LFC News August 18 2021

Aug 182021
 

Thanks to all the people who have contributed to this week’s newsletter: Angela Chung, Cameron Cairns, Louise Nolan, Olwyn Smiley, Robert Lastdrager, Ruth Williams, Stuart Rodda 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).

Let’s have another photograph competition!

With the latest extension to the lockdown, lots of the upcoming food-related events are obviously being cancelled. One upside of this (and there aren’t many) is that it means that there is space for some photos in next week’s newsletter. And springtime is upon us. So, submit your springtime photos to our springtime photo competition, with plaudits for the best photos. To get you started, here is a photo of my currently flowering heart-leaf flame pea (chorizema cordatum).

Email your photos, including the names of any of the plants featured and, if appropriate, some words about the photo.

Pantry food containers: glass or plastic? (by Angela Chung)

Building on her July article on creating a beautiful, functional and plastic-free pantry, Angela Chung has now written an article on glass versus plastic food containers. The table below summarises her assessment.

Factor Feature and benefit Glass Plastic
Purpose Transparency: easy to see contents Yes Yes
Durability from stain and scratch Yes No
Stackable Not so much Yes
Transportable: lightweight No Yes
Keep food better flavour and fresh Yes No
Children friendly / not breakable No Yes
Large bulk capacity more than 2 litres No Yes
Easily washable from stain and smell Yes Not always
Personal health Safe from chemical releases Yes Not always
Environment Recyclable Yes Limited
Cost Inexpensive and affordable No Yes
Aesthetics Better looks Yes No
Total score of ‘yes’ 7 6

 
Her analysis is then:

  1. Plastic is convenient, lighter, cheaper and a space saver.
  2. Glass is beautiful and always looks new.
  3. Glass is better for the environment.
  4. Glass is safer for health.

Her conclusion is that, on balance, she now chooses glass except for containers of large bulk food items.

And if you still want to use lightweight, affordable plastic containers, she suggests that you make sure that you get high quality, BPA-free containers, clean them often, and keep using them as long as you can.

Read the full article.

Loppers (by Stuart Rodda)

[Stuart Rodda, from Eltham, has written numerous articles for this newsletter about garden tools. This article on loppers is one of a series of articles on cutting tools, which started with last week’s article on secateurs.]

The leverage from the longer handles, and two-handed operation of loppers, allows much greater force to be applied to the wood than with secateurs and therefore wood of greater diameter can be cut, up to around 4cm.

The four loppers shown in the photo far right are: a simple German wooden handled model (extremely strong, light and effective); a smaller green plastic lever/ratchet anvil type; and two models with extending handles which make it easy to prune branches out of arm’s reach. The left hand photo then shows the two extendable models in their extended positions.

The most versatile of these four loppers is the Aldi model, which has sliding aluminium arms incorporating a push-button locking system for extending the arms from around 60cm up to 1.2m, which, in turn, give extra reach and also extra leverage for cutting branches up to about 4cm diameter.

More on secateurs

Following Stuart’s article last week on secateurs, Olwyn Smiley has written in: “May I add another thing to look for when buying secateurs? Bright-coloured handles! I bought a terrific pair of (expensive) Japanese secateurs, the best I have ever used. However, their handles were just metal, no bright covering, and I lost them in the garden for quite some time. A friend’s ministrations with coca cola (to remove rust), oil, and a sharpening stone has brought them back to life thankfully, and they have since been given a coat of fluoro orange paint to stop them getting lost again.”

More on contaminated compost

Last week, Louise Nolan discussed how many of her tomato plants had died after using contaminated compost and asked if anyone else has had a similar experience. Only one person replied, Ruth Williams, who said: “I bought some soil that contained compost in September last year and the same thing happened to my tomatoes. Interestingly, the perennial basil that I have in the same bed seems to be thriving. Not only have I wasted the cost of the soil and the plants, I also had to have the soil removed from the garden beds. Is there any recourse for people buying contaminated soil or compost?” Please email me if you know the answer to Ruth’s question.

A new community garden in Brunswick

Bulleke-bek Park Community Garden is in the new Bulleke-Bek park near Anstey station in Brunswick. In a small community park in a high-density neighbourhood, the garden is a space for the many local people who live in apartments to cultivate a little bit of green. It comprises around six wicking beds and a food forest, initially established planted in 2020. The harvest is for anyone and everyone in the community. The garden is open to the public and there is substantial foot traffic, with children visiting from the playground close by and Brunswick folk passing through the park on their way to Sydney Road. Those involved in the garden meet once a month to discuss planting and projects, and to share a cup of tea or coffee – see their Facebook page for dates and times. Read their page in our Local Food Directory. Welcome Aileen, Naomi and colleagues!

That brings the total number of community gardens in our directory to 59, including 11 in Moreland.

Do you want?

