October Newsletter

New L’Abbruzzese Organic Pastas
Adrian at L’Abbruzzese has introduced me to an expanded range of their organic, Australian pastas. Made in Adelaide by an Italian family, these are the best dried pastas I know of and are so reasonably priced, compared to others I have seen. See more here…..

Pat and Lina’s Wild Olives
Everyone loves the olives that Lina sends me from their farm, just north of Adelaide. Pat and Lina use no chemicals and just the old fashioned, Italian way of extracting the bitterness from raw olives by soaking them in barrels for months and months. The greener, jumbos take up to 9 months to be ready! Read more here….

Shani’s Kitchen Crafts
Shani helps me at the first market of each month and this Sunday we will have on my stall some of her fantastic, hand made pot holders and pot scrubbers, all made from recycled fabrics and fibres….. as well as her 100% natural Soap for Gardeners. I have bought some of each and can highly recommend them. These would all make fabulous, unique and beautiful  presents too. 

Minerals
Vitamins are made by living things (plants and animals). Minerals come from the soil and water and are absorbed by plants and eaten by animals. If the soil lacks minerals, so will the plants (and animals) you eat and so will you. Low magnesium is something many people have. Read more here….

Hugh’s lamingtons and GF breads
Again you would be best to be to the market early to get some of Hugh’s very popular lamingtons, vanilla slices, lemon tarts and GF sourdough breads at my stall. No matter how much he makes, it always sells out!

Next Crop Swap October 7th, 11am – 1pm
More than 20 people came to our second gathering, on the Saturday morning of August 12th. It was a a blast, with 2 tables packed to overflowing with plants, seeds, produce, baked goods, books, lemons, rhubarb and more. Everyone was smiling. It was such a great vibe.

Everyone is welcome to our gatherings, whether or not you have anything to share. Come for a coffee and chat. Come alone or with friends and family. Gather in my front shed. Join the Crop Swap Cygnet and Surrounds facebook page for updates or ask me to put you on the email list. Read more here
 
Sundried apricots, pears, plums and peaches
Kevin and Cindy’s fabulous, new season’s organic, sundried fruits are selling like hotcakes! Read more here and my recipe….

Campo de Flori Saffron
Lisa grows saffron on her beautiful farm at Glen Huon. I am now stocking her glass jars of saffron and her recipe cards.  Economic jar refills are also welcome. This is my kind of ethical philosophy! Read more here…..

Square eftpos
The Garden Shed and Pantry now has credit card, debit card, chip and contactless payment facilities! Square is a simple and cheap system suited to every form of transaction. It may be cheap but it is not free, so I would still prefer cash but no longer will there be any inconvenience if you do not have enough cash with you! 

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A Wild and Woolly Tasmanian Spring at GaSP

I have a new crop of beautiful, English watering cans sprouting in The Garden Shed and Pantry (GaSP) for helping to germinate your seeds and to keep them gently watered until being planted out in the garden. I also have a huge range of Tasmanian (Southern Harvest) and Italian (Franchi) seeds for growing your way to health and prosperity! And, when you’ve done all that, I have Shani’s soap for gardeners, to clean you up 🙂 Read more below…..
Read the full newsletter here.
Local Soap for Gardeners
Shani is my new helper for the 1st market of each month and she also is a maker of many wonderful things, including a soap for gardeners’ hands. Not only that, but she has sourced paper to wrap the soap from The Paperman, who you may have seen on Landline recently. He makes paper from apple waste and more, in NW  Tasmania. Come and talk to Shani and buy some soap at this Sunday’s market. See more below…
September Sourdough & Cultured Butter Workshop
The never-ending story of my sourdough workshops continues. I love them and so do all the participants. Easy, foolproof, nutritious, delicious, no-knead sourdough made with freshly milled, organic, Australian flours; what could be better?Add to that your own, super easy to make, cultured butter, which costs an arm and a leg in the shops, and you are on a winner for your health and taste buds.
You can read all about it here. Click here to book. $55.

Hugh’s lamingtons, tarts and GF breads
Hugh has gone all out this week but again you would be best to be at the market early not to miss out on Hugh’s very popular lamingtons, lemon tarts, vanilla slices and GF sourdough breads at my stall… Last market I sold out again! Don’t go home disappointed. 
 
Tasmanian Wakame and Kombu
There is no other ocean I would want to eat from than the ocean south of Australia. We are so very lucky to have Craig Sanderson harvesting wakame and now kombu off the east coast of Tasmania. Seaweeds are full of minerals including iodine, calcium, iron, magnesium, selenium, zinc and much more. Read more below….

Nuage Blanc and Quark
Paris Creek is a biodynamic dairy in South Australia owned by Helmut and Ulli whose inspirational story you can read about here. From time to time I indulge in a batch of their most exquisite soft cheese which they call Nuage Blanc (soft cloud) and I have some to sell as well. They also make quark, which you can read about the health benefits of, here. Quark is on order and will be arriving soon. Reply to this email if you would like me to put some aside for you.

