Sep 012021
 

Thanks to all the people who have contributed to this week’s newsletter: Amanda Coombes, Anna Matilda, Choon Yin Yeok, Dorothy Kwak, Hui Ouliaris, Judy Vizzari, Lucinda Flynn, Mardi Caracoglia, Marina Gallo, Sean Flynn, Soo Mei Leong, Stuart Rodda, Vicki Jordan, Vicki Paras and Yvonne Iliffe.

We would love to hear from more of you and include some of your words about any food-related matters in future newsletters. Email us with your contribution(s).

Mini chainsaws (by Stuart Rodda)

[Stuart, from Eltham, has written numerous articles for this newsletter about garden tools. This article on mini chainsaws is one of a series of articles on cutting tools.]

I (Stuart) have always cut small branches of 3-8cm diameter with a hand saw or, sometimes, with one of my chainsaws. Wood of this size is too large for my long handled loppers, and a full size chainsaw is a bit of overkill, plus inherently dangerous. However, a mini one-handed battery chainsaw does the job in a fraction of the time with almost no effort and seems safer than the alternatives, even safer than a bow saw or a pruning saw with their exposed sharp teeth. Here is a short (5 second) video of me using a ‘4 inch’ mini chainsaw to cut a small tree.

The supplier claims that they do not need lubrication. They come with two lithium batteries, so one can be charging while the other is in use. Due to their small size, they are light in weight and good for cutting in a confined space or close to a trunk, and are unlikely to kick back like a larger chainsaw can. I chose one with a protective top guard just in case. Naturally your other hand needs to be well clear of the moving chain. Being battery powered they always start instantly and don’t have a power lead like a mains-powered tool. They are available in various brands, for example the one I have was $70 (delivered) through eBay from a local supplier. They can also be fun to use and you don’t need to put off those larger pruning jobs for another day!

[Editor: obviously, I see articles before anyone else. When I first saw Stuart’s article above, I went and bought one of the mini chainsaws and I actually find it both very helpful and easy to use. $70 very well spent.]

Making homemade beer or cider (by Lucinda and Sean Flynn)

Lucinda and Sean, from Hurstbridge, have written a ‘pictorial’ (pictures plus words) for our website on how to making beer or cider using an off-the-shelf kit. For each of the 8 steps, there are at least 3 photos to illustrate the process. The 8 steps are:

  1. Add sanitiser to water.
  2. Wash then sterilise your fermenting drum.
  3. Choose your beer or cider, cut the pack open, and remove the contents from the side pocket.
  4. Heat syrup in a bucket of hot water, pour it into the disinfected fermenter, add three litres of boiling water, then sugar (cider) or brew enhancer (beer, ginger beer), and stir.
  5. Top up to 23 litres with cold water. Add other ingredients as instructed. When the temperature is right (check instructions), sprinkle yeast on top. Seal the lid and add an airlock. Leave to brew for 1 week, until your hydrometer says the specific gravity is correct – i.e. fermentation is complete.
  6. Once fermentation is complete: If using a keg, wash and disinfect the keg and your syphon then syphon the beer into the keg. If you don’t have a syphon, just open the tap.
  7. If using bottles, wash and sterilise the bottles and crown top lids, line your bottles up ready to fill (ours are stored in a screw top jar), and add sugar or carbonation drops to each bottle as instructed.
  8. Use syphon or use bottling valve to fill bottles. Then cap, and store in a cool dry place while carbonation occurs. Then enjoy!

Read the full article.

This is the first of a three-part series, with the other parts to cover making wine and gin respectively.

More on disposing of kitty litter

Last week, Angelo Eliades said “Pet litter, either dog or cat, should never be used in regular composting systems under any circumstances.” This week, Marina Gallo has written in to voice her strong agreement: “I totally agree with Angelo regarding the pathogens that cat litter can carry. Unfortunately, I know from experience having lost a baby due to toxoplasmosis acquired from cats early in the pregnancy. The risk is real and should be taken seriously!

Do you know?

Yvonne Iliffe has written in: “Over the past couple of months, I have been having problems with cockies, mainly sulphur-crested and corellas, in that they peck bulbs to ground level, peck out seedlings from the veggie patch, nip growing potatoes just above soil level and also nip the tops off flowers. To interrupt this destructive behaviour, I thought about a scarecrow, foil attached to poles or small windmills scattered throughout the garden. I have now put bird netting over the veggie beds but I can’t do this for the whole garden, especially over the bulb beds and flower beds. I have just noticed that my gardenias are coming into bud and my concern is that the cockies will peck off these delightful blooms. Would anyone have any suggestions for this annoying problem?Email your answers.

