LFC News January 25 2023

Jan 252023
 

Thanks to the people who have contributed to this week’s newsletter: Charlotte Bartlett-Wynne, Colleen Duggan, Kayte Kitchen, Kristine Hendley, Lisa Conley, Lynne Siejka?, Megan Goodman, Wayne Tonissen and Zofia Di Stefano.

Recent developments at the Farm Raiser farm

Farm Raiser is a not-for-profit urban, vegetable farm in Bellfield who sell their vegetables in weekly mixed boxes. Some recent changes:

They deliver to the following suburbs: Alphington, Bellfield, Heidelberg West, Heidelberg Heights, Ivanhoe, Northcote, Preston and Thornbury.

Want to develop your farming skills as a subsidised cost?

Farmer Incubator’s Pop Up Garlic Farmers program is a way to try farming in a risk free and supported environment while building skills, knowledge and networks as you go. You’ll get the opportunity to meet experienced farmers, visit established small-scale farms and hear from experts across a diverse range of fields. Then put your new knowledge into practice by taking a crop of garlic from seed to market using organic and regenerative farming practices at your selected pop up garlic farm. In total, there are 8 workshops from February to November. Read more.

Local Food Connect is making two $1,000 scholarships available for local participants, preferably from Nillumbik, Banyule or close by, but you will need to act quickly as the 2023 course starts on 18th February. Apply for a scholarship.

The City of Whittlesea’s Resilient Communities workshop series

You might have noticed in our calendar that there are some upcoming events in South Morang and Wollert. These are part of a series of workshops being organised by Whittlesea Council. The organiser, Lisa Conley, has sent in the following words on the purpose and nature of the workshops.

“The workshops aim to up-skill community members in the art of sustainable, climate-resilient living and community-building. Each workshop will focus on learning skills an individual can apply in their life, while also illuminating how the topic at hand connects to the larger system and environment. Attendees will be encouraged to create with their hands, share ideas, and continue their practices after the workshop. A celebration showcase will be held in November where workshop attendees can display various creations made during the year and every participant will receive a certificate of recognition for workshop attendance. Workshop topics will cover a range of skills such as home gardening, preserving food, seed saving, keeping chickens, foraging, coping with climate grief, and developing a sense of biophilia (love of the natural world). For any questions, contact me by phone (9217 2525) or email (lisa.conley@whittlesea.vic.gov.au).“

Do you know?

Kristine Hendley asks: “Has anyone had experience in growing fruit trees in rocky areas? I have re-located to Maiden Gully and my block is very rocky. It has been suggested that I either dig out around 1½ metres of rock and fill it with dirt or else build up over the rock in raised garden beds. Alternatively, has anyone one had experience growing fruit trees in wicking beds?” Email your replies.

Meg’s garden this month

There is always an abundance of fruit and vegetables in Summer. Even with the wet and cool start to the season, the zucchini is now piling up and being offloaded to friends and family. Zucchini can be pickled, as can cucumbers (best if you grow a pickling variety). There are around 25 zucchini recipes on the LFC website.

I [Meg) am always looking at ways to use the glut and avoid food waste, although it is often a challenge in summer. The freezer is a good resource, although the sight of sad browned bananas frozen whole in the bottom of the freezer from months past is never a good one. For the summer glut, fruits such as peaches, plums and apricots can be stewed and frozen for later use. Broad beans and later green beans can be blanched (added to boiling water for about 1 minute then immediately plunged into cold water) and then frozen for later use. I also freeze small amounts of cherries, berries or currants that are about to turn (freeze spread on trays then add to a container). They can be used for smoothies or the like or I keep adding to the amount until I have sufficient for making mixed berry jam.

Read some of Megan’s recipes on our website, including zucchini pickles.

Newsletter reader tip

Wayne Tonissen has written in: “I think that timing is the key to a successful veggie garden. My neighbours have just been planting summer vegetables. They are 8-10 weeks too late and they will be disappointed with results. They can’t now fix that but they can get their winter veggies planted at the right time. That is, very soon: you need to plant cabbage, cauliflower, broccoli, etc by the end of February for best results. When I asked a local nursery for seeds for these recently, they said that they were out of season, no stock. This advice is compounding a common misconception. When I did get some seeds, the packet said ‘plant summer and early autumn’.“

What seeds to plant in February

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

Warm season veggies

Beans
Sweetcorn
Cool season veggies

Broccoli
Brussels sprouts
Cabbage
Cauliflower
Leafy greens

Lettuce
Mizuna
Mustard greens
Silverbeet
Roots

Beetroot
Carrot
Onion
Potato
Radish
Other

Chives
Fennel
Leeks
Parsley

In line with Wayne’s tip above, you can start planting the main brassicas (broccoli, cabbage, cauliflower, etc).

