Thanks to the people who have contributed to this week’s newsletter: Charlotte Bartlett-Wynne, Colleen Duggan, Kayte Kitchen, Kristine Hendley, Lisa Conley, Lynne Siejka?, Megan Goodman, Wayne Tonissen and Zofia Di Stefano.

Recent developments at the Farm Raiser farm

Farm Raiser is a not-for-profit urban, vegetable farm in Bellfield who sell their vegetables in weekly mixed boxes. Some recent changes:

• The link to sign up for their boxes has changed.
• They have a new website.
• They now have a farm gate stall every Friday, 10am-4pm opposite 12 Perkins avenue in Bellfield.
• They are now a group of 5 rather than 3 (Charlotte, Kirsty, Patrick, Caitlin and Eve).

They deliver to the following suburbs: Alphington, Bellfield, Heidelberg West, Heidelberg Heights, Ivanhoe, Northcote, Preston and Thornbury.

Want to develop your farming skills as a subsidised cost?

Farmer Incubator’s Pop Up Garlic Farmers program is a way to try farming in a risk free and supported environment while building skills, knowledge and networks as you go. You’ll get the opportunity to meet experienced farmers, visit established small-scale farms and hear from experts across a diverse range of fields. Then put your new knowledge into practice by taking a crop of garlic from seed to market using organic and regenerative farming practices at your selected pop up garlic farm. In total, there are 8 workshops from February to November. Read more.

Local Food Connect is making two $1,000 scholarships available for local participants, preferably from Nillumbik, Banyule or close by, but you will need to act quickly as the 2023 course starts on 18th February. Apply for a scholarship.

The City of Whittlesea’s Resilient Communities workshop series

You might have noticed in our calendar that there are some upcoming events in South Morang and Wollert. These are part of a series of workshops being organised by Whittlesea Council. The organiser, Lisa Conley, has sent in the following words on the purpose and nature of the workshops.

“The workshops aim to up-skill community members in the art of sustainable, climate-resilient living and community-building. Each workshop will focus on learning skills an individual can apply in their life, while also illuminating how the topic at hand connects to the larger system and environment. Attendees will be encouraged to create with their hands, share ideas, and continue their practices after the workshop. A celebration showcase will be held in November where workshop attendees can display various creations made during the year and every participant will receive a certificate of recognition for workshop attendance. Workshop topics will cover a range of skills such as home gardening, preserving food, seed saving, keeping chickens, foraging, coping with climate grief, and developing a sense of biophilia (love of the natural world). For any questions, contact me by phone (9217 2525) or email (lisa.conley@whittlesea.vic.gov.au).“

Do you know?

Kristine Hendley asks: “Has anyone had experience in growing fruit trees in rocky areas? I have re-located to Maiden Gully and my block is very rocky. It has been suggested that I either dig out around 1½ metres of rock and fill it with dirt or else build up over the rock in raised garden beds. Alternatively, has anyone one had experience growing fruit trees in wicking beds?” Email your replies.

Meg’s garden this month

There is always an abundance of fruit and vegetables in Summer. Even with the wet and cool start to the season, the zucchini is now piling up and being offloaded to friends and family. Zucchini can be pickled, as can cucumbers (best if you grow a pickling variety). There are around 25 zucchini recipes on the LFC website.

I [Meg) am always looking at ways to use the glut and avoid food waste, although it is often a challenge in summer. The freezer is a good resource, although the sight of sad browned bananas frozen whole in the bottom of the freezer from months past is never a good one. For the summer glut, fruits such as peaches, plums and apricots can be stewed and frozen for later use. Broad beans and later green beans can be blanched (added to boiling water for about 1 minute then immediately plunged into cold water) and then frozen for later use. I also freeze small amounts of cherries, berries or currants that are about to turn (freeze spread on trays then add to a container). They can be used for smoothies or the like or I keep adding to the amount until I have sufficient for making mixed berry jam.

Read some of Megan’s recipes on our website, including zucchini pickles.

Newsletter reader tip

Wayne Tonissen has written in: “I think that timing is the key to a successful veggie garden. My neighbours have just been planting summer vegetables. They are 8-10 weeks too late and they will be disappointed with results. They can’t now fix that but they can get their winter veggies planted at the right time. That is, very soon: you need to plant cabbage, cauliflower, broccoli, etc by the end of February for best results. When I asked a local nursery for seeds for these recently, they said that they were out of season, no stock. This advice is compounding a common misconception. When I did get some seeds, the packet said ‘plant summer and early autumn’.“

What seeds to plant in February

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

Warm season veggies Beans Sweetcorn

Cool season veggies Broccoli Brussels sprouts Cabbage Cauliflower

Leafy greens Lettuce Mizuna Mustard greens Silverbeet

Roots Beetroot Carrot Onion Potato Radish

Other Chives Fennel Leeks Parsley

In line with Wayne’s tip above, you can start planting the main brassicas (broccoli, cabbage, cauliflower, etc).

Another new article by Angelo

How to stop mint from spreading in the garden.

