Kate’s July Sourdough Workshop

Baking on a pizza stone is one option

Sourdough bread is the simplest bread to make. To learn how, come to my next workshop. The photo below is exactly what you will make in my kitchen with me.

$45 / person.

Believed to have first been made in ancient Egypt, before the invention of any modern equipment or ingredients, sourdough bread remains today one of the world’s favourite breads.

Fermented foods, including sourdough breads, allow the human body to absorb all their nutrients and cause less health problems than faster methods.

My next sourdough workshop is planned for the end of July.

For dates and bookings go to the booking sheet.

Find out more about my Sourdough Workshops by clicking here.

Sourdough Loaf

Sourdough Loaf

For those who do not reside locally, I have a room for rent in my house.  Find out more here.  When you book the room in conjunction with the workshop, your partner or a friend may stay for free.

If you would like to meet me please visit my stall on the stage at the next Cygnet Market, 1st and 3rd Sundays all year round.

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We wish you a Merry Christmas….

We would like to wish all of our customers and friends a very Merry Christmas and a healthy, peaceful and happy New 2014 Year.  May the jolly old man in the red suit bring you everything you need and that you have a safe and restful break from your work.

Merry Christmas

Merry Christmas

Please note that The Garden Shed and Pantry will be closed after the Cygnet Christmas Market on Sunday December 15th and we will re-open for the first market of 2014 on January 5th.

Merry Christmas everyone! 

Australian Spices

From The Pantry side of my business I want to stock your pantry with the purest products available; free from chemicals, low in food miles and direct from farmers and makers. This is how I choose to eat and I cannot sell anything that compromises this philosophy.

I have been able to source various Australian spices from small businesses specialising in growing and / or distributing these bushfoods and I can stock your pantry with fresh spices at affordable prices.

lm leaves 2

Lemon Myrtle

Lemon myrtle is one of the well known bushfood flavours and is sometimes referred to as the “Queen of the lemon herbs”. The leaf is often used as dried flakes, or in the form of an encapsulated flavour essence for enhanced shelf-life. It has a range of uses, such as lemon myrtle flakes in shortbread; flavouring in pasta; whole leaf with baked fish; infused in macadamia or vegetable oils; and made into tea, including tea blends. It can also be used as a lemon flavour replacement in milk-based foods, such as cheesecake, lemon flavoured ice-cream and sorbet without the curdling problem associated with lemon fruit acidity.

lm in a bowl

The leaves of the Lemon Myrtle when crushed or infused exhibit an exquisite flavour and aroma not unlike lemon, limes and lemon grass. Creative chefs are using it in stunning ways across their repertoires from entrees to deserts. Lemon Myrtle has a natural affinity with seafood, chicken dishes, pork, Thai curries. Also superb in cakes, ice cream, pasta and soups. Makes a freshing calming tea. The lemon myrtle is a winner.

Tasmanian Pepper Berry

Tasmanian Mountain Pepper Berries can be used as a direct substitute for traditional Pepper in savouries,

Tas Pepperberry

Tas Pepperberry

pastas, bread, soups, curries, cheeses (particularly goat – marinated Fetta), egg dishes AND sprinkled over sweets like chocolate and fudge, in cream and ice-cream and on top of frothy hot chocolate or cappuccino for a unique spicy peppermint flavour.

The flavors emerge in all types of infusions; aioli, sauces, honey, cocktails, and vinegarettes; along with a bit of a pink/purple hue. It can be used in place of black pepper in all the usual ways, but with a very light hand. You can also try them in soups and stews or sprinkled on your favorite cut of meat.

Salt Bush

saltbush leaves

saltbush leaves

The Salt Bush leaves are picked fresh, and then dehydrated to capture the salty herb flavour then ground, ready for you to use. The salty flavour, with delicate herb tones, enhances quiches and other egg dishes, breads, scones, dampers and pastries as well as soups.  Salt Bush is high in Protein (28%). This makes it an ideal ingredient for Vegetarians and Vegans.

Get these and other fabulous fresh spices from the Cygnet Market or at the Garden Shed and Pantry.

Buying Olive Oil in bulk

Because our olive oil from Patlin Gardens is so popular, we are now offering three sizes for customers to purchase.

We have the standard 750ml (in a recycled wine bottle) which we sell for $12.

We also have the 5 litre container available for sale.  The 5 litre container is $60 which is a 25% saving on the bottle size.

We also have the 20 litre container available for sale.  The 20 litre container is $225 which is a 30% saving on the bottle size.

The 20 litre container price includes the cost of the container (can be recycled). A tap can be provided for $5 if necessary.

The health benefits of the Mediterranean diet are discussed here.

This season the two olive oils that are available are:

Manzanillo

A Spanish variety of olive where the oil is fresh and aromatic and has a hit of pepper…. and;

Correggiola

An Italian variety of olive where the oil has a more mellow, rounded and flavoursome character.

