LFC News October 4 2023

Oct 042023
 

Thanks to the people who have contributed to this week’s newsletter: Duang Tengtrirat, Emma Wasson, Hayden Marks, Julie French, Michaela Carter, Paul Gale-Baker and Tahlia Sleeman.

People sometimes write to me with nice comments about the newsletter. I really appreciate such comments and they are, indeed, one of the main motivating factors for me carrying on producing a newsletter each week. Occasionally I receive a comment that is too poetic not to quote here. For example, here are two of the comments that I have received in the last few weeks.

“Thank you for the magic that arrives in my inbox each week.”

“This is such a wonderful newsletter … you are making a real difference. The time will come when people will appreciate food growing again and you will have done a great deal to help prepare the community for the harder times to come (as well as bring us much joy in the present!).”

Update on the proposed urban farm at Fabbro Fields in Eltham

Nillumbik Council has voted not to support the proposal for an urban farm at Fabbo Fields (aka 2 Bell Street) in Eltham. The vote of the councillors was 3 not supporting, 2 supporting, 1 not voting due to a conflict of interest and 1 not voting due to absence. The vote followed a community consultation where 53% were in favour of the concept and 46% were not. Read the official Council statement. Obviously this is very disappointing for Local Food Connect, whose project it is.

Kohlrabi – a friendly alien (by Julie French)

[Julie, from the Montmorency Community Group, cooks with less popular or familiar veggies and fruit. Here she discusses how to use and cook kohlrabi. A somewhat longer version of the article – which includes recipes for kohlrabi and chickpea soup and for buttery roasted kohlrabi – can be found on our website.]

The first time that I saw kohlrabi it looked to me like a small alien spaceship, a round purple bulb supported on a thin stalk, with thinner stems growing out and up from the sides of the bulb itself. The word kohlrabi comes from the German for cabbage ‘kohl’ and broccoli ‘rabi’ and it tastes a little like peeled broccoli stalks. Best used when no bigger than a tennis ball, this strange looking vegetable can be either purple or pale green. It’s nutritious, low in calories and high in vitamin C.

You can buy kohrabis at Thriving Foods Farm’s stall at Eltham Farmers’ Market and other markets.

Preparation is simple – trim away all the stalks and peel thinly making sure to remove any woody bits near the base of the side stalks. The simplest way to use kohlrabi is to steam it and then toss it in butter or olive oil, fresh parsley and lemon juice. It can be roasted – try it with garlic, olive oil and parmesan cheese or make a gratin. It can also be eaten raw – add it to coleslaw, or use in a Thai salad instead of green papaya (see recipe for som tum below). I’ve also added it to cabbage when making sauerkraut, and it can be an ingredient in kimchi.

Som tum with kohlrabi (by Duang Tengtrirat)

Ingredients
2 small kohlrabi, peeled and cut into matchsticks
3 garlic cloves, peeled
1-2 long red chillis (or more if you like spicy)
3 cherry tomatoes, halved
a small handful of green beans, cut into 2cm lengths
¼ cup roasted peanuts
pinch of coconut sugar (optional)
1-2 teaspoons tamarind pulp (or lemon juice)
juice of 1-2 limes
soy sauce to taste

Method
In a mortar and pestle, lightly crush the garlic and chilli with a little salt. Add the green beans and bruise, then the tomatoes and lightly bruise to release the juice. Add a good dash of soy sauce, the sugar, tamarind and lime juice. Taste and adjust.

Add the kohlrabi and use a spoon to mix it in well.

Add the peanuts and serve.

[Read more articles by Julie on cooking various unusual vegetables.]

[If Julie’s article inspires you to want to eat kohlrabi, you might be interested in Robin Gale-Baker’s article on our website about how to grow kohlrabi.]

Hayden’s unusual bush food of the month – native thyme

[Hayden Marks is the founder of Melbourne Bushfood, who sell a wide range of bush foods (both the foods themselves and the plants) which you can buy either online or at their shop at 49 Sparks Avenue, Fairfield, Wednesday to Sunday, 10am-4pm.]

Native thyme (Prostanthera incisa), which is a part of the mint family, holds a deeper flavour than found in other mints, with earthy notes and a slight pepperiness.

To harvest, just pluck fresh leaves off the growing plant or cut off whole stalks. Both leaf and stem may be used – fresh, or chopped and dried for later use. Just remember that the flavour will fade over time after harvesting.

The plant is an evergreen shrub which grows to around 2 metres tall and wide. Alternatively known as cut-leaf mint-bush, it flowers in early spring, with small, bright pink/purple flowers, similar to other mint-bushes. It is fast growing, with annual pruning encouraging new growth. It also grows well in pots, playing a similar role to a rosemary shrub.

