LFC News March 10 2021

Mar 092021
 

Thanks to all the people who have contributed to this week’s newsletter: Ally Price, Ann Stanley, Chloe Thomson, Lucinda Flynn, Pam Jenkins, Rachel Bishop, Samantha Patterson, Stuart Rodda, Vasundhara Kandpal and Vicki Jordan.

Ann visits the garden of Jenny Husselbee in Mooroolbark

A few weeks ago, we discussed Ann Stanley’s visit to Claire Smith’s garden in Mooroolbark. As the same time, Ann also visited to Jenny Husselbee’s 4½ acre block and she has now written up the visit and interview.

Jenny’s property is a model of permaculture zoning with an extensive, kitchen garden near the house, the enclosed orchard a little further away and wilder areas beyond that. There are ducks, bees, many fruit trees and lots of raised veggie beds. There is a large dam and 128,000 litres of water tanks. The wilder areas are important as Jenny is keen on indigenous and native vegetation, in particular edible plants, to support a wide range of wildlife such as birds, frogs and lizards. She is part of the Ribbons of Green program run by Yarra Ranges Shire which aims to plant 60,000 native plants each year.

Read the full interview writeup.

We need more people to come forward for Ann or Judy to visit their garden and interview them. If you are potentially on for this, please email me.

Stuart’s small hand tool of the week – a hook

A hook is a tool with a curved blade which can be used for slashing down vegetation, pruning, or harvesting leafy greens. It is like a small scythe and is far quicker than using secateurs, plus it keeps your hands away from prickles or other plant defences. Some care is needed not to cut yourself.

Read Stuart’s other articles about garden tools.

More on composting

In response to Lucinda’s article last week on the results of her composting of various things, Ally Price asked: “Do you also compost gum leaves? I have been looking for more carbon material to balance our compost and we have plenty of gum leaves and bark always falling but the information is a bit confusing about how you can use them in compost.” To which Lucinda’s answer is “I definitely add some gum leaves to the compost bays (the longer term, garden waste compost) … I have never added them to the black bins but I reckon you could get away with adding some so long as plenty of other carbon goes in there too.”

Samantha Patterson has also written in: “It is great to hear that someone else puts everything (of organic origin) in their compost bin! Like Lucinda, sometimes the ‘everything system’ just means that, when turning or using the compost, some stuff gets thrown back in for another round (and sometimes another and another and another!). It doesn’t really bother me if it takes a bit longer to decompose, or if it requires a bit of sifting, or if the compost has chunks in it … good things generally take time and it’s all waste reduction in the end!

“We also have what I call a ‘contaminated’ bin. It’s compost that I won’t use on food plants and generally just composts itself down to nothing eventually. But it’s where I put items like paper waste that I’m not entirely sure if it has a plastic coating or not … or the fabric from an op shop t-shirt that never had tags so I’m not quite sure if it’s cotton or not. When I turn the contaminated bin, I usually discover bits of synthetic thread/fabric from the clothes and small sheets of soft plastic from those questionable paper products – the worms have eaten all the paper off and left the film of plastic (which then gets thrown out if unsalvageable or, if I can clean it up, popped into soft plastic recycling). I grow comfrey around the base of the bin with the idea that it will help to clean up some of the nasties that might leach into the surrounding soil.”

The Veggie Empire and Beales Road Farm

The Veggie Empire grow fruit, vegetables and herbs at Beales Road Farm in suburban Greensborough. They sell both seedlings and vegetables to the public, which you can buy at Alphington Farmers’ Market (2nd and 4th Sundays) or at Edendale Farm (seedlings only). They also provide vegetables and herbs to the Earthbound Bolton cafe in Eltham and to the food relief program at Greenhills Neighbourhood House in Greensborough.

Beales Road Farm is a small regenerative urban farm that operates under a landshare arrangement with local man Hayden Mclean, who generously shares his land with the team. The farm is closed to the public. The farm team comprises NDIS-funded team members Josh and Scott, plus supporting horticulturalists and other volunteers.

Local Food Connect has organised two tours of Beales Road Farm in the near future on Tuesday, 23rd March, 10-11am and on Tuesday, 13th April, 1-2pm.

Read The Veggie Empire’s Local Food Directory page.

Do you know – apple disease?

Vicki Jordan has written in: “Almost all of my golden delicious apples, but none of my jonathans, look like the photo. As you can see, the disease is only on the skin and does not penetrate into the flesh. Does anyone know what the disease is? Email your replies.”

Growing new farmers

Farmer Incubator and Young Farmers Connect have just released a report entitled Regeneration – Growing New Farmers. The report discusses the challenges that new and young farmers face getting started as they attempt to farm regeneratively, address food and land justice, gain entry into the value chain and become viable. Read or download the report.

Harvest time in Chute Street, Diamond Creek

The Grade 3 and 4 students from Diamond Creek Primary School recently harvested the planter boxes in Chute Street in Diamond Creek. There was celery, rainbow chard, lettuce, carrots, yellow beetroot, spring onions, sage, thyme and, last but not least, some flowers. Everything was then delivered to the Food is Free table in the Manse Garden at Diamond Creek.

