our first year

Panorama with The Pinnacle in view

In December last year, we had just arrived to live on the farm. We were excited about the change, but nervous about how we would cope with all we were about to face. We had the support of Rod & Tania, experienced organic farmers, yet still it felt like a huge leap into an unknown way of life. Would we cope with the physical labour 5 days a week? Would we make good farmers? Would we be able to establish deep and honest relationships with the others on the farm? Could we manage and enjoy life in a 16-foot caravan? What about the extremes of weather that we would experience out here, living so exposed to nature – would we survive those?

Risotto a la Sweet Potato

Sweet spuds and vine tips

I am so excited to be sharing a new recipe that I have just created and prepared using one of the vegetables we have in abundance right now – sweet potatoes. We have recently discovered that you can eat the tips and leaves of the sweet potato vine (which grows voraciously), and they are quite tasty and hold together well. So, I thought I would combine the tuber and the vine here, with some garlic, white wine and fresh herbs, and make one of my favourite dishes – RISOTTO!

A new take on an old classic

We’ve got a few recipes almost ready to post, and today we are bringing you another delectable delight from our fave foodie – Hugh Fearnley-Whittingstall. It’s his take on Mushroom Risotto and its really very good!

Mushroom risoniotto

So called because Hugh substitutes Arborio rice with Risoni pasta (which looks an awful lot like rice, but is faster to cook and better to freeze)…

Kale & Onion Pizza

Hi friends,

Welcome to another great tasting seasonal recipe, recently tried and tested by us!

This is another Hugh Fearnley-Whittingstall number, and if you are not already, you are about to become very familiar with his cooking, as we have become devotees to his religion!! But seriously, his recipes are delicious, innovative, seasonal, and just so tasty. This man knows about flavours.

Tasty Summer Tart

Well its been a while between recipes, but cooking incredible seasonal food is one of our favourite parts of the cycle of growing your own food. This is a fantastic and very tasty tart which is perfect for a summer lunch or brunch.

This recipe is from one of our new guru’s in the kitchen – Hugh Fearnley-Whittingstall from the BBC series River Cottage fame. His books are fantastic and his series is so inspiring if you are interested in having a closer connection with the food!

Jamaican Sweet Potato Pudding

Jamaican Sweet Potato Pudding

Serves 8,

Lovingly borrowed and reprinted from Stephanie Alexanders’, Cook’s Companion – our kitchen bible! This recipe is a real surprise, very simple to make, is not too sweet, and a brilliant way to make use of those extra sweet potatoes that will be sitting around in your cupboard at this time of year. 

Carrot Greens & Coriander Pesto

Adapted from a recipe by our fellow blogger Charles at FiveEuroFood

Carrot Greens & Coriander Pesto

This is simply a great way to use the tops of your carrots. We both enjoyed this even more than our homemade Bail Pesto – perhaps its just good to have a change! Thanks for the inspiration Charles🙂