Judy visits Deb and Peter Thomson’s garden in Research

Some of you will know Deb or Peter from Nillumbik U3A, or Deb from the Eltham Rural Group, or Peter from Eltham Mens Shed. Judy Vizzari was recently shown around Deb and Peter’s garden. As Judy says in her writeup: “I’m here to learn about Deb and Peter’s extensive and productive garden, although I’ve been forewarned by Deb that it’s not a good time. She says that their garden has been critically wounded by adverse climatic conditions. I’m curious to see the damage. As the land isn’t on mains water, it relies wholly on the collection of rainwater, grey water and treated sewerage. The sewerage, it seems, is processed using an in-ground Japanese method and provides a valuable resource for the garden. Six water tanks located on the property have, in the past, provided adequate litres annually to sustain the house and garden. But 2018 was different.” But also: “Yes, there is evidence of plants which have suffered the hot summer, but Deb and Peter’s plant choices have been judicious and the overall effect of hardy, grassy mounds interspersed with low growing fruiting trees, remains.” Read the full writeup.

We need to find more gardens to visit and people to interview. We’d also like to find some more people to do the visits and interviews, particularly outside of the areas of Nillumbik and Banyule that Judy and I are most familiar with. If you would be happy being interviewed, or if you would like to try your hand at doing some garden visits and interviews, please email me.

Robin’s veggie growing tip of the month: planting asparagus

Asparagus is a perennial vegetable lasting, 30 years so it provides excellent value. July is when asparagus crowns are commercially available from nurseries. Asparagus bed preparation is time consuming so June is a great month to prepare a new bed, ready for planting in July.

Asparagus can be planted either in the ground or in a high-sided raised bed. Either way, trenches need to be dug to a depth of 30cm below the soil surface, 30cm wide, and with 30cm between trenches. At the bottom of each trench, make a small hill of soil down its length. This is to fan out and drape the roots over. Snip off any damaged or broken roots before planting (they will grow back quickly). Place the crowns around 30cm apart. Cover the crowns so that there is several centimetres of soil above them with no roots visible. Combine the soil with a mix of well rotted manure and compost (asparagus are heavy feeders).

As the crown shoots, keep covering the shoots in the same way until you reach the surface. This will take 3-4 months.

In the first year, do not cut any spears; in the second, cut 2-3 per crown; and in the third, cut as many as you like. Water well both during the establishment phase and thereafter. Asparagus does not like competition from weeds or other plants so mulch and weed regularly.

[Editor’s note: asparagus is dioecious (separate male/female plants). From an eating perspective, at least anecdotally, one would like all male plants, as their spears tend to be both fatter and more numerous. Over time, this can be achieved by replacing the females. During Autumn, you can tell which is which because only the females have berries.]

Read more of Robin Gale-Baker’s tips

The upcoming Darebin Homemade Food And Wine Festival and another giveaway

The Darebin Homemade Food And Wine Festival begins on Saturday. To celebrate, Steve Harris, the festival’s organiser from Darebin Council, would like to give away a couple of tickets to Local legends – Luul Aligas – tastes from a Somali kitchen on Tuesday, 4th June, 6.30-8.30pm, at Darebin Arts Centre in Preston. This offer is exclusively to newsletter readers! If interested, email me by end of play Wednesday and a winner will be selected at random.

Vegan food scraps are available from Power Plant in Templestowe

The vegan cafe Power Plant in Templestowe generates around 100 litres of food scraps each week. “We would love to see it go to a good home. If you can help us, please give us a call on 8838 1282 to organise pick up. No amount too small!” Thanks for the heads up, Judy Cinerari!

More on the ‘wash against waste’ initiative at South Morang Farmers & Makers Market

In last week’s newsletter, I wrote about the market’s innovative use of unbreakable, returnable, re-usable coffee cups combined with numerous ‘return stations’ throughout the market. The market’s organiser from Whittlesea Council, Randa Almushcab, has written in: “We call it the ‘wash against waste’ initiative and we now do it at many of our community events. It both reduces waste and saves money. We were so happy to see that it was well received by the community on the day. The secret is to find a coffee vendor (in our case, Cafe Soleil) that is totally supportive of the initiative and willing to learn along the way.“

More on free community meals

Ebony King from Whittlesea Council has written in to point out that there is a free meal every Wednesday lunchtime at New Horizons Church in Whittlesea. That brings the total up to 20 (see the list and map). Thanks, Ebony!

