Friday, February 17, 2017

A is for apple

Love apples? Us too! Come along to the March Culture Club and join a group of people interested in maintaining good gut health while honouring our local pomaceous fruit.


Sunday, February 12, 2017

Pickling Day Wrap-Up

Wow wow wow wow. It's true that everybody loves pickles! Culture Club's inaugural Community Pickling Day was testament to this fact.

Thank you to everyone who came along to celebrate the wonder of wild fermentation, community participation and the strengthening of our local food system. Thank you to Meg Ulman for facilitating the event, to Mara Ripani for taking these gorgeous photos, and to Edward + Fiona at Adsum Farmhouse for growing the gherkins that made the day just so wonderful. Thank you soil, thank you bees, thank you glass jar manufacturers.. We have so much to be thankful for. #collectivehealth #collectivegratitude ♥


Wednesday, February 1, 2017

Penny + Pickles

Penny Livingston-Stark has landed on Aussie shores and is looking forward to meeting us all tomorrow evening (Thursday Feb 2) at 7pm at Jubilee Lake.

It's going to be a lovely 27˚C day tomorrow - perfect picnic weather.

Pls bring a rug to sit on and a dish of local food to share.

* * *



If you're coming to the Community Pickling Day this Saturday - hooray! We can't wait to roll up our sleeves, put on our aprons and get our pickle on with you.

There are some extra things to bring along:

  • chopping board
  • small sharp knife
  • measuring cup
  • tablespoon measure

In case you missed our last post, here are the other things you need to bring along:

  • exact change if you've ordered Adsum Farm gherkins
  • as many clean jars + lids as you'll need for your pickles
  • salt, garlic cloves, peppercorns, bay leaves, fresh dill or dill seeds, mustard seeds, leaves containing tannin (grape, cherry, oak, horseradish, green or black tea)

See you on Saturday!

* * *

A-tisket, A-tasket, this workshop looks fantastic:

http://connectingcountry.org.au/01/10-11-february-2017-local-plant-and-weaving-workshop-at-guildford-winery/

Thursday, January 19, 2017

Community Pickling Day

Come and get your pickle on at Culture Club's inaugural Community Pickling Day on Saturday February 4.

We have partnered with Glenlyon's Adsum Farmhouse who are growing gherkins especially for the day. So if you don't have your own homegrown cucumbers to bring along, you can pre-order Adsum Farm organic gherkins which will be freshly picked on the morning of the pickling day:

$6 per kilo
$20 for 4 kilos

Pls email your order to daylesfordcultureclub@gmail.com by Saturday January 28 and pay on the day.

Things to bring along:
  • exact change if you've ordered Adsum Farm gherkins
  • as many clean jars + lids as you'll need for your pickles
  • salt, garlic cloves, black peppercorns, bay leaves, fresh dill or dill seeds, mustard seeds, leaves containing tannin (grape, cherry, oak, horseradish, green or black tea)


Looking forward to seeing you there!

* * *

We have just updated the Vegie Box page of our blog, so please have a read through and email us if you'd like to order a box of Captains Creek Organics' local goodies. Pickle 'em, juice 'em, cook 'em or just munch 'em.



* * *

There are also two workshops coming up in Trentham that you might be interested in:

Traditional Wooden Longbow making with Lars Richter:
https://www.facebook.com/events/1857437941168180/

and

Barefoot Shoe Making with Indrani Perera:
https://www.facebook.com/events/1815171325412725/


That's it from us for now. Hope you're all keeping cool out there...

See you at the Picnic with Penny, if not before. .

Monday, January 16, 2017

Picnic with Penny

We are very excited that Penny Livingston-Stark is coming to talk to HRN about the relocalisation projects she's involved with in California.

Please join us for what is sure to be a night of great food and stimulating conversation.
No need to RSVP, just rock along. Bring your togs if it's hot too.

Tuesday, December 27, 2016

So much to celebrate

Hi everyone,

We just wanted to let you know that we aren't having a January Culture Club. Our first fermie get together for 2017 will be Saturday February 4. Watch this space for details.

If you're around on NYE, come and join the community gardeners in the annual Daylesford NYE parade. Think colourful costumes, big hair, yarn bombed bikes and scooters, political placards, wheelbarrows piled high with plants, straw bales and kids.

We are meeting outside the MS op shop on Duke Street at 7pm on the 31st.

Hope to see you there.

Happy holidays from all us here at HRN HQ!

