Homesteading, News, Uncategorized

Summer 2018

Well once again the blog has fallen on the back burner and I apologise. I find it difficult these days with two small children ,homeschooling,  two little businesses and D working full time to keep up with everything and I’m probably most active on Instagram if you like to keep up to date with us.

Summer has been busy with lots of visitors from the mainland , lots of work and lots of delicious produce. We’ve not had the best luck with the garden this summer everything seems to be growing very slowly despite the good weather. There is a young wallaby hiding in the garden which we haven’t managed to flush out yet. I know its in there as I find its gigantic scats through the garden as well as my young cucumber seedlings being nibbled.

I think the garden can feel our energies shifting from it as we prepare to move. We haven’t found somewhere yet but with our lease ending two weeks after our new baby is due we are constantly searching for the right place. It is hard in the valley at the moment with long term pet friendly rentals scarce and cheap properties to buy even scarcer. This area has become really popular since we moved down and things get snapped up very quickly.

To keep myself distracted I’ve been enjoying all the delicious summer produce available locally. We have had a really amazing cherry season with local orchards having more than they can deal with and selling fill your own buckets for $5! The Stone fruit orchards had sun dribbling peaches and the blueberries are also abundant. A friend and I have started up a preserving group where women come together to preserve the harvest while the children play and form their own tribes.

The first meeting was small but we did peaches in bottles, Jam and wine. Next we will be buying local cucumbers and others will be bringing their own produce. I’ve decided not to preserve at the next one but instead I’ll be on hand to chop and help newbies. I’ve got lots frozen in the freezer now that plums have come into season and I will slowly be doing a preserve a day. Today was Plum and vanilla bean jam and Apricot Jam from our trees. Jam seems to be what we go through the most as the children love it with yogurt but I also need to get creative and replenish our sauce stocks. I am hoping we get a good crop of tomatoes and I long for the day I can have a polytunnel to increase our growing season.

Until next time

Anne

Homesteading, Preserving

Rose petal Jam

I first made this Jam last year. I didn’t use a recipe and experimented but this year I wrote it down to share so I can find it next year! Unfortunately I haven’t managed to figure out how to make this in larger batches as its a very delicate jam and I don’t want to compromise the flavour which is like Turkish delight in a jar. Because of this it’s a really special jam in our family and we live to make rose jam tarts with whipped cream in the winter. 

Recipe 

I fill my basket with the most fragrant and darker coloured roses in the garden. Measured out it’s about three compacted cups. 

I put the rose petals in a pot with two cups of boiling water. Simmer until the petals have almost list colour then add two cups of sugar and one squeezed lemon. 

When sugar has dissolved I added 11/2 teaspoons of powdered pectin. 

I then bring to boil and reduce to medium boiling until it reaches desired consistency. This Jam sets a bit more like a jelly with the use of pectin. If you prefer a syrup for ice cream or cordials omit the pectin and do not boil as long. 
Enjoy

Homesteading, News, Preserving

Weekend news plus Lemon Syrup and marmalade recipe

We’ve had a lovely week apart from all being sick we’ve managed to get a lot done. Our trip North has breathed new life into us and we’ve been feeling inspired and making plans for the future.

The lemon tree has burst into life so the children and I have been busy preserving. So far we’ve made lemon syrup for summer cordials and as we used the cold press juicer to juice the lemons we were left with a large amount of pulp. I hate waste so I decided to experiment with a marmalade by using the pulp and adding some ginger, extra lemons and a orange. The result turned out well so I will add both these recipes to the end of the post.

Another use for the lemon peel has been drying it and then blitzing it in the bullet processor to save as zest for cakes when lemons are scarce. I’ve also been adding it to cheap white vinegar to distill for a green cleaner.

Over the next week when I’ve built up a egg supply I’ll be making and canning lemon curd. Of course this will mean a lemon meringue our is on the cards.

Over the weekend we have been out in the garden making plans, I’ve ordered a new cheapie greenhouse to get us through the summer veg production and spent $50 on seeds from a local seed seller called Seed Freaks. We’d met him at markets and he and his wife are lovely and really know their stuff. They often run workshops around Southern Tasmania. http://seedfreaks.com.au

Our other challenge is dealing with a slight emergency. We have new neighbors on one side of us who has 4 big beautiful Huskies. They are incredibly friendly but unfortunately quite keen on the chickens and have been trying to get through the top of the fence which looked not far off falling over. Mr Hunter Gatherer quickly went out and bought some chicken wire to hold the fence up. We hate spending money on a rental but our chickens who we brought from NSW with us are more than our pets and we didn’t want to risk loosing them. We had hoped this would be the end of it all but last night the dogs dug a hole under the fence and had a party in our yard.

