LFC News March 29 2023

Mar 302023
 

Thanks to the people who have contributed to this week’s newsletter: Genevieve Rigot, Linda Cornelissen, Max Sargent, Megan Goodman and Robin Gale-Baker.

Rose hips (by Robin Gale-Baker)

Rose hips are the fruits of roses.

Rose hips are often overlooked these days which is a pity as they have significant health benefits, are tasty in a range of foods and drinks, and provide colour in the garden in autumn and winter.

Rose bushes only produce hips if their flowers are not cut off. The hip is the rounded, or oval, leathery seed pod beneath the flower petals. It develops after pollination. Cutting off roses for fresh flowers removes the hip (note, however, that, as with other flowering plants, removing dead rose flowers causes the plant to cease putting energy into producing seed and this then goes into producing more blooms).

The hip is generally red or orange when ripe in late autumn but can be yellow, purple or black. It contains both seeds and hairs, the hairs being an irritant that can cause itching and which need to be removed for culinary purposes. The hairs are in fact used to make itching powder, sold for pranks by joke shops. For harvesting, select hips in autumn that are firm and colourful and leave those that are either wrinkly or mushy for the birds.

To propagate from hips, scrape the seeds out and bury them in shallow soil. They will need a winter’s chill to germinate and, in the case of the dog rose (Rosa canina), two winters. Because of the length of time before germination, label the area carefully.

The health benefits of eating rose hips include a very high content of Vitamin C – the highest of almost any food. In his book The Complete Book of Fruit Growing in Australia, Louis Glowinski recounts that, during World War 2, the British government issued recipes for rose hip syrup and encouraged people to forage for rose hips to boost the health of the nation. There have also been some studies that indicate rose hips may reduce arthritic pain to a small extent. Finally, they are regarded as high in antioxidants, have anti-inflammatory properties and improve collagen in skin.

The culinary uses are wide: jellies, syrups, pies (often combined with other fruit such as apples or berries), puddings, jams, sauces, vinegars, fruit leathers, sugars and honey, soup and (of course) rose hip tea. Rose hip wine, brandy and mead are all made in various European countries.

Not all rose hips taste good but all are edible, and almost all roses produce hips. Some hips are sweet and tangy, others tart but edible, and some decidedly unappetising. Ideally, it is best to harvest hips after the first frost to improve their flavour but, as we rarely get early frosts, this is not usually an option here in Melbourne. The tastiest rose hips come from Rogusa roses, which are recognisable by stems with a multitude of fine prickles, very close together. Other delectable hips are those of the dog rose (Rosa canina) and the apple rose (Rosa villosa).

To prepare rose hips for culinary purposes, cut them from the bush with secateurs, trim the top and bottom with a sharp knife, then cut them in half. Scrape out the seeds and hairs, leaving a shell. Rinse thoroughly in cold water to remove any remaining hairs. They can then be used fresh, or dried for future use (using a slow oven or a dehydrator) or frozen. Do not use aluminium saucepans or utensils as these discolour the hips and destroy the Vitamin C content. You will find plenty of recipes for rose hips dishes on the Internet.

More on gleaning

In last week’s newsletter, we included a Jean-Francois Millet’s famous painting called The gleaners, where gleaning is the act of collecting leftover crops from farmers’ fields after these fields have been commercially harvested. Read more on Wikipedia.

In reaction, both Linda Cornelissen and Max Sargent have written in to point out that there is a 2000 French documentary film called The Gleaners and I that features various kinds of contemporary gleaning. Again, read more on Wikipedia.

Want a job?

Fawkner Food Bowls is looking for a person to facilitate some weekly sessions for pre-school children. Your role will be “to lead planned activities in food growing, art and nature play, but also to encourage child-led explorations and free play.” $120 per 1½-2 hour session. ABN required. Read the position description. Closing date: 5th April.

Every newsletter needs a good picture

The left hand picture below, on options to dye Easter eggs naturally, is currently doing the rounds on the Internet.

Some people have responded that, if you have the right types of chicken then, as per the right hand photo below, there is no need to dye the eggs.

  

Bundoora pop-up garlic farmers

Pictured are two of the pop-up garlic farmers who will be farming at Bundoora during 2023. Lynn-eva Bottomley and Vicky Ellmore are both newsletter readers and recipients of $1,000 Local Food Connect sponsorships.

Know anything about electroculture?

Genevieve Rigot would like to know if any of you are experimenting with electroculture. If so, can you tell the rest of us a bit about it? Email me.

I (Guy) hadn’t heard of the word ‘electroculture’ until Genevieve wrote in. Google says that it is a method of plant cultivation that makes use of electrical currents to promote plant development. It is apparently an old practice (e.g. read this article) that appears to be going through something of a renaissance, at least in China.

Meg’s garden this month

Fluffs of dandelion seed tumble in the air and float across the garden, making me wish that I had kept up with the weeding in the past few months. It is time to tackle the end of summer crops and clear the beds of weeds ready for new plantings.

I have been harvesting nashi pears for a couple of weeks now and they herald the early apples and then the remainder of the pears in Autumn. They are sweet and dry moist and lovely grated in a muffin.

The zucchini are affected by powdery mildew and something is gnawing the fruit. I am happy to sacrifice the remaining zucchini as we are well and truly over the glut. However, the pumpkins are in the same garden area. This year I am experimenting with pantyhose stretched over each fruit. The idea is that the cover will stretch as the fruit develops and prevent nibbles by passing vermin. Or it may be that the pantyhose just get eaten as well as the fruit.

What seeds to plant in April

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

Brassicas

Kale
Mizuna
Mustard greens
Pak choy
Cool season veggies

Broad beans
Coriander
Fennel
Garlic
Peas
Leafy greens

Lettuce
Rocket
Silverbeet
Spinach
Other

Beetroot
Carrot
Chives
Parsley
Radish

 
If you didn’t plant your cool season veggies in March, April is a good month. So, plant those broad beans, peas and garlic. Also, plant some leafy greens. It’s a bit late for planting broccoli, cabbage and cauliflower seeds but, as they say, better late than never.

Read Robin Gale-Baker’s 2020 articles on growing broad beans and garlic.

Read Helen Simpson’s 2016 articles on growing garlic. Also, autumn plantings more generally.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article in The Age about some cheapish, local restaurants.

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

Submitted by Olaf Falafel: Pretend you are a contestant on The Apprentice by holding your phone like it’s a tray of Ferraro Rocher.

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Mushroom growing 101; Wednesday, 19th April, 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.

Beeswax wraps; Saturday, 22nd April, 10.30-11.30am; $10; Forest Hill.

Learn how to make beeswax food wraps to keep your food fresh. Take along your own cotton fabric square to add your own personal touch to your wrap, or use fabric scraps provided.

Compost and worm farm workshop; Sunday, 30th April, 11am-1pm; free; Brunswick.

Learn the ins and outs of making the most of your compost and worm farms as well as how to prepare a garden bed and plant some seedlings. Organised by Brunswick Neighbourhood House.

Composting and worm farming workshop; Saturday, 6th May, 2-4pm; free; Camberwell.

Join Catherine from Sustainable Gardening Australia and learn about composting in its various forms including: what is compost and how is it made; hot vs cold composting; worm farming; bokashi; backyard chooks; maximising returns through compost, castings and teas; and common problems and remedies. A variety of composters will be on display.

Heathcote in the city; Saturday, 13th May, 10am-4pm; $230 ($38 per hour); Abbotsford.

