Thanks to all the people who have contributed to this week’s newsletter: Astrid Judge, Helen Corney, Jian Liu, Jon Buttery, Julie O’Brien, Meg Montague, Pam Jenkins, Simone Boyd and Stuart Rodda.

It is great when people contribute material for the newsletter. The material can be anything so long as it is food-related: ask a question, provide a tip, discuss an issue, submit a photo, send in a recipe, etc. Email us with your contribution(s).

This week’s regular activities

I think that all the events below are actually happening but I can’t guarantee it so you might want to check in advance if you are planning to go.

Food swaps

Saturday: Box Hill South, Brunswick East, Fairfield and Forest Hill.
Sunday: St Andrews, Surrey Hills / Balwyn and Warranwood.

Community gardens

Thursday: SEEDs (Brunswick) and Whittlesea.
Friday: West Brunswick.
Saturday: Links (Lalor) and Thrive (Diamond Creek).
Sunday: Bellfield, Fawkner Food Bowls, Incredible Edible Eltham (Spring planting), Northcote Library and Pentridge (Coburg).
Monday: SEEDs (Brunswick) and Whittlesea.
Next Wednesday: Span (Thornbury).

Farmers’ markets

Thursday: Alphington Midweek Farmgate.
Saturday: Coburg.
Sunday: Alphington, Eltham  and Yarra Valley.

North East Region Permaculture (NERP) at Eltham Farmers’ Market

North East Region Permaculture (NERP) is one of the more active permaculture groups in North East Melbourne. Mainly operating in Nillumbik and the surrounding suburbs, they share skills and knowledge plus organise workshops and garden visits. My understanding is that they now have a monthly stall at Eltham Farmers’ Market on the 2nd Sunday of each month where anyone can talk to them about their activities. At the last stall on 14th November, they gave away a variety of veggie seedlings.

World Soil Day at Eltham Farmers’ Market on 5th December

World Soil Day, a United Nations initiative, is held annually on 5th December to focus attention on the importance of healthy soil. This year the campaign is ‘Keep soil alive, protect soil biodiversity‘. In Australia, Healthy Soils Australia is promoting the importance and benefits of healthy soil via their Soil Week Australia website.

Newsletter reader Bev Middleton is a Director of Healthy Soils Australia and is taking a leading role in the campaign. As Bev says, “Healthy soil matters, more than we think. It matters for our food, our food security, health, clean water, eco-services and our climate.”

To mark World Soil Day, Bev and others will have a stall at Eltham Farmers’ Market on 5th December. This is one of a series of stalls at the market for local food and sustainability groups to present their programs, last week’s being NERP (as discussed above).

Bev is also giving an online presentation called Healthy soil, healthy plants, healthy people on Wednesday, 1st December, 8-9.30pm.

Why and how to grow oca (by Jian Liu)

[Jian, from Camberwell, is an occasional contributor to this newsletter who has now set up her own website, called Melbourne Foodforest, where she writes articles to help people to develop their own food forests. One of her recent articles is about why and how to grow oca. She has also set up an associated YouTube channel where one of the videos is about growing oca. Below is a summary of the article and video.]

Oca is a root vegetable that you may not have heard of. It is a hardy, nutritious and tasty tuber which tastes quite similar to potato but is a little more nutty and (some say) lemony. It can be steamed and mashed, baked or fried, just like potato or, unlike a potato, it can be eaten raw. It has a low Glycaemic Index. As per the photo, it looks like a witchetty grub!

As a plant, it is hardy, easy to grow, highly productive and can be grown in part shade. The hardest part is finding some tubers to get started. It is a warm season vegetable which should be planted in late winter or early spring. Like potato, it is a perennial grown as an annual. It likes compost but not too much manure or nitrogen, as this promotes leafy growth over tuber growth.

As the plant grows, it is good to top up with compost as more tubers will form wherever the stems touch the soil.

Only harvest when all of the foliage has yellowed. This generally occurs around the shortest day of the year in winter. Dig around carefully with your hands to unearth the brightly coloured tubers. Wash, clean and dry in the sun, then cure in the sun for up to a week for sweeter tubers. Then store away somewhere airy and dry, like a pantry or in a shed.

Read the full article.

Watch the video.

Read other articles by Jian on our website.

Large forks (by Stuart Rodda)

[This is the third of Stuart’s articles about large gardening tools, the first two having been on shovels/spades and soil levellers.]

A fork is defined here as a tool with multiple straight tines (prongs). They are usually used for digging soil, or for lifting loose bulk materials such as hay, mulch or compost, because the narrow tines penetrate these materials readily. The spacing between the tines determines how well a fork will retain loose material, i.e. if it will fall through the gaps when lifted. Sharper or tapered tines penetrate more easily than broad ones.

  

You would typically choose a ‘spading’ or digging fork rather than a shovel when digging previously worked soil such as a garden bed, and when you don’t want to cut your produce (carrots, potatoes) or worms in half. A fork is also a better initial choice when the soil is not moist, because the tines penetrate easier than a shovel. A fork is also an essential tool for turning compost due to the difficulty of driving a shovel into such a mixture. Finally, ‘lifting’ root crops is best done with a fork by digging underneath the roots to be harvested and letting the soil fall through the tines.

Your fork can be long handled or short handled (the latter usually with a D-shaped handle for better control). With the long handle, you have plenty of leverage and reach, and it doesn’t matter how short or tall you are. Smaller forks require less effort but they take longer to get through the job.

Features to look for when buying a fork include: tines which are strong and springy or hardened so they won’t bend under your force; a strong but lightweight handle; and an overall size appropriate to your job. Sharp pointed tips on the tines give good penetration but can be hazardous for unprotected feet. A digging fork ideally has the tines emerging from a horizontal ‘frame’ so that you can use your weight through your foot to drive the tines into the soil. Wooden handles can be strong, but hardwood can be heavy, and cheaper wood may leave splinters in your hands. Hollow fibreglass and steel handles are also made.

Specialised forks for hay, manure or mulch have smooth and tapered tines which slide easily into and out of the material being moved (see photo). A cheaper mulch fork with tines looking like thick wire works well on coarse mulch, and doubles as a rather crude rake for levelling your mulch layer after placing. Forks with sharp pointed tines can be a nuisance for moving mulch when the tines are constantly ‘spearing’ pieces of mulch.

Jon’s podcast of the week

As someone who has two oaks on his nature strip – one adopted from the park behind before they put a bike path through and the other a refugee from the former Borlase Reserve – I found this podcast about oak trees fascinating. It explained why my oaks took so long to start growing really well, the wide variety of insects that they support and why oaks are interesting trees.

Say “no” to bitter lettuce (by Simone Boyd)

[Simone is owner of the online veggie seed shop, Heirloom Naturally.]

[Watch this video, where Simone discusses bitter lettuce.]

What is your go to ingredient for a quick and easy salad in Summer? If you answered ‘lettuce’, you are not alone. In Australia, and probably around the world, lettuce is enjoyed throughout the Summer months as a light, tasty and refreshing vegetable.

