LFC News August 31 2022

Aug 292022
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Bruce Plain, Carol Woolcock, Megan Goodman, Pauline Webb and Robin Gale-Baker.

Rosella/roselle (by Robin Gale-Baker)

Rosella (Hibiscus sabdariffa), known as Roselle in countries other than Australia, is not an Australian native (as many people seem to think) but from West Africa. It is a bush that produces ruby red calyxes that make tasty jams or cordials, leaves that are used in tea making and salads, and an outer stem covering that can be stripped and used like jute. There are many good recipes for jams and cordials on the internet.

Seed raising

In Melbourne’s climate, it is best to raise the seeds in pots so that the plants are well established by the time the soil temperature has reached at least 20degC. Plant three seeds per pot 1cm deep in seed raising mix, keep well watered and, later, thin out leaving the strongest. Sow seeds in mid-August. The seedlings will grow into bushes that can be as wide as 1.5 metres and as high as 2 metres.

Position, bed and water

In our climate, plant the seedlings in the hottest part of the garden in full sun, preferably in a raised bed or wicking bed to keep the lower branches off the soil and out of reach of pests. Wicking beds are ideal as rosella is a plant requiring heavy watering (at least every 2-3 days if not in a wicking bed).

Soil and planting

Rosella needs rich soil with plenty of compost and must be well drained. They are heavy feeders. When the buds are forming, apply more compost. If planting in a garden bed, plants can be as far as 1 metre apart. In a raised bed, plant them 50cm apart and the branches will intersperse a bit like a hedge. You will need to plant 6-7 plants to get a decent harvest. Plant out in mid-late October. Rosella needs a long summer – at least 6 months of hot sun – so there is little leeway for plants to mature if planted later than October. The calyxes develop as the days shorten. There are two flushes of calyxes – the first is sometimes light but the second will be heavy and occurs when the plant puts all its energy into reproducing before dying off. Technically, it is a perennial but treat it as an annual as cold weather and frost kill it.

Harvesting and preparing

When the calyxes are 25-30cm in diameter, they are ready to harvest. Use secateurs or sharp scissors to cut them as the stems are quite thin and fragile. Store them in the fridge until you have enough to use. Inside the calyx is a big seed pod that needs to be removed. Peel the petals of the calyx from the seed pod but keep the seed.

Seed saving

Either save the seed when you prepare the calyxes for processing or leave some calyxes on the plants to dry (just as you would with peas or broad beans). The seed comes out easily: just tap the calyx on to your hand and it will fall out. Not all seed is equally viable so it is worth planting extra to ensure sufficient plants. Seeds are sold by Diggers, The Seed Collection, Eden Seeds and Seed Freaks in Tasmania. Read more of Robin’s articles on our website about how to grow various herbs.

Every newsletter needs a good picture

A little imagination with olives, noodles and mozzarella and you’re no longer allowed to cook dinner.

Some articles for you to read

The history of Pentridge Community Garden

Pentridge Community Garden in Coburg is roughly 6 years old. Andrew and Kerry Ogbourne recently wrote an article about its history.

The Fermentary

The Fermentary is a shop in Fitzroy North where they make and sell a wide variety of fermented products. Read their recent interview with Melbourne Farmers’ Markets.

The Part-time Gardener

The Part-time Gardener is a website by someone called Amanda, who says: “Five days a week I run my own business, glued to a laptop. On weekends I dig in the dirt and make sure bees are happy.” Amanda recently wrote an interesting article entitled Is gardening ‘elitist’?. Thanks for the heads up, Bruce Plain!

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
Mizuna
Mustard greens
Parsley
Rocket
Silverbeet
Roots

Beetroot
Carrot
Jerusalem artichoke
Parsnip
Potato
Radish
Other veggies

Asparagus
Celery
Chives
Coriander
Globe artichoke
Leeks
Rhubarb
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.

Read Helen Simpson’s articles on our website about growing basil, chillies, cucurbits, tomatoes and Spring veggie garden preparation more generally.

Read Robin Gale-Baker’s articles on our website about growing eggplants & capsicums and tomatoes.

Meg’s garden this month

With seedlings already underway in the greenhouse, it is time to plan and assess. Each year I find that I have planted too many beds with things that will limit my opportunities for planting in the new season (e.g. turnips, broad beans and onions). I need to decide if some of the broad beans need to be sacrificed for spring planting. I know that, if the veggie beds are cleared, then Spring planting is just around the corner. The smell of freshly mown onion weed permeates the air as I spend the day clearing small areas of the garden. This is daunting when considering the large bundles that I am creating of chickweed, cleavers, flick weed, radium, creeping oxalis, flat weed, dandelion, winter grass, etc. Some of these weeds (e.g. chickweed and cleavers) are edible but please take care. Chickweed, for example, can be confused with radium (aka milkweed), which is poisonous.

This month I am:

  1. Weeding.
  2. Turning compost into cleared beds.
  3. Admiring the blossom on the fruit trees.
  4. Enjoying the rosemary with its little purple flowers.
Rosemary and thyme biscuits

about a half tablespoon rosemary and thyme, finely chopped, and a few rosemary flowers 100g butter, diced 150g plain flour ½ teaspoon paprika (smoked is nice) 1 egg 80g grated cheese 1 tablespoon water pinch of salt and pepper to taste Heat the oven to 180degC. Place the butter, flour, cheese, salt and pepper in a food processor and mix until the butter has been incorporated. Add water and process to just bring the mix together into a soft dough. Roll into balls and press onto a lined baking tray (as for biscuits). Brush with lightly beaten egg and scatter with herbs and flowers. Bake for about 10 minutes or until just coloured. Cool on tray for about 2 mins then move to a rack. Read more of Megan Goodman’s recipes on our website.

Not food-related but interesting

More on oriental poppies

From Carol Woolcock: “Our oriental poppies must originally have been dropped by a passing bird and they now self-seed every year.“

Mint bushes in Hurstbridge

Last week’s Gardening Australia featured a segment on Miriam Ford’s collection of native mint bushes (aka prostantheras) in her Hurstbridge garden. Watch the video.

Some of our articles you might have missed over the last month

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the Facebook page with Dan Palmer memories and tributes.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

I used to live hand to mouth. Do you know what changed my life? Cutlery. Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps

For ‘technical’ reasons, the Warrandyte Food Swap scheduled for Saturday will not take place.

Community gardens

Upcoming face-to-face events – not cooking

Introduction into wines; Saturday, 3rd September, 3-5pm; $32 ($16 per hour); Northcote.

Broc will take you through the basics of wine, from how to taste to the processes behind your favourite drop. The session will include 8 very different wines to demonstrate the difference in grapes and wine making techniques.

Chocolate and beer masterclass; Thursday, 8th September, 7-9pm; $53 ($27 per hour); Preston.

6 chocolates will be matched with 6 beers. Jointly hosted by Moon Dog Brewing and Birdsnake.

How to use sustainable processes for clean up in every day kitchens; Saturday, 10th September, 9.30-11am; free; Lilydale.

Ellen Clarke will show you some sustainable tips and tricks for cleaning up and dealing with waste in the kitchen. She will cover: waste reduction; food waste reduction; DIY cleaning products; get more for your money; and ways to use waste. Make your own sustainable cleaning product to take home with you.

Warm season planting workshop; Saturday, 10th September, 10.30am-12.30pm; free; Lilydale.

The topics to be discussed will include: selecting and propagating appropriate warm season crops; soil & garden preparation; crop rotation & successional plantings; summer green manuring; watering strategies; and managing healthy plants for high yield.

Compost, worm farms and Bokashi bins (advanced); Saturday, 10th September, 1.30-3pm; free; Forest Hill.

This workshop is for those who have already started composting at home, have at least a basic knowledge of composting, and want to learn more about combining or adding to their existing systems. You will look at: how to set up both hot and cold composting systems; how to run successful above ground and inground worm farms; how to run multiple composting systems and their benefits; and how to use Bokashi Bin waste in your worm farms and gardens.

