LFC News October 30 2019

Oct 302019
 

Ann talks to Drew Barr in the permaculture garden at Templestowe College

Some of you might have met Drew Barr on one of the (all too rare) open days of the permaculture garden at Templestowe College. A (lucky) few of you might even have been taught permaculture by Drew at Eltham College. Ann Stanley has now interviewed Drew on site at Templestowe College, where he has been working for the last six years as a permaculture educator. As Ann says in her writeup, Drew believes that, along with maths, one of the most important skills the students learn is to re-imagine junk: “With climate change and peak oil, the world is going to be full of this stuff with nothing to do. If the kids can re-imagine stranded assets in a completely new environment for a completely new purpose then they can turn a worthless piece of junk into something creative.” And “My view is that the more you can take a common item and put it a new context, the more it stimulates the imagination.”

Read Ann’s full write up.

A new food swap in Blackburn

1st Sunday of the month, 10-11am (so it’s on this coming Sunday). Corner of Stanley Grove & Hamilton Avenue. Not held in January. Contact Claire by email. Welcome Claire!

That makes a total of 32 regular food swaps in North East Melbourne – see the map on our website.

Note that, when talking about local food organisations in this newsletter, ‘new’ usually means “new to me” rather than necessarily “new to the world”!

Robin’s tip of the month – blueberry hedges!

Have you considered growing a hedge of blueberries? These delicious, small berries are so much better tasting straight from the bush, particularly as the store-bought berries are often slightly beyond their best. Hedges produce more berries than a number of plants scattered through the garden and a hedge will crop for up to 50 years.

There are three main types of blueberries: highbush, lowbush (not suitable for growing in Australia) and rabbiteye. Of these, highbush has a further two types – ‘northern’ (which is deciduous) and ‘southern’ (evergreen). Strangely [Editor’s note: only for those living in the Southern hemisphere!], ‘northern’ requires a greater chill factor and is the type commonly grown in the southern states.

To grow a hedge, select several northern highbush plants which will grow to a height of 1.5-2 metres. I recommend a mix of Brigitta (an Australian bred variety) and Northland (a North America bred variety). Or, for a lower hedge of about 1 metre height, choose rabbiteye (so called because the berries have a pinkish tint which supposedly makes them resemble the eye of a rabbit).

For many years, a blueberry farm existed not far from Montsalvat in Eltham which grew Brigitta. Speaking to the owner some years ago, I discovered that we have good conditions for blueberry growing in our area but we do need to check the pH of the soil and adjust where necessary. Blueberries require a pH of 4.5-5.5 which is more acidic than is general in our locale so add some granulated sulphur and dig it through the bed according to the instructions on the packet.

Blueberries require full sun for maximum cropping (they will tolerate partial shade but will produce fewer berries). Because they have shallow roots which need to remain moist, soil should be well drained but full of compost and organic matter to retain moisture. Plant the bushes 1.5 metres apart and, if planting two rows, then these should be around 2.5 metres apart. Prepare a hole twice the width and depth of the plant and add a mix of 2 parts loam to 1 part compost to the bottom of the hole. Hold the plant so that it is not buried deeper than it was in the pot, and backfill with loam. Then, to help maintain soil acidity, mulch with a 5-6cm layer of pine needles or, if that is not available, then woodchip. [Editor’s note: There are a number of pine trees along the Yarra, for example at Lenister Farm – simply take some big bags and scoop the needles off the ground.] Keep the mulch away from the stem to prevent collar rot.

Water deeply 2-3 times a week in summer and, if the winter is dry, also water then.

For the first 2 years, rub off all the pretty, white flowers. This seems a shame but it will be worthwhile in the long run as it will result in more vigorous bushes. There is no need to prune in the first 3 years. In the 4th year, prune out weak, damaged, crossed or diseased wood plus woody canes (cut these off at ground level). This will provoke new shoots and increase berry production. Leave the strong, new canes growing from the base, and the new laterals. Pruning should occur after the end of cropping in autumn. You can expect to harvest blueberries from December to April.

[Editor’s note: in The Complete Book of Fruit Growing in Australia, Louis Glowinski recommends using well-rotted chicken manure as the annual fertiliser. His argument is that blueberries don’t like either nitrates or chlorides and that many commercial fertilisers contain such compounds.]

Read more of Robin’s tips for growing fruit

Want to volunteer in Greensborough?

Diamond Valley Library in Greensborough are looking for volunteers for their community garden. The role will inlcude at least one weekly 2-3 hour shift (on Thursday mornings) to coordinate regular weekly working groups to develop the space which includes: planting; harvesting; mulching; maintaining the worm farm; maintaining compost; watering; weeding; seed saving; propagating; staking; and fertilising.

Want some pictures of Eltham Farmers’ Market?

Newsletter reader Sally Frawley works for food businesses creating image content for them of their products, services and stories. She recently visited Eltham Farmers’ Market and took a whole bunch of pictures which you can view and/or download.

A resource for teachers and educators

A website called Phenomenon is trying to transform food education for Australian children via a mixture of podcasts and lesson plans. Thanks for the heads up, 3000acres!

Which link was clicked most times in the last newsletter?

Lauren Ko’s fancy looking pies..

Proverb of the month

The hair of the dog. Meaning: an alcoholic drink consumed as a hangover remedy. The fuller version of the phrase, namely the hair of the dog that bit me, gives a clue about derivation, namely the medieval belief that when someone was bitten by a rabid dog, a cure could be made by applying the same dog’s hair to the infected wound. First used figuratively in the 16th Century. First used as an actual recommendation for treating dog bites in the 18th Century by someone called Robert James in a book entitled A Treatise on Canine Madness, where it ranked second to his preferred treatment of the application of the ashes of river crabs. Less elegant than the phrase by Hippocrates around 400 BCE with a similar meaning: like cures like. There are lots of articles on the Internet discussing whether an alcoholic drink can actually help with a hangover, where the consensus appears to be that it might make one feel temporarily better but only by postponing the effects.

Read more proverbs.

Gardening quote of the month

“Gardeners are good at nurturing, and they have a great quality of patience, they are tender. They have to be persistent.” by Ralph Fiennes

Read more quotes.

Joke of the week

Submitted by Lesley Wing Jan: Why did the unsuccessful mushroom hunter resort to stealing? Because he had no morels. [Editor’s note: if you don’t know what morels are, read this Wikipedia page.] Thanks, Lesley!

Read more jokes.