Presented by Heathcote Winegrowers Association, there will be around 80 wines available for tasting, plus a chance to meet the faces and makers behind these wines. The participating wineries will include: Heathcote Winery, Lake Cooper Estate, Mia Valley Estate, Munari Wines, Noble Red Wines, Pook Road, Red Edge, Rogues Lane Vineyard, Sanguine Estate, Silver Spoon Estate, Sutherland Wine, Tellurian, Vinea Marson and Wren Estate. There will also be food and live music by Bendigo Blues & Roots musicians.

Spoon carving workshop with an axe and knife; Saturday, 20th May, 10am-4pm; $230 ($38 per hour); Coburg North.

Learn the basics of sharpening tools, carving with an axe, and carving safely with small hand tools. You will be splitting a log of wood into a spoon sized chunk and then working with hand tools such as an axe, a hook knife, a straight carving knife and a gouge to carve a cooking spoon from a fresh piece of green wood. You will also learn how to coax the spoon you design from the green timber, chip by chip. By the end of this workshop, you will have your own hand-carved cooking spoon ready to take home and use in the kitchen. Presenter: Eli Beke.

Olives to oil; Sunday, 21st May, midday-3pm; $15; Preston.

You bring the olives and they press them into olive oil for you to enjoy. Book a time to bring your olives. The first 50kg will be processed for you for free and after that there will be a charge of $5. The tickets are free if you are a resident of City of Yarra, Darebin or Merri-Bek. Organised by CERES.

Olives to oil harvest festival; Sunday, 21st May, midday-4pm; $15; Brunswick East.

You bring the olives and they press them into olive oil for you to enjoy. Book a time to bring your olives. The first 50kg will be processed for you for free and after that there will be a charge of $5. The tickets are free if you are a resident of City of Yarra, Darebin or Merri-Bek. During the day, there will be music, workshops and face-painting. Organised by CERES.

Smart storage to reduce food waste workshop; Tuesday, 23rd May, 10-11.30am; free; Ringwood.

This workshop will cover: tips to use your fridge and freezer wisely, to prolong the life of your food; pantry storage to minimise waste; know the difference between ‘use-by’ and ‘best before’ dates; storing and maximising herbs; what you can do with commonly leftover ingredients; how to make vegetable stocks with food scraps; ways to turn stale bread into quick delicious snacks or meals; and tips for making quick, easy meals from leftovers, instead of takeaway. Presenter: Kirsty from Sustainability Pathways.

In March
In April
In May
Regular events

Upcoming face-to-face events – cooking

Cup cake decorating (for children); Wednesday, 19th April, 1-2pm; $15; Brunswick.

This workshop is for 6-12 year-olds. Learn how to create edible mini works of art with simple decorating techniques. Cupcakes for decoration will be provided. Organised by Brunswick Neighbourhood House.

Sushi sushi (for children); Thursday, 20th April, 11am-midday; $12; Lilydale.

For children aged 7+. Make your own sushi. Organised by Lilydale Community House

Catering 4 success (8 sessions); Tuesdays, 2nd May to 20th June, each 10am-2pm; $48 ($2 per hour); Bayswater North.

Do you want to nail that charcuterie board or take your cheese and biccie platter to the next level? Do you want insider information on how to make sure you have just enough food? This course will teach you how to wow with a share board at your next event. Organised by Glen Park Community Centre.

Sourdough basics; Thursday, 4th May, 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.

Traditional arancini and cantucci biscuits workshop; Saturday, 13th May, 10am-1pm; $180 ($60 per hour); Mount Evelyn.

You will learn how to make two classic Italian dishes: arancini and cantucci. Arancini are crispy, fried rice balls filled with ingredients like cheese, meat, and vegetables. Cantucci are traditional almond cookies that are perfect for dipping in coffee or Vin Santo. You will also learn about the history and cultural significance of these dishes, and how they’re typically served in Italy. Presenter: Rosa. Organised by The Food School Yarra Valley.

Sourdough for beginners; Saturday, 13th May, 2-5pm; $60 ($20 per hour); Brunswick.

Michael and Therese Slee will show you how to make sourdough bread, including sourdough culture care and the processes of sourdough fermentation and baking. You will get to sample freshly baked bread in class and then take home some sourdough culture (starter) to get you started at home. Organised by Brunswick Neighbourhood House.

Miso M.O.B.; Thursday, 18th May, 6.30-8.30pm; $145 ($73 per hour); Fitzroy North.

They will have the beans soaked and cooked, the koji and salt weighed, jars ready and music on. You will mash and squish and roll and throw – ready to go home with 1.5 litres of miso that can be ready to eat within 3 months – ferment for longer if you like. Enjoy its taste over different periods of fermentation. M.O.B. stands for ‘mingling over bacteria’.

Sourdough bread baking; Saturday, 20th May, 9am-5pm; $190 ($24 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.

FFS … ferment four staples; Saturday, 20th May, 1-5.30pm; $365 ($81 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

Italian sweets workshop; Sunday, 21st May, 10am-1pm; $180 ($60 per hour); Mount Evelyn.

Learn from an Italian nonna how to make ciambelle, cannoli and amaretti. Organised by The Food School Yarra Valley.

Preserving the season’s harvest; Sunday, 21st May, 10am-3pm; $120 ($24 per hour); CERES.

What you will learn: how to preserve surplus foods; how to make jams; and improve your culinary skillset. Presenter: Lauren Mueller. Learn how to make jams, pastes, pickles and the art of basic canning so that you can preserve your home harvest or extend your seasonal produce year round.

In March
In April
In May
Regular classes

LFC News March 22 2023

Mar 232023
 

Thanks to the people who have contributed to this week’s newsletter: Alex Childs, Anna Rosa Pascuzzo, Doris Ram, Emma Wasson and Paul Miragliotta.

Since I started recording such things, more than 500(!) people have now contributed to this newsletter. See the list. Thanks everyone!

If you are one of the 3,500 people who have not yet contributed, we would, of course, be delighted to hear to from you. If you have any interesting (or even not-so-interesting) news, tips, photos or questions, email them to me (Guy).

Buna Reserve Community Garden in Heidelberg West

One of the first community gardens that I (Guy) visited after moving to North East Melbourne was Buna Reserve Community Garden but, for one reason or another, it never made it onto our website. Thanks to Alex Childs from Banyule Community Health, that has now changed!

Buna Reserve Community Garden in Heidelberg West is becoming membership based, but with membership being free. Any members of the public are welcome to attend working bees and other events and go into the garden whenever volunteers are there. The address is 16 Buna Street, Heidelberg West.

The garden comprises a number of raised beds. It is a safe and harmonious place for community to come together to learn and share gardening and other skills and develop friendships. Its main aim is to grow more than enough food so that they can share it with our community; for example, they share produce with the Aboriginal Foodshare at Barrbunin Beek Gathering Place.

They follow permaculture principles and crop rotation as much as they can. They are also interested in syntropic-agroforestry principles, mimicking nature and utilising nature’s services as best they can. They seed save and there are 6 compost bays. Often they will share some food and a cuppa together as well. Some local play groups are involved and sometimes they organise events.

Read their page on our website.

Welcome Alex, Mel and colleagues!

That brings the total number of local community gardens who have a page on our website to 63.

Some tips for storing and using eggs

When developing Henley Farms’ page on our website some weeks ago, I noticed that they have some ‘useful tips’ on their website.

How to store eggs
  • Always store eggs in the fridge or a cool place at 5–14degC [Editor: I had a chat with Venu from Henley Farms and this tip mainly applies to bought eggs. For eggs from your own chickens, you can store them in either the fridge or at room temperature.]
  • Keep eggs away from highly flavoured or aromatic foods as they may pick up flavours.
  • Allow eggs to warm up to room temperature before using, especially when whipping whites.
  • Avoid using high heat when cooking eggs as it makes them tough.
How to use eggs
  • To shell a boiled egg easily, remove the egg from heat and immerse into cold water. Peel under cold running water.
  • The freshest eggs are best for frying or poaching.
  • Older eggs are best for hard boiling or scrambling. They can also be used for cakes, quiches etc.

