Mar 062024
 

Thanks to the people who have contributed to this week’s newsletter: Barb Whiter, Claire Smith, Ellie McSheedy, Karen Throssell and Marcela Santos.

Some allotment community gardens in Whitehorse

All three gardens discussed below are allotment-based, currently full and with a waiting list.

Box Hill Jolimont Slater

 

Box Hill Community Gardens

Box Hill Community Gardens were established around 30 years ago on council land. There are 34 plots, 3 of which are standing plots. Most people grow vegetables for their own use.

Read their page on our website. Welcome Dennis and colleagues!

Jolimont Community Garden in Forest Hill

Jolimont Community Garden was first established in 1977 and was the first community garden in Australia. It comprises around 120 individual plots plus a few communal areas for herbs and perennials. Each plot is around 35 square metres (e.g. 9 metres by 4 metres) and the total size of the garden is almost 2 acres. Most of the plots are in-ground, with a few raised beds. Collectively, the plot holders are culturally diverse, with the vegetables being grown therefore also being diverse. There is some communal equipment, such as a lawn mower, wheelbarrows, spades tools and a trailer. Watch this video. Together with Slater (see below), the garden is one of two overseen by the Nunawading Community Gardens committee, who are responsible for both setting overall policies (e.g. no pesticides or herbicides) and for maintenance of the communal areas (e.g. some of the pathways).

Read their page on our website. Welcome Margaret, Dawn and colleagues!

Slater Community Garden in Blackburn North

Slater Community Garden was first established in 1982 and was one of the first community gardens in Melbourne. It comprises around 50 individual plots plus a few communal areas for herbs. Each plot is around 35 square metres (e.g. 9 metres by 4 metres) but some have been divided into half plots. The total size of the garden is around 1 acre. Most of the plots are in-ground, with a few raised beds. Collectively, the plot holders are culturally diverse, with the vegetables being grown therefore also being diverse. There is some communal equipment, such as wheelbarrows and tools. There are also four large water tanks which are fed by the large roof of a nearby stadium (mains water is connected but only used if the tanks run dry). Together with Jolimont (see above), the garden is one of two overseen by the Nunawading Community Gardens.

Read their page on our website. Welcome Lyn and colleagues!

The politics of food – some poems by Karen Throssell

Newsletter reader Karen Throssell has recently published a collection of poems entitled Appetite – the politics of food. Here’s the blurb: “Voracious is a mythical beast. He lives on profits and is always hungry. A Midas beast, all he touches becomes a commodity. He appears in, or is hinted at, throughout this collection of beautifully crafted poems. In her seventh poetry collection, Karen Throssell includes poems about obesity and anorexia, agribusiness, diets and fads, the supermarket duopoly, starvation as a weapon of war, food additives, ultra processed food, gluttony and greed. So the book is about the politics of food, its transformation via the capitalist economy from produce to product, and the resultant rise in ‘pretend food’ – food which is highly addictive but has no nutritional content. The seriousness of the subject matter is lightened with the author’s characteristic quirky wit, by the inclusion of ‘odes’ to various fruit and vegetables, poems about food and family and food traditions.”

Additionally, you can read an excerpt from the launch speech given by Anne Carson on our website.

To celebrate, we are giving away a free copy of the book to a newsletter reader chosen at random, to be picked up from my home in Eltham. To enter the random draw, just send me an email. Alternatively, you can buy the book online for $25 from Karen’s website.

Perfect persimmon (diospyros – divine fruit)

Orange oozy sumptuousness
skin-sliding off like a skun rabbit
(but the cheery orange stops you
balking at this comparison.)
Appeals to your inner messy kid, who wallows
in sloppy squelchy chin-dripping food
which no-one can eat and keep themselves clean.

Defies all the rules of ‘fresh off the tree.’
Actually has to sit on the sill till it’s old
and squashy enough to be sweet.
Too early and it’s puckering sour…
So – a fruit which is perfectly ripe
when it’s wrinkled and ancient.
Gives you a new perspective on aging…

A divinely beautiful fruit, bright shiny
apricot tones – glowing as it ripens on the ledge
perfect sunset globes gracing the tree’s naked arms.
Just for the artists, ripe after leaf fall
Much painted, printed and etched, in its native
Japan –you’d plant it for that art in your garden.

Male and female flowers grow on separate trees,
but sometimes there’s a special one:
both male and female, pink and creamy white
making a ‘perfect’ hermaphrodite.
So it doesn’t need its ‘other half.’
Gives you a new perspective on we spinsters…

In Ozark folklore it can predict
the severity of the coming winter.
In Korea the dried persimmon has
a reputation for scaring away tigers.
In our folklore it could be a symbol
of exquisite and succulent
mature spinsterhood.

Read more food-related poems by our newsletter readers.