Apart from the 20 on the list and map, does anyone know of any other regular, free meals open to the public anywhere in North East Melbourne? If so, email me

Live in Yarra Ranges?

If you live in Yarra Ranges and buy a compost bin, worm farm or bokashi bin before 30th June, you can claim $40 from the Council. Read more and apply

Local food producer news

Take Me Home, from Coburg, make pastas, gnocchi, pizza bases, pasta sauces and crostatas. They now have a shop (called ‘The Gnoccheria’) open 5 Monday to Friday at 89B Harding Street, Coburg. They are no longer a stallholder at Eltham Farmers’ Market.

Blue Pear Pantry, from North Warrandyte, make savoury rolls. They now have a number of new outlets, including: Aumanns at Warrandyte; Eaglemont Foodsmiths; Mt Evelyn SUPA IGA; Providence Melbourne, Surrey Hills; Ritchies SUPA IGA Diamond Creek; Rose St Pantry, Fitzroy; and Two Doors Cafe, Templestowe.

What veggie seeds to plant in June

Here is a list (see the June planting guide for more detail):
Broad beans
Coriander
Garlic
Lettuce
Mustard greens
Onion
Peas
Radish

The list is pretty short. It’s your last chance to plant broad beans and garlic, and arguably too late for them.

Back To Earth competition

If you live in Knox, Manningham, Maroondah, Whitehorse or Yarra Ranges, you can vote in the Back To Earth competition for your favourite garden or environmental project, with total prizes of $10,000. There are 28 projects to choose from. Voting closes 9th June.

Australia’s Biggest Morning Tea

Did you go to a Biggest Morning Tea event last week? If not, there will still probably be one near you in the coming weeks – as the Cancer Council says on its website: “The official date is 23rd May, but you can host your tea anytime in May or June.” For example, ‘Montmorency Kids’ are holding a Biggest Morning Tea event on Saturday, 1st June, 10.30am to midday at the Montmorency Scout Hall in Petrie Park, 16 Mountain View Road, Montmorency. There will be cupcakes, cookies, scones (from Eltham Bowling Club), a raffle and other entertainment.

Recent Open Gardens Victoria and 3000acres activities

Over the last few months, Open Gardens Victoria and 3000acres have undertaken a program of open gardens, workshops and videos. They have now submitted a report on their program for this newsletter.

The science of gardening

Jon Buttery has written in to say that he is doing an online Science of Gardening course by the University of Tasmania and that it’s fantastic. The Unit begins 24th June. Applications close 14th June.

Which link was clicked most times in the last newsletter?

The gallery of teams providing free Mitcham community meals.

Gardening quote of the month

“God Almighty first planted a garden. And indeed, it is the purest of human pleasures.” by Francis Bacon.

Read more quotes.

Proverb of the month

A watched pot never boils. Meaning: time seems to go slower when you are anxiously waiting for something to happen. Invented by Benjamin Franklin in 1785 (with slightly different wording). As a scientist, Franklin would, of course, have known that watching a pot has no effect on how long it takes to boil. And, as a wit (or pedant) from the Washington Post once pointed out: pots never boil, only their contents do. So, of course, the proverb is meant to be poetic rather than literal. Franklin was famous for many things, not least the proverb fish and visitors stink in 3 days..

Read more proverbs.

Joke of the week

As submitted by Rosie Brock: What do you call a 5 0’clock shadow? Bristle sprouts.

Read more jokes.

New events – not cooking

Trees for peace: Wednesday, 5th June, 11am-1pm; Links Community Garden, Lalor.