But did you know that lettuce is really a cool season crop? Whilst we can, and do, grow it all year round, lettuce prefers the cooler seasons and will need to be nurtured during the warmer months.

A strong sign that your lettuce is struggling in Summer, is a bitter taste. Whilst bitterness is not a bad thing – it stimulates the appetite and digestive juices – if you are not accustomed to the taste, it can be off putting and lead to a crop destined for the compost heap.

Bitter lettuce is generally caused by one of two things:

1. Not enough water.
2. Too much heat.

So growing lettuce in Summer becomes a challenge as it is generally hot, with little rainfall.

To avoid bitter lettuce, it is essential to ensure that your lettuce crops receive around 25mm of water each week (this is true for most vegetables). If mother nature is not providing this amount of rainfall, you will need to water your crops. Whilst we cannot change the level of heat that we receive during Summer, we can mitigate it by providing our lettuce with shade, particularly from the afternoon sun. Covering with shade cloth, or planting on the Eastern side of a taller growing crop such as tomato, will offer your lettuce some relief from the hot sun. Commercial growers often mist their lettuce crops with water three or four times per day during the height of the Summer to offer a similar cooling effect.

I have also read that one may reduce the level of bitterness in lettuce by popping it in the fridge for a couple of days prior to eating – worth a try!

The history of the local Chinese market gardens

Watch this 30 minute video about the early 20th Century history of the Chinese market gardens in Northcote, Coburg and Heidelberg.

No you didn’t know (sigh)

Sometimes we receive really comprehensive and thoughtful responses to newsletter readers’ questions. Last week was a good example, with Bruno Tigani’s response to Yennie Yong’s romanesco failure and Brendon Bolton’s response to Eliza McCumstie’s contaminated herbicide (a belated thanks to Bruno and Brendon!).

Other times, however, we receive no responses at all. Such is the case with Nada Cunningham’s question from last week, where she asked what was the greyish, white cakey material in her soil (see photo) and what should she do about it. Would anyone like to rectify the situation by responding this week? Email your responses.

Do you know?

Blotchy rhubarb leaves

Pam Jenkins has written in: “My rhubarb is planted in an alkaline bed, even though I understand that it would prefer acid soil. It has been doing okay there for at least 10 years but every time I give it some plant food the leaves go blotchy like those in the photo. In the past, I have been feeding it with pellets of dynamic lifter or similar and thought that perhaps it was too strong and was burning the leaves. This time I fed it cow manure and ended up with the same result. Any ideas of what is happening?” Email your responses.

Suckering bay trees

Meg Montague has written in: “I would appreciate some advice on how to control one bay tree and how to destroy the roots of another. I foolishly allowed both bay trees to get very tall, around 10 metres. I have now cut one down but am having trouble destroying its roots and stopping it from suckering (see left hand photo). The other I am keeping but again it madly suckers and cutting these off only seems to encourage it to grow more (see right hand photo). What can I do to keep it under control?” Email your responses.

  

Want to know more about noisy miners and how to deter them?

Banyule Council has just published a really interesting 45 minute video entitled noisy miners – bullies in your own backyard by Professor Mike Clarke (who lives in Rosanna).

To illustrate the breadth of the presentation, one 4 minute section of the video (from minute 8:50 to minute 12.50) discusses their breeding habits. As per the diagram, noisy miners are communal breeders who operate as ‘brotherhoods’ (aka ‘coteries’). The brotherhood apparently comprises a number of related males (usually brothers, according to Prof. Clarke) together with a number of unrelated females. Whilst the females just feed their own young, the males often help out at multiple nests (because, being related to the chicks, it is genetically in their interest to so do). When the male chicks grow up, they become members of the brotherhood. By contrast, when the female chicks grow up, they fly away and try and find vacancies in other brotherhoods.

Much of the video discusses what, if anything, can be done to lessen the dominance of noisy miners in home gardens and thus increase the likelihood or other small songbirds. Whilst Prof. Clarke has a number of suggestions, his overall message appears to be that you can’t really do anything about it.

What I am doing with my garlic (by Pam Jenkins)

My garlic has continued to fall over so I decided to dig it up a little early to save what I could.

Some of the garlics had rotten centres but some usable cloves. I gave the bulbs a good blast with the hose to wash away as much of the fungus as I could before separating out the cloves. Knowing that they weren’t going to keep well, I decided to ferment them. The skin on each clove is still soft but needs to be removed.

After some research, I decided to use this simple recipe. After 3 days, I moved the jar to an external storage area as it really does make the house smell strongly of garlic! After 4 to 6 weeks of fermenting, I will be able to store it in the fridge, where it will keep for months. Fermenting makes the flavour more subtle so, when using it in a recipe, double the suggested quantity of cloves. After using the cloves, the pickling brine can be used in ‘dirty’ cocktails, salad dressings or for making garlic butter.

I am holding the cloves under the brine with the little support ‘table’ found in takeaway pizza boxes. It works really well!

  

Other garlics had a little black fungus growing on the outside but it hadn’t encroached far between the cloves or got into the centre of the stems. With these, I have decided to ferment some in honey to create a sore throat treatment. Here is a recipe for honey fermented garlic.

The remainder of the garlic will be plaited for long term storage in the cool dry area under the house. Here is Penny Woodward’s instructions on how to plait garlic.

You need to check your plaited garlic regularly to make sure that the cloves aren’t showing signs of sprouting. If they are, and I don’t want to plant them out, then I dehydrate them. The dehydrated garlic rehydrates really well and tastes as strong as fresh. Once it has been dehydrated, it can be left as it is, powdered or stored in oil. Storing in oil has the advantage of being soft and easy to use and you also get a byproduct of garlic-infused oil. When preparing for dehydrating, you need to slice the bulbs so that the water can escape. Remember how many slices per clove as it is easy to put too much into your recipe. Over doing the powder is even more of a risk!

Which link was clicked most times in the last newsletter?

The most popular link last week was Jaimie’s video about linden trees.

Joke (or pun) of the week

Knock, knock.
Who’s there?
Cash.
Cash who?
No thanks, I prefer peanuts!

Read more jokes.

Upcoming online events

Urban agriculture and anthropogenic trace metal contaminants; Friday, 19th November, 1-2.30pm; free.

This is the 30th Memorial Leeper Lecture and the keynote speaker is Professor Mark Taylor, who is the Chief Environmental Scientist at EPA Victoria. He will discuss such questions as: Do I know what’s in my backyard soil? Can I send my soil somewhere to have it tested? Is my backyard safe for honeybees, or chickens, or my veggie patch? He will also discuss why we need to measure urban contaminants and how we can empower citizens to act through initiatives like the VegeSafe program that he initiated at Macquarie University.

Healthy soil, healthy plants, healthy people; Wednesday, 1st December, 8-9.30pm; $15.

