LFC News May 15

May 152024
 

Thanks to the people who have contributed to this week’s newsletter: Helen Simpson, Holly Gallagher, Jaimie Sweetman, Lynette Moore, Meg Montague and Olwyn Smiley.

Chinese jujube date (Ziziphus jujuba) 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.]

The Chinese jujube date originates from China and has been used in traditional Chinese medicine for thousands of years. It is considered to be high in both nutrients and antioxidants.

The taste of the fruit resembles an apple yet also a date. Because the harvesting season is only a couple of months, they are often sold dried, and sometimes as candied dried fruit.

The plant is a small, deciduous tree that can get 5-10 metres tall. It enjoys a long hot summer with a cool winter to go dormant in and thus it grows well in southern inland Australia. It fruits in the Autumn.

Our tree is growing in a hot area of the forest that is protected from wind and this year is the first year that we have had fruit. The tree is around 6 years old and has grown quite slowly.

Young trees cost upwards of $130 each from specialty growers.

In summary, this is a unique tree that is worth considering if you have the right spot.

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

Community garden news

Pentridge Community Garden in Coburg is temporarily re-locating to a nearby site for the next 2-3 months whilst some construction work is undertaken on the original site.

Question of the week

Question from Judy: I grow my strawberry plants in raised metal veggie beds. The runners are hanging to the concrete path and running along concrete. Do they have to grow and fruit like that or should I cut and plant them?

Answer from Helen Simpson: I’m assuming the runners have cascaded over the top of your metal edged veggie beds and are now running down your concrete path. If you want to make more plants from the runners, you can pin the small plants that have been produced by the runners into pots containing potting mix. Use small wire loops to hold the plants at the top of the potting mix, until they’ve formed their own root system. Once roots have formed, you can cut any runners between the plants, to free them into being their own plant with their own root system.

Another article by Angelo

Cabbage growing guide.

Read more of Angelo’s food-related articles.

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (12th May, 10-10.30am), listen to Ann Stanley on 3CR (855 AM) by tuning into either the station (855 AM) or its livestream.

Podcasts of all previous episodes are available on their website, the latest being Georgia Savage on The Community Grocer (5th May).

Insect of the week – common spotted ladybird

[Olwyn Smiley has written in: “ I love the idea of having an ‘insect of the week’ segment! Our gardens are important habitat for insects and other invertebrates as more and more bushland and gardens are cleared in the name of development. I love seeing these little residents and visitors in our patch.“]

The two photos are both of a common spotted ladybird (Harmonia conformis), with the left hand one being of a juvenile/larva whilst the right hand one is of an adult.

Both adults and larvae are predators, feeding on aphids and the like. The adults always have the same number of spots (20). The larvae have different numbers of orange stripes, depending on their age.

The common spotted ladybird is indigenous to Australia.

Ladybirds are a type of beetle. Beetles, like butterflies but unlike true bugs, undergo complete metamorphosis via pupation from non-flying, non-mating larva to flying, mating adult. Most beetle larvae are much more grub-like than those of the ladybird.

Meg’s mushroom

Seemingly inspired by my photos of the eucalyptus tip-wilter from last week, Meg Montague has sent in a photo of some mushrooms from her garden. She says that she used the iNaturalist app to get the ID of Psilocybe subaeruginosa. If correct, this is a psychedelic mushroom. If incorrect, however, it could be the similar looking, but highly poisonous, deadly skullcap (Galerina marginata).

Mushroom, plant and animal identification

Given Meg’s input above, I thought it might be useful to summarise my experience in using websites, phone apps and experts to identify mushrooms, plants and animals.

Mushrooms

My experience is limited but I haven’t yet found a reliable way of identifying mushrooms. One problem, both during identification and in subsequent verification, is that different mushrooms look so similar. Another problem is that the gills are often an important identification factor but photographing them without destroying the mushroom is problematic.

Plants

The are lots of plant ID apps for phones, some free and some paid for.

