LFC News July 31 2019

Jul 312019
 

Judy visits the garden of Dianne and Chris Newman, from Macleod

Some of you will know Dianne or Chris through their involvement in the Macleod Organic Community Garden and the Macleod Veggie Swap. Some of you might even have been served one of the pizzas that they make in the community garden’s pizza oven! Judy Vizzari has now visited their garden and talked to Dianne and Chris as home growers.

As Judy says in the introduction to her writeup: “If you were to drive past Chris and Dianne’s suburban block you could be excused for not noticing anything unusual. Theirs is a neat, relatively new, two-storey brick home with a garden seemingly laid bare by winter. It fits well into the landscape, but it’s not ‘different’. You’d be wrong, though, to assume that not much happens in its garden.” Particular features include a computerised irrigation system covering the whole garden, a hanging garden of pots, and a large quince tree. Read the full writeup.

Robin discusses growing broad beans

[Editor’s note: broad beans are traditionally planted in Autumn but Robin is saying that the planting window is actually much greater than that and extends across Winter and Spring.]

Broad beans can be sown from Autumn to Spring, and now is a good time to plant them. Whilst Autumn-sown plants are ready for harvest in 25 weeks, spring-sown are ready in 15 weeks. Shelter from the wind if possible. To prepare your beds, dig in a low nitrogen, well-rotted animal manure such as cow, sheep or horse plus compost. Sprinkle potash at the rate of 1 tablespoon per square metre to strengthen plant stems and encourage flowering.

Plant spacing is generally 20-30 cm apart. Planting depth is recommended between 2-10 cm. I always plant at least 5cm deep to avoid rats eating the seed. Soak your seed in either water or a weak seaweed solution overnight and, once planted, water the seed in and don’t water again until the shoots emerge above ground.

Broad beans don’t suffer many pests but snails can be a problem. Black tip and spot is a fungal problem that is caused by poor drainage and black fly can infest tender top shoots.

Broad beans convert nitrogen from the air into nitrogen root nodules so, when the crop has finished, slash it and dig in the stalks and roots to add valuable nitrogen to your soil. You can also cut the stalks at their base and leave the roots intact in the soil and dig the shredded stalks into another bed.

Broad beans are delicious when young and small but tough when they are older and bigger (which sometimes gives them an undeserved, poor reputation).

[Editor’s note: This is a much shortened version of Robin’s article. You can read the full article on our website, where you can also read all her other articles.]

Community gardening news

Our website has now been extended to include pages for the various community gardens in the City of Yarra. More specifically: Balam-Balam in Carlton North, Condell Growers and Sharers in Fitzroy, Finbar Neighbourhood Garden in Richmond, Richmond Community Garden Group and Rushall Community Garden in Fitzroy North. Each is a bit different than the norm so each page is worth a read. Welcome Anne, Bonnie, Cathryn, Elle, Julie and Kath!

Balam-Balam Condell Growers and Sharers Finbar Neighbourhood Garden Richmond Community Garden Group Rushall Community Garden

Free horse manure

Dani Mallia, from the North Eastern Horse & Pony Club, has written in to remind people that they have lots of horse manure available for free all year round. Drive in at any time and load up as much as you like. 451, Banyule Road, Viewbank.

In addition to the North Eastern Horse & Pony Club, 7 other sources of free horse manure are listed on our website, including at East Ivanhoe, Eltham, Lower Plenty, Warrandyte and Kangaroo Ground.

Long Winter food drive – the results

In the 19th June newsletter, I discussed Montmorency Asylum Seekers Support Group’s (MASSG) initiative to help re-stock the Asylum Seeker Resource Centre’s (ASRC’s) Foodbank, which provides meals and food basics to around 700 people seeking asylum and refugees each week, most of whom have no income. Lyn Richards has written in to say that they have had a great response (as the picture right of her living room attests to!), adding: “People donate with pleasure and far more generously if they’re giving cans of beans, not money. Food feels like they’re connecting; buying the beans helps them relate to a family that can’t just go buy food. Food somehow triggers empathy and sharing. Hard then to buy the stereotyping and alienating language of ‘illegals’. So this sort of labour intensive campaign – much more hard work than taking donations online – does make sense, as does the ASRC’s amazing grocery store approach to feeding all those people with no income. 90% of the food that they use every week is donated.“

How to plant bare rooted fruit trees

Newsletter reader Chloe Thomson has published a video about how to plant bare rooted fruit trees.

What seeds to plant in August

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

Leafy greens

Lettuce
Mustard greens
Rocket
Alliums

Leeks
Onion
Shallot
Spring onions
Warm season veggies

Capsicum
Chilli
Eggplant
Tomato
Other

Asparagus
Beetroot
Coriander
Globe artichoke
Parsnip
Potato
Radish

 

As Spring begins to beckon, the list begins to grow. Note that the warm season veggies can only be planted if under cover in seed trays.

Which link was clicked most times in the last newsletter?

Home delivery of fruit/veggie boxes by postcode/suburb.

Proverb of the month

Eat humble pie. Meaning: act submissively and apologetically when admitting an error. ‘Humble pie’ is a corruption of ‘umble pie’ which itself is a corruption of ‘numble pie’, where numbles in 14th Century England were the heart, liver and other entrails of deer and other animals (in other words, offal). ‘Humble’ also means ‘not proud’ (and is apparently derived from ‘humus’, which can be used to mean ‘grounded’ or ‘from the earth’). In a play on words, some unknown person took these two unrelated meanings of the word ‘humble’ to create the idiom ‘eat humble pie’.

The adding or dropping of an ‘n’ at the start of a word over time is apparently quite common in English. For example, (n)adder, (n)apron, (n)ewt, (n)otch, (n)umpire. The reason is that, because English uses ‘an’ rather than ‘a’ when the noun begins with a vowel, the versions with or without an ‘n’ sound the same. For example, ‘an apron’ versus ‘a napron’. These additions/deletions are apparently called ‘rebracketing’ or ‘metanalysis’.

Read more proverbs.

Gardening quote of the month

“The greatest service which can be rendered any country is to add a useful plant to its culture.” by Thomas Jefferson.

Read more quotes.

Joke of the week

Why is parsley better than Justin Bieber? Because everything is better than Justin Bieber.

Read more jokes.

New events – not cooking

Cheesemaking – the art and science of cheese: Tuesday, 13th August, 6-7pm; Lilydale Library.

What: Discover all about making your own cheese with Anna Ladner from Coldstream Dairy and try some of the cheeses that Anna makes herself.
Cost: free.
Bookings: their website.

