Thanks to all the people who have contributed to this week’s newsletter: Ally Shepherd, Amanda Coombes, Angelo Eliades, Choon Yin Yeok, Choy Lai, Christine Kay, Doris Glier, Dorothy Kwak, James Petty, Jill Renison, Lee Hirsh, Lucinda Flynn, Mala Plymin, Megan Goodman, Nada Cunningham, Pauline Webb, Robin Gale-Baker, Soo Mei Leong and Stuart Rodda.

How to plant seeds in punnets (by Robin Gale-Baker)

[Robin, from Sustainable Macleod writes a regular monthly column for this newsletter. A longer version of the material below can be found on our website.]

It’s time to plant seeds in punnets for the spring veggie and flower garden. A seed is essentially a hard outer covering with an embryo inside and your job is to allow that embryo to develop in prime conditions. This article provides some tips for optimum results.

Select an Australian Standards seed raising mix (and later a potting mix). Never use garden soil in punnets as it is too heavy and compacts. Seed raising mix is much finer than potting mix and, when firmed down, prevents small seeds falling through the mix and disappearing out the drainage holes. It also doesn’t contain much in the way of nutrients which is a good thing as you do not want your seedlings growing too fast and crowding as this leads to ‘damping off’ whereby your seedlings collapse due to pathogen growth.

Fill your punnets with seed raising mix to 1cm below the rim. Using a second filled, watered punnet, place it inside the first punnet and use it as a weight to firm down the mix so it forms a flat seed bed and then water it well. For all seed types except for cucurbits (see next paragraph) and lettuce (see the following paragraph), sprinkle your seed onto this moist surface, cover with 1cm of soil (or whatever is suggested on the seed packet) and water again gently.

Cucurbit seeds, such as pumpkin, cucumber, zucchini and melon, are large seeds with a flattish surface. If laid in the punnet horizontally, water can pool on the upper surface of these seeds, causing rotting. Instead, plant these vertically into the seed bed with the pointy end upward, and cover with around 2cm of the mix.

Lettuce seeds germinate in light so they should not be covered with seed mix. Rather, prepare a firm, moist seed bed, sprinkle the seed onto this and press the seed down so that it connects with the moist bed. This means that, when it germinates and roots begin to emerge, those roots will be ‘in touch’ with the soil and able to penetrate it rather than laying along its surface.

When the seeds have germinated and the seedlings are at the 4 leaf stage (2 pairs of leaves), they are ready to transplant into seed trays. Use a good quality potting mix which will contain a balance of nutrients, drain freely and be more open allowing roots to develop unimpeded. When you transplant, take out a clump at a time and gently pull the roots apart. Hold the seedlings by the leaves not the stem.

Most veggie seeds can be started in punnets but root vegetables are best planted direct into soil cultivated to a fine tilth.

Read the full article.

Pole loppers (by Stuart Rodda)

[Stuart, from Eltham, has written numerous articles for this newsletter about garden tools. This article on pole loppers is one of a series of articles on cutting tools

To cut small branches off higher limbs of trees you can use a pole lopper, where the cutting blade is mounted on one end of the pole and the operating handle on the other. The transfer of force from the operating handle to the blade can be via a steel rod, a rope, or a plastic band.

The photo shows the three types:

1. A heavy green steel model, fixed length, with a hook/blade at the cutting end, using a lever connected to a steel pulling rod to exert maximum cutting force. This design has the advantage that the hooked end can be placed on the branch and will not slip while you concentrate on pulling the lever.
2. A grey steel tube model, extendable in length and locked at the chosen length with a twisting motion, using a white plastic rope which pulls the cutting blade. Pole loppers operated by rope have the huge disadvantage that the rope tends to get caught in branches or twisted around the pole in use.
3. A square extendable aluminium tube model from Aldi which uses flat plastic bands to transfer the pulling force part way along the outside of the tube, and an internal steel cable to operate the cutting blade. This design prevents snagging of the external pulling band or internal cable. The Aldi model can extend to around 3m in length, avoiding the need to climb on a ladder to reach the top of small trees for pruning. This is by far the best design due to its light weight and versatility. It is an Aldi special which means it only becomes available occasionally (but similar models exist at Bunnings at higher prices).

For the cutting of larger diameter wood from ground level in hard-to-reach places and at greater heights, saws, including pole-mounted chainsaws, offer a cheap and convenient alternative to hiring a professional arborist. (Saws will be covered in a separate article.)

How to make your own mini greenhouse (by Lucinda Flynn)

Lucinda, from Hurstbridge, has made a short (1 minute) video for this newsletter on how to make you own mini greenhouse. Watch the video.

Yes, you did know (sort of)

Last week, Louise Nolan asked if it was ok to compost her kitty litter after solarising it. Several of you have replied.

Angelo Eliades: “Pet litter, either dog or cat, should never be used in regular composting systems under any circumstances. It should never be used at any stage of breakdown in any garden beds, especially where produce is being grown. The poop carries lots of pathogens and it’s not viable to sterilise it in any way for handling as a garden soil amendment material. It should therefore never be put into a compost bin that needs to be emptied, or mixed into soil that will be dug or handled. The only safe disposal method that would recycle the material is to dig it deep into the soil in areas that aren’t disturbed, such as unused areas, areas under trees (don’t cut into their roots) or mulched garden paths away from veggie garden beds.“

Jill Renison: “I have a similar problem which I have not satisfactorily resolved as yet. Cats carry toxoplasmosis, which can infect other animals. I used to flush cat poo down the toilet, but stopped when I read that sea creatures, such as otters, can be infected by doing this. I keep all cat waste products well away from my compost bins and food gardens. I used to put the urine-soaked recycled paper waste pellets on a non-productive part of the garden, but they take forever to decompose and are unsightly. You can buy special composting buckets for animal waste that you partially bury in the garden, but this doesn’t solve the problem of the used litter.“

James Petty: “I can’t answer your question about solarising the kitty litter but I have been running a little experiment composting my dog’s poo. It goes in a separate small compost bin that I picked up off the street along with a carbon material (straw, dried leaves/grass clippings, sawdust), and regular watering to keep it moist. Plus an occasional shovel-load from my normal compost. It works extremely well (see photo)! The issue of using it on the garden never arises because it breaks down so quickly the bin never fills up.“

Yet more on contaminated compost

A couple of weeks ago, Louise Nolan discussed how many of her tomato plants had died after using contaminated compost and cited an ABC article on the subject. Ally Shepherd has now written in: “I experienced a very small amount of soil contamination in my summer crops last year which caused plant deformation and leaf curling (see the photo of my dahlias). After reading the ABC article, I joined the Soil contamination Victoria’ Facebook group, which has become an interesting resource for me. I am still a young gardener so, before I worked out that it was soil contamination, I actually chopped the curled parts off my dahlias and sunflowers which were producing deformed flowers and the new growth actually looked like normal. I have been improving the soil this year so it will be interesting to see if my crops this summer will still be affected.“

The community gardens at Collingwood Children’s Farm

Some of you may know that there is a large community garden at Collingwood Children’s Farm, which dates back to 1979 and is mainly comprised of allotments. You may also be aware that the farm recently closed the community garden, ostensibly for safety reasons. If you want to read how the closure has played out in the media, google ‘collingwood childrens farm community garden’ and choose the news option.

