LFC News June 21 2023

Jun 192023
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Bev Middleton, Christine Reading, Ebony Addinsall, Jennifer Chellew, Kellie Wishart and Michelle Smythe.

The Edible Forest recently featured on Gardening Australia

The Edible Forest, a 1 acre food forest in Dixons Creek, featured on Gardening Australia last Friday (16th June). Watch the 8 minute video starring owner Louise Ward and head gardener Jaimie Sweetman.

Yes, that’s our very own Jaimie Sweetman, who writes about unusual edible plans for this newsletter!

If you have never been to the Edible Forest, it is well worth a visit. Tours, often led by Jaimie, take place on Fridays and Saturdays – read more and book your place on a future tour. Note that they are closed during June and July.

The new, Melbourne community radio show – ‘Local Food Connections’ – is about to start

‘Local Food Connections’ will be on 3CR every Sunday morning, 10-10.30am, from 25th June onwards. “A show about the power of locally grown food to connect us more strongly with our communities and the land we inhabit.” Tune into the station or listen to the livestream at https://www.3cr.org.au/streaming.

The show will be hosted by our very own Ann Stanley, who conducts interviews for this newsletter! And it is sponsored by Local Food Connect.

CareNet has a new initiative – The Social Grocer

CareNet, who are based in Templestowe, are a food relief organisation that rescues surplus food from local businesses and groups and makes it available to the community. In addition to their longstanding hamper program and mobile pantry, they have now started a social enterprise called The Social Grocer where their customers can go and help themselves to whatever they would like and are encouraged to pay what they can. It is a sustainability initiative that aims to reduce food waste and increase food accessibility. It is for anyone in the community to participate in, not just those experiencing hardship. All profits go towards CareNet’s food relief program. The Social Grocer is currently open every Thursday, 10am-midday and is located at the Manningham Christian Centre, 143-145 Parker Street, Templestowe.

As the organiser, Kellie Wishart says, “We have big plans for The Social Grocer. Ultimately we would like to be in a shop front, we would like to offer coffee and sweets and also stock a range of new to market sustainable products.”

Correction of a really bad typo – Farm Raiser

Last week, I talked about how Farm Raiser was expanding its farm gate. My precise words were “their farm gate opposite at 12 Perkins Avenue, Bellfield is not open on Saturdays (9am-midday) as well as Fridays (10am-2pm).” (Obviously?) I should have said “now open on Saturdays (9am-midday)” rather than “not open“.

My apologies to Caitlin, Charlotte, Eve, Kirsty and Patrick.

Here is the correct announcement: Their farm gate opposite at 12 Perkins Avenue, Bellfield is now open on Saturdays (9am-midday) as well as Fridays (10am-2pm).

 

Want to intern at a Certified Organic farm?

Day’s Walk Farm is a Certified Organic farm based in Keilor which grows seasonal vegetables. They run a structured intern program from September to December. This can facilitate early steps into the world of agriculture and is suitable for keen learners of either organic market gardening or agroecology. Applications are now open and close 7th July. Read more and potentially apply.

Your weekly facts about earthworms

Bev Middleton, from Soil Week Australia: earthworms are both strong and athletic. They can lift objects that weigh up to 50 times their own body weight, which is (sort of) like a human lifting a small car. They can travel through soil at a speed of about 45 centimetres per hour, which is (sort of) like a human running at 480 kilometres per hour.

Charles Darwin via Guy Palmer:

  • Each year (at least in Darwin’s garden), earthworms swallow and excrete around a 0.5 cm thick layer of soil (so 5cm in 10 years, and then more slowly).
  • This equates to around 10 tons on an acre of land.
  • It involves around 50,000 worms at any one time who collectively weigh around 160Kg.
  • So, anything larger than the worms can swallow gradually sinks.
  • Which, in turn, preserves these larger objects.
  • So, archaeologists ought to be grateful!

Soil Week Australia is currently running a competition for school students on the topic of ‘wonderful worms’. Read more and potentially enter.

Another limerick

Last week, I gave a couple of example limericks generated by the ChatGPT artificial intelligence software. In reaction, Jennifer Chellew has sent in a limerick about me (Guy) produced by a human (i.e. Jennifer) “with no artificial intelligence added“.

Loving the newsletter produced by Guy
Telling of pests like the Queensland fruit fly
It hints what to grow
Suggests when to sow
and lists markets with organics to buy.

Every newsletter needs a good picture

Mound of butter is a painting by French realist painter Antoine Vollon completed in 1885. The painting has visible thick brush strokes which are probably meant to illustrate the marks after the butter knife was used to spread butter. In those days, there were (obviously) no fridges and butter was usually stored wrapped in a cheesecloth in a cool place.

See more food-related art on our website.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Duncan Cocking’s article on how to grow blueberries.

If you are interested in growing blueberries, you might also be interested in both Robin Gale-Baker’s article and Jian Liu’s article on the subject.

Word of the month – Slumgullion

‘Slumgullion’, meaning a watery, inferior or insubstantial stew.

