LFC News September 28 2022

Sep 282022
 

Thanks to the people who have contributed to this week’s newsletter: Amanda Wheeler, Laura Nix, Lee Hirsh, Marina Bistrin, Megan Goodman, Nicholas Costanzo, Peter Wolff, Robin Gale-Baker and Sofiah Fauzi.

No cost veggie gardening (by Robin Gale-Baker, with assistance from Marina Bistrin)

[This is a shortened version of a longer article on our website.]

All veggie gardeners will be aware that setting up a veggie patch can be an expensive business. As more and more people strive to produce their own fresh produce in their home gardens, or on apartment balconies, finding ways of doing this economically are vital, especially if one of the purposes is to save money.

The material below discusses possible types of place that the various inputs can be obtained free, with links to relevant lists of local organisations.

Pots

Various nurseries have a recycle bin for used pots that they are more than happy for you to raid. To kill any soil borne pathogens, wash used pots thoroughly and then soak in a mix of water and vinegar for an hour at a ratio of 9 parts water to 1 part vinegar or spray the inside thoroughly with vinegar.

Seeds

Free seeds are available through some seed libraries and veggie swaps. For the veggie swaps, take something to contribute.

Seedlings

These are often available for free from veggie swaps.

Soil and compost

Your veggie growing success will be dependent on growing in good quality soil. This is generally the most expensive aspect of establishing a veggie patch. Rarely will digging over an area of the backyard, or filling a pot with garden soil, be sufficient to grow healthy vegetables. Soil needs to be aerated and well draining as well as nutrient rich and garden soil is too compacted for this. This means producing your own compost.

To learn how to make compost, consult the internet or go to a workshop. You will need what is known as ‘brown’ and ‘green’ materials:

  • Brown is anything dried – dry leaves, straw from stable litter, dry manure, coffee husks, dried material from your garden, shredded newspaper or cardboard, etc.
  • Green is anything living – fresh lawn clippings, vegetables scraps, coffee grounds, fresh manure, etc.

Here is a discussion of possible free sources of these various inputs.

  • Horse manure: Pony clubs often deposits stable litter containing horse manure outside their gates for the public to take. The litter and manure constitute both ‘brown’ (the straw) and ‘green’ (the manure).
  • Coffee grounds: Many local cafes are keen to get rid of their spent coffee grounds so approach them and ask. If they offer you a regular pickup, it is important to them that you pick up on time so they don’t have to store them in their limited space. This is ‘green’ material. Coffee grounds are also available in bulk from Reground Coffee.
  • Coffee husks: These are good brown material for the compost. Break up any clumps in them and spread in thin layers to avoid matting. Coffee husks are available from many coffee roasters.
  • Hessian bags: Hessian bags are often available from the same coffee roasters as give away coffee husks. Hessian sacks are useful to put round young or frost sensitive plants. Put in 3 stakes in a triangle shape and attach the hessian to form a windbreak.
  • Leaves: Dried leaves in autumn are a good source of ‘brown’.
  • Grass clippings: Grass clippings from your garden, the local mower person or anywhere you can reasonably mow (a neighbour may be delighted if you ask to mow their nature strip) are a good source of green and also heat up the compost pile, thus making it break down into compost more quickly.
  • Mushroom straw: Some of the mushroom growers at the Melbourne Food Hub in Alphington sometimes have spent mushroom straw from growing packs that they give away or ask you to do some cleaning up of buckets in exchange for it.
  • Wood shavings: Some furniture companies give wood shavings away.
  • Wood mulch: available from some community gardens.

Read the full article.

A new local pasta maker – Nick’s Gnocchi & Pasta

Nick’s Gnocchi & Pasta, who are based in Greensborough, make cut pastas (fettuccine, spaghetti, etc), filled pastas (cannelloni and ravioli), lasagne and handmade gnocchi. They also make bolognese and napoletana sauces. Their pastas are made fresh then frozen (this is the best way to preserve fresh pasta if not cooking within a few days from purchase). They don’t use any preservatives.

You can buy their products online (https://nicksgnocchipasta.com/collections) or at Eltham Farmers’ Market, Floridia Cheese in Thomastown, Granieri’s Food Services in Epping, Local Fine Foods in Diamond Creek, Rosanna Fine Produce or Sculli Brother’s in Greensborough.

Read their page in our Local Food Directory.

Nick was Nillumbik’s Young Business Achiever for 2022.

Welcome, Nick!

Have you ever grown tomatillos?

Peter Wolf has written in with an offer: he will pay you to grow some tomatillos for him.

“I am looking for someone to grow tomatillos (Mexican green tomatoes) for a local food project for me on a simple, private commercial arrangement. I have 90 seedlings that need to be planted at the end of October. You will need around 200 square metres of fertile soil and 1 litre of water per plant per day. I will also supply stakes, ties and help with planting and harvest activity. To manage your risk, I am happy to negotiate a rate that is independent of yield. If interested, call me on 0424 135 841.”

What seeds to plant in October

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

Cucurbits

Cucumber
Gourd
Pumpkin
Rockmelon
Watermelon
Zucchini
Other warm season veggies

Beans
Okra
Peanut
Sweetcorn
Leafy greens

Lettuce
Mizuna
Mustard greens
Parsley
Rocket
Silverbeet
Roots

Beetroot
Carrot
Jerusalem artichoke
Parsnip
Potato
Radish

Other veggies

Asparagus
Celery
Chives
Globe artichoke
Rhubarb
Spring onions
Sweet potato

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

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

Meg’s garden this month

The garden is now dappled with puddles of wet blossom blown from the fruit trees. It has been a damp and cool start to Spring this year and the soil is yet to warm up ready for new plantings. Fortunately, the broad beans and leafy greens love this weather and are growing strongly. I am still harvesting winter spinach, which is yet to go to seed as it has in other years.

