Aug 112021
 

Thanks to all the people who have contributed to this week’s newsletter: Angelo Eliades, Che Hall, Jaimie Sweetman, Louise Nolan, Penny Grose, Perri Hillier, Sofiah Fauzi, Stuart Rodda, Vanessa Shribman and Vasundhara Kandpal.

We would love to hear from more of you and include some of your words about any food-related matters in future newsletters. Email us with your contribution(s).

Secateurs (by Stuart Rodda)

[Those of you with longish memories may remember the halcyon days when Stuart Rodda, from Eltham, used to write regular articles about garden tools for this newsletter. Well, he is back with a new series of articles on cutting tools. The first such article discusses secateurs, a somewhat shortened version of which is given below.]

Secateurs can be classified according to whether the cutting blade slides past the solid blade (‘bypass’ type, with a scissor-like action) or comes down hard onto the solid blade (‘anvil’ type). Bypass pruners are more popular as they tend to do less damage to the stem and make a cleaner cut. When using bypass secateurs, try to cut with the blade on the main stem side of the cut, to avoid bruising the wood which is to remain on the plant. If you are right handed, this can be achieved by keeping the main stem on your right as you work around the plant. Cut close to a bud or the main stem so that the remaining stub will not end up as a piece of dead wood, which can be a source of wood rot.

When buying, look for:

  • Light weight to prevent fatigue when making many cuts. Aluminium alloy is non-rusting and keeps the weight down but a strong, quality steel cutting blade is essential and should be kept sharp.
  • Smooth action, such as from a Teflon coated cutting blade and easy hinge lubrication.
  • A locking catch.
  • A reliable return spring.
  • Hand grips which are contoured and non-slip.
  • Robustness so the tool will last a lifetime – a tool which rusts or corrodes easily is no bargain.

Expect to pay around $20 for a good pair or many times that for a ‘name’ brand. In the photo you can see three small secateurs: the classic orange Felco Swiss ones (very simple and reliable but very expensive); a cheap green pair from Aldi (with a Teflon coated blade, a unique hand guard and rotating ergonomic handle); and a very cheap unbranded pair (similar in design to the Felco but heavier and prone to corrosion).

Read Stuart’s previous articles about digging tools, weeding tools, forks and rakes, hooks, bulb planters, flamethrowers, power planters, seed dispensers and synthetic gardening gloves.

Jaimie’s edible plant of the month – white shahtoot mulberry (Morus macroura)

Leading into August, I [Jaimie] have been searching for any deciduous fruit trees we don’t yet have to plant in the Edible Forest.

One that we already have, but which is so popular and a favourite on our tours that so we have recently got another, is the white shahtoot mulberry (Morus macroura).

As the name suggests, the mulberries on this species are white and around 4cm long. They taste extra sweet like glucose and don’t leave red stains everywhere like other mulberries. Another great thing is that fruit over two months and can be picked every day, whereas other mulberries drop all the berries in the space of around two weeks. Being white, the birds don’t go for them either so it is a great fruiting variety for a backyard without netting.

A small to large sized tree, the white shahtoot mulberry can get to 4-6 metres in height but will handle heavy pruning to reduce height. There are also dwarf varieties available for the smaller gardens.

Deciduous through winter, it becomes a great shade tree come summer and the fruit is to die for!

I would definitely recommend the white shahtoot mulberry for any Melbourne backyard.

* * * * *

Watch Jaimie’s video about white shahtoot mulberries.

Read Jaimie’s previous edible plants of the month.

Jaimie Sweetman is Head Gardener of the Edible Forest located on the Yarra Valley Estate in Dixons Creek. Tours of the Edible Forest, often led by Jaimie, take place on all days except Sundays – read more and book your place on a future tour.

Another local food justice organisation – Whittlesea Food Collective

Whittlesea Food Collective aims to develop an integrated response to people experiencing hardship, where the response includes food production and distribution, plant and food-based enterprises, recycling and waste reduction and learning and employment pathways. It delivers individuals with fresh, nourishing food, free of cost to eligible residents in the City of Whittlesea.

It also provides opportunities for people to volunteer and participate in community activities (see application form). And it accepts donations (see donations form). Its resources include a demonstration veggie garden and a commercial kitchen.

Whittlesea Food Collective is a partnership between Whittlesea Community Connections and the Whittlesea Emergency Relief Network. It is part of a broader project, the Whittlesea Community Farm and Food Collective, which is a partnership between Whittlesea Community Connections, Yarra Valley Water, Melbourne Polytechnic and City of Whittlesea.

Welcome Steve and colleagues!

There are now a total of 15 local food justice organisations in our Local Food Directory but my impression is that there are many more out there, partly stimulated by Covid. The criteria for inclusion in our Local Food Directory include: 1. They must agree to be in it (and agree the words for their entry) and 2. They must have some publishable contact details (usually an email address). If you know of any organisations who you think could/should be added to the Directory, please email me and I will then contact them to discuss.

Want a job?

Ben’s Bees, who are based in Blackburn North, are seeking to hire a full time assistant beekeeper. The work will encompass beeswax production, honey production, pollination services, education and wasp removal. A starting salary of $750 after tax per week. Read more. Apply by email to Ben Moore at bensbeesaustralia@gmail.com.

