Pan Fried Figs in Apple Toffee

Because we are now past the solstice, it is time for the figs to begin to ripen. We enjoy them cooked in a little butter with a squeeze of lemon juice and a dash of our own preserved, concentrated apple juice. It slowly simmers down to a concentrate of apple toffee with soft poached figs.

It is pretty amazing, but last nights figs in preserved rich red preserved plum juice was  even a little better I feel. It’s all so hard to say, as every bit of it is so, fragrant, soft and delicious. Wonderfully soft and engaging while being a little bit sharp and sweet and delicately textural. It’s one of the few times where a little bit of ice-cream goes so well. It improves it and extends the texture, mouth feel and flavour.

So simple, so flavourful, so easy. Plant yourself a fig tree and enjoy the benefits – if you can keep the birds away!

Nina had to spend quite some time bagging the fruit to protect it from the birds.

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Vendange

It’s autumn now and the grapes are fully ripe. We have been dealing with them in batches over the last few weeks. Yesterday we made the last pick. The Vendange is over for another year. All safely picked, juiced, heat-treated, sterilised and bottled. The rich red dark grape juice bottled in this way will keep for 12 months easily. We make it now in the autumn and drink most of it as a refreshing cool drink next summer in 9 months time.

We have preserved dark grape juice from both our shiraz grapes as well as our isabella fragolino varieties. They both make good dark grape juice, but I think that I prefer the slightly foxy, aromatic density of the fragolino juice to the somewhat austere and peppery shiraz. We abandoned making wine from our grapes sometime ago, as it takes a lot of effort for something that is just plain ordinary and we can buy good wine quite cheaply here in Australia. We have learnt to be selective about where we expend our limited energies, so as to get the best return on our efforts.
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After a lot of experiments, we have learnt that dark grape juice is the best that we can do with what we’ve got, although, this year, early in the season, The Resourceful One also tried her hand at making very early season verjuice.
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We macerate the grapes and sieve out the fresh unfermented ‘must’, skins and seeds. The pure juice is heated on the stove to sterilise it and then bottled into heated jars, fresh from the oven. It all takes time, but this is the quickest and most efficient way that we have found to deal with the harvest, that gives and exceptional quality of product. It also has the added benefit of requiring no energy to store it for a year and keep it beautifully preserved for when you really appreciate it.
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We have been out and when we return in the evening, we find Annabelle Sloujetté’s ute spread-eagled across the front of our house. She has her own key and has let herself in. She is on her way somewhere, or back, and slides her ute into a sort of parked position in the front garden. She asks where Janine is and I have to say that I don’t know. She was here with me just a minute ago. “Ah! Slougetté responds. ‘Miss Flit’. That is why I call her Miss Flit. She flits in and she flits out, never stays still long enough to carry on a complete conversation. A complete conversation with ‘Miss Flit’ is like a Dickens serialised novel. It takes time and you have to be patient as it evolves.”
We end the day with a vegetarian BBQ. Nothing special, just quick and simple, place your sliced, freshly picked vegetables on the barbie and turn them when they are softened, Zucchini, aubergines, little golden nugget pumpkin and capsicums. They couldn’t be fresher and cooking outside at this time of year in the evening is a delight. The cooling breeze has arrived and the aromas emanating make my mouth water in anticipation. I make an autumn salsa out of our little, late-season, yellow  tomatoes, some garlic and chillis, while the bbq looks after itself. The girls are tête-à-tête, deep in gossip.
I plate up to table and we eat them with relish. I like a spoonful of my piquant home-made spicy plum sauce on my bbq’d veggies, but quince paste also works well I think.
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When we wake, she is gone. Only her tell-tale signature circle work on the front lawn tells the tale of her visit.
Best wishes
From Mr and Mrs Flit

Another Post From The Running Postman

The wild flowers have been lovely, but they are all gone now. It’s almost autumn and the cherry trees in the Chekov orchard are loosing their leaves. They are the first to fruit and the first to go dormant. We are experiencing a late summer scorching week of high temperatures in the mid 30’s and have had to be out early and late to water the garden. Overall, this summer has been exceptional, although it has been hot, it has also rained a lot and even at this late stage , with all this heat now, we still have green grass outside our window. We are usually looking out at dry, dusty gravel at this stage of the summer.

