LFC News February 26 2020

Feb 262020
 

Microtown – a new seller of microgreens

Microtown, who are based in Eltham, grow a wide range of microgreens all year round. All items are soil-grown using organic methods. They sell online, where you choose which products you would like to have delivered, how often, and how many. Delivery within 10km of their base in Eltham is free. Welcome Graeme!

Robin’s veggie tip of the month – why are my tomatoes still green?

There’s been a fair bit of consternation this season about when, or even if, tomatoes are going to ripen. The good news is that they probably will. The bad news is that it is not clear when.

Like all vegetables, the movement from seed to fruit in tomatoes is complex, involving many simultaneous processes. When plants are faced with weather extremes, some of these processes can be thrown out of balance. There’s an order that needs to happen: seed germinates, seedlings begin producing foliage, roots expand, flowers form, fruit forms, plant produces chemicals for colour, texture and flavour, and fruit ripens.

In ‘normal’ conditions, a tomato plant allots enough energy to each requirement to produce full size fruit in around 25 days and the first ripe fruit in around 50 days. However, we no longer have such conditions and the plants have to deal with numerous and sudden changes in air temperature. They also have to deal with the same beneath the surface, where constant changes in soil temperature disrupt the normal growth pattern.

Whether your tomatoes are ripening now may depend on when you happened to plant them. It seems that tomatoes planted in October are ripening more readily than those planted in November and later, even though there has been enough time for all to ripen in normal conditions. This may reflect less extreme weather earlier in the season. But if you are getting ripe tomatoes now, you may notice tough skins caused by high temperatures and inadequate water during December.

Rather than try to force your tomatoes to ripen, be patient. Don’t add fertiliser as this will cause the plant to put energy into growing foliage and roots rather than producing compounds for colour, texture and flavour. Mulch the roots and water regularly to attempt to keep the soil temperature below 26.5 degrees celsius. Shade on only the hottest days, and then remove the shade once the temperature drops, so as to not further slow the ripening process.

Read more of Robin Gale-Baker’s tips

Yarra Valley ECOSS

Newsletter reader Chelsea McNab has written in to tell us about Yarra Valley ECOSS, where she works. “ Yarra Valley ECOSS is a not-for-profit community organisation based on a 18 acre permaculture-designed farm at Wesburn, near Yarra Junction. Our aim is to demonstrate sustainable living solutions for the community of the Yarra Valley and beyond. We promote local food production, earth education and multicultural living. We organise lots of events, which you can find listed on our Facebook page. For example, Formidable Vegetable are playing on Saturday, 29th February and our Ecotopia Earth Festival is on Sunday, 29th March“. Thanks for the info, Chelsea!

Community gardening news

Links Community Garden Lalor has been given a tram, which has now arrived. They will be discussing its future at an event on Saturday, 29th February, 10am-1pm.

Want a job?

Garden co-ordinator for the community garden at Span Community House in Thornbury. 6 hours per week, $27.55 per hour. Closing date: 1st March. Apply by email to manager@spanhouse.org.

Listen to Morgan Koegel

The Hungry Gardener recently interviewed Morgan Koegel from 3000acres. Listen to the interview (25 minutes). Listen to more interviews by the Hungry Gardener.

What seeds to plant in March

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

Brassicas

Broccoli
Cabbage
Brussels sprouts  
Cauliflower
Kale
Pak Choy
Other cool season veggies  

Broad beans
Leafy greens

Lettuce
Mizuna
Mustard greens  
Rocket
Silverbeet
Spinach
Roots

Beetroot  
Carrot
Potato
Radish
Shallot
Other

Chives
Fennel
Leeks
Parsley

Compared with February, all the brassicas are now on the list, plus broad beans, rocket and spinach. The best months for planting brassicas are March and April. What I do is plant seeds in March so that, if they don’t germinate, I can either try again in April or cheat and buy some seedlings.

Proverb of the month

Not for all the tea in China. Meaning: not at any price. The derivation is simple: for at least the last 100 years, China has produced tea is large quantities (and currently accounts for around 40% of global production). It is one of those rare phrases which appears to have originated in Australia, although the original quote doesn’t exactly show the country in a good light: “Australia is not a hospitable country for anybody that has not got a white skin … By the laws of the country no dusky, tawny or yellow races are allowed to land … One is not even allowed to bring in a black servant, and when I applied to the authorities for permission to bring [one] with me, the reply was: ‘not for all the tea in China’.” (J.J. Mann’s Round the world in a motor car, 1914.)

Read more proverbs.

Gardening quote of the month

“I plant a lot of trees. I am a great believer in planting things for future generations. I loathe the now culture where you just live for today.” by Penelope Keith.

Read more quotes.

Joke of the week

I thought I was drowning in Sprite, but it was only a Fanta sea.

Read more jokes.

New events – not cooking

Pruning workshop: Thursday, 27th February, 1.30-3.30pm; Coburg North.

What: This will be a hands on session, pruning the fruit trees at the community centre. They will also discuss the objectives and timing of pruning different trees and shrubs. Presenter: Cherie.
Cost: Gold coin donation.
Bookings: TryBooking.

Spoke and Spade garden tour: Saturday, 29th February, 10-11am; Heidelberg West.

What: Take a guided tour of Spoke & Spade, an urban farm growing fresh veggies for 40+ locals markets & cafes on three properties around Heidelberg. Discuss simple tips and principles from an urban farming approach which can help home gardening, including: seeds vs seedlings; preparing your soil; crop rotation; pollinators; water systems; and how close to space your crops.
Cost: $10.
Bookings: EventBrite.

Mushroom growing workshop: Saturday, 7th March, 10am-1pm; Central Ringwood Community Centre.

What: Led by Sena. The workshop will include topics such as: what mushrooms eat; cultivating; substrates; pasteurising; and propagation. You will also receive a home mushroom growing kit.
Cost: $50 (includes a home mushroom growing kit worth $30).
Bookings: by phone (9870 2602).

Span Community House – Autumn harvest feast: Wednesday, 11th March, 12.30-2.30pm; Span Community House, Thornbury.

What: Join them for a meal with produce picked fresh from their community garden. Enjoy a tour of the garden and a food swap table where growers can swap produce. All funds raised will go towards supporting neighbourhood houses in bushfire affected areas. Click here to read about the garden.
Cost: Gold coin donation.
Bookings: by phone (9480 1364) or email (info@spanhouse.org).

Planting cool season vegetables: Saturday, 14th March, 10.30am-midday; Whittlesea Community Garden.