What: India in Australia (Consulate General of India, Melbourne) and Links Community Garden are joining together to planting some native trees and to spread Mahatma Gandhi’s message of ‘trees for peace’. They will also be celebrating World Environment Day and commemorating 150 years of Mahatma Gandhi.
Cost: free.
Bookings: just turn up.

Open Cellars of the Artisan Hills: Saturday, 15th June and Sunday, 16th June, both 11am-5pm; Nillumbik.

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

Backyard chooks for beginners: Saturday, 15th June, 2-4pm; Edendale.

What: This workshop will cover the characteristics of different breeds (in order to make a selection that suits your setting and needs) as well as the housing and care of chickens. Participants will leave with the knowledge and confidence to begin keeping chickens and producing their own free-range eggs. This is an adult-focused learning experience and not suited to young children.
Cost: $35.
Bookings: TryBooking.

Bees wax wraps workshop: Saturday, 15th June, 3-5pm; Murundaka, Heidelberg Heights.

What: Learn how to make bees wax wraps from recycled fabric in preparation for Plastic Free July. Facilitated by Gail and Jo from Textile Art Community.
Cost: $15.
Bookings: Humanitix.

The art of espalier: Sunday, 16th June, 9.30am-midday; Bulleen Art and Garden.

What: What you will learn: growing espaliered fruit trees; different techniques to make the most of all available space for espalier; and improve your general gardening skills. Presented by Diana Cotter. “Go vertical” is the cry when garden space is limited. Gardening in two dimensions is what espalier is about and this class will cover the different types and how to get them started and then continue to train them into the desired shape. Topics covered include suitable fruit trees, pruning and training techniques.
Cost: $55.
Bookings: WeTeachMe.

The joy of backyard chooks: Saturday, 22nd June, 9.30am-12.30pm; Bulleen Art and Garden.

What: What you will learn: how to get started with keeping chickens in a suburban backyard; how to house and protect chooks from predators; and how chooks can be used to improve your garden and soil. Presented by Sarah Hardgrove. Keeping a few chooks in the backyard used to be a staple of Australian suburban life, and their eggs made up a healthy part of our diet. But even though our house blocks might be shrinking, a smaller backyard doesn’t necessarily mean an end to raising or enjoying them. In this class, you will find out just how easy it is to keep a few hens as pets and as the ultimate garden recyclers, as well as everything you need to know about housing, protecting and feeding them, and lots of practical ideas on how to live harmoniously with them in your garden. Suitable for those who have never kept chooks before.
Cost: $50.
Bookings: WeTeachMe.

Healthy productive compost and worms: Sunday, 23rd June, 9.30am-midday; 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.

Permaculture Design Course with Pete the Permie (12 sessions): starting Thursday, 25th July, 9am-4.30pm; Central Ringwood Community Centre.

What: On 9 Thursdays and 3 Saturdays. Permaculture elder Pete the Permie and his team of tutors will conduct this 80 hour course covering the full PDC. The class will cover such subjects as the principles of permaculture, water, trees, soils, zones, sectors, site design, animals and the many social structures that apply. Students will be able to design a project of their choice to present to the class on the final day. There are no prerequisites for this class. Once you have completed this course successfully, you will be entitled to use ‘permaculture’ in your business name.
Cost: $495.
Bookings: by phone (9870 2602).

New events – cooking

Baklava, gozleme and Turkish delight workshop: Thursday, 30th May, 7-9pm; Box Hill.

What: You will learn to make your own baklava, gozleme and Turkish delight. Bring your oven tray, apron, rolling pin and container.
Cost: $59.
Bookings: by phone (0403 046680).

Kombucha tea & fermenting workshop: Saturday, 15th June, 10.30am-midday; Central Ringwood Community Centre.

What: Learn to make your own kombucha tea with Dayle Barnett and take home a scobi to get you started. Dayle is a chemistry major who often has many different brews fermenting in all corners of the house and enjoys experimenting with kombucha, jun, kefir and ginger beer.
Cost: $25.
Bookings: just turn up.

Fermenting foods – meet your microbes then eat them: Saturday, 29th June, 10am-midday; Abbotsford.

