May Newsletter

The Garden Shed and Pantry Handover Celebration
All my customers are invited to come and celebrate the handing over of The Garden Shed and Pantry to the new owners, Esther Cooke and Paola Tanner at 11am – noon on June 1st, at 4 Winns Road, Cygnet (my place).

This will be the last day of sales from my home shop. The details of its new location will be revealed at the handover!

Esther and Paola will continue the market stall and I will go along and be a helper from time to time ūüôā

Almost 8 years ago, a few months after I arrived in Cygnet, I started selling gardening stuff and organic, Australian wholefoods in a tiny little enterprise I called The Garden Shed and Pantry.

It has grown and supported me; it has brought me in touch with people who care about their health and that of the earth and many of you have become my friends. It has been a wonderful and fulfilling journey.

I am not leaving Cygnet and I will continue with my sourdough and other workshops.  

Offer of 10kg boxes of almonds
The wonderful Johnston and Somerton almonds just keep on coming and Richard (from Willunga Almonds) has a stash of 10kg boxes still available in a refrigerated warehouse in Melbourne.

The offer will be $180/10kg box. Whole boxes only. Pick up only.


June Sourdough Workshop
Please use YOUR EMAIL ADDRESS to book into my next sourdough workshop here.
You can read about my sourdough workshops here.

Hughsli is back
Hugh’s¬†irresistible lamingtons and lemon tarts will be at this coming market. You will find them at my stall. $5. Nothing ordinary!

Crop Swap 8
My front shed….. 4 Winns Road, Cygnet.
Come with¬†something, leave with much more….. goodies + new contacts + joie de vivre.
Arrive by 11am and set your wares on my trestles (or BYO if you want to supervise yours). Please be on time.
Then we talk about what we have brought…. I love this bit as everyone has a story.
At 11.30 we take what we would like. Everyone is polite and only takes a fair share. There is a lot of chatter and laughter and good will and generosity. By 12 everything is gone and my trestles are empty. Lovely.
Then we have coffee and nibbles (usually something I make but if you’d like to bring something as your wares to share, then all the better).
PLEASE ONLY BRING THINGS RELATED TO FOOD, to Crop Swaps….. growing, cooking, preserving, eating….. books, tools, plants, garden produce, kitchen creations, animal manures, pots, seeds, jars, netting, bean poles, dumpster doings, or skills like tool sharpening, catering, fence weaving etc etc

Viewing this newsletter
Some¬†emails clip newsletters to reduce your download. If this happens to you, please view the entire newsletter by clicking “View this email in your browser” which you will find under the photo of me, at the top.

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…..


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!


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!


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

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.


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 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!


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.


Plat du Jour Sept. 13TH

Interest in our Plat du Jour Evening on Saturday Sept 12 has been so popular we have decided to add another on Sunday 13th September. We are now taking bookings. Join Hugh and I as we prepare you a sumptuous feast using the best produce in our local area. In true paddock to plate style we will be involved in the slaughter, catching, foraging, picking and harvesting of all produce and will be creating innovative and seasonal dishes that reflect not only the time of year but our place in the world.

Book now by adding your EMAIL address NOT your name.

Proposed Menu



Smoked Pork Loin, Preserved Quince & Wasabi

Cured Ocean Trout, Fermented Rye  & Horseradish Remoulade


Organ Meats, Charred Endive & Soft Polenta


Fire Roasted Potato, Sauteed Mushroom & Coleslaw


Two-way Duck, Roast Salsify & Pickled Radish

Spring Vegetable Stew with Poached Eggs

Raw Beetroot, Pear & Rocket Salad


Apple & Cardomom Kombucha Granita


Meyer Lemon Tart with Poached Rhubarb & Thyme Ice-cream


Larks Single Malt Whisky Truffle