LFC News February 14

Feb 142024
 

Thanks to the people who have contributed to this week’s newsletter: Chris Chapple, Drew Echberg, Henry Newton, Karen Dover, Melissa Lawson and Robin Gale-Baker.

The Macleod food swap is on pause

After 12 years of operation, the Macleod food swap is currently on pause pending them finding some people to organise it.

Botanikos

Botanikos, who are based in Wonga Park, make botanically-infused simple syrups and shrubs as cocktail or mocktail mixers. Each is made with fresh, local or Australian ingredients and each is infused with the flavours and aromas of various plants and herbs.

The simple syrup flavours include rosemary, thyme, lavender, bergamot, hibiscus, rose garden, lemon, lime, bitter orange, marmalade, indigo, chocola, salty pete, passionfruit and dragonfruit.

Shrubs are sour drink mixers made from apple cider vinegar, spring water, sugar, fruit and indigenous herbs (such as strawberry gum, lemon myrtle, pepperberry, anise myrtle, cinnamon myrtle and rivermint).

The business has a commitment to sustainability. Ingredients are local where possible, as are the bottles, labels and packaging. They minimise waste and any remaining waste products are composted.

You can buy their products online or at various markets (Eltham Farmers Market, Park Orchards Market and Yarra Valley Regional Food Group Farmers’ Market). My understanding is that they are scheduled for the 4th Sundays in each month at the Eltham Farmers Market and should therefore be there next Sunday (18th February).

Read the Botanikos page on our website. Welcome Karen!

What does a Persian eat for breakfast?

You can find out next Sunday (18th February) at the Eltham Farmers’ Market, when they will be host our local Persian community as represented by The Yarra Foundation, who are a Melbourne-based charity that raises money to support the education of disadvantaged children in Iran.

For breakfast, you will apparently be able to try any or all of:

  • Bandari sausages (as per the photo right).
  • Persian omelette.
  • Persian tea.
  • Persian sweets.
  • Olevieh (sandwiches).

There may even be some Persian entertainment!

Pauline Webb reports in – Brussels sprouts

[The photos are of Pauline’s seedlings and, as discussed below, my mature plants from a previous year. Note that the small plant in the centre of Pauline’s photo is an oca. [Read Jian Liu’s article on our website about growing oca.]

I (Pauline) feel that I have got in front with my Brussels sprouts this year by planting seedlings in January. I have historically been unsuccessful with my attempts to grow them. Alan Richmond, an Eltham gardener of note, used to speak to us at Doncaster Garden Club years ago and his information was to plant seeds in November and seedlings in January in Melbourne. The plant needs the summer to grow large and strong for the winter crop. Another friend with a Scottish background says that Melbourne is not cold enough for Brussels sprouts. My husband has put some netting and an old lace curtain over them and, so far, the cabbage white butterflies have not managed to lay eggs on them. Here’s to a cold winter and my first success!

[Editor: I have always found the timings for growing Brussels sprouts somewhat vexatious. When I first started veggie growing, I assumed that one should plant them at the same time as the other main brassicas such as broccoli and cauliflower, which, for seeds, is late summer or early autumn. Then I became aware that they take longer to grow than the other brassicas and therefore should be planted earlier, say mid summer. But I never had any success – the plants grew ok but the sprouts never really formed. Then in 2020, by chance, I came across Adams Farms in Coldstream, who specialise in growing Brussels sprouts and supply, amongst others, Coles. They told me that they plant their Brussels sprout seedlings in November through to February (i.e. much earlier than I was doing) and they gave me 18 of their seedlings. The result? I planted the seedlings in November and harvested literally thousands of Brussels sprouts from May onwards: 18 plants with an average of 60 sprouts each equals 1,080 sprouts! Both my experience and the existence of the Adams Farms show that it is perfectly possible to grow Brussels sprouts in Melbourne.]

[Since then, I have always wanted to plant Brussels sprout seedlings in November but have never really found anywhere where I can buy them at that time. I have also tried seed saving but that hasn’t really worked. So, I know what I want to do but currently am not really able to do it. Does anyone know where one can buy Brussels sprout seedlings in the spring? If so, email me. Should we try and organise some sort of bulk buy?]

[Note that currently, for want of a better option, our planting guide of what seeds to plant when follows the advice of the Gardenate website and says that Brussels sprout seeds should be planted in either December or January.]

Sour cream vs yoghurt

Sour cream and yoghurt are both fermented dairy products, with sour cream being fermented cream and yoghurt being fermented milk. They typically use different bacteria for the fermentation, which gives them somewhat different tastes. Creme fraiche is effectively a type of sour cream. Greek yoghurt is yoghurt that has been strained to remove some of its whey, thus making it thicker (and more similar in consistency to sour cream).