Read more of Angelo’s food-related articles.

More on Eltham eateries

Apparently Ginger Garlic has changed hands.

Not every white butterfly is a cabbage white

This Facebook post about different white butterflies is currently doing the rounds. Of the four butterflies pictured, only the cabbage white will lay eggs on your veggies. I have lots of white butterflies in my garden at the moment and, when I checked carefully, at least some are white migrants.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Angelo’s article on the best ways to harvest and dry fresh herbs.

 

Regular activities over the coming week

Farmers’ markets

• Saturday: Coburg.
• Sunday: Alphington, Eltham.

There will apparently not be any Carlton or Abbotsford farmers’ markets during January.

Food swaps

Note that not all the food swaps below may be happening as some swaps take the month of January off.

• Saturday: Blackburn North, Brunswick East, Heidelberg, Hurstbridge and Preston/Thornbury.
• Sunday: Collingwood Yards.

Community gardens

Note that not all the community garden events below may be happening as some gardens take the month of January off.

• Thursday: Diamond Valley Library (Greensborough), Edible Hub (Hurstbridge), SEEDs (Brunswick) and Whittlesea.
• Friday: Reynard Street (Coburg) and West Brunswick.
• Saturday: Links (Lalor), Macleod and Thrive (Diamond Creek).
• Sunday: Fawkner Food Bowls, Pentridge (Coburg) and Regent (Reservoir).
• Monday: SEEDs (Brunswick) and Whittlesea.
• Tuesday: Panton Hill and Watsonia Library.
• Next Wednesday: Living & Learning Eltham, Macleod, Newton Street (Reservoir), Span (Thornbury) and Sylvester Hive (Preston) .

Not local but interesting

The edible garden; Saturday, 11th March and again on Sunday, 12th March, both 10am-4.30pm; $10; Mount Waverley.

Newsletter reader Zofia’s garden system is almost fully sustainable, generating her own electricity through solar panels as well as harvesting water from water tanks. Chickens lay eggs, providing manure and re-working the compost from kitchen waste, leaves & lawn cuttings. There’s a worm farm and ponds for edible water plants and beneficial insects and frogs that control mosquitoes. She has bee hives for pollination and honey. There are espaliered trees such as apples, lime, pears as well as other fruit trees – apricot, avocado, nectarine and lemon. There is an extensive vegetable garden. The infrastructure (fences, outdoor furniture, etc) is made up of discarded items found on demolition sites and hard rubbish. Read about Zofia’s garden on our website.

Upcoming face-to-face events – not cooking

Youth world food garden – food for everyone; Saturday, 4th February, 2-5pm; free; Preston.

This workshop is for those aged 14 to 25 years old who interested to learn more about gardening, cooking, food justice and sustainability. It will explore the challenges with sourcing food that is culturally relevant to us and the food insecurity that results from those challenges. It is the third of six workshops being organised in partnership between the Just Food Collective and Sustain: the Australian Food Network.

Heal with food – cancer; Saturday, 25th February, 11am-12.30pm; free; Eltham.

Dr Despina Handolias will discuss the role of nutrition in the prevention and management of cancer. This is one of a series of monthly talks by health professionals about using food as medicine. Future talks will cover such subjects as asthma, depression & anxiety, obesity and reproductive health.

Complete urban farmer (14 sessions); weekly sessions starting Wednesday, 1st March, 9am-3pm; $895 ($11 per hour); CERES.

14 sessions over a period of a 14 weeks. Presenter: Justin Calverley. The topics to be covered will include: permaculture; fruit production; soil preparation; beekeeping; composting, worm farming and fertilisers; vegetable growing; propagation; seed collection; pest & disease management; bushfoods & berries; chooks; and community gardens.

Complete urban farmer (14 sessions); weekly sessions starting Thursday, 2nd March, 9am-3pm; $895 ($11 per hour); CERES.

14 sessions over a period of a 14 weeks. Presenter: Justin Calverley. The topics to be covered will include: permaculture; fruit production; soil preparation; beekeeping; composting, worm farming and fertilisers; vegetable growing; propagation; seed collection; pest & disease management; bushfoods & berries; chooks; and community gardens.

Beginning beekeeping course; Saturday, 4th March, 9.30am-4pm; $252 ($39 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.

Prevent and manage cancer with food; Sunday, 5th March, 11am-12.30pm; free; Fitzroy North.

Dr Despina Handolias will discuss the role of nutrition in the prevention and management of cancer.

Introduction to horticultural permaculture (4 sessions); Every Tuesday for 4 weeks, starting 7th March, 10am-2.30pm; $60; Edendale.

To be eligible for the $50 government subsidised fee, you need to be either a permanent resident and/or an Australian Citizen/New Zealand Citizen and not enrolled in mainstream secondary school. This practical, hands-on course will give you an understanding of what permaculture is and how it can be applied in both a home garden setting and a commercial setting. The course will be run by Justin Calverley.

