Thanks to the people who have contributed to this week’s newsletter: Anne Shea, Fiona Parsons, Jennie Ramage, Megan Goodman, Rob Rees, Robin Gale-Baker and Susan Palmer.

Dealing with suckers (by Robin Gale-Baker)

For the health of fruit trees, it is important to remove suckers at pruning time. Suckers are the shoots that grow from the rootstock beneath the graft on fruit trees. Most fruit trees are grafted, sometimes having several grafts on the one tree. The rootstock is a different variety of tree than the graft and will not produce the same fruit. The graft will appear as a bulge low down on the trunk – usually around 20cm from the ground.

There are four main reasons to remove suckers:

• Suckers detract from the vigour of the tree, reducing flowering and fruiting.
• Suckers can outgrow the main trunk and make it difficult to distinguish the trunk from the sucker(s).
• Suckers can overwhelm the tree, creating multiple unwanted trunks.
• Suckers are often thorny and pose a danger of injury when you are pruning including puncture wounds from brushing against them, removing them or stepping on pruned branches. Pruned branches should be collected and disposed of straight away as they can easily penetrate footwear or wheelbarrow or car tyres.

Sometimes suckers grow from the trunk and, at other times, they grow directly from the roots. To remove them from the trunk, it is important to make a clean cut, as close to the point they emerge as possible. To remove them from the roots, scrape back the soil and try to locate the root from which they are growing and cut at the junction between the root and sucker, then replace the soil.

Do not leave a stub. Stubs create branching which is the equivalent of a heading cut where multiple shoots emerge from a single cut.

The best time to prune suckers out is when they are young & thin and it is possible to get your secateurs ‘in’ – right next to the trunk or root. The bigger the sucker is in diameter, the harder this is to do and you may need to resort to using a pruning saw or choppers. Unlike pruning tree branches, it is often awkward to get a good angle on suckers because they are emerging from the ground or the trunk low down. They can also grow very close to the main trunk, if not right up against it.

The other thing to look for is suckers growing some way from the trunk. These will be suckers from the roots and must be removed.

Suckers must be dealt with annually but check every few months and remove any re-growth. Some trees may be relatively easy to keep sucker free while others are so vigorous that it’s a constant job.

After some debate, the farm gate at Joe’s Market Garden is remaining open

On 22nd May, ABC Melbourne reported that the farm gate at Joe’s Market Garden was to be closed, for the Winter at least (listen to their 10 minute podcast where, from the 5:46 minute mark, Cinnamon Evans, the CEO of CERES, who run Joe’s Market Garden, is interviewed about the subject). On the same day, the Broadsheet website reported the same thing.

On 25th May, however, CERES announced on Facebook that the farm gate would remain open over winter, but only on Saturday mornings. The market garden itself will remain operational 7 days per week and its produce will still be found in the CERES Fair Food veggie boxes.

It is not yet clear what the longer term future holds. As CERES said in their Facebook post above: “The market garden and farm gate have been operating at a significant financial loss. We need to make some changes.”

Want some spent ground coffee?

Fiona Parsons, from Reground, has written in to say that they are currently a bit short of gardeners to deliver their spent ground coffee to. They deliver everywhere in metro Melbourne and each delivery is about 1 tonne / 1 cubic metre of coffee. It is a free service and there is no cost to the gardener. Book your free delivery.

For those of you who don’t know, Reground is a social enterprise, based in Alphington, who collect spent ground coffee and chaff from cafes and businesses and deliver it to homes and community gardens around Melbourne and Geelong. Their objective is to keep it out of landfill and return it to the soil where, in their view, it belongs.

Some people are passionate advocates for using spent coffee grounds in their garden. For example, read Jian Liu’s article on our website, which also discusses how it should, and should not, be used.

Every newsletter needs a good picture

How many vegetables can you see in the photo right?

A poem

[From Jennie Ramage, who says: “I used to say this poem to young children, both my own and those in school kitchen garden groups that I ran. Now I just say it to the bees. Hint: extend the ‘zzz’ sounds.“]

“I’m busy busy busy” said the bee
“I shan’t be home for dinner or tea,
it takes me hourszzz and hourszzz
to visit all the flowerszzz”

We now have a total of 19 food-related poems by newsletter readers on our website.

Your weekly facts about earthworms

Bev Middleton, from Soil Week Australia: Worm castings, also known as worm poo, are very nutrient rich. They contain beneficial bacteria, enzymes, micronutrients (including iron, sulphur, magnesium, zinc, copper and calcium) and macronutrients (nitrogen, potassium and phosphorus).

Guy Palmer: The last book that Charles Darwin ever wrote was called The formation of vegetable mould through the action of worms, published in 1881. It is a very readable book about the impact of earthworms on the soil.

Changes in Eltham cafes

The Merika Cafe & Restaurant has open up. At 1425 Main Road (up the hill, behind the 7/11 petrol station). Open Wednesday to Sunday, 8am-3.30pm. As well as normal cafe fare, its menu features something called ‘chimneys’, both savoury and sweet, which are filled with whatever. For example, I (Guy) had a chimney filled with poached eggs, spinach, cheese and hollandaise sauce followed by another chimney covered with nutella and chocolate chips and filled with chocolate ice cream. Unusual and rather yum!

The Chocolate Lemon Cafe has moved to Warrandyte (down by the river near the children’s playground).

Some new articles from Angelo Eliades

Why honey never spoils. [Hint: because if contains zero water, is acidic and has some anti-bacterial agents.]

Can honey be used for rooting plant cuttings?. [HInt: the answer is ‘yes’.]

Some suggested viewing

Susan Palmer suggests that you watch the following videos about how to make mini cakes shaped like animals: video 1, video 2, video 3, video 4 and video 5.

Meg’s garden this month (by Megan Goodman)

The top of my water heater is draped with lengths of drying borlotti beans that rattle in their casings and are nearly ready to be stored. Inside, the seeds are speckled pink. They can be used fresh and make great baked beans, but can also be dried for later use. Saving seed from beans (and peas) is simple. You leave them on the plant for as long as possible, until they start to dry, then harvest and place somewhere to dry out. In this weather, you can’t leave them on the plant too long as they will be affected by mildew. Don’t use them all in your winter cooking – make sure you save some seed to plant next season.

In between the showers, I have planted out more leafy greens and this season’s garlic. I have also pulled out the prolific nasturtium seedlings that have sprouted everywhere. If allowed to grow, they will take over the garden beds, smothering everything else. Once planted, it is unlikely that you will ever be without nasturtiums, although the newer varieties may revert over time to the more common orange flowers. Just leave your seedlings on the ground to break down or add them to your compost.

What veggie seeds to plant in June

Here is a list (see the June planting guide for more detail):
Broad beans
Coriander
Garlic
Lettuce
Mizuna
Mustard greens
Onion
Peas
Radish

The list is pretty short. It’s your last chance to plant broad beans and garlic, and arguably too late for them.

Making bread (by Anne Shea)

This unusual bread recipe uses some interesting techniques like extra yeast, a high moisture first kneading with warm water, and a cold start in the oven. All of which has two loaves of crusty white bread ready from mix to eating in a little over an hour. They cost less than $3 to make and this recipe has saved me many Saturday morning trips out for a nice loaf. It’s often easier and definitely cosier to stay in and warm up the house with the baking of bread. I can get hot bread and jam ready before my kids even get out of bed! The recipe was first published in Amy Dacyczyn’s now very-out-of-print The Frugal Gazette.

Ingredients

5-6 cups all-purpose flour (you can substitute whole wheat flour for 1 or 2 cups)
2 tablespoons dry yeast
2 tablespoons sugar
1 tablespoon salt
2 cups hot water (around 50degC)
1 tablespoon sesame or poppy seeds

Method

If you don’t have a food processor: Mix 4 cups of the flour with the yeast, sugar, and salt. Pour in hot water and beat 100 strokes, or three minutes with a mixer. Stir in the remaining flour until the dough is no longer sticky. Knead for 8 minutes.

If you have a food processor: Combine the dry ingredients in the processor bowl. Turn on the machine and slowly pour the water in the tube until the dough forms into a ball. Let the dough ball spin 20 times.

Place the dough in a greased bowl and cover with a damp towel. Let it rise for 15 minutes.

Punch down. Divide into two pieces. Shape into two round loaves and place on a baking sheet. Cut a cross ½ inch deep on top with a sharp knife. Brush with water and sprinkle with seeds.

Place on the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to 200degC. Bake for 40-60 minutes until golden brown.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Thanh Truong’s video about how to choose and cut pomegranates.

 

Regular activities over the coming week

Farmers’ and other food markets

• Friday: Community Grocer, Carlton.
• Saturday: Carlton and Coburg.
• Sunday: Alphington, Eltham and Heathmont.
• Tuesday: Community Grocer, Fitzroy.
• next Wednesday: Really Really Free Market (Coburg).

Food swaps

• Saturday: Bayswater North, Brunswick East, Carome Homestead (Mernda), Collingwood, Fitzroy, Heidelberg West, Pascoe Vale and Glenroy, Rosanna and Warrandyte.
• Sunday: Blackburn, Montmorency and Regent (Coburg).

Community gardens

• 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: Bellfield, Fawkner Food Bowls, Northcote Community, Pentridge (Coburg)  and Regent (Reservoir).
• Monday: SEEDs (Brunswick) and Whittlesea.
• Tuesday: Panton Hill and Watsonia Library.
• Next Wednesday: Bellfield, Eltham Neighbourhood House, Macleod, Newton Street (Reservoir), Span (Thornbury) and Sylvester Hive (Preston) .

Not (quite) local but interesting

All three events below are being organised by Cultivating Community and held at Burwood Brickworks Rooftop Farm.

How to save and germinate seeds; Monday, 5th June, 11am-12.30pm; $40 ($26 per hour); Burwood.

Learn how to create seed banks and about the germination process.

Recycled plant containers and propagating indoor plants; Friday, 16th June, 10-11.30am; $50 ($34 per hour); Burwood.

Learn what to do with those items you may think about throwing out and how they can be re-purposed for your indoor plants.

Bush tucker food for balconies; Tuesday, 27th June, 10-11am; $50 ($50 per hour); Burwood.

Relevant if you live in an apartment or have limited growing spaces.

Upcoming face-to-face events – not cooking

Soil management masterclass and field trip (2 sessions); Sunday, 4th June, 10am-2pm and Friday, 16th June, 10am-4pm; $359 ($36 per hour); Bundoora.