Sugar: brown vs white vs caster vs icing

White sugar is basically 100% sucrose (C12H22O11), where it has been produced by ‘refining’ either beet sugar or cane sugar to remove the molasses and other substances. It is a crystalline substance, which comes in various crystal sizes. The largest crystal size is usually called granulated or table sugar, the next size down is usually called caster or superfine sugar, and the smallest crystal size is usually called icing or powdered sugar. Icing sugar often also has a small amount (2-5%) of anti-caking agent, such as corn starch, added to prevent clumping.

Brown sugar basically comprises sucrose (at least 90%) plus molasses (3-10% by weight). Traditionally, it was produced by only partially refining either beet sugar or cane sugar, with a number of named varieties depending on the precise process used (e.g. demerara, muscovado, rapadura and turbinado). Nowadays, however, brown sugar is often produced by adding back in sugarcane molasses to completely refined white sugar, with two main varieties (light brown and dark brown) depending on the amount of molasses.

Molasses (which is a singular noun, not plural) is a complex substance comprising around 75% carbohydrates, 22% water and 3% other things. As well turning the sugar brown, the molasses make it moister and softer.

In baking, let’s assume that the default is to use white granulated/table sugar, if only because of the cost. The question then becomes when should you potentially use the other sugars.

Caster sugar tastes the same as table sugar but, because of its smaller crystals, it dissolves more easily. This usually doesn’t make much difference but it does make caster sugar arguably more suitable in cases such as syrups, glazes, frostings, fillings and delicate pastries (such as sponge cakes). Caster sugar is a bit denser than table sugar so, if you are being accurate, recipe substitution should be by weight rather than by volume.

Icing sugar also tastes the same as table sugar but the corn starch in icing sugar can sometimes lead to unexpected results when baking. As the name suggests, it is usually used for icings, frostings or dustings. Also, because it dissolves the most easily of the white sugars, some people keep it on hand to add to drinks. Again, any recipe substitution should be by weight.

In comparison with white sugar, the molasses in brown sugar give it both a somewhat different flavour and a somewhat different texture. It also caramelises more readily. The American Sugar Association recommends using dark brown sugar in recipes that have a “richer flavour profile such as spice cakes, gingerbreads and barbecue sauces. On the other hand, recipes calling for light brown sugar include sweet sauces, marinades and rubs.” For texture reasons, brown sugar is also sometimes used as a topping over puddings. Because brown sugar is nearly all sucrose, recipe substitution with white sugar can be 1:1 by weight.

Alternatives to sugar divide into two main groups: 1) substances which contain a lot of sucrose/glucose/fructose but which have been made from plants other than sugarbeet or sugarcane; and 2) non-sugar sweeteners. The obvious substance in the first group is honey (as discussed in a previous newsletter), with other possibilities including coconut sugar, dates, fruit purees, maple syrup, maple sugar and palm sugar. Non-sugar sweeteners are substances which taste sweet to humans but do not contain any sucrose/glucose/fructose. Examples include the synthetic saccharin and the natural stevia. Substituting any of these for table sugar in a recipe is non-trivial.

Read more of my baking discussions.

Creative veggie peel stock (by Ellie McSheedy)

[Last week, Diamond Valley Community Support published its Creative community cookbook – fighting waste and fighting hunger, which focuses on using leftovers and zero-waste cooking. As it says in the introduction, “Together, we can transform our kitchens into hubs of sustainability, where nothing goes to waste and every ingredient is utilised. It’s about cultivating a mindful and conscientious mindset with the food we consume, appreciating the value of every ingredient and re-discovering the joy of cooking. Let’s live sustainably and get cooking!” Some of the recipes in the book are by readers of this newsletter, including the recipe below.]

Serves 8 cups. Prep time of 10 minutes, Cook time of 120 minutes.

Keep a container or food bag in the freezer to collect vegetable peelings, tops, tails, leaves and scraps. Once you have about 4-6 cups, you can make a stock. Homemade vegetable stock can be used as a base for soups, stews, sauces and various recipes. It’s a sustainable way to utilise kitchen scraps, enhance the flavour of your dishes and reduce food waste. Note that broccoli, cauliflower, potato peel and cabbage may make the stock bitter and they should not be included.

The ingredients:

  • 4-6 cups frozen vegetable scraps (e.g. onion peels, carrot tops, celery leaves, mushroom stems, herb stems, garlic, turnip, fennel bulbs and fronds, tomatoes, leeks, pumpkin, corn).
  • Water (enough to cover the scraps and they start to float).
  • Herbs and spices (e.g. bay leaves, thyme, rosemary, peppercorns).

ln a large pot or slow cooker, add the frozen vegetable scraps, along with any herbs and spices that you would like to flavour the stock. Common additions include bay leaves, thyme, rosemary, and peppercorns. Be creative with your flavour combinations.