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I have delivered the latest kiln to my customer and all went so very smoothly. Just as it should, as we do a planning to get it all just right, but regular readers of this blog will know that the best laid plans can suddenly go terribly wrong at the drop of a hat when a third party lets you down after promising faithfully to turn up on time. This is never the case with Dave, my local crane truck driver. He is amazingly punctual and careful with my jobs. It’s a pleasure to work with someone so professional and creatively competent at moving heavy objects.
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Warren and I have already started the next job and got it well under way. As I am ahead of schedule with my orders, I have been able to spend time in the pottery making some more of my porcelain. Iron stained yellow, pale ochre grey and creamy grey/white bodies.
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We have also now completed 5 firings in our little new experimental, portable wood fired kiln. It gets better every time we fire it. That is to say we are getting better at understanding it and how it works. I’m also finding out all it’s weak points. All the things that I didn’t expect or imagine might happen have shown them selves and come to pass, so each time we fire, we find a new problem that needs a better solution. I solve each one as it appears and then onto the next. I think that I have it all solved, then something else appears. I’m constantly thinking this next firing will see it all solved and then I can start to produce them. Always the optimist:)
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Cast iron doesn’t work in this kiln. OK for raku, but not here.
We have tried experiments with different types of fire bars over time and worked out that in this kiln, we can’t use ceramic fire-bars, or mild steel fire-bars, or cast iron bars, but custom welded stainless steel fire bars are the go for this little beauty when fired in reduction. The other fire bars that we have tried have worked well in other kilns at different times, but for this one, it’s going to have to be custom made stainless steel. They have proved to also have their issues, but I have worked thorough these and I now have a workable solution. I just need to try one more variation on the way we use the flue!
I am so confident about this little kiln now, that I am starting to draw up a plan for a larger version. Increasing the kiln shelf area from 300mm. x 455mm. (12’ x 18”) to a kiln shelf of 455mm x 455mm. Sq.  (18” x 18”)!
For the last few weeks, the hazelnuts have started to ripen and fall, we dry them in the sun in the kitchen window sill for a week and then they are ready to eat. Unlike our almonds, that always seem to need oven drying and slightly roasting to get the best out of them. The filberts are good to go, straight out of their shell after drying. This is our first good crop from them. We planted 2 year old grafted seedlings about 3 and 4 years ago, so the oldest ones are just starting to come to fruiting now. The first year, all the shells were empty. Last year we only got a few hands-full of nuts and half were hollow, but this year, they seem to have reached maturity, with most casings containing a nut — and they are lovely, crunchy and sweet. We have a few with a piece of nice cheese after dinner.
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I’ve been in and out of the pottery pushing ahead with making pots for the next firing. We are technically still in fire ban season, so we can’t fire the big kiln easily at this time, as it takes 20 hours and is obvious to passers-by. But the little portable kiln is OK for a quick 3 1/2 hr. firing on the cooler days after some rain or a damp night of heavy dew. We can start early and finish before the day gets hot at mid day and after. It’s very convenient. We have settled into using just one wheel barrow of paddock falls, dry dead branches. I’ll have to try it with fresh split pine, old pallets and eucalypt heartwood in the future, but I can’t see any real problems there. Time will tell.

As the garden is thriving we have been eating fresh stuffed zucchini flowers. These are our 2nd planting of zucchinis. We are starting on our third planing of cucumbers, as the extremely hot days really frazzles them, and our 5th planting of raddishes etc.  We are also enjoying capsicums stuffed with ricotta and our own dried tomatoes and herbs. We have started to dig the first 3 rows of the 2nd planting of potatoes. It looks to be a very prolific crop. We fill a box quickly. There are twenty rows to keep us well fed through the winter.

