Thanks to all the people who have contributed to this week’s newsletter: Angelo Eliades, Cathy Romeo, Chloe Thomson, Dave Chambers, Deb Thomson, James Reeves, Kate Lahiff, Linda Cornelissen, Lynn Wallace, Marianthi Kougi, Meaghan Clayton, Meera Govil, Megan Goodman, Nancy Mills, Penny Smith, Rebecca Gray, Rita Varrasso, Robin Gale-Baker, Soo Mei Leong, Tracey Bjorksten and Vicki Paras.

What farmers’ markets will be happening this weekend?

On Saturday: Carlton and Coburg.

On Sunday: Alphington and Eltham.

A new local gin maker – Mary Monica Gin

Mary Monica Gin only started out business in 2020 and their first product is called ‘oriental gin’, which is a south east asian inspired citrus gin. They live on a regenerative citrus farm in Yarra Glen where they grow the botanicals used to flavour their gins. Their key botanicals are picked fresh in season and distilled within 24 hours. This means that, when the season’s batch is sold, they do not produce any more gin until the next fruit is on the trees. You can buy their gin online or at Eltham Farmers’ Market (where they have a stall on the 1st Sunday of every month, including this upcoming Sunday, 4th October). Read their Local Food Directory entry on our website. Welcome James!

How much sun do veggies need? An article by Robin Gale-Baker

Expert gardeners often bandy around certain terms as though we will automatically know what they are talking about. But do we? When it comes to terms like full sun, partial sun, partial shade and full shade, what do these really mean? And is afternoon sun the same as morning sun? As discussed below, the answers to these questions are a little more complex than at first might be expected.

The first point is that some people use the terms ‘partial sun’ and ‘partial shade’ interchangeably. However, drawing a distinction between the two is important because some plants in this broad category need more sun and are more heat tolerant and therefore need afternoon sun whilst others do poorly in afternoon sun and need morning sun. So, in this article:

• Full sun means 6-8 hours of direct, unfiltered* sun per day.
• Partial sun means 3-6 hours of full, unfiltered* afternoon sun per day.
• Partial shade refers to 3-6 hours of morning sun as opposed to afternoon sun.
• Full shade means less than 3 hours sun per day (according to some definitions) to no direct sunlight at all (according to other definitions).

*Unfiltered means that there is nothing in the way of the sun’s rays such as tree branches or shadowing.

There is also a nonsense term – full sun, partial shade. It’s one or the other! What it really means is that the plant will survive in partial shade but will not thrive or produce ripe fruit.

Because the rays of the sun pass through more of the atmosphere in the morning, sunlight is less intense before midday. In the afternoon, the sunlight is hotter than in the morning. Around midday, when the sun is directly overhead, it is strongest.

How hot the sun appears also depends on our latitude. Information from gardening books written for England and Europe will reflect their conditions not ours. Top temperatures in these regions in summer are usually 10 degrees below what we experience in Melbourne and this needs to be factored in along with the actual hours of sunlight. Local conditions are important!

While drought-tolerant and heat-tolerant plants, such as silver and grey plants and tough woody herbs, can tolerate hot sun for 9 hours a day, most veggies would burn in those conditions. Blistering, sunburn and heat stress are serious problems when we experience extreme summer heat, especially when temperatures hit the 40s.

But all vegetables need some sun to grow so none will grow well in total shade.

Within these two extremes:

• Vegetables which produce fruits generally like full sun, as the sun is an important element in producing the starches and sugars that give these vegetables their flavour. This includes tomatoes, eggplants, capsicum, chilli, cucumber, zucchini, pumpkin, sweetcorn, beans, peas and rockmelons. If you do not have sufficient direct sunlight for tomatoes, choose cherry tomatoes which because of their small fruit, will ripen with 3-4 hours sunlight. Plant eggplant in the hottest part of your garden, then capsicum in the second hottest and tomato in the third hottest area. Rockmelons do well if planted above fresh manure which acts as a heat bed early in the season when they require warm soil temperature to get an early enough start to produce fruit later in the season. Eggplants and capsicums, which need soil temperatures in the 20-30degC range to germinate, are best bought as seedlings, unless you have a heat mat, otherwise, like rockmelons, they will produce fruit too late for it to fully mature. Sun-loving vegetables will not produce a good, fully ripe crop with less than 6 hours direct sun per day, and can tolerate 8 hours. Beans and peas need full sun early in their season but do badly in the height of summer when it is too hot for them.
• The onion family also likes full sun. This includes onions, garlic, spring onions, shallots and leeks.
• Vegetables that produce roots grow best in partial sun – that is afternoon sun and morning shade. This includes carrots, parsnip, turnips, beetroot, radishes and potatoes.
• Vegetables where you eat the stems, buds or leaves generally prefer partial shade – that is morning sun and afternoon shade. These include brassicas such as kale, cabbage, broccoli, Brussels sprouts and cauliflower, and leaf crops such as silverbeet, spinach, cress, rocket and lettuce. It also includes celery, kohlrabi and globe artichoke. The darker the leaves, the less light the plant needs to grow (with silverbeet, spinach and watercress being examples). Be careful not to overwater vegetables growing in shade as there may be insufficient sun to dry the ground.

Yes, you did know!

Last week, Jacinda Brown asked whether she could graft a fruiting grape onto an ornamental grape. Angelo Eliades has replied: “Ornamental grapes are either Vitis vinifera, whose leaves look like regular grapevine leaves, or Vitis coignetiae, also known as Crimson Glory Vine, which has broad, slightly lobed leaves. Here in Australia, both our table grape and our wine grape varieties are the Vitis vinifera species.