In January

• Foraging course (5 sessions); On 5 consecutive Wednesdays from 25th January, each 6-7.30pm; $339 ($45 per hour); Coburg.
• Urban foraging; Sunday, 29th January, 10am-12.30pm; $85 ($34 per hour); Forest Hill.

In February

• Mushroom growing 101; Wednesday, 1st February, 6.30-9.30pm; $160 ($53 per hour); Collingwood.
• Design sustainable food systems (10 sessions); consecutive Thursdays, starting 2nd February, 5-8pm; $120 ($4 per hour); Coburg.
• Rosé blending workshop; Thursday, 2nd February, 6-8pm; $49 ($25 per hour); Brunswick East.
• Growing plants in small spaces (9 sessions); on 9 consecutive Fridays, starting 3rd February, 9.30am-1.30pm; free; Fawkner.
• Summer fruit tree pruning; Saturday, 4th February, 9am-1pm; $65 ($19 per hour); Eltham.
• Digital food storytelling workshop; Saturday, 4th February, 10am-2pm; free; Epping.
• Youth world food garden – food for everyone; Saturday, 4th February, 2-5pm; free; Preston.
• Edible weeds; Sunday, 5th February, 10am-midday; $60 ($30 per hour); CERES.
• Permaculture Design Course (100 hours); starting Saturday, 11th February, 9.30am-4.30pm; $2,100 ($21 per hour); CERES.
• Urban permaculture garden tour; Saturday, 11th February, 10-11am; $15; Ringwood.
• Keeping backyard chickens; Saturday, 11th February, 10am-midday; free; Wollert.
• Urban foraging; Saturday, 11th February, 10am-12.30pm; $85 ($34 per hour); Forest Hill.
• Forage harvest walk; Saturday, 11th February, 10am-1pm;$36 ($12 per hour); Coburg.
• Urban wine walk; Saturday, 11th February, midday-4pm; $80; Richmond.
• Urban foraging; Sunday, 12th February, 10am-12.30pm; $85 ($34 per hour); Forest Hill.
• Growing itty bitty greens; Thursday, 16th February, 6-7pm; $27 ($27 per hour); Brunswick.
• Introduction to beekeeping (2 sessions); Saturday, 18th February, 9.30am-4.30pm and Saturday, 25th February, 10.30am-12.30pm; $225 ($25 per hour); Forest Hill.
• Beeswax wrap workshop; Saturday, 18th February, 10am-midday; free; Ringwood.
• Urban foraging; Saturday, 18th February, 10am-12.30pm; $85 ($34 per hour); Forest Hill.
• Kitchen medicine – garden farmacy; Saturday, 18th February, 10am-2.30pm; $120 ($27 per hour); CERES.
• Vegetable gardening 101; Saturday, 18th February, 2-3pm; $15; Ringwood.
• Autumn edible gardening; Sunday, 19th February, 10am-midday; $30 ($15 per hour); Forest Hill.
• Presenting the Merri-bek community food hub; Thursday, 23rd February, 6-8pm; $15; Coburg North.
• End of summer fruit tree pruning; Saturday, 25th February, 10am-1pm; $30 ($10 per hour); Forest Hill.
• Heal with food – cancer; Saturday, 25th February, 11am-12.30pm; free; Eltham.
• Wicking beds workshop; Saturday, 25th February, 1.30-3.30pm; free; Kilsyth.
• Growing native edibles workshop; Monday, 27th February, 6.30-8pm; free; Richmond.

Upcoming face-to-face events – cooking

Hands on dumpling making workshop; Saturday, 28th January, 10am-midday; $15 ($8 per hour); Nunawading.

Learn how to fold dumplings. Steam your dumplings. Sit and eat together at the end. Hosted by Otao Kitchen.

Cooking for all abilities (10 sessions); 10 consecutive Thursdays, starting 31st January, 10am-12.30pm; Saturday, 4th April, 10am-12.30pm; $438 ($18 per hour) (ACFE $87)); Thornbury.

Learn cooking skills in this hands on and demonstration class. Using fresh seasonal ingredients and garden produce, learn planning, preparation, safety and presentation skills. ACFE and NDIS eligible. Tutor: Catherine Donnelly.

Cooking for all abilities (10 sessions); 10 consecutive Thursdays, starting 31st January, 1-3.30pm; Saturday, 4th April, 10am-12.30pm; $438 ($18 per hour) (ACFE $87)); Thornbury.

Learn cooking skills in this hands on and demonstration class. Using fresh seasonal ingredients and garden produce, learn planning, preparation, safety and presentation skills. ACFE and NDIS eligible. Tutor: Catherine Donnelly.

Vegan tasting session with Betty Chetcuti; Thursday, 2nd February, 7-8pm; free; Watsonia.

Betty Chetcuti will demonstrate how to make a healthy Moroccan cauliflower and pumpkin couscous salad. Her book, My Vegan Cookbook, will be available to purchase at the event.

The cook program (10 sessions); 10 consecutive Thursdays starting 2nd February, 9.30am-1.30pm; $50 ($1 per hour); Brunswick.

