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! 

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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.

Spring in The Garden Shed

 

Watering Can range

Watering Can range

Spring Watering for Seedlings and Plants

It is gardening time and the doors of The Garden Shed are open.

I have the most beautiful Haws and Burgon & Ball watering cans, made in England from Sheffield steel which will not rust. Each has a solid brass rose that will last a lifetime. Available in a range of colours, not all in this photo. Prices are $75 and $120.

garden markers etc

Hand made, Tas Oak Garden Markers

Made by Mike in Woodbridge, these durable little signs with burnt-in text make lovely additions to your garden or perfect gifts for giving and posting. $3.50 each or 3 for $10

Mike’s wife, Tricia, makes our  calico, Cygnet Market shopping bags which are $4 each. And she makes all the net bags I use for my sourdough kits and workshops. Lovely, local, retired couple.

Ho Mi and Razor Hoe

The Korean ho mi has been in existence for thousands of years. It is hand forged from high grade steel and will never rust. I have had mine for about 15 years and give it a heavy duty workout all the time without there having been any deterioration in its shape or strength or sharpness!

The Razor Hoe is made from hardened Japanese steel and can be honed to be as sharp as a razor. It will hold that sharpness for a long time and is perfect for cutting weeds at the soil level and other jobs in areas where the ho mi is too big. Available in left and right hand models.
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Don’t forget about my fabulous yoghurt Cultures!

$15 will buy you enough culture to turn 100 litres of dairy milk into rich, creamy yoghurt full of probiotics. Soy milk culture also available.
That is only 15c / litre + the price of the milk.

The Simple, Natural, Healthy Yoghurt Story

yoghurt in jar

I sell the simplest of all probiotic yoghurt cultures, with no additives. It is foolproof and the cost of turning 1 litre of milk into yoghurt is 15c. Compare that to any commercial yoghurt!

Available for $15.  Use within 1 year.

Makes 100 litres.

As with most things that go into your body it is best to choose the most natural available. Do not be fooled by advertising.

And now I have a yoghurt culture suitable for making soy milk yoghurt. Also simple and natural and the same price.

Yogurt, yoghurt, or yoghourt is an ancient, fermented milk product produced by bacterial fermentation of milk. The bacteria used to turn milk into yoghurt are known as “yoghurt cultures”. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang.

yak yoghurt

Worldwide, cow’s milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks however, is also used to produce yoghurt in various parts of the world. Yoghurt has been made in every continent and dates back thousands of years.

Yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilusbacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yoghurt.

In Western culture, the milk is first heated to about 90 °C to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. (In some places, such as parts of India & Bangladesh curds are a desired component and milk is not pasteurized but boiled.) The milk is then cooled to about 45 °C. The bacterial culture is added, and the temperature of 45 °C is maintained for 6 to 12 hours to allow fermentation.

It was not until the commercialisation of yoghurt production in the 1930’s that sweeteners, jams and flavours started to be added. More recently  some brands have started adding chemicals to make some yoghurts seem thicker or creamier or less sour than the original, natural yoghurt.

camel-milk-600x398

Yoghurt made from camel milk

Thanks to wikipedia and other online sites for this info. and photos

July Fermenting, Sprouting and more Workshop

Whether you want to stay healthy, regain vitality or are unwell, fermenting and sprouting will help you. These simple, ancient methods of preparing vegetables, nuts, pulses, seeds and dairy are still an integral part of the diet of most people in Asia, Europe and South America. Come and learn how to take charge of your gut, your health and your brain, by making simple, delicious foods for daily life.

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Various lacto-fermented vegetables and kefir cheese dip

Visit my kitchen and learn how to fill your life with healthy, delicious, naturally preserved vegetables all year round. Also includes kefir, yoghurt and kombucha. Workshop includes fresh kefir grains to take home.
$45 / person.
Then I will demonstrate how to sprout everything from mung beans and lentils to quinoa and whole spices. There will be plenty of tastings to whet your appetite!

Fermented foods and sprouts allow the human body to absorb all their nutrients and fill you with vitality.

For dates and bookings click hereTo add your name to the booking sheet, please read the instructions carefully as it is your email address, not your name, that is required.

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Lentil sprouts and herbs on baked beans with sourdough bread

February at The Cygnet Market

My market stall on the stage at The Cygnet Market is where I showcase almost my full range of Garden Shed and Pantry products. 

See you at the market this Sunday, February 2nd

I guarantee that my products are fresh and I have a following of avid spice lovers who know to come to me for all their requirements as my spices are kept sealed and in the dark between markets. I also have yoghurt cultures and soon, milk kefir, when mine starts to multiply. English watering cans and best quality garden tools are my passion and I stock local seeds for growing the best vegetables in the Tasmanian climate. As well, I offer an eclectic range of garden and food books and Tasmania’s Clean Conscience eco-cleaning products.

If you would like a 5kg bag of anything from my lists below, please send me an email and I will hold one aside for you as I only take a limited number of them and they sell quickly. Gluten free is a special interest of mine.

The market is now one of the best in Tasmania not just for tourists but for those wanting to buy fresh, organic vegetables, fruits, breads, cheeses, wholefoods, dried fruits, olives, olive oils, eggs and coffee. Artisan cakes and pastries as well as Sally’s superb Chinese dumplings, fresh stir fries and savoury pancakes nestle into the hall with Ed’s perfect English pork pies and Cathy’s moist Dundee cake.

Annie is a milliner and her hats are world class; all designed and made by her in Cygnet. You will also find an extensive and infectious collection of rocks, fossils  and more from around the world, at Mike’s stall. Add to that the craftsmanship of local artists, sewers, photographers and card makers and you can soon see that Cygnet is the place to be on the 1st and 3rd Sundays, 10am – 2pm, all year round!

You can find all my prices on these links:

 Grains, flours, pulses and seeds price list

 

L’Abruzzese Organic, Australian Pastas

The Rest of the Pantry: Oils, Nuts, Dried Fruits, Honeys etc

The Garden Shed: Tools, Seeds etc