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Regrettably, Janine and I went to the fish markets mid-week for a late sushi lunch on our way to an opening of a friends show at Watters Gallery later in the evening. I say regrettably, because I was struck down with food poisoning during the evening and had to leave early from the show, before my friend even turned up.
I’ve had to have 2 days off with the runs, and stomach cramps, unable to sleep through the first night without interruption. I am chastened and weakened, but starting to recover. An unwelcome surprise. I won’t be eating anything more from the sushi shop at the fish markets! Even now I’m still suffering a delicate stomach and slight head ache that makes it hard to concentrate. I have a load of work to do, but I’m not really up to achieving much just yet.
Best wishes from The Running Postman

Recycling

We have been active in the late summer garden, everything is growing it’s head off. The Lovely just picked two and a half kilos of beans. I took most of them straight down to Biota for Geordie to use in the restraunt. We have delivered baskets full of various veggies over the last few weeks, aubegines, zucchinis, mini orange pumpkins, sweet basil and bundles of shiso.

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At this time of year we are getting the full abundance of the late summer heat. We have had regular rain falls all through the summer, so we just can’t eat it all. We bottle, dry and preserve a lot of it, but it is always nice to be able to give away our excess to our neighbours and friends as well.

The chefs at Biota are high-end creative and flexible people, they simply invent a dish for that day that will use what we take in. It’s a one-day special on the menu till it’s all gone.
The summer garden has been feeding us with lots of lovely meals, like pan fried, stuffed zucchini flowers and baked capsicums stuffed with ricotta, our own dried tommatos herbs and spices.
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I’m back to work in the kiln factory again now. Warren and I put in a 5 day straight effort and almost finished the first one of the current pair of frames sitting in the shed.
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I make all my own firebricks for my own kilns, but when it comes to building kilns for other potters, then I buy in commercial light weight insulating refractory firebricks. They come all packaged on a wooden pallet. I end up with lots of these used pallets. Some from ‘loscam’ and ‘chep’ are deposited and can be returned or exchanged to retrieve the deposit, but these days a lot more coming in on one-off, single-use, non-returnable pallets. I’ve been thinking how I can get some value out of these pallets. The last resort is to break them up and fire the kiln with them. This is OK, as long as they are only heat treated and not copper chrome treated ‘green’ timber. The ‘green’ treated timber can only be taken to the tip for burrial, and at some expense. A total waste. Fortunately, we don’t see any of these green treated ones turning up anymore, they are all heat-treated these days, so OK for burning.
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This last week I disembled one after we had used all the bricks off it to build the kiln and them re-cycled the timber into the arch formwork for the kiln. I even recycled all the nails from the pallet to re-assemble the arch form work.

We finish the day with a 3 rice rissoto and summer garden excess.
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lightly browned home grown onion and garlic in olive oil, red ,brown and white rice, deglazed with a cup of white wine, enriched with a chunk of my frozen marrow bone stock and softened with a pan full of stock, simmered down from what was left from yesterdays baked fish lunch.
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I serve it on Clive Bowen slipware plates with steamed sword fish and a dollop of Janine’s freshly made basil pesto.
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This latest kiln will be ready by the end of the week, so that I can start on the next one in the queue. I’d rather be making pots just now, but I know that I will need to pay out a lot of bills starting this week. Rego, insurance, council rates, land tax and the BAS statement, are all coming due. Just like so many creative types, I’m caught in the creative dilemma. Working for money to support my habit. My ceramic habit!
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Did you hear the one about the potter who won the big lottery?
He said that it wouldn’t change his life at all.
He would just keep on making pots till all the money was used up!
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At least we have a great life here working for ourselves, we don’t have to go to work for a boss! We live on a very low income, but have a millionaires quality of life. Last year we got a special tax concession of $500 from the tax dept. because we were living below the poverty line. We don’t think of ourselves as being in poverty. We’ve chosen this frugal austerity.
This Friday we’re having a day ‘off’, This will be our ‘weekend’. The Lovely and I will be firing the little portable wood fired kiln for its second outing. I’ve performed a bit of surgery on it to improve it a little more. At least I hope so. We’ll do a longer firing this time, we want to see if there can be some nice surface flashing if we fire for long enough? We’ll see what happens.
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best wishes from doctor Steve and his very patient Janine

New Small Wood Fired Kiln

The first of the figs are ripe and we savour it. It is just perfect, sweet and juicy. We wouldn’t have got it or any others if The Lovely Hardworking One, hadn’t been out there early and netted the branch a few weeks ago. If we don’t net the fruit trees or the most laden branches, the birds take everything.