What: You’ll gain an introduction to fermentation theory and lacto-fermented vegetables, learn simple sauerkraut & kimchi recipes, and sample fermented vegetables & condiments.
Cost: free.
Bookings: EventBrite.

Fermentation and good gut health workshop: Sunday, 30th June, midday-2pm; Chirnside Park.

What: Learn how to increase the level of good probiotics into your diet. Learn how to make kombucha tea, 24 hour yoghurt, sauerkraut and pickled vegetables.
Cost: $22.
Bookings: EventBrite.

Fun chocolate decorating: Monday, 1st July, and again on Monday, 8th July, both 10-10.30am; Ringwood.

What: What you will learn: how to use chocolate and sweet, salty, crunchy, colourful, gooey toppings; and how to decorate your own flat Easter egg. What you will get: a decorated chocolate egg in a gift box. For 3-7-year-old children. Enjoy decorating your own delicious chocolate bar. Choose from a variety of crunchy, chewy, gooey and crisp toppings. Have fun creating your own chocolate hand print too. Included is the bright chef apron and hat set.
Cost: $15.
Bookings: WeTeachMe.

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.

How much food does urban agriculture produce? Morgan, from 3000acres, discusses

Many of the benefits of urban agriculture are distinct from the amount of food it produces – such as gains around human health and sustainability. Even if growing food in urban spaces were to produce a negligible contribution to gardeners diets, it would still justifiably be a beneficial pursuit and a policy driver. But for many policy makers and detractors there is that nagging question – how much food does urban agriculture really produce?

The Food and Agriculture Organisation of the United Nations estimates that 800 million people worldwide are practising urban agriculture. In Australia, the Grow Your Own report asserted that around half of all Australian households grow some amount of their own food.

For all of its benefits, urban agriculture is often criticised for being inefficient in terms of energy and labour use compared with conventional agriculture. But some dedicated urban farmers have worked to interrogate this assertion by taking meticulous notes of their inputs and yields, including Angelo Eliades (from Preston) and Kat Lavers (from Northcote). Over in the UK, one man even set out to prove that his entirely concrete courtyard could provide significant yield. These are impressive statistics that, in my experience, are often surprising to policy makers.

The Victorian Eco Innovation Lab is currently trying to create an urban agriculture dataset. It would be great if you could participate in their survey.

Community gardening news

St Johns Riverside Community Garden, Heidelberg now have a composting teapot (see picture). How cool is that! Thanks to Heidelberg and East Ivanhoe Bendigo Bank for the grant.

Local food producer news

Just a reminder that the first South Morang Farmers & Makers Market is on Saturday, 9am-1pm, Civic Centre Car Park, 25 Ferres Boulevard, South Morang.

A map of the public gardens in Victoria

A few weeks ago, I mentioned that Open Gardens Victoria had put together a nice page about 33 public gardens that you can visit in Victoria. Inspired by this, I decided that I would develop a map showing where these gardens all are. And I managed to find another 20 botanical gardens in the Government’s Directory of Australian Botanic Gardens. Plus I happen to know a few gardens that are very specky, which brings the total up to 60. View the resulting map and list of 60 gardens.

As a bonus, view a map and list of the 67 national parks in Victoria.

Not local but interesting

Sustainable Table and Ripe for Change small grants

Sustainable Table is a Melbourne-based not-for-profit that “provides Australians with the tools and information to make ethical eating easy“. They have recently launched the Ripe for Change program which “offers community grants of up to $10,000, to improve our local food system and deliver health and sustainability outcomes for the population and environment“. This program is currently focused in Casey, Cardinia and the Mornington Peninsula.

Protecting Melbourne’s strategic agricultural land

Protecting Melbourne’s strategic agricultural land is a Victorian Government initiative, working with Agriculture Victoria and Deakin University’s Centre for Rural and Regional Futures, to better understand the suitability and capability of land across Victoria. Most of the areas for investigation are in rural Victoria, but two (Whittlesea and Kangaroo Ground) are in North East Melbourne. Initial consultations have taken place and further consultations are envisaged for later in the year.