The objective is for you to develop skills, social connection, and an awareness of pathways available to further study in hospitality. You will gain an overview of different styles and types of cooking, as well as Food Safety certification.

French patisserie – macarons; Wednesday, 1st March, 6.30-8.30pm; $80 ($40 per hour); Lower Templestowe.

Tish will pass on her techniques for making macarons. Take an apron and a container. Organised by Living And Learning @ Ajani.

Food preservation techniques; Saturday, 4th March, 10am-12.30pm; free; Wollert.

Maria Ciavarella, from My Green Garden, will cover the theory of home food preservation before the group breaks to do some cooking in the kitchen. You will take home a jar of preserves.

Filled pasta with Piera; Saturday, 4th March, 10am-1pm; $140 ($47 per hour); Thomastown.

Learn how to make the dough from scratch and how to shape the pasta. You will be making both balanzoni (large green tortellini-like pasta filled with ricotta, mortadella & parmesan cheese) and ravioli di pesce (half- moon shaped pasta filled with mascarpone, crab meat, snapper, thyme & lemon). At the end, enjoy the pasta you have made together with a class of wine. Host: Piera Pagnoni. Organised by That’s Amore Cheese.

Food for mind and gut; Saturday, 4th March, 10am-2.30pm; $120 ($27 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.

Beginners sourdough class with Fei; Saturday, 4th March, 1-4pm; $165 ($55 per hour); Mount Evelyn.

You will learn how to make sourdough bread from start to finish, from mixing and kneading the dough to proofing, shaping and baking. You will also cover how to maintain a sourdough starter. You will take home starter culture and a loaf of freshly baked bread.

FFS … ferment four staples; Saturday, 4th March, 1-5pm; $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.

Goi ga: Vietnamese poached chicken salad; Saturday, 4th March, 5-8pm; $85 ($28 per hour); Panton Hill.

Presenter: Kelly Meredith from Under The Pickle Tree. The salad is made by slowly poaching and shredding a whole chicken and combining it with fresh salad ingredients and herbs. Learn to make a nuoc cham Vietnamese dressing, spring onion oil and poach chicken to perfection. Nothing is wasted so the leftover chicken stock becomes a simple Vietnamese soup to serve on the side.

Vegan cooking Italian style; Sunday, 5th March, 10am-3pm; $120 ($24 per hour); CERES.

You will be shown a selection of vegan dishes with an Italian flavour and you will finish with a feast. The menu: napoli sauce, gnocchi, ricotta , arancini, risotto, mushroom florentine sauce, bechamel sauce and tiramisu. Presenter: Nase Supplitt.

In January

• Hands on dumpling making workshop; Saturday, 28th January, 10am-midday; $15 ($8 per hour); Nunawading.
• FFS … ferment four staples; Saturday, 28th January, 1-5pm; $365 ($91 per hour); Fitzroy North.
• Grow and ferment – botanical sodas and mead; Saturday, 29th January, 11am-1pm; $125 ($63 per hour); Fitzroy North.
• Let’s get cooking (4 sessions); On 4 consecutive Mondays, starting 30th January at midday; $90 ($23 per hour); Epping.
• Cooking for all abilities (10 sessions); 10 consecutive Thursdays, starting 31st January, 10am-12.30pm; Saturday, 4th April, 10am-12.30pm; $438 ($18 per hour) (ACFE $87)); Thornbury.
• Cooking for all abilities (10 sessions); 10 consecutive Thursdays, starting 31st January, 1-3.30pm; Saturday, 4th April, 10am-12.30pm; $438 ($18 per hour) (ACFE $87)); Thornbury.

