A new ready-to-eat meals service in Briar Hill, Eltham, Eltham North and Montmorency
Green Karma makes ready-to-eat meals which are available by online order for pickup in Eltham or delivery in Briar Hill, Eltham, Eltham North or Montmorency. Choose from around 40 different dishes, with the recipes coming from around the world. All dishes are plant-based and use only Australian-grown ingredients (apart from spices). Green Karma’s business is centred on three main principles: health, sustainability and waste reduction. All meals are served plastic-free. Welcome Vasundhara!
Green Karma are also a stallholder at Eltham Farmers’ Market on the 1st and 3rd Sundays, at which they currently sell ready-to-eat samosa wraps.
Over the coming months, Vasundhara has kindly agreed to share some of her recipes with newsletter readers. Her first recipe is tofu butter masala. My wife has made this dish using Vasundhara’s recipe and it is yum!
Like all of Vasundhara’s recipes, the recipe is plant-based. I’ve now gone through an exercise to identify which of the 210 recipes on our website are either plant-based or vegetarian. The answer is that around half are plant-based and a whopping 90% are vegetarian.
Yes, you do know!
Last week, Louise Nolan asked a question about freezing herbs in olive oil.
Meera Govil has responded: “According to Jamie Oliver’s website, wash the herbs gently, dry on kitchen towel, chop finely before packing them tight in ice cube trays and covering with water before freezing. Delicate herbs like coriander, chives, dill are good for this method. More robust herbs, like rosemary, oregano, mint, lemon verbena, are better dried. My mum cuts the herbs on a coolish day, washes and dries them on a cloth kitchen towel for about 1 hour before snipping off the thicker stems and laying the herbs out in a single layer on a sheet of newspaper in semi sun. She brings them in every evening for 3 days before grinding them in a little spice grinder and then putting them into small glass bottles for her (grown up) grandchildren.“
Samantha Patterson has also responded: “I have tried this and continue to practice it, finding it has its place among other ways to preserve excess herbs. However, one must be aware of its limitations. The freezing process does bruise the herbs (especially softer ones like basil), and one must be careful with ‘when’ in the cooking process the oil-herb cube is added – if added at the start, the herbs can over cook and the flavour is quite different. I successfully use oil-herb cubes in soups and casseroles, or used as a ‘rub’ on toasted bread for bruschetta. It also works well for a quick light ‘stir fry’ of leafy greens like kale. And I also use this oil freezing process with crushed garlic.“
On Facebook, Sue Doman said that she has picked her sweetcorn too early and asked whether it would continue to ripen. My answer: “No, sweetcorn does not ripen after being picked (technically, it is non-climacteric). I judge whether my cobs are ripe by breaking a kernel with my fingernail and seeing if any milky substance oozes out – if yes, then it is ripe.“
In Boroondara and Whittlesea, you can soon put food scraps into your green waste bin
From 4th May, residents of Boroondara can put their food scraps into green waste. Ditto, from 1st July, residents of Whittlesea.
Boroondara Council will also provide residents with a small plastic caddy for collecting food waste in their kitchens. Perhaps most excitingly, Boroondara will be replacing current orange bin lids with new lime green bin lids. And they are offering a service where you can have your child photographed with a waste truck driver! Maybe I should move there.
Darebin, Moreland and Nillumbik (but not the other councils in North East Melbourne) also allow food scraps into green waste.
Want a job?
Urban farmer in Alphington
Melbourne Food Hub is looking for an experienced or aspiring farmer/market gardener to run the hub’s 600sqm urban farm as their own small business or social enterprise. You will have access to a pre-established growing area featuring water-efficient wicking beds and an undercover space for running workshops and educational programs, rent free for the first year. The hub will act as a guaranteed sales outlet for the majority of the produce.
Chair of Open Table
Open Table “take surplus food that would otherwise be thrown away, and turn it into nutritious meals to share with the community, in order to reduce food insecurity and food waste“. They organise around 10 community lunches each month in various neighbourhood houses around Brunswick, Carlton, Coburg, Fawkner and Fitzroy. They are currently looking for a new Chair of the Board to assist with providing leadership, stewardship and strategic governance to their small, but growing, organisation. Anyone with experience on a board or leadership skills would be good for this role. Read more. Apply by email to angela@open-table.org.
