Anzac Day lest I forgot

Hi All,

How odd?! I find myself sitting here at 3.13pm on a Sunday with no dogs noses demanding anything (they have already had their tea…), Steve is tucked up watching something actually worth watching on the television and I cooked him a delicious chicken curry from scratch last night so he wants the second half of it for his tea tonight so all I have to cook tonight is a bit of steamed rice to accompany it. I made 24 Anzac biscuits today…I like to think of them as “Résistance Biscuits”…never one to be mainstream if I have a choice folks, I am aligning them with the French Resistance because “Resistance is futile” when it comes to not eating them. Today’s batch deviated from the recipe that I found on the Aussie recipe website “Taste”…here’s how it started out…

http://www.taste.com.au/recipes/21104/anzac+biscuits

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The first batch of biscuits was a teensy bit über crunchy and so I baked the second batch a little less. The tartlet case was baked only till it was set because I didn’t want it to be too hard to cut when Steve was eating it later in the day

Nice and easy…a good recipe to send to the troops by savvy and canny Aussie housewives who didn’t want their menfolk to have to eat soggy or mouldy treats. The secret is the golden syrup that sets them nice and crispy and crunchy and as I had decided to make “biscuits” today Steve said “what about making Anzac’s? After all…it IS just about Anzac Day isn’t it?”…Bugger…the Pom remembered and I didn’t…my patriotic father would be spinning in his grave! My family has a very strong tradition with Anzac Day in many different ways and so Anzac biscuits (as penance along with a bit of self-flagellation in the privacy of the shed, Frank has suffered enough! 😉 ) were my saving grace. I also forgot my sisters 48th birthday yesterday. “SORRY PINKY!” I made you a nice card in Photoshop and you can consider some of that shed flagellation penance as yours ok? 😉

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A close up of the leftover Anzac biscuit dough pressed into a small individual tart pan and baked

Of COURSE my Anzac biscuits were not the same as the recipe. Nothing to do with pretention mind you, I could care less about elevating my recipes by cramming them full of super foods and strange overpriced ingredients. I would rather source something locally that would do the trick thank you! The reason for the swapsies was that this little black duck had run out of golden syrup :o(…I had also run out of coconut…now coconut and golden syrup MAKE Anzac biscuits so what was I going to do to save the day? First I remembered a pot of strange Chinese malty stuff that resembles almost set toffee in my pantry. I bought it back when I lived in Western Australia on one of our jaunts from the south up to Perth the capital city and our favourite place to go hunting for interesting ethnic ingredients. I bought it…I opened it…I looked at it…I tasted it…I forgodaboudit. It wasn’t that there was anything predominately “wrong” with it; it was just bland and stiff, sort of like über thick glucose on steroids. I figured that it would approximate the desired effect of golden syrup and after wrestling an approximation of 2 tbs of it out of the tub I forced the lid back on and hid it at the back of the pantry where it will probably stay till the next time I need golden syrup.

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The finished desert full of sticky toffee apple pieces cooked in a vanilla butter toffee sauce. Steve said it was lovely. The only thing missing was a great big dollop of thick whipped cream 😉

Coconut was harder…I then remembered that I HAD coconut flour! I had made homemade coconut milk and had dehydrated the resulting pulp and had jars of the stuff languishing on my pantry shelves! I tossed a cupful of it into the mix and crossed my fingers that the recipe would work. I mixed the bicarb soda and water and was assured that I had to remove the melted butter and pseudo golden syrup from the heat as it would fizz up majestically once the bicarb was added… I was expecting Vesuvius and removed the small saucepan away to the sink where I dumped the bicarb and water mix into the pan and cringed…nothing happened. Not even a pathetic “bloop”… I mixed everything together and then rolled the sticky mass into tablespoon sized balls and squished them down onto a baking paper (fool me once!) lined baking tray and after the prescribed time in the oven they emerged brown, über crisp and a complete success!

