The Annual Egg Glut Games – Day 11 NaBloPoMo 2017

 

Despite being mostly older ladies, my six lovely chickens are laying for all they’re worth at the moment. So, as we do every year, I’m giving away eggs to family and friends and making a lot of egg-based dishes. We’ve had custards and cakes, hard boiled eggs in salads and whole egg mayonnaise.

At the moment, I’m also suffering from a spring glut of salad greens – life is tough (not)! So, I picked a bunch of vegetables this morning and made a rich and luscious pastry-free quiche for lunch. It’s a very easy recipe and I often make it as a vegetarian meal as eggs are a great source of protein. But today, I added a couple of rashers of diced bacon, fried with garlic. It also works really well with cooked and shredded chicken, pork or cooked white haricot beans or chickpeas. I’d also recommend adding chopped fresh Italian parsley or chives, it’s really dependent on what you have on hand.

 

Deb’s Vegetable & Bacon Quiche (Serves 4)

 

6-8 free range eggs

2 cloves garlic, finely minced

2 thick bacon rashers

2 small leeks, washed and chopped (can be substituted with shallots or spring onions)

4-5 cups shredded green vegetables (spinach, silverbeet, kale, collards, rocket, pak choy, mustard greens)

1/2 cup milk (can be substituted with 1/4 cup cream)

1/4 cup plain (all purpose) flour

2 cups of grated Colby cheese (Cheddar would be fine)

1/2 cup grated Parmesan cheese

a little grated nutmeg

Method: 

Preheat an oven to 160 C (320 F). Dice the bacon and fry gently. Add the minced garlic towards the end, taking care not to burn it. Take off the heat and allow to cool. Whisk the eggs until frothy, grate in nutmeg, mix in the milk (or cream) and flour.

Using a fork or mixing spoon, gradually add the chopped vegetables and grated cheeses. Stir through the cooled cooked bacon, making sure everything is well incorporated and coated in the egg mixture.

Pour into a greased 20 cm (8 inch) souffle dish and bake for 45-55 minutes. This makes a soft-set quiche, but if you want it firmer, I recommend covering with foil and baking a further 10 minutes.

Serve alone as a light lunch or with a salad for dinner.

Let me know if you try this and what you used in your mix – I love your feedback!

Take care and I’ll see you tomorrow ❤

Aioli – The Love Affair

Hi everyone,

I just posted a pic on Facebook of a batch of Aioli I made this afternoon and one of my friends asked for the recipe. Easy done I thought, I’m sure it’ll be on my blog somewhere – but I couldn’t find it! High time I rectified this incredible oversight!

I’m not a true mayonnaise connoisseur like some of my friends and in truth, I rarely eat it. I do like to make this however in summer and autumn, when eggs are plentiful and garlic is still fresh and pungent. And I dug late potatoes this morning, a Dutch cultivar called Patrone that are apparently a fabulous salad potato. I’ve never grown them before, so this week will be full of interesting taste tests 😀

Home grown/made potato salad and Aioli is one of those dishes that is sex on a plate, everything about it screams wonderful. The texture of the potato cubes, their earthy flavour against the rich, creamy Aioli, with the pungent garlic and the lemony tang at the finish. You get the picture? This is love! And I make this only three, maybe four times a year, when everything required is in season.

So, here’s the Aioli recipe. Please bear in mind several things. Firstly this uses raw eggs so always get them from a reliable source and be assured they are fresh. Secondly, that I make this by feel and taste and recommend that you do the same. I used 8 eggs for this batch as I’m giving a pot to a mayonnaise-obsessed friend too. My rule of thumb is a clove of garlic per egg yolk and it works well for me. The finished Aioli will keep for a week in the refrigerator, though it usually disappears very quickly at my place!

Aioli 

Egg yolks                  Fresh minced garlic             Olive oil                 Lemon juice           Salt

In a clean bowl separate the eggs (I freeze the whites for later use in baking). Crush, peel and mince the garlic (I sprinkle a little salt on the crushed, peeled cloves and mash it in with the flat of a cook’s knife, making a particularly fine mince). Add this to the eggs and beat them well until they’re frothy. Here, you can use a hand beater but I prefer a balloon whisk.

7 eggs that looks like 8 – spot the double-yolker!

Very slowly add the olive oil while beating the egg mixture. A thin drizzle is best – you really don’t want this to split! (I put a teatowel on the bench to stop the bowl from flying away too). For my 8 egg yolks I used  a very generous cup of my Basil Oil for an extra summery note but any good extra virgin olive oil will be fine. Keep beating until the consistency is like thick cream. Once you’re happy with this, start adding the lemon juice. I recommend beginning with half a tablespoon per yolk and do a taste test. Adjust as needed and add seasoning if you want. Pot up, label and refrigerate immediately.