Cameron Cairns has written in: “I have 18 food grade 8Kg (~10L) buckets (with handles and lids) in good condition to give away to anyone who would like some or all as part of an upcycle project. They were originally for haloumi (from a local bakery) and have only been used to transport (on foot) spent coffee grounds home to my compost. Pick up required, Brunswick area, can arrange for it be contactless. If interested, email me.”

Do you know?

Louise Nolan recently acquired an indoor cat but has a dilemma regarding the used kitty litter. She buys decomposable kitty litter made from corn, which then clumps with the poop and urine and can be flushed down the toilet (as per the manufacturer instructions). She thought that she could throw the remaining corn litter at changeover time into her compost bin. But she has now been told that the contents needs to be left to break down for 18 months to destroy any bacteria, pathogens, etc before being using on the garden, especially on the veggie beds. Her question is this: if she places the used cleanish kitty litter into a black plastic bag with some carbon material and then leaves it in the sun for a month or so, will the pathogens be killed off in the heat? If so, could she then throw the solarised contents into the compost bin and utilise the compost so much quicker? Email your answers.

Have you seen?

Have you (or your children) seen the short animated Peter Rabbit film from the United Nations. If not then you should and it will only take 1 minute of your time. The UN, like Peter, apparently thinks that people should: eat more fruits and vegetables; buy local and seasonal food; grow food at home; and waste less food.

Did you know?

Did you know that there is such a thing as Potato Photographer of the Year? In the picture right, which is a homage to Edvard Munch, the background is made of potato peel dipped in paint and the person’s head is a carved potato.

Another article by Angelo Eliades

How much potting mix does a garden pot hold? Spoiler alert: 1/3 * pi * h * (r^2 + R^2 + r*R).

Cantankerous (by Robert Lastdrager, from Montmorency)

Last night I woke
to the sound of heavy rain
and howling winds
harassing an empty can down my street.

Its hollow cries demanded attention
as it slid and clattered painfully
into rain swollen gutters.

Ignoring the current
it drew breath and spun, rattling
back into the road.

Defiant.

It continued to grate and hesitate
tinking and tonking
until a lone speeding car approached
crushing its armour
and its emptiness.

Recycling can be so satisfying.

Read more local food-related poems on our website.

Oil-free mushroom sauce (by Vasundhara Kandpal)

[We are running short of recipes. If you have a recipe that you would like to share with the rest of us, email it to me.]

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

Ingredients

1 teaspoon oil or 2 tablespoons broth
2-3 cup mushrooms, thinly sliced
3 cloves of garlic minced or crushed
2 tablespoons finely chopped onion or shallots
1 teaspoon dried herbs (e.g. rosemary and thyme) or 1-2 tablespoons fresh
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup white wine
1 teaspoon mustard condiment, or use ¼ teaspoon ground mustard + ½ teaspoon vinegar
1 cup cashew cream (⅓ cup cashews blended with 1 cup water)

Method

Heat the oil or broth in a skillet over medium heat. Add the sliced mushrooms and cook until golden. 5 to 8 minutes.

Add the garlic and onion and cook for a minute. Add the herbs, salt and pepper and mix in. Add the wine and mix in and bring to a boil.

Add the mustard and mix. Add the cashew cream of choice and mix. Bring to a boil.

Taste and adjust the flavour if needed. Adjust the consistency with veggie broth if needed.

Garnish with fresh herbs and serve over cauliflower steaks, roasted veggies, mashed veggies, veggie meat loafs or burgers, grilled mushrooms, etc.

Refrigerate for up to 4 days.

Read more of Vasundhara’s recipes.

Which link was clicked most times in the last newsletter?

The most popular link last week was the page about Japanese artist Lito Leaf Art.

Joke (or pun) of the week

If a vegetarian eats vegetables, what does a humanitarian eat?

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, deferred or moved online.

Upcoming events – not cooking

Newly announced
Cancelled

Obviously, all the planned events between now and 2nd September will no longer happen because of the lockdown.

Also, the Australian plants expo on Saturday, 11th September and Sunday, 12th September has been cancelled.

September
October

Upcoming events – cooking

Newly announced
Cancelled

Obviously, all the planned events between now and 2nd September will no longer happen because of the lockdown.

Rescheduled
September
October
In 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.
  • Dumpling party: Thursday, 7th October, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • The cuisine of Central Italy: Thursday, 7th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Pizza making party: Friday, 8th October, 2-4pm; $127 ($64 per hour); Richmond.
  • Indian cooking master class: Friday, 8th October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 9th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Chinese cooking master class: Saturday, 9th October, 2-5pm; $168 ($56 per hour); Richmond.
  • Going native Australia: Saturday, 9th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Sunday, 10th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Vegan cooking master class: Sunday, 10th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • A seafood feast: Tuesday, 12th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.

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