What: Presenter: Maria from My Green Garden. Get organised for the cool season in your veggie patch. In this workshop, you will: see how to prepare the soil after the summer bounty; look at crop rotation for disease control and nutrient cycling; and discuss some common and more unusual veggies for growing over the cooler seasons. Take home some seeds.
Cost: free.
Bookings: by phone (9716 3361) or email (communitygarden@whittleseach.com.au).

Composting/soil improvement workshop and garden tour: Sunday, 15th March, 10am-midday; Eltham.

What: Stuart and Christine Rodda’s one acre garden is the result of 40 years of planting and soil improvement. The land was previously an orchard so the soil had already been worked to some extent, but the base soil of Eltham is a nutrient and organic poor so it needed a lot of inputs to make it productive across a variety of plants. They uses long lasting organic materials, including brown coal and charcoal. Reduced dependence on town water is achieved through deepening the soil by double digging, use of rainwater irrigation, and mulching. Home compost is made from coffee grounds and a variety of natural materials such as manures, wood shavings, and stone dust.
Cost: $10.
Bookings: EventBrite.

Kevin Heinze GROW Autumn fair and open day (Doncaster, Coburg): Saturday, 21st March, 9am-3pm; Kevin Heinze GROW.

What: This event will showcase their nursery, where a wide variety of perennials, succulents, herbs, fruit trees and vegetable seedlings will be available for purchase. The open day is also an opportunity for prospective participants, their families and others to visit the Kevin Heinze GROW calming space of their gardens, meet their team and learn more about the programs that they offer for people of all abilities. Kevin Heinze Grow is NDIS registered and they tailor their programs to the needs of individuals to help them meet their goals – whether these be social, emotional, vocational or recreational.
Cost: free.
Bookings: just turn up.

Serious backyard vegetable growing: Saturday, 28th March, 10am-midday; Heidelberg West.

What: Sim from Spoke & Spade grows food in multiple urban backyards producing several tonnes of fresh produce a year. He sells veggies through a local $30 veg box subscription, at farmers’ markets and to cafes. Topics to be discussed will include: crop selection, timing, yields and principles of inter-cropping; living soil; easy wins to protect from pests and disease; and appropriate garden tools and watering systems.
Cost: $30 ($15 per hour).
Bookings: EventBrite.

Native plant and book sale: Saturday, 18th April, 10am-4pm; Eltham.

What: Organised by Australian Plants Society – Yarra Yarra, there will be sales of native and indigenous plants plus books. The plant sellers will include: APS Yarra Yarra growers; La Trobe Wildlife Sanctuary nursery; Natural Plantscape Nursery; Sunvalley Plants Nursery; and Vaughan’s Australian Plants.
Cost: free.
Bookings: just turn up.

The art of watering: Sunday, 19th April, midday-1.30pm; Macleod Organic Community Garden.

What: What you will learn: how to determine the watering needs of vegetables, fruit trees, herbs and potted plants; techniques to help you avoid under and over watering; and practical strategies for conserving water. Presenters: Robin and Paul Gale-Baker from Macleod Organic Community Garden.
Cost: $38 ($26 per hour).
Bookings: WeTeachMe.

Food photography: Sunday, 19th April, 2-5pm; Eltham.

What: This class is for food bloggers, bakers or restaurant/cafe owners. It will focus on taking great images of food using your own, or easily obtainable, equipment. It will cover such aspects as: the right equipment; the best camera settings to make your food look good; choosing the right backgrounds; lighting; basic food styling; being creative; the perils of incorrect white balance; and using software to enhance colour and presentation.
Cost: $99 ($33 per hour).
Bookings: EventBrite.

Merri Merri Kids Club – after school care! (10 sessions): On 10 consecutive Tuesdays, from 21st April to 23rd June, each 4-5.30pm; Joe’s Market Garden, Coburg.

What: Child-led projects and explorations at Joe’s Market Garden and the Merri Creek. Activities vary with the seasons, incorporating seed saving, all things farming, herbal remedies, paint making, foraging skills, climate awareness, composting know-how, grub/insect skills, making natural pesticides, making insect hotels, climbing trees, building, bird watching, grub farming, singing, damper making, firing clay crafts in the coals, and fire-side story telling, etc. Mostly they have fun.
Cost: $212 for the 10 sessions ($14 per hour).
Bookings: EventBrite.

New events – cooking

Vegan cooking with Concetta La Marchesina: Saturday, 29th February, 11am-12.30pm; Macleod Organic Community Garden.

What: Learn how to prepare nutritious, healthy and balanced vegan meals with naturopath Conchetta La Marchesina. Click here to read about the garden.
Cost: $25 ($17 per hour).
Bookings: TryBooking.

Sourdough workshop – yeasted breads: Thursday, 5th March, 7-9pm; Coburg.

What: This session is an easy introduction to making bread at home. It will look at making basic yeasted breads, including white, wholemeal and multigrain sandwich loaves. It will include a demonstration, samples to taste, and notes to take home. It is intended for the home cook using a domestic oven.
Cost: $20 ($10 per hour) ($10 concession).
Bookings: TryBooking.

Preserve my harvest: Wednesday, 18th March, 6-8pm; Preston.

What: Qualified chefs will teach you how to preserve, pickle and or ferment your fresh produce. You will learn how to create a range of pickles, jams, sauces, relishes or ferments. They will provide the jars, labels and preserving ingredients needed. If you have any, bring some fresh produce from your garden.
Cost:$35 ($18 per hour) .
Bookings: their website.

Sourdough workshop – sourdough bread: Thursday, 19th March, 7-9pm; Coburg.

What: This session will talk about making and maintaining a starter. It will include a demonstration, samples to taste, and notes to take home. It is intended for the home cook using a domestic oven.
Cost: $20 ($10 per hour) ($10 concession).
Bookings: TryBooking.

Ice cream in your thermomix: Tuesday, 24th March, 7.30-9pm; Kilsyth.

What: Learn the tips and tricks to making ice cream in your thermomix. Made in less than 2 minutes. As well as normal ice cream, there will be kale ice cream. They will also discuss diary alternatives (such as coconut or nut milk) and sugar alternatives. Of course you get to eat each ice cream as we present it.
Cost: $26 ($17 per hour).
Bookings: EventBrite.

Kids cooking club – pasta salad: Tuesday, 21st April, 4-5pm; Thomastown Library.

What: To celebrate their new kitchen garden, they will be teaching kids how to make pasta salad and salad dressing. Kids must be aged 7+ and parents must be present.
Cost: free.

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.

Read some help on how to view the calendar selectively. For example, search for events in a given suburb or set of suburbs. Or search for events of a given type (such as markets).