Anyhow, newsletter Mark Sanders has recently posted two important articles about the closure on the Moreland Food Gardens Network website. The first article, entitled protecting public land: why we’re refurbishing the community gardens at the Collingwood Children’s Farm, is by a member of the Committee of Management for Collingwood Children’s Farm. The second article, entitled protecting public participation: why gardeners are protesting their exclusion from the Collingwood Children’s Farm Community Gardens, is by two of the community garden’s gardeners.

The photo competition

Last week’s competition

The theme was ‘springtime’ and we had 17 entries. The winner, as judged by our ad hoc panel, was Choon Yin Yeok’s photo of her front garden.

Australian clematis, aka goat’s beard (Clematis aristata) Dorothy Kwak (Panton Hill Winery)
Daffodils (Narcissus pseudonarcissus) Doris Glier
Daffodils (Narcissus pseudonarcissus) Pauline Webb   The daffodils in my front lawn.
Eastern rosellas Nada Cunningham   Posing in front of Westringia ‘wynyabbie gem’ and Hakea ‘burrendong beauty’.
Echidnas Nada Cunningham 2 of 5 that I saw a few days ago. Mating season. COMMENDED
Happy wanderer (Hardenbergia violacea) Dorothy Kwak (Panton Hill Winery)
Hellebore reverse picotee (Helleborus x hybridus) Amanda Coombes COMMENDED
Japanese andromeda (Pieris japonica) Christine Kay   Rarely seen by me as I am usually travelling around Australia at this time of the year.
My front garden Choon Yin Yeok THE WINNER
Nectarine Dorothy Kwak (Panton Hill Winery)
Orchid Mala Plymin   I love the colours and the flowers last ages.
Peach Amanda Coombes   A dwarf variety. The bees have been having a field day! Brings such joy, especially during lockdown.
Plum Amanda Coombes   Double grafted. A real space saver in my standard suburban block.
Spring blossom Lee Hirsh
Sundew (Drosera) Dorothy Kwak (Panton Hill Winery)
Tickled pink Soo Mei Leong   The salvia’s pannicle blooms look both sculptural and sensational.
Wattle Dorothy Kwak (Panton Hill Winery)

This week’s competition

As we are still in lockdown, we are going to have another photo competition. The theme this week is ‘colour’: your photo’s subject(s) can be either animate or inanimate but they have got to be colourful! In the right composition, black or white can also qualify as colourful.

To get you started, the photo right is of a flower of my queen’s-tears (Billbergia nutans).

Email your photos, including the names of any of the plants or animals featured and, if appropriate, some words about the photo.
 
 

What seeds to plant in September

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

Cucurbits Cucumber Gourd Pumpkin Rockmelon Watermelon Zucchini

Other warm season veggies Basil Beans Capsicum Chilli Eggplant Sweetcorn Tomato

Leafy greens Lettuce Mustard greens Parsley Rocket Silverbeet

Roots Beetroot Carrot Jerusalem artichoke Parsnip Potato Radish

Other veggies Asparagus Celery Chives Coriander Globe artichoke Leeks Rhubarb Shallot Spring onions

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

Helen Simpson has previously written growing guides for 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 tomatoes. And Helen has written more generally about Spring veggie garden preparation.

Meg’s garden this month

I woke up this morning to the sight of a very large tree uprooted, its extended heavy branches taking out two vegetable beds, my apricot and blood plum trees. It is with some sadness that I start to cut and remove the mess and repair the damage. However, I now have three new planting holes for new bare-rooted stock that will hopefully over time provide fruit for the kitchen. It is not too late to find bare-rooted fruit trees, berry canes or vines.

With the loss of the tree, I now have far more light reaching the veggie garden beds. It is time to start preparing for the new season of plantings. The spent winter brassicas are removed and the beds are dug over and top-dressed with compost. I spend some time supporting and tying in the broad beans as they start to hit their stride.

While the end of the winter crops are being removed, my citrus trees just keep on giving, with oranges and mandarins abundant. Boxes of citrus sit outside the front gate for passers-by. I could do a lockdown citrus walk of our neighbourhood and count the signs for ‘free lemons’. I have so many mandarins that I have made a mandarin version of this marmalade as well as the usual orange (substitute about 10-15 small mandarins). At this time of year, any recipes that use citrus fruit are welcome.

Marmalade

5 oranges
1 lemon
1 litre of water
1Kg jam-setting sugar

(Note: you can use normal sugar, but you then need to cook the marmalade for longer).

Wash the fruit and cut very finely, removing the seeds. Place the fruit into a bowl and cover with water then leave overnight.

Add the fruit and water to a heavy based saucepan, bring to boil then simmer for about 1 hour.

Add the sugar and stir until dissolved. Bring to boil for about 10-15 minutes then test the consistency on a cold plate or surface.

Seal in sterilised jars.

Read more of Megan Goodman’s recipes on our website.

In case you missed them …

Here are some of the articles from the past month’s newsletters:

• Pantry food containers: glass or plastic? (by Angela Chung).
• White shahtoot mulberry (by Jaimie Sweetman).
• Persian land cress (by Katrina Forstner).
• Romanesco (by Kayla Blackmore).
• Soil acidity (by Rebecca Haschek).
• Secateurs (by Stuart Rodda).
• Loppers (by Stuart Rodda).

Which link was clicked most times in the last newsletter?

The most popular link last week was the animated Peter Rabbit film from the United Nations.

Proverb (or phrase) of the month

Easy as pie. Meaning: very easy. This phrase is of mid-19th Century American origin and the easiness comes from the eating rather than from the making. Piece of cake has a similar meaning and for similar reasons.

