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.

February 1st Newsletter

Back to work for 2017

My home shop is open as usual AND I am looking forward to being back at the Cygnet Market from Sunday Feb. 5th.

Thank you to all the lovely people who continued to come to my home shop during January.

 Olives and Four Leaf flours Restocked
My shelves and store room are now fully stocked with fresh products. I have spent literally thousands of dollars getting everything back in and you will all be pleased to know that the Jumbos and the Black kalamata olives have just arrived as has a pallet of Four Leaf flours and grains. Come n gettum!

March Sourdough & Cultured Butter Workshop
I will be having my first sourdough and cultured butter workshop for 2017 in March. Check the dates and make bookings by adding your EMAIL (not your name) here. If you don’t put your email you have not booked, even if I know you!!

You will find more information about these workshops on my website here.

Weck Fermenting Jars
Finally I have decided on the best quality, best value and most ethical fermenting jars available; Weck, made in Germany. These are made from thick glass and guaranteed to be free of lead, cadmium and mercury, unlike cheap, glass jars. Read more below….

Too many zucchinis?
Check out my zucchini and mushroom lasagne recipe AND buy my organic, Australian lasagne sheets!

Thanks for the Wine Bottles but please stop!
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. I will let you know when I need more but for now I have enough, thanks.

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! 

To read the whole newsletter click here.

Gin and Tonic…. revolution!

Many people, including me, love a gin and tonic now and again, especially with Tasmanian made gin, but there’s a revolution happening that is turning this drink on its head!

Gin is a spirit which derives its predominant flavour from juniper berries (Juniperus communis). And I love adding a squeeze of lime to it, with tonic water.

From its earliest origins in the Middle Ages, gin has evolved from a herbal medicine to an object of commerce in the spirits industry. Gin was developed on the basis of the older word for juniper, ‘jenever’, and became popular in Great Britain when William of Orange, leader of the Dutch Republic, occupied the English, Scottish and Irish thrones with his wife Mary. Gin is one of the broadest categories of spirits, represented by products of various origins, styles, and flavour profiles that all revolve around juniper as a common ingredient

So, in order to revolutionise gin and tonic, we can now add a few drops of juniper essential oil and lime essential oil to good tonic water and we have a non-alcoholic health drink with the natural flavour of g & t!

Juniper was and is frequently used to support healthy kidney and urinary function, problematic skin and the digestive system, as well as helping to relieve tension and stress. It can also be used to support cleansing and detoxifying. Juniper berry essential oil is a steam-distilled oil from the berries and needles of the juniper plant. The best oils are sourced from Bulgaria, their indigenous region, and take a full THREE years to ripen to maturity.

Pure lime oil (Citrus aurantifolia) is a compound created by cold-pressing the peel of a lime and collecting the oil, much like the process of pressing olives for oil. It is most commonly used as a powerful antioxidant that supports healthy immune function, an internal cleanser and for its ability to positively affect mood with its stimulating and refreshing properties.

 

Juniper, lime and tonic

New products arrive after the storm…

Unprecedented rain swept away lives, cars, cows and land last week in northern Tasmania. No freight went in or out by the ferries. Luckily none of my stuff was lost but many people lost goods coming in which were afloat in one depot and much produce going out could not leave. Finally my orders are arriving, with only one left outstanding and I have found out it is safe, at least.

Beeswax wraps

 

BeeKeepa Organic Wraps

Organic cotton fabrics with beeswax and jojoba oil….. does away with cling film for wrapping sandwiches, covering bowls and jars etc. I love the chook and vegetable garden fabrics too.

Various sizes or in a pack.

 

 

Egyptian Gold Flour 

Four Leaf organic, ancient grain grown on their farm in South Australia. From the Four Leaf website:

“Egyptian Gold Flour is derived from the ancient khorasan wheat thought to have been found in an Egyptian tomb. Gavin was given 6 grains over 30 years ago, which he promptly planted in the vegie garden. These grew well, so they were planted in subsequent years. It has been such an interesting process and we have learned so much from the exercise. The wheat grows about 30 to 60cm taller than normal varieties and has a beautiful black beard. It is very striking in appearance. The grain is nearly twice the size of normal wheat and we believe that the modern Durum Wheat is developed from this wheat. It produces a high protein flour and has a sweet, nutty flavour, and is excellent for pasta and bread.
Egyptian Gold Flour has similar properties to Spelt Flour and can be tolerated by many people with wheat sensitivities.”

This is one of the original grains used from ancient times to make sourdough bread. Research indicates it probably originates in northern Iran.  In parts of the Middle East and Central Asia, it has been grown in subsistence farming systems for centuries.  The flour is slightly more fibrous than wheat flour, with a sandy golden colour and a lovely earthy flavour – almost a taste of the fields.  You can use Khorason on its own, but it contains a less strong form of gluten than wheat , which can make for a denser crumb than we are used to with modern wheat.  You get much lighter results when you blend it with strong wheat flour.

Many people with wheat intolerances can handle khorasan and spelt. Luckily for us, khorasan from Four Leaf is not much more than wheat flour in cost and a lot less than Tasmanian spelt.

I would recommend using a very active starter, extra water and a long first fermentation if you are planning a straight khorasan bread.  It makes a very cakey bread – don’t expect big holes but it is not heavy! I prefer the straight khorasan, simply because it is so different in both texture and flavour.  But mixing it with wheat flour certainly makes it easier to work.

khorasan from sourdough forum

Khorasan sourdough……Beautiful colour and flavour with a tighter crumb but not heavy.

Who Gives a Crap….

Australian, recycled toilet paper and bamboo paper towels, both with aid to sanitation in developing countries. Check it out here.

crap

 

 

 

 

 

 

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.

Eat food, not too much, mostly plants

These are Michael Pollan’s words and it really is (almost) that simple to stay healthy. I would change it to: eat WHOLE foods, not too much, mostly plants. What I mean is eat foods that have not been processed, like a whole apple, not a peeled one or an apple muesli bar or dried apple rings that have had preservative added. I rarely eat packaged food; I get ingredients and make them into a meal. Simple. That’s what everyone did for all of human history until recently!

Winter is coming
Don’t you love autumn; when the nights begin to chill, the orchard trees begin to lose their leaves and, hopefully, we get glorious rain to soothe the garden. Mice are starting to look for winter hide outs and birds have finished rearing their chicks. Chooks are starting to moult and it is time to plant out garlic again.

Do you ever think of your own body and what it is telling you about all this? Eating seasonal, local ingredients will naturally guide you to eat what you need to stay strong and healthy all year round whereas supermarket shopping will lure you in with bright colours but leave your body confused and irritable.

Now and into April is the time to sow all those beautiful Asian vegetables like bok choy, mizuna, mibuna etc as well as European winter greens kale, spinach, rainbow chard etc. Open any health book and it will tell you to eat LOTS of green, leafy vegetables as the days shorten, so right now is your chance to make eating them as easy as picking them from your own garden.

I love chicories as, during winter, they each put on a beauty pageant like no other winter vegetable! It is not always easy to find the seeds but once you have them, you will see them popping up in your garden from early autumn onwards, forever, if you leave a few to go to seed. In winter they are less bitter but that bitterness is to be treasured, as do European cultures, because they instinctively know that foraging the hillsides for chicories and other winter herbs brings the strength of the land where they live, into the body.