Aug 282019
 

Judy visits the garden of Emily Willocks

Some of you might know Emily through Macleod Organic Community Garden where, inter alia, she helped secure funding for their pizza oven. Judy Vizarri has now visited Emily’s garden and talked to her as a home grower. As Judy discusses in her writeup, Emily has a small but very productive garden. It contains a mixture of wicking beds, other raised beds, dedicated plots for perennial veggies, and a wide range of berries and fruit trees, many of which are dwarf. There is an automated irrigation system and Emily makes her own compost. Read the full writeup.

What seeds to plant in September

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

Cucurbits

Cucumber
Gourd
Pumpkin
Rockmelon
Watermelon
Zucchini

Other warm season veggies

Basil
Beans
Capsicum
Chilli
Eggplant
Sweetcorn
Tomato

Leafy greens

Lettuce
Mustard greens
Parsley
Rocket
Silverbeet

Roots

Beetroot
Carrot
Jerusalem artichoke
Parsnip
Potato
Radish

Other veggies

Asparagus
Celery
Chives
Coriander
Globe artichoke
Leeks
Rhubarb
Shallot
Spring onions

 

It’s Spring time! Time to get planting! I try and plant all my warm season veggie seeds in September – that way, if they fail to germinate, I can try again in October.

Helen Simpson has previously written ‘how to grow’ articles about many of the warm season veggies, namely: basil, chilli, cucurbits and tomatoes. Robin Gale-Baker has previously written about how to grow eggplants and capsicums. And Helen has written more generally about Spring veggie garden preparation.

A new maker of cheese – PowerHouse Cheese

PowerHouse Cheese, from Blackburn, make camembert and brie style cheeses. The owner, Barbara Power, was previously a microbiologist and she draws on this experience to experiment with, and cultivate, unique flavour profiles. You can buy their cheeses at: Blackburn Station Craft Market; Carlton Farmers’ Market; Treasures and Tastes @ Trinity (in Surrey Hills); Whitehorse Farmers’ Market; and, on the 1st and 3rd Sundays of the month, at Eltham Farmers’ Market. So, they should at Eltham Farmers’ Market this coming Sunday. Welcome, Barbara!

The Australian’s 2019 hot 50 restaurants

The Australian recently published a list of its hot 50 restaurants for 2019. 3 of the 50 are in North East Melbourne: Carlton Wine Room in Carlton, Etta in Brunswick East, and Greasy Zoes in Hurstbridge. The images to the right are what The Australian said about each of the restaurants. Thanks for the heads up, Evan Gellert!

Biochar – an update

Carol Woolcock has written in: “I had a go at making biochar at home. Not entirely successful but fun trying. I dug a metre by metre hole, started a fire the usual way, loaded it with fallen branches and covered the whole thing with a shallow layer of dirt. A week later, I removed the layer of dirt and ‘harvested’ the charcoal. There was quite a lot of ash so I suspect that the fire burned too quickly. I filled a 4 litre container of charcoal which has been dug into one of my wicking beds. I will plant a fruit tree in the fire hole as perhaps there will be some benefits in the soil.” Thanks, Carol!

Fruit trees with special pruning requirements

Yet another article by newsletter reader Angelo Eliades, this time covering how to prune figs, persimmons and pomegranates.

Read more of Angelo’s food-related articles.

The Wattle Festival

The Edible Hub Hurstbridge, NERP and Local Food Connect shared a stall at the Wattle Festival on Sunday. Pictured are newsletter readers Pam Jenkins and Nicole Johnston manning the stand.

Some re-purposing videos

Several people have suggested that I provide a link to this video about ‘hacks’ to re-purpose vegetable scraps by re-planting them.

The same people have also produced a video about ‘hacks’ to preserve your fruits and vegetables for as long as possible.

Which link was clicked most times in the last newsletter?

Angelo’s article on how to prune a fruit tree.

Gardening quote of the month

Love is the flower of life, and blossoms unexpectedly and without law, and must be plucked where it is found, and enjoyed for the brief hour of its duration.” by D. H. Lawrence.

Read more quotes.

Proverb of the month

Jam tomorrow. Meaning: something good that someone promises you but that will never happen. Dates back to 27th December, 1871 when Lewis Carroll’s Through the Looking-Glass, and What Alice Found There was published. As part of some repartee with Alice, the Queen said “The rule is, jam to-morrow and jam yesterday – but never jam to-day.” As with lots of Lewis Carroll’s stuff, the words also contain some obscure puns. First, ‘iam’/’jam’ in Latin apparently means ‘now’, but only in the negative sense of ‘not anymore’; so never jam to-day also means not anymore today. Second, a slang meaning of ‘jam’ at the time was apparently ‘anything exceptionally good’; so never jam to-day also means never anything exceptionally good today. Billy Bragg, CS Lewis, John Maynard Keynes and Tony Benn are all known to have used the phrase in their speeches or writings.

Read more proverbs.

Joke of the week

Submitted by Olaf Falafel: Jokes about white sugar are rare, jokes about brown sugar … demerara.

Read more jokes.

New events – not cooking

Formidable Vegetable Eltham House Concert: Thursday, 5th September, 6-10pm; Diamond Creek.

What: Join Formidable Vegetable for a house concert. Arrive 6pm for a 7pm start. Listen to their well-known song, Yield. Listen to more of their music. Watch a sample video.
Cost: $22.
Bookings: EventBrite.

Herbs: Wednesday, 11th September, 2-3pm; Rosanna Library.

What: Felicity Gordon will guide you through growing herbs and give you cuttings to start your own herb garden.
Cost: free.
Bookings: their website.

