LFC News March 22 2023

Mar 232023
 

Thanks to the people who have contributed to this week’s newsletter: Alex Childs, Anna Rosa Pascuzzo, Doris Ram, Emma Wasson and Paul Miragliotta.

Since I started recording such things, more than 500(!) people have now contributed to this newsletter. See the list. Thanks everyone!

If you are one of the 3,500 people who have not yet contributed, we would, of course, be delighted to hear to from you. If you have any interesting (or even not-so-interesting) news, tips, photos or questions, email them to me (Guy).

Buna Reserve Community Garden in Heidelberg West

One of the first community gardens that I (Guy) visited after moving to North East Melbourne was Buna Reserve Community Garden but, for one reason or another, it never made it onto our website. Thanks to Alex Childs from Banyule Community Health, that has now changed!

Buna Reserve Community Garden in Heidelberg West is becoming membership based, but with membership being free. Any members of the public are welcome to attend working bees and other events and go into the garden whenever volunteers are there. The address is 16 Buna Street, Heidelberg West.

The garden comprises a number of raised beds. It is a safe and harmonious place for community to come together to learn and share gardening and other skills and develop friendships. Its main aim is to grow more than enough food so that they can share it with our community; for example, they share produce with the Aboriginal Foodshare at Barrbunin Beek Gathering Place.

They follow permaculture principles and crop rotation as much as they can. They are also interested in syntropic-agroforestry principles, mimicking nature and utilising nature’s services as best they can. They seed save and there are 6 compost bays. Often they will share some food and a cuppa together as well. Some local play groups are involved and sometimes they organise events.

Read their page on our website.

Welcome Alex, Mel and colleagues!

That brings the total number of local community gardens who have a page on our website to 63.

Some tips for storing and using eggs

When developing Henley Farms’ page on our website some weeks ago, I noticed that they have some ‘useful tips’ on their website.

How to store eggs
  • Always store eggs in the fridge or a cool place at 5–14degC [Editor: I had a chat with Venu from Henley Farms and this tip mainly applies to bought eggs. For eggs from your own chickens, you can store them in either the fridge or at room temperature.]
  • Keep eggs away from highly flavoured or aromatic foods as they may pick up flavours.
  • Allow eggs to warm up to room temperature before using, especially when whipping whites.
  • Avoid using high heat when cooking eggs as it makes them tough.
How to use eggs
  • To shell a boiled egg easily, remove the egg from heat and immerse into cold water. Peel under cold running water.
  • The freshest eggs are best for frying or poaching.
  • Older eggs are best for hard boiling or scrambling. They can also be used for cakes, quiches etc.

Want a job?

Worker at Henley Farms

Henley Farms, a small egg producer located in Kangaroo Ground, are looking for one or two people to work for 3-4 hours per day, 5-7 days a week. Hours and timings are flexible (e.g. it could be either before or after school drop offs or pickups). Both hours and rates are negotiable. The daily duties will include: sight the waterer to check water; sight the fencing to ensure it’s in good condition; collect eggs; use the washer to clean eggs; and grade eggs. If interested, ring Venu Metla on 0407 934567 for a chat.

Crew leader at Day’s Walk Farm

Day’s Walk Farm, a Certified Organic market garden located in Keilor (22km from the Melbourne CBD), is looking for a crew leader to join their farm team. They want to bring in somebody who has experience farming elsewhere, as bringing in these skills would make a tremendous contribution to their farm. In a near full time role, the crew leader will be up to date with the dynamic state of affairs in the big veggie patch, whilst also keeping fellow farmers engaged in the energetic culture of market gardening. Applications close: Monday, 10th April. Contact them by phone (0407 085370) or email (almightyveg@dayswalkfarm.com.au) to request a full position description and all the details (or ask any questions). Then send in your CV and cover letter. If successful, applicants will attend a half day paid trial at the farm.

Trainee garlic farmer

Farmer Incubator are looking to recruit 4 trainee farmers to manage their fundraiser garlic crop. Located at Bundoora, Keilor or Wesburn. They will be supported through a season of growing and on farm learning with some mentoring, participation in classes and field trips. 90 hours at $27 per hour. Read the position description. Applications close: Sunday, 26th March.