For aspiring farmers. The first day will equip you with the skills to assess soil conditions. Learn how to engage an agronomist effectively, interpret soil test results, and conduct practical field tests to assess soil qualities. The second day will be a field trip to explore the impact of soil type and context on site management. Discover how different soil conditions require tailored approaches and refine your skills in developing effective soil management plans. Facilitator: Agronomist Ian Mott. Organised by Farmer Incubator.

Introduction to soils workshop; Sunday, 4th June, 2.30-4.30pm; $47 ($24 per hour); Bundoora.

Agronomist Ian Mott will discuss: how to assess soil conditions; resources for conducting soil tests, what to test for (e.g. contamination, identifying hazards, fertility, suitability to particular crops) and where to do so; how to interpret and improve or amend soil conditions; and tools and resources for planning, management and further learning. Organised by Farmer Incubator.

Winter pruning and care of fruit trees with Robin Gale-Baker; Saturday, 10th June, 1-3pm; $15; Macleod.

Learn how to prune nectarines, peaches, plums, apples and quince trees and how to maintain these trees so that you will get disease-free fruit and healthy leaves in the summer. If you have sharp secateurs or loppers please bring them but, if not, you can use what they have in the tool library. Organised by Sustainable Macleod.

Shopping guide according to Aegean longevity cuisine; Sunday, 11th June, 10am-1pm; free; Doncaster.

Learn how to shop for healthy and proper ingredients. Explore the importance of understanding hidden preservatives in food, the impact of excessive sugar and salt consumption, and how to identify additives on food labels. Start by walking through some shops and then convening for a more in-depth discussion. Finally, learn some techniques specific to Aegean longevity cuisine.

Winter pruning and care of fruit trees with Robin Gale-Baker; Saturday, 17th June, 1-3pm; $15; Macleod.

Learn how to prune nectarines, peaches, plums, apples and quince trees and how to maintain these trees so that you will get disease-free fruit and healthy leaves in the summer. If you have sharp secateurs or loppers please bring them but, if not, you can use what they have in the tool library. Organised by Sustainable Macleod.

Wild mushroom foraging and fermentation for beginners; Saturday, 8th July, 10am-3pm; $180 ($60 per hour); Mount Evelyn.

Learn how to identify wild mushrooms and gather them safely. Take a guided walk to search for mushrooms in their natural habitat. The Fermented Mumma will show you how to use field guides, spore prints, and other tools to identify mushrooms by their colour, shape, texture and scent. You will also learn about the different parts of a mushroom, including the cap, stem, gills and pores, and how to distinguish between edible and poisonous species. After the foraging expedition, you will have the opportunity to taste and smell a variety of mushrooms, including some that are safe to eat and others that are not. To finish off, the Fermented Mumma will cook up a feast of fermented mushrooms. Organised by The Food School Yarra Valley.

Small changes, big impact (kitchen edition) workshop; Saturday, 15th July, 11.30am-1pm; free; Ringwood.

Join Anna The Urban Nanna as she shares some waste management tips in the kitchen.

Complete urban farmer (14 sessions); weekly sessions starting Thursday, 20th July, 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.

Mushroom foraging; Thursday, 20th July, 6.30-8.30pm; $85 ($43 per hour); Collingwood.

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

Beeswax wraps; Sunday, 23rd July, 10am-midday; $80 ($40 per hour); CERES.

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

Growing an abundance of organic food; Sunday, 23rd July, 10am-1pm; $165 ($55 per hour); Mount Evelyn.

This workshop will cover: soil enrichment techniques; crop selection and planning; seed starting and transplanting; green manure; fruit tree planting and maintenance; nutrient management; and composting. Organised by The Food School Yarra Valley.

In June

• Behind the bar – Imbue Distillery; Friday, 2nd June, 5.30-7.30pm; free; Diamond Creek.
• Egg carrier bags; Saturday, 3rd June, 10am-3pm; $30 ($6 per hour); Kinglake.
• DIY mushrooms; Saturday, 3rd June, 10am-4pm; $175 ($29 per hour); CERES.
• Mushroom foraging; Sunday, 4th June, 10am-3pm; $128 ($32 per hour); Forest Hill.
• Soil management masterclass and field trip (2 sessions); Sunday, 4th June, 10am-2pm and Friday, 16th June, 10am-4pm; $359 ($36 per hour); Bundoora.
• Women’s health – how nutrition can improve hormone health; Sunday, 4th June, 1-2.30pm; free; Greensborough.
• Introduction to soils workshop; Sunday, 4th June, 2.30-4.30pm; $47 ($24 per hour); Bundoora.
• Permaculture Design Course (10 sessions); Tuesdays 9am-3pm, 6th June to 8th August; $595 ($6 per hour); Ringwood.
• Complete urban farmer (14 sessions); weekly sessions starting Wednesday, 7th June, 9am-3pm; $895 ($11 per hour); CERES.
• Composting and worm farming with Ella Boyen; Wednesday, 7th June, 6.30-8.30pm; free; Doncaster.
• Organic vegetable gardening for beginners; Thursday, 8th June, 11am-midday; free; Greensborough.
• Edible weeds; Saturday, 10th June, 10am-midday; $60 ($30 per hour); CERES.
• Mushroom foraging; Saturday, 10th June, 10am-3pm; $128 ($32 per hour); Forest Hill.
• Type 2 diabetes – prevention and reversal; Saturday, 10th June, 11am-midday; free; Fitzroy North.
• Cultivating Community workshop; Saturday, 10th June, midday-2pm; free; Carlton.
• Winter pruning and care of fruit trees with Robin Gale-Baker; Saturday, 10th June, 1-3pm; $15; Macleod.
• Shopping guide according to Aegean longevity cuisine; Sunday, 11th June, 10am-1pm; free; Doncaster.
• Herbalism and gut health with The Perma Pixie; Wednesday, 14th June, 6.30-8.30pm; $45 ($23 per hour); Fitzroy North.
• Cooking up compost; Saturday, 17th June, 10-11am; free; Chirnside Park.
• Home brewing; Saturday, 17th June, 10am-2.30pm; $100 ($22 per hour); CERES.
• Winter pruning and care of fruit trees with Robin Gale-Baker; Saturday, 17th June, 1-3pm; $15; Macleod.
• Home composting for beginners; Saturday, 17th June, 2-3.30pm; free; Edendale.
• Open Cellars Weekend; Saturday, 17th June and Sunday, 18th June, both 11am-5pm; free; Nillumbik.
• In-depth mushroom cultivation workshop; Sunday, 18th June, 10am-4pm; $165 ($28 per hour); Alphington.
• Demystifying wine; Monday, 19th June, 6-8pm; $100 ($50 per hour); Abbotsford.
• Cooking up compost; Thursday, 22nd June, 6-7pm; free; Kilsyth.
• Grow your own seedlings; Saturday, 24th June, 9-11am; $20 ($10 per hour); Preston.
• Drink bottle carrier; Saturday, 24th June, 10am-3pm; $30 ($6 per hour); Kinglake.
• Growing berries; Saturday, 24th June, 10am-3pm; $120 ($24 per hour); CERES.
• Food photography; Sunday, 25th June, 9.30am-12.30pm; $109 ($36 per hour); Eltham.

In July

• Winter fruit tree pruning workshop; Saturday, 1st July, 9am-1pm; $65 ($16 per hour); Edendale.
• Introduction to garden bed construction, power tools and hand tools; Sunday, 2nd July, 10am-1pm; $160 ($53 per hour); Mount Evelyn.
• Beeswax wrap workshop; Sunday, 2nd July, 11am-1pm; $55 ($28 per hour); Brunswick.
• Fruit tree essentials, pruning and maintenance with Karen Sutherland; Wednesday, 5th July, 6.30-8.30pm; free; Doncaster.
• Weight loss and gut health workshop; Friday, 7th July, 10am-midday; $99 ($50 per hour); Mount Evelyn.
• Make your own reusable produce bags; Friday, 7th July, 10am-12.45pm; free; Croydon Hills.
• Wild mushroom foraging and fermentation for beginners; Saturday, 8th July, 10am-3pm; $180 ($60 per hour); Mount Evelyn.
• Edible weeds; Sunday, 9th July, 10am-midday; $60 ($30 per hour); CERES.
• Pruning and care of fruit trees; Saturday, 15th July, 10am-3pm; $120 ($24 per hour); CERES.
• Small changes, big impact (kitchen edition) workshop; Saturday, 15th July, 11.30am-1pm; free; Ringwood.
• Plants and permaculture; Sunday, 16th July, 10am-3pm; $120 ($24 per hour); CERES.
• Winter/waring fruit tree pruning; Sunday, 16th July, 10.30am-12.30pm; $20 ($10 per hour); Preston.

Regular events

• Beekeeping workshop; roughly once a month on Saturdays, 1-3.30pm; $85 ($34 per hour); Brunswick East.
• Carlton aperitvio food tour; every Friday, 5-7pm; $139 ($70 per hour); Carlton.
• Eltham trials (walking food tour); various Saturday mornings and Thursday evenings; $65 ($22 per hour); Eltham.
• Flavours of Coburg food tour; 3rd Saturday of each month, 10am-1pm; $65 ($22 per hour); Coburg.
• Gin making masterclass; most Saturdays, 10am-1pm; $175 ($58 per hour); Nunawading.
• Gin masterclass; most Saturdays and Sundays, midday-1pm; $80 ($80 per hour); Eltham.
• Ratio Cocoa Roasters behind the scenes chocolate factory tour; various Fridays and Saturdays; $20 ($14 per hour); Brunswick.
• Spoon carving workshop; various Saturdays and Sundays, 10am-1pm; $130 ($43 per hour); Coburg North.
• Truffle workshop at Ratio Cocoa Roasters; 3rd Sunday of each month, 11am-1pm; $75 ($38 per hour); Brunswick.
• Wine pairing; various Saturdays and Sundays, various times; $160 ($40 per hour); Warrandyte South.
• Wine tasting masterclass; Saturdays, 3-5pm; various prices; Northcote.

Upcoming face-to-face events – cooking

Beginners cheese making class; Saturday, 17th June, 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.

Sustainable cooking workshop for kids; Thursday, 29th June, 10am-midday; free; Chirnside Park.

Children are to be accompanied by an adult. Your kids will learn how to make a quick and easy ‘cheat’ pizza, with a scone style base. You will also be shown some tips on how to use up bits and bobs in your fridge to avoid wasting food waste and save money at the same time. Note that you will need to bring: a mixing bowl; a baking tray; a wooden spoon (or regular spoon or butter knife); a board or mat for rolling (cutting board is fine); a rolling pin (if you have one); a spatula (if you have one); a container (should there be leftovers to take home); and an apron (recommended). Facilitator: Kirsty Bishop-Fox, from Sustainable Pathways. Organised by Zero Waste Victoria.

