LFC News October 26 2022

Oct 262022
 

Thanks to the people who have contributed to this week’s newsletter: Andrea Bendrups, Harry Ladopoulos, Lucy Piper, Nathacha Subero and Robin Gale-Baker.

How to grow pomegranates (by Robin Gale-Baker)

Robin has written an article on how to grow pomegranates.

Robin introduces the article by suggesting that you “plant a tree which will give you glossy green leaves, turning to mellow tones in autumn, pretty red flowers attractive to honey eaters, plus tart, ruby seeds and refreshing tangy juice.”

Her first tip is that you plant your pomegranate in the hottest part of the garden as the fruit need maximum sun exposure to fully ripen. Pomegranates prefer slightly acidic, well drained soil but will grow in a range of soils, including poor and heavy ones. The tree will take 3 years to fruit.

Robin recommends growing the ‘Wonderful’ variety. If you want to grow in a pot, she recommends the dwarf ‘Nana’ variety.

Her second tip is that you water deeply in the first 6 months, 2-3 times a week depending on how hot it is. After that, water once deeply each week.

Her third tip is that you only prune lightly. In the initial establishment phase, prune to a main trunk with 4-5 branches coming off it to form the frame. [Editor: or alternatively, if you want to grow it as a multi trunked shrub, select up to, say, 6 trunks.] Subsequently, in the yearly pruning: prune any suckers from around the base, prune lightly in autumn after harvest and do not tip prune all branches as pomegranates produce on spurs on these tips as well as on spurs further along the branches. In winter, remove any dead, diseased or damaged wood. Thin out wood that has borne fruit for several years to allow new branches to develop and also prune out thin, whippy branches.

It is difficult to net pomegranate trees because they have sharp spikes so Robin recommends spraying the fruit with kaolin clay to deter Queensland fruit fly, or using large net sleeves over individual fruit. [Editor: netting individual fruit is also a way of deterring king parrots, who appear to be particularly partial to pomegranates.]

It is also difficult to judge when the fruit is fully ripe, and this is problematic because the fruit will not ripen further once picked. One indication of ripeness is that the colour of the fruit deepens, the shiny skin turns matte and the shape changes from a ball shape to a slightly 6 sided configuration. The fruit will also begin to split and this indicates that all the fruit is ready for harvest.

Pomegranate juice is used for both cold drinks (including Grenadine cordial) and for making pomegranate molasses (of which there are plenty of recipes on the internet). The seeds are used to flavour and garnish Middle Eastern and Moroccan dishes, both savoury and sweet.

Read the full article.

The Foodprint Melbourne project is beginning a new phase

The Foodprint Melbourne research project began in 2015. Its 3rd phase – Building the resilience of Melbourne’s food system – has just finished and its 4th phase – Victorian food resilience planning project – is just starting.

The main report from the 3rd phase was entitled Building the resilience of Melbourne’s food system – a roadmap. Read/download the full report (82 pages). Read/download a summary briefing (8 pages).

Another article by Angelo Eliades

Seven good reasons why you should mulch your garden!. Here, in summary, are Angelo’s 7 reasons:

  1. Inhibits weed growth.
  2. Prevents soil erosion and compaction by rainfall.
  3. Adds organic matter to improve soil structure.
  4. Creates a habitat for beneficial organisms.
  5. Helps retain soil moisture and reduces evaporative water losses from soil surface.
  6. Reduces soil temperatures in summer.
  7. Reduces the spread of fungal disease spores.

What seeds to plant in November

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

Warm season veggies

Beans
Cucumber
Gourd
Okra
Peanut
Pumpkin
Sweetcorn

Leafy greens

Lettuce
Mizuna
Mustard greens
Parsley
Rocket
Silverbeet

Roots

Beetroot
Carrot
Potato
Radish
Sweet potato

Perennial

Asparagus
Chives
Globe artichoke
Jerusalem artichoke

Compared with October, the list gets a bit shorter, with some summer veggies dropping off (e.g. rockmelon, watermelon and zucchini) and with nothing added. But there’s still lots that you can plant during November. Or, of course, you can buy seedlings for any of the summer veggies.

Some articles you might have missed over the last month

Every newsletter needs a good picture

The picture is of an owl veggie tray.

If you like this sort of thing, here are some more.

Not local but interesting

The Basin Food Is Free Project and Community Garden comprises a free (open 7 days) food garden and an adjacent community garden with rented garden plots, plus a range of activities to promote food growing.

Details of most of their activities are discussed in the flyer below (the left hand image). They include regular garden working bees, a monthly harvest swap/share on the 3rd Saturday of the month, and workshops. They also have ‘free veggie seeds’ boxes in a few local cafes and shops.

Their next workshop is on the subject of edible succulents, including a cooking demonstration. Sunday, 13th November, midday-1pm. Cost: $30. See the right hand image below.

  

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article about using plant-based foam to kill weeds.

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

What starts with T, ends with T, and is filled with T? A teapot.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Oakhill Farm tour; 8 occurrences at 10-11am and again at 11am-midday on each of Saturday, 5th November, Saturday, 12th November, Saturday, 19th November and Saturday, 26th November; free; Preston.

Tour this emerging space of food production, education, community social space and source of food security. The tour will be led by urban farmer Leila Alexandra.

Demonstration of how to hot compost; Sunday, 6th November, 10am-midday; free; Heidelberg.

The compost crew at St Johns Riverside Community Garden will show you how to create hot compost. To prepare, they collect organic materials like grass clippings, autumn leaves, straw, garden prunings, food scraps, coffee grounds and animal manures and, each month, start a new one cubic metre compost build. With twice weekly turning of the pile, garden ready compost can be created in less than 30 days.