Bee keeping for beginners: Saturday, 14th September, 9.30-midday; Bulleen Art and Garden.

What: What you will learn: the A-Z of keeping your own bees; the equipment you’ll need to do so; and handy hints and tips from an experienced bee keeper. Presented by Karen Sutherland, of Edible Eden Design. This class will help you understand the decisions needed before you start, and the amount of work involved.
Cost: $50.
Bookings: WeTeachMe.

Lakeside Good Earth Group – the Lilydale community garden project: Monday, 16th September, 2-3.30pm; Lilydale Library.

What: Join Benson from the Lilydale Community Gardens Steering Group who will discuss establishing a community garden in Lilydale. Also bring some plants, recipes or seeds to swap and join them for some refreshments.
Cost: free.
Bookings: their website.

Growing your veggies from seed: Saturday, 28th September, 2-3pm; Watsonia Library.

What: Robin Gale-Baker will show you how to growing your vegetables from seed.
Cost: free.
Bookings: their website.

Book launch – Plotting at Rushall Community Garden: Saturday, 5th October, 2-4pm; North Fitzroy Library.

What: Fifteen years ago, Rushall Community Garden harvested its first produce. This year, the garden will launch its book, Plotting, a collection of 150 seasonal recipes, gardening tips and ideas to make the most of your produce, shared by garden members. Join City of Yarra Mayor Danae Bosler as they launch Plotting and celebrate a flourishing gardening community’s commitment to sustainable organic gardening principles.
Cost: free.
Bookings: TryBooking.

Growing tomatoes organically: Thursday, 24th October, 6.30-9pm; Bulleen Art and Garden.

What: What you will learn: a range of common and heirloom tomatoes for a variety of growing situations; and how to best prepare your soil, including the option of vegan soil additives. Presented by Karen Sutherland, of Edible Eden Design and author of the upcoming book Tomato – Know, Sow, Grow, Feast. Homegrown tomatoes are a world away from bland supermarket fruits, no matter whether they are common or heirloom. And growing heirloom tomatoes opens up a rainbow of possibilities. Growing your own from seed to harvest in Melbourne will earn you serious gardening cred. Learn some tricks to help you growing your own from seed to harvest.
Cost: $55.
Bookings: WeTeachMe.

Edible weeds: Saturday, 26th October, 10am-midday; CERES, Brunswick East.

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

Dan Murphy’s presents – world vegan day masterclass: Saturday, 26th October, 2-4pm; Dan Murphy’s Eltham.

What: They will be looking at six of Australia’s best vegan-friendly wines to show that you can have a cruelty-free glass of wine.
Cost: $25.
Bookings: their website.

New events – cooking

Creative Chinese vegetarian cooking: Saturday, 14th September, 10.30am-midday; Watsonia Library.

What: The EZ Veggie cooking group will show you how to make tasty, healthy, vegetarian dishes and will offer tastings during the session.
Cost: free.
Bookings: their website.

Cook Indian by the creek: Friday, 20th September, 6.30-8pm; Diamond Creek.

What: 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. Menu: chicken saagwala/palak paneer – spinach-based tender chicken or veg option.
Cost: $45.
Bookings: by email (cookindianbythecreek@gmail.com).

Cook Indian by the creek – kids special: Tuesday, 24th September, 11am-12.30pm; Diamond Creek.

What: Pack your own lunch – two hands-on dishes.
Cost: $49.
Bookings: by email (cookindianbythecreek@gmail.com).

Cook Indian by the creek: Friday, 27th September, 6.30-8.30pm; Diamond Creek.

What: Menu: lamb kashmiri and naan bread – lamb simmered in spices with soft naan bread.
Cost: $69.
Bookings: by email (cookindianbythecreek@gmail.com).

Cook Indian by the creek: Friday, 4th October, 6.30-8pm; Diamond Creek.

What: Menu: daal tadka and rice pulao – low calorie, gluten-free lentil masala with spiced rice.
Cost: $45.
Bookings: by email (cookindianbythecreek@gmail.com).

Creative Chinese vegetarian cooking: Saturday, 12th October, 10.30am-midday; Watsonia Library.

What: The EZ Veggie cooking group will show you how to make tasty, healthy, vegetarian dishes and will offer tastings during the session.
Cost: free.
Bookings: their website.

Seasonal ferments: kimchi + kombucha: Saturday, 12th October, 2-4.30pm; Bee Sustainable, Brunswick East.

What: What you will learn: how to cultivate, feed and keep your ferments for long and short term use; how to assess pH, sugar and alcohol levels; and relevant food safety and sanitisation for fermenting. What you will get: workshop notes; your own vegetables ferments to take home; and a sampling of fermented food. Presenter: Molly Bryson. Lacto-fermentation is a healthful, safe, low energy method of food preservation.
Cost: $85.
Bookings: WeTeachMe.

Knockout gnocchi: Saturday, 26th October, 10-11.30am; Kitchen Warehouse, Box Hill South.

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, 26th October, midday-1.30pm; Kitchen Warehouse, Box Hill South.

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.

Seafood paella: Saturday, 26th October, midday-2pm; 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.

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.

Aug 212019
 

Nina discusses the ‘pop-up garlic farmer’ program

Tess Gardiner, member of Local Food Connect and the Warrandyte Food Swap, is participating in the 2019 Pop-Up Garlic Farmer program run by Farmer Incubator. This program aims to connect those who want access to land to start their farming journey with the farming community. Participants take a crop of garlic from planting 500 cloves right through to harvest. Eight workshops are held throughout winter covering topics such as cultivation, pests and diseases, marketing and harvesting decisions. Throughout the course, participants also engage with representatives from Melbourne Farmers Markets, retailers chefs, CERES and restaurateurs to gain an understanding of the opportunities available once the garlic is harvested. The decision about what to do with the crop of garlic once harvested is left to the participants.

