LFC News March 27

Mar 282024
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Jenna T., Leila Alexandra and Robin Gale-Baker.

More leeks and celeries to give away

Thanks to Alicia, Amanda, Anna, Carol, Chris, Christina, Felicity, Heather, Judy, June, Karen, Mardi, Niloo, Soo Mei, Tania, Vicki, Vicky, Virginia and Yuki for collecting some of our leek and celery seedlings.

But we still have a lot more leek and celery seedlings to give away! The leeks are variety Oxford and the celeries are variety Julius. Pick up from my home in Eltham. If you want some, simply email me to arrange a date. First come, first served.

Air fryers versus ovens

Despite their name, air fryers bake their food rather than frying it. In effect, they are simply small fan-forced ovens. The key difference between air fryers and ovens is simply size.

Because of their smaller size, air fryers typically take less time to heat the air and also have more rapid air flow. This, in turn, means that they typically cook faster than fan-forced ovens, say 25-50% faster. Furthermore, the use of a basket in which the food is placed, helps air flow and thus evenness of the cooking. They also use less energy, occupy less space and heat up the kitchen less.

Because of their larger size, ovens can cook multiple dishes at the same time. They can also cook in ways other than fan-forced and are therefore more flexible.

Finally, you will almost definitely already have an oven but may well not (yet) have an air fryer.

Read more of my baking articles.

Growing mustard greens or mizuna (by Robin Gale-Baker)

Want a leafy green to add to your salad which has a peppery bite (but is a bit milder than rocket) and that you can grow all year round? If so, try either mustard greens or mizuna (they taste similar). There are lots of varieties of mustard greens and, whilst they mostly taste similar, their leaves (and therefore both texture and mouth feel) vary substantially, from the large-leaved ‘Red Giant’ to the thin, frilly-leaved ‘Golden Frills’.

Mustard greens ‘golden frills’ Mustard greens ‘red giant’ Mizuna

While some mustard greens are widely used (especially in Asian cuisine), most are not well known in Australia. This is a pity as they are healthy, tasty, quick growing, and definitely best when harvested fresh from the garden. Just as mustard has quite a bite, so do the leaves of mustard greens. They are great for salads when young, and good in stir fries when a bit older.

Edible mustard greens are members of the genus Brassica, and more specifically from the species Brassica juncea and Brassica rapa. As such, they are related to cauliflower, cabbage and broccoli, all of which are Brassica oleracea.

You can buy their seeds at most online seed websites and/or you can buy their seedlings at many nurseries.

Varieties of Brassica juncea

These include Japanese Giant Red Mustard or Mustard ‘Red Giant’, Frills (golden, purple or scarlet), Mizuna (both green and purple), Green Wave, Wasabina, Curled Mustard, Southern Giant, Golden Streaks, Osaka Purple, Gai Choi, Tender Green and Yukina Savoy.

The Tatsoi variety (sometimes classified as Brassica rapa) has less of a peppery taste but looks beautiful whilst growing.

Varieties of Brassica rapa

These include Mustard Spinach Komatsuna, Tokyo Bekana and Japanese Mibuna.

The Pak Choi, Bok Choy and Napa Cabbage varieties have less of a peppery taste but are widely used in stir fries.

Other mustards

There are two other main types of mustard.

Black mustard (Brassica nigra), brown mustard (a variety of Brassica juncea) and white mustard (Sinapis alba) are all grown for their seeds, which are used to make mustard.

Mustard biofumigant (a variety of Brassica napus) is a non-edible type of mustard grown as a soil fumigant. This plant releases compounds that attack soil-borne diseases and disinfects the soil. It is a long-term crop, meaning that it needs to grow for, say, 5 months and then be dug back into the bed.

Site and soil

Choose a sunny site or area of partial sun depending on the season. The soil should be well drained and contain plenty of organic matter. The soil should not dry out and should be kept weed-free.

Planting

Sow the seed directly into the soil at a depth of about 5cm. I prefer to broadcast the seed across the soil and then cover. Grow plants tightly together (rather than plant in rows) as this deters pests from eating the leaves. Germination takes 7-14 days.

You can plant mustard greens or mizuna at any time of year noting that, like other leafy greens, they tend to bolt early if grown over summer.

Pests

Pests include caterpillars, slugs, snails and earwigs. Use a deterrent for caterpillars, slugs and snails. For earwigs, put some stakes in the bed and place a down-turned pot stuffed with newspaper on top of the stake. The earwigs will head for the pot of newspaper and you can remove the pot daily or every few days and dispose of the paper and earwigs. Netting them is another option, but secure the hem to the ground to keep crawling pests out. Netting also prevents white cabbage butterflies laying eggs on the leaves, preventing the hatched caterpillars from stripping the juicy leaves, leaving only the ribs and veins.

Harvesting

Snip most leaves for use when they are 10-15cm high. They will still be tender at this height. You can also grow them as microgreens, snipping them when they are about 3cm high.

Read more articles by Robin on how to grow various vegetables.

An interview with Jules Jay from the Hurstbridge Edible Hub (by Ann Stanley)

I (Ann) recently took my surplus eggs and tomatoes to the food swap at the Hurstbridge Edible Hub and came home with cucumbers, passata and some garlic cloves to re-plant. I got the garlic cloves from pop-up garlic farmer, Vicky-Rae Elmore, along with some advice about when best to plant them.

While I was there, I had a chat with community organiser Jules Jay, whose energy, enthusiasm and expertise help to keep the Edible Hub a positive and vibrant place.

Why the name ‘Edible Hub?

As well as the twice a month food swap, there is the community garden which is a true community food-growing garden where anyone can pick anything at any time. There’s also a drop off point for free food, where community members can collect some goods that supermarkets would otherwise discard.

How did it all start?

Following the renovation of the Hurstbridge Community Hub at Graysharps Road in 2016, Tracy Bjorksten, Sabi Buehler and Pam Jenkins decided to rejuvenate and cultivate six wicking beds that had been established at the site then more or less abandoned. Jules joined them soon after and it grew from there.

(Sometimes, when councils are reluctant to approve a community garden, it is because they know that the initial enthusiasm is not always enough to fuel the project to the extent required for its ongoing viability.)

Tracy has now moved away from the area but Sabi, Pam and Jules, plus new participants Val, Leanne and Gala, meet every Thursday morning at 9.30, garden until 11, then sit for an hour or so chatting over tea and cake.

As a team, they also collaborate with other groups such as the local Social Connections Group in which older people from rural areas fold seed packets for the seed library.

The area seems to be well used

The success of the Edible Hub is about having multiple attractions, such as the tables that people use for lunch and the fairy tree that children come with their parents or grandparents to look at. There are the usual vegetable beds plus a small sensory garden with paths to wander along and plants to touch, see and smell. They have fruit trees, a book exchange, and community ‘share shelves’, where everyday items are shared and swapped, and a seed library.

What motivates you to be such a committed connector of people?

