‘Anzac’ Peaches. It’s a win! They were sweet, juicy and tasted fresh if that makes sense! We bet the parrots to them, continued to thin the peaches as they grew so the branches wouldn’t be weighed down with too much heavy fruit and snap. It’s a young tree that lost several branches during gale force winds a couple of years ago, we collected roughly two kilo’s of fruit. Miss Lil decided to stew some of the peaches with some cinnamon, coconut sugar & star anise for a crumble she has in mind.
Forget the 'Goodbye'!
But 'Don't forget the Pickles'!
When life throws you zucchini, beans and cucumbers.....and you've already a stash of onions, it's time to make VEGETABLE PICKLES !
We go through around about 60-70 bottles a year! Family fill suitcases when visiting and special requests are even sent through Australia Post (😉)! Chances are if we ever need to 'Thank you', if we ever owe you, give you a gift or you host us......someway, somehow, you'll get Pickles!💚😊
2 pounds onions
6-8 pounds other vegetable
I like 1-2 pounds each of
*Capsicum (love red for colour)
*Green/yellow button squash
Other options are
Chop vegetables superfine and add to large boiler. Cover with cold water and a half pound of salt and leave overnight. Boil veges gently until soft and cooked (say 1-2 hrs). Pour off liquid through colander in batches. Tip: run cold water in sink while draining as VERY hot. With veges back in boiler, bring to point of boil with 2 pints top quality white vinegar (or sub some apple cider vinegar but its stronger) 1 small tin drained corn kernels or fresh and 2 pounds sugar (castor). Stir until dissolved.
In bowl whisk together
1 pint additional vinegar
1 cup heaped plain flour
1 heaped tablespoon each of turmeric, mustard powder and curry powder (keens).
Add to boiling veges and stir to thicken. Using teacup or mug, add pickles to sterilised hot dry bottles sealing lids immediately but not tightly. Fill right to top for good seal. Cool half hour. Check seal.
We love these over ham and corned beef on toast. On a cheese sandwich etc etc.
@foodiefinance Here it is!
It's a dream come true- not only have this bounty... the means and the energy to create it, but a safe and lovely place to house it. #thankful
We overhauled the canning closet this past weekend, making better use of our space and organizing everything, and now I can't stop looking at them! #jarsoflove#canning#preserving#homestead
‘Anzac’ Peaches & ‘Moorpark’ Apricots picked from the trees in our Back Orchard yesterday. If you are thinking of making Apricot Jam or Chutney I put about a tablespoon of butter in the jam saucepan first, let the butter melt, coat the sides and base of the pan before adding the other ingredients. It stops the Apricot Jam or Chutney from sticking to the bottom of the saucepan and burning. Because I only preserve Apricots a couple of times a year I sometimes forget about the butter step, this tip is now written under all my Apricot Preserve recipes. It saves on burnt saucepans!! Happy Monday Lovelies xxx
Had to cut some branches off my little bay tree before I brought in the house for winter... they’ve been hanging to dry (forgotten) for a couple months. Smells amazing!
Pulled the last of our #localapples out of the pantry.. heading for sauce today 🍎🍏🍎🍏 I must have picked up almost 40 pounds of apples this fall. With a family of six, I am realizing that I probably should have gotten at least double that amount. It goes very quickly here!
Considering I have near-abandoned my garden this summer (well, it feels like that! 😞) very excited to still be harvesting good amounts of lovely vegetables 🌱😋 A whole bunch of capsicums and a few jalapenos (underneath) plus a good heap of rhubarb and plenty of cherry tomatoes. Plus there's more basil than I have jars to make pesto! 🌱
Ode to true scallions in the winter; delicate, almost sweet oniony-goodness. I have been growing 'Ishikura' Japanese scallions for years. Grown to this small-leek size they are known as "negi". Most scallions are just young onions, where these never form a bulb= true scallions. They overwinter and I save seed when they flower in Spring. Soba Hoisen Stir Fry with Tofu.
