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!