Introduction to sustainable gardening (5 sessions); 5 consecutive Thursdays, starting 10th November, 9.30am-12.30pm.; $50 ($3 per hour); Princes Hill.

Lucy Derum, urban agriculture facilitator, will cover all the basics, including composting, seed saving, seed propagation and soil health. Organised by North Carlton Railway Neighbourhood House.

Introduction to sustainable gardening (5 sessions); 5 consecutive Saturdays, starting 12th November, 9.30am-12.30pm.; $50 ($3 per hour); Princes Hill.

Lucy Derum, urban agriculture facilitator, will cover all the basics, including composting, seed saving, seed propagation and soil health. Organised by North Carlton Railway Neighbourhood House.

Edible garden workshop; Saturday, 12th November, 10.30am-midday; free; Epping.

Learn how to establish your own garden at home and how to care for it. The subjects to be covered include soils, composting, seasonal planting and mulching. Organised by Greenbrook Community House.

Barefoot food garden tour; Saturday, 12th November, 2-3.30pm; free; Pascoe Vale South.

This quarter acre rental property, once entirely lawn, has been transformed into an edible haven and now provides the household of four with around 80% of their vegetable intake year-round. It is tended minimally using a ‘natural farming’ philosophy, with plants encouraged to self-sow and seeds scattered randomly. There are around 70 types of edible plants, chickens, a DIY grey water system, drip irrigation, children play spaces, a pond, a nature strip garden and a share box.

Nillumbik’s Community Grow Guide; Sunday, 20th November, 8am-12.30pm; free; Eltham.

Nillumbik’s illustrated Community Growing Guide will be launched at Eltham Farmers’ Market. Its author, local resident Angharad Neal-Williams, has used her local knowledge about what to grow and how to save seeds and added her own illustrations.

Local agriculture celebration; Sunday, 20th November, 8am-12.30pm; free; Eltham.

Local Food Connect will be celebrating local agriculture at Eltham Farmers’ Market. Their focus will be on three aspects of growing edible towns and cities: the Fabbro’s Farm project, with a display and information about the potential to develop a community farm in Eltham; a quiz competition for children about some of the local farmers at the market and to explore food miles; and (see separate event) the launch of an illustrated Nillumbik Community Grow Guide.

Balam-Balam native bushfoods garden launch; Thursday, 24th November, 4-6pm; free; Carlton North.

This is the official opening of the last part of the Balam Balam community garden. Explore around 200 plants with 40 varieties on display. Learn about the food, medicine and uses of all these plants with a workshop from the Wurundjeri Woi Wurung Cultural Heritage Aboriginal Corporation. Participate in a Welcome to Country and hear the story of how this garden came about. Meet new people and share in great food.

Backyard Honey with Henry Fried and Mary Trumble; Thursday, 24th November, 7-9pm; $20 ($10 per hour); Burnley.

This will be an illustrated talk from Backyard Honey about home-based beekeeping, what it takes to produce honey and a seasonal update. It will include honey tastings and sales.

Native edibles for companion planting; Thursday, 8th December, 6.30-9pm; $50 ($20 per hour); Bulleen Art & Garden.

What you will learn: a range of edible natives that are easy to grow in Melbourne; basics of companion planting; which plants to choose in your garden planning; and how to grow and care for them. You will learn how to incorporate some easily grown edible native plants into your garden so that they work in harmony with your existing plants, as well as a variety of ways to use these plants in your kitchen. Presented by Karen Sutherland, of Edible Eden Design.

DIY mushrooms; Saturday, 10th December, 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.

In October
In November
In December
Regular events

Upcoming face-to-face events – cooking

Intro to pickling and fermenting; Sunday, 6th November, 10am-1pm; $70 ($23 per hour); Thornbury.

Lauren will teach you how you can easily ferment everyday foods in your own kitchen, save money and give your gut that boost of happy probiotics it needs.

Sourdough workshop; Saturday, 19th November, 11.30am-3pm; $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.

Christmas cookie decorating workshop; Friday, 9th December, 6.30-8.30pm; $65 ($33 per hour); Park Orchards.

Decorate cookies using piping icing techniques. Learn how to pipe icing onto cookies and use layering techniques to create unique festive cookies. All materials included. Organised by Park Orchards Community House.

Gingerbread house workshop; Saturday, 10th December, 10-11.30am; $65 ($44 per hour); Park Orchards.

Decorate a gingerbread house using piping icing techniques, lollies and more. All material included and you walk away with your own decorated gingerbread house. Organised by Park Orchards Community House.

Feta and haloumi cheese making; Sunday, 11th December, 10am-4pm; $170 ($28 per hour); CERES.

What you will learn: how to make your own fetta and haloumi cheese; how to make ricotta cheese; and about different cheeses. Presenters: Janet Clayton and Charlene Angus from Cheeselinks.

Gluten free Christmas baking; Wednesday, 14th December, 10am-12.30pm; $35 ($14 per hour); Balwyn North.

Create some tasty gifts to give your friends and family. Organised by Trentwood at the Hub.

In October
In November
In December
Regular classes

LFC News October 19 2022

Oct 222022
 

Thanks to the people who have contributed to this week’s newsletter: Celesta van der Paal, Kelly Donati, Michaela Brown, Pam Jenkins, Patsy Hemsworth and Paul Hemsworth.

An urban food strategy for Banyule

Banyule Council, in partnership with Sustain, have just started a project to develop their first urban food strategy, with the objective of making sure that Banyule’s food systems are healthy, sustainable, equitable, inclusive and accessible.

