A place to learn from each other about growing food.
Latest Activity: Jan 16, 2014
Grey Lynn Community Centre.
510 Richmond Road, Grey Lynn, Auckland.
Cost: Koha (recommend $5-$10)
Next session: Thursday 1st December 7.00pm - 8.30pm.
Topic: Getting 'Gifty' with the Garden
Let's get Creative for Christmas. This evening will be a fun get together to learn how to make some nice things from and for the garden.
We will make 'seedbombs' which can be fun and educational gifts, and are fun for kids too.
If you have any gifty garden ideas, please bring them to share, preferably with some instructions we can copy or write down. Things such as plant based Christmas decorations and edible treats.
Looking forward to getting gifty with you!
Purpose of Ooooby-versity: To learn about growing food and to have fun.
Bring koha to cover room costs.
Everyone help set up and pack down room.
Be on time.
Bring your own notebook, pens and name tag.
Start an Ooooby-versity in your neighbourhood.
If you would like to host or just attend an Ooooby-versity in your local area, simply email us at firstname.lastname@example.org and we'll let you know what to do to get the ball rolling.
Started by Tony. Last reply by Karen Bee Oct 5, 2011.
For the last few months I've taken on the Ooooby-versity organising speakers. Is there a good speaker that you think will interest the group?Do you think people want to know more about bees, avocado…Continue
Started by Lisa L. Last reply by Conscious Café Jul 18, 2011.
Anyone else in the area interested in community gardens, discussions, learning together?
Started by Gayleen Taylor. Last reply by Aaron Bennett Mar 16, 2011.
Be careful with peastraw I found it brought black nightshade into my garden that wasnt there before.
Started by Susan Lucas. Last reply by Tony Feb 28, 2011.
While Oooobyversity is having a rest I thought I would let you know about something that's going on.
I was going to get the Avocado guy to speak at Ooooby but see he is already speaking at the Soil and Health Meeting 16th August for more details check out the events listings
Thursday 2nd June 7.00pm - 8.30pm.
Brewing and Wine Making
Come along and listen to Bryan Livingston and learn how much fun it is to
make your own. Bryan works for Brewers Co-op and is president of the
Manukau Amateur Winemakers and Brewers Club.
Jams. As Lisa says, when cooking for jam, simmer the fruit. The lower temperature releases both fructose and pectin. When the fruit is fully pulped, add the sugar, and bring to a hard (a rolling) boil. The usual start is sugar 3/4 by weight of raw fruit. Test for setting with a WOODEN ladle/spoon. Another test for setting is when the boil changes from a rolling boil to a plopping boil. If it is not changing, add sugar, maybe a cup at a time.
Always make sure that there is plenty of pectin, either in the raw fruit (some a bit greenish) or added if the fruit is a bit over-ripe.
btw, I learned this from "The Schauer Fruit Preserving Book" (Amy Schauer, 1963 edition).
Wash thoroughly, remove leaves and stalks, cur out any spoiled or rotten bits. Usually, bird pecking simply indicates ripe fruit. If it is clean (no browning or rot) it does not look good, but will still make good jam or jelly. Sort so that there is a good balance between ripe and slightly green. If it is too green, your jam may be a bit pale. And you will probable need more sugar to make it set.
Ok guys. The preserving workshop is now on the 3rd of February. Does anyone know of a good person to lead it?
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