Want a free seed saving guide?

Darebin Council have just published a free, downloadable seed saving guide (pdf).

Small mesh netting is now mandatory

As discussed in previous newsletters: “From 1 September 2021, a person must only use netting with a mesh size no greater than 5mm x 5mm at full stretch to protect household fruiting plants. Failure to comply with this regulation could result in a fine under the Prevention of Cruelty to Animals Regulations 2019. The fine for using fruit netting that does not this specification will be $3,303.Read more.

Another article by Angelo Eliades

How much sun do vegetables and herbs need to grow?

The article covers very similar ground to a previous article that Robin Gale-Baker wrote for our website entitled How much sun do veggies need?. In most cases, Angelo and Robin agree, with the biggest difference relating to onions (Angelo’s “root crops, such as … onions … have moderate light requirements” compared to Robin’s “the onion family likes full sun“).

The photo competition

Last week’s competition

The theme was ‘colour’ and we had 13 entries.

The winner, as judged by our panel, was Hui Ouliaris’ photo of her backyard.

Commendations to Dorothy Kwak’s bromeliad and also to her photo of the Rhododendron Gardens in Olinda.

Backyard
Hui Ouliaris
 
Not long after sunrise.
 
THE WINNER!
Bromeliad
Dorothy Kwak
 
COMMENDED
Garden
Dorothy Kwak
 
Rhododendron Gardens in Olinda
 
COMMENDED
Boat orchid (cymbidium sp.)
Judy Vizzari
Cape cowslip (Lachenalia aloides)
Mardi Caracoglia
Garden
Soo Mei Leong
 
My mosaic sunflower garden art brings colour, with the leaves of the curry plant in front mimicking the inanimate ones behind.
Grapevines
Dorothy Kwak
Inland pigface (Carpobrotus modestus)
Vicki Paras
 
Growing at a rock edge in my back garden.
Ornamental kale
Amanda Coombes
 
For the first time this year I tried ornamental kale from seed. I was enthralled by the variety of colour from the leaves. It was a nice change from flowers.
Pig’s-ears (Cotyledon orbiculata)
Judy Vizzari
 
Pond
Hui Ouliaris
 
Impatiens (Impatiens sp.) grown bare root with just stones holding onto their roots. The cool water kept them alive all through summer despite the direct sunlight.
Sunrise
Choon Yin Yeok
 
On 20th August of this year.
Tulip
Amanda Coombes
 
First time growing tulips. Just came out today.
This week’s competition

As we are still in lockdown, we are going to have another photo competition. The theme this week is ‘critters’: your photo’s subject(s) can be of any local animal(s), large or small.

To get you started, the photo right is of some white-winged choughs who recently entered my chicken run. (Note the red eyes of the choughs compared to the yellow eyes of currawongs and the bluish eyes of ravens.)

Email your photos, including the names of any of the animals featured and, if appropriate, some words about the photo.

Pickled magnolias (by Anna Matilda)

[Anna, from Forest Hill, is otherwise known as The Urban Nanna and her website includes a number of her recipes.]

Did you know that magnolia flowers are edible? It is the petals that you eat, and the younger petals – when flowers are still buds or just opening out – that are the most palatable. Different species have different flavours, with the most commonly enjoyed one seeming to be the standard purple and pink tinted saucer magnolia (Magnolia × soulangeana).

Pickled magnolia petals have a spiced, gingery flavour, and they can be used in place of straight-up pickled ginger, or dipped in tempura batter and fried, or chopped and tossed through salads in place of a dressing.

Ingredients

10-12 young magnolia flowers or large flower buds
250ml rice wine vinegar
¼ cup white sugar
a pinch of salt

Method

Gently wash and dry the magnolia flowers.

Remove any brown papery bracts from around the buds, and any bruised petals.

If using buds, cut the stems right to the base of the flower. If using opened flowers, remove the petals from the centre of the flower.

Sterilise a large jar, then put the buds/petals into the jar. Using tongs or a flat knife can help squeeze the buds in. Rolling individual petals into a rosette will help keep them submerged.