The Vegetable Orchestra

The Vegetable Orchestra, from Vienna, play music using instruments made of fresh vegetables. Thanks for the heads up, Vicky Shukuroglou!

Not food but interesting

Learn to DIY – ditch the toxins!: Sunday, 26th May, 1-2.30pm; Eltham.

What: If you have been looking for ways to reduce your exposure to chemicals and toxins in your environment, this is the workshop for you. Sharda Sethi will demonstrate 10 easy-to-make, cleaning and personal care products using essential oils and a few basic ingredients. You will learn how easy and cost effective it is to make these products and how to stop using chemicals based products from shops. You will take home: all the recipes (e.g. perfumes, spray cleaners, room freshener, reed diffuser, hand sanitiser, and hand & body wash); information on where you can buy the ingredients; one roll on perfume of your choice; and vegan treats.
Cost: $19.
Bookings: EventBrite.

Which link was clicked most times in the last newsletter?

A three-way tie between the Organic Fix page in our Local Food Directory, the picture of edible flowers and the picture of male gardeners.

Joke of the week

What did the bottle of water say to the spy? The name’s Bond … Hydrogen bond.

Read more jokes.

New events – not cooking

Behind the bar – Four Pillars Gin: Friday, 31st May, 5.30-7.30pm; Nillumbik Cellars, Diamond Creek.

What: Go along and meet Four Pillars Gin Head Distiller, Cameron Mackenzie. There will be drink specials on the night and tasting of the 2019 vintage release. Free to attend, free to taste, and no bookings required.
Cost: free.
Bookings: just turn up.

New events – cooking

Tapas – taste of Spain: Sunday, 9th June, 11am-12.30pm; Kitchen Warehouse, Preston.

What: Learn how to prepare and perfect the flavours of a variety of Spanish tapas, from the traditional to the modern.
Cost: $30.
Bookings: their website.

Seafood paella: Sunday, 9th June, 1-3pm; Kitchen Warehouse, Preston.

What: Learn to develop Spanish paella using traditional ingredients and equipment straight from the experts at this workshop. Get to know the history of Spain’s most iconic dish and its place in Spanish culture while you indulge your senses in its flavours and aroma.
Cost: $30.
Bookings: their website.

Cacao, cocoa and chocolate: Thursday, 13th June, 6.30-7.30pm; Eastland, Ringwood.

What: What you will learn: the process of bean to bar chocolate making; 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.

Pickling basics and techniques: Saturday, 15th June, 10-11.30am; Kitchen Warehouse, Box Hill South.

What: They will show you food preservation, canning, and brine making. Save on food costs while adding new layers of flavour to your dishes with tips and tricks from this workshop.
Cost: $30.
Bookings: their website.

Power puff – pastry favourites: Saturday, 15th June, 10-11.30am; Kitchen Warehouse, Preston.

What: Learn how to make quick and easy puff pastry that you can recreate at home. Also learn how to transform your basic laminated dough into buttery and delicious twists, turnovers, tarts, and more.
Cost: $30.
Bookings: their website.

Pies, pies, pies: Saturday, 15th June, 12.15-1.45pm; Kitchen Warehouse, Preston.

What: From lining the right pie dish to blind baking to making a lattice top, learn the skills you need to bake a perfectly cooked pie every time.
Cost: $30.
Bookings: their website.

Homemade preserves and jams: Sunday, 16th June, 10-11.30am; Kitchen Warehouse, Box Hill South.

What: Learn the fundamental canning techniques you need to master to make homemade jams, pastes, and jellies you can enjoy year-round.
Cost: $30.
Bookings: their website.

Cooking master class – ‘quick & simple Italian’: Thursday, 20th 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: tomato bruschetta; simple chicken cacciatore; and pear & raspberry tart.
Cost: $42.
Bookings: EventBrite.

Power puff – pastry favourites: Saturday, 22nd June, 10-11.30am; Kitchen Warehouse, Box Hill South.

What: Learn how to make quick and easy puff pastry that you can recreate at home. Also learn how to transform your basic laminated dough into buttery and delicious twists, turnovers, tarts, and more.
Cost: $30.
Bookings: their website.