Farming for our future (ages 5 to 8); Tuesday, 20th September, 10am-midday; free; Brunswick East.

This workshop is aimed at children aged 5 to 8 years and each child must be accompanied by an adult guardian. Explore the Honey Lane Organic Farm, meet some chickens, make a recycled pot and propagate your own plant to take home.

Cheese and beer masterclass; Thursday, 22nd September, 7-9pm; $64 ($32 per hour); Abbotsford.

6 cheeses will be matched with 6 beers. Jointly hosted by Moon Dog Brewing and Cheese Culture.

Beeswax wraps; Saturday, 1st October, 3.30-5.30pm; $75 ($38 per hour); Panton Hill.

Jenna will show you how to create your own beeswax wraps, which will change the way you store food. You will make and take home a selection of small and medium sized wraps.

Veggie gardening for beginners; Thursday, 6th October, 6.30-9pm; $55 ($22 per hour); Bulleen Art and Garden Nursery.

What you will learn: how to set up and prepare a vegetable garden; how to select, plant and care for crops; and how to grow veggies in the ground, in raised beds and in pots. Presented by Tess. This class will teach you everything you need to know to grow delicious produce in your own backyard. They will cover all of the veggie gardening basics, from setting up your patch to harvesting.

Willsmere Kitchen Garden party; Saturday, 8th October, 2-5pm; free; Kew.

Join them for a day of food, music and fun for all the family. Devonshire tea by Ed’s Kitchen, smoothies by Bike n’ Blend, music by Three Legged Dog (and friends), face painting, etc. Click her to read about the kitchen garden

Growing fruit and veggies in small spaces; Thursday, 13th October, 6.30-9pm; $50 ($20 per hour); Bulleen Art and Garden.

What you will learn: which produce plants are suitable to grow in small areas; coping with shade and sun for produce growing; and how to make the most of any available space for growing produce. Presented by Kirsteen Macleod. Topics will include fruit, vegetables and berries for small spaces, growing produce in pots and containers, maximising productivity in any size space and plant selection.

In September
In October
Regular events

Upcoming face-to-face events – cooking

Sourdough bread making; Saturday, 1st October, 9am-midday; $74 ($25 per hour); Panton Hill.

Learn how to make sourdough bread. You will take home both a crusty loaf and your own sourdough starter. Tutor Jenna Farrington-Sear, who can also give you ongoing support and advice if you need it.

Kombucha and kefir; Saturday, 1st October, 1-3pm; $55 ($28 per hour); Panton Hill.

Jenna will show you how to make your own kombucha and kefir.

Pink hands; Saturday, 1st October, 2-4pm; $195 ($98 per hour); Fitzroy North.

This is a gorgeously messy class where you will get your hands pink and learn how to best love your guts. You will make a ruby pink sauerkraut and a wild rhubarb fizz. Go home with 2 jars full plus a couple of bottles for second fermenting.

In September
In October
Regular classes

LFC News August 24 2022

Aug 242022
 

Thanks to the people who have contributed to this week’s newsletter: Bev Middleton, Bryce Clayton, Carol Woolcock, Chantelle Ladouceur, Deb Smith, Jaimie Sweetman, Peta Christensen.

Chinese star anise (Illicium verum) by Jaimie Sweetman

[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 Fridays and Saturdays – read more and book your place on a future tour.]

[Editor: Chinese star anise is a spice is used in Indian, Chinese and other Asian cuisines. It is also used in the French recipe of mulled wine and in the liqueur Galliano. It contains anethole, the same compound that gives the unrelated anise its flavour, and can be used as a less expensive substitute for anise in baking. Star anise oil is a highly fragrant oil used in some perfumery, soaps, toothpastes, mouthwashes and skin creams.]

In our hunt for unusual plants, we recently found a Chinese star anise plant and have been looking after it in the nursery over winter. Now it’s time to find a spot in the garden as we move into Spring. It is a frost tender, sub-tropical plant, so we will probably put it into temperate rainforest section of our edible forest, where it will get more water and is more sheltered from both the wind and the full afternoon sun.

Originating from China down to Vietnam, you have probably used or seen the star-like seed pods of the Chinese star anise. It has an anise perfume and taste but it is the star-like seed pods that are most often used. It can take up to 7 years for them to start producing pods.

The tree can get up to 6 metres high and 3 meters wide in optimal conditions. It can also be hedged back to form a scented hedge.

Bev’s soil fun fact of the week

[Bev Middleton lives in Macleod and is from Soil Week Australia.]

A 1% increase in soil organic carbon increases the capacity of soil to hold water by about 2%. This can equate to hundreds of thousands of litres per hectare, and can make a big difference to farmers’ yields and their ability to survive during extreme drought.

A new gin maker – Puss & Mew

Puss & Mew is a boutique gin distillery, based in Nunawading, making small batch craft gin. Their various gins are created using a combination of three methods: steeping (boiling botanicals in the pot), vapour infusion (placing botanicals in the vapour path during distillation) and compounding (botanicals soaked in the spirit post distillation). This allows them to extract the richest flavours from their ingredients. You can buy their gin online, at their cellar door (Thursdays to Sundays), or at Blackburn Cellars, Dan Murphy’s Marketplace, Eltham Farmers’ Market, Nunawading Market or Warrandyte Riverside Market.

They are also a bar and restaurant, open Thursdays to Sundays.

They also run gin masterclasses most Saturdays, where you are guided through the process of making your own gin.

Welcome Debra, Brett and Bryce!

There are now 4 gin makers in our Local Food and Drink Directory.

A new food swap in Collingwood

The Collingwood Yards Food Swap will be on the last Sunday of each month, 10am-midday, with the first swap being next Sunday, 28th August. At Collingwood Yards, 35 Johnston Street, Collingwood. The organiser is Peta Christensen from Cultivating Community who can be contacted by either email (peta@cultivatingcommunity.org.au) or phone (0411 899618).

On the 28th August, they will also be launching a seed library and planting out some communal herb beds.

Want a job?

Chief Executive Officer of Collingwood Children’s Farm

0.8 FTE. Collingwood Children’s Farm is an urban farm based in Abbotsford. You will need to have “a passion for the environment and agriculture and want to use your management skills to promote a connection to nature for the community.” Read more and potentially apply.

General Manager at The Community Grocer

0.6 FTE. $35-37 per hour plus salary packaging. Closing date: 28th August. The Community Grocer runs fresh produce markets in Fitzroy and Pakenham. Read more and potentially apply.

Food Systems Projects and Events Officer at Sustain

0.6 FTE. Be involved in the planning, implementation, coordination, monitoring and evaluation and delivery of Sustain’s projects, initiatives and events. Read more and potentially apply.

Too amazing not to share

Chantelle Ladouceur: “this is just too amazing not to share.” [Editor: oriental poppy (Papaver orientale)?]

Are you a young person living in Whittlesea or Darebin?

Sustain and the Just Food Collective are partnering to deliver a food justice, education and gardening program with young people living in Whittlesea and Darebin. The participants will attend 6 workshops (located in either Preston or Epping, depending on which group you join) and will participate in garden maintenance, cooking sessions and material creation (zine + film). Closing date for applications: 31st August. Read more and potentially apply.

More on Dan Palmer

As we reported last week, Dan Palmer of Permablitz and VEG fame has died.

Carol Woolcock has now written in: “I was so sorry to learn of the death of Dan Palmer. VEG designed our backyard and managed the huge permablitz that was held to implement the design. Even though 40+(!) enthusiastic people turned up, they didn’t get everything finished so 10 turned up the next week to complete the plan. Dan was a lovely man who was keen to share his vision and knowledge.”

Here is a Facebook page entitled ‘Dan Palmer – Memories and Tributes’.

Podcast of the week

The Producers is an Australian(?) food podcast telling the stories of producers, farmers, growers and makers. A recent example is their 33 minute podcast on truffles.

Newsletter reader website of the week – Deb Smith

Deb is a music educator and music literacy expert who provides support and resources for teaching musicianship and aural training in secondary schools. In her spare time, she is a passionate vegetable gardener.