Want a job?

Worker at Henley Farms

Henley Farms, a small egg producer located in Kangaroo Ground, are looking for one or two people to work for 3-4 hours per day, 5-7 days a week. Hours and timings are flexible (e.g. it could be either before or after school drop offs or pickups). Both hours and rates are negotiable. The daily duties will include: sight the waterer to check water; sight the fencing to ensure it’s in good condition; collect eggs; use the washer to clean eggs; and grade eggs. If interested, ring Venu Metla on 0407 934567 for a chat.

Crew leader at Day’s Walk Farm

Day’s Walk Farm, a Certified Organic market garden located in Keilor (22km from the Melbourne CBD), is looking for a crew leader to join their farm team. They want to bring in somebody who has experience farming elsewhere, as bringing in these skills would make a tremendous contribution to their farm. In a near full time role, the crew leader will be up to date with the dynamic state of affairs in the big veggie patch, whilst also keeping fellow farmers engaged in the energetic culture of market gardening. Applications close: Monday, 10th April. Contact them by phone (0407 085370) or email (almightyveg@dayswalkfarm.com.au) to request a full position description and all the details (or ask any questions). Then send in your CV and cover letter. If successful, applicants will attend a half day paid trial at the farm.

Trainee garlic farmer

Farmer Incubator are looking to recruit 4 trainee farmers to manage their fundraiser garlic crop. Located at Bundoora, Keilor or Wesburn. They will be supported through a season of growing and on farm learning with some mentoring, participation in classes and field trips. 90 hours at $27 per hour. Read the position description. Applications close: Sunday, 26th March.

40 under $40

Yesterday’s Age newspaper included an article on “Melbourne’s top restaurants for getting bang for your buck“. Of the 40 restaurants discussed, 14 are from North East Melbourne, namely:

  • Abbotsford: Tom Toon Thai Cafe.
  • Box Hill: Shaanxi-Style.
  • Brunswick: Maalu Maalu, Neruda’s and Vola Foods.
  • Camberwell: Dale La Pau.
  • Carlton: Hareruya and Mandina Kitchen.
  • Doncaster: Vegie Mum.
  • Eltham: Little Drop of Poison.
  • Epping: Abruzzo Lab.
  • Northcote: Shamiat.
  • Reservoir: La Pinta.
  • Thornbury: Taita’s House.

Every newsletter needs a good picture

The Gleaners is a painting by French artist Jean-François Millet painted in 1857. It depicts three peasant women ‘gleaning’ a field of stray stalks of wheat after the harvest. Gleaning is the act of collecting leftover crops from farmers’ fields after they have been commercially harvested. Gleaners were amongst the poorest in society and Millet was painting their plight sympathetically.

See more food-related art on our website.

‘Crowd harvest’ – tomatoes for Easter

Gardeners with excess tomatoes are invited to give them to one of the not-for profit organisations listed below who will, in turn, preserve them as passata, chutney, sundried or dell’olio and then distribute through their food relief programs. The program runs until 6th April.

DIVRS in Preston or STREAT in Collingwood.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article about imperfect gardening.

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

Submitted by Olaf Falafel: If anyone says ‘you’re as keen as mustard’ take it as a condiment.

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Not (quite) local but interesting

Mushroom workshop series; Sunday, 2nd April, 10-11.30am; $10; Kensington.

Build your skills and get your resources to prepare your own mushroom growing kit to take home. At Kensington Stockyard Food Garden. Facilitated by Mycelium Futures. Part funded by Melbourne City Council.

Home Harvest Manningham is returning

After a gap of 6(!) years, the monthly Home Harvest Manningham presentations are returning. In 2016 and 2017, these were perhaps the best attended food growing presentations across the whole of North East Melbourne. They are free and feature well known speakers. They start at 6.30pm but there is a food, seed and garden swap 15 minutes before each session (i.e. starting at 6.15pm). Here is the 2023 schedule:

Upcoming face-to-face events – not cooking

Volunteer day at a new community education farm; Saturday, 25th March, 10am-midday; free; Bundoora.

Farmer Incubator is looking for volunteers to help prepare garden beds at their new Community Education Farm located at Bundoora Park Farm. The tasks on the day will include broad forking the area, digging in compost and forming the beds. Everyone welcome.

Sustainability book chat; Tuesday, 28th March, 7-8pm; free; Greensborough.

Read, watch and chat about issues of sustainability on our planet, and how we can grow the future we want to see. Organised by Sustainable Greensborough. The book for this month is Country: future fire, future farming by Bill Gammage, Bruce Pascoe and Margo Neale. “For millennia, Indigenous Australians harvested this continent in ways that can offer contemporary environmental and economic solutions. Bill Gammage and Bruce Pascoe demonstrate how Aboriginal people cultivated the land through manipulation of water flows, vegetation and firestick practice. Not solely hunters and gatherers, the First Australians also farmed and stored food. They employed complex seasonal fire programs that protected Country and animals alike. In doing so, they avoided the killer fires that we fear today. Country: Future Fire, Future Farming highlights the consequences of ignoring this deep history and living in unsustainable ways. It details the remarkable agricultural and land-care techniques of First Nations peoples and shows how such practices are needed now more than ever.”

Seed saving in a community garden; Thursday, 30th March, 10am-midday; $6; Hurstbridge.

Look at different plants in the community garden to recognise when seeds are dry and ready to harvest. Find out about the typical shapes of seeds and flowering stalks from different plant families, which can make identification easier. Learn about cleaning your harvested seeds and storing them for use next season. Presenter: Marina Bistrin.

Vegetable gardening 101; Saturday, 1st April, 2-3.30pm; $15; Ringwood.

Learn the basics of vegetable gardening with Olwyn. Discover how to create a sustainable and productive garden, with tips on soil health, seed selection, and natural pest management. Organised by Central Ringwood Community Centre.

Kids in the garden – micro greens and sprouts; Thursday, 20th April, midday-2pm; $15 ($8 per hour); Forest Hill.

For children aged 5-12 accompanied by a guardian. Learn how to grow your own micro greens and sprouts for salads and sandwiches. This workshop will encourage kids to take an interest in how our food is grown and learn different ways to increase their nutrient intake.

Seed propagation workshop; Sunday, 30th April, 2-3.30pm; free; Reservoir.

Learn how to raise seedlings from seed for your veggie patch or patio/balcony garden with Kaye Roberts-Palmer from Blue Bee Garden Design. You will take home a tray of seedlings for you garden/patio/balcony, or you can leave them to be planted at Regent Community Garden. Organised by Friends of Regent Community Garden.

Kalorama Chestnut Festival; Sunday, 7th May, 10am-4pm; free; Kalorama.

Savour the abundant chestnuts, gourmet food, Devonshire tea, coffee, artisan beer and mulled wine. Explore the diverse range of stalls, including: roasted chestnuts; poffertjes; homemade cakes; sausage sizzle; local restaurants; mulled wine; coffee, tea and chai; local handmade crafts; and local produce.

Complete urban farmer (14 sessions); weekly sessions starting Friday, 12th May, 9am-3pm; $895 ($11 per hour); CERES.

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.

Edible weeds walk; Saturday, 13th May, at 10.30am-12.30pm and again at 1.30-3.30pm; $30 ($15 per hour); Brunswick East.