Enthusing your children to grow veggies

Watch this video (5 minutes) by newsletter reader Chloe Thomson on her tips for getting your children excited about growing their own veggies.

Say no or BYO

Many single-use plastics have just been banned from sale or supply in Victoria, namely single-use straws, cutlery, plates, drink-stirrers, expanded polystyrene food/drink containers and cotton bud sticks. Read more.

Vasundhara’s recipe of the week – creamy roasted capsicum pasta

Ingredients

3 large red capsicums
½ kg penne rigate pasta
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1½ cups vegetable broth
½ cup raw cashews, soaked in water for 2-4 hours
1½ teaspoons Himalayan salt, more to taste
3 tablespoons nutritional yeast
2 tablespoons lemon juice, fresh
1½ teaspoons oregano
1 teaspoon parsley
¼ teaspoon red pepper, crushed
1 tablespoon tomato paste
fresh cracked pepper, to taste
1 cup fresh basil, chopped

Method

The roasted capsicums

Broil the whole capsicums on a baking tray 2 inches apart. Broil until the skin starts to blister and blacken. Using tongs, rotate the capsicums a quarter turn until all sides are charred, about 5 minutes each side. The capsicums should be slightly collapsed and soft. The whole process takes 15-20 minutes.

Remove from the oven and place the capsicums on a cutting board. Cover with a large bowl or pot to steam them, about 10-15 minutes.

When the capsicums are cool enough to handle, slice them vertically and spread them open to make a long strip. Remove the stem and seeds. Flip the capsicum over and remove charred skin. It should peel off easily. Set aside.

The pasta and sauce

Place the pasta in a large pot of lightly salted boiling water. Cook until al dente (usually 10-12 minutes). Drain and set aside.

Heat up oil in a large pan over a medium heat. Lightly sprinkle with a pinch of salt. When melted, add the onion and sauté until translucent, about 3-4 minutes. Add the garlic, crushed red pepper, oregano, and parsley and sauté for 2- 3 minutes until lightly brown. Stir often to prevent burning. Now stir in the tomato paste and cook for 1-2 minutes. Remove from heat.

Drain and rinse the cashews and the discard water. In a blender, place the sauteéd onions & garlic, broth, soy milk, roasted capsicums, cashews, lemon juice, nutritional yeast and salt. Blend until the cashews and capsicums have completely broken down and the sauce is smooth, about 1-2 minutes. Set aside.

Pour the sauce back into the pan. Cook for 4-5 minutes on medium heat, until it slightly thickens up. Stir often to prevent burning (turn heat lower if necessary). Taste for seasoning, and add more if needed.

Add the cooked and drained pasta to the pan. Toss with fresh basil and serve immediately. Top with fresh-cracked pepper.

Read more of Vasundhara Kandpal’s plant-based recipes on our website. Vasundhara is a professional cook who operates a meals delivery service called Green Karma in Briar Hill, Eltham, Eltham North and Montmorency. Read her menu and order.

The history of this newsletter and the website: 2016

The most important thing that happened in 2016 was that Helen Simpson, from The Mushroom Shed, volunteered to write a series of ‘how to grow …’ guides. These have proved to be immensely popular, with around 300,000 visitors between then and now. They also established the principle that it would be good for other people to contribute articles for the website and since then we have published articles from Angela Spencer, Ann Stanley, Bev Robertson, Dana Thomson, David Murray, Evan Gellert, Felicity Gordon, Fran Lennard, Greta Gillies, Jian Liu, Judy Vizzari, Kat Lavers, Lucinda Flynn, Marina Bistrin, Pam Jenkins, Paul Gale-Baker, Penny Grose, Robin Gale-Baker, Sabi Buehler, Stuart Rodda and Tracey Bjorksten.

The other thing that happened is that some of us ventured forth and actually visited most of the food swaps around North East Melbourne, with the end result being a proper database of these swaps.

Read the earlier history.

Which link was clicked most times in the last newsletter?

The most popular link last week was Lucinda’s article on the results of her composting of various things.

Joke (or pun) of the week

I’ve started telling everyone about the benefits of eating dried grapes. It’s all about raisin awareness.
Read more jokes.

Upcoming events – introduction

Emboldening of free events

Some people like the highlighting in bold of the free events in the lists below so it will continue.

Website calendars

Some people like the calendar of garden tours so it will continue.

By type of event: All once-off events, Cooking, Everything else, Garden tours, Free.

By Council area: Banyule, Boroondara, City of Yarra, Darebin, Manningham, Maroondah, Moreland, Nillumbik, Whitehorse, Whittlesea and Yarra Ranges.