Spinach and chickpeas

1 red onion, finely sliced
3 cloves of garlic, crushed
1 teaspoon each ground cinnamon, all spice, coriander and cumin
400g can chickpeas, drained
spinach leaves

Fry the onion and garlic in a little olive oil until soft.

Add the spices and chickpeas and fry gently until the chickpeas have a little colour.

Add the spinach near the end to soften.

Serve warm.

Read more of Megan Goodman’s recipes.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Karen Sutherland’s website.

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

Submitted by Lee Hirsh:
l scream
You scream
We all scream for ice cream!

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps

Note that the Warranwood Food Swap has changed both its venue and its name. From henceforth it will be called the Ringwood Community Food Swap and will be at the Central Ringwood Community Centre, Rosewarne Lane, Ringwood. It will still, however, be on the 3rd Sunday of each month, 10-11.30am.

Community gardens

Upcoming face-to-face events – not cooking

Gardening for all abilities (6 sessions); on Wednesdays, starting 5th October, 1.30-4.30pm; $280 ($16 per hour); Preston.

You will learn the basics of gardening, urban agriculture, soil health and how to grow food in small spaces. Organised by Bridge Darebin.

Rushall Community Garden open day; Saturday, 8th October, midday-3pm; free; Fitzroy North.

See community gardening in action and pick up some homegrown goodies. The activities will include: a workshop on gardening in small spaces (at 1.30pm); seedlings and fresh garden produce for sale; baked goods, homemade jams and preserves; gardeners working their plots and sharing tips; and a BBQ, homemade lemon cordial, coffee and tea. Click here to read about the garden.

Intro to urban farming (4 sessions); on the weekends of 8th/9th and 15th/16th October, 9.30am-2pm; $112 ($6 per hour); Preston.

This course will provide an introduction to the principles and techniques of urban agriculture, including how to design, build and maintain a productive farm in a limited space. You will gain a range of skills and knowledge including: understanding production systems such as ground growing, wicking beds, mushroom growing and hydroponics systems; crop planning; water/soil/pest management; plant propagation; and education and employment pathways in urban farming. This course was designed in partnership with Sustain. Organised by Bridge Darebin.

Marra Guwiyap Community Garden celebration and launch; Sunday, 9th October, 1.30-5pm; free; Northcote.

To be launched by local MP Kat Theophanous. This garden, also known as Croxton Community Garden, is run by local volunteers who work together to grow vegetables, learn organic gardening, and enjoy each other’s company. Go and celebrate with them. Click here to read about the garden.

Smart gardening for Seniors; Monday, 10th October, 10.30-11.30am; free; Diamond Creek.

Learn some tips and tricks for how you can continue enjoying your garden for longer. Afterward, tour the Thrive Community Garden.

Kilsyth community compost hub workshop; Wednesday, 12th October, 1-2.30pm; free; Kilsyth.

Topics will include: intro to composting; what foods are compostable; home composting solutions; information on available composting rebates; and waste reduction and sustainability. Organised by Japara Living & Learning Centre. Supported by CAWRS and the Montrose Township Group.

Smart gardening for Seniors; Tuesday, 18th October, 10.30-11.30am; free; Hurstbridge.

Learn some tips and tricks for how you can continue enjoying your garden for longer.

Heal with food – bone health; Sunday, 23rd October, 2-4pm; free; Eltham.

Dr Gavin Levy will discuss the role of nutrition in bone diseases and how changes in your diet may help you with back pain and arthritis. Organised by Green Karma.

In September
In October
In November
Regular events

Upcoming face-to-face events – cooking

Sourdough workshop; Saturday, 15th October, 10am-1.30pm; $100 ($29 per hour); Kinglake.

The Fermented Mumma will break down this traditional bread making method into simple easy-to-follow steps. You will take home a ready-to-bake sourdough as well as instructions, electronic and hard copy, a jar of bubbly starter (natural yeast), a proving basket and ongoing online support from The Fermented Mumma. Organised by Kinglake Ranges Neighbourhood House.

Intro to nutrition and food (8 sessions); on Thursdays, starting 20th October, 0.30am-1.30pm; $98 ($4 per hour); Preston.

You will explore nutritional theory, healthy eating concepts and gain hands-on culinary skills. You will learn about the nutrients specific to each food group and their benefits, including how energy is balanced to maintain a healthy weight. The course will also cover how to decipher labelling on food packaging to build a healthy meal plan on a budget. Hands-on cooking and eating. The sessions will be led by a certified nutritionist. Organised by Bridge Darebin.

In October
In November
Regular classes

LFC News September 21 2022

Sep 212022
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Jaimie Sweetman and Kate Hill.

Mitcham Community Meal – the power of love (by Ann Stanley)

[Mitcham Community Meal provides a free community dinner every Sunday where “each Sunday night, a different local club, business, or church group provides and serves the meal to people in the Mitcham community.” In August 2022, Ann Stanley went for a meal and to interview its organiser, Ben Frawley. Here is a summary of her article from the visit. Read the full article.]