LFC News February 19 2020

Feb 192020
 

A new ready-to-eat meals service in Briar Hill, Eltham, Eltham North and Montmorency

Green Karma makes ready-to-eat meals which are available by online order for pickup in Eltham or delivery in Briar Hill, Eltham, Eltham North or Montmorency. Choose from around 40 different dishes, with the recipes coming from around the world. All dishes are plant-based and use only Australian-grown ingredients (apart from spices). Green Karma’s business is centred on three main principles: health, sustainability and waste reduction. All meals are served plastic-free. Welcome Vasundhara!

Green Karma are also a stallholder at Eltham Farmers’ Market on the 1st and 3rd Sundays, at which they currently sell ready-to-eat samosa wraps.

Over the coming months, Vasundhara has kindly agreed to share some of her recipes with newsletter readers. Her first recipe is tofu butter masala. My wife has made this dish using Vasundhara’s recipe and it is yum!

Like all of Vasundhara’s recipes, the recipe is plant-based. I’ve now gone through an exercise to identify which of the 210 recipes on our website are either plant-based or vegetarian. The answer is that around half are plant-based and a whopping 90% are vegetarian.

Yes, you do know!

Last week, Louise Nolan asked a question about freezing herbs in olive oil.

Meera Govil has responded: “According to Jamie Oliver’s website, wash the herbs gently, dry on kitchen towel, chop finely before packing them tight in ice cube trays and covering with water before freezing. Delicate herbs like coriander, chives, dill are good for this method. More robust herbs, like rosemary, oregano, mint, lemon verbena, are better dried. My mum cuts the herbs on a coolish day, washes and dries them on a cloth kitchen towel for about 1 hour before snipping off the thicker stems and laying the herbs out in a single layer on a sheet of newspaper in semi sun. She brings them in every evening for 3 days before grinding them in a little spice grinder and then putting them into small glass bottles for her (grown up) grandchildren.“

Samantha Patterson has also responded: “I have tried this and continue to practice it, finding it has its place among other ways to preserve excess herbs. However, one must be aware of its limitations. The freezing process does bruise the herbs (especially softer ones like basil), and one must be careful with ‘when’ in the cooking process the oil-herb cube is added – if added at the start, the herbs can over cook and the flavour is quite different. I successfully use oil-herb cubes in soups and casseroles, or used as a ‘rub’ on toasted bread for bruschetta. It also works well for a quick light ‘stir fry’ of leafy greens like kale. And I also use this oil freezing process with crushed garlic.“

On Facebook, Sue Doman said that she has picked her sweetcorn too early and asked whether it would continue to ripen. My answer: “No, sweetcorn does not ripen after being picked (technically, it is non-climacteric). I judge whether my cobs are ripe by breaking a kernel with my fingernail and seeing if any milky substance oozes out – if yes, then it is ripe.“

In Boroondara and Whittlesea, you can soon put food scraps into your green waste bin

From 4th May, residents of Boroondara can put their food scraps into green waste. Ditto, from 1st July, residents of Whittlesea.

Boroondara Council will also provide residents with a small plastic caddy for collecting food waste in their kitchens. Perhaps most excitingly, Boroondara will be replacing current orange bin lids with new lime green bin lids. And they are offering a service where you can have your child photographed with a waste truck driver! Maybe I should move there.

Darebin, Moreland and Nillumbik (but not the other councils in North East Melbourne) also allow food scraps into green waste.

Want a job?

Urban farmer in Alphington

Melbourne Food Hub is looking for an experienced or aspiring farmer/market gardener to run the hub’s 600sqm urban farm as their own small business or social enterprise. You will have access to a pre-established growing area featuring water-efficient wicking beds and an undercover space for running workshops and educational programs, rent free for the first year. The hub will act as a guaranteed sales outlet for the majority of the produce.

Chair of Open Table

Open Table “take surplus food that would otherwise be thrown away, and turn it into nutritious meals to share with the community, in order to reduce food insecurity and food waste“. They organise around 10 community lunches each month in various neighbourhood houses around Brunswick, Carlton, Coburg, Fawkner and Fitzroy. They are currently looking for a new Chair of the Board to assist with providing leadership, stewardship and strategic governance to their small, but growing, organisation. Anyone with experience on a board or leadership skills would be good for this role. Read more. Apply by email to angela@open-table.org.

Every newsletter needs a good picture

The picture is of a variety of tomato called reisetomate, which I have been growing this year. Each of the bulbous bits is like a whole tomato and you can pluck them off and eat them individually. A bit like taking segments off a mandarin. It’s actually rather tasty.

‘Reisen’ means ‘to travel’ in German. Apparently, the Germans call this tomato ‘the traveller’ because it can be torn apart one piece at a time without a knife while on a journey.

Some videos for you to watch

Merri Merri Kids Club

Last week’s Gardening Australia included a video about the Merri Merri Kids Club at Joe’s Market Garden in Coburg. This club is managed by newsletter reader Sofia Sabbagh and operates during school terms. Next term’s sessions are on 10 consecutive Tuesdays, from 21st April to 23rd June, each 4-5.30pm, at Joe’s Market Garden, Coburg. Sofia also has a rather interesting website where, amongst other things, she sells ‘food garden + foraging calendars on Wurundjeri Country’ that she designs herself.

Melissa Charlick, market gardener

This video, by market gardener Melissa Charlick, is well worth 7 minutes of your time. As newsletter reader Sim from Spoke & Spade says: “Mel is a legend in Australian market gardening and someone who continues to inspire me“.

Have you ever seen a century plant (Agave americana) in flower?

If not, then you should go to Eltham town centre (near Pierross) where one is currently in full bloom. The flower spike is around 8 metres tall! See picture right (and if you look carefully, you can see some rainbow lorikeets eating the nectar and pollen).

Here’s a few things you might not know about century plants. First, they are monocarpic, which means that they only flower once and then die. Second, there are lots of them currently in flower at Cactus Country, which is a spectacular 12 acre cactus and succulent garden in Strathmerton that is open to the public.

Which link was clicked most times in the last newsletter?

The Really Really Free Market Preston on Sunday, 1st March, 10am-2pm.

Joke of the week

What happens when a cherry tree grows up? It blossoms.

Read more jokes.

New events – not cooking

Moreland north community food hub co-design workshop: Friday, 28th February, 6-8pm and again at Saturday, 29th February, 1-3pm; Fawkner.

What: What could a community food hub in the north of Moreland look like? Join them for an interactive co-design workshop to explore the possibilities. Community food hubs can have many different functions and services, but a central principle is that they provide an inclusive and supportive setting for people to access nutritious food, with a particular focus on people lacking food security. A distinguishing feature is the co-location of local food activities which amplifies the community benefit and impact.
Cost: free.
Bookings: EventBrite.

Wild food and medicine walk: Sunday, 8th March, 10am-midday; Merri Creek Trail, Northcote.

