LFC News August 31 2022

Aug 292022
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Bruce Plain, Carol Woolcock, Megan Goodman, Pauline Webb and Robin Gale-Baker.

Rosella/roselle (by Robin Gale-Baker)

Rosella (Hibiscus sabdariffa), known as Roselle in countries other than Australia, is not an Australian native (as many people seem to think) but from West Africa. It is a bush that produces ruby red calyxes that make tasty jams or cordials, leaves that are used in tea making and salads, and an outer stem covering that can be stripped and used like jute. There are many good recipes for jams and cordials on the internet.

Seed raising

In Melbourne’s climate, it is best to raise the seeds in pots so that the plants are well established by the time the soil temperature has reached at least 20degC. Plant three seeds per pot 1cm deep in seed raising mix, keep well watered and, later, thin out leaving the strongest. Sow seeds in mid-August. The seedlings will grow into bushes that can be as wide as 1.5 metres and as high as 2 metres.

Position, bed and water

In our climate, plant the seedlings in the hottest part of the garden in full sun, preferably in a raised bed or wicking bed to keep the lower branches off the soil and out of reach of pests. Wicking beds are ideal as rosella is a plant requiring heavy watering (at least every 2-3 days if not in a wicking bed).

Soil and planting

Rosella needs rich soil with plenty of compost and must be well drained. They are heavy feeders. When the buds are forming, apply more compost. If planting in a garden bed, plants can be as far as 1 metre apart. In a raised bed, plant them 50cm apart and the branches will intersperse a bit like a hedge. You will need to plant 6-7 plants to get a decent harvest. Plant out in mid-late October. Rosella needs a long summer – at least 6 months of hot sun – so there is little leeway for plants to mature if planted later than October. The calyxes develop as the days shorten. There are two flushes of calyxes – the first is sometimes light but the second will be heavy and occurs when the plant puts all its energy into reproducing before dying off. Technically, it is a perennial but treat it as an annual as cold weather and frost kill it.

Harvesting and preparing

When the calyxes are 25-30cm in diameter, they are ready to harvest. Use secateurs or sharp scissors to cut them as the stems are quite thin and fragile. Store them in the fridge until you have enough to use. Inside the calyx is a big seed pod that needs to be removed. Peel the petals of the calyx from the seed pod but keep the seed.

Seed saving

Either save the seed when you prepare the calyxes for processing or leave some calyxes on the plants to dry (just as you would with peas or broad beans). The seed comes out easily: just tap the calyx on to your hand and it will fall out. Not all seed is equally viable so it is worth planting extra to ensure sufficient plants. Seeds are sold by Diggers, The Seed Collection, Eden Seeds and Seed Freaks in Tasmania. Read more of Robin’s articles on our website about how to grow various herbs.

Every newsletter needs a good picture

A little imagination with olives, noodles and mozzarella and you’re no longer allowed to cook dinner.

Some articles for you to read

The history of Pentridge Community Garden

Pentridge Community Garden in Coburg is roughly 6 years old. Andrew and Kerry Ogbourne recently wrote an article about its history.

The Fermentary

The Fermentary is a shop in Fitzroy North where they make and sell a wide variety of fermented products. Read their recent interview with Melbourne Farmers’ Markets.

The Part-time Gardener

The Part-time Gardener is a website by someone called Amanda, who says: “Five days a week I run my own business, glued to a laptop. On weekends I dig in the dirt and make sure bees are happy.” Amanda recently wrote an interesting article entitled Is gardening ‘elitist’?. Thanks for the heads up, Bruce Plain!

What seeds to plant in September

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

Cucurbits

Cucumber
Gourd
Pumpkin
Rockmelon
Watermelon
Zucchini
Other warm season veggies

Basil
Beans
Capsicum
Chilli
Eggplant
Sweetcorn
Tomato
Leafy greens

Lettuce
Mizuna
Mustard greens
Parsley
Rocket
Silverbeet
Roots

Beetroot
Carrot
Jerusalem artichoke
Parsnip
Potato
Radish
Other veggies

Asparagus
Celery
Chives
Coriander
Globe artichoke
Leeks
Rhubarb
Spring onions

 
It’s Spring time! Time to get planting! I try and plant all my warm season veggie seeds in September – that way, if they fail to germinate, I can try again in October.

Read Helen Simpson’s articles on our website about growing basil, chillies, cucurbits, tomatoes and Spring veggie garden preparation more generally.

Read Robin Gale-Baker’s articles on our website about growing eggplants & capsicums and tomatoes.

Meg’s garden this month

With seedlings already underway in the greenhouse, it is time to plan and assess. Each year I find that I have planted too many beds with things that will limit my opportunities for planting in the new season (e.g. turnips, broad beans and onions). I need to decide if some of the broad beans need to be sacrificed for spring planting. I know that, if the veggie beds are cleared, then Spring planting is just around the corner. The smell of freshly mown onion weed permeates the air as I spend the day clearing small areas of the garden. This is daunting when considering the large bundles that I am creating of chickweed, cleavers, flick weed, radium, creeping oxalis, flat weed, dandelion, winter grass, etc. Some of these weeds (e.g. chickweed and cleavers) are edible but please take care. Chickweed, for example, can be confused with radium (aka milkweed), which is poisonous.