Yes, you did know

As few weeks ago, Julie Cabrol asked what was wrong with her mother in law's lime tree (see picture right).

Angelo Eliades has now responded: “The lime tree is displaying obvious signs of root loss. Without any additional information, diagnosis is guesswork, as there are several possible causes. When did the symptoms appear, after the dry, windy part of winter, or after the rains started? Was there any digging or re-planting around the root zone of the tree? Was any fertiliser applied and, if so, what type? If I had to make a SWAG (scientific wild-ass guess), there’s a high chance that it’s root rot due to soil waterlogging over winter. Pushing a trowel into the ground and pulling it back to check the soil might be worthwhile to see what’s happening in the soil. Depending on the severity of the problem, unless the problem is remediated, the leaves will start dropping next, and then dieback of the branches will occur, and the whole tree will go shortly after. I wrote an article a while back to help people with their dying citrus.

So, Angelo’s conclusion is consistent with that of Sandie Downs from last week.

Do you know?

Vanessa Shribman asks: “Can anyone suggest where I can buy good, solid and reasonably priced raised veggie beds for my very urban, West Footscray garden?” Email us with your replies.

Have you ever had contaminated compost?

Louise Nolan purchased some veggie mix compost a year or so ago and all her tomatoes leaves curled up and half of the plants died. Even after adding lots of home compost and manure, all the tomato plants that survived suffered nutrient deficiencies and disease. Then she read this article on the ABC website about contaminated compost from Melbourne council waste and she now wonders if any other newsletter readers have had a similar experience. Email us with your experiences.

More on soil acidity

Following Rebecca Haschek’s article from last week, Stuart Rodda has written in: “Thanks for Rebecca’s very informative article. As she says, soil pH is not as ‘simple’ a thing as it seems, and buffering capacity is very important. Leaf, Root & Fruit, who are based in Kyneton, have just published an article entitled The impact of compost on garden soil: a case study, which reports on an experiment that they have been conducting. They conclude that the best approach for backyard growers is just to use a lot of compost, which not only buffers pH but also makes many other nutrients readily available to plants and does not require close monitoring.”

Stuart adds that “I have a cheap and rugged handheld pH meter which I found is much more readable and most likely more accurate than the pH test kits I have used. The meter allows me to easily and quickly take readings from many sites in the garden.”

Do you live or work in Banyule?

Reimagine Banyule invite you to contribute towards their Re-imagine Banyule map, which is a collation of local resources that create connections with people, places and small businesses who are aiming for a more sustainable footprint within the local community. They are looking for as many ‘hidden gems’/contributions as possible. To help get you started: Who/what are your local ‘go to’s’? Where do you purchase your ‘local’ food in Banyule? Who do you turn to when you need something fixed or mended? Is there a local place or park that you have visited that re-fills your cup? What are your tips/tricks for ‘treading lightly’ in Banyule? Please email your thoughts to reimaginebanyule@gmail.com or comment directly on the relevant posts on their Facebook page. Please respond by 10th September. See the current map.

Another article by Angelo Eliades

What is the ideal soil depth for wicking beds?. Spoiler alert: 40cms.

Every newsletter needs a good picture

Lito Leaf Art is a Japanese artist who carves scenarios on tree leaves.

Lime cheesecake crust

[Vasundhara Kandpal is a professional cook who is based in Eltham and part of Green Karma.]

Ingredients

The crust:
⅓ cup almonds
5-6 dates
1 tablespoon almond meal
1 tablespoon coconut flour
1 tablespoon cacao powder
½ banana

The filling:
1 cup avocado purée (substitutes – carrots, pumpkin or blanched beetroot)
¼ cup coconut oil
⅓ cup sugar
1 lemon/lime
1 lemon/lime zest
1 tablespoon oat flour

Method

Blend everything for the crust. Layer it as a base in a springform baking tray.

Freeze it while making the filling.

Layer the filling over the crust.

Let it sit in the refrigerator overnight or, for quick setting, in the freezer.

Which link was clicked most times in the last newsletter?

The most popular link last week was Rebecca Haschek’s article on soil acidity.

Joke (or pun) of the week

Did you hear about the angry pancake? He just flipped.

Read more jokes.

Upcoming events – introduction

Website calendars by type of event: All once-off events, Cooking, Everything else, Garden tours, Free.

Website calendars by Council area: Banyule, Boroondara, City of Yarra, Darebin, Manningham, Maroondah, Moreland, Nillumbik, Whitehorse, Whittlesea and Yarra Ranges.

In the lists below, events costing $10 or less are in bold.

For Covid-related reasons, some of the events below may have been cancelled or deferred.

This week’s featured event

Intro to urban farming (6 sessions), starting on 14th August in Preston

6 sessions, each 1.30-4.30pm, on consecutive Saturdays, starting 14th August and ending 18th September. For those aged 16 to 25 only. Free(!). At Bridge Darebin in Preston but organised by Darebin Youth Services. Book your place.

