LFC News February 28

Feb 282024
 

Thanks to the people who have contributed to this week’s newsletter: Andrew Ogbourne, Hayden Marks, Leila Alexandra, Robin Gale-Baker, Tahlia Sleeman and Yvonne du Plessis.

It may be pretty but is it tasty? The dangers of cross-pollination

As your pumpkins ripen, you may notice that what has grown is not always what you thought you had planted. Have you, for example, ever got a long, green or bluish-striped pumpkin when you thought you had planted a round Kent or even a Queensland Blue? ‘Cross-pollination’ is the culprit, where cross-pollination is when a flower on one plant is fertilised by pollen from another plant.

The photo right is of a ‘tromboncino’ grown from saved seed but it looks like that saved seed was the result of cross-pollination between tromboncino and kent pumpkins. Cross-pollination sometimes produces good produce and can be visually attractive. However it is a lottery and you may well find the results bitter or tasteless and the texture, watery or grainy. It seems such a shame to tend to a crop only for this to happen.

Cross-pollination usually relates to the grandparents of a vegetable 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 fruit grows normally but any plants subsequently grown from the seeds within it will have uncertain fruit.

So, cross-pollination will not affect plants in the first season as long as you use commercial seed (which is never cross-pollinated) or the flowers have been bagged and hand-pollinated by you (so the bees and other pollinators have been prevented from accessing the flowers and thus potentially cross-pollinating them). The bees may be buzzing around transferring pollen between closely related family members but in this season the fruit produced will be whatever you planted. For example, if you plant both pumpkin and zucchini, your pumpkin plants in the first season will always produce pumpkins and your zucchini plants, zucchini.

In season two, however, saved seed from season one can contain the genetics of both parent plants and the progeny will be a cross between the two (just as it is in humans). So, seeds from that delicious pumpkin that you grew will be unlikely to give you the same pumpkin in the following season.

Only varieties within a single species can cross. The species Cucurbita pepo is a [prime example. Within this species are pumpkins, zucchinis and squash (such as spaghetti squash). They are closely related and can easily cross-pollinate. By contrast, whilst cucumbers (Cucumis sativa) are in the same family (Cucurbitaceae), they are a different species so will not cross with pumpkins, zucchinis or squash. However cucumber varieties can cross-pollinate with each other.

Other fruits that can cross-pollinate include cantaloupe and honeydew melon (but neither cross with watermelon).

Tomato varieties can in principle cross-pollinate but in practice hardly ever do. Ditto beans, broad beans and peas.

Brassicas are notorious for cross-pollinating if left to flower and to bad effect, often producing a bunch of leaves in place of a heart in hearting vegetables. Cauliflower, cabbage, kale, Brussels sprouts and broccoli can all cross with each other because they are actually all the same species. Ditto the various mustard greens.

Sweetcorn is a special case because the cross-pollination can affect the fruit in the first year. It should therefore be grown in isolation to preventive odd (and usually defective) fruit. Sweetcorn is wind-pollinated so the pollen can travel a long way on a strong wind. That means that one variety must be at least 35 metres from another (but preferably, to be absolutely sure, 1 km apart). It also means that you should check whether your neighbours are growing sweetcorn and determine the variety. Note that popcorn varieties will usually dominate sweet corn varieties.

Bees can travel vast distances – up to 8km – so they can bring pollen to your garden from a wide array of gardens and plant varieties on their travels. Commercial beehives can be a source of seed contamination and there is a withholding period of 7 days for some crops meaning, for example, that beehives which are moved from crop to crop by beekeepers must not be moved from an area where, say, brassicas are growing to another area where other brassicas are growing for 7 days. Rather, the hives would need to be moved to a neutral zone and wait it out.

When you are travelling in the countryside, you may see fully netted areas that provide enclosures with the netting hem weighted down so that no pollinators can enter the isolation area. This is how seed merchants control the genetics of their seed.

If you only ever use commercial seed, then cross-pollination will not be an issue for you. If, however, you are a seed-saver, or you swap seed with friends or select seed from a seed library, then you need to avoid certain seed or run the risk of a disappointing outcome. In other words, don’t save seed for cucurbits (pumpkins, cucumbers, gourds, rockmelons, watermelons, zucchini, etc), brassicas (cauliflower, cabbage, kale, Brussels sprouts, broccoli, etc) or sweetcorn unless you are sure that cross-pollination has not occurred.

Lemon or lemon-scented myrtle (Backhousia citriodora) by Melbourne Bushfood

[The material below is a summary of material from the Melbourne Bushfood website. Melbourne Bushfood sells a wide range of bush foods (both the foods themselves and the plants) which you can buy either online or at their shop at 49 Sparks Avenue, Fairfield, Wednesday to Sunday, 10am-4pm.]

The leaves have a lemony flavour and can be eaten either dry or fresh, with either the whole leaf being used or milled finely in a powder. They are a fragrant and versatile flavouring which can be used in a wide variety of both sweet and savoury dishes, including ice cream, desserts, cocktails, poured into baked goods, sprinkle over fish and with white meat. The lack of acidity means that it doesn’t curdle dairy-based desserts. Avoid using with foods that require long cooking times (such as roast dinners). The leaves are also commonly used in teas and therapeutic products. They can also be distilled to give the essential oil citral.

The leaves are considered to have both anti-bacterial and anti-fungal properties.

The plant is a shrub which, in cultivation, typically grows to around 2 metres (it can be much taller in the wild). It has dense, green, aromatic foliage, with the leaves having a strong citrus fragrance when crushed. Ideally, plant in full sun or, failing that, in part shade. The plant is both drought tolerant and frost tolerant when mature, but somewhat tender when young.

To harvest, simply pluck the leaves off when required.

Want a job at Spurrell Foraging?

Spurrell Foraging are seeking new team members to help with the harvest and maintenance of their foraged produce in Silvan. Read more and potentially apply.

Want to volunteer at DIVRS?

Darebin Information, Volunteer & Resource Service (DIVRS) are looking for volunteers to join their Alphington and Preston teams on Thursday mornings to grow veggies to share with people in the Darebin community experiencing food insecurity. Read more and potentially volunteer.

Community garden news – Pentridge

Pentridge Community Garden in Coburg has recently incorporated, now has its own website, and has become independent of Moreland Community Gardening.

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 February, the cooking teams were Mitcham Minions, Team KaruCB (see photo right), the Fruit Ninjas and the Happy Chefs. Look at some photos of these teams, plus those of previous teams.

What seeds to plant in March

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

Brassicas  

Broccoli
Cabbage
Kale
Pak choy
Other cool season veggies  

Broad beans
Leafy greens

Lettuce
Mizuna
Mustard greens  
Rocket
Silverbeet
Spinach
Roots

Beetroot  
Carrot
Radish
Other

Chives
Fennel
Leeks
Parsley

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

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

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (3rd March), Ann Stanley will interview Thuch Ajak on the United African Farm . Listen on 3CR (855 AM), 10-10.30am, by tuning into either the station (855 AM) or its livestream.

Podcasts of all previous episodes are available on their website, the latest being Kirsty Bishop-Fox on zero waste (18th February).

