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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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! 

Seasons in a Wholefoods Shop?

Everyone knows that tomatoes are a summer thing and cauliflower is a winter thing but most people are not familiar with the seasons for wheat or almonds or lentils or dried apricots. You may drive through the countryside in winter and see enormous green paddocks then you may drive the same roads in early summer and see the harvesters working in paddocks of crisp brown and still not put two and two together to understand what this means for your pantry. Well let me tell you…..

wheat-barley-oats-rye

Glutenous Grains look like grasses (and are grasses) when they are growing. These include wheat, barley, rye, oats and others such as spelt, khorasan and Egyptian Gold. In Australia these are generally sown by the farmers in autumn as the rains begin so they grow through winter, start producing seeds in spring and are dry enough to harvest in early summer or later in colder areas. They are then collected, winnowed (ie have all the chaff and any bits of dirt blown out so that only the seeds are left), graded (ie tested for protein levels, moisture levels, size etc), then trucked to silos to await shipping to mills or overseas.

I get most of these grains from Four Leaf, who are organic farmers and millers north of Adelaide in SA. I do get Tasmanian grown spelt and sometimes oats, when I can. Now and again the previous year’s grain is sold out before the next harvest is done. This happens late spring and into summer, depending on the weather.

If you shop in supermarkets you won’t know when or where the grain was grown, harvested or milled and this gives the illusion of grains (and flours) not being seasonal but grains begin to go rancid the moment the grain is broken, so old flour, rolled oats and others are, in my opinion, dangerous to our health as rancidity is a known cause of cancer. Moreover, rancidity cannot easily be detected in flour, by humans so buyer beware!

millet-quinoa-etc

Seeds…. sunflower, millet, quinoa, buckwheat and more, are grown in various parts of the world but organic Australian farmers grow few of them so I often run out between seasons. I refuse to buy any grains, seeds, lentils etc from overseas as the amount of fuel required to ship all these around the world totally negates their organic certification and all this shipping is a major cause of the pickle we are now in, with climate change. My customers must learn to eat seasonally and this includes wholefoods!

beans-lentils-chickpeas

Lentils, chickpeas etc are the dry seeds of annual bushes (like beans or peas you may grow in your garden and let dry off to keep some to plant the next year). Like with such beans or peas, gardeners will know how long it takes for those darn seed pods to be brown and crisp and the seeds inside dry and hard. So it is the same with lentils, chickpeas etc. Harvest can be mid to late summer or even into early autumn some years.

Thus I currently do not have the new season’s lentils or chick peas in stock and the previous season’s have sold out. This is the life of a small, organic, Australian wholefoods shopkeeper trying to keep her customers both happy and healthy!

Johnston almonds

Johnston almonds

Nuts come next in the year, ripening in early autumn but then requiring hardening off before the flavours develop and the nut inside the shell becomes hard, instead of soft. Many customers do not want to crack open the shells of almonds, for example, so I have to wait for the farmer to have his nuts cracked and, because he grows the special and delicious Johnston and Somerton almond varieties only, he does not want his batch thrown in with anyone else’s so he has to wait until last at the nut mill! Hence I will not have any almonds until July!! Last year there was a total crop failure due to a hail storm just at flowering time so my customers had no almonds at all.

Thankfully there are a lot of walnuts grown in Tasmania so I never seem to run out of them. I have to get hazelnuts from Victoria or SA from time to time but sometimes I still run out before the next season as I aim to sell organic ones or from farmers I know but who are not certified organic.

kevin-and-cindy-organics-drying-apricots

Kevin and Cindy Organics

Dried fruit is a similar story, as I get organic, sundried apricots, pears and sometimes plums from just one grower because I know of no-one else who uses no chemicals, no preservatives and no electricity! I rang her a few weeks ago to confirm my order and she told me there had been a hail storm in November, which had never happened before, and almost all the apricots were damaged! Oh no, I still don’t know if I will get a supply from her. Fingers crossed!