See Deb’s website.

Go to her online shop.

Do you have a website that might be of interest to some of our readership? If so, send me an email and I will include you in a future newsletter.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the obituary of Dan Palmer by Ceres Fair Food.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

What did one slice of bread say to the other slice of bread when he saw some butter and jam on the table? “We’re toast!”

Read more jokes.

 

Not food-related but interesting

Tour of Council’s Organics Recovery Facility; Tuesday, 11th October and Wednesday, 12th October, both 9am-1pm; free; Nunawading.

Find out what happens to your garden and organic waste once it is collected by going along for an education tour of Bio Gro’s state of the art organics recovery facility. These tours are only for people who live in the City of Whitehorse.

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Winter fruit tree pruning with Chris England; Saturday, 27th August, 10am-1pm; $70 ($23 per hour); Richmond.

Presenter Chris England. Learn how to prune different types of fruit trees – apples, pears, peaches, nectarines, plums and citrus. Learn how to keep trees healthy and to a workable height and to recognise the different types of growth, and prune for maximum fruit. BYO secateurs.

Using your weeds for food and fertiliser; Saturday, 27th August, 10.30am-12.30pm; $10; Macleod.

Marina Bistrin harvests and uses her weeds as: high nutrient food for humans and animals; nutrient additions to compost; weed tea fertiliser; green manure; clay breakers; groundcover; and in herbal teas and medicines. In this session, she will share her ideas and knowledge with you. Feel free to bring a small plate to share.

Build a bathtub worm farm; Sunday, 28th August, 11am-midday; free; Ringwood.

Local worm specialist Suez Worms will tell you everything you need to know about building and caring for a worm farm.

Tomato planting workshop; Monday, 29th August, 7-8pm; free; Watsonia.

Go and plant your own tomato seeds in time for spring.

Wild Fire Wines & Arquiteka cider tasting @ Underwood; Thursday, 1st September, 6.30-8pm; $45 ($30 per hour); Fitzroy North.

Geoff Shenfield from Wild Fire Wines will guide you through 5 tastings from the range whilst Steve Ostrom will educate you on how his Arquiteka cider is made. All whilst enjoying a grazing board of local produce.

Composting and worm farm workshop; Saturday, 10th September, 1-3pm; free; Preston.

Find out about the different types of composting from direct dig to Bokashi and the do’s and don’ts of composting. Then learn how to set up your own worm farm, how worm farms work, what to feed your worms and things to avoid.

Getting ready for the Queensland fruit fly season; Wednesday, 14th September, 8-10pm; free; Doncaster East.

Learn what damage Queensland fruit fly can cause and how you can be prepared for the upcoming Queensland fruit fly season.

Cow milking and butter making; Wednesday, 21st September, 2-2.45pm; free; Watsonia.

For children accompanied by their parents. Milk a cow. Learn some cow facts, experiment with different methods to make cream then butter, and (finally) taste test.

Cow milking and butter making; Wednesday, 21st September, 2.45-3.30pm; free; Watsonia.

For children accompanied by their parents. Milk a cow. Learn some cow facts, experiment with different methods to make cream then butter, and (finally) taste test.

Practical food gardening; Thursday, 13th October, 10am-12.30pm; free; Forest Hill.

Find out how to: save seeds and grow your own seedlings; look after your gardening tools; grow fruit and vegetables organically and use companion planting; use crop rotation to reduce soil disease build up; attract wildlife that will protect your garden from pests; and make the best compost in a simple and easy way.

Growing great tomatoes; Saturday, 15th October, 10am-3pm; $115 ($23 per hour); CERES.

What you will learn: choosing varieties; garden set-up; and common problems. Presenter: Carol Henderson. Topics to be covered include: how to choose which tomato varieties to grow; whether to grow from seed or seedling, in pots, raised beds or directly into soil; when and how to plant and tips for success; training growth with stakes, cages or string vs free range; pros and cons of pruning and how to do it; preventing common problems; feeding; and crop rotation.

Home composting for beginners; Saturday, 15th October, 2-3.30pm; free; Edendale.

What you will learn: how to compost at home; simple to follow composting steps; and common problems and solutions.

Growing mushrooms at home; Saturday, 15th October, 10am-12.30pm; $95 ($38 per hour); Alphington.

Presenter: Julia Laidlaw from Sporadical City Mushrooms. This hands-on, beginners workshop will cover basic oyster mushroom growing. It will be a skill sharing ‘tips and tricks’ lesson from an experienced commercial mushroom grower who started growing very basically at home in a small space with no technical equipment in the inner city. You will take home your own mushroom growing kit that you prepared during the workshop, plus the materials and instructions needed to prepare a kit at home (re-purposed plastic bucket & lid, oyster mushroom grain spawn, enough straw for a grow kit, bag for pasteurising straw, small bottle of isopropyl alcohol for sterilisation).

Indigenous food, fiber and medicine; Wednesday, 19th October, 6.30-8.30pm; free; Macleod.

Before white settlement, the Australian bush provided our First Nations people with all the food, fiber and medicine needed to thrive in this unique country. This workshop will introduce you to some of the plants used by indigenous Australians and hopefully inspire you to grow them in your garden.

In August
In September
In October
Regular events
Beginning beekeeping course; Various Saturdays, 9.30am-4pm; $260 ($40 per hour); Edendale.

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

Upcoming face-to-face events – cooking

Prepare and share – dishes from around the globe; Thursday, 13th October, 6-8pm; $16 ($8 per hour); Forest Hill

Learn how to cook and then taste a mystery dish.

Blokes in the kitchen (3 sessions); on Fridays, 14th October, 11th November and 9th December, each 9am-midday; $120 ($13 per hour); Surrey Hills.

Learn to prepare simple meals with other blokes under Shawn’s guidance. Enjoy a shared meal and conversation to finish the session.

Cultural cooking – Indian condiments; Saturday, 15th October, 11am-1pm; $50 ($25 per hour); Alphington.

Manu will show you how to make Indian condiments.

Triple cream brie cheese; Sunday, 16th October, 10am-4pm; $170 ($28 per hour); CERES.

What you will learn: how to make your own triple cream brie and gourmet feta cheeses; how to make ricotta cheese; and about different cheeses. Presenters: Janet Clayton and Charlene Angus from Cheeselinks.

In August
In September
In October
Regular classes
Artisan bread making; Various Sundays, 8am-2pm; $220 ($37 per hour); Abbotsford.

What you will learn: experimenting with bread; the bread baking process with each step explained; and how to replicate the process at home. What you will get: 1 kilo of organic flour to take home; savoury calzone for lunch, which you make, eat and take home; and an embroidered apron made from 100% Fairtrade cotton. The focus will be on ciabatta and turkish breads.

LFC News August 17 2022

Aug 172022
 

Thanks to the people who have contributed to this week’s newsletter: Amy Fabry-Jenkins, Betty Chetcuti, Bev Middleton, Bron Elmore, Marina Bistrin, Shani Shafrir and Simone Boyd.

If you are Gmail user and didn’t successfully receive our newsletter last week, read this short guide on how to stop Google’s blocking of our future newsletters.

The more people who contribute material, the better this newsletter. If you have any interesting news, tips, photos or questions, email them to us.

Bev’s soil fun fact of the week

[Bev Middleton lives in Macleod and is from Soil Week Australia.]

Healthy soils help protect the planet from climate change. According to Columbia University’s Earth Institute, “soils remove about 25% of the world’s fossil fuel emissions each year.” There is also the potential to remove more CO2 by changing agricultural practices to build healthy soil that stores carbon deep down in the soil.

Yes, you did know (sort of)!

Last week, Jo Buckle asked whether the alkalinity of her compost is a problem and how to handle the stickiness of her composted coffee. Marina Bistrin has responded.

Re the alkalinity of compost: “It is surprising that some compost is so alkaline; however, once spread and mixed with other soil, that may all even out (same with acidic compost).”