This month I am:

  1. Weeding.
  2. Turning compost into cleared beds.
  3. Admiring the blossom on the fruit trees.
  4. Enjoying the rosemary with its little purple flowers.
Rosemary and thyme biscuits

about a half tablespoon rosemary and thyme, finely chopped, and a few rosemary flowers 100g butter, diced 150g plain flour ½ teaspoon paprika (smoked is nice) 1 egg 80g grated cheese 1 tablespoon water pinch of salt and pepper to taste Heat the oven to 180degC. Place the butter, flour, cheese, salt and pepper in a food processor and mix until the butter has been incorporated. Add water and process to just bring the mix together into a soft dough. Roll into balls and press onto a lined baking tray (as for biscuits). Brush with lightly beaten egg and scatter with herbs and flowers. Bake for about 10 minutes or until just coloured. Cool on tray for about 2 mins then move to a rack. Read more of Megan Goodman’s recipes on our website.

Not food-related but interesting

More on oriental poppies

From Carol Woolcock: “Our oriental poppies must originally have been dropped by a passing bird and they now self-seed every year.“

Mint bushes in Hurstbridge

Last week’s Gardening Australia featured a segment on Miriam Ford’s collection of native mint bushes (aka prostantheras) in her Hurstbridge garden. Watch the video.

Some of our articles you might have missed over the last month

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the Facebook page with Dan Palmer memories and tributes.

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

I used to live hand to mouth. Do you know what changed my life? Cutlery. Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps

For ‘technical’ reasons, the Warrandyte Food Swap scheduled for Saturday will not take place.

Community gardens

Upcoming face-to-face events – not cooking

Introduction into wines; Saturday, 3rd September, 3-5pm; $32 ($16 per hour); Northcote.

Broc will take you through the basics of wine, from how to taste to the processes behind your favourite drop. The session will include 8 very different wines to demonstrate the difference in grapes and wine making techniques.

Chocolate and beer masterclass; Thursday, 8th September, 7-9pm; $53 ($27 per hour); Preston.

6 chocolates will be matched with 6 beers. Jointly hosted by Moon Dog Brewing and Birdsnake.

How to use sustainable processes for clean up in every day kitchens; Saturday, 10th September, 9.30-11am; free; Lilydale.

Ellen Clarke will show you some sustainable tips and tricks for cleaning up and dealing with waste in the kitchen. She will cover: waste reduction; food waste reduction; DIY cleaning products; get more for your money; and ways to use waste. Make your own sustainable cleaning product to take home with you.

Warm season planting workshop; Saturday, 10th September, 10.30am-12.30pm; free; Lilydale.

The topics to be discussed will include: selecting and propagating appropriate warm season crops; soil & garden preparation; crop rotation & successional plantings; summer green manuring; watering strategies; and managing healthy plants for high yield.

Compost, worm farms and Bokashi bins (advanced); Saturday, 10th September, 1.30-3pm; free; Forest Hill.

This workshop is for those who have already started composting at home, have at least a basic knowledge of composting, and want to learn more about combining or adding to their existing systems. You will look at: how to set up both hot and cold composting systems; how to run successful above ground and inground worm farms; how to run multiple composting systems and their benefits; and how to use Bokashi Bin waste in your worm farms and gardens.

Farming for our future (ages 5 to 8); Tuesday, 20th September, 10am-midday; free; Brunswick East.

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

Cheese and beer masterclass; Thursday, 22nd September, 7-9pm; $64 ($32 per hour); Abbotsford.

6 cheeses will be matched with 6 beers. Jointly hosted by Moon Dog Brewing and Cheese Culture.

Beeswax wraps; Saturday, 1st October, 3.30-5.30pm; $75 ($38 per hour); Panton Hill.

Jenna will show you how to create your own beeswax wraps, which will change the way you store food. You will make and take home a selection of small and medium sized wraps.

Veggie gardening for beginners; Thursday, 6th October, 6.30-9pm; $55 ($22 per hour); Bulleen Art and Garden Nursery.

What you will learn: how to set up and prepare a vegetable garden; how to select, plant and care for crops; and how to grow veggies in the ground, in raised beds and in pots. Presented by Tess. This class will teach you everything you need to know to grow delicious produce in your own backyard. They will cover all of the veggie gardening basics, from setting up your patch to harvesting.

Willsmere Kitchen Garden party; Saturday, 8th October, 2-5pm; free; Kew.

Join them for a day of food, music and fun for all the family. Devonshire tea by Ed’s Kitchen, smoothies by Bike n’ Blend, music by Three Legged Dog (and friends), face painting, etc. Click her to read about the kitchen garden

Growing fruit and veggies in small spaces; Thursday, 13th October, 6.30-9pm; $50 ($20 per hour); Bulleen Art and Garden.

What you will learn: which produce plants are suitable to grow in small areas; coping with shade and sun for produce growing; and how to make the most of any available space for growing produce. Presented by Kirsteen Macleod. Topics will include fruit, vegetables and berries for small spaces, growing produce in pots and containers, maximising productivity in any size space and plant selection.

In September
In October
Regular events

Upcoming face-to-face events – cooking

Sourdough bread making; Saturday, 1st October, 9am-midday; $74 ($25 per hour); Panton Hill.

Learn how to make sourdough bread. You will take home both a crusty loaf and your own sourdough starter. Tutor Jenna Farrington-Sear, who can also give you ongoing support and advice if you need it.

Kombucha and kefir; Saturday, 1st October, 1-3pm; $55 ($28 per hour); Panton Hill.

Jenna will show you how to make your own kombucha and kefir.

Pink hands; Saturday, 1st October, 2-4pm; $195 ($98 per hour); Fitzroy North.

This is a gorgeously messy class where you will get your hands pink and learn how to best love your guts. You will make a ruby pink sauerkraut and a wild rhubarb fizz. Go home with 2 jars full plus a couple of bottles for second fermenting.

In September
In October
Regular classes

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