Our articles over the last month

Here are some of the articles from our newsletters over the last month that you might have missed:

Corrections and clarifications – Angelo Eliades’ garden

Last week, I correctly said that there will be a visit to the garden of Angelo Eliades on Sunday, 17th March, 2-3.30pm in Preston but my description of that event was completely wrong (i.e. the wrong copy/paste). Here is the correct information.

A visit to the garden of Angelo Eliades; Sunday, 17th March, 2-3.30pm; free; Preston.

Angelo Eliades is a well-known permaculture gardener with a relatively small home garden packed to the brim with unusual food-producing plants, both indigenous and exotic. This includes sub-tropical species (e.g. bananas). Angelo will explain his watering set-up and planting techniques as well as discuss the plants. Organised by Sustainable Macleod.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was CERES’ Fair Food’s summary fruit and vegetable storage guide.

The most popular event link in the last newsletter was a visit to the garden of Angelo Eliades.

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

He pasta away.
We cannoli do so much.
His legacy will become a pizza history.
Here today gone tomato.
How sad he ran out of thyme.
Sending olive my prayers to the family.
His wife is really upset, cheese still not over it.
You never sausage a tragic thing.

Read more food-related jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Summer fruit tree pruning workshop; Wednesday, 6th March, 10.30am-midday; free; Reservoir.

Angelo Eliades, from Deep Green Permaculture, will show you: how to assess your tree before pruning; where to make your pruning cuts; how much to take off; and how to prune different types of trees.

Whittlesea Food Collective talk; Friday, 8th March, midday-1pm; free; Lalor.

Aisha Khurram, Hardship Help Program Coordinator from Whittlesea Community Connections, will tell her story of how she came to oversee the Whittlesea Food Collective and how we can best access these services

Chinese green tea taste; Saturday, 9th March, 3-5pm; $60 ($30 per hour); Fitzroy.

You will sample three chinese teas (taiping houkui, huangshan maofeng and tieguanyin) served with seasonal fruit and homemade cookies. During the ceremony, they will discuss how tea has formed a key part of Chinese culture from the past until now. There will be a limit of 6 attendees.

Homepatch home and garden visit; Sunday, 10th March, 1-3pm; $10; Hurstbridge.

See how a family in a typical 1970s suburban home integrates permaculture principles into garden, home, household and community systems, with a focus on energy efficient features.

Summer fruit tree pruning workshop; Saturday, 16th March, 9-11am; free; Bundoora.

Christie, from The Fruit Tree Folk, will show you how to prune your fruit trees.

Large suburban property tour; Wednesday, 20th March, 5.30-7pm; $5; Lilydale.

This one acre garden has a variety of areas, both ornamental and edible. There are two beehives, chickens and a bath worm farm. They also have hot water heat pumps, water tanks, solar panels and batteries.

Urban food gardening (8 sessions); consecutive Thursdays starting 15th April, 10am-2.30pm; $80 for all 8 sessions (Government-subsidised fee); Edendale.

The Government-subsidised fee of $80 is only for those who are a permanent Resident and/or Australian Citizen/New Zealand Citizen and not enrolled in mainstream secondary school. This course is for people who love gardening and the outdoors, are considering a career in horticulture, would like to learn more about growing their own food successfully or who would like an introduction to aspects of working in the industry before choosing a specific course/study pathway. Tutor: Justin Calverley. Organised by Living & Learning Nillumbik.

Coffee around the world with the Islamic Museum of Australia; Thursday, 18th April, 7-9pm; free; Preston.

Take a trip through Lebanon, Turkey and Vietnam with a coffee tasting guide from the Islamic Museum of Australia.

Composting workshop – from scraps to super soil; Saturday, 20th April, 10-11.30am; free; Bellfield.

Learn about all the tips and tricks to make great compost. Find out more about different containers, worm farming and bokashi buckets. Then take a tour of the Bellfield Community Garden to see first hand how your garden can benefit from compost. Click here to read about the garden.

In March
In April
Regular events

Upcoming face-to-face events – cooking

Easter cookie decorating workshop; Saturday, 16th March, 1-4pm; $55 ($18 per hour); Bayswater North.

Learn how to create fondant cookies, including how to colour, two tone and stencil your cookies. Presenter: Katie. Organised by Arrabri Community House.

A taste of India; Monday, 18th March, 1-2.30pm; free; Mill Park.

Julie, from Green Karma, will demonstrate some Ayurvedic Indian recipes .

Dumpling demonstration and tasting; Tuesday, 19th March, 11.30am-midday; free; Greensborough.

The Eltham Chinese Senior Citizens Group will showcase their expertise in crafting Chinese dumplings. This event is a celebration of cultural diversity through the art of cooking, providing an opportunity to learn, share, and savour the rich flavours of Chinese cuisine.

‘No waste’ cooking demo and food recycling; Wednesday, 20th March, 10am-midday; free; Reservoir.

This event is limited to Darebin residents. Open Table will demonstrate two use-it-up recipes: potato croquettes and anything goes pesto. They will then discuss the world of food waste recycling. Plus there will be an opportunity to speak to Darebin’s Climate Emergency team to give your feedback on their draft Climate Emergency Strategy.

Chinese cooking demonstration; Wednesday, 20th March, 6.30-8pm; free; Watsonia.

Jean Silk will demonstrate the process of creating hokkien char (stir-fried yellow noodles with prawns) and pan-fried vegetarian dumplings.

A taste of China and Thailand; Thursday, 21st March, 7-8.30pm; free; Mill Park.

Jean, from Jean’s Asian Cooking, will demonstrate some recipes from China and Thailand.

Exploring fruit possibilities with Alice Zaslavsky; Friday, 22nd March, midday-12.30pm; free; Carlton.

This workshop will explore the qualities of different fruits, including apples and plums in baking and in salads. Although this workshop is free, you must have an entry pass to the Melbourne International Flower & Garden Show.

Entertain with ambrosia apples, hosted by Alice Zaslavsky; Friday, 22nd March, 2-2.30pm; free; Carlton.

Learn about the cooking and entertaining opportunities of ambrosia apples. Although this workshop is free, you must have an entry pass to the Melbourne International Flower & Garden Show.

Sourdough hot cross buns workshop; Saturday, 23rd March, 10am-1pm; $60 ($20 per hour); Bayswater North.

Learn how to make sourdough hot cross buns. Organised by Arrabri Community House.

Exploring fruit possibilities with Alice Zaslavsky; Saturday, 23rd March, midday-12.30pm; free; Carlton.

This workshop will explore the qualities of different fruits, including apples and plums in baking and in salads. Although this workshop is free, you must have an entry pass to the Melbourne International Flower & Garden Show.

BBQ-grilled plums, presented by Alice Zaslavsky; Saturday, 23rd March, 2-2.30pm; free; Carlton.

Learn how plums can uplevel your next BBQ. Although this workshop is free, you must have an entry pass to the Melbourne International Flower & Garden Show.

The Willsmere Station Community Garden sauce day; Sunday, 24th March, 9am-3pm; $45 ($8 per hour); Kew East.