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This was the dog door prior to today. As you can see it had developed a curious coating of “filth” over the top of that wonderful silver colour that Steve found in the shed. Note the fluffy bathrobe…apparently “Earlvis has left the building” 😉

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Behold…the new dog door! Steve made it bigger so that Bezial doesn’t have to do the limbo when exiting and we don’t have to keep getting up to open up the sliding door at night time when he thinks he senses a possum invading his personal space

Steve was most pleased. Steve is a grazer and likes to open the fridge and cut a bit off “something” to walk around with in his hand…he likes to open a lid and extract another “something”, he loves nothing more than 1 ½ cheese sandwiches at odd times of the day smothered in the latest condiment of his choice wrestled from the fridge. Cold butter is the bane of this man’s life ;). The ability to walk past the newly instated biscuit barrel, do a double take and walk back…followed by a furtive lid lifting and extraction moment will give him endless pleasure. I have promised to ensure that the newly instated biscuit barrel remains half full at all times. I am on a baking jag and that won’t be hard. I found a recipe for chocolate sourdough biscuits (that would be “cookies” to you Northern folk) that I want to try so I might just fill up the biscuit barrel tomorrow and whenever I notice the level falling below half I can bake another batch of biscuits to ensure the barrels “never-ending” status.

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Here’s the new dog door in situ. Note the “Not A Barn” sign…you saw it? Steve doesn’t …sigh…

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Bezial showing his willingness to exit the dog door (at least in the daytime when it’s not all that cold outside…)

I have been threatening to adopt a Biafran…to go doorknocking to deliver baskets of goodies that I want to bake. I want to get stuck into perfecting a really good loaf of sourdough so that I can regularly turn out something both presentable AND delicious. Not a whole lot to ask is it? I think it’s time to get into the neighbours good books and start dropping off fresh baked loaves of bread and home baked treats. I love to experiment and as Steve so succinctly put it the other day “I can only eat so much, I am only 1 man!” When my recipe wanderlust sets in it’s hard to get it to stop. The freezer is full to the brim of lasagne, chilli, pasties, calzone and lots of individually portioned soup (my food of choice for my evening meal) and can’t handle anything more. This happens to me occasionally. I think the cold weather brings out a primal need to nest and my baking up a storm seems to be linked to that desire.

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Here’s a cute shot of Earl for all of his multiple fans around the globe…

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And here’s Earl thinking “I’m SURE celebrities get something for all of this posing!”

Did you notice that I have started splitting my posts up into MUCH smaller paragraphs? You can thank the wonderful wordstress “Thinking Cowgirl” for that. She reminded me that I am actually typing for an audience here and not just to vent my muses. She has a wonderful blog that you can check out here…

http://thinkingcowgirl.wordpress.com/

Her latest post on Baroness Thatcher’s demise really got me thinking. We got most of Ms Thatcher’s thrashed and broken union leaders who came out to the Antipodes to lick their wounds. No matter what you thought about the woman, she certainly knew how to scare people! This cowgirl knows how to write…her style captivated me from the very first post that I read and I wouldn’t miss a post now. I like to hoard them, like Mr 23 Thorn’s posts, and savour them over a nice big mug of tea when I haven’t got anything else to detract from the wonderful flavours that these wordy alchemists are able to infuse their posts with.

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We went to Launceston yesterday after visiting our friend in the witness protection and took a few photos for our course while we were there. This beautiful old Acer vitifolium caught my eye and I decided to share it with you

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I love Boston Ivy/Parthenocissus tricuspidata (or Virginia Creeper as mum used to call it). It’s a very useful plant for covering up unattractive areas and it turns the most glorious colours in autumn each year.

Words are beautiful folks. If you can weave them into something that can reach out and grab the attention of a complete stranger and carry them halfway around the world and enlighten them with your common condition you have something special at your fingertips. You ALL owe her a huge “thank you Thinking Cowgirl” because now you don’t have to stick a piece of chewing gum onto your monitor if you get interrupted when reading a Serendipity Farm blog post ;). Now if I can only learn to harness my muses for good who knows what I could do? Just thinking…it might be best to let sleeping dogs lie! 😉

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An interesting number plate that we noticed on our walk with the boys in town. This one is from my home state of Western Australia (3886.8km or 2415.14555 miles away from Launceston for those of you who aren’t sure of the translation). We were curious to see this obvious “work vehicle” parked in a leafy suburb in Launceston Tasmania… when the driver gets home do you think he will have some “splainin’ to do?” 😉