There weren’t any fruit eating birds here in this bushy area when we arrived, but 40 years on and an enormous amount of work later, we have built 4 dams for a secure key-line water supply and open grassy areas between the orchards, with areas of understory native shrubbery. We left all the really big established trees and without knowing it, we created a perfect habitat for all sorts of native bird life, from the very small finches, through to bowerbirds and magpies. There is even a very large white owl, that we haven’t managed to see close-up, so we can’t identify it. It has taken frogs off the kitchen window at night, right in front of our eyes, but moves so quickly and so totally silently that it strikes and removes its prey, without actually touching the glass and is them gone is a flash of pale wings, before we can adjust our eyes to the scene. I’m constantly amazed at how clever our birds are at fossicking out a living from our little property. So the fruit trees have to be enclosed to protect some of the fruit for us. The vegetable garden is now totally enclosed in small (35mm.) hex gal wire and very fine nylon mesh. This keeps out most of the birds that we don’t want in there. Those are the fruit and veg eaters, but allows the little finches in to feed on bugs. It seems to work OK for us now, but has taken a lot of trial and error to work it all out – mostly error.

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I have spent a little time over the summer break building another version of my portable stoneware wood fired kiln. These kilns are a direct response to seeing and working with Stefan Jakob’s ‘Ikea’ garbage bin raku kilns. Such a fun idea! And they work really well too, but only at the lower temperatures used for raku. It made me think about if it would be possible to make a reliable stoneware version of this kiln. Not in an Ikea bin, but in a custom made stainless steel monocoque box frame. The answer that I have been developing over the last half dozen years in my spare time is Yes!

This one solves all the problems identified in the last version, that although it could get to stoneware, some of its components weren’t likely to have a long life. I abandoned the ceramic fibre lining, as it doesn’t last for extended periods of time at very high temperatures where there is a lot of wood ash. The fibre turns glassy and peels off, like glaze shelling off, exposing new fibre, which then dissolves, the ash glaze slowly eats its way through the lining in this way.

We first experimented with a ceramic fibre lined stoneware wood fired kiln back in the late 70’s and early 80’s (see Handbook for Australian Potters P289-291.) In that kiln I used the new material at that time called ‘saffil’ board, that was mostly composed of alumina fibre. A 10 mm. hot face lining of this material lasted 30 stoneware firings before it was eaten away in the hottest part. These new little kilns use light weight refractory insulating bricks as the lining.

I couldn’t allow myself to recommend or to sell anything that wasn’t up to scratch and capable of delivering a long working life, so the development has continued, designing out the apparent flaws as they made them selves known. So now the design is a little closer to completion. I have designed version 5, so I hope that after that is built and fired a few times, everything will be settled down and we will have a very long lived and reliable small portable kiln. I think that we could say that we are now moving from prototype to beta testing stage. Perhap there will be something that we can sell to other potters with like minds. Just like we do with the more substantial gas and electric kilns that we build here – only much cheaper.

The improvements in version 4 meant that we could fire it up to 1,000oC in one hour. This part of the firing could easily go very much faster, but we have cracked kiln shelves in the past by going too fast below red heat. We then took the firing from 1000 to 1280 in another hour, finally soaking at 1280oC to 1300oC for the last hour until cone 10 was over. We got very good reduction colour in the glazes in that time frame. I was amazed what a couple of extra hours could achieve, in terms of quality. After all it’s not all about intense speed. We can already do that. This is more about getting very good quality results with a minimum of expenditure of effort and fuel.

I spent a few days working out how to create this little wonder of a kiln, to enlarge it to use a 12” x 18”  (300mm. x 460mm.) kiln shelf in the setting, and still be able to cut the frame out of one sheet of Stainless steel with no or minimal wastage.

I’m sure that there are a number of potters who are with me and like minded in this regard, potters who are thinking just the same as me. How can I achieve lovely wood fired results without firing for days and creating loads of smokey pollution. I think that this sort of little fun kiln will be very good for potters with an interest in wood firing, but without the large work flow required to fill a larger anagama kiln, or a suitabe place where so much smoke can be created day after day. This little kiln is definately not smoke free, but the smoke is minimal.