What: Join The Perma Pixie on an outdoor adventure that will focus on identifying edible and medicinal weeds and wild food. Discover the properties and actions these plants have to nourish and heal, and discuss recipes and ways to prepare these plants for palatability and practicality.
Cost: $25 ($13 per hour).
Bookings: TryBooking.

Intro to permaculture (3 sessions): Tuesdays 10th, 17th and 24th March, each 10am-3pm; Park Orchards.

What: Trainer: Cass Groves. Learn about permaculture design principles to make your garden more sustainable and abundant. The course includes a brief history of permaculture, zone planning, soil health, companion planting, energy and water harvesting.
Cost: $195 ($95 ACFE funded) ($13 per hour).
Bookings: their website.

Beginning beekeeping course: Saturday, 21st March, 9.30am-4pm; Edendale.

What: What you will learn: getting started with backyard beekeeping; how to maintain a healthy hive, the wonders of swarms and how to keep them in check; and the wonders of pure raw honey and an understanding of honey extraction. Weather permitting, they will open a hive and have a hands-on demonstration working with hives. Presenter: Benedict Hughes.
Cost: $242 ($37 per hour).

Preserving fruit workshop: Sunday, 22nd March, 10am-1pm; Fitzroy.

What: Presenter: Kat Lavers. This workshop will covers the basic techniques for bottling, drying, juicing, jams (both traditional and a healthy sugar-free alternative) and freezing. You will leave with an understanding of how to preserve safely using your own low-cost preserving equipment. You will complete a number of processes from start to finish.
Cost: free.
Bookings: EventBrite.

Open Farm Day: Sunday 22nd March, 10am-4pm; Nillumbik.

(p>What: Open Farm Day is your chance to visit working farms and meet local farmers. The activities will include farm tours, live demonstrations, farm animals and product tastings. The participating farms include: Apted’s Orchards; Balashi Flowers; Buttermans Track; Easthill Estate; Edendale Community Environment Farm; Hildebrand Ridge Organic Vineyard; Kings of Kangaroo Ground; Nillumbik Estate; Omaru Alpacas; Shaws Road Winery; Sugarloaf Produce; Turners Bakehouse Eatery; Weeping Grevillea Nursery; and Yarra Valley Custom Meats.
Cost: free.
Bookings: just turn up.

CERES Harvest Festival: Saturday, 28th March, 10am-3pm; CERES, Brunswick East.

What: This is an annual event to celebrate food across cultures with live music, free workshops on sustainable living, cultural performances, animal displays, giant veggie growing competition and kids activities. Also, food and craft stalls from local and organic makers and designers.
Cost: $5.
Bookings: Humanitix.

Growing nutrient dense food in any space: Sunday, 5th April, 10am-3pm; CERES, Brunswick East.

What: This workshop will introduce you to growing better quality, nutrient rich produce at home even if you only have a tiny growing space. It will include: selecting your crops; transforming your soil by focusing on the soil food web; an introduction to soil minerals & going beyond NPK; creating nutrient rich composts; fertilising your plants for maximum nutrition; and harvesting and preparing produce to maintain nutrients.
Cost: $110 ($22 per hour).
Bookings: Humanitix.

Biodiversity and sustainable food systems: Tuesday, 14th April, 10am-4pm; CERES, Brunswick East.

What: What you will learn: what is biodiversity and why preserve it; how to measure habitat quality; and nature connection activities. Presenters: Lorna Pettifer and Chris Ennis.
Cost: $120 ($20 per hour).
Bookings: Humanitix.

Beeswax wraps: Saturday, 18th April, 10am-midday; Princes Hill.

What: Learn to make your own beeswax wraps.
Cost: $10.
Bookings: just turn up.

New events – cooking

Kids cooking club – mini pizza: Tuesday, 17th March, 4-5pm; Thomastown Library.

What: To celebrate their new kitchen garden, they will be teaching kids how to make healthy mini pizzas. Kids must be aged 7+ and parents must be present.
Cost: free.
Bookings: their website.

Italian Napoli sauce and fettucine demo: Thursday, 19th March, 10.30am-midday; Thomastown Library.

What: Hilda and Laurie, authors of Wow, It’s Italian, will show you how to make Napoli sauce and fettucine.
Cost: free.
Bookings: their website.

The Hellenic food odyssey: Tuesday, 24th March, 7-8pm; Northcote Library.

What: Join Kelly from The Hellenic Odyssey for stories about Greek food and culture. Be inspired by Greek flavours and cuisine and learn about the health benefits of the Mediterranean diet. You will finish off with a sample of a Greek treat.
Cost: free.
Bookings: EventBrite.

Zero waste cooking demonstration with the Social Food Project: Thursday, 26th March, 6.30-8.30pm; Preston.

What: This demonstration will give you all the tools and tips for zero-waste cooking at home. You’ll learn how to plan, buy and cook to get the most out of your food, saving you both time and money.
Cost: free.
Bookings: EventBrite.

Cheese making: Saturday, 4th April, 10am-2pm; Kinglake.

What: Learn how to make ricotta, feta and halloumi cheese. You will make enough to take some home, and also to taste test at lunch. Take along an apron, a glass jar, and several plastic containers to take your cheese home.
Cost: $130 ($33 per hour).
Bookings: their website.

Soft goat cheese curd and goat camembert cheese: Saturday, 4th April, 10am-4pm; CERES, Brunswick East.

What: What you will learn: how to make your own goats cheese; how to make ricotta cheese; and about different cheeses. Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
Cost: $170 ($28 per hour).
Bookings: Humanitix.

Feta and haloumi cheese: Sunday, 5th April, 10am-4pm; CERES, Brunswick East.

What: What you will learn: how to make your own fetta and haloumi cheese; how to make ricotta cheese; and about different cheeses. Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
Cost: $170 ($28 per hour).
Bookings: Humanitix.

From milk to cheese: Sunday, 19th April, 10am-3pm; Thomastown.

What: What you will learn: how to make hand-stretched fresh mozzarella and create bocconcini; how to make primo sale; and ow to make fresh ricotta. What you will get: Italian style lunch; and primo sale and freshly made mozzarella to take home.
Cost: $180 ($36 per hour). Includes lunch.
Bookings: WeTeachMe.

Blue cheese making: Sunday, 19th April, 10am-4pm; CERES, Brunswick East.

What: What you will learn: how to make blue cheese; how to make sour cream; and how to make your own ricotta cheese. Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
Cost: $170 ($28 per hour).
Bookings: Humanitix.

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.

Read some help on how to view the calendar selectively. For example, search for events in a given suburb or set of suburbs. Or search for events of a given type (such as markets).