I am going to backtrack to where I told you that I made 24 Anzac biscuits and add “and I had some mix left over”. I could have made another 4 biscuits but I decided to get creative. I filled a small individual round flan tin with the mix and pressed it into the tin. I then baked the mix but not to crunchy brownness because I didn’t want Steve to chip his teeth on what was “supposed” to be a dessert treat! I then cooked some of my traditional “toffee apple apples” by peeling and slicing them and tossing them gently in butter and spices (in this case cinnamon, mixed spice and a pinch of ground ginger) and cooking them until tender and then adding about ¼ of a cup of sugar. I did this to make a sort of sticky toffee sauce that you could replicate with rapadura or coconut sugar or even honey if you wanted. After removing the caramelised mix from the heat and cooling a little I added some vanilla and then heaped the mix into the flan tin. I then made some vanilla custard and Steve got dessert, a rare but most welcome event

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Bezial just demanded to get in on the “cute” action as well…he says he is every bit as cute as Earl but without the chicken plucking capabilities

Well we made it through Monday and we collected some wood. We also made a plan to tidy up the driveway (at least the bits you can see) and haul off the brushwood that is littering the area to burn or to stockpile somewhere less visible. Half of what makes a “lovely garden” is what you see; it’s a pity that most “lovely gardens” are so maintenance intensive folks! The best thing for the garden, a “natural” garden, is to let everything stay where it drops. Let the wood lay there, the leaves, let the chooks scratch and dig and let the fungus grow. Your garden will look like utter shite BUT it will be a happy garden :o). Is there a happy medium? Apparently there is. I have seen them. Gorgeous green gardens full of fecundity and health…permaculture paradises that make Serendipity Farm look like something that slithered directly from the surface of Mars. Do I know how to turn Serendipity Farm into something approximating these gorgeous vistas? Nope. I have all of that horticultural “stuff” crammed inside my head…so does Steve…but we found ourselves wanting to take the easy way out and just “BURN THE LOT” when it came to brushwood and fallen branches and Steve did the WORST cut with his chainsaw on a poor tree resulting in a massive branch bark tear…time to send that Chainsaw license back methinks Steve!

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We live in a very pretty state (I DO feel sorry for that poor woman lugging her groceries up that steep pathway though 😉 )

What is it about “stuff” that you have crammed in your head that makes it SO difficult to get it to translate out into the real world? What do these magic green fingered permaculturalists have that we don’t? Is it because we are lazy middle aged sloths? Most probably. I dare say the vim, vigour and verve of some of these idealistic creative people would make me tired just to be in their presence. I am a bit like Garfield…I occasionally have to curl up and fall asleep in a sunbeam. These people put in dawn to dusk hours and the results speak for themselves. Steve and I wander around our “garden” hand in hand in hope that the fear that rises whenever we venture from inside the house will somehow abate if there are two of us sharing it… it doesn’t. Everywhere we turn there is something else to do and sometimes it is as much as we can do to just go outside!

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Most of the older houses in Launceston have these lovely old balconies and stained glass windows. I love the eclectic mix of styles that has evolved over the years and am not sad that we moved to this pretty part of the state 🙂

I have vision…I have all kinds of PDF’s and word documents and friends online who can give me ideas and help and hope but that all amounts to sweet bugger all if we don’t take all of that wonderful “stuff” and use it…”DO” it. We look at each other sometimes like we are both thinking “paper, rock, scissors…YOU DO IT!” but it needs both of us to work together and I can’t help thinking that there is some kind of life lesson here. We are at least planning the work and I guess that is a start but Steve and I take dragging our feet to a new level. I guess we just have to keep our eyes on the big picture and not the nitty-gritty stuff that we have to do to get there. The initial start-up capital in a permaculture garden and food forest is the work that you have to do to observe, to plan, to implement and to work out how you are going to do what you want to do with your property. Part of the problem is that we have to do what we can with a very small budget. One could almost say a minuscule budget. What the hell, “No budget at all folks!” This results in a lot of frustration and a lot of invention. In the process we learn a lot and you can’t really ask for more than that…aside from a ready-made permaculture garden and food forest I guess 😉

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This is a HDR rendered image. Please don’t ask me what that means. The net was down this morning and I couldn’t find out so you might have to do a bit of detective work yourself on this one. All I know is that you end up with something a whole lot brighter than the original 3 photos that you use to compile the shot, you have to take a normal an underexposed and an overexposed photo using a tripod so that you don’t get any movement and then Photoshop does its magic on them and turns them into this.