Chook keeping and Chooks4Charity: Tuesday, 3rd September, 4.30-6.30pm; Chirnside Park.

What: This event is for people from schools or early learning centres in Manningham, Maroondah, Whitehorse or Yarra Ranges. See chook keeping in action and hear from Chooktopia about the best ways to keep chickens in an educational setting. You will also have the opportunity to hear from Oxley Christian College on their Chooks4Charity program that students set up as part of their Student Leadership Program.
Cost: $10.
Bookings: EventBrite.

Portable wicking bed demo: Sunday, 8th September, 11.30am-12.30pm; Northcote Library.

What: Learn to create and maintain a wicking bed that is perfect for urban dwellers. Kerrie will show you how to recycle scrap from around the community to create your own portable garden bed.
Cost: free.
Bookings: Facebook.

Veggie gardening for beginners: Saturday, 21st September, 9.30am-12.30pm; Bulleen Art and Garden.

What: What you will learn: how to set up and prepare a vegetable garden; how to select, plant and care for crops; and how to grow veggies in the ground, in raised beds and in pots. Presented by Nicole Griffiths. This class will teach you everything you need to know to grow delicious produce in your own backyard. They will cover all of the veggie gardening basics, from setting up your patch to harvesting.
Cost: $55.
Bookings: WeTeachMe.

Tomato talk, book sales & signing: Thursday, 26th September, 7-8pm; Brunswick.

What: Go along to hear some tomato growing tips from Karen Sutherland. Learn how to prepare your soil properly, when and how to protect your plants, and the pros and cons of various pruning and training techniques. Discover the world of heirloom tomatoes.
Cost: free.
Bookings: just turn up.

Native plants for food and medicine: Saturday, 28th September, 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

Vegan and gluten-free cooking class: Sunday, 8th September, midday-4pm; Smiths Gully.

What: There will be 5-8 dishes in total. Everything will be vegan and gluten-free and will include staples, mains, desserts, raw and a brunch dish.
Cost: $100 (includes sit down 3-course meal).
Bookings: their website.

Basic bakes: Saturday, 21st September, 10-11.30am; Kitchen Warehouse, Box Hill South.

What: Learn how to get the consistent results you’ve always dreamed of! They will share with you the tips and tricks behind a successful bake, from monitoring oven temperatures to choosing the ideal equipment. They will also show you how versatile butter cake can be by turning it into a apple-flavoured dessert and a chocolate marble creation.
Cost: $30.
Bookings: their website.

Petit gateaux: Saturday, 21st September, 12.15-1.45pm; Kitchen Warehouse, Box Hill South.

What: Level up your pastry skills and learn how to assemble little French cakes using mousses and cremeux. Learn show to put a brownie base, raspberry gel insert, chocolate mousse, and glaze together.
Cost: $30.
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.

LFC News July 24 2019

Jul 242019
 

Home delivery by postcode and suburb

Recently, on my way to the William Ricketts Sanctuary, I called in at the Organic Empire shop in Mount Evelyn. It’s a lovely shop selling a wide range of Certified Organic food but it is sort of in the middle of nowhere. Importantly, however, they deliver across much of North East Melbourne (see map below) so you can obtain their food without having to go out to the Dandenongs.

    

There are at least 9(!) local organisations who are both local to North East Melbourne and who home deliver fruit and veggie boxes around North East Melbourne. Each has different delivery areas that it covers. To see who will deliver to you, go to the home delivery of fruit/veggie boxes by postcode/suburb page on our website and select either your postcode or your suburb.

Nina discusses goat milk skin care and household cleaning products

Are you looking for a healthy soap which is not full of chemicals and artificial colours or want to kick your garden along? Either way, Udderly Healthy Soaps has the answer.

Udderly Healthy Soaps make goat milk skin care and household cleaning products. The soaps and products are good for anyone but are particularly good if you suffer from allergies, eczema or dry and sensitive skin. To see their range of products, and to order online, go to their website. The soaps are produced by the founder, Orianna Edmonds, who manages a large herd of goats at her family farm in St Andrews. Working with her mum (who is very sensitive to chemicals and most soaps), Orianna experimented with different kinds of recipes for a year until she had a range of soaps that she was happy with. She now has a thriving online business – and a large happy herd of goats!

There is also have a very useful byproduct – large quantities of goat manure. We cover our garden in their goat manure twice a year.

You can contact Orianna by either phone (0478 709881) or email.

Community gardening news

Edible Hub, Hurstbridge

The Edible Hub, Hurstbridge now has its own page on our website. There are six wicking garden beds plus a compost station with three large bins outside of the Hurstbridge Community Hub. The produce from the beds is free for everyone to harvest. The compost program aims to capture organic waste from the local community and businesses, keeping waste out of landfill and providing compost to sustain the garden. Volunteers generally meet on the fourth Thursday of the month at 9.30am to plan or carry out work in the garden, so the next meeting is tomorrow. Anyone is welcome to attend and no ongoing commitment to the garden is required. Welcome Tracey!

The Dandelion Patch, Fawkner

Felicia Wylie has written in. Fawkner Community House is in caretaker mode and The Dandelion Patch located there is no longer running as a community garden. There is, however, still a community garden in Fawkner (Fawkner Food Bowls), which, inter alia, now hosts the Fawkner Food Swap.

Kensington Stockyard Food Garden

Nina Ceddia has written in. Kensington Stockyard Food Garden now has 45 members and 25 Friends of the garden. Their 26 wicking beds have produced around 200Kg of leafy veggies and herbs over the last year. Unfortunately the garden recently had an arson attack and they lost their shed and all their tools.

Cooking for healthy minds

SPAN Community House in Thornbury still have some vacancies for their Term 3 Cooking for healthy minds course, which started last week and will go on for the next ten weeks. On Tuesdays from now until 17th September at 1.30-3.30pm. Astonishingly good value at $67 for the ten weeks. Book by phone (9480 1364). The course description: “Low cost social inclusion activity. Experience and enjoy demonstration and hands-on cooking, sharing recipes and using seasonal produce. This class is for participants living with or recovering from a mental health illness, have a mild disability or a long term condition. Family carers looking for a social connection are also encouraged to attend.”

The reason that the course is so cheap is that it is ACFE subsidised, which has reduced the cost from $408 to $67, a reduction of 85%.

Another article from Angelo Eliades

This one is entitled How far do large tree roots extend?

Read more of Angelo’s articles.

A bit more self-spruiking (and then I promise I’ll stop it!)