In February

• The cook program (10 sessions); 10 consecutive Thursdays starting 2nd February, 9.30am-1.30pm; $50 ($1 per hour); Brunswick.
• Cooking on a budget (10 sessions); consecutive Thursdays, starting 2nd February, 1.30-4.30pm; $100 ($3 per hour); Coburg.
• Vegan tasting session with Betty Chetcuti; Thursday, 2nd February, 7-8pm; free; Watsonia.
• Hot sauce M.O.B.; Friday, 3rd February, 6.30-8.30pm; $75 ($38 per hour); Fitzroy North.
• Sourdough bread baking; Saturday, 4th February, 9am-5pm; $190 ($24 per hour); CERES.
• Gnocchi making class; Saturday, 4th February, 10am-1pm; $140 ($47 per hour); Thomastown.
• Milk kefir magic; Wednesday, 8th February, 6.30-8.30pm; $120 ($60 per hour); Fitzroy North.
• Sourdough basics; Thursday, 9th February, 6.30-8.30pm; $120 ($60 per hour); Collingwood.
• Sourdough bread; Saturday, 11th February, 10am-12.30pm; $75 ($30 per hour); Park Orchards.
• A Palestinian feast with Aheda; Sunday, 12th February, 3-7pm; $5; Coburg.
• Italian cooking (2 sessions);Thursdays, 16th and 23rd February, both 6-9pm; $195 ($33 per hour); Surrey Hills.
• Sourdough bread workshop; Saturday, 18th February, 9-11.30am; $185 ($74 per hour); CERES.
• The art of Thai salads; Saturday, 18th February, 3-7pm; $160 ($40 per hour); Panton Hill.
• Vegan cheese making; Sunday, 19th February, 10am-3pm; $120 ($24 per hour); CERES.
• Thai beef salad – cooking class; Tuesday, 21st February, 10-11.30am; $28 ($19 per hour); Doncaster East.
• Indian cooking – Punjabi (2 sessions); Wednesday, 22nd February and Wednesday, 1st March, both 6.30-8.30pm; $118 ($30 per hour); Panton Hill.
• Truffle and praline workshop; Tuesday, 23rd February, 6-10pm; $180 ($45 per hour); Blackburn.
• Mediterranean summer cooking; Thursday, 23rd February, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• How to make fresh gnocchi; Thursday, 23rd February, 6.30-8.30pm; $36 ($18 per hour); Lower Templestowe.
• Farmhouse sake / doburoku night; Friday, 24th February, 6.30-8.30pm; $125 ($63 per hour); Fitzroy North.
• Sourdough bread making; Saturday, 25th February, 10am-12.30pm; $64 ($26 per hour); Lower Templestowe.
• Growing and cooking with bushfoods; Saturday, 25th February, 10am-3pm; $120 ($24 per hour); CERES.
• Kombucha workshop; Saturday, 25th February, 11am -midday; free; Ringwood.
• Beginners cheese making at home; Sunday, 26th February, 10am-3pm; $240 ($48 per hour); CERES.
• Flavours of Middle Eastern cooking; Tuesday, 28th February, 6-9pm; $65 ($22 per hour); Hawthorn.

Regular classes

• Al dente cooking (Italian); most Saturdays, 9am-1pm; $155 ($39 per hour); Chirnside Park.
• Artisan bread making; Various Sundays, 8am-2pm; $230 ($38 per hour); Abbotsford.
• Become a junior chocolatier; various days and times; $40 ($53 per hour); Yarra Glen.
• Beginners bread making; various Sundays, 8am-2pm; $230 ($38 per hour); Abbotsford.
• Chocolate discovery class; various days and times; $48 ($48 per hour); Yarra Glen.
• Chocolate making workshop; various Thursdays, Fridays and Saturdays; $152 ($38 per hour); Blackburn.
• Kombucha brewing workshop; monthly on the last Thursday, 7-11pm; $54 ($14 per hour); Brunswick.
• La Cucina di Sandra (Italian); various evenings, 6.30-10.30pm; $120 ($30 per hour); Richmond.
• Otao Kitchen (many different classes); various dates, times and prices but mostly 3 hours long and $197; Abbotsford.
• Rosa’s cooking classes; various Saturdays and Sundays, 10.15am-3pm; $165 ($35 per hour); Bundoora.
• The ultimate biscuit class; various Tuesdays, 10am-3pm; $162 ($32 per hour); Blackburn.
• Wild fermentation class and edible forest tour; monthly on the 1st Saturday, 10am-1pm; $85 ($28 per hour); Dixons Creek.

Yes, the weekly newsletters are back after their seasonal break.

Welcome to new joiners Anne, Anthony, Chris, Christine, Deb, Diana, Helen, Helene, Jason, Jo, John, John, Julie, Kam, Karen, Karu, Lorraine, Lou, Lynda, Manroop, Martin, Maureen, Maureen, Miriam, Morgan, Pam, Peter, Ravneet, Rebecca, Richard, Stephen, Steve, Sue, Tammy, Tom, Vanessa and Wendy.

Happy New Year to everyone.

Thanks to the people who have contributed to this week’s newsletter: Colleen Duggan and Tania Rostan.

The more people who contribute material, the better this newsletter. If you have any interesting news, tips, photos or questions, email them to me (Guy). If you want to discuss possible articles or contributions, give me a ring (0411 520850).

Normally, this newsletter provides details for all newly announced events for the following two months. However, for size reasons, this is not possible for this start of year newsletter (because all events are ‘newly announced’). So, this newsletter is restricted to events up until mid February. Over the next few newsletters, we will gradually work our way up to the usual two month time horizon. In the meantime, you can still find all the details for all the upcoming events during February and March on our website, in either the cooking or everything else sections.

The new Bellfield community garden is now open

As some of you will know, Bellfield community garden had to move location in 2022. The new garden, at Bellfield Community Hub in Perkins Avenue, is now open. As they say on their website, the new garden has: “more community plots; upgraded sheds; a meeting room; kids play area; lawn space; a hand built pizza oven.”

As listed on their events page, their monthly working bees (on the 3rd Saturday or 3rd Sunday of each month) have re-started. In addition, they have started a ‘garden club’ which will meet on Sunday and Wednesday mornings. As they say: “This is a social event themed around gardening. Stay for a little while or for the whole time. Talk with gardeners – experienced and not-so-experienced. Learn from each other and from the long-time gardeners who run the club.”