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

In March
In April
In May
Regular events

Upcoming face-to-face events – cooking

Autumn seasonal cooking; Sunday, 2nd April, 11am-1pm; $40 ($20 per hour); Forest Hill.

Learn how to prepare seasonal dishes using fresh produce from your garden in this practical cooking class. Scott Hitchins will offer useful tips and make freezer-friendly herb pastes and purees. Enjoy sampling the dishes together and take home jars of pastes and purees made on the day.

Cook Indian by the creek; Friday, 14th April, 5-6.30pm; $65 ($44 per hour); Diamond Creek.

Menu: chicken biryani, raita and chutney.

Preserving and fermenting workshop with Insun Chan; Thursday, 11th May, 2-3.30pm; free; Lilydale.

Learn about the health benefits of kimchi from Insun Chan, learn how to incorporate it into your meals and take some of your own kimchi home. Take a 20 litre mixing bowl, chopping board, knife, apron, and one litre glass jar with lid to take kimchi home. Organised by Lilydale Library

Indian cooking workshop series (3 sessions); starting Thursday, 11th May, 2-4pm; $210 ($35 per hour); Alphington.

Manu will teach you how to cook a range of Indian dishes. Organised by Alphington Community Centre.

In March
In April
In May
Regular classes
Rosa’s cooking classes

Doris Ram has written in to say how much she enjoyed one of Rosa’s cooking classes. ““I really enjoyed myself in the cooking class and the lovely Rosa and Vince also shared seeds and veggies from their veggie garden too. I can’t wait to go back for more classes.” In this context, I (Guy) thought that I would provide some more detail on Rosa’s upcoming cooking classes. They are on various Saturdays and Sundays, 10.15am-3pm; mostly $165 ($35 per hour); Bundoora. Here are the classes between now and end July:

  • 1st April: 3 course delights.
  • 15th April: delicious dinner & dessert.
  • 16th April: traditional Italian feast.
  • 6th May: Mother’s Day special.
  • 7th May: traditional sausages.
  • 4th June: traditional salami.
  • 18th June: traditional salami.
  • 24th June: traditional Italian dinner & dessert.
  • 2nd July: traditional salami.
  • 8th July: 3 course delights.

LFC News March 15 2023

Mar 162023
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Beth Ciesielski, Doris Glier, James Petty, Kate Rosier, Lucinda Flynn, Lucy Richards, Lyn Richards, Pam Jenkins, Sarah Young and Virginia Solomon.

All Seasons Cooking Classes

All Seasons Cooking Classes, who are based in Croydon, make seasonal preserves & pickles, dahl mix, veggie slice mix and flavoured couscous. Each is made in small batches, with no nasties. All are vegan and most are gluten-free. Most of the dry ingredients come from Terra Madre and are Certified Organic. The aim is to help people easily create healthy, fast and tasty meals. The packaging is all either recyclable or compostable.

The owner, Sarah Young, is also an instructor at some cooking classes, for example Kitchen basics on Saturday, 1st April, 10am-1pm at the The Food School in Mount Evelyn.

Welcome Sarah!

There are now 19 makers of condiments in our Local Food Directory. If you know of any others, email us.

And the winner is …

A few weeks ago, we published an interview with Rowe Morrow and offered our readership the chance of getting a free copy of her new book The Earth Restorer’s Guide to Permaculture. The winner of the lucky draw was Stormie de Groot.

Yes you did know!

Last week, Nada Cunningham asked what was attacking her eggplants and what might be possible solutions.

James Petty and Pam Jenkins agree that the culprit is the native poroporo fruit borer (Leucinodes cordalis), whose larvae eat vegetable plants in the capscium and solanum genera.

James adds: “If there is a reddish-coloured grub inside the eggplant, then this is it. I’m not sure of defences other than a healthy population of predators. Read more.“

Pam adds: “My solution is to bag the fruit or grow what I can under nets. Spraying with Dipel on a regular basis should work. Read more.“

Yet more on vanilla slices

The annual Victorian Baking Show was held earlier this month in Bendigo. See the list of winners. The winner for the best vanilla slice was the North End Bakehouse in Shepparton, which is a bit too far for me to taste test.

There were some winners in other categories from North East Melbourne:

  • Luke Farrell from Bakers Delight in Camberwell placed first in the ‘Grain Loaf Condensed Square’, ‘Turkish Pide Loaf’ and ‘White French Stick’ categories, second in the ‘Sourdough Rye’, ‘White Loaf Condensed Square’ and ‘White Vienna’ categories and third in the ‘Pane Di Casa’ and ‘Wholemeal Loaf Upright’ categories.
  • Adriano Capretto from Whittlesea Bakehouse placed first in the ‘Fruit Flan’ category and second in the ‘Plain Meat Pie’ category.
  • Robert Dutton from Coles in Doncaster placed second in the ‘White Hi Top Half Married’ category and third in the ‘White Vienna’ and ‘Wholemeal Pipe Loaf’ categories.

Congratulations to Luke, Adriano and Robert.

Newsletter reader’s website of the week – Going Green Solutions

As you hopefully know, single use plastic catering ware is now banned in Victoria. So, if you need any catering ware, the obvious choice is plant-based and Certified compostable. One such supplier is newsletter reader Lucinda Flynn, via her company Going Green Solutions. They are a long time supplier of BioPak goods and all their pricing is matched with theirs including free shipping.

Read about other newsletter reader websites on our website.

Do you have a website? If so, email us and we will highlight it in a future newsletter. It doesn’t have to be about food.

Some suggestions for your reading and watching

Imperfect gardening

Lyn Richards suggests that you read this article in The Saturday Paper about imperfect gardening by autumn gardeners.

Another video from Simone

Red Egyptian walking onions.

Some newsletter reader photos

Tomato
Doris Glier		 Zucchini whale and calf
Virginia Solomon

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Nillumbik Nursery’s March newsletter.

Every newsletter needs a good picture

The Listening Chamber is a painting by the surrealist Rene Magritte painted in 1953. How big do you think the apple is? Whilst it could be any size, our brain automatically thinks of it as massive because of its confined circumstances.

Magritte also painted similar green apples in a number of settings, including in front of the face of a bowler-hatted man.

See more food-related art on our website.

Word of the month – Toothsome

‘Toothsome’, meaning of palatable flavour and pleasing texture.

Read about previous words of the month.

Proverb (or phrase) of the month

As sure as eggs is eggs. Meaning: will definitely happen.

According to Wiktionary, the original phase was “as sure as eggs is eggs and not eyren“, where ‘eyren’ was the Old English (and thus southern English) plural form for ‘eggs’ and ‘eggs’ was the Old Norse (and thus northern English) plural. Perhaps surprisingly, in a victory by the Vikings over the Anglo-Saxons, ‘eggs’ became the preferred version in standard English and ‘eyren’ ceased to be. The phrase was originally a celebration and affirmation of this choice.

According to some other sources, however, the phrase is a corruption of “as sure as X is X” which, as a tautology, is obviously true.

In either case, wouldn’t “as sure as eggs are eggs” be more grammatically correct, you might ask. Well, yes, but apparently grammar doesn’t apply to sayings; for example, “who would’ve thunk it?” or “them’s the breaks“.

Finally, “as sure as eggs is eggs (aching men’s feet)” was (of course) the title of the seventh and final section of the song ‘Supper’s Ready’ by the band Genesis in 1972.

Read about more food-related proverbs.

Gardening quote of the month

“The most noteworthy thing about gardeners is that they are always optimistic, always enterprising and never satisfied. They always look forward to doing something better than they have ever done before.” by Vita Sackville.

Read more gardening quotes.

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

Submitted by Olaf Falafel: My nan recently had a hip operation, now whenever she makes me a sandwich she serves it on a roof tile with a side of rosemary fries in a miniature bucket.