Another new article by Angelo

How to stop mint from spreading in the garden.

Read more of Angelo’s food-related articles.

More on Eltham eateries

Apparently Ginger Garlic has changed hands.

Not every white butterfly is a cabbage white

This Facebook post about different white butterflies is currently doing the rounds. Of the four butterflies pictured, only the cabbage white will lay eggs on your veggies. I have lots of white butterflies in my garden at the moment and, when I checked carefully, at least some are white migrants.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Angelo’s article on the best ways to harvest and dry fresh herbs.

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

Submitted by Olaf Falafel: Make toast sound fancier by calling it ‘twice-cooked bread’.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets

There will apparently not be any Carlton or Abbotsford farmers’ markets during January.

Food swaps

Note that not all the food swaps below may be happening as some swaps take the month of January off.

Community gardens

Note that not all the community garden events below may be happening as some gardens take the month of January off.

Not local but interesting

The edible garden; Saturday, 11th March and again on Sunday, 12th March, both 10am-4.30pm; $10; Mount Waverley.

Newsletter reader Zofia’s garden system is almost fully sustainable, generating her own electricity through solar panels as well as harvesting water from water tanks. Chickens lay eggs, providing manure and re-working the compost from kitchen waste, leaves & lawn cuttings. There’s a worm farm and ponds for edible water plants and beneficial insects and frogs that control mosquitoes. She has bee hives for pollination and honey. There are espaliered trees such as apples, lime, pears as well as other fruit trees – apricot, avocado, nectarine and lemon. There is an extensive vegetable garden. The infrastructure (fences, outdoor furniture, etc) is made up of discarded items found on demolition sites and hard rubbish. Read about Zofia’s garden on our website.

Upcoming face-to-face events – not cooking

Youth world food garden – food for everyone; Saturday, 4th February, 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 explore the challenges with sourcing food that is culturally relevant to us and the food insecurity that results from those challenges. It is the third of six workshops being organised in partnership between the Just Food Collective and Sustain: the Australian Food Network.

Heal with food – cancer; Saturday, 25th February, 11am-12.30pm; free; Eltham.

Dr Despina Handolias will discuss the role of nutrition in the prevention and management of cancer. This is one of a series of monthly talks by health professionals about using food as medicine. Future talks will cover such subjects as asthma, depression & anxiety, obesity and reproductive health.

Complete urban farmer (14 sessions); weekly sessions starting Wednesday, 1st March, 9am-3pm; $895 ($11 per hour); CERES.

14 sessions over a period of a 14 weeks. Presenter: Justin Calverley. The topics to be covered will include: permaculture; fruit production; soil preparation; beekeeping; composting, worm farming and fertilisers; vegetable growing; propagation; seed collection; pest & disease management; bushfoods & berries; chooks; and community gardens.

Complete urban farmer (14 sessions); weekly sessions starting Thursday, 2nd March, 9am-3pm; $895 ($11 per hour); CERES.

14 sessions over a period of a 14 weeks. Presenter: Justin Calverley. The topics to be covered will include: permaculture; fruit production; soil preparation; beekeeping; composting, worm farming and fertilisers; vegetable growing; propagation; seed collection; pest & disease management; bushfoods & berries; chooks; and community gardens.

Beginning beekeeping course; Saturday, 4th March, 9.30am-4pm; $252 ($39 per hour); Edendale.

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. Take a packed lunch. Presenter: Benedict Hughes.

Prevent and manage cancer with food; Sunday, 5th March, 11am-12.30pm; free; Fitzroy North.

Dr Despina Handolias will discuss the role of nutrition in the prevention and management of cancer.

Introduction to horticultural permaculture (4 sessions); Every Tuesday for 4 weeks, starting 7th March, 10am-2.30pm; $60; Edendale.

To be eligible for the $50 government subsidised fee, you need to be either a permanent resident and/or an Australian Citizen/New Zealand Citizen and not enrolled in mainstream secondary school. This practical, hands-on course will give you an understanding of what permaculture is and how it can be applied in both a home garden setting and a commercial setting. The course will be run by Justin Calverley.

In January
In February

Upcoming face-to-face events – cooking

Hands on dumpling making workshop; Saturday, 28th January, 10am-midday; $15 ($8 per hour); Nunawading.

Learn how to fold dumplings. Steam your dumplings. Sit and eat together at the end. Hosted by Otao Kitchen.

Cooking for all abilities (10 sessions); 10 consecutive Thursdays, starting 31st January, 10am-12.30pm; Saturday, 4th April, 10am-12.30pm; $438 ($18 per hour) (ACFE $87)); Thornbury.