The course will combine theory with practical hand-on training, beginning with the basics and progressing through to creating sustainable organic food production systems in the ground, as well as alternative food growing systems in containers, wicking beds and hydroponics systems. You will gain a range of skills and knowledge including:

  • Soil preparation and improvement.
  • Growing from seeds and seedling.
  • Crop planning and crop rotation.
  • Water management and irrigation.
  • Plant propagation and seed saving.
  • Organic growing techniques.
  • Pest management.
  • Urban farming education and employment pathways.

Upcoming events – not cooking

Newly announced
Re-scheduled
August
September

Upcoming events – cooking

Newly announced
August
September
In Richmond
  • Dumpling party: Thursday, 12th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Pizza making party: Friday, 13th August, 2-4pm; $127 ($64 per hour); Richmond.
  • Indian cooking master class: Friday, 13th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 14th August, 10am-midday; $111 ($56 per hour); Richmond.
  • Chinese cooking master class: Saturday, 14th August, 2-5pm; $168 ($56 per hour); Richmond.
  • Going native Australia: Saturday, 14th August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Sunday, 15th August, 10am-midday; $111 ($56 per hour); Richmond.
  • Vegan cooking master class: Sunday, 15th August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Vegetarian cooking class: Tuesday, 17th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 19th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • La cucina della Puglia: Thursday, 19th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Japanese cooking master class: Friday, 20th August, 2-5pm; $189 ($63 per hour); Richmond.
  • Chinese cooking master class: Friday, 20th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 21st August, 10am-midday; $111 ($56 per hour); Richmond.
  • Thai cooking master class: Saturday, 21st August, 2-5pm; $168 ($56 per hour); Richmond.
  • Street food of Asia: Saturday, 21st August, 6.30-9pm; $168 ($67 per hour); Richmond.
  • Dumpling party: Sunday, 22nd August, 10am-midday; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Sunday, 22nd August, 2-5pm; $168 ($56 per hour); Richmond.
  • Japanese cooking master class: Sunday, 22nd August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Thursday, 26th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • La cucina Toscana: Tuesday, 26th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Vietnamese cooking master class: Friday, 27th August, 2-5pm; $168 ($56 per hour); Richmond.
  • Thai cooking master class: Friday, 27th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 28th August, 10am-midday; $111 ($56 per hour); Richmond.
  • Korean cooking master class: Saturday, 28th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 29th August, 10am-midday; $111 ($56 per hour); Richmond.
  • Mexican cooking master class: Sunday, 29th August, 2-5pm; $168 ($56 per hour); Richmond.
  • Spanish cooking master class: Sunday, 29th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Thursday, 2nd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Street food of Asia: Friday, 3rd September, 2-4.30pm; $168 ($67 per hour); Richmond.
  • Dumpling party: Saturday, 4th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Indian cooking master class: Saturday, 4th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Indonesian cooking master class: Saturday, 4th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 5th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Italian cooking master class: Sunday, 5th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Pizza making party: Sunday, 5th September, 6.30-8.30pm; $127 ($64 per hour); Richmond.
  • Dumpling party: Thursday, 9th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Thursday, 9th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Pizza making party: Friday, 10th September, 2-4pm; $127 ($64 per hour); Richmond.
  • Indian cooking master class: Friday, 10th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 11th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Chinese cooking master class: Saturday, 11th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Going native Australia: Saturday, 11th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Sunday, 12th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Vegan cooking master class: Sunday, 12th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • A seafood feast: Tuesday, 14th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 16th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • La cucina della Puglia: Thursday, 16th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Japanese cooking master class: Friday, 17th September, 2-5pm; $189 ($63 per hour); Richmond.
  • Chinese cooking master class: Friday, 17th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 18th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Thai cooking master class: Saturday, 18th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Street food of Asia: Saturday, 18th September, 6.30-9pm; $168 ($67 per hour); Richmond.
  • Dumpling party: Sunday, 19th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Sunday, 19th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Japanese cooking master class: Sunday, 19th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Thursday, 23rd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Friday, 24th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Thai cooking master class: Friday, 24th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 25th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Japanese cooking master class: Saturday, 25th September, 2-5pm; $189 ($63 per hour); Richmond.
  • Korean cooking master class: Saturday, 25th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 26th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Mexican cooking master class: Sunday, 26th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Spanish cooking master class: Sunday, 26th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Thursday, 30th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Thursday, 30th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Street food of Asia: Friday, 1st October, 2-4.30pm; $168 ($67 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Friday, 1st October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Saturday, 2nd October, 10am-midday; $111 ($56 per hour); Richmond.
  • Indian cooking master class: Saturday, 2nd October, 2-5pm; $168 ($56 per hour); Richmond.
  • Indonesian cooking master class: Saturday, 2nd October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 2rd October, 10am-midday; $111 ($56 per hour); Richmond.
  • Italian cooking master class: Sunday, 3rd October, 2-5pm; $168 ($56 per hour); Richmond.
  • Pizza making party: Sunday, 3rd October, 6.30-8.30pm; $127 ($64 per hour); Richmond.
  • Nonna’s comfort food (Italian): Tuesday, 5th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.

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