Re the stickiness of composted coffee: “I use a well mixed layer of coffee grounds, coffee husks, sawdust and sand throughout my compost. I have occasional batches of aged compost that are sticky and mostly worm castings. I think mixing in mulched garden material as a layer may give it some bulk and air in the finished product. Also, if it is too sticky, what about mixing with water and using it as a liquid fertiliser?”

Want to get involved at Regent Community Garden (Reservoir)?

Regent Community Garden are looking for more people to get involved in their governance, garden maintenance, event planning, promotion and community engagement. An AGM will be held soon and a new committee formed. Email them for more information.

Farm Raiser’s veggie boxes are back

Farm Raiser is an urban farm based in Bellfield. From 15th September to 22nd December, they will be selling weekly veggie boxes. $50 per week or $700 for all 15 boxes. They grow 50% of the veggies themselves and source the other 50% from local organic or biodynamic farms around Melbourne.

Frost at Oakhill Farm

Shani Shafrir has sent in this photo of the frost from last week on the farm’s veggies. As Shani says, “some of our plants really suffer from these frosts while others do well and look pretty doing so.”

Vale Dan Palmer

Dan Palmer, founder of Permablitz and director of Very Edible Gardens (VEG), recently died at the age of 48. you can find a number of obituaries on the internet – here is one from CERES Fair Food.

Another new video from Simone Boyd

What type of soil mix should I sow my seeds into?

Every newsletter needs a good photo

Dutch breakfast with cheese, bread, nuts and fruit, served on a fine white linen napkin protecting the red tablecloth. Painted by Floris van Dyck in 1610.

How do you stop a cockatoo from attacking your property?

The NSW Government has the following suggestions:

  • Don’t feed them.
  • Make a scarecrow that looks like a bird of prey.
  • String fishing line over the area – this makes it hard for them to land.
  • Paint any timber white – they do not like it.
  • Give them a quick spray with a water bottle or hose.
  • Hang netting over the affected area.
  • Use taped alarm calls or a motion-activated alarm.

Newsletter reader website of the week – Bron Elmore

Bron is a fine art painter based in Warrandyte. She works primarily in oil and acrylic media but also enjoys experimenting with limited edition relief printmaking.

Bron is currently having an exhibition of original paintings at Now and Not Yet Gallery, Now and Not Yet Cafe, 148-150 Yarra Street, Warrandyte. The exhibition is called bird+bloom and runs right through August and September. The Now and Not Yet Cafe is a not for profit social enterprise cafe.

Do you have a website that might be of interest to some of our readership? If so, send me an email and I will include you in a future newsletter.

Vegetable minestrone soup (by Betty Chetcuti)

[Betty Chetcuti, from Hawthorn East, has recently published a book entitled My vegan cookbook – nurture, nourish, heal. This is one of the recipes from that book.]

Serves: 8. Preparation: 15 minutes. Cooking: 40 minutes.

Ingredients

1 onion, diced
2 cloves garlic, chopped finely
1 tablespoon olive oil
½ cup lentils or beans of choice
1 carrot, diced
2 celery stalks, sliced
1 zucchini, diced
2 cups cauliflower, diced
1 cup cabbage, diced
1 small turnip, diced
1 cup pumpkin, diced
1 large potato, diced
2 litres water or vegetable stock
2 tablespoons tomato paste
½ teaspoon sea salt
¼ teaspoon cracked pepper
½ cup small pasta or rice

Method

Saute the onion and garlic in oil for 2 minutes.

Add and saute the lentils/beans, carrot, celery, zucchini, cauliflower, cabbage, turnip, pumpkin and potato for another 7 minutes.

Add the water/vegetable stock and the tomato paste and simmer on low-medium heat for 25 minutes in a covered pot until the vegetables are cooked through.

Season to taste with salt and pepper.
Add the pasta/rice and simmer for 10 minutes until cooked.

Serve with bread.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Marjory Gardner’s website.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

What does bread do after it’s done baking? Loaf around.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – introduction

You can view various calendars on our website by type of event: All once-off events, Cooking, Everything else and Free.

You can also view various calendars on our website by Council area: Banyule, Boroondara, City of Yarra, Darebin, Manningham, Maroondah, Moreland, Nillumbik, Whitehorse, Whittlesea and Yarra Ranges.

Upcoming face-to-face events – not cooking

Grafting workshop; 3 occurrences, on Friday 19th August 9.30am-12.30pm, Friday 19th August 1-4pm and Sunday 21st August 1-4pm; free; Fairfield.

John Pinniger of the Heritage Fruits Society will run a hands-on grafting class for those who would like to improve their skills – or learn the basics. By the end, you will know when to graft and what to graft, and see examples of grafts. Take a sharp knife if you have one. There is no cost, but the third hour of the three-hour session will be assistance with the grafting of Heritage Fruits Society’s trees, including potting, labelling, etc.

Mushroom foraging; Wednesday, 31st August, 6.30-8.30pm; $85 ($43 per hour); Collingwood.

You will learn what spores are exactly and what their prints mean before moving on to tools and techniques for efficient and environmentally-conscious mushroom hunting and correct foraging etiquette. Then you will learn how to identify wild mushrooms, the common species that you’re likely to come across, which edible mushrooms you can use in cooking, and medicinal species, as well as hallucinogenic species and the downright dangerous. Finally, you will learn about ways to cook mushrooms, preservation techniques and tincture preparation, before ending with a tasting of some wild mushrooms.

Beginners workshop in composting, worm farms and Bokashi bins; Saturday, 3rd September, 10.30am-midday; free; Forest Hill.

Learn how to get all these compost systems (composting, worm farms and Bokashi bins) up and running and at the same time turn your waste into a resource for your garden. More specifically, you will look at: cold composting techniques; how to run a successful worm farm; why run multiple composting systems; and how to compost and increase soil biodiversity with your Bokashi bin.

Salami day at the Preston Market; Wednesday, 7th September, 8am-3pm; free; Preston.

Preston Market’s delicatessens are coming together to celebrate National Salami Day. There will be both tastings and special offers, and there will even be some vegan options. The tastings will include hot and mild csabai (Slavonija Deli – C234, C235) and vegan salami (Super Raw – N13).

Oakhill Farm’s 1st birthday party; Saturday, 10th September, midday-3pm; gold coin donation; Preston.

Celebrate a whole year of creating an urban farm and community space on the site of a disused vicarage. 12pm: Learn about their primary school passata patch program with Farmer Shani. 12.15pm: Garden tour with Oakhill’s head farmer Jemma. 12.30pm: Learn about growing tropical plants in a temperate garden with urban farmer Clare Harvey. 1pm: Learn about growing berries with Angelo Eliades. 1.45pm: Hear about their paid internship program for young people experiencing barriers to study and employment. 2pm: Hear about fermentation from Sharon Flynn of ‘The Fermentary’. 2.30pm: Garden tour with Oakhill’s head farmer Jemma. 2.45pm: Hear about their paid internship program for young people experiencing barriers to study and employment.

Composting at home; Wednesday, 5th October, 10-11am; free; Croydon.

Learn how to set up, maintain and use a compost bin at home. All types of compost bins will be discussed, including the popular eco tumbler.

Worm farm workshop; Wednesday, 5th October, 11.15am-12.15pm; free; Croydon.

Learn how to set up, maintain and use a worm farm at home.

Digestion composting workshop; Wednesday, 5th October, 12.30-1.30pm; free; Croydon.

Digesters like bokashi buckets, pet poo composters and green cones are another way of composting. Learn how these systems can help reduce your food waste at home.

Growing Spring veggies; Saturday, 8th October, 9.30am-3pm; $85 ($15 per hour); Eltham.

Through a combination of theory, discussion and hands-on activity, you will: learn about the importance of preparing soil before planting; learn about soil testing, adding soil conditioners, amendments and fertilisers; learn how to grow and maintain spring and summer veggies, including protecting plants from pest and disease during the growing season; and create a seed/seed raising mix, sow seeds, prick out seedlings and plant or pot them up. Tutor: Melissa Houselander.