There will be a variety of ways that individuals in Banyule can get involved in the process. These include: completing a survey; chatting with Council staff at Eltham Farmers’ Market on Sunday, 6th November, 9-11am; and chatting with Council staff at the Eco Festival, Petrie Park, Mountain View Road, Montmorency on Sunday, 6th November, midday-2pm.

A low cost soil conditioner (by Celesta van der Paal)

I [Celesta] have been cultivating a garden on hard packed sticky yellow clay for the past 20 years and I have removed a lot of rock and stones from my yard in that time. As readers of this newsletter with similar soil will know, we have to provide a lot of soil conditioners to cultivate exotic plants and fruit and vegetables in our gardens. Hence the popularity of raised garden boxes. I have kept my beds in contact with the clay soil, but my vegetable garden is on a slope retained by timber sleepers, so I do add soil and conditioners, but it has been hard work.

Over the last two years I’ve been using bulk amounts of coconut coir to incorporate into the existing soil and to top dress when planting seeds and seedlings. Coconut coir holds moisture which helps to protect and promote seed germination and provides a loose aerated moist base for young seedling roots. Last autumn, I planted parsnip and beetroot seeds directly into a layer of coir with successful germination rates. I then top dressed progressively with great results (see left hand photo). Coconut coir is used in hydroponics in the same way as clay beads as it allows for the ionic exchange of nutrients to plant roots. It is therefore good to incorporate the coir into existing soil to promote nutrient uptake.

  

I buy coconut coir in large bags from the Yarra Farm Fresh fruit and vegetable store in Coldstream for $6 per bag (see right hand photo). One bag goes a long way so I find this product to be very economical. Coconut coir performs a similar function to peat moss but at a fraction of the dollar cost and cost to the environment.

In summary, using coconut coir has given me great results in the garden and made my job a lot easier and therefore more enjoyable.

Some Queensland fruit fly prevention strategies (by Pam Jenkins)

[Pam has written an article for our website. What follows is a shortened version.]

I [Pam] have had Queensland Fruit Fly (QFF) in my garden for the past 3 years. The first year was the worst and I have been working on minimising the damage ever since. Building on what I have learnt, the following is what I have done so far and plan to do this fruit season.

To make it easier to cover and spray my fruit trees, over winter I reduced the height of all of them and thinned some of the branches from the espaliers.

The male QFF start flying at 20degC and will be congregating in warm green leafy areas, especially in warm microclimate areas in the garden. Look for them at about eye level on the north east side of your green bushy trees early in the morning before they warm up. They can start mating at 20degC so it is definitely time to act if you want to continue to have some fruit to harvest.

I have hung male attracting pheromone traps at the edges of my garden to monitor any activity and set out some homemade protein/sugar traps close to, and in, host trees to attract young male and females that are emerging from their pupae as the weather warms. The immature male and female flies need protein and sugar to be able to mate and produce eggs.

The lemon and mandarin trees that are fruiting at the moment have been sprayed with ‘Surround’ – calcinated kaolin clay – which will serve to keep the gall wasp under control, help reduce evaporation from the wind and repel QFF as they really don’t like white. Caution! Don’t spray if your trees are in flower as it will impact the bees.

I have placed a white net over my mandarin tree and tied it firmly around the trunk. Fruit flies are low fliers and nets need to be secured either by weighting them to the ground or tying them firmly around the trunk or branch that you want to protect.

Placing nets and bags over fruit not long after it sets has been the most effective means of preventing damage to my fruit.

In November, I will spray the apple and pear trees with kaolin and cover the whole orchard area with white bird netting. Although the QFF can climb through the holes of the nets, I hope that they won’t be attracted to the area because there is so much white there. Last year I worried about pollination as my bees won’t go through the net but it appears that I have plenty of other pollinators and everything under the nets produced a normal amount of fruit.

As the fruit season progresses, I will be keeping any ground cover under the fruit trees low so that I can see and pick up any fruit that falls. The smell of rotting fruit will attract QFF, not to lay eggs in but as a source of protein and sugar for them to feed on. Any windfalls or unhealthy fruit picked from the trees can be frozen for a few days or thoroughly boiled. After this, I either bury them or compost them in a container so that the flies can’t smell or access them.

Read Pam’s full article.

Yes, you did know

Last week, Jo Lech asked what steel raised garden beds would people recommend. Michaela Brown’s reply: “Birdies garden beds – hands down.”

An ‘official’ obituary of Dan Palmer

Adam Grubb has written a personal history of Dan Palmer. Adam and Dan were co-founders of Very Edible Gardens.

Kill the weeds?

Patsy and Paul Hemsworth suggest that you read this article about using plant-based foam to kill weeds.

Eat the weeds?

Here is an ABC video by newsletter reader Anna Matilda on some edible weeds that you can forage for.

Chickweed pesto

Courtesy of Very Edible Gardens, who suggest that you can replace basil with chickweed in any pesto recipe.

3 cups chickweed (Stellaria media) leaves
2 tablespoons sea lettuce (Ulva lactuca)
4 garlic cloves
1 cup macadamia nuts
½ cup olive oil
the juice and zest of ½ lemon
a splash of apple cider vinegar
a sprinkle of chilli (fresh, dried or sauce)
2 tablespoons toasted sesame seeds
a generous pinch of salt

Throw it all in a food processor and blend until it’s the consistency that you like.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the multiple choice quiz where you have to select which of the plants is native.

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

If you’re not supposed to eat at night … why is there a light bulb in the fridge?

