LFC News February 15 2023

Feb 152023
 

Thanks to the people who have contributed to this week’s newsletter: Anna Sanders, Chris Chapple, Dassana, Eli Beke, Jaimie Sweetman and Pam Jenkins.

The more people who contribute material, the better this newsletter. If you have any interesting news, tips, photos or questions, email them to me (Guy). If you want to discuss possible articles or contributions, give me a ring (0411 520850).

Cinnamon yam (Dioscorea polystachya) by Jaimie Sweetman

[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 Fridays and Saturdays – read more and book your place on a future tour.]

[Editor: the term’ yam’ is used to refer to many plants in the genus Dioscorea, each of which has starchy, edible tubers. The most commonly cultivated yam is the Guinea yam (Dioscorea cayenensis), which is native to Africa.]

Originating in China, the cinnamon yam (Dioscorea polystachya) is a vine which has beautiful heart-shaped leaves that climb up structures in full sun to semi shade. A true perennial, it dies down over winter ready to re-merge in spring. It grows large tubers (aka yams) underground which can get to up to 30cm long.

One of the most interesting parts of this plant is the bulbils that it gets on the vine itself and which are like little mini yams. The vine bulbils look and taste like mini potatoes once steamed with some butter; they make a great treat and are just fun to have in the garden. These bulbils are also a way to propagate the plant and their existence is why the plant is sometimes called the Chinese or air potato.

In our garden, the vine dose not spread or become weedy but if you do live on bushland it might be one to keep an eye on. In general, though we find this vine to be a lovely non-invasive unique plant that is a must for food forests or just simply on a balcony terrace.

Did I mention that the flowers smell like cinnamon?

Where cabbage white butterflies sleep (by Pam Jenkins)

I (Pam) recently discovered where about 15 of my male cabbage white butterflies rest for the night. After some aggressive flapping to establish their seniority, they settled under some bean leaves sheltered by a shade cloth wind break. There are several names for a group of butterflies but I think the name ‘rabble’ suits this lot best. The females were still out foraging … As mother used to say “A woman’s work is never done“.

Want a job?

At Community Grocer in Carlton

Market Manager at the Community Grocer’s Carlton market in Lygon Street. $31 per hour for 10 hours per week, mostly on market days (on Fridays). Read the position description. Applications close on 27th February. Apply to Tess Gardiner at careers@thecommunitygrocer.com.au.

At Bear Bagels and Baked Goods in Coldstream

Bear Bagels and Baked Goods in Coldstream are after a qualified baker, an apprentice baker and a bakery (retail) assistant or someone keen to look after the bakery and do some basic baking prep (mixing doughs, etc). If potentially interested, contact them by email (grrrr@bearbagels.com.au).

Yes, you did know!

Last week, Vicki Jordan asked what was causing the damage to her tomatoes. Both Dassana and Anna Sanders agree that it is either the native budworm (Helicoverpa punctigera) or its close relative, the tomato grub (Helicoverpa armigera).

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article about the best vanilla slices in Melbourne.

Word of the month – Chiffonade

‘Chiffonade’, meaning shredded or finely cut vegetables or herbs used especially as a garnish.

Read about previous words of the month.

Proverb (or phrase) of the month

The best thing since sliced bread. Meaning: something amazing, outstanding or praiseworthy, often of a new invention or discovery.. The first bread slicing machine was invented in 1928, with the first sliced bread being sold later that year by the american Chillicothe Baking Company. Their advertising slogan included the phrase “the greatest forward step in the baking industry since bread was wrapped.” 11 years later, in 1939, another bakery advertised their two wrapped half-loaves as “the newest thing since sliced bread“. Then, 12 years later, in 1951, american journalist Dorothy Kilgallen wrote an article which included the phrase “[Stewart Granger] “is the greatest thing since sliced bread“.

In Australia, sliced bread is often labelled as either ‘toast’ (about 18mm thick) or ‘sandwich’ (about 12mm thick). Bread slicing machines can have settings from 5mm thick to 30mm thick.

Read about more food-related proverbs.

Gardening quote of the month

“Gardening is the greatest tonic and therapy a human being can have. Even if you have only a tiny piece of earth, you can create something beautiful, which we all have a great need for. If we begin by respecting plants, it’s inevitable we’ll respect people.” by Audrey Hepburn.

Read more gardening quotes.

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

Submitted by Olaf Falafel: I’m so old I can remember when not all caramel was salted caramel.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Summer fruit tree pruning; Saturday, 18th February, 9am-1pm; $65 ($19 per hour); Edendale.

