In case you are interested, there is an exhibition on by Erin Tappe, of local birds. Very beautiful. Runs til 6th November at MARS gallery in Port Melbourne
“Pumpkin Nut Loaf for Sheila” (my canadian friend Erin used to call me sheila and its her mum’s recipe)
3 eggs, well beaten
2 cups of sugar
2 tsp bi-carb soda
1 tsp salt
1 tsp ground cloves
1 tsp cinnamon
1 tsp ground nutmeg
2/3 cup oil
1 and1/3 cups pumpkin (cooked)
2/3 cup water
2 and 1/4 cup flour
1/2 cup of nuts
I also add about 1/2 cup of chopped dates
Combine eggs, sugar, soda, salt, spices and oil. Beat with a whisk. Add pumkin and water, beat. Stir in flour and nuts. Pour into 2well greased/lined loaf tins (9×5). Before baking, mix up equal parts of ground pecans (or other nuts like walnuts), cinnamon and brown sugar to sprinkle on top (about 2 tbs per loaf) Bake at 180deg for an hour (but check around 45mins).
Thank you to everyone who made it to McCleery Reserve this month on a windy Autumn May day. There was a bounty of produce. We had the most delicious tamarillo’s we’ve ever tasted. A taste sensation. We had blue eggs, brown eggs, pumpkins in a pram, lemons galore, silverbeet, chilli’s, the full variety of herbs, pomegranites, fejoias, olives, a lemon tree that found a home and birthday cake for our young harvester who turned 5. And much more! And it was nice to have a few new comers to the Inner North Urban Harvest along with our regulars. Hope to see you in June (18th)
30 gms of fresh yeast (we use our sourdough starter, approx 200gms)
90 gms sugar
300 mls milk
500 gms of plain flour
1 tsp salt
60 butter (melted)
dried fruit ans spice (as you like it)
Cream yeast and one tsp of the sugar. Add half a cup of warm milk, mix well and leave in a warm place for one hour. Sift flour, salt and spice. Add to yeast mixture with remaining milk, sugar and beaten egg. Add fruit and knead until not sticky (or at least less sticky). Cover with oiled plastic wrap (or shower cap) and leave in a warm spot to prove. The typical phrase here is, ‘the dough should roughly double in size’. However, a super fruit-filled dough will not rise as much. Cut dough into 12 pieces and shape into buns. Cover again with plastic wrap and leave to prove in a warm place till roughly one and a half to two times the size. Glaze with milk and bake at 180 C to 25 – 30 mins. Buns are ready when springy to touch. Take out of the oven and glaze with marmalade. Leave to cool.
If using sourdough. Add a little more of the sugar initially, the warm milk and a two tbs of the flour. ix well and leave in a warm place to prove for four – six hours. Then go on as above. It is important to let the sourdough prove before adding the spice as cinnamon’s antimicrobial properties will inhibit the wild yeast and the dough will not rise.
Our very own Richard Brown will be MCing at this lovely little gig. If you’re free on Sunday you should totally check out his stylings.
Details are below and here is the link for more info http://mc2.vicnet.net.au/home/safcainc/web/page8.html
The 2011 Music from the Wetlands Festival will be held on Sunday 20 March. The festival starts with a street parade at 11.50am from the corner of Heidleberg Rd and Yarralea St to the festival site. Join the parade! The official opening will be at 12.20pm and music soon after! Be there at 1 View St. Alphington, on the river flats.
There will be musical acts, wetlands and community displays, food, drinks and kid’s activities. The festival is scheduled to end at 5.30pm. Free entry but donations welcome.
We need volunteers on the day to help the festival run successfully. If you spare an hour or so, please contact Greg O’Brien on firstname.lastname@example.org
The Inner North Urban Harvest was one of the harvests mentioned in a recent article in The Age. The article was written by freelance journalist, weekly Age columnist (Green Homes in Domain) and sharer of the Sharehood love, Michael Green. You can find the article here. And check out Michael’s cogent, community focused, socio-environmental writing here.