We are off to our friend in the witness protections home today for a visit. We hermitage dwellers very rarely deal with humankind. Aside from blogging and sharing online, I probably go to town once in a blue moon…make that every second blue moon but today we visit and we talk garden and we reinvigorate ourselves and our friend back into all things horticulture. It’s a kind of tribal thing. You start to lose perspective and purpose and one or other of us pulls in the reigns. This time our friend wants to start making some spiral gardens. She is a victim of Tassie’s treacherous native animals as much as we are but add rabbits and bush rats into the equation and even her unmitigated optimism is starting to flag. She no sooner plants things than they get eaten. She has been growing hardy pentstemons on her property for years. NOTHING touches them folks. They must be poison on a stick for these creatures because they will scarf potato and rhubarb leaves with glee and live to tell the tale. She bought a lovely white pentstemon and low and behold, it got scarfed! It gets hard to keep yourself buoyed when you read other people saying “just plant LOTS of things” and you know that if you do that, you are going to have lots of sticks in the ground :o(. Everything has to be fenced off or protected in some way or it gets inhaled and digested by something out there.

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This looks a whole lot like photos that were hand painted in the early part of the 20th century.

Today we regroup…if only to revive our flagging spirits and pass on some info on keyhole gardens, spiral gardens and other permaculture processes to take our mind off our dry dead stick gardens. After a couple of cups of tea anything is possible! I might take a bit of my latest sourdough carrot cake with chocolate icing for her and we can plot our plans of our own little world’s domination. “We are the top of the food chain damnit! We DEMAND you stop eating our plants!”… Yeah… that’ll work! ;). After we visit our friend we will head into Launceston. We will drop off some eggplants and dehydrated bananas for our daughters. Dehydrated bananas are THE BOMB people. They look like something that Earl just deposited high in a shrub (he is weird with where he will “deposit”…) but taste like heaven. After Steve picks up some thick dowel from the shed in town, we will head to the city and will take some photos of “stuff” for our course. I will hold (read get dragged around the park Willy-nilly by…) the boys while Steve sets up the tripod and camera. After that we head off to Bunning’s (hardware heaven to you Northerner’s…) to pick up some plywood to make a better dog door. Bezial is having problems going through our limbo inducing door and we are tired of getting up and opening up the sliding doors onto the deck for him to go out and join Earl in his nightly forays into possum heckling.

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This last HDR shot really shows you the dramatic look you can get when you use this technique. It looks more painted than real and I really quite like how it looks. What do you think?

I have been promised the lure of a few thrift shop hunts if I hold the dogs in the park (you can read me SO well Stevey boy! 😉 ) and after we tussle our way around the city with two very boisterous country dogs hell bent on peeing on every single lamppost, phone booth, sign, traffic light and anything else that stands still long enough to be considered as a perfect place to scribble “Earl woz ere’” in pee… we will allow them to drag us back to the car and will head home. I have 2 mature coconuts to crack and deal with. Not sure what I am going to do with them but Steve bought them for me on shopping day and I will probably make some coconut kefir out of them. I want to try souring some cream with kefir for making Steve nachos. I am drinking my second fermented date sweetened alcoholic non-dairy milk kefir daily now. It’s great stuff! Who’d-a thunk that chickpeas could be milked let along turned into kefir? The curious thing is that rather than curling up their little brainiac like curds and croaking in the weird things I am trying to culture them in, Kid Creole’s coconuts are thriving and breeding exponentially! What have I done! I am starting to feel like Frankenstein with his monsters…how far can a vegan go before she is entering territory too strange for even we crazy plant based fools?!

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(Bugger…I just ran out of photos for this post…do you think they will notice I am using an old photo? Did I mention that a possum ate all of the foliage off that lovely begonia? Do they know that I gave that leather chair to the girls? Can they see a slightly more rotund me taking a photo of herself accidentally in the kitchen window? Nah… I think I got away with it 😉 )

It’s just hit 6am. Time to wrap this post up for the press tomorrow. Are they easier to read divided up into smaller paragraphs? I hope so ;). I am only here because my RSS Feed Reader threw a tantrum and decided not to work from 5am onwards so I am taking advantage of my spare time and value adding it. See you all on Saturday folks…hopefully you spring living folk in the North can post something other than salads and smoothies for us poor autumn dwelling folk here in the South ;). See you then :o)