I have found the free PlantNet app to be by far the most reliable. As well as being available for android phones and iPhones, there is also a website version. You upload your photo and it uses its databases to come up with an immediate identification. I particularly like its ‘certainty probability’ whereby it tells you the percentage likelihood that its identification is correct; I have found that if this percentage is 50% or more then the identification is usually correct.

One good thing about plant identification is that, once you have an ID, it is often relatively easy to verify by simply googling it and comparing the image results.

Animals

From my experience, by far the best way to identify an animal (e.g. an insect) is to ask an expert.

Museums Victoria have a free identification service, whereby you upload a photo and, around a week later, an expert gets back to you with both an ID and some words about the species. This is my preferred method.

If I want to verify the Museums Victoria ID, or want a hopefully quicker response, or am outside of Victoria then, like Meg, I use the iNaturalist app, which is available for both android phones and iPhones. In this app, you upload the photo and, over the following few days, fellow users/naturalists suggest IDs. If multiple people suggest the same ID, then you can be reasonably sure that it is correct.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the pen portrait of Rob Rees.

The most popular event link in the last newsletter was the upcoming regenerative agriculture forum on 27th May at Edendale.

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

Submitted by Ryan, Lynette’s grandson: Where did the egg go for a holiday? New Yolk City.

Read more food-related jokes on our website.

 

Regular activities over the coming week

Farmers’ and other food markets

For the next month or so, The Mushroom Shed will be selling fresh ginger at Eltham Farmers’ Market (see photo right).

Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Darebin Fruit Squad training workshop; Thursday, 25th May, in the morning; free; Preston.

Thinking about joining the Darebin Fruit Squad? At this event, the Fruit Squad will train new volunteers in time for this year’s citrus season. Last year, they harvested around 800kgs of citrus. Read more about the Fruit Squad. To book your place, or to discuss whether the Fruit Squad would be a good fit for you, contact Holly Gallagher by phone (0402 353287) or email (fruitsquad@divrs.org.au). (The photo right is of Holly and some apples.)

Beer and cheese dinner with That’s Amore Cheese; Thursday, 30th May, 6.30-9.30pm; $99 ($33 per hour); Collingwood.

Indulge in four courses of cheeses from That’s Amore Cheese paired with some of Stomping Ground’s finest brews.

Winter pruning of plum, peach and nectarine trees with Robin Gale-Baker; Saturday, 1st June, 1.30-4pm; $15; Macleod.

Gain hands-on experience in pruning plum, peach and nectarine trees under supervision. You will learn how to care for and maintain pruning equipment, including the sharpening of secateurs. You will also learn how to care for and maintain healthy trees, including fertilising, mulching, and spraying to prevent bacterial and fungal diseases. Organised by Sustainable Macleod.

Meet the maker – with Municipal sake & wine maker Matt Froude; Saturday, 1st June, 5-7pm; $62 ($31 per hour); Fitzroy North.

Matt Froude, who makes sake and wine at Municipal, will take you through 7 sakes and wines, covering skin contact, wild fermentation and low intervention options.

The frugal foodie – thrifty tactics for reducing waste and saving; Thursday, 13th June, 6.30-8pm; free; Ringwood.

Kirsty Bishop-Fox, from Sustainability Pathways, will discuss practical strategies to make the most of the food you already have, effectively reducing waste and stretching your budget. Learn how to transform leftovers and scraps into meals, and explore the possibilities of re-growing vegetables from kitchen scraps. The topics to be covered will include: maximising your budget by minimising food waste; effective meal planning to reduce waste; creative ways to use commonly leftover ingredients; understanding food expiration dates and when they can be disregarded; and innovative tips and recipe ideas for re-purposing scraps into meals.

Beeswax wraps; Saturday, 13th July, 10am-midday; $80 ($40 per hour); CERES.

You will: make washable and reusable ready-to-use beeswax wraps; and learn skills that are transferable to the home environment. Presenter: Emma Grace.

Pruning and care of fruit trees; Saturday, 13th July, 10am-3pm; $145 ($29 per hour); CERES.