There are many similes in English that have the form ‘as X as Y’, where some property X is being highlighted together with an example Y of something that is supposedly well known to display that property. Here are some food-related examples:

As alike as two peas in a pod.
As American as apple pie.
As brown as a berry.
As cool as a cucumber.
As dead as mutton.
As different as chalk and cheese.
As difficult as nailing jelly to a tree.
As dry as a bone.
As flat as a pancake.
As happy as a clam.
As keen as mustard.
As mild as milk.
As nutty as a fruit cake.
As red as a beetroot.
As sure as eggs is eggs.
As sweet as a nut.
As sweet as pie.
As useless as a chocolate teapot.
As warm as toast.

Read about more food-related proverbs.

Gardening quote of the month

“Keep love in your heart. A life without it is like a sunless garden when the flowers are dead.” by Oscar Wilde.

Read more gardening quotes.

Joke (or pun) of the week

A sandwich walks into a bar. The barman says “Sorry we don’t serve food in here.“

Read more jokes.

Upcoming events – introduction

Website calendars by type of event: All once-off events, Cooking, Everything else, Garden tours, Free.

Website calendars by Council area: Banyule, Boroondara, City of Yarra, Darebin, Manningham, Maroondah, Moreland, Nillumbik, Whitehorse, Whittlesea and Yarra Ranges.

In the lists below, events costing $10 or less are in bold.

For Covid-related reasons, some of the events below may have been cancelled, deferred or moved online.

Upcoming events – not cooking

Newly announced

• Edible weeds walk: Saturday, 9th October, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 9th October, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Produce in pots: Thursday, 14th October, 6.30-9pm; $55 ($22 per hour); Bulleen Art and Garden.
• Flavours of Coburg food tour: Saturday, 16th October, 10am-1pm; $49 ($16 per hour); Coburg.
• Growing great tomatoes: Saturday, 16th October, 10am-3pm; $110 ($22 per hour); CERES.
• Introduction to growing microgreens: Saturday, 16th October, 10am-3pm; $110 ($22 per hour); Preston.

Cancelled

Obviously, all the planned events between now and 2nd September will no longer happen because of the lockdown.

Also cancelled are the various beekeeping events in Camberwell, namely Beekeeping for beginners on 4th September and Beekeeping – beyond the basics on 11th September. Plus urban foraging on 4th September in Forest Hill.

September

• Complete urban farmer (14 sessions): starting Friday, 3rd September, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.
• Sri Lankan cooking class: Friday, 3rd September, 1-3pm; $90 ($45 per hour); Surrey Hills.
• Beeswax wraps with Emma Grace: Friday, 3rd September, 7-9pm; $75 ($38 per hour); Surrey Hills.
• The art of espalier: Saturday, 4th September, 9.30am-midday; $55 ($22 per hour); Bulleen Art and Garden.
• Flavours of Coburg food tour: Saturday, 4th September, 10am-1pm; $49 ($16 per hour); Coburg.
• Organic vegetable gardening: Saturday, 4th September, 10am-3pm; $220 ($44 per hour); CERES.
• Bakery Hill whisky distillery tour and tasting: Sunday, 5th September, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – distribution and logistics: Tuesday, 7th September, 10-11.30am; $35 ($24 per hour); Alphington.
• Seed saving workshop: Saturday, 11th September, 10-11.30am; free; Whittlesea.
• Nutrition gardening with Donna Livermore: Saturday, 11th September, 10am-3pm; $75 ($15 per hour); Edendale.
• Edible weeds walk and talk: Saturday, 11th September, 2-4pm; free; Lilydale.
• Bakery Hill whisky distillery tour and tasting: Sunday, 12th September, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Sri Lankan street food experience: Sunday, 12th September, midday-2.30pm; $89 ($36 per hour); Fitzroy.
• Food forest gardening: Thursday, 16th September, 11am-midday; free; Edendale.
• Veggie gardening for beginners: Thursday, 16th September, 6.30-9pm; $55 ($22 per hour); Bullen Art and Garden.
• Beginning beekeeping course: Saturday, 18th September, 9am-4pm; $245 ($35 per hour); Edendale.
• Native edibles for companion planting: Saturday, 18th September, 9.30am-midday; $50 ($20 per hour); Bulleen Art and Garden.
• Flavours of Coburg food tour: Saturday, 18th September, 10am-1pm; $49 ($16 per hour); Coburg.
• Starting spring and summer veggies from seed: Saturday, 18th September, 1.30-3.30pm; starting-spring-and-summer-veggies-from-seed; Edendale.
• Wicking beds (two days): Saturday, 18th September 10am to Sunday, 19th September 3pm; $220 ($22 per hour); CERES.
• Bakery Hill whisky distillery tour and tasting: Sunday, 19th September, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – the process of food business registration: Tuesday, 21st September, 10-11.30am; $35 ($24 per hour); Alphington.
• Healthy productive compost and worms: Saturday, 25th September, 9.30am-midday; $50 ($20 per hour); Bulleen Art and Garden.
• Chooks 4 kids and families: Saturday, 25th September, 10-11.30am; $15 ($10 per hour); Edendale.
• Bakery Hill whisky distillery tour and tasting: Sunday, 26th September, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• The joy of backyard chooks: Thursday, 30th September, 6.30-9pm; $50 ($20 per hour); Bulleen Art and Garden.

October

• Flavours of Coburg food tour: Saturday, 2nd October, 10am-1pm; $49 ($16 per hour); Coburg.
• Know and grow heirloom tomatoes with Penny Woodward: Saturday, 2nd October, 1.30-3pm; $5; Edendale.
• Beekeeping workshop: Saturday, 2nd October, 2-4.30pm; $85 ($34 per hour); Brunswick East.
• Edible weeds: Sunday, 3rd October, 10am-midday; $50 ($25 per hour); CERES.
• Beginners backyard beekeeping: Saturday, 9th October, 10am-3pm; $220 ($44 per hour); CERES.
• Soil prep for summer veggies: Saturday, 9th October, 10.30-11.30am; free; Whittlesea.
• Design a permaculture garden with Lucinda & Jules: Sunday, 10th October, 9am-midday; $45 ($15 per hour); Edendale.
• Growing nutrient dense food: Sunday, 10th October, 10am-3pm; $110 ($22 per hour); CERES.

Upcoming events – cooking

Newly announced

• The art of salad making: Tuesday, 7th September, 7-8.30pm; $30 ($20 per hour); Hawthorn.
• Sourdough bread baking: Saturday, 16th October, 9am-5pm; $180 ($23 per hour); CERES.
• Indian cooking: Sunday, 17th October, 10am-3pm; $110 ($22 per hour); CERES.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 17th October, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• The ultimate biscuit class: Tuesday, 19th October, 10am-3pm; $160 ($32 per hour); Blackburn.

Cancelled

Obviously, all the planned events between now and 2nd September will no longer happen because of the lockdown.

