News, Preserving, Uncategorized

Weekend Happenings – Apple and Fennel chutney recipe

Well as predicted I couldn’t keep up with daily blogs but I am happy because it got me back towards blogging regularly.

We had a lovely weekend with Mr HG home. He’s been working so much recently that we really appreciate that family time. Although work at the Apple orchards will likely slow down soon we have some exciting prospects on the horizon but I won’t go into that just yet in case I jinx us!

On Saturday we were blessed with lovely weather so we potted around the garden as a group and all clipped the ripe rose hips together. The children go to use sharp scissors and garden shears so they were thrilled about the job. As we have so many roses at this house we’ve decided to dry the hips on our air dryer in the laundry over ysing the dehydrator. It’s a slower process but I feel like there is more “goodness” in the end product.

This last week the children and I picked the majority of the apples. I was tired of parrots eating them and wasps being attracted to the munched fruit so we thought it best to get the bulk off. We did a shout out on social media for free apples and had the lot taken. I still have a big box and 20 litre bucket to process ourselves, some left on the tree for the birds and one tree left with sour cooking/cider Apples I’ll get to shortly.

We also picked the last of the green tomatoes and pulled the plants up. I still can’t get my head around tomatoes being a Autumn fruit but Tasmania is a crazy place and the climate here is one of the things I love about it.

I decided to make some Chutneys a spicy green tomato and apple chutney and a Apple and Fennel chutney. The Apple and fennel was so delicious I made a second batch. It would be perfect on a pork roast but we stirred it into a spice chickpea curry and it worked beautifully in there too. We always save our own fennel seeds and the flavour is indescribable in comparison to store bought. In all honesty I have never managed to grow a fennel bulb but I’m great at growing seeds!

I’m adding the recipe to the post today I’ve found the blog is a great way for me to find my favorite recipes each season when it’s time to go back to them!

Apple and Fennel Chutney

INGREDIENTS

  • 1 kg  Apples
  • 2 large Onions
  • 3 Garlic Cloves
  • 50 g fresh Ginger
  • 1 Cup Apple Cider Vinegar ( or white if that’s what you have)
  • 2 Cups sugar
  • Juice and Zest from 1/2 Lemon
  • 1-2 tsp Dried Chili Flakes
  • 2 tsp Fennel Seeds
  • 1 stick Cinnamon
  • 1 Star Anise
  • Salt and Pepper to taste

DIRECTIONS

  1.  Peel and core the apples I use a slinky apple peeler then just check them in and bash them with the spoon as they cook
  2. Dice the onions
  3. Finely chop the garlic and ginger then wack everything into the pot
  4. Slowly bring to the boil stirring every now and then to make sure sugar dissolves and flavours mix
  5. Simmer until very thick but don’t let the apples dissolve into sauce.
  6. Pop into sterilised jars and process using your proffered method and store in a dark and cool place it should last 2 years if processed and stored correctly.
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

Homesteading, News

Crochet Crazies

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Well I’m hooked (pardon the pun) since I’ve finished up most of the preserving and gardening chores the weather has kept us indoors mostly. The kids have avoided cabin fever by lots of craft and messy creative play but I’ve had to find something to keep me sane when I can’t get us all outside and I struggle with the anxiety of finding a new home for us in Tasmania.

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I’ve always been a knitter. Not a great knitter but I preferred it to crochet as I couldn’t figure out the patterns or what I was doing. It’s been roughly  10 years since I picked up a hook but now with the help of you tube and google I’ve managed to decipher and learn new stitches with ease and I love it!

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You may remember the mermaid blanket project I mentioned in a previous post that I took on for Little  Miss Hunter Gatherer well many mistakes were made and it is now a family sized blanket not a Mermaid tail blanket. I am thrilled with my achievement but have decided to take on smaller projects until I’m ready to face the tail and try again.

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My Next project after this was soap savers and they are great. They stop the kids  leaving the soap in the tub and can be used to exfoliate. I just used acrylic yarn for my first practice runs but I’d like to make some in cotton and natural fibers later.

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After this I made a plastic bag holder to replace the ugly recycled milk bottle plastic bag holder. It’s much nicer and now I’ve accomplished this pattern I can easily make shopping bags for our market adventures in Tassie.

I’ve even made cup cozies and unearthed some vintage patterns that I didn’t even know I had while packing up my studio!