You will learn about: general care and maintenance tips; and hands-on pruning instruction and techniques. Presenter: Justin Calverley.

Edible weeds; Sunday, 14th July, 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.

Mushrooms growing; Sunday, 14th July, 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 May
In June
In July
Regular events

Upcoming face-to-face events – cooking

Cupcake decorating workshop; Sunday, 30th June, 1-4pm; $100 ($33 per hour); Bayswater North.

Make your own decorated cupcakes starting from plain pre-baked cupcakes. Master the art of piping delicate buttercream rose or sunflowers. Presenter: Maria from Enchanted Pots. Organised by Arrabri Community House.

In May
In June
In July
Regular classes

LFC News May 8

May 082024
 

Thanks to the people who have contributed to this week’s newsletter: Angela Paraskevas, Georgie Nathan, Jennie Ramage, Morgana Robb, Paul Gale-Baker, Robin Gale-Baker and Selvie Balaratnam.

Black garlic (by Selvie Balaratnam)

[Selvie, who lives in Mernda, is the co-owner of Selba Farm. Selba Farm have a stall at Eltham Farmers’ Market (1st, 2nd and 3rd Sundays) where they sell olive oil plus a few vegetable products. Here she writes about one of their products, namely black garlic. If you have never tasted black garlic then you should go to her stall and sample it as it has a unique taste.]

Introduction

Black garlic has a rich history spanning centuries, originating in Japan and Korea, where it held significance in traditional medicine and culinary customs.

Black garlic is fresh garlic that has been ‘caramelised’ by heating it to a particular temperature for a number of days until it undergoes the same reaction that marshmallows do when you toast them.

It is called ‘black garlic’ because the insides of the cloves turn black and chewy.

Black garlic tastes completely different than fresh garlic and is used completely differently. In texture and use, perhaps its nearest equivalent is quince paste!

You can easily make black garlic at home but you will need a ‘black garlic fermenter’ or equivalent (cost $50-100) and a lot of garlic (to fill the fermenter).

You can buy (or taste!) black garlic at Selba Farm’s stall at Eltham Farmers’ Market.

How we make our black garlic at Selba Farm?

Although I live in Mernda, my farm is in in Toolleen. At our farm, we harvest purple and white garlic before processing it into black garlic. This involves placing the garlic in a controlled environment of heat and humidity for several days, encouraging a natural enzymatic reaction, called the ‘Maillard reaction’, to occur. This reaction involves the interaction of amino acids and sugars, altering their properties and transforming our raw garlic into black garlic.

How black garlic tastes?

Black garlic offers a unique taste experience, blending delightful sweetness with savoury richness, accented by subtle hints reminiscent of balsamic vinegar and tamarind.

Curious about its flavour? Please request a sample at our stall at Eltham Farmers’ Market and experience its taste first hand!

What are the properties of black garlic?

Besides its unique flavour, black garlic is celebrated for its potential health-promoting properties, as it is packed with antioxidants. It's believed to combat free radicals, aiding in disease prevention (i.e. boosting immunity), and may have anti-inflammatory properties. It might also support heart health by reducing cholesterol, but further research is required for confirmation.

How can you use black garlic?
  1. Direct consumption: Eat it as is, straight from the cloves. Its sweet and umami-rich flavour makes it a unique snack or addition to cheese platters.
  2. Condiment: Mash or puree black garlic into a paste. Use it as a spread on bread, mix it into dips, or incorporate it into salad dressings for added depth of flavour.
  3. Cooking ingredient: Add finely chopped or mashed black garlic to sauces, soups, stir-fries, marinades or glazes to impart a deep, complex flavour to dishes.
  4. Garnish: Slice or mince black garlic and use it as a topping for pizzas, salads, roasted vegetables or meats just before serving for a flavourful garnish.
  5. In sandwiches or wraps: Include black garlic paste or slices in sandwiches, wraps or rolls for a unique taste twist.
  6. Paired with meats: Use it as a side condiment with grilled meats, incorporate it into burger patties, or mix it into meatloaf for an enhanced flavour profile.
  7. Black garlic butter: Create black garlic butter by mixing mashed black garlic with softened butter, herbs and salt (if desired). Refrigerate until firm and use it as a flavouring in various dishes.
  8. Olive oil infused with black garlic: Elevate your dishes by infusing olive oil with the unique flavour of black garlic. Use it in dressings, marinades or as a finishing touch to your culinary creations.
  9. Black garlic ice cream: Incorporate black garlic into an ice cream base for a unique and flavourful dessert option.
  10. Get your chef's hat on: Feel free to explore the culinary wonders of black garlic in your kitchen laboratory! We'd love to hear about your innovative creations when you visit us next!