Here is a recipe for wattleseed and thyme damper.

Willsmere Station Community Garden’s first ever crop swap

As you may know from previous newsletters, Willsmere Station Community Garden held its first ever crop swap (aka food swap) on 9th September. Tahlia Sleeman has now reported in: “Our first Crop Swap was small, but enthusiastic! The array of produce laid out on the table was quite astonishing. We had contributions of vibrant fresh herbs, wonderful citrus marmalades & cordials, heads of cauliflower, medlar jelly, incredible sourdough loaves, lush silverbeet, wild apple paste, lots of lemons and – the winner of the ‘most unusual’ item – water chestnuts. We can’t wait to see what pops up at the next swap on Saturday, 14th October.”

Want to volunteer in Preston?

Bridge Darebin is looking for a volunteer garden coordinator to spend around 3 hours per week. The responsibilities will include: water all planters/pots/garden beds; weed and maintain?planters/pots/garden beds; decide on what to plant; collect worm castings, place into soil in planters/pots/garden beds; and occasionally guide ad hoc garden volunteers. Read more and potentially apply.

The Melbourne ‘Local Food Connections’ community radio show

This upcoming Sunday’s episode will feature Paul and Robin Gale-Baker talking about the Transition Movement. 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.

Something for you to watch

Mark Valencia, aka Self Sufficient Me, from Queensland, produces numerous videos about all aspects of growing veggies and fruit.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Robin Gale-Baker’s article on seaweed tonics versus liquid nitrogen fertilisers.

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

A Grandfather tells his Grandson, “When I was a boy, you could go into a store with change in your pocket and come out with a loaf of bread, lunch and a bottle of milk.”

The Grandson replies, “You can’t do that anymore Grandpa, there’s too many cameras now“.

Read more food-related jokes.

 

Regular activities over the coming week

Farmers’ and other food markets

North East Region Permaculture (NERP) will be at Eltham Farmers’ Market, where their topic of the month will be bushfire preparedness: “It’s time to clean up your property, update and practice your fire plan and chat to your friends and neighbours about the subject..”

Food swaps
Community gardens

Not local but interesting

Mush Fest, a community fungi festival; Saturday, 14th October, 10am-3pm and Sunday, 15th October, midday-5pm; free on Saturday, $10 on Sunday; Kensington.

On Saturday, tour the Kensington Stockyard Food Gardens and wander through the community market. Book yourself into workshops on: how to brew your own kombucha by The Good Brew Company at 11.30am-12.30pm (cost $45); how to make mushroom risotto by Tuan from Elder Roots at 12.45-1.45pm ($10); and how to cultivate King Straphoria mushrooms by Tamara Griffiths at 1.30-3.30pm ($45). On Sunday, there will be a mushroom cooking demo between midday and 1pm, a talk about how mushrooms protect tigers and a panel discussion on mushrooms and medicine.

Not food-related but interesting

Degrowth Spring Festival; Sunday, 8th October, midday-6.30pm; free; Brunswick East.

Degrowth is an idea that critiques the global capitalist system which pursues economic growth at all costs. The day will involve workshops, talks, stalls, a seed/seedling swap, music, food, and dancing (see the graphics right). Hear from community groups, activists and researchers on the day who are doing work in the degrowth space and learn how you can get involved.

Loving our lizards through reptile-friendly gardening; Monday, 30th October, 7-8.30pm; free; Nunawading.

Ecologist David De Angelis will discuss how you can attract lizards to your garden. He will cover the features of a good lizard longue and the types of lizards we are likely to find locally. This event will be streamed live but not recorded.

Sustainable Macleod Clean Energy Expo; Sunday, 19th November, 11am-3pm; free; Macleod.

The expo will showcase a range of clean energy solutions, including insulation, solar power, heat pumps, insulating coatings, with energy assessments to help residents to decide how to make the best use of what is available for their homes. Bryce Gaton will also run a workshop (cost $10) on whether or not it’s now the time to make the switch to an electric car.

Upcoming face-to-face events – not cooking

Fermenting hope in a world out of balance; Thursday, 12th October, 6.30-8pm; $19 ($12 per hour); Fitzroy North.

Join Sharon Flynn of the Fermentary in conversation with Kirsten Bradley, author of The Milkwood Permaculture Living Handbook – to discuss ideas for fermenting hope, community and regeneration, in a world out of balance. There will be some light nibbles, drinks and book signings.