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My current project is a crochet crown for little miss hunter gatherer and after that will be one for the young lad. I’m really enjoying this distraction from the stress of house hunting. Twice we have thought we found the perfect home, we’ve gone through the applications, been approved and then the owner has changed their mind due to personal reasons. This makes it hard with such a big move as we are left in Limbo. So Please universe if your listening send us our long term homestead rental in Tassie!

Baking, Foody things, Homesteading

Sun choke (Jerusalem Artichoke) Cake

Well things have been going swimmingly since I last posted. I’ve nearly worked through the freezer and processed all the frozen fruit and meat to take to our new home and we have done our last market.

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I still have loads of products left but I figure these will see us through for personal use if I don’t have easy access to foraged fruit. Mr Hunter Gatherer says he doesn’t see me giving up preserving and we will have no choice but to start going to markets or bartering our goods.

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We’ve had lots of snow, rain and wind so getting outside have been rather difficult but during a thaw I rugged the kids up and got to digging up the horseradish which I will grate, dehydrate and powder. While I was out there I dug up a bunch of Jerusalem artichokes. There’s still lots out there and I’ll get to pickling and fermenting those soon but this first lot I made into a delicious walnut and chocolate cake.
I must admit I was a little apprehensive on how this would turn out and I surprised to find it to be delicious, moist and just sweet enough with surprise bursts of chocolate and nuts. There was one negative which was I’d missed bits of shell when cracking the walnuts and these were a bit hard on the teeth!!

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Sun choke walnut and chocolate cake

Ingredients
200g soft butter
1/2C Brown sugar
4 eggs
100g rye or wholemeal flour
1tsp cinnamon
1tsp nutmeg
1/2 tsp bi carb soda
1 tsp baking powder
100g plain flour
1 cup walnuts
1/2 C chocolate chunks or chips
200g grated sunchokes

Method
1. Cream butter and sugar then add eggs 1 at a time beating in between each egg.
2. Slowly add sifted flower, bicarb and baking powder, spices and mix.
3. Fold through walnuts, chocolate and sunchokes and pour into a pre prepared baking pan.
4. Bake in a preheated oven at 180C for 45minutes or when a knife comes out clean.

Enjoy warm so the chocolate oozes out or cold with cream.

Fermenting, Homesteading, News, Preserving

This Week

This week I am focussing on preserving our harvest and abundance of local produce available. I’ll also be foraging lots as blackberries are everywhere and I’ve seen a few rouge Apple trees around. Kisses is going to calf any moment now (I know I know I’ve been saying this for ages) and I’d love to give her some buckets of Apple’s and molasses.

I’ve decided to empty out the freezer I’ve got so much fruit in there and as there will be even more available to freeze soon I feel it’s better to get it ready sooner rather than later.
My preserving list for this week is huge so tonight I’ve been making more Worcestershire sauce, elderflower cordial and dandelion syrup, plum bbq,mixed raspberry and blackberry jam and plain Blackberry jam .

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Earlier today we went and filled another two big buckets of blackberries and I started on 10litres of BlackBerry sparkling wine. I hope it’s as delicious as the raspberry wine was!

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I’m still drowning in squash so will pickle more of these and maybe experiment with some fermented vegetables.

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Dane has been enabling my chicken collection and brought me home these gorgeous salt and pepper shakers. Growing up I used to collect cows and they were always my favorite animal (still are!)but my cow collection disappeared in my late teens and early 20s. Perhaps if I’d paid more attention to my young selfs obsession with farm animals my path in life would have become apparent sooner. In any case now I’ve turned that obsession to rustic furniture and chicken paraphernalia.

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Now I must end my ramblings for today and get back to the task at hand!

*Edit * Everything is processed and canned now. I’ve cleaned up and cleaned down and am enjoying a relaxing drink before a shower and bed. We still need to be up at 6am to start the homestead chores.
I forgot to mention previously that this weekend is our regular market at Tarana. The following weekend we will be doing a new (for us) market in Bathurst called the riverside market. We’ve visited this market before and love it the only problem is it clashes with out local farmers market in Oberon. We weighed up the pros and cons and decided to try Bathurst. We don’t sell enough at the Oberon spending more than we made last market. The riverside market is shady and has play equipment we can take the kids too plus there is a amazing op shop (thrift store for my American followers) I do hope we sell more product there. Really I don’t care about the money although it’s all adding to our goal of buying our own farm but really I just love sharing my passion for food and preserving with people and I’m running out of storage space!!!!