LFC News February 12 2020

Feb 122020
 

Josie Andrews from 3000acres has a reading list for you

We know that your shelves are already probably stocked full of books about how to grow food, but what about books about why we grow food? Here are some of our favourite reads about the broader food system:

  • Dark Emu by Bruce Pascoe: a re-defining of pre-colonial, Aboriginal Australians as hunter-gatherers. An awe inspiring book full of historical agricultural evidence.
  • Call of the Reed Warbler by Charles Massy: a truly inspirational and radical read, exploring the grass-roots revolution of transformative and regenerative agriculture for the survival of our health, communities, soils, the Australian landscape, and our planet.
  • The Omnivore’s Dilemma: a natural history of four meals by Michael Pollan: an inquiry into how the answer to the simple question of ‘what should we have for dinner?’ can affect our species’ survival. Learn how the right thing to eat often turns out to be the tastiest thing too.
  • Reclaiming the Urban Commons: the past, present, and future of food growing in Australian towns and cities – Andrea Gaynor and Nick Rose (editors): a collection of chapters from some of Australia’s leaders in the urban agriculture space. Their stories of what they’re doing, how they’re doing it, and why are surprisingly diverse.
  • Supermarket Monsters by Malcolm Knox: a hard-hitting investigative piece on the rise of Australia’s mega-retailers to dominate the food market. Is the price of a cheap carton of milk worth the devastating loss of quality, diversity and community we see today?
  • Wilding by Isabella Tree: a true story of how an economically unsustainable piece of degraded agricultural land was transformed into a functioning ecosystem once again by letting nature take over.
  • Retrosuburbia: the downshifter’s guide to a resilient future by David Holmgren: a must-read 500 page manual by Australia’s very own co-originator of permaculture, on how to retrofit your home, garden, community, and self to become more resilient in this uncertain future we’ve designed for ourselves.

Going Green Solutions also has a recommended reading list. In addition to Retrosuburbia, their list includes Live Green: 52 steps for a more sustainable life by Jen Chillingsworth, Grow Harvest Cook: 280 recipes from the ground up by Meredith Kirton and Mandy Sinclair, Slice of Organic Life by Sheherazade Goldsmith (editor), Less Stuff: simple zero – waste steps to a joyful and clutter-free life by Lindsay Miles and Root to Bloom: a modern guide to whole plant use by Mat Pember.

A new food swap in Blackburn North

4th Saturday of the month, 10-11am, Community Kitchen, NewHope Baptist Church, Dale Court, Blackburn North.

That makes a total of 34 regular food swaps in North East Melbourne – see the map on our website.

Community garden news

Sunnyfields Community Garden in Northcote is no more.

Local food producer news

Choco’s Hut celebrated its 25th birthday this month. The hut is the road side, self-serve, honesty box sales part of Weeping Grevillea Nursery in Kangaroo Ground. It mainly sells lemons and limes, with a few herbs, flowering plants and grevilleas as well.

The Really Really Free Market Preston is returning

After a hiatus of two years, the Really Really Free Market Preston is back! Sunday, 1st March, 10am-4pm, Hp Zwar Reserve, Jessie Street, Preston. Note the new venue. If you have never been, it is a unique event – everything is given away for free!

Queensland Fruit Fly

Queensland Fruit Fly has recently been reported in parts of North East Melbourne. Bron Koll, newsletter reader and Queensland fruit fly coordinator for Yarra Valley Agribusiness, has added some comments to Penny Grose’s Queensland Fruit Fly article on our website (see the red rimmed box).

Do you know?

Louise Nolan writes in: “I heard somewhere that you can freeze herbs in oil? Chop up the herbs, place in ice cube trays, fill with olive oil and then place in the freezer. When wanting to use place the oil cube into your cooking. Has anyone tried this? Any problems with this method?” Email me with your answers.

Anyone else want to ask any questions? Email me.

Our recent giveaways

Around 50 of you entered the Imbue Distillery gin competition and all 50 answered the question correctly! The randomly drawn winner was Lauri Widdup. Commiserations to the other 49 and better luck next time.

Which link was clicked most times in the last newsletter?

Judy’s interview with Mel and Mick Sheard from Imbue Distillery.

Joke of the week

Why did the nectarine have a hair transplant? Because it wanted to be a peach!

Read more jokes.

New events – Darebin Backyard Harvest Festival

All the events below are $12 (or $6 concession) unless otherwise stated.

Bee a pollinator! Native bee hotel workshop for families.: Saturday, 14th March, 10-11am; Preston.

What: This session will aim to bring joy and wonder to children in as they discover insect biodiversity and urban sustainability on a micro level in the garden. Families will be introduced to native bees, pollination and increasing urban biodiversity. Attendees will make a bee-friendly hotel with natural and recycled materials to take home.
Bookings: their website.

Grafting and grafting aerial layering propagation: Saturday, 14th March, 11.15am-12.15pm; Northcote.

What: Clever grafting methods yield citruses, apples, pomegranates and stone fruits. Harry will show you the tools, equipment and seasonal timing requirements for each grafting/propagation technique as well as how to take care of grafts and propagated plants during their initial growing period.
Bookings: their website.

Open Garden at Reservoir Views Primary School: Sunday, 15th March, 10-11am; Reservoir.

What: Join local gardener Chard to explore the food garden at Reservoir Views Primary School. Go along and see what the kids have been growing.
Cost: free.
Bookings: their website.

Guided tour of Robbie’s aquaponics garden: Sunday, 15th March, 12.45-1.45pm; Thornbury.

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

Guided tour of Lena’s courtyard garden: Sunday, 15th March, 2-3pm; Thornbury.

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

Guided tour of Damian’s permaculture garden: Saturday, 21st March, 10-11am; Reservoir.

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

Guided tour of Monique’s rental abundance garden: Saturday, 21st March, 11.15am-12.15pm; Northcote.

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

Open Garden at Sylvester Hive Community Garden: Saturday, 21st March, 12.30-2pm; Sylvester Hive Community Garden, Preston.

What: This garden has 14 wicking beds and surrounding fruit trees that members of the local community manage and share produce at regular communal meals and events. The garden welcomes new members and is an inclusive and welcoming space to meet friends and neighbours. Light BBQ lunch will be provided. Click here to read about the garden.
Cost: free.
Bookings: their website.

Guided tour of Maya’s fruitful garden: Saturday, 21st March, 1.30-2.30pm; Preston.

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

Maya’s pruning workshop: Saturday, 21st March, 2.45-3.45pm; Preston.

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

Citrus care workshop: Sunday 22nd March, 10am-midday; Preston.

What: Presented by Kaye Roberts-Palmer. The workshop will cover citrus botany (i.e. different types of citrus, organic pest control strategies and nutrient deficiencies. It will also include a shape pruning demonstration.
Bookings: their website.