Tess first started seeing information about the program through Facebook and was a little sceptical at first but became convinced when she happened to hear someone from Farmer Incubator talk about the program. Tess likes how the program helps to put her in contact with other people who are interested in farming. She finds the workshops to be beneficial and enjoys the satisfaction that she gets after she has finished planting or weeding in the company of new friends.

Community gardening news

Reynard Street Community Garden, in Coburg, now has its own page on our website. The garden is open to the public. A small group of gardening volunteers meets every Friday at 10am and works until 12:30pm when they break for a free community lunch! They incorporate produce from the garden into these weekly community lunches. There is also a working bee on the 3rd Sunday of every month, 2-4pm. New visitors and volunteers would be more than welcome at any of these events. Read about the garden. Welcome Hannah and colleagues!

Free spent coffee grounds for your garden – an update

In last week’s newsletter, an unnamed cafe in Eltham offered to give away its spent coffee grounds. Well, the cafe is Earthbound Bolton and seven of you put your hands up. The cafe’s owner, Rachel McGregor, has written in to say that “Thank you for sending out the word re coffee grounds and tea leaves! They are no longer being thrown away and are making it to local gardens.” The first of the people to respond was Hui Tan and she has written in to say: “We went there for brekky last Friday and picked up some coffee grounds. We will be going back tomorrow for more!

A second Eltham cafe has now contacted us to offer their spent coffee grounds: Platform 3095, 965 Main Road. Contact Jen by phone (9431 4109) or email (platform3095@gmail.com).

Clearly the subject is of some interest: our list of local cafes and others giving away their spent coffee grounds was the most clicked link in last week’s newsletter.

How to prune a fruit tree

Another article by newsletter reader Angelo Eliades, this time on how to prune a fruit tree, step by step.

Angelo tells me that the reason he is writing so many articles at the moment is that he will be writing a book soon and is trying to get himself into shape writing-wise!

Read more of Angelo’s food-related articles.

Want to buy some biochar?

After reading Stuart Rodda’s article on our website, many of you became converts to the use of biochar as a soil conditioner but I’ve been told that some of you have had difficulties sourcing the material. Well, Grayson Australia in Bayswater stock it. Thanks for the heads up, Jess Ness!

Every newsletter needs a good picture

Perhaps the most famous painting ever of fruit: Boy with a Basket of Fruit by Caravaggio, painted in 1594.

In passing, ten years later, according to Wikipedia, Caravaggio “murdered a love rival in a botched attempt at castration“!

Five edible native plants to grow at home

Coastal saltbush, murnong (aka yam daisy), vanilla lily, warrigal greens (aka native spinach) and appleberry. Read the article. Thanks for the heads up, Julie!

Which link was clicked most times in the last newsletter?

Joint winners: our list of local cafes and others giving away their spent coffee grounds and the visit to Olwyn Smiley’s garden.

Joke of the week

Submitted by Olaf Falafel: I keep randomly shouting out “broccoli” and “cauliflower”. I think I might have florets.

Read more jokes.

New events – not cooking

Behind the bar – Oakridge Wines: Friday, 23rd August, 5.30-7.30pm; Nillumbik Cellars, Diamond Creek.

What: Oakridge Wines are a winery in Coldstream,. Taste their wines at Nillumbik Cellars – free to attend, free to taste, and no bookings required.
Cost: free.
Bookings: just turn up.

Growing fruit and veggies in small spaces: Saturday, 31st August, 9.30am-12.30pm; Bulleen Art and Garden.

What: What you will learn: which produce plants are suitable to grow in small areas; coping with shade and sun for produce growing; and how to make the most of any available space for growing produce. Presented by Angelo Eliades. Do you only have a small garden or no garden at all? Would you still like to grow your own food? This class will inspire you to get started. Topics will include fruit, vegetables and berries for small spaces, growing produce in pots and containers, maximising productivity in any size space and plant selection.
Cost: $50.
Bookings: WeTeachMe.

Growing mushrooms in your home and garden (2 day): Saturday, 5th October and Sunday, 6 October, both 9am-4.30pm; Bellfield Community Garden.

What: Join Burn City Mycology to learn and practice all aspects of mushroom cultivation, from the early stages of propagating mycelium, right through to how to fruit your mushrooms to get the best yields possible. You will also learn how to prepare and inoculate: liquid cultures & agar dishes to grow mycelium; grain spawn to significantly reduce the cost of cultivation; and bulk substrates including straw/sugarcane, sawdust, wood chips & logs so that you can grow a range of gourmet edible and medicinal mushrooms. You will take home a large amount of mushroom cultures and cultivation supplies including: 2x oyster mushroom grow kits (valued @ $30 each); mycelium cultures of oyster mushroom, turkey tail, shiitake, reishi & lion’s mane (valued at $25 each); sawdust spawn of king stropharia (valued at $40); grain spawn & mason jars (valued at $20 each); and specialised mushroom grow bags.
Cost: $400 ($350 concession).
Bookings: their website.

Am I hungry? Mindful eating program (8 sessions): 8 consecutive Tuesdays, starting 8th October, 7-8.30pm; Heidelberg Heights.