September

• Rosa’s Friday traditional Italian cooking class: Friday, 3rd September, 6-10pmpm; $155 ($39 per hour); Bundoora.
• Seasonal ferments: kimchi + kombucha: Saturday, 4th September, 9am-11.30pm; $95 ($38 per hour); Brunswick East.
• Sourdough bread workshop: Saturday, 4th September, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Fermented vegetables: Saturday, 4th September, 10am-1pm; $85 ($28 per hour); Kinglake.
• Cooking dumplings: Saturday, 4th September, 10am-1pm; $50 ($20 per hour); Bayswater North.
• Gnocchi making class: Saturday, 4th September, 10am-1.30pm; $125 ($36 per hour) including lunch; Thomastown.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 4th September, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Chocolate discovery class: Saturday, 4th September, 1-2pm; $48 ($48 per hour); Yarra Glen.
• Feta and haloumi cheese making: Sunday, 5th September, 10am-4pm; $170 ($28 per hour); CERES.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 5th September, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• DIY kombucha: Saturday, 11th September, 10am-1pm; $80 ($27 per hour); Whittlesea.
• Raw food fundamentals: Saturday, 11th September, 10am-3pm; $110 ($22 per hour); CERES.
• Beginners bread making: Sunday, 12th September, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Introduction to Bulgarian cuisine cooking workshop: Sunday, 12th September, 11am-1pm; $65 ($33 per hour); Balwyn North.
• The ultimate biscuit class: Tuesday, 14th September, 10am-3pm; $160 ($32 per hour); Blackburn.
• Preserving: Saturday, 18th September, 9am-2pm; $70 ($14 per hour); Kinglake.
• Intro to fermenting at home: Saturday, 18th September, 10am-midday; $70 ($35 per hour); CERES.
• Beginners cheese making class: Saturday, 18th September, 10am-3pm; $180 ($36 per hour); Thomastown.
• Beginners bread making: Sunday, 19th September, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Chinese cooking workshop: Sunday, 19th September, 10am-3pm; $10; Greensborough.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 19th September, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Sicilian cannoli: Sunday, 19th September, 2-4pm; $84 ($42 per hour); Fitzroy.
• Become a junior chocolatier: Wednesday, 22nd September, 4 occurrences stating at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
• Good food, good mood with Joel Feren – live cooking demonstration: Wednesday, 22nd September, 11am-midday; free; Ringwood.
• Become a junior chocolatier: Thursday, 23rd September, 4 occurrences stating at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
• Nonna & Mum’s cooking class: Thursday, 23rd September, 7.30-10pm; $20 ($8 per hour); Thornbury.
• Chocolate discovery class: Sunday, 26th September, 11am-midday; $48 ($48 per hour); Yarra Glen.
• The ultimate biscuit class: Tuesday, 28th September, 10am-3pm; $160 ($32 per hour); Blackburn.
• Become a junior chocolatier: Wednesday, 29th September, 4 occurrences stating at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
• Truffle and praline workshop: Wednesday, 29th September, 6-10pm; $180 ($45 per hour); Blackburn.
• Sourdough basics: Wednesday, 29th September, 6.30-9.30pm; $95 ($32 per hour); Fitzroy.
• Become a junior chocolatier: Thursday, 30th September, 4 occurrences stating at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.

October

• Sourdough bread workshop: Saturday, 2nd October, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Indian dosa masterclass: Sunday, 3rd October, midday-2.30pm; $89 ($36 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 5th October, 10am-3pm; $160 ($32 per hour); Blackburn.
• French cooking workshop: Thursday, 7th October, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• Cheese making at home: Saturday, 9th October, 10am-2pm; $120 ($30 per hour); Kinglake.
• Growing and cooking with bushfoods: Saturday, 9th October, 10am-3pm; $110 ($22 per hour); CERES.
• Soft goat cheese curd and goat camembert cheese: Sunday, 10th October, 10am-4pm; $170 ($28 per hour); CERES.
• Sourdough breadmaking workshop: Wednesday, 13th October, 10am-1pm; $90 ($30 per hour); Surrey Hills.
• Middle Eastern cooking: Friday, 15th October, 6-9.30pm; $65 ($19 per hour); Park Orchards.
• Sourdough bread: Sunday, 17th October, 1.30-4pm; $55 ($22 per hour); Park Orchards.

In Richmond

• Street food of Asia: Friday, 3rd September, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 4th September, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 4th September, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 4th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 5th September, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 5th September, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 5th September, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Dumpling party: Thursday, 9th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Gnocchi in tutta l’Italia: Thursday, 9th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Pizza making party: Friday, 10th September, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 10th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 11th September, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 11th September, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 11th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 12th September, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 12th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• A seafood feast: Tuesday, 14th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 16th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• La cucina della Puglia: Thursday, 16th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Japanese cooking master class: Friday, 17th September, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 17th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 18th September, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 18th September, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 18th September, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 19th September, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 19th September, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 19th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 23rd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 24th September, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 24th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 25th September, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 25th September, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 25th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 26th September, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 26th September, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 26th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Thursday, 30th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Gnocchi in tutta l’Italia: Thursday, 30th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Street food of Asia: Friday, 1st October, 2-4.30pm; $168 ($67 per hour); Richmond.
• Gnocchi in tutta l’Italia: Friday, 1st October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Saturday, 2nd October, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 2nd October, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 2nd October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 2rd October, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 3rd October, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 3rd October, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Nonna’s comfort food (Italian): Tuesday, 5th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 7th October, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• The cuisine of Central Italy: Thursday, 7th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Pizza making party: Friday, 8th October, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 8th October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 9th October, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 9th October, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 9th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 10th October, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 10th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• A seafood feast: Tuesday, 12th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 14th October, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Sicilian food: Thursday, 14th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Japanese cooking master class: Friday, 15th October, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 15th October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 16th October, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 16th October, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 16th October, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 17th October, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 17th October, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 17th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Gnocchi in tutta l’Italia: Tuesday, 19th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.

Thanks to all the people who have contributed to this week’s newsletter: Angelo Eliades, Che Hall, Jaimie Sweetman, Louise Nolan, Penny Grose, Perri Hillier, Sofiah Fauzi, Stuart Rodda, Vanessa Shribman and Vasundhara Kandpal.

We would love to hear from more of you and include some of your words about any food-related matters in future newsletters. Email us with your contribution(s).

Secateurs (by Stuart Rodda)

[Those of you with longish memories may remember the halcyon days when Stuart Rodda, from Eltham, used to write regular articles about garden tools for this newsletter. Well, he is back with a new series of articles on cutting tools. The first such article discusses secateurs, a somewhat shortened version of which is given below.]