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http://www.notquitenigella.com/2012/11/02/sketti-with-buttered-ketchup/

I am driving this image like I stole it alright? I didn’t have time to make a batch of sketti and butter BUT this wonderful lady did! Not only did she make this fine upstanding recipe but she wrote a post about it AND she is a food snob! Go check out her wonderful post (not that I did but hey…I owe her SOMETHING for the lend of her photo!) and marvel at how delicious 2 meals for $4 can look…Steve…you have a foodie future 😉 now I just need to find Honey Boo-boo’s mum June’s email address and beg forgiveness for pinching her families secret recipe…

Just a very quick post script here…Steve wants to add something to the post. He was watching Curtis Stone who shamelessly went to the U.S. and traded on his “Aussieness” to get himself a television show and is now back in Australia flogging Coles supermarket and his “feed your family for under $10 a meal” deal. Steve says that anyone out there who needs to fill up on less than $3 to feed the family should use his “Skettie” recipe that he borrowed from Honey Boo-boo’s mum June a few posts ago. He also says that the first “Skettie” meal would cost you $3. The second one you would only have to pay $1 for the packet of pasta as you would still have half a bottle of tomato sauce and half a container of margarine left. That’s 2 meals for $4 Curtis…Steve says “BEAT THAT!” 😉 Just a note to Woolworths…Steve is waiting for your call…

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Processes and possibilities

Hi All,

It’s Tuesday and we are heading into Launceston for the day. We decided to go today because we received a “power outage” forecast in the mailbox for today promising us a day without power so we decided to kill 2 birds with one stone and go in to pay off our Polytechnic fees for the year and sign up for our course. Since I last posted we have been beavering away in the garden and bumbling around Serendipity Farm in general. Steve has been out fishing and caught a few that he felt sorry for and put back and he went to town to help a friends mum remove a pile of debris that came from an old carpet warehouse that was in the upstairs building of an inner city shop that she purchased and is going to renovate the top part as her home and have a shop underneath. The warehouse contained lots of long steel poles that go in the middle of display rolls of carpet and Steve’s friend told him that he could have as many as he liked. Steve had the brilliant idea that they could be used when we make our enormous edifice to human ingenuity of a vegetable garden and a morning helping a friend has given us another cornerstone to our ethos :o). I learned from Jessie/Rabid that I had to feed Audrey (soon to be renamed) directly before I put her into the fridge for her sourdough hiatus so that she could languish in style whilst feeding on her bounty. I had fed her, but about 8 hours earlier so I pulled her out of the fridge and fed her up and she rose up beautifully…is there nothing that this lovely and most gracious lady can’t do? Rabid shared about how she and Bertha (Audrey’s mum) are harnessed together and work as a team. I am still learning all about the team work and am having to do a lot more forward planning because you can’t just grab a jar of dried yeast from the cupboard and “bake”. You have to nurture the sourdough back to a happy state after feeding it and you have to plan your prospective baking event in advance because just about everything that involves cooking with sourdough takes more time. I am a processes girl and love the new routines but am still learning my timing. Last night Steve was running a diagnostic on the computer that took a LONG time and I didn’t get access to my sourdough information until 9.30pm. I was tired and crabby and poor Audrey needed feeding, dividing and putting back to bed in the fridge. I managed to grump my way through making the pizza dough for Steve’s tea tonight and what seemed like an ENORMOUS quantity of bread dough for baking later on today when we get back in and ended up with a kitchen full of flour, a bad temper, a twitching husband and poor Audrey being subject to being harnessed to a cranky cow rather than a willing helper. Once I learn the processes I love to refine and hone…I am always carving and grooming my processes and making them run like a well-oiled machine and someday, hopefully soon, this new baking friend and I will share some amazing adventures :o)

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This is what we feed our chooks and it is fortified with calcium (in the form of shellgrit) and has lots of grains and seeds. They seem to like it and when we discovered the 3 newly hatched chicks the other day we turned this into…

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This with the aid of my trusty Vitamix high speed blender.