Upcoming events – not cooking

Newly announced
March
April

Upcoming events – cooking

Newly announced
March
April
In Richmond
  • Dumpling party: Thursday, 11th March, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Sicilian food: Thursday, 11th March, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Vietnamese cooking master class: Friday, 12th March, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Thai cooking master class: Friday, 12th March, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • The cuisine of Central Italy: Friday, 12th March, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Saturday, 13th March, 10am-midday; $111 ($56 per hour); Richmond.
  • Korean cooking master class: Saturday, 13th March, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 14th March, 10am-midday; $111 ($56 per hour); Richmond.
  • Mexican cooking master class: Sunday, 14th March, 2-5pm; $168 ($56 per hour); Richmond.
  • Spanish cooking master class: Sunday, 14th March, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • A seafood feast: Tuesday, 16th March, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 18th March, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • A night in Rome: Thursday, 18th March, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Street food of Asia: Friday, 19th March, 2-4.30pm; $168 ($67 per hour); Richmond.
  • Dumpling party: Saturday, 20th March, 10am-midday; $111 ($56 per hour); Richmond.
  • Indian cooking master class: Saturday, 20th March, 2-5pm; $168 ($56 per hour); Richmond.
  • Indonesian cooking master class: Saturday, 20th March, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 21st March, 10am-midday; $111 ($56 per hour); Richmond.
  • Italian cooking master class: Sunday, 21st March, 2-5pm; $168 ($56 per hour); Richmond.
  • Pizza making party: Sunday, 21st March, 6.30-8.30pm; $127 ($64 per hour); Richmond.
  • Naples and the Amalfi Coast: Tuesday, 23rd March, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 25th March, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • La cucina Toscana: Thursday, 25th March, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Pizza making party: Friday, 26th March, 2-4pm; $127 ($64 per hour); Richmond.
  • Indian cooking master class: Friday, 26th March, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Nonna’s comfort food (Italian): Friday, 26th March, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Saturday, 27th March, 10am-midday; $111 ($56 per hour); Richmond.
  • Chinese cooking master class: Saturday, 27th March, 2-5pm; $168 ($56 per hour); Richmond.
  • Going native Australia: Saturday, 27th March, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Sunday, 28th March, 10am-midday; $111 ($56 per hour); Richmond.
  • Vegan cooking master class: Sunday, 28th March, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Tuesday, 30th March, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 1st April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Nonna’s comfort food (Italian): Tuesday, 6th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 8th April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • La cucina della Puglia: Thursday, 8th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Vietnamese cooking master class: Friday, 9th April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Thai cooking master class: Friday, 9th April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Friday, 9th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Saturday, 10th April, 10am-midday; $111 ($56 per hour); Richmond.
  • Korean cooking master class: Saturday, 10th April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 11th April, 10am-midday; $111 ($56 per hour); Richmond.
  • Mexican cooking master class: Sunday, 11th April, 2-5pm; $168 ($56 per hour); Richmond.
  • Spanish cooking master class: Sunday, 11th April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Pasta e basta!: Tuesday, 13th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 15th April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • The cuisine of Central Italy: Thursday, 15th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Street food of Asia: Friday, 16th April, 2-4.30pm; $168 ($67 per hour); Richmond.
  • Japanese cooking master class: Friday, 16th April, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Saturday, 17th April, 10am-midday; $111 ($56 per hour); Richmond.
  • Indian cooking master class: Saturday, 17th April, 2-5pm; $168 ($56 per hour); Richmond.
  • Indonesian cooking master class: Saturday, 17th April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 18th April, 10am-midday; $111 ($56 per hour); Richmond.
  • Italian cooking master class: Sunday, 18th April, 2-5pm; $168 ($56 per hour); Richmond.
  • Pizza making party: Sunday, 18th April, 6.30-8.30pm; $127 ($64 per hour); Richmond.
  • Pasta e basta!: Tuesday, 20th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 22nd April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • A night in Rome: Thursday, 22nd April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Pizza making party: Friday, 23rd April, 2-4pm; $127 ($64 per hour); Richmond.
  • Indian cooking master class: Friday, 23rd April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 24th April, 10am-midday; $111 ($56 per hour); Richmond.
  • Chinese cooking master class: Saturday, 24th April, 2-5pm; $168 ($56 per hour); Richmond.
  • Going native Australia: Saturday, 24th April, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • A seafood feast: Tuesday, 27th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 29th April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Japanese cooking master class: Friday, 30th April, 2-5pm; $189 ($63 per hour); Richmond.
  • Chinese cooking master class: Friday, 30th April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 1st May, 10am-midday; $111 ($56 per hour); Richmond.
  • Thai cooking master class: Saturday, 1st May, 2-5pm; $168 ($56 per hour); Richmond.
  • Street food of Asia : Saturday, 1st May, 6.30-9pm; $168 ($67 per hour); Richmond.
  • Dumpling party: Sunday, 2nd May, 10am-midday; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Sunday, 2nd May, 2-5pm; $168 ($56 per hour); Richmond.
  • Japanese cooking master class: Sunday, 2nd May, 6.30-9.30pm; $189 ($63 per hour); Richmond.

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