Interview with Lynn-eva Bottomley of Organic Fix
Just before Christmas, I interviewed Lynn-eva Bottomley of Organic Fix. Organic Fix is a newish food store at 937 Main Road, Eltham (on the west side, opposite Arthur Street) which mostly sells Certified Organic food. As I say in the introduction: “I begin the interview by asking Lynn-eva how she would describe Organic Fix. She replies that it is a ‘community hub of wellness’ where people can buy things that will make them feel better. An important part of this is helping people go on their own little journeys to reduce the amounts of chemicals and fast foods that they consume. And an important part of this is Organic Certification because Certified Organic food is ‘clean and safe’. So, for Lynn-eva, Organic Certification is a means to an end (health) rather than an end in itself. X years ago, she would probably have described Organic Fix as a health food store but she views that as passé, hence ‘community hub of wellness’. The end result is that she sells nuts, seeds, grains, spices, fruit, vegetables, environmentally-friendly cleaning products, and ethical beauty products. Most of these products (and all of the fruit and vegetables) are Certified Organic, with the remainder being where she has satisfied herself that they are equivalent.” We then go on to discuss the range of products that she stocks and her approach to local and non-certified products. Read the full interview.
Mac’s tip of the week
“With bursts of hot summer weather starting to challenge our crops, remember to remove any damaged fruit that are unlikely to recover and develop. Energy and nutrients can then be directed to those that remain or are yet to come, rather than wasted on inedible compost material.”
What seeds to plant in January
| Beans Beetroot Carrot Chives |
Lettuce Mustard greens Oregano Parsley |
Radish Silverbeet Sweetcorn |
January is not really a month for planting. According to the list above you can still sneak in some beans or sweetcorn. Lettuce and mustard greens will also grow but will probably go to seed quickly. Why would anyone want to plant parsley? Guy’s tip of the month: sit down, relax and watch those tomatoes and pumpkins that you’ve previously planted mature.
The 2017 Golden Seedling awards – the aftermath
Here’s what some of the award winners said after reading about their award in the last newsletter:
- St John’s Riverside Community Garden (Heidelberg): “Oh WOW- THANK YOU!!!! We not only CHUFFED but TICKLED PINK that you’ve awarded us the Golden Seedling Community Garden of the Year award. We are touched and encouraged to be acknowledged. Thank you for this award, it means a LOT.“
- Paul Gale-Baker (from Sustainable Macleod): “Thanks for the award. Feeling doubly chuffed.“
- Whitehorse Urban Harvest: “Thank you! Yours is the best local food connecting e-newsletter, if not the best e-newsletter fullstop!“
- Deb Graham (from Blue Pantry): “Guy!!!! I don’t know what to say. Thank you. It’s so rewarding when someone notices the efforts of my daily grind!“
- Maria Ciavarella (from My Green Garden): “Thank you for the award!“
Fay Loveland: “Great Golden Seedling Awards nominations this year. Well done! Newsletter of the year? This one!” Thanks, Fay, you win a belated Golden Seedling for best comment of the year!
Distributor wanted
J.B. Shackleton’s, a boutique marmalade manufacturer in Wonga Park, was awarded the accolade of the World’s Supreme Traditional Marmalade Maker in 2017. The resulting boost in sales means that they no longer have time to do our own deliveries. They’re looking for a keen, experienced, committed person to help with distribution and new customer development, mostly in the Yarra Valley. If you’re prepared to learn about this world class product, and to discuss it with their customers, please see their (slightly out of date) website, then email Lachlan.
From conversations, I think that some other local food producers have the same distribution problems as Lachlan. So, one possibility is for someone to become a distributor for multiple producers. I would be happy to work with someone to make this a reality. So, if you are a producer in need of a distributor, email me, and if you are potentially interested in becoming a distributor for multiple producers, also email me (as well as emailing Lachlan).
A free gift for newsletter readers: PIP magazine
Newsletter reader, and person of importance at PIP magazine, Sam Allemann has written in to offer 2 hard copies of the latest issue of PIP magazine (issue #9) plus a year’s free subscription to the magazine. Here is how it is going to work: email us some time today (Wednesday) with the word “PIP” or equivalent and on Thursday we will select the three prize winners at random. Thanks, Sam!
