Oct 262022
 

Thanks to the people who have contributed to this week’s newsletter: Andrea Bendrups, Harry Ladopoulos, Lucy Piper, Nathacha Subero and Robin Gale-Baker.

How to grow pomegranates (by Robin Gale-Baker)

Robin has written an article on how to grow pomegranates.

Robin introduces the article by suggesting that you “plant a tree which will give you glossy green leaves, turning to mellow tones in autumn, pretty red flowers attractive to honey eaters, plus tart, ruby seeds and refreshing tangy juice.

Her first tip is that you plant your pomegranate in the hottest part of the garden as the fruit need maximum sun exposure to fully ripen. Pomegranates prefer slightly acidic, well drained soil but will grow in a range of soils, including poor and heavy ones. The tree will take 3 years to fruit.

Robin recommends growing the ‘Wonderful’ variety. If you want to grow in a pot, she recommends the dwarf ‘Nana’ variety.

Her second tip is that you water deeply in the first 6 months, 2-3 times a week depending on how hot it is. After that, water once deeply each week.

Her third tip is that you only prune lightly. In the initial establishment phase, prune to a main trunk with 4-5 branches coming off it to form the frame. [Editor: or alternatively, if you want to grow it as a multi trunked shrub, select up to, say, 6 trunks.] Subsequently, in the yearly pruning: prune any suckers from around the base, prune lightly in autumn after harvest and do not tip prune all branches as pomegranates produce on spurs on these tips as well as on spurs further along the branches. In winter, remove any dead, diseased or damaged wood. Thin out wood that has borne fruit for several years to allow new branches to develop and also prune out thin, whippy branches.

It is difficult to net pomegranate trees because they have sharp spikes so Robin recommends spraying the fruit with kaolin clay to deter Queensland fruit fly, or using large net sleeves over individual fruit. [Editor: netting individual fruit is also a way of deterring king parrots, who appear to be particularly partial to pomegranates.]

It is also difficult to judge when the fruit is fully ripe, and this is problematic because the fruit will not ripen further once picked. One indication of ripeness is that the colour of the fruit deepens, the shiny skin turns matte and the shape changes from a ball shape to a slightly 6 sided configuration. The fruit will also begin to split and this indicates that all the fruit is ready for harvest.

Pomegranate juice is used for both cold drinks (including Grenadine cordial) and for making pomegranate molasses (of which there are plenty of recipes on the internet). The seeds are used to flavour and garnish Middle Eastern and Moroccan dishes, both savoury and sweet.

Read the full article.

The Foodprint Melbourne project is beginning a new phase

The Foodprint Melbourne research project began in 2015. Its 3rd phase – Building the resilience of Melbourne’s food system – has just finished and its 4th phase – Victorian food resilience planning project – is just starting.

The main report from the 3rd phase was entitled Building the resilience of Melbourne’s food system – a roadmap. Read/download the full report (82 pages). Read/download a summary briefing (8 pages).

Another article by Angelo Eliades

Seven good reasons why you should mulch your garden!. Here, in summary, are Angelo’s 7 reasons:

  1. Inhibits weed growth.
  2. Prevents soil erosion and compaction by rainfall.
  3. Adds organic matter to improve soil structure.
  4. Creates a habitat for beneficial organisms.
  5. Helps retain soil moisture and reduces evaporative water losses from soil surface.
  6. Reduces soil temperatures in summer.
  7. Reduces the spread of fungal disease spores.

What seeds to plant in November

Here is a list (see the planting guide for more detail):

Warm season veggies

Beans
Cucumber
Gourd
Okra
Peanut
Pumpkin
Sweetcorn

Leafy greens

Lettuce
Mizuna
Mustard greens
Parsley
Rocket
Silverbeet

Roots

Beetroot
Carrot
Potato
Radish
Sweet potato

Perennial

Asparagus
Chives
Globe artichoke
Jerusalem artichoke

Compared with October, the list gets a bit shorter, with some summer veggies dropping off (e.g. rockmelon, watermelon and zucchini) and with nothing added. But there’s still lots that you can plant during November. Or, of course, you can buy seedlings for any of the summer veggies.

Some articles you might have missed over the last month

Every newsletter needs a good picture

The picture is of an owl veggie tray.

If you like this sort of thing, here are some more.

Not local but interesting

The Basin Food Is Free Project and Community Garden comprises a free (open 7 days) food garden and an adjacent community garden with rented garden plots, plus a range of activities to promote food growing.

Details of most of their activities are discussed in the flyer below (the left hand image). They include regular garden working bees, a monthly harvest swap/share on the 3rd Saturday of the month, and workshops. They also have ‘free veggie seeds’ boxes in a few local cafes and shops.

Their next workshop is on the subject of edible succulents, including a cooking demonstration. Sunday, 13th November, midday-1pm. Cost: $30. See the right hand image below.

  

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article about using plant-based foam to kill weeds.

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

What starts with T, ends with T, and is filled with T? A teapot.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Oakhill Farm tour; 8 occurrences at 10-11am and again at 11am-midday on each of Saturday, 5th November, Saturday, 12th November, Saturday, 19th November and Saturday, 26th November; free; Preston.

Tour this emerging space of food production, education, community social space and source of food security. The tour will be led by urban farmer Leila Alexandra.

Demonstration of how to hot compost; Sunday, 6th November, 10am-midday; free; Heidelberg.