Cover the scraps with cold water. Use enough water to fully submerge the scraps, typically about 8-10 cups of water for a standard-sized pot.

Bring the mixture to a boil and then reduce the heat to a gentle simmer. Let it simmer for at least 1½-2 hours, but longer cooking times (up to 4 hours) can potentially extract more flavour from the scraps.

After simmering, strain the stock through a fine-mesh strainer or cheesecloth to remove the solid scraps and herbs.

Allow the stock to cool, then store it in containers. You can keep it in the refrigerator for a few days or freeze it for longer-term storage.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the job opportunity at Spurrell Foraging.

The most popular event link in the last newsletter was a visit to the garden of Angelo Eliades.

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

There’s an old man, and every year, he and his son plant a tomato garden together. This particular year, however, the son is in jail, and so the old man writes him a letter. “My son, it is regrettable that you can’t be here to plant the tomato garden with me this year. The soil is too hard for me to dig myself. I look forward to the day you come home so we can continue this tradition together.

The son writes back, “Father, don’t dig up the tomato garden, that’s where the bodies are buried.

That night, the police show up at the old man’s house with a warrant to search the ground for bodies. After several hours of digging around, they find nothing, apologise to the man, and go on their way.

The next day, the man receives another letter from his son, “Father, given the circumstances, that was the best I could do. You should be able to plant the tomatoes now.

Read more food-related jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps

Note that the Mooroolbark Urban Harvest will henceforth be 10-11am (rather than 10-11.30am) and that they also have a new Facebook group.

Community gardens

Upcoming events at Mooroolbark Community Garden

Mooroolbark Community Garden is located in a large, open area and they are beginning to organise some non-food-related events at the location, namely:

  • Every Friday (weather permitting), starting at 6.30pm – musical jam sessions. Everyone is invited to go along with their instruments, vocals or just to hang out and enjoy the live music.
  • Last Sunday of every month, 9am-2pm – artisans market. The likely stalls will include ceramics, jewellery, textiles, candles, pet items, artwork and kids clothing

Upcoming face-to-face events – not cooking

Growing your own fruit and veg – Q&A with Claire; Friday, 8th March, 11-11.30am; free; Bulleen.

Get growing this autumn with all your burning questions answered by Claire. No need to book – just turn up at Bulleen Art & Garden nursery.

Morris Whisky tasting and masterclass; Thursday, 18th April, 6.45-9.30pm; $54 ($20 per hour); Croydon.

John Raphael will provide a guided tasting of 6 Morris Whisky whiskies. You will receive a cocktail on arrival.

Traditional wooden spoon carving; Saturday, 27th April, 10am-4pm; $145 ($29 per hour); CERES.

Learn the traditional craft of carving your own kitchen utensils using specialised carving knives and your hands. From a piece of sustainably sourced native timber, carve spoons, butter spreaders, spatulas or spurtles from a piece of wood. You will learn: an age-old craft; the sense of meditation and slowness to be found in whittling life’s essential objects; sourcing sustainable materials; the basics of traditional tool use; and how to safely turn a log into your favourite wooden utensil. Presenter: Alma Arriaga.

Edible weeds walk; Saturday, 27th April, at 10.30am-12.30pm and again 1.30-3.30pm; $30 ($15 per hour); Coburg.

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.

Foraging workshop; Saturday, 27th April, 1-3pm; $15; Ringwood.

Join Jess Cogger on a walk in the wild. Learn how to identify plants and forage edible weeds that surround us all. Organised by Central Ringwood Community Centre.

Home composting for beginners; Saturday, 27th April, 2-3.30pm; free; Edendale.

What you will learn: how to compost at home; simple to follow composting steps; and common problems and solutions.

Introduction to horticulture and permaculture (15 sessions); starting Thursday, 2nd May, 10am-3pm; $1,050 ($14 per hour); CERES.

This course is designed as a taster for those who are unsure as to whether accredited training is for them, or whether horticulture and/or permaculture is the right pathway, or who are simply not able to commit to a full course at this stage. The three units offered (recognise plants; assist with soil or growing media sampling and testing; and plant and maintain permaculture crops) have been selected from the Certificate II in Horticulture and Certificate II in Permaculture. Presenter: Abigail Jabines.

Basic grafting; Sunday, 5th May, 10am-midday; free; Bundoora.

Kat Lavers will discuss: basic plant biology and what makes grafting work; how to graft safely and successfully; and simple grafting tools for home gardeners.

Mushrooms growing; Sunday, 5th May, 10am-4pm; $195 ($33 per hour); CERES.

In this hands-on introductory workshop, you will learn: the secrets to successfully growing oyster mushrooms at home; inoculation, sterilisation and basic mycology; and how to start master cultures. Presenter: Buttons Mira from The Mushroomery.