To celebrate World Soil Day on 5th December, this workshop will explore the connections between how our agricultural system produces our food and what this means for the food we eat. They will touch on what nutrient dense food means and explore the connection with healthy soil. Presenter: Bev Middleton. Organised by Sustainable Macleod.

Previously announced

• Edible garden tour With Karen Sutherland; Thursday, 18th November, 11am-midday; free.
• Productive gardens workshop with Jian Liu; Thursday, 18th November, 7.30-8.30pm; $30; organised by Open Gardens Victoria.
• Cooking demonstration: san choy bao and mango sago pudding; Thursday, 25th November, 7-8pm; free.
• Keeping backyard chooks with Felicity Gordon; Saturday, 27th November, 3-4pm; free.
• Zen permaculture, starting at the kitchen sink: de-clutter and reset your life; Sunday, 12th December, 2-3.45pm; $donation.
• Take your recipe to retail; Wednesday, 15th December, 9-10am; $50.

Upcoming face-to-face events – not cooking

Many of these events may be restricted to fully vaccinated people only.

Community gardening in Moreland; Sunday, 21st November, 10am-midday; free; Brunswick West.

Moreland Community Gardening and Moreland Council will be talking about food growing in Moreland and will have some community garden stories from gardens in the neighbourhood. You will be split into two groups: those who are new to community gardening (to discuss what goes into starting a community garden) and with those familiar with community gardening (who will discuss opportunities, challenges and support).

Farm lunch; Sunday, 21st November, 12.45-2.45pm; $75; Alphington.

Join the East African Sisters (Fahan and Safiya) at the Melbourne Food Hub Farm for a multi-course vegetarian lunch featuring fresh, seasonal produce grown at the site. They will also showcase Somali and Ethiopian food, culture and community. Have a guided farm tour with Clare Harvey. Listen to speakers Kelly Donati (from Sustain) and Rasha Tayeh. All the profits from this event will be donated to a Gofundme campaign connecting Palestinian food producers and female agripreneurs with grants to expand their businesses and farm practices. Organised by Melbourne Food Hub.

Plant sale – fundraiser for Boroondara Greens; Saturday, 27th November, 10am-midday; free; Kew East.

 

Span Sustainability Fest; Saturday, 27th November, 11am-3pm; free; Thornbury.

There will be five events during the day organised by Span Community House:

• An upcycle market (called reLOVE): For makers of upcycled products to showcase and sell items that they make from pre-loved materials. Organised in partnership with Darebin Hard Rubbish Heroes and Transition Darebin. Just turn up.
• 2 community composting workshops, at midday-12.45pm and 1-1.45pm. Presenter: Katrina Forstner from Buzz & Dig. You will need to book your spot.
• 2 bee bath making workshops, at midday-1pm and 2-3pm. Bee baths will be constructed using discarded table legs and pre-loved plastic, pot-plant saucers donated and/or rescued from hard rubbish and you will take one home. Presenter: Kelly Armati from Shiner Creative Workshops. You will need to book your spot.

Spring plant sale at Gunyah garden; Saturday, 27th November, 11am-3pm; free; Pascoe Vale South.

Spring plant sale of edible and other native plants including: old man saltbush ‘de Kock’, chocolate lily, bulbine lily, yam daisy, flax lily, mat rush, kangaroo grass, hop goodenia, native violet, running postman, native mint (chocolate and spearmint flavours), bottlebrush red, kurrajong and lilly pilly (dwarf variety). Organised by Edible Eden Design (Karen Sutherland).

Grow your own mushrooms; Wednesday, 1st December, 1.30-2pm; $25 ($50 per hour); Greensborough.

Ros, from Here For Ya Mate will show you the basics for growing your own mushrooms. Learn about different edible mushrooms, grain spawn, substrates, fruiting bags and how you can grow them at home indoors. Organised by Greenhills Neighbourhood House.

Northside Wines – Christmas market; Sunday, 12th December, 1-7pm; $22; Northcote.

They will have around 100 wines for you to sample and learn about, with several of the wine makers on hand. The ticket price includes a free tasting glass that is yours to take home. Unlimited sampling. Organised by Northside Wines.

Previously announced

• Bush foods & herbs for courtyards & balconies: Thursday, 18th November, 6.30-9pm; $55 ($22 per hour); Bulleen Art and Garden.
• Beginners backyard beekeeping; Saturday, 20th November, 10am-3pm; $220 ($44 per hour); CERES.
• Building wicking beds using recycled materials: Saturday, 20th November, 10.30am-midday; $97 ($64 per hour); Fitzroy.
• Sprouting gardens: Saturday, 20th November, 1-2.30pm; $20 ($14 per hour); Fitzroy.
• Edible weeds: Saturday, 20th November, 3-4.30pm; $22 ($14 per hour); Bulleen.
• Intro to permaculture (two sessions), Sunday, 21st November and Sunday, 28th November, both 10am-3pm; $220 ($22 per hour); CERES.
• Backyard beekeeping basics; Sunday, 21st November, 1-3pm; $70 ($35 per hour); CERES.
• Bakery Hill whisky distillery tour and tasting: Wednesday, 24th November, 4-5.30pm; $59 ($40 per hour); Bayswater North.
• Mould – a cheese festival: Friday, 26th November, 4.30-8.30pm, Saturday, 27th November, 11am-3pm and 4-8pm, and Sunday, 28th November, 11am-3pm; $49 (includes all cheese tastings); Abbotsford.
• Food photography; Saturday, 27th November, 9.30am-12.30pm; $109 ($36 per hour); Eltham.
• Beeswax wraps; Saturday, 27th November, 10am-midday; $75 ($38 per hour); CERES.
• Flavours of Coburg food tour: Saturday, 27th November, 10am-1pm; $49 ($16 per hour); Coburg.
• Oktoberfest 2021: Saturday, 27th November, midday-10pm; $45; Brunswick East.
• Setting up a worm farm: Saturday, 27th November, 2-3pm; free; Edendale.
• Growing nutrient dense food: Saturday, 4th December, 10am-3pm; $110 ($22 per hour); CERES.
• Beginners compost, worm farms and bokashi bins: Saturday, 4th December, 10.30am-midday; $67 ($44 per hour); Abbotsford.
• Make a blue-banded bee apartment block: Saturday, 4th December, 1-2.30pm; $65 ($44 per hour); Abbotsford.
• Beekeeping workshop: Saturday, 4th December, 2.30-5pm; $85 ($34 per hour); Brunswick East.
• Introduction to growing microgreens: Sunday, 5th December, 10am-3pm; $110 ($22 per hour); organised by CERES; Preston.
• Whittlesea community seed library opening: Thursday, 9th December, 10-11.30am; free; Whittlesea.
• Flavours of Coburg food tour: Saturday, 11th December, 10am-1pm; $49 ($16 per hour); Coburg.
• Edible weeds walk: Saturday, 11th December, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 11th December, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Bakery Hill whisky distillery tour and tasting: Sunday, 12th December, 3-4.30pm; $59 ($40 per hour); Bayswater North.
• Bakery Hill whisky distillery tour and tasting: Sunday, 19th December, 2-3.30pm; $59 ($40 per hour); Bayswater North.