Edible weeds; Saturday, 8th October, 10am-midday; $50 ($25 per hour); CERES.

What you will learn: how to identify edible weeds; and how do use them in your everyday life. What you will get: detailed handouts; and samples in class of prepared edible weeds. Presenter: Lauren. Learn about seasonal edible weeds that thrive in Melbourne inner north, and gain knowledge about the plants’ culinary, medicinal and ecological uses.

Basic inoculation workshop; Saturday, 8th October, 10am-midday; $87 ($44 per hour); Alphington.

You will get a hands-on go at inoculating your own mushrooms. You will also be given a tour of the mushroom farm. Take a clean 2-10L bucket with a lid and some gloves. Organised by The Mushroomery.

In-depth mushroom cultivation workshop; Sunday, 9th October, 10am-4pm; $165 ($28 per hour); Alphington.

You will learn the growing methods for oyster mushrooms, including inoculation, sterilisation and be introduced to basic mycology. You will undertake practical sessions and learn how to start master cultures. You will also be given a tour of the mushroom farm. Take a clean 5-10L bucket with a lid and some gloves. Organised by The Mushroomery.

Getting started with organic veggie gardening; Tuesday, 11th October, 6.30-8.30pm; free; Doncaster.

This is one of a series of workshops during October and November which will teach you have to grow your own food.

In August
In September
In October
Regular events

Upcoming face-to-face events – cooking

Truffle and praline workshop; Saturday, 8th October, 6-10pm; $180 ($45 per hour); Blackburn

Learn how to create handmade chocolates from start to finish using your creative influences to make unique flavours and shapes. They will cover flavour combinations, ganache based flavours, nut pralines, enrobing methods and finishes. You will take home all you make in the workshop along with the recipes and an instruction booklet.

Sourdough basics; Wednesday, 12th October, 6.30-8pm; $120 ($80 per hour); Collingwood.

The Fermented Mumma will discuss ingredient selection, starter care, and the processes of sourdough fermentation and baking. At the end, you will take your fermenting dough home to bake in the morning.

In August
In September
In October
Regular classes
Kombucha brewing workshop; last Thursday of each month, 7-11pm; $54 ($14 per hour); Brunswick.

Learn how to brew your own kombucha. Plus, receive your own kombucha SCOBY starter kit to create your own brew.

Wild fermentation class and edible forest tour; 1st Saturday of each month, 10am-1pm; $85 ($28 per hour); Dixons Creek.

Louise Ward will lead you through the techniques of wild fermentation and the importance of incorporating good gut health into your diet. You will sample and learn how to make fermented foods such as pickling, exploring the art of fermenting your own vegetables, and how to easily introduce these and other fermented foods such as miso into your diet for better gut health. After the class, enjoy a guided tour of the Edible Forest. Please take 3 washed jars to take you made items home, 1 litre jars being ideal.

LFC News August 10 2022

Aug 102022
 

Thanks to the people who have contributed to this week’s newsletter: Bev Middleton, Bruno Tigani, Cecilia Macaulay, Frances Gibson, Jo Buckle, Marjory Gardner, Sofiah Fauzi, Victoria Kanicki and Virginia Solomon.

The Just Picked farm in Yan Yean is no more

The Just Picked farm in Yan Yean has closed its doors. The owners, Hans and Maria Hoffman, have sold up and are transitioning into a well-earned retirement. The new owners appear to have no interest in keeping the farm going.

In my opinion, this is sad for at least two reasons. First, Just Picked had a unique place in food production in North East Melbourne being the only local farm that grew and sold to the public a wide range of both vegetables and fruit. As a result, the number of generalist vegetable growers in our Local Food Directory has now reduced from 3 to 2 (Kinglake Vegetables and Sugarloaf Produce) and the number of generalist fruit growers has reduced from 2 to 1 (Kookaberry Strawberry Farm). Just Picked’s demise is a major loss to our local food system. And now that it has gone, it will (presumably) never come back.

Second, although a lot of us talk about the importance of local food production, collectively we appear to have made little effort to retain what is one of the most important farms in the area. As the saying goes, we might talk the talk but we don’t seem to have walked the walk.

I wish Hans and Maria well in what is hopefully a long and exciting retirement.

Growing midyim berries (by Robin Gale-Baker)

Midyim berry (Austromyrtus dulcis) is a perennial member of the myrtle family which is native to the eastern coastal regions from northern NSW to south-east Queensland. It is a spreading bush with delicious small berries. It can fruit from its first year onwards. In Melbourne, it is a low growing bush. The berries are white with purple specks; they are about the size of a blueberry and also taste like a blueberry with spicy notes. They are used as fresh fruit, fresh in salads and fruit salads, with yogurt or ice cream. They are also used in fruit pies and in jams.

Propagation

Propagation is from seed or cuttings in spring. Seeds take about 4 weeks to germinate and cuttings take about the same time to root. Take a soft-wood or semi-hardwood cutting, strip away about half of the lower leaves and dip in water, then in hormone rooting powder, and insert into a mix of damp perlite and vermiculite. Keep well watered.

Position and soil

Choose a location with filtered light (i.e. some sun, some shade). Midyim berry is an understory plant and gains protection from Melbourne frosts by being placed under trees, where its spreading habit nicely covers the ground. Plants placed in full sun will be denser and those in shade or filtered light will be more open. Midyim berry is not overly fussy about soil but does well with compost and well-rotted manure dug into the soil prior to planting. Add more compost after harvesting in autumn. It also requires well drained soil. It grows well in large pots.

Planting

Dig a hole at least as deep as the root ball, deeper if you need to add compost and rotted manure, and twice as wide. Tease out the roots before planting and backfill with soil. Keep well watered until well established. Mulch well – I prefer sugar cane mulch as it helps to keep the berries clean and they don’t fall through it.

Pruning

Prune after harvest in autumn but also regularly during the year to increase berry production. Berries produce on older wood so lightly prune the new foliage every few months.

Watering

Watering is important while the bush is establishing itself. Watering regularly will also ensure abundant berry production, although bushes will also survive in relatively dry conditions.

Harvesting

Net to protect the berries from birds. The berries are ready when they are soft and fall off at a touch. The berries do not store well so eating them fresh and within a few days is best.

Read more of Robin’s articles on our website about growing various fruit trees.

Seed germination on top of paper (by Bruno Tigani)

[Bruno is a local (Lower Plenty) wholesaler of seeds (Griffin Seeds).]

In the commercial vegetable seed industry, the majority of germination tests are done on top of paper. Most of us will be familiar with this method, using cotton or some other similar substrate.

If anyone has any seed of unknown viability, you can approximate soil germination at home by wetting a paper kitchen cloth and placing some seeds on that cloth in an airtight container. For some species, you will see a root emerging within days and, by observing the percentage of seeds that have sent out a root, you can determine the germination percentage of the seeds. Note that, whilst smaller seeds are ok sitting on the paper uncovered, larger seeds like pumpkin or cucumbers may dry out, so another moist cloth on top of the seeds is useful.

In the photo, I am checking on onion seed germination before I sow that seed in a few weeks. I only had serviettes, so not ideal as kitchen cloth is more robust. Onions don’t need any particular warmth to germinate, so these are just on a shelf in my office. For fruiting crops, keeping the container on a warm window ledge for example, will help them along. In this test, after 7 days, about half had emerged. I will check one more time, on day 10 and decide if the seed is good enough to give to growers.

Some tips:

  • The cloth just needs to be moist, not wet. I wet the cloth sparingly and let capillary action do the rest.
  • Wring the cloth out as much as possible, or use a minimal amount of water, or the seeds may rot.
  • If the paper dries during the test, mist sparingly with a sprayer, rather than water drops (which displace the seeds).
  • Space them evenly and, when a seed has germinated, I count it and then use tweezers to remove it (or the roots become entangled).