Secateurs can be classified according to whether the cutting blade slides past the solid blade (‘bypass’ type, with a scissor-like action) or comes down hard onto the solid blade (‘anvil’ type). Bypass pruners are more popular as they tend to do less damage to the stem and make a cleaner cut. When using bypass secateurs, try to cut with the blade on the main stem side of the cut, to avoid bruising the wood which is to remain on the plant. If you are right handed, this can be achieved by keeping the main stem on your right as you work around the plant. Cut close to a bud or the main stem so that the remaining stub will not end up as a piece of dead wood, which can be a source of wood rot.

When buying, look for:

• Light weight to prevent fatigue when making many cuts. Aluminium alloy is non-rusting and keeps the weight down but a strong, quality steel cutting blade is essential and should be kept sharp.
• Smooth action, such as from a Teflon coated cutting blade and easy hinge lubrication.
• A locking catch.
• A reliable return spring.
• Hand grips which are contoured and non-slip.
• Robustness so the tool will last a lifetime – a tool which rusts or corrodes easily is no bargain.

Expect to pay around $20 for a good pair or many times that for a ‘name’ brand. In the photo you can see three small secateurs: the classic orange Felco Swiss ones (very simple and reliable but very expensive); a cheap green pair from Aldi (with a Teflon coated blade, a unique hand guard and rotating ergonomic handle); and a very cheap unbranded pair (similar in design to the Felco but heavier and prone to corrosion).

Read Stuart’s previous articles about digging tools, weeding tools, forks and rakes, hooks, bulb planters, flamethrowers, power planters, seed dispensers and synthetic gardening gloves.

Jaimie’s edible plant of the month – white shahtoot mulberry (Morus macroura)

Leading into August, I [Jaimie] have been searching for any deciduous fruit trees we don’t yet have to plant in the Edible Forest.

One that we already have, but which is so popular and a favourite on our tours that so we have recently got another, is the white shahtoot mulberry (Morus macroura).

As the name suggests, the mulberries on this species are white and around 4cm long. They taste extra sweet like glucose and don’t leave red stains everywhere like other mulberries. Another great thing is that fruit over two months and can be picked every day, whereas other mulberries drop all the berries in the space of around two weeks. Being white, the birds don’t go for them either so it is a great fruiting variety for a backyard without netting.

A small to large sized tree, the white shahtoot mulberry can get to 4-6 metres in height but will handle heavy pruning to reduce height. There are also dwarf varieties available for the smaller gardens.

Deciduous through winter, it becomes a great shade tree come summer and the fruit is to die for!

I would definitely recommend the white shahtoot mulberry for any Melbourne backyard.

* * * * *

Watch Jaimie’s video about white shahtoot mulberries.

Read Jaimie’s previous edible plants of the month.

Jaimie Sweetman is Head Gardener of the Edible Forest located on the Yarra Valley Estate in Dixons Creek. Tours of the Edible Forest, often led by Jaimie, take place on all days except Sundays – read more and book your place on a future tour.

Another local food justice organisation – Whittlesea Food Collective

Whittlesea Food Collective aims to develop an integrated response to people experiencing hardship, where the response includes food production and distribution, plant and food-based enterprises, recycling and waste reduction and learning and employment pathways. It delivers individuals with fresh, nourishing food, free of cost to eligible residents in the City of Whittlesea.

It also provides opportunities for people to volunteer and participate in community activities (see application form). And it accepts donations (see donations form). Its resources include a demonstration veggie garden and a commercial kitchen.

Whittlesea Food Collective is a partnership between Whittlesea Community Connections and the Whittlesea Emergency Relief Network. It is part of a broader project, the Whittlesea Community Farm and Food Collective, which is a partnership between Whittlesea Community Connections, Yarra Valley Water, Melbourne Polytechnic and City of Whittlesea.

Welcome Steve and colleagues!

There are now a total of 15 local food justice organisations in our Local Food Directory but my impression is that there are many more out there, partly stimulated by Covid. The criteria for inclusion in our Local Food Directory include: 1. They must agree to be in it (and agree the words for their entry) and 2. They must have some publishable contact details (usually an email address). If you know of any organisations who you think could/should be added to the Directory, please email me and I will then contact them to discuss.

Want a job?

Ben’s Bees, who are based in Blackburn North, are seeking to hire a full time assistant beekeeper. The work will encompass beeswax production, honey production, pollination services, education and wasp removal. A starting salary of $750 after tax per week. Read more. Apply by email to Ben Moore at bensbeesaustralia@gmail.com.

Yes, you did know

As few weeks ago, Julie Cabrol asked what was wrong with her mother in law's lime tree (see picture right).

Angelo Eliades has now responded: “The lime tree is displaying obvious signs of root loss. Without any additional information, diagnosis is guesswork, as there are several possible causes. When did the symptoms appear, after the dry, windy part of winter, or after the rains started? Was there any digging or re-planting around the root zone of the tree? Was any fertiliser applied and, if so, what type? If I had to make a SWAG (scientific wild-ass guess), there’s a high chance that it’s root rot due to soil waterlogging over winter. Pushing a trowel into the ground and pulling it back to check the soil might be worthwhile to see what’s happening in the soil. Depending on the severity of the problem, unless the problem is remediated, the leaves will start dropping next, and then dieback of the branches will occur, and the whole tree will go shortly after. I wrote an article a while back to help people with their dying citrus.

So, Angelo’s conclusion is consistent with that of Sandie Downs from last week.

Do you know?

Vanessa Shribman asks: “Can anyone suggest where I can buy good, solid and reasonably priced raised veggie beds for my very urban, West Footscray garden?” Email us with your replies.

Have you ever had contaminated compost?

Louise Nolan purchased some veggie mix compost a year or so ago and all her tomatoes leaves curled up and half of the plants died. Even after adding lots of home compost and manure, all the tomato plants that survived suffered nutrient deficiencies and disease. Then she read this article on the ABC website about contaminated compost from Melbourne council waste and she now wonders if any other newsletter readers have had a similar experience. Email us with your experiences.

More on soil acidity

Following Rebecca Haschek’s article from last week, Stuart Rodda has written in: “Thanks for Rebecca’s very informative article. As she says, soil pH is not as ‘simple’ a thing as it seems, and buffering capacity is very important. Leaf, Root & Fruit, who are based in Kyneton, have just published an article entitled The impact of compost on garden soil: a case study, which reports on an experiment that they have been conducting. They conclude that the best approach for backyard growers is just to use a lot of compost, which not only buffers pH but also makes many other nutrients readily available to plants and does not require close monitoring.”