In March
In April
Regular events

New regular event: Brewery tours; every Wednesday, Thursday and Friday, 3-4.30pm; $38 ($26 per hour); Abbotsford. You will be taken through the historic Abbotsford site where Carlton Draught, Great Northern and Victoria Bitter are made. You will be guided through over 150 years of brewing history and knowledge as you experience the sheer scale of this iconic facility on the banks of the Yarra. You will then return to the brewhouse to sample your favourite brewery fresh beers, enjoy a meal plus some live music or sport.

Upcoming face-to-face events – cooking

Raw food treats cooking workshop; Saturday, 9th March, 1-4pm; $175 ($58 per hour); Camberwell.

Jo-Anne Grist will demonstrate how to make: raw pistachio slice; raw chocolate brownie with pistachios; raw mini mango cheesecakes; lemon and coconut bliss balls; and fresh summer berry rocky road, You will take home a box of raw treats.

Mini master cooks – autumn fruits; Friday, 5th April, 10.30am-midday; $49 ($33 per hour); Forest Hill.

Calling all mini cooks, make healthy apple cookies drizzled with passionfruit icing. BYO apron and container to take the cookies home in.

Mini master cooks – colourful pasta; Friday, 5th April, 12.45-2.15pm; $49 ($33 per hour); Forest Hill.

Calling all mini cooks, make rainbow pasta with herbed butter sauce. Make different coloured pasta using autumn vegetables such as beetroot and spinach. You will also make a herbed butter sauce using fresh herbs from the garden. BYO apron and container to take the pasta and sauce home in.

Miso making with Rieko Hayashi; Saturday, 20th April, 10.30am-1.30pm; $150 ($50 per hour); Fitzroy North.

Get your annual miso made. They will have the chickpeas soaked and cooked, the koji and salt ready to go, and the jars there. You will mash and squish and roll and throw – ready to go home with 1 litre of miso that can be ready to eat within 3 months, or ferment for longer if you like. The ticket includes lunch.

Greek cooking; Saturday, 27th April, 10am-2pm; $150 ($38 per hour); CERES.

You will learn how to prepare traditional dishes that you would expect to eat in the kitchen of a Greek family home. You will prepare all the meals together and then enjoy your feast. Presenter: Kelly Michelakis.

Fermenting at home; Sunday, 28th April, 10am-1pm; $120 ($40 per hour); CERES.

You will learn the basics of making your own sauerkraut, fermented seasonal vegetables and kombucha plus how to use fermented products in day-to-day life. You will take home your own jars of vegetables to ferment at home plus a kombucha SCOBY (symbiotic culture of bacteria and yeast). Presenter: Lauren Mueller.

Milk kefir magic; Thursday, 2nd May, 6.30-8.30pm; $145 ($73 per hour); Fitzroy North.

They will show you how to easily incorporate this little SCOBY into your daily routine. You will make some milk kefir and then move onto flavouring, making butter, labneh, catching the whey and then making a naturally fizzy and gut-loving soda. You’ll go home with: a milk kefir SCOBY in a jar and ready to feed when you get home; a whey soda flavoured with fresh fruit of your choice to finish fermenting at home; milk kefir cultured butter; and an illustrated recipe card.

The art of pickling – winter veggies; Saturday, 4th May, 10am-midday; free; Hawthorn.

Learn about many different types of pickling techniques, how to get the most out of your veggies and all the essential food safety information. Take along a clean jar with your choice of cut up veggies so that you can pour your newly learned pickling liquid recipe into. Presenter: Kaye Cramond, from Grow Cook Store. Organised by My Smart Garden.

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

Learn how to make the dough from scratch and how to shape the pasta. You will learn how to make balanzoni and ravioli di pesce. You will also learn how to make two sauces (alla norma and quattro formaggi). Presenter: Piera Pagnoni. Organised by That’s Amore Cheese.

Growing and cooking with bushfoods; Saturday, 4th May, 10am-3pm; $150 ($30 per hour); CERES.

Take a tour of the grounds of CERES where you will learn how to identify bush foods. Then participate in hands on demonstration of how to incorporate bush foods into simple, tasty and nutritious meals, desserts and snacks. Presenter: Belinda Kennedy.

Sri Lankan cooking class; Monday, 6th May, 6-8.30pm; $90 ($36 per hour); Surrey Hills.

Experience the tastes, smells and sounds of Sri Lankan cooking. You will learn how to make a chicken curry dish, dhal with spinach and brinjal moju (eggplant) alongside Sri Lankan special yellow rice. Afterwards, you will sit down and enjoy a Sri Lankan feast. Organised by Balwyn Community Centre.

In March
In April
Regular classes

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