News about local food producers
The 3 Ravens Brewing Company’s Juicy IPA was recently named as one of Victoria’s best new beers. They, together with Barrow Boys Brewing Co., Kooinda Boutique Brewery and many others, have now been shortlisted for favourite Aussie craft beer.
Fairfield Farmers’ Market has moved to the Melbourne Innovation Centre, 2 Wingrove Street, Alphington.
Sugarloaf Produce have decided that they will only be attending three markets in 2018: Carlton, Collingwood and Eltham.
Duang Tengtrirat, aka the best cook in Nillumbik, has decided to retire from the catering business and Real Food Catering is thus no more.
Frisky Mylk & Co have decided to put their business on hold, at least for a while.
Australian bird of the year
Many of you will have seen that the Australian magpie was voted 2017 Australian bird of the year, just ahead of the Australian white ibis. But you may well not have seen the full list of results from 1-50. Click here.
Have you had an allergic reaction to packaged food?
Food labels are required by law to carry essential information so that people know what is in the food they buy. This includes statements about the presence of food allergens, which are foods known to cause a life-threatening reaction (including anaphylaxis) in people with allergies. People with allergies are at serious risk unless foods are labelled correctly.
The role of the Food Safety Unit at the Department of Health and Human Services is to ensure that food sold in Victoria is safe. They can investigate and test food for allergens that are not described on the food label. If a food is not correctly labelled, they can make sure it is removed from sale. Please contact them by phone (1300 364352 24) or email if you suspect that you have had an allergic or anaphylactic reaction to a packaged food and the label did not show that the food allergen was present.
Thanks for the heads-up, Dana Thomson!
Want a vegan, gluten-free crepe?
Newsletter readers Constance Neal and Rosie Shilo have created a video reviewing the vegan and gluten-free savoury crepes of Eltham Farmers’ Market stallholder What A Crepe. How many newsletter readers can you spot in the video? Apart from Constance and Rosie, I spotted six others: Bev Robertson, Chris Chapple, Dean Romeo, Hans Hoffman, Mary Rankin and Tatiana Coluccio.
Which link was clicked most times in the last newsletter?
Really Really Free Market Preston Facebook page.
Proverb of the month
Once in a blue moon. Meaning: very rarely. In most years, there are 12 full moons during the year (one in each month) and in American folklore these moons had names, often seasonal and farming related. For example, the full moon closest to the autumnal equinox was called ‘the harvest moon’. In around a third of years, however, there are 13 full moons and, from the early 1800s, this extra full moon became popularly known as ‘the blue moon’ (it can come in any season so its name couldn’t be seasonal or farming related). At roughly the same time, the phrase ‘once in a blue moon’ was coined to mean very rarely (even though there is one roughly every third year!).
Incidentally, the monks in the middle ages didn’t like the extra full moon as it upset the regular arrangement of church festivals and it may be for this reason that 13 came to be considered an unlucky number. Perhaps related to this, some people think that the ‘blue’ in ‘blue moon’ is a corruption of ‘belewe’, which mean ‘betrayer’ in Middle English.
Gardening quote of the month
I love things that are indescribable, like the taste of an avocado or the smell of a gardenia. by Barbra Streisand.
Joke of the week
Jane Dyer, from Backyard Honey, has written in to recommend this link for jokes about bees. Here are a couple of the more food-related examples:
What do bees use to style their hair? Honey combs.
Why did the honey bee queen’s dessert wobble when she tried to eat it? Because it was royal jelly.
New events
Fruit tree pruning and tastings
What: What you will learn: the history of Petty’s Orchard and it’s significance; Summer fruit tree pruning techniques; and tasting of some heritage apple varieties. What you will get: an understanding of heritage apple varieties and summer pruning techniques. Members of the Heritage Fruits Society will introduce you to Petty’s Orchard and its important horticultural history, established in the early 1900s and containing over 200 apple varieties. Then you will split into groups and head out into the orchard to discuss and demonstrate different pruning techniques and purposes, and to look at their heritage apple collection. You will also be able to see and taste some early ripening heritage apple varieties.
When: Tuesday, 16th January, 6-7.30pm.
Where: Petty’s Orchard, Templestowe.
Cost: $20.
Bookings: WeTeachMe.
Further information: LFC calendar entry.