“So, if your ornamental grape is Vitis vinifera, you can graft fruiting grapes onto it.

“If your ornamental grape is Vitis coignetiae, I’m not sure if you can graft fruiting grapes onto it. A literature search yielded no results but it is common practice in agricultural settings to graft Vitis vinifera onto other Vitis species rootstock for disease resistance, and several other grape species are used for the purpose, so it’s quite likely that you can do the grafting.”

Do you know?

Meaghan Clayton asks: “I have a glut of broad beans however I am yet to find a recipe where I have enjoyed eating them. Can anyone suggest the most tasty ways to cook them?” Email your answers.

Rebecca Gray asks: “I want to plant a grapevine and need to understand how far reaching its roots will get. I have clay soil and have had cracking problems on the house (brick walls) with other vegetation planted close to the house. How far away should a grapevine be planted to avoid cracking a brick wall?” Email your answers.

Nancy Mills has a follow up question to her previous question about composting of disposable coffee cups: “Has anyone actually tried composting any kind of recently-produced packaging materials labelled as compostable or home-compostable and, if so, what was the end result?” Email your answers.

Newsletter readers’ food growing tips

Lynn Wallace: “To prevent earwigs infesting sweetcorn, cut the top and bottom off a plastic milk bottle (3 litre is a good size). Push into the soil so that ⅓ of the ‘sleeve’ is underground. Plant the seeds inside. The earwigs cannot climb up the slippery sides. Make sure any trailing leaves do not touch the ground.”

Following on Anna Sanders’ tip from last week about making labels from yoghurt cups using Sharpie permanent markers, Penny Smith and Tracey Bjorksten have both written in:

Penny Smith: “I have found that the Sharpie eventually fades and disappears so if you want a long term label a heavy grey lead pencil is best. I use 6B.”

Tracey Bjorksten: “Venetian blinds also make excellent plant tags, especially for situations where the tags need to be large (e.g. in a community garden). I was lucky enough to score a slim-line aluminium venetian blind from the local free-goods Facebook page. The slats were thin enough to cut with a pair of sturdy scissors and, being aluminium, won’t corrode. I cut some with points to go in the ground, and some smaller ones, taking advantage of the pre-cut slit where the cord goes through, to hang from a trellis or stake. I’ve written on them with felt-tipped pen and also chalk pen. Both will probably fade over time. Grease pencil would also work, I think.”

Read more newsletter reader tips.

Anyone else got any growing tips that they are willing to share? Email me.

The Shared Shed food co-op

Newsletter reader Kate Lahiff, from Coburg, has written in to tell us about the food co-op that she is part of.

The Shared Shed is a food co-op that has been going for nearly 40 years and helps us to cut down reliance on supermarkets, to use less packaging and to have food produced as close to home as possible. People often ask us how it works, and it is really simple. We have around 30 members and use an ordinary shed in one of our member’s garden. We all contribute a set amount each month, currently $60. This covers the cost of everything in the shed, including food staples (like pasta, flour, nuts, olive oil, coffee, tea, rice) and some other bulk items (like toilet paper, soap and detergent). We take it in turns to clean the shed and to place the orders, which get delivered and then unpacked by the shed host. We all have a key to the shed so we can go any time with our own containers to stock up, and we can take as much as we like – somehow this always works out! We think that food co-ops are a simple and rewarding way to reduce waste and build community, and we hope others might be inspired to set up their own.

Can you help save Lentil As Anything?

Consequent on COVID-19, Lentil As Anything is apparently in danger of “going into administration, and likely closing our doors forever.” They have therefore set up a GoFundMe page, aiming to raise $150,000 by the end of October.

The 2020 Eltham Annual Wine Show

The 2020 Eltham Annual Wine Show will be a virtual event this year but they will still be judging wines and making awards. You don’t need to be a member to enter your wine into the competition. As well as the traditional categories of grape wines, country wines, mead, etc, they are introducing two new categories this year: cider and kombucha. Entries will be judged on palate, bouquet (aka nose) and colour (aka appearance). Closing date for completed entry forms: 24th October. Closing date for receipt of bottles: 13th November. Read more and potentially complete the entry form.

A video for you to watch

Following last week’s article from Leaf, Root & Fruit on different composting methods, newsletter reader Chloe Thomson from The Gardenettes has produced a video entitled Composting 101 – how to compost.

What seeds to plant in October

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

 
Compared with September, the solanums (capsicum, chilli, eggplant and tomato), basil and coriander drop out of the list, whilst the cucurbits (cucumber, gourd, pumpkin, rockmelon, watermelon and zucchini) stay in. Note, however, that these lists are the months that it is ideal to plant particular seeds and that you can sometimes plant in other months. So, for example, if your tomato seeds didn’t germinate in September, it’s better to try again in October (or buy some seedlings) rather than face the prospect of no homegrown tomatoes.

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

Preserving your onion weed

A few weeks ago, we discussed a new video by newsletter reader Pam Jenkins about alternative greens. One of the alternative greens discussed was three-cornered leeks (Allium triquetrum), more commonly known as onion weed, which Pam uses as a substitute for spring onions. As Wikipedia says, “all parts of the plant, from the bulb to the flowers, are edible fresh (for example in pestos) or cooked.” A Melbourne company called Vessel Studo recently published three ways of preserving your onion weed:

• Pickled: Wash thoroughly. Boil 1 cup vinegar with 1 cup water and 1 tablespoon salt. Pour over the weeds in a clean jar and refrigerate. Keep 2-3 weeks.
• Fermented: Wash thoroughly and place in a sterilised sealable jar. Top with 2% brine (20g salt per litre of boiled water). Store out of direct light for 4 weeks before enjoying.
• Dried: Roast in the oven at 150degC for a few hours until dry, using a dehydrator or air dry in warm dry environments. Grind with salt for onion salt or leave whole for a crunchy garnish.