In both cases, the bacterial fermentation turns the sugars into lactic acid.

The differences between sour cream and yoghurt are less than the differences between some cheeses – it is effectively a historical accident that, unlike cheese, they have completely different names.

Because of their different source substance (cream versus milk), sour cream has much more fat (and therefore calories) than yoghurt. By contrast, it typically has less protein.

It is widely agreed that sour cream and yoghurt can be substituted for each other in recipes using a 1:1 substitution. However, note that:

  • The flavour might be slightly different.
  • Greek yoghurt is the closest in texture to sour cream.
  • You can effectively turn plain yoghurt into Greek yoghurt by straining out some of the whey using a piece of cheesecloth.
  • Having less fat, yoghurt is more likely to curdle when heated.
  • When substituting yoghurt for sour cream, you can also add some butter to raise the fat content.

Possible vegan substitutes for sour cream include:

  • Coconut cream, created by skimming off the top of coconut milk and adding some acid (e.g. vinegar or lemon juice) and salt.
  • Silken tofu, where you blend firm silken tofu with some acid (e.g. vinegar or lemon juice).

Read more of my baking discussions.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Duang’s Nan Experience website.

The most popular event link in the last newsletter was The Whittlesea Garden Expo.

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

An IT programmer is about to go out and buy groceries. His wife tell him: “Buy a loaf of bread and, if they have eggs, buy a dozen.”

He comes back with 13 loaves of bread.

“But why?“, she asks.

“Because they had eggs“, he replies.

Read more food-related jokes.

 

Regular activities over the coming week

Farmers’ and other food markets

Note the newly re-started Food Collective Market in Epping.

Food swaps
Community gardens

Note the working bee on Sunday morning at the Renown Street Orchard in Coburg North.

Upcoming face-to-face events – not cooking

Propagation workshop; Wednesday, 21st February, 5.30-7.30pm; $5; Northcote.

Learning how to create your own plants: growing from seed, growing from cuttings and caring for seedlings. Presenter: Shani Shafrir from Preston Connected. Organised by Marra Guwiyap Community Garden.

Introduction to beekeeping; Friday, 23rd February, 10.30-11.30am; free; 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.

Palestinian dinner with chef Aheda; Sunday, 25th February, 6-9pm; $79 ($26 per hour); Fitzroy North.

This is a sit-down dinner with Palestinian chef Aheda, where you will both celebrate the many flavours of Palestinian cuisine and have an evening of cultural immersion and culture preservation.

Introduction to mushroom growing workshop; Sunday, 3rd March, 10-11am; $53 ($53 per hour); Heidelberg West.

You will learn the basics of growing gourmet and medicinal mushrooms at home. You will be guided through the entire process, from understanding the life cycle of fungi to hands-on techniques for cultivating your own mushrooms. Particular topics to be discussed include: how to set up your own mushroom growing area, including selecting the right environment and equipment; step-by-step instructions on starting your mushrooms from grain spawn to harvest; tips and tricks for successful cultivation, including moisture control, substrate preparation, and dealing with common pests and problems; and an overview of the most popular and easy-to-grow mushroom species. You will take home your own mushroom grow kit to get started right away. Presenter: Simon Hughes from the Urban Farming Collective.

Awara open garden; Saturday, 9th March, 11am-12.15pm; $22 ($18 per hour); Pascoe Vale South.

Join Leila Alexandra, from Barefoot Food Gardens, on a tour of her 840m2 rental property. Learn how it was turned into a productive paradise and Leila’s wild gardening philosophy. Take home some seeds and cuttings. Optionally, enjoy a chat and garden tea post tour.

Wild edible gardening; Saturday, 9th March, 2-4.30pm; $53 ($21 per hour); Pascoe Vale South.

You will learn nature-based gardening practices to turn your patch into a low-work food forest that gives year-round harvests. You will learn: the philosophy of wild edible gardening; ecosystem dynamics in gardens and soil; easy no-dig techniques to build healthy soil; plants for food, medicine, soil health, bees and biodiversity; and practical gardening skills and tips to get started. Facilitator: Leila Alexandra, from Barefoot Food Gardens.

Mushroom foraging; Thursday, 14th March, 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).

No-dig gardening to regenerate soil; Saturday, 16th March, 10am-3pm; $116 ($23 per hour); Pascoe Vale South.

You will explore varies no-dig ways to build healthy soil with minimal labour. You will learn: the advantages of no-dig gardening; easy and instant ways to convert lawn to garden; principles of decomposition and closed loop fertility; composting techniques; where to forage the city for organic materials; and plants that heal and enrich the soil, including green manures and weeds. Facilitator: Leila Alexandra, from Barefoot Food Gardens.

Victorian Whisky Festival; Saturday, 16th March, 11am-4pm; $93; Preston.