Celebrate the tomato and make passata. You will have a hands on role in making the passata and leave with two bellissimo bottles of sauce. The event includes a vegetarian lunch. Click here to read about the garden.

Vegan chocolate making; Thursday, 11th April, 6.30-8pm; $80 ($53 per hour); Collingwood.

Start by unravelling the story of cocoa butter. Then delve into the intricacies of chocolate making, from melting and mixing the perfect blend of ingredients to mastering the art of setting. Presenter: Tina Gelberidis.

In March
In April
Regular classes

LFC News February 21

Feb 242024
 

Thanks to the people who have contributed to this week’s newsletter: Angela Paraskevas, Ann Stanley, Ben Moore, Charles Yeo, Hayden Marks, Jaimie Sweetman, Kerri Wellington, Marcela Santos, Melanie Wilson and Peter Kamstra.

Chilean guava (Ugni molinae) by Jaimie Sweetman

[Jaimie Sweetman is Head Gardener of the Edible Forest located on the Yarra Valley Estate in Dixons Creek. There are regular tours of the Edible Forest, often led by Jaimie – read more and book your place on a future tour. Their tours on Saturday, 16th March are being badged as part of Permaculture Week and you get 10% off if you enter the coupon code PCWEEK-2024 at time of booking.]

Originating from Chile in South America, the chilean guava is small shrub getting to around 1 metre by 1 metre. It is sometimes known as the tazziberry.

It has little pink berries that ripen in Autumn. The berries taste a bit like strawberries and are a true children’s favourite.

The plant makes a great, small hedge that doesn’t require pruning unless to shape.

It doesn’t like a temperature under 10degC so, if you are in a cold area, it is best planted in a full sun but protected area. It can also handle being in pots, which then allows it to be moved under cover in winter.

Ours are located in full sun at the back of the forest where they are protected from dry winds and heavy frosts.

It loves a bit of moisture so compost and mulch well.

You can source seedlings easily in either nurseries or online and we often have them for sale in our nursery.

[Read about more of Jaimie’s unusual edible plants on our website.]

Local producer news – Ben’s Bees

You can now buy Ben’s Bees’ honey from his honesty hut at 20 Perth Street, Blackburn South. $12 for 500g or $30 for 1½Kg.

CERES’ fruit and veg storage guide

CERES Fair Food have just published a guide for storing your fruit and vegetables. It comes in two forms:

 

Corrections and clarifications – Botanikos

Last week, I correctly said that Botanikos are scheduled to be at Eltham Farmers’ Market on the 4th Sunday of every month but then incorrectly said that this meant they would next be at the market on 18th February. In fact, of course, it means that they should next be at the market on this upcoming Sunday (25th February). They sell botanically-infused simple syrups and shrubs as cocktail or mocktail mixers.

Want to raise some funds for your local community garden?

The University of Melbourne is undertaking a research project called Community Engagement for Disaster Risk Reduction (CEDRR), whose main aim is to grow community resilience to current and future risk through research and conversations with communities. If you participate in a 20-30 minute survey-interview engagement about your experiences of risk, they will donate $25 to a community garden of your choosing. Then, 4-6 months later, the research team will request you complete a 5-minute follow-up phone call, for which your garden will receive an additional $25. So, $50 in total. Click here to sign up.

If you are actively involved in a local community garden, contact Peter Kamstra by email (peter.kamstra@unimleb.edu.au) to discuss opportunities for CEDRR researchers to visit to say hi and to sign up participants at a convenient time. Croxton / Marra Guwiyap Community Garden did so and have raised over $1,000 to date.

Want to help maintain the healthAbility planter box in Eltham?

As you may or may not know, there is a planter box outside of healthAbility, 917 Main Road, Eltham where leafy greens and other veggies have been grown for the last decade. It is irrigated but obviously still needs occasional weeding and top watering. The main person who has done so for the last few years wishes to retire and is therefore looking for someone to replace her. The job involves a) deciding on & then planting new seedlings and b) occasional visits for weeding & top watering. It is a single, long, raised bed, around 1 metre high, so no bending is required. It is perpetually in the shade, so is best suited for leafy greens and herbs. If you are potentially interested, email me (Guy) and we can discuss over a coffee.

Want to own your own food shop?

Melganics Organic Produce Store at ECOSS in Wesburn is up for sale. It sells fresh fruit and vegetables as well as various dry goods. For more information, or to submit an expression of interest, contact Melanie Wilson by email (melganics1@gmail.com). Closing date: 1st March.

Get your aprons on!

As part of the Celebrate Mooroolbark Festival to be held on Sunday, 17th March, they are organising a baking competition. The categories are banana muffins, carrot cake, lemon slice and ‘your choice’. Enter by emailing your name, age and baking category to competitions@celebratemooroolbark.com. Closing date: Wednesday, 13th March.

Do you make any alcoholic beverages?

If you make any of beer, cider, mead or wine then you might be interested in some of the articles on this website.

Melbourne Bushfood

  

Melbourne Bushfood are based in Fairfield. Their overall mission is to put Aussie native foods into stomachs across the world, whilst supporting their First Nations and small Aussie farmer allies. To progress this mission, they sell both native edible plants and food products made with native edible plants.

Their native edible seedlings cover the full range of native bush foods, including leafy greens, fruit plants and flower plants.

Their food products include jams & syrups, spices & powders, chocolate, teas and fresh & frozen fruits.

You can buy any of these seedlings or products are their shop, open Wednesday-Sunday, 10am-4pm, at 49 Sparks Avenue, Fairfield.

Finally, they have partnered with Nyul Nyul Elder and Traditional Owner Bruno Dann, helping to grow his mob’s harvest and to purchase critical infrastructure needed for his remote community.

Creative community cookbook – fighting waste and fighting hunger

At the upcoming Community food aid festival, this coming Sunday (25th February), 11am-3pm, at Edendale, Diamond Valley Community Support will be launching their Creative community cookbook – fighting waste and fighting hunger. Here is one of the recipes from that book by newsletter reader Jennie Ramage.

Vegetable dahl

1 cup dry lentils (puy, green, small black lentils. Don’t use the small red lentils as they won’t hold their shape)
4 cloves garlic, chopped
1 tablespoon ginger
3 cups mixed vegetables (e.g. silverbeet, collards, celery stalks & leaves, potatoes, sweet potatoes, carrots, broccoli stalks, capsicums)
1 can coconut milk
2 cups water
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon cardamom
1-2 tablespoons brown mustard seeds
olive oil
squeeze of lemon
½ cup diced onion (or leek, spring onions, chives)
½ cup fresh herbs (e.g. parsley, coriander)

Rinse the soaked lentils and put aside.

Heat a large saucepan and dry fry the mustard seeds until they begin to pop. Add 2 tablespoons olive oil, the diced onion and the stalks of herbs and greens. Cook for 5 minutess or so, then add the garlic and ginger. Cook for a minute or so, then add the spices.

Chop all the veggies into large cubes and stir in.

Drain the lentils, rinse and combine with the veggies.

Add the coconut milk and water and give it all a good stir.

Bring to a gentle simmer, cover, and cook for 2 hours.

In the last 5 minutes, stir in shredded silverbeet leaves.