We're looking forward to another year of relocalising together in 2017. More growing, more sharing, more making, more preserving, more helping, more repairing, and a lot more dancing.


Sunday, November 20, 2016

Show + Share Day 2



Sourdough, mead, jun, sauerkraut, kefir, kimchi, kombucha... Whatever you've been busy making at home, please come along to our second Show + Share day and inspire others to confidently make and mistake, as we discover collectively the exciting world of fermenting.

Meg Ulman won't be there for this next Culture Club. She and her partner Patrick will be at the International Indigenous Health Conference where Patrick will be giving a keynote address entitled Fermenting Country- caring for the ecology of our gut, after which Meg will be taking a fermenting workshop. We wish them all the very best.

We hope you have a great festive season. Don't forget that in some countries sauerkraut juice is sold as a hangover cure...

Tuesday, October 11, 2016

More Sourdough

Were Indigenous Australians the world's first bakers? Come and discuss this delicious history while we take our sourdough making skills one step further from where we left off at last Culture Club's fermented grains workshop.

We will be learning new techniques and recipes so come and learn, try, and most importantly, taste the latest offerings in this country's long lineage of breadly goods.


Friday, September 23, 2016

Fermented Grains

Did you know that sourdough bread may contain vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium –in addition to uniquely balanced proteins and fatty acids? Whoa! This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.

Come and learn the art, craft and some of the science of making sourdough bread fermented with wild culture, as well as some other fermented goodies made using various grains.

Please note the earlier finishing time of 12.30pm. No need to bring lunch this time. Just your person, your friends and your enthusiasm.


Monday, August 29, 2016

Boogie, munch, chop + bash

Don't forget HRN has two exciting upcoming events:

This Friday night at 7pm, Charlie Mgee and his band Formidable Vegetable Sound System, will be launching their new album, Grow Do It in Daylesford. They're calling it a kids' album, but that hasn't stopped any of us adults boogying around the HRN HQ while we listen to it.


There will be a delicious supper available, too, to replenish our stores after a big night of dancing.

You can buy your tickets here, or on the door.

Here's a sneak peek of Kimchi, one of the songs from the new album:

(If you're reading this as an email, you might need to click through to the HRN blog to watch it.)

If you love kimchi as much as Charlie and would like to learn how to make it, we warmly invite you to come along to this Saturday's Culture Club for our free Back to Basics workshop where we will be making kimchi, sauerkraut, fermented carrots, pickled carrots, and a carrot kvass.
 This will be a hands on and hands in workshop. Here's what you need to bring if you'd like to make your own:

Kimchi

Ingredients
- flaked or fine salt
- 3-4 cloves of garlic
- a thumb of ginger
- chilli flakes, or dried or fresh chillies
- fish sauce (optional)
- daikon radish (optional)
- sugar
- Chinese/napa cabbage, though ordinary cabbage, bok choy, etc works fine too - need about 1kg
- 1 carrot
- spring onions (optional)
- plastic gloves (optional)
Utensils
- clean 1L (or thereabouts) jar
- grater
- chopping board + knife
- mixing bowl


Sauerkraut

Ingredients
- one or more cabbages
- salt
- optional: whey, onion, garlic, chilli, spices (cardamom, coriander, fennel, star anise, caraway etc)
Utensils
- large bowl (preferably stainless steel) for pounding into
- pounding tool - eg. pestle
- grater
- large chopping knife
- chopping board
- 2 wide mouthed jars or crock - size depends on quantity of ingredients you want to make up. About 1 litre is a good size to start with


Carrot Ferment

Ingredients
- 4-5 carrots
- salt
- optional: whey, onion, garlic, chilli, spices as above
Utensils
- large bowl (preferably stainless steel) for pounding into
- pounding tool - eg. pestle
- grater
- large chopping knife
- chopping board
- 2 wide mouthed jars or crock - size depends on quantity of ingredients you want to make up. About 1 litre is a good size to start with


Pickled Carrots

Ingredients
- 4-5 large carrots
- 4 garlic cloves 
- good quality salt
- black peppercorns
- mustard seeds
- 2 bayleaves
- fresh dill or dill seeds
- optional: lemon, chillies
Utensils
- 1 2-litre jar or several smaller jars
- knife
- chopping board

Carrot Kvass

Ingredients
- 1 carrot
- salt
- whey (optional)
Utensils
- 1 large jar
- chopping board
- knife


Hope you can come along!