Ooooby-versity

Information

A place to learn from each other about growing food.

Members: 124
Latest Activity: Jan 16, 2014

Grey Lynn Community Centre.

510 Richmond Road, Grey Lynn, Auckland.
Cost: Koha (recommend $5-$10)
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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!

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Purpose of Ooooby-versity: To learn about growing food and to have fun.

Agreements:
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 hello@ooooby.com and we'll let you know what to do to get the ball rolling.

Discussion Forum

DVDs for a better world 3 Replies

…Continue

Started by Tony. Last reply by Karen Bee Oct 5, 2011.

Suggestions for Grey Lynn Ooooby-versity topics 3 Replies

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

Tags: Ooooby-versity

Started by Lisa L. Last reply by Conscious Café Jul 18, 2011.

Massey, Waitakere City 4 Replies

Anyone else in the area interested in community gardens, discussions, learning together?

Started by Gayleen Taylor. Last reply by Aaron Bennett Mar 16, 2011.

Mulch 1 Reply

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.

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Comment by Jules Jules on August 30, 2011 at 1:00pm: I can guarantee that the Carl Pickens workshop will be amazing. He came to Waltham Community Cottage and gave a talk there once - very informative, really knows his stuff.

Comment by Lisa L on July 27, 2011 at 3:15pm: 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

Comment by Ricardo Oscar Marques on June 4, 2011 at 9:12pm: Great guyst, I am here now, tume to study. I will keep tuned.

Comment by Adam Daigneault on June 3, 2011 at 9:26am: Thanks to Bryan for giving a great talk last night. I am keen to start winemaking myself asap!

Comment by Pete Russell on May 20, 2011 at 12:47pm: Oooobyversity

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.

Comment by josephal on April 13, 2011 at 12:49pm: I missed derek's talk on fruit trees, can anyone share their notes?

Comment by David Bell on February 9, 2011 at 12:49pm: 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.

Comment by David Bell on December 21, 2010 at 2:02pm: btw, I learned this from "The Schauer Fruit Preserving Book" (Amy Schauer, 1963 edition).

Comment by David Bell on December 21, 2010 at 1:58pm: Fruit preparation

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.

Comment by Pete Russell on December 14, 2010 at 11:05pm: Ok guys. The preserving workshop is now on the 3rd of February. Does anyone know of a good person to lead it?