Upcoming face-to-face events – cooking

Many of these events may be restricted to fully vaccinated people only.

The art of fermenting; Sunday, 5th December, 2-5pm; $55 ($18 per hour); Hawthorn.

This class will focus on obtaining great gut health through fermented foods. You will learn how to make sauerkraut and other fermented produce. You will also look at ways to make it healthier and more delicious with the addition of different spices and seasonal vegetables. Organised by Hawthorn Community House.

Previously announced

• Sri Lankan cooking class: Friday, 19th November, 6-9pm; $90 ($30 per hour); Surrey Hills.
• Beginners bread making: Sunday, 21st November, 8am-2pm; $220 ($37 per hour); Abbotsford.
• Wok it real good: Sunday, 21st November, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 21st November, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Mediterranean summer cooking workshop; Thursday, 25th November, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• Rosa’s Friday traditional Italian cooking class: Friday, 26th November, 6-10pm; $155 ($39 per hour); Bundoora.
• Sourdough bread baking: Saturday, 27th November, 9am-5pm; $180 ($23 per hour); CERES.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 27th November, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Beginners bread making: Sunday, 28th November, 8am-2pm; $220 ($37 per hour); Abbotsford.
• Vegan cooking Italian style: Sunday, 28th November, 10am-3pm; $110 ($22 per hour); CERES.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 28th November, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Wood fire oven pizza marking masterclass; Sunday, 28th November, midday-2pm; $106 ($53 per hour); Northcote.
• The ultimate biscuit class: Tuesday, 30th November, 10am-3pm; $160 ($32 per hour); Blackburn.
• Italian Christmas crostoli class; Thursday, 2nd December, 1-3pm; $65 ($33 per hour); Surrey Hills.
• Middle Eastern cooking; Friday, 3rd December, 6.30-9.30pm; $65 ($22 per hour); Park Orchards.
• Fermenting made simple: Saturday, 4th December, 9am-midday; $120 ($40 per hour); Kinglake.
• Intro to fermenting at home: Saturday, 4th December, 10am-midday; $70 ($35 per hour); CERES.
• Cheese making at home; Saturday, 4th December, 2-5pm; $120 ($40 per hour); Kinglake.
• Artisan bread making: Sunday, 5th December, 8am-2pm; $220 ($37 per hour); Abbotsford.
• Feta and haloumi cheese making: Sunday, 5th December, 10am-4pm; $170 ($28 per hour); CERES.
• Sri Lankan street food experience; Sunday, 5th December, 4-6pm; $89 ($45 per hour); Fitzroy.
• Gingerbread house workshop; Wednesday, 8th December, 7-8.30pm; $55 ($22 per hour); Chirnside Park.
• Rosa’s Friday traditional Italian cooking class: Friday, 10th December, 6-10pm; $155 ($39 per hour); Bundoora.
• Sourdough bread workshop: Saturday, 11th December, 9am-11.30pm; $165 ($66 per hour); organised by Bee Sustainable; Brunswick East.
• Indian cooking: Saturday, 11th December, 10am-3pm; $110 ($22 per hour); CERES.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 11th December, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Healing herbal teas for mothers; Saturday, 11th December, 1-2.30pm; $61 ($40 per hour); Abbotsford.
• Beginners bread making: Sunday, 12th December, 8am-2pm; $220 ($37 per hour); Abbotsford.
• Vietnamese salad master class; Sunday, 12th December, 10am-2.30pm; $160 ($36 per hour); Panton Hill.
• Authentic Mexican: Sunday, 12th December, 10am-3pm; $110 ($22 per hour); CERES.
• Sourdough bread; Sunday, 12th December, 1.30-4pm; $55 ($22 per hour); Park Orchards.
• The ultimate biscuit class: Tuesday, 14th December, 10am-3pm; $160 ($32 per hour); Blackburn.
• Beginners bread making: Sunday, 19th December, 8am-2pm; $220 ($37 per hour); Abbotsford.

In Richmond

• Dumpling party: Thursday, 18th November, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 19th November, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 19th November, 6.30-9.30pm; $168 ($56 per hour); Richmond
• Dumpling party: Saturday, 20th November, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 20th November, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 20th November, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 21st November, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 21st November, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 21st November, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Pasta e basta!; Tuesday, 23rd November, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 25th November, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Street food of Asia: Friday, 26th November, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 27th November, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 27th November, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 27th November, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 28th November, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 28th November, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 28th November, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Dumpling party: Thursday, 2nd December, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Pizza making party: Friday, 3rd December, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 3rd December, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 4th December, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 4th December, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 4th December, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 5th December, 10am-midday; $111 ($56 per hour); Richmond.
• Asian cooking with parents and kids: Sunday, 5th December, 2-4pm; $91 ($46 per hour); Richmond.
• Vegan cooking master class: Sunday, 5th December, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 9th December, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Friday, 10th December, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 10th December, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 11th December, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 11th December, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 11th December, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 12th December, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 12th December, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 12th December, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 16th December, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 17th December, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 17th December, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 18th December, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 18th December, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 18th December, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 19th December, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 19th December, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 19th December, 6.30-9.30pm; $168 ($56 per hour); Richmond.

Thanks to all the people who have contributed to this week’s newsletter: Ann Hague, Ann Stanley, Choon Yin Yeok, Chris Kent, Claire Smith, Dale Martin, Elissa Oppenlander, Jian Liu, Jon Buttery, Lucinda Flynn, Rebecca Haschek, Robin Gale-Baker, Soo Mei Leong, Stuart Rodda, Vera Herman and Yennie Yong.

It is great when people contribute material for the newsletter. The material can be anything so long as it is food-related: ask a question, provide a tip, discuss an issue, submit a photo, send in a recipe, etc. Email us with your contribution(s).

Re-opening plans

Food swaps

A few food swaps have announced that they are re-starting. These include:

• On Saturday, 6th November: Bayswater North, Fitzroy and Warrandyte.
• On Saturday, 13th November: Hurstbridge and Mooroolbark.

As Mooroolbark’s organiser, Claire Smith, says, “People are requested to be double vaccinated, will still be required to sign in and use the hand sanitiser. We’re looking forward to finally being able to meet up again and swap our home grown produce.“

Community gardens

Quite a lot of community gardens have now announced that they have re-opened, including:
Bellfield, Condell Growers and Sharers (Fitzroy), Incredible Edible Eltham, Fawkner Food Bowls, Links (Lalor), Northcote Library, Pentridge, Stock Street (Coburg), The Patch (Bundoora), Renown Street (Coburg North), Thrive (Diamond Creek), West Brunswick and Whittlesea.

This week’s farmers’ markets

Thursday: Alphington Midweek Farmgate.
Saturday: Carlton and Coburg.
Sunday: Alphington and Eltham.

