Jun 122019
 

Ann visits her local food swap

Ann Stanley recently completed a Permaculture Design Certificate (PDC) with Peter Allen (aka Pete the Permie) and a 9-week introduction to horticulture course at Edendale with Justin Calverley. But she has never been to her local food swap in Warrandyte. That is until last week(!), when we sent her to interview some of the participants and write up the results.

As Ann says in her write up: “I can’t believe I had been too shy to come here up until now. I had thought I wouldn’t have enough to share, that I’d be shunned and humiliated for my feeble garden efforts! But I should not have feared. I’m glad I was brave enough to venture down the road with my bunch of parsley, a few leaves of lemongrass, some curry leaf, three red chillies, and two packets of seeds. It warmed my heart to share them, all still damp from the drizzle and the dew, with such welcoming people. It was delightful too, bringing home lettuce, spring onion, lemon thyme, lemons, limes, warrigal greens (straight into the pasta sauce) and a jar of Carol’s delicious (we tried it straight away) red capsicum and tomato relish.

And this is how she ends the write up: “So from now on food swaps are for me, no matter how much or how little I have to contribute. It’s just nice to hang out there, among the like-minded. Even a gentleman whose name is Carol’s Better Half seemed to be having a pleasant time despite his reason for coming: ‘I’m told to’, he smiled.

Read the full write up. Thanks, Ann!

Now that Ann has demonstrated her credentials as both interviewer and writer, we are making plans for her further contributions. Stay tuned!

Eltham Farmers’ Market is now offsetting CO2 emissions through native re-forestation

Eltham Farmers’ Market has begun to offset the estimated CO2 emissions generated by their stallholders travelling to and from the market by partnering with Greenfleet to plant an equivalent amount of biodiverse native trees to offset the calculated CO2 emissions. The aim is to reduce the net food miles (after offsets) of the food you purchase at the market towards zero. Read more on our website.

Healthy D’Lights – a new, local maker of bliss balls

Healthy D’Lights, from Epping, make vegan and gluten free bliss balls with no added sugar or preservatives. Their flavours include chocolate coconut balls, cranberry pistachio, peanut butter, hemp & vanilla, lemon chia, apple pie and chai. You can buy their bliss balls at Kinglake Produce & Artisan Market on the 4th Sunday of the month, at South Morang Farmers & Makers Market on the 3rd Saturday of the month, or at Vegan Market of Melbourne (Abbotsford) on the 1st Saturday of the month. Read their Local Food Directory entry. Welcome Tracey!

That makes a total of 12 makers of sweet treats in the Local Food Directory.

A potential new community garden in Thomastown

Ifeed Refugees are partnering with Whittlesea Community Connections to establish a community garden in Thomastown. They are working with Very Edible Gardens and Craig Castree. They have some funding but need more. Read more and potentially donate.

Carol takes the Ratio Cocoa Roasters’ chocolate factory tour

Carol Woolcock was one of the random draw winners of a free tour of the Ratio Cocoa Roasters’ chocolate factory. She has now been on the tour and writes in: “I thought that Swiss chocolate was the epitome of chocolate; that is, until I tasted Ratio Cocoa Roasters’ single origin and blended varieties. Situated in a purpose-built factory and cafe in Brunswick, I enjoyed refreshments in the cafe while watching the whole ‘bean-to-bar’ process through floor-to-ceiling glass windows. We then donned shower caps and were given a guided tour: commencing with ethically sourced raw beans and proceeding through removing the nibs, roasting, conching, tempering, moulding, ageing and finally wrapping, the whole process was fascinating. They do guided factory tours most Saturday and Sunday afternoons. Book on Eventbrite.

Meet Sonya, a local plant fibre weaver

Sonya Everard writes in: “I am a plant fibre weaver and harvest from anyone in north Melbourne gardens. I am always looking for thick and thin vines to make ribbed baskets: NZ flax to make maori style baskets; palm inflorescence to make random weave baskets and sculptures; lomandra to coil and twine; jacaranda leaf spines for colour; and ginger, crocus and banana for wrapping and weaving.” If you have any of these that you would be happy to give to Sonya, email her.

Some local videos about food and sustainability

City of Darebin recently published some a series of videos about sustainability including videos about Terra Madre and about The Northcote Bakeshop.

Another update to the North East Melbourne veggie planting guide

Someone called Ladislav wrote in: “Hi, great planting guide but it would be even better if you could highlight the current month.