Summer fruit tree pruning
What: Traditionally orchards are pruned during the dormant winter months, but there are benefits to pruning after the harvest in summer. Learn and practice your pruning skills with expert supervision, working in the farm orchard. Merrin Layden is a horticulturalist who has spent the past 5 years working at The Orchard Project in London teaching urban fruit tree skills. The skills that you will learn from Merrin will be put to use on the day in the farm’s orchard. Morning tea provided. BYO lunch, secateurs and gardening gloves.
When: Sunday, 21st January, 9am-midday.
Where: Bundoora Park Farm.
Cost: $26.
Bookings: Eventbrite.
Further information: LFC calendar entry.
Plant-based midweek cooking class
What: Participants will experience: 90 minutes of hands-on cooking and creating with mostly organic and unrefined/unprocessed foods; 30 minutes plus of relaxing over a meal created during the 6-person class; a pdf of recipes and resources – ongoing support and advice relating to incorporating plant-based foods into your life; and a safe, non-judgemental space where questions are welcomed, friendships are made and food is enjoyed. The content of the classes will run as a recurring 4-part series with each class having a specific focus (i.e. breakfasts, lunches, dinners or desserts) plus an additional snack or pantry staple.
When: 6.30-8.30pm on Tuesdays or Thursdays, roughly fortnightly. Next 11: 23th January, 8th February, 20th February, 8th March, 20th March, 12th April, 24th April, 10th May, 22nd May, 7th June and 19th June.
Where: Smiths Gully.
Cost: $60.
Bookings: their website.
Further information: LFC calendar entry.
Healthy lives plant-based cooking
What: The classes are 3 hours of creating and 1 hour of eating mostly organic and healthy vegan food. A good part of the class’s content and style is conversational. The class is for up to 8 people and is a mostly demonstration-style class but every dish is made by one of the participants, under Jan Saunder’s guidance. The content of the classes will run as a series, with each class covering at least one of: breakfasts; salads & dressings; dairy & egg replacers; mains; and desserts & treats.
When: midday-4pm on Sundays, roughly fortnightly. Next 9: 28th January, 11th February, 25th February, 25th March, 15th April, 29th April, 13th May, 27th May, 17th June.
Where: Smiths Gully.
Cost: $90.
Bookings: their website.
Further information: LFC calendar entry.
New ways of composting and worm farming
What: There is a difference between making compost and worm farms. Where and how do you use each of them? When are they ready to use and what can go wrong? Diana Cotter, local horticulturalist and sustainable gardening enthusiast, will open your eyes to a host of new ideas you may never have previously considered.
When: Monday, 29th January, 11am-midday.
Where: Fawkner Library.
Cost: free.
Bookings: Eventbrite.
Further information: LFC calendar entry.
Transform your garden into a native paradise
What: Learn from native plant expert David Sparks about planning, caring and creating different habitats for different birds, insects and frogs. From what you need to do to plan your garden through to maintenance and pruning, you will gain the skills needed to transform your garden into a native garden. Take home a free native plant.
When: Thursday, 1st February, 6.30-8pm.
Where: Nunawading Library.
Cost: free.
Bookings: Eventbrite.
Further information: LFC calendar entry.
Bush foods & herbs for courtyards & balconies
What: What you will learn: which native produce-plants are suitable for growing in pots and small spaces; what to harvest and when; and how to use bush foods and herbs to flavour your dishes. Presented by Karen Sutherland, of Edible Eden Design. Australian native plants have flavour and aroma profiles unlike any others, and can be easily incorporated into your kitchen. Also, a wide range of them can be grown in Melbourne in pots or small and difficult spaces. In this class, which is ideal for those with limited garden space or even just a courtyard or balcony, you will explore the world of edible native Australian plants that are easy to grow in such spaces, attractive to look at and can easily add flavour and interest to your home-cooked dishes.All plants covered are suitable for Melbourne’s climate, and will be discussed in terms of how best to use and grow them in your garden.
When: Thursday, 1st February, 6.30-9pm.
Where: Bulleen Art and Garden.
Cost: $45.
Bookings: WeTeachMe.
Further information: LFC calendar entry.