Homesteading, News

Homestead and Homeschool

Its a quiet drizzly day so we are catching up on house work and enjoying Danes birthday. Miss N and I made a snickers cake which has become a tradition now in its 4th year. Last year was definitely the best cake with 5 layers of cake nougat filling, salted caramel and chocolate ganache and shaped like a giant snickers. Every year I use a different recipe and the cake this year couldn’t compete with last years. We are low on eggs due to moulting so three were used instead of 6 and I used peanut butter filling instead of nougat so I think I will stick with last years recipe from now on.

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We have started our homeschool preschool program and so far it’s going well. The next two years will be a trial for us all to see if we can manage homeschooling and homesteading. At the moment we have been focusing on crafts and we always have many discussions and do lots of natural learning. Aldi had some great books last time we were there and every day Miss N asks to do some ‘school work’. We don’t push her and I love that she gets so much enjoyment from learning.

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Now I’m giving more attention to craft and preschool activities I’m finding less time to blog and write but you can also keep up to date with us via instagram HunterGathererforager or the Facebook page https://m.facebook.com/Hunter-Gatherer-416223725239665/

The Saurkraut I talked about making in my last post is coming along nicely however the family are less than impressed with the smell!! Fortunately I’m making a batch big enough for for our years supply and I will have time before our cabbage grow to think of a new fermenting system if we are to make it for the markets.

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We are harvesting lots of delicious produce at the moment and I have squash coming out of my ears. I make have been a bit over enthusiastic when planting all my squash seeds and while I love seeing all the different varieties the variation in taste isn’t too great. Then again I do enjoy the challange of finding new things to do with a squash and my recipe repertoire is certainly increasing.

Now our housework is complete and the rain has eased we will head out into the garden to harvest some rhubarb for freezing then come back in to enjoy a birthday feast and snuggle up together as a family away from the cool weather.

Until next post keep Hunting gathering and foraging!

Foraging, Preserving, Uncategorized

Busy Busy

It has been another busy week here. The freezer is absolutely chockers and I had no room to fit in the plums we got last weekend. Over a few days (and in between kid and animal wrangling)  we managed to bottle some whole, make a few different varieties of Jam and sauces, replenish the Worcestershire stocks and try our hand at fruit leather.

I think I have found a new addiction in fruit leather as it’s simple to make and really delicious ( If you are Australian you might know the processed version of fruit leather known as roll ups) . We first tried it in Tasmania where it is widely available at market stalls and I had been researching different ways to make it.

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The first lot we made by simply pureeing the fresh plums adding a little sugar and popping in the dehydrator. I found the puree wasn’t consistent so I tried a different method of baking the plum halves with a sprinkling of sugar on top before pureeing in the food processor. This made a much smoother consistency and resulted in a delicious leather.

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In between all this we managed another family forage for Elderberries. Miss N was kept busy taking photos of us and we filled 3 5 litre buckets and will go for more later when the tree in our other spot is ripe. We tried a few different methods of de-stalking the berries. This is a very painstaking and tedious task and we can see why the berries are not available commercially. The first de-stalking method involved  was freezing the berries on the stalk and then breaking them off this works well in the beginning but as the berries start to defrost its not really that effective.

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The most effective and fastest method for us was using a fork and using it to pull the berries off the stalk. This saved our fingers going purple and got us through the mountains of berries. Elderberries are a antioxidant, diuretic, laxative, immune-boosting and anti-inflammatory and is high in vitamin A,B and C

I’ve made up two versions of syrup which is a health tonic to get us through the winter and keep cold and flu at bay. My first version is Raw honey based one it doesn’t taste as good but has the added benefits of raw honey. I’ve decided not to hot process it as I was worried about damaging the benefits of the honey so this one is stored in the fridge. I’ve made enough for our supplies and enough to sell some jars.

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Version number two was sugar based this tastes a lot better and I pressure canned it so I can store it in the pantry.

Both versions contain the benefits of the berries so I really don’t know which is better and I think it comes down to personal choice.

We have also bottled up batches of Elderberry Kombucha and the last job will be making Elderberry fruit leather. Through all this chaos I’m still passionate (and obsessed) with preserving but I really do NOT want to deal with another plum until next year that’s for sure!

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Now we are off to get ready for the Tarana Farmers Markets tomorrow. We love our market days because it’s a chance to share our passion for good food and local produce but it’s also a great way to meet people in the community and we have made many friends since starting markets. If your new to a small rural community and feeling a little lost and alone get out and chat to the stall holders chances are they are looking for new friend too.

Until next post keep gathering!