Heat the vinegar, sugar and salt to boiling, then simmer for 5 minutes.

Pour the vinegar solution over the magnolias until covered. Seal the lid while hot and invert the jar for 1 minute (this helps heat the air inside the jar, and means you’re likely to get a better seal as it cools).

Allow to cool, then put in the fridge. They’ll be ready to eat at any time, but are better if left to cure for at least 24 hours.

They will last up to a year in the fridge.

Joke (or pun) of the week

[Sent in by Vicki Jordan]

God and trees

GOD to ST. FRANCIS:
Frank, you know all about gardens and nature. What in the world is going on down there on the planet? What happened to the dandelions, violets, milkweeds and stuff that I started eons ago? I had a perfect no-maintenance garden plan. Those plants grow in any type of soil, withstand drought and multiply with abandon. The nectar from the long-lasting blossoms attracts butterflies, honey bees and flocks of songbirds. I expected to see a vast garden of colours by now. But all I see are these green rectangles.

St. FRANCIS:
It’s the tribes that settled there, Lord. The Suburbanites. They started calling your flowers ‘weeds’ and went to great lengths to kill them and replace them with grass.

GOD:
Grass? But, it’s so boring. It’s not colourful. It doesn’t attract butterflies, birds and bees, only grubs and sod worms. It’s sensitive to temperatures. Do these Suburbanites really want all that grass growing there?

ST. FRANCIS:
Apparently so, Lord. They go to great pains to grow it and keep it green. They begin each spring by fertilising grass and poisoning any other plant that crops up in the lawn.

GOD:
The spring rains and warm weather probably make grass grow really fast. That must make the Suburbanites happy.

ST. FRANCIS:
Apparently not, Lord. As soon as it grows a little, they cut it, sometimes twice a week.

GOD:
They cut it? Do they then bale it like hay?

ST. FRANCIS:
Not exactly, Lord. Most of them rake it up and put it in bags.

GOD:
They bag it? Why? Is it a cash crop? Do they sell it?

ST. FRANCIS:
No, Sir, just the opposite. They pay to throw it away.

GOD:
Now, let me get this straight. They fertilise grass so it will grow. And, when it does grow, they cut it off and pay to throw it away?

ST. FRANCIS:
Yes, Sir.

GOD:
These Suburbanites must be relieved in the summer when we cut back on the rain and turn up the heat. That surely slows the growth and saves them a lot of work.

ST. FRANCIS:
You aren’t going to believe this, Lord. When the grass stops growing so fast, they drag out hoses and pay more money to water it, so that they can continue to mow it and pay to get rid of it.

GOD:
What nonsense. At least they kept some of the trees. That was a sheer stroke of genius, if I do say so myself. The trees grow leaves in the spring to provide beauty and shade in the summer. In the autumn, they fall to the ground and form a natural blanket to keep moisture in the soil and protect the trees and bushes. It’s a natural cycle of life.

ST. FRANCIS:
You better sit down, Lord. The Suburbanites have drawn a new circle. As soon as the leaves fall, they rake them into great piles and pay to have them hauled away.

GOD:
No!? What do they do to protect the shrub and tree roots in the winter to keep the soil moist and loose?

ST. FRANCIS:
After throwing away the leaves, they go out and buy something which they call mulch. They haul it home and spread it around in place of the leaves.

GOD:
And where do they get this mulch?

ST. FRANCIS:
They cut down trees and grind them up to make the mulch.

GOD:
Enough! I don’t want to think about this anymore. St. Catherine, you’re in charge of the arts. What movie have you scheduled for us tonight?

ST. CATHERINE:
‘Dumb and Dumber’, Lord. It’s a story about…

GOD:
Never mind, I think I just heard the whole story from St. Francis.

Upcoming events – introduction

Website calendars by type of event: All once-off events, Cooking, Everything else, Garden tours, Free.

Website calendars by Council area: Banyule, Boroondara, City of Yarra, Darebin, Manningham, Maroondah, Moreland, Nillumbik, Whitehorse, Whittlesea and Yarra Ranges.

Obviously, because of the lockdown all the planned events between now and 9th September will have been cancelled, deferred or moved online. Ditto some of the events below.

In the lists below, events costing $10 or less are in bold.