Read about previous words of the month.

Proverb (or phrase) of the month

By the skin of your teeth. Meaning: Something just barely accomplished; a narrow escape. This is a phrase from the Bible where (in the King James Version) Job is tortured by Satan and then says “My bone cleaveth to my skin and to my flesh, I am escaped with the skin of my teeth.” Obviously teeth don’t have skin so the reference might be to any of gums, enamel or skull.

There are actually lots of figurative phrases in English which relate to teeth. For example, armed to the teeth, as rare as hen’s teeth, better than a kick in the teeth, cut your teeth on, fed up to the back teeth, get your teeth into, give your eye teeth, kick in the teeth, lie through your teeth, like pulling teeth, set your teeth on edge, and through gritted teeth.

Read about more food-related proverbs.

Gardening quote of the month

“When the world wearies and society ceases to satisfy there is always the garden.” by Minnie Aumonier.

This quote was submitted by Christine Reading, who says “Now in my late 70’s, my small garden is my joy and l love making ‘tussie-mussies’ (small fragrant posies) to give away to brighten peoples’ day. Minnie Aumonier’s quote was given to me around 50 years ago by my gardening mentor.” Thanks, Christine!

Read more gardening quotes.

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

If you’re waiting for a waiter at a restaurant, have you also become a waiter?

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

Worm farms and composting; Wednesday, 28th June, 10am-midday; free; Fawkner.

Develop the skills you need to help your plants thrive and make your home gardening more sustainable with advice from their specialist horticulture team. Get your hands dirty as you learn to build a worm farm and create a compost heap. Complimentary coffee and morning tea will be served. Organised by The Greater Metropolitan Cemeteries Trust.

Introduction to permaculture (2 sessions); Saturdays 29th July and 5th August, both 10am-3pm; $150 ($15 per hour); Coburg.

Learn permaculture fundamentals in this hands-on course, combining concepts and practices of sustainability, gardening, horticulture, ecology, community development and design thinking. Organised by Reynard Street Neighbourhood House.

Grafting and tree sales day; Saturday, 5th August, 10am-midday; free; CERES.

Purchase scion/budwood from a wide range of varieties of apples and other fruits. Purchase 2-year-old ready-to-plant apple and plum trees. The session will also include a grafting demonstration. Organised by the Heritage Fruits Society.

Grafting and tree sales day; Sunday, 6th August, 10am-midday; free; Templestowe.

Purchase scion/budwood from a wide range of varieties of apples and other fruits. Purchase 2-year-old ready-to-plant apple and plum trees. The session will also include a grafting demonstration and a tour of the orchard. Organised by the Heritage Fruits Society.

Fermenting workshop; Saturday, 12th August, 10am-1pm; $100 ($33 per hour); Kinglake.

The Fermented Mumma will teach you all you need to know to starting fermenting at home. Menu: sauerkraut, carrot kimchi and fermented garlic onions.

SEEDs Soup Festival; Sunday, 13th August, 11am-5pm; free; Brunswick.

Join them in celebrating SEEDs Communal Garden at their annual ‘winter soup’ fundraiser, where the where soup is made from locally sourced and community grown produce. There will be workshops, garden grown meals, a mini market, live music and dancing.

DIY mushrooms; Sunday, 20th August, 10am-4pm; $175 ($29 per hour); CERES.

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

In June
In July
In August
Regular events

Upcoming face-to-face events – cooking

Chai tea blending; Monday, 10th July, 10.30-11.30am; free; Eltham.

Learn how to blend chai tea, connect with others and have a chat. Take your own jar and you can take your chai blend home. Organised by Eltham Library.

The cook program (10 sessions); on Thursdays, 9.30am-1.30pm, starting 13th July; $50 ($1 per hour); Brunswick.

The objective is for you to develop skills, social connection, and self-confidence to seek further study or work in hospitality. You will prepare, eat and gain an overview of different styles and types of cooking. You will also learn how to cook for a large group. Organised by Brunswick Neighbourhood House.

Beginners cheese making class; Saturday, 15th July, 10am-5pm; $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.

Milk kefir magic; Tuesday, 1st August, 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.

Sausage making with Frank; Sunday, 13th August, 10am-1pm; $165 ($55 per hour); Mount Evelyn.

Frank will show you how to make sausages, from selecting the finest cuts of meat to grinding, seasoning and casing. Lunch will be provided (sausages, a glass of wine, water, tea and coffee) and you take home some sausages. Organised by The Food School Yarra Valley.

Gnocchi making class; Saturday, 19th August, 10am-1pm; $140 ($47 per hour); Thomastown.

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

No waste cooking workshop; Saturday, 19th August, 2-3.30pm; free; Ringwood.

Join them for an educational cooking experience that focuses on simple ways to reduce household food waste. Be inspired to get creative with vegetable scraps, odds and ends and excess seasonal produce, as well as picking up some money-saving tips and tricks. Presenter: Open Table.

Herbal candy and gummies workshop; Sunday, 20th August, 10am-1pm; $125 ($42 per hour); Mount Evelyn.