Soil levellers or spreaders (by Stuart Rodda)

[Stuart, from Eltham, is going to write a series of articles for this newsletter on large hand tools (spades, forks, etc). The material complements his previous articles on a variety of other garden tools. To start with, he discusses an uncommon tool, namely a soil leveller or soil spreader.]

For decades, I have been flattening soil to make planting beds using the back of a rake or a straight piece of wood. However, for other reasons (namely, to create a flat surface for a gravel path), I recently acquired a soil leveller from Bunnings. Having that tool, I then tried using it to create a flat soil bed for planting out seedlings and it worked brilliantly, so now I use it all the time for that purpose.

Why is it better than the flat back of a rake (see the photo of the both of them)?

1. It is heavier and more ‘self-levelling’.
2. With 4 rounded bars joined together, it easily moves away lumps of soil while flattening out the fine soil, and also tends to break lumps into smaller crumbs.
3. It is wider.
4. There are fewer holes left behind where slugs etc can hide and come out at night to chomp any seedlings or emerging shoots.
5. It is cheap ($19).

For a small home garden it may not be worth having this extra tool but for a larger veggie patch or community garden I highly recommend it.

Read Stuart’s previous articles on a variety of garden tools.

How to make, or refresh, kombucha (by Lucinda Flynn)

[Watch this video, where Lucinda discusses making kombucha from a very overgrown SCOBY.]

To make kombucha, you need to start with a SCOBY, and this can come from either your previous attempts or from other people. SCOBY stands for ‘symbiotic combination of bacteria and yeast’ so it’s actually a living organism of bacteria and yeast together. It grows by feeding off sugar, which you give it in the form of sweetened tea.

If starting from your previous overgrown SCOBY, cut off a small piece of the solid part and put it aside together with around a cup of the liquid. Either chuck out the rest, or give some to other people or feed it to your chooks.

Make some tea and sweeten it. The amount of sugar that I put in is ¼ cup per litre, where the reason for this amount is that the SCOBY will be able to eat about that much sugar so the resulting kombucha will be largely sugar-free.

Put the small piece of solid SCOBY, the cup of liquid from the previous kombucha and the sweetened tea together into a container and put the lid on.

Leave it for about a week to help it get really strong. It will start feeding on the sugars and you’ll notice of a film start to form at the top of the liquid, which is the new SCOBY starting to develop.

Throughout, make sure you keep sterile by keeping your hands really clean.

Note that this this is the primary fermentation of the kombucha. If you want to do a secondary one as well, wait until the primary has become strong, that means it’s building its new SCOBY on top, then decant some of the kombucha into a sealable bottle (e.g. any sort of glass bottle with a top). Drop in a couple of berries or some ginger or citrus or anything else that has a bit of sugar in it, and put the lid on. The kombucha will then start to digest the sugars in the fruit and will create a bit of a fizz and that’s how you get the secondary ferment of a fizzy kombucha.

Jon’s podcast of the week

The beauty of podcasts is that your favourite radio shows are available at any time that suits you. The 3CR gardening show is great, with different special guests at different times. The most recent episode that I heard (from 17th October) had a slow start (the technician had apparently plugged the printer cord into the wrong USB port – this is community radio!) but then became much more interesting, with material on how plants are imported to the country and also mulch and where to get it.

A comment on last week’s article about fertilisers

Rebecca Haschek has written in to say that she found Robin Gale-Baker’s article last week entitled organic versus inorganic fertilisers both interesting and informative. It sparked some thoughts on terminology that can be usefully clarified.

The words ‘organic’ and ‘inorganic’ mean somewhat different things to different people. Rebecca’s concern is that ‘organic’ is sometimes thought to be synonymous with ‘nature/natural’ (and therefore good!), while ‘inorganic’ is therefore linked with ‘synthetic’ or ‘man-made’ and carries negative connotations. However, rock and water are inorganic but obviously occur in nature. Furthermore, as discussed in Robin’s article, ‘organic’ fertilisers contain rock dust (which is inorganic) whilst ‘inorganic’ fertilisers contain petroleum (which, in the traditional sense of the word, is organic because it is derived from once-living organisms).

To clarify such matters, Robin has agreed to two changes to her article regarding usage of the terms. The first change is to add a definition of the word ‘organic’ at the start of the article, namely: “In this article, the word ‘organic’ is used to mean ‘in line with certified organic principles’, with the word ‘non-organic’ being used to mean ‘not in line with certified organic principles’.” The second change is to refer to ‘non-organic fertilisers’ throughout rather than ‘inorganic fertilisers’. The website version of the article has been updated for these changes.

The meaning of the word ‘organic’

Stimulated by Rebecca’s comments, I thought that I would say a few words about the word ‘organic’.

In Australia, unlike in some other countries, there is no legal definition of the word ‘organic’ as it applies to food.

In the olden days, when I was a child and before you were born, the term ‘organic’ had two possible meanings, depending on the context. One meaning, which came from chemistry, was ‘any compound that contains a significant amount of carbon’. A second, related meaning, which came from farming, was ‘any matter which came from the faeces, parts or remains of living or once-living organisms’. In both meanings, gases like carbon dioxide plus a few other simple compounds were excluded. Historically, these two meanings were effectively equivalent (because all life forms on Earth are carbon-based), that is until the early 19th Century when someone called Friedrich Wohler demonstrated that a number of ‘organic compounds’ (in the first meaning) could be produced in the laboratory from ‘inorganic’ sources and therefore that some materials could be ‘organic’ using the first meaning but ‘not organic’ using the second meaning. Examples are urea and oxalic acid. Note that, in both original meanings, petrol and plastic, which are both carbon-based and derived from the remains of once-living organisms, are considered to be ‘organic’.

More recently, at roughly the time of my mid-life crisis, the Certified Organic movement came into existence. Something is ‘certified organic’ if and only if two conditions apply. The first condition is that its production is in accordance with all the standards set out in the Government’s 68 page document entitled National Standard for Organic and Bio-Dynamic Produce. The second condition is that the producer has successfully applied to one of the official certifying bodies to have their produce accepted as meeting these standards.

The standards do say many things that are relevant to one or both of the original meanings of the word ‘organic’ as discussed above but they also cover a much wider field and are sometimes very specific. If you have never read the standards, you may be surprised by how comprehensive (and readable) they are. For example, for livestock, they have sections on breeding, nutrition, medications, welfare, housing and handling. For more detail, read my article about organic certification on our website.

Some of the standards relate to the source of the inputs. For example, excreted urea and manufactured urea are identical products but, whilst urea produced by animals is permitted in certified organic farming, urea produced by factories is banned. Also, most fertilisers produced using minerals as a major source are banned. I presume (although I haven’t actually checked) that petrol and (at least, most) plastics can never be certified organic. In general terms, certified organic products can only use inputs which are ‘certified allowed’, as specified in the standards.