Every newsletter needs a good picture
The picture is of a variety of tomato called reisetomate, which I have been growing this year. Each of the bulbous bits is like a whole tomato and you can pluck them off and eat them individually. A bit like taking segments off a mandarin. It’s actually rather tasty.
‘Reisen’ means ‘to travel’ in German. Apparently, the Germans call this tomato ‘the traveller’ because it can be torn apart one piece at a time without a knife while on a journey.
Some videos for you to watch
Merri Merri Kids Club
Last week’s Gardening Australia included a video about the Merri Merri Kids Club at Joe’s Market Garden in Coburg. This club is managed by newsletter reader Sofia Sabbagh and operates during school terms. Next term’s sessions are on 10 consecutive Tuesdays, from 21st April to 23rd June, each 4-5.30pm, at Joe’s Market Garden, Coburg. Sofia also has a rather interesting website where, amongst other things, she sells ‘food garden + foraging calendars on Wurundjeri Country’ that she designs herself.
Melissa Charlick, market gardener
This video, by market gardener Melissa Charlick, is well worth 7 minutes of your time. As newsletter reader Sim from Spoke & Spade says: “Mel is a legend in Australian market gardening and someone who continues to inspire me“.
Have you ever seen a century plant (Agave americana) in flower?
If not, then you should go to Eltham town centre (near Pierross) where one is currently in full bloom. The flower spike is around 8 metres tall! See picture right (and if you look carefully, you can see some rainbow lorikeets eating the nectar and pollen).
Here’s a few things you might not know about century plants. First, they are monocarpic, which means that they only flower once and then die. Second, there are lots of them currently in flower at Cactus Country, which is a spectacular 12 acre cactus and succulent garden in Strathmerton that is open to the public.
Which link was clicked most times in the last newsletter?
The Really Really Free Market Preston on Sunday, 1st March, 10am-2pm.
Joke of the week
What happens when a cherry tree grows up? It blossoms.
New events – not cooking
Moreland north community food hub co-design workshop: Friday, 28th February, 6-8pm and again at Saturday, 29th February, 1-3pm; Fawkner.
What: What could a community food hub in the north of Moreland look like? Join them for an interactive co-design workshop to explore the possibilities. Community food hubs can have many different functions and services, but a central principle is that they provide an inclusive and supportive setting for people to access nutritious food, with a particular focus on people lacking food security. A distinguishing feature is the co-location of local food activities which amplifies the community benefit and impact.
Cost: free.
Bookings: EventBrite.
Wild food and medicine walk: Sunday, 8th March, 10am-midday; Merri Creek Trail, Northcote.
What: Join The Perma Pixie on an outdoor adventure that will focus on identifying edible and medicinal weeds and wild food. Discover the properties and actions these plants have to nourish and heal, and discuss recipes and ways to prepare these plants for palatability and practicality.
Cost: $25 ($13 per hour).
Bookings: TryBooking.
Intro to permaculture (3 sessions): Tuesdays 10th, 17th and 24th March, each 10am-3pm; Park Orchards.
What: Trainer: Cass Groves. Learn about permaculture design principles to make your garden more sustainable and abundant. The course includes a brief history of permaculture, zone planning, soil health, companion planting, energy and water harvesting.
Cost: $195 ($95 ACFE funded) ($13 per hour).
Bookings: their website.
Beginning beekeeping course: Saturday, 21st March, 9.30am-4pm; Edendale.
What: What you will learn: getting started with backyard beekeeping; how to maintain a healthy hive, the wonders of swarms and how to keep them in check; and the wonders of pure raw honey and an understanding of honey extraction. Weather permitting, they will open a hive and have a hands-on demonstration working with hives. Presenter: Benedict Hughes.
Cost: $242 ($37 per hour).
Preserving fruit workshop: Sunday, 22nd March, 10am-1pm; Fitzroy.
