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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Green Peppercorns…. a story

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, wherever possible. This is how I choose to eat and I cannot sell anything that compromises this philosophy.  Since most spices, even today, are grown in their native country of origin, without any fertilisers or other chemicals, I research them carefully and only sell the best quality, freshest spices I can source.

One day at the Cygnet Market a young Frenchman came up to me and asked if, amongst all the beautiful, fresh spices I had displayed on the stall, were there any green peppercorns.
I replied that I did not have them as I only had dried spices, (not the little tins of pickled, fresh, green peppercorns I was familiar with).

He assured me that in France people make a beautiful sauce with ground, dried green peppercorns….. of course I asked him for the recipe and told him I would have the dried green peppercorns he requested, at the next market, if I could find them.

Well, find them I did and make the sauce I did. Typically simple yet unique and delicious, as French foods often are, I have written out the young Frenchman’s recipe below and hope you will try it. He recommended we have it with a grilled piece of meat so I used local chops (killed and hung for 2 weeks at the Cradoc Abattoir).

The Green Peppercorn is the seventh in the GaSP range (the others being Tas Pepperberry, Indonesian Long Pepper, Sichuan Pepper and Black, White and Red Peppercorns).

green peppercorns on the vine

green peppercorns on the vine

Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (dried ripe seeds).  Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions.

Green Peppercorns: Green Peppercorns are the unripe berries of a tropical vine, Piper Nigrum. The same berries are processed to make black pepper. Green peppercorns have a milder but more complex and fresh flavor than most other peppercorns, and are commonly found preserved in brine or pickled. Pickled green peppercorns can be sliced or chopped, or eaten whole (pickled). You might not try that with black pepper, but the green peppercorns have a much suppressed pepper flavor. In their various formats green peppercorns are popular in French, Thai, and Western European cuisines. Because they are perishable, green peppercorns are usually freeze dried, or preserved in brine or pickled. I only sell them dried.

green pepperberries

green pepperberries

Green peppercorns, in addition to being a culinary treat, have numerous health benefits. They are good for the digestive tract, reducing gas while increasing hydrochloric acid in the stomach which aid with digestion and helps reduce several types of stomach distress. They also help fight bacterial growth in the intestines. In addition, green peppercorns are high in iron, vitamin K, and antioxidants. The skin of the peppercorn is helpful in breaking down fat cells, so eating green peppercorns can even help you lose weight. A chemical found in pepper, piperine, may have some use in helping other chemicals work in the body, and it may have anti-cancer properties as well. In all, green peppercorns are a healthy and tasty condiment, and well deserving of their place on every table.

Green Peppercorn Facts:
Green Peppercorns are the unripe berries of a tropical vine
Green Peppercorns have a mild, fresh flavor
Green Peppercorns are not as spicy as black
Available freeze dried, pickled, or in brine

(Some info above sourced from http://www.green-peppercorns.com/ and from wikipedia)

French Green Peppercorn Sauce

(recipe from Romain, a local French customer)

Serves 6 (if the cook can resist sampling too much!)

125g butter

125g Four Leaf 85% flour

Make a roux : Dissolve the butter in a pan over medium heat. Add the flour.
Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
Cook for a minimum of 2 minutes, stirring, to cook out the taste of the flour.

Gradually add 5ooml good stock (I used the bones from the meat from the abattoir to make a stock) until the sauce is thick and smooth.

Reduce the heat and stir in :

1 heaped tsp freshly and finely ground green peppercorns

1/2 tsp salt (to taste and depending on the salt in your stock)

2 tsp. balsamic vinegar (a dash more, to taste, if you like)

Serve as a sauce with meat / or drizzle over roasted, steamed or mashed potatoes

Bon appetit!

green peppercorn sauce

green peppercorn sauce

Get these and other fabulous fresh spices from the Cygnet Market or home shop of the Garden Shed and Pantry 

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

Marvelous May Newsletter

Below you will find an excerpt from my May newsletter. To read the whole thing, including some new recipes, please click here. It is fun and fabulous!

