The Last Pick

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We have several citrus trees here and the fruit is generally ripe during our cooler months from May through to August. The earliest one is the grapefruit closely followed by the Washington Navel orange and mandarin. The two Valencia orange trees are much later and seem to have an extended season with fruit lasting quite happily on the tree for a few months.

In the past we have finished picking in mid-November but the season last year lasted even longer. Today I picked the last of the fruit from the older tree beside the driveway. I thought there might be about 30 but there ended up being 93 fruit!!

I have juiced and frozen all of the juice as I do with all of the harvest. This provides us with enough juice for the entire year. It is just as well that I have plenty of freezer space as there is currently 29 litres frozen juice.

The juicer I bought in 2018 is worth its weight in gold. You can read more about it here.

The 2022 crop is already doing well and larger than the size of a golf ball.

There are still a small number of fruit to pick on the other tree but they can wait for a week or so until I have used some of today’s haul.

Stocking the Pantry

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Fresh produce from the garden is wonderful but there are times when you definitely can’t eat it all at harvest time.

This basket of cucumbers was a case in point.

The recipe from a friend has clearly been passed down from an earlier generation.

I tweaked it slightly and will modify it a little more in the future.

Cucumber Pickles

3.2kg cucumbers, thinly sliced
2 large onions, thinly sliced
3/4 cup salt
Iceblocks
5 cups sugar
5 cups vinegar
1 tablespoon yellow mustard seeds
2 teaspoons turmeric
1 teaspoon salt
1 teaspoon dried celery leaves

Layer the cucumbers and onions. Sprinkle with salt and cover with iceblocks. Allow to stand for 3 hours then drain and rinse thoroughly twice.

Place cucumber, onion, sugar, vinegar and spices in a large pot and bring to the boil. Do not boil the mixture. Turn the heat off and fill sterilised jars. Make sure that they seal before storing.

NOTE: I increased the turmeric and altered the celery salt from the original recipe to match what I had available. Additionally, in future I would reduce the sugar and vinegar to 4 cups of each as there was more liquid than I needed.

In deference to our industrious ancestors, it only seemed right and proper to use these two mixing bowls that belonged to my grandmother and would be around 100 years old. I use them on a regular basis in my kitchen.

The end result is ready to be stored in the pantry for eating throughout the year.

Stockpot Workout

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I have a large stainless steel stockpot that lives in the back corner of the pantry on the floor. It usually gets dragged out a few times a year.

Yesterday was one of those days as I decided to make a large batch of pumpkin and celery soup. This may sound like an odd combination but I find the sharpness of homegrown celery that has been growing for several months provides a nice balance to the sweetness of our pumpkins.

I ended up with 18 serves of soup – 2 for dinner and the rest to go in the freezer.

Today I continued with my bulk food preparation by making jam with the 3kg of Davidson plums which I had picked over the past few weeks and stored in the freezer. I ended up with 3.95kg of jam. Davidson plums are a relatively rare Australian native fruit which grows on a rainforest tree in a fairly narrow distribution in northern NSW and south-east Queensland. Therefore, the jam commands a premium price. I compared 3 different brands online and found that the average price per kilo is about $81 which makes my haul worth over $320!!

I also boiled up the seeds and then strained them to make cordial. A splash in a glass of soda water makes a refreshing drink.

Finally, I raided the freezer again for some cherry tomatoes and made a batch of tomato sauce (ketchup). While nowhere near as valuable as the jam, the sauce is a whole other level beyond the commercially produced tomato sauce. The recipe is here.

While the oven was on to sterilise the jars I decided that I might as well make a batch of cheese scones. Recipe is here.

I think it is time to put the stockpot away for a couple more months.

A Bouquet of Basil

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GMan was weeding the vegie garden today and discovered that the basil had grown too large and had collapsed under its own weight.

So, I was the lucky recipient of a large bunch of basil.

I removed all of the leaves, washed and spun them dry. Then it was time to make basil pesto.

I did not use pine nuts but instead I used a combination of almonds, walnuts, sunflower seeds and pepitas. There is no recipe as such but I used garlic, olive oil, parmesan cheese, salt and pepper. In addition to the standard ingredients I also added some nutritional yeast and a tablespoon of lemon juice.