What: Presenter: Kat Lavers. This workshop will covers the basic techniques for bottling, drying, juicing, jams (both traditional and a healthy sugar-free alternative) and freezing. You will leave with an understanding of how to preserve safely using your own low-cost preserving equipment. You will complete a number of processes from start to finish.
Cost: free.
Bookings: EventBrite.
Open Farm Day: Sunday 22nd March, 10am-4pm; Nillumbik.
(p>What: Open Farm Day is your chance to visit working farms and meet local farmers. The activities will include farm tours, live demonstrations, farm animals and product tastings. The participating farms include: Apted’s Orchards; Balashi Flowers; Buttermans Track; Easthill Estate; Edendale Community Environment Farm; Hildebrand Ridge Organic Vineyard; Kings of Kangaroo Ground; Nillumbik Estate; Omaru Alpacas; Shaws Road Winery; Sugarloaf Produce; Turners Bakehouse Eatery; Weeping Grevillea Nursery; and Yarra Valley Custom Meats.
Cost: free.
Bookings: just turn up.
CERES Harvest Festival: Saturday, 28th March, 10am-3pm; CERES, Brunswick East.
What: This is an annual event to celebrate food across cultures with live music, free workshops on sustainable living, cultural performances, animal displays, giant veggie growing competition and kids activities. Also, food and craft stalls from local and organic makers and designers.
Cost: $5.
Bookings: Humanitix.
Growing nutrient dense food in any space: Sunday, 5th April, 10am-3pm; CERES, Brunswick East.
What: This workshop will introduce you to growing better quality, nutrient rich produce at home even if you only have a tiny growing space. It will include: selecting your crops; transforming your soil by focusing on the soil food web; an introduction to soil minerals & going beyond NPK; creating nutrient rich composts; fertilising your plants for maximum nutrition; and harvesting and preparing produce to maintain nutrients.
Cost: $110 ($22 per hour).
Bookings: Humanitix.
Biodiversity and sustainable food systems: Tuesday, 14th April, 10am-4pm; CERES, Brunswick East.
What: What you will learn: what is biodiversity and why preserve it; how to measure habitat quality; and nature connection activities. Presenters: Lorna Pettifer and Chris Ennis.
Cost: $120 ($20 per hour).
Bookings: Humanitix.
Beeswax wraps: Saturday, 18th April, 10am-midday; Princes Hill.
What: Learn to make your own beeswax wraps.
Cost: $10.
Bookings: just turn up.
New events – cooking
Kids cooking club – mini pizza: Tuesday, 17th March, 4-5pm; Thomastown Library.
What: To celebrate their new kitchen garden, they will be teaching kids how to make healthy mini pizzas. Kids must be aged 7+ and parents must be present.
Cost: free.
Bookings: their website.
Italian Napoli sauce and fettucine demo: Thursday, 19th March, 10.30am-midday; Thomastown Library.
What: Hilda and Laurie, authors of Wow, It’s Italian, will show you how to make Napoli sauce and fettucine.
Cost: free.
Bookings: their website.
The Hellenic food odyssey: Tuesday, 24th March, 7-8pm; Northcote Library.
What: Join Kelly from The Hellenic Odyssey for stories about Greek food and culture. Be inspired by Greek flavours and cuisine and learn about the health benefits of the Mediterranean diet. You will finish off with a sample of a Greek treat.
Cost: free.
Bookings: EventBrite.
Zero waste cooking demonstration with the Social Food Project: Thursday, 26th March, 6.30-8.30pm; Preston.
What: This demonstration will give you all the tools and tips for zero-waste cooking at home. You’ll learn how to plan, buy and cook to get the most out of your food, saving you both time and money.
Cost: free.
Bookings: EventBrite.
Cheese making: Saturday, 4th April, 10am-2pm; Kinglake.
What: Learn how to make ricotta, feta and halloumi cheese. You will make enough to take some home, and also to taste test at lunch. Take along an apron, a glass jar, and several plastic containers to take your cheese home.
Cost: $130 ($33 per hour).
Bookings: their website.
Soft goat cheese curd and goat camembert cheese: Saturday, 4th April, 10am-4pm; CERES, Brunswick East.