Knockout gnocchi: Saturday, 22nd June, 10-11.30am; Kitchen Warehouse, Preston.

What: Time to broaden your culinary expertise and meet pasta’s famous pillowy brother: gnocchi! They will show you how to make gnocchi at home through simple ingredients. From traditional potato to creamy ricotta and spinach, learn every nook and cranny that makes this classic Italian dish a favourite.
Cost: $30.
Bookings: their website.

Handmade pasta workshop: Saturday, 22nd June, midday-1.30pm; Kitchen Warehouse, Preston.

What: They will show you how to make pasta dough by hand and turn it into a variety of pasta types. They may even throw in sauce-making secrets for good measure.
Cost: $30.
Bookings: their website.

Pies, pies, pies: Saturday, 22nd June, 12.15-1.45pm; Kitchen Warehouse, Box Hill South.

What: From lining the right pie dish to blind baking to making a lattice top, learn the skills you need to bake a perfectly cooked pie every time.
Cost: $30.
Bookings: their website.

Fresh cheesemaking workshop: Sunday, 23rd June, 11am-1pm; Kitchen Warehouse, Preston.

What: Sasha, from Mad Millie, will show you how to make halloumi and ricotta while teaching you how you can incorporate homemade cheeses into everyday cooking. Take home your own Mad Millie fresh cheese making kit valued at $65.
Cost: $90 (includes $65 cheese making kit).
Bookings: their website.

Italian cheesemaking workshop: Sunday, 23rd June, 1.30-3.30pm; Kitchen Warehouse, Preston.

What: Learn to use homemade cheese to create a combination of mozzarella stuffed with creamy mascarpone as well as other delectable cheesy delights. Take home your own Mad Millie Italian cheese making kit valued at $40.
Cost: $60 (includes $40 cheese making kit).
Bookings: their website.

Tapas – taste of Spain: Saturday, 29th June, 10-11.30am; Kitchen Warehouse, Box Hill South.

What: Learn how to prepare and perfect the flavours of a variety of Spanish tapas, from the traditional to the modern.
Cost: $30.
Bookings: their website.

Pickling basics and techniques: Saturday, 29th June, 10-11.30am; Kitchen Warehouse, Preston.

What: They will show you food preservation, canning, and brine making. Save on food costs while adding new layers of flavour to your dishes with tips and tricks from this workshop.
Cost: $30.
Bookings: their website.

Seafood paella: Saturday, 29th June, midday-2pm; Kitchen Warehouse, Box Hill South.

What: Learn to develop Spanish paella using traditional ingredients and equipment straight from the experts at this workshop. Get to know the history of Spain’s most iconic dish and its place in Spanish culture while you indulge your senses in its flavours and aroma.
Cost: $30.
Bookings: their website.

Homemade preserves and jams: Saturday, 29th June, 12.30-4pm; Kitchen Warehouse, Preston.

What: Learn the fundamental canning techniques you need to master to make homemade jams, pastes, and jellies you can enjoy year-round.
Cost: $30.
Bookings: their website.

Fresh cheesemaking workshop: Sunday, 6th July, 10-midday; Kitchen Warehouse, Box Hill South.

What: Sasha, from Mad Millie, will show you how to make halloumi and ricotta while teaching you how you can incorporate homemade cheeses into everyday cooking. Take home your own Mad Millie fresh cheese making kit valued at $65.
Cost: $90 (includes $65 cheese making kit).
Bookings: their website.

Italian cheesemaking workshop: Sunday, 6th July, 12.30-2.30pm; Kitchen Warehouse, Box Hill South.

What: Learn to use homemade cheese to create a combination of mozzarella stuffed with creamy mascarpone as well as other delectable cheesy delights. Take home your own Mad Millie Italian cheese making kit valued at $40.
Cost: $60 (includes $40 cheese making kit).
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.

