co-author of Tomato – know, sow, grow, feast, will discuss ways to improve next year’s tomato harvest by learning from this year. She will talk about common pest and disease problems and solutions, as well as some simple preserving ideas.
Cost: free.
Bookings: EventBrite.

Growing food in small spaces: Saturday, 4th May, 10.30-11.30am; Fitzroy.

What: Want to grow some fresh fruit, vegetables or herbs for your kitchen but feel like you don’t have the space? Poppy Turbiak will cover the tips and tricks to make your space more productive – even if all you have is a small courtyard or balcony. She will talk about growing food in containers, plants that thrive in different light conditions, and the best plant choices to get you going now.
Cost: free.
Bookings: EventBrite.

Lakeside Good Earth Group – seed library launch and beeswax wraps: Tuesday, 7th May, 2-3.30pm; Lilydale Library.

What: They will launch the Eastern Regional Libraries Seed Library – a place to share free seeds among gardeners at their local library. Sharon will then show you how to make eco-friendly beeswax and soy wax wraps. These cotton wraps are re-usable, functional, economical and easy to make at home.
Cost: free.
Bookings: their website.

Home composting and worm farming: Thursday, 9th May, 10.30am-midday; Thomastown Library.

What: Learn how to set up a worm farm and its environmental benefits.
Cost: free.
Bookings: their website.

New events – cooking

Cook Indian by the creek: Friday, 5th April, 6-8pm; Diamond Creek.

What: Menu: chicken biryani with mixed veg raita (spiced yogurt) and chicken. Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Cost: $60.
Bookings: by email.

Flavorful Health cooking class: two occurrences – Wednesday, 10th April and Sunday, 14th April, both 11am-1pm; Eltham.

What: Learn ways to work with varieties of grains, legumes and flours that you might not even know exist. Learn about 10 spices and ways to use them. Discover time saving, easy and quick recipes. You will also learn eco-friendly methods of cooking that will help you to reduce your gas/electricity usage.
Cost: $37.
Bookings: Humanitix.

Kids in the kitchen: Thursday, 11th April, 11am-1.30pm; Panton Hill.

What: Facilitated by Kerry Meredith from Under The Pickle Tree. Get your kids cooking these school holidays. On the menu is a dish everyone loves that is actually quite time-consuming and intense to cook. But don’t worry, with lots of preparation and by learning to master the wok, your child can cook up a chicken pad thai in no time! Add to that a fresh Thai cucumber pickle and a lime spritzer and lunch is served.
Cost: $50.
Bookings: their website.

Cook Indian by the creek: Friday, 26th April, 6-7.45pm; Diamond Creek.

What: Menu (vegan savoury): onion bhaji and chick peas pancake + chutney. Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Cost: $60.
Bookings: by email.

Gluten free, grain free and wheat free workshop (thermomix): Saturday, 27th April, 2-4pm; Chirnside Park.

What: This will be an interactive hands on look at how to enjoy baked goods if you are gluten, grain and wheat free. They will be doing 6 dishes, all of which you will be able to sample.
Cost: $22.
Bookings: EventBrite.

Cook Indian by the creek: Friday, 3rd May, 6-7.30pm; Diamond Creek.

What: Menu: malai kofta. Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Cost: $45.
Bookings: by email.

Cook Indian by the creek: Friday, 10th May, 6-7.30pm; Diamond Creek.

What: Menu: chicken saagwala / palak paneer + spiced rice. Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Cost: $45.
Bookings: by email.

Summary of upcoming events – not cooking

Over the next week
Over the next month

Summary of upcoming events – cooking

Over the next week
Over the next month

View the complete calendar of upcoming events.