As it turned out, this was a very relaxed and easy firing using dead brushwood and small, dead, fallen branches as fuel. There are always loads of eucalypt paddock falls all around our property from season to season. We collected 3 wheel barrow loads, one of kindling twigs and another two barrow loads of small thin branches, up to 50 mm in dia. We ended up using only 2 of them. We will fire it again for a little longer next time, slowing it down a little so that we can not only get the good reduction colour in the glazes but also some surface flashing in the bodies as well. I’m intrigued, what is the minimum length of firing time required to be able to get some pleasing wood fired effects on the surface of our pots?

When we fired up my pots in the first kiln, up to stoneware in just 1 hr. in reduction in the earliest version of this kiln, there was little reduction effect showing in the glazes. The pots looked pasty and palid, as if oxydised, but were in fact very pale grey, so they were reduced. It seemed that 30 minutes of reduction wasn’t enough to get a good response from the clay and glaze chemistry. This time, at 3 hrs. The results have shown very good reduced glaze colour effects, but only a very limited flashing colour on the exposed clay bodies. The work is starting to show some pink flash on the porcelain clay bodies with this slightly longer firing time, so we are getting close now. At least there is something there. The difference between one hour and 3 hours is dramatic. Perhaps the next firing of 4 or 5 hrs to S/W will do the trick and give results that I am better pleased with?

I want every thing now! I just don’t have the time to be able to do it all.

best wishes

from the multi-tasking S&J

Finally, the rain comes

We have had a week of swelteringly hot days, all up in the high 30s. Yesterday was 39oC way too hot to work out side, so we got up very early and got started working by 6am. We gave up and came inside at 11.00 am. It was just too hot. We have been watering the vegetables morning and night, but they are still suffering. Many of the plants like beans, celery and  cucumbers have dead, dried patches on their leaves.

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But at least they are still alive, so that is success. I gave the sweet basil its first hair cut. I tip pruned all the florets that were trying to flower and filled a large basket with the leaves. I like to make a kind of pesto-like paste. to go into the freezer, so that there will always be basil to add to sauces later in the year. We also make real pesto with garlic, pine nuts and parmigiano cheese, but what I’m making here now is just basil, garlic, a little salt and olive oil paste. It freezes well and keeps all year, so that when I need some basil flavouring in winter, I can open the freezer and take out the tub of this frozen basil paste, tap it upside down to drop it out of the container and then slice off a block of almost fresh basil concentrate. Beautifully green and flavourful. The rest is returned to the freezer for later.

I’ve been known to make up to six or seven of these half litre containers during the summer. As long as I never let the basil flower and keep pinching out the growing tips, the plants seem to thicken up and keep producing more leaves. Once you let them set flowers, they stop growing.

This stuff is fantastic. I love it. It’s one of there few things that we keep in our small freezer section of our fridge. Because it isn’t cooked, we can’t preserve it any other way, other than drying the leaves, which I have also done, but dried leaves are different. This stuff is magic. So intense. The little bit of garlic and salt really brings it to life. And it is surprisingly easy to slice from the block when frozen. Having very little water content and being mostly oil, it doesn’t set hard like ice, but more sort of leathery?

All the mid season peaches are now gone. We only have one tree of late peaches yet to come on. It is netted and we wait for them to ripen. All the berries are now over with over 20 kilos picked this year and safely all preserved, vacuum sealed and stored in the pantry. This recent heat wave has brought on the plums and they are just wonderful, sweet and tangy with that fabulous combination of acid and sugar that make your mouth water. We eat the first of them straight from the tree. Such a great taste, warmed by the sun, the juice trickles down our chins. They are mouth waveringly good. There are too many ripening all at once, so Janine has been stewing them and we have them for breakfast with a little yoghurt.

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We are in direct competition with all the birds at this time of year. The Lovely and hard working Janine has been moving the nets around and bagging some of the fruit, keeping one step ahead of the birds, while I have been so busy with orders. It’s a lot of work, but worth it. Having beautiful fresh, organic, clean food that we have grown ourselves, is a major part of our enterprise here.

We work outside very early and then again in the late afternoon and evening. Working inside during the heat of the day. Janine has mown the stone fruit orchard and I have mown the citrus grove and vegetable garden. Everything is looking good and now the heat is over for the time being with a cool change arriving and bringing with it some beautiful, cooling rain. I emptied the rain gauge this morning and we have had 33 mm. Just enough to flow down and top up the dam for a few more weeks of hand watering. The combination of cooler temperatures and soaking rain will bring all the plants back to life and put on a growth spurt.