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Not food-related but interesting

The park on park; Saturday, 29th April and Sunday, 30th April, both 10am-4.30pm; $10; Park Orchards.

Tour this ½ acre garden designed by Laurie Landscapes. There are around 14,000 plants and 70 established trees. A river cut from a section of the nearby Yarra River filled with aquatic plants and fish weaves its way through the living area, whilst two large waterscapes with turtles and fish are visible from most angles of the home. Organised by Open Gardens Victoria.

Upcoming face-to-face events – not cooking

Backyard bee keeping for beginners; Tuesday, 21st March, 7-8.30pm; free; Coburg.

Robert, from Bee Sustainable, will give participants a basic understanding of bee behaviour, establishing and managing a hive, and the items that make up a bee hive and their construction. There will be live bees and honeycomb to look at in a secure exhibition cabinet. The workshop will also cover the equipment a beekeeper needs to work with bees, key tasks in spring, honey extraction and swarm control. Organised by My Smart Garden.

Digestion – cultivating and balancing gut health; Sunday, 26th March, 10.30am-1.30pm; $150 ($50 per hour); Coburg.

You will learn the tools to understand your unique digestive capacity and ways to improve your gut health and digestive strength through the foods you eat, and more importantly, how and when you eat them. A vegetarian lunch is included. You will also receive a booklet covering how to understand your own digestion and how best to care for it plus a complimentary bio-resonance scan.

Hot composting, compost liquids and teas; Thursday, 30th March, 7-8.30pm; $35 ($24 per hour); Warrandyte.

Hot composting, liquid compost and compost tea can do radical things to your garden and the production and resilience therein. This workshop will discuss such questions as: Why don’t more people practice these technologies? Are they really time consuming? What’s the real benefit? How do you really do it to have confidence in success and get the great results? Do they really make all the difference?

Urban farm funk and ferment party; Saturday, 1st April, 3-7pm; $103 ($26 per hour); Brunswick East.

This will be an afternoon of funk and ferment with Simone Watts, chef and farmer at Barragunda Estate, and Hemi Rakei Reidy, head chef at CERES Merri Cafe. A roving menu will showcase organic produce with a focus on slow food and fermentation. There will also be local craft beers, natural wines and alcohol-free ferments plus live music.

Heart health; Sunday, 2nd April, 11am-12.30pm; free; Fitzroy North.

Dr Malcolm Mackay will discuss the role of nutrition in heart disease. Organised by Green Karma.

Victorian Whisky Festival; Sunday, 2nd April, midday-4pm; $80 ($20 per hour); Collingwood.

This is an opportunity to experience many Victorian whiskies. 12 of Victoria’s 15 whisky distilleries will be participating, namely Backwoods, Bakery Hill, Bass & Flinders, Bellarine Distillery, Chief’s Son, Gospel, Jimmy Rum, Kinglake, Morris, NED, Starward and Whisky in Isolation. The ticket price includes all whisky samples.

Formidable Vegetable + Mal Webb & Kylie Morrigan; Sunday, 9th April, 5.30-9pm; $27; Diamond Creek.

Formidable Vegetable are back to launch their new album Micro Biome. They aim to inspire folks from 5 to 95 to grow their own food, restore their own ecosystems and live a better life with funky home-scale solutions to the many problems of the world. 5.30pm -Formidable Vegetable kid’s show. 6.30pm – Mal Webb. 7.30pm – Formidable Vegetable.

Heritage apple tasting; Monday, 10th April, 2-4pm; $15; Templestowe.

Around 15 varieties will be available for tasting – mainly mid-season apples. An orchard tour is also included. All funds received go toward the maintenance and expansion of the collection. Organised by the Heritage Fruits Society.

Turning food waste into energy; Thursday, 20th April, 4-6pm; free; Coburg.

Join them to learn all how food waste can be turned into energy and liquid fertiliser using a ‘biodigester’. A biodigester is a standalone unit that transforms organic waste (food scraps) into cooking gas whilst also creating a liquid fertiliser for the garden. They will demonstrate how to use a biodigester as well how to use the cooking gas that it produces. Organised by Open Table.

Diet for good mental health; Saturday, 22nd April, 11am-12.30pm; free; Greensborough.

Larisa Freiverts will talk about how food impacts our gut health and thereby impacts our mood, depression and anxieties. Organised by Green Karma.

Turning food waste into energy; Saturday, 6th May, 10am-midday; free; Coburg.

Join us to learn all how food waste can be turned into energy and liquid fertiliser using a ‘biodigester’. A biodigester is a standalone unit that transforms organic waste (food scraps) into cooking gas whilst also creating a liquid fertiliser for the garden. They will demonstrate how to use a biodigester as well how to use the cooking gas that it produces. Organised by Open Table.

Youth world food garden – why waste it?; Saturday, 6th May, 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 focus on the food waste caused by the food system and the effects that this has on the environment. It is the sixth of six workshops being organised in partnership between the Just Food Collective and Sustain: the Australian Food Network.

Composting, worm farming and bokashi bins workshop; Monday, 8th May, 10-11.30am; free; Bayswater North.

Cultivating Community will discuss: the differences between ‘hot’ and ‘cold’ composting; how to set up a compost bin, worm farm system and Bokashi bin; and the differences between these three systems & how they can each benefit your garden.

In March
In April
Regular events

Upcoming face-to-face events – cooking

Water kefir M.O.B.; Tuesday, 28th March, 6.30-8pm; $85 ($57 per hour); Fitzroy North.

Water kefir is a much quicker lactic-acid based ferment than kombucha. In this workshop, they will demonstrate how to feed your water kefir SCOBY grains and then each attendee will flavour their own batch ready for second phase fermentation using fruits, herbs and spices they have available to you. Go home with water kefir SCOBY grains and your personally flavoured bottle of kefir. M.O.B. stands for ‘mingling over bacteria’.

Milk kefir magic; Friday, 21st April, 6.30-8.30pm; $125 ($63 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.

Growing and cooking with bushfoods; Saturday, 6th May, 10am-3pm; $120 ($24 per hour); CERES.

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

In March
In April
Regular classes

LFC News March 8 2023

Mar 072023
 

Thanks to the people who have contributed to this week’s newsletter: Angela Snyder, Carmel Malone, Jan Akeroyd, Nada Cunningham, Tahlia Sleeman, Val Sandeman and Virginia Solomon.

Crabapples – an oft overlooked resource! (by Robin Gale-Baker)

Crabapples are a resource often overlooked by gardeners. There are many benefits of planting a crabapple or two – beautiful flowers and foliage, great for pollinators and, of course, the apples have many culinary uses. Crabapple, like apple, belongs to the Malus genus and the Rosaceae family and is a small to medium tree, though can become sprawling if unpruned. There are around 20 varieties available in Australia.

Crabapples come in many colours in foliage, flower and fruit. Foliage ranges through green, red and purple, some turning in autumn to reds and purples. The flowers range from white to white-pink, pale pink, deep pink, red and purple. The fruit can be red, orange, yellow or purple. Crabapples are regarded as a ‘blossom’ tree in spring and a tree of autumnal colour in autumn. The fruit can last from summer to winter, hanging in winter like baubles, after the tree sheds its leaves and providing winter colour.

Trees can be bought potted or bare-rooted in winter. If space is at a premium, buy one grafted onto dwarf root stock.

Crabapples are unfussy about soil but prefer it well drained. Plant in a sunny spot for best results. Dig a hole large enough that all the roots can spread out, add some compost and backfill, water and mulch. In its first few years, water it regularly but once established it will rarely need watering.