The age-old art of preserving – the Summer bounty
What: What you will learn: how to select and re-use suitable jars and how to sterilise them; how to use standard kitchen equipment to make preserves, without needing to buy specialist items; and how to bottle fruit, and make jams, pickles and relishes and the science behind the techniques. What you will get: recipes all of the preserves made; small (new) jars of the 4 preserves made on the day; Preserving Basics booklet, authored by My Green Garden; and tastings of other preserves made by My Green Garden. Learn how to preserve fruits and veggies safely, using a variety of techniques. These techniques can be used on most fruit and veggies so that you learn to make your own delicious preserves, with no artificial additives and nasty numbers. No preserving background is assumed as you go through the science of how to prevent food spoilage using the preserving methods of bottling, jam-making, pickling and making relishes or chutneys using seasonal produce. Dehydrating will also be demonstrated. You will cover the jars and lids to use, safe storage and use.
When: Saturday, 3rd February and again on Wednesday, 21st February, both 10am-1.15pm.
Where: Donvale.
Cost: $85.
Bookings: WeTeachMe.
Further information: LFC calendar entry.
Brewers Feast Festival
What: Brewers Feast is a boutique craft beer and food festival, made by beer and food lovers for beer and food lovers. It will feature around 18 breweries and 70 beers (as well as cider, wine, fresh juice and homemade lemonade). There will also be food and live music. Throughout the day, there will be craft beer education classes, exploring the tastes and flavours of beer pairing with food, cheese, confectionery and other foods. Enjoy free samples while learning more about your beer.
When: Saturday, 3rd February, 11.30am-8pm.
Where: Abbotsford Convent.
Cost: $37.
Bookings: their website.
Further information: LFC calendar entry.
Native herbs for the kitchen and garden
What: What you will learn: which native produce-plants are suitable for growing in the Melbourne area; what to harvest and when; and how to use them to flavour your dishes and enliven your garden. Presented by Karen Sutherland, of Edible Eden Design. Explore edible native Australian plants that are easy to grow, attractive and add flavour and interest to your home-cooked dishes. Lemon myrtle, bush pepper and native salt are just a few of the flavours we can smell and taste, and they and many others will be discussed in terms of how best to use and grow them in your garden. All plants covered are suitable for a Melbourne climate, and many are suitable for pot cultivation. Add bushfoods to your garden and plate without delay!
When: Thursday, 8th February, 6.30-9pm.
Where: Bulleen Art and Garden.
Cost: $45.
Bookings: WeTeachMe.
Further information: LFC calendar entry.
Natural pest control with companion planting
What: What you will learn: which plants to grow together, and which ones not to; how to solve many common garden problems naturally; and how to construct ‘plant guilds’ (groups of plants that grow much better together). Presented by Angelo Eliades. With companion planting, by knowing which plants to grow together and which ones not to, you can grow stronger, healthier and more productive plants, improve soil quality, and reduce pests and diseases in your garden. Learn which companion plants to add to your garden to solve many common garden problems naturally, and find out how to construct ‘plant guilds’ (groups of plants that grow much better together) for more abundant harvests.
When: Saturday, 10th February, 9.30am-12.30pm.
Where: Bulleen Art and Garden.
Cost: $45.
Bookings: WeTeachMe.
Further information: LFC calendar entry.
Preserving know-how – savoury ways with tomatoes
What: What you will learn: how to preserve the seasonal bounty of tomatoes in a variety of different methods, including bottling, drying, sauces and savoury condiments; how to select and re-use suitable jars and how to sterilise them; and the basic science behind different preserving techniques so that your preserves remain safe to eat. What you will get: recipes all of the preserves made; small jars of the preserves made on the day; Preserving Basics booklet, authored by My Green Garden; and tastings of other preserves made by My Green Garden. Growing tomatoes can be incredibly rewarding and their productivity can leave you with a glut that demands to be turned into delicious sauces and preserves. And even if you don’t grow them, you can always make the most of the seasonal varieties available over this period to make your own bottles and jars to last you through the winter. In this workshop, you will cover different preserving techniques, including bottling, dehydrating, making sauces, passata, pickles and chutneys, as well as some traditional Italian techniques with tomatoes. You will get to taste and then take home all of the preserves made on the day.
When: Saturday, 10th February, 10am-1.15pm.
Where: Donvale.
Cost: $85.
Bookings: WeTeachMe.
Further information: LFC calendar entry.
