Thanks to all the people who have contributed to this week’s newsletter: Ann Stanley, Gayle Parkes, Gina Wilson, Lucinda Flynn, Lyn Richards, Megan Goodman, Nina Kelabora, Pam Jenkins, Robin Gale-Baker and Samantha Patterson.
What farmers’ markets will be happening this weekend?
On Saturday: Coburg.
On Sunday: Alphington and Eltham.
Hurstbridge Market is re-opening on Sunday (i.e. 1st November) at a new venue: Hurstbridge Primary School, 961-989 Heidelberg-Kinglake Road, Hurstbridge. Due to Covid-19 restrictions, it will temporarily sell food only.
Robin on why you should weed your veggie patch
Robin-Gale Baker has written an article on why you should weed your veggie patch. Here is how she introduces the article: “Weeding is often seen as an aesthetic consideration where weeders often prefer the order of a tidy garden while non-weeders often prefer the unruliness of a wild garden. However, this is a minor consideration compared with less-than-happy role that weeds play in a healthy edible garden. Weeds are, by their nature, tougher than most vegetables and easily able to not only compete with them but also to dominate. Just think of an untended veggie bed – is it the weeds or the crops that tend to dominate? There are 5 main reasons to weed to protect your veggie garden:
- Retention of moisture in the soil.
- Retention of nutrients.
- Adequate sunlight.
- Good air circulation.
- Disease control.”
She then goes on to discuss each of these reasons before concluding: “A significant area in the vicinity of your veggie garden needs to be weed free, not just the beds themselves. It is important also to weed around greenhouses to reduce weed sources that insects may feed on, introducing viruses into polytunnels and greenhouses. Weeds have their place but that is in the wild – not in suburban gardens!”
Read more of Robin’s food growing articles on our website.
Ann interviews Silvia Allen of Telopea Mtn Permaculture Farm
You may well have heard of Peter Allen, aka Pete the Permie, who is a well-known figure in permaculture circles. Well, Silvia is Peter’s better half and you have probably met her if you have ever bought Telopea Mtn Permaculture Farm’s Certified Organic fruit trees or boxes of heritage apples at farmers’ markets. And you certainly will have met her if you have ever been to an open day at their farm in Monbulk or been a participant in their Permaculture Design Courses. A few weeks ago, Ann Stanley talked animals, permaculture and biodynamics with Silvia. Read her interview writeup.
On animals, Silvia has sheep, poultry, llama, goats, ducks, geese and a maremma sheepdog.
On permaculture, they have been offering Permaculture Design Courses for the last 25 years.
On biodynamics, the farm comes close to the biodynamic ideal in which “Each biodynamic farm or garden is an integrated, whole, living organism…made up of many interdependent elements: fields, forests, plants, animals, soils, compost, people, and the spirit of the place.” (www.biodynamics.com/biodynamic-principles-and-practices)
As Ann concludes, “Telopea Mtn Permaculture Farm is an old-fashioned farm based on integration, careful observation of plants and soil, and hands-on care of animals.”
Read the full interview writeup.
More on the compostability of coffee cups and lids
First, to clarify the various certifications currently available. Australia has separate certifications (and logos) for home compostability (standard AS5810) and for commercial compostability (standard AS4736). Internationally, there are currently no standards for home compostability but there are for commercial compostability (the European standard EN13432). The Australian AS4736 and International EN13432 standards are similar except that the former has an additional test for any residual toxicity of the composted material to earthworms.
Second, Samantha Patterson has written in to point out that, as discussed in this article, an Abbotsford-based specialty coffee roaster, Jasper Coffee, has just launched a plastic-free single use coffee cup and lid. According to Jasper Coffee’s website, these cups and lids have the international certification (standard EN13432) for commercial compostability. I have consulted some experts in the field and they say that the key question is whether or not leakage has been eliminated. Jasper has a coffee shop in Fitzroy (267 Brunswick Street). As and when restrictions permit, could some of our local newsletter readers try one of their coffees and report back?
Third, if anyone missed any of the discussion over the last few weeks and wants to get up to speed, a good starting point is Lucinda Flynn’s article on our website.
Anyone else got anything they would like to contribute to this debate? Email me.
More on fruit tree netting
As we said last week, The State Government has decided to ban fruit tree netting with a mesh size of greater than 5mm when stretched on the basis that it can kill or harm wildlife. The law will come into force roughly a year from now, in September 2021.
Gina Wilson has written in to point out that there was a rather bad typo in our announcement last week: it should have said September 2021, not September 2020. My apologies.
