LFC News September 4

Sep 032024
 

Thanks to the people who have contributed to this week’s newsletter: Chris Chapple, Jaimie Sweetman, Jane Dyer, Louise Ward, Lucy Claxton, Virginia Ruchel and Wendy Buzza.

African horned cucumber (Cucumis metuliferus) by Jaimie Sweetman

[Jaimie is part of the Edible Forest located on the Yarra Valley Estate in Dixons Creek. There are regular tours of the Edible Forest – read more and book your place on a future tour.]

The African horned cucumber is, as the name suggests, a type of cucumber.

The fruit typically doesn’t mature until late May, which is months after the standard cucumbers have died off. They turn from green to yellow-orange when ripe.

The fruit’s taste has been compared to a combination of banana, cucumber, passionfruit and zucchini.

Like standard cucumbers, the plants grow on the ground as a vine. But they look especially good if they are grown up a trellis.

In the wild, the spikes (and the little thorns at the ends of the spikes) help to protect the cucumber from grazing animals, thus allowing the seed to mature and ripen and continuing their species.

It is a traditional food plant in Africa. where, for example, it is one of the few sources of water during the dry season in the Kalahari Desert.

[Watch this video, where Jaimie discusses the African horned cucumber.]

Read about more of Jaimie’s unusual edible plants on our website.

Olena and her Eastern European baked goods (by Lucy Claxton)

[Lucy Claxton, from Ignite, has been helping Olena to start a business. Eltham Farmers’ Market has been supporting the project by providing Olena a space once a month. Olena’s business venture is called EML Art Cookies.]

Olena arrived in Australia with her husband and three daughters in 2022 after fleeing conflict in her Ukrainian homeland. Because her medical qualifications are not recognised in Australia, Olena channelled her passion for baking into a business venture: EML Art Cookies. Named after her daughters’ initials, EML Art Cookies started as a small operation that needed strategic support and guidance to grow.

When Olena first engaged with Ignite in February 2024, she needed to find a place to sell her traditional Eastern European treats and custom cookies. Eltham Farmers’ Market became that place. Olena’s journey at the market began with a trial stall for Mother’s Day. The market organisers kindly lent her essential equipment, including a marquee, table and A-frame, helping her establish a professional setup and make a strong debut. I worked closely with Olena and the market organisers to prepare for her stall and refine her product presentation, including designing a professional logo. Her first market was a positive day of trading, followed by a direct order from a customer who had enjoyed her baked goods at the market. This experience boosted Olena’s confidence, particularly in engaging with customers despite initial concerns about her English skills.

Since then, Olena has grown in both confidence and skill. In just six months, she has transformed her business from an idea into an operation with regular market stalls, an online presence and the potential for wholesale partnerships with local cafes.

Many thanks to Eltham Farmers’ Market for their generosity and support, which has been instrumental in Olena’s business journey.

Catch Olena at Eltham Farmers’ Market on the first Sunday of every month for the remainder of 2024 or buy her cookies and pies online.

Our next big book giveaway

We have 10 copies of Windfalls: preserves and other country kitchen secrets by Sue Ruchel to give away. In her own words, “Discover how to make medlar jelly or quondong jam, chokko chutney or tamarillo sauce, as well as the author’s methods for drying, crystalising and many other country kitchen secrets.” The book was originally published in 1993, with our copies being from the 2007 re-print.

The books have been donated by Sue’s daughter, Virginia Ruchel. As Virginia says: “Mum grew up in Doncaster when it was mostly orchards, married a Mallee wheat farmer and always made beautiful and productive gardens wherever she lived, from dry old Mallee farms to sub-tropical NSW. All of us 5 kids are mad gardeners, probably helped by her making each of us a garden bed of our own when we were small. This book comes from her time creating the garden and starting the tea rooms at Tumbler’s Green in Creswick.”

We will give the books away by random draw, pick up from my home in Eltham. To enter the draw, simply email me.

I asked Virginia to choose a recipe from the book to include in this newsletter. She has chosen mango sauce because “Mum loved mangoes and the recipe was even included in her funeral program when she died in 2012 as she was known for it.”

Mango sauce

8-10 ripe mangoes
600ml white vinegar
440g sugar
4 teaspoons salt
2 teaspoon curry powder
1 teaspoon ground ginger
½ teaspoon ground cloves
1 heaped teaspoon ground pepper
1 teaspoon mixed spice
1 teaspoon nutmeg
1 teaspoon Worcestershire sauce
1 teaspoon chilli powder
10 cloves garlic, roughly chopped

Peel and slice or roughly chop the mango flesh.