Chocolate discovery class
What: This class includes indulging in a range of chocolate & truffle tastings, the chance to learn about how chocolate is made, and finding out about the inspiration behind each of their specialty ranges with their European Chocolatiers. Your chocolate education concludes with the chance to create your own personal chocolate bar and delve in giant lollipop making fun.
When: Saturday, 10th February, 11.30am-12.30pm.
Where: Yarra Valley Chocolaterie, Yarra Glen.
Cost: $48.
Bookings: their website.
Further information: LFC calendar entry.
School lunch boxes
What: The average household in Australia throws away $2,000 worth of food every year. That means that one out of five bags of shopping that is purchased is never eaten. Join Gaby and Jen from Plan Buy Cook to learn some simple ways to reduce the food waste and save you time and money. Bookings essential.
When: Tuesday, 13th February, 11am-midday.
Where: North Fitzroy Library.
Cost: free.
Bookings: Eventbrite.
Further information: LFC calendar entry.
Herbs for the home gardener
What: Are you a herb lover and would absolutely enjoy your own herb garden but aren’t sure where to start? This course will include plant identification, herb history and resources, how to grow and cook with herbs as well as crafts and the health benefits. Learn about plant propagation, container growing, companion planting, plant nutrition and herb design.
When: Tuesday, 13th February, 7-9pm and again on Saturday, 24th February, 10am-12.30pm.
Where: North Ringwood Community House.
Cost: $60.
Bookings: their website.
Further information: LFC calendar entry.
Sourdough bread making workshop
What: Tutor Jenna Farrington-Sear. This workshop will cover basic theory as well as the tactile pleasure of all the steps of making bread from milled flour. Suitable for both novices and those who want to expand their bread making repertoire. Topics to be covered: the essential ingredients and tools of the trade; the principal steps of bread making; Baker’s percentage and hydration; mixing, kneading and folding dough; shaping loaves, scoring and baking; and maintaining a starter. You will take home: a piece of dough which can be baked at home; and a sourdough starter.
When: Saturday, 17th February, 10am-1pm.
Where: Living & Learning Nillumbik at Panton Hill.
Cost: $59.
Bookings: their website.
Further information: LFC calendar entry.
Heritage apple tasting
What: Sample the seasonal flavours of the heritage apple collection at an apple tasting afternoon at 5pm. Around 15 varieties will be available for tasting, with limited quantities available for purchase. An orchard tour included.
All funds received go toward the maintenance and expansion of the collection.
When: Sunday, 18th February, 5-7pm.
Where: Petty’s Orchard, Templestowe.
Cost: $15.
Bookings: their website.
Further information: LFC calendar entry.
Melissa King – Garden Guru
What: Go along to meet Melissa and listen to her expert advice.
When: Tuesday, 20th February, 11.30am-12.30pm.
Where: Diamond Valley Library.
Cost: free.
Bookings: just turn up.
Further information: LFC calendar entry.
Hot composting
What: Join Heide head Gardener Dugald Noyes for a hot composting tour. Discuss sustainable green waste management at Heide for the home garden.
When: Thursday, 22nd February, 11am-midday.
Where: Heide, Bulleen.
Cost: free.
Bookings: Eventbrite.
Further information: LFC calendar entry.
Shady edibles
What: One of the most challenging spots in any garden is shade. Karen Sutherland, from Edible Eden Design, will share her top tips to turn this challenge into an opportunity. Discover shade-loving edibles that will give you aromatic and useful foliage and unusual fruits.
When: Thursday, 22nd February, 7-8.30pm.
Where: Whitehorse Centre.
Cost: free.
Bookings: Eventbrite.
Further information: LFC calendar entry.
Home beer-brewing workshop
What: Cade, from Home Make It, will show you how to make a malt extract brew while you trial some different home brews. Only participants over the age of 18 may attend.
When: Thursday, 22nd February, 7.45-8.45pm.
Where: Brunswick Library.
Cost: free.
Bookings: Eventbrite.
Further information: LFC calendar entry.
Summer fruit tree maintenance
What: What you will learn: how to prune to keep trees to a manageable size; how to prune to maximise fruit production in the coming season; and keeping espaliered shapes in check. Watch and ask questions of Angelo Eliades, as he prunes both traditionally shaped trees and espaliered varieties. Convention had us pruning deciduous fruit trees in winter but now the thinking is swinging to doing it straight after fruiting, in late summer or autumn. Techniques are slightly different, so it is wise to see the pruning in action on actual trees.