Recipe: lemon pickle (aka nimbu achaar)

Someone gave Meera Govil a bag of lemons so her 89-year-old mum, Raj, decided to make some lemon pickle with some of them. Here is a video of Raj making the pickle and below is the recipe.
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2 kgs lemons, washed, dried and chopped into quarters
3 teaspoons salt
1 teaspoon sugar
1 teaspoon chilli powder
1 teaspoon ajwain
1 teaspoon fennel seeds (aka saunf)
1 teaspoon cloves
1 teaspoons black peppercorns
4 bay leaves
½ cup mustard oil
¼ teaspoon asafoetida (aka heeng)

In a large bowl or wok, rub the lemons in the salt, sugar, chilli powder, ajwain, fennel seeds (aka saunf), cloves and black peppercorns.

Add the bay leaves.

Warm the mustard oil with the asafoetida (aka heeng) and pour over the lemons.

Place the lemons in a clean, dry jar. Close the lid and put in a sunny spot for 7 days – giving it a good shake every day before bringing it in at night and when taking it out. It will then be ready to eat.

Meg’s social isolation week

The crimson broad beans are living up to their name and provide a splash of rich colour in the veggie patch (see photo). I expect to be picking by December. The snow peas Yakumo Giant are also reflecting their name, extending well beyond the supports that I had prepared. We have been picking snow peas for the past week and find that frequent picking encourages more flowers and more peas.

We are now harvesting armfuls of rainbow chard and oversized spring onions. These have been blanched and frozen or turned into traditional filo tarts with ricotta. However, the cooler weekend has led to baking again, with a tray of muffins using the last of our frozen summer youngberries.

Basic muffins

1¼ cups self-raising flour
½ cup caster sugar
⅔ cup milk
1 egg
⅓ cup vegetable oil
1 teaspoon vanilla
around 200g of frozen berries

Mix the vegetable oil, egg and milk together then add to the dry ingredients. Mix well.

Add the vanilla.

Fold through the frozen berries (gently so that the mix does not discolour).

Add to oiled muffin pan or use patty pans/ muffin liners. Bake at 180degC for around 20 minutes.

This recipe is very flexible. You can substitute any chopped fruit for the berries or use things like chocolate chips. You can use wholemeal self-raising flour instead. You can add things like flaked almonds or a sprinkle of raw sugar to the top before baking.

Read more of Megan’s recipes.

Reader photos

Last week’s theme – meals you have cooked

6 photos were submitted, each with a story.

Cathy Romeo Green on green vegetarian theme “Silverbeet, broccolletti, snow peas and olives. All homegrown.“
Marianthi Kougi A family affair “A couple of weeks ago we each picked a veggie to cook for dinner with our salmon, and it turned out to be a beautiful rainbow plate! I chose the silverbeet and it was delicious.“
Rita Varrasso Pasty “Pasty filled with lots of greens from the garden: spinach, chard, spring onion, rocket, kale, parsley and a couple of potatoes from a random potato plant.“
Soo Mei Leong Jelly (fish) dessert “On a retro blue platter resembling the sea, this dessert also highlights the colour of the fishes. Uses agar agar (plant-based jelly like gelatin derived from seeweed) almond and gula melaka (a type of palm sugar). Surrounded as well by lollies for the annual festive indulgence. Edible flowers (viola, lavender, rose petals) and berries (strawberry, blueberry, raspberry, blackberry) could all be cut into snippets to be interwoven through the fishes, changing them from drab to fab! At the bottom of the picture, there is a second plate comprising star biscuits and snowman chocolates.“
Tracey Bjorksten Carrot-top pesto “The carrot tops were harvested from one of the Edible Hub Hurstbridge garden wicking beds. They were so fresh that I couldn’t bear to put them in the compost so I did a quick google for culinary options. As well as the carrot tops I used cashews, lightly toasted first, local olive oil, lemon juice, garlic, and a little salt. Parmesan was added at the table. I froze the rest of the batch in a jar and it was just as nice a few months later.“
Vicki Paras Corn on the cob “Old fashioned corn on the BBQ. Yum.“

This week’s theme – cakes you have made

The photo theme this week is ‘cakes you have made’. As ever, send me your interesting photos, together with a title and (if you want) a story, and I will publish them next week. Please submit any photos by end of play on Sunday at the latest.

To get you started, here is a picture of a gingerbread house that my wife made.

As you can probably tell(!), I’m beginning to run out of ideas for photo themes. Do you have any suggestions for future weeks? Email me.

Which link was clicked most times in the last newsletter?

The most popular link was Leaf, Root & Fruit’s article about composting.

Word of the week – polyembryony

In plants, polyembryony is the phenomenon whereby multiple plants germinate from a single seed. It is apparently common in citrus species, including lemon and mandarin, where one of the seedlings is usually the normal product of fertilisation whilst the other seedlings are genetic clones of the mother. The picture is of a double mandarin embryo.

Polyembryony in animals means something slightly different but is illustrated by the nine banded armadillo, which always gives birth to four identical young.

