LFC News October 18 2023

Oct 172023
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Claire Smith, Judith Cooke, Kathryn Brookes, Kerry Barrett, Leila Alexandra, Pauline Webb, Suzy Georges and Vicki Jordan.

Forage gardening (by Leila Alexandra)

[Leila, from Pascoe Vale South, runs a garden consultancy called Barefoot Food Gardens, where she turns her forage gardening ideas into reality. She also has two upcoming workshops on forage gardening on Sundays, 5th and 19th November, both 10am-12.30pm. She is also having an open garden at her home on each of Sundays 22nd October, 12th November and 26th November, each 10-11.30am.]

Forage gardens are abundant habitats that connect us to an ancient way of being, in harmony with nature’s rhythms and all living creatures. They are ecosystems with all kinds of food plants, medicinals, soil-improving plants, insectary plants, mulch plants, native species, flowers, wild foods and edible ‘weeds’.

Such wild gardens can’t be designed; rather, the focus is on creating conditions for them to flourish and increase in complexity and productivity over time. The role of the gardener is one of intuition, reflection and nurturing, with moments given to tending here and there. The philosophy is what is important.

Forage gardens are similar in concept to food forests, the main difference beings that forage gardens look more like a garden than a farm or forest and are suitable for small spaces, the urban environment and modern lifestyles.

Ecosystem understanding

The first step to creating a forage garden is learning to see your garden, both above and below the ground, as an ecosystem. Ecosystems provide plants with all their needs:

  • Light: multilayers create varying degrees of shade.
  • Water: climate and topography creates varying moisture.
  • Soil: groundcovers and leaf litter protect soil, there is decomposition and disturbance.
  • Diversity of life: pest and disease balance, fertility from nutrient cycling.

Create complex habitats in which the processes mimic those of natural ecosystems. See all living things, including weeds (many of which are edible) and garden creatures, as friends that live together in harmony. Plant a range of species, including small trees and shrubs, flowers, groundcovers, nitrogen fixers and complementary plants. Let plants live out their life, flower, sow seed and decompose in situ (chop and drop).

Care for the soil by practising minimal soil disturbance, keeping the surface covered, and building soil health – add organic matter, plant green manures, deep-rooted perennials, nitrogen-fixing plants and wild plants.

Effortless and experimental

Once a forage garden is established, it requires little work. As you establish the garden, practise close observation and experiment – you’ll learn intuitively which activities are worthwhile. Tune in and spend time amongst the plants as they change with nature’s cycles – they will be your teachers. And don’t be afraid to go against prevailing advice – keep experimenting!

The Bayswater North Food Swap is apparently continuing

Last report, I erroneously reported that Baywater North Food Swap is ceasing. Apparently, what is actually happening is that it is continuing but under new auspicing, with Outer Eastern Permaculture Swap ceasing to be involved and Maroondah Council taking over. Thanks for the heads up, Claire Smith, and apologies if I misled anyone.

Alana Camilleri is Australia’s young gardener of the year

Alana, who is a member of the Doncaster Garden Club, was recently awarded Young Gardener of the Year by Garden Clubs of Australia. She is currently in Year 12. The photo right is of Alana receiving her award.

Do you know?

Suzy Georges is interested in making some feta, ricotta and cottage cheese so she is currently gathering her supplies. She wants to know where she can buy some mesophilic starter culture and organic animal rennet. Suzy lives in NSW so she is presumably looking for online suggestions. Email me with your suggestions.

The best bars in Melbourne

A recent article in The Age discusses ‘the best 30 bars in Melbourne’. Of these 30, 13 are in North East Melbourne and 2(!) are in my home suburb of Eltham.

Here are the 13 ordered by suburb:

  • Brunswick East: Bahama Gold.
  • Carlton: Bar Bellamy; March.
  • Coburg: Olivine.
  • Collingwood: Commis.
  • Eltham: Little Drop of Poison; Naught Distilling.
  • Ivanhoe East: Vinoshis Beverage Shop.
  • Fitzroy: Black Pearl; Izakaya by Tamura; Odd Culture; The Everleigh.
  • Thornbury: Capers.

Here’s one thing that bugs me about such lists: how does the author (Tomas Telegramma) know? Either he has been to all 2,840 bars in Melbourne*, which would be around 10 bars for each and every day of 2023 thus far, which would a) probably be a Guiness world record and b) not leave him in any state to write the article. Or the list is simply the best 30 bars that he happens to have been to, which would a) be something completely different than the 30 best bars in Melbourne and b) be of potentially marginal value only.

*Source: Victorian Commission for Gambling & Liquor Association, as quoted by the World Cities Culture Forum. From the same source, the cities in the world with the most bars are São Paulo and Tokyo, both with around 30,000.

Stimulated by the above, I decided to search The Age website to see if any other Eltham food establishments had made any other top lists. Not surprisingly, given that there are 24(!) cafes in Eltham, their list of 50 top Melbourne cafes (from 2021) does indeed include one from Eltham. But, most surprisingly, it is not a cafe that I have ever heard of before, let alone been to: Craftwork Roasting Co. at 1/27 Peel Street. I immediately went there and it is a perfectly respectable cafe (as well as being a coffee roaster). It is open until 2pm every day except Sunday.