New events – not cooking

Hobby beekeeping with Frank Ceichmoski: Tuesday, 12th November, 10.30am-midday; Collingwood Library.

What: The presentation will include frames of a live bee hive in a glass display case showing capped honey in its natural state as well as a brood of live bee larvae.
Cost: free.
Bookings: EventBrite.

The Pollinators (film): Wednesday, 13th November, 6.30-8.30pm; Cinema Nova, Carlton.

What: Thousands of semi-trailers crisscross the United States in the dead of night delivering goods through the darkness to stores, warehouses and factories nationwide. But some of them carry an unsuspected and highly unusual cargo: honey bees. Tens of billions of them are transported back and forth from one end of the United States to the other in a unique annual migration that’s indispensable to the feeding of America. One out of every three bites we eat, the growth of almost all our fruits, nuts and vegetables, would be impossible without pollination from bees. The Pollinators presents this untold story and warns that the bees are in serious danger.
Cost: $24.
Bookings: their website.

The Pollinators (film): Wednesday, 13th November, 6.30-8.30pm; Village Cinema Rivoli, Hawthorn East.

What: Thousands of semi-trailers crisscross the United States in the dead of night delivering goods through the darkness to stores, warehouses and factories nationwide. But some of them carry an unsuspected and highly unusual cargo: honey bees. Tens of billions of them are transported back and forth from one end of the United States to the other in a unique annual migration that’s indispensable to the feeding of America. One out of every three bites we eat, the growth of almost all our fruits, nuts and vegetables, would be impossible without pollination from bees. The Pollinators presents this untold story and warns that the bees are in serious danger.
Cost: $24.
Bookings: their website.

Tomato planting: Thursday, 21st November, 11am-midday; Diamond Valley Library.

What: Join Kathleen to learn how to plant and best care for your tomatoes to ensure a bumper crop.
Cost: free.
Bookings: just turn up.

Eikellegimaa NGO evening and film screening: Saturday, 23rd November, 5-8pm; Edendale.

What: Hear about life in the Estonian countryside, living close to nature. They will introduce their little NGO and their activities past and future in promoting sustainable living and environmental awareness. Food forests, organic seed banks, traditional craft, foraging, wildlife and everything in between. Following this, they will screen the nature film The Wind Sculpted Land. Go and meet the moose, wolves, huge bird migration and magical landscapes of Estonia. This event is free, though they welcome donations to their 2020 projects. Afterwards, there will be a soviet disco in Montmorency for those with cobwebs to dance loose!
Cost: free.
Bookings: Facebook.

New events – cooking

Dream gingerbread house: Saturday, 16th November, 10-11.30am; Kitchen Warehouse, Box Hill South.

What: Learn how to keep your yummy abode perfect and stable for Christmas Day. With a foolproof gingerbread recipe, best construction method, and top-notch frosting to hold the walls together, there’ll be no more saggy roofs and cracked panels on your edible holiday home!
Cost: $20.
Bookings: their website.

Christmas baking and desserts with Charlotte Ree: Sunday, 17th November, 11am-12.30pm; Kitchen Warehouse, Preston.

What: Charlotte Ree wants to teach you that decadent desserts are easy to make and that baking isn’t a scary science – it’s fun, creative and intuitive. Learn Charlotte’s tips and tricks for making delicious cakes, biscuits, sweets and no-fuss decorating. You’ll also have the chance to grab your copy of Charlotte’s first cookbook, Just Desserts.
Cost: $20.
Bookings: their website.

Dream gingerbread house: Saturday, 23rd November, 10-11.30am; Kitchen Warehouse, Preston.

What: Learn how to keep your yummy abode perfect and stable for Christmas Day. With a foolproof gingerbread recipe, best construction method, and top-notch frosting to hold the walls together, there’ll be no more saggy roofs and cracked panels on your edible holiday home!
Cost: $20.
Bookings: their website.

Gingerbread house workshop: Saturday, 14th December, 9.30am-midday; Kinglake.

What: Create a seasonal gingerbread house. Recipe and instructions will be supplied. You will need to bake your own gingerbread slabs to bring along on the day.
Cost: $25.
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 October 23 2019

Oct 232019
 

Claire Hetzel, from 3000acres, discusses land use inheritance and soil contamination

Healthy plants are grown on productive soils and, while it is important to note that not all soils are ‘born equal’, we can influence soil/plant health factors by how we manage land and grow our food.

Soils contaminated with toxins are perhaps the hardest land use ‘inheritance’ to remediate. Urban soils often contain substances that are toxic to plants and/or humans at certain concentrations. The presence of these contaminants may relate to a history of industrial activity, heavy road or rail traffic, pesticide use or applications of lead-based paint on buildings.

It is important to investigate soil contamination risks before beginning a new growing project. Be sure to research the history of your site, investigate the physical soil make-up, and undertake a low-cost test for heavy metal contaminants.

If land is found to be contaminated, there are a range of strategies available to minimise the potential for harm, including:

  • Installing raised beds or ‘no dig’ gardens with soil barriers.
  • Raising pH levels above 5.5 to limit the bioavailability of toxins e.g. by applying lime, biochar or manure.
  • Reducing contact with the soil by wearing gloves, growing ground covers and applying mulch.
  • Choosing crops that are less likely to uptake contaminants.

Notably, both CERES and the Melbourne Food Hub are former quarries and landfill sites with potential contamination risks. For both, effective safeguards/ workarounds have allowed for safe food growing and revitalised previously under-utilised urban spaces.

Mac’s blast from the past – fruit thinning

When it comes to fruit trees, it is often a case of less is more! Now that your fruit tree flowers are ending and the fruit is starting to form, it is a great time to remove some of the fruit! When a tree is carrying a very heavy crop, the fruits are often small and of poor quality. Fruit thinning can improve fruit size and quality on many fruit trees, including apples, pears, plums, peaches and nectarines. Simply remove some of the fruit by hand. Thinning will also stop your fruit trees bearing biennially (i.e. a heavy crop one year is followed by a light crop the year after) plus you will prevent branches breaking from bearing too much fruit and allow better air flow (which helps protect your fruit against both fungal disease and insect attack).

Read more of Mac’s tips.

Another cafe giving away their spent coffee grounds

Cruze Lounge, 13a/78 Nepean Street, Watsonia. Please ring (9433 2135) in advance to check that they have some available. Thanks for the heads up, Margot Meredith!

That brings the total number of cafes on our list to 13.

If you know of any other cafes who want to give away the coffee grounds, email me. If there are any of our list who shouldn’t be there, also email me.

