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 received this message on the BLF facebook page from Margot: I am a student from Northwestern University in Illinois, USA. This summer, I'm conducting a 6-country research project on local food…Continue
This is the bean dish that I made using the dried madagascar beans that I grew at our Christmas gathering. Feel free to play with the recipe, adding things like mushrooms etc. You can take the meat…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…
I worked out that many of my quails are 2 years old or more. That's ancient for quail. Rather than let the old birds die, I really should cull them while they can be eaten.
In terms of my cages, two of the three whites are younger (1 boy and 1 girl) so I just need to cull the oldest female. Second cage is the piebalds - both of those are old and should be culled. Third cage - the male and a recent chick (from Darren) are okay. Sadly, my old girlfriend needs to go. She was one…Continue