Proverb of the month

Too many cooks spoil the broth, sometimes shortened to simply too many cooks. Meaning: if too many people are involved in a task, it will not be done well. This phrase dates back to the 16th Century, the idea being that broth is a simple dish which will taste worse if it has all sorts of ingredients added to it.

There are so many sayings in the English language that there are often sayings with similar meaning and also sayings with opposite meanings. For example, a camel is a horse designed by committee means roughly the same as too many cooks spoil the broth and the more the merrier means roughly the opposite.

Read more food-related proverbs.

Gardening quote of the month

“Flowers are restful to look at. They have neither emotions nor conflicts.” by Sigmund Freud.

Read more gardening quotes.

Joke of the week

I want to be like a caterpillar. Eat a lot. Sleep for a while. Wake up beautiful.

Read more jokes.

Upcoming online events

If you know of any events other than those listed below, email me.

Newly announced events

The art of watering: Sunday, 22nd November, 1.30-3pm; $28; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.

Previously announced events

Wonderful world of worms for kids: Thursday, 1st October, 3-4pm; free; organised by Edendale. Read more and book on WeTeachMe.

Cooking up compost: Saturday, 3rd October, 2-3.30pm; free; organised by Zero Waste Victoria. Read more and book on Humanitix.

Onion and potato bhaji and chutney: Saturday, 3rd October, 4-5.30pm; $29; organised by Cook Indian by the Creek. Read more and book via Facebook.

Queensland fruit fly for home gardeners: Monday, 5th October, 7-8.30pm; free; organised by Edendale. Read more and book on WeTeachMe.

Backyard chooks for beginners: Saturday, 10th October, 10-11.30am; $10; organised by Edendale. Read more and book on WeTeachMe.

Lamb bhuna masala: Saturday, 10th October, 5-6.30pm; $35; organised by Cook Indian by the Creek. Read more and book via Facebook.

Garden bed basics: Sunday, 11th October, 11am-1pm; $donation; organised by Brunswick Tool Library. Read more and book on EventBrite.

Backyard beekeeping basics: Wednesday, 14th October, 7-9pm; $50; organised by CERES. Read more and book on Humanitix.

Chicken biryani: Friday, 16th October, 5-6.30pm; $35; organised by Cook Indian by the Creek. Read more and book via Facebook.

Vegan and gluten free Italian cooking class: Saturday, 17th October, 1-2.30pm; $20; organised by Shop225. Read more and book on EventBrite.

Growing fruit and veg in a wildlife garden: Thursday, 29th October, 7-8.30pm; free; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.

Sourdough bread making: Saturday, 31st October, 11am-midday; $20; organised by Living & Learning Nillumbik. Read more and book on their website.

Sourdough bread making: Sunday, 1st November, 3-4pm; $20; organised by Living & Learning Nillumbik. Read more and book on their website.

Getting started with veggie gardening: Thursday, 5th November, 7-8.30pm; free; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.

Home composting Q&A: Monday, 9th November, 7-8.30pm; free; organised by Edendale. Read more and book on WeTeachMe.

Modern bush tucker: Thursday, 12th November, 7-8pm; free; organised by Moreland City Libraries. Read more and book on EventBrite.

Preparing for Summer harvest: Thursday, 12th November, 7-8.30pm; free; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.

Growing citrus: Saturday, 14th November, 11am-12.30pm; $28; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.

Open Table offer their weekly no waste cook club workshops free and online on Saturdays. As well as cooking (which is actually optional), you will learn about food waste and composting. Register on EventBrite.

All The Dirt is a weekly podcast about gardening.

Thanks to all the people who have contributed to this week’s newsletter: Ann Stanley, Cathy Romeo, Dave Chambers, Doris Glier, Keryn Johnson, Lee Hirsh, Megan Goodman, Nancy Mills, Pam Jenkins, Rita Varrasso, Soo Mei Leong, Stuart Rodda and Vasundhara Kandpal.

What farmers’ markets will be happening this weekend?

On Saturday: Coburg. Not Carlton.

On Sunday: Alphington and Eltham. Not Yarra Valley.

Vasundhara’s recipes of the month – main courses

The theme for Vasundhara Kandpal’s three recipes this month is main courses. The three recipes are:

• Broccoli potato rice casserole.
• Eggless omelette.
• Spicy baked cauliflower.

Like all of Vasundhara’s recipes, the recipes are plant-based.

As I’ve got space, I’m going to provide my favourite of the three recipes (the spicy baked cauliflower) in full below but you will have to go to the website to read the other two.

Spicy baked cauliflower

Marinated	On the baking tray	The final product

2 tablespoons red onion
¾ cup + 2 tablespoons unbleached plain flour
3 tablespoons corn starch
1 teaspoon salt
1 teaspoon garam masala
1½ teaspoons cayenne powder
1 teaspoon sriracha/chili garlic/hot sauce
1 inch ginger
4 cloves garlic
2 teaspoons soy sauce
1 cup water
2 teaspoons oil
4-5 cups cauliflower florets

Pre heat oven to 215degC.

Blend all the ingredients except the cauliflower in a blender to form a smooth paste. If the batter is too thin, add 1-2 tablespoons flour, as required.

Add the cauliflower florets in the batter and let then marinate for 15 minutes.

Line the florets on a baking tray and spray or brush with oil.

Bake for 30-35 minutes while rotating it midway through.

You can add some capsicum and onions halfway through the cooking for extra crunch and flavours.

Serve hot!

Read more of Vasundhara’s recipes on our website.