Prune for shape and to remove broken, dead and diseased limbs in winter. Crabapples are such good attractants for pollinators that they are often grown in apple orchards to increase pollination. They are self-fertile so one is enough in a home garden (unless you want more).

Crabapples are often regarded as ornamental trees rather than ‘fruiting’ trees. The main difference between an ornamental and edible one is fruit size. Ornamental trees may have no fruit or only very small, inedible fruit while edible ones have fruit that is at least 3 cm in diameter. The crabapple fruit is quite sour so is generally processed with a sweetener to make it palatable. Having said that, some are sweet enough to be eaten from the tree. The fruit is generally ripe for harvest in autumn.

Crabapples have a very high pectin level and can be made into syrup that is added to other fruit for jam and jelly making. Crabapple jelly is perhaps the best known use for the fruit but other uses include cakes, breads, scones and muffins, as an addition to an apple dessert, fruit leathers, sauces, pastes, butters and juices, pickling and cordial making.

Sally Wise, a Tasmanian author in her book A year in a bottle has a recipe for crabapple lemonade that I have made and it is delicious. The ingredients are crabapples, sugar, lemon, cider vinegar and cold water. The mix needs to sit for two weeks in a food safe bucket before being ready to use. At this point it will be fizzy. Her book also includes recipes for crabapple jelly, jam and cheese.

A new community garden at Willsmere Station Community Garden in Kew

Willsmere Station Community Garden in Kew was established in 2019. It is membership-based, with some communal areas and some individually allocated plots. It has 50 individually allocated plots plus a communal food forest which provides opportunities for harvest sharing, raised plots that are wheelchair accessible, shared wicking beds and a children’s area with raised circular garden beds. At the corner of Willsmere Road and Carnegie Avenue.

The garden’s objectives are:

  1. To establish and maintain a community garden in Kew.
  2. To improve food security and promote healthy eating by providing opportunities for locals to grow fresh, nutritious produce and share supplementary harvest.
  3. To enhance the use of green space in Kew by providing a beautiful and peaceful meeting place.
  4. To increase community connection and reduce social isolation by creating an open and welcoming community garden for individuals of all ages and backgrounds.
  5. To strengthen local neighbourhood dynamics by collaborating with community partners.
  6. To build a strong sense of place by acknowledging the area’s story and heritage.
  7. To reduce their environmental impact by employing ecological gardening principles, avoiding synthetic or harmful chemical inputs, conserving water and providing composting facilities for food waste diversion & soil enrichment.
  8. To encourage local biodiversity and provide a space for the community to connect with nature and the rhythms of the seasons.
  9. To increase the number of locals engaged in, and informed about, sustainable food growing through practical skill workshops and knowledge sharing.
  10. To ensure longevity of the gardening community by using sustainable management practices which are open, participatory and non-judgemental.

Read their page on our website.

Welcome Tahlia and colleagues!

That brings the total number of local community gardens who have a page on our website to 62.

The Really Really Free Market has returned

After a hiatus of 5 years, the Really Really Free Market is back! Every Wednesday, 10am-5pm at the Catalyst Social Centre, 144 Sydney Road, Coburg. If you never went to any of the previous markets in Preston, they are unique events – everything is given away for free!

I’m not clear about the scope of what is being given away. The previous market had all sorts of stuff but the new market is described as a “rescued and donated groceries market“.

Really Really Free Market (RRFM) is a food rescue collective based on the principles of mutual aid, which gathers and re-distributes as much food as possible to the wider community. It aims to shed light on both food waste and alternative models of distributing resources. RRFM is an open organisation that encourages anyone with capacity to join in and help with the collection and distribution on food. Currently, food rescue runs are on Tuesdays – meet at the rear garden of Catalyst Social Centre at sunset.

Why not plant potatoes in Autumn?

Following the advice last week not to plant potatoes in Autumn, a number of you have contacted me to ask why. My understanding is that, whilst they will grow all year, potatoes are essentially a warm-season crop which grow worst in Winter. So, the best planting months are such that the plants are harvested before Winter. So, Spring or early Summer.

Note that our planting guide is concerned with the best planting months, not the only planting months, and that many homegrown vegetables can be grown outside of these months. As Jan Akeroyd wrote in: “I planted some potatoes in April or May in temporary raised beds that I was using to create compost for use elsewhere in the garden. The plants got burnt by our first frost but kind of came back. From then on I covered them when we might get a frost (not often in Melbourne winters these days!). I didn’t water them and the vines died back in late spring without flowering and I figured that there wouldn’t be anything in the beds. When I needed the soil for another garden project in November, I started digging the soil and compost out and discovered a large healthy crop of potatoes. I think the moral is that, whilst there is an ideal time to plant each type of veggie, there is often a lot of wiggle room. Also, whilst commercial growers are looking for the most cost-effective way to do things, home gardeners are often happy to put in extra effort to compensate for less than ideal conditions (like covering plants at night when a frost is likely).”

Do you know?

None of Nada Cunningham’s eggplants are well. Can you identify the culprit and supply a possible solution to the problem? Email me with the answers.

Eltham Farmers’ Market news

A Certified Organic veggie stallholder

Thriving Foods Farm is not a new stallholder but a longstanding stallholder that I have just found out is Certified Organic.

NERP will be at the next market

North East Region Permaculture (NERP) will be at the next market with a stall focussing on preserving the harvest and dealing with the gluts. They will have selected preserves for tasting and a bunch of free recipes, plus their usual mix of free seeds and the odd plant or vegetable to share.

More on vanilla slices

Carmel Malone has written in to recommend the slices at the bakery in Northampton in Western Australia. I will be going and taste testing them as soon as Carmel (or someone else) gives me the relevant plane ticket.

The Nillumbik Nursery newsletter

The Nillumbik Nursery send out a rather lively newsletter once a month. Read their March edition. Read previous editions. Sign up for future editions.

From their March edition, here is a list of the benefits of using compost:

  • Compost is a soil conditioner.
  • Compost improves soil structure.
  • Compost attracts beneficial organisms … not just worms, but also good bacteria, fungi and insects that help keep your soil biome healthy and diverse.
  • Compost improves drainage.
  • Compost improves water and nutrient holding capacity and reduces water runoff; it acts like a sponge.
  • Compost opens up, or ‘fluffs’, clay; gypsum (a clay-breaker) works best when used with compost.
  • Compost reduces the potential for erosion.
  • Adding compost sequesters carbon in the soil.
  • Composting reduces organic waste going to landfill.

Not local but interesting

The Thorpdale Potato Festival

The Thorpdale Potato Festival is on Sunday, 12th March, 9.30am-4.30pm. Thorpdale is in Gippsland. $22 per adult. It will include potato picking, potato races, abseiling wall, face painting, petting zoo, reptile show, shearing demos, sheep shearing demos and stunt bikes.

The Ballarat Begonia Festival

The Ballarat Begonia Festival is on Sunday, 12th March, 9.30am-4.30pm. $22 per adult. It will include a parade, some aerial acrobatics, speakers and lots of begonia in flower.

Lemon myrtle, rosehip and hibiscus iced tea (by Angela Snyder)

Making iced tea with lemon myrtle, rosehips, jasmine, and hibiscus is a simple and delicious way to cool off during the summer months. The combination of these ingredients creates a unique flavour that is sure to please.

Ingredients

4 tablespoons of dried lemon myrtle leaves
2 tablespoons of dried rosehips
2 tablespoons of dried jasmine
2 tablespoons of dried hibiscus
6 cups of cold water
4 tablespoons of honey (optional)

Method

Place the dried herbs in a large pot and add 6 cups of cold water.