Community gardening news – Hurstbridge

Pam Jenkins writes in about the wicking beds at Hurstbridge Community Hub: “Most of the plants died over the summer so we have re-planted using the following rotation system: legumes; leafy greens and brassicas; alliums; and ‘other’. There are two additional beds for herbs. As in Diamond Creek, we planted numerous edible flowers among the vegetables, partly to assist with pest control and partly just to look pretty. In case you want to taste test the flowers, alyssums, pansies, calendulas and nasturtiums are all edible (snap dragons are not known to be poisonous but they don’t taste nice).

“I would like to thank my fellow volunteers for all their input, ideas, seedlings, seeds, work and company. I would also like to thank Local Food Connect for their funding, Nillumbik Nursery for their quality seedlings, and Allira Haeusler for re-hydrating the beds. If you would like to become involved, or to find out more with helping at Hurstbridge Community Hub, please join the Facebook page, Friends of the Hub Edible Garden.”

Are there bits in your compost?

Evan Gellert writes in: “I recently bought some unbagged ZooGro composted soil conditioner from my local nursery and it had solids in it (e.g. timber chunks, plastic bottle remnants, plastic mouldings, jute and bones – see picture). The bagged equivalent from GrowBetter doesn’t have such bits. I wrote to the nursery to ask them why. They replied that, whilst the unbagged and bagged material come from the same source, the bagged material is then processed by GrowBetter to screen/filter the product for bits and to get it down to the fine state in the bags. They also said that both the bagged and unbagged material has been through a ‘hot rot’ machine and is therefore safe for use in the garden.”

Another video about Kat Lavers’ garden in Northcote

Watch the video, which is from the 19th April episode of Gardening Australia.

Recent articles by Angelo Eliades

Angelo has just published two articles on his website.

The first is entitled raised garden beds – what size is best? (Spoiler alert: the answer is 1.2 metres by 2.4 metres!)

The second is entitled why citrus fruit drops and flowers fail to develop.

Read more of Angelo’s food growing articles.

Permablitz’s hero of the month – the mushroom

“Autumn has arrived and it’s finally mushroom season! At this time of year, every walk in the forest is like a treasure hunt. You never know what beautiful, rare or even tasty treat might be hiding behind the next tree.” Did you know that native truffles make up 80%-90% of the long-footed potoroo’s diet? Read the full article.

Read more Permablitz heroes of the month.

Beekeepers: it’s time for hive beetle precautions

As some of you will remember, Jane Dyer, from Backyard Honey in Surrey Hills, wrote in a few weeks ago about the hive beetle. Here’s a reminder: “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.

Fun facts: rocket/arugula

Many plants, vegetables and fruit have multiple common names, with one name being common in the UK, another in the US, and one or both in Australia. For example, pumpkin(UK)/squash(US), aubergine(UK)/eggplant(US) and swede(UK)/rutabaga(US). One such is rocket(UK)/arugula(US). Interestingly, both ‘rocket’ and ‘arugula’ appear to be derived from the same Latin word ‘eruca’, but by different routes. Rocket: from the Latin eruca through the Northern Italian ruchetta and then the French roquette to the British rocket. Arugula: from the Latin eruca through the Venetian rucola and then the Lombard arigola to the American arugula. It is actually quite common for two words which both sound different and mean different things to have the same root. For example salad/salary (from the Latin ‘sal’ meaning ‘salt’) and mortify/mortgage (from the Latin ‘mors’ meaning death). But are there any examples other than rocket/arugula, where the words come from the same root, sound different but have the same meaning?

Amazingly, the first recorded usage of the word ‘arugula’ is from the 1960s, only 50 years or so ago. By contrast, rocket has been eaten since Roman times, as evidenced by Virgil’s poem Moretum which includes the line “the rocket excites the sexual desire of drowsy people“.

Read more fun facts.

What are you doing on World Naked Gardening Day?

As you may know, World Naked Gardening Day is on next Saturday (4th May). Last year, a photo of some of the men was the most viewed newsletter photo of the year, so here is another.

A list of public parks and gardens to visit

Open Gardens Victoria have put together a list of 33 public parks and gardens in Victoria that you can visit. How many have you visited?

Which link was clicked most times in the last newsletter?