Vasundhara Kandpal is a professional cook who operates a meals delivery service called Green Karma in Briar Hill, Eltham, Eltham North and Montmorency. Read her menu and order.

Food is free in Diamond Creek

A few months ago, we announced that The Rotary Club of Diamond Creek has partnered with SecondBite to give away free food on most Saturdays, from 9-10am, at Diamond Creek Church, 32 Wensley Street, Diamond Creek (opposite Aksorn Thai and the police station). They make announcements about the upcoming sessions on this Facebook page.

We are now announcing that there is also a ‘food is free’ table at the church (in the garden in front of the manse) where “local residents have begun using this as a space to share what they are ‘making and doing during [coronavirus] lockdown.” See picture right. Thanks for the heads up, Pam Jenkins!

Interested in wine making?

Following last week’s brief article, Dave Chambers has written in: “Did you know that the The Eltham and District Winemakers Guild is one of the largest amateur wine making guilds in Australia and runs an annual Amateur Wine Show (in November) that is the largest in the Southern Hemisphere? We are currently seeking new members. Membership is $45pa and includes monthly guild nights where members are entertained with guest speakers, where members wine making techniques are discussed; social visits to wineries and wine tasting masterclasses are all offered. If potentially interested in joining, email us (info@amateurwine.org.au) and we’ll get back to you.”

No, you didn’t know

Last week, Jo Buckle asked what was causing the dry rot at the base is her apricot tree. No one answered. Email me with your answers.

Newsletter readers’ food growing tips

Growing tomatoes from saved seed

Stuart Rodda has been reflecting on how he grows tomatoes from saved seed and has written the following 10-point plan. In essence, he saves seed by drying the pulp on labelled kitchen paper and then, in Spring, germinates them while still on the paper. He doesn’t think that there is any need to wash or otherwise process the seeds. The method of seed saving described in the first 5 steps should take only a few minutes of your time per tomato variety and makes them easy to plant. Remember to read this 10-point plan again in late Summer, when you are ready to seed-save your tomatoes again!

1. In March or April, select a good quality ripe fruit (or more than one) of a variety which worked well for you.
2. Take a piece of kitchen paper and, with a felt pen, label it with the variety and year.
3. Squeeze some pulp onto the paper and spread the seed out with your fingers or a knife so they are separate from each other.
4. Set the paper aside to dry indoors without direct heat in a convenient spot for a week or more.
5. Place the dry paper in a labelled paper envelope and store in a jar in a cupboard until the next seed starting season (i.e. August or September).
6. In late Winter, using small scissors, cut out the number of individual seeds that you need (still dry and stuck to the paper) and put them in your favourite seed raising mix (punnets, tubes, pots, etc). Because the seed is stuck to a small piece of paper, it is easy to see and handle. Put the unused seed back in the envelope for use next time. If your seed-raising mix has no nutrients then, once the seeds germinate and get to the two-leaf stage, it will be necessary to start watering them with a dilute fertiliser such as Seasol/Powerfeed (one capful in 9 litres of water).
7. Keep the punnets in a warm moist spot until the seeds germinate (3-5 days) and then make sure that they get plenty of light as the plants grow.
8. Either pot them up into larger containers in the same potting mix or wait until they are 10cm or so in height before planting in the garden. It is best to ‘harden them off’ outdoors for a couple of days before transplanting.
9. For garden stakes, I use old galvanised water pipe. They have lasted over 20 years, still going strong, and were free to begin with. There is no need to buy hardwood stakes every couple of years.
10. To tie up the plants, I use torn up strips of old pure cotton bed sheets (not synthetic such as cotton/polyester). They are ‘free’ or very cheap from op shops, are kind to the plant stems, and can be composted with the dead plants at the end of the season. One sheet can give you hundreds of plant ties.

Disposable coffee cups

Following on Lyn Richards’ tip last week to use yoghurt pots to grow seedlings, Nancy Mills has written in: “Right now, with many cafes refusing re-usable coffee cups during the pandemic lockdown, here’s a tip for coffee-loving Melburnians. The takeaway coffee cups that you find in just about every cafe make great little pots for growing cuttings and seeds. Remember to poke holes in the bottom first with a screwdriver or scissors to ensure adequate drainage. I mostly use the disposable cups for plants that I’m growing to give away, as they slowly deteriorate.”

Read more newsletter reader tips.

Anyone else got any growing tips that they are willing to share? Email me.

Do you know? ?

Nancy follows on her tip with a ‘do you know’ question (which only applies in her case when the takeaway coffee cups have been re-used a few times and have started to deteriorate): “How to you dispose of takeaway coffee cups? I’ve tried putting biodegradable takeaway cups in a compost bin. Over time, the cups start to break down, but they don’t fully degrade in the time that it takes to compost other compostable materials. And the ‘biodegradable’ lids don’t seem to change at all. Has anyone succeeded in fully composting the cups or the lids?” Email me with your answers.

Doris Glier asks: “These larvae were on a gum tree [see picture right]. Does anyone know what they are?” Email me with your answers.

A suggestion for your children or school

Lee Hirsh has written in to suggest that you gardeners might which to grow their seedlings in patterns which spell out their names [Editor: easier to do if you are called ‘Lee’ than if you are called ‘Vasundhara’!]. So, as the seedlings grow, so does their name. Or maybe spell out ‘welcome’ in the front garden. Or even the name of the school.

Another article by Angelo Eliades

The fastest way to transplant volunteer seedlings with minimum root disturbance.

Read more Angelo’s food-related articles.

What a nice note!

One of our newsletter readers recently received the note pictured right.