“I am an environmentalist at heart but I also have a Masters in Positive Psychology. Positive psychology attracted me because, when it comes to social and behaviour change, particularly in relation to the environmental challenges we face, I don’t find the ‘fear and threat’ approach useful. I prefer to ask, ‘what strengths do we have right here and where can we find hope?’ And I love working with the community.“

Do you think the grassroots level is the best place to seed social and behaviour change?

“Yes. Because of the ‘glacial’ pace of the higher levels of government, the most fertile opportunities for change are at the grassroots level. But local councils have a huge role to play facilitating community initiatives with grants. It’s not the job of local government to come up with ideas but to facilitate the good ideas of local people. I have only praise for the ways that the Nillumbik Shire does this. Talking to the right person is key.“

As well as convening the community garden, Jules co-runs the Nillumbik Repair Cafe, which helps people connect with each over reducing the mindless waste of objects that can be repaired or re-purposed by those with the skills and generosity to do so.

Read more about the Hurstbridge Edible Hub, including contact details.

Read more interviews with local community garden convenors.

If you would like Ann to visit your community garden and then write something for this newsletter, send us an email.

What seeds to plant in April

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

Brassicas

Kale
Mizuna
Mustard greens
Pak choy
Cool season veggies

Broad beans
Coriander
Fennel
Garlic
Peas
Leafy greens

Lettuce
Rocket
Silverbeet
Spinach
Other

Beetroot
Carrot
Chives
Parsley
Radish

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

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

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

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (31st March), Ann Stanley will interview Rob Rees from Cultivating Community. 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 Fleur Baker on taking permaculture to the mainstream (17th March).

Our articles over the last month

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

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the website of the hazelnut farm, Burnarlook.

The most popular event link in the last newsletter was the Doncaster Garden Club.

This week’s moment of humour

Newsletter reader Jenna T. has suggested that I change the title of this section from joke (or pun) of the week to this week’s moment of humour. I’ve decided to put it to a vote of the readership. So:

  1. Vote to change the title to this week’s moment of humour.
  2. Vote to keep the title as joke (or pun) of the week.

In the meantime, the photo right is of an eggplant and this week’s written moment of humour is below.

A cabbage, a tap and a tomato had a race.

The lettuce was a head, the faucet was still running and the tomato was trying to ketchup.

Read more food-related humour on our website.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens
What’s the buzz about bees; Wednesday, 10th April, 10-11am; free; Croydon.

Claire will explain the benefits of beekeeping for you, the bees and the environment. She will explain some of the equipment required, the best position for the hive, the most beneficial plants to have in your garden and maintenance.

Introduction to horticulture and garden design (10 sessions); on consecutive Wednesdays, starting 24th April, 9.30-11.30am; free; Pascoe Vale.

This course will cover: site assessment; garden design and biodiverse establishment; prioritising food and medicinal plants; ecosystem dynamics; soil health; plant care and propagation; pest control; crop rotation; companion planting; pollination; efficient irrigation; and composting. Presenter: Leila Alexandra. Organised by Sussex Neighbourhood House.

Essential crop rotation and succession planting (part 1); Wednesday, 1st May, 7-9pm; free; Doncaster.

Duncan Cocking, from Leaf, Root and Fruit, will discuss: the patterns that he sees in nature and how you can begin observing them too; the seasons of Melbourne; phenology; timing of planting and succession planting; and growing Christmas tomatoes. The presentation will start at 7pm but there will be sandwiches and a food swap at 6.45pm.

Urban wine walk; Saturday, 4th May, midday-4pm; $82; Brunswick.

This is a self-guided wine tasting experience, where you choose the order in which you visit the various venues. The ticket includes complementary tastings, a $10 food voucher, a $25 voucher for wine orders and a tasting glass. The participating venues and winemakers: Bar Spontana with Fin Wines; Amelia Shaw with Musical Folk Wines; Co-Conspirator’s Brewing Co with Unico Zelo; Hotel Railway with Bobar Wines; Inner North Brewing Co with Wilkie Wines; Joey Smalls with Yugen Wines; The Penny Black with La Kooki Wines; Tino with Russel & Suitor Wines; and Welcome to Brunswick with Glenhope Vineyard.

Tea around the world; Thursday, 16th May, 7-9pm; free; Preston.

Sample tea from Indonesia, Morocco and Turkey with the Islamic Museum of Australia.

Beginners backyard beekeeping; Sunday, 19th May, 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.

Setting up a worm farm; Saturday, 25th May, 2-3.30pm; free; Edendale.

Learn how to set up a worm farm and the easiest methods to manage and care for these most hard-working of creatures. This workshop will cover both the theory and practice of worm farming in a household setting. It will be useful for those wishing to recycle household food waste in order to produce worm products for use in the improvement of soil in gardens and pot plants.

Traditional wooden spoon carving; Sunday, 26th May, 10am-4pm; $145 ($29 per hour); CERES.

Learn the traditional craft of carving your own kitchen utensils using specialised carving knives and your hands. From a piece of sustainably sourced native timber, carve spoons, butter spreaders, spatulas or spurtles from a piece of wood. You will learn: an age-old craft; the sense of meditation and slowness to be found in whittling life’s essential objects; sourcing sustainable materials; the basics of traditional tool use; and how to safely turn a log into your favourite wooden utensil. Presenter: Alma Arriaga.

Keeping backyard chickens with Felicity Gordon; Sunday, 26th May, 11am-midday; $15; Watsonia.

This workshop will cover all aspects of successfully keeping backyard chickens, including the benefits of keeping chooks, children & chooks, what breeds will suit you, chickens’ food & basic medical needs, chicken housing and how to keep them safe from foxes.

In March
In April
In May
Regular events

Upcoming face-to-face events – cooking

Vegetable fermentation workshop; Saturday, 20th April, 10am-1pm; $60 ($20 per hour); Bayswater North.

You will make your own sauerkraut and brine ferment. You will learn: the basics of gut health; the gut microbiome; the role of probiotics and fermentation in gut health; health benefits of fermentation; what is fermentation anyway; what are the different types of fermentation; how to make your own ferments using different techniques; fermentation rules; what vegetables to use; brining methods; what role salt and temperature play; what equipment to use; and jarring and storage. You will take home two different ferments that you make. Take 2 jars (approx 700mil) with lids, apron, rolling pin, non-breakable mixing bowl and a good mood. Presenter: Oddie. Organised by Arrabri Community House.

Natural soda workshop; Wednesday, 15th May, 6.30-8pm; $110 ($73 per hour); Collingwood.

Discover the goodness of fermented soda, brimming with probiotics, compared to traditional sugary options. Learn about the basics of fermented drinks. Make three soda flavours. Presenter: The Fermented Mumma.

Sourdough bread baking; Saturday, 25th May, 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.

Indian cooking; Saturday, 25th May, 10.30am-1pm; $65 ($26 per hour); Bayswater North.

You will make Indian butter chicken and basmati rice. 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.