Here are the three nicest appreciations I’ve received in the last week:

  • “Just wanted to let you know that I really enjoy receiving your newsletter and think it’s fantastic! Thanks for all the effort you obviously put in. I appreciate it! I especially like the events listing and also find the most clicked item interesting. In gratitude.“
  • “Another grateful newsletter reader here. I love to know what is going on out and about and love the way this is such a positive, sharing, informative read. I really like the style of the newsletter. Makes me feel good about life.“
  • “If you’re a food growing fanatic in the North-East of Melbourne you MUST sign up for this newsletter. Here at 3000acres, we rely on it for all the updates on events and cool things happening in the way of food and growing.“

Which link was clicked most times in the last newsletter?

Permablitz’s article about murnong.

Joke of the week

What do you call a mischievous egg? A practical yolker.

Read more jokes.

New events – not cooking

Tomato – know, sow, grow, feast with Penny Woodward: Tuesday, 30th July, 10am-1pm; Lilydale Library.

What: Join Penny Woodward, horticultural expert and author of Tomato : know, sow, grow, feast and be inspired to learn how to grow, nurture and enjoy these colourful heritage gems! Book purchases on the day.
Cost: free.
Bookings: their website.

Winter fruit tree pruning with Chris England: Saturday, 3rd August, 10am-1pm; Richmond.

What: Presenter Chris England. Learn how to prune different types of fruit trees – apples, pears, peaches, nectarines, plums and citrus. Learn how to keep trees healthy and to a workable height and to recognise the different types of growth, and prune for maximum fruit. BYO secateurs.
Cost: $70.
Bookings: TryBooking.

Scion and tree sales day: Saturday, 10th August, 9am-midday; CERES.

What: Their current focus is on apple varieties. Limited amounts of stonefruit.
Cost: free.
Bookings: just turn up.

Making composting and worm farming easy: Thursday, 29th August, 7-8.30pm; CERES.

What: Learn the art of successful home composting and worm farming and learn how to turn your food scraps into a nutrient rich soil supplement.
Cost: free.
Bookings: by phone (9401 0509) or email.

Backyard beekeeping for beginners: Monday, 9th September, 6-7pm; Coburg Library.

What: Morgan from 3000 acres will discuss keeping honey bees in urban Melbourne and how to help bees even if you don’t keep them. Construct a simple native bee hotel for your garden. This session is for bee beginners.
Cost: free.
Bookings: EventBrite.

Bush foods & herbs for courtyards & balconies: Thursday, 12th September, 6.30-9pm; Bulleen Art and Garden.

What: What you will learn: which native produce-plants are suitable for growing in pots and small spaces; what to harvest and when; and how to use bush foods and herbs to flavour your dishes. Presented by Karen Sutherland, of Edible Eden Design. Australian native plants have flavour and aroma profiles unlike any others, and can be easily incorporated into your kitchen. Also, a wide range of them can be grown in Melbourne in pots or small and difficult spaces. In this class, which is ideal for those with limited garden space or even just a courtyard or balcony, you will explore the world of edible native Australian plants that are easy to grow in such spaces, attractive to look at and can easily add flavour and interest to your home-cooked dishes. All plants covered are suitable for Melbourne’s climate, and will be discussed in terms of how best to use and grow them in your garden.
Cost: $$55.
Bookings: WeTeachMe.

Edible weeds walk: Saturday, 14th September, 10.30am-12.30pm and again at 1.30-3.30pm; 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 (10.30am and 1.30pm).

New events – cooking

Kombucha workshop: Tuesday, 30th July, 7-9pm; Organic Fix, Eltham.

What: Learn how to make your own kombucha to brew at home. Take a jar home with your SCOBY and organic green tea solution ready to brew.
Cost: $70 (includes a take home kit).
Bookings: by phone (9424 1861) or by person at Organic Fix..

Fermenting community garden produce: Thursday, 12th September, 10am-1pm; Coburg.

What: Learn two basic fermenting recipes; sauerkraut (a simple sour cabbage dish) and kimchi (a spicy Korean cabbage dish) then take home your creation to ferment. Jars and ingredients provided or bring some of your own to recycle.
Cost: $30.
Bookings: by phone (9386 7128) or email (admin@rsnh.org.au).

Feastival cooking demonstration: Thursday, 12th September, 11am-midday; Thomastown Library.

What: Watch a demonstration of food and enjoy a free tasting.
Cost: free.
Bookings: their website.

Cooking seasonal produce with Julie French: Saturday, 14th September, 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.

Asian-inspired cooking demonstration: Saturday, 14th September, 1-3pm; Chirnside Park.

What: Learn how to create Asian cuisine from a qualified chef and incorporate these skills into your cooking at home with a take home recipe. You will be able to experience the taste of the oriental flavours and learn how to make savoury pork and shrimp dumplings carefully wrapped and all made from scratch. Learn how to create a traditional pad thai dish.
Cost: $30.
Bookings: TryBooking.

Food for mind and gut with Mettle + Grace: Sunday, 15th September, 10am-4pm; CERES, Brunswick East.

What: What you will learn: foods which make your brain brighter; how to incorporate brain powering foods easily into your daily diet; and foods that can build and protect your gut microbiome and clear brain fog. Presenter: Melanie Leeson, from Mettle + Grace. Learn how to create healthier versions of your old favourites. The dishes will be packed with nutritionally dense vegetables and all will be gluten and dairy free. The menu includes: vegan cream cheese; oat + mesquite crackers; beet sauerkraut; chickpea salad with orange tahini; coconut + turmeric pie; and miso puffed balls.
Cost: $100.
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.

LFC News July 17 2019

Jul 172019
 

Community gardening news

16(!) community gardens around North East Melbourne recently received grants to improve their composting facilities. The monies were provided by Australian Ethical Super, who apparently want to reduce food waste in landfill, and administered by 3000acres. Morgan Koegel, from 3000acres, says “the funds were put towards everything from raw materials for new compost bays, through workshops for the public on composting, to demonstration worm farms to show people how they could bring their food scrap management home.” A worthy initiative made all the more worthy by the lack of self-spruiking!

Here is the list of the 16 community garden recipients: Brunswick Neighbourhood House; East Reservoir; Fawkner Food Bowls; Kevin Heinze GROW, Doncaster; Newton Street, Reservoir; North Carlton Railway Neighbourhood House; Northcote; Pentridge, Coburg; Reynard Street, Coburg; Rushall, Fitzroy North; SEEDs, Brunswick; Sunnyfields, Northcote; Thrive, Diamond Creek; West Brunswick; Whittlesea; and Your Community Health, Reservoir.

Food swap news

There is a new food swap at Collingwood Children’s Farm. 3rd Saturday of every month, 10.30-11.30am. So, the next swap is on Saturday. Welcome Jimena!