The compost crew at St Johns Riverside Community Garden will show you how to create hot compost. To prepare, they collect organic materials like grass clippings, autumn leaves, straw, garden prunings, food scraps, coffee grounds and animal manures and, each month, start a new one cubic metre compost build. With twice weekly turning of the pile, garden ready compost can be created in less than 30 days.

Introduction to sustainable gardening (5 sessions); 5 consecutive Thursdays, starting 10th November, 9.30am-12.30pm.; $50 ($3 per hour); Princes Hill.

Lucy Derum, urban agriculture facilitator, will cover all the basics, including composting, seed saving, seed propagation and soil health. Organised by North Carlton Railway Neighbourhood House.

Introduction to sustainable gardening (5 sessions); 5 consecutive Saturdays, starting 12th November, 9.30am-12.30pm.; $50 ($3 per hour); Princes Hill.

Lucy Derum, urban agriculture facilitator, will cover all the basics, including composting, seed saving, seed propagation and soil health. Organised by North Carlton Railway Neighbourhood House.

Edible garden workshop; Saturday, 12th November, 10.30am-midday; free; Epping.

Learn how to establish your own garden at home and how to care for it. The subjects to be covered include soils, composting, seasonal planting and mulching. Organised by Greenbrook Community House.

Barefoot food garden tour; Saturday, 12th November, 2-3.30pm; free; Pascoe Vale South.

This quarter acre rental property, once entirely lawn, has been transformed into an edible haven and now provides the household of four with around 80% of their vegetable intake year-round. It is tended minimally using a ‘natural farming’ philosophy, with plants encouraged to self-sow and seeds scattered randomly. There are around 70 types of edible plants, chickens, a DIY grey water system, drip irrigation, children play spaces, a pond, a nature strip garden and a share box.

Nillumbik’s Community Grow Guide; Sunday, 20th November, 8am-12.30pm; free; Eltham.

Nillumbik’s illustrated Community Growing Guide will be launched at Eltham Farmers’ Market. Its author, local resident Angharad Neal-Williams, has used her local knowledge about what to grow and how to save seeds and added her own illustrations.

Local agriculture celebration; Sunday, 20th November, 8am-12.30pm; free; Eltham.

Local Food Connect will be celebrating local agriculture at Eltham Farmers’ Market. Their focus will be on three aspects of growing edible towns and cities: the Fabbro’s Farm project, with a display and information about the potential to develop a community farm in Eltham; a quiz competition for children about some of the local farmers at the market and to explore food miles; and (see separate event) the launch of an illustrated Nillumbik Community Grow Guide.

Balam-Balam native bushfoods garden launch; Thursday, 24th November, 4-6pm; free; Carlton North.

This is the official opening of the last part of the Balam Balam community garden. Explore around 200 plants with 40 varieties on display. Learn about the food, medicine and uses of all these plants with a workshop from the Wurundjeri Woi Wurung Cultural Heritage Aboriginal Corporation. Participate in a Welcome to Country and hear the story of how this garden came about. Meet new people and share in great food.

Backyard Honey with Henry Fried and Mary Trumble; Thursday, 24th November, 7-9pm; $20 ($10 per hour); Burnley.

This will be an illustrated talk from Backyard Honey about home-based beekeeping, what it takes to produce honey and a seasonal update. It will include honey tastings and sales.

Native edibles for companion planting; Thursday, 8th December, 6.30-9pm; $50 ($20 per hour); Bulleen Art & Garden.

What you will learn: a range of edible natives that are easy to grow in Melbourne; basics of companion planting; which plants to choose in your garden planning; and how to grow and care for them. You will learn how to incorporate some easily grown edible native plants into your garden so that they work in harmony with your existing plants, as well as a variety of ways to use these plants in your kitchen. Presented by Karen Sutherland, of Edible Eden Design.

DIY mushrooms; Saturday, 10th December, 10am-4pm; $165 ($28 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

Intro to pickling and fermenting; Sunday, 6th November, 10am-1pm; $70 ($23 per hour); Thornbury.

Lauren will teach you how you can easily ferment everyday foods in your own kitchen, save money and give your gut that boost of happy probiotics it needs.

Sourdough workshop; Saturday, 19th November, 11.30am-3pm; $100 ($29 per hour); Kinglake.

The Fermented Mumma will break down this traditional bread making method into simple easy-to-follow steps. You will take home a ready-to-bake sourdough as well as instructions, electronic and hard copy, a jar of bubbly starter (natural yeast), a proving basket and ongoing online support from The Fermented Mumma. Organised by Kinglake Ranges Neighbourhood House.

Christmas cookie decorating workshop; Friday, 9th December, 6.30-8.30pm; $65 ($33 per hour); Park Orchards.

Decorate cookies using piping icing techniques. Learn how to pipe icing onto cookies and use layering techniques to create unique festive cookies. All materials included. Organised by Park Orchards Community House.

Gingerbread house workshop; Saturday, 10th December, 10-11.30am; $65 ($44 per hour); Park Orchards.

Decorate a gingerbread house using piping icing techniques, lollies and more. All material included and you walk away with your own decorated gingerbread house. Organised by Park Orchards Community House.

Feta and haloumi cheese making; Sunday, 11th December, 10am-4pm; $170 ($28 per hour); CERES.

What you will learn: how to make your own fetta and haloumi cheese; how to make ricotta cheese; and about different cheeses. Presenters: Janet Clayton and Charlene Angus from Cheeselinks.

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

Create some tasty gifts to give your friends and family. Organised by Trentwood at the Hub.

In October
In November
In December
Regular classes

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