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.

With the return of daylight savings comes the return of the social Fridays nights at Alphington Bowls Club. Try your hand at bowls, meet locals, have a drink with your friends or family and some dinner … Great prices. Great food. Great company!

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’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.

Last week we had a packed house for Garden the Plate, where we cooked vegetarian Indian dishes - they were really yummy. We had a pea raita, eggplant in coconut and a dry cauliflower curry, with basmati rice. It was excellent.

This week we are making okonomyaki (Japanese vegetable pancakes) - shining a light on cabbage. And we will make some teriyaki prawns and rice as well. Yum. Cooking starts at 11.30am. It usually takes about an hour for the cooking and then we sit down together to eat our creations … and finish up at 1pm. Book in on our website if you are coming along so we can judge numbers.

On Tuesday we have our Op Shop Adventure - you’ll find the details and the booking link the post below. We’d love you to come along. Last time was lots of fun - it was great to see what others were looking for and to compare bargains!

On Wednesday we have our 1st Wednesday Book Club here at night …and the two book clubs on Thursday (day and night). It is now the time of the year for book clubs to choose their reads for next year which is always a bit exciting! Darebin Libraries purchase new sets of books each year to try to ensure that book groups get variety year in and year out.

Speaking of Darebin Libraries, we have a little interactive community thing called Due Back up at Fairfield Library for Adult Learners Week. If you pass the library or an in the library please take a minute or two to fill in a card - a recommendation from you of a ‘book that stayed with you’ and a quick note about something you learnt from it There are some photos in the post below.

Corrin in starting up her Learn to Weave course in the Community Shed from this coming Saturday - if you are interested there are still spots available. It runs from 10am-1pm for 6 weeks and you will learn to weave and make something beautiful in the process - a scarf or the like. Here is he link to find out more and book in.

We also have Maylei back teaching a Spoon Making (whittling) for a one day workshop on Saturday 13 September from 9am-3pm. You can find out more in the post below.

Of course we have our Community Morning on Friday - a great chance for a chat inside or out (Clare will be busy in the garden with Jenny and Corrado and our garden is looking super with all their love and care) followed by lunch at 12pm.

We’d love to see you.

Cheers Leanne