Stuart adds that “I have a cheap and rugged handheld pH meter which I found is much more readable and most likely more accurate than the pH test kits I have used. The meter allows me to easily and quickly take readings from many sites in the garden.”

Do you live or work in Banyule?

Reimagine Banyule invite you to contribute towards their Re-imagine Banyule map, which is a collation of local resources that create connections with people, places and small businesses who are aiming for a more sustainable footprint within the local community. They are looking for as many ‘hidden gems’/contributions as possible. To help get you started: Who/what are your local ‘go to’s’? Where do you purchase your ‘local’ food in Banyule? Who do you turn to when you need something fixed or mended? Is there a local place or park that you have visited that re-fills your cup? What are your tips/tricks for ‘treading lightly’ in Banyule? Please email your thoughts to reimaginebanyule@gmail.com or comment directly on the relevant posts on their Facebook page. Please respond by 10th September. See the current map.

Another article by Angelo Eliades

What is the ideal soil depth for wicking beds?. Spoiler alert: 40cms.

Every newsletter needs a good picture

Lito Leaf Art is a Japanese artist who carves scenarios on tree leaves.

Lime cheesecake crust

[Vasundhara Kandpal is a professional cook who is based in Eltham and part of Green Karma.]

Ingredients

The crust:
⅓ cup almonds
5-6 dates
1 tablespoon almond meal
1 tablespoon coconut flour
1 tablespoon cacao powder
½ banana

The filling:
1 cup avocado purée (substitutes – carrots, pumpkin or blanched beetroot)
¼ cup coconut oil
⅓ cup sugar
1 lemon/lime
1 lemon/lime zest
1 tablespoon oat flour

Method

Blend everything for the crust. Layer it as a base in a springform baking tray.

Freeze it while making the filling.

Layer the filling over the crust.

Let it sit in the refrigerator overnight or, for quick setting, in the freezer.

Which link was clicked most times in the last newsletter?

The most popular link last week was Rebecca Haschek’s article on soil acidity.

Joke (or pun) of the week

Did you hear about the angry pancake? He just flipped.

Read more jokes.

Upcoming events – introduction

Website calendars by type of event: All once-off events, Cooking, Everything else, Garden tours, Free.

Website calendars by Council area: Banyule, Boroondara, City of Yarra, Darebin, Manningham, Maroondah, Moreland, Nillumbik, Whitehorse, Whittlesea and Yarra Ranges.

In the lists below, events costing $10 or less are in bold.

For Covid-related reasons, some of the events below may have been cancelled or deferred.

This week’s featured event

Intro to urban farming (6 sessions), starting on 14th August in Preston

6 sessions, each 1.30-4.30pm, on consecutive Saturdays, starting 14th August and ending 18th September. For those aged 16 to 25 only. Free(!). At Bridge Darebin in Preston but organised by Darebin Youth Services. Book your place.

The course will combine theory with practical hand-on training, beginning with the basics and progressing through to creating sustainable organic food production systems in the ground, as well as alternative food growing systems in containers, wicking beds and hydroponics systems. You will gain a range of skills and knowledge including:

• Soil preparation and improvement.
• Growing from seeds and seedling.
• Crop planning and crop rotation.
• Water management and irrigation.
• Plant propagation and seed saving.
• Organic growing techniques.
• Pest management.
• Urban farming education and employment pathways.

Upcoming events – not cooking

Newly announced

• Intro to urban farming (6 sessions): 6 sessions, each 1.30-4.30pm, on consecutive Saturdays, starting 14th August and ending 18th September; for those aged 16 to 25 only; free; Preston.
• Urban foraging: Sunday, 15th August, 1-3pm; $64 ($32 per hour); Forest Hill.
• Urban foraging: Friday, 20th August, 10am-midday; $64 ($32 per hour); Forest Hill.
• Grow your own seeds: Saturday, 21st August, 11.40am-midday; free; Rosanna.
• An introduction to beekeeping, with Claire Coutts: Tuesday, 24th August, 2-3pm; free; Mooroolbark.
• Keep the Yarra Valley fruit fly free: Tuesday, 24th August, 2-3pm; free; Lilydale.
• Urban foraging: Sunday, 29th August, 2-4pm; $64 ($32 per hour); Forest Hill.
• Urban foraging: Saturday, 4th September, 2-4pm; $64 ($32 per hour); Forest Hill.
• Edible weeds walk and talk: Saturday, 11th September, 2-4pm; free; Lilydale.
• Food forest gardening: Thursday, 16th September, 11am-midday; free; Edendale.
• The joy of backyard chooks: Thursday, 30th September, 6.30-9pm; $50 ($20 per hour); Bulleen Art and Garden.
• Flavours of Coburg food tour: Saturday, 2nd October, 10am-1pm; $49 ($16 per hour); Coburg.
• Know and grow heirloom tomatoes with Penny Woodward: Saturday, 2nd October, 1.30-3pm; $5; Edendale.
• Beekeeping workshop: Saturday, 2nd October, 2-4.30pm; $85 ($34 per hour); Brunswick East.
• Edible weeds: Sunday, 3rd October, 10am-midday; $50 ($25 per hour); CERES.

Re-scheduled

• Mould – a cheese festival: 4.30-8.30pm on Friday, 27th August, 11am-3pm and 4-8pm on Saturday, 28th August and 11am-3pm on Sunday, 29th August; $49 (includes all cheese tastings); North Melbourne.
• Set up a worm farm: Saturday, 28th August, 2-3pm; free; Edendale.
• Beekeeping for beginners: Saturday, 4th September, 9.30-11.30am; free; Camberwell.
• Beekeeping for beginners: Saturday, 4th September, 12.30-2.30pm; free; Camberwell.
• Attracting pollinators to your garden: Sunday, 29th August, 9.30-11.30am; free; Camberwell.
• Attracting pollinators to your garden: Sunday, 29th August, 12.30-2.30pm; free; Camberwell.
• Beekeeping – beyond the basics: Saturday, 11th September, 9.30-11.30am; free; Camberwell.
• Beekeeping – beyond the basics: Saturday, 11th September, 12.30-2.30pm; free; Camberwell.