Gluten-free kitchen skills; Sunday, 26th May, 10am-3pm; $150 ($30 per hour); CERES.

Be introduced to 20 different gluten-free flours, their texture, taste and how to use them. Then cook a collection of recipes. Presenter: Melanie Leeson from Mettle + Grace.

Cooking with bean curd; Sunday, 26th May, 11am-1pm; $28 ($14 per hour); Forest Hill.

Be guided through various recipes that showcase the different ways that you can cook with bean curd at home. Then take home the dishes that you created (take your own container). Organised by Strathdon House.

Yes chef! Cooking school for ages 14-18 (5 sessions); on 5 consecutive Mondays, starting 27th May, 4-5.30pm; $192 ($26 per hour); Brunswick East.

Each week will focus on different aspects of running a kitchen, like mise en place (French for “put in place”), safety and food hygiene, playing to our strengths (and the strengths of our team), how to work in a brigade, food storage, flavour profiles & ingredients and cleaning up. You will prep and cook a different meal each week, including lasagna, pie, cake and a roast dinner. Presenter: Cook Murph from Suntop Plaza. Organised by NECCHi.

In March
In April
In May
Regular classes

LFC News March 20

Mar 202024
 

Thanks to the people who have contributed to this week’s newsletter: Bruno Tigani, David Nickell, Marjanne Rook, Rob Francis, Teresa Day and Venu Metla.

How to make mead

A few years ago, I (Guy) was lucky enough to attend a mead making course organised by the Eltham and District Winemakers Guild and even luckier to have newsletter readers Angela and Wayne Harridge as my tutors. During the course, I successfully made my first 5 litre batch of mead and, since then, have become a complete convert, mostly drinking mead in preference to wine.

Mead is fermented honey, where the fermentation turns the sugars in the honey into alcohol. The end result is an alcoholic beverage which is an alternative to white wine but with its own unique taste. Mead has a similar alcoholic strength to wine and is golden in colour. Unlike white wine, mead is generally drunk at room temperature and does not go off quickly after the bottle has been opened.

All meads are made with honey, yeast and water. Beyond that, ‘botanicals’ are often added for flavouring purposes, for example fruit, spices or herbs. Different varieties of honey, different strains of yeast, different botanicals and variations in the fermenting process can all result in different styles of mead.

How long it takes for the honey to ferment depends on the room temperature (fermentation rates increase with temperature) but the total process from start to bottling typically takes 8-12 weeks. But it doesn’t actually require much effort as most of the time is spent waiting for the fermentation to complete.

A good recipe to start with is for a mead called ‘Joe’s ancient orange’ (JAO). Despite the name, it is a modern recipe which is easy to make as well as tasty. Read my full guide on how to make Joe’s ancient orange, a summary of which is given below.

  1. Gather your supplies.
    • A 5 litre demijohn (in which the mead will be fermented).
    • A bung with an air lock (to fit onto the top of the demijohn to keep oxygen out during fermentation).
    • A funnel (for putting the various ingredients into the demijohn).
    • Some potassium metabisulphite, aka PMS (for sanitising purposes).
    • A pump or tube (for syphoning the mead out without disturbing the yeast at the bottom).
    • Some accurate, small scales (for measuring out small quantities of sugar etc to add in at the end).
    • Some potassium sorbate (to inhibit yeast reproduction).

    One local place where you can most of these supplies (plus the yeast) is Greensborough Home Brew Supplies, who are located at 29 Beewar Street, Greensborough.

  2. Gather your ingredients.
    • 1.6Kg honey (raw).
    • 5 litres water (chlorine free).
    • 1 orange.
    • 1 cinnamon stick.
    • 2 cloves.
    • 15g raisins.
    • 1 teaspoon bread yeast.
  3. Prepare the ‘must’ (the mixture of the ingredients). Put all the ingredients except for the yeast and 1.2 litres of the water into the demijohn.
  4. Get the ferment started. Hydrate the yeast and then add to the demijohn.
  5. Wait. Add the rest of the water after, say, a week and then wait until fermentation is reasonably complete (say, 4-8 weeks).
  6. Rack. Syphon off the mead into a temporary holding container, dispose of all the ingredients plus the gunk in the bottom of the demijohn, and pour the mead back into the demijohn.
  7. Fine tune. Wait a week or two, then add sugar and/or acid to taste.
  8. Bottle.
  9. Wait then drink.Although you can drink it straightaway, mead tastes better the longer it is aged.

If you want to try and make some Joe’s ancient orange mead, you will have to read my full guide on our website.

On our website, we now have comprehensive, illustrated guides for how to make each of:

Local food producer news – Henley Farms

Henley Farms, who are from Kangaroo Ground and sell eggs, have again become a stallholder at Eltham Farmers’ Market. Alternatively, you can buy their eggs online, at Organic Fix in Eltham or at the new Two Sisters Fresh Produce fruit and vegetable shop in Research. Henley Farms are PROOF certified, which means that the chickens are raised outdoors with continuous and unrestricted daytime access to paddocks that are suitable for grazing and are provided with shade and shelter. All of their inputs, including feed, are Certified Organic

There are now 3 egg sellers at Eltham Farmers’ Market, including Belleview Farm from Park Orchards and Top Hundred Acres from Yan Yean.

Another great leek giveaway

Courtesy of Bruno Tigani, we have lots of leek seedlings to give away, mostly of the Oxford variety. Pick up a dozen or so at my house in Eltham. Plus, as a bonus, you can have some celery seedlings as well, variety Julius. If you want some, simply email me to arrange a date. First come, first served.

Want some hazelnuts?

Burnarlook is a small hazelnut farm in Gembrook. Their hazelnuts are grown in Gembrook’s rich red soils and the nuts fall to ground ready for harvest through March. For $40, plus $10 per person in the group, u-pickers are provided with a large 20 litre bucket, which can collect around 8.5kg of nuts. This cost compares well compared with supermarkets, with the added bonus being that the hazelnuts are farm fresh and self-picked in a beautiful, shady grove. Once pickers have picked their fill, they transfer the bucket of nuts to their own bags. Burnarlook especially welcome large group bookings by local community garden groups and would be happy to host a club ‘day out’ by arrangement. They apparently also have llamas that you can hang out with. Read more and potentially book your visit.

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (24th March), Ann Stanley will interview Jules Jay on the Edible Hub at Hurstbridge. 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 Leila Alexandra on wild edible gardens (10th March).

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was my baking articles. (Note that I have more of these in the pipeline, including shortening vs butter and baker’s yeast vs sourdough starter.)

The most popular event link in the last newsletter was the Food Collective Market in Epping.

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

“You say tomato, I say tomato” doesn’t make that much sense when you read it.

Read more food-related jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Not local but interesting

Growing Friends autumn plant sale; Saturday, 23rd March and Sunday, 24th March, both 10am-4pm; free; Cranbourne.

