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! 

Pine Nut Crusted Orange Cake

orange and pine nut cake

orange and pine nut cake

Ancient Greeks and Romans savoured pine nuts preserved in honey, and legionaires took them to Britain under Roman rule.  This recipe has several flavours of the Mediteranean – pine nuts, oranges and olive oil.  They blend together perfectly to give a subtle taste and wonderful texture.

50g Pine Nuts

150g rapadura sugar

120ml Patlin Gardens Olive Oil

2 eggs, separated

finely grated zest of 1 large orange

120ml of fresh orange juice

200g Four Leaf Organic 85% Flour

1 tbsp baking powder

Preheat the oven to 180C.  Put the pine nuts on a baking tray and brown in the oven for 7-8 minutes.  Oil the base of a 20cm springform cake tin, then line the base with baking paper.  Use the additional 1 teaspoon each of sugar and flour to dust the sides of the tin, and shake out any excess.

  • Whisk the egg whites until stiff, then leave to one side.
  • Whisk the yolks and sugar until well combined and pale, then whisk in the oil, followed by the orange zest and juice.
  • Sift the flour and baking powder together and fold into the egg mixture.
  • Fold in the egg whites and transfer the mixture to the prepared tin.
  • Sprinkle the mixture with the toasted pine nuts and bake for 40-45 minutes until well risen and lightly springy to the touch.
  • Cool until you can touch the tin easily, then remove the cake and transfer it to a wire rack.

This cake is delicious served fresh from the tin on its own or with slices of orange or other fresh stone fruits.

Store it in an airtight container if not eaten straight away.

Enjoy!!

This recipe and 100 others appear in Kew’s Global Kitchen Cookbook.  Kew’s Global Kitchen Cookbook is a celebration of the amazing variety of edible plants.  It brings together 101 delicious recipes using plants from all corners of the globe, along with stories of their history and discovery, richly illustrated with historic botanical art from the archives of the Royal Botanic Gardens, Kew.

Kew's Global Kitchen Cookbook

Kew’s Global Kitchen Cookbook

Get this and other fabulous cooking and gardening books from the Cygnet Market or The Garden Shed and Pantry.

Spiced Orange Blossom Honey Muffins

Makes 18 patty pan size

Heat the oven to 180C.

Line muffin tins with patty pans.

Ingredients:

2½ cups Four Leaf 85% light flour

6 tsp. baking powder

90g butter

1/4 cup sugar

2 good Tbl. Do Bee orange blossom honey

2 finely chopped or grated cooking apples

1/3 cup Tasmanian walnut pieces

1 tsp. cinnamon

2 1/3 cups made up of the juice of 1-2 oranges plus milk

1 egg, lightly beaten

Mix flour and baking powder together in a large bowl.

Rub in butter to coarse crumbs.

Add sugar, apples, cinnamon and walnuts.

In a small bowl combine beaten eggs, liquid and warmed honey.

Gently stir the honey mixture into the dry ingredients only until roughly combined and there is no dry four left.

Using 2 dessert spoons, fill all the patty pans with all the mixture.

Place into heated oven and bake 20 minutes. Check after 15 minutes and cover with foil if necessary.

When done, remove each muffin from the tins and cool on a wire rack.

Serve warm with yoghurt and a little extra, warmed Do Bee orange blossom honey drizzled over.

Great cold, in lunch boxes!

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!

Apple and Jostaberry Sponge Pudding

Tasmania is flooded with berries all summer and apples throughout the cooler months. I always freeze some berries and jostaberries freeze really well. They are a cross between a gooseberry and a black currant so they are fat, black and very flavoursome. Combined with apples they are at their best and I add star anise, cloves and a little cinnamon too.

When the mercury dips down and the nights draw in there’s nothing I enjoy more than cooking and eating a hot pudding. The recipe is in ounces because it was originally my mother’s apple sponge recipe and I like to keep her measurements to remind me of that.

All the spices and the organic flour are available at The Garden Shed and Pantry.

1-DSC_0001Apple and Jostaberry Sponge Pudding

Slice and cook in a pan: about 8 medium sized apples with 1 tablespoon of honey, 4 cloves, 1 star anise and a dash of cinnamon, adding jostaberries towards the end. Put into an oven-proof dish.

While the fruit is stewing prepare the sponge.

Heat oven to 200C

Cream: 3 ozs sugar with 3 ozs butter

Add: a dash of vanilla essence, 1 beaten egg, 6 ozs self raising flour (I use organic 85% wholemeal flour) and 3/4 cup milk

Beat quickly until a smooth batter and spoon over the hot cooked fruit.

Bake 30 – 45 minutes until nicely browned and firm to the touch.

Serve hot with ice cream or yoghurt.

 

Books about Food, to inspire and vitalise

Whether you are interested in using a new ingredient, learning about a range of healthy cooking techniques, ancient foods for modern lives, vegetarian and vegan food ideas, understanding your gut, how to grow your own food or making a chicken-friendly garden, you will find something out of the ordinary at The Garden Shed and Pantry.

1-DSC_0004

Browse in my home shop

Thursdays 2pm – 6pm

Fridays 9am – 12 noon

and by request, at a time to suit us both

or come to the Cygnet Market.

1st and 3rd Sundays all year round