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Getting the most out of your vegetable garden; Thursday, 27th October, 11am-midday; free; Bulleen.

Steve, from The Edible Fence and Garden will talk about how to use companion planting to maximise crops while discouraging pests naturally.

Cheese and wine tasting evening with Gaëtan from Long Paddock Cheese; Friday, 4th November, 5-8pm; $59 ($20 per hour); Fitzroy.

Gaëtan, from Long Paddock Cheese, in Castlemaine will run you through how each cheese is made and why it has been paired with each wine. The chesses to be discussed include Silver Wattle, Driftwood, Banksia, Ironbark and Bluestone.

Spring Garden Festival; Saturday, 5th November, 11am-4pm; free; Coburg.

The festival will include: Spring planting; an Indigenous plant workshop; a food swap; a zero waste cooking workshop; a composting workshop; a seed library launch; live music; art activities; community group stalls; free seedlings; food; and coffee. This event is a collaboration between Grow Eat Together and Reynard Street Neighbourhood House.

An introduction to bee friendly urban beekeeping; Saturday, 5th November, 2-4pm; $20 ($10 per hour); Abbotsford.

Nic Dowse, founder of the Honey Fingers Collective, will discuss the basics of beekeeping, the essential tools and equipment needed, bee seasons and where best to place your beehive in an urban context. The presentation will include a hive inspection.

Heal with food – diabetes; Saturday, 12th November, 11am-1pm; free; Eltham.

Hollie Waters will discuss how, with the right foods, we can prevent, manage or reverse diabetes. This is one of a series of monthly talks by health professionals about using food as medicine. Organised by Green Karma.

Beeswax wraps; Saturday, 19th November, 3.30-5.30pm; $75 ($38 per hour); Panton Hill.

Jenna, from Peninsula Bees and Botanicals, will show you how to create your own beeswax wraps. You will make and take home a selection of small and medium sized wraps. Organised by Panton Hill Neighbourhood House.

Food tour at Alphington Community Food Hub; Sunday, 27th November, at 10-11am and again at midday-1pm; $20 ($20 per hour); Alphington.

Meet some of the local community of organisations working to strengthen urban agriculture and the local food system. Held during the Alphington Farmers Market, you will get a behind-the-scenes guided tour.

Beginning beekeeping course; Saturday, 3rd December, 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.

In-depth mushroom cultivation workshop; Saturday, 3rd December, 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.

Urban foraging; Saturday, 3rd December, 1.30-4pm; $85 ($34 per hour); Forest Hill.

Anna, the Urban Nanna, will help you find and identify a range of edible fruits, greens and flowers found in ‘wild’ urban spaces across Victoria. You will learn about the basic principles and protocols of foraging, and then move on to plant specifics. You will observe and interact with many types of fruit trees, edible green weeds and useful flowers. You will examine examples of trees bearing late summer fruit, and also be shown the physical features you can use to correctly identify useful trees even when they’re not fruiting. You will discuss the types of locations where you can hunt for wild edibles in the future, and finally how to safely prepare and enjoy eating many of the foods we find. Overall, there will be around 1-2km of walking over grassy terrain involved.

Basic inoculation workshop; Sunday, 4th December, 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 October
In November
In December
Regular events

Upcoming face-to-face events – cooking

Christmas gifts from your kitchen; Friday, 11th November, 7-9pm; $70 ($35 per hour); Surrey Hills.

Make and take home a jar of dukka, lemon butter and one of marinated cheese. Tutor: Jennifer. For an extra $10, bring up to 2 children with you. Organised by Surrey Hills Neighbourhood Centre.

Sourdough bread making; Saturday, 12th November, 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. Organised by Living And Learning @ Ajani.

Sourdough bread making; Saturday, 19th November, 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, 19th November, 1-3pm; $55 ($28 per hour); Panton Hill.

Jenna, from Peninsula Bees and Botanicals, will show you how to make your own kombucha and kefir. Organised by Panton Hill Neighbourhood House.

Authentic Mexican; Saturday, 3rd December, 10am-3pm; $115 ($23 per hour); CERES.

What you will learn: Mexican cuisine; improve your culinary skills; and work with seasonal ingredients. Presenter: Matt Baker from Whe-Eat. Menu: blackened chicken thighs with quinoa; Mexican corn on the cob; Mexican white bait fritters tortillas with salsa crude; cactus and tomatillos salsa; crispy pulled pork carnitas; and dark chocolate mole.

In October
In November
In December
Regular classes

LFC News October 12 2022

Oct 182022
 

Thanks to the people who have contributed to this week’s newsletter: Alisha Alm, Ann Stanley, Barbara Bloch, Jo Lech, Julia Laidlaw, Kate Hill, Kerry Barrett, Miranda Sharp, Pam Jenkins, Sarah Kilpatrick.

A visit to Sporadical City Mushrooms (by Ann Stanley)

Sporadical City Mushrooms is a small urban mushroom farm based in Alphington. Ann Stanley recently visited them and interviewed its owner, Julia Laidlaw. Read Ann’s writeup from the visit, a summary of which is given below.

Here is how Ann introduces her article: “Julia Laidlaw, founder of Sporadical City Mushrooms (SCM), grew up between Melbourne and her grandparents’ farm in Western Victoria. With a background in community development, experience in food co-ops and an (almost complete) MA in Agroecology, she is passionate about local food production. She is excited by urban farms, micro farming on suburban blocks, community gardens, local food enterprises and people growing food for their community. She believes that cities have a much larger role to play in feeding themselves than they currently do.“

Julia originally started growing mushrooms in her rented home. In 2019, she upscaled to operate from two recycled 40ft shipping containers in Alphington, with one 20ft container for storage. She also extended the opportunity to another grower, The Mushroomery, to build their business next door.