Lemon yoghurt cake (by Vicki Jordan)

Ingredients

1¼ cups sugar
2 eggs
½ teaspoons salt
½ teaspoons vanilla
3 tablespoons lemon juice
the rind of 2 lemons
¾ cup oil
1 cup natural yoghurt
2 cups self-raising flour

Method

In a bowl, mix the rind, oil, eggs and sugar using either a fork or a hand mixer.

Add the remaining ingredients and combine well.

Pour into a greased round tin and bake at 175degC for 45-50 minutes.

Leave to cool then turn out and dust with icing sugar or, while warm, drizzle with a sugar/lemon syrup made by boiling some sugar and lemon juice.

The Melbourne ‘Local Food Connections’ community radio show

This upcoming Sunday’s episode will feature Bev Middleton talking about soil. Listen on 3CR (855 AM) on Sunday morning, 10-10.30am, by tuning into either the station (855 AM) or its livestream.

Audio recordings of previous episodes are available on their website.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Angelo’s article on preparing and preserving green olives..

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

A woman is cooking.

Suddenly the husband appears behind the wife’s back and says: ““Careful, careful, put more fat in the pan! You’re frying too many at a time. Too many! Flip them! Flip them! Come on! Put more fat in there. Oh dear lord. How are you gonna make space for the fat now, look, they’re sticking to the pan! Careful! Careful now! You never listen to me when I cook! Never! Flip them over already. Hurry! Are you crazy? Take it easy! Easy! Nooo, don’t forget the salt. Put salt on them. Salt!”

The wife stares at her husband: ““What’s wrong with you? You think I can’t fry a few eggs?”

The husband answers calmly: “I just wanted to show you what it feels like when I’m driving.”

Read more food-related jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming events – not local but interesting

Mead and honey wine tasting evening; Saturday, 4th November,5-6.30pm; $30; CBD.

This session will include: guided tastings of 15 meads; a cheese board; a cocktail; and a discussion of the history of mead making. Presenter: Merryn from Honing Wine.

Upcoming events – not food-related but interesting

Arthurs Creek annual garden walk; Sunday, 22nd October, 9.30am-5pm; $30; Arthurs Creek.

Multiple gardens to visit. Art works, cottage plants and crafts to see. Teas, coffees and light lunches available. Purchase tickets at the hall on the day. All proceeds will go towards the upkeep and restoration of the hall.

No mow lawn – tips and alternative options; Monday, 23rd October, 7-8pm; $28 ($28 per hour); online.

This session will discuss the key issues in owning and managing a traditional lawn, including: the resources used to maintain the classic lawn and why this is hard work and not sustainable; the problems lawns create for our local environment; recognising what you want to achieve with a no mow lawn; what are the alternative options and the benefits they bring; why artificial turf is never a good option; and different plants to use as a lawn alternative. Presenter: Teresa Day from Sustainable Gardening Australia.

Wildflower gardens – attracting native insects; Tuesday, 14th November, 6.30-7.30pm; $25 ($25 per hour); online.

Dr Lena Alice Schmidt will show you how to create a floral banquet to encourage native insects to your garden. Organised by Sustainable Gardening Australia.

Sam Cox’s Wattle Glen garden; Saturday, 25th November and Sunday, 26th November, 10am-4.30pm; $10; Wattle Glen.

Tour the home garden of landscape designer Sam Cox, who practices in the Australian natural style of landscape design. Organised by Open Gardens Victoria.

Upcoming face-to-face events – not cooking

Spring celebration at Sylvester Hive; Sunday, 22nd October, 1-3pm; free; Preston.

Shani Shafrir will discuss how to save seeds and seed propagation. Take a plate to share.

Ethiopian food and rap; Saturday, 28th October, 5-7pm; free; Richmond.

Join them for an evening of Ethiopian cuisine and rap presented by Sinq Foods. From savoury stews to injera, experience the rich culinary heritage of Ethiopia. Listen to performances by 2PAC Azmariw and Seble. Organised by Belgium Avenue Neighbourhood House

West Brunswick Community Garden plant and produce sale; Sunday, 29th October, 10am-3pm; free; Brunswick West.

There will be plants, cakes, biscuits, jams and preserves for sale. Plus a BBQ, wine tasting, tea & coffee and a raffle. Plus activities for kids, including scarecrow-making. There will also be tours of the food forest.
Click here to read about the garden.

Forage gardening workshop; on Sunday, 5th November, 10am-12.30pm and again on Sunday, 19th November, 10am-12.30pm; $50 ($20 per hour); Pascoe Vale South.

Learn how to turn your yard into a thriving, vibrant ecosystem that gives you year-round food and requires minimal time, physical effort or money once established. You will discuss: why forage gardens are so enjoyable; how to see your garden and soil as ecosystems; practices to cultivate intuitive gardening; and tips and tricks to create a forage garden, including ways to connect, getting started, plants & propagation and soil health. Facilitator: Leila Alexandra, from Barefoot Food Gardens.