Ann introduces the article by saying: “One of the reasons all this [Mitcham Community Meal] started is that Ben and his wife Jane noticed a few homeless people regularly hanging out in the local mall. Their dilemma was whether to give them money and hope that it didn’t go towards cigarettes and alcohol, or to turn a blind eye, do nothing, and just keep walking. Neither option seemed morally right. The solution was to offer them a hot meal and a place to sit inside for warmth and a chat. As a result, Ben and Jane started Mitcham Community Meal.”

She then goes on to relate a few stories of people that Ben has met in Mitcham. In one of these stories, Ben visited a homeless person who had been bashed up, gave him a hot meal, chatted for a while, gave him a hug and left. A few weeks later, Ben saw him again and asked whether there was anything else he could do. “Can I have another hug?” was the reply.

50-60 people now come to the Mitcham Community Meal every Sunday, some from as far away as Footscray, “for the company, as much as the meal,” says Ben. He continues to be overwhelmed by the number of people and local organisations offering to cook. “I could have filled the roster for all of 2022 by March. There have been over 800 volunteers in four years. I’m blown away by the community response.” Ping, who is one of seven co-ordinators, believes that one of the reasons the model works so well is that there is a constant stream of different groups volunteering, which helps to prevents ‘volunteer fatigue’.

On the evening that Ann visited, the family of 11 responsible for cooking the main course main course were doing so in honour of their late mother, wife and grandmother. In addition, there was four other groups of volunteers, one serving soup, one offering a free laundry service, one giving out blankets, and one giving out reading glasses and hand-knitted scarves.

Here is how Ann concludes her article: “So why has Mitcham Community Meal been so successful? It’s because many people find it satisfying to cook food for other people and many find comfort eating in the company of others. It’s also because people like [the various volunteers from the evening] all want to connect with people and to help others connect with each other.”

And Ben has the final word: “Jane and I agree that we often get more out of the evenings than we put in. Our cooking teams always leave on a high that no chemical drug could ever give.”

Read Ann’s full article.

Chinese toon/mahogany (Toona sinensis) 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.]

The ‘Toon’ is a striking edible tree known for its bright red spring foliage (which in Asia symbolises the end of winter and the start of spring). Getting up to 4-5 metres high and suckering (not weedy but does slowly spread), it makes a great back layer in a border. We have ours along the back fence and, as they are tall and skinny, they look architectural whilst not taking up lots of space.

It is widely eaten as a vegetable in China. The new shoots in Spring, when young and tender, have a crunchy texture and taste like spring onions. The leaves can be used fresh or added into any dish that would usually use spring onions, and the best part is as they are not part of the allium family so those with allergies or on the FODMAP diet can eat them.

The nursery at the Edible Forest currently has some ‘Toons’ for sale.

Read Jamie’s previous articles about unusual edible plants.

Another video from Simone Boyd

How to sow your heirloom seeds.

Every newsletter needs a good picture

Whilst the egg on the left of the picture is a normal egg, the egg on the right is a quadruple(!) yolker. It was ‘discovered’ by someone at CERES when they were frying some eggs from Gippsland Free Range Eggs.

Quadruple yolkers are more common than hen’s teeth, but only just.

Newsletter reader website of the week – Karen Sutherland

Karen is a garden designer, writer and speaker. She writes monthly articles for ABC Organic Gardener which are available on this page on their website. Her latest (August 2022) article is on the subject of perennial herbs that are strong on colour and flavour, including cowslip, English violet, French tarragon and hyssop.

Karen also has her own website, called Edible Eden Design.

Do you have, or are connected to, 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 Citrus Watch Early Detector Network.

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

The past, present, and future walk into a bar. It was tense.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Tomato growing workshop; Saturday, 24th September, 10am-12.30pm; $25 ($10 per hour); Coburg North.

Karen Sutherland will share her tips on how to grow tomatoes, followed by a seed sowing activity, which will also be suitable for children. At the end, you will take home a punnet of freshly sown heirloom tomato seeds. Organised by NECCHi.

Food forest gardening – Spring; Saturday, 1st October, 10am-midday; free; Edendale.

Learn tips, tricks and the why, when and how of food forest and urban orchard gardening. Find out what’s involved, do some planning and get some handy resources to help with growing some of your food in an efficient way that mimics nature. Suitable for anyone interested in growing food.

Introduction into wines; Saturday, 1st October, 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 differences in grapes and wine making techniques.

Gardening with kids; Sunday, 2nd October, 11am-12.30pm; free; Macleod.

Children will be able to sow veggie seeds and plant seedlings – and take home their plants. They can also learn about composting and get hands-on with worms! For kids who enjoy getting arty fun, there will be a junior art area with Jodi Wiley. At Macleod community garden.

Gardening tips for adults; Sunday, 2nd October, 1-2.30pm; free; Macleod.

Be treated to expert advice on raising seedlings and Spring planting, together with the nitty-gritty of producing garden-enhancing compost. At Macleod community garden.

Chocolate and wine masterclass; Saturday, 8th October, 3-5pm; $59 ($30 per hour); Northcote.

Broc Willems will discuss what makes chocolate and wine taste so good together. Tickets include a selection of sweet and savoury chocolate canapes, specially created for the chosen wines.

Gardening with kids; Sunday, 16th October, 11am-12.30pm; free; Macleod.

Children will be able to sow veggie seeds and plant seedlings – and take home their plants. They can also learn about composting and get hands-on with worms! For kids who enjoy getting arty fun, there will be a junior art area with Jodi Wiley. At Macleod community garden.

