LFC News July 26 2023

Jul 262023
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Gayle Parkes, Hong Van Pham, Judith Chivers, Marcela Santos, Megan Goodman, Nathacha Subero, Robin Gale-Baker, Tania Rostan and Vicki Jordan.

Begin your Queensland Fruit Fly prevention strategy now! (by Robin Gale-Baker)

Now is the time to begin your campaign against Queensland Fruit Fly (QFF). Don’t delay! This pest is the scourge of fruit and vegetable growers throughout the northern suburbs and without doubt will extend its reach this season. The good news is that, after a number of years trying to achieve QFF free fruit and veggies, the Sustainable Macleod Community Garden did so last season. QFF was present – caught in lures and traps – but no produce was infested.

Here’s how it was done:

  • August: all leftover fruit still on trees was removed (excluding citrus).
  • August onwards: Wild May lures were placed in fruit trees. The males are attracted to these and indicate the presence of QFF. Check them weekly and top them up.
  • September onwards: Ceratraps were hung in trees. Ceratraps are a protein trap that attracts males and females. Ceratraps last 3-4 months depending on climate before needing replenishment. Check them weekly to see if you have caught any QFF.
  • September onwards: the temperature at sunset was monitored. QFF mate at sunset when it is 16degC or warmer. When this temperature occurs, it is an indicator that QFF may soon emerge and lay eggs.
  • As soon as flowers on fruit trees were pollinated by bees and other pollinators, the trees were netted with 2mm x 2mm insect netting which was weighted down around the hem. This included all citrus. All vegetables were netted when planted as most are self-fertile, and weighted down around the hem. (It may be necessary to hand pollinate eggplant, chillies and capsicums).
  • Any fallen fruit was microwaved and disposed of in the waste bin twice weekly. None was put in the compost!

At Sustainable Macleod, we favour netting as our primary strategy. If QFF cannot get to the produce then they cannot harm it. We use the lures and traps as back-up and as indicators of whether or not QFF is actually present.

Mistakes that we made early-on included: not weighing down the netting to prevent QFF from crawling under it; not netting early enough or not netting everything; pulling out spent plants with fruit on it, say chillies, at the end of the season, and not disposing of it straight away or exposing it in compost where QFF could then lay eggs in it; and not checking lures and traps despite our good intentions.

Starting early and being vigilant are the keys to success. You will not see any damage until you cut open ripe fruit or veggies so damage may be occurring right under your nose. Given the time and money, we expend on our edible gardens, executing a strategy to protect our produce makes sense, and we can succeed even if our neighbours are failing.

Where to obtain supplies:

  • Supplies are surprisingly hard to buy locally. As a service to the community, Sustainable Macleod sells Wild May, lure bottles and netting at cost price. Go to our shop to purchase.
  • Ceratraps can be bought online in bulk quantities so join together with friends to share the cost. The cheapest way to purchase is to buy 5 litres and 20 traps for around $210. Google Ceratraps and look for the best deal.
  • Netting can be purchased from some nurseries, including Bulleen Art and Garden. It is typically 6 metres wide and about $5 per metre. Avoid buying packaged netting, which is too narrow to do the job.

A final note: make sure that any product you buy is specific for QFF and not just fruit fly. There are a number of ‘fruit fly’ products on the market, especially sticky traps, that do not contain the pheromones which attract QFF and are therefore a waste of money and will not support your efforts to be QFF free.

Reservoir, Rezzadent, Wilam-nganjin and fufu

The Rezzadent is a bi-monthly (i.e. once every two months) publication aimed at residents of Reservoir. It is an interesting read, in part because it doesn’t contain any adverts.

The latest edition contains a two page article about the Wilum-nganjin Community Garden in Reservoir (see graphic near right).

Another article that caught my eye was about a new west African cafe called La Gout Afrique. One of their specialities is called ‘fufu’ and it is apparently one of the most famous west African ‘swallow’ foods. ‘Swallow’ foods are dough-like creations which you meant to eat without chewing. Rather, they are an accompaniment to soups/stews which you use to scoop up the soup/stew. Read more.

Intrigued, I decided to go to La Gout Afrique and sample their fufu. From the 5 fufus on their menu (see graphic far right), I chose ‘egusi soup with fufu’, where (according to Wikipedia) egusi are ground melon seeds. As you can imagine, the taste was unusual. The act of swallowing without chewing (which took some discipline) made it even more unusual. It’s definitely something that you should do at least once.

13 Moira Avenue, Reservoir. Open Tuesday to Saturday, midday-8.45pm. One word of warning: most of the west African dishes on the menu are only available by pre-order, which means that you have to ring them in advance. 03 9357 3521 or 0436 427 752.

Can you help with a cookbook about reducing food waste?

The Food Collective Project, which is based in Greensborough, are putting together a cookbook to raise community awareness around food insecurity and reducing food waste. They are looking for people to contribute any of:

  • Budget friendly, zero waste recipes.
  • Money saving tips when grocery shopping.
  • Hints on food storage.

All contributors will go in a draw to win a hamper from local market stallholders.