Meg’s social isolation week

I cannot use our lemons fast enough and the heavily laden Eureka’s branches are bent under their weight. This weekend I have made even more lemon curd and a lemon teacake. So, I’m now leaving a basket out the front with our citrus on offer to any passers-by. As the light fades, I wander out to collect the basket and am pleased to see that the lemons are gone.

This reminds me of the value of the food swaps that would normally be laden with citrus fruit this time of year. My notes dated 9th September last year say: “Potatoes now up. Harvested some silverbeet, spinach, broccoli and lettuce. Took more lemons, limes and mandarins to swap-tables laden. Came home with oranges (a different citrus!) and a small jar of honey.”

Basic lemon teacake

125g butter, softened
125g caster sugar (plus a little extra to serve)
1 cup self-raising flour
2 eggs
rind of 1 lemon, finely grated

Cream the butter and sugar.

Add the eggs one at a time and beat well.

Add the rind and flour. You can add a little lemon juice if needed to bring the cake batter together.

Bake at 180degC for 35-40 minutes.

Sprinkle with a little sugar to serve.

Read more of Megan’s recipes.

Reader photos

Last week’s theme – interesting summer crops

5 photos were submitted – not many, but all interesting.

Cathy Romeo Apple cucumber “This is an excellent and prolific variety of cucumber; we got so many last season that we couldn’t eat them fast enough, so some of them were left on the vine for too long. The fruit in the photo is over-ripe but still ok to eat.“
Cathy Romeo Pepino dulce (aka pepino) “The plant grows like a vine and is vigorous. Although perennial, I am not sure if it’s going to survive in the pot that I put it in over winter. The fruit in the photo is not ripe; when ripe, the fruit turns a light yellow colour.“
Rita Varrasso Ronde de nice round zucchini
Rita Varrasso Yellow pear tomato [Editor: I grow yellow pear tomatoes most years. They are not the best tasting tomato but they are one of the most prolific.]
Soo Mei Leong Cucamelon “When I first saw this vine growing in a backyard last year, with its grape-sized fruit and taste of cucumber with tinge of sourness, I was inspired to try to grow it. The fact that the vine, whilst an annual, self-seeds only adds to its appeal. Originating from Central America, it has numerous names including miniature watermelon, mouse melon and Mexican sour gherkin, but I like to remember it as ‘cutey-melon’. Just imagine a salad bowl of it – the convenience of no slicing or cutting the fruits with the added allure of its appearance as well as its crunchy taste would be a talking point among family/friends.“ [Editor: I grow cucamelons most years. Because the fruit are so small, the vine can easily be grown upwards rather than along the ground. Like pumpkins, they mature later in the year than most other summer crops.]

 
Prompted by my picture last week, Shellie Drysdale asked where she could buy ‘popcorn’ seeds. Green Harvest are currently selling them online, as are Eden Seeds. Bulleen Art & Garden nursery currently have blue popcorn seeds.

This week’s theme – interesting Spring flowers

The photo theme this week is ‘interesting Spring flowers’. As ever, send me your interesting photos, together with a title and (if you want) a story, and I will publish them next week. Please submit any photos by end of play on Sunday at the latest.

To get you started, here is a picture of my currently flowering Salvia africana-lutea (golden sage), with its unusual brown flowers.

Which link was clicked most times in the last newsletter?

Pam’s video and words on alternative Winter greens.

Joke of the week

What does a cabbage outlaw have? A price on his head.

Read more jokes.

Upcoming online events

If you know of any events other than those listed below, email me.

Newly announced events

Spring in the garden – what to do now: Thursday, 17th September, 10-11am; free; organised by Iramoo Community Centre. Recommended by Keryn Johnson. Book your place by emailing them.

Beeswax wraps: Friday, 18th September, 4-5pm; free; organised by Yarra Plenty Library.

Garden bed basics: Sunday, 20th September, 11am-2pm; $donation; organised by Brunswick Tool Library. Read more and book on EventBrite.

Prepping for summer veggies: Thursday, 24th September, 10-11am; free; organised by Iramoo Community Centre. Recommended by Keryn Johnson. Book your place by emailing them.

Garden bed basics: Sunday, 11th October, 11am-1pm; $donation; organised by Brunswick Tool Library. Read more and book on EventBrite.

Backyard beekeeping basics: Wednesday, 14th October, 7-9pm; $50; organised by CERES. Read more and book on Humanitix.

Growing fruit and veg in a wildlife garden: Thursday, 29th October, 7-8.30pm; free; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.

Previously announced events

Growing food in the workplace: Wednesday, 16th September, 3-4pm; free; organised by Darebin Council. Read more and book on EventBrite.

Pandemic gardening – a wish for tomorrow: Wednesday, 16th September, 7.15-9.15pm; $17; organised by Sustain. Read more and book on Humanitix.

The climate emergency & Nillumbik Shire – what’s the story: Saturday, 19th September, 2-3.30pm; free; organised by Nillumbik Climate Emergency Action Team.

Lamb vindaloo: Saturday, 19th September, 5-6.30pm; $35; organised by Cook Indian by the Creek. Read more and book via Facebook.

Chooks 4 families & kids: Saturday, 26th September, 10-11.30am; $10; organised by Edendale. Read more and book on WeTeachMe.

Growing microgreens: Saturday, 26th September, 11am-midday; $25; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.

Flatbread parantha and raita: Saturday, 26th September, 5-6.30pm; $29; organised by Cook Indian by the Creek. Read more and book via Facebook.