Note that:

  • Serve with brown rice, a dollop of yoghurt, extra parsley or coriander leaves and a hard boiled egg. Squeeze lemon juice onto each serving. Papadums or naan bread also make a nice accompaniment.
  • Dried lentils are a cheap source of vegetable-protein. Soak 1 cup of lentils in plenty of water overnight. (Tinned lentils may be used instead, but are not as economical.)
  • This is a very flexible recipe. It can be made with just 2 or 3 vegetables or as many as you have available.

Local people making a difference – Louise Ward (by Ann Stanley)

Inspired by her 2015 training in permaculture design, Louise has established an edible food forest at the Yarra Valley Estate in Dixon’s Creek, the function and conference centre that she owns with her husband, John.

Driven by a desire to improve the earth, and using the German system of hugelkultur, Louise, in collaboration with horticulturalist Jaimie Sweetman, has built soil, given life to many unusual plants and contributed to permaculture knowledge about the food forest method of growing food.

Louise is also involved in Global Gardens of Peace, which seeks to improve the mental health of vulnerable communities around the world through planting and tending gardens. She also supports her husband John’s work with disadvantaged people in Papua New Guinea (read more here) and has given 5 acres of the property at Dixon’s Creek to the establishment of a wildlife shelter.

Read more about food forest fundamentals. Listen to Louise talk about her food forest.

If you would like to nominate anyone (including yourself) to have their pen portrait in a future newsletter, drop me a line.

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (25th February), Ann Stanley will interview Jaimie Sweetman on unusual plants for the layers of a food forest (deferred from previous weeks). Listen on 3CR (855 AM), 10-10.30am, by tuning into either the station (855 AM) or its livestream.

Podcasts of all previous episodes are available on their website, the latest being Amy Ciara on Celtic nature connections and modern horticulture (11th February).

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Botanikos’ online shop.

The most popular event link in the last newsletter was The Whittlesea Garden Expo.

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

A curious customer asked a local tomato farmer if their tomatoes were genetically modified.

“No,” said the farmer.

“That’s correct,” said the tomato.

Read more food-related jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Rare, vintage and cellared; Saturday, 24th February, 1-3pm; $55 ($28 per hour); Thornbury.

3 Ravens will showcase 12 of their rare, vintage and cellared brews.

A visit to the garden of Angelo Eliades; Sunday, 17th March, 2-3.30pm; free; Preston.

Angelo Eliades is a well-known permaculture gardener with a relatively small home garden packed to the brim with unusual food-producing plants, both indigenous and exotic. This includes sub-tropical species (e.g. bananas). Angelo will explain his watering set-up and planting techniques as well as discuss the plants. Organised by .

Permaculture garden tour (Tenderbreak); Sunday, 17th March, 2-5pm; $10; Dixons Creek.

The property is a mudbrick home surrounded by one acre of food production on a 96 acre bush block. The features to be explored on the tour include: two dwellings with passive solar design; bushfire defence systems; solar power; wastewater worm farm treatment system; wood stove; fresh water and dam irrigation systems; large organic veggie garden; two large orchards; a hothouse; chooks; fences, gates, trellises and outbuildings made from recycled materials; a grain processing bench; swales; and a fish stocked multifunction dam.

Permaculture workshop with Matt Daniele of PEACE Farm; Thursday, 21st March, 2-4pm; free; Lilydale.

Matt Daniele, from PEACE Farm, will discuss: the permaculture concept and principles; how permaculture can be applied in the home garden; nutrient cycling; diversity of habitats and production; animal integration; and garden layout to maximise efficiency.

Urban property garden tour; Sunday, 24th March, 10am-midday; $10; Kilsyth.

The property features a solar system, multiple water tanks, a glasshouse, a seed saving box, a pond, a vegetable patch with wicking beds & fruit trees, chickens, beekeeping and a food forest.

Heritage apple tasting; Monday, 1st April, 3-5pm; $20; Templestowe.

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

SEEDs Communal Garden open garden; Saturday, 6th April, 10am-4.30pm; $8; Brunswick.

SEEDs Communal Garden is a community garden that provides opportunities for meaningful roles, community connections and friendships for the participants of Milparinka – a community organisation that supports people who have a disability. Established in 2015, SEEDs grows nearly a ton of food each year. It is maintained by its diverse community. It is a no-dig garden that uses composting to ensure rich soil. Organised by Open Gardens Victoria.

Heritage apple tasting; Sunday, 7th April, 2-4pm; $20; Templestowe.

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

Organic vegetable growing; Saturday, 20th April, 10am-3pm; $145 ($29 per hour); CERES.

The workshop is a mix of classroom presentations and practical exercises, giving you a chance to get your hands dirty on a real working farm. You will learn to: build healthy soils; work with the seasons; and grow a productive garden, including vegetables, fruits and herbs. Presenter: Donna Livermore.

Big Vegan Market; Saturday, 20th April and Sunday, 21st April, both 10am-6pm; $9; Carlton.

Shop from a huge variety of 100% vegan products.

Autumn native plant sale; Saturday, 20th April, 10am-4pm; free; Eltham.

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

Sustainable gardening (8 sessions); starting Tuesday, 23rd April, each 10am-2pm; $650 ($20 per hour); CERES.

This course will introduce you to the basics of horticulture, permaculture and organic gardening. The 8 sessions will cover: intro to sustainable gardening and permaculture principles; soils and their preparation; composting, worm farming and fertilisers; organic vegetable production; growing bushfoods and berries; seed saving and propagating; organic fruit production; and water management and guild planting. Presenter: Justin Calverley.

In February
In March
In April
Regular events

Upcoming face-to-face events – cooking

Plant-based cooking demonstration and tasting with Frankie Cox; Thursday, 21st March, 6-7.30pm; free; Fitzroy North.

Frankie Cox will show you how to incorporate more plant-based ingredients in our everyday meals. She will talk about eating for impact and sharing some tips and tricks for using vegetables in cooking. There will also be some tasty samples to share as well!

Sourdough basics; Wednesday, 3rd April, 6.30-8.30pm; $120 ($60 per hour); Collingwood.

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

Sourdough bread baking; Sunday, 21th April, 9am-5pm; $220 ($28 per hour); CERES.

You will: make a variety of different breads, gaining the skills and confidence to make your own at home; enjoy some of your own handmade pizza for lunch; and take home some leaven to get you started baking bread at home. Presenter: Ken Hercott.

In February
In March
In April
Regular classes

LFC News February 14

Feb 142024
 

Thanks to the people who have contributed to this week’s newsletter: Chris Chapple, Drew Echberg, Henry Newton, Karen Dover, Melissa Lawson and Robin Gale-Baker.

The Macleod food swap is on pause

After 12 years of operation, the Macleod food swap is currently on pause pending them finding some people to organise it.

Botanikos

Botanikos, who are based in Wonga Park, make botanically-infused simple syrups and shrubs as cocktail or mocktail mixers. Each is made with fresh, local or Australian ingredients and each is infused with the flavours and aromas of various plants and herbs.

The simple syrup flavours include rosemary, thyme, lavender, bergamot, hibiscus, rose garden, lemon, lime, bitter orange, marmalade, indigo, chocola, salty pete, passionfruit and dragonfruit.

