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 

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Organic Sourdough Kit – Australia wide delivery

My Organic Sourdough & Proving Bowl Kit is available for Australia wide delivery.

The price for the Organic Sourdough & Proving Bowl Kit is $65 and includes postage within Australia.

I have now sent hundreds  of kits all over Australia to people wanting to make foolproof, easy, delicious, nutritious sourdough bread.

Ordering is by email to me and payment by direct bank transfer. After email order confirmation I will send you the bank transfer details.

Organic Sourdough & Proving Bowl Kit now available for Australia wide delivery

Organic Sourdough & Proving Bowl Kit now available for Australia wide delivery

There has been an enormous amount of interest in all of my workshops recently, particularly Sourdough Bread Making, so, for those too far away to attend, I  offer the kit and a proving bowl for purchase online. Adding up all of the Sourdough Workshops that I have conducted plus all of the kits that have been sold at the Cygnet Market and online, would mean that I have sold over 300 kits in the 4 years since I have been offering them. Below, you can read some of the feedback I have received about the kits.

I recommend Four Leaf Organic grains

I recommend Four Leaf Organic grains

The Organic Sourdough & Proving Bowl Kit has the recipe and all of my tips and tricks for making delicious and easy sourdough bread, the ingredients required for two standard loaves, plus the rye-based starter which ensures excellent bread into the future.  In addition, it has a proving bowl which has been designed specifically for sourdough bread. I only post on Mondays or Tuesdays so your starter does not sit over the weekend in a Post Office, instead of in your fridge!

The ingredients include the special sourdough starter and the flours are all organic flours of the highest quality from Four Leaf Milling in South Australia.  Flour from dry-land farming in South Australia has all of the characteristics that are best suited to sourdough bread-making since the sourdough method originated thousands of years ago in Egypt, another dry land.

Again, the price for the Organic Sourdough & Proving Bowl Kit is $65 and includes postage within Australia.  

Since I don’t have an online payment facility, ordering is by email (gasp4winns@gmail.com) and payment by direct bank transfer. After order confirmation I will send you the bank transfer details.

gmail.com) and payment by dire

Dec 2016

Perfect sourdough loaves made with the kit

 

ct bank transfer. After order confirmation I will send you the bank transfer details.

You can check the performance of my kits by reading the testimonials below and read about my workshops here.

Contact me if you would like to purchase one of my kits..

Here is another complete kit ready to go in the Express Post bag.

Sourdough Bread Express Post Kit

Sourdough Bread Express Post Kit

 Feedback:

May 2, 2015: Hi Kate,  baked my first  loaf today and it turned out beautifully.  Tastes great too.

Thanks, Ruth

Ruth April 2015

Hi Kate. Thrilled with the result from your kit. Made two loaves and rest of starter in fridge for next weekend. Beautiful crust and flavour. Kit easy to use. Will be in touch before Mother’s Day to get one sent to my mum. Many thanks. Anne.

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Hello Kate,

I’m not sure if you remember me; you were kind enough to help me on my way to a successful sourdough bread baker after sending my kit . See attached photographs of the loaves I made on Saturday. We are so happy.  I have planned a greater wholemeal and rye content for this weekend’s bake. We enjoy a substantial percentage of wholemeal/rye in our bread. Anyhow, the crust and crumb are exactly as we like it and the oven spring is great.

One is a ‘normal’ sourdough with only bread spices and the other is an olive sourdough (yummy toasted on Sunday morning with a fried egg on it!).Thank you again for all your help. With your guidance (and taking away the fear of baking SD) I’m now where I wanted to be when I started my research.

Kindest regards,

Ingrid

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April newsletter… Read, Smile, Be Healthy.

Hemp Seeds
In Australia, hemp seeds, like raw milk, are ruled not for human consumption, but in most parts of the world both of these things are greatly revered in a healthy diet. I now have hulled hemp seeds for sale. 

 April Sourdough Workshops
APRIL sourdough and cultured butter workshop dates and registration here. You must put your EMAIL address, NOT your name, even if I know you, so I can contact you as a group. You can read about my workshops for easy, foolproof, nutritious, delicious sourdough here!
 
San Francisco Travel Snippits
Below, read part three of my travel snippits about food, famous eateries and unexpected delights.

You can read the full newsletter here, full of good things for your mind and body as well as our planet.

January 2016 newsletter

Happy New Year to all my customers and all who read this website. May you find peace and happiness in your life this year…. and lots of fun! Read below for my news in brief. Click here for the full newsletter.

Open as usual
My home shop will be open as usual this week and beyond. I will be at every Cygnet Market too.

I am as passionate as ever about bringing you the very best in organic, Australian wholefoods and ingredients along with the know-how to help you have a healthy life and to bring your garden to your table.

 2016 Workshops
I will be having plenty of sourdough workshops and gardening workshops + the odd fermenting and sprouting workshop through 2016. Hugh will be doing more workshops late January and through February too. You will read about all our workshops here in the newsletters so please take a moment to read them so you don’t miss out!!

Fresh Pasta
I am making fresh pasta on Thursday mornings, for sale at my home shop on Thursday afternoons only.

Those people who said they would like to receive a bundle for free and let me know if they’d be interested in buying it if I did offer it, please don’t forget to collect it!! Collection of free pasta will only be on Thursday Dec. 31st after 2pm during my home shop open hours. And I will have bundles for sale too.

You truly won’t believe the difference!

Thanks for the Wine Bottles!
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. However, I need about a dozen a week, so do keep me in mind in the months ahead.

Please leave clean, label-free, screw cap, wine bottles of any colour or shape, on my verandah any time. Please don’t bring them to the market.  

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)

See you tomorrow at the Cygnet Market; Sunday, March 1st

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Come up onto the stage and say hello to me at The Garden Shed and Pantry stall where I have some of everything and always something new! Everything is fresh and lovely. Guaranteed!

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