My reply: “Your wish is my command. From henceforth, the current month will always be highlighted. See the revised guide.

Gardening Australia visits some food swaps

Watch the video.

Which link was clicked most times in the last newsletter?

The planting guide graphic.

Joke of the week

What do you call a potato with right angles? A square root.

Read more jokes.

Another article about Duang Tengtrirat

This time in the Chewton Chat.

New events – not cooking

Fruit tree basics: Sunday, 16th June, 2-3.30pm; Kew.

What: Presented by Morgan Koegel from 3000acres, this workshop will cover the basics of fruit tree selection and cultivation, including: why they grow how they do; varieties and how much care each needs; basics of selection and planting; pruning shapes and techniques; and orchard management (water, feeding, protecting from pests). Ending up with: what fruit trees for The Willsmere Kitchen Garden?
Cost: free.
Bookings: EventBrite.

Let’s talk olive oil: Tuesday, 25th June, 12-3pm; Lilydale Library.

What: Join Peter Jeffery from La Grue Olives for a talk about growing and harvesting olives in the Yarra Valley. Learn about the process involved in creating high quality cold pressed extra virgin olive oil. Tastings and olive oil will be available for purchase on the day.
Cost: free.
Bookings: their website.

Mushroom growing workshop: Saturday, 27th July, 10am-1pm; Central Ringwood Community Centre.

What: Sena will take you through how to grow your own mushrooms at home. You’ll cover everything from what mushrooms eat, cultivating, substrates, and pasteurising to propagating so you can continue on your mushroom growing journey.
Cost: $50 (includes a home mushroom growing kit worth $30).
Bookings: by phone (9870 2602).

Winter fruit tree maintenance: Saturday, 10th August, 9.30am-12.30pm; Bulleen Art and Garden.

What: What you will learn: pruning – formative and maintenance of new and established fruit trees. Also, selection and planting of new fruit trees; winter fruit tree maintenance practices for pest and disease prevention, control and treatment; and pruning tool maintenance. Presented by Angelo Eliades. The aim of this demonstration class is that you will leave it feeling confident to maintain your fruit trees. The preparation that is done in the colder months pays dividends in the growing and harvesting seasons to come. Learn all of the pruning techniques and needs of individual fruit trees from apples and plums to persimmons and pomegranates. And hear about what not to do. Discover how to reduce and prevent pest and diseases that compromise your fruit production. Learn how to treat problems with different methods – organic/permaculture and conventional.
Cost: $50.
Bookings: WeTeachMe.

New events – cooking

Cook Indian by the creek: Friday, 14th June, 6.15-7.45pm; Diamond Creek.

What: Menu: chicken methi masala. Tender pieces of chicken cooked with yogurt and fenugreek leaves. Gluten free. Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Cost: $45.
Bookings: by email.

Free Turkish cooking demo: Monday, 17th June, 11.30am-1.30pm; Brunswick Neighbourhood House.

What: The Moreland Turkish Women’s Group invite you to come along to this free Turkish cooking demonstration and to join them for lunch at the conclusion. You will learn to make lentil soup, kisir salad, borek rolled pastry with cheese, and halva.
Cost: free.
Bookings: just turn up.

Cheese making class: Wednesday, 19th June, 7-9pm; Organic Fix, Eltham.

What: Learn how to make ricotta, mozzarella, mascarpone and bocconcini. Stretch mozzarella. Taste vegan haloumi. Sauerkraut tips and tastings.
Cost: $70 (includes a $43 cheese making kit).
Bookings: by phone (9424 1861) or by person at Organic Fix..

Intro to Turkish cooking: Thursday, 20th June, 7-9pm; Blackburn North.

What: Join Arzu Yilmaz for a Turkish cooking and cultural experience. Hear about her experiences as a young girl living in Istanbul whilst cooking four traditional dishes. With influences from both the Mediterranean and
Middle East, Turkish food is unique in taste and texture. Bring some takeaway containers as there’s sure to be more food than can be eaten at the event.
Cost: $59.
Bookings: by phone (0403 046680).

Cook Indian by the creek: Friday, 21st June, 6.15-8pm; Diamond Creek.

What: Menu (vegan): aloo gobi and aubergine masala. Cauliflower with potatoes and aubergine baked with spices and cooked with tomatoes. Gluten free.
Cost: $60.
Bookings: by email.

Cook Indian by the creek – kids special: Wednesday, 3rd July, 11am-12.30pm; Diamond Creek.