Apart from making the sexiest potato salad dressing in the world, this is wonderful with chicken, fish, green salad and as a dipping sauce.

Enjoy 😀

Stay well friends, and I’ll see you soon ❤

Addio Estate – Harvest Time

It’s that time of year again, the beginning of autumn when the bounty of summer comes in. And like so many of us who grow our own food, I’m feeling a bit inundated at the moment!

So far, I swapped some of my egg glut for a bag of crabapples and elderberries for jelly making; pickled and dried nectarines off our tree; dug and bagged potatoes (and I’ve still got more in the ground); eaten and dried so many beans; vainly tried to stem the attack of the killer zucchinis; dried enough prunes for the coming year but still the kitchen looks like it’s overflowing with plums now I’ve finally got the last of the fruit off.

Then there’s the tomatoes.

Some of you might recall I talked about some volunteer Roma tomatoes that survived winter in the worm farm and germinated in November. Well, quite a lot of them came up in one of the wicking barrels! I thinned the plants out and over the last month picked about 4 kg (just shy of 9 lb!) of perfectly delicious tomatoes.

Summer has been a very mixed bag here in Tasmania with much cooler temperatures and more rain than usual, and it seems we’re getting more balmy weather now that we’re officially into autumn. Everyone’s been complaining that tomatoes are slow to fruit, smaller than average and so on, but I think the flavour has been outstanding!

I don’t normally grow a lot of tomatoes but I decided to go for it this summer so I could bottle fruit as it ripens for use in winter stews and curries. This is reflected in the varieties I chose – Principe Borghese, San Marzano, Polish Giant and Debarao. These are all in various stages (the Debarao are still flowering) but I did bottle the first kilo of San Marzano this week and they are fabulous!

I didn’t factor in for the Roma crop (it was quite a surprise!) and that’s come in earlier than the rest. So I decided to make that wonderful Italian pantry staple, Passata. It’s kind of like making your own pasta sauce, totally to your taste and giving your winter meals a touch of those sun-kissed summer days.

Three things to note before we start. Firstly, I don’t blanch and peel the fruit for this as it takes a lot of time and basically I’m lazy. (In truth, I’d just blanched a couple of jars of small San Marzano tomatoes for bottling and was running out of time that night). Instead, I put the whole thing through the blender and the skins break down beautifully doing it this way. Secondly, I used a combination of Basil, Marjoram and Oregano because that’s what I had close at hand and we love those flavours. Sage, Thyme, Italian Parsley and even a little Rosemary would be just as good. And finally, this recipe uses chilies – another fruit I have in abundance here! – but it’s just as delicious without them, so don’t feel compelled to use them 😀

Deb’s Chili Passata

2 kg ripe Roma (or any plum-type) tomatoes             1 onion, chopped

1 head garlic, peeled                                                         6-12 chilies, chopped (optional)

2 tabs basil oil                                                                   ½ cup fresh basil

¼ cup oregano &/or marjoram                                     1 tab honey

¼ cup minimum Marsala or red wine                           salt to taste

Wash the tomatoes, remove any stems, bruises, etc. Put them in a large stockpot with the oil, garlic cloves, honey, onion, wine and chopped chilies. Heat slowly over a low heat until the tomatoes start to sweat and mash down. Stir occasionally but leave the lid on as much as possible.

Add the fresh herbs and continue cooking until it starts to look like a tomato soup. Season it to taste. Take off the heat, cover and leave overnight.

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The next day, put the cold tomato mix through a blender and pulse to the desired consistency. Clean and sterilise jars/bottles and lids/tops. Put the blended mixture back into the stockpot and reheat. Boil gently for at least two minutes. Take off the heat and prepare a tall stockpot for a water bath (or Fowlers Vacola or Ball canning/bottling vat).

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Ladle the hot Passata into sterilised jars, add ¼ or ½ tsp of citric acid to each jar, cover securely with sterilised lids and place in water bath. Bring the water up to the boil and hold for 20 minutes with the lid on. Turn off the heat and leave the jars to continue processing for another 15 -20 minutes.

Remove the jars carefully (they will be very hot) and put them on a board to cool. Check for a seal, label and store in a cool place. This will last unopened for up to a year but mine never lasts that long!

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This recipe made just over 2 liters and can be bottled in smaller jars as well – I just have lots of swing top bottles this year!

Enjoy, and if you try this recipe I’d love to hear what you think of it 😀

Take care and talk with you all soon, I have to go make Plum Butter now………..