Want a job?

Span Community House in Thornbury, is looking for a community garden coordinator to maintain and further develop its community garden. The role will be: to lead, supervise and support people within a community garden setting; create learning opportunities; manage the community compost program; and engage and support a diverse range of community members and volunteers of all abilities. Part time (8 hours per fortnight) . Closing date: 15th January. Read more. For more information, contact the manager, Colleen, by phone (9480 1364). Email your application to manager@spanhouse.org.

Have you harvested any of your peas yet?

In November, we gave away snap pea and snow pea seedlings to around 50 newsletter readers. Have any of you had a successful harvest yet? Email me.

As shown by the picture right, Tania Rostan was able to start harvesting in late December.

Another video from Simone Boyd

The best way to store your seeds for next season.

Pip magazine’s 10 most read articles in 2022

Of Pip’s 10 most read articles, 5 concerned food, namely:

• Composting seeds, pips, stones … & other tricky things!.
• Designing a fruit tree guild .
• Fermented low-alcohol drinks recipes.
• Growing pineapples from tops.
• 5 reasons to plant hops at home.

Every newsletter needs a good image

The image right is a ‘copy’ of Picasso’s Woman with hat made out of vegetables and toast by someone called Caroline Barnes. Like other creations by Caroline, it was created during one of the pandemic lockdowns. See some of Caroline’s other food-related art. As she says, “At the beginning of lockdown and with my monthly visits to the National Gallery on hold, I thought I’d try to transfer the art I was missing to toast.” Also, “Of all the toast art I’ve made, my favourite to eat was Picasso’s Woman with hat as it’s the closest to what I’d normally eat for lunch.”

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Eltham Primary School’s advert for a part-time gardener (link no longer available.)

 

Regular activities over the coming week

Farmers’ markets

• Saturday: Coburg.
• Sunday: Alphington, Eltham and Yarra Valley.

There will apparently not be any Carlton or Abbotsford farmers’ markets during January.

Food swaps

Note that not all the food swaps below may be happening as some swaps take the month of January off.

• Saturday: Brunswick East, Hurstbridge and Mooroolbark.
• Sunday: Ringwood, St Andrews and Surrey Hills / Balwyn.

Community gardens

Note that not all the community garden events below may be happening as some gardens take the month of January off.

• Thursday: Diamond Valley Library (Greensborough), Edible Hub (Hurstbridge), SEEDs (Brunswick) and Whittlesea.
• Friday: Reynard Street (Coburg) and West Brunswick.
• Saturday: Links (Lalor), Macleod, Northcote Community, Tables (Heathmont) and Thrive (Diamond Creek).
• Sunday: Bellfield, Fawkner Food Bowls, Pentridge (Coburg) and Regent (Reservoir).
• Monday: SEEDs (Brunswick) and Whittlesea.
• Tuesday: Watsonia Library.
• Next Wednesday: Living & Learning Eltham, Macleod, Newton Street (Reservoir) and Span (Thornbury).

Upcoming face-to-face events – not cooking

Composting at home 101; 3 occurrences on Wednesday, 11th January, Thursday, 12th January and Friday, 13th January, each 10am-midday; $68 ($34 per hour); Abbotsford.

This workshop is for either complete compost beginners or those with some experience who are wanting to troubleshoot. It will include discussion on the ‘why’ of composting, how to get started and maintain a successful compost at home, common problems and how to tackle them, and a demonstration of setting up a compost pile.

Harvesting, sowing and storing seeds; Friday, 20th January, 2-3.30pm; free; Thomastown.

Learn how to grow your own food with Kathleen Tants. Kathleen will teach you how to harvest seeds from your own crops, how to prepare and store these seeds and how to sow them again for the following year’s crop.

Whittlesea Show; Saturday, 21st January and Sunday, 22nd January, both 9am-5pm; $28; Whittlesea.

This is one of Victoria’s largest agricultural shows. Its purpose is to educate, inform and entertain – bringing agriculture, farming and rural knowledge to the wider public, and showcasing changing farming practices through machinery, animals and ways of life. There will be lots of free activities and entertainment throughout the weekend, including: food expo, historical machinery, animal nursery, working sheep dogs, show jumping, chook racing, reptile display and grand parade.

Urban foraging; 5 occurrences on Saturday 21st January, Sunday 29th January, Saturday 11th February, Sunday 12th February and Saturday, 18th February, all 10am-12.30pm; $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.

Botanical beverages; Wednesday, 25th January, 6-8pm; $118 ($59 per hour); Coburg.

You will make and drink cocktails, mocktails and sodas using herbal brews. The bitter, aromatic and antioxidant principles that we often miss in our diets can be incorporated into drinks with ease. You will learn how to make bitter cocktails, antioxidant mocktails and aromatic elixirs. You will receive your own botanical beverage kit to use in the workshop and take home (includes forest bitters tincture, hibiscus & burnt orange extract, peppermint hydrosol and seasonal elixir).