Gardening tips for adults; Sunday, 16th October, 1-2.30pm; free; Macleod.

Be treated to expert advice on raising seedlings and Spring planting, together with the nitty-gritty of producing garden-enhancing compost. At Macleod community garden.

Wine appreciation (2 sessions); Mondays, 17th and 24th October, both 7-9pm; $84 ($21 per hour); Brunswick.

See, swirl, sniff, sip, savour. Learn how to recognise the basic structure of wine and how to describe it. Organised by Brunswick Neighbourhood House.

Edible weed walk with Adam Grubb; Saturday, 22nd October, 2-3.30pm; free; Brunswick.

Adam Grubb will teach you how to identify edible and medicinal weeds along the Merri Creek. This talk is presented in association with a current, local exhibition entitled A plant in the wrong place.

Watch it grow at Edendale; Tuesday, 25th October, 4.15-5.15pm; free; Edendale.

What your child will learn: what seeds need to grow; creating healthy soil via worm farms and compost; and the environmental benefits of growing your own food. Your child will also see why worms are such amazing creatures when it comes to recycling food waste and creating quality soil. Visits to their veggie gardens, worm farms and compost areas will be part of the activity. Children will also get to plant a seed in a biodegradable pot that they can take home with them.

Community Gardens Australia National Gathering – day 1 (Conference); Saturday, 5th November, 8.30am-4pm; $75; CERES.

Presentations from Pamela Warhurst (Incredible Edible) and Naomi Lacey (Community Gardens Australia). Discussion panels. A tour of the CERES’ gardens and their bicycle workshop. Lunch.

Community Gardens Australia National Gathering – day 2 (Tours); Sunday, 6th November, 10am-4pm; $75; various in Moreland and Darebin.

The itinerary for the day will be: 1. Ecological Justice Hub – 4-6 Michael Street, Brunswick; 2. West Brunswick Community Garden – 49 Everett Street, Brunswick West; 3. Oakhill Food Justice Farm – 233 Tyler Street, Preston – lunch will be served here; 4. SEEDS Communal Garden – 331 Albert Street, Brunswick; and 5. Fawkner Food Bowls – Corner Creedon &, Lorne Street, Fawkner. The tickets include transport by a chartered bus and a fully catered lunch.

Caring for backyard chooks; Sunday, 6th November, 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.

In September
In October
In November
Regular events

Upcoming face-to-face events – cooking

Ethiopian cooking; Saturday, 1st October, 11am-1pm; $30 ($15 per hour); Brunswick.

Learn how to cook and serve a traditional Ethiopian meal. Then share a meal with your fellow participants. Organised by Brunswick Neighbourhood House.

Pizza masterclass with Antonio; Monday, 3rd October, 6-8.30pm; $54 ($22 per hour); Eltham.

You will learn: how to make dough by hand; stretching techniques; how to use a pizza paddle; and pizza classico (classic style pizza in the oven) and pizze fritte (fried pizza). You will make both savoury and sweet pizzas, and you will get to cook and eat the pizzas. Organised by Platform 3095.

Doburoku workshop; Friday, 14th October, 6.30-10pm; $125 ($63 per hour); Fitzroy North.

Did you know you can make a simple, wild sake at home? They will teach you the Bodaimoto method – an ancient method relying on wild yeasts and a little nurturing. Take home your brew ready to ferment. Includes recipe, koji, rice and rice ball in jar.

Miso making evening; Wednesday, 19th October, 6.30-8.30pm; $145 ($73 per hour); Fitzroy North.

You will learn how to make miso, shio koji and shoyu koji. Squish and mix for yourself a large jar of miso to take home and ferment for as long as you like. Start the evening with a warm bowl of miso and some nibbles.

Middle Eastern cooking; Sunday, 6th November, 10.30am-1.30pm; $80 ($27 per hour); Park Orchards.

Learn about the flavours of Middle Eastern cooking. Try out recipes and cooking methods while preparing a three course menu. Stay and share your freshly prepared dinner with the group. Organised by Park Orchards Community House.

In September
In October
In November
Regular classes

LFC News September 14 2022

Sep 142022
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Bertrand Richardot, Bil Brosch, Georgia Tracy, Nick Rose, Rebecca Haschek and Renaee Churches.

November is Urban Agriculture Month

Sustain have designated this November as Urban Agriculture Month comprising “events celebrating and raising awareness of Australia’s urban agricultural movement.”

Sustain’s executive director, Nick Rose, is asking newsletter readers to participate. His suggestions for you to consider include:

  • Open your garden to visitors.
  • Run a workshop.
  • Organise a tour of your local community gardens.
  • Organise a bike or walking tour of urban farms in your area.
  • Get a team together, sketch out a half day program and invite people to participate.

Register your event.

Visit their event calendar.

In conversation with our intrepid interviewer, Ann Stanley, Nick said that, through Sustain, he is pushing for more edible cities and towns in which local councils remove roadblocks to unlocking vacant land, where there are food gardens on verges and in every new development, and where there are community gardens in every suburb.

Sustain describes itself as a ‘think and do’ network, specialising in designing and building sustainable and healthy food systems. Their latest report is about the results of their 2020 Pandemic Gardening Survey.