Lyn Richards has written in to point out that the Government is also saying that netting should be white to make it easier for nocturnally active animals to see and avoid it at night. See their page on protecting fruit trees and wildlife.
Lyn has also provided the following tips for using netting:
- Check last year’s cleaned and mended nets before re-using them.
- Cover the tree fully – no attractive branches left out of course – and tautly.
- Stake or otherwise safely hold the net to the ground around the circumference.[Editor: the State Government suggests that you fix the netting tightly to the tree trunk.]
- Check regularly, especially early morning (the RSPCA recommends gardeners check their netting at least twice a day).
- Damage control! Mend any new holes, re-tensioning when it’s windy.
- If a ripening crop is attracting heavy attack from parrots, consider adding a second net thrown over the top and then tied down.
Any other tips about using fruit tree netting or comments on these tips? Email me.
Do you know?
Nina Kelabora has written in: “Last year I was on course to have my best tomato crop ever but then something started eating the tomatoes while they were still green. I assumed that it was birds, so I netted them, but they were still getting eaten. Then I noticed tunnels in the soil (see the photo, where the trowel is included for scale). After I pulled the tomatoes out, I dug up the whole bed and lined the bottom with fine wire. Now I have wire on the bottom and netting over the top, but the critters are still getting in and I can’t see how. I’m not sure what the critters are – maybe rats? Any ideas about what to do? I’d rather not resort to poison but nothing I am currently planting is surviving.” Can anyone advise Nina? Look at the photo and then email me.
Involved with a community garden and willing to be interviewed?
Last week, I asked for home growers to volunteer to be interviewed by The University of New South Wales. Lots of you volunteered (thanks!). Unfortunately, I had not understood that they only want to interview people who are involved in community gardens. So, I am re-advertising.
The University of New South Wales is undertaking some research on the experiences of urban community gardeners in Melbourne and want to interview some newsletter readers once coronavirus restrictions have been eased sufficiently. You have to having been growing veggies for 5+ years, be involved with a community garden, and have lived in Melbourne for 10+ years. You will be recompensed for your time. If interested, email me and I’ll pass your details onto them.
Want to apply for a grant for your local community garden?
Open Gardens Victoria 2020 grant applications are now open. You can apply for up to $10,000 for projects which relate to their five ‘arms of giving’, namely education, wellness, innovation, community and sustainability. You have plenty of time to think about it as applications don’t close until 30th December. Read more and apply.
Is your garlic in trouble?
Pam Jenkins has written in: “After the last bout of wet weather, my garlic leaves all collapsed and were laying on the ground. When I checked at ground level and below, I found that they were affected by a fungus. Although it is a bit early to harvest I pulled them out before the fungus destroyed the crop. The worst affected have been dehydrated, the rest are curing but won’t keep long term as the outer skins are not present. If you have heavy soil, take a look and be prepared to act quickly to save your crop.”
Read more newsletter reader tips.
City farming and Covid-19
ABC Rural have published an article about city farming and Covid-19 which includes a discussion about CERES.
What seeds to plant in November
Here is a list (see the planting guide for more detail):
Warm season veggiesBeans |
Leafy greensLettuce |
RootsBeetroot |
PerennialAsparagus |
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.
Meg’s social isolation week
I clearly do not have enough space in my garden to plant out all of the seedlings that are nestled in the cold frame. After giving some away, decisions have to be made and it is time to clear a few more beds ready for the coming months. The last of the spinach has been picked, blanched and frozen and the cos lettuce used for a quick salad together with a jar of last summer’s pickled red grapes.
Pickled red grapes
500g red grapes (seedless)
1 cup apple cider vinegar
¼ cup water
1 cup sugar
2-3 cloves
½ teaspoon black peppercorns
¼ teaspoon mustard seeds
½ a vanilla pod
Carefully trim the stem ends from the grapes by slicing the ends neatly and pack into sterilised jars.
Add the water, vinegar and sugar in pan and bring to boil.
Add the spices and vanilla bean and remove from the heat.
Pour the hot vinegar mixture over the grapes and seal the jars.
Cos lettuce salad with walnuts and pickled red grapes
cos lettuce
100g pickled red grapes
100g walnuts finely diced
equal parts olive or walnut oil and fresh orange juice
1 teaspoon mustard
salt and pepper to taste
To make the dressing, mix the oil and orange juice in equal parts. Add the mustard and blend well.
Arrange the lettuce on a plate, sprinkle with the grapes and walnuts.