Introduction to bees; Saturday, 14th October, 9.30am-midday; $20 ($8 per hour); Kinglake.

Listen to some local beekeepers talk about bee antics, discover how to get started and what’s involved in looking after your own bee hive. Organised by Kinglake Ranges Neighbourhood House.

Spring gardening workshop (for children); two occurrences on Saturday, 14th October at 11.30am-12.30pm and 1-2pm;free; Macleod.

Children will be able to sow veggie seeds and plant seedlings – and take home their plants. They can also learn about composting and get hands-on with worms. For kids who enjoy getting arty fun, there will be a junior art area with Jodi Wiley. Children must be accompanied by an adult. Organised by Sustainable Macleod.

Oakhill Farm’s 2nd birthday party; Saturday, 28th October, 2-4pm; free; Preston.

Enjoy some birthday cake, pick up some free seedling and mushroom mulch, take a tour of the farm and catch a mushroom growing demonstration by Buttons from the Mushroomery. They will also be running chalk drawing and seed sowing activities for kids of all ages.

Composting workshop and community garden tour; Sunday, 19th November, 10.30am-12.30pm; free; Bellfield.

Learn the tips and tricks to make great compost. Find out more about different containers, worm farming and bokashi buckets. Then take a tour of the community garden to see first hand how your garden can benefit from compost. Organised by Bellfield Community Garden.

Eltham Wine Show; Sunday, 19th November, 10.30am-2.30pm; $20; Bulleen.

Australia’s largest amateur wine show. Hundreds of wines will be available for tasting – red, white, sparkling and fortified grape wines. Also, meads, ciders, country wines, kombuchas and liqueurs. Wine awards and presentations.

Growing native edibles; Thursday, 23rd November, 10.30am-midday; free; Carlton North.

Explore the diverse world of Australian native foods and learn how to harvest them in your own garden. Engage your senses as you see, touch, and smell these plants, and savour the experience by trying a selection of teas made with native ingredients. Presenters: Cultivating Community.

Beeswax wraps; Saturday, 25th November, 10am-midday; $80 ($40 per hour); CERES.

What you will learn: how to make and maintain their own beeswax wraps; learn skills that are transferable to the home environment; and bundling techniques. This is a hands-on workshop where participants will make their own washable and re-usable ready-to-use beeswax wraps. Presenter: Emma Grace.

In-depth mushroom cultivation workshop; Sunday, 26th November, 10am-4pm; $149 ($25 per hour); Alphington.

You will learn the growing methods for oyster mushrooms, including inoculation & sterilisation, and be introduced to basic mycology. You will undertake practical sessions and learn how to start master cultures. You will also be given a tour of the mushroom farm. Take a clean 5-10L bucket with a lid and some gloves. Presenter: Button. Organised by The Mushroomery.

In October
In November
Regular events

Upcoming face-to-face events – cooking

Water kefir, wild mead and beet kvass; Sunday, 22nd October, 11.30am-2pm; $180 ($72 per hour); Fitzroy North.

Make and take home three large jars full of mead, beet kvass and water kefir with the SCOBY, plus a bottle of second fermenting water kefir that’ll be ready the next day.

Farmhouse sake (doburoku); Thursday, 2nd November, 7-8.30pm; $125 ($84 per hour); Fitzroy North.

Make your own sake using rice, koji and water and time. This is a 3 step process and you’ll take home stage one in a 3 litre jar – with koji for step 2 – and a couple of bottles for the final bottling step. Also taste some doburoku at different stages of its fermentation process.

Colombian cooking workshop; Saturday, 18th November, 10am-1pm; $65 ($22 per hour); Balwyn North.

Learn how to make empanadas using corn flour and a variety of fillings. You’ll also get to make a dessert. Presenter: Verena Puello, from Donde Mama. Organised by Trentwood at the Hub.

Christmas cookie decorating; Saturday, 18th November, 1-4pm; $50 ($17 per hour); Ringwood North.

Decorate pre-made biscuits with fondant icing, stamp out your design and embellish with food safe paint, sparkles and other edible bling. Organised by North Ringwood Community House.

Sourdough breadmaking (2 sessions); on Saturdays, 18th and 25th November, both 10am-12.30pm; $150 ($30 per hour); Park Orchards.

In the first session, Nadine will take you through the basics of sourdough breadmaking. In the second session, you will make a seeded sourdough loaf. You will also get to sample different loaves, including a fruit loaf and olive and herb loaf. This class is best suited to those who have some experience with bread making, however it is not essential. Organised by Park Orchards Community House.

In October
In November
Regular classes

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