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Here’s 1 of the babies, the rest are underneath “Blondie” our silver laced Wyandotte hen

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Steve made another thin spoon out of golden sassafrass…the metal teaspoon is for size comparison…Steve isn’t quite up to forging his own steel just yet 😉

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What’s left of my most comfortable early morning slippers…If you are reading this Stewart (oh dearest son of mine kissy kissy)…you know what to get your dear old Mam for this mother’s day! (Cheers Earl…sigh…)

We are still going through troubled times with the dogs refusing their food on days when it isn’t straight meat. Bezial is the worst culprit. We know that dogs need more than just meat for their health. They aren’t straight carnivores like cat’s are and need fibre and vegetables etc. for their internal health. Bezial and Earl are both good representatives of what is known as a very strong willed dog breed and Bezial is up there with the most stubborn of dogs. He has been refusing to eat for 2 days now and Earl has just been skimming the meaty lure off the top of his fibrous ingredients. They have a bone stash outside that Bezial has been living off and he even ate a few of the despised dog biscuits last night whilst looking at me piteously as if to say “you are starving me woman!” I can’t back down on this issue because it is what is best for the 2 of them but ignoring those pathetic eyes is very hard! Bezial is chief manipulator and attempts to get Earl to join him on his hunger strikes but Earl’s hunger is more important than Bezials need to be the boss and get his way and Earl has yielded to the foodie lure much to Bezials disgust so he is standing stolid on his high moral ground and I can hear his stomach creaking…good luck with that Bezial! If my children couldn’t make me give in to their foodie whims, you have NO chance! 😉

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Mum and baby kookaburra having a drink and a bath in some of the water baths that we keep topped up with fresh water. We have had a lot of babies born on Serendipity Farm including baby cuckoo shrikes, baby black cockatoo’s, baby butcher birds and baby kookaburras.

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Mum on watch while her baby splashes about in the bird bath

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An oak sapling takes 10 years to produce its first acorn…I think this might well be Serendipity Farms very first acorn! It grew on an oak tree that grew from mulched oak leaves taken from the front of the property

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There isn’t much flowering on Serendipity Farm at the moment…everything is on heat watch and is just marking time till we get some rain but this little nigella proves that if you pick the right plant for your situation, you can still have colour in an arid place

I have been following a lot of blogs that share how to do all kinds of things for yourself from foraging from weeds through to building your own wind turbines. I am up for the weeds but not quite ready for the turbine yet! I knew that you can make kefir with coconut milk and so decided to make my own coconut milk from dried coconut in the pantry. I found a good recipe, I whizzed up the soaked coconut with its soaking water and strained it all through a clean cotton pillow case (gotta get me a nut bag…). I took the remaining pulp out to the food dehydrator to make coconut flour and smugly placed Kid Creole (my kefir grains…newly named from the 80’s band “Kid Creole and the Coconut’s”…) into about a cup full of my coconut milk. My coconut milk separated into cream on top and whey underneath and I didn’t care…my kefir grains sat there…and sat there… and sat there…and nothing happened. I got a bit concerned when the next day the milk was still watery and the kefir grains hadn’t set the milk and I decided to take mercy on Kid Creole and clean him off and put him into a glass of regular milk where he is fermenting to his heart’s content. I blame Rabid and her organic milk…she has spoiled Kid for anything other than pure dairy! ;). When we were in town on Tuesday we headed to the fruit and veggie shop and I found 8 mangoes for $4. I thought that was a pretty good deal and bought them along with half a rockmelon for $1.50 and when I got home I cut them up and froze them for my morning green smoothies. I also found passionfruit with lovely wrinkled skins that were fragrant and promising so I bought 2 and when we got home I sieved the pulp and juice from the seeds and poured it into Steve’s home-made orange and lemon cordial that I made the other day. It was already delicious but the addition of 2 passionfruit made it heavenly and after I picked some of our fragrant ripe ex-tip strawberries and pureed them up with about 500ml of the orange and passionfruit cordial the results both smelled and tasted amazing. Homemade isn’t second best folks…it’s the bomb!