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I bought a kilo of live mussels from the fish-truck man, so we are having mussel and vegetable soup for lunch. I usually just do the simple favourite, mussels in white wine, but as we have so many beautiful vegetables at the moment, I make a combination of green peppers, green and yellow zucchinis, red shallots and fresh sweet basil sauce. I bring it all to life with a jar of our preserved tomato passata concentrate from March. This batch was made with tiny yellow tomatoes, onions, capsicum, garlic and olive oil.

I cook it off and add the mussels to the boiling broth. It fills the kitchen with its steamy fragrance. It’s a great indulgence, but we  have earned it. Everything except the mussels from our own labours in the garden.

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The First Tomatoes of the Year, Ratatouille

Yesterday, we harvested the first ripe tomatoes of the year. This is only the second time that we have managed to get ripe tomatoes before Xmas. The only other time was last year. Global warming, What global warming?

We also made our first pickings of our large green capsicums and smaller yellow banana capsicums, added to the sweet basil and yellow and green zucchinis, we have the makings of the first ratatouille of the summer. The egg plants bushes oblige us with the first few small aubergines and suddenly, there is our dinner in a basket.

The weather is very hot now 39 0C during the day. Our friends in Adelaide have had 4 days in a row of  41,42,43 and 41 oC. Way too hot to be able to work effectively outside. I make clay while the sun shines, inside under cover of a roof, but still sweltering. Porcelain slip dries very well on the drying bed in this weather. It’s a good time to make single-stone porcelain.

In the evening we sit outside and cook our produce, Ratatouille with the addition of a small jar of last years concentrated tomato, onion and basil ‘sugo’. I lightly brown our new-season onions in olive oil and then add in our crushed garlic. The roughly diced vegetables are added and turned in the oil a few times to coat them, then the sugo is added and the lid placed on to allow it all to simmer and soften for a few minutes.

We sit and chat into the cool of the evening. A nice chilled glass of rosé goes very well with this simple, fresh and very delicious Post Modern Peasants repast. The flavour of summer!

We have really earned this meal. We started making this meal three months ago, when we spread the compost and planted the seedlings. Now it’s payback time. It explodes in our mouths and takes us back to last summer. I can feel myself starting to relax into the idea of taking a little time off over the solstice break. This is a well earned, beautiful moment.

I am grateful!

 

Approaching the Solstice

As we approach the solstice the weather has turned hot and we are getting days in the mid thirties oC. Everything becomes desiccated very quickly if we don’t water morning and night. As the longest day will soon be here, it’s time to lift the onions and the early potatoes.

We plant most of the onions around the shortest day at the winter solstice and harvest near the summer solstice. So that is now. We aren’t very good gardeners, as we try to do too much, so there isn’t always time to do things ‘properly’, but we manage our time as best we can and everything that needs to get done usually does. We don’t plan things out meticulously and then follow through on the plan with Germanic precision. Rather we kind of lurch from crisis to crisis, doing what really needs to be done NOW and can’t wait any longer. I remember that I planted two packets of brown onion seed in late June,  but only a smattering of seeds germinated. I don’t know why. So I planted another packet in late July, when I realised that I wasn’t going to get any more strike from that first germination. The second attempt was also very patchy. As it takes a few weeks to realise that things haven’t worked out as you planned, there isn’t always time left to get the next planting done and germinated in time. So it was very late, at the beginning of August. The last day before I left for Japan, that I sprinkled two more packs of onion seed, a different brand this time, and then flew out for a month or so. When I returned, the unattended seeds had all struck, but were a bit crowded. I was so busy catching up with everything else on my return, I left them to get on with it. They are now ready to lift, but rather small, as they didn’t get enough cold weather to grow out well. I’m calling them salad onions now, small but juicy and sweet. I’m not too sure how they will keep.