Pour the dressing over the lettuce. Add salt and pepper to taste.
Which link was clicked most times in the last newsletter?
The most popular link was Megan’s recipe for cheese and herb ‘puffs’.
This shows the power of an endorsement: Leah Lux Tame said last week that the puffs were yum and, bang, it becomes the most popular link.
Anyone else like to say anything nice about any of the other recipes on our website? Email me.
Proverb of the month
Just deserts. Meaning: an appropriate reward for what has been done – good or bad. English is a complicated language, with many words having multiple meanings and/or similar spellings but different pronunciations. The noun ‘desert’ in ‘just deserts’ is an example in that it is unrelated to both the noun with the same spelling but different pronunciation (‘desert’ meaning an arid region of land) and to the noun with the same pronunciation but different spelling (‘dessert’ meaning the sweet course of a meal). Rather, it is effectively a corruption of the word ‘deserved’ and dates back to the 13th century. So, ‘just deserts’ effectively means ‘what you justly deserve’.
Similarly, the ‘egg’ in the phrase ‘egg on’ is unrelated to the word with the same spelling which describes those things which our avian friends lay. Rather, it is effectively a corruption of the word ‘edge’ which, as a verb, used to mean ‘urge’.
Read more food-related proverbs.
Gardening quote of the month
“The flower that smells the sweetest is shy and lowly.” by William Wordsworth.
Joke of the week
What is Beethoven’s favourite fruit? (sing to the tune of 5th symphony): Banana..na….! Banana..na….!
Upcoming online events
If you know of any events other than those listed below, email me.
Newly announced events
Malai kofta: Saturday, 7th November, 5-6.30pm; $29; organised by Cook Indian by the Creek. Read more and book via Facebook.
Daal makhani and naan bread: Friday, 13th November, 5.30-7pm; $39; organised by Cook Indian by the Creek. Read more and book via Facebook.
Samosa and chutney: Friday, 20th November, 5.30-7pm; $29; organised by Cook Indian by the Creek. Read more and book via Facebook.
Previously announced events
Under the covers of Mirka & Georges – a culinary affair: Thursday, 29th October, 3-4pm; $17; organised by Heide Museum of Modern Art. Read more and book on EventBrite.
Growing fruit and veg in a wildlife garden: Thursday, 29th October, 7-8.30pm; free; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.
Fermenting workshops (pickle sauerkraut, ginger beer and soda): Friday 30th October and Friday 6th November, both 4-5pm; $17; organised by Span Community House. Read more and book on Humanitix.
Butter chicken: Friday, 30th October, 5-6.30pm; $29; organised by Cook Indian by the Creek. Read more and book via Facebook.
Sourdough bread making: Saturday, 31st October, 11am-midday; $20; organised by Living & Learning Nillumbik. Read more and book on their website.
Beginners guide to urban farming: 7 consecutive Sundays starting 1st November, 2-3pm; $77 ($11 per class); organised by Richmond Community Learning Centre. Read more and book on their website.
Declutter your body, create a garden of food in your fridge: Sunday, 1st November, 2-3.30pm; $donation; organised by Cecilia Macaulay. Read more and book on EventBrite.
Sourdough bread making: Sunday, 1st November, 3-4pm; $20; organised by Living & Learning Nillumbik. Read more and book on their website.
Getting started with veggie gardening: Thursday, 5th November, 7-8.30pm; free; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.
Rising resilience – the power of sourdough: Saturday, 7th November, 10.30am-12.30pm; free; organised by Transition Banyule and others. Read more and book on TryBooking.
Home composting Q&A: Monday, 9th November, 7-8.30pm; free; organised by Edendale. Read more and book on WeTeachMe.
Bees wax wrap: Wednesday, 11th November, 6.30-7.30pm; free; organised by Whittlesea Council. Read more and book on their website.
Modern bush tucker: Thursday, 12th November, 7-8pm; free; organised by Moreland City Libraries. Read more and book on EventBrite.
Preparing for Summer harvest: Thursday, 12th November, 7-8.30pm; free; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.
Growing citrus: Saturday, 14th November, 11am-12.30pm; $28; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.
The art of watering: Sunday, 22nd November, 1.30-3pm; $28; organised by Sustainable Gardening Australia. Read more and book on WeTeachMe.
Open Table offer their weekly no waste cook club workshops free and online on Saturdays, 11.30am-1pm. As well as cooking (which is actually optional), you will learn about food waste and composting. Register on EventBrite.
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