This was the yield. It is not the most exciting photo so I added the jar of home-grown flowers which I was gifted yesterday.

There is no photo but we had pesto with our homemade gnocchi, tomato sauce and olives. YUM!

Spring has Sprung

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Here in the southern hemisphere it is springtime.

The romantic ideal of spring promotes images of renewal, growth and new beginnings, however, the reality can be somewhat different.

We have very few deciduous trees in our climate so we enjoy being able to witness the changing seasons through the liquidamber tree in our garden. Here it is looking magnificent and covered in new leaf.

Spring serves to remind us all that we never know what is around the corner.

In the past 6 weeks we have had wild thunderstorms, ferocious winds and a couple of heatwave days all interspersed with some glorious and moderate weather. The extremes and sometimes violent weather events are becoming more frequent as the climate changes.

A couple of days ago we heard creaking and cracking. Upon investigation we discovered that a couple of the lower limbs had come off the liquidamber tree. I suspect this was as a result of the wind we had experienced in recent weeks.

Time to clean up the debris.

Being prepared is not just something for the Boy Scouts. We should all be prepared for whatever might happen. Whether it is driven by the weather, linked to the pandemic or of global origin out of our control, there are plenty of things that could immediately and suddenly disrupt our comfortable lifestyle.

As the seasons change we need to prepare ourselves for the shocks that natural and other events may have.

Storms and bushfires are our main threats in the coming months. If you are in the northern hemisphere and approaching winter, what are your risks? Blizzards? Storms? Flooding?

I am interested in what your seasonal risks are and how you prepare yourself and your family.

Take care and stay safe, wherever you are.

A Lucky Find

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This morning we went out to do a couple of errands including picking up a few items from a nearby fruit and vegetable stall. Occasionally, there are boxes of cheap produce so it is worth keeping an eye out for a bargain.

Today I stumbled upon an amazing bargain. A box of passionfruit for FREE!! A quick look revealed that almost all of them had soft or rotten patches on them but I thought it might be worth seeing what I could salvage. I asked about whether I could have the whole box and my enquiry was greeted wholeheartedly. Here they are when we arrived home.

It was clear that I would need to process them straight away to prevent any further deterioration.

I simply cut them and salvaged the pulp from those that were OK. A small number were completely unusable.

The final haul was 2.5 litres of passionfruit pulp which is now in the freezer.

The trick is to be able to deal with bargains like this as soon as possible.

Saving the Summer Harvest

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When growing your own produce you do need to be prepared to spend some time processing the excess. Today was one of those days.

Yesterday I picked 5kg of cherry tomatoes. I washed, de-stalked and sorted them.

I roasted the ripest 3kg of them in the oven at 120C for about an hour.

This is the 2 trays as I put them into the oven.

Once the tomatoes were roasted I transferred them to the high-speed blender and blitzed them thoroughly. Whilst not completely smooth, I had created a rich tomato puree.

I filled ice cube trays with the puree.

Ready to go in the freezer.

Once they are frozen I will transfer the cubes into a bag for easy storage. It will be a simple matter of adding a cube or two when preparing various meals.

Emergency Preparation

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In the wake of the unprecedented bushfires which ravaged most states of Australia last summer and the forecast of La Nina this summer, it would be very foolish to ignore the risks of natural disasters.

Last night GMan and I attended a Disaster Preparedness Seminar in our local town. It was presented by our regional Council and included some excellent information regarding the local resources that are available.

We regard ourselves as relatively well-prepared but there was plenty of new and enhanced information that has encouraged us to fine-tune our arrangements.

Here are a few points to remember:

Very few of us can think logically and quickly in an emergency situation. Therefore, It is important to have considered and planned your response to various scenarios.

A couple of resources to assist in planning.

You need to have both an evacuation kit (if you need to leave in a hurry) and an emergency kit (to be self-reliant for at least 3-7 days in your home) as emergency services and other resources may not be immediately available in the case of a major disaster.

Some useful items. Waterproof, hi-vis raincoat, a waterproof document pouch, USB drive for copies of documents, resources and information.

Services will be co-ordinated by local councils as well as possibly involving state and federal governments.