This plant sale will be held at Royal Botanic Gardens Cranbourne (RBGV) and is being organised by Cranbourne Friends RBGV. Around 400 different species will be available for sale, including grasses, strappy-leaf plants, groundcovers, climbers, border plants, small & large bushes and trees. Here are the plant lists alphabetically and by type

Not face-to-face but interesting

Sustainable Gardening Australia (SGA) have organised a series of online classes during April and May with the overall theme of understanding nature in the garden. You can book individual sessions for $30 each (see the details below) or all 4 for $110.

Upcoming face-to-face events – not cooking

Growing garlic at home; Saturday, 23rd March, 10.30am-12.30pm; $15; Coburg.

The workshop will include: understanding garlic and its varieties; garlic’s lifecycle and seasonal considerations; soil preparation; site selection; planting; watering and mulching; identifying and managing pests and diseases; how to tell when your garlic is ready to harvest; and best practices for curing and storing garlic. Organised by Reynard Street Neighbourhood House.

Open day celebrating 10 years of composting; Saturday, 23rd March, 11am-3pm; free; Richmond.

Learn about composting and worm farms. Gardening activities for the kids. Yarra Council staff to answer your questions. Food stalls. Organised by Finbar Neighbourhood House.

Meet the makers picnic; Saturday, 23rd March, midday-5.30pm; free; Bundoora.

Local producers will compete across various categories of homemade wine, beer, preserves and bread. Sample homegrown beverages and produce and talk to the makers themselves. Buy food and drink for lunch or take your own picnic basket. Listen to live music and watch other performances. Participate in the Aboriginal cultural experience with Aunty Brenda Fahey, which will feature hands-on activities like gum nut painting, dot painting on face & rocks, storytelling, crafting with emu feathers and macramé. There will also be fun activities and entertainment for children, including a pop-up space from Victoria University.

Mooroolbark Community Garden; Tuesday, 26th March, 2-3.30pm; free; Mooroolbark.

Hear from a member of the new Mooroolbark Community Garden who will give a presentation on the history of its formation, what’s happening now, how it is benefitting the local community, and how you can become involved.

Introduction to beekeeping; Wednesday, 3rd April, 10.30-11.30am; $15; 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.

The autumn harvest celebration day; Saturday, 6th April, 10am-5pm; free; Yarra Glen.

They will have pumpkin and fresh produce displays, home produce competitions for the largest, longest and most unusual vegetable and lots of fun activities for the kids. Organised by Alowyn Gardens & Nursery.

Farming for our future (ages 5 to 8); Tuesday, 9th April, 1-3pm; free; Brunswick East.

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

Toward zero waste (ages 5 to 8); Wednesday, 10th April, 10am-midday; free; Brunswick East.

This workshop is for children aged 5-8 years and each child must be accompanied by an adult guardian. Discover the wonderful world of worms and compost. Make your own piece of recycled paper to take home. Meet the CERES chickens.

Farm to fork (ages 3 to 5); Thursday, 11th April, 1-3pm; free; Brunswick East.

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

Garden Festival; Sunday, 14th April, 10am-3pm; free; Fawkner.

The activities will include: crop planting; plant sales; cooking demonstrations; marshmallows by the fire; messy play area; floral crafts for kids; henna and face painting; kids scavenger hunt; and lunch plates by Merri Food Hub.

Milk carton printmaking; Saturday, 20th April, 10am-midday; $60 ($30 per hour); Forest Hill.

Explore milk carton etching, a simple and eco-friendly printmaking technique accessible to all. Discover how to design, engrave, ink and print your unique creations using a pasta maker. Uncover the fundamentals of printmaking while upcycling, leaving with your very own limited edition prints and a newfound appreciation for environmentally-conscious artistry. Organised by Strathdon House.

Mushroom foraging; Wednesday, 8th May, 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).

Seed saving 101; Saturday, 18th May, 10-11.30am; free; Bundoora.

Maria Ciavarella, from My Green Garden, will discuss how, when and which seeds to save and store. You will gather seeds from some of Maria’s vegetable stock and take some of these home.

In March
In April
In May
Regular events

Upcoming face-to-face events – cooking

The basics of kombucha (2 sessions); on Sundays, 14th and 21st April, both 11am-2pm; $156 ($26 per hour); Forest Hill.

Explore the art and science behind crafting this probiotic-rich beverage. Organised by Strathdon House.

Pickling and curing olives; Saturday, 11th May, 10am-12.30pm; free; Wollert.

Maria Ciavarella, from My Green Garden, will discuss the theory of preserving and curing green and black olives. You will then break into groups to do some cooking. You will take home a jar of olives. Please take a plastic cutting board, a small paring knife, a re-usable water bottle and a mug.

Cheese making; Saturday, 11th May, 10am-1pm; $150 ($50 per hour); Kinglake.

Learn how to make feta, halloumi, labneh and ricotta cheeses. You will taste test the ricotta and halloumi once it’s freshly made. A light lunch of spanakopita and baked camembert will be provided. You will take home three cheeses as well as some cheese mould to make your own at home. Take along an apron, a glass jar and 3 or 4 containers to take your cheese home. Organised by Kinglake Ranges Neighbourhood House.

Kombucha, jun, mead and water kefir; Sunday, 12th May, 10am-midday; $180 ($90 per hour); Fitzroy North.

Make four easy summer drinks. You will go home with 3 large jars full of kombucha, mead, beet kvass and water kefir with the SCOBY to be nurtured and ferment at home in your own kitchen, plus a bottle of second fermenting water kefir that will be ready the next day.

Sourdough for beginners; Saturday, 18th May, 10am-1pm; $60 ($20 per hour); Brunswick.

Learn how to make sourdough bread with Michael and Therese Slee, including both sourdough culture care and the processes of sourdough fermentation and baking. You will go home with some freshly baked bread plus some sourdough culture (starter). Presenter: Tony Chiodo. Organised by Brunswick Neighbourhood House.

For the love of coconut; Sunday, 19th May, 10.30am-2.30pm; $180 ($45 per hour); Panton Hill.

This class is for those who adore coconut in all its forms or love a rich curry sauce. On the menu: Thai grabong fritters using a red curry paste and coconut milk with grated pumpkin, sweet potato and snake beans; a curry paste of your choice (red, yellow or green) made from scratch in a traditional mortar and pestle; you will then use your paste to create a chicken or vegetarian curry using coconut cream and toasted organic coconut flakes; fluffy Thai coconut rice; and chewy coconut pancakes (kanom krok), which is a double layered pancake with a crispy bottom and creamy centre topped with spring onion, corn or pandan flavour. The ticket includes a Vietnamese iced coffee, coconut water, a local beer or wine, a shared banquet and a curry paste to take home. Presenter: Kelly Meredith from Under The Pickle Tree.

In March
In April
In May
Regular classes

LFC News March 13

Mar 132024
 

Thanks to the people who have contributed to this week’s newsletter: Hayden Marks, Kate Anderson, Kerry Bradford, Sam Holman and Simone Boyd.