Miranda Mueller will guide you through how to infuse seasonal herbs into candy, creating cough drops. Discover the wonders of sage and other foraged herbs renowned for their soothing properties and antimicrobial benefits. Also explore the realm of immune-boosting gummies, using a combination of seasonal fruits and herbs. Organised by The Food School Yarra Valley.

In June
In July
In August
Regular classes

LFC News June 14 2023

Jun 132023
 

Thanks to the people who have contributed to this week’s newsletter: Bev Middleton, Eve, Jaimie Sweetman, Lynn Wallace, Marisa Rooney, Meg Montague, Olwyn Smiley, Pam Rowley, Susan Palmer, Suzannah Morrison and Trish Kent.

Illawarra plum pine (Podocarpus elatus) by Jaimie Sweetman

[Jaimie is Head Gardener of the Edible Forest located on the Yarra Valley Estate in Dixons Creek. Tours of the Edible Forest, often led by Jaimie, take place on Fridays and Saturdays – read more and book your place on a future tour. Note that they are closed for June and July.]

The Illawarra plum pine is native to the East Coast of NSW and QLD. They are dioecious, meaning that there are separate male and female trees which need to wind pollinate each other in order to fruit. This means that you need a few of them.

They go well in a hedge and the more you have the more likely they will fruit. We have three in the forest: two are female and produce fruit, whilst the other one is male.

They are conifers and are therefore evergreen.

They are a rainforest plant that will cope with Melbourne weather provided that it is in a well drained area. They can withstand dappled shade or full sun. A great plant for a native edible garden.

They are widely regarded as one of the best bush tucker foods. The fruit has two parts, a fleshy edible part and a seed pod at the end of it. The fleshy edible part resembles a grape in texture with a taste of pine that is enhanced when cooked. They can be eaten raw or cooked.

They are slow growing and will therefore do ok in a pot for a number of years.

A new community garden in Coburg – Coburg Common

Coburg Common is at 19 Victoria Street, Coburg. The garden is membership-based, but is also open to the public on Mondays, Wednesdays, Fridays and Saturdays, 10am-1pm, at which times there are also plants for sale. Membership is open to anyone who has an interest in gardening, for a nominal fee of $20 per annum or $10 for concession card holders. There are no individual plots and the produce is shared amongst the members. To discuss any aspect of the garden, contact them by email (coburgcommon@gmail.com) or phone (0488 901 076). Also, see their Facebook page.

Coburg Common first came into existence in 2020, when 6 garden boxes were rolled onto a barren site and slowly but surely the garden has taken shape since then. Coburg Common is operated by a volunteer group called The Gardening Mob Inc (GMI). GMI was formed by some of the volunteers who previously ran Peppertree Place in Urquhart Street Coburg before it was taken over by Kevin Heinze GROW. The Uniting Church kindly allows the volunteers to utilise some land beside the church. GMI’s purpose is to enhance the opportunity for gardening for people of all abilities and to increase socialisation in the community through gardening, related activities and skill sharing and knowledge. They use sustainable practices and aim to be socially inclusive in all their endeavours.

Operations are partly funded through plant sales, many of which have been donated by the local community. The eclectic array of garden decor, pots and furniture is recycled or re-used hard rubbish rescues and donations. The artwork displayed in the garden was created by volunteers at various stages.

News from the Farm Raiser farm

As you may well know, Farm Raiser is a not-for-profit urban, organic vegetable farm in Bellfield. Whilst not certified, they follow organic principles and don’t use any chemicals.

An expanded farm gate

Their farm gate opposite at 12 Perkins Avenue, Bellfield is now open on Saturdays (9am-midday) as well as Fridays (10am-2pm).

A volunteering opportunity

Each Friday morning, they run a volunteer session from 10am-1pm, where they prepare beds, plant crops, weed, mulch, harvest, etc. They provide a morning tea and a warm nursery to hang out in if it’s raining. You get to take home some fresh vegetables at the end of the day, as their way of saying thanks for the support. If potentially interested, email Eve at volunteer@farmraiser.com.au. Note that a Working With Children Check is required as they are located at Waratah Special Developmental School.

There are now two Certified Organic vegetable stalls at Eltham Farmers’ Market

The extant stallholder is Thriving Foods Farm, who are there every Sunday. They also attend Alphington, Carlton and Coburg Farmers’ Markets.

The new stallholder is Spring Creek Organics, who will be there on the 2nd and 4th Sundays. They also attend Abbotsford Convent and Carlton Farmers’ Markets.

Mitcham Community Meal

Mitcham Community Meal provides a free community dinner every Sunday evening, where each meal is cooked by a different local community group. During May, the cooking teams were The Young Ones, the Park Orchards netball team, The Rangers and the Belmore Road Church of Christ. Look at some photos of the teams, plus those of previous teams.

Yes, you did know!