Local food producer news

Imbue Distillery, from Eltham, and Kings of Kangaroo Ground, from Kangaroo Ground, will both be stallholders at the Eltham Design Market on Saturday, 27th July, 10am-3pm at the Eltham Conference and Reception Centre.

Fun facts: jabuticaba/jaboticaba/jabotica

The most surprising aspect of the jabuticaba fruit tree is shown in the picture (and in this video published by Daleys Fruit Tree Nursery): the fruit grows directly on the main trunks. Jabuticabas are one of the most popular fruits in their native Brazil but you probably won’t have tasted them because they are highly perishable and can’t survive the journey to Australia. You can, however, grow them in Australia if you give them some frost protection and they are discussed by Louis Glowinski in this book The Complete Book of Fruit Growing in Australia.

Read more fun facts.

Local food producers in the news

Take Me Home, who have opened a shop in Coburg selling pasta and gnocchi, featured on the Delicious website.

Deb Graham, from North Warrandyte-based Blue Pear Pantry, featured in both last week’s Leader newspaper and this month’s Warrandyte Diary.

  

Every newsletter needs a good picture

Sabine Timm makes cartoonish bread faces and other wheaty characters out of sandwich bread.

Some articles

Ian Culbard has written in to suggest that people read this article in The Guardian about the ancient art of silvopasture – combining livestock with productive trees. Ok, so you now know what silvopasture is but how about dehesa?

Permablitz’s hero of the month is murnong (aka yam daisy). "The murnong has a flower shaped like a dandelion, and beneath its innocuous, grass-like leaves lies a delicious, sweet yam." Read the article.

Newsletter Angelo Eliades is churning out the articles at the moment. His latest is entitled Know and identify your chilli species.

Some self-spruiking

In the last week I have received three of the nicest appreciations of the newsletter:

  • “I love reading your newsletter. It is so informative and it inspires me to go out and get engaged in gardening and related activities. Thank you for all that you do to promote community activities and inspiring gardening articles.“
  • “I think this newsletter is pretty fantastic. It is so full of information and links to incredibly worthwhile and interesting events and workshops. I really appreciate your efforts, it’s pretty extraordinary.“
  • “Fantastic newsletter, Guy, always full of interesting and relevant things. A great resource for knowing what’s happening around the local area – who knew there was so much food-and-garden related stuff going on? I also love the update on what was the most clicked link on the previous newsletter – a window into the minds of other locals.“

They join the other 240 people who have written to me at one time or another with their appreciations.

Which link was clicked most times in the last newsletter?

Marina’s article about how to make charcoal toothpaste.

Joke of the week

Let’s get this party started … lettuce turnip the beet.

Read more jokes.

New events – not cooking

Learn how to make gin: Saturday, 20th July, 3-4pm; Macleod Organic Community Garden.

What: Every distillery has its secret mix of botanicals. Most gins contain juniper berry and citrus botanicals such as lemon and bitter orange peel, anise, angelica root and seed, orris root, liquorice root, cinnamon, cubeb, savoury, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark. In this workshop, you will explore making ‘bath house gin’ with a mix of botanicals selected from the community garden, plus a few pantry staples.
Cost: $15.
Bookings: just turn up.

5 steps to amazing gut health (4 sessions): 6 consecutive Tuesdays, starting 23rd July, 7.30-9pm; Wonga Park.

What: Tutor: Amanda Wright. Week 1: how to stop acid reflux, heartburn and indigestion in 3 simple steps. Week 2: 5 best ways to prevent depression, anxiety, brain fog, parkinson’s, dementia, fibromyalgia, crohn’s disease and diabetes. Week 3: the hidden link between prescription medications and the impact on gut health. Week 4: how to get better quality
sleep, have more energy & vitality and promote healthy ageing.
Cost: $97.
Bookings: by phone (9722 1944) or email (wpcc@bigpond.com.au).

2040, Join the Regeneration (film): Thursday, 1st August, 6.30-8pm; Mill Park.

What: In 2040, director Damon Gameau (That Sugar Film) embarks on journey to explore what the future could look like by the year 2040 if we simply embraced the best solutions already available to us to improve our planet and shifted them rapidly into the mainstream. Structured as a visual letter to his 4-year-old daughter, Damon blends traditional documentary with dramatised sequences and high-end visual effects to create a vision board of how these solutions could regenerate the world for future generations.
Cost: $23.
Bookings: their website.

2040, Join the Regeneration (film): Wednesday, 14th August, 7-8.30pm; Greensborough.

What: See description above.
Cost: $22.
Bookings: their website.

2040, Join the Regeneration (film): Monday, 19th August, 7-8.30pm; Northcote.

What: See description above.
Cost: $25.
Bookings: their website.

Beeswax wraps and candlemaking workshop: Thursday, 29th August, 10am-midday; Wonga Park.

What: Tutor: Holly from Holly’s Backyard Bees. Learn how to use beeswax to make your own food wraps and candles. Holly will teach you the skills to be able to make these items at home in any shape or size you like. You will take home a beeswax wrap and a beeswax candle.
Cost: $50.
Bookings: by phone (9722 1944) or email (wpcc@bigpond.com.au).

New events – cooking

Vegan Mediterranean cooking: Friday, 2nd August, 10am-midday; Wonga Park.

What: Tutor: Arzu Yilmaz. Mediterranean diet is one of the best as there is olive oil, garlic, lemon and lots of herbs. You will see how easy it is to make great dishes.
Cost: $59.
Bookings: by phone (9722 1944) or email (wpcc@bigpond.com.au).

Cook Indian by the creek: Friday, 2nd August, 6.30-8pm; Diamond Creek.

What: Menu (vegan): butter 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: $45.
Bookings: by email (cookindianbythecreek@gmail.com)..

Homestyle Japanese with Chef James Cornwall and Mr Global: Saturday, 3rd August, midday-1.30pm; Kitchen Warehouse, Preston.

What: From preparation to presentation, let Chef James Cornwall, Head Chef at Iki-jime, share his take on Japan’s favourite seafood dishes including seared kingfish with dashi broth and spanner crab okonomiyaki. Plus, learn how to sharpen your knives using a whetstone with Mino Tsuchida.
Cost: $5.
Bookings: their website.

Cook Indian by the creek: Friday, 9th August, 6.30-8.30pm; Diamond Creek.

What: Menu: a few varieties of bhajis and chutney.
Cost: $60.
Bookings: by email (cookindianbythecreek@gmail.com)..