Sweet appleberry (Billardiera cymosa) 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 appleberry’s berries are textured like apples when unripe but go soft when ready to eat. They have an interesting mixed flavour reminiscent of stewed apples and kiwifruit. They can be used in jams, tarts, cakes or preserving.

The plant is a climber growing to up to 2 metres. In Spring, it produces clusters of bright, bell-shaped, pink flowers.

Plant in either full sun or shade, near a structure that it can grow up. Alternatively, grow in either a pot or a hanging basket. It is both hardy and drought tolerant. It can also tolerate poor soils.

The berries are ripe when they turn from green to yellow and start to soften. Gently pluck the berries off the branches, making sure not to damage the plant.

A related plant, with similarly edible fruit and a climbing disposition, is Billardiera scandens, commonly known as simply appleberry or apple dumpling.

Read about more bush foods on our website.

More on types of sugar

My article in last week’s newsletter on types of sugar generated quite a lot of interest.

Some people asked about honey versus sugar. This is actually a subject about which I have written before.

Kerry Bradford wrote in to ask where ‘raw sugar’ fits in. After consulting with Mr. Google, here is my response: “Different people seem to use the term ‘raw sugar’ to describe slightly different things but the most common usage is that it is ‘partially refined’ sugar, where most of the molasses has been removed but the sugar has not been bleached.”

More guidance on how to store your fresh produce

Lots of you read the guidance from CERES Fair Food from a few weeks ago, so I thought that I would link to the equivalent guidance recently produced by Sustainability Victoria.

And, here are the food storage charts produced by Merri-bek Council a few years ago.

CEO Anne Duncan on a year at Melbourne Farmers Markets

Melbourne Farmers Markets run the Alphington, Carlton and Coburg farmers’ markets. As you may or may not know, newsletter reader Anne Duncan became the CEO of Melbourne Farmers Markets about a year ago, taking over from Miranda Sharp. Anne recently wrote a short article reflecting on her year.

A local gin producer – Naught Distilling

Naught Distilling, from Eltham, make a range of gins, including australian dry, classic dry, overproof and sangiovese. The production process starts by using a base spirit distilled from wheat because wheat-based spirits carry lovely oils and create a velvety mouthfeel. This base spirit is then pumped into a 800-litre copper pot still, selected botanicals are added, and these botanicals are agitated and heated up in an overnight process to maximise oil extraction. The following morning, the mix is distilled and then condensed to create the gin.

You can buy their gin online. You can also buy their gin in many of the local independent stores, BWSs, Dan Murphys, Liquorlands and IGAs (see the specific stores on our website).

Naught also have a speakeasy-style cocktail bar, open Thursday to Sunday, where you can buy a variety of mostly gin-based cocktails plus food. 2/32 Peel Street, Eltham. Book your place..

On Saturdays, they run cocktail masterclasses. Book your place.

Read Naught Distilling’s page in our Local Food and Drink Directory. Welcome, Chris!

We now have pages for 5 local gin makes in our directory:

Community gardens that also have food swaps

It has been on my to do list for some time to cross-reference our local community gardens with our local food swaps. I have now done so and the result is an additional column on our list of the community gardens stating, for each community garden, whether or not there is a food swap at that location.

Of the 66 community gardens, 14 (i.e. 21%) also have food swaps. Putting this another way: of the 29 food swaps, 14 (i.e. 48%) are at community gardens.

Here are the 14:

The politics of food – some poems by Karen Throssell

Thanks to everyone who entered our random draw to receive a free copy of Karen Throssell’s collection of poems entitled Appetite – the politics of food. The winner of the lucky draw is Alicia Polakiewicz.

Commiserations to all the unlucky losers. But you can buy the book online for $25 from Karen’s website and pretend to yourself that you won!

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (17th March), Ann Stanley will interview Fleur Baker on taking permaculture mainstream. 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 Thuch Ajak on The United African Farm (3rd March) and Jaimie Sweetman on unusual food plants to grow (25th February).

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was my baking articles.

The most popular event link in the last newsletter was the 5th May workshop in Bundoora on basic grafting.

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

The inventor of autocorrect has died. The funnel will be held tomato.

Read more food-related jokes.

 

Not local but interesting

Healesville Organic Market 20th birthday; Saturday, 16th March, 8.30am-midday; free; Healesville.

They will be celebrating 20 years of community support for local; organic growers, producers, makers and bakers. Join them for live music, fresh coffee, treats, fun for the kids and all the usual stallholders. At Coronation Park, 105 River Street, Healesville.

The Great Trentham Spudfest; Saturday, 4th May, 10am-11pm and Sunday, 5th May, 8am-10pm; free; Trentham

This will clearly be a major event, with events happening throughout the two days, some of which are free and unticketed whilst others you need to buy tickets for. The ticketed activities include a variety of farm and spud hut tours. There will be around 70 vendors.

The Outdoor Provedore; 3rd Saturday of each month, 8.30am-12.30pm; free; Mansfield

This is a new monthly market created by newsletter reader, and occasional contributor, Simone Boyd. It is effectively a farmers’ market, with all the stallholders being food or drink producers, and no re-sellers. At the Botanic Park end of High Street, Mansfield.

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Food forest gardening; Sunday, 17th March, 10am-3pm; $145 ($29 per hour); CERES.

Learn how to turn your patch into a low-work thriving, vibrant ecosystem that gives year-round harvests. You will learn: the philosophy of forest gardening; practical gardening skills and tips; ecosystem dynamics in gardens and soil; easy no-dig techniques to build healthy soil; plants for food and medicine; plants for soil health, mulch,bees and biodiversity; ways to eat and cook unusual and medicinal foods. Presenter: Leila Alexandra.

Mt Evelyn community garden opportunity; Monday, 18th March, 6.30-8.30pm; free; Mount Evelyn.

This meeting will discuss a proposed permaculture designed community garden and brainstorm ideas. There will be a walk through of the proposed site.

Building healthy soils – cultivating fertility for veggie growing; Saturday, 6th April, 10am-1pm; $11; St Helena.

Learn about the cultivation and management of low-till market garden soils. Discuss agronomist soil testing and consulting, and thus the scientific aspects that underpin their soil practices. Participate in some garlic planting, using specialised compost and amendments. The workshop will include a guided tour of Caring Farms Co-Op.

Kalorama Chestnut Festival; Sunday, 5th May, 10am-4pm; free; Kalorama.

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

Complete urban farmer (14 sessions); weekly sessions starting Friday, 10th May, 9am-3pm; $1,150 ($14 per hour); CERES.

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

Introduction to food photography; Sunday, 12th May, 1.30-4.30pm; $119 ($40 per hour); Warrandyte.

This class is for food bloggers, bakers, restaurant/cafe owners or anybody who loves food and wants it to look good. It will focus on taking great images of food using your own, or easily obtainable, equipment. It will cover such aspects as: choosing the right lens; choosing the right background, props and accessories; lighting; and software.