Last week, Celesta asked for advise on how to dry large chillies. Here are your responses:

Susan Palmer: Depending on my mood and how many chillies I have, I either use a dehydrator or freeze them. When dehydrating larger chillies, I make a single lengthwise cut to help the drying process.

Olwyn Smiley: I puree them with oil and freeze in small containers. So easy when a dish calls for chilli. Taking it out of the freezer at the start of the meal preparation means it has thawed just enough to chisel out as much as is needed. I make up and freeze harissa in the same way.

Lynn Wallace: Collect the fruit as it ripens and freeze. When enough fruit has been gathered or when the season is over, de-frost, blitz with some coarse salt and good quality fresh oil, and pour into sterilised jars (5 minutes in a microwave with a slurp of water). Keeps for years in the fridge. Taste test before use because it can be very concentrated and might blow your head off.

Yet more on using spent coffee ground

From Meg Montague: “I had several wheelie bins of grounds delivered a year ago. They were tipped out on top of the persistently sprouting stumps of a bay tree that I was desperately trying to stop suckering and shooting. The coffee grounds completely covered the stumps for many months. Result, no more bay tree shoots – they have been smothered and destroyed. I am now getting a second delivery which I will place in the same spot just to be sure!”

Do you want?

Do you want some free limes? Pick up from Eltham. Contact Trish Kent by email (Patricia.kent2017@gmail.com)

Your weekly facts about earthworms

Bev Middleton, from Soil Week Australia: If an earthworm gets injured or cut in half, the half with its head can regenerate a new body.

Charles Darwin via Guy Palmer: With a few exceptions, earthworms are hermaphrodite but procreate sexually.

Making gin is both quick and easy

One of the things that I (Guy) occasionally do is make gin. It’s really quick and easy. Here’s the basic method:

  1. Buy a cheap bottle of vodka.
  2. Add 30 grams (2 tablespoons) of juniper berries.
  3. Add whatever botanicals you want.
  4. Leave for 3 days.
  5. Use a sieve to filter out the juniper berries and botanicals.
  6. Leave for 2 days.
  7. Drink.

I will expand on some of this in a future newsletter (hopefully next week).

Do you eat tiddly oggies?

Ferguson Plarre’s toddly oggies are apparently 30 years’ old this month. To celebrate, each of their bakeries is giving away a free mini tiddly oggie with every purchase made on 23rd June, from 11am until sold out.

Something for you to read

Duncan Cocking, from Kyneton-based Leaf, Root & Fruit, is apparently transitioning from being a gardening service to someone who writes about edible gardening. His first two articles are about:

Some things for you to watch

Eltham-based Green Karma have been videoing some of their recent ‘heal with food’ presentations, including those on both autoimmune diseases and dementia.

Some things for you to listen to

The City Compost Network

Listen to Kath Jones. Kath, from Finbar Neighbourhood Garden in Richmond, was recently interviewed by someone called Xuan. The podcast is mostly about composting and is around 49 minutes long.

Listen to some more podcasts by The City Compost Network.

The Producers

Listen to Giorgio Linguanti. Giorgio, from That’s Amore Cheese in Thomastown, was recently interviewed by Dani Valent and Anthony Huckstep. The podcast is mostly about his cheesemaking career and is around 33 minutes long.

Listen to some more podcasts by The Producers.

Not food-related but interesting

Darebin Hard Rubbish Heroes have opened a pop-up shop at 25 Separation Street, Northcote. The shop will be opens Wednesdays to Saturdays, 10am-4pm from now until the end of July. Their aim is to rescue and re-home pre-loved items and reduce landfill. There will be a free rummage room, bargain-priced rescued items, a low-priced re-love gift shop, art and craft freebies at the re-purpose station and local artists’ upcycled products.

Ever used ChatGPT?

ChatGPT is artificial intelligence software that has been much in the news recently. It is free to use and you can ask it whatever you want so, when I had a few minutes spare earlier this week, I asked it to write a limerick about this newsletter (i.e. the Local Food Connect newsletter). This is what it came up with:

There once was a newsletter so bright,
Local Food Connect’s culinary delight.
With recipes galore,
And food news to explore,
Every subscriber’s appetite took flight.

And here is how it responded when I asked it to write a limerick about me (i.e. Guy Palmer):

There once was a man named Guy Palmer,
Whose wit and charm were quite the charmer.
With a smile so bright,
He’d light up the night,
A gentleman with charisma to armor.

If you ask it the same question twice, you often get different answers. For example, when I asked it again to write a limerick about me, it came up with:

There once was a fellow named Guy,
Whose laughter could reach to the sky.
With jokes so clever,
He’d make you feel better,
His humour would never run dry.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the drone video of Burwood Brickworks Rooftop Farm.

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

Tea is like F5 to me, it’s refreshing.

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Not food-related but interesting

Weeds, weeds, weeds!; Saturday, 17th June, 1.30-3pm; gold coin; Montmorency.

George Paras will discuss how to tackle weeds without becoming overwhelmed, Take weed samples for identification. At Montmorency Community Hub, 1 Mountain View Road, Montmorency. Book your place by phone (0417 110 837) or email (prowley49@tpg.com.au).

