What do you do when you’re short on time and the many boxes of home grown nectarines you’ve been gifted are all about to go mushy? DIY fruit leather roll ups to the rescue, that’s what. We made these with … Continued
Storing the season can be done in many delicious ways, but I have to say, dried fruit is one of my favourite ways to do it. In Summer, it’s pears, nashis, peaches + strawberries. In Autumn, it’s all about the … Continued
Tis the season to brine olives! Or salt them, if you prefer. Whether you’ve grown them yourself or foraged them from bird-sown trees, it’s late Autumn that you want to pick and cure them. There are many ways to cure olives, but the … Continued
Storing the season for year-round stews of organic tomatoey goodness – is there a better way to spend a Saturday? I think not. Recently we held our annual Passata Day – much squishing and boiling and eating and talking and … Continued
You know how it is – in the middle of Summer, both culinary + medicinal herbs are everywhere – there’s so many that you forget to see them. And then, before I know it, it’s Autumn, with the cold weather … Continued
Summer downtime is the perfect chance to get fermenting, even if the heat means that everything bubbles like crazy! Check out these 4 recipes for some easy yet delicious ways to get some probiotic action into your kitchen this Summer. … Continued
The act of preserving fruit, like gardening, is a hopeful act. It’s a gesture of goodwill to future meals that you plan to have, incorporating a since-past season’s bounty. It’s also darn repetitive (though some would call it calming, I suppose), all … Continued
Recently we were lucky enough to score some of the amazing, earthy sunshine that are organic turmeric rhizomes. So much goodness in this plant! But like many harvests, when it rains it pours. Here’s what we did with ours.
We’re loving learning the techniques of getting living foods into our diet, and one of the easiest to master is the fast-turnaround ferment of water kefir (also known as tibicos). This yummo probiotic soda requires very little effort, minimal waiting time, … Continued
What do you get when you leave a paleo, a gypsy and a South African alone in the Milkwood Farm kitchen for 5 minutes? Plans for making Biltong, that’s what. Biltong is a South African delicacy composed of salted, spiced … Continued
There comes a point in every Autumn when the tomatoes are finally, finally done. We’ve passata-ed and dried and preserved and cooked to the point where all of summer is stored, and on the shelf. Last weekend was our final session of … Continued
Here’s some photos from the downright awesome Passata Day we had on the weekend. It was a beautiful, hands-on, all-in day of tomatoes, squishing, bottling, boiling, waiting, playing dominoes, eating, drinking, learning and community…
We had the best fun at the free little Fermentation workshop at the MCA last night! As promised, here’s the recipes from what got made. Apple and Juniper Sauerkraut and that delicious Fermented Tomato Salsa…