Local food producer news

Billy van Creamy

Billy van Creamy, who sell both dairy and vegan ice cream, now have two locations: 212 St George’s Road, Fitzroy North, 3068; and 146 Sydney Road, Brunswick, 3056.

The Mushroom Shed

The Mushroom Shed, from Montmorency, no longer sell either mushrooms or mushroom kits. They are, however, continuing to grow and sell a wide range of herb and veggie seedlings in pots and punnets.

Questions of the week

Lots of people ask questions on our website and we spend quite a lot of time answering them. Some of these questions and answers might be of wider interest to this newsletter readership so I will occasionally include them here. Below are two recent exchanges.

In one case, our answer was provided by Robin Gale-Baker and in the other by Paul Gale-Baker. This is not an uncommon situation and I would like to place on record my thanks to Robin and Paul for their massive and ongoing contribution to our website.

Crabapple jelly

Question from Jan: I am struggling to find information about green fruit from a crabapple tree. The fruit has all fallen from the tree, but it is as green as a Granny Smith apple. I am trying to find out if I can make crabapple jelly from the green fruit or does it have to colour up. The tree has lost its leaves now. I need to do something with the fruit! Jelly is the preferred option.

Answer from Robin Gale-Baker: Personally, I am not certain that you can make crabapple jelly from green crabapples. There are some varieties of green crabapple but if your fruit is usually red, yellow, orange or purple then the green is non-ripe fruit and won’t have developed its sugars to make a good jelly – possibly not its pectin either.

Green crabapple varieties usually have very small fruit. You could try to make a crabapple lemonade. There’s a recipe in Sally Wise’s recipe book ‘A Year in a Bottle’. (She’s from Tasmania). It is very easy and you could add more sugar to compensate for the lack of ripeness.

Wicking bed materials

Question from Rebeka: Do you think an old wool blanket would work as an alternative to synthetic geo textile in a wicking bed?

Answer from Paul Gale-Baker: Personally, I wouldn’t use wool. I would be concerned about it breaking down.

Local people making a difference – Rob Rees

Roughly once a fortnight, Whitehorse Council publishes a pen portrait of a ‘green living champion’. “We talk with local residents who have embraced environmentally friendly lifestyles and practices, and invite them to give their tips on how you can do the same!”

Whilst the people interviewed are not explicitly identified by surname, they are sometimes identifiable from their first name and photo. Where these people are also newsletter readers, I will try and include a link to their interview in this newsletter.

One such is May’s green living champion, Rob Rees, CEO of Cultivating Community. Rob’s three top tips for people wanting to live more sustainably in the kitchen are:

  1. Buy food as seasonal as possible – it’s better price wise, nutrition wise and taste wise.
  2. Increase your vegetable consumption – combining great seasonal veggies with pulses and grains.
  3. Consider a Bokashi system for your food waste – it’s a versatile option for raw and cooked items.

Read Rob’s story.

Garden insect of the week – eucalyptus tip-wilter

 This is a new section. Each week (when there is space), I (Guy) will post a photo of an insect from my garden together with a few words about it. Whilst this is not food-related, it is garden-related and therefore of potential interest to the many of you who are gardeners.

