I am very grateful to the ABC Brisbane for this news article: …Continue
Facebook hasn't been sharing info very well lately. Here's a little thing I put up over there: I said I’d give some information from the Speedy Veetable Garden by Mark Diacono (River Cottage fame)…Continue
I received this email and hoped that someone would like to represent Brisbane Local Food at these discussions. I am looking for one volunteer for 31 May. Dear Brisbane Local Food team, I am a…Continue
I found A Fajita kit in the back of the pantry today around 3 pm when I was seriously lacking inspiration for tonight's dinner. Well, that's an easy answer. I have some chicken breast in the freezer. I know! I'll duck out and get some greens from the garden .... and that was how the fritzing started!
Thinking about it, I also had some spinach wraps I wanted to use. I'll just replace the burrito wraps from the kit with them. Oh, damn. My Saudi students cooked last night.…Continue
One of the kids across the road, young Andrew aged about 9, watched me put the vege patch on the footpath. He advised me that people would steal the veges. He was very happy when I told him that I wanted them to take them. "You can't steal it, if I've already given it to you."
I've been trying to space my planting out there so that there won't be sudden feast followed by months of famine (inspired by a recent tomato debacle in my yard). Young Andrew decided that I wasn't…Continue
I found some apples that weren't looking their best today. After a bit or work, I ended up with three bottles of chutney. One of these bottles went in the fridge - where I immediately bumped into an existing bottle of "paw paw, tomato, zucchini, and date chutney."
"Oi Roz. Where the hell did we get this paw paw chutney?" I yelled.
My Roz says, "Sophie made it. You got it at Christmas."
"Oh, that explains the sauerkraut bottle beside it!"
Anyways, that got me…Continue
Expanding the deli here on the tiny farm.
None of you will be shocked by the fact that I like to make my own deli items. From cheese, sauces, pestos and sausages; it's all part of the deli fun. Well, I have decided to add a new item to the McDowall Manor deli. Home dry cured and smoked, nitrite-free bacon. I'll also try to whip out a smoked pork belly dinner, just to see what it's like.
In other news, the farm flock has returned…