Upcoming face-to-face events – not cooking

Winter alcohol-free wine tasting; three occurrences on Saturdays, 17th June, 8th July and 22nd July, each 2-3pm; $22 ($22 per hour); Abbotsford.

They will explain how non-alcoholic wine is made. You will also taste four red wines. Organised by Sip & Enjoy, Melbourne’s first non-alcoholic drinks store.

Introduction to chocolate tasting; Saturday, 24th June, midday-1.30pm; $33 ($22 per hour); Brunswick East.

You will explore the many flavours of cacao by learning how to taste chocolate from local bean-to-bar makers. Through each of these, Finn Doyle (aka Cacao About Town) will discuss the history of cacao and how it’s transformed from tropical fruit to the chocolate that we love, as well as ethical issues facing the industry today.

Autoimmune disease; Sunday, 30th July, 11am-12.30pm; free; Richmond.

Dr. Malcolm Mackay will discuss the nutrition and lifestyle approach to treating rheumatoid arthritis, multiple sclerosis and other common autoimmune diseases. He will explain the role of the gut microbiome in regulating the immune system and present dietary strategies for reducing inflammation and creating a healthy microbiome. Organised by Green Karma.

Winter fruit tree pruning with Chris England; Saturday, 5th August, 10am-1pm; $70 ($23 per hour); Richmond.

Presenter Chris England. Learn how to prune different types of fruit trees – apples, pears, peaches, nectarines, plums and citrus. Learn how to keep trees healthy and to a workable height and to recognise the different types of growth, and prune for maximum fruit. BYO secateurs.

Permaculture Design Course (100 hours); Wednesday evenings and weekend days, starting 5th August, 6.30-9.30pm; $2,200 ($22 per hour); CERES.

Participants will develop: an appreciation of the fundamentals of permaculture and the historical context in which it was developed; an ability to incorporate ecological and energy literacy/understanding in the design process; an ability to read patterns in landscapes and understand how they influence design choices; an understanding of the design processes and the conceptual design tools used in permaculture, as background for later application topics; an ability to design food production and other agricultural systems in appropriate landscapes; an understanding of how communities function and how permaculture concepts can be used to build functional communities; an understanding of how trading functions and how permaculture concepts can be used to build more equitable economic systems; an understanding of how settlements can be designed to meet human needs on a sustainable basis; an understanding of how buildings can be designed to meet human needs on a sustainable basis; an appreciation of the technologies that are available to assist in building sustainable lifestyles – renewable energies and conservation of non-renewable resources; and a confidence in one’s ability to make a difference at the individual level. Trainers: Adam Grubb, Beck Lowe, Ian Lillington, Joel Meadows, Kat Lavers, Monique Miller and Taj Scicluna.

How to drink Australian (book launch); Monday, 7th August, 6-9pm; $30 ($10 per hour); Abbotsford.

Jane Lopes and Jon Ross, co-authors of How to Drink Australian, will discuss their book. For $80, you can get a signed copy of the book.

Grocery bill savings workshop with Open Table; Wednesday, 9th August, 4-5pm; free; Carlton.

Learn ways to better manage your grocery bills and budget more effectively. Facilitated by Open Table.

In June
In July
In August
Regular events

Upcoming face-to-face events – cooking

Induction cooking workshop – electrify everything; Tuesday, 20th June, 6.30-8pm; free; Epping.

Join Open Table for a cooking demonstration, showing you how to reduce food waste and cook up delicious meals on induction. They will be making a seasonal fruit chutney for you to try.

Indian cooking – Punjabi (2 sessions); Wednesdays, 12th and 19th July, both 6.30-8.30pm; $99 ($25 per hour); Hurstbridge.

Learn how to cook a healthy North West Indian vegetarian meal from scratch using authentic ingredients. At the end of the session, eat what you have made or take it home. Tutor: Taariq Hassan.

Japanese cooking class – soup; Thursday, 13th July, 1-3pm; $15; Greensborough.

Make and enjoy traditional Japanese soup.

Elderberry syrup and fire cider with Miranda; Saturday, 5th August, 9-11.30am; $125 ($50 per hour); Mount Evelyn.

Discover the medicinal properties of elderberries, their rich antioxidant content, and the essential vitamins and minerals they offer. Explore the history and folklore surrounding elderberries and their traditional use in natural medicine. Learn how to properly identify, harvest, and prepare elderberries for creating various forms of elderberry medicine, including syrups, tinctures, teas, and more. Take home both a bottle of elderberry syrup and a little elderberry plant. Fire cider uses vinegar as its base to create a tonic that is circulatory enhancing, anti-inflammatory, antibacterial and antiviral. Its fermentation/extraction takes 6 weeks but in this class you will learn how to make it. You will takes home a bottle of your own fire cider. Presenter: Miranda Mueller. Organised by The Food School Yarra Valley.

Sourdough bread making; Saturday, 5th August, 10am-1pm; $55 ($18 per hour); Panton Hill.

