Grey Lynn 2030 Transition Community

Dear Friends,

The Sustainable North Trust is hosting a talk on Wed, 8 July on other options to feed the soil and keep our food production system going despite the rapid fluctuations in the price of fertilisers and diesel that are currently plaguing our agricultural economy.

The powerpoint presentation by Betsy Kettle and Alida Robey will show large scale worm farming, city to farm composting, seaweed fertilisers, NZ -made rock dusts, aerated compost teas, vermiliquid and other alternatives that are here now and working.

This presentation has been given 4 times in Rodney District, thanks to a grant by Rodney District Council’s Environmental Education Fund and has been very well received.

You will leave with information on where to go to source these options.  There are biscuits and tea afterwards.

Kind regards
Betsy Kettle

7-9 pm  July 8
St John’s Ambulance Hall Silverdale
Corner of Curley Ave and Silverdale Street

Gold coin donation would be appreciated to cover venue hire.

ANZAC DAY, Saturday 25 April, the market will be open from 12 noon to 3pm

Parnell Farmers’ Market is an authentic growers market which is located in the Jubilee Building car park at 545 Parnell Road, Parnell. 

Growers, farmers and producers sell a seasonal selection of fresh and organic fruit and vegetables, meat, fish, plants, baked goods, honey, eggs, flowers and plant-based products. 

Parnell Farmers’ Market does not include craft, art or clothing.

Over the last few years many people have planted olive trees around Grey Lynn, Ponsonby and Westmere. The  years have passed and now plenty of these trees are bearing fruit.  Look around next time you go for a walk in the neighbourhood and you will see the fruit is ripening up nicely. It is now harvest time – the birds love them and it is a race between you and birds if you want to get some olives to preserve.

I decided to find out how to preserve them. How hard can it be to preserve your own? I have been investigating and the recipes go from simple, to frightening, to complicated. By frightening- I don’t like the ones that say “cover the olives in a solution of water and caustic soda”. Apparently, this is how many commercial olives are prepared . I am not sure what else caustic soda is used for but it sounds like something you clean with rather than eat.

I have settled on a recipe from a NZ author, Chris Fortune . His new book “Pick, Preserve, Serve – Enjoying local and home grown produce year-round” is easy to buy and the library has it too. Here is the recipe if you want it.

Water Cured Olives
Use only freshly picked olives, free of bruising or blemishes. Ninety five percent of olives are cured using chemicals and you can taste the difference when you water cure them yourself. The olive oil on top will seal the salt brine. Ensure you remove the olives from the brine with a very clean spoon to avoid contamination.
5kg black olives, well washed
sea salt
water
4 Tablespoons Red Vinegar
olive oil

With a sharp knife, make a cut in the meat of the olive from top to bottom. In a large non-reactive container (plastic, not aluminium or copper) soak the olives in brine. (1 part sea salt to 10 parts water). Make sure the olives are submerged by using something to weigh them down, and cover the container with a lid. Cure the olives for at least 3 weeks, stirring the olives each day and changing the brine every 4 days. Periodically taste the olives for bitterness. They could take 4 – 6 weeks depending on the olives. When they taste the way you want, place the olives in a jar, cover with brine (as above), add the vinegar and top with a layer of oil.

There are two huge trees behind the Grey Lynn Community Centre which are laden with fruit. You will need a high ladder to get to the olives. The GLCC centre manager, Tania Miller is keen for you to take them as otherwise they end up in the sandpit and the carpark.

I have started on the process. Will let you know in a few months how I get on. Any other “Olive Virgins” please let me know how it goes. From the experts, all advice greatfully accepted.

Do you have sheep or cattle which you would like to graze on paddocks alongside Kelmarna Organic City Farm in Herne Bay?
There is currently approx 1.3 ha, which includes six fenced paddocks, of pasture for grazing.
If interested & you have queries please contact:
Lynn Green greenly@xtra.co.nz
Kelmarna Community Garden Trust Inc
P 376 6376

From Transition Towns – Kingsland

Workshop: Square foot gardening, with Ken Clark from Waiheke
This is a unique chance to learn from one of New Zealand’s most successful square foot gardeners, Ken Clark. We are very happy that Ken is coming to Auckland for a one day workshop to share his knowledge. Square foot gardening is a perfect solution for city gardens.  It produces 70% more food than conventional gardens with less work.

About Ken Clark and Square foot gardening:
Ken first learnt about square foot gardening about 20 yrs ago. He proceeded to do it his own way for 17 yrs, 3 yrs ago he retired to Waiheke Island & started SFG in earnest. Ken lives on a small size section and produces an abundance of fruit and veges using the Square foot gardening method. SFG advocates growing only what you need on a weekly basis. It is a fantastic system for busy people who wish to have a more sustainable life and great home grown food with the minimum fuss and effort.

What to expect:
The workshops cover everything from seeds to eating and building a square foot garden. Kit sets will be available on the day for purchase.
A flyer will be given out outlining the workshop.

When: April 4, 2009. There are two courses on offer, one in the morning and one in the afternoon. Please select one of them
Course 1
10.30 till 11.30/12

Course2:
1pm till 2/ 2.30pm

Duration: 1-1.30hours
Cost: $20.00,
Where: in Mt Eden
Please rsvp to: pohutukawa08@gmail.com and we will send you the address details.
Maximum of 15 people in each group

What to bring:
Notebook and pen