 The chooks thankfully were safe in their coop and the owner was very apologetic but we still need to fix the problem. We’ve spent all day today trying to fix our fence charger for the electric netting working but it looks like we need to order a new charger. I really hope we don’t lose any birds as we hope to take them to our forever farm.

 

Lemon Syrup 

This recipe is for a large amount of lemons but you can reduce the quantity if you like

Juice 2kg of Lemons for every cup of lemon juice add 1 cup of sugar

add 1 litre of water

Slowly bring to boil stirring to dissolve sugar. Once boiling you can either reduce to desired consistency if you are wanting a thicker syrup or take off the heat and add 1 tablespoon of Tartaric acid.

Now you can either bottle and store in the fridge for 3-4 months or bottle for shelf life using your proffered method. Bottled correctly on the shelf it can keep for 2 years.

Use as a Cordial Syrup, dessert syrup, cake flavouring, with boiling water and ginger for a winter pick me up.

Annes Lemon pulp Marmalade

Now this recipe is using the left over pulp (not skins) from using a electric juicer to juice your lemons for the previous recipe. If you do not have a electric juicer just use 1kg fresh fruit sliced thinly.

500g Lemon pulp plus 1 orange and 4 lemons (or 1kg citrus fruit)

1.5 kg sugar

4 Tablespoons of powdered ginger and 20g fresh root ginger

Begin by slicing whole citrus fruit thinly or into small bits. Add with pulp (if using) to a saucepan with 5 cups of water. Cover with lid and boil until peel is soft.

Once the fruit is ready add the sugar and on medium heat stir until sugar is dissolved.

Leave to simmer stirring occasionally to avoid sticking or burning. When jam has reached setting point pour into warm sterized jars and bottle using proffered method.

 

 

Homesteading, News

Pegs!

I had a restless sleep last night with Little Miss HGF has creeping into our bed  and with 4 in the bed it’s a little squishy.
We already co sleep with Little B so I’ve been rethinking our sleeping arrangements. I feel mean leaving LMHGF alone in a big cold room while we all share in the other and she must wonder why she doesn’t get to join us. Sometimes I forget how little they still are so I’ll be weighing up some options for sleeping arrangements.

Today’s chores went by easily I prepped the frozen chook bones to replenish our stock supplies, got the animals done, watered the garden and hung out the washing.
The washing chore got me thinking about pegs. Pegs are something that have driven us crazy as having young children and cloth nappies means we wash a lot.
I’ve gone through cheap pegs, wooden pegs, expensive plastic pegs and I get so frustrated when they inevitably break and litter the ground with bits of plastic and metal. It’s such a waste and I since becoming more aware of my environmental footprint and loving frugally I’ve been investigating other peg options.
I remembered seeing a advertisement in a grassroots magazine ages ago for long living metal pegs. At the time I thought they sounded great but didn’t look into them again until the final piece of plastic crap crumbled to the ground. So I trawled through our magazine collection but could not find the ad. Eventually my Googling of ‘stainless steel pegs’ ‘metal pets’ and  ‘reusable peg’ had a hit and I found the same wire pegs I’d seen in grass roots mag.

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So I ordered them and have been using them a few months now they are made from twisted stainless steel,hold up really well and are super strong. We just got the lowest grade at the cheapest option but I’ll definitely be buying more. I’d like to bring more ‘buy once’ products into our life as the cheaper items die. There’s definitely wisdom in our great grandparents and grandparents generation to save and buy the best quality rather than getting a lot of cheap shite!

  (You can find wire pegs at https://wirepegs.com/)

Homesteading

Soap nut laundry detergent

It’s laundry detergent time again and although I usually use my previous recipe shared on the blog I decided to try something different today using soap nuts.
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What is a soap nut?
Soap nuts or soap berries come from the Sapindus mukorossi tree which grows wild in the Hazara district of Pakistan.

The SoapNut Tree’s botanic family includes 2,000 species, with the mukorossi providing the largest fruit, containing a high content of saponin.   

This nut/berry synthesizes its own natural soapy lathers when mixed with water.
Once germinated, it takes nine years for the SoapNut tree to begin yielding fruit which can then be harvested for 90 odd years!

After you’ve made soap from your berries the remaining husks can be composted making this a really wonderful sustainable option for soaps and detergents!

There are a few options for using soap nuts.
You can pop them in a breathable drawstring bag straight in the washing machine drying after each use or Make hand soap, washing up liquid or laundry liquid.

So today I decided to use a recipe that includes washing soda. I opted for this over straight soap nuts because with Mr Hunter Gatherer working on farms and two little kids we have a lot of DIRTY laundry and I wanted the extra strength wash.