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Passionfruit seed from 2 passionfruit drying out on a coffee filter ready for me to have a go at growing them from seed

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Same goes for rockmelon 🙂

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Here we have a plethora of seed etc. all waiting it’s day in potting mix. The bags are full of fermenting fruit. I am doing experiments and am trying to echo nature to get the best germination rates. I figure that plums and fleshy fruited plants would drop their seed and it would either go through an animal or would ferment on the floor and so I am prefermenting the fruit in it’s parental juices to see if it doesn’t grow better. Might work…might not. Thats the beauty of experimentation and if it grows “Good oh!” if it doesn’t “Them’s the breaks” and I will put it into the compost bin 😉

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Coconut milk on the left and coconut pulp on the right. The pulp is now dehydrated and in a jar in the pantry waiting to be used in recipes. I might even start fermenting the pulp before I dehydrate it for better digestion…so many experiments…so little time in the day! 😉

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Those large leaves are my turmeric that finally started to grow. I bought organic turmeric from a local health food shop and it loves the conditions in the glasshouse, which is lucky, because that is where it is going to have to live if it wants to survive on Serendipity Farm! 😉

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The last of the turmeric taking its time…pay NO attention to the Oxalis…I don’t! 😉

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A pot full of Oxalis and Discorea elephantipes developing their basal cordex amazingly well…nice and corky and round, my favourite kind 🙂

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One of my cardamom plants that seems to be loving the conditions in the glasshouse. I might get Steve to make me a big raised planter box that we can plant the turmeric and the cardamom in as a more permenant fixture in the glasshouse

Before we headed into Launceston to sign up and pay for our new course at Polytechnic yesterday, I took out the sourdough pizza dough that I had mixed up the night before from the fridge where it had been sitting in stasis. I left it on the counter because the recipe called for it to ferment 8 hours so I figured that it would be ready to turn into pizza when we got home. I eyeballed it when we got home and gave it a suspicious sniff and it smelled lovely and had risen to double its size.  We had more than enough for a large pizza tray and so I rolled some very thin and put it on another tray along with some thinly rolled out dough with some cheese pressed into it. We baked it in the bbq while we were topping Steve’s pizza and when we were ready to put the pizza in the oven Steve got to taste the results. He was more than happy with the flavour and how crunchy the thin dough was and the cheesy twisty thing’s tasted great as well…I was starting to get excited by now because the sourdough was actually rising, rolling and behaving like real bread dough! Steve pulled his pizza out of the oven after 15 minutes and ate the entire thing and pronounced it “delicious”. We have a large bowl of sourdough bread in the fridge rising slowly and tomorrow we will bake 2 loaves. If the loaves turn out, I am going to pronounce this sourdough experiment completely and utterly successful and will start baking in earnest (or Brunhilda…whichever one comes first 😉 ). I checked Audrey and found that she had escaped her container and was spilling down the side so rehoused her in a larger taller container to allow her to slowly grow and eat her organic rye flour at her leisure. It is going to take me a little while getting used to having to plan so far ahead when baking but I love processes and so am enjoying the learning experience and the possibilities that sourdough baking bring to Serendipity Farm.

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Isn’t this baby gorgeous?! I had to take a photo of it and share it with you 🙂

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The possums have been restless…sigh…note the complete lack of leafy greens on the top of this bean cube? They don’t eat the bean pods so I guess I shouldn’t complain too much…mutter…mutter…

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Eggplant futures!

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Mulch futures soon to be seen to migrate about a metre to the left…

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The last of the mulch futures…not sure where this is going but if we don’t need it in the front garden it can go into the stockpile ready for using in our new enormous enclosed vegetable garden…I love saying that “ENORMOUS ENCLOSED VEGETABLE GARDEN”! I am going to yell it tonight at the top of my lungs when I go outside at about 10pm before I head off to bed and I can hear the possums fighting over my bean bed… sigh…

I was thinking about processes while I was making my coconut milk (which I am going to have to think of something to do with now that Kid Creole has refused to work with it 😉 ) and how we can choose to pick up something ready made from the supermarket OR we can choose to have a go at making it ourselves. When you buy a product from the shelves it has “cost effectiveness” embedded into its ethos. The product is there because someone wants to make a profit out of it and you can rest assured that its flavour profile has been compromised in order to give it an extended shelf life and keep the cost down. When you make things yourself you might have to factor in the cost of making the item (electricity, personal effort etc.) BUT you get so much more out of the process. You get to learn the process of how to actually make the item, you get various items through the process, i.e. When I made Steve his homemade cordial I got orange skins to preserve and some for the compost, I got passionfruit shells for the compost and I got passionfruit seed that I am going to attempt to grow. When I bought rockmelon to put into my green smoothies I got the shells to put into my compost and the seed to attempt to grow as well as the frozen rockmelon pulp to add amazing flavour to my drink…we can customise what we make to our own personal tastes…too much sugar? Add some lemon juice…not enough sugar, add some more. It might take more time to make something yourself than it takes to grab something from the supermarket but there is an amazing depth of satisfaction to be gained from making your own and cutting out that insidious middle man who thrives on the profits of others. You can also take advantage of what is in season and preserve it for later and again, the satisfaction of shoring up your supplies for another time and giving yourself a degree of food security is immeasurable. There is another benefit to doing things yourself…in my case it results in my efforts to collect and save fruit seeds makes the kitchen smell AMAZING! :o)

