In my endeavours to try to use local, in season produce for our meals, I had to become inventive with pumpkin. It makes a beautiful sweet breakfast food!
Our largest course to date, we had the privilege of having 12 wonderful people stay and learn about Permaculture with us. Most arrived the Saturday afternoon prior to the course start, so they could set up camp and get acquainted with their surroundings and their temporary home for 2 weeks. Continue reading
Although we try to steer away from eating grains because they are hard to grow in sufficient quantities yourself without resorting to monoculture, we do enjoy having some bread. Unfortunately, with grain allergies and gluten sensitivities in the family, we cannot consume wheat, oats, spelt and other glutenous grains. So we make our own gluten free sour dough. Continue reading
To further improve our kitchen garden swales, we have rockwalled a number of them. This stops erosion of the garden beds, since soil falls or is washed down into the swales. It also creates a beautiful frog and lizard habitat, and levels the garden bed, instead of having it on a slope.
We make our spice mixes without adding fillers like flour. This makes the sausage pure meat with flavour added. People can have digestive issues combining carbohydrates and protein, hence we did not add any flour. It does mean that you get less sausages than you would if flour is added, because that bulks it up. But we really enjoy our sausages and do not miss the added flour at all! These amounts are to mix into 10 kilos of mince for sausage making. Continue reading