We’ve got heaps! Last week at Preserves Group we made 24 jars in just 1.5 hours - very industrious and efficient.

So now we have loads of cucumber pickles, tomato relish and marmalade for sale. If you’d like some drop past $7 a jar. The profits support our AAA programs.

Thanks to those that came along.

Hi everyone

We have our AGM coming up next Monday night, that is Monday 27 October at 6pm here at ACC. Please let us know if you’d like to join us for dinner by emailing us here. It will be pretty low key. A look back at the last year and all the fun things we have done. Something nice to eat! Chats etc.

This week sees the start of our AAA Bowls program at Alphington Bowls Club on Wednesday at 10am, along with Garden to Plate cooking program today (Monday) from 11.30am-1pm AND Crunch on Thursday at 12.30pm-2pm. Book in online. We’d love to see you!

We were sorry to hear last week that John who runs of Men’s Breakfast fractured his hip - so breakfast didn’t go ahead on Saturday - and we really do wish him all the best with a speedy recovery. We hope you feel better soon John!

We had Alphington Arts last week - see some of the great art works started on the night in the post below - such a fun and inclusive program.

Social nights at Alphington Bowls Club is back on Fridays - see the post below for the details.

ALSO … we have a funding campaign underway! the 400 neighbourhood houses in Victoria are asking the State Government to increase the annual funding by 25%. And we’re hoping to send 40,000 postcards to the Minister to physically demonstrate just how many people use the houses across Victoria.

You can find out more in the post below and … we’d really appreciate you popping into the foyer and completing a card to add to the mix! Or completing one when you are next here. We’ll drop some off at line dancing too! It is actually really, really important to us to get this funding (it would make a HUGE difference) so please help us!

Also FYI, I have been invited to be part of the Community Reference Group for the 2 Wingrove Street site review that Darebin Council is undertaking. There are about 15 people on there - and most of them I knew from around our area which is great. We met for the first time last week. I will keep you updated on the details as they emerge!

Hope to see you here soon.

Cheers Leanne

Out Men’s Breakfast on Saturday 28 October has been cancelled. John has fractured his hip. Poor thing!

We wish him a speedy and straightforward recovery - and will keep you updated in the next event scheduled for Saturday 15 November.

We had a great night on Thursday with Alphington Arts. Elise Coughlin led a workshop on landscape painting - giving us lots of tips … and then we all had a crack!

As usual it is amazing to see how everyone approaches things differently. Everyone went home with the start of something … and I am sure with fresh eyes tomorrow and an hour or two more of painting they will evolve into masterpieces! Here are a few of the works in progress.

Super right? Thanks Elise. I think everyone learnt a lot!

We’ve had an abundance of leafy greens growing in the garden and they are all about to go to seed. If you are in the same boat (ready to harvest leafy greens) here’s a great recipe we trialled at Garden To Plate this week.

We used bok choy - but you can use whatever you have.

Bok Choy with Ginger

Ingredients

• 6 small bok choy

• 2 tbsp vegetable oil

• 1/4 cup ginger finely julienned

• 1/4 cup water (for steaming)

• 3 tsp cornflour

• 1 1/2 tsp soy sauce

• 1 tsp oyster sauce

• 2 tsp Chinese cooking wine

• 1 tsp sesame oil 

• 1/4 cup water (for sauce)

• salt

• white pepper

Instructions

• Trim the base of the bok choy then separate all the leaves. Cut the larger stems in half lengthwise so all the leaves are roughly the same size. Wash thoroughly and pat dry.

• Mix the cornflour, soy sauce, oyster sauce, Chinese cooking wine and sesame oil together to make a smooth paste, then add the water. Season with salt and pepper.

• Saute the ginger in the oil until it turns golden (about 1 minute). Then add the bok choy and toss to combine.

• Add 1/4 cup of water and turn the heat up with the lid on, so the bok choy steams for 1 minute.

• Remove the lid, add the sauce and gently stir until the sauce thickens. The bok choy should still have a soft crunch. If the sauce is too thick you can add more water.

• Serve with rice.