Shrubs are sour drink mixers made from apple cider vinegar, spring water, sugar, fruit and indigenous herbs (such as strawberry gum, lemon myrtle, pepperberry, anise myrtle, cinnamon myrtle and rivermint).

The business has a commitment to sustainability. Ingredients are local where possible, as are the bottles, labels and packaging. They minimise waste and any remaining waste products are composted.

You can buy their products online or at various markets (Eltham Farmers Market, Park Orchards Market and Yarra Valley Regional Food Group Farmers’ Market). My understanding is that they are scheduled for the 4th Sundays in each month at the Eltham Farmers Market and should therefore be there next Sunday (18th February).

Read the Botanikos page on our website. Welcome Karen!

What does a Persian eat for breakfast?

You can find out next Sunday (18th February) at the Eltham Farmers’ Market, when they will be host our local Persian community as represented by The Yarra Foundation, who are a Melbourne-based charity that raises money to support the education of disadvantaged children in Iran.

For breakfast, you will apparently be able to try any or all of:

  • Bandari sausages (as per the photo right).
  • Persian omelette.
  • Persian tea.
  • Persian sweets.
  • Olevieh (sandwiches).

There may even be some Persian entertainment!

Pauline Webb reports in – Brussels sprouts

[The photos are of Pauline’s seedlings and, as discussed below, my mature plants from a previous year. Note that the small plant in the centre of Pauline’s photo is an oca. [Read Jian Liu’s article on our website about growing oca.]

I (Pauline) feel that I have got in front with my Brussels sprouts this year by planting seedlings in January. I have historically been unsuccessful with my attempts to grow them. Alan Richmond, an Eltham gardener of note, used to speak to us at Doncaster Garden Club years ago and his information was to plant seeds in November and seedlings in January in Melbourne. The plant needs the summer to grow large and strong for the winter crop. Another friend with a Scottish background says that Melbourne is not cold enough for Brussels sprouts. My husband has put some netting and an old lace curtain over them and, so far, the cabbage white butterflies have not managed to lay eggs on them. Here’s to a cold winter and my first success!

[Editor: I have always found the timings for growing Brussels sprouts somewhat vexatious. When I first started veggie growing, I assumed that one should plant them at the same time as the other main brassicas such as broccoli and cauliflower, which, for seeds, is late summer or early autumn. Then I became aware that they take longer to grow than the other brassicas and therefore should be planted earlier, say mid summer. But I never had any success – the plants grew ok but the sprouts never really formed. Then in 2020, by chance, I came across Adams Farms in Coldstream, who specialise in growing Brussels sprouts and supply, amongst others, Coles. They told me that they plant their Brussels sprout seedlings in November through to February (i.e. much earlier than I was doing) and they gave me 18 of their seedlings. The result? I planted the seedlings in November and harvested literally thousands of Brussels sprouts from May onwards: 18 plants with an average of 60 sprouts each equals 1,080 sprouts! Both my experience and the existence of the Adams Farms show that it is perfectly possible to grow Brussels sprouts in Melbourne.]

[Since then, I have always wanted to plant Brussels sprout seedlings in November but have never really found anywhere where I can buy them at that time. I have also tried seed saving but that hasn’t really worked. So, I know what I want to do but currently am not really able to do it. Does anyone know where one can buy Brussels sprout seedlings in the spring? If so, email me. Should we try and organise some sort of bulk buy?]

[Note that currently, for want of a better option, our planting guide of what seeds to plant when follows the advice of the Gardenate website and says that Brussels sprout seeds should be planted in either December or January.]

Sour cream vs yoghurt

Sour cream and yoghurt are both fermented dairy products, with sour cream being fermented cream and yoghurt being fermented milk. They typically use different bacteria for the fermentation, which gives them somewhat different tastes. Creme fraiche is effectively a type of sour cream. Greek yoghurt is yoghurt that has been strained to remove some of its whey, thus making it thicker (and more similar in consistency to sour cream).

In both cases, the bacterial fermentation turns the sugars into lactic acid.

The differences between sour cream and yoghurt are less than the differences between some cheeses – it is effectively a historical accident that, unlike cheese, they have completely different names.

Because of their different source substance (cream versus milk), sour cream has much more fat (and therefore calories) than yoghurt. By contrast, it typically has less protein.

It is widely agreed that sour cream and yoghurt can be substituted for each other in recipes using a 1:1 substitution. However, note that:

  • The flavour might be slightly different.
  • Greek yoghurt is the closest in texture to sour cream.
  • You can effectively turn plain yoghurt into Greek yoghurt by straining out some of the whey using a piece of cheesecloth.
  • Having less fat, yoghurt is more likely to curdle when heated.
  • When substituting yoghurt for sour cream, you can also add some butter to raise the fat content.

Possible vegan substitutes for sour cream include:

  • Coconut cream, created by skimming off the top of coconut milk and adding some acid (e.g. vinegar or lemon juice) and salt.
  • Silken tofu, where you blend firm silken tofu with some acid (e.g. vinegar or lemon juice).

Read more of my baking discussions.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Duang’s Nan Experience website.

The most popular event link in the last newsletter was The Whittlesea Garden Expo.

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

An IT programmer is about to go out and buy groceries. His wife tell him: “Buy a loaf of bread and, if they have eggs, buy a dozen.”

He comes back with 13 loaves of bread.

“But why?“, she asks.

“Because they had eggs“, he replies.

Read more food-related jokes.

 

Regular activities over the coming week

Farmers’ and other food markets

Note the newly re-started Food Collective Market in Epping.

Food swaps
Community gardens

Note the working bee on Sunday morning at the Renown Street Orchard in Coburg North.

Upcoming face-to-face events – not cooking

Propagation workshop; Wednesday, 21st February, 5.30-7.30pm; $5; Northcote.

Learning how to create your own plants: growing from seed, growing from cuttings and caring for seedlings. Presenter: Shani Shafrir from Preston Connected. Organised by Marra Guwiyap Community Garden.

Introduction to beekeeping; Friday, 23rd February, 10.30-11.30am; free; Edendale.

This workshop will provide an introduction to bees and beekeeping for those considering introducing a beehive into their home garden, including: an overview of bee lifecycles; seasonal behaviour and the importance of bees in our world. Find out what is involved in becoming a beekeeper for the first time- including equipment, regulations and safety. Presenter: Bronwyn Woods from Bob’s Beekeeping Supplies.

Palestinian dinner with chef Aheda; Sunday, 25th February, 6-9pm; $79 ($26 per hour); Fitzroy North.

This is a sit-down dinner with Palestinian chef Aheda, where you will both celebrate the many flavours of Palestinian cuisine and have an evening of cultural immersion and culture preservation.

Introduction to mushroom growing workshop; Sunday, 3rd March, 10-11am; $53 ($53 per hour); Heidelberg West.