Truffle and praline workshop; Tuesday, 21st July, 6-10pm; $180 ($45 per hour); Blackburn.

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

Sourdough bread baking; Saturday, 22nd July, 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.

The art of baking sourdough with Fei; Sunday, 23rd July, 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 a starter culture and a loaf of freshly baked bread. Presenter: Fei from Munchen Bakery. Organised by The Food School Yarra Valley.

In June

• Italian cooking (2 sessions); Thursdays, 1st and 8th June, both 6-9pm; $195 ($33 per hour); Surrey Hills.
• Truffle and praline workshop; Friday, 2nd June, 6-10pm; $180 ($45 per hour); Blackburn.
• Recipes to reduce food waste; Saturday, 3rd June, 10-midday; free; Chirnside Park.
• Sourdough breadmaking (advanced); Saturday, 3rd June, 10am-12.30pm; $70 ($28 per hour); Lower Templestowe.
• Vegan cooking Italian style; Saturday, 3rd June, 10am-3pm; $120 ($24 per hour); CERES.
• Indian cooking – South Indian (2 sessions); Wednesdays, 7th and 14th June, both 6.30-8.30pm; $118 ($30 per hour); Hurstbridge.
• Kraut M.O.B.; Thursday, 8th June, 6.30-8pm; $85 ($57 per hour); Fitzroy North.
• Cheese making at home; Saturday, 10th June, midday-4pm; $130 ($33 per hour); Kinglake.
• Gozleme and baklava workshop; Monday, 12th June, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• Get your dad in the kitchen!; Wednesday, 14th June, 4-6pm; free; Hawthorn.
• Creative ways to reduce food waste; Thursday, 15th June, 10am-midday; free; Kilsyth.
• How to make fresh gnocchi; Thursday, 15th June, 6.30-8.30pm; $36 ($18 per hour); Lower Templestowe.
• Make and eat savoury Japanese pancakes; Friday, 16th June, 11am-1pm; $15; Greensborough.
• Truffle and praline workshop; Friday, 16th June, 6-10pm; $180 ($45 per hour); Blackburn.
• Beginners cheese making class; Saturday, 17th June, 10am-3pm; $250 ($50 per hour); Thomastown.
• Taiwanese banquet cooking class; Saturday, 17th June, 5-7.30pm; $126 ($50 per hour); Brunswick.
• Mozzarella, burrata and stracciatella cheese making; Sunday, 18th June, 10am-3pm; $240 ($48 per hour); CERES.
• Milk kefir magic; Tuesday, 20th June, 6.30-8.30pm; $125 ($63 per hour); Fitzroy North.
• Sri Lankan cooking class; Wednesday, 21st June, 6-8.30pm; $95 ($38 per hour); Surrey Hills.
• Kombucha / Jun M.O.B.; Wednesday, 21st June, 6.30-8pm; $85 ($57 per hour); Fitzroy North.
• Colombian cooking workshop; Saturday, 24th June, 10am-1pm; $65 ($33 per hour); Balwyn North.
• French patisserie – croquembouche; Saturday, 24th June, 1.30-4.30pm; $105 ($35 per hour); Lower Templestowe.
• Introduction to fermenting at home; Sunday, 25th June, 10am-1pm; $80 ($27 per hour); CERES.
• The art of baking sourdough with Fei; Sunday, 25th June, 1-4pm; $165 ($55 per hour); Mount Evelyn.
• Sustainable cooking workshop for kids; Thursday, 29th June, 10am-midday; free; Chirnside Park.
• Italian kids cooking; Thursday, 29th June, 4.30-6.30pm; $35 ($18 per hour); Surrey Hills.

In July

• Authentic Mexican; Saturday, 1st July, 10am-3pm; $120 ($24 per hour); CERES.
• French patisserie – croissants; Saturday, 1st July, 1.30-4pm; $60 ($24 per hour); Lower Templestowe.
• Truffle and praline workshop; Friday, 7th July, 6-10pm; $180 ($45 per hour); Blackburn.
• Taiwanese banquet cooking class; Saturday, 8th July, midday-2.30pm; $126 ($50 per hour); Brunswick.
• French patisserie – advanced; Saturday, 8th July, 1.30-4.30pm; $70 ($23 per hour); Lower Templestowe.

Regular classes

• BBQ classes; various days and times; $135-150 ($45-50 per hour); Brunswick East.
• Bread making; various Sundays, 8am-2pm; $230 ($38 per hour); Abbotsford.
• Brunswick Kitchen (many different classes); various dates, times and prices but mostly 2½ hours long and $120; Brunswick.
• Chocolate making and pastry classes for children; various days and times; various costs; Yarra Glen.
• Chocolate making workshop; various Thursdays, Fridays and Saturdays; $152 ($38 per hour); Blackburn.
• Chocolate making workshop; various Saturdays and Sundays; $125 ($63 per hour); Box Hill North.
• Juanita’s Kitchen (plant-based); various dates, times and prices; Preston.
• Kombucha brewing workshop; last Thursday of each month, 7-11pm; $49 ($12 per hour); Brunswick.
• La Cucina di Sandra (Italian); various evenings, 6.30-10.30pm; $120 ($30 per hour); Richmond.
• Margot & Montanez (alfajores biscuits); monthly on Sundays, 10am-1pm ; $109 ($36 per hour); Camberwell.
• Nonna & Mum’s cooking class; 4th Thursday of each month, 7-10pm; $24 ($8 per hour); Thornbury.
• Otao Kitchen (many different classes); various dates, times and prices but mostly 3 hours long and $197; Abbotsford.
• Rosa’s cooking classes (Italian); various Saturdays and Sundays, 10.15am-3pm; mostly $165 ($35 per hour); Bundoora.
• Sourdough bread workshop; roughly once a month on Saturdays, 9-11.30am; $185 ($74 per hour); Brunswick East.
• Tea blending; various Sundays; $75 ($60 per hour); Brunswick.
• The ultimate biscuit class; various Tuesdays, 10am-3pm; $162 ($32 per hour); Blackburn.

Thanks to the people who have contributed to this week’s newsletter: Angelo Eliades, Isabelle Fouard, James Petty, Karen Olsen, Kat Greenham, Lee Hirsh, Louise Nolan, Lucinda Flynn, Pauline Webb, Rachel Bishop and Rebecca Bester.

Cross pollinated pumpkins

Louise Nolan has sent in the photo right which, she says, are the results of cross pollination between her Butternut and Jap pumpkins.

Cross pollination is when a flower on one plant is fertilised by pollen from another plant (in contrast to self-pollination, where a flower is fertilised by pollen from the same plant).

It is almost definitely the case that the cross pollination that Louise refers to relates to the grandparents of the pumpkin rather than to its parents. This is because, when cross pollination occurs, it affects the seeds (which contain DNA from each of the plants) but not the surrounding fruit (which only contains the DNA of the female parent). So, the pumpkin grows normally but any plants subsequently grown from the seeds within it will have uncertain fruit.

Because pumpkin seeds are often the result of cross pollination, they should not be used by home growers to grow new plants. In other words, don’t seed save pumpkin seeds. Ditto cucumbers, gourds, rockmelons, water melons or zucchini.

By contrast, most other vegetables usually self-pollinate so the seeds will be the same variety as their parent plant and they can safely be seed saved.

Note that, in the wild, it is cross pollination which dominates. This is because evolution has led to plants developing barriers to self-pollination as a way of avoiding inbreeding. Self-pollination of vegetables has largely arisen over time through the intervention of humans so that we can grow distinct varieties.

More on The Veggie Empire and Gardening Australia

As you know, The Veggie Empire recently featured on last Friday’s Gardening Australia (watch the 6 minute video. Rachel Bishop, the organiser of ‘the Empire’, has now written in: “Thanks so much for promoting Gardening Australia via your newsletter last week when our segment aired. The team had the best day with Costa and the crew. We loved what they did in featuring Josh and Scott and the amazing work that they do.”

I am going to use Rachel’s mention of Costa as an excuse for including a photo of Costa that I once took at the Sustainable Macleod Community Garden. If you can’t immediately see him, he is on the far right.

More on Abbotsford Convent Farmers’ Market

I (Guy) visited the market on Saturday. It is in the same place as the previous market. There were around 45 stalls, lots of them familiar from other farmers’ markets. It cost a gold coin to enter.

Future markets will be monthly on the 2nd Saturday of each month, 8am-1pm.

More on Harriet’s Hungry Worms

Thanks to everyone who entered our little competition for free copies of the new illustrated book Harriet’s Hungry Worms. The lucky winners of the random draw were Rhi Canaway and Vicki Jordan.

Want to join a co-op?

Greenvedge, which is an organic fruit and vegetable food co-op based in Warrandyte, is looking for new members. You choose what you want and they order fortnightly at wholesale prices. Being a co-op of volunteers, all members contribute with their labour to the running of the co-op. This means packing the fruit and vegetables at a local location on allocated Mondays plus some admin. If you are potentially interested in joining, contact Alison Margaritis by phone (0409 408309).

Another repair cafe

Chirnside Park. 1st or 2nd Sunday of each month, 10am-midday (see their Facebook page for details). At 33 Kimberley Drive.

Thanks for the heads up, Rebecca Bester!

That makes a total of 11 local repair cafes on our website map.

Yes, you do know!

Last week, someone asked for advice on activating their green cone bio-digester. Lots of you have responded. Thanks, everyone!

Kat Greenham: “I add some bokashi mix/activator and that has been helping.”

Karen Olsen: “There is a simple metal spiral stake with a screw on the bottom that you can buy from most places – inexpensive and effective.”

Lucinda Flynn: “I use a green cone and it is phenomenal; I have had it for years and it just keeps going with no need to empty it. It sounds as if the contents and soil around are just too dry. Every time I water the garden, I also water the compost. It should be really moist to allow micro-organisms to grow and attract worms into it.”

Pauline Webb: “I have had a green cone bio-digester for around 5 years, since Manningham Council promoted them – installed it 4-5 years ago. It came with a sachet of starter powder – probably of mycorrhizal origin. Mine is never dry, worms abound, the volume drops readily after every feeding of excess food scraps, weeds and excess veggie material not suitable for mulching. My suggestion for activation it to re-start it with mycorrhiza (Neutrog Popul8 liquid or Munash mycorrhiza powder) and watered. Note that if the digester is buried into clay soil, that can apparently be an issue.”