It’s Zucchini Pickle making time and that for us is one true tell tale sign that it’s Summertime! I started making this recipe twenty six years ago when I lived in a share house in a big old terrace with an outside loo, outside kitchen and roof top garden in inner city Melbourne. My hair brain scheme was to make & sell preserves to help pay the rent, we ate more than I sold! Some recipes just stick don’t they, I really have know idea where the recipe came from, at the time I collected Chutney, Sauce & Pickle recipes from library books and wrote them in a cheap lined notebook. This recipe has been fine tuned over the years and we even grow Cocozelle Zucchini’s from seed specifically for these pickles. Cocozelle is a firm zucchini, slow to bolt in our garden, holds it shape well, keeps its crunch and doesn’t go soggy easily. If your thinking of making preserves but feeling a bit overwhelmed start in small batches (use a recipe with only one or two kilos of fruit/veg in it) and do a little every couple of days when you are already in the kitchen preparing a meal. That way you aren’t processing 10kg of fruit or veg at a time and making something that takes hours to cook and you might not even like.
One month until we start seeds indoors. Two months until we plant outside. Three months until we are eating spring crops. And six months until it’s time to can a batch of pickles. Seems like it’s so far away in the middle of winter, doesn’t it?
#after : red cabbage and caraway #kraut . I was asked to post a picture of the final result. So this is it - #simples 😉! I think cabbage is the easiest of veg to ferment - it so obligingly gives up juice to create its own brine with salt, is ready quickly - and makes the perfect partner for so many of the foods that I love (home made pork sausages, any type of schnitzel, eisbein, schweinzhaxe, corned beef, Lancashire hotpot, ‘dog rolls! - the list goes on 😍…). I do love it traditional-style with #caraway , perhaps because that's how I remember tasting it first as a child. But it's still wonderful without - if caraway's not your speed - and easy to switch up to a fiery kimchi too. Added bonus: this stuff is really good for you, in many ways. And if you love pickles as I do, but not the sugar that usually goes into them, fermented veg is the way to go. Also lasts for ages in the fridge - I would never be without it! 💜#saurkraut#cabbage#caraway#salt#time#preservetheharvest [This small-batch preserving jar recipe from @thekitchn.]
Another of our farm made products. I call this #magicjuice it's an infusion of flower petals that make this incredible color. Completely natural no added coloring. I like to add it to cocktails to make amazing colored drinks. When you add an acid like lemon or lime juice it turns from blue to purple. It's the key ingredient in our Tularosa Farm Margarita recipe. None of these products are available yet for purchase but we will be offering them as gifts for our crowd funding campaign we're getting ready to launch in the New Year. We're so appreciative of your support and interest in our farm and it's products. Thank you for following us on this journey!
Lots of super healthy deliciousness happening in my kitchen this morning. Seeds soaking for sprouts, sourdough starter getting ready for bread, kombucha to be bottled, more healing elderberry syrup and the ferments are heading to the fridge. Cheers to a healthy and happy 2018!🥂
Freezer surprise! I've got many ziplocks with homegrown veggies and frozen veggie stock. #preserving#preservetheharvest#freezermeals
Shop these and many more seed varieties - click the link in bio - or visit us at www.SeedsNow.com 📷: @greenzebragardening
*CONTEST ENDED* Congrats to our winner Kathy Stever!
Want to eat healthier in 2018? ENTER to WIN an Excalibur Dehydrator Bundle including a 9 Tray Dehydrator, Recipe Book & Paraflexx Drying Sheets! Everything you need to create healthy dried snacks and naturally preserved food!
Visit the link in our bio to ENTER NOW!
Official Rules: http://bit.ly/2l2YYEG The Sweepstakes is in no way sponsored, endorsed or administered by, or associated with, Facebook or Instagram. You agree to fully release Facebook and Instagram from any and all liability arising from your participation in the Sweepstakes.
These jars are filled with the most incredible raspberry jam. And love, sooo much love!!
We built raised beds and filled them with wonderful soil, we thoughtfully picked out raspberry varieties and planted the plants, we weeded them, we pruned them, we picked them, we froze them... we even kept the bees that helped pollinate them. And then I turned them into jam with nothing else but heat and a little sugar. I'm convinced you won't find a better jam than this! Toot toot! (<-- me, tooting my own horn 😉) #raspberryjam#preserving#homestead