When: Saturday, 24th February, 9am-12.30pm.
Where: Bulleen Art and Garden.
Cost: $45.
Bookings: WeTeachMe.
Further information: LFC calendar entry.
Composting
What: Learn how to efficiently compost food and garden waste. Bring any weeds or other additions you would like to learn how to compost. Wear appropriate outdoor clothing for the weather. Expect to get dirty!
When: Sunday, 25th February, 10am-midday.
Where: Watsonia Neighbourhood House.
Cost: gold coin.
Bookings: just turn up.
Further information: LFC calendar entry.
Introduction to horticulture – 9 session course
What: Every Monday for 9 weeks. This 9-week hands-on course will introduce you to a range of topics in the field of horticulture. Places in the course are government-subsidised, so it is a great starting point for people thinking about turning their passion into a career in horticulture, or simply for home food growers who want to learn more – only $130 for a 9-session course! No prior experience is necessary. Working as a team with fellow participants, you will gain a broad overview and practical, hands-on experience such topics as: introduction to plant recognition; propagation; planting; soil properties; environmentally sustainable work practices; and career pathways/further study in the horticulture industry. You will spend a lot of time outdoors (getting your hands dirty!) under the leadership of an experienced trainer and horticulturalist, along with some time in the classroom learning basic theory and exploring study pathways. The course will be run by Justin Calverley.
When: Monday, 26th February, 9.30am-3pm and then every Monday for 9 weeks.
Where: Edendale.
Cost: $135 for all 9 sessions ($78 concession).
Bookings: by phone (9433 3744).
Further information: LFC calendar entry.
Italian savoury preserves
What: What you will learn: how to use vegetables to make savoury preserves, Italian style; how to select suitable jars and how to sterilise them; and how to use bottling techniques to preserve sauces, ready to eat. What you will get: jars of all the preserves made on the day; recipes for the techniques covered in the workshop; tastings of preserves previously made; and vegetables prepared on the day to take home and continue the processes learnt. Italians have perfected the art of the antipasto platter, with delicious savoury pickled vegetables often made with fresh organic veggies from their own gardens. You will use many of the vegetables from the home of My Green Garden to create preserves done in the Italian style. Then you will make a tomato pasta sauce that can be preserved for future use – fast-food the Italian way! A jar of everything you make is taken home by each participant, as well as some vegetables prepped on the day to continue some processes at home.
When: Tuesday, 27th February, 10am-1.15pm.
Where: Donvale.
Cost: $85.
Bookings: WeTeachMe.
Further information: LFC calendar entry.
Summary of upcoming events
Over the next week
Over the next week
- How to make sense of food labels: Thursday, 11th January, 9.30-11am.
Over the next month
- Fruit tree pruning and tastings: Tuesday, 16th January, 6-7.30pm.
- Summer fruit tree pruning: Sunday, 21st January, 9am-midday.
- Plant-based midweek cooking class: Tuesday, 23th January, 6.30-8.30pm.
- Healthy lives plant-based cooking: Sunday, 28th January, midday-4pm.
- New ways of composting and worm farming: Monday, 29th January, 11am-midday.
- Transform your garden into a native paradise: Thursday, 1st February, 6.30-8pm.
- Bush foods & herbs for courtyards & balconies: Thursday, 1st February, 6.30-9pm.
- The age-old art of preserving – the Summer bounty, Saturday, 3rd February, 10am-1.15pm.
- Brewers Feast Festival: Saturday, 3rd February, 11.30am-8pm.
- Plant-based midweek cooking class: Thursday, 8th February, 6.30-8.30pm.
- Native herbs for the kitchen and garden: Thursday, 8th February, 6.30-9pm.
- Natural pest control with companion planting: Saturday, 10th February, 9.30am-12.30pm.
- Preserving know-how – savoury ways with tomatoes: Saturday, 10th February, 10am-1.15pm.
- Chocolate discovery class: Saturday, 10th February, 11.30am-12.30pm.
- Healthy lives plant-based cooking: Sunday, 11th February, midday-4pm.