Bring the mixture to a boil over medium-high heat, and then reduce the heat to low and simmer for 15 minutes.

Strain the mixture, discarding the solids, and pour the liquid into a large pitcher.

Add honey to the pitcher if desired for sweetness.

Place the pitcher in the refrigerator to cool for several hours.

Serve the iced tea over ice and garnish with lemon slices and mint leaves if desired.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Judy’s article about collecting chestnuts in Mt Dandenong.

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

Submitted by Olaf Falafel: They told me I shouldn’t put jam on my trigger finger but I’m sticking to my guns.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets

Remember that Carlton Farmers’ Market is now on Saturdays rather than Sundays.

For the time being at least, I am going to include the weekly Really Really Free Market (RRFM) markets as honorary farmers’ markets in the list above.

Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Edible weeds presentation with Adam Grubb; Saturday, 18th March, 11am-midday; free; Northcote.

This workshop will give you all sorts of tips and tricks for safe foraging of local and edible weeds, positive identification of plants, and general inspiration on how to appreciate the less-conventionally beautiful plant life in your own backyard.

Banyule’s Urban Food Strategy – community co-design workshop; Saturday, 25th March, 9am-12.30pm; free; Bellfield.

Banyule City Council, in partnership with Sustain, is developing an Urban Food Strategy. At this second workshop, they will present the consultation findings and unpack the key themes and recommended priority focus areas for action.

Farming for our future (ages 5 to 8); Tuesday, 18th April, 10am-midday; free; Brunswick East.

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

Farm to fork (ages 3 to 5); Wednesday, 19th April, 1-3pm; free; Brunswick East.

This workshop for children aged 3-5 years and each child must be accompanied by an adult guardian. Explore the CERES market garden and visit the chickens and bees. Learn how to turn food waste into healthy soil for plants with help from worms. Learn how to safely plant seeds into soil and care for them as they grow.

Seed saving; Saturday, 29th April, 10-11.30am; free; South Morang.

Maria Ciavarella, from My Green Garden, will show you how, when and which seeds to save and store.

Edible weeds walk; Saturday, 29th April, at 10.30am-12.30pm and again at 1.30-3.30pm; $30 ($15 per hour); Brunswick East.

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

Home composting for beginners; Saturday, 29th April, 2-3.30pm; free; Edendale.

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

Introduction to composting, worm farms and Bokashi bins; Monday, 1st May, 1-2.30pm; free; Ringwood.

Learn all about composting your food scraps at home. Learn about how to set up and maintain a compost bin, worm farm and Bokashi bin and how to decide which system suits you best.

In March
In April
Regular events

Upcoming face-to-face events – cooking

Laksa + Hanoi spring rolls; Sunday, 19th March, 11am -2pm; $128 ($43 per hour); Brunswick.

They will show you have to make both laksa and Hanoi spring rolls. You will take home a sample of their laksa paste.

Beginners cheese making class; Saturday, 22nd April, 10am-3pm; $250 ($50 per hour); Thomastown.

What you will learn: how to make hand-stretched fresh mozzarella and create bocconcini; how to make primo sale; and how to make fresh ricotta. What you will get: Italian style lunch; and primo sale and freshly made mozzarella to take home. Organised by That’s Amore Cheese.

Pasta making workshop; Saturday, 29th April, 1-3pm; $55 ($28 per hour); Park Orchards.

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

Food waste workshop with Open Table; Saturday, 29th April, 2-4pm; free; Carlton.

Learn how to decrease your food waste and innovative ways to make your food go further. Facilitated by Open Table.

Preserving the harvest – then and now; Tuesday, 2nd May, 2-3pm; free; Mooroolbark.

Claire Coutts will demonstrate quick, easy and economical ways to preserve the produce from your garden, using basic utensils and methods.

In March
In April
Regular classes

LFC News March 1 2023

Mar 012023
 

Thanks to the people who have contributed to this week’s newsletter: Chris Chapple, Ian Culbard, Judy Vizzari, Kate Anderson, Megan Goodman, Tara Behen and Vanessa Veldman.

Want to collect some chestnuts?

Last May, Judy Vizzari sent me an article about a visit that she had made to Mt. Dandenong. Whilst there, she had visited a property and collected chestnuts. In her article, she suggested that you also visit the property and collect nuts.

But the chestnut-collecting season (March and April) had finished so I decided to hold the article back until the beginning of this Autumn. Today, as I understand it, is the first day of the 2023 chestnut-collecting season so I have now published Judy’s article on our website.

Here is how Judy writes about her first sight of the chestnut trees: “I was impressed by a species of the beech family, Castanea sativa, commonly called the sweet or Spanish chestnut, for their enormous size and edible nuts. They spread their branches wide and are laden with spiny green balls (from golf to tennis ball sizes) that hang heavily on leafy boughs until autumn, when the leaves turn golden and fall and the balls brown before dropping to carpet the ground below them. It’s then that the spiny outer coatings split to reveal richly shining brown nuts packed within their protective coats.”

She then goes on to say: “We collected as many nuts as we wanted (for the low price of $4 a kilo), nuts that were fresh from the ground, shining and healthy, just right for roasting.”

Judy concludes with: “Visitors to Mt Dandenong can contact Sylvie by email (sylvie9274@gmail.com) so, why not make an autumnal visit (March to April) to Mt Dandenong, collect some chestnuts and absorb the calm and quiet of this beautiful place?”

Read the full article.

Want a job?

John Howell Fruit 4U, who are based in Wandin North, are looking for fruit pickers. If you are potentially interested, call John on 0402 115630.

Ageing in rural Nillumbik

Open Food Network Australia and Fair Share Fare recently undertook a project to explore land management options for ageing landowners in Nillumbik. Read their final report.

More on vanilla slices

Ian Culbard has written in to praise the vanilla slices at Watsonia Bakehouse. “They also have award winning pies, some of the best we’ve tried, and their range of cakes and treats are always really good. Their cheesecakes (or any other cake) are a no-brainer when it comes to birthdays.”

For research purposes only, I (Guy) went to Watsonia Bakehouse for taste testing. They have two types of vanilla slice, one with icing and the other without. The one without icing was more creamy whilst the one with icing was more custardy. Both were yum.

Any recommendations for my further research?

Meg’s garden this month

Each year the vegetable garden is different. The tomatoes and capsicums have been very late this year and have suffered in the cool wet summer. The stone fruit has mostly been lost to fungal diseases and the collected fruit needs to be carefully disposed of. It’s discouraging. Yet I have a glut of berries, beans, zucchini and squash. Blueberries are abundant and look wonderful against the red-green foliage. The pumpkins are also rampant and developing well with a view to harvest in Autumn when the stems die back and start to brown and harden.

In between the Queensland Blues and Crooknecks are even a few melons of an indeterminate variety that have self-sown from the compost. The first of these is light green inside. It looks like a honeydew and it is sweet, but has a more robust flavour. I slice it thinly and serve it topped with a sprinkle of raw sugar that has been ground with 3-4 mint leaves in a mortar and pestle. This topping works well and can be made with all types of sugars and fruit, making a simple summer dessert.

Read some of Megan’s recipes on our website.

What seeds to plant in March

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

Brassicas  

Broccoli
Cabbage
Kale
Pak choy
Other cool season veggies  

Broad beans
Leafy greens

Lettuce
Mizuna
Mustard greens  
Rocket
Silverbeet
Spinach
Roots

Beetroot  
Carrot
Radish
Other

Chives
Fennel
Leeks
Parsley

 
Compared with February, some of the brassicas are now on the list, plus broad beans, rocket and spinach. The best months for planting brassicas are March and April. What I do is plant seeds in March so that, if they don’t germinate, I can either try again in April or cheat and buy some seedlings.