Learn how to make sourdough bread. You will make a pizza base to enjoy together and you will make a bread dough ready to bake the following day at home. You will also be given a starter so you can continue to make bread at home. Take an apron, tea towel, sealable container and jar with a screw top lid. Tutor: John.

In June
In July
Regular classes

LFC News June 7 2023

Jun 072023
 

Thanks to the people who have contributed to this week’s newsletter: Bev Middleton, Celesta Van der Paal, Julie French, Olaf Falafel, Pam Jenkins, Rob Rees, Sarah Young, Vanessa Veldman and Vicki Jordan.

How to use and cook celeriac (by Julie French)

[Julie, from the Montmorency Community Group, has volunteered to write a series of articles ab out how to use and cook various unusual vegetables. First up is celeriac. Thanks Julie!]

One of the pleasures of the change of seasons is to see old veggie friends appear in the market stalls at the Eltham Farmers’ Market. A favourite of mine is the rough and knobbly celeriac root, which I queue up for at Silvertine Farm no matter the weather. Not the most attractive of vegetables, it doesn’t call out “eat me”, but it is tasty and worth adding to your winter repertoire. Celeriac is a variety of celery cultivated widely around the Mediterranean and has a long history – it was mentioned in the Iliad and Odyssey.

Celeriac can be prepared and eaten in many ways and is a good alternative to potato, especially if you’re trying to cut back on carbohydrates. As well as being low in carbs and fat, it is high in fibre and a good source of vitamins B6, C and K. It also contains important minerals, such as phosphorus, potassium and manganese. Finally, it has been used in traditional Chinese medicine for its supposed anti-inflammatory qualities.

All parts of the celeriac, can be used – including the skin if you scrub it really thoroughly. The bulb itself can be roasted, mashed, gratineed, used in fritters and tarts or used raw (as in the classic French rémoulade). The stems and leaves can be used in the same way you’d use celery.

A tip before you start: once peeled and cut, celeriac will discolour. This makes no difference to the flavour but, if you want it to look less grey, rub the peeled bulb with some lemon, or drop sliced/cut pieces into some acidulated water.

Things to do with celeriac:

  • Substitute celeriac for potatoes to make chunky chips.
  • Mash it on its own or add some potato to make a creamier mash (celeriac has a higher water content than potato).
  • Peel, shave thin slices horizontally, pat dry and deep fry to make celeriac crisps.
  • Make a gratin with thinly sliced celeriac – boil slices until just tender then arrange in a buttered dish, sprinkle each layer with grated parmesan, salt and pepper, pour over a little cream and top with parmesan, some dobs of butter and breadcrumbs. Bake at 200degC.
  • Make a winter veggie bake with celeriac, pumpkin, Brussels sprouts, onion, tinned chopped tomatoes and whatever else you have to hand. Cook at 190degC till the veggies are tender, then top with some sliced haloumi drizzle with olive oil and bake for a further 15 minutes.
  • Grate it and use it in fritters (see recipe below).
  • Finely chop the stems to garnish soups.
  • Add stalks, stems and skin to your vegetable stock pot.
  • Make a salad such as a classic French céleri-rémoulade (see below).
Celeriac and potato cakes

1 large celeriac, peeled and grated
2 medium potatoes, peeled and grated
2 eggs
grated rind from a large lemon
2 tablespoons chopped parsley
salt and pepper

Put the celeriac into a clean tea towel and squeeze to remove as much water as you can. Place all the ingredients into a bowl and mix together well.

Heat a frying pan over medium heat, add a little oil and a knob of butter. When the butter is sizzling, add tablespoonfuls of the mixture (be careful not to crowd the pan) and cook for 2-3 minutes on each side, or until golden.

Serve with slices of smoked salmon or smoked trout and sour cream.

Céleri-rémoulade (from Jane Grigson’s Vegetable Book)

Cut one good sized celeriac into julienne (matchstick) lengths and mix with 200-250 ml good quality Dijon mustard flavoured mayonnaise. Decorate with chopped parsley.

[If Julie’s article inspires you to want to eat celeriac, you might be interested in Robin Gale-Baker’s article on our website about how to grow celeriac.]

Preserving chillies (by Celesta Van der Paal)

[This is the third article that Celesta has written for the newsletter in recent weeks. Thanks, Celesta! I have set up a page on our website to where her various surveys of supermarket products will be collated.]

The easiest way to preserve small, thin chillies is simply to dry the fruit. After a bit of experimentation, this is how I (Celesta) do this.

Use a large embroidery needle with an eye that is large enough to thread cooking twine through the eye.

Sterilise the needle. Thread the twine/string through to measure about 50cms (or as long as you would like your string of chillies to be), then cut the string.  Make a knot at the end of the string and start threading on the chillies.  Insert the needle at the junction of the pedicel (aka stalk) and the calyx (the green part that is attached to the chilli). For the first chilli, tie a knot around the calyx to stop the chilli falling off.  Then continue to thread on more chillies, one at a time, keeping adequate space between each chilli to allow for air flow around the entire fruit.  No extra knots are needed as the chillies stayed in place by remaining gripped to the string.