In March
In April
In May
Regular events

Upcoming face-to-face events – cooking

Passata party vol. 4; Saturday, 23rd March, 9.30am-3pm; $21 ($4 per hour); Coburg North.

Learn how to pick, clean, boil, mash, sieve and bottle fresh tomatoes. Relax and enjoy the music. They recommend only wearing red – or clothes you are happy to get dirty in. Presenter: Rita. Organised by NECCHi (Newlands and East Coburg Neighbourhood Houses).

Easter egg decorating; Thursday, 28th March, 6-8pm; free; Greensborough.

Learn how to create your own Easter egg decorations. All art & craft materials, plus the eggs, will be provided. Organised by Greenhills Neighbourhood House.

Pickling party and morning tea; Thursday, 11th April, 9.30-11am; free; Greensborough.

Join them to pickle excess rescued food over a cuppa. Organised by Greenhills Neighbourhood House.

Thai wok classics; Sunday, 21st April, 10.30am-2.30pm; $180 ($45 per hour); Panton Hill.

Learn to season and care for your wok and the difference between aluminium, carbon steel and cast iron woks. Learn to prep your wok station. Learn how to make a couple of pastes and stir fry sauces to create multiple dishes. The dishes to be made include: pad Thai (your choice of chicken, prawn or vegetarian); stir fried Asian greens with garlic; stir fried eggplant with a sticky chilli jam and Thai basil sauce; steamed jasmine rice; and a dessert. Presenter: Kelly Meredith from Under The Pickle Tree.

Macarons workshop; Saturday, 27th April, 2-4pm; $102 ($51 per hour); Lower Templestowe.

Tish will pass on her techniques for making macarons. Take an apron. A limit of 4 participants in total. Organised by Living And Learning @ Ajani.

Cooking with bean curd; Sunday, 28th April, 11am-1pm; $28 ($14 per hour); Forest Hill.

Be guided through various recipes that showcase the different ways that you can cook with bean curd at home. Then take home the dishes that you created (take your own container). Organised by Strathdon House.

Food for mind and gut; Sunday, 5th May, 10am-2.30pm; $150 ($33 per hour); CERES.

You will learn about foods that can help you to build and protect your gut microbiome and clear brain fog. You will also learn how to incorporate brain powering foods easily into your daily diet. All the recipes centre on nutritionally dense vegetables and are both gluten- and dairy-free. The sample menu includes: vegan cream cheese; oat + mesquite crackers; beet sauerkraut; chickpea salad with orange tahini; coconut + turmeric pie; and miso puffed balls. Presenter: Melanie Leeson, from Mettle + Grace.

FFS … ferment four staples; Sunday, 5th May, 10am-3pm; $425 ($85 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. At the end, you will sit down for a chat and a bite to eat, including fermented foods and drinks to taste. You will take home everything you make during the class: kimchi, sauerkraut, milk kefir butter, milk kefir with SCOBY, whey soda and kvass.

In March
In April
In May
Regular classes

LFC News March 6

Mar 062024
 

Thanks to the people who have contributed to this week’s newsletter: Barb Whiter, Claire Smith, Ellie McSheedy, Karen Throssell and Marcela Santos.

Some allotment community gardens in Whitehorse

All three gardens discussed below are allotment-based, currently full and with a waiting list.

Box Hill Jolimont Slater

 

Box Hill Community Gardens

Box Hill Community Gardens were established around 30 years ago on council land. There are 34 plots, 3 of which are standing plots. Most people grow vegetables for their own use.

Read their page on our website. Welcome Dennis and colleagues!

Jolimont Community Garden in Forest Hill

Jolimont Community Garden was first established in 1977 and was the first community garden in Australia. It comprises around 120 individual plots plus a few communal areas for herbs and perennials. Each plot is around 35 square metres (e.g. 9 metres by 4 metres) and the total size of the garden is almost 2 acres. Most of the plots are in-ground, with a few raised beds. Collectively, the plot holders are culturally diverse, with the vegetables being grown therefore also being diverse. There is some communal equipment, such as a lawn mower, wheelbarrows, spades tools and a trailer. Watch this video. Together with Slater (see below), the garden is one of two overseen by the Nunawading Community Gardens committee, who are responsible for both setting overall policies (e.g. no pesticides or herbicides) and for maintenance of the communal areas (e.g. some of the pathways).

Read their page on our website. Welcome Margaret, Dawn and colleagues!

Slater Community Garden in Blackburn North

Slater Community Garden was first established in 1982 and was one of the first community gardens in Melbourne. It comprises around 50 individual plots plus a few communal areas for herbs. Each plot is around 35 square metres (e.g. 9 metres by 4 metres) but some have been divided into half plots. The total size of the garden is around 1 acre. Most of the plots are in-ground, with a few raised beds. Collectively, the plot holders are culturally diverse, with the vegetables being grown therefore also being diverse. There is some communal equipment, such as wheelbarrows and tools. There are also four large water tanks which are fed by the large roof of a nearby stadium (mains water is connected but only used if the tanks run dry). Together with Jolimont (see above), the garden is one of two overseen by the Nunawading Community Gardens.

Read their page on our website. Welcome Lyn and colleagues!

The politics of food – some poems by Karen Throssell

Newsletter reader Karen Throssell has recently published a collection of poems entitled Appetite – the politics of food. Here’s the blurb: “Voracious is a mythical beast. He lives on profits and is always hungry. A Midas beast, all he touches becomes a commodity. He appears in, or is hinted at, throughout this collection of beautifully crafted poems. In her seventh poetry collection, Karen Throssell includes poems about obesity and anorexia, agribusiness, diets and fads, the supermarket duopoly, starvation as a weapon of war, food additives, ultra processed food, gluttony and greed. So the book is about the politics of food, its transformation via the capitalist economy from produce to product, and the resultant rise in ‘pretend food’ – food which is highly addictive but has no nutritional content. The seriousness of the subject matter is lightened with the author’s characteristic quirky wit, by the inclusion of ‘odes’ to various fruit and vegetables, poems about food and family and food traditions.”

Additionally, you can read an excerpt from the launch speech given by Anne Carson on our website.

To celebrate, we are giving away a free copy of the book to a newsletter reader chosen at random, to be picked up from my home in Eltham. To enter the random draw, just send me an email. Alternatively, you can buy the book online for $25 from Karen’s website.

Perfect persimmon (diospyros – divine fruit)

Orange oozy sumptuousness
skin-sliding off like a skun rabbit
(but the cheery orange stops you
balking at this comparison.)
Appeals to your inner messy kid, who wallows
in sloppy squelchy chin-dripping food
which no-one can eat and keep themselves clean.

Defies all the rules of ‘fresh off the tree.’
Actually has to sit on the sill till it’s old
and squashy enough to be sweet.
Too early and it’s puckering sour…
So – a fruit which is perfectly ripe
when it’s wrinkled and ancient.
Gives you a new perspective on aging…

A divinely beautiful fruit, bright shiny
apricot tones – glowing as it ripens on the ledge
perfect sunset globes gracing the tree’s naked arms.
Just for the artists, ripe after leaf fall
Much painted, printed and etched, in its native
Japan –you’d plant it for that art in your garden.