Note that planting potatoes in March is no longer recommended. I had a long chat with professional potato grower Elaine Pantorno, from Gembrook Potatoes, and she recommends only planting in August to December. Incidentally, Gembrook are at Eltham Farmer’s Market every Sunday and are a great source for potatoes to plant (or eat).

Read Helen Simpson’s article on growing brassicas and Robin Gale-Baker’s article on growing cauliflower.

Not food-related but interesting

Jane Edmanson recently visited the garden of Chloe Thomson in Hurstbridge. Watch this 8 minute video from Gardening Australia.

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

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

Submitted by Olaf Falafel: I’ll never forget that morning 42 years ago when my dad left the house and told us he was going to get milk. Mainly because he forgot to put trousers on. How we laughed.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets

Carlton Farmers’ Market, which is now on Saturdays, re-starts on 4th March.

Food swaps
Community gardens

Not local events but interesting

The Edible Garden; Saturday, 11th and Sunday, 12th March, both 10am-4.30pm; $10; Mount Waverley.

Zofia’s garden system is almost fully sustainable, with solar panels and water tanks. Chickens lay eggs and provide manure, there’s a worm farm and ponds for edible water plants. She has beehives for pollination and honey and a diverse range of fruits and vegetables.

The cottage garden; Saturday, 11th and Sunday, 12th March, both 10am-4.30pm; $10; Glen Waverley.

Terry’s garden on a suburban block includes rose, citrus & other fruit trees, medicinal plants, herbs and native grasses.

Upcoming face-to-face events – not cooking

Rosé blending workshop; Friday, 3rd March, 6-8pm; $53 ($27 per hour); Fitzroy.

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

Pruning apricot and cherry trees with Robin Gale-Baker; Saturday, 4th March, 2-4pm; $15; Macleod.

Pruning should happens in February/March while it is hot, and preferably breezy, so that wounds dry out quickly, preventing disease entering the wood. Learn how to prune using the ‘thinning’ method, which keeps trees small and manageable.

Gin making workshop with Gabrielle Callahan; Saturday, 4th March, 4-5.30pm; $15; Macleod.

Gabrielle will show you how to make your own gin from vodka, juniper and botanicals. Organised by Sustainable Macleod.

Fruit tree pruning workshop; Wednesday, 8th March, 10.30am-midday; free; Reservoir.

Angelo Eliades from Deep Green Permaculture will show you: how to assess your tree before pruning; where to make your pruning cuts; how much to take off; how to prune different types of trees; and how to keep your tools sharp and clean. Organised by DIVRS.

Yarra Seed Library Group; 2nd Thursday of each month, so next occurrence on Thursday, 9th March, 10am-midday; free; Carlton North.

There is a seed library at Carlton Library. In this monthly event, they (the Yarra Seed Library Group): sort and organise seeds; share and learn seed-saving, storing, and propagation techniques; and garden in some beds in the library courtyard. Everyone is welcome.

Cheese and wine tasting evening with Gaëtan from Long Paddock Cheese; Friday, 10th March, 6-8pm; $60 ($30 per hour); Fitzroy.

6 cheeses from Long Paddock in Castlemaine will be paired with 6 wines from ReWine to best pronounce and enhance the flavours of the cheese and the wine.

Sparkling wine masterclass; Saturday, 11th March, 3-5pm; $49 ($25 per hour); Northcote.

They will take you through 6 sparkling wines.

Preparing an autumn/winter veggie garden; Saturday, 11th March, 4-5.30pm; $15; Macleod.

March is the month to prepare your garden for planting in April. The workshop will cover site selection for various plants, soil preparation, choosing appropriate vegetables, how to plant for best results and when and how to harvest. Organised by Sustainable Macleod.

Autumn veggie gardening for beginners; Saturday, 18th March, 10-10.45am; free; Diamond Creek.

What can you plant now in Melbourne? Tips to set you up for success. Seeds or seedlings? Organised by Nillumbik Nursery.

Japanese tea ceremony; Tuesday, 21st March, 2-3pm; free; Camberwell.

The Japanese tea ceremony will be explained in detail. This will be followed by a ceremonial demonstration of how to correctly prepare tea the Japanese way.

Wine and cheese tasting masterclass; Saturday, 25th March, 3-5pm; $64 ($32 per hour); Northcote.

They will pair 6 wines with 6 cheeses.

The cultivation of functional mushrooms at home; Saturday, 2nd April, 1-4pm; $145 ($48 per hour); Fitzroy North.

This workshop will cover the cultivation and use of functional mushrooms, including turkey tail, shiitake and various ganoderma species. Presenter: Caine Barlow.

Autumn plant sale; Saturday, 22nd April, 10am-4pm; free; Eltham.

Organised by Australian Plants Society – Yarra Yarra, there will be sales of native and indigenous plants plus books. The plant sellers will include APS Yarra Yarra growers, Goldfields Revegetation Nursery, La Trobe Wildlife Sanctuary Nursery, Sunvalley Plants Nursery and Vaughan’s Australian Plants.

Yarra Valley Autumn Plant Fair & Garden Expo; Saturday, 22nd and Sunday, 23rd April, both 10am-5pm; $14; Wandin.

The expo will feature a wide variety of plants showing off autumn flowers and foliage. Top growers from the Yarra Valley and beyond will display and talk about their plants. The guest speakers will include James Lucas, Jane Edmanson, Paul Kirkpatrick, Peter Teese, Stephen Ryan and Vasili Kanidiadis.

Urban food gardening (9 sessions); Wednesdays, starting 26th April, 10am-2pm; $80 for all 9 sessions (Government subsidised fee); Eltham.

This course is for people who love gardening and the outdoors, are considering a career in horticulture, would like to learn more about growing their own food successfully or who would like an introduction to aspects of working in the industry before choosing a specific course/study pathway. Organised by Living & Learning Nillumbik.

In March
In April
Regular events

Upcoming face-to-face events – cooking

Fermenting vegetables for beginners with Jen Willis; Saturday, 18th March, 4-5.30pm; $15; Macleod.

Jen Willis will discuss the basics of fermenting vegetables and the difference between pickling, canning and fermenting vegetables to preserve them. Organised by Sustainable Macleod.

Cooking up culture with Yacob Manhua; Friday, 24th March, midday-1.30pm; free; Hawthorn.

Yacob Manhua will show you how to make papeda (aka sago congee or bubur sagu), which is one of the staple foods in Indonesian cuisine.

Milk kefir magic; Friday, 24th March, 6.30-8.30pm; $125 ($63 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.

Passata party vol. 3; Sunday, 26th March, 10am-4pm; $15; Coburg North.

Learn how to pick, clean, boil, mash, sieve and bottle fresh tomatoes. Relax and enjoy the music. They recommend only wearing red – or clothes you are happy to get dirty in. Organised by NECCHi.

Kraut M.O.B.; Wednesday, 12th April, 6.30-8pm; $85 ($57 per hour); Fitzroy North.

Choose between a red or white cabbage as your base and flavour with the plethora of herbs, spices and vegetables that they will provide. You will take home a jar of kraut plus all the accoutrements you need to make more.

Pasta making – gnocchi and fettucine; Sunday, 23rd April, 10am-1pm; $165 ($55 per hour); Mount Evelyn.

Rosa will show you how to make gnocchi using fresh potatoes with a mushroom sauce, and some fettuccine with a napoli sauce. You will then eat what’s been made for lunch. Organised by The Food School Yarra Valley.

Introduction to fermenting at home; Sunday, 23rd April, 10am-1pm; $80 ($27 per hour); CERES.

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

In March
In April
Regular classes