If you are potentially interesting in contributing, contact Marcela Santos by email (pr@dvsupport.org.au) or phone (9435 8282).

Do you know?

What to top dress garlic with?

Leaf, Root & Fruit’s July planting guide included the following statement “My garlic is establishing well. Now is the time to top dress the plants to give them more nutrients to put into bulb formation.” but didn’t elaborate. Jennie Ramage has written in to ask what should she top dress her garlic with? Send me your responses by email.

How to keep rats out?

To keep the rats out of her veggie path, Vicki Jordan is considering putting a wire fence around it. What hole size will allow bees and other pollinators in but keep rats out? Send me your responses by email.

The Melbourne ‘Local Food Connections’ community radio show

An audio recording of last week’s episode (Claire on the practical application of the permaculture ethics) is available on their website.

This upcoming Sunday’s episode will feature Dan Milne talking about water in living systems. Listen on 3CR (855 AM) on Sunday morning, 10-10.30am, by tuning into either the station (855 AM) or its livestream. You can also email the host, Ann Stanley, at localfoodconnectionsradio@gmail.com

Is Greasy Zoe’s the third smallest restaurant in Melbourne?

According to this article in The Age, the answer is ‘yes’, given its capacity of 8 seats. But Greasy Zoes is in Hurstbridge and is Hurstbridge really now considered to be part of Melbourne? And the second restaurant smallest on their list is in Cockatoo, which is even further away from Melbourne.

Every newsletter needs a good picture

Iranian artist Mahnaz Miryani makes realistic, miniature food scenes which she then photographs. Tiny trays transport pastries, eggs, cakes and other dainty morsels. The scenes are made out of polymer clay which is hardened in the oven before being painted.

Meg’s garden this month (by Megan Goodman)

There are already hints of Spring in the jonquils flowering on the road verges and the buds on the fruit trees. The pine pollen is starting to be released in dust clouds of yellow which gather on the surface of everything. In the garden, silverbeet, Asian greens and other brassicas are doing well at the moment, particularly the senposai (which is a cross between Japanese mustard and cabbage). We are succession planting seedlings of broccoli and cabbage now. Cabbages planted in early May will be ready for harvesting next month and are perfect for overnight coleslaw.

Coleslaw

Half a green cabbage, finely shredded
1 carrot grated
1 brown onion, grated
¾ cup sugar
white pepper

The dressing:
1 cup white vinegar
¾ cup sunflower oil
1 teaspoon mustard
1 teaspoon salt
1 teaspoon celery seed

Place the cabbage in a large bowl and sprinkle with the sugar. Layer with the onion and the carrot and sprinkle with the pepper. Do not mix.

Place the vinegar, oil , mustard, salt and celery seed in a small saucepan and bring to boil. Pour over the vegetables but do not mix.

Cover bowl and refrigerate overnight. Drain well and toss before serving.

Read more of Megan’s recipes on our website.

What veggie seeds to plant in August

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

Leafy greens

Lettuce
Mizuna
Mustard greens  
Rocket

Alliums

Leeks
Onion
Spring onions  

Warm season veggies  

Capsicum
Chilli
Eggplant
Tomato

Other

Asparagus
Beetroot
Coriander
Globe artichoke
Parsnip
Potato
Radish

 

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article about 15 ways to use your eggshells.

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

Two children ordered their mother to stay in bed one Mother’s Day morning. As she lay there looking forward to breakfast in bed, the smell of bacon floated up from the kitchen. But after a good long wait she finally went downstairs to investigate. She found them both sitting at the table eating bacon and eggs. “As a surprise for Mother’s Day,” one explained, “we decided to cook our own breakfast.”

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Not food-related but interesting

Open Gardens Victoria upcoming gardens and events; various dates and times; mostly $10; various locations.

Open Gardens Victoria will be having numerous open gardens and other events over the rest of the year. For example, their open gardens during October include Christmas Hills, Hurstbridge, Lilydale and Wonga Park. And their upcoming online events include bird friendly gardening on Thursday, 31st August and maximum flowers for summer on Thursday, 7th September.

Upcoming face-to-face events – not cooking

Urban food gardening group (10 sessions); on Tuesdays from 1st August, midday-4pm; $112 ($3 per hour); Coburg.

Learn the foundations of growing plants by working in a fun and relaxed environment. This is a continuing program so people can join any time.

Backyard chickens; Wednesday, 9th August, 11am-midday; free; Croydon.

Claire will discuss how to care for your chickens and their housing and maintenance requirements.

Grafting workshop; two occurrences on Friday, 11th August (10am-midday and 1-3pm) and two on Saturday, 12th August (10am-midday and 1-3pm); $20; Fairfield.

Learning the reasons for, and the science of, grafting. Learn when to graft and what to graft. See examples of grafts. Then practice on some apples. Take a sharp knife if you have one. Maximum of 6 participants. Presenter: John Pinniger. Organised by Heritage Fruits Society.

Winter pruning workshop with Angelo Eliades; Saturday, 12th August, midday-2pm; suggested donation of $5-10; Coburg.