A new local food producer – Holy Nuts

Holy Nuts, who are based in Thomastown, make nut butters, nut spreads and dukkah. The nut butters and nut spreads are made from 100% Australian ingredients, with no preservatives or emulsifiers. They are made slowly in a stone grinder until they are totally smooth. The range encompasses almond, hazelnut, macadamia and pecan. Everything is gluten, corn, soy and dairy free, and there are also vegan and keto options. At markets, they also sell vegan and low sugar brownies, sugar free cupcakes, refined sugar free & vegan bliss balls, and vegan hot chocolate & turmeric latte made from the nut butter. Read their page in our Local Food Directory

You can buy their products online or at any of Eltham Farmers’ Market, Warrandyte Riverside Market or Yarra Valley Farmers’ Market.

Welcome Bertrand!

Citrus Australia’s – Citrus Watch Early Detector Network

Citrus Australia is an industry body representing the nation’s commercial citrus growers. One of their initiatives is CitrusWatch, which “aims to ensure that the Australian citrus industry is better equipped to minimise the entry and spread of high priority pests, such as Asian citrus psyllid.“. Part of CitrusWatch is the Citrus Watch Early Detector Network, where volunteers put out sticky traps in Autumn and Spring to help with citrus biosecurity surveillance. Sign up here. Once you sign up, a CitrusWatch Coordinator will get in touch with you and will send you the trapping kit. Thanks for the heads up, Rebecca Haschek!

Newsletter reader website of the week – TreeProject

Bil Brosch has written in to tell us about TreeProject, of which he is a member.

TreeProject is a Victorian not-for-profit organisation that gets urban and rural communities working together to put trees back on the land. Volunteer growers grow Australian natives species specific to Victoria using growing materials supplied by TreeProject (One growing supply consists of 7 polystyrene boxes of potting mix, slow release fertiliser, seeds, gravel and 336 forestry tubes). Once the seeds have become established seedlings, they are handed over to landholders (Landcare groups and private land holders) to plant out in aide of rejuvenating land and eco systems.

They organise many planting days.

See the TreeProject website.

Read their newsletters.

Look at their seed database.

Do you have, or are connected to, 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.

Every newsletter needs a good picture

Apparently the photo right is of a fruit turkey.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the video interview of Buttons Mira from The Mushroomery.

Word of the month – Crapulence

‘Crapulence’, meaning becoming sick because of gluttony (i.e. you have eaten or drunk too much).

Read about previous words of the month.

Proverb (or phrase) of the month

Old chestnut. Meaning: a joke or story that has become tedious or boring through repetition.. Note that the word old is simply an intensifier and that the original phrase was simply chestnut. The phrase dates back to the early 19th Century, with the first recorded usage being in a play where a character keeps repeating the same stories, one of them about a cork tree, and is interrupted each time by another character who says: “A chesnut, Captain, a chesnut… Captain, this is the twenty-seventh time I have heard you relate this story, and you invariably said, a chesnut, till now.”

Read about more food-related proverbs.

Gardening quote of the month

“When God blesses the harvest, there is enough for the thief as well as the gardener.” A Polish proverb.

Read more gardening quotes.

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

If my body is a temple then eating pancakes is a form of prayer.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – community garden open days

Creeds Farm open day; Saturday, 17th September, 11am-3pm; free; Epping.

There will be a whole variety of activities, including: a talk on seasonal gardening; a talk on raising seedlings; creating seedling pots from newspaper; and talking with the community gardening group. Click here to read about the garden.

Rushall Community Garden open day; Saturday, 8th October, midday-3pm; free; Fitzroy North.

See community gardening in action and pick up some homegrown goodies. The activities will include: seedling and fresh garden produce for sale; baked good, homemade jams and preserves; a workshop on gardening is small spaces; gardeners working their plots and sharing tips; and a BBQ, homemade lemon cordial, coffee and tea. Click here to read about the garden.

Pentridge Community Garden open day; Sunday, 9th October, 1.30-4.30pm; free; Coburg.

There will be: garden tours; a produce swap; sales of manure and straw; and flower and veggie seedlings for sale. Click here to read about the garden.

Upcoming face-to-face events – not cooking

Pam’s garden tour; Saturday, 17th September, 10am-midday; $10; Diamond Creek.

Walk through the garden and talk about some of the permaculture principles incorporated in the design with a focus on what has had to change due to the arrival of the Queensland fruit fly. End the tour with a cuppa and chat. Bring a share plate if you like. Organised by NERP.

Growing shade; Saturday, 24th September, 10.30am-12.30pm; $10; Macleod.

Get ready for summer by growing shade where it’s needed. Use composting paths, ground covers and potted plants in areas that are concreted or paved. Learn about choko vines and take a plant home if you wish. Share a cuppa and snacks after the workshop. Feel free to bring a small plate to share. Organised by NERP.

Espresso grinding and extraction science with Samo Smrke; Saturday, 1st October, 11am-1pm; $30 ($15 per hour); Brunswick.

Samo Smrke is a research scientist at the Coffee Excellence Center of the Zurich University of Applied Sciences. He will present the basic science behind grinding and extraction, understanding the important terminology: PSD, fines, bimodal, TDS, yield, etc. He will cover: the relation of grinding particle size distribution to your espresso extraction; the role of fines and how they govern the espresso extraction; understanding the roast profile and how it impacts the dial-in of espresso; and how to get a grip on the moving target of a fresh coffee on the dial-in for espresso.

Native bee hotels; Wednesday, 5th October, 10.30am-midday; free; Reservoir.

Learn about native bees and how you can help support biodiversity, as well as make your own bee hotel. Presenter: Katrina Forstner from Buzz & Dig.

Kids gardening classes (4 sessions); 4 consecutive Wednesdays from 5th October, each 4-5.30pm; $60 ($10 per hour); Forest Hill.