Productive gardening with kids workshop at Poppy’s Patch: Sunday, 22nd March, 11.15am-12.15pm; Reservoir.

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

DIY composting and worm farms: Sunday, 22nd March, 2-4pm; Preston.

What: This session will aim to bring joy and wonder to children in as they discover insect biodiversity and urban sustainability on a micro level in the garden. Families will be introduced to native bees, pollination and increasing urban biodiversity. Attendees will make a bee-friendly hotel with natural and recycled materials to take home.
Bookings: their website.

Happy backyard chooks, happy gardens: Saturday, 28th March, 10-11am; Northcote.

What: In this workshop, ABC Organic Gardener writer Jessamy Miller will focus on keeping chooks in a suburban environment as well as introduce you to her own flock. You will learn how to build an ideal home for chooks to protect them from weather and potential predators and what to feed your chooks to keep them healthy and laying well. Lastly, Jessamy will cover how you can use chickens to improve your garden and soil health and keep them busy, but without destroying your backyard.
Bookings: their website.

Quail keeping: Saturday, 28th March, 1-2pm; Northcote.

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

Propagation workshop: Saturday, 28th March, 2-3pm; Northcote.

What: Learn how to propagate your own plants from seed, cuttings and division, including tips on making your own seed raising and potting mixes for better results.
Bookings: their website.

Guided tour of the Plummery (garden tour): Saturday, 28th March and again on Sunday, 29th March, both 10-11am; Northcote.

What: Kat Lavers’ 280 square metre block produces almost all the household’s herbs, veggies, fruit and eggs (428kg in 2018). Kat is a garden farmer, permaculture designer and facilitator, and will discuss how she manages her system.
Bookings: their website.

Your Winter veggie patch: Sunday, 29th March, midday-1pm; Northcote.

What: This workshop will help you design and manager your garden through cooler weather, introduce you to the colours and flavours of winter crops and show you when to plant to ensure your veggies are ready to eat in winter.
Bookings: their website.

Organic pest and disease management: Sunday, 29th March, 2-3pm; Northcote.

What: Kat Lavers will explain organic pest and disease management techniques relying on permaculture principles. You’ll have the opportunity to explore these techniques in practice in Kat’s permaculture garden which features fruit trees, intensive vegetable growing and quails. Kat’s 280 square metre block produces almost all the household’s herbs, veggies, fruit and eggs (428kg in 2018!).
Bookings: their website.

Emanuela’s tips for cooking and preserving homegrown produce: Sunday, 29th March, 2.30-3.30pm; Reservoir.

What: Listen to Emanuela and Luigi as they regale you with food preserving knowledge and stories from what they’ve grown in their Mediterranean inspired garden. Features include intensively cultivated vegetable beds, a home built hothouse, a food preserving area and a backyard pizza oven.
Bookings: their website.

Guided tour of Luigi’s Mediterranean inspired garden: Sunday, 29th March, 3.45-4.45pm; Reservoir.

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

New events – not cooking

Queensland fruit fly community workshop: Monday, 17th February, 7-9pm; Greenborough.

What: Nillumbik and Banyule Councils invite you to learn more about this horticultural pest and help develop a community approach to prevention, control, surveillance and eradication. Working together, Nillumbik and Banyule residents can prevent the Queensland fruit fly (QFF). This workshop will provide practical ways to reduce the risk of the QFF finding a suitable home in our area. The workshop will be facilitated by Andrew Jessup, a consultant in fruit fly management and a fruit fly educator.
Cost: free.
Bookings: EventBrite.

Buzz and Dig workshop: Sunday, 23rd February, 2-4pm; Sylvester Hive Community Garden, Preston.

What: Katrina Forstner, from Buzz and Dig, will introduce you to the amazing world of native bees and how to attract them into your garden as valuable pollinators for flowers and edibles. You’ll learn about the co-evolution of bees and native plants, what common bees look like, native bee nesting behaviours and get to make a bee hotel to take home. Click here to read about the garden.
Cost: free.
Bookings: EventBrite.

Connecting Moreland Community Gardens: Thursday, 27th February, 6.30-8pm; Pentridge Community Garden, Coburg.

What: Meet members plus board members of both Pentridge and West Brunswick community gardens for a catch up and presentation. Jess (the gardening coordinator) will talk about her role and future plans. Bring a plate for dinner to share if you wish.
Cost: free.
Bookings: just turn up.

Really Really Free Market Preston: Sunday, 1st March, 10am-2pm; Preston.

What: It’s a community gathering where participants give away usable items, skills, food, entertainment, games and many others things that a community can come together and share. The market is a 100% free and non-commercial event (no bartering or advertising). It includes movie screenings, bowen therapy, clothes repair (sewing, etc), jewellery repair, bike repair, arts space, mosaic, music, clothes, bric-a-brac, yoga, veggie seedlings, zines, food, ‘class-less room’ and haircuts. Just go along, no obligation to bring anything.
Cost: free.
Bookings: just turn up.

Heritage apple tasting: Monday, 9th March, 5-7pm; Petty’s Orchard, Templestowe.

What: Sample the seasonal flavours of the heritage apple collection. Around 15 varieties will be available for tasting. An orchard tour is included. All funds received go toward the maintenance and expansion of the collection.
Cost: $15 ($8 per hour).
Bookings: their website.

Introduction to therapeutic horticulture workshop: Friday, 27th March, 9.30am-1pm; Coburg.

What: This workshop will cover the history and rationale of therapeutic horticulture, the importance of nature for our well-being, some practical tips and how to design a program using therapeutic horticulture principles. The workshop will be presented by horticultural therapists, Dr Chris Reed, Mel Holmes and Kate Eekhof.
Cost: $150 ($43 per hour).
Bookings: TryBooking.

Summary of upcoming events – not cooking

Over the next week
Over the next month

Summary of upcoming events – cooking

Over the next week
Over the next month

View the complete calendar of upcoming events.

Read some help on how to view the calendar selectively. For example, search for events in a given suburb or set of suburbs. Or search for events of a given type (such as markets).

LFC News February 5 2020

Feb 052020
 

Judy interviews Mel and Mick Sheard, gin makers from Research (Imbue Distillery)

If you went to Eltham Farmer’s Market on 12th January, you might well have seen Imbue Distillery selling their gin and gin liqueurs. Imbue Distillery is the invention of local couple, Mick and Mel Sheard, and Judy Vizzari recently interviewed them at their distillery in Research.