What: Join licensed Am I Hungry facilitator and dietitian (APD) Tess Gardiner to understand mindful eating. Over the 8 sessions, you will learn: how to be in charge of your eating instead of feeling out of control; how to use hunger and satiety to guide your eating; how to eat the foods you love without overeating or guilt; how to balance eating for nourishment with eating for enjoyment; how to resolve mindless and emotional eating; how to discover joy in movement; and how to care for your body, mind, heart, and spirit.
Cost: $160.
Bookings: EventBrite.

Vegetable seedling propagation: Thursday, 17th October, 6.30-8.30pm; Edendale.

What: Early spring is the perfect time to propagate vegetable and herb seedlings to ensure a bumper summer harvest. Learn how easy it can be to grow your own vegetables from seed. Learn the theory behind propagating from seed and plant a variety of seeds to take home.
Cost: $10.
Bookings: TryBooking.

Produce in pots: Thursday, 17th October, 6.30-9pm; Bulleen Art and Garden.

What: What you will learn: why edibles fail and what how to improve their chances of success; how to choose the right pots, potting mix, additives and mulches; and the best fruit and vegetables options for pots, and the best sustainable and organic maintenance techniques, including watering and feeding. Presented by Diana Cotter. Is your lettuce and coriander running to seed? Do you have beans that flower but don’t fruit, or flowers falling off your citrus? Or do your plants seem to die no matter you do? If any of this sounds familiar, or if you’re a complete novice, then this class will teach you how to avoid these issues. You’ll learn how potting mix and watering work, how plants react to different situations, and how the weather affects different plants differently. There will be a practical demonstration showing how to properly prepare potting mix, plant seeds and seedlings, and maintain the potential fruits (and vegetables!) of your labour.
Cost: $55.
Bookings: WeTeachMe.

Introduction to permaculture and urban agriculture (6 sessions): 6 consecutive Fridays, starting 18th October, 10am-2pm; Richmond.

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

Herb and companion planting with Carol Henderson: Saturday, 19th October, 10am-3pm; CERES, Brunswick East.

What: What you will learn: improve your gardening skill; plant associations, annual and perennial herbs; and pests and diseases.
Presenter: Carol Henderson. This workshop will demystify companion planting by looking at the basic principles of how plants interact with each other, with the soil, and with the good and bad insects in your garden. You will discuss the permaculture concept of ‘plant guilds’ and how to diversify your garden to reduce pests and diseases. You will discuss how to propagate, position, plant, and maintain a number of different herb species.
Cost: $100.
Bookings: WeTeachMe.

Bee hive tour: Saturday, 19th October, 10.30am-12.30pm; Yarrambat.

What: Your tour, led by Nathan Stewart, a professional Doreen-based beekeeper from Maya ‘Xala Honey, will include suiting up in protective gear, lighting a bee smoker, and spending two hours as real life beekeeper. Initially, Nathan will give you some tips on what to look for inside a hive including how to spot the Queen and where to look to potentially witness the birth of a new worker bee. Then, together you will lift the lid of a busy hive, watch bees at work creating honey, pull out a frame of honey ready for extraction, and get up close with more than 100,000 bees! After the lid is closed, you will sample some of the honey direct from the hives while enjoying a refreshing honey tonic.
Cost: $75 (plus various packages for families).
Bookings: their website.

Open Cellars of the Artisan Hills: Saturday, 19th October and Sunday, 20th October, both 11am-5pm; various around 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: Purchase wine and food as you want.
Bookings: just turn up.

Beeswax wraps: Tuesday, 22nd October, 10-11.30am; Box Hill South.

What: Beeswax wraps can be used to cover food and keep it fresh, plus they’re reusable and can be easily refreshed if the wax starts to wear.
Cost: $15.
Bookings: by phone (9898 8270).

New events – cooking

Cooking master class – ‘festive faves’: Thursday, 10th October, 7-9pm and again on Friday, 11th October, 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: pesto pasta salad; honey citrus baked ham; and butterscotch mousse tart.
Cost: $42.
Bookings: EventBrite (Thursday, Friday).

Fermentation veg ferments and cultured condiments: Saturday, 12th October, 10am-2pm; CERES, Brunswick East.

What: What you will learn: all about ferments; and how to ferment your own food. What you will get: recipes to take home; and samples of what you make. Presenter: Monique Miller. Focusing on sauerkraut, fermented condiments such as lacto-fermented salsa, apple sauce, and also a broader range of fermented vegetables & fruits.
Cost: $100.
Bookings: WeTeachMe.

Artisan pasta with seasonal herbs: Thursday, 17th October, 11am-midday; Diamond Valley Library.

What: Join Marie Vasallo as she prepares artisan fresh pasta in a variety of flavours (sun dried tomato and cracked pepper) and fresh herb pesto from the library’s kitchen garden.
Cost: free.
Bookings: their website.

Demystifying bread: Thursday, 17th October, 6.30-9pm; Park Orchards.

What: Nadine will demonstrate the technique of bread making and baking. Bring a container to take home your dough to bake at home. Suitable for beginners.
Cost: $45.
Bookings: their website.

Punjabi vegetarian food (N.W. India) with Taariq Hassan: Saturday, 19th October, 10am-midday; Lower Templestowe.

What: Learn how to make chappatti (wholemeal Indian Flat bread), daal tadka (spiced lentil stew), raita (natural yoghurt with chopped salad vegetables and seasoning) and seviyan (a milk-based dessert using short cut vermicelli). Printed recipes will be provided with suggested shops from which to obtain the ingredients.
Cost: $40.
Bookings: by phone (9850 3687) or email (office@livelearnajani.org.au).