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More pumpkin futures…another experiment. This is inside one of the compost heaps and aside from a few manky potatoes that get regularly stripped of leaves by either possums reaching in, wallabies waiting for the potatoes to (stupidly) poke out or slugs just slithering about at their leisure picking the tastiest bits to chew…they don’t like pumpkin leaves but they DO love the young fruit :(. Again, I see it as another way to learn how to be clever…I figure by the time I am laid 6 ft under I will be the cleverest woman in Sidmouth! 😉

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The chives are so happy they are flowering…wallabies LOVE the allium family, the chives close cousins, the garlic, have all had their tops munched down by the wallabies that parade around the outside of the veggie garden at night looking for anything poking out

The more you pare back from your life the more beautiful the simple things you retain become. I am enjoying my early morning wake-up cup of tea SO much more now that it is my only cup of tea. It tastes amazing and I fully appreciate it accompanying me as I read my rss feed reader blogs. I always have my eyes open for opportunities to collect plan material on our early morning walks with the dogs and have a large pile of all different kinds of seeds collected locally from perennials, trees and shrubs that are doing particularly well in our area. I collected some seed from a shrub at the Polytechnic where we signed up that appears to be a type of hawthorn with large panicles of white flowers and very large red fruit. It has enormous thorns and was growing in a very arid part of the garden all of which make it an excellent choice for growing on Serendipity Farm. Thorny plants are great habitat for small birds as are shrubs that are tall enough to make it difficult for predators to climb. Fruit and flowers are a bonus for bees and food for birds and it appears to be hardy enough to grow in very dry conditions making it ideal for our area. I phoned up the West Tamar Council and asked them about a large pile of wood chips that I have been eyeing off for about 9 months now. The parks and wildlife resources manager phoned me back and told me that if the pile had been there that long without being used that they obviously didn’t want it and that I was welcome to it! Steve and I spent 1 ¾ incredibly well spent hour’s today collecting 4 trailer loads of free mulch. It is rotting down nicely and is a good combination of leaves and bark and was nice and damp which shows how good it is at retaining moisture because we haven’t had a lot of rain for the whole summer. We left some around the base of a large liquidambar so that it wouldn’t be compromised by our removal of its windfall mulch and I am going to spend most of tomorrow shovelling it all over the garden under the deck and along the driveway to cover the exposed and parched soil.

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The tomato jungle…all the fruit is contained in this jungle…I am going to have to be narf7 the explorer and go hunting in here one day soon (or try to con Steve into doing it for me 😉 )

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My spinach beds, plundered on a daily basis for my morning green smoothie habit but it seems to have made them stronger and they haven’t wanted to go to seed so far…maybe pinching leaves all of the time is a good thing for a plant? The little beetroot haven’t amounted to much (they were the teeny ones left over when we harvested the bigger ones) but I figure I can eat the leaves if they don’t form roots so they have earned their place in the garden…note the numpty who’s shadow is included in this shot 😉

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Our corn bed with rocket going mental/to seed. I am allowing the rocket and lettuces to go to seed now so that I can collect seed for next years crops 🙂

I had best stop waxing lyrical and head off to sort out some photos to accompany this post. No Bev… it aint short! ;). I just have to hope that my enthusiasm for life is infectious and that my happiness in the simple processes bleeds through to you my dear constant readers and gives you your own simple enthusiasm for your own lives…at the end of the day…what more can we really hope for? See you on Saturday when I may, or may not have made some lovely yellow dishcloths with the pattern that Rabid sent to me…more like I have knitted a few rows…Earl has pounced on my most interesting moving yarn and either grabbed it and run, rendering the square suddenly puckered and decidedly unsquarelike or snicker snacked off the wool and run off with the ball…either of these 2 eventualities are highly likely! 😉