Nowadays, gin is all about botanicals. As Judy says about Imbue Distillery, “Amongst their foraged botanicals are prickly pear fruit, wild fennel, dandelions and berries and the traditional flavourings include juniper berries, citruses, ginger, vanilla and honey.” Here is how Judy describes her first taste of one of their gin liqueurs: “It’s quite thick, not sweet. It starts with melon and ends with citrus flavours which linger in my mouth long after my glass is empty. It’s delicious and I imagine it would be perfect mixed or sipped cold on a lazy, warm afternoon.” And here is how Judy summarises Mel and Mick’s venture: “This young family has a dream and they are chasing it with both energy and commitment. It’s not an easy life, but it seems they wouldn’t have it any other way. I’m heartened to see their enthusiasm and delighted with their product.”

Read Judy’s full write up.

You can try or buy Imbue Distillery’s gin Hurstbridge Market on the 1st Sunday of every month, Eltham Farmer’s Market on the 2nd Sunday of every month or Kingsbury Drive Community Market on the 4th Sunday of every month. You can also buy it online, at Eltham Deli or at Nillumbik Cellars in Diamond Creek.

Why not go to this coming Sunday’s Eltham Farmers’ Market (9th February) to talk to Mick and Mel, and sample some of their products?

Our biggest ever giveaway competition

Mel and Mick would like to give away a bottle of their gin (value $80) to a randomly chosen newsletter reader. As usual, it will be a random draw of everyone who emails me, but you only qualify for the draw if you have read Judy’s full write up and, to demonstrate this, you will need to correctly answer the following question in your email: “What gives Imbue’s First Fleet liqueur its colour?” Email me with your answer.

Community gardening news

West Brunswick Community Garden and Food Forest has a new sign courtesy of one of its members.

At Day’s End by Fee Sievers

Newsletter reader Fee wrote this poem some time ago but it has only just come to my attention.

Diced beef in a wok
Ice in a fat-bottomed glass
I prolong the pleasure of the pour
TV blares as dog barks and kids bicker
Feet scream for a rest while I
Lay out dinner on the bench
Chop carrots and snowpeas
For stir-fry and fresh lime for gin
Just the one but today it’s a double
I splash sauce on red meat
Gin in the glass
Add tonic as ice cracks
Like stepping on egg shells
Add lime slice fresh as summer
Reminds me of hot nights
Like a life time ago
With ice-cold lemonade
Crayons and a grazed knee
No lemons for me
Too often they’re bitter
As am I

Read more food-related poems by newsletter readers.

Yes, you do know!

In last week’s newsletter, Meera Govil asked: “Does anyone know how to dry oregano and mint so that they remain green when dry?“..

Tracey Bjorksten’s answer: “All herbs are going to fade a bit when dried so it all depends what shade of green you are aiming for. Here is a picture of my peppermint and oregano, which were dried in a Miele oven at 80 degree C, fan-forced, for probably somewhere between 30 min and 1 hour. Time will vary between batches according to the water content of the leaves, the quantity being dried etc so they need to have an eye kept on them. I consider these to be a good shade of green. The flavour is also excellent.”

Robyn Currie’s answer: “I just gather bunches of oregano, about a half inch in diameter, tie and hang upside down in an out of the way place in the kitchen (usually a cupboard doorknob). After a couple of weeks or more, the leaves are dry and a dark green.”

Anyone else want to ask any questions? Email me.

Pop up garlic farmer program 2020

Registrations for the 2020 pop up garlic farmer program have now opened. “From February to November 2020 as a pop up garlic farmer you can take a crop of garlic right through from seed to harvest and market with a load of learning experiences and farm tours across the year to teach you everything you’ll need to know. Throughout the program, you’ll meet experienced farmers, visit established small-scale farms, and hear from experts across a diverse range of fields. Each site will have a site manager to support you each step of the way and at least three other fellow pop up garlic farmers to share the experience.” Read more and apply

Which link was clicked most times in the last newsletter?

The permablitz article on ginger.

Joke of the week

What did the grape say when he got stepped on? He let out a little wine.

Read more jokes.

New events – not cooking

Introduction to permaculture – mushrooms: 4 sessions on consecutive Mondays, from 10th February to 2nd March, each 10am-2.30pm; Brunswick.

What: This course is for Centrelink concession card holders only. You will: learn about basic principles of permaculture and sustainability; create your own take home mushroom grow kit; and grow oyster mushrooms on coffee grounds and waste paper. You will take home a mushroom home-grow kit.
Cost: free.
Bookings: WeTeachMe.

Eating carbon – regenerative agriculture in the climate crisis: Wednesday, 19th February, 6.30-8.30pm; Kathleen Syme Library, Carlton.

What: This mock Citizens’ Assembly is the third of four assemblies looking at how ordinary people can make policy decisions to tackle the climate crisis. While factory farming has come under fire for its carbon footprint, agriculture can play an important role in drawing down carbon, keeping water on the landscape and feeding the nation. How can policy support a shift to regenerative agriculture? Go and learn how sortition works and how we can all contribute policy answers to this complex problem.
Cost: free.

Native bee and insect hotel family wide workshop: Saturday, 22nd February, 1.30-2.30pm; Rushall Community Garden, Fitzroy North.

What: Join Katrina Forstner, from Buzz and Dig in Rushall Community Garden, as she introduces you to the amazing world of native bees and how to attract them into your garden. This workshop will demonstrate methods for pollination and planning for bee habitat, including bee-attracting plants. You’ll learn about the co-evolution of bees and native plants, what common bees look like, native bee nesting behaviours. You’ll also get to make a bee hotel to take home! Bring along a 400ml empty tin (no meat) and some secateurs.
Cost: free.
Bookings: EventBrite.

Community growing spaces workshop (City of Yarra): Tuesday, 3rd March, 6.30-8pm; Richmond.

What: This workshop is for anyone wishing to establish a planter box, laneway garden, nature strip garden or productive tree in the streets of Yarra. You will learn how the process works and receive advice to help you submit a successful application. The workshop will include: how to apply for a public growing space in the City of Yarra; an opportunity to learn about council resources on growing your own food; and a chance to meet other community members interested in growing their own food.
Cost: free.
Bookings: EventBrite.

Incredible Edible Eltham – Winter vegetable planting workshop: Sunday, 22nd March, 2-4pm; Old Eltham Courthouse.

What: It’s time to think about your Winter veggie planting. As a prelude to the early April Winter planting at the Incredible Edible Eltham planter boxes at the railway station and outside healthAbility, presenters Guy Palmer and Evan Gellert will discuss what could be planted and why. They will compare and contrast public bed planting with what they will be planting in their home veggie patches. The discussion will include broad beans, garlic, peas, brassicas, root vegetables and leafy greens, including particular considerations when growing some of these veggies. They will also demonstrate some of the tools that they use (soil blockers, moisture probes, etc). The history, and possible future, of Incredible Edible Eltham will be touched on. Refreshments will be provided. Click here to read about Incredible Edible Eltham.
Cost: free.
Bookings: EventBrite.