The apricots should be ready soon, then the plums and lastly the pears, some time in autumn.

rainfed-rice

Rice is usually harvested some time in March or April. The rain fed, organic, bio-dynamic, aromatic rice I buy is from northern NSW. The farmer uses no irrigation; only rainfall. In doing so he does not need dams or pumps or electricity but does rely on nature. He may get a smaller crop if things are not right but so far he has not let me down although once he ran out before the next harvest. We both do our best!

murray-river-organics-in-1970s

Murray River Organics in the 1970’s

I get organic raisins, sultanas and currants from a grower in The Riverland who only grows these grapes….. did you know these are all grape varieties? Sultanas (Sultanina, Thompson Seedless, Kish-mish), Currants (Zante Currant, Carina), Muscat Gordo Blanco (Muscat of Alexandria), and Waltham Cross (Rosaki, Dattier, Regina, Malaga). The dried fruit of the last two is collectively called raisins in Australia.

Last year their sheds and offices were damaged in floods but, luckily, most of their crops had been harvested and moved to a warehouse in Melbourne. Phew. I didn’t want to have to tell my customers that even more of my products were not available!

pumkin-seeds

The pumpkin used for seeds

Pumpkin seeds take ages! There is only one pumpkin seed grower in Australia, that I know of and they are in Victoria. They are a small, family group who run a fabulous and very ethical business. It is well into autumn and as late as May before the new year’s pumpkin seeds are harvested and dried. So far, so good. Lets hope it stays that way!

Olives are the last, being harvested for oil in about May and pickled at various times from May onwards through winter. Sometimes the olives have more oil, sometimes less. Sometimes the trees have more olives, sometimes less. Sometimes things go awry with the weather and sometimes it is perfect! Pat and Lina keep us all in SA olives and oils for as long as they can but this year I am going to run out as the oil olives were drier than usual and there were less jumbo olives on the trees; a double whammy.

We are lucky indeed that the floods last year came within about 10cms of the spilling over the levvy and did not burst its banks, ruining Pat and Lina’s market garden and olive trees.What a year for all our growers!

Farming is tough. The people I buy from are real people who grow beautiful, organic food which they hope will survive through the months of growth and produce an income for them. As the climate becomes more unstable, their livelihoods are put seriously at risk. Not only that but I am also dependent on them for my income and we are all dependent on them for our food. All these problems happened in 2016. I wonder what will happen in 2017. Whatever happens, you can now understand why wholefoods are seasonal and how, even though they are dry goods, climate and supply and seasons mean so much.

 

Panforte…. the ultimate Italian Christmas cake

Panforte

Pan Forte… the ultimate Italian Christmas cake
Nuts, chocolate, brandy….sounding good already? I think my pan forte is the best and it is mostly organic; being made using all my GaSP ingredients. All my panfortes are naturally gluten free.

Available at the market: Slices to nibble with coffee / halves to take home.

Orders for whole panfortes will be ready to collect on my home shop open days (see above) starting Thursday Dec. 3rd.

$20 and $50 whole (available only by order, via email or in person)
$11 half (limited numbers available at every Cygnet market from Nov. 15th)
$6 slice (available at every Cygnet market from Nov 15th)

For Gardeners and Cooks at the June 15th Cygnet Market

New Season’s Organic, Tasmanian Quinoa

It has been an anxious time for me, being out of quinoa and having to wait for the farmer to harvest, sort, pack and send it from Kindred, in northern Tasmania.

Also from Henriette and Lauran, the Kindred Organics farmers, I now have buckwheat flour, whole linseed and rolled oats, all organic and low in food miles.

Other Tasmanian goods: From Callington Mill at Oatlands I have organic, sifted spelt flour, delivered by Smithy straight from the mill. I use this half and half with the Four Leaf rye flour to make excellent sourdough bread. Spelt is wonderful for pastry too. And then there’s the Tasmanian honeys, of course!