Put all ingredients together in a large saucepan and simmer for 30 minutes or until the mangoes are soft.

Blend or put through mouli or sieve. Return to the pan and simmer gently for another 10 minutes.

Bottle in sterilised bottles or jars and seal.

Got any spare plastic pots?

Sustainable Macleod Community Garden are searching for 100s of pots like those shown in the photo. Either drop them off at the garden or message them on their Facebook page for collection.

10 answers from All Seasons Cooking Classes

Sarah Young, from All Seasons Cooking Classes in Croydon, makes a variety of condiments which she sells online and at farmers’ markets. Melbourne Farmers’ Markets recently asked her 10 questions about her business.

Wanting to move a young tree or similar?

The photo right shows how you can use a fork to hold a tree up whilst re-planting it. This tip comes from Efthimia Doukouris via Teresa Day.

Where are they now?

Jane & Peter Dyer, from Surrey Hills, used to own Backyard Honey before they sold it to Henry Fried and Mary Trumble a few years ago. Jane has written in to say that they have now started another small business, Wardrobe Scents. Per Jane, they use: “prunings gathered from mine and other gardens in my hood garden (emphasis on drought tolerant and pollinator friendly species) to create an effective indoor storage pest repellent.”

You can buy their repellent online or at the following local shops: Allidocious (Canterbury), Boccaccio Supa IGA (Balwyn), Grosvenor Dry Cleaner (Kew), Poloman Specialty Mens Wear (Hawthorn), StyleColab Preloved (Hawthorn) or Through the Seasons (Camberwell).

Critter of the week – cockroaches

There are around 400 species of cockroach in Australia. Of these, I have seen 4 in our home and garden. Clockwise from top left: the bush cockroach (Ellipsidion australe), the Australian cockroach (Periplaneta australasiae), the Gisborne cockroach (Drymaplaneta semivitta) and the balta cockroach (Balta spuria).

Cockroaches, which are closely related to termites, are an ancient group of insects that have been relatively unchanged for hundreds of millions of years.

As well as 6 legs and 2 front-facing antennae, they also (like crickets) have 2 small back-facing antennae that can detect air movements and thus help them become aware of potential dangers behind them.

Per the Australian Museum, none of the cockroaches are serious pests and most are scavengers, eating dead or decaying organic matter.

Read about my previous insects (or other critters) of the week on our website.

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (8th September, 10-10.30am) on 3CR (855 AM), Ann and Amy will interview Patrick Wain and/or Adam Grubb on edible weeds. Listen by tuning into either the station (855 AM) or its livestream.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the video entitled How the U.S. ruined bread.

The most popular event link in the last newsletter was the upcoming Kevin Heinze GROW Spring Fair on 12th October, 9am-2.30pm in Doncaster.

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

What does a moth eat when it wants Asian food? A Plaid tie. (Submitted by Jane Dyer)

Read more food-related jokes on our website.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Fawkner Farm School (6 sessions); on Saturdays, starting 14th September, 9am-midday.; $158 ($9 per hour); Fawkner.

Elevate your skills in growing warm-season produce. The topics will include: designing growing spaces; bed preparation (building soil, preparing land for planting and seeding, preparing pathways, cover cropping, sheet mulching and reducing weeds); propagation, sowing and planting (use precision seeders, gridders, and learn about crop spacing and inter-planting); irrigation basics; soil and plant health (building hot composting bays, worm farming, crop protection and habitat planting); and harvesting (washing and storage techniques). Organised by Growing Farmers.

Fruit tree pests and diseases workshop; Saturday, 21st September, 9.30-11am; free; Preston.

Angelo Eliadis will discuss how you can both identify and manage Queensland fruit fly, citrus gall wasp, leaf curl and other common fruit tree problems. Organised by DIVRS.

Your Asian veggie patch book launch; Thursday, 10th October, 6-8pm; free; Bulleen.

Celebrate the launch of Your Asian Veggie Patch by Connie Cao. Book signings, drinks and nibbles. Organised by Bulleen Art and Garden.

Growing food at home (10 sessions); on consecutive Thursdays, starting 17th October, 9.30am-1.30pm; $154 ($4 per hour); Heidelberg West.

No matter the size of your urban growing space, learn how to grow nutrient-dense food, using regenerative gardening practices. The topics to be covered will include: site assessment and design considerations; growing in pots, containers, raised and in-ground garden beds; soil types, testing and amendments; cultivating plants and maintaining the garden; seasonal planning and crop rotation; organic and natural methods to manage pests and weeds; various methods to recycle waste and make compost, including worm farming; and propagating plants from seeds and cuttings. Organised by Olympic Neighbourhood House.