Because ‘certified organic’ has a precise meaning, it is a good term to use in any analysis. However, the second condition above (that something can only be called ‘certified organic’ if its producer has actually and successfully applied to it to be called ‘certified organic’) means that there are lots of products which are effectively equivalent to ‘certified organic’ but which are not actually certified. For example, many of us garden according to the certified organic standards but for obvious reasons (starting with cost) would never apply to any organisation for any certification. We need a word for such products and approaches and the word that many people now use is ‘organic’, meaning ‘generally in line with certified organic principles’. We then need a word for the opposite, and the best of a bad bunch is perhaps ‘non-organic’, meaning ‘not in line with certified organic principles’.

To summarise: whilst the term ‘certified organic’ has a precise meaning, there is no legal definition of the word ‘organic’. Many people who broadly believe in the certified organic standards tend to use the term ‘organic’ to mean ‘generally in line with certified organic principles’. By contrast, as alluded to in Robin’s article, many companies who are trying to sell their products tend to use the term ‘organic’ much more broadly, in a way that harks back to the original meanings of the word, namely either carbon-based or derived from once-living organisms.

A new mobile creperie: La Louche

La Louche, who are based in Eltham, make ready-to-eat savoury galettes and sweet crepes, including both gluten-free and vegan options. Where possible, they use local fruit and vegetables. They have a stall outside of the Platform 3095 cafe from Wednesday to Saturday, and you can order either from there or online. They are also at Eltham Farmers’ Market on the 1st and 3rd Sundays of each month. Read their Local Food Directory entry. Welcome Marine and Steve!

Yes, you did know! What’s attacking the plums?

Last week, Trish Kent asked what was eating her plums and what can she do about it. The one response was from Vera Herman, who suggests that Trish reads this article. From that article, Vera concludes that the problem might well be the caterpillars of a winter moth.

No, you didn’t know (sigh)

Safe and trustworthy sources for compost

Last week, Eliza McCumstie asked for recommendations for safe and trustworthy sources for compost, after having had some unhappy herbicide-related experiences in the past. No one responded. It would be great if you could respond this week by email.

Choon Yin Yeok did write in to say that she thinks that she has also had some herbicide-related problems with some of her veggies seedlings.

What’s eating the passionfruit?

Last week, Vanessa Shribman asked what ate her green passionfruits last year and what can she do about it this year. No one responded. It would be great if you could respond this week by email.

In the meantime, here is my answer: I think that it is most likely rats and that bagging of individual fruit can sometimes deter them.

Do you know? Romanescos gone wrong

Yennie Yong writes in: “I’ve been growing romanesco for the first time, and was excited to see the baby head forming a few weeks ago. Then the head split into multiple florets (see photo)! Now I can also see some florets changing to be broccoli-like, more specifically like purple sprouting broccoli. I’m wondering if this could be caused by the romanesco cross pollinating with the some purple sprouting broccoli planted in the same bed. In future, should I only plant one variety at a time to ensure I get true to type results?” Email your replies.

Guy’s veggie growing tip of the week – only grow one variety of sweetcorn at a time

Yennie’s question has prompted me to reflect on some related, wider issues. My granny smith apple tree always produces granny smith apples even though it is sometimes/usually pollinated by some nearby red apple trees. My pumpkins are usually the same as was on the original label even though pumpkins often cross-pollinate (i.e. the male flowers from one plant pollinate the female flowers of another plant) and I grow multiple varieties at the same time. I’ve therefore always assumed that the results of cross-pollination don’t manifest themselves until the next generation. Putting this another way, the fruit is always the variety of the mother plant.

[In passing, if this is true for fruit (which are post-pollination) then it is certainly true for flowers (which are pre-pollination) and thus Yennie’s problems are not because of cross-pollination between her romanesco and purple sprouting broccolis. Rather, a more likely explanation is that Yennie’s ‘romanesco’ plants are the progeny of a previous cross-pollination and have thus not grown ‘true to type’.]

But, as always, there is an exception that proves that rule and, in this case, that exception is sweetcorn. I realised this last year when all of my sweetcorn, both the normal golden bantam and the less common popping corn, produced inedible, somewhat deformed, cobs. From a bit of Internet research, it became clear that the unique aspect of sweetcorn is that what you eat are the seeds (rather than the fruit), that the seeds have a mix of both the mother’s and the father’s genes, and that their physical characteristics can be a mishmash of the two.

Here is a scientific explanation from a New Zealand website: “The proper development of corn kernels requires double fertilisation — that is, two sperm (carried in the pollen) are required to fertilise an ovule. One of the sperm fertilises the egg within the ovule, which becomes the plant embryo. The other sperm fuses with other nuclei in the ovule to become the endosperm of the seed, which will develop into a food source for the developing plant. The endosperm makes up the majority of a corn kernel, which is why the genetics of the pollen source matter so much.” If that has whetted your appetite, the sweetcorn page in Wikipedia also discusses some of the issues.

So, my tip this week is actually very simple: only grow one variety of sweetcorn at a time.

Read more of my veggie growing tips.

Want a job?

Collingwood Children’s Farm is looking for a Farm Operations Manager, who would be responsible for managing the day-to-day operations of the farm. The roles include planning, overseeing the worksite and coordinating all farm operational activities, where this latter role includes day-to-day maintenance of farm site, buildings & equipment, garden & animal requirements, and working with the volunteers on the farm. Location: Abbotsford. Read more. Apply by email to conor@farm.org.au with the subject heading: ‘APPLICATION – Farm Ops Manager via NRMjobs’

A new seed library at Whittlesea Library

There is now a seed library at Whittlesea Library. There will also be a free event on Thursday, 9th December, 10-11.30am to celebrate its existence.

That makes a total of 16 seed libraries on our map of North East Melbourne

Australian Pollinator Week is 13th to 21st November

As discussed on the Australian Pollinator Week website, the activities appear to be threefold: a global waggle dance, where you upload a dance video; a pollinator picnic, where you are encouraged to have a picnic in a local park; and a wild pollinator count, where you count pollinators (not just bees) and submit your observations.

As part of the wild pollinator count, CERES are organising a backyard bee census on Sunday, 14th November.

The Local Government Climate Emergency Toolkit

Newsletter reader Dale Martin has updated his Local Government Climate Emergency Toolkit (a 41 page pdf), which is a guide for individuals and community groups to help tackle our shared climate emergency. You might find section C7 on open space and agriculture of particular interest.

The results of last week’s photo competition

The theme was ‘your best ever food- or garden-related photo’ and it attracted (only) 5 entries.

Ann Hague   Blacky. I love my chooks – eating veggie scraps, producing eggs & manure, and always happy to see me!
Choon Yin Yeok   We went to a Shinto temple in Kyoto, Japan for a banquet. The pictures are of 2 of the 10 courses, both of which looked beautiful and were delicious.
Chris Kent   Happy January harvest.
Soo Mei Leong   Made from agar-agar (gelatin-based seaweed), this is one piggy that not only looks delectable but is also delicious to eat.