What: What you will learn: how to make your own goats cheese; how to make ricotta cheese; and about different cheeses. Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
Cost: $170 ($28 per hour).
Bookings: Humanitix.
Feta and haloumi cheese: Sunday, 5th April, 10am-4pm; CERES, Brunswick East.
What: What you will learn: how to make your own fetta and haloumi cheese; how to make ricotta cheese; and about different cheeses. Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
Cost: $170 ($28 per hour).
Bookings: Humanitix.
From milk to cheese: Sunday, 19th April, 10am-3pm; Thomastown.
What: What you will learn: how to make hand-stretched fresh mozzarella and create bocconcini; how to make primo sale; and ow to make fresh ricotta. What you will get: Italian style lunch; and primo sale and freshly made mozzarella to take home.
Cost: $180 ($36 per hour). Includes lunch.
Bookings: WeTeachMe.
Blue cheese making: Sunday, 19th April, 10am-4pm; CERES, Brunswick East.
What: What you will learn: how to make blue cheese; how to make sour cream; and how to make your own ricotta cheese. Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
Cost: $170 ($28 per hour).
Bookings: Humanitix.
Summary of upcoming events – not cooking
Over the next week
- Eating carbon – regenerative agriculture in the climate crisis: Wednesday, 19th February, 6.30-8.30pm; Kathleen Syme Library, Carlton.
- Complete urban farmer (14 sessions): the first session will be on Thursday, 20th February, 9am-3pm; CERES, Brunswick East.
- Worm farm workshop: Thursday, 20th February, 11am-midday; Diamond Valley Library.
- The joy of backyard chooks: Thursday, 20th February, 6.30-9pm; Bulleen Art and Garden.
- Moon Rabbit bulk-buy launch party: Saturday, 22nd February, 9.30am-2pm; Preston.
- Native bee and insect hotel family wide workshop: Saturday, 22nd February, 1.30-2.30pm; Rushall Community Garden, Fitzroy North.
- Urban chickens 101: Saturday, 22nd February, 2-4pm; Central Ringwood Community Centre.
- Native edibles – walk, talk, taste: Saturday, 22nd February, 2-4.30pm; Gunyah Garden, Pascoe Vale South.
- Home composting workshop: Saturday, 22nd February, 2-4.30pm; Edendale.
- Veggie gardening for beginners: Sunday, 23rd February, 9.30am-12.30pm; Bulleen Art and Garden.
- Lucinda’s permaculture garden: Sunday, 23rd February, 10am-midday; Hurstbridge.
- Summer food forest – walk, talk, taste: Sunday, 23rd February, 10am-1pm; Gunyah Garden, Pascoe Vale South.
- Buzz and Dig workshop: Sunday, 23rd February, 2-4pm; Sylvester Hive Community Garden, Preston.
- Food photography: Sunday, 23rd February, 2-5pm; Eltham.
- Wine appreciation: Monday, 24th February, 7-9pm; Box Hill.
- Organic gardening for beginners: Tuesday, 25th February, 10am-3pm; Edendale.
- Planning your autumn garden: Tuesday, 25th February, 7-8.30pm; Coburg Library.
Over the next month
- Connecting Moreland Community Gardens: Thursday, 27th February, 6.30-8pm; Pentridge Community Garden, Coburg.
- The art of espalier: Thursday, 27th February, 6.30-9pm; Bulleen Art and Garden.
- Double Delicious: Thursday, 27th February, 7-8.45pm; Abbotsford Convent.
- Double Delicious: Friday, 28th February, 5.30-7.15pm; Abbotsford Convent.
- Behind the bar – Rob Dolan Wines: Friday, 28th February, 5.30-7.30pm; Nillumbik Cellars, Diamond Creek.
- Moreland north community food hub co-design workshop: Friday, 28th February, 6-8pm; Fawkner.
- Double Delicious: Friday, 28th February, 8.30-10.15pm; Abbotsford Convent.
- Moreland north community food hub co-design workshop: Saturday, 29th February, 1-3pm; Fawkner.
- Fruit tree pruning: Saturday, 29th February, 2-3pm; Watsonia Library.
