The weather it is a changin’

Only one week to go! One week of water in the tanks that is. This is one of the more embarrassing moments we’ve had since moving to Tassie, chasing the self-sufficiency dream.

Potentially having to order water is another reminder of a changing climate. Yes, Tassie has always had dry summers but the experts say that this January was Tassie’s driest since records began (

While we are hopeful that the worst of the climate predictions might still be avoided, despite the absence of political will to curb emissions and support greener technology, we have to begin to consider how we can adapt to new weather patterns and cope with whatever the future brings.

These past few months have forced us to re-evaluate our property design as we anticipate a future of hotter and longer summers, shorter shoulder seasons (what happened to Spring?), and more extreme weather events.

Slowing the water passage through our landscape to capture more in the soil, build more organic matter and reduce the erosive effects of extreme rainfall is one key focus.

Establishing more efficient irrigation and considering the crops we grow at certain times of the year is another.

For the latter we look to other regions of Australia and the world for crops better suited to these ‘new normal’ weather conditions. Which brings us to this week’s special ingredient: tomatillos. Originally from central America these beauties seem to do better every year in Tassie. We are also experimenting with more heat loving plants like sweet potato, watermelon, ginger and turmeric, with mostly successful results.

Hopefully some of these can make it into boxes of the future – that is if we haven’t already fled to the new beach side suburbs of Antarctica in the meantime.

Tomatillo Salsa

This tangy Mexican sauce adds zest to lift heavy dishes such as slow cooked meats and rich stews. It also works well as a stand alone dip with corn chips…..serves 4 as a topping

  • 300g Tomatillos
  • 1 clove garlic, roughly chopped
  • Juice of 1 limes or 1/2 lemon
  • up to 1 chilli (variety and quantity to your liking and heat tolerance)
  • 1/2 a small onion, chopped
  • a handful of coriander leaves, roughly chopped
  • sea salt

Step 1: Remove husks and halve tomatillos. Sear in pan with a little oil on high heat for a few minutes. You want a slight caramelisation. Alternately places halves under the grill for 5-7 minutes.

Step 2: Place cooked tomatillos, and all other ingredients in a food processor/blender, Pulse until you are happy with the consistency (some small chunks are great for textural appeal).

Thanks to Nat from Applewood Kitchen Garden for this recipe