Cook Indian by the creek: Friday, 16th August, 6.30-8pm; Diamond Creek.

What: Menu: chicken saagwala / palak paneer.
Cost: $45.
Bookings: by email (cookindianbythecreek@gmail.com)..

Men in the kitchen: Saturday, 17th August, 11am-1pm; Wonga Park.

What: Tutor: Arzu Yilmaz. For men only – who want to improve their knowledge in the kitchen or learn healthy dishes for their partners, as well as enjoy cooking in a short time. 4 dishes in 2 hours. BYO apron and 4 containers.
Cost: $59.
Bookings: by phone (9722 1944) or email (wpcc@bigpond.com.au).

Cooking master class – ‘lamb lovers’: Friday, 23rd August, 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: pumpkin and brie tart; harissa leg of lamb; and French toast bites.
Cost: $42.
Bookings: EventBrite.

Cooking master class – ‘meat lovers’: Thursday, 29th August, 7-9pm; Gourmet Living, Templestowe.

What: Menu: chilli sesame chicken; smokey bourbon pork; and pineapple, coconut & rum tart.
Cost: $42.
Bookings: EventBrite.

Cook Indian by the creek: Friday, 30th August, 6.30-8pm; Diamond Creek.

What: Menu: chicken vindaloo.
Cost: $45.
Bookings: by email (cookindianbythecreek@gmail.com).

Cooking master class – ‘meat lovers’: Friday, 30th August, 7-9pm; Gourmet Living, Templestowe.

What: Menu: chilli sesame chicken; smokey bourbon pork; and pineapple, coconut & rum tart.
Cost: $42.
Bookings: EventBrite.

Cooking master class – ‘Spring salads’: Thursday, 5th September, 7-9pm; Gourmet Living, Templestowe.

What: Menu: smoked chicken caesar; Mediterranean lamb salad; and strawberry ice cream tart.
Cost: $42.
Bookings: EventBrite.

Cooking master class – ‘Spring salads’: Friday, 6th September, 7-9pm; Gourmet Living, Templestowe.

What: Menu: smoked chicken caesar; Mediterranean lamb salad; and strawberry ice cream tart.
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.

LFC News July 10 2019

Jul 102019
 

Ann visits the garden of Erin Goedhart, from Vermont

Ann Stanley has visited the garden of Erin Goedhart, from Vermont. As Ann says in the introduction to her writeup: “Erin and husband Lenny started a veggie garden 10 years ago when they first moved into the house but with work, a household to run and two children to home school, they let it go. There’s a lot of ‘letting it go’ in any gardening journey, I think … So Erin’s current garden is seven years old. The land, including the house, measures about 1,000 square metres and on it grows a lot of food: grapefruits, limes, lemons, plums, peaches, figs, olives, apples and chestnuts as well as numerous berries and a large range of vegetables. There are also several varieties of bee-attracting flowers and a beehive which belongs to Adrian O’Hagan, aka The Bearded Bee.” Read the full writeup.

What are the enablers and barriers to community garden participation? 3000acres discuss.

A recent study by a team of researchers at Swinburne University has revealed some interesting data on the why behind community gardening. 23 participants from 6 community gardens across Melbourne were asked questions exploring their motivations for joining the community gardens, and how their participation could be better facilitated given the barriers and enablers to community gardening.

The six themes emerging as enabling participation were: family history, childhood and passion for gardening; productive gardening, sustainability and growing fresh produce; building social and community connections; community and civic action; stress relief; and building identity, pride and purpose.

The barriers to participation included: time commitment; garden governance; and vandalism of the gardens.

Activities such as communal composting were cited as having strengthening effects on community connections, collaboration and enhancing leadership. One participant stated: “I’ve been working with the Council representatives … I came up with a community composting plan for other community gardens and, as a result, I’ve just been appointed to [the Council] urban agricultural consultative committee … Out of my one metre little plot, I couldn’t have anticipated anything like that.”

Marina makes charcoal toothpaste

Marina Bistrin has been experimenting with making her own toothpaste. After researching the Internet, her recipe includes activated charcoal (as the abrasive), coconut oil (as a binder), sodium bicarbonate (to absorb toxins), fine sea salt (as an antiseptic) and tea tree oil (also as an antiseptic). Read her experiences and her recipe.

Mac’s tip for July

Some of you are old enough to remember when Mac McVeigh used to write weekly tips for this newsletter. You can still read all his tips on our website. Here’s one of his tips for July: “You might have a few blackened leaves and tips on your plants due to frost burn. As tempting as it may be to prune off the brown and unsightly damaged foliage, it is best to leave it there to protect the lower growth from more frosts yet to come. Wait until after the last frost to remove.”

Community gardening news

Luscombe Street

Luscombe Street, in Brunswick, now has its own page on our website. It is a membership-based community garden with a mixture of individual and communal plots. They are currently looking for new members – if you are potentially interested, email Tina Carrazzo to discuss. Welcome Tina and Val!
 
 
 
 
 

Kevin Heinze GROW

Kevin Heinze GROW, in Doncaster, are now selling their own branded black polo shirts ($40), black caps ($20) and beige sunhats ($20)!

The Taste of Thomo Food Festival – food growers or makers wanted

The third annual Taste of Thomo Food Festival is taking place on Saturday, 7th September, 10am-2pm, at Thomastown Library. Around 800 people are expected. The organisers (Thomastown Neighbourhood House) are looking for local growers or makers to showcase or sell their products, or to demonstrate or hold a workshop. Download their workshop application form. Download their stall application form.

Want a job?

The Community Grocer is recruiting a part-time Market Manager for a community food project in Heidelberg West. 8 hours each Saturday, with a further 2 hours during the week. $28 per hour. Closing date: 15th July.

A new startup, acre farm & eatery Brickworks, in Burwood, is recruiting a full-time Farm Manager to operate and oversee its proposed high production roof-top farm. $70K per year. Closing date: 25th July.

Stalking kale

From Hurstbridge Farmgate: “It’s tempting to throw the tough middle stalk of kale into the compost but with just a smidge of prep they can be transformed into delish green morsels.

  • Sauté thinly sliced stalks. They take about the same time as onions so cook them together.
  • Pickle in a jar of hot pickling liquid and keep in fridge – yum.
  • Blanch and add to risottos, stir fries, curries or soup.“

    • Some interesting articles

    The Yarra Valley visitor site has an article entitled make a weekend matter in Manningham discussing a variety of art and food-related activities.

    Newsletter reader Angelo Eliades has written an article about how to prune tree branches.