Biodiversity and sustainable food systems: Wednesday, 30th September, 10.30am-2.30pm; $120; organised by CERES. Read more and book on Humanitix.

Wonderful world of worms for kids: Thursday, 1st October, 3-4pm; free; organised by Edendale. Read more and book on WeTeachMe.

Cooking up compost: Saturday, 3rd October, 2-3.30pm; free; organised by Zero Waste Victoria. Read more and book on Humanitix.

Onion and potato bhaji and chutney: Saturday, 3rd October, 4-5.30pm; $29; organised by Cook Indian by the Creek. Read more and book via Facebook.

Queensland fruit fly for home gardeners: Monday, 5th October, 7-8.30pm; free; organised by Edendale. Read more and book on WeTeachMe.

Backyard chooks for beginners: Saturday, 10th October, 10-11.30am; $10; organised by Edendale. Read more and book on WeTeachMe.

Lamb bhuna masala: Saturday, 10th October, 5-6.30pm; $35; organised by Cook Indian by the Creek. Read more and book via Facebook.

Chicken biryani: Friday, 16th October, 5-6.30pm; $35; organised by Cook Indian by the Creek. Read more and book via Facebook.

Open Table offer their weekly no waste cook club workshops free and online on Saturdays. As well as cooking (which is actually optional), you will learn about food waste and composting. Register on EventBrite.

All The Dirt is a weekly podcast about gardening.

Thanks to all the people who have contributed to this week’s newsletter: Cathy Romeo, Choon Yin Yeok, Chris Kent, Fran Lennard, Gina Wilson, Lyn Richards, Megan Goodman, Pollyn Chan, Rita Varrasso, Susan Palmer and Virginia Solomon.

What farmers’ markets will be happening this weekend?

On Saturday: Carlton and Coburg.

On Sunday: Alphington and Eltham.

Fran has written an article on healthy eating and sustainability

We have a new contributor to the newsletter and website! Fran Lennard, from Blackburn South, has a degree in Food and Nutrition from Deakin University and a passion for sustainability and community.

Fran’s first contribution is an article about healthy eating and sustainability. The starting point for the article is that the ways we eat have a major impact on both the environment and our health. On the environment, our food system accounts for around 25% of global greenhouse gas emissions, uses 70% of the available freshwater on Earth and uses 20% of all energy resources. On our health, 96% of Australian adults do not meet the recommended intake of vegetables for good health, while two thirds are either overweight or obese. A key point is that healthy eating (i.e. eating wide range of nutritious foods, not too much junk food) does not necessarily equate to sustainable eating (i.e. eating with low environmental impact and maintaining food security), and vice versa. Fran then goes on to provide a checklist for a more healthy and sustainable diet.

I was particularly struck by this quote from Melbourne-based Dr Davina Mann: “Consistently consumers underestimate the environmental impact of consuming meat and dairy (in particular beef) and overestimate the food behaviours that have the most visible impact such as the transport distance and packaging of a food item.”

Read the article.

No, you didn’t know

Last week, Annelise Tedesco asked how to deter rats without using poison but no one answered. Anyone like to answer this week? Email your answers.

Last week, Susan Faine asked where she could buy injera flatbread near Doncaster but no one answered. Anyone like to answer this week? Email your answers.

Do you know?

Lyn Richards asks: “All sources I’ve found say that white-winged choughs only eat insects but I am convinced that the attacks on my tangelo crop were from choughs, since they mobbed around it and, when they left, I found numerous pecked and hollowed out fruit on the ground. Does anyone else have any evidence of fruit attacks by choughs?” Email your answers.

Guy’s food growing tips – guest contributions

Pollyn Chan: “I use takeaway food styrofoam containers to grow my seeds since it’s still cold and they grow well. It’s another way to recycle.”

Read more newsletter reader tips.

Anyone else got any growing tips that they are willing to share? Email me.

Two more articles from Angelo Eliades

How to plant, grow and harvest potatoes.

Companion planting with land cress for natural caterpillar control.

Read more of Angelo’s food-related articles.

Fun facts: cashew nuts

What appears to be the fruit (called a cashew apple) of a cashew tree is not actually the botanical fruit (it is the swollen stem) and does not contain the cashew nut. Whilst it is edible (and tasty), it does not travel well because the skin is so fragile.

The true fruit grows at the end of the cashew apple and contains a single cashew nut (which is actually a seed rather than a nut).

Whilst the cashew apple is not a fruit, it does serve the same purpose, namely to attract the birds and fruit bats who then spread the cashew nuts around.

Are there any other trees where the nut is not inside what we think of as the fruit?

Another plant with a swollen stem is spineless butcher’s-broom (Ruscus hypoglossum). What looks like the leaf is actually a swollen stem, and the actual leaf (highlighted by the red circle in the picture far right) plus flower (highlighted by the blue circle) are both part of the bug-like thing in the middle of the stem.

Read more fun facts.

Meg’s social isolation week

It is so nice to see sunshine – it makes everything feel more positive. I am not even disheartened by the fact that my tomato seeds have not yet sprouted (although I check each time I walk past).

The clean up of the garden continues after the wind storm. We had a large eucalypt branch come down which needs clearing. Leaves and torn branches litter the grass and they make mowing impossible until they’re all gathered up. Weeding will follow this. Then more mulching of garden beds and pruning back perennials in readiness for a rush of spring growth. The nasturtiums have been taking over the pathways and, while their rambling is beautiful, they need to be kept in check (the chooks love the clippings).