Foraging course (5 sessions); On 5 consecutive Wednesdays from 25th January, each 6-7.30pm; $339 ($45 per hour); Coburg.

You will learn about: the importance of wild foods; medicine as food; the difference between cultivated foods and wild food; sustainable wildcrafting; safe foraging; identification, nutrition and properties of several plants; and recipes for each of the plants.

Mushroom growing 101; Wednesday, 1st February, 6.30-9.30pm; $160 ($53 per hour); Collingwood.

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

Design sustainable food systems (10 sessions); consecutive Thursdays, starting 2nd February, 5-8pm; $120 ($4 per hour); Coburg.

Get practical skills and knowledge needed for emerging resource challenges within our food systems. Learn how to navigate employment and education pathways in the sustainable food industry.

Rosé blending workshop; Thursday, 2nd February, 6-8pm; $49 ($25 per hour); Brunswick East.

Learn about the different methods of rosé-making as you taste your way through some wines, snack on some cheeseboards and make a bottle of your own custom blend to take home.

Growing plants in small spaces (9 sessions); on 9 consecutive Fridays, starting 3rd February, 9.30am-1.30pm; free; Fawkner.

Free subject to ACFE eligibility. 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.

Summer fruit tree pruning; Saturday, 4th February, 9am-1pm; $65 ($19 per hour); Edendale.

Many of us focus on winter as the best time to prune our fruit trees but some fruit trees benefit much more from summer pruning (e.g. stone fruit). Learn how to best care for your fruit trees for health and to maximise your yield for next season. What you will learn: winter versus summer pruning; and how to shape and improve fruiting with summer pruning. Facilitated by Justin Calverley. Bring your gardening gloves, a hat and a pair of secateurs.

Edible weeds; Sunday, 5th February, 10am-midday; $60 ($30 per hour); Brunswick East.

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

Permaculture Design Course (100 hours); starting Saturday, 11th February, 9.30am-4.30pm; $2,100 ($21 per hour); Brunswick East.

The course will comprise a combination of Wednesday evenings (6.30-9.30pm) and weekend days (9.30am-4.30pm). It is a classroom-based, theoretical course with site visits, not a gardening course. Participants will develop: an appreciation of the fundamentals of permaculture and the historical context in which it was developed; an ability to incorporate ecological and energy literacy/understanding in the design process; an ability to read patterns in landscapes and understand how they influence design choices; an understanding of the design processes and the conceptual design tools used in permaculture, as background for later application topics; an ability to design food production and other agricultural systems in appropriate landscapes; an understanding of how communities function and how permaculture concepts can be used to build functional communities; an understanding of how trading functions and how permaculture concepts can be used to build more equitable economic systems; an understanding of how settlements can be designed to meet human needs on a sustainable basis; an understanding of how buildings can be designed to meet human needs on a sustainable basis; an appreciation of the technologies that are available to assist in building sustainable lifestyles – renewable energies and conservation of non-renewable resources; and a confidence in one’s ability to make a difference at the individual level. Trainers: Beck Lowe, Ian Lillington, Joel Meadows, Kat Lavers, Monique Miller and Taj Scicluna.

Urban permaculture garden tour; Saturday, 11th February, 10-11am; $15; Ringwood.

Visit a local urban permaculture garden and see a grey water demonstration.

Forage harvest walk; Saturday, 11th February, 10am-1pm;$36 ($12 per hour); Coburg.

Learn how to identify edible weeds and wild medicines with Taj Scicluna (aka The Perma Pixie).

Urban wine walk; Saturday, 11th February, midday-4pm; $80; Richmond.

This is a self-guided wine tasting experience, where you choose the order in which you visit the various venues. The ticket includes 30 complementary tastings, a $10 food voucher, a $25 voucher for wine orders and a tasting glass. The participating venues and winemakers: Attria Wine Bar with Hither & Yon; The Blacksmith with Innocent Bystander; Corner Hotel with MoBo Vino; Klae with Pizzini Wines; Richmond Club Hotel with Rob Dolan Wines; South of the Wall with Quiet Mutiny; The Precinct Hotel with Zonzo Estate; Ugly Duckling with Vinteloper ; Waygood with Valentine Wines; and Maeve Fox with TBC.

Upcoming face-to-face events – cooking

Nocino; Wednesday, 11th January, 6.30-8.30pm; $280 ($140 per hour); Fitzroy North.

Nocino is an Italian liquor made of fresh green walnuts. They will supply all the ingredients for you (including the base potato alcohol) to make 1.5 litres. Sit with them, chat, hang out, chop and fill your 2 litre jar. Take it home to watch it change from green to brown.

The vegan lunchbox; Thursday, 12th January, 6.30-7.30pm; free; Doncaster East.

Cookbook author Betty Chetcuti will share her experience of cooking meals for her family and how she adapts them for summer days – including watermelon salad, fruit smoothies, falafel wraps with hummus and crispy salads.