Children’s mini food fair; Sunday, 20th October, 10am-2pm; free; Edendale.

There will be workshops, farm tours, local food vans and a mini local food market.

Care of backyard chickens; Thursday, 24th October, 11am-midday; free; Greensborough.

Have all your questions answered by Maria from Sunset Valley Chicks. She will cover everything from the correct care of chickens, worming, keeping the birds healthy and proper housing.

Design your own garden; Saturday, 26th October, 10am-3pm; $145 ($29 per hour); CERES.

So you want to create your own edible oasis but don’t know where to start? This workshop will focus on: defining what you really want from your garden; understanding your garden through site analysis; developing a base plan; plant choice and how and where to grow them; and incorporating animals into the garden design. Presenter: Donna Livermore.

In September
In October
Regular events

Upcoming face-to-face events – cooking

Sourdough for beginners; Saturday, 7th September, 11am-2pm; $64 ($21 per hour); Fawkner.

Learn how to make sourdough, including sourdough culture and care, kneading, fermentation, and baking. Take home your own starter culture and dough. Organised by Fawkner Neighbourhood House.

Sweet and meet – Gareth Whitton; Sunday, 8th September, 9-11am; $66 ($33 per hour); Richmond.

Pastry chef Gareth Whitton will answer all your tart baking questions. Indulge in a variety of tarts cooked by hosts Alice and Sophie. Throughout the morning, they will also have filter coffee and non-alcoholic beverages available.

Mini master cooks (6-8 years) – berry shortcakes; Friday, 4th October, 10.30am-midday; $48 ($32 per hour); Forest Hill.

Learn how to make shortcake dough and choose which fruit to use before baking. Served with whipped cream. Take a container and an apron. Organised by Strathdon House.

Mini master cooks (9-12 years) – making tacos; Friday, 4th October, 12.45-2.15pm; $48 ($32 per hour); Forest Hill.

Learn how to make their own tortillas and prep a range of fillings, including guacamole, frijoles and salsa. Take a container and an apron. Organised by Strathdon House.

Learn the art of fermentation – sauerkraut, kimchi and kombucha; Saturday, 5th October, 10am-1pm; $74 ($25 per hour); Fawkner.

Make your own sauerkraut, kimchi and kombucha. Take home a jar each of sauerkraut and kimchi as well as a jar of kombucha with your own Scoby (culture) so you can continue making your own at home. Facilitator: Lauren. Organised by Fawkner Neighbourhood House.

Soba, sobagaki, sobayu – biodynamic ‘buckwheat’ in many ways; Saturday, 5th October, 11am-1.30pm; $105 ($42 per hour); Fitzroy North.

Rieko Hayashi will demonstrate the process of making buckwheat noodles (Soba), including the water in which the noodles were cooked (Sobayu). She will then demonstrate making Sobagaki, which is a dumpling or gnocchi-like dish. At the end, eat what has been made, during which Rieko will discuss the nutritional benefits of buckwheat.

Ayurvedic 6-course degustation tasting menu; Saturday, 5th October, 5-8pm; $113 ($38 per hour); Coburg.

Eating a meal that is balanced is, according to ayurveda, about including all six tastes – sweet, sour, salty, pungent, bitter and astringent – to enkindle digestion and nourish the senses. There will be a 6 x course seasonal vegetarian/vegan degustation paired with herbal elixirs, during which Phillipa Joy will discuss ayurvedic nutrition principles.

Sourdough bread baking; Saturday, 26th October, 9am-5pm; $220 ($28 per hour); CERES.

You will: make a variety of different breads, gaining the skills and confidence to make your own at home; enjoy some of your own handmade pizza for lunch; and take home some leaven to get you started baking bread at home. Presenter: Ken Hercott.

Kvass M.O.B.; Saturday, 26th October, 10.30am-12.30pm; $80 ($40 per hour); Fitzroy North.

Leave with your own jar of beet kvass and rye or hot cross bun kvass to finish ferment at home. M.O.B. stands for ‘mingling over bacteria’.

Preserving the season’s harvest; Sunday, 27th October, 10am-3pm; $150 ($30 per hour); CERES.

You will learn how make jams, pastes, pickles and the art of basic canning so that you can preserve your home harvest and extend your seasonal produce year-round. Presenter: Lauren Mueller.

In September
In October
Regular classes

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