First up is the eucalyptus tip-wilter (Amorbus alternatus). This is a true bug (i.e. in the order Hemiptera). It has tube mouth parts that it uses to suck the sap out of eucalyptus leaves. So, a very apt common name!

The left hand photo is of a nymph, whilst the right hand photo is of an adult. As you can see, the colouration is very different between the two, such that the uninformed would presumably think that they are different species.

Both adult and nymph can apparently emit a foul odour if disturbed to deter potential predators.

Veggie bake with chickpeas (by Jennie Ramage)

Serves 4. Prep time: 10 minutes. Cook time: 120 minutes.

Ingredients

4 cups leftover vegetables cut into large cubes
1 can chickpeas, drained and rinsed
2 tablespoons olive oil
4 tablespoons tomato paste
3 tablespoons spice mix (e.g. za’atar, harissa or dukkah)
Greek yoghurt or tahini dressing to serve
Cous cous, quinoa or rice to serve
1 bunch mint leaves (optional)

Method

Pre-heat oven to 180degC.

Place the cubed vegetables on a baking tray and mix through the olive oil, tomato paste and spice mix. Bake for 20 minutes.

Mix through the chickpeas and bake for a further 15 minutes.

If using, stir through the mint leaves, and serve with yoghurt/tahini dressing and cous cous, quinoa or rice.

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (5th May), Ann Stanley will interview Susan Bird about food waste and the law. 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 Angelo’s article on how to grow carrots.

The most popular event link in the last newsletter was the upcoming IPA masterclass on 9th May in Brunswick East.

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

There’s a new machine at my gym. I used it, but after an hour I started feeling sick … It’s got snickers, cheetos, peanuts … everything!

Read more food-related jokes on our website.

Regular activities over the coming week

Farmers’ and other food markets

North East Region Permaculture (NERP) will have a stall at Sunday’s Eltham Farmers’ Market where they will be giving away free plants for mothers and market-related handmade gifts such as net veggie bags and feed bag market totes.

Food swaps
Community gardens

Not face-to-face but interesting

Sustainable Gardening Australia (SGA) have organised a series of online classes during June and July with the overall theme of building your winter gardening skills You can book individual sessions for $30 each (see the details below) or all 4 for $110.

Upcoming face-to-face events – not cooking

Olive picking and preserving; Friday, 17th May, 10.30-11.45am; free; Abbotsford.

Join the regular participants at Willowview Centre in Collingwood to help pick olives and then join the group to learn how to preserve them. In so doing, help the centre participate in this year’s Olives to Oil festival. Organised by My Smart Garden.

Regenerative agriculture forum; Monday, 27th May, 2-6pm; free; Edendale.

Colin Seis, from Winona, and Dr Mary Cole, from the Agricultural Pathology and Biological Farming Service, will share their experiences of regenerative agriculture covering such topics as regenerating soils, drawing down carbon, rehydrating landscapes and restoring on-farm biodiversity.

The fungus amongst us; Saturday, 1st June, at 9.30-11am and again at 1-2.30pm; $100 ($67 per hour); Warrandyte.

Explore the Blue Tongue Bend in Jumping Creek Reserve through a fungal lens as you seek out 3 rare Hygrocybe fungi, namely Hygrocybe arcohastata, Hygrocybe fuhreri and Hygrocybe saltorivula. The adventure along the Yarra will be led by local ecologist Dr Sapphire McMullan-Fisher and Julia Laidlaw, from Sporadical City Mushrooms.

In May
In June
In July
Regular events

Upcoming face-to-face events – cooking

Dumpling making workshop; Friday, 10th May, 11am-1pm; $35 ($18 per hour); Box Hill.

Fiona will guide you through the process of making different types of dumplings, including pork and vegetable options. From folding techniques to creating flavourful fillings, you’ll learn all the secrets to making perfect dumplings every time. Stay for lunch to enjoy your own creations. Organised by Clota Cottage Neighbourhood House.

Basics of salami-making with Dave Cann; Thursday, 23rd May, 11am-12.30pm; $22 ($15 per hour); Epping.