    A map of all the local Neighbourhood Houses

    Many of the food events in our calendar are organised by local Neighbourhood Houses and I therefore look at many of their websites and Facebook pages each week. But I’ve never done it methodically. That is until now! And a byproduct has been the development of a map of all the local Neighbourhood Houses plus the contact details for each.

    Which link was clicked most times in the last newsletter?

    The article about how to spend a month of Sundays in Nillumbik.

    Joke of the week

    My boyfriend is such a smart ass, he told me that onions are the only food that can make you cry. So I threw a coconut at his face.

    Read more jokes.

    New events – not cooking

    Herbs ancient and modern: Tuesday, 23rd July, 2-3pm; Mooroolbark Library.

    What: Presenter: Jill Bryant. Jill will talk about herbs that have been in use from medieval times to the present day. Samples and cuttings of her many herbs will be on display, along with historical illustrations from the past.
    Cost: free.
    Bookings: their website.

    Beeswax wraps: Thursday, 25th July, 6.30-8.30pm; Canterbury.

    What: Tutor: Emma Grace. You will learn how to make and maintain their own beeswax wraps for keeping food fresh and hygienic without the use of single-use plastics such as cling-wrap. You will make your own ready-to-use beeswax wraps.
    Cost: $75.
    Bookings: just turn up.

    Roadmap for a resilient and sustainable Melbourne foodbowl: Monday, 29th July, 7-8pm; Collingwood Library.

    What: Collingwood Country Women’s Association will be having a special guest speaker, Dr Rachel Carey to talk about the crisis facing our foodbowls and what must be done to protect agricultural land as it comes under increasing pressures. Rachel is one of the authors of a new report entitled Roadmap for a resilient and sustainable Melbourne foodbowl which outlines a vision and roadmap for preserving Melbourne’s foodbowl for current and future generations as a fundamental building block in a healthy, resilient, sustainable and fair food system. This roadmap was developed through a collaborative process involving a wide range of stakeholders. Five key areas of policy action underpin a resilient and sustainable city foodbowl: farmland protection, farm viability, water access, nutrient recycling and sustainable farming.
    Cost: free.
    Bookings: by email (collingwoodCWA@gmail.com).

    Wicking beds: Sunday, 11th August, 1-3pm; Hurstbridge.

    What: Tutor: Ravi from the Greenheart Trust. Learn the basics of creating wicking beds.
    Cost: free.
    Bookings: just turn up.

    Beeswax wrap workshop: Wednesday, 14th August, 6-8pm; Balwyn North.

    What: Learn how to make eco-friendly beeswax wraps. The wraps are made with all-natural ingredients and can be used instead of plastic bags or cling wrap. You will make 4 wraps on the day (2 x small, 1 x medium, 1 x large) and learn how to make more at home. Notes will be provided.
    Cost: $55.
    Bookings: their website.

    Beeswax wraps: Sunday, 18th August, 10am-midday; Park Orchards.

    What: This workshop will show you how easy beeswax wraps are to make for yourself or as gifts. You will need to bring along with you a piece of material 28cm by 28cm. It must be 100% cotton, non-stretch, pre-washed and free from embellishments. All other materials supplied,
    Cost: $45.
    Bookings: their website.

    Espresso coffee making workshop: Wednesday, 28th August, 1-4pm; Coburg.

    What: Gain practical experience in espresso coffee making on their commercial barista machine. Suitable for anyone looking to find work is hospitality.
    Cost: $20.
    Bookings: by phone (9386 7128) or email (admin@rsnh.org.au).

    Beeswax food wraps and candle making workshop: Saturday, 31st August, 2-4pm; Kilsyth.

    What: Tutor: Holly from Holly’s Backyard Bees. You will learn all about beeswax, how honeybees make it, its antibacterial properties, and how we can use it to reduce our footprint on the planet. Each participant will make their own beeswax food wrap to take home along with a 100% pure beeswax candle. Demonstration of various candle making techniques with be demonstrated and discussed.
    Cost: $50.
    Bookings: by phone (9728 3587).

    Taste of Thomo Food Festival: Saturday, 7th September, 10am-2pm; Thomastown Library.

    What: The Taste of Thomo Festival will showcase foods made in Thomastown – free tastings from Bertocchi Smallgoods, That’s Amore Cheese, workshops, demonstrations, children’s activities, market stalls and coffee cart.
    Cost: free.
    Bookings: just turn up.

    Bees wax wraps: Saturday, 7th September, 1-3pm; Hurstbridge.

    What: Tutor: Vicki. Learn how to make a bees wax wrap. Using oil and bees wax on cotton fabric, you will create a product that is hygienic and can be used again and again.
    Cost: $15.
    Bookings: by phone (9718 2717).

    Organic vegetable gardening (two days): Sunday, 8th September and Sunday, 15th September, both 10am-3pm; CERES, Brunswick East.

    What: This is a two day hands-on workshop designed for the beginner veggie gardener. What you will learn: how to get the most from your garden and have an abundance of vegetables, fruits and herbs; insights into seasonal produce growing; and the skills and knowledge to create an abundant and productive garden. Trainer: Donna Livermore.
    Cost: $190.
    Bookings: WeTeachMe.

    New events – cooking

    Camembert and mozzarella cheesemaking: Tuesday, 23rd July, 10am-1pm; Yarra Glen.

    What: Tutor: Narelle Lucas. Expand your cheese making skills by learning how to make camembert and mozzarella, both of which are easy to make in your own home. You will take two cheeses home as well as recipes and your own cheese mould so that you can make many more in the future. A light lunch of pizzas and baked camembert will be provided. Bring two containers to take your cheeses home in and an apron to wear during class.
    Cost: $130.
    Bookings: their website. Enter class/workshop code ‘C’.

    Cake decorating (6 sessions): 6 consecutive Tuesdays, starting 30th July, 7-9.30pm; Mitcham.

    What: Learn how to cover a round or square cake in ganache and fondant, including tips and tricks.
    Cost: $130 + ingredients for all six sessions.

    Asian-inspired cooking demonstration: Saturday, 10th August, 1-3pm; Chirnside Park.

    What: Learn how to create Asian cuisine from a qualified chef and incorporate these skills into your cooking at home with a take home recipe. You will be able to experience the taste of the oriental flavours and learn how to make savoury pork and shrimp dumplings carefully wrapped and all made from scratch. Learn how to create a traditional pad thai dish.
    Cost: $30.
    Bookings: Try Booking.

    War on kitchen waste with Jesse Alice: Sunday, 11th August, 11am-12.30pm; Kitchen Warehouse, Box Hill South.