 

Cheesy garlic roasted asparagus (by Elissa Oppenlander)

[Elissa is from Macleod and this recipe originally appeared in the Sustainable Macleod newsletter, which is one of the most interesting local newsletters. The recipe has been adapted from one by Cafe Delites.]

Ingredients

250g asparagus spears, woody ends removed
1 tablespoon olive oil
1 teaspoon minced garlic (or 2 cloves garlic, minced)
sprinkle of salt and pepper
½ cup grated mozzarella cheese (or pre-packaged ‘pizza cheese’ if you can’t be bothered grating mozzarella)

Method

Pre-heat your oven to 220degC.

Arrange the asparagus in a roasting pan. Set aside.

In a small bowl, mix together the olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.

Bake for 10-15 minutes until vibrant and just beginning to get tender.

Remove from the oven and top with cheese. Return to the oven and grill until the cheese melts and becomes golden (about 4-5 minutes).

Add salt and pepper, if needed. Serve immediately.

Which link was clicked most times in the last newsletter?

The most popular link last week was the photo of the chicken wire Pam Jenkins uses to protect her peas from cockatoos.

Joke (or pun) of the week

Customer: There is a fly in my soup. Waiter: Don’t worry, the spider in your bread will get it.

Read more jokes.

Upcoming online events

Productive gardens workshop; Thursday, 18th November, 7.30-8.30pm; $30.

Presenter: Jian Liu. Jian will talk you through all you need to know to create your own garden patch. She will discuss how she created her own backyard food forest and some weird, wonderful and productive edibles to incorporate into a backyard. Organised by Open Gardens Victoria.

Zen permaculture, starting at the kitchen sink: de-clutter and reset your life; Sunday, 12th December, 2-3.45pm; $donation

Presenter: Cecilia Macaulay. You will: do kitchen sink declutter; learn design principles; and fall in love with your kitchen sink.

Previously announced

• Cardinia Community Food Forum; Tuesday, 9th November, 9.30am-3pm; free
• Managing food waste at home; Tuesday, 9th November, 2-3pm; free
• Design a small and productive garden; Wednesday, 10th November, 6.30-8pm; free; organised by My Smart Garden.
• Composting at home; Wednesday, 10th November, 7-9pm; free; organised by Banyule Council
• Pop-up pantry audit workshop; Thursday, 11th November, 6.30-7.30pm; free
• Edible garden tour With Karen Sutherland; Thursday, 18th November, 11am-midday; free
• Cooking demonstration: san choy bao and mango sago pudding; Thursday, 25th November, 7-8pm; free
• Keeping backyard chooks with Felicity Gordon; Saturday, 27th November, 3-4pm; free
• Take your recipe to retail; Wednesday, 15th December, 9-10am; $50

Upcoming face-to-face events – not cooking

Many of these events may be restricted to fully vaccinated people only.

Building wicking beds using recycled materials: Saturday, 20th November, 10.30am-midday; $97 ($64 per hour); Fitzroy.

Learn about the benefits of wicking beds, how they work, what plants are suitable for wicking beds and what are not, and how to make wicking beds using recycled materials. Participants will make a small wicking bed using recycled materials to take home, including soil and seedlings. Organised by Cultivating Community.

Oktoberfest 2021: Saturday, 27th November, midday-10pm; $45; Brunswick East.

As well as entry, your ticket includes 3 pints of beer and a pretzel. There will be 5 German-style beers on tap: Pilsner 56, Temple-Weiss Weissbier, Vienna Lager, Maibock and Dunkelweiss. Organised by Temple Brewing Company.

Beginners compost, worm farms and bokashi bins: Saturday, 4th December, 10.30am-midday; $67 ($44 per hour); Abbotsford.

In this workshop, you will look at: both hot and cold composting and their benefits; how to set up and run successful above-ground and in-ground worm farms; why run multiple composting systems, and how each one can be used in your garden; and how to compost and increase soil biodiversity with your Bokashi bin.

Make a blue-banded bee apartment block: Saturday, 4th December, 1-2.30pm; $65 ($44 per hour); Abbotsford.

A workshop for all ages and all families; suitable for children accompanied by their parents or carers. Participants will make a mudbrick block for the female blue banded bee. The workshop will also include: learning all about the blue-banded bee nesting habits, and how they assist with fertilising plants; what plants will bring the blue-banded bee into your garden; making a blue-banded bee nest using mud and pipe; and advice on how to stack the nests to create an apartment block for the bees. Participants will take home the block that they make.

Whittlesea community seed library opening: Thursday, 9th December, 10-11.30am; free; Whittlesea.

Go and celebrate their new community seed library.

Edible weeds walk: Saturday, 11th December, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.

Join Adam Grubb, co-author of The Weed Forager’s Handbook, for a fascinating walk on the wild side, foraging for edible weeds. Organised by Very Edible Gardens.

Previously announced

• Plant sale: Sunday, 7th November, 8.30am-1pm; free; Hurstbridge.
• Bakery Hill whisky distillery tour and tasting: Wednesday, 10th November, 4-5.30pm; $59 ($40 per hour); Bayswater North.
• Beginners backyard beekeeping; Saturday, 13th November, 10am-3pm; $220 ($44 per hour); CERES.
• Flavours of Coburg food tour: Saturday, 13th November, 10am-1pm; $49 ($16 per hour); Coburg.
• Home brewing: Saturday, 13th November, 10am-3pm; $80 ($16 per hour); CERES.
• Pick and eat – Spring harvest: Saturday, 13th November, 10.30am-12.30pm; $41 ($21 per hour); Bulleen.
• Kitchen medicine – garden farmacy: Saturday, 13th November, 2-4.30pm; $75 ($30 per hour); CERES.
• Bush foods & herbs for courtyards & balconies: Thursday, 18th November, 6.30-9pm; $55 ($22 per hour); Bulleen Art and Garden.
• Beginners backyard beekeeping; Saturday, 20th November, 10am-3pm; $220 ($44 per hour); CERES.
• Sprouting gardens: Saturday, 20th November, 1-2.30pm; $20 ($14 per hour); Organised by Cultivating Community; Fitzroy.
• Edible weeds: Saturday, 20th November, 3-4.30pm; $22 ($14 per hour); Bulleen.
• Intro to permaculture (two sessions), Sunday, 21st November and Sunday, 28th November, both 10am-3pm; $220 ($22 per hour); CERES.
• Backyard beekeeping basics; Sunday, 21st November, 1-3pm; $70 ($35 per hour); CERES.
• Bakery Hill whisky distillery tour and tasting: Wednesday, 24th November, 4-5.30pm; $59 ($40 per hour); Bayswater North.
• Mould – a cheese festival: Friday, 26th November, 4.30-8.30pm, Saturday, 27th November, 11am-3pm and 4-8pm, and Sunday, 28th November, 11am-3pm; $49 (includes all cheese tastings); Abbotsford.
• Food photography; Saturday, 27th November, 9.30am-12.30pm; $109 ($36 per hour); Eltham.
• Beeswax wraps; Saturday, 27th November, 10am-midday; $75 ($38 per hour); CERES.
• Flavours of Coburg food tour: Saturday, 27th November, 10am-1pm; $49 ($16 per hour); Coburg.
• Setting up a worm farm: Saturday, 27th November, 2-3pm; free; Edendale.
• Growing nutrient dense food: Saturday, 4th December, 10am-3pm; $110 ($22 per hour); CERES.
• Introduction to growing microgreens: Sunday, 5th December, 10am-3pm; $110 ($22 per hour); organised by CERES; Preston.
• Flavours of Coburg food tour: Saturday, 11th December, 10am-1pm; $49 ($16 per hour); Coburg.
• Bakery Hill whisky distillery tour and tasting: Sunday, 12th December, 1-2.30pm; $59 ($40 per hour); Bayswater North.
• Bakery Hill whisky distillery tour and tasting: Sunday, 12th December, 3-4.30pm; $59 ($40 per hour); Bayswater North.
• Bakery Hill whisky distillery tour and tasting: Sunday, 19th December, 2-3.30pm; $59 ($40 per hour); Bayswater North.