Each participant will receive a free salami kit valued at $35 or a $20 store credit. Join Dave Cann, from CLEAVER Salumi Cabinets, for an introductory demonstration into the basics of salami making covering: meat selection and basic butchery; mincing and blending tips; use of salts, spices and cultures; casings, netting and filling technique; curing environment and control; what to look out for and how to tell if something is wrong; and storing your cured meats and salami.

Fermentation workshop; Sunday, 16th June, 9.30am-midday; $135 ($54 per hour); Alphington.

You will learn fermenting techniques by making sauerkraut, kimchi and a hot sauce for you to take home. You will also be shown a variety of fermenting vessels. Organised by All Seasons Cooking Classes.

Mexican cooking; Saturday, 6th July, 10am-3pm; $150 ($30 per hour); CERES.

You will learn how to work with fresh seasonal ingredients, traditional spices and ancient grains to create authentic Mexican meals. At the end of the workshop, you will sit down together for a shared feast of your own making. The menu will include corn tortillas (make your own), guacamole, traditional salsa verde, Mexican rice, re-fried pinto beans, Juanita’s pulled pork tacos, mole poblano (with chicken) and agua de jamaica. Presenter: Juanita from Juanita’s Kitchen.

Teen chai blending workshop; Monday, 8th July, 2-3pm; free; Eltham.

Take a glass jar, your love for tea and enthusiasm for sustainability. All other materials, including spices, will be provided.

In May
In June
Regular classes

LFC News May 1

May 012024
 

Thanks to the people who have contributed to this week’s newsletter: Carmen Lahiff-Jenkins, Chris Chapple, Nathacha Subero and Robin Gale-Baker.

Local Food Connect and Bundoora Secondary College partner to establish an Urban Agriculture Education Centre

Read the full press release by either clicking the image right or by downloading it as a pdf.

The planned Urban Agriculture Education Centre will be located on the school’s Bundoora campus. Local Food Connect will work with the school to ensure that the centre delivers learning experiences for students while also creating avenues for the broader community to engage with, and benefit from, the resource. The centre will promote and enable food production within urban environments. The aim is to create a vibrant community hub catering to diverse age groups and interests.

Bundoora Secondary College is dedicated to expanding its Urban Agriculture and Conservation program which engages middle years students in STEM and food/fibre careers education, and specifically focuses on increasing secondary student access to vocational education and training (VET). The college currently offers four VET certificates from the Agriculture & Environment Flexible Pathway to the North Melbourne VET cluster.

Significant investment into the college has been enabled by The Department of Education through the provision of a Secondary Schools Agriculture Fund grant. Additionally, Local Food Connect will contribute $250,000 towards the development of demonstration gardens and related essential infrastructure, leveraging $200,000 from the Victorian State Government’s Living Local grant program. This funding, originally earmarked for an urban farm in Eltham, will now be re-directed to bolster the Urban Agriculture Education Centre initiative.

This initiative is in line Banyule Council’s vision outlined in its Urban Food Strategy (2023-2027), which emphasises the promotion of local food sustainability and food security.

Sign up if you potentially wish to engage with the project.

Grow your own composting materials (by Robin Gale-Baker)

I (Robin) often hear gardeners bemoaning that, when the grass is green, they don’t have any brown or dry material for their compost heap and, when they have plenty of brown, there’s no green to be had. This is a common situation but one that can be overcome by growing and drying your own material.

During summer and into autumn, when the grass is dry and it seems that there’s nothing green available, there are plants that will be flourishing and can be a ready source of green material. These include perennials such as catmint with its abundant grey foliage and delicate stems of mauve flowers, pineapple sage with green foliage and red tracts of flowers, other salvias, lavenders, rosemary and herbaceous perennials, all of which will bounce back after a vigorous haircut and may look better for the rest of the season as a result.