Bread, cheese and wine in St Andrews

As some of you will know (and may have participated in), last Sunday was the annual tour of mudbrick houses, this time held in St Andrews. Its end point was at the corner of Scott Street and Burns Street, which is now an enclave containing the shops of three of the local food producers: A Local Baker, Punch Wines and The Cheese Rebels. They are all open every Saturday and work together so that you can (as I did) have a lunch of locally made bread, cheese and wine. Yum!

    

Corrections and clarifications

Karen Sutherland’s pop-up spring plant sale at Gunyah garden on Sunday, 17th November is from 2-4pm, not 7-9pm as stated in last week’s newsletter. A very strange typo by me. Sorry, Karen.

The preparing a Spring/Summer garden workshop on 27th October has changed venue and will now be at Macleod Organic Community Garden.

Choy Lai has written in to say that Rhubarb Rhubarb Organics at Preston Market stock How Now’s milk.

Linda Samson has written in to say that: “Sadly, Yarrambat no longer has a general store. Some of us miss it very much.”

More on the mega seed giveaway

Thanks to Anna, Anna, Carrie, Cathy, Deb, Emily, Helen, Luke, Mala, Monique, Pat, Prue, Sabi, Sid, Sonia and Vanessa for taking some of the seeds from last week’s giveaway. Thanks, again, to Bruno for donating the seeds.

I’ve still got lots of seeds for bunching onions (untreated), salad rocket (untreated) and baby leaf spinach (treated). Pickup at my house in Eltham. Email me to arrange pickup.

Every newsletter needs a good picture

Lauren Ko makes pies with geometric patterns. View some of her pies. View more of her pies.

Free plant identification apps

I was visiting a local community garden the other day and someone asked me to identify a particular plant. So, I got my phone out, took a picture and voila: Sambucus nigra (European black elderberry).

Some free plant identification plant apps for smartphones really do work! The two that I have found to be the most effective are PlantNet and PlantSnap.

Which link was clicked most times in the last newsletter?

The list of people who collect bee swarms across North East Melbourne..

Joke of the week

When the waiter asked if I wanted my pizza cut into four or eight slices, I said, “Four. I don’t think I can eat eight.”

Read more jokes.

New events – not cooking

Great tomato giveaway: Tuesday, 29th October, from 10am; Watsonia Library.

What: The Watsonia Community Garden is continuing their tradition of giving away tomato seedlings for you to take home and grow, compliments of the garden volunteers.
Cost: free.
Bookings: just turn up.

Beeswax wraps and candlemaking workshop: Thursday, 31st October, 1.30-3.30pm; 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: Humanitix.

Zero-waste skills and sustainable food systems (6 sessions): on 6 consecutive Thursdays, starting 7th November, 9.30am-1.30pm; Brunswick.

What: This is a new ecological literacy pilot program where you will develop skills on how to manage your household waste and better understand our food and energy system. Topics will include: understanding food systems & climate change; zero-waste kitchen skills; how to be a sustainable food shopper; being wise with water; and understanding energy & climate change.
Cost: free.
Bookings: WeTeachMe.

Farming-for-change: an introduction with Meg Yates: Saturday, 9th November, 1.30-3pm; Lilydale Library.

What: Farming-for-Change is a small farm in the Dandenong Ranges that grows heirloom produce using organic and permaculture principles. Along with their partners Trek Learning Centre, it offers a program for young people who have become disengaged with education or employment and are facing a range of barriers that have impacted their lives. Go along and hear how the project allows vulnerable youth a chance to immerse themselves in a range of farming, building and various life skills in a safe, holistic space where they can experience a sense of belonging.
Cost: free.
Bookings: their website.

Moreland Local Food Forum and networking: Thursday, 14th November, 6-8pm; Coburg.

What: Celebrate the achievements of the local food community. Participate in conversations about local food projects. There will also be facilitated networking, providing opportunities to connect with others who are passionate about creating a sustainable, just and vibrant food system.
Cost: free.
Bookings: EventBrite.

New events – cooking

Truffle workshop at Ratio Cocoa Roasters: Saturday, 7th December, 10.30am-midday; Fawkner Library.

What: A behind-the-scenes tour of the 10 step chocolate making process at Ratio Cocoa Roasters. Followed by a guided chocolate tasting. Then make your own milk or dark truffles with a selection of toppings.
Cost: $75.
Bookings: EventBrite.

Fermentation veg ferments and cultured condiments: Sunday, 8th December, 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.

Creative Chinese vegetarian cooking: Sunday, 8th December, 1.30-3pm; 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.

Christmas gingerbread house demonstration: Monday, 9th December, 10.30-11.30am; Watsonia Library.

What: Irene Williams will demonstrate how to make a gingerbread house for Christmas.
Cost: free.
Bookings: their website.

Cookie cake and fondant cookies with Emelia Jackson: Tuesday, 10th December and again on Wednesday, 11th December, both 7-9pm; Gourmet Living, Templestowe.

What: You will learn: how to make a gingerbread tree cookie cake with shipped chocolate ganache; about fondant – how to colour it, roll and cut it out to perfectly fit your cookie; how to decorate cookies in a festive style with watercolour painted fondant, marble fondant, embossed lettering and gold/silver leaf; how to make your own stencils and cut out a large cookie cake; and how to decorate and fill a large cookie cake. Snacks and sparkling on arrival; tart and bruschetta to eat while you watch; cookies to take home.
Cost: $70.
Bookings: WeTeachMe (Tuesday, Wednesday).

Stress free Christmas cooking (thermomix): Tuesday, 10th December, 7.30-9pm; Kilsyth.

What: Christmas can be stressful because you just want it to be perfect. In this class, they will show you how to use your thermomix to make your Christmas easier, from pre-preparing dishes, downloading easy recipes and following our own thermomix favourites.
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.

LFC News October 16 2019

Oct 162019
 

Nina discusses North East Region Permaculture (NERP)

If you are interested in learning more about permaculture, or have experience in permaculture practices which you could share, then you could consider joining North East Region Permaculture (NERP). During the last six months, a bunch of local permie’s have revived NERP, which had folded a few years ago after an existence spanning around 20 years. There are currently around 50 members in the ‘new’ NERP and their stated areas covered are “Greensborough, Eltham, Warrandyte, Hurstbridge, St Andrews and surrounds“.

The NERP members regularly meet in member’s gardens so that they can learn about what aspects of permaculture each member incorporates into their garden, including growing zones, keeping animals (chooks, goats, worms), energy efficiency and home design.