James Petty: “To activate the bio-digester, add a shovel of well-rotted compost (which will add bacteria, fungi etc). Some other suggestions/notes:

• “Add dry carbon materials – shredded newspaper, shredded autumn leaves, coffee grounds, etc – which should absorb some of the odour.
• “Sprinkle in a little water – moist but not soaking is ideal.
• “Chop up your food scraps into smaller pieces. Avoid putting tough stuff like avocado skins in.
• “The unit might just be too small to handle the amount of waste.
• “It’s currently cold and composting is slower in cold weather.“

Angelo Eliades: “If the ground around the bio-digester is pretty hard and dry and the contents also seem to be pretty dry, then it’s not going to work at all. Adding activators won’t do much either. Soil micro-organisms require a warm, moist, dark environment filled with organic matter to feed on. The ideal moisture content for any composting material is that of a kitchen sponge squeezed out in a single hand, the moisture content should be felt, and a drop of water should be able to be squeezed out of the material. Add water to maintain sufficient moisture levels to encourage microbial decomposition. Additionally, the more the material in the bio-digester is cut up into smaller pieces, the more surface area is exposed for the micro-organisms to act on.

“Note that it’s simple to make your own compost activators, and the herbs comfrey, nettles and yarrow well work well for this purpose. I (Angelo) have written a detailed article on this subject on my website.”

Some suggested reading material

A few of you have recommended Alys Fowler’s guide to laid-back gardening in the Guardian, whose sections are:

• Throw out your spade.
• Ease off weeding.
• Embrace rot and death.
• Stop chasing fast growth.
• Compost in situ.
• Encourage plant promiscuity.

Cauliflower tacos with feijoa salsa

[This recipe is by someone called Citu and came to us via CERES Fair Food. CERES Fair Food have numerous recipes on their website]

Serves 4.

If you want to make this salsa outside of feijoa season you could substitute it with a tart kiwifruit.

Ingredients

The roast cauliflower
1 head (around 700g) of cauliflower broken into bite size florets
2 teaspoons ground coriander
1 teaspoon sweet paprika
1 teaspoon smoked paprika
salt and pepper
4 tablespoons olive oil

The feijoa salsa
3 feijoas, peeled, diced
¼ red onion, diced
30g jalapenos, diced (jarred or fresh)
handful of coriander, roughly chopped
half a lime, juiced
1 tablespoon red wine vinegar
1 teaspoon olive oil
salt and pepper

The slaw
half a red cabbage, finely shredded
handful of coriander or parsley
half a lime, juiced
splash of vinegar (or more to taste)
salt and pepper
fetta, to crumble on top (optional)

Method

The roast cauliflower
Pre-heat your oven to 190degC.

In a large bowl, combine the florets with the oil and spices. Season with salt and pepper and mix thoroughly to coat the pieces evenly before transferring to a baking tray. Place in the oven and roast for about 40 minutes until the florets are deeply golden and tender with a bit of crunch.

The feijoa salsa
Pile the feijoa, red onion and coriander onto a large chopping board and, using a large knife, chop until it forms a salsa consistency. Transfer to a small bowl, add the vinegar and lime juice and season to taste.

The slaw
Mix the shredded cabbage with vinegar/lime, coriander, salt and pepper. Using your hands, massage the slaw briefly to tenderise the cabbage and meld the flavours.

Cooking the tortillas
Place some tortillas directly over a medium flame and allow them to puff up slightly and char around the edges (about 15-20 seconds on each side).

Place all the elements on the table and pile your tacos high, crumbling fetta on top if you want.

[If you have any recipes that you would like to share with our readership, email them to us.]

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the 6 minute video of The Veggie Empire on Gardening Australia.

 

Regular activities over the coming week

Farmers’ and other food markets

• Friday: Community Grocer, Carlton.
• Saturday: Carlton and Coburg.
• Sunday: Alphington, Eltham and Yarra Valley.
• Tuesday: Community Grocer, Fitzroy.
• next Wednesday: Really Really Free Market (Coburg).

Food swaps

• Saturday: Boxhill South, Brunswick East, Bulleen, Diamond Creek, Fairfield, Forest Hill, Greensborough, Joe’s Market Garden (Coburg), Macleod, North Coburg and Reservoir.
• Sunday: Ringwood, St Andrews and Surrey Hills / Balwyn.

Community gardens

• 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: Bellfield, Fawkner Food Bowls, Marra Guwiyap, Pentridge (Coburg) and Regent (Reservoir).
• Monday: SEEDs (Brunswick) and Whittlesea.
• Tuesday: Doncaster Hill, Panton Hill and Watsonia Library.
• Next Wednesday: Bellfield, Eltham Neighbourhood House, Macleod, Newton Street (Reservoir), Span (Thornbury) and Sylvester Hive (Preston) .

Upcoming face-to-face events – not cooking

Make a reusable produce bag; Thursday, 25th May, 10am-midday; free; Mount Evelyn.

Learn how to make your own reusable produce bag out of re-claimed lace. In this session, you will cover: how to select the right fabric; how to sew a running stitch and french seam; and how to put together your bag. Facilitator: Tamara Russell, from Karhina. Organised by Zero Waste Victoria.

Detoxification – foods for cleansing, healing and rejuvenation; Sunday, 28th May, 10.30am-1.30pm; $150 ($50 per hour); Coburg.

The body has a natural detoxification system but we are exposed to all sorts of environmental pollutants so the body requires a helping hand to efficiently detoxify. With regular cleansing, you can assist your body to clear away this accumulation of modern living and the best place to start is by cleaning up your diet. This workshop will explore: how and when to cleanse; what foods, herbs and spices to favour and avoid; and ways to effectively cleanse based on your unique needs. Presenter: Phillipa. Organised by Recharge Lab.

Behind the bar – Imbue Distillery; Friday, 2nd June, 5.30-7.30pm; free; Diamond Creek.

Imbue Distillery gin tastings. Free to attend, free to taste, and no bookings required.

Women’s health – how nutrition can improve hormone health; Sunday, 4th June, 1-2.30pm; free; Greensborough.

Nina Trinquet and Jenny Cameron will discuss the role of nutrition in balancing hormones. They will discuss women’s common health conditions, including PCOS, heavy painful periods, endometriosis and menopause. Organised by Green Karma.

Cooking up compost; Saturday, 17th June, 10-11am; free; Chirnside Park.

You will learn what materials, processes and tools you need to get started plus what can and can’t go in a backyard compost. Facilitator: Kirsteen Macleod, from the Compost Depot. Organised by Zero Waste Victoria.

Demystifying wine; Monday, 19th June, 6-8pm; $100 ($50 per hour); Abbotsford.

Learn from Jenny Polacke how to taste wine and a little bit about winemaking. By the end, you will understand what you like and don’t like in a wine and be able to describe it.

Cooking up compost; Thursday, 22nd June, 6-7pm; free; Kilsyth.

You will learn what materials, processes and tools you need to get started plus what can and can’t go in a backyard compost. Facilitator: Kirsteen Macleod, from the Compost Depot. Organised by Zero Waste Victoria.

Introduction to garden bed construction, power tools and hand tools; Sunday, 2nd July, 10am-1pm; $160 ($53 per hour); Mount Evelyn.

Learn how to construct garden beds and the required hand and power tools. The session will include: square and rectangular raised garden bed construction; hexagon raised garden bed construction; the tools, fixtures and fastenings required to take control of your own garden construction; a demonstration of drills, drivers, drop saws, mitre saws, circular saws, angle grinders, hammer drills and reciprocating saws; and what safety gear you need and how to equip yourself in a cost effective manner. Presenter: Brendan, from Big Little Farm. Organised by The Food School Yarra Valley.

Edible weeds; Sunday, 9th July, 10am-midday; $60 ($30 per hour); CERES.

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

In May

• Community olive harvesting day; Thursday, 18th May, 10am-midday; free; Fitzroy.
• Spoon carving workshop with an axe and knife; Saturday, 20th May, 10am-4pm; $230 ($38 per hour); Coburg North.
• Growing funghi at home; Saturday, 20th May, 11am-12.30pm; $20 ($14 per hour); Hurstbridge.
• Mushroom foraging; Sunday, 21st May, 10am-3pm; $128 ($32 per hour); Forest Hill.
• Olives to oil drop-off; Sunday, 21st May, midday-3pm; $15; Preston.
• Olives to oil harvest festival; Sunday, 21st May, midday-4pm; $15; Brunswick East.
• Nutrition and lifestyle for autoimmune diseases; Sunday, 21st May, 1-2.30pm; free; Greensborough.
• Smart storage to reduce food waste workshop; Tuesday, 23rd May, 10-11.30am; free; Ringwood.
• Vegepod demonstration; Tuesday, 23rd May, 10.30-11.30am; free; Balwyn.
• Mood and food workshop; Tuesday, 23rd May, 11am-1pm; free; Eltham.
• Make a reusable produce bag; Thursday, 25th May, 10am-midday; free; Mount Evelyn.
• Mushroom foraging; Thursday, 25th May, 6.30-8.30pm; $85 ($43 per hour); Collingwood.
• Intro to backyard farming – planning your garden; Saturday, 27th May, 9-11am; $20 ($10 per hour); Preston.
• Mushroom foraging; Saturday, 27th May, 10am-3pm; $128 ($32 per hour); Forest Hill.
• Edible weeds walk; Saturday, 27th May, 10.30am-12.30pm; $30 ($15 per hour); Brunswick East.
• Urban wine walk; Saturday, 27th May, midday-4pm; $80; Collingwood.
• Edible weeds walk; Saturday, 27th May, 1.30-3.30pm; $30 ($15 per hour); Brunswick East.
• The fungus amongst us; Sunday, 28th May, 10am-12.30pm; $60 ($24 per hour); Alphington.
• Detoxification – foods for cleansing, healing and rejuvenation; Sunday, 28th May, 10.30am-1.30pm; $150 ($50 per hour); Coburg.
• Hot compost workshop; Sunday, 28th May, 2-3pm; free; Reservoir.
• Introduction to horticultural permaculture (4 sessions); every Monday for 4 weeks starting 29th May, 10am-2.30pm; $60 for all 4 sessions; Eltham.