Square eftpos
The Garden Shed and Pantry now has credit card, debit card, chip and contactless payment facilities! Square is a simple and cheap system suited to every form of transaction. It may be cheap but it is not free, so I would still prefer cash but no longer will there be any inconvenience if you do not have enough cash with you! 

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Home shop open times are on the photo at the top of the newsletter.
Garden Shed and Pantry website
E: kate@gasp.online

March Newsletter

Read the headlines below and read the whole newsletter here.
Market stall site change
The whole Cygnet market will be outside for March! The Town Hall will be totally surrounded with stalls, front, back and both sides. I need such a big space that I am going to be out the back, next to the Lovett Gallery entrance. This means I can park right at my stall, which will be more wonderful than you can imagine!

Please come and see me and please tell your friends!

Hugh returns to the Cygnet Market
Some of you will know about the endless difficulties Hugh has had working in the very unprofessional environment of the bakery kitchen. The result is that he is no longer working there. Consequently he is able to return to the Cygnet Market this Sunday and bring you all of his masterpieces again. I am not sure where his stall will be but seek and ye shall find!

New Olive Oil
The olive crop at Patlins (and much of SA) last year did not produce as much oil as usual and they have run out BUT I have bought a beautiful oil from Mt. Zero Olives in Victoria, to tide us over to the next season. Frantoio is one of the best and much sought after. 

Pip Magazine Returns for 2017
Almost everyone here who lives in a house, grows some food, has a few chooks, or maybe has an acre or two to be put to good use. Learning how best to design your space for maximum ease of use, for maximum efficiency, maximum beauty, least harm to your environment and least stress is not always easy.

Pip is the magazine of Australian Permaculture and each issue covers a range of topics and ideas from near and far, to help people understand and incorporate practical systems into their everyday lives.

It is the only magazine I sell because I think it is the best one for us here in Tasmania. Issue 7 has just arrived. Check it out at the market on Sunday.

March Sourdough & Cultured Butter Workshop $55
I will be having my first sourdough and cultured butter workshop for 2017 later in March. Check the dates and make bookings by adding your EMAIL (not your name) here. If you don’t put your email you have not booked, even if I know you!!

You will find more information about these workshops on my website here.

Thanks for the Wine Bottles but please stop!
I rely on my wonderful customers to provide me with wine bottles, which I sterilise and fill with the olive oils and apple cider vinegar I sell. You have been most generous and I now have quite a few. I will let you know when I need more but for now I have enough, thanks.

Square eftpos
The Garden Shed and Pantry now has credit card, debit card, chip and contactless payment facilities! Square is a simple and cheap system suited to every form of transaction. It may be cheap but it is not free, so I would still prefer cash but no longer will there be any inconvenience if you do not have enough cash with you! 

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This is just the headlines. Read the whole newsletter here.

May Sourdough + Cultured Butter Workshop

Friday May 20th, 7pm – 8.30pm + Sat. May 21st, 8.30am – 9.30am. Two sessions and you must come to both.

To register, add your EMAIL address (NOT your name) to the May Sourdough + Cultured Butter Workshop booking sheet.

$55 / person

Cultured butter

Cultured butter

The dawn of civilisation in Egypt heralded the start of seed saving and sowing. Cereal grains were easy to collect and easy to grow and thus began the evolution of bread creation, culminating in the discovery of using soaked and fermented flour to make risen bread, which we call sourdough. Created before the invention of any modern equipment or ingredients, sourdough bread remains today one of the world’s favourite and simplest breads.

Before modern factory butter making, cream was usually collected from several milkings and obviously not refrigerated. It was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid which makes for a fuller-flavoured and more “buttery” tasting product.

In this workshop we will make cultured butter and sourdough bread. The sourdough method I choose to use is easy and foolproof, producing nutritious and delicious bread every time.

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

To read more about my sourdough workshops, click here.
Sourdough Loaf

Kate's sourdough workshop

Kate’s sourdough workshop

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To register, add your EMAIL address (NOT your name) to the May Sourdough + Cultured Butter Workshop booking sheet

Fermented Drink Cultures

Kombucha with apples and cardamon

Kombucha with apples and cardamon

Spices and seasonal fruits can be added to water kefir and kombucha to make a never ending range of beautiful, healthy and delicious drinks.

I love to whizz milk kefir in the blender with a banana and some blueberries for a great start to the day.

Milk kefir grains, water kefir beads and kombucha scoby are all available from me, continuously refreshed and always made from my original, living, home cultures (not from dried cultures).

The photo is of jars of kombucha loaded with diced apples and crushed cardamon pods which you can do too!