Oyster mushrooms are grown in pasteurised straw. Often this straw is put into plastic bags but, for sustainability reasons, Julia chose to use recycled buckets instead. Their growing room holds about 360 mushroom buckets. At the moment, 60 new ones are brought in every week and 60 taken out to be emptied, cleaned, and then re-packed, making the work quite labour intensive. The buckets stay in the grow room for around 5 weeks and generally fruit 3 times over that period.

Sporadical City Mushrooms sells between 50-60 kilos of mushrooms a week to local restaurants and at farmers’ markets. They have also developed three mushroom products: an XO sauce, a mushroom confit and cold smoked mushroom broth. Julia runs classes on how to grow mushrooms and organises fungi walking tours (both of which are advertised in this newsletter).

For all sorts of weird and wonderful facts about edible mushrooms, watch this TED talk by mycologist Paul Stamets.

Ann concludes her article as follows: “Using her hands, Julia is putting into practice her knowledge about small-scale agriculture. She is contributing to a food system in Melbourne that is local, decentralised, and makes use of recycled materials. Working collaboratively, using the knowledge of those who have gone before and sharing the labour of those with a similar mindset, she is inoculating the community with goodwill and growing networks from which thousands can feed.“

Read the full writeup from the visit.

Abbotsford Farmers’ Market is apparently 20 years old!

As set out in their recent press release, “Melbourne Farmers Markets (MFM) is celebrating 20 years of the Abbotsford Farmers’ Market – the very first farmers’ market to be established in Melbourne. A celebration morning tea will take place at [the] market on Saturday, 22nd October.

“The farmers’ market has a rich history, initially part of the collective effort to oppose the residential development and boutique hotel proposal in St Heliers Street, which threatened to close the Collingwood Children’s Farm and steer the Abbotsford Convent in a very different direction to what the community cherishes today. Community opposition to the development was successful, with then Premier Bracks announcing the site gifted back to the people of Victoria … in 2005.“

Read the full press release.

Do you know?

Jo Lech asks: “What steel raised garden beds would people recommend?“. Email your responses.

Have you bought your tomato seedlings yet?

If not, you could buy them from Kevin Heinze GROW on Saturday (15th October), 9am-3pm at their Spring Fairs at either Coburg (Peppertree Place, 512 Sydney Road) or Doncaster (39 Wetherby Road).

Want some eco-friendly parcel wrap?

Paperloop is a project run by Bridge Darebin in Preston whereby they create 100% biodegradable packaging from re-purposed cardboard boxes (all tape and stickers have been removed). They collect used cardboard boxes that are donated by local businesses, shred them in a purpose-built machine, and then turn them into sturdy, eco-friendly parcel wrap. The resulting sheets can be used as padding and void-fill in boxes and come in a range of standard and custom sizes. They also provide the packaging by-product as packing filler or material for compost and mulching.

At the moment, they have a lot of excess product. Would you like some, free of charge, to use as mulch or for composting purposes? Within reason, they can deliver, also free of charge. If interested, email Alisha (alisha@bridgedarebin.org.au).

Australian native tree or not?

ABC News has a short (10 question) online multiple choice quiz where you have to select which of the plants is native. The average score is apparently 6/10. Can you beat that?

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the link to join Local Food Connect’s Fabbro’s Farm Interest Group.

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

When do truck drivers stop for a snack?
When they see a fork in the road.

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, 15th October, 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.

Growing herbs and veggies from seed; Thursday, 20th October, 10-11.30am; $16 ($11 per hour); Hurstbridge.

Learn the basics of starting herbs and vegetables from seed. You will learn about different types of containers you can use, getting the timing and weather right, how to make your own seed-raising mix, seed-sowing depth and germination needs, and planting your new seedlings out into the garden. While you’re there, pot up your own spring and summer veg to take home and grow.

Thrive Community Garden open day; Saturday, 22nd October, midday-2pm; free; Diamond Creek.

Go along for a tour of Thrive Community Garden and have a chat with the gardeners. There will be a sausage sizzle, planting activities and a food swap. Or take some of your own food and have a picnic in the garden. Click here to read about the garden.

Urban foraging; Sunday, 20th November, 1.30-4pm; $85 ($34 per hour); Forest Hill.

Anna, the Urban Nanna, will help you find and identify a range of edible fruits, greens and flowers found in ‘wild’ urban spaces across Victoria. You will learn about the basic principles and protocols of foraging, and then move on to plant specifics. You will observe and interact with many types of fruit trees, edible green weeds and useful flowers. You will discuss the types of locations where you can hunt for wild edibles in the future, and finally how to safely prepare and enjoy eating many of the foods we find. Overall, there will be around 1-2km of walking over grassy terrain involved.

Growing oyster mushrooms at home; Sunday, 20th November, 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.

Introduction to permaculture (two sessions); Sunday, 20th November and Sunday, 27th November, both 10am-3pm; $220 ($22 per hour); CERES.

This course is designed for both those new to permaculture and those thinking of undertaking a Permaculture Design Certificate. What you will learn: the concept of permaculture; and the principles of permaculture and associated design methods. Presenter: Lisa Reid. There will be examples from tiny urban gardens to suburban and rural permaculture properties showing how we can create resilient, sustainable systems that work with nature and the natural limits of our planet.

Gardening in small spaces; Saturday, 26th November, 10am-3pm; $115 ($23 per hour); CERES.