Membership to NERP is free but they would like you to also join Permaculture Victoria. If you are interested in joining NERP, contact them by email.

Mega giveaway

I have lots of surplus seeds from local seed wholesaler and newsletter reader, Bruno Tigani. Thanks, Bruno! Some of the seeds are treated. In each case, you can have as many as you want (e.g. I have 250,000 of the spinach seeds!). Pickup at my house in Eltham. Email me to arrange pickup.

  • Bunching onions (guardsman) seeds: from 2016; untreated.
  • Salad rocket seeds: from 2017; untreated.
  • Spinach seeds (baby leaf) seeds: undated; treated.
  • Purple sprouting broccoli seeds: from 2014; treated.
  • Kale (curled afro) seeds: from 2013; treated.

Where to buy rice hulls?

Several people responded to the request in last week’s newsletter to tell us about where one can buy rice hulls.

St Andrews Stock Feed currently have large bales of rice hulls in stock. $85 for 125Kg.

A number of other local stock feed suppliers are willing to order the bales for you. However, the manufacturer Coprice is not currently making them. Their response to our enquiry: “Unfortunately no, we do not have rice hulls at present. The shortage will be for the 2020 cropping year (April through to March 2020) due to the drought and shortage of rice crops. When we start to get rain and water, this will hopefully change in 2020.“

Thanks to Claire Smith, Heather and Rebecca Parsons for their detective work! This newsletter is at its best when it becomes interactive. Two weeks ago I had never heard of rice hulls but now I feel something of an expert on the subject!

As Heather said: “I’ve been using rice hulls for years and found them very good for keeping nests and floors dry … plus the chooks can nibble them for extra fibre.“

Milk from farms where the calves aren’t killed

Presumably you know that a) for a cow to produce milk, it has to give birth; and b) around half of the calves (including most of the male ones) are deemed surplus to requirements and killed shortly after birth – around 500,000 calves per year in Australia. One Victorian farm is now claiming to avoid this slaughter. A major part of their approach is the use of ‘sexed semen’ such that all their calves are female and can, in time, join the dairy herd. The farm is called How Now and you can read about their approach on their website.

You can buy How Now’s milk at: Boccaccio SUPA IGA, Balwyn; Cannings Butchers, Hawthorn; Cannings Butchers, Kew; Ceres Fair Food, Preston; Eastfield Natural Foods, Croydon South; Fredricks Grocer, Richmond; Rhubarb Organics, Preston; Mt Evelyn IGA; Natures Harvest, Hurstbridge; Paul’s IGA Ringwood, Ringwood; Quinton’s SUPA IGA, Warrandyte; St Andrews General Store; SUPA IGA, Brunswick; and The Vegetable Connection, Fitzroy.

Note that, as part of writing this little article, I went to one of the shops above to buy the milk but they didn’t have any in stock. Rather, they said that deliveries are rather unpredictable. So, my suggestion is that you ring before going.

If you ever come across a swarm of bees …

Here is a list of people who collect swarms across North East Melbourne. Thanks to the Beekeepers Club for maintaining the list, to Morgan Koegel for telling me about it, to Paul Hemsworth for bringing a bee swarm in Montmorency to my attention, and to Andrew Stanish for saving said bee swarm.

Some articles of potential interest

Robin Gale-Baker has written in The Leader about grow tomatoes (see picture right).

Richard Kottek has written in to suggest that you read this article about how to make your own seed packets.

The Yarra Valley visitor site has just published an article about the general stores in Nillumbik. There are five such at Kangaroo Ground, Panton Hill, Smiths Gully, St Andrews and Yarrambat.

Local food organisations in the news

Last Friday’s Gardening Australia had a feature on Kevin Heinze GROW in Doncaster. Watch the video.

Museums Victoria delivers again

I have talked before about the brilliant critter identification service that Museums Victoria offers. Newsletter reader Paul Hemsworth has recently taken advantage of the service to identify the egg casing(?) below as that of a species of snout moth, genus Pararguda. It is 6cm long and has been changing rapidly.

On Thursday, white On Saturday, dark brown On Monday, light brown The adult moth

Which link was clicked most times in the last newsletter?

The petition asking the Victorian Government to adopt a container deposit scheme.

Joke of the week

What do politicans need to drink? Honest-Tea.

Read more jokes.

New events – not cooking

La Gran Fiesta, including tomato seedling sale: Sunday, 20th October, 10am-4pm; Northcote.

What: Stalls, auctions and live music. One of their stalls will be selling tomato seedlings. They will have 48 varieties on offer including 10 dwarf ones (e.g. Tasmanian Chocolate and Kangaroo Paw Yellow) and many unusual ones (e.g. Blue Beauty and Orange Banana). Even though they have grown around 600 seedlings, they usually sell out by lunchtime so if people want to get some of the more unusual varieties it is best to go early.
Cost: free.
Bookings: just turn up.

Behind the bar – Hargreaves Hill beer: Friday, 1st November, 5.30-7.30pm; Nillumbik Cellars, Diamond Creek.

What: Hargreaves Hill are a brewery in Lilydale. Taste their beers at Nillumbik Cellars – free to attend, free to taste, and no bookings required.
Cost: free.
Bookings: just turn up.

Pop-up spring plant sale at Gunyah garden: Sunday, 17th November, 7-9pm; Pascoe Vale South.

What: Spring plant sale of unusual and difficult to find herbs and edible plants including: plants from Crete (dittany, mountain tea and perennial sea chicory); native edibles (cinnamon myrtle, old man saltbush, strawberry gum and native elder flower); and other (perennial thai basil and strawberry grape). All of the plants are propagated from Karen Sutherland’s garden.
Cost: free.
Bookings: just turn up.

The joy of backyard chooks: Thursday, 5th December, 6.30-9pm; 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.

Native plants for food and medicine: Saturday, 7th December, 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.

Sustainable gardening: Thursday, 12th December, 11.30am-12.30pm; Fawkner Library.

What: Local horticulturalist Diana Cotter will present handy hints to minimise waste in the garden. Learn how weeds can become your friends and other composting options. Eliminate plastic waste and reduce water usage.
Cost: free.
Bookings: EventBrite.

New events – cooking

Dairy and kombucha fermentation class: 4 occurrences – Saturday, 19th October, 10-11.30am; Saturday, 19th October, 2-3.30pm; Wednesday, 6th November, 11am-12.30pm; and Friday, 29th November, 11am-12.30pm; Dixons Creek.