Upcoming face-to-face events – cooking

Many of these events may be restricted to fully vaccinated people only.

Vegan pizza making masterclass; Sunday, 14th November, midday-2pm; $106 ($53 per hour); Northcote.

Edoardo Nicita, from Shop 225, will demonstrate how to create your own gluten-free pizza dough from scratch. You will then learn how to roll out and shape pizza dough. You will make a margherita pizza and a nutella dessert one.

Mediterranean summer cooking workshop; Thursday, 25th November, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.

Arzu will show you how to cook a three course Mediterranean summer feast. She will also explain the health benefits of using olive oil, garlic and fresh herbs.

Wood fire oven pizza marking masterclass; Sunday, 28th November, midday-2pm; $106 ($53 per hour); Northcote.

Edoardo Nicita, from Shop 225, will demonstrate how to create your own gluten-free pizza dough from scratch. You will then learn how to roll out and shape pizza dough. You will make a margherita pizza and a nutella dessert one.

Healing herbal teas for mothers; Saturday, 11th December, 1-2.30pm; $61 ($40 per hour); Abbotsford.

Learn about all the wonderful herbs and native edibles that can be used to make teas to calm the nerves and rest the soul. Make time for yourself to connect with other mums, carers and their children, enjoy an easy laid-back session making fresh herbal tea blends that you can grow in your own home garden. Organised by Cultivating Community.

Vietnamese salad master class; Sunday, 12th December, 10am-2.30pm; $160 ($36 per hour); Panton Hill.

Presenter: Kelly Meredith from Under The Pickle Tree. Learn how make: a poached Vietnamese chicken salad with a range of homemade oils and dressings; a Vietnamese green papaya salad with grilled lemongrass beef; and a sour mango salad with fresh Vietnamese herbs and poached prawns.

Previously announced

• Blue cheese making: Friday, 5th November, 10am-4pm; $170 ($43 per hour); CERES.
• Triple cream brie cheese: Sunday, 7th November, 10am-4pm; $170 ($28 per hour); CERES.
• Rosa’s Friday traditional Italian cooking class: Friday, 12th November, 6-10pm; $155 ($39 per hour); Bundoora.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 13th November, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 14th November, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• The ultimate biscuit class: Tuesday, 16th November, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sri Lankan cooking class: Friday, 19th November, 6-9pm; $90 ($30 per hour); Surrey Hills.
• Chocolate discovery class: Saturday, 20th November, midday-1pm; $48 ($48 per hour); Yarra Glen.
• Wok it real good: Sunday, 21st November, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 21st November, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Nonna & Mum’s cooking class: Thursday, 25th November, 7.30-10pm; $20 ($8 per hour); organised by the Furlan Club; Thornbury.
• Rosa’s Friday traditional Italian cooking class: Friday, 26th November, 6-10pm; $155 ($39 per hour); Bundoora.
• Sourdough bread baking: Saturday, 27th November, 9am-5pm; $180 ($23 per hour); CERES.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 27th November, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Vegan cooking Italian style: Sunday, 28th November, 10am-3pm; $110 ($22 per hour); CERES.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 28th November, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• The ultimate biscuit class: Tuesday, 30th November, 10am-3pm; $160 ($32 per hour); Blackburn.
• Fermenting made simple: Saturday, 4th December, 9am-midday; $120 ($40 per hour); Kinglake.
• Intro to fermenting at home: Saturday, 4th December, 10am-midday; $70 ($35 per hour); CERES.
• Cheese making at home; Saturday, 4th December, 2-5pm; $120 ($40 per hour); Kinglake.
• Feta and haloumi cheese making: Sunday, 5th December, 10am-4pm; $170 ($28 per hour); CERES.
• Gingerbread house workshop; Wednesday, 8th December, 7-8.30pm; $55 ($22 per hour); Chirnside Park.
• Rosa’s Friday traditional Italian cooking class: Friday, 10th December, 6-10pm; $155 ($39 per hour); Bundoora.
• Sourdough bread workshop: Saturday, 11th December, 9am-11.30pm; $165 ($66 per hour); organised by Bee Sustainable; Brunswick East.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 11th December, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Authentic Mexican: Sunday, 12th December, 10am-3pm; $110 ($22 per hour); CERES.
• The ultimate biscuit class: Tuesday, 14th December, 10am-3pm; $160 ($32 per hour); Blackburn.
• Nonna & Mum’s cooking class: Thursday, 23rd December, 7.30-10pm; $20 ($8 per hour); organised by the Furlan Club; Thornbury.

In Richmond

• Indian cooking master class: Friday, 5th November, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 6th November, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 6th November, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 6th November, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 7th November, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 7th November, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 11th November, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Friday, 12th November, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 12th November, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 13th November, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 13th November, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 13th November, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 14th November, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 14th November, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 14th November, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Vegetarian cooking class: Tuesday, 16th November, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 18th November, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 19th November, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 19th November, 6.30-9.30pm; $168 ($56 per hour); Richmond
• Dumpling party: Saturday, 20th November, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 20th November, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 20th November, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 21st November, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 21st November, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 21st November, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Pasta e basta!; Tuesday, 23rd November, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 25th November, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Street food of Asia: Friday, 26th November, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 27th November, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 27th November, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 27th November, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 28th November, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 28th November, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 28th November, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Dumpling party: Thursday, 2nd December, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Pizza making party: Friday, 3rd December, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 3rd December, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 4th December, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 4th December, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 4th December, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 5th December, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 5th December, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 9th December, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Friday, 10th December, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 10th December, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 11th December, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 11th December, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 11th December, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 12th December, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 12th December, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 12th December, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 16th December, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 17th December, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 17th December, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 18th December, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 18th December, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 18th December, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 19th December, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 19th December, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 19th December, 6.30-9.30pm; $168 ($56 per hour); Richmond.