You will learn the basics of growing gourmet and medicinal mushrooms at home. You will be guided through the entire process, from understanding the life cycle of fungi to hands-on techniques for cultivating your own mushrooms. Particular topics to be discussed include: how to set up your own mushroom growing area, including selecting the right environment and equipment; step-by-step instructions on starting your mushrooms from grain spawn to harvest; tips and tricks for successful cultivation, including moisture control, substrate preparation, and dealing with common pests and problems; and an overview of the most popular and easy-to-grow mushroom species. You will take home your own mushroom grow kit to get started right away. Presenter: Simon Hughes from the Urban Farming Collective.

Awara open garden; Saturday, 9th March, 11am-12.15pm; $22 ($18 per hour); Pascoe Vale South.

Join Leila Alexandra, from Barefoot Food Gardens, on a tour of her 840m2 rental property. Learn how it was turned into a productive paradise and Leila’s wild gardening philosophy. Take home some seeds and cuttings. Optionally, enjoy a chat and garden tea post tour.

Wild edible gardening; Saturday, 9th March, 2-4.30pm; $53 ($21 per hour); Pascoe Vale South.

You will learn nature-based gardening practices to turn your patch into a low-work food forest that gives year-round harvests. You will learn: the philosophy of wild edible gardening; ecosystem dynamics in gardens and soil; easy no-dig techniques to build healthy soil; plants for food, medicine, soil health, bees and biodiversity; and practical gardening skills and tips to get started. Facilitator: Leila Alexandra, from Barefoot Food Gardens.

Mushroom foraging; Thursday, 14th March, 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. Presenter: Jess (Fraulein Fungi).

No-dig gardening to regenerate soil; Saturday, 16th March, 10am-3pm; $116 ($23 per hour); Pascoe Vale South.

You will explore varies no-dig ways to build healthy soil with minimal labour. You will learn: the advantages of no-dig gardening; easy and instant ways to convert lawn to garden; principles of decomposition and closed loop fertility; composting techniques; where to forage the city for organic materials; and plants that heal and enrich the soil, including green manures and weeds. Facilitator: Leila Alexandra, from Barefoot Food Gardens.

Victorian Whisky Festival; Saturday, 16th March, 11am-4pm; $93; Preston.

The ticket includes whisky samples from 15 Victorian distilleries, a burger or hotdog (vegetarian options available) and a tasting glass to keep. The distillers will include Starward, Kinglake, The Gospel, Bakery Hill, Western Port Distillery, Hepburn Distillery, Whisky in Isolation, Swiftcrest, Morris, Imbue, NED, Bass & Flinders and Chief’s Son. There will be whisky cocktails, a rare whisky bar and takeaway bottle sales.

CERES Harvest Festival; Saturday, 23rd March, 10am-3pm; $5; Brunswick East.

This is an annual event which includes: farm tours & talks; kids activities (such as face painting); CERES Home Harvest Awards (for bakers, preservers and others); a scarecrow building competition; live music; stalls from local makers and growers; and some eating options.

Plants for a wild edible garden; Saturday, 23rd March, 10am-3pm; $116 ($23 per hour); Pascoe Vale South.

You will learn how to successfully establish a diverse range plants in your forest garden, including: how to approach garden design based on plant needs; which plants will thrive in Melbourne’s climate; ways to incorporate a mix of food plants (fruits, berries, vegetables, herbs, bush foods) and plants for soil, mulch, fertility and ecosystem diversity; simple ways to understand seasonality and companion planting; and ways to incorporate unusual and medicinal foods into your diet. Facilitator: Leila Alexandra, from Barefoot Food Gardens.

Grow your own mushrooms; Wednesday, 27th March, 6.30-8.30pm; $160 ($53 per hour); Collingwood.

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

Awara open garden; Saturday, 6th April, 2-3.15pm; $22 ($18 per hour); Pascoe Vale South.

Join Leila Alexandra, from Barefoot Food Gardens, on a tour of her 840m2 rental property. Learn how it was turned into a productive paradise and Leila’s wild gardening philosophy. Take home some seeds and cuttings. Optionally, enjoy a chat and garden tea post tour.

Savvy tricks to make your food go the distance; Thursday, 11th April, 10-11.30am; free; Ringwood.

Learn how to reduce your food waste, minimise your soft plastics and store food to make it last longer. Learn simple tricks like how to store herbs and what to look out for when you are in the supermarket plus share your own tips.

Plants and permaculture; Saturday, 13th April, 10am-3pm; $145 ($29 per hour); CERES.

This workshop is for those interested in living a permaculture lifestyle in relation to plants and how to use them in the kitchen and garden. You will learn how to utilise plants for food, medicine, fodder and fibre, whilst also providing habitat and systemic stability. Presenter: Taj Scicluna.

Urban food gardening (10 sessions); on Wednesdays, starting 17th April, 9.30am-1.30pm; $50 ($1 per hour); Brunswick.

The course will cover such topics as: growing in pots, raised beds, wicking beds and no-dig gardens; site analysis and design considerations; re-generating soil health and fertility; seasonal planning and crop rotation; companion planting and beneficial insects; upcycling waste through composting and worm farms; propagating plants from seed and cuttings; saving seed; and natural pest and weed management. Presenter: Melissa Houselander. Organised by Brunswick Neighbourhood House.

The cook program (10 sessions); on Thursdays, starting 18th April, 9.30am-1.30pm; $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.

In February
In March
In April
Regular events

Upcoming face-to-face events – cooking

Japanese curry with Chika’s home cooking; Saturday, 2nd March, 10.30am-1pm; $57 ($23 per hour); Coburg North.

Unravel the secrets of Japanese curry using curry cubes and learn how to pair with glossy rice. Also featuring a quick summer garden salad incorporating freshly harvested vegetables from NECCHi’s own edible garden. At the end, eat the food as lunch. Menu: Japanese curry, steamed rice and Summer garden salad with Japanese twist dressing. Presenter: Chika. Organised by NECCHi (Newlands and East Coburg Neighbourhood Houses).

Thai cooking; Saturday, 9th March, 10.30am-1pm; $65 ($26 per hour); Bayswater North.

You will make Thai grilled pork or chicken salads and chicken galangal soup. You will enjoy some taste testing and should have some extra to take home too. Take an apron, knife, chopping board and a container to take home leftovers. Presenter: Oddie. Organised by Arrabri Community House.

Japanese fermentation; Wednesday, 27th March, 6.30-9pm; $120 ($48 per hour); Collingwood.

You will learn how to make miso, starting with the preparation of the soybeans and ending with the shaping of your miso. You will also make tsukemono pickles from fresh vegetables. You will take home some miso, which will then mature into robust flavours over time. Presenter: The Fermented Mumma.

In February
In March
In April
Regular classes

LFC News February 7

Feb 072024
 

Thanks to the people who have contributed to this week’s newsletter: Amy Aednat Ciara, Eve Fraser, Georgia Tracy, Gus Goswell, Julie French, Sam Holman, Samantha Leahy, Teresa Day and Virginia Solomon.

The products available at Farm Raiser’s farmgate

As you hopefully know from previous newsletters, the Farm Raiser urban farm in Bellfield have a farm gate on the opposite side of the road to 12 Perkins Avenue, Bellfield on Fridays, 10am-2pm and Saturdays, 9am-midday. What you might not know, however, is that they sell a few other products in addition to their own veggies, including: Dougharty Baker’s bread; some preserves made by Balnarring Preserves, Grand Ridge and others; Gippsland Pastured eggs; and biodynamic milk.