Upcoming events – not cooking

Newly announced
September
October

Upcoming events – cooking

Newly announced
September
October
In Richmond
  • Street food of Asia: Friday, 3rd September, 2-4.30pm; $168 ($67 per hour); Richmond.
  • Dumpling party: Saturday, 4th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Indian cooking master class: Saturday, 4th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Indonesian cooking master class: Saturday, 4th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 5th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Italian cooking master class: Sunday, 5th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Pizza making party: Sunday, 5th September, 6.30-8.30pm; $127 ($64 per hour); Richmond.
  • Dumpling party: Thursday, 9th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Thursday, 9th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Pizza making party: Friday, 10th September, 2-4pm; $127 ($64 per hour); Richmond.
  • Indian cooking master class: Friday, 10th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 11th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Chinese cooking master class: Saturday, 11th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Going native Australia: Saturday, 11th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Sunday, 12th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Vegan cooking master class: Sunday, 12th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • A seafood feast: Tuesday, 14th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 16th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • La cucina della Puglia: Thursday, 16th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Japanese cooking master class: Friday, 17th September, 2-5pm; $189 ($63 per hour); Richmond.
  • Chinese cooking master class: Friday, 17th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 18th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Thai cooking master class: Saturday, 18th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Street food of Asia: Saturday, 18th September, 6.30-9pm; $168 ($67 per hour); Richmond.
  • Dumpling party: Sunday, 19th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Sunday, 19th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Japanese cooking master class: Sunday, 19th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Thursday, 23rd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Friday, 24th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Thai cooking master class: Friday, 24th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 25th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Japanese cooking master class: Saturday, 25th September, 2-5pm; $189 ($63 per hour); Richmond.
  • Korean cooking master class: Saturday, 25th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 26th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Mexican cooking master class: Sunday, 26th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Spanish cooking master class: Sunday, 26th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Thursday, 30th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Thursday, 30th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Street food of Asia: Friday, 1st October, 2-4.30pm; $168 ($67 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Friday, 1st October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Saturday, 2nd October, 10am-midday; $111 ($56 per hour); Richmond.
  • Indian cooking master class: Saturday, 2nd October, 2-5pm; $168 ($56 per hour); Richmond.
  • Indonesian cooking master class: Saturday, 2nd October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 2rd October, 10am-midday; $111 ($56 per hour); Richmond.
  • Italian cooking master class: Sunday, 3rd October, 2-5pm; $168 ($56 per hour); Richmond.
  • Pizza making party: Sunday, 3rd October, 6.30-8.30pm; $127 ($64 per hour); Richmond.
  • Nonna’s comfort food (Italian): Tuesday, 5th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 7th October, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • The cuisine of Central Italy: Thursday, 7th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Pizza making party: Friday, 8th October, 2-4pm; $127 ($64 per hour); Richmond.
  • Indian cooking master class: Friday, 8th October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 9th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Chinese cooking master class: Saturday, 9th October, 2-5pm; $168 ($56 per hour); Richmond.
  • Going native Australia: Saturday, 9th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Sunday, 10th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Vegan cooking master class: Sunday, 10th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • A seafood feast: Tuesday, 12th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 14th October, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Sicilian food: Thursday, 14th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Japanese cooking master class: Friday, 15th October, 2-5pm; $189 ($63 per hour); Richmond.
  • Chinese cooking master class: Friday, 15th October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 16th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Thai cooking master class: Saturday, 16th October, 2-5pm; $168 ($56 per hour); Richmond.
  • Street food of Asia: Saturday, 16th October, 6.30-9pm; $168 ($67 per hour); Richmond.
  • Dumpling party: Sunday, 17th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Sunday, 17th October, 2-5pm; $168 ($56 per hour); Richmond.
  • Japanese cooking master class: Sunday, 17th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Tuesday, 19th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 21st October, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • La cucina Toscana: Thursday, 21st October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Vietnamese cooking master class: Friday, 22nd October, 2-5pm; $168 ($56 per hour); Richmond.
  • Thai cooking master class: Friday, 22nd October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 23rd October, 10am-midday; $111 ($56 per hour); Richmond.
  • Japanese cooking master class: Saturday, 23rd October, 2-5pm; $189 ($63 per hour); Richmond.
  • Korean cooking master class: Saturday, 23rd October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 24th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Mexican cooking master class: Sunday, 24th October, 2-5pm; $168 ($56 per hour); Richmond.
  • Spanish cooking master class: Sunday, 24th October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Nonna’s comfort food (Italian): Tuesday, 26th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.

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