These workshops are for children aged 5-10. Week 1: Planting seeds to pot up in week four. Seeds will be leafy greens, tomatoes and summer herbs. Learn about companion planting and healthy soil. Week 2: Propagating from fruit and vegetable scraps. Week 3: Observing birds and bird friendly gardens. Week 4: Making bee hotels and re-potting seedlings from seeds grown in week one.

Shedfest – Yarra Valley Wine Festival; Saturday, 8th October and Sunday, 9th October, both 11am-5pm; $30; various around Yarra Ranges.

Wineries in the Yarra Valley will open their sheds to house two days of food, wine, live music and entertainment. There will be plenty of food on offer and moderately priced at all the wineries during the course of the day. 14 wineries are participating. Organised by Smaller Wineries Yarra Valley.

Kevin Heinze GROW Spring Fair (Coburg); Saturday, 15th October, 9am-3pm; gold coin; Coburg.

There will be: plants; fruit trees; vegetable seedlings; a great variety of heirloom tomatoes; homemade cakes & preserves; coffee cart; BBQ; live band; site tours and information for new families.

Kevin Heinze GROW Spring Fair (Doncaster); Saturday, 15th October, 9am-3pm; gold coin; Doncaster.

There will be: plants; fruit trees; vegetable seedlings; a great variety of heirloom tomatoes; homemade cakes & preserves; coffee cart; BBQ; live band; site tours and information for new families.

Yarra Valley Spring Plant Fair & Garden Expo; Saturday, 5th November and Sunday, 6th November, both 10am-5pm; $14; Wandin.

The plant fair will feature a wide variety of plants showing off late spring and early summer flowers and foliage. Top growers from the Yarra Valley and beyond will display and talk about their plants. The guest speakers will include Angus Stewart, Jane Edmanson, Karen Sutherland, Paul Kirkpatrick, Penny Woodward, Phillip Vaughan and Vasili Kanidiadis.

In September
In October
Regular events

Upcoming face-to-face events – cooking

All things sauerkraut; Friday, 4th November, 6.30-8.30pm; $85 ($43 per hour); Fitzroy North.

An evening of all things sauerkraut – you will take home a jar with fermenting sauerkraut and all the accoutrements you need to make more.

Cup cake bouquet workshop; Friday, 4th November, 6.30-8.30pm; $70 ($35 per hour); Park Orchards.

Decorate cupcakes using buttercream icing and then arrange into a bouquet. Topics to be covered will include: how to make Italian buttercream frosting; different butter cream frosting; how to add different colour frosting in a piping bag; how to pipe six different types of flowers; how to pipe leaves; how to do two tone colour effects; and how to make a bouquet to hold the six cupcakes. Organised by Park Orchards Community House.

Gnocchi making class; Saturday, 5th November, 10am-1pm; $125 ($42 per hour) including lunch; Thomastown.

What you will learn: how to make fluffy potato gnocchi with a four cheese sauce; and how to make easy ricotta gnocchi with a cavolo nero pesto. What you will get: Italian style lunch and drinks; and a That’s Amore apron to take home. Host: Pia Gava. Organised by That’s Amore Cheese.

Raw food fundamentals; Sunday, 6th November, 10am-3pm; $115 ($23 per hour); CERES.

Presenter: Daniele Carcangiu. In the workshop, you will: make savoury dishes; make sweet treats; eat a raw food lunch; and take home some sweet treats, recipes and notes. You will learn about raw food fundamentals and the dehydration process.

In September
In October
Regular classes

LFC News September 7 2022

Sep 072022
 

Welcome to new joiners Alex, Campbell, Hilde, Jenni, Jessica, Kylie, Marcus, Margaret, Nadia, Nola, Penelope, Sarah and Sue.

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Holly Gallagher, Jon Buttery, Pauline Webb and Teena Oudy.

Biochar for sale at Eltham Farmers’ Market (by Ann Stanley)

Chris Balaratnam is an Agricultural Engineer who has taught students in Nigeria and at Glenormiston Agriculture College, Terang, Victoria. He has also worked in OHS in the farming sector. Now retired, Chris, together with wife Selvie, runs a 140-acre mixed farm in Toolleen, near Heathcote. It’s where your Eltham Farmers’ Market Selba Farm olive oil and other olive products come from.

Chris has recently become interested in producing ‘biochar’, which is a form of charcoal used for soil improvement and which is made from heating woody material in an oxygen-poor environment. His interest came from reading about the Amazon, where seasonal fires have turned biomass into carbon, forming a rich layer of dark soil in which plants flourish. To mimic this process, Chris burns prunings from his olive trees, controlling the fire by limiting the exposure to oxygen so that what remains is biochar and not white ash. He then adds some worm juice, molasses and chicken manure.

If you would like to try Selba Farm’s biochar, you can buy it at $10 for a 2 litre bag from Chris and Selvie at Eltham Farmers’ Market on the 1st, 2nd and 3rd Sundays of the month.

[Editor: Our website has a couple of articles that are relevant to biochar, namely Stuart Rodda’s article on terra preta, biochar and leonardite and Bev Middleton’s article on health soil]

A new, free weekly dinner in Fawkner

Every Thursday, 6-8pm at the Hope Cafe, St Mark’s Catholic Church, 9 Lee Street, Fawkner. As they say on their Facebook group, “We provide a safe, welcoming space where food is eaten and friendships are made.“

That brings the total number of regular, free, local meals listed on our website to 18. As you may remember from previous newsletters, many of the free meals stopped during the Covid pandemic and have not re-started so it is great to see that there are some exceptions.