What you won’t know is that they are now stocking Stone & Crow Cheese cheese, where this relationship has been created following the article in this newsletter a few weeks ago about Stone & Crow Cheese.

Yes, (one of you) did know!

Last week, Meg Autin asked what might be wrong with her yellowing and spotty blueberry leaves. Amy Aednat Ciara has responded.

“Meg’s blueberries are showing signs of trace mineral deficiency (e.g. iron, manganese, etc). I would hazard a guess from where it is yellowing, and the necrotic spots occurring, that the soil is too alkaline. But best practice is to get a pH kit and to test the soil according to package instructions.”

[Editor: unlike most plants, blueberry plants need an acidic soil to thrive, preferring a soil pH of 4-5.]

Amy continues: “Tips with the standard pH liquid and powder kit. Really shake the powder very well! Big clumps make it harder to judge the colour. Make sure that the liquid solution turns the soil sample into a pasty mud-like consistency. Add soil if too wet and watery or more solution if too dry. Finally the pH scale is to the power of 10 so there is a 10x difference between the numbers. For example a pH of 5 where 7 might be needed, means the soil is 100 times too acidic! Also the final colour of the sample is best viewed in natural light.

“A short term solution to Meg’s problem would be to add sulphur if too alkaline or lime if too acidic, and follow package instructions carefully. Longer term, Meg can try adding more acidic or alkaline compost, compost teas or organic matter. Meg could also plant a plant that raises pH in the soil near it (e.g. a eucalypt), if it is too alkaline. Sometimes too much water and poor drainage creates an increased alkalinity too.”

A new honey provider – Amy’s Beekeeping

Amy’s Beekeeping sells raw and hay fever honey. There is zero processing apart from straining. As a small-scale producer in North Warrandyte, Amy aims to produce high quality honey with the health of the community and the bees at the heart of it.

The honey is only available during Spring and Summer. People can buy the honey using a honesty box system at 34 Glynns Road, North Warrandyte, or by contacting Amy by phone (0425 774774) or email (amyljames1973@gmail.com).

When requested, Amy also rescues bee swarms from homes and gardens.

Read Amy’s Beekeeping page on our website. Welcome Amy!

There are now 7 honey providers in our Local Food Directory.

If you live in Darebin, try out an induction cooktop

Darebin Libraries have some kits which people can borrow for up to 2 weeks. Each kit includes a Westinghouse WHIC01K portable induction cooktop, a magnet to test cookware compatibility, instructions and a portable induction cooktop manual. You will need to collect and return the cooktop to the same library. Read more and potentially apply.

A new enquiry into securing Victoria’s food supply

The Legislative Assembly Environment and Planning Committee at the Victorian Parliament has just launched a new inquiry into securing Victoria’s food supply. The Committee is examining:

  • The impacts of urban sprawl and population growth on arable land and the farming industry in Victoria.
  • The use of planning controls to protect agricultural land in green wedge and peri-urban areas.
  • The resilience of the Victorian food system, including the production of food, its transportation and sale.

They have published a news article and a short YouTube video introducing the inquiry and inviting interested members of the public to make submissions. The closing date for submissions is Friday, 26th April.

Beat the heat! (by Julie French)

Who knows what the rest of the summer will bring by weather but it still might get hot. Preparing food for the heat ahead of time avoids, or at least minimises, cooking when you want to keep both yourself and your house as cool as possible. Also having plenty of cooling foods, that is, foods that actually help to bring your body temperature down, in your kitchen means that you can survive the heat of the day more comfortably.

Think of dishes that can be cooked ahead of time, or elements of dishes that are cooked when it’s cooler and that can be assembled when you are ready to eat. For example, salads full of summer vegetables that have a high water content are ideal for helping your body stay cool.

Pre-cook grains, potatoes, eggs and vegetables the day before the heat is forecast and you have the makings for tasty, nutritious dishes that won’t overheat your kitchen. If you have an outdoor cooking set-up, simply barbecuing your preferred protein and serving with a mixed salad or a cold ratatouille, is a great way to go too. Marinades or spice coatings add an extra flavour boost – chicken satays with a simple peanut sauce, or blackened fish in a cajun spice mix served with quick cucumber pickles.

Fattoush

100g day-old dense crusty bread (rub the bread with a clove of garlic for extra flavour)
virgin olive oil
salt and pepper
½ small red onion
3 very ripe, sweet medium-sized tomatoes
1 avocado
1 small continental cucumber, peeled
1 spring onion
½ cup mixed coriander and Italian parsley leaves
handful of fresh mint leaves, torn into small bits
salt and pepper
1 teaspoon sumac
¼ cup vinaigrette (made from ⅔ cup virgin olive oil, ⅓ cup red wine or cider vinegar, 1 teaspoon Dijon mustard, salt and pepper and a pinch of sugar)

The day before: tear the bread into small chunks (2-3 cms), put in a bowl with a good drizzle of extra virgin olive oil, season with salt and pepper, and use your fingers to toss the bread around so that the pieces have a touch of oil on them. Toast in a 160degC oven until dry and golden in colour.

Finely slice the red onion and soak in a small bowl of cold water. Just before you put the salad together, drain the onion and squeeze out excess water. Cut the tomatoes into large chunks and the cucumber and avocado into 2cm dice.

Put the toasted bread into a large stainless steel bowl with the vinaigrette and soak for a few minutes. Then add the tomatoes, cucumber, avocado, onions and salt and pepper and toss to mix. Add the herbs and sumac and toss again. Transfer to a serving dish.

Salade nicoise (adapted from Elizabeth David’s Summer cooking)

There is no precise recipe for this Provencal salad but it typically includes olives, hard-boiled eggs, anchovies and tuna and the dressing should contain garlic. You can also add any of lettuce hearts, cooked potato, green beans, tomato wedges, sliced cucumber, basil leaves or artichoke hearts.

Cut the ingredients into largish pieces and arrange them in a wide salad bowl so that each is kept separate and the whole dish looks colourful and fresh. Make up a vinaigrette (see recipe above) with garlic, and drizzle over the salad when you’re ready to eat.

Tzatziki

Tzatziki is a great way to use your cucumbers. The trick to making your tzatziki extra creamy is to strain the yoghurt to remove as much water as possible. Line a sieve with muslin (or a clean chux) and stand it over a deep bowl, mix together 1Kg yoghurt and 1 teaspoon salt, and place in the sieve. Leave to drain in the fridge overnight.

Mix 350g strained yoghurt with 2 seeded and grated small Lebanese cucumbers (skin left on), 1 clove garlic crushed with 1 teaspoon salt, 1 teaspoon dried mint, ½ cup roughly chopped mint leaves and the juice of a lemon. (This recipe is from Malouf’s New Middle Eastern food.)

Season with a little salt and freshly ground pepper. Serve as a dip or an accompaniment to grilled meat.

Loubia

This is a good way of using your green beans.