August

• Flavours of Coburg food tour: Saturday, 14th August, 10am-1pm; $49 ($16 per hour); Coburg.
• Kitchen gardens for schools and the community: Saturday, 14th August, 10am-3pm; $110 ($22 per hour); CERES.
• Bee hotel workshop: Saturday, 14th August, 10.30-11.30am; free; Whittlesea.
• Pick and eat – winter harvest: Saturday, 14th August, 10.30am-12.30pm; $41 ($20 per hour); Bulleen.
• Winter fruit tree maintenance: Sunday, 15th August, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
• Bakery Hill whisky distillery tour and tasting: Sunday, 15th August, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Seed library working bee: Wednesday, 18th August, 1-4.30pm; free; Heidelberg West.
• Edible weeds walk: Saturday, 21st August, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 21st August, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Growing fruit and veggies in small spaces: Sunday, 22nd August, 9.30am-12.30pm; $50 ($17 per hour); Bulleen Art and Garden.
• Bakery Hill whisky distillery tour and tasting: Sunday, 22nd August, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – promotion – customers and community: Tuesday, 24th August, 10-11.30am; $40 ($27 per hour); Alphington.
• How to control the Queensland Fruit Fly, with Angelo Eliades: Thursday, 24th August, 11am-midday; free; Watsonia.
• Food photography: Saturday, 28th August, 9.30am-12.30pm; $106 ($35 per hour); Eltham.
• Permaculture workshop: Saturday, 28th August, 9.30am-2.30pm; $90 ($18 per hour); Park Orchards.
• Introduction to growing vegetables: Saturday, 28th August, 10am-3pm; $115 ($23 per hour); Surrey Hills.
• Edible weeds walk: Saturday, 28th August, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 28th August, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Bakery Hill whisky distillery tour and tasting: Sunday, 29th August, 2-3.30pm; $59 ($40 per hour); Bayswater North.

September

• Complete urban farmer (14 sessions) : starting Wednesday, 1st September, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.
• Permaculture Design Course with Pete the Permie (12 sessions): starting Thursday, 2nd September, 9am-4.30pm; $595 ($7 per hour); Ringwood.
• Insect hotel workshop: Thursday, 2nd September, 10.30am-12.30pm; free; Doncaster.
• Complete urban farmer (14 sessions): starting Friday, 3rd September, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.
• Sri Lankan cooking class: Friday, 3rd September, 1-3pm; $90 ($45 per hour); Surrey Hills.
• Beeswax wraps with Emma Grace: Friday, 3rd September, 7-9pm; $75 ($38 per hour); Surrey Hills.
• The art of espalier: Saturday, 4th September, 9.30am-midday; $55 ($22 per hour); Bulleen Art and Garden.
• Flavours of Coburg food tour: Saturday, 4th September, 10am-1pm; $49 ($16 per hour); Coburg.
• Organic vegetable gardening: Saturday, 4th September, 10am-3pm; $220 ($44 per hour); CERES.
• Bakery Hill whisky distillery tour and tasting: Sunday, 5th September, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – distribution and logistics: Tuesday, 7th September, 10-11.30am; $35 ($24 per hour); Alphington.
• Australian plants expo: Saturday, 11th September, 10am-4pm; $5; Eltham.
• Seed saving workshop: Saturday, 11th September, 10-11.30am; free; Whittlesea.
• Nutrition gardening with Donna Livermore: Saturday, 11th September, 10am-3pm; $75 ($15 per hour); Edendale.
• Australian plants expo: Sunday, 12th September, 10am-4pm; $5; Eltham.
• Veggie gardening for beginners: Thursday, 16th September, 6.30-9pm; $55 ($22 per hour); Bullen Art and Garden.
• Beginning beekeeping course: Saturday, 18th September, 9am-4pm; $245 ($35 per hour); Edendale.
• Native edibles for companion planting: Saturday, 18th September, 9.30am-midday; $50 ($20 per hour); Bulleen Art and Garden.
• Flavours of Coburg food tour: Saturday, 18th September, 10am-1pm; $49 ($16 per hour); Coburg.
• Starting spring and summer veggies from seed: Saturday, 18th September, 1.30-3.30pm; starting-spring-and-summer-veggies-from-seed; Edendale.
• Wicking beds (two days): Saturday, 18th September 10am to Sunday, 19th September 3pm; $220 ($22 per hour); CERES.
• Farmers market workshop series – the process of food business registration: Tuesday, 21st September, 10-11.30am; $35 ($24 per hour); Alphington.
• Healthy productive compost and worms: Saturday, 25th September, 9.30am-midday; $50 ($20 per hour); Bulleen Art and Garden.
• Chooks 4 kids and families: Saturday, 25th September, 10-11.30am; $15 ($10 per hour); Edendale.

Upcoming events – cooking

Newly announced

• Good food, good mood with Joel Feren – live cooking demonstration: Wednesday, 22nd September, 11am-midday; free; Ringwood.
• Sourdough basics: Wednesday, 29th September, 6.30-9.30pm; $95 ($32 per hour); Fitzroy.
• Become a junior chocolatier: Thursday, 30th September, 4 occurrences stating at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
• Sourdough bread workshop: Saturday, 2nd October, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Indian dosa masterclass: Sunday, 3rd October, midday-2.30pm; $89 ($36 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 5th October, 10am-3pm; $160 ($32 per hour); Blackburn.