In June

• Behind the bar – Imbue Distillery; Friday, 2nd June, 5.30-7.30pm; free; Diamond Creek.
• Egg carrier bags; Saturday, 3rd June, 10am-3pm; $30 ($6 per hour); Kinglake.
• DIY mushrooms; Saturday, 3rd June, 10am-4pm; $175 ($29 per hour); CERES.
• Mushroom foraging; Sunday, 4th June, 10am-3pm; $128 ($32 per hour); Forest Hill.
• Women’s health – how nutrition can improve hormone health; Sunday, 4th June, 1-2.30pm; free; Greensborough.
• Complete urban farmer (14 sessions); weekly sessions starting Wednesday, 7th June, 9am-3pm; $895 ($11 per hour); CERES.
• Composting and worm farming with Ella Boyen; Wednesday, 7th June, 6.30-8.30pm; free; Doncaster.
• Organic vegetable gardening for beginners; Thursday, 8th June, 11am-midday; free; Greensborough.
• Edible weeds; Saturday, 10th June, 10am-midday; $60 ($30 per hour); CERES.
• Mushroom foraging; Saturday, 10th June, 10am-3pm; $128 ($32 per hour); Forest Hill.
• Type 2 diabetes – prevention and reversal; Saturday, 10th June, 11am-midday; free; Fitzroy North.
• Cultivating Community workshop; Saturday, 10th June, midday-2pm; free; Carlton.
• Herbalism and gut health with The Perma Pixie; Wednesday, 14th June, 6.30-8.30pm; $45 ($23 per hour); Fitzroy North.
• Cooking up compost; Saturday, 17th June, 10-11am; free; Chirnside Park.
• Home brewing; Saturday, 17th June, 10am-2.30pm; $100 ($22 per hour); CERES.
• Home composting for beginners; Saturday, 17th June, 2-3.30pm; free; Edendale.
• Open Cellars Weekend; Saturday, 17th June and Sunday, 18th June, both 11am-5pm; free; Nillumbik.
• In-depth mushroom cultivation workshop; Sunday, 18th June, 10am-4pm; $165 ($28 per hour); Alphington.
• Demystifying wine; Monday, 19th June, 6-8pm; $100 ($50 per hour); Abbotsford.
• Cooking up compost; Thursday, 22nd June, 6-7pm; free; Kilsyth.
• Grow your own seedlings; Saturday, 24th June, 9-11am; $20 ($10 per hour); Preston.
• Wild mushroom foraging and fermentation for beginners; Saturday, 24th June, 10am-3pm; $180 ($60 per hour); Mount Evelyn.
• Drink bottle carrier; Saturday, 24th June, 10am-3pm; $30 ($6 per hour); Kinglake.
• Growing berries; Saturday, 24th June, 10am-3pm; $120 ($24 per hour); CERES.

In July

• Winter fruit tree pruning workshop; Saturday, 1st July, 9am-1pm; $65 ($16 per hour); Edendale.
• Introduction to garden bed construction, power tools and hand tools; Sunday, 2nd July, 10am-1pm; $160 ($53 per hour); Mount Evelyn.
• Fruit tree essentials, pruning and maintenance with Karen Sutherland; Wednesday, 5th July, 6.30-8.30pm; free; Doncaster.

Regular events

• Beekeeping workshop; roughly once a month on Saturdays, 1-3.30pm; $85 ($34 per hour); Brunswick East.
• Carlton aperitvio food tour; every Friday, 5-7pm; $139 ($70 per hour); Carlton.
• Eltham trials (walking food tour); various Saturday mornings and Thursday evenings; $65 ($22 per hour); Eltham.
• Flavours of Coburg food tour; 3rd Saturday of each month, 10am-1pm; $65 ($22 per hour); Coburg.
• Gin making masterclass; most Saturdays, 10am-1pm; $175 ($58 per hour); Nunawading.
• Gin masterclass; most Saturdays and Sundays, midday-1pm; $80 ($80 per hour); Eltham.
• Ratio Cocoa Roasters behind the scenes chocolate factory tour; various Fridays and Saturdays; $20 ($14 per hour); Brunswick.
• Spoon carving workshop; various Saturdays and Sundays, 10am-1pm; $130 ($43 per hour); Coburg North.
• Truffle workshop at Ratio Cocoa Roasters; 3rd Sunday of each month, 11am-1pm; $75 ($38 per hour); Brunswick.
• Wine pairing; various Saturdays and Sundays, various times; $160 ($40 per hour); Warrandyte South.
• Wine tasting masterclass; Saturdays, 3-5pm; various prices; Northcote.

Upcoming face-to-face events – cooking

Recipes to reduce food waste; Saturday, 3rd June, 10-midday; free; Chirnside Park.

Learn how to make a quick and easy meal out of leftovers and food scraps. In this session, you will cover: ideas for using random leftovers so nothing in your fridge goes to waste; tips for waste-free packed lunches; advice on how to get your portions right to avoid waste; and how to make a quick and easy zero waste meals out of leftovers. Facilitator: Kirsty Bishop-Fox, from Sustainable Pathways. Organised by Zero Waste Victoria.

Shrubs and herbal infusions with Kelly Burns; Wednesday, 7th June, 6.30-8pm; $75 ($50 per hour); Fitzroy North.

Kelly Burns will discuss herbalism and medicinal herbal infusions. You will make two types of shrub which you will then take home. A shrub is essentially a herb- or fruit-steeped sweet vinegar that you can enjoy drizzled like a dressing or added to sparkling or flat water, as you would a cordial. Sweet and tangy shrubs are also a great way to host a herb or to intensify a desired flavour. Herbal shrubs can be made and imbibed as medicinal tonics and many traditional shrubs are based on herbs, roots, barks and specific plant concoctions and were sipped with the purpose of healing. You can make a shrub by cold infusion or by cooking, depending on the ingredients and state of the fruit or how difficult you feel the flavours will be to pull out.

Creative ways to reduce food waste; Thursday, 15th June, 10am-midday; free; Kilsyth.

Learn how to make the most of the food you already have in your fridge and pantry, making the most of your leftovers and food scraps by turning them into meals. The session will cover: menu planning tips to avoid wasting food; how to maximise leftovers; know the difference between ‘use-by’ and ‘best before’ dates; using commonly left over ingredients to make quick meals; how to make vegetable stocks with food scraps; and how to make vinegar with waste or second quality fruit. Facilitator: Kirsty Bishop-Fox, from Sustainable Pathways. Organised by Zero Waste Victoria.

Sri Lankan cooking class; Wednesday, 21st June, 6-8.30pm; $95 ($38 per hour); Surrey Hills.

Experience the tastes, smells and sounds of Sri Lankan cooking. You will learn how to make a chicken curry dish, dhal with spinach and brinjal moju (eggplant) alongside Sri Lankan special yellow rice. Afterwards, you’ll sit down and enjoy a Sri Lankan feast. Organised by Balwyn Community Centre.

Kombucha / Jun M.O.B.; Wednesday, 21st June, 6.30-8pm; $85 ($57 per hour); Fitzroy North.

They will demonstrate how to feed your mother/SCOBY (choose between kombucha or jun). You will then flavour their own batch ready for second phase fermentation using fruits, herbs and spices. Take home your selected SCOBY and your personally flavoured bottle of kombucha/jun. M.O.B. stands for ‘mingling over bacteria’.

Truffle and praline workshop; Friday, 7th July, 6-10pm; $180 ($45 per hour); Blackburn.

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

Taiwanese banquet cooking class; Saturday, 8th July, midday-2.30pm; $126 ($50 per hour); Brunswick.

Cristina Chang will cover the fundamentals of Taiwanese cuisine, ingredients and flavours whilst you learn how to make a range of Taiwanese dishes. Sample menu: spring onion pancakes, smashed cucumber salad, Taiwanese beef noodles and glutinous rice balls.

French patisserie – advanced; Saturday, 8th July, 1.30-4.30pm; $70 ($23 per hour); Lower Templestowe.

Learn how to make escargot, danishes, and pain au chocolate (chocolate croissant). Organised by Living And Learning @ Ajani.

In May

• French patisserie – macarons; Wednesday, 17th May, 6.30-8.30pm; $85 ($43 per hour); Lower Templestowe.
• Food literacy (6 sessions); 6 consecutive Thursdays, starting 18th May, 10am-1.30pm; $65 ($3 per hour); Preston.
• Modern Asian fusion cooking workshop; Thursday, 18th May, 1-3pm; free; Kilsyth.
• How to make fresh ravioli; Thursday, 18th May, 6-8.30pm; $49 ($20 per hour); Lower Templestowe.
• Miso M.O.B.; Thursday, 18th May, 6.30-8.30pm; $145 ($73 per hour); Fitzroy North.
• Chocolate making workshop; Friday, 19th May, 6.30-8.30pm; $80 ($40 per hour); Park Orchards.
• Sourdough bread baking; Saturday, 20th May, 9am-5pm; $190 ($24 per hour); CERES.
• Sourdough bread making; Saturday, 20th May, 10am-1pm; $55 ($18 per hour); Panton Hill.
• Fermenting workshop; Saturday, 20th May, 10am-1pm; $100 ($33 per hour); Kinglake.
• Middle Eastern cooking; Saturday, 20th May, 10am-1pm; $80 ($27 per hour); Park Orchards.
• FFS … ferment four staples; Saturday, 20th May, 1-5.30pm; $365 ($81 per hour); Fitzroy North.
• Pizza making workshop and afternoon tea; Saturday, 20th May, 2-4pm; $15; Macleod.
• Italian sweets workshop; Sunday, 21st May, 10am-1pm; $180 ($60 per hour); Mount Evelyn.
• Preserving the season’s harvest; Sunday, 21st May, 10am-3pm; $120 ($24 per hour); CERES.
• Learn to cook Mauritian samoussa and achard; Wednesday, 24th May, 6-8pm; $20 ($10 per hour); Forest Hill.
• Modern Asian fusion cooking workshop; Thursday, 25th May, 1-3pm; free; Kilsyth.
• Dumpling making workshop; Friday, 26th May, 6-8.30pm; $75 ($30 per hour); Park Orchards.
• Sourdough breadmaking (2 sessions); Saturdays, 27th May and 17th June, both 10am-12.30pm; $150 ($30 per hour); Park Orchards.
• Filled pasta with Piera; Saturday, 27th May, 10am-1pm; 140 ($47 per hour); Thomastown.
• Feta, haloumi and mascarpone cheese making; Saturday, 27th May, 10am-4pm; $240 ($40 per hour); CERES.
• Induction cooking workshop; Saturday, 27th May, 11am-12.30pm; free; Fitzroy North.
• French patisserie – macarons (advanced); Saturday, 27th May, 1.30-4.30pm; $115 ($38 per hour); Lower Templestowe.
• Gluten-free kitchen skills; Sunday, 28th May, 10am-3pm; $120 ($24 per hour); CERES.
• Cake decorating using coloured fondants; Sunday, 28th May, 1-5pm; $99 ($25 per hour); Surrey Hills.
• Farmhouse sake / doburoku night; Wednesday, 31st May, 6.30-8.30pm; $125 ($63 per hour); Fitzroy North.