Hang in the laundry or equivalent.

Leave for about two months and then store in sterilised dry jars.

A year later, these stored chillies are still dry and mould free and can be used in cooking whole or flaked using a small blender.

I have also had success drying garlic and oregano in the same way.  I tie twine around large bunches of oregano and, for garlic, I tie twine around the green stem then tie this string to the line.

The lists below show where our dried products of chilli, garlic and oregano are sourced in our two major supermarket chains:

     

  • Chilli flakes: 2 brands from India; 3 packed in Australia (PIA).
  • Crushed chilli: 2 brands from China; 1 PIA; 1 produce of Australia.
  • Garlic powder: 1 brand from China; 1 from India; 1 from USA; 1 PIA.
  • Minced garlic: 4 brands from China; 1 produce of Australia.
  • Dried oregano: 1 brand from India;1 from Greece, 1 PIA.
  • Semi-dried oregano: 1 brand produce of Australia.

It is interesting to see how many products are marked as packed in Australia, which effectively hides their source.

Now that I’m paying attention, I also think that it is quite revealing to see how much imported food is on our supermarket shelves.

Do you know?

Celesta has only used the method above for small, thin chillies but she would also like to dry larger chillies. Are food dehydrators the way to go? What methods do you use. Email us with your thoughts.

More on using spent coffee grounds

Following last week’s article about Reground being a bit short of gardeners to deliver their free, spent ground coffee to, Vicki Jordan has written in: “I had coffee grounds delivered around 3 months ago and the worms love it! I keep the grounds covered and add them to my compost periodically. I’m extremely happy with the result.“.

In 2018, Gardening Australia did a 5 minute segment about Reground’s service, including an interview with newsletter reader Stuart Rodda.

The Wangim Cup Project

The Wangim Cup Project is a Darebin initiative where you can borrow a re-usable coffee cup at one of the participating cafes and return it at a later date to any of the cafes. In other words: borrow then use then return. The objective is to reduce the use of single-use cups. 26 Darebin cafes are participating.

In some ways the initiative is analogous to boomerang bags and, indeed, ‘wangim’ means ‘boomerang’ in Woiwurrung, the language of the Wurrundjeri people of the Kulin Nations. And, like boomerang bags, there is some ‘leakage’ in the system, whereby the number of cups available reduces over time unless replenished. In this context, an organisation called Awareaway is helping the Wangim Cup Project to rescue unwanted re-usable cups. If you have any spare re-usable cups, you can drop them off at any of Alphington Farmers’ Market (at the Northcote Bakery Store), The Northcote Bakeshop or the Moon Rabbit Cafe in Preston.

Burwood Brickworks Rooftop Farm

In last week’s newsletter, we discussed a number of upcoming events at Burwood Brickworks Rooftop Farm. The farm is an interesting place so I thought that I would say a few words about it. The farm is on the roof of a shopping centre and covers around ½ an acre. It is open to the public whenever the shopping centre is open and is well worth a visit. At 70 Middleborough Road, Burwood East. Here is a short drone video of the farm.

Cultivating Community recently took over the management of the farm. Here is some of the blurb from their marketing material: “Together in collaboration, Cultivating Community and Burwood Brickworks will develop the rooftop farm into a thriving landscape that improves social connections. Food will be grown that can be provided to communities and projects throughout Melbourne who may be facing barriers to culturally appropriate fresh food. The location will also be activated as a pathway to employment for a variety of organisations including in particular CALD groups and those who are deaf or hard of hearing. Over time, some produce will be commercially sold to secure ongoing funding directly to consumers or local cafes and restaurants or school canteens. An activities and workshop calendar will offer opportunities for people of all ages to engage in food systems knowledge as the rooftop farm becomes a learning and education space. You will also start to see a stronger cultural diversity of products grown to represent local communities.”

The shopping centre itself is noticeably different than your average shopping centre, with lots of plants, natural light, recycled timber, solar panels and other eco-friendly features. It is worth a visit in its own right. It is also the only place in Melbourne that I (Guy) know of where you can sometimes buy Ben & Jerry’s Cherry Garcia ice cream!

Thanks to Rob Rees, CEO of Cultivating Community, for providing some of the information above.

Are you a serious baker?

The John Reid Fellowship is providing $8K in funding “for young or emerging leaders in the local grains movement, to undertake a project that connects them with people in the local grain economy to build solidarity networks across all aspects of the food system.” Closing date: 2nd July. Read more and potentially apply.

Thanks for the heads up, Sarah Young.

Every newsletter needs a good picture

‘Carrot dog’, submitted by Pam Jenkins.

‘Crowd harvest’ – Winter citrus

Lemon trees and other citrus are often heavily laden in the middle of winter. Gardeners with excess are invited to give them throughout the Winter to one of the not-for profit organisations listed in the next paragraph who will, in turn, provide them to those facing food insecurity. Read this Facebook post for more information.