Pickling with Dayle: Saturday, 19th October, 2-4pm; Central Ringwood Community Centre.

What: Join Dayle Barnett on a journey of microbiotic cultures. Learn how to enhance your food to unlock new healing powers which strengthen your immune system and improve your overall health and well-being. This class will give you a background of fermentation, introduce you to the concept of pickling and fermenting vegetables as well as provide you with easy recipes and a hands-on opportunity to make sauerkraut to take home.
Cost: $25.
Bookings: by phone (9870 2602).

Vegan cooking Italian style: Sunday, 20th October, 10am-3pm; CERES, Brunswick East.

What: What you will learn: some new vegan dishes; and hands-on learning. Presenter: Michelle. You will be shown a selection of vegan dishes with an Italian flavour and you will finish with a feast. Menu: Napoli sauce; arancini; rosemary and olive focaccia; ricotta and spinach stuffed shells; and almond and cherry cake.
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.

Aug 142019
 

Ann visits the garden of Olwyn Smiley, from Heathmont

Some of you may know Olwyn through her business The Backyard Vegetable, where she helps people to establish their own veggie patches. Others might know her through her involvement in Bedford Park Community Garden. Ann Stanley has now visited Olwyn’s garden and talked to her as a home grower.

As Ann says in her writeup: Olwyn’s garden “has around 30 fruit trees, thriving vegetable beds, vines and chooks. There is a potting area, a grey water system and winding paths. Both the back and front yards are heavily cultivated, as is the land beyond the property’s boundaries between the bike path and train tracks (this is with Council approval!). It is Olwyn’s ‘zone 5’ (for those who speak permaculture), and she and her husband, Lloyd, have planted indigenous plants there.

And “To attract beneficial insect predators, she aims to have something in flower at all times of the year to feed them. She has observed, as I have, that blue-banded bees love salvias. When I ask her what she loves best about gardening, Olwyn says that it’s making a whole meal from food that her garden has produced and ‘getting to know the insects’.

One of the (many) things that I like about Ann’s articles is the links that she provides for enthusiastic readers to explore issues in more depth. For example, this article includes links to The Facebook group Amateur Entomology Australia, Retrosuburbia, Victorian Strawberry Fields and the American Environmental Working Group (EWG) (who produce the annual dirty dozen and clean fifteen lists.)

Read the full writeup.

Mac’s blast from the past

With the wattles in bloom signalling a change of season from winter to spring, it’s a good time to start sowing your tomato seeds. They will still need protection from possible frosts so indoors on a window sill, or in an igloo or glass house, is ideal. Or you can use the bottom half of a soft drink bottle over a 14cm pot. Seed raising mix makes all the difference.

Read more of Mac’s tips from 2017.

Want some spent coffee grounds for your garden?

One of the cafes in Eltham has contacted me to say that they would like to give away their spent coffee grounds to anyone willing to pick them up. Ditto their tea leaves. If interested, contact me by email (guy@localfoodconnect.org.au).

If you don’t live in Eltham but still want spent coffee grounds or husks, our website lists a number of cafes and coffee roasters who offer such material for free.

Finally, if you know of any other cafes who would like to offer such material, tell me about them.

Know anything about lunch boxes?

Local Food Connect is working with the Eltham Leisure Centre through their Tiger Paw program to develop a parent’s guide to healthy lunch boxes. They are looking for good photos, tips and recipes. If you can help, email them. Some produce from Eltham Farmers’ Market will be given to the best responses.

Want to run to fund raise for a worthy cause?

FareShare, in Abbotsford, cook and give away 6,000 meals a day but this generates a huge electricity bill that they have to pay. To help them fund this cost, they are participating in the 2019 a2 Upstream Challenge on 9th November. The idea is that you raise funds for them by doing either a 20km or 50km walk. Read more.

In Darebin, you can soon put food scraps into your green waste bin

In the 26th June newsletter, we reported that residents of Moreland and Nillumbik can put their food scraps into green waste. From 1st October, they will be joined by residents of Darebin, as reported in The Leader (picture right).

Grant opportunities now open

Junior Landcare grants

Woolworths, in partnership with Junior Landcare, is inviting primary schools and early learning centres to apply for funding for environment projects. The grants are up to $1K and can be used for activities such as: planting a vegetable garden; habitat restoration projects; planting bush tucker gardens; and running a composting or recycling project. Closing date: 6th September.

Community gardening news

St Johns Riverside Community Garden in Heidelberg have been awarded a grant of $4,200 from Bendigo Bank and others to help pay for a gazebo.

Local producers in the news

Imbue Distillery, from Research, have featured in The Leader newspaper (see picture right).

How to prune grape vines

Newsletter reader Angelo Eliades has written another article, this time on how to prune grape vines. It is as comprehensive as are all of Angelo’s articles. There are lots of useful graphics, including the two below.

    

Read more food-growing articles by Angelo.

Which link was clicked most times in the last newsletter?

How to cut each shape of cheese.

Joke of the week

Submitted by David Hicks: If you boil a funny bone, it becomes a laughing stock. That’s humerus.

Read more jokes.

New events – not cooking

Winter pruning workshop: Saturday, 24th August, 9-11am; All Nations Kitchen Garden, Northcote.

What: Bring your pruning questions and learn how to correctly prune your fruit trees in this practical demonstration. The All Nations Kitchen Garden is a multi-layered garden of fruit trees, edible understory and ground cover. Click here to read about the garden.
Cost: free.
Bookings: just turn up.