What: Menu: two savoury dishes, one veg and one non-veg.
Cost: $45.
Bookings: by email.

Cook Indian by the creek: Friday, 5th July, 6.15-7.45pm; Diamond Creek.

What: Menu: chicken chettinad plus spiced rice. Gluten free.
Cost: $45.
Bookings: by email.

Cook Indian by the creek: Wednesday, 10th July, 6.15-8pm; Diamond Creek.

What: Menu: samosa and chutney.
Cost: $45.
Bookings: by email.

Kids learn to cook pho: Thursday, 11th July, 11am-1pm; Panton Hill.

What: Facilitated by Kerry Meredith from Under The Pickle Tree. Menu: pho bo yai – rare beef Vietnamese soup made from scratch and served with fresh Vietnamese herbs. Learn how to prevent your pho broth turning cloudy and how to maximise the flavour of the broth without the addition of monosodium glutamate. You will learn to char-grill your spices and to thinly cut your beef to create a rare beef pho that your friends and family will love. You will also learn to make Vietnamese dipping sauce and a salt, pepper and lime spice rub.
Cost: $50.
Bookings: their website.

Leftover Lovers – sustainable cooking: Saturday, 13th July, 2-3.30pm; Watsonia Library.

What: Leftover Lovers take the idea of ‘closed loop’ and make it relevant to our kitchen spaces and our modern day food waste dilemmas. A closed-loop system is one in which every component (be it manufacturing, food, or anything else) is re-circulated within that same system for as long as possible. The ultimate goal is to re-use, re-cycle, or biodegrade all materials involved so as to produce zero waste. When applied to our kitchens by Leftover Lovers, this process results in new found opportunities for gourmet creations, pantry ingredients and food feasts!
Cost: free.
Bookings: just turn up.

Vegan mediterranean cooking workshop: Thursday, 18th July, 7-9pm; Blackburn North.

What: Join Arzu Yilmaz to learn how to make some tasty and healthy vegan dishes from Turkey’s mediterranean region. BYO apron and 4 containers.
Cost: $59.
Bookings: by phone (0403 046680).

Cook Indian by the creek: Friday, 19th July, 6.15-8pm; Diamond Creek.

What: Menu: flatbread stuffed parantha with chutney and raita. Wholemeal flatbread parantha stuffed with tangy potato filling and another variety with ajowan seeds. Served with a chutney of mint and coriander.
Cost: $50.
Bookings: by email.

Preserving the Winter harvest: Tuesday, 23rd July, 7-8.15pm; Ivanhoe Library.

What: Join Jessie Alice from Leftover Lovers for a preserving and fermentation workshop.
Cost: free.
Bookings: just turn up.

Cook Indian by the creek: Wednesday, 31st July, 6.15-8pm; Diamond Creek.

What: Menu: chicken biryani with mixed veg raita (spiced yogurt). Fragrant basmati rice cooked with whole spices, yogurt, mint and chicken. Gluten free.
Cost: $60.
Bookings: by email.

Pickling basics and techniques: Saturday, 10th August, 10-11.30am; Kitchen Warehouse, Preston.

What: They will show you food preservation, canning, and brine making. Save on food costs while adding new layers of flavour to your dishes with tips and tricks from this workshop.
Cost: $30.
Bookings: their website.

Homemade preserves and jams: Saturday, 10th August, 12.30-2pm; Kitchen Warehouse, Preston.

What: Learn the fundamental canning techniques you need to master to make homemade jams, pastes, and jellies you can enjoy year-round.
Cost: $30.
Bookings: their website.

Sauerkraut and gut health: Tuesday, 13th August, 7-8.30pm; Hawthorn Community House.

What: Sauerkraut is finely cut cabbage that (combined with other vegetables) has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Join them to learn all the ins and outs of obtaining great gut health. This workshop will cover the history of sauerkraut, how to make it, what can go wrong with it, and how to fix it. They will also cover how to make it even healthier and tastier with the addition of different seasonal vegetables.
Cost: $25.
Bookings: TryBooking.

Fakeaway cooking – making takeaway in your home (thermomix): Tuesday, 13th August, 7.30-9pm; Kilsyth.

What: Learn how to make their favourite homemade takeaway dishes. You will get to taste all the recipes that they cook on the night.
Cost: $21.
Bookings: EventBrite.

Summary of upcoming events – not cooking

Over the next week
Over the next month

Summary of upcoming events – cooking

Over the next week
Over the next month

View the complete calendar of upcoming events.

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