1-DSC_0004
Solid brass. Last a lifetime.
Made in Turkey.
I am lucky to have made contact with a Turkish woman who sells these direct from the manufacturer. Her English is a lot better than my Turkish but our email exchanges are difficult and I am often bemused by her answers to my questions.However, she sends me these gorgeous hand tools for the kitchen and I absolutely love them. They all grind beautifully and should last a life time.Two of them have receptacles at the base into which the ingredient is ground. A twist of the wrist removes the base and allows you to sprinkle it into your cooking pot.One is for finely grinding spices, the other is slightly coarser and is perfect for grinding oily grains and seeds, such as linseed.The pepper grinder for the table does not have a base and allows you to grind pepper directly onto your meal.

The coffee grinder has an adjustable coarseness (and is not pictured) and a base. Doing this by hand allows you to grind the beans rather than cutting them (which an electric grinder does). This is similar to stone grinding wheat to make flour, rather than cutting the wheat to make flour (as in a Vitamix or Thermamix).

Books for the Fireside Cook and Gardener

Winter is a wonderful time to dream. I stop work at 4.30pm, bring in the evening’s firewood, get the fire raging then relax for a while. I like to either read something deep and mind bending or gentle and beautiful.

I am always on the look out for new books to sell and right now I have some great winter reads.

Lunch in Paris: A love Story with Recipes is a fun memoir by Elizabeth Bard about the unlikely liaison between an American food novice stationed in London and a gorgeous Frenchman who lives in Paris.

On a more serious note is Chemical Free Kids: Raising Healthy Children in a Toxic World which begins by telling us about the chemicals routinely found in and on unborn children today. It is a vivid and important book for anyone with young children.

Gut Feelings, by Dr. Peter Baratosy delves into the foibles of the conventional medical profession, the unrelenting pressure on our bodies of food processing and leads us to some very common sense but not commonly explained conclusions about gut problems in this modern world. If you are feeling not quite right inside, then this could be the book for you.

Dr. Baratosy has recently moved from South Australia to Kingston in Tasmania and practices as a GP at the Kingborough Medical Centre. He and his wife are also regular customers of the Cygnet Market.

Free Range Chicken Gardens leads you through some wonderful ideas for coops and yards, for growing plants that chooks will and won’t eat and gets you inside a chicken’s head!

drying fruits

 

My Home Made Mueslis

 with apple-soaked, sun-dried apricots, peaches and / or pears

I make and sell two organic, raw mueslis. One is gluten free. Both are packed with all the organic, Australian freshly milled grains, pumpkin seeds, sunflower seeds, dried fruits and nuts that I sell separately. I assemble them every Saturday before the market so they are totally fresh, unlike anything you will buy anywhere else!

If you have special requirements I can also make up supplies for you and your family.

My winter preferred serving method is to soak the muesli overnight in some apple juice and in the morning add some of my special, organic, sun-dried peaches / apricots / pears + currants + Johnston almonds which have been soaked in water or apple juice and stored in the fridge.

It all goes into the microwave to just warm through then I mix in a good dollop of kefir or home made yoghurt.

YUM and I feel great all morning!

New GaSP products at Sunday’s Cygnet Market

Come and see all the new and regular products at The Garden Shed and Pantry stall.

JUST ARRIVED!

 Organic, light sifted spelt flour from Callington Mill at Oatlands, Tas.
Here at last! Light sifted means that more than 50% of the bran is sifted out, making this a less heavy spelt flour. Suitable for bread making and, well, just about everything!

Rapadura sugar, coconut flour and oil: all organic 
None of these are Australian but so many people have asked for them I have relented. Now you have to buy them!

South Australian Pistachios: organic, roasted and salted

Fabulous pistachios from Mark in S.A. First 10kg box almost all gone already! You won’t find better.

Tinned Cod Liver as Peter Cundall recommends on the Saturday garden talkback show radio 936

I tracked these down and ordered from a supplier in Melbourne. They have been so popular I have sold out twice and now doubled my order. Be quick!

Cygnet Market Shopping bags: Calico, Locally made, Locally screen printed
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Opening times for between markets at 4 Winns Rd., Cygnet

Thursday afternoons 2pm – 6pm
+ Friday mornings 9am – 12 noon
+ by request 

By request means that you are welcome to ring me or send me an email to arrange an alternative time to suit you.

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Don’t forget to put your clocks back 1 hour before Sunday morning!!
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