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 Newsletter

Read the headlines below and read the whole newsletter here.
Market stall site change
The whole Cygnet market will be outside for March! The Town Hall will be totally surrounded with stalls, front, back and both sides. I need such a big space that I am going to be out the back, next to the Lovett Gallery entrance. This means I can park right at my stall, which will be more wonderful than you can imagine!

Please come and see me and please tell your friends!

Hugh returns to the Cygnet Market
Some of you will know about the endless difficulties Hugh has had working in the very unprofessional environment of the bakery kitchen. The result is that he is no longer working there. Consequently he is able to return to the Cygnet Market this Sunday and bring you all of his masterpieces again. I am not sure where his stall will be but seek and ye shall find!

New Olive Oil
The olive crop at Patlins (and much of SA) last year did not produce as much oil as usual and they have run out BUT I have bought a beautiful oil from Mt. Zero Olives in Victoria, to tide us over to the next season. Frantoio is one of the best and much sought after. 

Pip Magazine Returns for 2017
Almost everyone here who lives in a house, grows some food, has a few chooks, or maybe has an acre or two to be put to good use. Learning how best to design your space for maximum ease of use, for maximum efficiency, maximum beauty, least harm to your environment and least stress is not always easy.

Pip is the magazine of Australian Permaculture and each issue covers a range of topics and ideas from near and far, to help people understand and incorporate practical systems into their everyday lives.

It is the only magazine I sell because I think it is the best one for us here in Tasmania. Issue 7 has just arrived. Check it out at the market on Sunday.

March Sourdough & Cultured Butter Workshop $55
I will be having my first sourdough and cultured butter workshop for 2017 later 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.

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! 

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This is just the headlines. Read the whole newsletter here.

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.

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  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 Pantry and stock up on their sourdough breadmaking (and general cooking) needs. With the 10% discount on offer for the participants on workshop day, the prices are very reasonable.

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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September Sourdough and Cultured Butter Workshop

The July workshop was a hoot; the 9 participants were such fun and came from far and wide. We sorted out all the challenges, from baking in a wood oven to how to make sourdough in Darwin!

The September workshop date is Friday, Sept. 9th, 7pm – 8.30pm and Sat., Sept. 10th, 8.30am – 10am. You must come to both sessions.

To read about my sourdough workshops, click here. For bookings of the September workshop click here. To book, add your EMAIL (NOT your name, even if I know you) now.

1-DSC_0003$55, Total bargain!