Welcome to 2018 at The Garden Shed and Pantry

Below are some snippets from my February newsletter. To read the full newsletter and see the photos, click here.

Happy 2018 I have had a wonderful break, relaxing for nearly 3 weeks at my rusty, quaint, fabulous, old beach shack at Balgowan, on the Yorke Peninsula in S.A. Check out some of my holiday photos below…. Now I am back and ready for a new year of nourishing you all with freshly milled, organic wholefoods and ingredients sourced directly by me from farmers and millers in Tasmania and Australia. I very much look forward to welcoming you again to my home shop and Cygnet Market stall. Opening times are on the photo at the top of this newsletter.

March Sourdough and Cultured Butter Workshop  Come to my kitchen and make with me the simplest and best bread for your body and taste buds. Learn about a range of grains and why they must be freshly milled. Create a batch of cultured butter to take home. I offer plenty of tastings and answer all your questions. Read more below….

Pat and Lina’s Olives Not every wholefoods shop owner takes time off from her holiday, on a day of 45C, to visit the olive grower and pick up buckets of olives so that their customers will not miss out at the first market of the year! Read more below….

Shani’s Kitchen Crafts; can you help? Shani helps me at the first market of each month and for some time she has been making fantastic pot holders (which always sell out), using the back pockets of jeans and recycled fabrics but she has run out of pockets! If you have some old jeans and could cut off the legs (which she doesn’t need) and just bring the tops, including the back pockets, that would be fabulous. Please bring to the market or leave on my front verandah. For every 3 pairs you donate at the market, Shani will give you one of her beautiful, hand made soaps.  

Nutrient Dense? It seems to be the latest catch-phrase … nutrient dense…. but what is it and does it matter? Read more below….

Hugh’s lamingtons and lemon tarts  Again you would be best to be to the market early to get some of Hugh’s very popular lamingtons and lemon tarts at my stall. I have not have any since before Christmas and cannot wait!!

Crop Swap Number 6… Saturday February 10th, 10am sharp It is going to be a biggy with lots of produce flowing from our gardens and kitchens. Everyone is welcome to our gatherings, whether or not you have anything from the garden to share. Do you have gardening books or magazines, can you knock up some muffins or a zucchini cake? Anything related to food is suitable. 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 below…

Viewing this newsletter If you do not see the full 2 columns of this newsletter, then please click “view this email in your browser” below the main photo. Some email servers clip either one column or some of both columns.

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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Special 2 hour, winter sourdough workshop, Sat. June 24th

On Saturday June 24th, I am doing a 2 HOUR SOURDOUGH WORKSHOP which will be a condensed version of my regular, 2 part workshop. $30.

For bookings click here. Add your email address to the list and I will be in touch.

This worked very well for a recent U3A group I ran it for recently.  

You will see all the stages of easy, foolproof, nutritious, delicious sourdough bread and cultured butter and go home with the confidence to start making your own.

As an option, you will be able to purchase my sourdough kit which has all the flours and the starter and instructions. $20 (reduced from the $25 I sell it for usually) 

Also, on the day, there will be 10% off all products in my home shop!
Read about my regular sourdough workshops here.

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 Sourdough and Cultured Butter Workshop

The March workshop date is Friday, March 24th, 7.30pm – 9pm and Sat. March 25th, 8am – 9.30am. You must come to both sessions. $55.

To read about my sourdough workshops, click here.

For bookings of the March workshop click here. To book, add your EMAIL (NOT your name, even if I know you) now.

This is a fun and informative workshop for anyone wanting to make easy, foolproof, nutritious, delicious sourdough bread with fresh, organic, Australian ingredients.

Sourdough Bread and Cultured Butter Workshops

Making sourdough bread is the simplest way of making bread. Believed to have originated in Egypt, where it just so happened that the grains they grew and milled behaved magically with the yeasts and bacteria in the air, sourdough bread has come to the forefront of modern day bread connoisseurs.

Following our greater understanding of the human gut, we also now realise the health benefits of slow food and the slow proving and natural fermenting of the sourdough loaf is part of this phenomenon. For those with some intolerance to gluten, sourdough bread is a godsend as the slow proving and fermenting uses up a great percentage of the gluten, unlike the fast and artificial process of using commercial yeasts.

Warmth is not required to prove the bread. Time is all that is required. A good, long proving time gives an excellent texture and that distinctive, sour taste.

In my workshops I teach you to make the best bread you have ever eaten, made simply, using the traditional, no-knead method from Egypt.

The workshop in my kitchen.

The workshop in my kitchen.

Following the fermenting theme, I also show you very easy cultured butter, which is common in France but expensive to buy here. Two litres of cream will produce about 1kg of the best butter you have ever had, cultured and delicious.

Here are the details –

The workshop runs in two separate sessions and is conducted in my kitchen at 4 Winns Road Cygnet.  The maximum number of workshop participants is ten.  That way we can comfortably fit in the kitchen and I have sufficient time to answer all questions and see that everyone receives the help they need.

The first session is on Friday evening and runs for one and a half hours. It includes how to make the dough,  the first rising, caring for the starter and tastings.  We also churn the cultured butter and learn about the culturing process.

Session two of the workshop runs on Saturday morning for one hour and a half hours and  includes preparing for the second rising and how to bake it and more tastings (breakfast, with our cultured butter, coffee and teas!).  Specific times for the workshop sessions are confirmed on the booking sheet.

During the second session, participants can check out the goodies in the Garden Shed Pantry and stock up on their sourdough breadmaking (and general cooking) needs, with 10% discount on offer for the participants on workshop day.

The cost of the workshop is $55 and includes enough flour etc to make another loaf at home. Of course you get the starter which will keep you going forever. The flours are all high quality organic flours from Four Leaf Milling in South Australia.  The workshop kit also contains one dough scraper, a handy (Australian made) measuring jug and more of my favourite recipes. We make the bread and butter together and I answer all your questions so that you go home confident to make easy, wonderful bread on your own.

Payment is by transfer to my bank account and must be completed before the workshop. Details are sent by email once the workshop participants are finalised.

That's me! I love these workshops as much as the participants.

That’s me! I love these workshops as much as the participants.

For those who do not reside locally, I recommend you search Airbnb for places to stay in Cygnet; there are several close by.  Find out more here.

Please feel free to contact me if you would like more information or to be put on the Sourdough Workshop email list for future workshop dates.

Feedback from some of my sourdough participants…..

November 2016….. We shared the loaves with friends.  They loved them as much as we did….Won’t make too often – way too dangerous  J

Thank you for your huge thought knowledge effort and generosity that goes into your workshops. We’ll tell all our friends about you  Kate

Flip and Ian

flip-and-ians-bread-nov-16

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Hi Kate

On the way home I had to stop suddenly for a bettong ( or similar) and when I got home I found that the dough had tipped out of the bowl and was embedded in the car mat !  Nevertheless I rescued it and carried on as per your instructions and it was fine and delicious. Thank you for finding this great method of producing sour dough !

Nicky
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