    What: Learn to use every part of your produce thoughtfully from root to stem from Leftover Lovers’ Jessie Alice. Jessie will share time-honoured secrets to making savings in the kitchen without compromising taste. Watch and taste as Jessie cooks with produce you never thought could be transformed into delicious, quick, and simple dishes.
    Cost: $5.
    Bookings: their website.

    Cooking for one (5 sessions): 5 sessions starting Friday, 16th August, 1-3pm; Chirnside Park.

    What: This course will teach you about preparing healthy meals on a budget.
    Cost: $50 for all 5 sessions.
    Bookings: their website. Enter ’19EMPBOB Cooking for One’ as the course of interest.

    Sourdough bread making with Nadine Kemp: Saturday, 17th August, 10am-2.30pm; Lower Templestowe.

    What: Learn a simple sourdough technique giving a great and reliable result for the home baker. Learn how to mix and shape your dough and then bake a pre-prepared loaf, giving you the opportunity to taste the result. You will be supplied with a jar of starter, recipes and your dough to bake at home. Bring a clear 4 litre container and an apron.
    Cost: $45.
    Bookings: by phone (9850 3687) or email (office@livelearnajani.org.au).

    Sourdough bread: Saturday, 24th August, 9.30am-12.30pm; Park Orchards.

    What: Nadine will demonstrate the technique of sourdough bread making and baking. Bring a container to take home your dough to bake at home. This class is best suited to those who have some experience with bread making, however it is not essential.
    Cost: $55.
    Bookings: their website.

    Kinesiology food testing – customise your nutrition: Thursday, 29th August, 7-8.30pm; Wonga Park.

    What: Imagine if you could find out once and for all what your perfect diet entails. You could then eat more of the foods that help you thrive and avoid ones that cause inflammation and leave you feeling lethargic. Each one of us has an individual biochemical makeup due to genetics, time in utero and environmental conditioning. So, we all have a unique list of foods that are easy for our body to convert to energy and easy to eliminate. We also have a unique list of foods that our body finds difficult to convert to energy and struggles to eliminate causing us excess toxicity. For this reason, not all foods are created equal and what is a nutrient for you will not be for others. So go along and identify the foods that help you heal vs the foods that hold you back.
    Cost: $20.
    Bookings: Humanitix.

    Men in the kitchen: Monday, 2nd September, 6.30-9pm; Yarra Glen.

    What: Tutor: Jill Bowen Hess. Join Jill as she demonstrates how to cook up some great easy savoury and sweet egg dishes accompanied with seasonal vegetables.
    Cost: $32.
    Bookings: their website. Enter class/workshop code ‘MK’.

    Ladies day in the kitchen: Thursday, 5th September, 9.30am-midday; Yarra Glen.

    What: Tutor: Jill Bowen Hess. Join Jill as she demonstrates some easy to cook savoury and sweet egg dishes matched up with seasonal veggies. Japanese pancakes just might be on the menu too.
    Cost: $32.
    Bookings: their website. Enter class/workshop code ‘CJ’.

    Asian cooking demonstration: Thursday, 5th September, 11.30am-1pm; Bayswater North.

    What: Learn how to make an assortment of Asian finger foods. Qualified chef Oddie will teach you all the tricks and techniques needed to make cooking these dishes easy and fun. The best part is getting to taste the end results!
    Cost: $20.
    Bookings: by phone (9720 0877).

    Seafood paella: Friday, 6th September, 5-7pm; 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.

    Sausage making workshop: Friday, 6th September, 5.30-7pm; Kitchen Warehouse, Box Hill South.

    What: Italian, German, Polish, Hungarian – so many European cuisines have their own take on the humble sausage. Discover the secrets behind making the best-tasting gourmet sausages with the right ingredient ratio, casing and flavour combos.
    Cost: $30.
    Bookings: their website.

    Knockout gnocchi: Saturday, 7th September, 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, 7th September, 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.

    Vegetarian cooking: Tuesday, 10th September, 7-8.30pm; Hawthorn Community House.

    What: Learn new ways with vegetables and create fresh recipes inspired from various cuisines around the globe. At the end of the class, you will sit and enjoy the fruits of your labour in a relaxed friendly environment. The class is designed for people who want to learn more about vegetarian cooking. All dishes will be made with fresh, seasonal ingredients.
    Cost: $25.
    Bookings: TryBooking.

    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.

    LFC News July 3 2019

    Jul 032019
     

    Nina talks with Just Picked about what happens with all the fruit that isn’t ‘good enough’ to sell

    Here’s another vignette from Nina Gormley:

    Following on from my discussions with Hans & Maria Hoffman from Just Picked about how they deter fruit bats from their orchard, I asked them about what happens with all the fruit that isn’t ‘good enough’ to sell. The answer is that they donate it to SecondBite and to The Wildlife Rescuers. Donations are weekly and each one is 60-100Kg. Just Picked has been making the donations for around 3 years, which totals a substantial contribution.

    SecondBite works with suppliers across Australia to rescue surplus fresh food. The produce is then re-distributed to volunteer-run food programs across Australia which help to support needy people within the local community. SecondBite supports around 1,000 food programs Australia-wide and all food is supplied free of charge. Its headquarters are in Heidelberg West.

    The Wildlife Rescuers is a group of volunteers based at La Trobe University specialising in the rescue and rehabilitation of native Australian wildlife in Melbourne. They rescue injured, sick and orphaned wildlife and then release the healthy animals back into the wild. They also seek to educate the public through presentations, the media and information & training sessions. They are associated with the Joey and Bat Sanctuary Melbourne, who are based on Heidelberg Heights.

    More on growing persimmon trees in Melbourne

    In last week’s newsletter, Robin Gale-Baker discussed growing persimmon trees and suggested that “astringent varieties are more suited to a Melbourne climate than non-astringent varieties.” Mac McVeigh has written in to say that, whilst he agrees with Robin, his experience is that the non-astringent varieties also grow well around here. Robin adds that “Non-astringent persimmons are eaten firm and crisp and have a crunchy texture. They are used in salads or eaten like an apple. Chutney and smoothies can be made from them, and they can be dried (though the procedure is complex). Harvest when they are a rich orange colour.“

    Community gardening news

    Fawkner Food Bowls

    Fawkner Food Bowls now has its own page on our website. It is based on a market garden model and is open every Sunday morning for socialising and for buying produce. It also hosts a food swap on the second Sunday of each month. Welcome Kelly and Sally!

    Northcote Community Gardens

    Northcote Community Gardens have confirmed to me that they have a working bee on the first Sunday of each month, 1-4pm. Please bring a plate of food to share for afternoon tea if you are able to. From henceforth, their working bees will appear in the right hand sidebar of this newsletter.

