Western Urban Harvest swap meets

I do love growing vegies, but I'm a very lazy gardener.  Nothing other than garlic, silverbeet or the hardiest herbs can survive in desert of neglect that is the Baklover garden.  It's nice to grow stuff but I can only eat so much silverbeet pie before I begin to hanker for something else.

Whether you have a glut of lemons or broccoli, or love to bake but hate having to eat through all your own wares, our local swap meet is the answer.  Bring down your excess home-grown produce or something else to trade, be it home-made jam, eggs, sourdough starter or even a tub of coffee grounds (they are very rich in nitrogen).

Over tea and community, trade it for an armful of diverse bits and bobs, from local feijoas...

...to potted strawberries, gleaned from the Braybrook community garden by its custodian, the fabulous Braybrook Sprouts permaculture playgroup...

...to veritable armfuls of Warrigal greens.  This is an indigenous plant that is slightly succulent in nature, by which I mean it stores some water in its fleshy stems and leaves.  You can see it growing wild in Pipemakers Park down by the Maribrynong.  It grows like a weed because, well, it is one, but weeds generally have like 1000% more vitamins and minerals than the vegies we like to grow in their place.  You need to cook it as it has a higher oxalate content (the compound that makes rhubarb leaves toxic) but I have grown and eaten a lot of it and am still here.

There are even seeds (many home harvested and heritage)...

...and seedlings.  If you sow seeds direct and feel bad about thinning them out, pot up the excess and bring 'em to the swap!

The Western Urban Harvest swap meets are run by The Good Seeds community garden group who advocate for more community gardens in the municipality.  They're currently working on trying to get the vacant land opposite Yarraville Square shopping centre turned into a community garden.  They also run workshops, particularly focusing on reusing discarded materials.  Check them out here.

If you are interested in all things green in the western suburbs, the group to plug into is POW or Permaculture Out West.

Here you can connect to "Fermentation Fridays" where groups of locals muddle happily through experiments in fermentation, including ginger beer and feta cheese!

POW also coordinate permablitzes, where you can arrange for dozens of spade-happy locals to descend on your property and literally transform your backyard in a day into a permaculture haven, for only the price of a big pot of dal.  The way it works is you attend a number of permablitzes yourself which earns you the right to hold your own.

I've lived here for nearly six years and feel so connected.  We never fail to see people we knew wherever we go, and many of those people are connected through multiple avenues, be they POW, the very active and lovely local Australian Breastfeeding Association group, kinder and school.  This is a great community to be a part of.  If you crave more connection (or just want to get rid of some of those bloody lemons), come down to the Western Urban Harvest swap meet tomorrow, June 2, from 10 am to 11.30 am at Bristow Reserve in Pilgrim Street Seddon.  I may even see you there.


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Recipe: Home-made yoghurt

Fermentation is an exciting, magical process in which naturally occurring microorganisms are allowed to colonize and alter food - for the better.  It is the way many of our ancestors preserved food, in some cases making it more digestible, and (perhaps most important of all) created the delicious heady flavours fermented foods are known for.  Fermentation is the process that turns grape juice into wine, cabbage into sauerkraut or kim chi, and milk into yoghurt and cheese.  Black tea, coffee and even chocolate are all fermented foods!

Fermentation at home is a dying skill, though.  Modern society's fear of germs and obsession with hygiene means that it is seen as risky and somewhat radical.  In reality, the over-use of antibacterial wipes and soaps is only contributing to the growth of antibiotic-resistant strains of bacteria, and the hyper-cleanliness of our modern world has arguably contributed to the alarming rise in childhood allergies in the last decade.  We are losing touch with the vibrant fermentation traditions of our native cultures, as well as missing out on food that is truly alive, literally fizzing with vitamins, enzymes and beneficial bacteria.

Fermentation is not hard!  You don't need a mask, gown, or even a thermometer for most basic projects.  People have not been fermenting food for thousands of years because it is difficult, or fraught with danger.  I have been making my own yoghurt for ages now, successfully keeping alive the same culture for months at a time.  I enjoy the gentle rhythm fermentation winds through my days.  The flavour and texture is superb, and it is full of natural probiotics.  In addition, fermentation of milk can apparently make it tolerable for those with lactose intolerance.  Best of all - I can now make a litre of yoghurt for around $1, rather than buying it for $5!

You will need:

A 1 L glass jar
1 Tb of ready-made yoghurt ("Try Me" brand, from Bharat Traders amongst other places, has given me best results.  Jalna was a flop.)
Around 800 mL milk (up to 1 L if not using powdered milk)
1/2 cup powdered milk (optional)

Place milk into a saucepan and whisk in powdered milk, if using.  (I used to never do this, but have become less purist, as it does give a thicker, creamier yoghurt.  All commercial yoghurts add it, as "milk solids".)

Heat the milk to just before boiling.  Stir milk while heating to avoid sticking to the bottom.  (Alternately, forget like I usually do and just clean out the pan later.)

Set the milk in a sink full of cold water until it reaches the point where you can hold a (clean) finger in it for 10 seconds without beads of sweat popping on your forehead.  In other words, it should be pleasantly hot - above body-temperature, like a lovely warm-to-hot bath.  If you forget about it and come back to stone-cold milk (as I inevitably do) - just reheat until you reach the pleasantly hot point described above.

Pour a little boiling water into the jar to preheat it.  It doesn't need to be sterilised (just clean).

Whisk starter yoghurt into the milk.  Resist the temptation to add extra - yes, 1 Tb really is enough!  Too much and the culture gets "crowded" and doesn't set properly.  In the olden days, the yoghurt remaining on the sides of the empty ceramic crock would be enough to culture the new batch.  Pour milk/yoghurt mixture into the jar through a sieve.

Cap the jar, wrap in a towel and place in an esky or similar.  My esky isn't even insulated and it still works.  Leave overnight.  Longer is fine if you forget (yep, that's me again - fermentation is so forgiving!)  The longer you leave it, the sourer it gets.  It will firm up more when you put it in the fridge.

How easy (and delicious) is that!?  You can also make this with organic milk, or even with skim milk plus skim powdered milk for low-fat yoghurt.

We are really passionate about fermentation, for its health benefits, its connection to human history, as well as its guerrilla nature, that we're somehow flipping the bird to so much of what we don't like about modern Western society - its plastic-fantastic, hyper-clean, standardized homogeneity.  It's a great way to take control of more of your own food, bypassing mass production.  If you're interested, I urge you to read Sandor Ellix Katz's incredible tome, Wild Fermentation.  As time goes by, I hope to share more interesting projects with you, such as sourdough bread, sauerkraut and home-made ginger beer.  Happy fermenting!