When to harvest leeks

As many of you will know, Bruno (see above) often gives away leek seedlings via this newsletter. One of the recent recipients, Victoria Kanicki, has written in: “My leeks are fattening nicely and I would like to know when they are ready to harvest.” My answer is that she can harvest them at any time after they have reached 2cm in thickness.

Victoria also said: “Many thanks for including the link to Julie’s NATIF website in last week’s newsletter. I was looking for an original and thoughtful gift to offer our friends, who are due to become Australian Citizens in a couple of weeks, and found exactly what I needed on there.”

In passing, Frances Gibson, from Howqua Truffles, reports that 5 newsletter readers, all new to tasting truffles, bought some truffles as a result of the discussions in this newsletter over the last two weeks.

Bev’s soil fun fact of the week

[Bev Middleton lives in Macleod and is from Soil Week Australia.]

‘Top soil’ is the outermost layer of soil. It’s where most of those 6-billion-per-teaspoon organisms hang out and it’s where we grow 95% of our food. So top soil is a big deal but, at about 25cm deep on average, it is also disconcertingly thin.

More on testing soil pH (by Jo Buckle)

I (Jo) want to thank Stuart Rodda for his July article on testing soil pH. I have been meaning to test my soil for a while but thought it would be too hard; the step-by-step guidance (including the link to buying a cheap but accurate pH meter) was just what I needed.

I was worried that my soil / compost would be too acidic as my compost contains large quantities of coffee, from the staff at Faraday’s Cage Cafe in Fitzroy, who separate out their food waste and keep it for me; it is about 80% coffee grounds. Sometimes I mix the coffee grounds in with other compost materials and sometimes (if I have too much of it) I separate out the coffee grounds, add sawdust and let the worms do their thing.

Here were my results:

  • Soil in various places: 7.2 to 7.8.
  • Mixed compost, about 5 months old: 8.3.
  • Coffee and sawdust: 6.6 (composted for 2 months) to 7.2 (composted for 1 year).

I am happy that my soil is generally in the right range.

I was surprised that my compost was so alkaline. Is this a problem?

The composted coffee seems to lose its acidity over time (and the worms like it). There might be other problems with so many coffee grounds in finished compost apart from pH levels – not sure whether caffeine or other components will be a problem. Does anyone have any views? One thing is that it’s not very free-flowing and it tends to form sticky mud when wet. I’ll probably spread it around the whole garden rather than concentrating it in one spot.

[Editor: different newsletter readers appear to have rather different views about the efficacy or otherwise of using spent coffee grounds in the garden. For example, here is an article about Sarah Hardcastle’s views and here is an article by Jian Liu.]

Would anyone like to comment on any of Jo’s observations or questions? Email me.

No, you didn’t know

Last week, Jeremy Mather asked what the pictured fruit netting device is called and where it can be bought. No one responded. Can anyone respond this week? Email me.

NERP at Eltham Farmers’ Market on 14th August

North East Region Permaculture (NERP) will be having a stall at Eltham Farmers’ Market this coming Sunday (14th August). The theme will be using your weeds. From 10.15-10.45am, Marina Bistrin will be giving a talk about how you can use your weeds – they are high in nutrition and are ideal to add to your compost to feed your veggies, which in turn, feed you. She will include tips on how to stop your weeds re-growing in your compost. Some weeds are also edible for either people or animals. Take any weeds you would like her to discuss.

Want to volunteer at Bridge Darebin?

Bridge Darebin in Preston is looking for someone to maintain their wicking garden beds. While there will be others to help, they are looking for the volunteer to take on the overall care and responsibility of the beds. The responsibilities will include planting, watering and weeding. They will need to work with Bridge Darebin’s Moon Rabbit Cafe to decide the best plants to plant for kitchen use. Ideally once a week for a couple of hours, or more as necessary in warmer weather. Starting asap. Read more. To apply, email Carli Lombardo (carli@bridgedarebin.org.au).

Newsletter reader website of the week – Marjory Gardner

Marjory is a freelance children’s book illustrator (who also “loves gardening!). She also paints personalised name badges, brooches and Christmas decorations, which she sells at local craft markets.

See Marjory’s website.

Do you have a website that might be of interest to some of our readership? If so, send me an email and I will include you in a future newsletter.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was The Victorian Government’s pop-up food relief market grants.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

A C, an E-flat, and a G go into a bar. The bartender says “Sorry, but we don’t serve minors.”

Read more jokes.

 

Not local but interesting

Playful pantry, fabulous fridge; Sunday, 4th September, 11am-3.30pm; $180 ($40 per hour); Hepburn Springs.

Our fridge is a metaphor for how we let our personal lives become: overcrowded, overcommitted, the flow isn’t happening. If you want to become the designer of your life, fresh and colourful, start with your fridge. It’s easier. Organised by Cecilia Macaulay.

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Learn about edible forest gardening; Thursday, 25th August, 2-3.30pm; free; Lilydale.

Listen to Jaimie Sweetman from Edible Forest talk about the benefits of edible forest gardening in urban areas, design elements and garden layers of forest gardening, with some samples of some forest garden plants. Organised by Lilydale Library.

Your edible garden, springing into spring! (3 sessions); Sundays, 28th August, 4th and 11th September, each 10am-midday; $62 ($31 per hour); Forest Hill

They will guide you through to an abundant harvest of fresh vegetables and herbs. As well as the usual garden favourites, they will look at vegetables and herbs that may be less familiar. Presenter: Scott Hitchins.

Your edible garden, springing into spring! (3 sessions); Thursdays, 1st, 8th and 15th September, each 10am-midday; $62 ($31 per hour); Forest Hill

They will guide you through to an abundant harvest of fresh vegetables and herbs. As well as the usual garden favourites, they will look at vegetables and herbs that may be less familiar. Presenter: Scott Hitchins.

Introduction to beekeeping (2 sessions); Saturday, 17th September, 9.30am-4.30pm and Saturday, 24th September, 10.30am-12.30pm; $225 ($25 per hour); Blackburn North.

The all day program is highly interactive and includes a live hive opening as well as other hands-on skill building exercises. Background instruction incorporates equipment selection and bee biology in addition to details of the Apiary and Biosecurity Codes of Practice. Included in the course fee are a comprehensive handbook and a copy of the textbook The Australian Beekeeping Manual, 2nd Ed. which retails at $60. Organised by The Beekeepers Club.

Foraging course (5 sessions); 5 Wednesdays starting 28th September, each 6-7.30pm; $330 ($44 per hour); Coburg.

The various sessions will explore specific plants, including identification, nutrition, properties and recipes, ending in tastings of wild food treats. You will learn about: the importance of wild foods; medicine as food; the difference between cultivated foods and wild food; sustainable wildcrafting; safe foraging; identification, nutrition and properties of several plants; and recipes for each of the plants.

Heal with food – heart health; Thursday, 29th September, 6.30-8.30pm; free; Eltham.

Dr Malcolm Mackay will discuss the role of nutrition in pulmonary heart diseases. A healthy meal box will be provided during the event. This is one of a series of monthly talks by health professionals about using food as medicine. Future talks will cover such subjects as asthma, bone diseases, cancer, dementia, depression & anxiety, diabetes, obesity and reproductive health. Organised by Green Karma.

The joy of backyard chooks; Thursday, 29th September, 6.30-9pm; $50 ($20 per hour); Bulleen Art and Garden Nursery.

What you will learn: how to get started with keeping chickens in a suburban backyard; how to house and protect chooks from predators; and how chooks can be used to improve your garden and soil. Presented by Tess.

Edible weeds walk; Saturday, 1st October, at 10.30am-12.30pm and again at 1.30-3.30pm; $25 ($13 per hour); Brunswick East.

What if many of the weeds in our garden were just as edible as the vegetables we tend beside them? What if some of these free, all-too-easy-to-grow uninvited guests were so nutritionally dense that they are just about the healthiest things you could possibly eat? What if many of them also had medical traditions dating back centuries? Well it’s all true! And if you know what to choose, they also taste great. Join Adam Grubb, co-author of The Weed Forager’s Handbook, for a fascinating walk on the wild side, foraging for edible weeds.

Introduction to growing microgreens; Sunday, 2nd October, 10am-1pm; $60 ($20 per hour); Preston.

What you will learn: how CERES produces certified organic microgreens; how to grow pea shoots, radish, and sunflower sprouts at home; and how to plan for a continuous supply of these (enough for all your salad needs). Presenter: Daniel O’Farrell. Organised by CERES.

Growing nutrient dense food; Sunday, 2nd October, 10am-3pm; $115 ($23 per hour); CERES.

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

In August
In September
Regular events
Eltham trials (walking food tour); various Saturday mornings and Thursday evenings; $65 ($22 per hour); Eltham.

This tour includes a progressive 3-course meal at 4-5 eateries, with stories about the history behind the foods and flavours of the shops. Wander through the local spice shops, butchers and delis. Visit some local retail outlets to browse through the arts and crafts of the region.

Upcoming face-to-face events – cooking

Blokes in the kitchen; Sunday, 9th September, 9am-midday; $40 ($13 per hour); Surrey Hills.

Learn to prepare simple meals with other blokes under Shawn’s guidance. Enjoy a shared meal and conversation to finish the session. Organised by Surrey Hills Neighbourhood House.

Seasonal home cooking – springtime classics (3 sessions); Sundays, 2nd, 9th and 16th October, each 10am-1pm; $110 ($37 per hour); Forest Hill

Prepare seasonal dishes using fresh spring produce. They will show you how to make the most of every part of the vegetables when cooking seasonally, thus reducing waste. Presenter: Scott Hitchins.

Seasonal home cooking – springtime classics (3 sessions); Wednesdays, 5th, 12th and 19th October, each 10am-1pm; $110 ($37 per hour); Forest Hill

Prepare seasonal dishes using fresh spring produce. They will show you how to make the most of every part of the vegetables when cooking seasonally, thus reducing waste. Presenter: Scott Hitchins.

In August
In September
Regular classes

LFC News August 3 2022

Aug 032022
 

Thanks to the people who have contributed to this week’s newsletter: Allira Haeusler, Ann Stanley, Bev Middleton, Choon yin Yeok, Frances Gibson, Jeremy Mather, Julie Merlet, Karen Crosbie, Rebecca O’Dwyer, Renaee Churches, Rob Body, Sarah Mathers and Sonia Gatti.

Bev’s soil fun fact of the week

[Bev Middleton lives in Macleod and is from Soil Week Australia.]

Humans are way faster at making soil than nature. If we had to leave it up to nature to make up soil at the rate it is eroding, we’d be in a pickle because it can take up to 1,000 years to form 1cm of topsoil! Thankfully, humans can also make our own soil (hello compost) and restore degraded soil through better land management and farming practices. There are already farmers doing this and building the resilience of their land and their production.

Want to be on radio?

Melbourne radio station 3CR is interested in having a weekly Local Food Connect radio show, which will apparently draw much of its content from this newsletter(!). They are currently seeking expressions of interest from people to be part of the team of presenters. Training in radio broadcasting and production will be available. If potentially interested, please contact Ann Stanley by phone (0423 431745) or email (annstanley.wes@gmail.com).

Pop-up food relief market grants

The Victorian Government is providing $1.25 million in grants to community organisations to deliver free and low-cost food to people in need, through new pop-up food relief markets across Melbourne. Applications close 17th August. Read more and potentially apply.

One of the places where this initiative was announced was Brunswick Neighbourhood House. Watch this 30 second video.

Do you know?

Jeremy Mather has a few of these (see picture right) for covering fruit on trees but does not know where they came from as they were a present. Does anyone know what they are called and where they can be bought? Email me.

More on eating the leaves of Brussels sprouts

From Rob Body: “I grew up in the UK where my mother would often send me to shop at the local greengrocer to buy Brussels sprouts tops and/or Spring greens which we ate regularly. Some time ago, we visited the Brussels sprouts farm located in Coldstream (Adams Farms) where I remember suggesting to the owner that he could have another market for his produce by selling the ‘greens’ in Vic Market.”

More on truffles

Last week, I talked about how Eltham residents Frances and Greg Gibson, from Howqua Truffles, have been harvesting their truffles and making them available for sale (if you are interested in buying some, contact Frances by phone (0409 414 325) or email (howquatruffles@gmail.com). As I had never tasted truffle, I decided to buy some from Frances and, over the last week, I have eaten truffle ice cream, truffle scrambled eggs, truffle, leek & mushroom risotto and truffle camembert. Of these 4, my favourite was the truffle scrambled eggs, whose recipe is given below.

Truffle has a unique taste and, as such, it is difficult to describe. My best attempt is to say that it tastes like I always imagined umami would taste like; earthy and a bit like essence of mushroom, if it existed, might taste.

Truffle scrambled eggs

4 fresh large eggs
3 tablespoons of cream
20g salted butter
20g of black truffle, thinly shaved
salt and pepper
parsley

Overnight, place the uncooked eggs in a sealed glass jar with the truffle – the truffle aroma will infuse with the eggs.

The next day, mix together the eggs and cream.

Gently heat the butter until melted and add the egg mixture.

Stir carefully with a wooden spoon until the eggs are cooked to your desired consistency.

Plate up, shaving/grating the truffle over the eggs.

Add salt and pepper plus a parsley garnish.

Mitcham Community Meal

I’ve mentioned the Mitcham Community Meal before but it’s such a great example of community that I’m going to mention it again (and again). As they say on their Facebook page, “Mitcham Community Meal provides a free hot meal each Sunday night @ 6 PM. It’s run by the community for the community. Please come and join us on Sunday.” A key point is that a different local club, business, or church group provides, serves and pays for the meal each week and, since they started in 2018, around 100 different teams have prepared at least one meal. During July. for example:

  • On 3rd July, San, friends and others served up pumpkin soup, rice, chickpeas, carrots & butter chicken, and banana & sultana self saucing pudding.
  • On 10th July, Lifegate Church provided and served the meal.
  • On 17th July, Antonio Park Primary School (pictured below) and others treated their guests to pea & ham soup, spaghetti bolognese & assorted pasta bakes and warm fruit crumble with custard & ice cream.
  • On 24th July, Team Costas Constructions, a local building company, and others made sausage and lentil soup, vegetarian curry with rice & naans and sticky date pudding with ice cream & custard.
  • On 31st July, Karinya Counselling Centre, Syndal Community Care and others served up sweet potato & lentil soup, burgers & chips and peach cakes with custard & ice cream.


 

Newsletter reader website of the week – Julie Merlet

Julie’s company NATIF (N=Native; A=Australian; T=Traditional; I=Indigenous; F=Foods) sells a wide range of native foods online on her website, with the main categories being fruits & fruit powders, herbs & spices, beverages and wellness products.

The native foods used include aniseed myrtle, boab, bunya nut, bush tomato, cinnamon myrtle, davidson plum, desert lime, fingerlime, geraldton wax, kakadu plum, lemon myrtle, mountain pepperleaf, muntrie, pepperberry, peppermint gum, quandong, riberry, rivermint, saltbush, strawberry gum and wattleseed.

NATIF values knowing where native foods come from, the method & ethics of collection, and the rights of the Indigenous people who collect some of this food. All of their packaging is either recyclable or biodegradable.

See Julie’s website.

Go to her online shop. Spend $10 or more online and receive a free native foods cookbook by typing in the word ‘Cooee’ in the discount code upon checkout.

Do you have a website that might be of interest to some of our readership? If so, send me an email and I will include you in a future newsletter.

The results of last week’s competition

There were five entries and the winner is Sonia Gatti for her photo of Sturt’s desert peas (followed closely by Karen Crosbie for her photo of Sturt’s desert peas!).