Herbs such as comfrey, yarrow and tansy plus plants commonly considered weeds (including stinging nettle and dandelion) provide ‘green’ and are compost activators. These add potassium to the compost heap and potassium speeds up the breakdown of plant material. Comfrey in particular also adds significant trace elements. Comfrey has a very long root (over one metre when fully established) and brings up trace elements (minerals) from deep in the soil, deposits these in the leaves, and the trace elements are then released into the compost as the leaves decompose. All herbs will benefit the compost heap so check what you have and if straggly, clip for the compost.

A third option is the leaves from summer pruning of fruit and nut trees. To avoid fungal infection, apricots, sweet cherries and almonds should all be pruned in summer on a hot, dry day, after fruiting. Other stone fruits may also benefit from summer pruning. Figs can be pruned multiple times a year to increase cropping, as can mulberries. Strip the leaves from prunings and run them through the lawn mower to create as many edges on the leaves as possible so that they break down quickly.

When it comes to needing dry material in winter and spring, keep your late autumn prunings of the plants above plus add in any winter prunings. Spread these on a brick path or a screen (such as an old window or door screen) and allow them to dry out. You can add in winter vegetable foliage, such as spent broad beans or peas or even weeds that don’t have seed heads (though a true hot compost will destroy seeds). Pumpkin, zucchini and cucumber vines all make good dried material, especially if mown. Tomato plants, however, do not as, by the end of the season, they are usually infected with wind-borne spores and need to be consigned to the green bin.

Autumn leaves are another excellent source of brown material. Some will fall still green but others will be dead. You can spread green or coloured autumn leaves out to dry on screens but it is best to sandwich them between two screens to stop them blowing away. Dried ones can be used immediately but spread them in thin layers in the compost so that they do not compact.

Once you have sufficient material to build a one cubic metre compost heap, layer your material in one go but make sure you that water each dry layer as dry material will not break down without moisture. Top the heap with a layer of fresh mown grass, which will create immediate heat in the pile. Then step back and, in 6-8 weeks, your compost is likely to be ready for use.

Some top local wineries

The Real Review has announced its top 400 Australian wineries in 2024. 4 of these are in North East Melbourne, namely Levantine Hill in Coldstream, Mount Mary Vineyard in Coldstream, Oakridge Wines in Coldstream and Yering Station in Yering.

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 April, the cooking teams were All Saints Mitcham Anglican Church, Antonio Park Primary School (see photo right), Thrive Community Church and Unihill Church Box Hill South. Look at some photos of these teams, plus those of previous teams.

Another article by Angelo

Carrots growing guide.

Read more of Angelo’s food-related articles.

Every newsletter needs a good picture

Trung Dong takes aerial street photos of the fruit merchants of Hanoi.

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (5th May), Ann Stanley will interview Georgia Savage from The Community Grocer (deferred from last week). 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 the Murnong Mummas on Indigenous food connections (28th April).

What seeds to plant in May

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

Carrot
Chickpea
Chives
Onion
Parsley
Radish

If you haven’t planted your cool season veggie seeds yet, plant them now. It’s now a bit late for planting broccoli, cabbage and cauliflower seeds (but it’s ok to plant seedlings).

Read Helen’s guides on growing garlic.

Read Robin’s guides on growing broad beans, garlic and peas.

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 Angelo’s article on how to deter rodents using chilli capsaicin-based repellent sprays.

The most popular event link in the last newsletter was the weekly pickle parties at Greenhills Neighbourhood House.

Word of the month – Tines

Tines, meaning the prongs on a fork.

Read about previous words of the month.

Proverb (or phrase) of the month

Half a loaf is better than none. Meaning: It is sometimes better to take what you are offered, even if it is less than what you wanted. Whilst the literal meaning of the phrase is obvious, the figurative meaning is about being pragmatic in certain situations rather than risk getting nothing. The phrase dates back to 16th Century Britain. Whilst many languages have very similar proverbs, some are more colourful than others; for example, compare the German wenig ist besser als gar nichts (‘little is better than nothing at all’) with the French faute de grives on mange des merles (‘when there are no blackbirds, we eat thrushes’).