Pizza masterclass with Antonio; Sunday, 15th January, midday-3pm; $75 ($25 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) & pizze fritte (fried pizza). You will make both savoury and sweet pizzas, and you will get to cook and eat the pizzas.

Make show-winning jam and preserves; Wednesday, 18th January, 10-11am; free; Whittlesea.

Marie Vassallo, from Rie’s kitchen, will demonstrate how to make jams and fruit straps.

Lunar New Year dumplings; Wednesday, 18th January, 6.30-7.30pm; free; Box Hill.

Learn how to make homemade dumplings from scratch with Cristina. You will learn how to make the filling, form the dumplings and mix your own sauce.

Pickle M.O.B.; Friday, 20th January, 6.30-8.30pm; $95 ($48 per hour); Fitzroy North.

They will pile the table high with pickles, make the brine, set out the spices and have 3 litre jars ready. Go along and talk about lacto-fermented pickles – versus heat and vinegar – eat a pickle and take home your own 3 litre stash. M.O.B. stands for ‘mingling over bacteria’.

Learn to make kim chi; Saturday, 21st January, 11am-12.30pm; free; Greensborough.

Take your own medium jar and make your own kim chi at this session.

Preserving summer stone fruits; Saturday, 21st January, 11am-12.30pm; free; Watsonia.

Marie Vasallo will demonstrate how to make apricot jam, fruit straps, and how to bottle your stone fruit.

Gnocchi making and lunch with Antonio; Sunday, 22nd January, midday-2pm; $75 ($38 per hour); Eltham.

You will learn: how to make gnocchi dough by hand; rolling, cutting and shaping; and how to introduce flavours into the gnocchi. You will be shown how to make ricotta gnocchi, pumpkin gnocchi and spinach gnocchi. You will then eat what Antonio has made in his demonstration whilst also taking home the three types of gnocchi that you made.

Sourdough basics; Tuesday, 24th January, 6.30-8.30pm; $120 ($60 per hour); Collingwood.

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

Kids kitchen cooking workshop; Wednesday, 25th January, 10.30am-12.30pm; $25 ($13 per hour); Balwyn North.

Suitable for kids aged 8-12. This class will teach easy and exciting recipes. On the menu will be Middle-Eastern beef pies, chicken & veggie salad and a Middle-Eastern sweet treat. There will be a light Lunch to enjoy together at the end of the session.

Making berry and stone fruit jams; Saturday, 28th January, 11am-12.30pm; free; Rosanna.

Marie Vassallo will show you how to make berry and stone fruit jams using two different techniques and semidry figs.

FFS … ferment four staples; Saturday, 28th January, 1-5pm; $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.

Grow and ferment – botanical sodas and mead; Saturday, 29th January, 11am-1pm; $125 ($63 per hour); Fitzroy North.

With Jac Semmler of Super Bloom and Sharon of The Fermentary. Revel in wild drinks and blooming botanicals – calendula, dianthus and old-world pelargoniums. Learn how to propagate pelargoniums. Then brew these flowering botanicals in wild drinks, soda and mead. You will take home pelargonium cuttings, a pelargonium in a terracotta pot, and two jars of wild brews to continue fermenting at home.

Cooking on a budget (10 sessions); consecutive Thursdays, starting 2nd February, 1.30-4.30pm; $100 ($3 per hour); Coburg.

Learn to cook well-balanced, nutritional food on a budget. Get essential tips on wasting less food and using more garden produce.

Hot sauce M.O.B.; Friday, 3rd February, 6.30-8.30pm; $75 ($38 per hour); Fitzroy North.

They will supply a variety of chillies, the brine, fruit and spices and guide you along the way. You will go home with a jar full to the brim to ferment, watch and wait with. M.O.B. stands for ‘mingling over bacteria’.

Sourdough bread baking; Saturday, 4th February, 9am-5pm; $190 ($24 per hour); Brunswick East.

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.

Gnocchi making class; Saturday, 4th February, 10am-1pm; $140 ($47 per hour); 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.

Milk kefir magic; Wednesday, 8th February, 6.30-8.30pm; $120 ($60 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.

Sourdough basics; Thursday, 9th February, 6.30-8.30pm; $120 ($60 per hour); Collingwood.

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

Sourdough bread; Saturday, 11th February, 10am-12.30pm; $75 ($30 per hour); Park Orchards.

Nadine will demonstrate the technique of sourdough bread making and baking. Take a container to take home your dough to bake at home. This class is best suited to those who have some experience with bread making, however it is not essential.

A Palestinian feast with Aheda; Sunday, 12th February, 3-7pm; $5; Coburg.

Join Aheda in the kitchen to learn how to make Palestinian dishes. Afterwards, sit down and share what you have prepared together over dinner.

Regular classes

Otao Kitchen have announced their full range of classes for 2023. As well as their usual Australian, Chinese, Greek, Indian, Indonesian, Italian, Japanese, Korean, Mexican, Spanish, Thai and Vietnamese classes, they have now added Latin American, Malaysian and Sri Lankan.