Many of us focus on winter as the best time to prune our fruit trees but some fruit trees benefit much more from summer pruning (e.g. stone fruit). Learn how to best care for your fruit trees for health and to maximise your yield for next season. What you will learn: winter versus summer pruning; and how to shape and improve fruiting with summer pruning. Facilitated by Justin Calverley.

Youth world food garden – fighting for a fair food system; Saturday, 4th March, 2-5pm; free; Preston.

This workshop is for those aged 14 to 25 years old who interested to learn more about gardening, cooking, food justice and sustainability. It will focus on the food and social justice movements that have arisen from issues in the food system, where individuals and groups have fought for a better food system. It is the fourth of six workshops being organised in partnership between the Just Food Collective and Sustain: the Australian Food Network.

Worms are wonderful; Tuesday, 7th March, 1.30-2.30pm; free; Bayswater.

Learn how to benefit from worms, manage a worm farm, encourage worms in your garden and benefit from the organic products they create. Hosted by Sue Davis from Suez Worms. Orgaanised by Bayswater Library.

Youth world food garden – taking charge of what we eat; Saturday, 1st April, 2-5pm; free; Preston.

This workshop is for those aged 14 to 25 years old who interested to learn more about gardening, cooking, food justice and sustainability. It will focus on the decolonisation and sovereignty of Indigenous peoples and their foods that is required for a fairer food system. It is the fifth of six workshops being organised in partnership between the Just Food Collective and Sustain: the Australian Food Network.

Beekeeping practical hands on – intermediate class; Saturday, 8th April, 10am-4pm; $252 ($42 per hour); Edendale.

So you have bought your first bee hive and just want to have a bit more practice so you are really confident doing the general day to day beehive inspections. They will start the day with a small amount of practical discussion followed by a hands on day opening and inspecting the hives. Hands on activities will include: disease inspection for biosecurity code of practice; swarm control techniques; splitting hives; preparing nucleus hives; robbing honey; and preparing hives for winter. Presenter: Benedict Hughes.

Spoon carving workshop; various Saturdays and Sundays, 10am-1pm; $130 ($43 per hour); Coburg North.

Learn the basics of spoon carving as you work on your own handmade spoon. You will work with hand tools such as a knife, hook knife and gouges to learn how to carve an eating spoon. You will also learn how to coax the eating spoon from the wood, chip by chip. By the end of this workshop, you will have your own hand-carved spoon ready to take home and use in the kitchen. Presenter: Eli Beke from Wedge and Edge Woodcraft. Next occurrence: Sunday, 26th February.

In February
In March
In April
Regular events

Upcoming face-to-face events – cooking

Lunchbox makeover (thermomix); Monday, 27th February, 7-9pm; $40 ($20 per hour); Blackburn North.

The menu will feature: tandoori chicken wrap; breakfast on-the-go; banana & oatmeal energy bars; zucchini, ham & corn bites; three cheese spinach scroll; vegetarian sausage rolls; and pea pesto with ricotta. Presenter: Kaye Jones.

Make a sourdough loaf; Saturday, 4th March, 10am-1pm; $50 ($17 per hour); Hurstbridge.

John Doyle will demonstrate: making and looking after a sourdough starter; how to accurately measure and mix ingredients; dough handling and kneading skills; proving and baking your loaf; and making your own pizza bases. You will mix and knead your own dough ready to prove, shape and bake at home. You will also take home some of John’s 35 year old sourdough starter. All ingredients and materials are provided, along with a pizza lunch.

Making the sugo at Mister Bianco; Tuesday, 14th March, 6.30-9.30pm; $169 ($56 per hour); Kew.

Learn from Joe Vargetto how to make the perfect sugo with a cooking demonstration by Joe Vargetto. Then enjoy a three course homestyle meal with house wine. You will also go home with your own bottle of sugo that is made on the night.

Indian cookery demonstration; Thursday, 23rd March, 6.30-8pm; free; Watsonia.

Vasundhara Kandpal, from Green Karma, will demonstrate veggie pancakes, dahl and vegetable korma. The use and importance of different spices will be explained, including cumin, asafoetida, cinnamon, star anise, cloves and bay leaves. Organised by Watsonia Library.

In February
In March
In April
  • Kitchen basics; Saturday, 1st April, 10am-1pm; $165 ($55 per hour); Mount Evelyn.
  • Sausage making with Frank; Sunday, 2nd April, 10am-1pm; $165 ($55 per hour); Mount Evelyn.
  • Cake decorating using coloured fondants; Sunday, 2nd April, 1-5pm; $99 ($25 per hour); Surrey Hills.
  • Men in the kitchen; Tuesday, 4th April, 6.30-9pm; $35 ($14 per hour); Yarra Glen.
Regular classes

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