Nutrition gardening – growing nutrient dense food in any space: Wednesday, 25th March, 10am-midday; Edendale.

What: Presenter: Donna Livermore. Topics to be covered will include: selecting crop varieties; understanding and transforming your soil; an introduction to soil minerals; focusing on the soil food web; creating nutrient rich composts; fertilising your plants for maximum nutrition; and harvesting and preparing produce to maintain nutrients.
Cost: $75 ($15 per hour).
Bookings: TryBooking.

Composting with Nina Bishop: Saturday, 28th March, 1-3pm; Rosanna.

What: Nina is passionate about supporting people to send zero organic waste to landfill. In this workshop, learn how to compost all your household organic waste using a variety of methods to suit every situation.
Cost: Gold coin donation.
Bookings: their website.

Growing fruit and veggies in small spaces: Sunday, 29th March, 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 ($17 per hour).
Bookings: WeTeachMe.

DIY Mushrooms: Sunday, 29th March, 10am-4pm; CERES, Brunswick East.

What: Presenter: Brendan Morse. you will be shown the secrets to successfully growing mushrooms at home. You will learn the growing methods for oyster and shitake mushrooms, including inoculation and sterilisation, and be introduced to basic mycology. You will undertake practical sessions and learn how to start master cultures and how to make liquid mycelium.
Cost: $165 ($28 per hour).
Bookings: Humanitix.

Waste, organic recycling and life cycle analysis: Tuesday, 31st March, 10am-4pm; CERES, Brunswick East.

What: Presenter: Lauren Kaszubski. Topics to be covered will include: how to reduce your waste, 4Rs; e-waste & life cycle analysis; organic recycling & food waste; simple actions, big impacts; litter and plastics; waste campaigns and actions; how to teach about waste; and create your own waste education activity.
Cost: $120 ($20 per hour).
Bookings: Humanitix.

Seed saving: Thursday, 2nd April, 10.30am-midday; Whittlesea Community Garden.

Cost: free.
Bookings: by phone (9716 3361) or email.

Native edibles for companion planting: Thursday, 2nd April, 6.30-9pm; Bulleen Art and Garden.

What: What you will learn: a range of edible natives that are easy to grow in Melbourne; basics of companion planting; and which plants to choose in your garden planning, and how to grow and care for them. Presented by Karen Sutherland, of Edible Eden Design. Non-indigenous Australians are waking up to the edible plants around us and wondering why we didn’t use them before. Knowing what will grow and also produce a harvest, as well as how to use it, is difficult as most of us aren’t yet familiar with apple berries or native mint. In this class, you will learn how to incorporate some easily grown edible native plants into your garden so that they work in harmony with your existing plants, as well as a variety of ways to use these plants in your kitchen.
Cost: $50 ($20 per hour).
Bookings: WeTeachMe.

New events – cooking

Persian cooking: Saturday, 15th February, and again on Saturday, 29th February, both 10am-12.30pm; Lower Templestowe.

What: Learn to cook a three course Persian menu. Take your own apron.
Cost: $55 ($22 per hour).
Bookings: their website.

Kids cooking club: Tuesday, 25th February, 4-5pm; Thomastown Library.

What: To celebrate their new kitchen garden, they will be teaching kids how to make their own salad and salad dressing. BYO containers to take your food home.
Cost: free.
Bookings: their website.

Become a junior chocolatier: 8 occurrences on Saturday, 29th February (9-9.45am), Saturday, 21st March (9-9.45am), Tuesday, 31st March (10-10.45am, 11-11.45am and midday-12.45pm) and Wednesday, 1st April (10-10.45am, 11-11.45am and midday-12.45pm); Yarra Valley Chocolaterie, Yarra Glen.

What: In a 45 minute ‘parent-free zone’, children aged 6–12 years can learn from their chocolatiers how to make their very own chocolate creations. Includes personalised badge, chef’s hat and apron, graduation certificate plus take home three chocolate creations to enjoy.
Cost: $40 ($53 per hour).
Bookings: their website.

Easter biscuits workshop: Saturday, 29th February, 11am-midday; Watsonia Library.

What: Get hands-on with Irene Williams to create and decorate Easter bunny, chick and Easter egg biscuits.
Cost: free.
Bookings: their website.

Chocolate discovery class: 4 occurrences on Saturday, 29th February and Saturday, 21st March, 11.30am-12.30pm and 1-2pm; Yarra Valley Chocolaterie, Yarra Glen.

What: This class includes indulging in a range of chocolate and truffle tastings, the chance to learn about how chocolate is made, and finding out about the inspiration behind each of their specialty ranges with their European Chocolatiers. Your chocolate education concludes with the chance to create your own personal chocolate bar and delve in giant lollipop making fun.
Cost: $48 ($48 per hour).
Bookings: their website.

Preserving: Saturday, 7th March, 9am-1pm; Kinglake.

What: Explore the magic of preservation. You will create three different preserves on the day for you to take. The greatest advantage of preserving is the fact that you know where the raw ingredients came from and you control what goes in.
Cost: $40 ($10 per hour).
Bookings: their website.

Bread making basics: Saturday, 14th March, 10am-12.30pm; Lower Templestowe.

What: Bake your own bread with Nadine Kemp. Take a 4 litre container and an apron. You will be supplied with bread starter, recipes and dough to bake at home.
Cost: $50 ($20 per hour).
Bookings: their website.

Sourdough bread making: Saturday, 21st March, 10am-12.30pm; Lower Templestowe.

What: Learn a simple, reliable technique to bake your own sourdough bread. Take a 4 litre container and an apron. You will be supplied with bread starter, recipes and dough to bake at home.
Cost: $65 ($26 per hour).
Bookings: their website.

Easter egg decorating demonstration for adults: Monday, 23rd March, 10.30-11.30am; Thomastown Library.

What: Irene Williams, from the Victorian Cake Decorating Society, will show you how to decorate your own chocolate eggs for Easter.
Cost: free.
Bookings: their website.

Sourdough workshop: Saturday, 28th March, midday-4pm; Kinglake.

What: The Fermented Mumma will break down this traditional bread making method into simple easy-to-follow steps. You will take home a ready-to-bake sourdough as well as instructions, electronic and hard copy, a jar of bubbly starter (natural yeast), a proving basket and ongoing online support from The Fermented Mumma.
Cost: $90 ($18 per hour).
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.

Read some help on how to view the calendar selectively. For example, search for events in a given suburb or set of suburbs. Or search for events of a given type (such as markets).