You will learn how to maximise your small space to create an oasis of food, herbs and ornamentals. In particular, you will learn: gardening skills; how to maximise small spaces and grow your own food; and how to transform your balcony. Presenter: Clare.

In October
In November
Regular events

Upcoming face-to-face events – cooking

Palestinian cooking workshop with Rasha Tayeh; Saturday, 29th October, 11am-2pm ; $125 ($42 per hour); Preston.

Rasha Tayeh will guide you through family recipes and inspirations from her mama and teita’s kitchens (her mother and grandmother), who taught her everything she knows about Palestinian cooking. She will cook a meal using products provided by Palestine Fair Trade Australia sourced from small businesses in Palestine. She will also make traditional herbal tea infusions from selected herbs and spices from ingredients supplied by the Beit e’Shai Teahouse. You will go home with a deeper understanding and curiosity for foods from Palestine and traditional herbal medicine. Organised by Palestine Fair Trade Australia. Closing date for bookings: 20th October.

Cook Indian by the creek; Friday, 4th November, 6.30-8pm; $65 ($44 per hour); Diamond Creek.

Menu: samosas (veg) and chicken tikka with mint and coriander chutney.

Cook Indian by the creek; Friday, 18th November, 6.30-8pm; $65 ($44 per hour); Diamond Creek.

Menu: aloo gobi (potato and cauliflower) and daal tadka and cumin rice.

Indian cooking – Punjabi (two sessions); Wednesday, 23rd November and Wednesday, 30th November, both 6.30-8.30pm; $110 ($55 per hour); Hurstbridge.

Tutor: Taariq Hassan. Learn how to cook a healthy North West Indian vegetarian meal from scratch using authentic ingredients.

Kimchi workshop; Wednesday, 23rd November, 6.30-9pm; $96 ($38 per hour); Richmond.

Learn how to make kimchi then make your own fermented kimchi hot sauce.

French patisserie workshop; Friday, 25th November, 6.30-9pm; $75 ($30 per hour); Park Orchards.

Learn the art of making traditional French croissants. Topics to be covered will include: how to make the dough; the art of the fold; how to roll the perfect croissant; and how to prove and cook the croissants at home. Organised by Park Orchards Community House.

Christmas treats; Friday, 25th November, 7-9pm; $70 ($35 per hour); Surrey Hills.

You will make shortbread and also fruit mince pies (or lemon meringue tarts if you’re not so keen on fruit mince). Tutor: Jennifer. Organised by Surrey Hills Neighbourhood Centre.

Sourdough bread baking; Saturday, 26th November, 9am-5pm; $180 ($23 per hour); CERES.

What you will learn: how to make your own bread; how to make your own handmade pizzas; and more about sourdough. What you will get: handmade pizzas for lunch; your own bread to take home and some leaven; and recipes. Presenter: Ken Hercott.

A class to make you fall in love with tofu too!; Sunday, 27th November, 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 bean curd skins.

Vegan cooking Italian style; Sunday, 27th November, 10am-3pm; $115 ($23 per hour); CERES.

Presenter: Daniele. You will be shown a selection of vegan dishes with an Italian flavour and you will finish with a feast. Menu: Napoli sauce; arancini; rosemary and olive focaccia; cavatelli pasta; and chocolate cake.

Gifts from the kitchen; Tuesday, 29th November, 6-8.30pm; $40 ($16 per hour); Hawthorn.

You will prepare a couple of gift ideas for you to do at home – a dukkah, preserved lemons and some fruit curds. Organised by Hawthorn Community House.

I can’t believe it’s vegan!; Wednesday, 30th November, 10am-12.30pm; $35 ($14 per hour); Balwyn North.

Create savoury and sweet dishes. Organised by Trentwood at the Hub.

In October
In November
Regular classes

LFC News October 5 2022

Oct 052022
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Anna Matilda, Bev Middleton, Gayle Parkes, Jess Ness, Jo Buckle, Mahira Sobral, Natalie Nigol and Sarah Mathers.

Now more than 3,900 subscribers! Yay!

More on no cost veggie gardening

A couple of you have written in in response to Robin Gale-Baker’s article last week on no cost veggie gardening.

One of Robin’s paragraphs was: “Free seeds are available through some seed libraries and veggie swaps. For the veggie swaps, take something to contribute.” As Natalie Nigol has pointed out, people should (of course) also be contributing to the seed libraries. Per Natalie: “The concept of seed libraries is that people borrow seeds to grow at home, but they should leave their healthiest plants to go to seed, and return saved seed at the end of the season. They can also donate/swap with other seeds. At the Darebin seed libraries, many people are borrowing seed but not returning seed so the libraries are always empty. We have developed a seed saving booklet and stock our seed libraries with envelopes for people’s convenience.”

Jo Buckle: “Yarra Council has free mulch for residents; pick up from Yarra’s Clifton Hill Depot, 168 Roseneath Street, Clifton Hill. Other Councils might have this too. If you’re in an apartment and don’t have room to set up your own compost area, you can find a place to drop off food scraps with Sharewaste, and owners of these compost facilities sometimes have spare finished compost.”

Every newsletter needs a good picture

Konekono Kitsune embroiders vegetables. As she has apparently said, “Embroidery threads are great for expressing vegetable fibres.”

Urban farming in Eltham

Did you know that there used to be an urban farm in Eltham?