The Sweet Spice of Variety – Day 24 NaBloPoMo 2016

It’s been a hectic day, and it’s not going to ease up – so here’s a quick post for today.

After yesterday’s rain and being stuck indoors with books (bliss!) today couldn’t have been more different.

I spent a busy morning with the animals and trying to get my brushcutter working. I only use the thing a couple of times a year but it’s handy when the grass starts to get long, which is certainly the case at the moment. All the rain and then the sudden burst of warm weather meant the weeds have boomed this week and really need attending to.

Because I use it so infrequently, the brushcutter’s not running properly. So it’ll have to be serviced before I can really make an impact on the jungle!

Meanwhile, I had a delivery of sheep manure this morning. This is my preferred means of feeding garden beds and I’m pretty happy to have got 11 bags delivered to my gate by a really nice young guy who’s trying to make a living out of garden supplies. This much should last me almost two years, though a good deal of it will go around fruit trees, asparagus and the ever-hungry rhubarb bed!

Then I had to quickly get changed and pop down to a nearby coffee shop to meet my friend Jenna Cesar. She’s a fellow blogger and another online writing student who lives in Hobart. We had a lovely chat, and she interviewed me about the work I’ve been doing at Oak Tasmania with Callum and The Superstars. Jenna’s writing her piece for uni but will be publishing it on her blog in weeks to come and I’ll put a link up here when that happens.

After a quick lunch it was back to the yard to carefully move all the bags of manure into a pyramid (more like a ziggurat!) so it’s easy for me to access with my problematic spine!

My dear friend and former neighbour called around this afternoon too. I miss her very much – and so does the lovely Oscar. Karen rescued him a couple of years ago and when she and her daughter moved, there was only room at their new home for one bunny. So Snowflake (her daughter’s rabbit) went with them and Oscar stayed here with us, which is really lovely as he’s a beautiful little fellow. He was so excited to see Karen today he really wouldn’t sit still – it was just gorgeous.

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He’s a dwarf lop and such a character! We couldn’t get him to keep still for a photo until we got Bernard out to say hello! This is the first time they’ve come this close to each other as their hutches are quite apart.

There was some growling – but to be expected with buck rabbits! Also, we realised that Bernard Black at 10 weeks old is already larger than Oscar. Not difficult really – but how big is he going to grow?

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But once Oscar was removed from the scene, my little camera hog was his usual chilled and affectionate self ❤

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For something different, tonight I’m going to gather photos together and put up some ads on Facebook for plants that are extra to my family’s needs. I realised that I really do have too many tomatoes and basil plants!

And tomorrow I’m at Oak with The Superstars ❤

Life is good here – hope it is with you too 😀

Volunteers and Patience – Day 22 NaBloPoMo

Hi everyone,

I spent a lovely day out in the yard today – no uni work to do. Woo hoo! So I had a chance to actually pay attention to a few things.

Like the worm farms. I’ve got two of them I bought a few years ago for converting all the kitchen waste that my chickens can’t have, (tea leaves, coffee grounds, potato peelings and so on) into lovely rich compost. I haven’t really taken a lot of notice of them since I emptied the bottom trays some months ago and put the compost out for the potato beds and wicking barrel fruit trees.

Well, imagine my surprise when I looked closely at the plants coming up in the gap between the trays today.

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In the picture above are mostly Roma bush tomatoes that I dried back in autumn, and after saving what I thought was the best of the seed, put in the rest in the compost bucket. Note a tiny potato plant in the right half of the photo – that has come up from a peeling! I’m planning to pot the strongest tomatoes up and let them do their thing. I’ve found Roma is a great variety for growing in tubs.

Volunteers are actually really common in my garden beds. At the moment, I’m picking from several Golden and Ruby Silverbeet (Rainbow Chard) and Curly Endives that have popped up in quite unlikely places and every autumn I have Corn Salad (Valerianella locusta) and of course, there’s the potatoes.

It’s really hard to find all the potatoes at harvest time and it only takes one to see a new plant sneak up in the middle of whatever’s in the bed next. Usually, I pull these out as they are like weeds – unwanted interlopers! On the other hand, in spring, I always find new plants of the perennial Wild Rocket (Diplotaxis tenuifolia) that has made a home in front of the asparagus bed that I like to transplant or put in pots.

This is the asparagus I grew from seed last spring and planted out in autumn. Despite needing a thorough weeding, it’s doing really well – much better than first year crowns should – but I did spent quite a few months preparing the bed with copious amounts of sheep manure, seaweed and spent straw from the rabbit hutches. Also, I haven’t seen any berries yet (which identifies female plants) but with the slow start we had to spring, they might not appear until next month. The biggest stem was about pencil thickness so I might take a stem or two next spring but I won’t start cropping properly for another couple of years.