What: You will learn how to make your own yoghurt, kefir and kombucha. Have some fun and experiment with soft kefir cheese and gut healthy fizzy drinks.  Conclude the class with a guided tour of the Edible Forest. Optional extra: purchase a kombucha pack for $25 to take home and continue your fermentation; the pack includes a 1 litre jar, flip top bottle, gut health book and muslin cloth.
Cost: $70.
Bookings: their website.

Dumpling making workshop: Wednesday, 30th October, 10.30am-12.30pm; Canterbury.

What: Learn how to make Chinese dumplings. The class will cover selection of ingredients, preparation and cooking. Meat, vegetarian and gluten-free options will all be covered.
Cost: $75.
Bookings: just turn up.

Cooking master class – ‘an Italian Christmas’: Thursday, 7th November, 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 – asparagus, ham & brie tart; baked gnocchi; and panettone bites.
Cost: $42.
Bookings: EventBrite.

Cooking master class – ‘citrus makes everything delish’: Friday, 15th November, 7-9pm; Gourmet Living, Templestowe.

What: Menu – roast pumpkin tart; Moroccan chicken; and lemon cheesecake tart.
Cost: $42.
Bookings: EventBrite.

Cooking master class – ‘a Mediterranean Christmas’: Thursday, 21st November, 7-9pm; Gourmet Living, Templestowe.

What: Menu – preserved lemon prawns; greek meatballs; and fig tart.
Cost: $42.
Bookings: EventBrite.

Cooking master class – ‘a Mediterranean Christmas’: Friday, 22nd November, 7-9pm; Gourmet Living, Templestowe.

What: Menu – preserved lemon prawns; greek meatballs; and fig tart.
Cost: $42.
Bookings: EventBrite.

Thermomix made with love: Saturday, 23rd November, midday-2pm; Chirnside Park.

What: The recipes demonstrated at the class will include: parmesan shortbreads with fennel and chilli; sun-dried tomato pesto dip; spicy peach and mango chutney; za’atar seasoning; lemon and thyme oil; DIY chocolate truffles; chai tea powder; and cranberry and pistachio cookie gift jar. Tastings will be available throughout.
Cost: $35.
Bookings: EventBrite.

Cooking master class – ‘Christmas faves’: Thursday, 28th November, 7-9pm; Gourmet Living, Templestowe.

What: Menu – prawn pasta salad; grilled pork fennel sausages; and Christmas mousse.
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 October 9 2019

Oct 092019
 

More about rice hulls as mulch

Several people responded to the invite in last week’s newsletter to tell us about their experiences with rice hulls as mulch.

Julie French: “I recently visited a farm in Bali where they use rice hulls in their vegetable gardens. The hulls are first burnt, or scorched (see photo), left for 6 months, then mixed into their composting system. They are blessed with rich volcanic soils and plenty of rain but still need to constantly renew the soils that they grow with.”

Jaime Edge: “I would love to be able to buy rice hulls (to use in my chicken coop, we have used this method for years with great success) but I can’t find a supplier with stock.”

Thanks Julie and Jaime! Please email me if you know anywhere that Jaime can buy rice hulls.

Mitcham Community Meal is celebrating its first birthday

Mitcham Community Meal provides a free community dinner every Sunday. They have been going for a year so that is around 50 meals. Each meal is cooked by a different group of volunteers – around 300 volunteers in total! Read their Facebook post about their first birthday.

The world’s first ice cream served by a robot

Here’s something for our local food movement to be proud of: per Weekend Notes, Fed Square is apparently the location of the world’s first ice cream served by a robot! They say that “the robots create a unique customer experience and world-class? service by establishing meaningful interactions with each person.” And their video shows that these meaningful interactions don’t require you to actually say anything to the robots. As the robot says when you place your order, whatever that order is, “nice one!”

The Warrandyte Garden Facebook group

The Warrandyte Garden Facebook group is one of the liveliest local gardening Facebook groups. Here is an example post from earlier this week: “I just wanted to share this experience with weed killing – it’s about a white vinegar /dishwashing liquid spray. I was really sceptical that it would work so I only applied to half the area. I did this about 3 weeks ago. I am converted! It actually worked.”

Recycling has just re-started in Nillumbik

As part of the SKM debacle, recycling in a number of Councils in North East Melbourne started going into landfill. Nillumbik Council has just announced that it has re-commenced normal recycling. I think that means that it is only the Whittlesea Council area that has not yet re-established normal recycling.

North East Link wants to partner with local nurseries

Fay Loveland has written in to point out that the North East Link project wants to partner with local nurseries and social enterprises “to grow the first of at least 30,000 trees. For each tree that needs to be removed as part of the project, two will be replanted.” Read and register your interest.

Ask the Victorian Government to adopt a container deposit scheme

Helen Hewitt has written in to point out that there is currently a petition to ask the Victorian Government to adopt a container deposit scheme. The petition starts: “Victoria is the ONLY state that has yet to commit to a Container Deposit Scheme (CDS). Every other state either has a scheme or will get one soon. We are missing out on an estimate $50 million a year in fundraising to community groups and charities.” Read and sign up.

Joke of the week

Dad, do you like baked pears? Yes son, why? The orchard’s on fire.

Read more jokes.

New events – not cooking

Kids in the garden – tomato planting: Tuesday, 15th October, 10.30-11.30am; Diamond Valley Library.

What: A garden-themed storytime followed by tomato planting in the garden. Wear clothes that can get dirty.
Cost: free.
Bookings: their website.

Book launch – Islas Food of the Spanish Islands: Tuesday, 15th October, 6.30-9pm; Eltham.

What: Eltham Book Shop, Smith Street Books and Earthbound Bolton present an evening of tantalising flavour and soul to celebrate Islas: Food of the Spanish islands by Emma Warren. This book is a thoughtful, glorious engagement with the true heroes of Spanish cuisine – the traditional recipes and seasonal ingredients that make Spain one of the richest food cultures in the world.
Cost: $85 (includes a signed copy of the book, 2 course dinner and a glass of Cava).
Bookings: by phone (9439 8700).

Time to celebrate: Saturday, 19th October, midday-2pm; Watsonia Neighbourhood House.

What: Take along food to share at their community picnic and celebrate the year. Launch the Banyule re-think waste film project: a collection of community made films. Welcome to Country from Aunty Brenda.
Cost: free.
Bookings: just turn up.

Annual Spring plant sale: Saturday, 19th October, 1.30-5pm; Macleod Organic Community Garden.