    Edible Hub, Hurstbridge

    The Edible Hub in Hurstbridge now has three large compost bins and would like locals to contribute organic waste to help fill them. If interested, email me and I’ll pass your message on to them.

    Local food producer news

    AVS Organic Foods, from Watsonia North, make a wide range of vegan products including cheese, cream, sauces, pies, black salt and pet treats. You can now buy their products at Oasis Fairfield, as well as many other places around North East Melbourne. See their Local Food Directory page.

    Deborah picks up her free bottle of wine

    Some of you may remember that we gave away a bottle of Kings of Kangaroo Ground wine a few months ago. Well, the winner of the random draw was Deborah Nicholson and she has just collected the wine. Here is a picture of Deborah with Ken King. From the picture, it looks like Ken gave himself a bottle as well!

    Some interesting articles

    Permablitz Melbourne’s hero of the month is the carob tree: “Carob trees can live for over 100 years, grow to 15m and produce a trunk girth of up to 3.5m. You can plant them wherever an olive tree will grow, and their pods are delicious as a chocolate substitute.” Read the article.

    Newsletter reader Angelo Eliades’ latest article is about how to plant a fruit tree

    Moon Rabbit is a cafe in Preston. Watch this video about their journey to becoming a zero waste cafe.

    The Yarra Valley visitor site has an article entitled a month of Sundays in Nillumbik on how to spend some time visiting various food-related and cultural things around Nillumbik.

    This interview with newsletter reader Katrina Forstner about how she became a ShareWaste superhost is a year old but I have only just seen it.

    Every newsletter needs a good picture

    Take your choice: pure bread cat or pure bread dog.

    Not food but interesting

    Did you know that, according to The Leader (see picture right), one of the best rubik’s cube players in the world (Jack Cai) lives in Viewbank? And did you know that Jack holds the world record for solving the ribik’s cube blindfolded? 16 seconds!! Watch Jack in action.

    Which link was clicked most times in the last newsletter?

    Judy’s visit to the garden of Paula and John Mcleod.

    Joke of the week

    What do you call a potato that is reluctant to jump into boiling water? “Hez a tater.”

    Read more jokes.

    New events – not cooking

    The joy of backyard chooks: Saturday, 27th July, 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.

    Food, fibre and medicine – the traditional uses of indigenous plants: Monday, 5th August, 7.30-9pm; Nunawading.

    What: Before white settlement, the Australian bush provided the first nations people all the food, fibre and medicine needed to thrive in this unique country. In this workshop, Richard Rowe from Sustainable Gardening Australia will introduce the gardener to some of the plants used by indigenous Australians and inspire gardeners to grow them in their gardens. Participants will receive an indigenous tube stock plant to take home.
    Cost: free.
    Bookings: EventBrite.

    Mould – a cheese festival: Friday, 16th August, 4-8pm and on Friday, 16th August and Saturday, 17th August, 11am-8pm; Meat Market, North Melbourne.

    What: This festival will see Australia’s best cheesemakers together for tastings, conversations, demonstrations and drinks. There will be around 40 stalls, including Yarra Valley Dairy.
    Cost: $49 (includes all cheese tastings).
    Bookings: their website.

    Raised garden beds are for everybody: Thursday, 22nd August, 10.30-11.30am; Fawkner Library.

    What: A thoughtfully planned garden can be modified to accommodate people with an injury or disability, physical or mental. The goal is to have a garden that can be enjoyed by everyone, including the visually impaired or people in wheelchairs.
    Cost: free.
    Bookings: EventBrite.

    Organic propagation of vegetables and herbs: Saturday, 31st August, 10am-3pm; CERES, Brunswick East.

    What: What you will learn: improve your gardening skills; how to produce new plants from seeds, cuttings and division; and seasonal timing for growth. Presenter: Therese Scales. Learn the basics of how to produce new plants from seed, cuttings and division in organic growing conditions in this hands-on workshop. Learns about seasonal timing for growth, heirloom and hybrid seeds, and propagation media using practical examples inside the CERES hothouses.
    Cost: $86.
    Bookings: WeTeachMe.

    Edible weeds walk: Saturday, 31st August, 10.30am-12.30pm and again 1.30-3.30pm; 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: 10.30am and 1.30pm.

    Introduction to horticulture – 9 session course: every Saturday for 9 weeks, starting 31st August, 9.30am-3pm; Edendale.

    What: This 9-week hands-on course is ideal for people considering a career in horticulture. No prior experience is necessary. Working as a team with fellow participants, you will gain a broad overview and practical, hands-on experience such topics as: introduction to plant recognition; propagation; planting; soil properties; environmentally sustainable work practices; and career pathways/further study in the horticulture industry. You will spend a lot of time outdoors (getting your hands dirty!), along with some time in the classroom learning basic theory and exploring study pathways. The course will be run by Justin Calverley, a horticultural expert with twenty years’ experience. Inter alia, Justin is a lead trainer in adult education at CERES.
    Cost: $99 for all 9 sessions ($42 concession).
    Bookings: by phone (9433 3744).

    New events – cooking

    Kombucha – myths and methods: Tuesday, 16th July, 11am-midday; Rosanna Library.

    What: Katherine Barling will demonstrate the materials and methods for making your own fermented tea. There will be tastings.
    Cost: free.
    Bookings: their website.

    Seafood paella: Saturday, 24th August, 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.

    Vegan brunch cooking class: Sunday, 25th August, 11am-3pm; Smiths Gully.

    What: Learn how to create healthy, practical, everyday vegan dishes that look as good as they taste. It will include such dishes as plant-based milks, creamy lemon dream porridge, waffles, pancakes, scrambled tofu, chia puddings and smoothie bowls.
    Cost: $100 (includes brunch).
    Bookings: their website.

    Pickling basics and techniques: Saturday, 31st August, 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.

    Fermenting basics: Saturday, 31st August, 10-11.30am; Kitchen Warehouse, Preston.

    What: Fermenting basics will focus on the fundamentals of successfully fermenting at home covering kombucha, sauerkraut, kvass and kefir.
    Cost: $25.
    Bookings: their website.

    Homemade preserves and jams: Saturday, 31st August, 12.30-2pm; 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.

    Italian cheesemaking workshop: Sunday, 1st September, 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.

    Delicious desserts (thermomix): Tuesday, 3rd September, 7.30-9pm; Kilsyth.

    What: Learn how to make delicious desserts in your thermomix. You will get to taste all the recipes that they cook on the night.
    Cost: $21.
    Bookings: EventBrite.

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