August

• Italian kids cooking class: Thursday, 12th August, 4.30-6.30pm; $35 ($18 per hour); Surrey Hills.
• Vegan cooking Italian style: Saturday, 14th August, 10am-3pm; $110 ($22 per hour); CERES.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 14th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Dumpling journey: Saturday, 14th August, 11am-1.30pm; $40 ($16 per hour); Brunswick.
• Sourdough workshop: Saturday, 14th August, 11am-3pm; $95 ($24 per hour); Kinglake.
• Italian marzipan sweet-making workshop: Saturday, 14th August, 2.30-4.30pm; $30 ($15 per hour); Brunswick.
• Triple cream brie cheese: Sunday, 15th August, 10am-4pm; $170 ($28 per hour); CERES.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 15th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 15th August, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Mozzarella making class: Sunday, 15th August, 2-4pm; $110 ($55 per hour); Thomastown.
• The ultimate biscuit class: Tuesday, 17th August, 10am-3pm; $160 ($32 per hour); Blackburn.
• French cooking workshop: Tuesday, 17th August, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• Italian cooking – a main meal made with love: Wednesday, 18th August, 6-8pm; $70 ($35 per hour); Surrey Hills.
• Rosa’s Friday traditional Italian cooking class: Friday, 20th August, 6-10pm; $155 ($39 per hour); Bundoora.
• Wild fermentation class and edible forest tour: Saturday, 21st August, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Become a junior chocolatier: Saturday, 21st August, 10-10.45am and again at 11-11.45am; $40 ($53 per hour); Yarra Glen.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 21st August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Beginners bread making: Sunday, 22nd August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Sourdough bread baking: Sunday, 22nd August, 9am-5pm; $180 ($23 per hour); CERES.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 22nd August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Sicilian arancini cooking class: Sunday, 22nd August, 2-4.30pm; $79 ($32 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 24th August, 10am-3pm; $160 ($32 per hour); Blackburn.
• Free to feed – cooking demonstration: Tuesday, 24th August, midday-2pm; free; Preston.
• Italian cooking – antipasto and dessert to die for: Wednesday, 25th August, 6-8pm; $70 ($35 per hour); Surrey Hills.
• Nonna & Mum’s cooking class: Thursday, 26th August, 7.30-10pm; $20 ($8 per hour); Thornbury.
• Middle Eastern cooking: Friday, 27th August, 6-9.30pm; $65 ($19 per hour); Park Orchards.
• Rosa’s Friday traditional Italian cooking class: Friday, 27th August, 6-10pm; $155 ($39 per hour); Bundoora.
• Sourdough bread: Saturday, 28th August, 10am-12.30pm; $55 ($22 per hour); Park Orchards.
• Sourdough for beginners: Saturday, 28th August, 10am-1pm; $95 ($32 per hour); Whittlesea.
• Tortelloni and ravioli class: Saturday, 28th August, 10am-1pm; $110 ($37 per hour); Thomastown.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 28th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Breadmaking tips, techniques and troubleshooting: Saturday, 28th August, 1-3pm; $40 ($20 per hour); Park Orchards.
• Beginners bread making: Sunday, 29th August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 29th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Mozzarella cheese making: Sunday, 29th August, 2-4pm; $109 ($55 per hour); Fitzroy.
• Gozleme and baklava: Tuesday, 31st August, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.

September

• Cheesemaking workshop: Wednesday, 1st September, 10am-midday; $50 ($25 per hour); Bayswater North.
• Rosa’s Friday traditional Italian cooking class: Friday, 3rd September, 6-10pmpm; $155 ($39 per hour); Bundoora.
• Seasonal ferments: kimchi + kombucha: Saturday, 4th September, 9am-11.30pm; $95 ($38 per hour); Brunswick East.
• Sourdough bread workshop: Saturday, 4th September, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Fermented vegetables: Saturday, 4th September, 10am-1pm; $85 ($28 per hour); Kinglake.
• Cooking dumplings: Saturday, 4th September, 10am-1pm; $50 ($20 per hour); Bayswater North.
• Gnocchi making class: Saturday, 4th September, 10am-1.30pm; $125 ($36 per hour) including lunch; Thomastown.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 4th September, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Chocolate discovery class: Saturday, 4th September, 1-2pm; $48 ($48 per hour); Yarra Glen.
• Feta and haloumi cheese making: Sunday, 5th September, 10am-4pm; $170 ($28 per hour); CERES.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 5th September, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• DIY kombucha: Saturday, 11th September, 10am-1pm; $80 ($27 per hour); Whittlesea.
• Raw food fundamentals: Saturday, 11th September, 10am-3pm; $110 ($22 per hour); CERES.
• Beginners bread making: Sunday, 12th September, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Introduction to Bulgarian cuisine cooking workshop: Sunday, 12th September, 11am-1pm; $65 ($33 per hour); Balwyn North.
• The ultimate biscuit class: Tuesday, 14th September, 10am-3pm; $160 ($32 per hour); Blackburn.
• Preserving: Saturday, 18th September, 9am-2pm; $70 ($14 per hour); Kinglake.
• Intro to fermenting at home: Saturday, 18th September, 10am-midday; $70 ($35 per hour); CERES.
• Beginners cheese making class: Saturday, 18th September, 10am-3pm; $180 ($36 per hour); Thomastown.
• Beginners bread making: Sunday, 19th September, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Chinese cooking workshop: Sunday, 19th September, 10am-3pm; $10; Greensborough.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 19th September, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Sicilian cannoli: Sunday, 19th September, 2-4pm; $84 ($42 per hour); Fitzroy.
• Become a junior chocolatier: Wednesday, 22nd September, 4 occurrences stating at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
• Become a junior chocolatier: Thursday, 23rd September, 4 occurrences stating at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
• Nonna & Mum’s cooking class: Thursday, 23rd September, 7.30-10pm; $20 ($8 per hour); Thornbury.
• Chocolate discovery class: Sunday, 26th September, 11am-midday; $48 ($48 per hour); Yarra Glen.
• The ultimate biscuit class: Tuesday, 28th September, 10am-3pm; $160 ($32 per hour); Blackburn.
• Become a junior chocolatier: Wednesday, 29th September, 4 occurrences stating at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
• Truffle and praline workshop: Wednesday, 29th September, 6-10pm; $180 ($45 per hour); Blackburn.

In Richmond

• Dumpling party: Thursday, 12th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Pizza making party: Friday, 13th August, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 13th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 14th August, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 14th August, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 14th August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 15th August, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 15th August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Vegetarian cooking class: Tuesday, 17th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 19th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• La cucina della Puglia: Thursday, 19th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Japanese cooking master class: Friday, 20th August, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 20th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 21st August, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 21st August, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 21st August, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 22nd August, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 22nd August, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 22nd August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 26th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• La cucina Toscana: Tuesday, 26th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Vietnamese cooking master class: Friday, 27th August, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 27th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 28th August, 10am-midday; $111 ($56 per hour); Richmond.
• Korean cooking master class: Saturday, 28th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 29th August, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 29th August, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 29th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Thursday, 2nd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Street food of Asia: Friday, 3rd September, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 4th September, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 4th September, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 4th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 5th September, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 5th September, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 5th September, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Dumpling party: Thursday, 9th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Gnocchi in tutta l’Italia: Thursday, 9th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Pizza making party: Friday, 10th September, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 10th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 11th September, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 11th September, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 11th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 12th September, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 12th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• A seafood feast: Tuesday, 14th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 16th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• La cucina della Puglia: Thursday, 16th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Japanese cooking master class: Friday, 17th September, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 17th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 18th September, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 18th September, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 18th September, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 19th September, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 19th September, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 19th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 23rd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 24th September, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 24th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 25th September, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 25th September, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 25th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 26th September, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 26th September, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 26th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Thursday, 30th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Gnocchi in tutta l’Italia: Thursday, 30th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Street food of Asia: Friday, 1st October, 2-4.30pm; $168 ($67 per hour); Richmond.
• Gnocchi in tutta l’Italia: Friday, 1st October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Saturday, 2nd October, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 2nd October, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 2nd October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 2rd October, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 3rd October, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 3rd October, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Nonna’s comfort food (Italian): Tuesday, 5th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.