Male and female flowers grow on separate trees,
but sometimes there’s a special one:
both male and female, pink and creamy white
making a ‘perfect’ hermaphrodite.
So it doesn’t need its ‘other half.’
Gives you a new perspective on we spinsters…

In Ozark folklore it can predict
the severity of the coming winter.
In Korea the dried persimmon has
a reputation for scaring away tigers.
In our folklore it could be a symbol
of exquisite and succulent
mature spinsterhood.

Read more food-related poems by our newsletter readers.

Sugar: brown vs white vs caster vs icing

White sugar is basically 100% sucrose (C12H22O11), where it has been produced by ‘refining’ either beet sugar or cane sugar to remove the molasses and other substances. It is a crystalline substance, which comes in various crystal sizes. The largest crystal size is usually called granulated or table sugar, the next size down is usually called caster or superfine sugar, and the smallest crystal size is usually called icing or powdered sugar. Icing sugar often also has a small amount (2-5%) of anti-caking agent, such as corn starch, added to prevent clumping.

Brown sugar basically comprises sucrose (at least 90%) plus molasses (3-10% by weight). Traditionally, it was produced by only partially refining either beet sugar or cane sugar, with a number of named varieties depending on the precise process used (e.g. demerara, muscovado, rapadura and turbinado). Nowadays, however, brown sugar is often produced by adding back in sugarcane molasses to completely refined white sugar, with two main varieties (light brown and dark brown) depending on the amount of molasses.

Molasses (which is a singular noun, not plural) is a complex substance comprising around 75% carbohydrates, 22% water and 3% other things. As well turning the sugar brown, the molasses make it moister and softer.

In baking, let’s assume that the default is to use white granulated/table sugar, if only because of the cost. The question then becomes when should you potentially use the other sugars.

Caster sugar tastes the same as table sugar but, because of its smaller crystals, it dissolves more easily. This usually doesn’t make much difference but it does make caster sugar arguably more suitable in cases such as syrups, glazes, frostings, fillings and delicate pastries (such as sponge cakes). Caster sugar is a bit denser than table sugar so, if you are being accurate, recipe substitution should be by weight rather than by volume.

Icing sugar also tastes the same as table sugar but the corn starch in icing sugar can sometimes lead to unexpected results when baking. As the name suggests, it is usually used for icings, frostings or dustings. Also, because it dissolves the most easily of the white sugars, some people keep it on hand to add to drinks. Again, any recipe substitution should be by weight.

In comparison with white sugar, the molasses in brown sugar give it both a somewhat different flavour and a somewhat different texture. It also caramelises more readily. The American Sugar Association recommends using dark brown sugar in recipes that have a “richer flavour profile such as spice cakes, gingerbreads and barbecue sauces. On the other hand, recipes calling for light brown sugar include sweet sauces, marinades and rubs.” For texture reasons, brown sugar is also sometimes used as a topping over puddings. Because brown sugar is nearly all sucrose, recipe substitution with white sugar can be 1:1 by weight.

Alternatives to sugar divide into two main groups: 1) substances which contain a lot of sucrose/glucose/fructose but which have been made from plants other than sugarbeet or sugarcane; and 2) non-sugar sweeteners. The obvious substance in the first group is honey (as discussed in a previous newsletter), with other possibilities including coconut sugar, dates, fruit purees, maple syrup, maple sugar and palm sugar. Non-sugar sweeteners are substances which taste sweet to humans but do not contain any sucrose/glucose/fructose. Examples include the synthetic saccharin and the natural stevia. Substituting any of these for table sugar in a recipe is non-trivial.

Read more of my baking discussions.

Creative veggie peel stock (by Ellie McSheedy)

[Last week, Diamond Valley Community Support published its Creative community cookbook – fighting waste and fighting hunger, which focuses on using leftovers and zero-waste cooking. As it says in the introduction, “Together, we can transform our kitchens into hubs of sustainability, where nothing goes to waste and every ingredient is utilised. It’s about cultivating a mindful and conscientious mindset with the food we consume, appreciating the value of every ingredient and re-discovering the joy of cooking. Let’s live sustainably and get cooking!” Some of the recipes in the book are by readers of this newsletter, including the recipe below.]

Serves 8 cups. Prep time of 10 minutes, Cook time of 120 minutes.

Keep a container or food bag in the freezer to collect vegetable peelings, tops, tails, leaves and scraps. Once you have about 4-6 cups, you can make a stock. Homemade vegetable stock can be used as a base for soups, stews, sauces and various recipes. It’s a sustainable way to utilise kitchen scraps, enhance the flavour of your dishes and reduce food waste. Note that broccoli, cauliflower, potato peel and cabbage may make the stock bitter and they should not be included.

The ingredients:

  • 4-6 cups frozen vegetable scraps (e.g. onion peels, carrot tops, celery leaves, mushroom stems, herb stems, garlic, turnip, fennel bulbs and fronds, tomatoes, leeks, pumpkin, corn).
  • Water (enough to cover the scraps and they start to float).
  • Herbs and spices (e.g. bay leaves, thyme, rosemary, peppercorns).

ln a large pot or slow cooker, add the frozen vegetable scraps, along with any herbs and spices that you would like to flavour the stock. Common additions include bay leaves, thyme, rosemary, and peppercorns. Be creative with your flavour combinations.

Cover the scraps with cold water. Use enough water to fully submerge the scraps, typically about 8-10 cups of water for a standard-sized pot.

Bring the mixture to a boil and then reduce the heat to a gentle simmer. Let it simmer for at least 1½-2 hours, but longer cooking times (up to 4 hours) can potentially extract more flavour from the scraps.

After simmering, strain the stock through a fine-mesh strainer or cheesecloth to remove the solid scraps and herbs.

Allow the stock to cool, then store it in containers. You can keep it in the refrigerator for a few days or freeze it for longer-term storage.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the job opportunity at Spurrell Foraging.

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

There’s an old man, and every year, he and his son plant a tomato garden together. This particular year, however, the son is in jail, and so the old man writes him a letter. “My son, it is regrettable that you can’t be here to plant the tomato garden with me this year. The soil is too hard for me to dig myself. I look forward to the day you come home so we can continue this tradition together.“

The son writes back, “Father, don’t dig up the tomato garden, that’s where the bodies are buried.“

That night, the police show up at the old man’s house with a warrant to search the ground for bodies. After several hours of digging around, they find nothing, apologise to the man, and go on their way.

The next day, the man receives another letter from his son, “Father, given the circumstances, that was the best I could do. You should be able to plant the tomatoes now.“

Read more food-related jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps

Note that the Mooroolbark Urban Harvest will henceforth be 10-11am (rather than 10-11.30am) and that they also have a new Facebook group.