A new local, chocolate maker – Loco for Cocoa

Loco for Cocoa, who are based in Preston, make a wide range of chocolate bars, all full of flavour and interesting textures. There are 22 different flavour combinations, including some vegan options. Other than the cacao beans, they try to only use locally sourced ingredients. They also sell rocky road, pretzel crunch biscuits and salted caramel fudges.

You can buy their chocolate online or at any of Eltham Farmers’ Market, Hurstbridge Market, Kingsbury Drive Community Market or Warrandyte Riverside Market.

After extensive testing, my recommendation is their pink salt and caramel toffee bars (which are called ‘salty feels’)!

Welcome Teena!

There are now 10 local chocolate makers in our Local Food Directory.

A new community garden – Wilum-nganjin in Reservoir

At Reservoir East Primary School, Genoa Avenue, Reservoir. Open to the public, but only 9-11am on Wednesday mornings. You can join their Facebook group. Also, read their page on our website.

This community garden is a space where students, parents and members of the local community can gather and grow fruit and vegetables. The aim is to share fresh, nutritious produce with the school and local community, while educating and advocating for growing food locally and promoting community well being. The hope is also to strengthen ties between the school and the local community. There are several wicking garden beds, a fruit orchard, a compost & recycling centre and hügelkultur beds.

Welcome Lisa, Tim and colleagues!

There are now 15 community gardens in Darebin in our Local Food Directory.

A video about Buttons Mira from The Mushroomery

ABC Australia recently published this 5 minute video about Buttons Mira from The Mushroomery, which is a mushroom farm in Alphington.

Some Certified Organic fungicides

Pauline Webb has written in to point out that an Australian company called Organic Crop Protectants sells a range of Certified Organic fungicides.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article entitled Is gardening elitist?.

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

Two chemists walk into a bar. The first chemist says, “I’ll have a glass of H2O.” The second chemist says, “I’ll have a glass of H2O too.” The second chemist dies.

Two chemists walk into a bar. The first chemist says, “I’ll have a glass of H2O.” The second chemist says, “I’ll take a water too.” The first chemist gets angry. His assassination attempt failed.

Two chemists walk into a bar. The first chemist says, “I’ll have a glass of H2O.” The second chemist says, “I’ll have a glass of H2O too.” The bartender gives them both water because he is able to distinguish the boundary tones that dictate the grammatical function of homophones in coda position as well as pragmatic context.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

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

Queensland fruit fly workshop; Wednesday, 14th September, 10.30am-midday; free; Reservoir.

Queensland Fruit Fly (QFF) is a serious pest that lays its eggs in fruit and fruiting vegetables – everything from lemons to tomatoes – causing them to rot from the inside. Unfortunately, QFF is now found in Melbourne. This workshop will teach you: how to identify it; how to deter or manage it in your garden; and how to dispose of it, if you do find it in your fruit or vegetables. Plus they will show you how to make a cheap and effective trap out of materials that are easy to come by. Presenter: Angelo Eliades. Organised by DIVRS in partnership with the East Preston Community Centre.

Wine & cheese festival; Sunday, 18th September, 10am-6pm; $20; Abbotsford.

This event will feature only plant-based cheeses and vegan wines. There will be unlimited, free tastings.

Darebin Sustainable Food Leaders Forum; Wednesday, 21st September, 6-8pm; free; Preston.

Local sustainable food advocates and practitioners are invited. You will get an opportunity to provide your ideas, suggestions and feedback to help shape the content and direction of the Climate Emergency Strategy. You will hear from two local food groups (Holly Gallagher from DIVRS Urban Food Program and Nick Rose from Sustain). It will also be an opportunity to network and form connections with other local gardens and food growers.

Growing oyster mushrooms at home; Sunday, 25th September, 2-5pm; $145 ($48 per hour); Fitzroy North.

This hands-on workshop will focus on a couple of easy ways to grow mushrooms – growing from cardboard and then growing from sugar cane mulch. You will be invited to try your hands at preparing your own mushroom grow using the materials provided, before discussing what you can do next in case you catch the fungi bug! Presenter: Caine.

Celebration of trees – planting and tour; Saturday, 8th October, 10am-midday; free; Heidelberg.

Learn how to plant a tree properly and then Join Ben Kenyon for a tour of the local trees. Organised by St Johns Riverside Community Garden.

Celebration of trees and gardens; Saturday, 8th October, 2-3.30pm; free; Heidelberg.

Celebrate the planting of trees and the development of the community garden. Organised by St Johns Riverside Community Garden.

DIY mushrooms; Sunday, 23rd October, 10am-4pm; $165 ($28 per hour); CERES.

Presenter: Buttons Mira from The Mushroomery. You will be shown the secrets to successfully growing mushrooms at home. You will learn the growing methods for oyster and shitake mushrooms, including inoculation and sterilisation, and be introduced to basic mycology. You will undertake practical sessions and learn how to start master cultures.

Organic vegetable gardening; Saturday, 29th October, 10am-3pm; $115 ($23 per hour); CERES.

What you will learn: how to get the most from your garden and have an abundance of vegetables, fruits and herbs; insights into seasonal produce growing; and the skills and knowledge to create an abundant and productive garden. Presenter: Donna Livermore.

Growing and cooking with bushfoods; Saturday, 29th October, 10am-3pm; $115 ($23 per hour); CERES.

