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? Continue reading
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! Continue Reading
This recipe is like an old friend. We have been cooking it for years and it has stood the test of time. The idea origainally came from a cookbook by Rose Elliot, a famous British Vegetarian Cookery Writer. We didn’t find the original recipe actually worked as it was written, so we have adjusted the ingredients and made it our own. In addition to the ingredients listed below we have recently discovered that adding a layer of roasted beetroot slices, between the pasta and the bolognese topping worked really well. So this is a great recipe base into which you can throw whatever roasted vege’s you have leftover. Continue Reading
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!
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)… Continue Reading
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. Continue Reading
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! Continue Reading