Most of the food I grow is fast to produce and crop – gone in a season. Apart from the fruit trees, asparagus is the only really long term food project I have, but I know it will be worth it. After weeding, I’ll be piling more manure and seaweed over it – and wait.

Patience is a virtue 😀

Speaking of which, this young fellow has no patience! This is Bernard Black charging in to eat ALL the food this morning, giving me the “get out of my way woman!” look on the way ❤

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Well Hello Summer! – Day 20 NaBloPoMo

Today was quite spectacular – brilliant, sunny and really quite hot. Too nice to be stuck inside with assignments, so I spent the day working on getting the garden up to date because it looks like summer’s here!

It was too hot to work in the greenhouse today, so I set up a work area outside on top of the currently empty rabbit nursery hutch. With a cold bottle of water and a good audio book (Mr. Midshipman Hornblower by C. S. Forester) I spent quite a lot of time getting seedlings into tubes.

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It was a lovely place to work but here in Tasmania the sun is deceptively intense. I’m quite fair skinned and burn easily so I usually wear long sleeved cotton shirts, long pants and a hat when I’m out in the yard. Silly me forgot to roll my sleeves down after I did the watering this morning and after 10 minutes sitting working, I could feel my forearms burning. It’s not too bad tonight after a shower and plenty of soothing skin cream but I really try and avoid getting too much sun.

I potted up a lot of seedlings today – especially eggplants and basil – into toilet roll tubes. It’s an effective means of recycling an otherwise useless product and because the cardboard tubes disintegrate, it pretty much eliminates transplant shock when the seedlings go out into a garden bed or into a larger pot. If you’re interested in reading more, I wrote about it here.

Later in the afternoon, I made a wonderful discovery. I was weeding the path in front of the main raspberry bed when a flash of colour caught my eye – raspberry season has officially  started!

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And they were delicious – worth getting a little bit of sunburn earlier in the day 😀

To finish, Bernard Black is very well settled in and getting very inquisitive about his surroundings – and eating lots!

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Tomorrow is submission day for final assignments and discussions about future units. In particular, what am I going to do for my final year project. I’ve got a few ideas but I really need to run it past some of my tutors.

Lots to think about!

Sunshine at Last! – Day 16 NaBloPoMo 2016

I’m really tired tonight.

Last night I went out and celebrated Meraki Management’s 1st birthday, had a drink (yes, only one!), listened to some wonderful local, original music and caught up with lots of friends – it was lovely! There’s a fabulous vibe in Hobart at the moment valuing live music, which in many ways is bucking against the global trend. Long may it prosper!

This morning I slogged away at more weeding and prepared another area for tomatoes. It was overcast but very muggy, and as the morning progressed, the cloud burned away and it ended up being a really lovely day. But tomorrow is forecast to be increasingly windy and 29 C (84 F), well above average for this time of year.

I hope all my baby beans survive but this is perfect for the raspberry bed, which is looking like a wonderful (and early) crop this season.

With overnight temperatures only predicted to go down to 11 C (52 F) and no rain likely until next Tuesday, I’ll probably be up early and out watering everything before it gets too hot. Although I live close to central Hobart and have mains water, I like to use rainwater out in the yard. I’ve plumbed a gravity feed line down the the back corner and the greenhouse and I have a small electric pump that provides mains pressure. It’s a good system but I’m continually tweaking it. Over the coming months, I’m planning to set out extra lines off the gravity feed with soaker hoses that I can turn on and off as needed. It’s a big job and quite fiddly, so I’m happy to take it one bed at a time.

Tonight I had the house to myself and being tired, I decided on a very simple dinner. A piece of fresh fish, a little butter and everything else from the garden. I cooked off chopped garlic in the butter, added a sliced mushroom (from the compost bags again!) and once that had softened, I pushed it aside and put the fish in. Once I turned it, I tossed in shredded silverbeet and sliced fresh snow peas. I covered the pan for a minute or two while I got a plate and cutlery ready, serves the veggies first and put the just cooked fish on top. It was delicious!

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Tomorrow after watering, I have to finish off my last assignment for my current unit. I decided to put myself way outside my comfort zone and prepare a draft for a children’s picture book. Maybe that’s what I’ll write about tomorrow for NaBloPoMo.

Sometimes I don’t know why I do this to myself!

Goodnight friends, be well and I’ll see you tomorrow ❤

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