The French wine and cheese masterclass: Wednesday, 28th August, 7-10pm; Northcote.

What: Anthony Nania has picked some of the greatest value wines from each region of France and will help give you an appreciation of not only the personality and quality of each of these wines but will also help demystify the labelling conundrum that is normally associated with French wines.
Cost: $54.
Bookings: EventBrite.

Australian plants expo: Saturday, 14 September and Sunday, 15 September, both 10am-4pm; Eltham Community & Reception Centre.

What: A two-day event by the Australian Plants Society – Yarra Yarra. Sales of native & indigenous plants, books on related subjects, native flower displays, environmental displays, talks, demonstrations, workshops, giftware and refreshments. The plant sellers are likely to include: APS Yarra Yarra growers; Friends of Melton Botanic Gardens nursery; Goldfields Revegetation nursery (see plant list); La Trobe Wildlife Sanctuary nursery; Natural Plantscape nursery; Sunvalley Plants Nursery (see plant list); and Vaughan’s Australian Plants.
Cost: $5.
Bookings: just turn up.

Mulch, manure & plant sale plus roving refills: Sunday, 15th September, 1.30-4pm; Pentridge Community Garden, Coburg.

What: Pentridge Community Garden is throwing open its doors for an afternoon of fun featuring: environmentally friendly cleaning products for sale from Roving Refills (BYO container); straw & manure for sale; produce swap; plant sale; and an opportunity to see what’s growing in their organic communal garden. This event also marks the public debut of their composting toilet! Click here to read about the garden.
Cost: free.
Bookings: just turn up.

Native pollinators: Monday, 7th October, 7.30-9pm; Nunawading Civic Centre.

What: Karen Thomas, Regional Agriculture Facilitator for the Port Phillip and Westernport Catchment Management Authority (PPWCMA) will explore the actions that we can take as gardeners to boost pollinator biodiversity and keep plants fruiting and setting seed. All participants will receive an insect attracting plant to take home.
Cost: free.
Bookings: EventBrite.

New events – cooking

Tea making: Thursday, 15th August, 11am-midday; Diamond Valley Library.

What: Discover the healing benefits of tea using the herbs or produce in your garden including lemon balm, lemon verbena, rosemary, and a locally made chai.
Cost: free.
Bookings: their website.

Cook Indian by the creek: Friday, 6th September, 6.30-8.15pm; Diamond Creek.

What: Menu (vegan): street food (chaat) plus gulaab jamun (doughnuts). 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: $65.
Bookings: by email (cookindianbythecreek@gmail.com).

Cooking master class – ‘foodie favourites of 2019’: Wednesday, 25th September, 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: gnocchi pesto bake; quick simple chicken cacciatore; and chocolate mousse tart.
Cost: $42.
Bookings: EventBrite.

Diabetes and diet: Tuesday, 15th October, 7-8.30pm; Hawthorn Community House.

What: Join their resident dietitian for increased knowledge, awareness and understanding about diabetes, the resources and tools to help prevent type 2 diabetes, and how to manage diabetes well.
Cost: $25.
Bookings: TryBooking.

Christmas hamper cooking: Tuesday, 15th October, 7.30-9pm; Kilsyth.

What: Homemade goodies to give to teachers, coaches, friends, family or just for yourselves. This class will go through their personal favourites, new ideas, gift wrapping hamper items and how to cook these goodies. Get organised this year and make your Christmas gifts early.
Cost: $21.
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.

Aug 072019
 

Claire Hetzel, from 3000acres, discusses urban food production and crop diversity

I recently harvested my first crop of Oxalis tuberosa, commonly known as New Zealand yams. Washed clean, the tubers were aesthetically mesmerising, a shiny pink with dimpled skins drawn across the most unusual of shapes. Roasted beside garlic, they were out of this world!

Experimenting in my kitchen with this new found tasty, beautiful and versatile food crop made me ponder the issues that surround urban food production and crop diversity. I spoke with Dr. Chris Williams from the University of Melbourne to learn more.

Chris told me: “Across the globe there are hot spots of agro-biodiversity, places where traditional people developed diverse crops over thousands of years in landscapes as varied as the Andes, Papua New Guinea and the Middle East. Many of these crops have great potential to provide new growing opportunities for farmers and gardeners across the planet even though they are rarely seen outside their indigenous ecosystems. These crops, such as New Zealand yams, also have substantial genetic diversity which provides indigenous farmers with options for growing them in specific climatic or soil niches. It is this adaptability to the contingencies of climate, soil or altitude which is at the heart of using crop genetic diversity as a resilience strategy in the face of climate change and the genetic narrowing of mainstream crops by industrial agriculture.

Given the multicultural nature of the city in which we live, it would seem there is great opportunity to share knowledge and experiment together about the possibilities of growing diverse crop cultivars in the face of Melbourne’s changing climate. Time to try something new?

A new Community Grocer market is opening in Heidelberg West

Starting 7th September, there will be a Community Grocer market every Saturday, 9am-1pm at Bell Street Mall, corner of Oriel Road & Bell Street, Heidelberg West. The manager will be newsletter reader Tess Gardiner. Everyone is welcome.

Like The Community Grocer’s other weekly markets in Carlton (Fridays) and Fitzroy (Tuesdays), a major aim will be to improve access for people living on a low-income to fresh, affordable food.

Community gardening news

North Carlton Railway Neighbourhood House has just been given some grants from both City of Yarra and Bendigo Bank to establish a community garden, with the aim being to have the garden constructed by the end of 2019.