Your family, neighbours and local community will be integral to supporting each other in the first instance. Make sure your cultivate these networks.

Know your risks. Our local council has identified (in no particular order) the top 4 risks for our region as:

Bush/grass fires
Flooding
Heatwaves
Storms/cyclones

Yours may be different but the principle is the same – be prepared.

Big Weather

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Did you watch the latest offering from Craig Reucassel on the ABC last night? It is ‘Big Weather (and how to survive it) and if you missed it you can watch on iview. Last night was the first episode of a 3-part series.

Watching this was a reminder to check our preparedness for a range of scenarios. Last summer was a wake-up call for me because although I have always considered myself to be reasonably prepared for most situations, bushfires had never really been a consideration. This was due to our location, however, the summer of 2019-2020 changed my perception of that as the affected areas were unprecendented in both location and scale.

For the first time in our lives, GMan and made and articulated a clear bushfire evacuation plan last year. You can read about it here. While bushfire is certainly not the only severe weather risk, it is probably the one most likely to put you in the position of potentially having to make a split second decision to leave.

Emergency planning for severe weather or other events should really fall into 2 categories.

  • Evacuation – this is primarily due to destruction, or potential destruction of property. Examples include bushfire, storm damage or unwanted/unexpected incursion.
  • Self-reliance – total or partial isolation. Possible reasons include pandemic, other illness or weather events which isolate your property from some or all services (flood, fire or storm damage).

There are 3 possible responses when presented with the need for emergency planning.

  • Ignore – simply believing that ‘it will never happen to me’. After the past 12 months, this is a foolish and totally inappropriate response.
  • Inertia – being overwhelmed by the enormity of possible scenarios.
  • Logical action – regardless of how prepared you are or not, starting to take incremental steps to improve your overall preparedness.

Everyone will have different needs and priorities but there are plenty of checklists and hints online. Reading and considering these could be an excellent first step in developing your personalised plan. The Australian Red Cross one looks like a good place to start.

An emergency evacuation plan and kit does not need to be complicated or impact significantly on your day-to-day living arrangements. In fact, the more simple it is, the easier and more likely it is that you are going to be able to implement it effectively if required.

This is ours.

One plastic crate and two sturdy plastic bags. Our household is two able-bodied adults so we could literally grab this and make one trip to the car then leave.

One bag holds the feather doona and the other has a woolen blanket with space to quickly add a spare set of clothes for each of us – long pants, long-sleeved top, socks and closed shoes. The plastic crate includes a box of important documents as well as the list of items to add before leaving and a notebook and pen. The list is the afore-mentioned clothes, medications, toiletries, wallets, car keys, laptop, phones and chargers. A second list is a reminder of extra things we have identified that we would pack if we had some extra warning time (more than 10 minutes).

Do you have a plan? When did you last review it? Is it still fit for purpose?

I am interested to hear your thoughts.

The Pandemic Pantry

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…………and refrigerator and freezer.

There are several reasons why we may need to be able to create meals from what we have on hand rather than rushing off to the shops for a particular ingredient. During the current pandemic there is a chance that any of us may be quarantined or supply lines disrupted.

Therefore, it is beneficial to maintain a selection of shelf-stable goods that can form the basis of basic meals.  A refrigerator allows us to keep perishable foods but during times like this it may not be possible to restock perishable items on a regular basis.  Finally, a freezer can be useful for storage of a variety of foods, including processing gluts of fruit and vegetables.  These may be sourced from your own garden or when you have taken advantage of seasonal bargains.

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Tonight we had a large shared serving of nachos.  Corn chips and canned tomatoes from the pantry teamed with a jar of refried beans from the freezer and some grated cheddar cheese and we had a filling meal.  I make the refried beans from dried kidney beans.  The recipe is here.  They are really versatile and can be used in a number of ways.

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We do not usually have dessert every night so this was a bit of a treat.  We currently have an abundance of eggs from our chickens as well as a steady supply of lemons and the oven would be turned on for the nachos…………..so, I made a Lemon Delicious pudding.  It is a relatively simple combination of butter, sugar, flour and milk along with the eggs and lemon.  Recipe is here

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What is in your pantry?