In June

• Italian cooking (2 sessions); Thursdays, 1st and 8th June, both 6-9pm; $195 ($33 per hour); Surrey Hills.
• Truffle and praline workshop; Friday, 2nd June, 6-10pm; $180 ($45 per hour); Blackburn.
• Recipes to reduce food waste; Saturday, 3rd June, 10-midday; free; Chirnside Park.
• Sourdough breadmaking (advanced); Saturday, 3rd June, 10am-12.30pm; $70 ($28 per hour); Lower Templestowe.
• Vegan cooking Italian style; Saturday, 3rd June, 10am-3pm; $120 ($24 per hour); CERES.
• Indian cooking – South Indian (2 sessions); Wednesdays, 7th and 14th June, both 6.30-8.30pm; $118 ($30 per hour); Hurstbridge.
• Cheese making at home; Saturday, 10th June, midday-4pm; $130 ($33 per hour); Kinglake.
• Gozleme and baklava workshop; Monday, 12th June, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• Get your dad in the kitchen!; Wednesday, 14th June, 4-6pm; free; Hawthorn.
• Creative ways to reduce food waste; Thursday, 15th June, 10am-midday; free; Kilsyth.
• How to make fresh gnocchi; Thursday, 15th June, 6.30-8.30pm; $36 ($18 per hour); Lower Templestowe.
• Make and eat savoury Japanese pancakes; Friday, 16th June, 11am-1pm; $15; Greensborough.
• Truffle and praline workshop; Friday, 16th June, 6-10pm; $180 ($45 per hour); Blackburn.
• Taiwanese banquet cooking class; Saturday, 17th June, 5-7.30pm; $126 ($50 per hour); Brunswick.
• Mozzarella, burrata and stracciatella cheese making; Sunday, 18th June, 10am-3pm; $240 ($48 per hour); CERES.
• Sri Lankan cooking class; Wednesday, 21st June, 6-8.30pm; $95 ($38 per hour); Surrey Hills.
• Kombucha / Jun M.O.B.; Wednesday, 21st June, 6.30-8pm; $85 ($57 per hour); Fitzroy North.
• Colombian cooking workshop; Saturday, 24th June, 10am-1pm; $65 ($33 per hour); Balwyn North.
• French patisserie – croquembouche; Saturday, 24th June, 1.30-4.30pm; $105 ($35 per hour); Lower Templestowe.
• Introduction to fermenting at home; Sunday, 25th June, 10am-1pm; $80 ($27 per hour); CERES.
• The art of baking sourdough with Fei; Sunday, 25th June, 1-4pm; $165 ($55 per hour); Mount Evelyn.
• Italian kids cooking; Thursday, 29th June, 4.30-6.30pm; $35 ($18 per hour); Surrey Hills.

In July

• Authentic Mexican; Saturday, 1st July, 10am-3pm; $120 ($24 per hour); CERES.
• French patisserie – croissants; Saturday, 1st July, 1.30-4pm; $60 ($24 per hour); Lower Templestowe.

Regular classes

• BBQ classes; various days and times; $135-150 ($45-50 per hour); Brunswick East.
• Bread making; various Sundays, 8am-2pm; $230 ($38 per hour); Abbotsford.
• Brunswick Kitchen (many different classes); various dates, times and prices but mostly 2½ hours long and $120; Brunswick.
• Chocolate making and pastry classes for children; various days and times; various costs; Yarra Glen.
• Chocolate making workshop; various Thursdays, Fridays and Saturdays; $152 ($38 per hour); Blackburn.
• Chocolate making workshop; various Saturdays and Sundays; $125 ($63 per hour); Box Hill North.
• Juanita’s Kitchen (plant-based); various dates, times and prices; Preston.
• Kombucha brewing workshop; last Thursday of each month, 7-11pm; $49 ($12 per hour); Brunswick.
• La Cucina di Sandra (Italian); various evenings, 6.30-10.30pm; $120 ($30 per hour); Richmond.
• Margot & Montanez (alfajores biscuits); monthly on Sundays, 10am-1pm ; $109 ($36 per hour); Camberwell.
• Nonna & Mum’s cooking class; 4th Thursday of each month, 7-10pm; $24 ($8 per hour); Thornbury.
• Otao Kitchen (many different classes); various dates, times and prices but mostly 3 hours long and $197; Abbotsford.
• Rosa’s cooking classes (Italian); various Saturdays and Sundays, 10.15am-3pm; mostly $165 ($35 per hour); Bundoora.
• Sourdough bread workshop; roughly once a month on Saturdays, 9-11.30am; $185 ($74 per hour); Brunswick East.
• Tea blending; various Sundays; $75 ($60 per hour); Brunswick.
• The ultimate biscuit class; various Tuesdays, 10am-3pm; $162 ($32 per hour); Blackburn.

Thanks to the people who have contributed to this week’s newsletter: Bev Middleton, Celesta van der Paal, Claire Smith, James Petty, Janet King, Leila Alexandra, Olwyn Smiley, Paul Gale-Baker and Virginia Solomon.

The Veggie Empire will be featuring on Gardening Australia

The Veggie Empire, which is a small regenerative urban farm in Greensborough, were recently visited by Gardening Australia. The rumour on the grapevine is that they will be featured in this Friday’s episode (5th May) .

Yes, you do know!

Last week, Claire Stronge asked about sourcing wood suitable for large garden structures/wigwams to grow sweet peas and climbers. There were a variety of replies. Thanks, everyone!

• Janet King: bamboo canes. “Claire can have some from my black bamboo clump.“
• Olwyn Smiley: bamboo canes. “I use bamboo canes cut from the rampant running bamboo that has strayed under neighbours’ back fences into the ‘right of way’ adjoining the bike track behind my house.“
• James Petty: fig branches. “A winter prune of a mature fig tree should give you plenty. They are not flexible like hazel but they are sturdy. Note that the branches may root at the cut end if submerged in soil.“
• Virginia Solomon: hazel canes. “I have hazelnut trees and would love to trade know-how for canes. I have 4 trees – they probably need a good thinning but I don’t know how to split and prepare them. I never get any nuts because they are all the same variety, but I too would love to use my own hazel canes instead of shop bought bamboo.“
• Paul Gale-Baker: mulberry branches. “If you know someone with a mulberry tree which throws up tall vertical branches – watershoots – ask them for some after they’ve pruned. They are frequently very long and with enough flexibility to be used for structures – and there are usually plenty of them. I have them in profusion after fruiting on my mulberry.“
• Claire Smith: “Join your local Buy Nothing group and ask if anyone is giving away garden stakes or is growing bamboo and is happy to have some canes cut down. Your local community Facebook pages could also be a source of garden stakes and the like.“

More on cucumber pickles (by Celesta van der Paal)

I (Celesta) was pleased to see Anna Matilda’s recipe for bread and butter pickles in a recent newsletter. It is a similar recipe to that which I have used for several years. Just make sure you properly sterilise your jars.  So easy and satisfying to see a dozen jars of pickles in the fridge.  Half a jar of bread and butter cucumber pickles placed in a fresh and fluffy white bread roll for lunch – yum!

I (Celesta) began making my own cucumber pickles when I realised that the products I had been purchasing were imported.  I had been buying a salad vegetable that was grown who knows where and processed in a factory on the other side of the world.  Here are the results of my recent quick survey of cucumber pickle products on the supermarket shelves at the moment. 

• Aldi: Deli Originals Dill Cucumbers (product of India); Fehlberg Dill Cucumbers (India).
• Coles: Coles Bread & Butter Pickles (product of India); Coles Special Burger Pickles (India); Fehlbergs Burger Pickles (India); Fehlbergs Sandwich Stackers (India); McClures Pickles (India); Sandhurst Sandwich Stackers (India); Wicked Pickles (India).
• Woolworths: Always Fresh Bread & Butter Cucumbers (product of India); Byrne Co Burger Pickles (India); Fehlbergs Burger Pickle (India); Fehlbergs Pickle Chips (India); Fehlbergs Sandwich Stackers (India); McClures Pickles (India); Sandhurst Sandwich Stackers (India); Macro Certified Organic Burger Pickles (Poland); Three Sisters Pickles (Australia); Westmont Pickles (Australia).

At Coles, the pickled cucumber products took up nearly two metres of space by two shelves, with 100% being imported!

Another newsletter reader’s website – Leila Alexandra

Leila (aka The Barefoot Elder), has started an edible gardening guidance business called Barefoot Food Gardens. She offers consultations, workshops, storytelling and tours of her rental garden. She specialises in low-work, no-dig, permaculture and forage approaches to growing food at home.

See Leila’s website. Also, see her Facebook page and her Instagram page.

Read about other newsletter readers’ websites on our website.

If you have a website, tell us (guy@localfoodconnect.org.au) and we’ll include it in a future newsletter. It doesn’t have to be about food.

Another video about Egyptian walking onions from Simone

Simone’s new video is about how to plant Egyptian walking onions.. Her three main tips are:

• Don’t separate out the bulblets.
• Orient the bunch of bulblets such that the maximum number of pointy ends are upwards.
• Plant around 20cm apart.

This is by no means Simone’s first video about Egyptian walking onions. Her previous videos include how she uses them,
checking on progress and red onions.

Like Simone, I am a fan of Egyptian walking onions. They are unique because, as well as growing normal shallot-like onions underground, they also grow miniature onions at the tops of their stalks (see photo)! As these miniature onions, called bulblets, grow, the stalk bends under their weight until the bulblets touch the ground some distance from the parent plant. They then (with a bit of luck) take root and create new plants. Or you can cut them off and plant them yourself. They average, say, 4 bulblets per stalk, so the number of plants can quickly multiply. They are both fun and easy to grow.

It is pretty obvious why these onions are called walking, but why Egyptian?

You don’t know? Ok, here is another question for you: what was The Bangles’ greatest hit?

Wonderful worms

Soil Week Australia are running another soils competition in 2023, with the topic of wonderful worms. The competition is open to all primary school, secondary school and homeschool students. Entries can be in any digital format, including video, making a magazine, drawing a picture, recording a speech, writing a play, painting a mural, designing a video game or writing a book review. There will be a number of cash prizes. Closing date: 15th September. Read more and potentially enter.

Not quite local but interesting

The Pascoe Vale Food Collective is a community-run initiative where local residents can purchase ethically produced pantry wholefoods and cleaning products, package-free. The Collective is open for distribution to both members and visitors on the 2nd Saturday of each month, 9.30-11.30am. At Pascoe Vale Senior Citizens Centre, James Reserve, 33A Prospect Street, Pascoe Vale. Take your own containers for filling if possible.

The collective is currently looking for some volunteers to help out on distribution days with setting up for the day, filling orders, organising pantry goods, as well as assisting with tidying and front-of-house duties. If you would potentially be willing to volunteer, contact Penny by email (pascoevalefoodcollective@gmail.com).