Read about more food-related proverbs.

Gardening quote of the month

“The greatest fine art of the future will be the making of a comfortable living from a small piece of land.” by Abraham Lincoln.

Read more gardening quotes.

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

A piece of toast and a hard-boiled egg walked into a bar. The bartender says “Sorry but we don’t serve breakfast here.”

Read more food-related jokes on our website.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens
Free community meals

Span Community House in Thornbury has re-started its monthly community lunches. 12.30-2.30pm on the 2nd Wednesday of each month. It is a two course home-cooked meal shared with other friendly community members. Go along for company, conversation and support. RSVP for catering and dietary requirements to Span Community House by phone (9480 1364) or email (info@spanhouse.org). The next lunch will be on 8th May. They will be visited by the Growing Community Resilience to Current and Future Risk Through Research and Conversations (CEDRR) team from Melbourne University, who are running a survey about emergencies.

Our website currently lists 9 regular, free community lunches and 10 dinners. If any of these are no longer running, or if you know of any others that are not currently listed, email us.

Upcoming face-to-face events – not cooking

Urban food gardening group (9 sessions); on Thursdays from 2nd May, 12.30-4.30pm; $45 ($1 per hour); Coburg.

This is a continuing program so people can join any time. Learn the foundations of growing plants by working in a fun and relaxed environment.

IPA masterclass; Thursday, 9th May, 7-8pm; $10; Brunswick East.

Learn the ins and outs of IPA from Mark Schipano, including how it has evolved over time and the 5 styles of IPA.

A glimpse into permaculture; Saturday, 11th May, 11-11.45am; $43 ($43 per hour); Coburg.

Liz Morrigan will provide an introduction to permaculture. This will be run in parallel to the monthly food swap. Organised by Reynard Street Neighbourhood House.

Urban excursion – Sustainable Macleod Community Garden; Wednesday, 22nd May, 1-2pm; free; Macleod.

Take a tour of Sustainable Macleod Community Garden space with Paul, who will show you around the organic gardens, discuss winter crop planting and sustainability. After the tour, enjoy a light afternoon tea (cake, dips and biscuits) with Sarah from Greenhills Neighbourhood House. Organised by Greenhills Neighbourhood House.

The seeds of Vandana Shiva (film); Thursday, 23rdth May, 6-7.30pm; free; Coburg.

“Gandhian environmentalist and food justice activist Dr Vandana Shiva takes on powerful corporations that pollute and degrade the environment.” “When you control seed, you control life on earth.” (Dr. Vandana Shiva) Organised by Reynard Street Neighbourhood House.

Veg Permaculture Design Certificate Course; various sessions starting 1st July and ending 1st September; $2,400 ($20 per hour); Preston.

There will be one week in Preston (1st-7th July) followed by four fortnightly weekends elsewhere. The course will be led by Adam Grubb and Kat Lavers, with participation by Joel Meadows, David Holmgren and Su Dennet. Organised by Very Edible Gardens.

Winter fruit tree pruning and maintenance; Wednesday, 3rd July, 7-9pm; free; Doncaster.

Karen Sutherland, from Edible Eden Design, will talk about maintaining and pruning your fruit trees during winter. The presentation will start at 7pm but there will be sandwiches and a food swap at 6.45pm.

In May
In June
Regular events

Upcoming face-to-face events – cooking

Cook Indian by the creek; Friday, 31st May, 6.15-7.45pm; $60 ($40 per hour); Diamond Creek.

Menu: palak chicken (chicken cooked in spinach sauce) / veg option palak paneer. Roll your own paranthas (wholemeal flatbread).

Indian cooking – Punjabi (2 sessions); on Wednesdays, 12th and 19th June, both 6.30-8.30pm; $99 ($50 per hour); Hurstbridge

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

Japanese fermentation; Wednesday, 19th June, 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.

Gnocchi making class; Saturday, 29th June, 10am-1pm; $140 ($47 per hour); Thomastown.

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

In May
In June
Regular classes