What: Featuring tomato plants, cucumbers, zucchinis, pumpkins, herbs, flowers, figs, redcurrants, strawberries and rhubarb. Click here to read about the garden.
Cost: free.
Bookings: just turn up.

Transition Darebin 10 year celebration!: Saturday, 19th October, 6-10pm; Northcote.

What: For the past decade, Transition Darebin has swapped food, bush danced, made sourdough, preserved olives, made boomerang bags, repaired good, had discussions, and supported the building of a greater resilience in their community. Go and join them to have some food, be entertained and share some memories of our last ten years. Includes live music and a three course rescued dinner; drinks available for purchase.
Cost: $10 (includes dinner).
Bookings: EventBrite.

Vegan day out in Melbourne: Saturday, 19th October, 10am-6pm and Sunday, 20th October, 10am-5pm; Fitzroy.

What: Local cafes and businesses in Fitzroy will be reducing prices, giving away samples and putting special vegan products on the menu. Here is how it will works: a map of all the participating businesses will be created. Collect your map and vouchers from the Cruelty Free Shop. Then enjoy spending the weekend walking around redeeming the vouchers.
Cost: free.
Bookings: just turn up.

Preparing a Spring/Summer garden: Sunday, 20th October, 11.30am-1pm; Bellfield Community Garden.

What: There are groups of vegetables that comprise the spring/summer veggie garden. Each needs different soil preparation and pH, some are planted from seedlings and some direct, and they have different watering requirements. This workshop will cover soil preparation which is a key to success, demonstrate how to test and rectify pH problems and give tips for the successful growing of each family of spring/summer vegetables. The workshop will be led by Robin and Paul Gale-Baker.
Cost: $17.
Bookings: Humanitix.

Introduction to horticulture (8 sessions): On Thursdays from 24th October to 12th December (8 weeks), 12.30-3pm; Melbourne Food Hub, Alphington.

What: Do you wish you could grow your own food but you’re not sure where to start? This course is designed for people wanting to gain the practical skills necessary to design, plant and maintain productive gardens. You will learn all the steps involved in creating a garden, from how to select the best site, through to soil preparation, different types of growing methods, organic pest management, companion planting, irrigation, maintenance and harvesting.
Cost: $40 (ACFE subsidised), otherwise $278.
Bookings: by phone (9480 1364), where you can also check your ACFE eligibility.

Bubbles and sparkling wine tasting: Thursday, 24th October, 6.30-8pm; Balwyn.

What: There will be around 40 wines and bubbles on taste. The evening will also include discounts on purchases, giveaways and light refreshments.
Cost: $30.
Bookings: WeTeachMe.

World Vegan Day Melbourne: Sunday, 10th November, 10am-6pm; Ascot Vale.

What: This event offers a broad and exciting range of examples of what it means to live vegan. Whether you are passionate about health and wellbeing, fitness, cooking, beauty and body care, fashion, kids and family activities, politics, business, animal rights, sustainability, self-sufficiency, music, creativity, or just love devouring delicious food and drinks – this event is for you. Regardless of whether you are already vegan or simply curious to find out more about the lifestyle, this event is an opportunity to explore what is on offer in this ever-more accessible lifestyle. The main attractions include: hundreds of exhibitor stalls; local, interstate and international speakers; food and drink vendors; and cooking demo stage.
Cost: free.
Bookings: just turn up.

BarterJar: Sunday, 10th November, 2-4.30pm; Thornbury.

What: Are you a seasoned or newbie maker of home produce and homewares inspired by sustainability and zero waste and want to share your story with others? If so, then take your creations along and, for each one, you bring you will receive a different one in return. You can bring almost anything. The only requirement is that you have made it yourself, with some of the ingredients being homegrown and/or locally/ethically sourced. Each item should have a perceived value of $5-$10. Ideas for swaps include but are not limited to: jams, preserves, chutneys, fermented products, bread, honey, beer, cordials, soaps, cosmetics, potions, pastries and cakes, eggs, beeswax wraps, produce bags, beanies, arts & crafts, seedlings and plants.
Cost: free.
Bookings: just turn up.

Bee a pollinator! Native bee hotel workshop by Buzz and Dig.: Sunday, 17th November, 11.30am-12.30pm; Preston.

What: This workshop, by Katrina Forstner from Buzz and Dig, will introduce you to our native bees, how to spot a native bee, nesting types, buzz pollination, what materials are great to get you started with your own bee hotel and, no matter what type of green thumb you are, how to set up a bee friendly garden. Enjoy a cuppa whilst you make your own bee hotel using natural and upcycled materials.
Cost: $21.
Bookings: EventBrite.

Beeswax wraps: Friday, 22nd November, 6-8pm; Surrey Hills.

What: Join Emma Grace for a Christmas-themed beeswax wraps session. Learn how to make and take home two wraps. Includes complimentary bubbles, cheese and all materials.
Cost: $65.
Bookings: their website.

Balcony garden workshop: Saturday, 23rd November, 10-11.30am and again at 2-3.30pm; Collingwood.

What: Led by Stephen Read, tour of a balcony garden in a Collingwood factory conversion replete with edible herbs, fruit and veggies.
Cost: $45.
Bookings: TryBooking.

The art of espalier: Thursday, 28th November, 6.30-9pm; Bulleen Art and Garden.

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

Summer fruit tree maintenance: Saturday, 30th November, 9.30am-12.30pm; Bulleen Art and Garden.

What: What you will learn: how to prune to keep trees to a manageable size; how to prune to maximise fruit production in the coming season; and keeping espaliered shapes in check. Watch and ask questions of Angelo Eliades, as he prunes both traditionally shaped trees and espaliered varieties. Convention had us pruning deciduous fruit trees in winter but now the thinking is swinging to doing it straight after fruiting, in late summer or autumn. Techniques are slightly different, so it is wise to see the pruning in action on actual trees.
Cost: $50.
Bookings: WeTeachMe.

Bees wax wraps: Saturday, 30th November, 10am-midday; Mount Evelyn.

What: Holly from Holly’s Backyard Bees will show you how to make bees wax wraps and will have a selection of Christmas fabrics for you to choose from.
Cost: $50.
Bookings: by phone (9736 1177).

New events – cooking

Plant-based (vegan) Mediterranean cooking: Friday, 8th November, 6-8pm; Surrey Hills.

What: Arzu will show you the health benefits of both Mediterranean and plant-based cooking by demonstrating how to make three vegan dishes. Arzu’s techniques also incorporate Middle-Eastern influences.
Cost: $70.
Bookings: their website.