Fabbro’s Fields, the large creek-front paddock on Bell Street, is a piece of land with historical significance for Eltham. It was once the site of a thriving market garden, Fabbro’s Farm. Fabbro’s Farm included almost the entire hill on the corner of Falkiner and Ely Streets, and most of the farmland situated along the Diamond Creek opposite the hill on Falkiner Street, now called Barak Bushland.

Eltham resident, Hans Gregory, recalls: “‘Many people remember the rows of artichokes that Maurie Fabbro grew in the Bell Street paddocks. The rows were hand-hoed and watered with the help of the pump located on the bank of Diamond Creek. Maurie had two tractors. Each tractor had its own shed, the newest of which is still standing on Fabbro’s Fields. We hear about the famous Italian restaurants and farmers across Melbourne. The Fabbro family is part of this legacy of local food production.”

Local Food Connect is now working to reactivate Fabbro’s Farm as an urban farm for the Nillumbik Community. Join their Fabbro’s Farm Interest Group.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Robin’s article on no cost veggie gardening.

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

Submitted by Bev Middleton:

Two trees were passing the time and chatting. They could see a small group of people walking in the distance and one tree turned to the other and said “Do you think they communicate with each other?”

The other tree shook his head and said “Nah – no way- they haven’t got roots.”

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Not face-to-face but interesting

Open Gardens Victoria – Growing a successful edible garden; Tuesday, 11th October, 7.30-8.30pm; $30 ($35 per hour); Zoom.

Every gardener at one point or another faces a few common problems when growing a vegetable garden because it attracts pests and disease by its very nature. Craig Castree will show you how to maximise your existing garden as a place to grow food organically, making it highly productive, attractive and weed free at the same time.

Not food-related but interesting

Sustainability hub community day; 3rd Sunday of every month, 10am-12.30pm; free; Ringwood.

Explore the many ways that plants can be propagated with horticulturist, permaculturalist and all-round plant enthusiast Liz Rowe.

Propagating workshop; Tuesday, 15th November, 10am-midday; free; Ringwood.

The various sessions will cover such subjects as: bike care and repair program; clothes swap; food swap; wares for sale from their upcycling program; and knife/scissors/tools sharpening.

Upcoming face-to-face events – not cooking

Growing plants in small spaces (11 sessions); on Fridays, starting 7th October, 9.30am-1.30pm; free; Fawkner.

If you have a balcony, a courtyard or a patio, there are ways you can maximise space to create your own little oasis. In this course, you will learn about how to grow food in pots or containers, what plants to grow and when. Organised by Brunswick Neighbourhood House.

Tomato growing workshop; Saturday, 15th October, 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.

Open Cellars Weekend; Saturday, 15th October and Sunday, 16th October, both 11am-5pm; free; various in Nillumbik.

Visit any or all of the family-owned wineries in Nillumbik. This is a chance to sample wines at wineries not always open to the public. You will also find food to complement the wine, as well as live music and artworks from local artists at some venues. There is no entry fee, or tasting fee, at any of the venues. The participating wineries include: Buttermans Track, Easthill Estate, Hildebrand Ridge Organic Vineyard, Kings of Kangaroo Ground, Nillumbik Estate, Panton Hill Vineyard & Winery, Punch Wines, Shaws Road Winery, Wedgetail Estate and Yarrambat Estate Vineyard.

Hit the deck with Nikki: DIY bee hotels; Friday, 21st October, 1-3pm; $15 ($8 per hour); Greensborough.

Join Nikki and learn some basic construction techniques, how to use a drill and make a bee hotel that you can take home. All materials provided. Organised by Greenhills Neighbourhood House.

Working with water with Dan; Saturday, 22nd October, 10am-3.30pm; $45 ($10 per hour); Edendale.

The workshop will explore the human relationship with water, how it fits within our ecology and moves through the land. It will cover: principles and patterns for catching, storing and distributing water; reading water’s behaviour in the landscape; how to work with rainwater, grey water and mains supplies to bring more life to our surroundings; and principles and design approaches to improve your management of water at home. It will also involve walking, talking and designing to explore living examples of water management around Edendale’s buildings, gardens and nearby waterways. Presenter: Dan Milne.

Urban foraging; Saturday, 22nd October, 1.30-4pm; $85 ($34 per hour); Forest Hill.

Anna, the Urban Nanna, will help you find and identify a range of edible fruits, greens and flowers found in ‘wild’ urban spaces across Victoria. You will learn about the basic principles and protocols of foraging, and then move on to plant specifics. You will observe and interact with many types of fruit trees, edible green weeds and useful flowers. You will examine examples of trees bearing late summer fruit, and also be shown the physical features you can use to correctly identify useful trees even when they’re not fruiting. You will discuss the types of locations where you can hunt for wild edibles in the future, and finally how to safely prepare and enjoy eating many of the foods we find. Overall, there will be around 1-2km of walking over grassy terrain involved.

Arthurs Creek Mechanics Institute’s annual garden walk; Sunday, 23rd October, 9.30am-5.30pm; $30; Arthurs Creek.

7 gardens to visit. Light lunches and Devonshire teas available. Various art/craft items to see including Jane Annois pottery, Tara Stubley paintings and Melissa Thomas garden sculpture. Plants also available for purchase. Purchase tickets at the hall on the day. All proceeds will go towards the upkeep and restoration of the hall.

Waste reduction workshop; Wednesday, 26th October, 7-8pm; free; Ringwood.

Ellen, from Simply Sustainable, will teach you sustainable tips and tricks for cleaning up and dealing with waste in the kitchen. Organised by Central Ringwood Community Centre.

Intro to sustainability (6 sessions); on Fridays, starting 28th October, 11am-2pm; $98 ($5 per hour); Preston.