You may find they taste quite a bit different to you – all tastes are individual.

olive oil large or small

olive oil 750 ml or 5 litre

Whenever I go back to Adelaide, I love to visit Pat and Lina at their stall, Patlin Gardens, at the Showgrounds Farmers’ Market in Adelaide.  They always have great vegies, home made dips and various olives to eat at the Market. There are always long queues at the stall because Pat and Lina are well known for their great, organic produce and healthy cooking advice.  Their olives and olive oils have also won awards from the Australian Olive Society.

Olive Oil from Patlin Gardens can be obtained from the Cygnet Market or at the Garden Shed and Pantry.

…and don’t forget folks….Oils aint Oils!

Pat and vegie barrow

Pat and vegie barrow

Cygnet Market Winner Wanted – Dec 1

Pictured below is the lucky thirteenth winner of the GaSP! Take 10 voucher from the November 3 Cygnet Market.

The person highlighted below will be entitled to ten percent discount off their next purchases from the Garden Shed and Pantry prior to the Cygnet Market on January 19, 2014.  If you know the person pictured, please contact them and let them know they are a WINNER!!

The winner should email us here to claim their prize.

Winner Dec 01 2013

Winner Dec 01 2013

 

Seed Sowing Guide – December

Kate’s Tip of the month:

Think about investing some of your holiday time to installing a watering system into your garden.  A relatively small investment will pay big dividends in terms of your watering time (and you will probably use less water too as you can set your watering system to come on at night when the evaporation is minimal and the wind has usually died right down).  If you already have a watering system (clever you) then take some time out to re-check all of the fittings and ensure that the drippers / sprays are not blocked.  

Permaculture Tasmania Seed saving workshop with Kate

Permaculture Tasmania Seed saving workshop with Kate

Sow these seeds in December:

Sow these seeds in the garden:

Beans, (Bush) ‘Windsor Long Pod’, ‘Butter’, Borlotti ‘Red Rooster’ and French ‘Provider’

Beans (Runner) ‘White Dutch’ and ‘Scarlet Emperor’

Beans (Climbing) ‘Kentucky Wonder’

Beetroot ‘Bulls Blood’ & ‘Chioggia’

Broccoli Raab

Broccoli ‘De Cicco’

Cabbage ‘Munchkin’ F1

Carrots ‘Merida’, ‘Amsterdam Forcing’ & ‘Scarlet Nantes’

Cauliflower ‘All Year Around’

Chicory ‘Red Rib’ 

Chives

Cucumber ‘Lebanese Sultan F1’

Dill, ‘Bouquet’

English Marigold

Kale ‘Toscano / Cavolo Nero’ &’Dwarf Blue Curled’

Kohl Rabi ‘Superschmelz’

Komatsuna ‘Green’

Leek ‘Bulgarian Giant’

Lettuces ‘Flashy Trout Back’, ‘Royal Oak Green’, & ‘Rouge d’Hiver’

Marrow ‘Long Green’

Mizuna ‘Purple’

Nasturtians

Pak Choi ‘Red Choi’ F1

Parsley Mix

Parsnip ‘Melbourne Whiteskin’

Pumpkin ‘Delicata’, ‘Golden Nugget’ & ‘Spaghetti Squash’

Radicchio ‘Rossa de Treviso’

Radish ‘Easter Egg’

Rocket

Silverbeet ‘Rainbow Chard’

Snow Pea ‘Oregon Sugar Pod’

Spring Onion ‘Bunching’

Sugar Snap Peas

Turnip ‘Purpletop Whiteglobe’ & ‘Hakurei’ F1

Winter Savory

We also have Marigolds and Nasturtiums which are great companion plants for your vegie seeds.

Sow in trays in the hothouse:

Basil ‘Genova’

Celery ‘Tall Utah’

Chamomile ‘Roman’

Corn, Sweet ‘Max F1′

Hyssop

Purslane ‘Red’

Tomatoes (six different varieties chosen by Kate and Seedsaver Sam)

Zucchini ‘Costata Romanesco’

Sow (and grow) in the hothouse:

Basil ‘Genova’

 

tomatoes in one of the seed racks

Kate’s Tip of the month:

Think about investing some of your holiday time to installing a watering system into your garden.  A relatively small investment will pay big dividends in terms of your watering time (and you will probably use less water too as you can set your watering system to come on at night when the evaporation is minimal and the wind has usually died right down).  If you already have a watering system (clever you) then take some time out to re-check all of the fittings and ensure that the drippers / sprays are not blocked. 

You can buy these seeds from my market stall at The Cygnet Market.

If you need any further advice, please ask. My father ran a successful nursery for many years in Adelaide and I have grown up amongst trees, plants and seeds. I want people to be able to grow their own food.

If you would like to purchase Cottage Garden seeds or Native seeds, you can order these from us at Cygnet Market.

All of my products are also available most days from 1pm at The Garden Shed and Pantry, Cygnet

Look out for the monthly seed sowing guide on the last day of the month, every month!