Love food hate waste workshop: Monday, 11th November, 10.30am-12.30pm; South Morang.

What: Make the most of the food you buy before it becomes waste or compost. With some know-how, a little planning and a touch of creativity, there are simple ways that you can make the most of food scraps and leftovers to turn them into meals or more. Presenter Kirsty Bishop-Fox, from Sustainable Pathways, will share her simple tricks to make the most of the food you purchase. Go and be surprised at what small changes you can make to reduce food waste, save money and feel good playing your part in the war on waste.
Cost: free.
Bookings: EventBrite.

Be healthy class: Tuesday, 26th November, 2-4.30pm and again on Sunday, 8th December, midday-2.30pm; Dixons Creek.

What: Louise will lead you through the techniques and importance of incorporating good gut health into your diet. You will sample and learn how to make fermented foods such as pickling, exploring the art of fermenting your own vegetables, and how to easily introduce these and other fermented foods such as miso into your diet for better gut health.
Cost: $60.
Bookings: their website.

Mediterranean Summer feast: Friday, 29th November, 6-8pm; Surrey Hills.

What: Join Arzu to learn how to cook a Mediterranean summer feast of three dishes. The workshop will also explain the health benefits of using olive oil, garlic and fresh herbs.
Cost: $70.
Bookings: their website.

Fermented beverages: Saturday, 30th November, 10am-midday; CERES, Brunswick East.

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

Amazake making and cooking: Saturday, 30th November, 11am-1.30pm; Preston.

What: Amazake (aka ama koji) is a traditional Japanese fermented energy drink. Rich in digestive enzymes and nutrition, amazake is also a seasoning for cooking. Learn about amazake and enjoy the flavour, beauty and health benefits.
Cost: $95.
Bookings: Book by email (hello.cookingwithkoji@gmail.com).

Shio koji making and cooking: Sunday, 1st December, 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: Book by email (hello.cookingwithkoji@gmail.com).

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 October 2 2019

Oct 022019
 

More about mulches

In response to Robin’s article from last week, several people have written in.

Carol Woolcock: “I grow green manure crops using packets of McKenzies legumes (whole green peas, any of the beans and chickpeas) from the supermarket. Very cheap ($1.80 for 375 grams) compared to the small packets of seeds from nurseries ($4.25 for 30 seeds).”

Gerard Maloney: “I use rice hulls as a mulch. I can buy a 125kg bag for $55 at a local produce store and they last for years as a mulch and do not mat.” [Editor: has anyone else used rice hulls? If so, email me with your experiences.]

Fay Loveland: “I would like to suggest the use of newspaper as a way to keep garden beds moist. Over the last three months, I have been trialling a no dig garden method developed by permaculturist Morag Gamble and I’m very happy with the results. In this method, layers of wet newspaper are added under the final mulch layer. By having the newspaper as the last layer before the mulch, rather than laid on the ground under the compost layer: the compost layer integrates more rapidly with the existing soil; soil flora and fauna quickly get to work without the barrier in between; the compost layer stays a more moist and stable temperature under the paper layer; the newspaper layer prevents weeds from growing in your garden, including the unwanted seeds from your compost; less nutrients from the compost are evaporated and lost; and the roots of plants can penetrate directly into the soil so stay hydrated longer, can access minerals and have increased resilience and stability.”

Thanks Carol, Gerard and Fay!

The Peppertree Place Food Swap is back!

The Peppertree Place Food Swap in Coburg is on this coming Saturday (5th October), 10am-1pm. Listen to live music, enjoy coffee and food from the cafe, pick up a plant from the nursery and don’t forget to bring your empty containers because Roving Refills will be there too. You can also learn more about Kevin Heinze GROW and their therapeutic horticulture model available onsite at Peppertree.

A new community garden is planned in Princes Hill

A new neighbourhood food garden is being established over the summer at North Carlton Railway Neighbourhood House, 20 Solly Avenue, Princes Hill. They are currently inviting people to show their interest. Complete the membership application form by 4th November. Complete the garden committee application form by 21st October. Submit completed forms either by email or in person. You are also invited to attend one of two information sessions at the neighbourhood house so that you can ask questions and meet other gardeners: Friday, 11th October, 6-7pm and Saturday, 12th October, 11.30am–12.30pm.

A ‘kitchen library’ is opening in Carlton

“The Carlton Kitchen Library will offer the community an opportunity to loan kitchen appliances and equipment for short periods of time to support their latest cooking project, program or event.” The library will be opening in November at the Open Door Community Outreach Hub, 480 Lygon Street, Carlton. They are on the hunt for forgotten, underused, pre-loved or unwanted quality kitchen equipment that people are willing to donate. If you have got something to donate, email Peta to organise pick up/drop off.

Should you tease out the roots when transplanting?

Angelo Eliades’ latest article is entitled should you tease out the roots when transplanting? Angelo’s answer: no, you should prune the roots instead.

Read more of Angelo’s articles.

Woolworths Discovery Garden

Collect and grow 24 veggies, herbs and flowers from seed. Get one kit for every $30 you spend. Just add water. Watch an unboxing video (while it’s 18(!) minutes long, you get the idea after 4 minutes). The ASRC Foodbank will accept any excess or leftover seed packs – see their collection points. Maybe your community garden or food swap people could act as a temporary bank and then have someone drop them all off. The 24 types of seeds are: basil, beetroot, cabbage, carrots, chamomile, chives, coriander, cress, dianthus, dill, kale, lettuce, onion, oregano, pak choy, pansy, parsley, radish, rocket, snapdragons, spinach, thyme, tomato and viola.

Local food organisations in the news

Backyard Honey, from Surrey Hills, recently featured in The Leader newspaper.

The Yarra Valley visitor site has an article about the markets in Nillumbik.

Not food but interesting

On Sunday, 13th October, 2-4pm at Edendale you can get free advice from experts in energy efficient products, green architects, solar, green roofs, and sustainable building.

The Victorian Government will implement a state-wide ban on lightweight plastic shopping bags from 1st November. The ban will apply to all retailers. It will apply to all lightweight singlet-style plastic bags which have a thickness below 36 microns. Plastic bags without handles, bin liners and thicker ‘department store’ bags will not be banned.

Which link was clicked most times in the last newsletter?

Judy’s visit to Zofia’s garden.

Joke of the week

Submitted by Vince Rozmiarek: If a parsley farmer is sued, can they garnish his wages?