Community gardening in the news

Robin Gale-Baker’s latest article in the Leader is a summary of the community gardens in Nillumbik. Oddly, whilst it was in the Heidelberg Leader, it didn’t make it into the Diamond Valley Leader. You can read more detail about all the community gardens in Nillumbik on our website – they are listed as red widgets in the right hand sidebar and clicking any of the widgets opens a page about that garden.

Local food producers in the news

AVS Organic Foods, from Watsonia North, make a variety of vegan products including non-dairy cheese and cream, sauces, pies, black salt and pet treats. Its owner, Melissa Murphy-Webster, has been interviewed by Melbourne’s North Food Group.

The 2019 Australian Food Awards

A number of our local food producers have won medals in the 2019 Australian Food Awards, including:

  • Backyard Honey, from Surrey Hills: silver
  • Billy van Creamy, from Fitzroy North: 2 bronze.
  • City Larder, from Heidelberg Heights: 4 bronze.
  • J.B. Shackleton’s, from Wonga Park: 1 silver, 1 bronze.
  • Kookaberry Strawberry Farm, from Wandin: 2 bronze
  • La Villa Salumi, from Kilsyth: 1 silver, 2 bronze.
  • PoppySmack, from Warrandyte: 3 bronze.
  • Si Mangia, from Reservoir: 1 gold, 1 bronze.
  • That’s Amore Cheese, from Thomastown: 3 gold, 2 silver, 1 bronze.
  • Unforgettable Products: 2 bronze.
  • Yarra Valley Dairy, from Yering: 2 silver, 1 bronze.
  • Congratulations to everyone. Sorry if I missed anyone out.

    Another article by Angelo Eliades

    Angelo’s latest article is a product review of a product called Urbipod Garden. The Urbipod Garden is a system for growing herbs indoors. LED lighting is used to simulate sunlight and, for those concerned about power consumption, my research suggests that the lights use 18 watts.

    How to cut cheese

    The flavour of a piece of cheese varies throughout – the flavour is often more intense near the rind, and the texture there will be different from that at the centre. In order to get a taste of everything in each piece, different cheese shapes require different cutting techniques. Read how to cut each shape of cheese. Thanks to Yarra Valley Dairy for the heads up!

    Not food but interesting

    If you live in Banyule, you are eligible for one ‘buy 1 get 1 free indigenous plant‘ voucher a year. With this voucher, you can get up to 10 plants free from either La Trobe Wildlife Sanctuary Nursery or Victorian Indigenous Nurseries Coop (VINC).

    Which link was clicked most times in the last newsletter?

    Judy’s visit to the garden of Dianne and Chris Newman.

    Joke of the week

    Why did the grapefruit go out with a prune? Because she couldn’t find a date.

    Read more jokes.

    New events – not cooking

    KABUU working bee: Saturday, 10th August, 9am-1pm; Research.

    What: KABUU grow seedlings and microgreens. Richard Lee will give a tour of the farm and tell the story behind KABUU. Depending on the number of people attending, activities may include: moving soil to make new beds; constructing compost bays; making a poly tunnel; making a greenhouse; putting up a wind break; and an introduction to seeding and planting.
    Cost: free.
    Bookings: TryBooking.

    Marketing your produce – farmer incubator panel & discussion: Saturday, 10th August, 9.45am-2pm; Fitzroy North.

    What: Farmer Incubator is making 5 tickets available to the general public to join the 2019 Pop Up Garlic Farmers rel=”noopener noreferrer”> as they talk with industry practitioners who come to share their experience in buying and selling food. Through conversations and your questions with buyers and facilitators who work in the industry, explore the many ways to sell your produce. If you are a farmer or interested in starting your own food business but don’t know where to start with getting your produce to market, this workshop is for you. The panelists will include: Howard Stamp, Head Chef from the Lincoln Hotel in Carlton; Helen and Chris, direct sale farmers from Timbarra Farm in Don Valley; Annabelle Tunley, representing Melbourne Farmers Market; and Steve Skopillanos, from organic retail store Ladybird Organics.
    Cost: $90.
    Bookings: TryBooking.

    Tree planting day for the Warr Park Food Forest: Saturday, 10th August, 10am-midday; Brunswick Neighbourhood House.

    What: Get involved in the Warr Park Food Forest and learn some food growing skills along the way. Facilitated by Diana Cotter. Diana will direct and teach you everything you need to know. Please take gardening gloves and appropriate clothes.
    Cost: free.
    Bookings: by email (bnhfforest.events@gmail.com).

    Beekeeper buzz: Saturday, 17th August, 11am-2pm; Bunnings, Ringwood.

    What: Connect with the Backyard Honey beekeeper. Watch a live honeybee colony at work. Taste raw cold-pressed honeys. Find out more about the lives of honey bees. Did you know that the average bee will make only 1/12th of a teaspoon of honey in its lifetime?
    Cost: free.
    Bookings: just turn up.

    Healthy eating and nutrition: Tuesday, 27th August, midday-1pm; Doncaster East.

    What: Learn about nutrition and how you can get the most out of every day, plus receive free Maggie Beer Foundation recipes. Facilitated by Bolton Clarke and sponsored by Hearing Australia, who will provide free hearing checks after the session.
    Cost: free.
    Bookings: their website.

    Intermediate fluid art workshop – cheeseboard and coasters: Saturday, 7th September, 9.30-11.30am; Yarra Glen.

    What: You will leave with a cheeseboard and four coasters of your own to take home. You will learn new techniques and be able to build on your existing acrylic pouring skills. Everything will be supplied and zero artistic experience is necessary.
    Cost: $80.
    Bookings: by phone (9730 2887).