DIVRS in Preston, Elisha Care in Croydon, Liberty Church Epping or STREAT in Collingwood.

Your weekly facts about earthworms

Bev Middleton, from Soil Week Australia: Earthworms are expert tunnellers and can burrow up to two meters below the ground. Their tunnels help with soil aeration and nutrient distribution by creating channels for water to flow through.

Charles Darwin via Guy Palmer: Earthworms are everywhere. They are mainly nocturnal, blind (but can sense light) and deaf.

Soil Week Australia is currently running a competition for school students on the topic of ‘wonderful worms’. Read more and potentially enter.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Jian Liu’s article on how to use spent coffee grounds.

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

When vegetarians give up something they have to go cold tofu. (Submitted by Olaf Falafel)

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets

North East Region Permaculture (NERP) will be at Eltham Farmers’ Market from 9-11am, where their topic of the month will be soil. Drop by to ask any questions about compost, nutrient tea, rock dust, leaf mould, green manures, vermiculture, hugelkultur or mulch.

Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Wicking bed workshop; Thursday, 6th July, 10am-2pm; $45 ($11 per hour); Panton Hill.

Melissa Houselander will show you how to make a wicking bed from scratch by building a wicking bed for the Panton Hill Community Garden. You will learn: about the concept of a wicking bed and how it works; what materials to use; how to layer your wicking bed; tips and tricks for growing plants in your wicking bed; and ongoing maintenance and care for your wicking bed. A light lunch will be included.

Introduction to horticulture (8 sessions); Monday for 8 weeks, starting 10th July, 10am-2.30pm; $70 ($2 per hour); Eltham.

This course is ideal for people considering a career in horticulture. No prior experience is necessary. Working as a team with fellow participants, you will gain a broad overview and practical, hands-on experience about such topics as: introduction to plant recognition; propagation; planting; soil properties; environmentally sustainable work practices; and career pathways / further study in the horticulture industry. You will spend some time outdoors (getting your hands dirty!) along with some time in the classroom. Tutor: Justin Calverley. Organised by Living & Learning Nillumbik.

The fungus amongst us; Saturday, 29th July, 10am-12.30pm; $60 ($24 per hour); Alphington.

Explore the Darebin park lands through a fungal lens. Participants will be guided to see and get close to the local world of fungi. The park adventure will be led by local ecologist Dr Sapphire McMullan-Fisher. Founder of Sporadical City Mushrooms, Julia Laidlaw, will then share the world of zero waste mushroom farming at her farm on the edge of the park land.

How to become self reliant workshop; Saturday, 29th July, 10am-1pm; $165 ($55 per hour); Mount Evelyn.

Learn from the owners of Big Little Farm who are a living example of self reliance and community building. The class will include: growing your own food (vegetables, fruit, berries and the infrastructure and seasonal requirements); developing closed loop systems; strategies to capture, store and move water without paying a cent to water companies; developing and maintaining healthy soil; how to compost for maximum harvest returns; animal integration and how to raise animals for meat; building and maintenance, reclamation methods; home economics (preserving food, home-made toiletries and basic medicines); becoming your own maintenance and repair man or woman; and how to live well on less, the economics of self reliance and community building. Organised by The Food School Yarra Valley.

In June
In July
Regular events

Upcoming face-to-face events – cooking

Japanese cooking class – vegetarian/vegan; Sunday, 25th June,2-4pm;free; Reservoir.

Learn how to make some simple vegetarian and vegan Japanese food. Organised by Friends of Regent Community Garden.

Creative cooking (10 sessions); Thursdays for 10 weeks, starting on 13th July, 2-4pm; $100 ($5 per hour); Coburg.

Learn to cook well-balanced, nutritional food on a budget. Get essential tips on wasting less food and using more garden produce. Organised by Reynard Street Neighbourhood House.

Miso making M.O.B.; Wednesday, 19th July, 6.30-8.30pm; $145 ($73 per hour); Fitzroy North.

They will have the legume (soy beans and chickpeas) 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 litre 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’.

FFS … ferment four staples; Saturday, 22nd July, 1-6.30pm; $425 ($77 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: kimchi, sauerkraut, milk kefir butter, milk kefir with SCOBY, whey soda and kvass.

Sourdough basics; Thursday, 27th July, 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.

Make pad thai from scratch; Friday, 28th July, 5.30-8.30pm; $85 ($28 per hour); Panton Hill.

Learn how to make pad thai from scratch, including the sauce. You will have a choice of vegetarian or chicken pad thai as each batch is made individually. Presenter: Kelly Meredith from Under The Pickle Tree.

Mozzarella making class; Saturday, 29th July, 10am-midday; $150 ($75 per hour); Thomastown.

What you will learn: the process behind producing curd; how to make hand-stretched fresh mozzarella; and how to shape mozzarella into bocconcini and trecce. What you will get: guided cheese tasting with a glass of wine; and freshly made mozzarella to take home. Organised by That’s Amore Cheese.

In June
In July
Regular classes