Judy’s interview with Justin Calverley.

Joke of the week

Why did the M&M go to school? Because he wanted to become a smartie.

Read more jokes.

New events – not cooking

Beeswax wrap making class: Saturday, 18th May, midday-1.30pm; Ringwood.

What: Facilitated by Caitlin Ludwig. You will learn how to make your own beautiful, re-usable and natural food wraps. All materials (beeswax, resin, jojoba, coconut oil) will be provided to make 3 completed wraps per ticket. DIY kits will also be available to purchase.
Cost: $41.
Bookings: EventBrite.

World Bee Day events: Saturday, 18th May, 1-4pm; Warrandyte Neighbourhood House.

What: Celebrate World Bee Day with them. The event will include: a beekeeping workshop presented by an experienced apiarist; a demonstration of making bees wax wraps; making your own hand-rolled bees wax candles (fun for kids); a honey baking activity (fun for kids); and making a bee hotel.
Cost: $15 (free for children).
Bookings: their website.

World Bee Day celebration: Sunday, 19th May, 9.30-10.30am; Alphington Farmers’ Market.

What: Learn how to build a native bee hotel with Buzz & Dig. Afterwards, there will be free face painting.
Cost: free.
Bookings: just turn up.

Introduction to natural beekeeping (two-day): Saturday, 25th May and Sunday, 26th May, both 10am-5pm; Mitcham.

What: Suitable for beginners, and ideal for the backyarder, this two-day event is designed to provide participants with the information they need to start natural beekeeping with confidence. It will cover such subjects as: legislation, diseases, hive management, hive siting, equipment, honey extraction, and how to use of a smoker. Your tutor will be Andrew, an experienced beekeeper. The event is being run by the Natural Beekeeping Group of Permaculture Victoria.
Cost: $200 for members of Permaculture Victoria; $250 for non-members.
Bookings: by email

Permablitz 217 (Croydon): Sunday, 26th May, 10am-4pm; Croydon.

What: On the day, they will be: clearing a privet forest, and using the timber for the hugelkultur; levelling the ground for 2 veggie bed locations; adding 3 raised veggie beds, hugelkultur style; weeding; planting natives; irrigating the new garden beds; adding a trellis for vines; adding a raspberry trellis; and making a pond. There will also be two workshops: applying hugelkultur methods to a raised garden bed; irrigating your garden beds.
Cost: free.
Bookings: their website.

Sylvester Hive roasted chestnuts and mulled wine get together: Sunday, 2nd June, 2.30-5.30pm; Sylvester Hive Community Garden, Preston.

What: Go along for a social afternoon gathering with locals and enjoy some freshly roasted chestnuts and mulled wine. Take a plate to share, BYO drinks. Roasted chestnuts available to purchase on the day.
Cost: gold coin.
Bookings: EventBrite.

Fruit tree care: Tuesday, 25th June, 6.30-7.30pm; Fawkner Library.

What: Fruit trees require seasonal care to keep them healthy and productive. This talk will cover pruning techniques, seasonal fertilising, pests to watch out for, and how to get the most out of your backyard fruit trees.
Cost: free.
Bookings: EventBrite.

SEEDs Winter Soup Festival: Sunday, 30th June, 11am-6pm; SEEDs Communal Garden, Brunswick.

What: Join them in celebrating SEEDs Communal Garden at their annual ‘winter soup’ fundraiser – with live music and performers, food prepared using SEEDs-grown produce, chai, coffee and mulled kombucha, locally brewed craft beer, communal weaving, sewing with boomerang bags, children’s activities and a mini market.
Cost: free.
Bookings: just turn up.

New events – cooking

Learn to make baklava: Tuesday, 4th June, 6.45-7.45pm; Preston Library.

What: Arzu Yilmaz will demonstrate how to make traditional Turkish baklava. Includes tastings and a copy of Arzu’s recipe.
Cost: free.
Bookings: EventBrite.

Cooking master class – ‘fill me up!’: Wednesday, 26th 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: zucchini & bacon soup; dukkah beef; and chocolate caramel rice pudding.
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.