What you will learn: how to identify and harvest bush foods; how to grow and maintain bush foods in the home garden; and how to incorporate bush foods into everyday recipes. Presenter: Belinda Kennedy. Tour the CERES bush food gardens and gain knowledge of bush foods from further afar – tropical delights from the north, peppery spices form the south. During the workshop, you will learn how to incorporate bush foods into simple, tasty and nutritious meals, desserts and snacks. The group will make a bush food inspired lunch and afternoon tea – all food prepared on the day will be vegetarian and vegan friendly.

Keeping backyard chooks; Monday, 31st October, 2-3pm; free; Blackburn.

This workshop will cover chook health, nutrition, housing, and protection from predators & pests as well as the sustainability and circular economy benefits of keeping chooks. Ella will also talk about Council and local law considerations and guidelines.

In September
In October
Regular events

Upcoming face-to-face events – cooking

Hot chocolate workshop; Tuesday, 4th October, 7-9pm; $10; Blackburn North.

Learn to customise your own mixes, explore new flavour combinations, and relax with fellow hot chocolate enthusiasts. Tastings and biscuits provided. Organised by Koonung Cottage Community House.

Sourdough bread workshop; Saturday, 22nd October, 9-11.30am; $185 ($74 per hour); Brunswick East.

What you will learn: ways to create and look after your own sourdough starter culture; the flour to use for the best nutrition and results; ways to knead sticky high hydration dough for a more authentic sourdough loaf; the equipment needed to produce a great looking and tasting sourdough tin loaf at home; and ways to bake sourdough bread using a bread tin in a home oven. Presenter: Rick Lavender of The Life We Want.

Sourdough bread making; Saturday, 22nd October, 10am-12.30pm; $64 ($26 per hour); Lower Templestowe.

Learn all the steps to make your own sourdough at home with this simple recipe. You will take home a sourdough starter and some home dough to bake. Take a 2 litre container with a lid and an apron.

Kraut, kefir, kimchi & kvass; Saturday, 22nd October, 1.30-5.30pm; $365 ($91 per hour); Fitzroy North.

This is a fermenting ‘101’ class, where you will learn about salt, different preserving techniques, two of the most popular cabbage recipes (kraut and kimchi), a drink (kvass) and all about SCOBYs, with a focus on milk kefir. You will take home everything you make during the course; a jar of kimchi, sauerkraut, milk kefir with SCOBY and a jar of kvass – including jars and airlocks for fermenting at home.

A class to make you fall in love with tofu too!; Sunday, 23rd October, 10am-2.30pm; $160 ($36 per hour); Panton Hill.

Presenter: Kelly Meredith from Under The Pickle Tree. You will learn to braise, deep fry and stir fry tofu and marinate it so that it soaks up the most umami Asian flavours. You will use firm tofu, silken tofu and beancurd skins.

Food for mind and gut; Sunday, 23rd October, 10am-3pm; $115 ($23 per hour); CERES.

What you will learn: foods which make your brain brighter; how to incorporate brain powering foods easily into your daily diet; and foods that can build and protect your gut microbiome and clear brain fog. Presenter: Melanie Leeson, from Mettle + Grace. Learn how to create healthier versions of your old favourites. The dishes will be packed with nutritionally dense vegetables and all will be gluten and dairy free. The menu includes: vegan cream cheese; oat + mesquite crackers; beet sauerkraut; chickpea salad with orange tahini; coconut + turmeric pie; and miso puffed balls.

Sri Lankan cooking class; Wednesday, 26th October, 6-9pm; $90 ($30 per hour); Surrey Hills.

Experience the tastes, smells and sounds of Sri Lankan cooking. You will make two different curries, coconut sambal and a side dish. Afterwards, you’ll sit down and enjoy a Sri Lankan feast.

Vegan Mediterranean cooking; Friday, 28th October, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.

Arzu Yilmaz is from the Aegean side of Turkey, which means that her diet is Mediterranean. She will share her knowledge on how to use ingredients such as olive oil, garlic and fresh herb by demonstrating how to make three vegan dishes.

Milk kefir love; Friday, 28th October, 6.30-8.30pm; $110 ($55 per hour); Fitzroy North.

They will show you how to easily incorporate this little SCOBY into your daily routine. You will make some milk kefir and then move onto flavouring, making butter, labneh, catching the whey and then making a naturally fizzy and gut-loving soda. You’ll go home with: a milk kefir SCOBY in a jar and ready to feed when you get home; a whey soda flavoured with fresh fruit of your choice to finish fermenting at home; milk kefir cultured butter; and an illustrated recipe card.

Pasta making workshop; Saturday, 29th October, 10am-midday; $55 ($28 per hour); Park Orchards.

Learn how to make a basic egg pasta dough which you will then turn into many different forms of pasta, including linguine, fettucine and pappardelle. Learn how to use a hand pasta machine and the types of pasta you can make with such a machine. Organised by Park Orchards Community House.

Nasturtium deep dive: Super Bloom x The Fermentary; Sunday, 30th October, 10am-midday; $150 ($75 per hour); Fitzroy North.

Get your hands dirty learning to sow and grow nasturtiums seeds with Jac of Super Bloom before exploring the culinary uses of nasturtiums with Sharon of The Fermentary. You will go home with a copy of ‘Super Bloom: a field guide of flowers for every gardener’, a jar of nasturtiums, sown nasturtium seeds and a nasturtium in a terracotta pot.

In September
In October
Regular classes