Community gardens

Upcoming events at Mooroolbark Community Garden

Mooroolbark Community Garden is located in a large, open area and they are beginning to organise some non-food-related events at the location, namely:

  • Every Friday (weather permitting), starting at 6.30pm – musical jam sessions. Everyone is invited to go along with their instruments, vocals or just to hang out and enjoy the live music.
  • Last Sunday of every month, 9am-2pm – artisans market. The likely stalls will include ceramics, jewellery, textiles, candles, pet items, artwork and kids clothing

Upcoming face-to-face events – not cooking

Growing your own fruit and veg – Q&A with Claire; Friday, 8th March, 11-11.30am; free; Bulleen.

Get growing this autumn with all your burning questions answered by Claire. No need to book – just turn up at Bulleen Art & Garden nursery.

Morris Whisky tasting and masterclass; Thursday, 18th April, 6.45-9.30pm; $54 ($20 per hour); Croydon.

John Raphael will provide a guided tasting of 6 Morris Whisky whiskies. You will receive a cocktail on arrival.

Traditional wooden spoon carving; Saturday, 27th April, 10am-4pm; $145 ($29 per hour); CERES.

Learn the traditional craft of carving your own kitchen utensils using specialised carving knives and your hands. From a piece of sustainably sourced native timber, carve spoons, butter spreaders, spatulas or spurtles from a piece of wood. You will learn: an age-old craft; the sense of meditation and slowness to be found in whittling life’s essential objects; sourcing sustainable materials; the basics of traditional tool use; and how to safely turn a log into your favourite wooden utensil. Presenter: Alma Arriaga.

Edible weeds walk; Saturday, 27th April, at 10.30am-12.30pm and again 1.30-3.30pm; $30 ($15 per hour); Coburg.

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

Foraging workshop; Saturday, 27th April, 1-3pm; $15; Ringwood.

Join Jess Cogger on a walk in the wild. Learn how to identify plants and forage edible weeds that surround us all. Organised by Central Ringwood Community Centre.

Home composting for beginners; Saturday, 27th April, 2-3.30pm; free; Edendale.

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

Introduction to horticulture and permaculture (15 sessions); starting Thursday, 2nd May, 10am-3pm; $1,050 ($14 per hour); CERES.

This course is designed as a taster for those who are unsure as to whether accredited training is for them, or whether horticulture and/or permaculture is the right pathway, or who are simply not able to commit to a full course at this stage. The three units offered (recognise plants; assist with soil or growing media sampling and testing; and plant and maintain permaculture crops) have been selected from the Certificate II in Horticulture and Certificate II in Permaculture. Presenter: Abigail Jabines.

Basic grafting; Sunday, 5th May, 10am-midday; free; Bundoora.

Kat Lavers will discuss: basic plant biology and what makes grafting work; how to graft safely and successfully; and simple grafting tools for home gardeners.

Mushrooms growing; Sunday, 5th May, 10am-4pm; $195 ($33 per hour); CERES.

In this hands-on introductory workshop, you will learn: the secrets to successfully growing oyster mushrooms at home; inoculation, sterilisation and basic mycology; and how to start master cultures. Presenter: Buttons Mira from The Mushroomery.

In March
In April
Regular events

New regular event: Brewery tours; every Wednesday, Thursday and Friday, 3-4.30pm; $38 ($26 per hour); Abbotsford. You will be taken through the historic Abbotsford site where Carlton Draught, Great Northern and Victoria Bitter are made. You will be guided through over 150 years of brewing history and knowledge as you experience the sheer scale of this iconic facility on the banks of the Yarra. You will then return to the brewhouse to sample your favourite brewery fresh beers, enjoy a meal plus some live music or sport.

Upcoming face-to-face events – cooking

Raw food treats cooking workshop; Saturday, 9th March, 1-4pm; $175 ($58 per hour); Camberwell.

Jo-Anne Grist will demonstrate how to make: raw pistachio slice; raw chocolate brownie with pistachios; raw mini mango cheesecakes; lemon and coconut bliss balls; and fresh summer berry rocky road, You will take home a box of raw treats.

Mini master cooks – autumn fruits; Friday, 5th April, 10.30am-midday; $49 ($33 per hour); Forest Hill.

Calling all mini cooks, make healthy apple cookies drizzled with passionfruit icing. BYO apron and container to take the cookies home in.

Mini master cooks – colourful pasta; Friday, 5th April, 12.45-2.15pm; $49 ($33 per hour); Forest Hill.

Calling all mini cooks, make rainbow pasta with herbed butter sauce. Make different coloured pasta using autumn vegetables such as beetroot and spinach. You will also make a herbed butter sauce using fresh herbs from the garden. BYO apron and container to take the pasta and sauce home in.

Miso making with Rieko Hayashi; Saturday, 20th April, 10.30am-1.30pm; $150 ($50 per hour); Fitzroy North.

Get your annual miso made. They will have the chickpeas soaked and cooked, the koji and salt ready to go, and the jars there. 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, or ferment for longer if you like. The ticket includes lunch.

Greek cooking; Saturday, 27th April, 10am-2pm; $150 ($38 per hour); CERES.

You will learn how to prepare traditional dishes that you would expect to eat in the kitchen of a Greek family home. You will prepare all the meals together and then enjoy your feast. Presenter: Kelly Michelakis.

Fermenting at home; Sunday, 28th April, 10am-1pm; $120 ($40 per hour); CERES.

You will learn the basics of making your own sauerkraut, fermented seasonal vegetables and kombucha plus how to use fermented products in day-to-day life. You will take home your own jars of vegetables to ferment at home plus a kombucha SCOBY (symbiotic culture of bacteria and yeast). Presenter: Lauren Mueller.

Milk kefir magic; Thursday, 2nd May, 6.30-8.30pm; $145 ($73 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.

The art of pickling – winter veggies; Saturday, 4th May, 10am-midday; free; Hawthorn.

Learn about many different types of pickling techniques, how to get the most out of your veggies and all the essential food safety information. Take along a clean jar with your choice of cut up veggies so that you can pour your newly learned pickling liquid recipe into. Presenter: Kaye Cramond, from Grow Cook Store. Organised by My Smart Garden.

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

Learn how to make the dough from scratch and how to shape the pasta. You will learn how to make balanzoni and ravioli di pesce. You will also learn how to make two sauces (alla norma and quattro formaggi). Presenter: Piera Pagnoni. Organised by That’s Amore Cheese.

Growing and cooking with bushfoods; Saturday, 4th May, 10am-3pm; $150 ($30 per hour); CERES.

Take a tour of the grounds of CERES where you will learn how to identify bush foods. Then participate in hands on demonstration of how to incorporate bush foods into simple, tasty and nutritious meals, desserts and snacks. Presenter: Belinda Kennedy.

Sri Lankan cooking class; Monday, 6th May, 6-8.30pm; $90 ($36 per hour); Surrey Hills.

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

In March
In April
Regular classes