Almonds
Everyone, including me, has been waiting for news on Richard’s fantastic Johnston and Somerton almonds, grown in the almond district, Willunga, south of Adelaide. I spoke to Richard on Tuesday. He told me there was a fabulous crop this year and he will be sending them sometime in June! Yippee!

swap crop logo

Introducing Crop Swap
Recently I came across an Australia and NZ group of people as keen as I am to share garden produce and, in fact, anything edible or related to food. So, I joined the group and made us a sub-group and website Crop Swap Cygnet and Surrounds. There are several others in Tasmania too. Please join the Crop Swap Cygnet and Surrounds facebook page for updates etc. If you would like to help me make this work, please contact me asap. I am really keen to get started! No money is involved at all. Whether you are a backyard gardener, home cook, forager, seedsaver, cuttings guru, pickle maker or bread baker, you are welcome.

Sundried apricots, pears, plums and peaches
Kevin and Cindy’s fabulous, new season’s organic, sundried fruits were supposed to be arriving this week but the silly freight people have not picked them up….. so it will now be the first June market before they arrive. Oh lalalalala, how do businesses survive that are run so badly? 

Rain-fed rice
The Qld floods inundated the Lismore freight depot but now they are up and running again. I am pleased to say that Slater Farms’ magnificent, fragrant, bio-dynamic, long grain rice did not get flooded and will be at the market, along with rain-fed medium grain rice and rain-fed rice flour too. 

May Sourdough Workshop-full 
I am pleased to say there are no places left for this workshop but I will be running another in late June or early July. Read about my sourdough workshops here.

More than just Permaculture
There are lots of permaculture design certificate courses but our Gumboot Gardeners group is helping to host something broader, deeper and more easily used for your own property. Please read about Julia and Charles’ course below, based on 25 years of teaching all over the world.

Just for a laugh
Here is a little video I made about 10 years ago, of how to easily dig in green manure. For some reason it is not playing as clearly as it used to! Check out the dry stone wall in the first few seconds. I built that, with stone from my yard when we were making terraces. I had to raid a roadside cutting to get a few bits to finish it off. It is a tricky, twisted circle, going above then below where I am standing, as it was on a massive slope!

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! 

April Newsletter

Below you will find an extract from the April 12th newsletter. To read the full newsletter click here.
Steve Solomon Book
Steve has written a book for people new to growing food and / or new to Tasmania. It is called “Tasmanian Food Gardening: for beginners and new arrivals” Check it out at The Garden Shed and Pantry. $22Rolled oats…. and more
Did you know you can have rolled anything? Four Leaf roll rye grains, spelt grains, rice grains and barley grains as well as oat grains. I sell them all. I especially like to soak a mixture of them overnight then cook in the morning. You really can’t beat whole, rolled grains (soaked and then cooked) for nutrition and taste. It is way better than always having oats!

May Sourdough Workshop 
It only takes a moment to sign up for my May sourdough workshop and you will never regret it! I don’t go in for fussing about with food but everything I eat has to be fabulously delicious, the very best quality and the most healthy. Can you say that about the bread you eat? If not, then come to my workshop and learn to make easy, foolproof, nutritious, delicious sourdough and cultured butter with me, in my kitchen. Read about my sourdough workshops here.

Dates and bookings here.
$55

Gumboot Gardeners and Our Inaugural Pumpkin Festival
Thanks to all those who came out in the drizzle last Sunday and visited our Pumpkin Festival Stall, where we had pumpkin soup and pumpkin scones for $2 each, raising money to help send a young man in Kenya to The International Permaculture Convergence in India later this year. We raised $300 and it has been donated to Yongo. He asked me to tell you how much it means to him to have people on the other side of the world trying to help him. If you can donate a little more to help him reach his $3000, then please do so by following this link and reading his story.

Hugh’s Last Market 😦 
Hugh is now part of Room for a Pony, in Elizabeth Street, Hobart, where he is bringing to Hobart many of the goodies you have come to love from him in Cygnet! His time at the Cygnet Market will soon end so come along and indulge at this Cygnet Market where he will have his fantastic breads, cakes and pastries  FOR THE LAST TIME!!!!

Gotta love that boy of mine who is the hardest and most efficient worker I have ever known!

Popping Corn, Lentils, Peas and more!
You will love my expanding range of AUSTRALIAN PULSES etc. I now have black beluga beans and white pearl peas, as well as red and green (Puy style) lentils. As well as Four Leaf regular, organic, Australian mung beans I also have some seconds of their split mung; seconds because some of them did not split properly as they are just trialling the process. I have Four Leaf split yellow peas, for a hearty soup. I also have fava, borlotti and azuki beans. See below for recipes and ideas.

Four Leaf, organic, Australian popping corn is now back in stock.

All these are so cheap and so good 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.

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.