Soap nut laundry liquid recipe
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12 -15 whole soap nuts
4 litres water cups water
1 Table spoon Epson salt
1/4 cup washing soda
A few drops of essential oil if you want scent

In a large pot, add soap nuts and water. Bring to boil on medium heat and boil for 30 minutes.
Take off heat and allow to when it has cooled a bit, add the epsom salt and washing soda.
Stir to dissolve.
Remove the soap nuts and  compost then add essential oils
Pour into bottles of choice and remember to shake before use.
Use 1/2 cup liquid per regular size load of laundry.

Happy soaping!

Anne

Fermenting, Foody things, Homesteading

Fermented Kale Pesto

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A while ago I was asked on Instagram for my Fermented kale pesto recipe. I sent them to the blog only to realize I hadn’t actually shared this recipe yet! Well I apologize to that follower because it’s only now months later that I am sharing it.
Kale pesto is a favorite here and it was one of our most popular items when we sold at markets. I have mentioned before memories of my Oma telling me I needed to eat more Kale before it was ‘super food’ I had no idea what Kale was as it had never been in the supermarket so I usually ignored her. Years later when we first started growing vegetables and I was buying seeds I invested in loads of heirloom kale seeds and being in a cold climate they grew really well! So well in fact that we had to come up with lots of different ways to use them and one of these ways is the Fermented Pesto I’m sharing with you now.

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                                                              Fermented Kale Pesto
fills a 1kg yogurt bucket
1 big bunch of Kale
1 Onion
3 cloves of garlic
1 orange whole but peeled
4 tomatoes (or a tin of tomatoes)
1 Cup organic apple cider vinegar
salt and pepper to taste
olive oil
Optional extras – Nuts (pine, walnuts), Basil, Other tasty garden greens like nasturtiums
In a food processor throw in all the ingredients except the olive oil and blitz to pesto consistency and add salt and pepper to taste.
Pop into your fermenting vessel of choice and ferment about 3-4 days you can go longer but this is my preferred acidity for the pesto. After this cover the surface in olive oil and store in the fridge. I have had this last 5 months in the fridge and still taste fine.
Serving suggestions
Eat as a straight pesto with pasta or as a dip, add cream for a creamy sauce, Add feta and cook in pies. It’s a great go to for busy days when you want a quick meal.

Foody things, Homesteading, News

Drowning in Apples and eating well -Beetroot falafel recipe!

Well we’ve definitely been keeping ourselves busy which is good as it keeps us out of trouble!.
Mr Hunter Gatherer is due to start Apple picking soon so we are pushing ourselves to get as much done as possible before he’s away for long hours.

Fortunately Apple prep is something the whole family can get involved in and the kids love using the Apple slinky machine to peel and cut the apples. This is great as we have 6 trees which are all grafted with multiple varieties so we will have apples for months!

We are certainly making he most of the fruit by canning Apple pie filling, hard cider and dehydrating slices, Apple sugar and Apple juice to freeze and enjoy through the year, I’d like to try again to make my own liquid pectin to help set jellies.
From the scraps we are making Apple cider vinegar and Apple scrap syrup which is our version on cheap maple syrup!.
I’d really like to attempt some Apple stroop having recently lost my Oma it will be a homage to my Dutch heritage.

I finally bit the bullet this season and bought a canning funnel for the high price of $2.80 on eBay! Man I wish I’d just bought one of these at the start of my canning adventures as it really does make like soooo much easier.

I’ll also be using Sally wises recipe for canning Apple pulp which I’ll later turn into Apple bbq sauce. I really hate waste so I like to make use of every fruit we preserve in a variety of ways.

We’ve been making a conscious decision to eat healthy and more frugally by getting creative with what we grow. We have a lot of beetroots ready to come up and besides pickling and kimchi I’ve been researching different ways to enjoy them with dinner. I came across a great beetroot felafel recipe which we enjoyed with homemade flatbread and garden veg. I’ll share my adapted recipe with you now.

Beetroot felalfel

2 cups dry chickpeas – soaked or cooked in the pressure canner
2 cups shredded raw beetroot
1 tsp coriander
1tsp cumin
1 onion
3 cloves garlic
1 handful fresh chopped parsley
1 handful fresh chopped  tarragon
1 tablespoon olive oil

Pop everything into a food processor and blitz until fine crumbs you may need to add a touch of water.

Lightly knead mixture and Roll into balls and place on a baking tray. Bake at 200C for 20 mins or until lightly brown.

Enjoy in salads, flat bread or burgers 🙂

Pop everything into a