40 under $40

Yesterday’s Age newspaper included an article on “Melbourne’s top restaurants for getting bang for your buck“. Of the 40 restaurants discussed, 14 are from North East Melbourne, namely:

  • Abbotsford: Tom Toon Thai Cafe.
  • Box Hill: Shaanxi-Style.
  • Brunswick: Maalu Maalu, Neruda’s and Vola Foods.
  • Camberwell: Dale La Pau.
  • Carlton: Hareruya and Mandina Kitchen.
  • Doncaster: Vegie Mum.
  • Eltham: Little Drop of Poison.
  • Epping: Abruzzo Lab.
  • Northcote: Shamiat.
  • Reservoir: La Pinta.
  • Thornbury: Taita’s House.

Every newsletter needs a good picture

The Gleaners is a painting by French artist Jean-François Millet painted in 1857. It depicts three peasant women ‘gleaning’ a field of stray stalks of wheat after the harvest. Gleaning is the act of collecting leftover crops from farmers’ fields after they have been commercially harvested. Gleaners were amongst the poorest in society and Millet was painting their plight sympathetically.

See more food-related art on our website.

‘Crowd harvest’ – tomatoes for Easter

Gardeners with excess tomatoes are invited to give them to one of the not-for profit organisations listed below who will, in turn, preserve them as passata, chutney, sundried or dell’olio and then distribute through their food relief programs. The program runs until 6th April.

DIVRS in Preston or STREAT in Collingwood.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article about imperfect gardening.

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

Submitted by Olaf Falafel: If anyone says ‘you’re as keen as mustard’ take it as a condiment.

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Not (quite) local but interesting

Mushroom workshop series; Sunday, 2nd April, 10-11.30am; $10; Kensington.

Build your skills and get your resources to prepare your own mushroom growing kit to take home. At Kensington Stockyard Food Garden. Facilitated by Mycelium Futures. Part funded by Melbourne City Council.

Home Harvest Manningham is returning

After a gap of 6(!) years, the monthly Home Harvest Manningham presentations are returning. In 2016 and 2017, these were perhaps the best attended food growing presentations across the whole of North East Melbourne. They are free and feature well known speakers. They start at 6.30pm but there is a food, seed and garden swap 15 minutes before each session (i.e. starting at 6.15pm). Here is the 2023 schedule:

Upcoming face-to-face events – not cooking

Volunteer day at a new community education farm; Saturday, 25th March, 10am-midday; free; Bundoora.

Farmer Incubator is looking for volunteers to help prepare garden beds at their new Community Education Farm located at Bundoora Park Farm. The tasks on the day will include broad forking the area, digging in compost and forming the beds. Everyone welcome.

Sustainability book chat; Tuesday, 28th March, 7-8pm; free; Greensborough.

Read, watch and chat about issues of sustainability on our planet, and how we can grow the future we want to see. Organised by Sustainable Greensborough. The book for this month is Country: future fire, future farming by Bill Gammage, Bruce Pascoe and Margo Neale. “For millennia, Indigenous Australians harvested this continent in ways that can offer contemporary environmental and economic solutions. Bill Gammage and Bruce Pascoe demonstrate how Aboriginal people cultivated the land through manipulation of water flows, vegetation and firestick practice. Not solely hunters and gatherers, the First Australians also farmed and stored food. They employed complex seasonal fire programs that protected Country and animals alike. In doing so, they avoided the killer fires that we fear today. Country: Future Fire, Future Farming highlights the consequences of ignoring this deep history and living in unsustainable ways. It details the remarkable agricultural and land-care techniques of First Nations peoples and shows how such practices are needed now more than ever.”

Seed saving in a community garden; Thursday, 30th March, 10am-midday; $6; Hurstbridge.

Look at different plants in the community garden to recognise when seeds are dry and ready to harvest. Find out about the typical shapes of seeds and flowering stalks from different plant families, which can make identification easier. Learn about cleaning your harvested seeds and storing them for use next season. Presenter: Marina Bistrin.

Vegetable gardening 101; Saturday, 1st April, 2-3.30pm; $15; Ringwood.