Choon yin Yeok
Leptospermum laevigatum
(coast tea tree)
Karen Crosbie
Swainsona formosa (formerly Clianthus formosus)
(Sturt’s desert pea)
 
Photo taken in early July in Broken Hill.
Rebecca O’Dwyer
Hakea laurina
(pin-cushion hakea)
 
“I predict the competition will be a battle of the WA species – they are always so spectacular!“
Sonia Gatti
Swainsona formosa
(Sturt’s desert pea)
 
THE WINNER
 
Photo taken in the middle of town in Coober Pedy, South Australia.
Sonia Gatti
Eremophila maculata
(Spotted emu bush or spotted fuchsia-bush)
 
Also taken in Coober Pedy.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Jill Brailsford’s online shop.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

A neutron walks into a bar.
“How much for a beer?” the neutron asks.
“For you?” says the bartender, “No charge.”

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps

The folks at Reynard Street Community Garden in Coburg have confirmed that their new Food and Garden Swap will now be a regular monthly event on the 2nd Saturday of the month at 10.30am-12.30pm for at least the rest of the year.

At the Warrandyte Food Swap on Saturday, there will be medlar jelly made by Carol Woolcock, including tastings with crackers and brie.

After the Montmorency Food Swap at the Hub on Sunday, Marina Bistrin will give a talk from 11am to midday on how you can use your weeds. The focus will be on how to compost your weeds to make your compost more nutritious, but there will also be extra information on which are edible and/or medicinal plus you’ll get tips on how to stop your weeds re-growing in your compost. Take any weeds you would like to talk about.

Community gardens

The Panton Hill community garden now has regular meet ups on Mondays, 3-5pm during school terms.

Upcoming face-to-face events – not cooking

Home composting for beginners; Saturday, 6th August, 2-3.30pm; free; Edendale.

What you will learn: how to compost at home; simple to follow composting steps; and common problems and solutions.

Beeswax wraps; Saturday, 20th August, 3.30-5.30pm; $75 ($38 per hour); Panton Hill.

Jenna will show you how to create your own beeswax wraps, which will change the way you store food. You will make and take home a selection of small and medium sized wraps. Organised by Panton Hill Neighbourhood House.

Cheese and beer masterclass; Thursday, 25th August, 7-9pm; $64 ($32 per hour); Preston.

6 cheeses will be matched with 6 beers. Jointly hosted by Moon Dog Brewing and Cheese Culture.

The power of rocket stove technology – demonstration evening; Friday, 2nd September, 7.30-9pm; $25 ($16 per hour); Research.

Hear rocket stove and efficient combustion enthusiast, Joel Meadows, talk about what makes these devices burn so cleanly and efficiently. Joel will also demonstrate a range of clean burning appliances that you can see in action, and then enjoy hot drinks and pizza. Organised by NERP.

The power of rocket stove technology – workshop build; Saturday, 3rd September, 10am-5pm; $75 ($11 per hour); Templestowe.

You can only attended this workshop if you have also enrolled in the demonstration evening on Friday, 2nd September. You will work with rocket stove and efficient combustion enthusiast, Joel Meadows, to build a simple, durable rocket cooker from house bricks and cob. A converted, reclaimed wall oven will be used to sit over the rocket cooker. They will cooking in the oven by the end of the workshop.

Caring for backyard chooks; Sunday, 4th September, 2-4pm; $25 ($13 per hour); Edendale.

Learn the basics of backyard chicken keeping, including the characteristics of different breeds (in order to make a selection that suits your setting and needs), housing and care needs of chickens. This workshop will suit those who are keen to learn the basics. Participants will leave with the knowledge and confidence to begin keeping chickens and producing their own free-range eggs. Presenter: Raewyn Pickering.

Tequila & Mezcal Festival; Saturday, 17th September, 5.30pm-midnight; $27 (general admission) or $79 (includes tequilas and tacos); Preston.

There will be presentations about tequila, mezcal and agave distillates plus 4 tequilas to sample. There will also be food and live music.

Backyard chooks for families; Tuesday, 20th September, 2-4pm; $10 per child (accompanying adults are free); Edendale.

This workshop is for families with children over the age of 8 who are wanting to learn the basics of backyard chicken keeping. You will learn about the characteristics of different breeds (in order to make a selection that suits your setting and needs) as well as the housing and care of chickens. You will leave this workshop with the knowledge and confidence to begin keeping chickens and producing their own free-range eggs. Presenter: Raewyn Pickering.

Mushroom growing masterclass; Thursday, 22nd September, 6.30-9.30pm;$145 ($48 per hour); Collingwood.

You will learn the practical skills to grow a never-ending supply of mushrooms yourself, gaining the knowledge to create a self-sufficient, closed-loop ecosystem. You will also learn the 4 step lifecycle of mushroom cultivation, tips for harvesting and alternative applications for different growing mediums and species. Tutor: Eric Fenessy from Uncle Steezy’s Hot Sauce.

Spring veggie gardening; Sunday, 25th September, 9.30-10.15am; $15 (reimbursable at the nursery); Diamond Creek.

Kate Hall will discuss when to plant your veggies and how to set yourself up for a successful summer harvest. Organised by Nillumbik Nursery.

Produce in pots; Sunday, 25th September, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden Nursery.

What you will learn: why edibles fail and how to improve their chances of success; how to choose the right pots, potting mix, additives and mulches; the best fruit and vegetables options for pots; and the best sustainable and organic maintenance techniques, including watering and feeding. Presented by Diana Cotter.

In August
In September
Regular events
Eltham trials (walking food tour); various Saturday mornings and Thursday evenings; $65 ($22 per hour); Eltham.

This tour includes a progressive 3-course meal at 4-5 eateries, with stories about the history behind the foods and flavours of the shops. Wander through the local spice shops, butchers and delis. Visit some local retail outlets to browse through the arts and crafts of the region.

Upcoming face-to-face events – cooking

Sourdough bread making; Saturday, 20th August, 9am-midday; $74 ($25 per hour); Panton Hill.

Learn how to make sourdough bread. You will take home both a crusty loaf and your own sourdough starter. Tutor Jenna Farrington-Sear, who can also give you ongoing support and advice if you need it. Organised by Panton Hill Neighbourhood House.

Kombucha and kefir; Saturday, 20th August, 1-3pm; $55 ($28 per hour); Panton Hill.

Jenna will show you how to make your own kombucha and kefir. Organised by Panton Hill Neighbourhood House.

Turkish vegetarian cooking; Friday, 2nd September, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.

Join Arzu Yilmaz to learn how to make four different vegetarian dishes (e.g. a lentil soup, a meze, Turkish borek and a dessert). Arzu will also talk about her experiences as an Istanbul girl and her Turkish identity. Organised by Trentwood at the Hub

Pizza making masterclass; Sunday, 11th September, 11am-1.30pm; $99 ($40 per hour); Northcote.

Edoardo Nicita, from Shop 225, will demonstrate how to create pizza dough from scratch and you will then make margherita and truffle mushroom pizzas. At the end, you will eat the creations with your new found foodie friends!

Fermentation for beginners; Thursday, 22nd September, 7-10pm; $112 ($37 per hour); Richmond.

Learn the basics of lacto fermentation. At the end, take home three ferments: sauerkraut, fermented onions and fermented carrots. Organised by The Fermented Mumma.

An artisan vegan chocolate dessert class; Sunday, 25th September, 10am-1pm; $154 ($51 per hour); Alphington.

Nidhi, from Cocoa & Chili, will show you how to make ganache, hand rolled truffles and chocolate pudding.

Introduction to fermenting at home; Sunday, 25th September, 10am-1pm; $70 ($23 per hour); CERES.

What you will learn: the basics to successfully start fermenting vegetables at home; ideas about creating your own fermented condiments; and how to use fermented products in day to day life. What you will get: vegetables that you will prepare in class and take home to ferment; samples of fermented products to taste in class; and notes and recipes. Presenter: Monique.

Gnocchi making masterclass; Sunday, 25th September, 11am-1pm; $99 ($50 per hour); Northcote.

Edoardo Nicita, from Shop 225, will show you have to make and shape gnocchi dough plus two accompanying sauces. At the end, you will eat the creations with your new found foodie friends!

In August
In September
Regular classes