Saturday 19th October, 10.00–11.30
at Marina’s place in Macleod
There are only 6 places available so be quick! You can book via TryBooking until 5pm on the Friday 18th October.
If you want to make some sauerkraut to take home, bring some cabbage – red or white and some pure fine salt (about 2 level tablespoons of salt per cabbage) – preferably sea salt, some jars (wide-mouthed ones are better) and Marina should have enough caraway seeds and peppercorns, (which are optional) for everyone.
What Marina uses for the preparation is a deep wide metal bowl that can put up with being pounded, a flat ended rolling pin to help with the pounding/softening process, a sharp knife and chopping board, large deep jars that you can put your hand down into, as the softened cabbage needs to be packed tight to exclude as much air as possible. Salt is the only essential addition – no liquid is added. It should be ready in about 3 days. Thanks to Milica Fraser who taught me (and I forgot who taught her…).
Sauerkraut is one of the probiotics that people are recommended to eat daily if possible. Consuming a few different types probiotics (cultured or fermented food), is ideal, for instance kombucha, kefir and sauerkraut is a good combination. Making your own is easy but a little time consuming, however you can make it in batches as it last for a long time and is fun if done with friends while you chat. Sauerkraut used to be used as a winter food in Eastern European countries when there were few fresh vegies in that season. It also provides Vit C and was used on sea voyages to help prevent scurvy.
To book, and for more detail, please go to:
Sunday 24 November, 1pm to 5pm
Bookings via Trybooking:
Richard Lee from KABUU is looking for some extra hands to get his tomatoes strung up. Community members are invited to a hands-on Tomato Training Session at the KABUU urban farm in Research.
The session will include adding some additional purlins to the frames of the poly tunnels above each row of tomatoes, attaching strings and training the already-established tomatoes up the strings while pinching out unwanted growth. There will be plenty to do for the less physically inclined as well as for those who are comfortable using power tools and climbing ladders.
It will be an opportunity to learn about growing vegetables in poly tunnels, how to maximise the productivity of tomatoes in small spaces and how to optimise the form of the plants, pinching out unwanted side-shoots.
KABUU is a start-up enterprise based in Banyule and Nillumbik, Victoria. They currently run a micro-nursery and grow vegetables, herbs, baby salads and microgreens, specialising in growing seedlings using the Nature’s BoxPress method. Their goal is to transform currently vacant and underutilised urban spaces into thriving food producing systems; supplying quality fresh food to local communities.
KABUU’s vision is a vibrant sustainable environment where everyone has access to healthy and affordable fresh food grown within walking distance and their mission is to create an urban food system providing hyperlocal and affordable fresh food to all; while leaving the smallest possible ecological footprint.
Many of you will know KABUU’s founder Richard Lee from the Eltham Farmer’s Market. His produce is amazing, usually having been picked that morning and having travelled only a few km down the hill from Research.
Sunday 1 December 2019 at 1:00pm
Ben’s Place, Eltham
You can book via TryBooking until 5pm on the Friday 29 November.
In this tool maintenance and repairing workshop, bring along any tools you have lying around that need some TLC and bringing back to life. Ben will help you to repair by guiding you and sharing tips on how to look after your much loved hand tools so they keep on working! The broken wooden handle or the rusted blade, or simple sharpening.
When rsvp-ing to this booking, please provide a description of the tool that needs repairing, and if possible a photo, so that Ben can come prepared to help you with your specific tool requirements. Note that this is an out door activity essentially, so it is weather dependent. Attendees will be sent a final confirmation of the event 5 days prior when the weather forecast is available.
To book, and for more detail, please go to:
Sunday 8 December 2019, 10am–1pm
50 Graysharps Road, Hurstbridge
NERP and Edible Hub Garden are holding a hands-on workshop to create a no-dig lasagne bed for a future food forest at the Hurstbridge Hub. Learn about the design principles behind the proposed garden, the lasagne method of bed preparation and techniques to improve water capture and retention in the garden. The workshop will start with a presentation and briefing over a cuppa and then move outside for the hands-on activity.
Bookings via TryBooking:
Saturday 14 December 2019 at 10.30
Geoff has kindly offered to open up his garden to NERP for a walk, talk and learn session. Here are the details for a visit to his 3/4 acre garden in Eltham South.
My garden is on a three-quarter-acre block in Eltham South. We moved here five years ago . Block is a quite sloping from front rising up to the back. Previous owners had been there for 40 years and was run down and overgrown with Pittosporum ,cotoneaster, brooms ,ash ,cherry plums, prickly pear, wondering jew, morning glory ,huge pine trees and hundreds of cactuses. When it rained, water ran like a torrent over the poor Eltham soil down to the road and away with very little being retained on site. I have tried to create as many level areas as possible and divert water run off from house and land through creek beds and pond holding areas. Large retaining walls have been made mainly from rock gabion construction but concrete was used in the vegetable garden area. We have chickens, bees and a developing vegetable garden in garden beds and wicking beds and many fruit trees. Vegetables are also grown in a hot house with a hydroponic set up. I try to recycle materials rather than throw out. My garden has been overhauled in stages and have planted out over 1500 plants with still many more to go.
You can book a visit to Geoff’s garden via TryBooking until 5pm on the Friday 13th December.
To book, please go to: