Tag: recipe

A Winter of potential content

Anna

This week’s weather has brought a sense of relief and relaxation. Finally the pressures of garden watering and keeping plants alive through the summer is over as we get showers and the sun loses its potency.

Most people grieve for the lost summer days, but not farmers! The Tasmanian summer, with its long hot days and minimal rainfall, is a stressful time of year and this year was made so much worse by the threat of bushfires.

Now fire takes on a different meaning – early, cosy nights descend and bring with them rest and contemplation in front of the hearth. Long wintry nights and cool wet days mean time can finally be

spent away from the garden and headspace for reading, hobbies and reflection can be reclaimed.

This is reflected in the seasonal change in food in the boxes – potatoes, leeks and kale suggest comforting winter stews and soups, with more winter heroes coming on in the garden.

We hope everyone else in the valley is also breathing a sigh of collective relief that we survived another summer – this time by the skin of our teeth.

 

Salsa Verde

This punchy sauce can be made with any combination of green leafy herbs. It is a great accompaniment to meat, fish, potatoes or even a simple snack drizzled over thinly sliced toast. This version is Vegan but for extra kick you can substitute capers for anchovies

Ingredients

  • 50g of basil, parsely or coriander
  • very generous glug of olive oil
  • juice of a lemon
  • 1 tbsp capers (adjust to taste)
  • a clove of garlic
  • salt & pepper
Method 

Step 1: Put all of the ingredients in a blender or food processor and whizz.

The consistency should be reasonably liquid, rather than a paste like a pesto, so adjust with more olive oil and lemon juice to taste if needed to loosen the sauce.

 

Tastes of toil

jono

This week has been burdened with multiple late nights of processing. Part of our journey in this homesteading lifestyle has been to not only grow but also make, bake and brew more of our own foods.

The romantic notion of the self-sufficient country idyll, portrayed so enticingly on Instagram and in carefully published cookbooks is completely different in reality.

We love kicking back with a cold beverage after a good day in the garden, but sometimes we wish that cold beverage didn’t require 4 hours of washing, crushing, pressing and cleaning, nor the additional 6 months of waiting for a potentially unpalatable attempt at wild cider.

Yet even as we savour every last sip of that effortful drop, we would still choose toil over our ostensibly ‘easier’ past lives in the city. It may be exhausting to generate this fuel for life, but it is extremely rewarding and empowering to build the knowledge and skills to look after yourself and it gives us a much greater appreciation for the true value of things.

The only problem is that all this work makes us more thirsty…..

Mayonnaise

This familiar and comforting condiment can make your sandwich and is a great companion to the chip. It can take a lemony or spicier chipotle form or be enjoyed as is. One thing is certain, when you’ve made your own from fresh eggs, you are hard pressed to go back to the store bought variety…makes about 2 cups.

Ingredients

  • 3 egg yolks
  • 2 cups oil (we find olive oil a bit overpowering and prefer vegetable oil instead)
  • 1 lemon, juiced
  • 1 tbsp Apple Cider Vinegar
  • A pinch of salt
  • A dollop of mustard (we like dijon)
Method 

Step 1: It is possible to do this by hand but we have only ever used mechanical help 🙂 Whisk egg yolks for 3min on the highest speed, until a paler yellow and stiff.

Step 2: Reduce whisking speed slightly. Add oil 1 tbsp at a time. If it’s done too quickly the mayo risks splitting. We add some of the lemon juice as we go to also help prevent this.

Step 3: When all of the oil and lemon juice has been whisked in, add remaining ingredients.