Learn cooking skills in this hands on and demonstration class. Using fresh seasonal ingredients and garden produce, learn planning, preparation, safety and presentation skills. ACFE and NDIS eligible. Tutor: Catherine Donnelly.

Cooking for all abilities (10 sessions); 10 consecutive Thursdays, starting 31st January, 1-3.30pm; Saturday, 4th April, 10am-12.30pm; $438 ($18 per hour) (ACFE $87)); Thornbury.

Learn cooking skills in this hands on and demonstration class. Using fresh seasonal ingredients and garden produce, learn planning, preparation, safety and presentation skills. ACFE and NDIS eligible. Tutor: Catherine Donnelly.

Vegan tasting session with Betty Chetcuti; Thursday, 2nd February, 7-8pm; free; Watsonia.

Betty Chetcuti will demonstrate how to make a healthy Moroccan cauliflower and pumpkin couscous salad. Her book, My Vegan Cookbook, will be available to purchase at the event.

The cook program (10 sessions); 10 consecutive Thursdays starting 2nd February, 9.30am-1.30pm; $50 ($1 per hour); Brunswick.

The objective is for you to develop skills, social connection, and an awareness of pathways available to further study in hospitality. You will gain an overview of different styles and types of cooking, as well as Food Safety certification.

French patisserie – macarons; Wednesday, 1st March, 6.30-8.30pm; $80 ($40 per hour); Lower Templestowe.

Tish will pass on her techniques for making macarons. Take an apron and a container. Organised by Living And Learning @ Ajani.

Food preservation techniques; Saturday, 4th March, 10am-12.30pm; free; Wollert.

Maria Ciavarella, from My Green Garden, will cover the theory of home food preservation before the group breaks to do some cooking in the kitchen. You will take home a jar of preserves.

Filled pasta with Piera; Saturday, 4th March, 10am-1pm; $140 ($47 per hour); Thomastown.

Learn how to make the dough from scratch and how to shape the pasta. You will be making both balanzoni (large green tortellini-like pasta filled with ricotta, mortadella & parmesan cheese) and ravioli di pesce (half- moon shaped pasta filled with mascarpone, crab meat, snapper, thyme & lemon). At the end, enjoy the pasta you have made together with a class of wine. Host: Piera Pagnoni. Organised by That’s Amore Cheese.

Food for mind and gut; Saturday, 4th March, 10am-2.30pm; $120 ($27 per hour); CERES.

What you will learn: foods which make your brain brighter; how to incorporate brain powering foods easily into your daily diet; and foods that can build and protect your gut microbiome and clear brain fog. Presenter: Melanie Leeson, from Mettle + Grace. Learn how to create healthier versions of your old favourites. The dishes will be packed with nutritionally dense vegetables and all will be gluten and dairy free. The menu includes: vegan cream cheese; oat + mesquite crackers; beet sauerkraut; chickpea salad with orange tahini; coconut + turmeric pie; and miso puffed balls.

Beginners sourdough class with Fei; Saturday, 4th March, 1-4pm; $165 ($55 per hour); Mount Evelyn.

You will learn how to make sourdough bread from start to finish, from mixing and kneading the dough to proofing, shaping and baking. You will also cover how to maintain a sourdough starter. You will take home starter culture and a loaf of freshly baked bread.

FFS … ferment four staples; Saturday, 4th March, 1-5pm; $365 ($91 per hour); Fitzroy North.

This is a fermenting ‘101’ class, where you will learn about salt, different preserving techniques, two of the most popular cabbage recipes (kraut and kimchi), a drink (kvass) and all about SCOBYs, with a focus on milk kefir. You will take home everything you make during the course: a jar of kimchi, sauerkraut, milk kefir with SCOBY and a jar of kvass – including jars and airlocks for fermenting at home.

Goi ga: Vietnamese poached chicken salad; Saturday, 4th March, 5-8pm; $85 ($28 per hour); Panton Hill.

Presenter: Kelly Meredith from Under The Pickle Tree. The salad is made by slowly poaching and shredding a whole chicken and combining it with fresh salad ingredients and herbs. Learn to make a nuoc cham Vietnamese dressing, spring onion oil and poach chicken to perfection. Nothing is wasted so the leftover chicken stock becomes a simple Vietnamese soup to serve on the side.

Vegan cooking Italian style; Sunday, 5th March, 10am-3pm; $120 ($24 per hour); CERES.

You will be shown a selection of vegan dishes with an Italian flavour and you will finish with a feast. The menu: napoli sauce, gnocchi, ricotta , arancini, risotto, mushroom florentine sauce, bechamel sauce and tiramisu. Presenter: Nase Supplitt.

In January
In February
Regular classes

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