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Helen Simpson’s guide to growing garlic.

 

Regular activities over the coming week

Farmers’ and other food markets

• Friday: Community Grocer, Carlton.
• Saturday: Carlton and Coburg.
• Sunday: Alphington, Eltham and Heathmont.
• Tuesday: Community Grocer, Fitzroy.
• next Wednesday: Really Really Free Market (Coburg).

Food swaps

• Saturday: Bayswater North, Brunswick East, Collingwood, Fitzroy, Heidelberg West, Mernda, Pascoe Vale and Glenroy, Rosanna and Warrandyte.
• Sunday: Blackburn, Montmorency and Regent (Reservoir).

Community gardens

• 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: Bellfield, Fawkner Food Bowls, Northcote Community, Pentridge (Coburg) and Regent (Reservoir).
• Monday: SEEDs (Brunswick) and Whittlesea.
• Tuesday: Doncaster Hill, Diamond Valley Library (Greensborough) and Watsonia Library.
• Next Wednesday: Bellfield, Eltham Neighbourhood House, Macleod, Newton Street (Reservoir), Span (Thornbury) and Sylvester Hive (Preston) .

Upcoming face-to-face events – not cooking

Composting at home 101; Wednesday, 10th May, 6.30-8pm; free; Lalor.

Learn all the basics of composting from where to start, how to set up and how to maintain.

Mushroom foraging; 5 occurrences on Saturday 13th May, Sunday 21st May, Saturday 27th May, Sunday 4th June and Saturday 10th June, each 10am-3pm; $128 ($32 per hour); Forest Hill.

Join Anna, the Urban Nanna, for an educational session about wild mushrooms: when, where & how to find them, what to look for and how to use them. The 4 hours will be split up into 4 sessions: education; group exploring; consolidation of learning; and picnic lunch. You will find and identify a range of wild, edible mushrooms. You will learn the basic principles and protocols of foraging, and then move on to mushroom specifics. You will examine examples of the types of mushrooms to look for on the day, and be shown the physical features you can use to correctly identify them. There will also be information on how to safely prepare and enjoy eating the mushrooms you find. Overall, there will be around 1-2km of walking over grassy terrain involved.

Vegepod demonstration; Tuesday, 23rd May, 10.30-11.30am; free; Balwyn.

Planning a vegetable garden in a small space or an apartment? Vegepod will present a range of solutions.

Introduction to horticultural permaculture (4 sessions); every Monday for 4 weeks starting 29th May, 10am-2.30pm; $60 for all 4 sessions; Eltham.

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.

Home composting for beginners; Saturday, 17th June, 2-3.30pm; free; Edendale.

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

Growing berries; Saturday, 24th June, 10am-3pm; $120 ($24 per hour); CERES.

What you will learn: the wide range of berry fruits that can be grown in Victorian gardens; how to cultivate the plants for great yields and great flavour; berry selection; planting and fertilising; and how to prune and trellis a range of different berry fruits. Presenter: Poppy Turbiak.

Fermenting for justice – with Dolly Kikon; Sunday, 25th June, 1-3pm; $45 ($23 per hour); Fitzroy North.

This workshop will include a presentation on Naga ferments and tasting a few dishes. Dolly will share Naga fermented food cultures and the importance of recognising indigenous knowledge and tradition for a sustainable shared future.

In May

Note that 7th May to 13th May is International Compost Awareness Week, which explains the numerous composting workshops in that week listed below.

• Seed saving with Maria Ciavarella; Wednesday, 3rd May, 6.30-8.30pm; free; Doncaster.
• Turning food waste into energy; Saturday, 6th May, 10am-midday; free; Coburg.
• Dementia and food; Saturday, 6th May, midday-1.30pm; free; Fitzroy North.
• Composting and worm farming workshop; Saturday, 6th May, 2-4pm; free; Camberwell.
• Youth world food garden – why waste it?; Saturday, 6th May, 2-5pm; free; Preston.
• Grow your own food (4 sessions); 4 sessions on consecutive Sundays, starting 7th May, 9.30am-2pm; $112 ($6 per hour); Preston.
• Kalorama Chestnut Festival; Sunday, 7th May, 10am-4pm; free; Kalorama.
• Heritage apple tasting; Sunday, 7th May, 2-4pm; $15; Templestowe.
• Composting, worm farming and bokashi bins workshop; Monday, 8th May, 10-11.30am; free; Bayswater North.
• Beeswax wrap workshop; Monday, 8th May, 6-8pm; $55 ($28 per hour); Brunswick.
• Beginners composting workshop; Tuesday, 9th May, 7-8.30pm; free; Doncaster.
• Become a master composter; Wednesday, 10th May, 10am-midday; free; Whittlesea.
• Composting at home 101; Wednesday, 10th May, 6.30–8pm; free; Lalor.
• Advanced composting workshop; Wednesday, 10th May, 7-8.30pm; free; Doncaster.
• Seila Hierk on Asian winter vegetables; Wednesday, 10th May, 8-10pm; free; Doncaster East.
• Rum, cheese and beer masterclass; Thursday, 11th May, 7-9pm; $79 ($40 per hour); Preston.
• Complete urban farmer (14 sessions); weekly sessions starting Friday, 12th May, 9am-3pm; $895 ($11 per hour); CERES.
• Mushroom foraging; Saturday, 13th May, 10am-3pm; $128 ($32 per hour); Forest Hill.
• Heathcote in the city; Saturday, 13th May, midday-6pm; $230 ($38 per hour); Abbotsford.
• Setting up a worm farm; Saturday, 13th May, 2-3.30pm; free; Edendale.
• Organic guide to urban farming course (5 sessions); on Sundays between 14th May and 18th June, each 10am-2pm.; $123 ($5 per hour); Richmond.
• Spoon carving workshop with an axe and knife; Saturday, 20th May, 10am-4pm; $230 ($38 per hour); Coburg North.
• Growing funghi at home; Saturday, 20th May, 11am-12.30pm; $20 ($14 per hour); Hurstbridge.
• Mushroom foraging; Sunday, 21st May, 10am-3pm; $128 ($32 per hour); Forest Hill.
• Olives to oil; Sunday, 21st May, midday-3pm; $15; Preston.
• Olives to oil harvest festival; Sunday, 21st May, midday-4pm; $15; Brunswick East.
• Smart storage to reduce food waste workshop; Tuesday, 23rd May, 10-11.30am; free; Ringwood.
• Vegepod demonstration; Tuesday, 23rd May, 10.30-11.30am; free; Balwyn.
• Mood and food workshop; Tuesday, 23rd May, 11am-1pm; free; Eltham.
• Mushroom foraging; Thursday, 25th May, 6.30-8.30pm; $85 ($43 per hour); Collingwood.
• Mushroom foraging; Saturday, 27th May, 10am-3pm; $128 ($32 per hour); Forest Hill.
• Edible weeds walk; Saturday, 27th May, 10.30am-12.30pm; $30 ($15 per hour); Brunswick East.
• Urban wine walk; Saturday, 27th May, midday-4pm; $80; Collingwood.
• Edible weeds walk; Saturday, 27th May, 1.30-3.30pm; $30 ($15 per hour); Brunswick East.
• The fungus amongst us; Sunday, 28th May, 10am-12.30pm; $60 ($24 per hour); Alphington.
• Hot compost workshop; Sunday, 28th May, 2-3pm; free; Reservoir.
• Introduction to horticultural permaculture (4 sessions); every Monday for 4 weeks starting 29th May, 10am-2.30pm; $60 for all 4 sessions; Eltham.

In June

• Egg carrier bags; Saturday, 3rd June, 10am-3pm; free; Kinglake.
• DIY mushrooms; Saturday, 3rd June, 10am-4pm; $175 ($29 per hour); CERES.
• Mushroom foraging; Sunday, 4th June, 10am-3pm; $128 ($32 per hour); Forest Hill.
• Complete urban farmer (14 sessions); weekly sessions starting Wednesday, 7th June, 9am-3pm; $895 ($11 per hour); CERES.
• Composting and worm farming with Ella Boyen; Wednesday, 7th June, 6.30-8.30pm; free; Doncaster.
• Organic vegetable gardening for beginners; Thursday, 8th June, 11am-midday; free; Greensborough.
• Edible weeds; Saturday, 10th June, 10am-midday; $60 ($30 per hour); CERES.
• Mushroom foraging; Saturday, 10th June, 10am-3pm; $128 ($32 per hour); Forest Hill.
• Cultivating Community workshop; Saturday, 10th June, midday-2pm; free; Carlton.
• Home brewing; Saturday, 17th June, 10am-2.30pm; $100 ($22 per hour); CERES.
• Home composting for beginners; Saturday, 17th June, 2-3.30pm; free; Edendale.
• Open Cellars Weekend; Saturday, 17th June and Sunday, 18th June, both 11am-5pm; free; Nillumbik.
• In-depth mushroom cultivation workshop; Sunday, 18th June, 10am-4pm; $165 ($28 per hour); Alphington.

Regular events

• Beekeeping workshop; roughly once a month on Saturdays, 1-3.30pm; $85 ($34 per hour); Brunswick East.
• Carlton aperitvio food tour; every Friday, 5-7pm; $139 ($70 per hour); Carlton.
• Eltham trials (walking food tour); various Saturday mornings and Thursday evenings; $65 ($22 per hour); Eltham.
• Flavours of Coburg food tour; 3rd Saturday of each month, 10am-1pm; $65 ($22 per hour); Coburg.
• Gin making masterclass; most Saturdays, 10am-1pm; $175 ($58 per hour); Nunawading.
• Ratio Cocoa Roasters behind the scenes chocolate factory tour; various Fridays and Saturdays; $20 ($14 per hour); Brunswick.
• Spoon carving workshop; various Saturdays and Sundays, 10am-1pm; $130 ($43 per hour); Coburg North.
• Truffle workshop at Ratio Cocoa Roasters; 3rd Sunday of each month, 11am-1pm; $75 ($38 per hour); Brunswick.
• Wine tasting masterclass; Saturdays, 3-5pm; various prices; Northcote.

Upcoming face-to-face events – cooking

Simply scrumptious cooking workshop; Saturday, 6th May, 3-5pm; free; Kilsyth.

Chef Nicky will show you basic knife skills before making a simple menu of dishes. Organised by Japara Living & Learning Centre.

Modern Asian fusion cooking workshop; 3 occurrences on Thursday 11th May, Thursday 18th May and Thursday, 25th May, each 1-3pm; free; Kilsyth.