Read more jokes.

New events – not cooking

Mind Your Step Festival: Sunday, 20th October, 9am-9pm; Preston.

What: A day filled with yoga, workshops, permaculture, food science, seedlings for sale, visual art installations, crafts, speakers and live music. Rescued vegan food will be available throughout. The workshops will include: Cake and Bake with Compost Crooks, 60 minutes, $5, learn the ins and outs of hot composting; and Permaculture in the City with Clare, 90 minutes, $10, gain an understanding of the history and ethics of permaculture and simple ways that it can be integrated into your urban life. Organised by Urban Garden Collective in collaboration with Lentil As Anything and Food Without Borders.
Cost: Gold coin donation.
Bookings: EventBrite.

CERES urban agriculture micro-business tour: Saturday, 9th November, 9.30am-4pm; various locations.

What: You will visit three urban agriculture businesses. 1. Spoke & Spade in Heidelberg. Sim sells veggie boxes through a regular subscription and delivers some on a bike. The visit will include a tool demonstration. 2. Streetle Street market garden is an urban farm with two locations: Thornbury and Fairfield. Co-farmed by Lucille and Pippa, it provides local people with weekly boxes of fresh, locally grown vegetables. The visit will include a harvesting and packing demonstration. 3. The Mushroomery is a micro mushroom farm in Brunswick. Buttons supplies two restaurants and a farm gate with oyster mushrooms. The visit will include a hands-on experience of preparing a mushroom bucket for growing.
Cost: $90.
Bookings: WeTeachMe.

Arthurs Creek Mechanics Institute’s 31st annual garden walk: Sunday, 10th November, 9am-5.30pm; Arthurs Creek.

What: 5 gardens to visit. Light lunches and Devonshire teas available. Various art/craft items to purchase including Jane Annois pottery. Plants also available for purchase. Purchase tickets at the hall on the day. All proceeds will go towards the upkeep and restoration of the hall.
Cost: $20.
Bookings: just turn up.

Thrifty gardening: Wednesday, 20th November, 7-9pm; Manningham Civic Centre.

What: This session will show you how you can get away with not spending a fortune on your garden by utilising things you may already have and learning some clever techniques to save money. Topics will include: potting mixes; pest control; fertilisers; seed sowing; seasonal plant propagation; and re-purposing household objects for use in the garden.
Cost: free.
Bookings: EventBrite.

Healthy productive compost and worms: Thursday, 21st November, 6.30-9pm; Bulleen Art and Garden.

What: What you will learn: the importance of compost for soil health; how to fix common composting problems; and setting up and looking after a worm farm. Presented by Diana Cotter. Learn how to make great compost, the essential ingredient for a thriving and healthy garden. Look at worm farms and Bokashi as other options. They will also show you how to make a DIY worm farm using recycled products.
Cost: $50.
Bookings: WeTeachMe.

Intermediate fluid art workshop – cheeseboard and coasters: Saturday, 23rd November, 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).

Edible Forest open day: Sunday, 24th November, 11am-4pm; Dixons Creek.

What: A day to celebrate the new season of the Edible Forest – an acre of permaculture-designed garden filled with edible and medicinal plants. Go along to enjoy a hosted tour, wander through the newly opened Edible Forest nursery, or take part in an express cooking class. Includes live music, wine tasting from their neighbours at Steelsgate Winery, food vans and kids zone.
Cost: free.
Bookings: TryBooking.

Introduction to composting and worm farming: Monday, 25th November, 7-9pm; Lilydale.

What: Join Maria Ciavarella to learn how to start or improve an existing compost system in your backyard, and how to use your compost products for a healthy vegetable garden.
Cost: free.
Bookings: EventBrite.

Growing fruit trees: Wednesday, 27th November, 7-9pm; Manningham Civic Centre.

What: Many of us plant our trees thinking that all we need to do is water them and wait for the harvest. But fruit trees can experience problems such as poor quality fruit, pests and disease. This session will explore what fruit trees is right for your property and the factors to consider for a successful fruit tree harvest ahead of time.
Cost: free.
Bookings: EventBrite.

New events – cooking

Be healthy class: Saturday, 5th October, 10am-12.30pm; Dixons Creek.

What: Louise will lead you through the techniques and importance of incorporating good gut health into your diet. You will sample and learn how to make fermented foods such as pickling, exploring the art of fermenting your own vegetables, and how to easily introduce these and other fermented foods such as miso into your diet for better gut health.
Cost: $60.
Bookings: their website.

Cook Indian by the creek: Friday, 18th October, 6.30-8.30pm; Diamond Creek.

What: Menu (vegan): butter chicken with cumin and spiced rice. Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Cost: $65.
Bookings: Book by email (cookindianbythecreek@gmail.com).

Cook Indian by the creek: Friday, 25th October, 6.30-8.30pm; Diamond Creek.

What: Menu: dahl vada (yogurt and lentil dumpling with chutney, mint and coriander); and chaat and dahl chaat (chickpea salad and yogurt-based street food).
Cost: $65.
Bookings: Book by email (cookindianbythecreek@gmail.com).

Cooking master class – ‘seafood salads’: Tuesday, 29th October and again on Wednesday, 30th October, 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: coconut prawn salad; coriander spiced seared salmon salad; and pannacotta ‘trifle’.
Cost: $42.
Bookings: EventBrite (Tuesday, Wednesday).

Cook Indian by the creek: Friday, 1st November, 6.30-8.30pm; Diamond Creek.

What: Menu: aloo tikki (potato, peas and dahl plus spices); and vegetarian korma.
Cost: $65.
Bookings: Book by email (cookindianbythecreek@gmail.com).

Cook Indian by the creek: Friday, 8th November, 6.30-8.30pm; Diamond Creek.

What: Menu: chicken biryani with raita.
Cost: $60.
Bookings: Book by email (cookindianbythecreek@gmail.com).

Cook Indian by the creek: Friday, 15th November, 6.30-8.30pm; Diamond Creek.

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

Sourdough bread making with Nadine Kemp: Saturday, 23rd November, 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).

Preserving the season’s harvest: Sunday, 24th November, 10am-2pm; CERES, Brunswick East.

What: What you will learn: how to preserve surplus foods; how to make jams; and improve your culinary skillset. Presenter: Jessie Alice, Programme Co-ordinator for The Inconvenience Store. Learn how to make jams, pastes, pickles and the art of basic canning so that you can preserve your home harvest or extend your seasonal produce year round.
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.