The ticket includes whisky samples from 15 Victorian distilleries, a burger or hotdog (vegetarian options available) and a tasting glass to keep. The distillers will include Starward, Kinglake, The Gospel, Bakery Hill, Western Port Distillery, Hepburn Distillery, Whisky in Isolation, Swiftcrest, Morris, Imbue, NED, Bass & Flinders and Chief’s Son. There will be whisky cocktails, a rare whisky bar and takeaway bottle sales.

CERES Harvest Festival; Saturday, 23rd March, 10am-3pm; $5; Brunswick East.

This is an annual event which includes: farm tours & talks; kids activities (such as face painting); CERES Home Harvest Awards (for bakers, preservers and others); a scarecrow building competition; live music; stalls from local makers and growers; and some eating options.

Plants for a wild edible garden; Saturday, 23rd March, 10am-3pm; $116 ($23 per hour); Pascoe Vale South.

You will learn how to successfully establish a diverse range plants in your forest garden, including: how to approach garden design based on plant needs; which plants will thrive in Melbourne’s climate; ways to incorporate a mix of food plants (fruits, berries, vegetables, herbs, bush foods) and plants for soil, mulch, fertility and ecosystem diversity; simple ways to understand seasonality and companion planting; and ways to incorporate unusual and medicinal foods into your diet. Facilitator: Leila Alexandra, from Barefoot Food Gardens.

Grow your own mushrooms; Wednesday, 27th March, 6.30-8.30pm; $160 ($53 per hour); Collingwood.

You will learn the practical skills to grow a never-ending supply of mushrooms yourself, gaining the knowledge to create a self-sufficient, closed-loop ecosystem. You will also learn the 4 step lifecycle of mushroom cultivation, tips for harvesting and alternative applications for different growing mediums and species. Tutor: Eric Fenessy from Uncle Steezy’s Hot Sauce.

Awara open garden; Saturday, 6th April, 2-3.15pm; $22 ($18 per hour); Pascoe Vale South.

Join Leila Alexandra, from Barefoot Food Gardens, on a tour of her 840m2 rental property. Learn how it was turned into a productive paradise and Leila’s wild gardening philosophy. Take home some seeds and cuttings. Optionally, enjoy a chat and garden tea post tour.

Savvy tricks to make your food go the distance; Thursday, 11th April, 10-11.30am; free; Ringwood.

Learn how to reduce your food waste, minimise your soft plastics and store food to make it last longer. Learn simple tricks like how to store herbs and what to look out for when you are in the supermarket plus share your own tips.

Plants and permaculture; Saturday, 13th April, 10am-3pm; $145 ($29 per hour); CERES.

This workshop is for those interested in living a permaculture lifestyle in relation to plants and how to use them in the kitchen and garden. You will learn how to utilise plants for food, medicine, fodder and fibre, whilst also providing habitat and systemic stability. Presenter: Taj Scicluna.

Urban food gardening (10 sessions); on Wednesdays, starting 17th April, 9.30am-1.30pm; $50 ($1 per hour); Brunswick.

The course will cover such topics as: growing in pots, raised beds, wicking beds and no-dig gardens; site analysis and design considerations; re-generating soil health and fertility; seasonal planning and crop rotation; companion planting and beneficial insects; upcycling waste through composting and worm farms; propagating plants from seed and cuttings; saving seed; and natural pest and weed management. Presenter: Melissa Houselander. Organised by Brunswick Neighbourhood House.

The cook program (10 sessions); on Thursdays, starting 18th April, 9.30am-1.30pm; $50 ($1 per hour); Brunswick.

The objective is for you to develop skills, social connection, and self-confidence to seek further study or work in hospitality. You will prepare, eat and gain an overview of different styles and types of cooking. You will also learn how to cook for a large group. Organised by Brunswick Neighbourhood House.

In February
In March
In April
Regular events

Upcoming face-to-face events – cooking

Japanese curry with Chika’s home cooking; Saturday, 2nd March, 10.30am-1pm; $57 ($23 per hour); Coburg North.

Unravel the secrets of Japanese curry using curry cubes and learn how to pair with glossy rice. Also featuring a quick summer garden salad incorporating freshly harvested vegetables from NECCHi’s own edible garden. At the end, eat the food as lunch. Menu: Japanese curry, steamed rice and Summer garden salad with Japanese twist dressing. Presenter: Chika. Organised by NECCHi (Newlands and East Coburg Neighbourhood Houses).

Thai cooking; Saturday, 9th March, 10.30am-1pm; $65 ($26 per hour); Bayswater North.

You will make Thai grilled pork or chicken salads and chicken galangal soup. 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.

Japanese fermentation; Wednesday, 27th March, 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.

In February
In March
In April
Regular classes

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