Joyce will show you modern ways of presenting Asian cuisine. Organised by Japara Living & Learning Centre.

Learn to cook Mauritian samoussa and achard; Wednesday, 24th May, 6-8pm; $20 ($10 per hour); Forest Hill.

Learn how to make Mauritian-style samoussas (little fried triangles of pastry filled with curried veggies) and achard (a pickle of Indian origin). Finish with tasting and sharing the dishes together.

Taiwanese banquet cooking class; Saturday, 17th June, 5-7.30pm; $126 ($50 per hour); Brunswick.

Cristina Chang will cover the fundamentals of Taiwanese cuisine, ingredients and flavours whilst you learn how to make a range of Taiwanese dishes. Sample menu: spring onion pancakes, smashed cucumber salad, Taiwanese beef noodles and glutinous rice balls.

Colombian cooking workshop; Saturday, 24th June, 10am-1pm; $65 ($33 per hour); Balwyn North.

Join Verena Puello, head chef at Donde Mama, as she shows you how Colombians make empanadas using corn flour and a variety of fillings. You’ll also get to make a dessert. Organised by Trentwood at the Hub.

French patisserie – croquembouche; Saturday, 24th June, 1.30-4.30pm; $105 ($35 per hour); Lower Templestowe.

Tish will teach you the art of making croquembouche, starting with how to make the choux pastry and the creme patisserie and then how to cook toffee and build the croquembouche. Organised by Living And Learning @ Ajani.

Introduction to fermenting at home; Sunday, 25th June, 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.

The art of baking sourdough with Fei; Sunday, 25th June, 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. Presenter: Fei from Munchen Bakery. Organised by The Food School Yarra Valley.

In May

• Cooking for one (5 sessions); Thursdays, starting 4th May, 11am-1pm; $50 ($5 per hour); Lilydale.
• Sourdough basics; Thursday, 4th May, 6.30-8.30pm; $120 ($60 per hour); Collingwood.
• Sourdough breadmaking; Saturday, 6th May, 10am-12.30pm; $64 ($26 per hour); Lower Templestowe.
• Vegetable fermentation workshop; Saturday, 6th May, 10am-1pm; $60 ($20 per hour); Bayswater North.
• Gnocchi making class; Sunday, 6th May, 10am-1pm; $140 ($47 per hour); Thomastown.
• Growing and cooking with bushfoods; Saturday, 6th May, 10am-3pm; $120 ($24 per hour); CERES.
• Simply scrumptious cooking workshop; Saturday, 6th May, 3-5pm; free; Kilsyth.
• Turkish cooking, an introduction; Monday, 8th May, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• Learn how to make pickles; Monday, 8th May, 7-9pm; free; Greensborough.
• Water kefir M.O.B.; Tuesday, 9th May, 6.30-8pm; $85 ($57 per hour); Fitzroy North.
• Induction cooking demonstration; Wednesday, 10th May, 12.30-2pm; free; Ivanhoe.
• Kombucha introduction; Thursday, 11th May, 10am-midday; free; Eltham.
• Modern Asian fusion cooking workshop; Thursday, 11th May, 1-3pm; free; Kilsyth.
• Preserving and fermenting workshop with Insun Chan; Thursday, 11th May, 2-3.30pm; free; Lilydale.
• Indian cooking workshop series (3 sessions); starting Thursday, 11th May, 2-4pm; $210 ($35 per hour); Alphington.
• Honey ferments M.O.B.; Thursday, 11th May, 3.30-5pm; $110 ($73 per hour); Fitzroy North.
• Inner peas – cooking program (4 sessions); On consecutive Thursdays, starting 11th May, each 4-6pm; free; Hawthorn.
• Blokes in the kitchen (2 sessions); Fridays, 12th May and 9th June, both 9am-midday; $90 ($15 per hour); Surrey Hills.
• Traditional arancini and cantucci biscuits workshop; Saturday, 13th May, 10am-1pm; $180 ($60 per hour); Mount Evelyn.
• Induction cooking demo at Preston Market; Saturday, 13th May, 11am-1pm; free; Preston.
• French patisserie – Mother’s Day cake; Saturday, 13th May, 1.30-4.30pm; $125 ($32 per hour); Lower Templestowe.
• Sourdough for beginners; Saturday, 13th May, 2-5pm; $60 ($20 per hour); Brunswick.
• French patisserie – macarons; Wednesday, 17th May, 6.30-8.30pm; $85 ($43 per hour); Lower Templestowe.
• Food literacy (6 sessions); 6 consecutive Thursdays, starting 18th May, 10am-1.30pm; $65 ($3 per hour); Preston.
• Modern Asian fusion cooking workshop; Thursday, 18th May, 1-3pm; free; Kilsyth.
• How to make fresh ravioli; Thursday, 18th May, 6-8.30pm; $49 ($20 per hour); Lower Templestowe.
• Miso M.O.B.; Thursday, 18th May, 6.30-8.30pm; $145 ($73 per hour); Fitzroy North.
• Chocolate making workshop; Friday, 19th May, 6.30-8.30pm; $80 ($40 per hour); Park Orchards.
• Sourdough bread baking; Saturday, 20th May, 9am-5pm; $190 ($24 per hour); CERES.
• Sourdough bread making; Saturday, 20th May, 10am-1pm; $55 ($18 per hour); Panton Hill.
• Fermenting workshop; Saturday, 20th May, 10am-1pm; $100 ($33 per hour); Kinglake.
• Middle Eastern cooking; Saturday, 20th May, 10am-1pm; $80 ($27 per hour); Park Orchards.
• FFS … ferment four staples; Saturday, 20th May, 1-5.30pm; $365 ($81 per hour); Fitzroy North.
• Italian sweets workshop; Sunday, 21st May, 10am-1pm; $180 ($60 per hour); Mount Evelyn.
• Preserving the season’s harvest; Sunday, 21st May, 10am-3pm; $120 ($24 per hour); CERES.
• Learn to cook Mauritian samoussa and achard; Wednesday, 24th May, 6-8pm; $20 ($10 per hour); Forest Hill.
• Modern Asian fusion cooking workshop; Thursday, 25th May, 1-3pm; free; Kilsyth.
• Dumpling making workshop; Friday, 26th May, 6-8.30pm; $75 ($30 per hour); Park Orchards.
• Sourdough breadmaking (2 sessions); Saturdays, 27th May and 17th June, both 10am-12.30pm; $150 ($30 per hour); Park Orchards.
• Filled pasta with Piera; Saturday, 27th May, 10am-1pm; 140 ($47 per hour); Thomastown.
• Feta, haloumi and mascarpone cheese making; Saturday, 27th May, 10am-4pm; $240 ($40 per hour); CERES.
• Induction cooking workshop; Saturday, 27th May, 11am-12.30pm; free; Fitzroy North.
• French patisserie – macarons (advanced); Saturday, 27th May, 1.30-4.30pm; $115 ($38 per hour); Lower Templestowe.
• Gluten-free kitchen skills; Sunday, 28th May, 10am-3pm; $120 ($24 per hour); CERES.
• Cake decorating using coloured fondants; Sunday, 28th May, 1-5pm; $99 ($25 per hour); Surrey Hills.
• Farmhouse sake / doburoku night; Wednesday, 31st May, 6.30-8.30pm; $125 ($63 per hour); Fitzroy North.

In June

• Italian cooking (2 sessions); Thursdays, 1st and 8th June, both 6-9pm; $195 ($33 per hour); Surrey Hills.
• Truffle and praline workshop; Friday, 2nd June, 6-10pm; $180 ($45 per hour); Blackburn.
• Sourdough breadmaking (advanced); Saturday, 3rd June, 10am-12.30pm; $70 ($28 per hour); Lower Templestowe.
• Vegan cooking Italian style; Saturday, 3rd June, 10am-3pm; $120 ($24 per hour); CERES.
• Indian cooking – South Indian (2 sessions); Wednesdays, 7th and 14th June, both 6.30-8.30pm; $118 ($30 per hour); Hurstbridge.
• Gozleme and baklava workshop; Monday, 12th June, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• Get your dad in the kitchen!; Wednesday, 14th June, 4-6pm; free; Hawthorn.
• How to make fresh gnocchi; Thursday, 15th June, 6.30-8.30pm; $36 ($18 per hour); Lower Templestowe.
• Make and eat savoury Japanese pancakes; Friday, 16th June, 11am-1pm; $15; Greensborough.
• Truffle and praline workshop; Friday, 16th June, 6-10pm; $180 ($45 per hour); Blackburn.
• Taiwanese banquet cooking class; Saturday, 17th June, 5-7.30pm; $126 ($50 per hour); Brunswick.
• Mozzarella, burrata and stracciatella cheese making; Sunday, 18th June, 10am-3pm; $240 ($48 per hour); CERES.

Regular classes

• Artisan bread making; various Sundays, 8am-2pm; $230 ($38 per hour); Abbotsford.
• BBQ classes; various days and times; $135-150 ($45-50 per hour); Brunswick East.
• Beginners bread making; various Sundays, 8am-2pm; $230 ($38 per hour); Abbotsford.
• Brunswick Kitchen (many different classes); various dates, times and prices but mostly 2½ hours long and $120; Brunswick.
• Chocolate making and pastry classes for children; various days and times; various costs; Yarra Glen.
• Chocolate making workshop; various Thursdays, Fridays and Saturdays; $152 ($38 per hour); Blackburn.
• Chocolate making workshop; various Saturdays and Sundays; $125 ($63 per hour); Box Hill North.
• Juanita’s Kitchen (plant-based); various dates, times and prices; Preston.
• Kombucha brewing workshop; last Thursday of each month, 7-11pm; $49 ($12 per hour); Brunswick.
• La Cucina di Sandra (Italian); various evenings, 6.30-10.30pm; $120 ($30 per hour); Richmond.
• Margot & Montanez (alfajores biscuits); monthly on Sundays, 10am-1pm ; $109 ($36 per hour); Camberwell.
• Nonna & Mum’s cooking class; 4th Thursday of each month, 7-10pm; $24 ($8 per hour); Thornbury.
• Otao Kitchen (many different classes); various dates, times and prices but mostly 3 hours long and $197; Abbotsford.
• Rosa’s cooking classes (Italian); various Saturdays and Sundays, 10.15am-3pm; mostly $165 ($35 per hour); Bundoora.
• Sourdough bread workshop; roughly once a month on Saturdays, 9-11.30am; $185 ($74 per hour); Brunswick East.
• Tea blending; various Sundays; $75 ($60 per hour); Brunswick.
• The ultimate biscuit class; various Tuesdays, 10am-3pm; $162 ($32 per hour); Blackburn.