- Just Eat It (film): Saturday, 29th February, 2-4pm; Hawthorn.
- The Great Tomato Taste Off: Saturday, 29th February, 3-5pm; Lower Plenty.
- Double Delicious: Saturday, 29th February, 5.30-7.15pm; Abbotsford Convent.
- Double Delicious: Saturday, 29th February, 8.30-10.15pm; Abbotsford Convent.
- Really Really Free Market Preston: Sunday, 1st March, 10am-2pm; Preston.
- Home Harvest Picnic 2020: Sunday, 1st March, 3.30-7pm; Edendale.
- Double Delicious: Sunday, 1st March, 5.30-7.15pm; Abbotsford Convent.
- Community growing spaces workshop (City of Yarra): Tuesday, 3rd March, 6.30-8pm; Richmond.
- The herbal apprentice (7 sessions): 7 consecutive Thursdays from 5th March to 16th April, each 10am-3.30pm; CERES, Brunswick East.
- Complete urban farmer (14 sessions): the first session will be on Saturday, 7th March, 9am-3pm; CERES, Brunswick East.
- Bee hive tour: Saturday, 7th March, 10.30am-12.30pm; Rivers of Yarrambat.
- Wild food and medicine walk: Sunday, 8th March, 10am-midday; Merri Creek Trail, Northcote.
- Heritage apple tasting: Monday, 9th March, 5-7pm; Petty’s Orchard, Templestowe.
- Intro to permaculture (3 sessions): Tuesdays 10th, 17th and 24th March, each 10am-3pm; Park Orchards.
- Penny Woodward on growing garlic: Thursday, 12th March, 10am-midday; Camberwell.
- Produce in pots: Thursday, 12th March, 6.30-9pm; Bulleen Art and Garden.
- Bee a pollinator! Native bee hotel workshop for families.: Saturday, 14th March, 10-11am; Preston.
- Planting cool season vegetables: Saturday, 14th March, 10.30am-midday; Whittlesea Community Garden.
- Grafting and grafting aerial layering propagation: Saturday, 14th March, 11.15am-12.15pm; Northcote.
- The Herb and Chilli Festival: Saturday, 14th March and Sunday, 15th March, both 10am-5pm; Wandin North.
- Open Garden at Reservoir Views Primary School: Sunday, 15th March, 10-11am; Reservoir.
- Guided tour of Robbie’s aquaponics garden: Sunday, 15th March, 12.45-1.45pm; Thornbury.
- Backyard beekeeping basics: Sunday, 15th March, 1.30-3.30pm; CERES, Brunswick East.
- Guided tour of Lena’s courtyard garden: Sunday, 15th March, 2-3pm; Thornbury.
- Introduction to permaculture (two sessions): Sunday, 15th March and Sunday, 22nd March, both 10am-4pm; Edendale.
Summary of upcoming events – cooking
Over the next week
- Vegan cooking Italian style: Sunday, 23rd February, 10am-3pm; CERES, Brunswick East.
- Feta, halloumi and ricotta cheesemaking workshop: Sunday, 23rd February, midday-3.30pm; Bee Sustainable, Brunswick East.
- Men in the kitchen: Monday, 24th February, 6.30-9pm; Yarra Glen.
- Kids cooking club – salad: Tuesday, 25th February, 4-5pm; Thomastown Library.
- Chinese dumpling workshop: Wednesday, 26th February, 10.30am-12.30pm; Canterbury Neighbourhood Centre.
Over the next month
- Ladies day in the kitchen: Thursday, 27th February, 9.30am-midday; Yarra Glen.
- Demystifying bread: Thursday, 27th February, 6.30-9pm; Park Orchards Community House.
- Asian cooking workshop: Thursday, 27th February, 7-8.30pm; Mill Park Library.
- Nonna & Mum’s homestyle cooking class: Thursday, 27th February, 7.30-10.30pm; Thornbury.
- Sausage making workshop: Friday, 28th February, 5.30-7.30pm; Kitchen Warehouse, Preston.
- Cook Indian by the creek: Friday, 28th February, 6.30-8pm; Diamond Creek.