50 ml olive oil
1 small onion finely diced
1 clove garlic finely diced
1 tablespoon cumin spice blend
300g thin green beans
400g crushed tomatoes
1 tablespoon tomato paste
½ teaspoon salt
extra virgin olive oil

Heat the oil in a large saucepan. Add the onion, garlic and cumin spice blend and sauté gently until soft. Add the beans, tomatoes and tomato paste and enough water to just cover. Add salt and simmer uncovered, until the beans are tender and the liquid has reduced.

Tip into a serving dish and serve at room temperature drizzled with a little extra virgin olive oil.

To make the cumin spice blend: lightly roast, grin and sieve 100g cumin, 50g coriander seeds and 25g black peppercorns. Mix them with 75g sweet paprika and 50g ground ginger.

Pauline Webb reports in

I (Pauline) planted my already finished cucumbers and close to finished tomatoes in October and November. Initially, I had good growth but then there was rain and the humidity hit. The lush growth on both developed powdery mildew and dry edges and I eventually stripped all the affected leaves off both veggies. With the cold snaps and rain, the fruit set was patchy.

In total, I have 5½Kg of pickled or fermented cucumber in the fridge and pantry, with some more having been eaten fresh.

The tomatoes were all early fruiting varieties as I was concerned re fruit fly. They have been ripening spasmodically and this last week have ripened faster. They have just had another pruning of all branches without fruit. In total, I have around 6Kg Russian pickled tomatoes in the fridge plus around 5Kg of cherry tomatoes. My concerns re fruit fly turned out to be unnecessary, as none were touched (but all my stone fruit were).

Beans have gone in where the cucumbers came out and I have also just planted sugar snap peas and radishes for a quick crop. [Editor: although peas are a cool season crop, sugar snap peas can also be grown in summer.]

Packshare Australia

Packshare Australia is a new voluntary organisation that “finds local businesses who accept packaging for reuse and those who give it away for free“, with the aim of reducing waste. From their map of participating organisations, it seems clear that their base is in North East Melbourne.

“Currently the packaging lifecycle is incredibly wasteful. Businesses spend huge amounts of money on packaging, carefully pack items for safe transit, send them out to consumers, who promptly tear it off and throw it all away. Packshare enables people to find businesses local to them who can re-use that packaging, easily locate them on a map, and donate it when they’re nearby.” Watch this video.

During February, they are holding a stationery drive at Alphington Farmers’ Market, where excess stationery is to be donated and then re-deployed. Watch this video.

Want a Thai cooking and cultural experience?

Readers might recall an article from last year about a cooking and cultural tour in northern Thailand led by newsletter reader Duang Tengtrirat. The good news is that she will be offering three tours again this year – in July, August and September.

Duang grew up in Nan, a small town in northern Thailand, close to the Laotian border. Whilst she has spent her adult life in the USA and Australia, she has recently renewed her ties with her home town and re-discovered its charms and cultural life. She decided that she wanted to share it with people, before it’s discovered by mainstream tourism! Duang has renovated the old teak house that she grew up in and cooking classes are now held in the outdoor kitchen, where she learnt her cooking skills from her mother.

Nan Experience is a 10 day package that alternates days of cooking in Duang’s mother’s kitchen with outings to places of cultural and culinary interest, in and around Nan. Read more and potentially book your place.

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (11th February), Ann Stanley will interview Jaimie Sweetman about unusual plants for the layers of a food forest (deferred from last Sunday). Listen on 3CR (855 AM), 10-10.30am, by tuning into either the station (855 AM) or its livestream.

Podcasts of all previous episodes are available on their website.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the program for the National Sustainability Festival.

The most popular event link in the last newsletter was a tour of ‘the Plummery’ (garden tour).

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

My girlfriend told me to put tomato sauce on the shopping list, so I did. Now I can’t read it.

Read more food-related jokes.

 

Regular activities over the coming week

Farmers’ and other food markets

NERP will have a stall at the Eltham Farmers’ Market, where their theme will be ‘involving kids in permaculture’.

Food swaps
Community gardens

Not face-to-face but interesting

Sustainable Gardening Australia (SGA) have organised a series of online classes during February and March with the overall theme of soil is your foundation. It includes sessions that will both build your knowledge of soil and explore different gardening approaches that support soil health. You can book individual sessions (see the details below) or all five for $140.

Upcoming face-to-face events – not cooking

Microgreens growing; Saturday, 6th April, 10am-midday; $80 ($40 per hour); CERES.

You will be walked through the process of producing microgreens. Presenter: Jess Holland, CERES’ microgreens manager.

Beginners backyard beekeeping; Saturday, 6th April, 10am-3pm; $220 ($44 per hour); CERES.

Learn everything from the inner workings of a beehive to the healing properties of raw honey. You will learn how to maintain a healthy hive, discover the wonders of swarms and how to keep them in check. Weather permitting, they will also open a hive and have a hands-on demonstration. Presenter: Ashton Edgley.

Small space gardening; Saturday, 6th April, 10am-3pm; $115 ($23 per hour); CERES.

You will learn: how to maximise your small space to create an abundant oasis of food, herbs and ornamentals; and container gardening techniques and principles. Presenter: Donna Livermore.

The herbal apprentice (8 sessions); starting Saturday, 6th April, 10am-3pm; $995 ($21 per hour); CERES.

The course will include the following topics: medicinal plant cultivation; introduction to plant identification and botany; understanding common ailments; herbal language and terminology; patterns of traditional western herbalism; plant chemistry basics; introduction to medicine making; botanical animism; and community supported herbalism. Presenter: Taj Scicluna, aka The Perma Pixie.

Australian Distillers Festival; Saturday, 6th April, midday-7pm; $68; Abbotsford.

There will be around 30 distilleries from around the country plus live demonstrations, food and music. The ticket includes unlimited tastings plus a tasting glass.

Edible weeds; Sunday, 7th April, 10am-midday; $70 ($35 per hour); CERES.

Learn about the seasonal edible weeds that thrive in Melbourne’s inner north and gain knowledge about the plants’ culinary, medicinal and ecological uses. This session will also include a demonstration, and sampling, of prepared edible weeds. Presenter: Lauren Mueller.

Urban foraging 101; Sunday, 7th April, 10am-12.30pm; $90 ($36 per hour); Forest Hill.

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

Australian Distillers Festival; Sunday, 7th April, midday-5pm; $68; Abbotsford.

There will be around 30 distilleries from around the country plus live demonstrations, food and music. The ticket includes unlimited tastings plus a tasting glass.

In February
In March
Regular events

Upcoming face-to-face events – cooking

Cook Indian by the creek; Friday, 22nd March, 6.30-7.30pm; $50 ($50 per hour); Diamond Creek.

Menu: samosa and mint coriander chutney.

Feta, haloumi and mascarpone cheese making; Saturday, 6th April, 10am-4pm; $240 ($40 per hour); CERES.

You will learn all there is to know about making feta, halloumi and mascarpone, including: the cheese making process using cultures and rennet; sourcing the best quality local milk; salt-brining and dry-salting cheese; marinating feta in olive oil; and the health benefits of whey. Presenter: Kristen Allan.

In February
In March
Regular classes