    KABUU working bee: Saturday, 7th September, 1-5pm; Research.

    What: KABUU grow seedlings and microgreens. Richard Lee will give a tour of the farm and tell the story behind KABUU. Depending on the number of people attending, activities may include: moving soil to make new beds; constructing compost bays; making a poly tunnel; making a greenhouse; putting up a wind break; and an introduction to seeding and planting.
    Cost: free.
    Bookings: TryBooking.

    Getting a harvest – Summer vegetables: Sunday, 22nd September, at 9-11am and again at 11.30am-1.30pm; Hawthorn Community House.

    What: Learn all you need to know to grow fresh produce at home in Summer. What you will learn: planning your Summer veggie garden – what to plant and when; soil maintenance in the Summer months; smart watering and managing hot weather; feeding and maintaining the patch for a great harvest; mulching; introducing sustainable ways to improve productivity – crop rotation and companion planting; starting with seeds and seedlings; tips for sustainably avoiding and managing pests and diseases; and harvesting.
    Cost: free.
    Bookings: EventBrite (9am, 11.30am).

    Growing great tomatoes: Saturday, 5th October, 10am-3pm; CERES, Brunswick East.

    What: What you will learn: choosing varieties; garden set-up; and common problems. Presenter: Carol Henderson. Topics to be covered include: how to choose which tomato varieties to grow; whether to grow from seed or seedling, in pots, raised beds or directly into soil; when and how to plant and tips for success; training growth with stakes, cages or string vs free range; pros and cons of pruning and how to do it; preventing common problems; feeding; and crop rotation.
    Cost: $100.
    Bookings: WeTeachMe.

    New events – cooking

    Miso cooking: 3 occurrences – Friday 16th August, Saturday 17th August and Sunday 18th August, each 11am-1.30pm; Preston.

    What: Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae). This is a class for people who have no idea what to do with miso. You will make several miso dishes together as well as learning the benefits of having miso daily.
    Cost: $95.
    Bookings: by email (hello.cookingwithkoji@gmail.com).

    Miso cooking: 2 occurrences – Saturday 7th September and Sunday 8th September, each 11am-1.30pm; Preston.

    What: Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae). This is a class for people who have no idea what to do with miso. You will make several miso dishes together as well as learning the benefits of having miso daily.
    Cost: $95.
    Bookings: by email (hello.cookingwithkoji@gmail.com).

    Cooking master class – ‘gluten free’: Thursday, 12th September and again on Friday, 13th September, both 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: roast pumpkin, chickpea & cauliflower salad; harissa spiced chicken; and spiced pears & figs.
    Cost: $42.
    Bookings: Eventbrite (Thursday, Friday).

    Kombucha tea & fermenting workshop: Saturday, 14th September, 10.30am-midday; Central Ringwood Community Centre.

    What: Learn to make your own kombucha tea with Dayle Barnett and take home a scobie to get you started. Dayle is a chemistry major who often has many different brews fermenting in all corners of her house and enjoys experimenting with kombucha, jun, kefir and ginger beer.
    Cost: $25 (includes a scobie and starter).
    Bookings: by phone (9870 2602).

    Cooking master class – ‘can be vegetarian’: Wednesday, 18th September, 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: chermoula spiced pumpkin salad; cheesy baked eggplant; and banana & caramel tart.
    Cost: $42.
    Bookings: EventBrite.

    Shio koji making and cooking: Sunday, 22nd September, 11am-1.30pm; Preston.

    What: Shio koji is a Japanese fermented seasoning made with rice koji (cooked rice that has been inoculated with the fungus Aspergillus oryzae).
    Cost: $95.
    Bookings: by email (hello.cookingwithkoji@gmail.com).

    All about cakes with Emelia Jackson ‘floral Spring style’: Friday, 4th October, 7-9pm; Gourmet Living, Templestowe.

    What: Based on making sour cream & strawberry cake with hibiscus Swiss meringue buttercream & lemon curd, you will learn: cake recipe and baking; how to fill and stack the cake so it is stable; how to make Swiss meringue buttercream; the watercolour technique; piping tips for rosettes; and chocolate chards and decorations. Antipasto, snacks, an entree and sparkling on arrival.
    Cost: $91.
    Bookings: EventBrite.

    Farewell Victoria – vegan cooking class party: Sunday, 6th October, midday-4pm; Smiths Gully.

    What: This is the final cooking class at The Beet Retreat because Jan is moving to Noosa. They will be making a handful of my favourite recipes and then kicking back and enjoying a few hours together, talking, laughing, swapping stories and recipes, sharing food and wine, cuddling animals and each other! Please bring musical instruments if you play. Jan will be teaching some of her house favourites, including: butterscotch cheesecake with choc peanut base; wonderland pancakes with roasted walnut and caramel ice cream; and walnut and black bean meatball spaghetti.
    Cost: $100 (includes sit down 3-course meal).
    Bookings: their website.

    Cake decorating (6 sessions): 6 consecutive Tuesdays, starting 8th October, 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.

    Herbal teas: Thursday, 10th October, 6.30-9pm; Bulleen Art and Garden.

    What: What you will learn: learn about herbal teas; understand how to grow your own tea; and learn about using native plants for herbal teas. Presented by Karen Sutherland, of Edible Eden Design. Herbs have been used for centuries for health benefits and one of the most common ways of taking them was through teas. Karen will guide you through their cultivation requirements and how to use them in herbal teas. Sip your way through some teas during the class to discover some new favourites, including some Australian native herbs.
    Cost: $50.
    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.