- Become a junior chocolatier: Saturday, 29th February, 9-9.45am; Yarra Valley Chocolaterie, Yarra Glen.
- Sourdough bread baking: Saturday, 29th February, 9am-5pm; CERES, Brunswick East.
- Mozzarella and ricotta cheesemaking workshop: Saturday, 29th February, 9-11.30am; Bee Sustainable, Brunswick East.
- Persian cooking: Saturday, 29th February, 10am-12.30pm; Lower Templestowe.
- Kombucha, jun and wild fermented lemon soda workshop: Saturday, 29th February, 10.30am-midday; Surrey Hills Neighbourhood Centre.
- Chocolate discovery class: Saturday, 29th February, 11.30am-12.30pm; Yarra Valley Chocolaterie, Yarra Glen.
- Wild fermentation class (pickling and sauerkraut): Saturday, 29th February, midday-2.30pm; Dixons Creek.
- Sauerkraut and other fermented veggies: Saturday, 29th February, 12.30-2pm; Surrey Hills Neighbourhood Centre.
- Chocolate discovery class: Saturday, 29th February, 1-2pm; Yarra Valley Chocolaterie, Yarra Glen.
- Persian cooking: Sunday, 1st March, 10am-1.30pm; Park Orchards Community House.
- Triple cream brie cheese: Sunday, 1st March, 10am-4pm; CERES, Brunswick East.
- Easy vegan in your Thermomix: Tuesday, 3rd March, 7.30-9.30pm; Chirnside Park.
- Healthy Asian cooking workshop (Japanese food): Thursday, 5th March, 7-9pm; Mill Park Library.
- Cook Indian by the creek: Friday, 6th March, 6.30-8pm; Diamond Creek.
- Preserving: Saturday, 7th March, 9am-1pm; Kinglake.
- No Waste Cook Club: Saturday, 7th March, 10am-midday; Fitzroy North.
- Truffle workshop at Ratio Cocoa Roasters: Saturday, 7th March, 10.30am-midday; Brunswick.
- Chocolate workshop at Ratio Cocoa Roasters: Saturday, 7th March, 1-4pm; Brunswick.
- Creative Chinese vegetarian cooking: Sunday, 8th March, 1.30-3pm; Watsonia Library.
- The basics of pickle and preserving: Tuesday, 10th March, 7-8.30pm; Hawthorn Community House.
- Cookie making class for kids: Thursday, 12th March, 4-5pm; Kew.
- Sourdough bread: Thursday, 12th March, 6.30-9pm; Park Orchards Community House.
- Sausage making workshop: Friday, 13th March, 5.30-7.30pm; Kitchen Warehouse, Box Hill South.
- Sourdough for beginners: Saturday, 14th March, 10-11.30am; Kitchen Warehouse, Preston.
- Bread making basics: Saturday, 14th March, 10am-12.30pm; Lower Templestowe.
- Growing and cooking with bushfoods: Saturday, 14th March, 10am-3pm; CERES, Brunswick East.
- Food for mind and gut: Saturday, 14th March, 10am-3pm; CERES, Brunswick East.
- A Tuscan table – gnocchi making class: Saturday, 14th March, 11am-1pm; Kew.
- Seasonal ferments – kimchi + kombucha: Saturday, 14th March, 2-4pm; Bee Sustainable, Brunswick East.
- Feta, halloumi and ricotta cheesemaking workshop: Sunday, 15th March, midday-3.30pm; Bee Sustainable, Brunswick East.
- Vietnamese cooking, music and zumba: Monday, 16th March, 10.30am-midday; Thomastown Library.
- Easter biscuits workshop: Monday, 16th March, 11am-midday; Watsonia Library.
- Kids cooking club – mini pizza: Tuesday, 17th March, 4-5pm; Thomastown Library.
- Family friendly meals in your thermomix: Tuesday, 17th March, 7.30-9.30pm; Chirnside Park.
View the complete calendar of upcoming events.
Read some help on how to view the calendar selectively. For example, search for events in a given suburb or set of suburbs. Or search for events of a given type (such as markets).