All that work means that energy is required in the form of herbal tea and some oat and date balls.

Oat and date balls

1½ cups of rolled oats
½ cup walnuts, chopped
1 cup of pitted dates, chopped
½ cup cocoa powder
¼ cup cocoa nibs (can use chopped dark chocolate instead)
100g softened butter
2 tablespoons honey
1 tablespoon desiccated coconut (plus extra to roll the balls in)

Combine all the ingredients in a food processor until combined. Add a little more honey to bring together if needed.

Roll teaspoons of the sticky mixture into balls and coat in coconut.

Refrigerate until hard.

Note: coconut oil can be used instead of butter but you may need to add a bit less honey.

Read more of Megan’s recipes.

Reader photos

Last week’s theme – face masks

8 photos were submitted.

Cathy Romeo Blending in with the blossom.
Chris Kent Before the days of Covid-19, PPE (Personal Protective Equipment) was always important for a gardener like myself. Here is an example of getting prepared for doing some prolonged gardening in the hot Aussie sun: tinted safety goggles, P2 dust mask, ear defenders, sun hat, and SPF50 sun cream. Not shown are thick work trousers, steel-capped safety boots, long-sleeved shirt and leather work gloves. I also use a face shield if brush-cutting, and a P2V face mask (or respirator with chemical filters) if spraying.
Choon Yin Yeok
Gina Wilson This is a tee shirt that I bought because it reminds me of my black cat.
Jane Dyer
Rita Varrasso With old man cactus.
Virginia Solomon Brenna Quinlan (artist) and Charlie Mgee (musician).
Virginia Solomon This photo of my cousin’s Nigerian husband wearing a smart tiger print mask that she had made started me making face masks.

The theme from two weeks ago – wattle flowers

Someone has written in to point out that two of the wattles that were pictured are classified in Victoria as environmental weeds: Acacia floribunda (white sallow wattle) and Acacia baileyana (cootamundra wattle).

This week’s theme – blossom

Different fruit trees blossom at different times so deciding on which week to have blossom as the photo theme has not been easy. Maybe it should have been last week. Anyway, I decided that it should be this week. As ever, send me your interesting photos, together with a title and (if you want) a story, and I will publish them next week.

Which link was clicked most times in the last newsletter?

Robin Gale-Baker’s article on how to grow passionfruit.

Joke of the week

What did the plate say to the other plate? Dinner is on me tonight.

The image right was sent in by Susan Palmer.

Read more jokes.

Upcoming online events

If you know of any events other than those listed below, email me.

Newly announced events

Grow into Spring: Saturday, 5th September, 10am-midday; $50; organised by CERES. Read more and book on Humanitix.

Queensland fruit fly for home gardeners: Monday, 5th October, 7-8.30pm; free; organised by Edendale. Read more and book on WeTeachMe.

Backyard chooks for beginners: Saturday, 10th October, 10-11.30am; $10; organised by Edendale. Read more and book on WeTeachMe.

Previously announced events

Zero waste cooking – easy pickling: Friday, 4th September, 1-2pm; free; organised by Boroondara Council. Read more and book on EventBrite.

Herbs for kitchen and garden: Saturday, 5th September, 2-4pm; $50; organised by CERES. Read more and book on Humanitix.

Butter chicken: Sunday, 6th September, 11.30am-1pm; $29; organised by Cook Indian by the Creek. Read more and book via Facebook.

Setting up and maintaining a worm farm: Monday, 7th September, 7-8.30pm; free; organised by Edendale. Read more and book on WeTeachMe.

Community growing spaces workshop: Tuesday, 8th September, 7-6pm; free; organised by City of Yarra Council. Read more and book on Zoom.

Home composting for beginners: Wednesday, 9th September, 7-8pm; free; organised by Edendale. Read more and book on WeTeachMe.

Sourdough bread making: 2 occurrences – 12th September 11am-midday and 13th September 3-4pm; $20; organised by Living & Learning Nillumbik. Read more and book on their website.

Complete guide to home composting: Saturday, 12th September, 2-4pm; $50; organised by CERES. Read more and book on Humanitix.

Samosa and mint chutney: Saturday, 12th September, 4-5.30pm; $29; organised by Cook Indian by the Creek. Read more and book via Facebook.

Introduction to backyard bees: Sunday, 13th September, 3-5pm; free; organised by Edendale. Read more and book on WeTeachMe.

Daal tadka: Saturday, 19th September, 4.30-6pm; $29; organised by Cook Indian by the Creek. Read more and book via Facebook.

Chooks 4 families & kids: Saturday, 26th September, 10-11.30am; $10; organised by Edendale. Read more and book on WeTeachMe.

Growing microgreens: Saturday, 26th September, 11am-midday; $25; organised by SGA. Read more and book on WeTeachMe.

Flatbread parantha and raita: Saturday, 26th September, 5-6.30pm; $29; organised by Cook Indian by the Creek. Read more and book via Facebook.

Biodiversity and sustainable food systems: Wednesday, 30th September, 10.30am-2.30pm; $120; organised by CERES. Read more and book on Humanitix.

Wonderful world of worms for kids: Thursday, 1st October, 3-4pm; free; organised by Edendale. Read more and book on WeTeachMe.

Open Table offer their weekly no waste cook club workshops free and online on Saturdays. As well as cooking (which is actually optional), you will learn about food waste and composting. Register on EventBrite.

Pip Magazine (some of whose journalists live in North East Melbourne) are producing a series of videos entitled simple skills for self sufficiency.

All The Dirt is a weekly podcast about gardening.