Angelo will be giving a winter pruning to deciduous fruit trees before they start blossoming. Organised by Reynard Street Neighbourhood House. Click here to read about the garden.

Gut health; Sunday, 20th August, 12.30-1.30pm; free; Richmond.

What makes your gut healthy and happy? Dr. Peter Johnston has expertise in the prevention, treatment and reversal of chronic diseases through the use of whole foods. Organised by Green Karma.

Getting to know bush tucker; Saturday, 9th September, 11am-12.30pm; $20; Ivanhoe.

Hayden Marks, from Melbourne Bushfood, will discuss the versatility and benefits of bush food. You will be able to taste some of these foods as well as learn how our indigenous peoples used them for food and medicine. You’ll also learn how to incorporate these ingredients into your everyday meals.

Wicking bed workshop; Sunday, 10th September, 2-3.30pm; $15; Macleod.

Learn the how and why of wicking beds, including detailed explanation and notes on how to put together these water-saving, high-cropping beds. Presenter: Paul Gale-Baker. Organised by Sustainable Macleod.

Wine and Vine Festival; Saturday, 16th September, midday-7pm; $58; Abbotsford.

There will be around 20 wineries plus live music and food. The ticket includes unlimited tastings for a 3-hour period plus a tasting glass.

Spring veggie garden design and planting; Sunday, 17th September, 10am-1pm; $165 ($55 per hour); Mount Evelyn.

The topics to be covered will include: soil preparation (e.g. soil testing, pH balancing, organic matter incorporation, soil amendments); plant selection and placement (e.g. sunlight requirements and plant heights); planting techniques and timings (e.g. transplanting vs and direct sowing); succession planting; companion planting; propagation methods (e.g. seed saving, division, cuttings and grafting); pest and disease management (e.g. organic pest control methods and early detection and prevention measures); and preparing for the warmer months (e.g. watering and irrigation practices and summer heat protection. Presenters: The Edible Garden and Fence. Organised by The Food School Yarra Valley.

Beeswax wrap workshop; Tuesday, 19th September, 2.30-4.30pm; free; Nunawading.

Learn how to make and maintain beeswax wraps for keeping food fresh and hygienic without the use of single-use plastics such as cling-wrap. Whitehorse and Manningham residents only.

Beeswax wrap workshop; Wednesday, 20th September, 2.30-4.30pm; free; Doncaster.

Learn how to make and maintain beeswax wraps for keeping food fresh and hygienic without the use of single-use plastics such as cling-wrap. Whitehorse and Manningham residents only.

In July
In August
In September
Regular events

Upcoming face-to-face events – cooking

Cooking with Sebastian; Saturday, 29th July, 11am-1pm; $55 ($28 per hour); Ringwood North.

Sebastian will create a roast pumpkin and curry soup with a homemade bread, which you will then eat. Organised by North Ringwood Community House.

Opera cake; Saturday, 29th July, 1.30-4.30pm; $98 ($33 per hour); Lower Templestowe.

Learn how to make this classic French dessert which features layers of almond sponge cake soaked in coffee syrup, chocolate ganache and silky smooth espresso buttercream. Organised by Living And Learning @ Ajani.

Preserved lemon workshop; Saturday, 19th August, midday-1pm; free; Macleod.

Make preserved, salted lemons using lemons freshly picked in the community garden. You will get to take a small jar of preserved lemons home. Organised by Sustainable Macleod.

Black forest cake; Saturday, 2nd September, 1.30-4.30pm; $98 ($33 per hour); Lower Templestowe.

You’ll learn how to make a moist and tender chocolate cake, whip up a fluffy cream filling, layer in the tart cherries, top it with chocolate shavings and, finally, decorate the cake with a touch of elegance. Organised by Living And Learning @ Ajani.

Halloumi cheese making, traditional ricotta and ricotta salata; Saturday, 16th September, 10am-3pm; $240 ($48 per hour); CERES.

You will learn how to make halloumi cheese, traditional ricotta and ricotta salata. You will take home what you make. Presenter: Kristen Allan.

Mozzarella making class; Saturday, 16th September, 10am-midday; $150 ($75 per hour); Thomastown.

What you will learn: the process behind producing curd; how to make hand-stretched fresh mozzarella; and how to shape mozzarella into bocconcini and trecce. What you will get: guided cheese tasting with a glass of wine; and freshly made mozzarella to take home. Organised by That’s Amore Cheese.

Cheese making; Saturday, 16th September, midday-4pm; $130 ($33 per hour); Kinglake.

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 at least four plastic containers to take your cheese home. Organised by Kinglake Ranges Neighbourhood House.

Sourdough bread baking; Sunday, 17th September, 9am-5pm; $190 ($24 per hour); CERES.

What you will learn: how to make your own bread; how to make your own handmade pizzas; and more about sourdough. What you will get: handmade pizzas for lunch; your own bread to take home and some leaven; and recipes. Presenter: Ken Hercott.

In July
In August
In September
Regular classes

 Leave a Reply

(required)

(required)