This course is designed to deepen and build on your knowledge of the systems that we rely on, such as our energy, food, water and waste systems, and will explore how they can be more sustainable and resilient. You will discuss concepts such as circular economy, build on your knowledge of climate change, ecological justice, and better understand the reasons behind why Australia is a substantial waster of food. Organised by Bridge Darebin.

Healthy productive compost and worms; Thursday, 10th November, 6.30-9pm; $50 ($20 per hour); Bulleen Art & Garden.

What you will learn: the importance of compost for soil health; how to fix common composting problems; and setting up and looking after a worm farm. Presented by Kirsteen Macleod. Learn how to make compost, the essential ingredient for a thriving and healthy garden. Look at worm farms and Bokashi as other options. They will also show you how to make a DIY worm farm using recycled products.

Beeswax wraps with Ben’s Bees; Saturday, 12th November, 10am-midday; free; Ringwood.

Ben, from Ben’s Bees, will help you make your very own beeswax wraps from locally sourced beeswax. You will have a beeswax wrap to take home.

Beeswax wraps; Saturday, 12th November, 10am-midday; $75 ($38 per hour); CERES.

What you will learn: how to make and maintain their own beeswax wraps; learn skills that are transferable to the home environment; and bundling techniques. This is a hands-on workshop where participants will make their own washable and re-usable ready-to-use beeswax wraps. Presenter: Emma Grace.

Food photography; Saturday, 12th November, 2-5pm; $109 ($36 per hour); Eltham.

This class is for food bloggers, bakers or restaurant/cafe owners. It will focus on taking great images of food using your own, or easily obtainable, equipment. It will cover such aspects as: the right equipment; the best camera settings to make your food look good; choosing the right backgrounds; lighting; basic food styling; being creative; the perils of incorrect white balance; and using software to enhance colour and presentation.

Intro to urban farming (4 sessions); on the weekends of 12th/13th and 19th/20th November, 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.

Dumpling deliciousness textile workshop; Tuesday, 15th November, 6.30-8.30pm; $50 ($25 per hour); Hawthorn.

Artist and maker Sai-Wai Foo will teach you hand sewing and finishing techniques with simple craft supplies to make these soup-er snacks. Treat yourself to some dumpling deliciousness – from wontons to sui mai. You’re gyoza be wrapped with this workshop!

Mushroom growing masterclass; Thursday, 17th November, 6.30-9.30pm; $145 ($48 per hour); Collngwood.

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.

Eltham Wine Show; Sunday, 20th November, 10am-2.30pm; $17; Bulleen.

Australia’s largest amateur wine show: hundreds of wines available for tasting; wine awards and presentations; artisan olive oil sampling and sales; and free tasting glass. If you want to enter a wine for the show, entries close on 22nd October. Here are the entry forms.

In October
In November
Regular events

Upcoming face-to-face events – cooking

The cook program (9 sessions); on Thursdays, starting 13th October, 9.30am-1.30pm; $40; Brunswick.

As well as enjoying delicious food and meeting new people, the objective of this course is to develop social connection and learn new skills – from knife handling to creating cost-effective meals. Cooking from different cultures and for different health considerations will be touched upon, as will planning and delivering a community lunch event. Presenter: chef, Tony Chiodo. Organised by Brunswick Neighbourhood House.

Craft taster – kombucha workshop with The Fermented Mumma; Tuesday, 18th October, 11am-1pm; free; Balwyn.

Join the Fermented Mumma as she details the process and benefits of brewing your own kombucha.

Italian kids cooking; Thursday, 27th October, 4.30-6.30pm; $35 ($18 per hour); Surrey Hills.

Your child will learn how to make Italian pasta from scratch. When they are finished cooking, the group will sit down to enjoy their home-cooked dinner. Teacher: Carmela. Organised by Balwyn Community Centre.

Advanced sourdough bread; Saturday, 29th October, 10am-12.30pm; $$80 ($32 per hour); Park Orchards.

You will make a seeded sourdough loaf, demonstrated by Nadine. There will be samples of different sourdough loaves to try, including a fruit loaf and olive and herb. You will need to bring a container to take home your dough to bake at home. Organised by Park Orchards Community House.

Julia Busuttil Nishimura: around the table; Wednesday, 2nd November, 6.30-7.30pm; free; Fitzroy North.

Julia Busuttil Nishimura will talk about her newest work, celebrating simple ingredients, seasonal produce and the joys of coming together at the table. Influenced by her Maltese heritage and Japanese family, Melbourne’s seasons’ distinctive ebb and flow, and her time spent living in Tuscany, Julia is the author of several cookbooks, including her latest, Around the Table.

One pot wonders of the World – laksa lemuk; Friday, 11th November, 5.30-10pm; $85 ($19 per hour); Panton Hill.

Presenter: Kelly Meredith from Under The Pickle Tree. Make a chicken broth from scratch, poach chicken to perfection, then make a laksa paste, blend the broth and the paste and learn to add in the coconut cream so it doesn’t crack. Add to the broth some prawns, tofu puffs, noodles, charred okra and then eat your creation.

Dumpling making workshop; Friday, 11th November, 6-8.30pm; $75 ($30 per hour); Park Orchards

Make Chinese dumplings from scratch. The dough you will prepare can be used for either boiled dumplings (shui jiao) or potstickers (guo tie). Then make vegetarian dumplings. Facilitator: Miki. Organised by Park Orchards Community House.

Mozzarella cheese making; Sunday, 13th November, 10am-4pm; $170 ($28 per hour); CERES.

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

In October
In November
Regular classes