The garden is recovering from summer and starting producing again (slowly) - just as we start getting back into colder weather (lucky it's Queensland though, right?).
Harvest May 2017
300g Thai red eggplant
400g purple eggplant
200g red chilli/bell peppers
1 baby pawpaw
4 Lettuces, mixed salad leaves & edible flowers
Herbs: basil, thyme, parsley, chives
Milder weather has meant happy salad leaves from garden, such a blessing.
Have been battling with the possums though. They have ravaged my seedlings (particular fondness for kale) as well has carefully preying on my passion fruit.
Had my first passionfruit this month, looking forward to many more! (possum permitting)
Gathered some macadamia nuts from my parent's trees. Happily neglected, productive every year
Eggplants have been productive this month, both the red and the purple. Lots of surprised faces showing family that the red ones were in fact eggplant (and tasted like it too!) and not tomato :)
Cathie's little seedlings doing well in the hugellyesque bed - silverbeet and pak choi
Mr Choko has decided to come back, a few more on the vine now too
Comfrey is looking lush!!
Still baking, still trying to perfect the sourdough - my new raison d'etre! Made a nice Pain de campagne but since then have been getting tunnels, tunnels, tunnels! (WHHHHY!!!!!! The internet has a million conflicting possible reasons - not scoring well, underproofing, bulk fermentation too short, shaping not tight, oven too hot derp derp etc etc but will have to keep trying!) Have finished off the french T55 and will switch to Australian organic wheat flour next month.
Some nice turmeric, fruit and walnut sourdough - using the freshed Tasmanian walnuts from The Source!
Have no problem when using commercial yeast to make the sweet breads though (cheeeeating!!!!) Made some brioche (a couple of times, big success)
Had some family in town so I led a brioche making class. Huge success making the dough in the evening, less followers for the 6am start for shaping, proofing and baking haha. Shout out to Franck though who made it up (put on sunglasses to shade the fluro lights!) makes me realise how much I've accustomed to early baking hours...
And some Pain au Lait (also good but not as sensational as brioche - less butter lol)
Made some Gougeres (cheese choux) for an event, so addictive..
Some carrot and garlic sauerkraut
And some delicious homemade yoghurt!
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