Beginners backyard beekeeping; Sunday, 26th November, 10am-3pm; $220 ($44 per hour); CERES.

You will learn everything from the inner workings of a beehive to the healing properties of raw honey. You will also learn how to maintain a healthy hive and swarm management. Weather permitting, they will open a hive and have a hands-on demonstration.

Mooroolbark Community Garden open day; Sunday, 26th November, 10am-3pm; free; Mooroolbark.

There will be a plant sale, sausage sizzle and a visit from Munchie the earthworm.

Strathdon House and Orchard Precinct open day; Sunday, 26th November, 11am-2pm; free; Forest Hill.

There will be garden talks, kids activities, a free BBQ and a food demonstration.

Warrandyte Community Garden open day; Sunday, 26th November, 1-4pm; free; Warrandyte.

They are opening the gates for all to visit. Click here to read about the garden.

The Veggie Empire urban farm tour; on Tuesday, 28th November, 10-11.30am and again on Sunday, 3rd December, 11am-midday; $11; St Helena.

The Veggie Empire, a farming duo (Scott and Josh) living with disability, will be hosting a guided tour of their urban farm. Together they have created a social enterprise that includes a market garden, food plant nursery, revegetation project and worm farming operation. As well as a guided walk around the farm, the tour will include a talk on how they’ve got to where they have and an explanation of the model they have used to get there. Following the tour, catering will be provided. Seedlings and produce will be available for purchase.

DIY mushrooms; Saturday, 9th December, 10am-4pm; $175 ($29 per hour); CERES.

Presenter: Buttons Mira from The Mushroomery. You will be shown the secrets to successfully growing mushrooms at home. You will learn the growing methods for oyster and shitake mushrooms, including inoculation and sterilisation, and be introduced to basic mycology. You will undertake practical sessions and learn how to start master cultures.

In October
In November
In December
Regular events

Upcoming face-to-face events – cooking

Preserving fruit and tomatoes in Fowlers’ bottles with Marg; Thursday, 26th October, 7.30-9.30pm; free; Bundoora.

Marg will demonstrate preserving fruit and tomatoes using the Fowlers method. She will cover: the Fowlers preserving process; equipment required; preserving liquids and acids; preparation of fruit; preparing bottles and filling with fruit and syrup/water; sealing bottles and placing in the preserving unit; filling preserver with water; processing bottles and temperature control; removing bottles and checking clips; checking vacuum seal; and bottle storage. Participants will take home a bottle of preserves.

Sourdough basics; Thursday, 2nd November, 6.30-8.30pm; $120 ($60 per hour); Collingwood.

The Fermented Mumma will discuss ingredient selection, starter care, and the processes of sourdough fermentation and baking. At the end, you will take your fermenting dough home to bake in the morning.

Drying fruit, vegetables, herbs and spices with Robin; Thursday, 9th November, 7.30-9.30pm; free; Bundoora.

Robin Gale-Baker will demonstrate various ways of drying and storing fruit, vegetables, herbs and spices. This will include using an electric dehydrator, electric oven and sun drying. She will show participants how to grind roots such as ginger and turmeric to a fine powder. Participants will get hands-on experience of the drying process and take some dried produce home.

Miso ball making class; on Saturday, 11th November, 10am-midday and again on Friday, 17th November, 7-9pm; $50 ($25 per hour); Fitzroy North.

Miso balls can sit in your fridge for whenever you need soup or something to accompany noodles. Make your own and go home with a container of 12 little ready to eat miso balls that you can pop into your fridge or even freeze. End the session with a warm bowl of miso soup. Facilitator: Rieko Hayashi.

Sourdough bread making; Saturday, 11th November, 10am-1pm; $55 ($18 per hour); Panton Hill.

Learn how to make sourdough bread. You will make a pizza base to enjoy together and you will make a bread dough ready to bake the following day at home. You will also be given a starter so that you can continue to make bread at home. Take an apron, tea towel, sealable container and jar with a screw top lid. Tutor: John. Organised by Living & learning Nillumbik.

Raw food treats cooking workshop; Saturday, 11th November, 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.

Cooking with bean curd; Saturday, 18th November, 10am-midday; $25 ($13 per hour); Forest Hill.

Explore a wide range of soybean curd products, including tofu and fermented soybeans. Hui will guide you through the world of vegetarian cooking, sharing insights on how to embrace a plant-based diet while ensuring you get all the essential nutrients you need.

I can’t believe it’s vegan!; Wednesday, 29th November, 10am-12.30pm; $35 ($14 per hour); Balwyn North.

Create savoury and sweet dishes. Organised by Trentwood at the Hub.

Gluten-free Christmas baking; Wednesday, 6th December, 10am-12.30pm; $35 ($14 per hour); Balwyn North.

Create some quick sweet and savoury treats. Organised by Trentwood at the Hub.

In October
In November
In December
Regular classes

 Leave a Reply

(required)

(required)