Learn the basics of vegetable gardening with Olwyn. Discover how to create a sustainable and productive garden, with tips on soil health, seed selection, and natural pest management. Organised by Central Ringwood Community Centre.

Kids in the garden – micro greens and sprouts; Thursday, 20th April, midday-2pm; $15 ($8 per hour); Forest Hill.

For children aged 5-12 accompanied by a guardian. Learn how to grow your own micro greens and sprouts for salads and sandwiches. This workshop will encourage kids to take an interest in how our food is grown and learn different ways to increase their nutrient intake.

Seed propagation workshop; Sunday, 30th April, 2-3.30pm; free; Reservoir.

Learn how to raise seedlings from seed for your veggie patch or patio/balcony garden with Kaye Roberts-Palmer from Blue Bee Garden Design. You will take home a tray of seedlings for you garden/patio/balcony, or you can leave them to be planted at Regent Community Garden. Organised by Friends of Regent Community Garden.

Kalorama Chestnut Festival; Sunday, 7th May, 10am-4pm; free; Kalorama.

Savour the abundant chestnuts, gourmet food, Devonshire tea, coffee, artisan beer and mulled wine. Explore the diverse range of stalls, including: roasted chestnuts; poffertjes; homemade cakes; sausage sizzle; local restaurants; mulled wine; coffee, tea and chai; local handmade crafts; and local produce.

Complete urban farmer (14 sessions); weekly sessions starting Friday, 12th May, 9am-3pm; $895 ($11 per hour); CERES.

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.

Edible weeds walk; Saturday, 13th May, at 10.30am-12.30pm and again at 1.30-3.30pm; $30 ($15 per hour); Brunswick East.

What if many of the weeds in our garden were just as edible as the vegetables we tend beside them? What if some of these free, all-too-easy-to-grow uninvited guests were so nutritionally dense that they are just about the healthiest things you could possibly eat? What if many of them also had medical traditions dating back centuries? Well it’s all true! And if you know what to choose, they also taste great. Join Adam Grubb, co-author of The Weed Forager’s Handbook, for a walk foraging for edible weeds.

In March
In April
In May
Regular events

Upcoming face-to-face events – cooking

Autumn seasonal cooking; Sunday, 2nd April, 11am-1pm; $40 ($20 per hour); Forest Hill.

Learn how to prepare seasonal dishes using fresh produce from your garden in this practical cooking class. Scott Hitchins will offer useful tips and make freezer-friendly herb pastes and purees. Enjoy sampling the dishes together and take home jars of pastes and purees made on the day.

Cook Indian by the creek; Friday, 14th April, 5-6.30pm; $65 ($44 per hour); Diamond Creek.

Menu: chicken biryani, raita and chutney.

Preserving and fermenting workshop with Insun Chan; Thursday, 11th May, 2-3.30pm; free; Lilydale.

Learn about the health benefits of kimchi from Insun Chan, learn how to incorporate it into your meals and take some of your own kimchi home. Take a 20 litre mixing bowl, chopping board, knife, apron, and one litre glass jar with lid to take kimchi home. Organised by Lilydale Library

Indian cooking workshop series (3 sessions); starting Thursday, 11th May, 2-4pm; $210 ($35 per hour); Alphington.

Manu will teach you how to cook a range of Indian dishes. Organised by Alphington Community Centre.

In March
In April
In May
Regular classes
Rosa’s cooking classes

Doris Ram has written in to say how much she enjoyed one of Rosa’s cooking classes. ““I really enjoyed myself in the cooking class and the lovely Rosa and Vince also shared seeds and veggies from their veggie garden too. I can’t wait to go back for more classes.” In this context, I (Guy) thought that I would provide some more detail on Rosa’s upcoming cooking classes. They are on various Saturdays and Sundays, 10.15am-3pm; mostly $165 ($35 per hour); Bundoora. Here are the classes between now and end July:

  • 1st April: 3 course delights.
  • 15th April: delicious dinner & dessert.
  • 16th April: traditional Italian feast.
  • 6th May: Mother’s Day special.
  • 7th May: traditional sausages.
  • 4th June: traditional salami.
  • 18th June: traditional salami.
  • 24th June: traditional Italian dinner & dessert.
  • 2nd July: traditional salami.
  • 8th July: 3 course delights.

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