The garden girl has been lifting the early potatoes, Nicola and Maris Piper. We don’t get huge crops, using only compost and some chicken manure to fertilise them. But the soil is soft and fibrous, and rich with worms. It looks and smells great, so I’m happy with that. We get about 8 potatoes for every one that we plant, maybe 1 kg per spud. I’m told that commercially, they get 8 to 10 kgs per plant? I’m not too concerned. We do everything organically with a view to growing just enough to support ourselves. This isn’t a business. It’s real life, a life where we aim to be as sustainable as possible. We get more than enough spuds to keep us going all year, more then we need actually. So the ones that get a bit shrivelled and start to get long sprouts on them after storage for a long time, just simply get replanted, back into the garden. They become the winter crop, down in the frost free area of  the Pantry Field.

All the young berries have finished now, as have the raspberries, there are just a few boysenberries left under netting. We picked over 20 kilos of berries this year. We ate a lot of them, but most of them were sterilised and went into vacuum sealed jars for use later in the year.

We have a good crop of cabbages coming along, so we are developing recipes for using cabbage. Finely sliced and cooked in okonomiyaki, shredded in a salad with mint and vinegar dressing, or served with shiso, rocket, mizuma and roasted nor paper strips and dressed with a sesame oil, mirin, rice wine vinegar, sake and soy.

Annabelle Sloujettè called in and introduced us to a commercial brand of pre-fried Chinese noodles in a plastic pack. Not the sort of thing that we would normally think of buying. She made a cabbage salad with these crunchy noodles and a lovely tangy home made dressing. We were very impressed. It was really delicious. She stayed over and we talked late into the night. In the morning we had coffee with her before she left.

She likes a big coffee to start the day.

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It’s a Busy Time of Year

I have only just delivered the last kiln off the factory floor and now I’m back in there welding up the next one. I want to get into and out of the galvanisers before Xmas, so that I can work on it over the summer break, so as to get a head start on next years orders. The galvanisers shut down for a month over the summer as does the local steel supply yard, and many other businesses as well.

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I have the next frame all tacked up already. I can cut the sections and start to weld the bones of it together while the old faithful automatic hacksaw does it’s job, slowly and relentlessly.

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When I made my first kiln. I cut all the steel out with a hacksaw blade by hand. It took two days. I don’t think that I’ve been so bored in all my life. When that initial kiln was sold, the first thing that I did was to spend my profits on a 4″ angle grinder and this wonderful old ‘chug-a-lug’ cast iron automatic hacksaw. It has been the most important thing that I have ever bought, with the possible exception of my home. It has worked continuously and reliably for 35 years. All I have ever had to replace are the blades, about once a year. It is such a fantastic invention. It cuts while I weld. and the angle grinder cleans up the edges.

I don’t want to get caught with no options, so I’m getting in early, as early as I can and doing all the welding and ordering of parts now. Then I will have the luxury of setting my own agenda of work and relaxation over the summer. We have relatives visiting from inter state and also from overseas, so we’ll be busy relaxing as well as working.

There a lot of veggies starting to bolt in the sudden heat, so we are try to eat them as fast as we can. i made a risotto last night with lots of garden produce. I used leeks instead of onions because that is what we have plenty of just now, and loads of fresh veggies, so much so that the result wasn’t really a risotto, as it only contained half cup of carnaroli rice, but a large bowlful of carrots, zucchinis and some mushrooms.

Veggieotto, with a little rice added. Cooked in fish stock from the bones of our dinner from a few nights ago.

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We are now picking from our 3rd tree of peaces. Well protected by plastic bird netting. We get all the fruit form these trees. they are the newer low chill varieties that we have been forced to grow now. These are the third generation of peach trees that we have grown here now over the 40 years of our Post Modern Peasant Enterprise. Modern varieties of peach trees seem to have a productive life here of 15 years. The Lovely decides to make a peach cobbler for desert to follow our veggieotto.

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We have also made our first large pick of young berries. Up until now, we have been eating what we picked each day, but the season is suddenly in full swing now, so we get up very early and go out to do the harvesting before it gets too hot. We spend 3/4 of an hour and pick 7 kgs in one go. They are really coming on. The lovely Lady of Household Management, Ms Janine Beeton, can’t be beat’n when it comes to household frugality. She has them all sorted, cleaned, steamed and bottled by mid morning, while I’m cutting steel. The vector of post modern peasantry and petit-capitalism.

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It’s a busy time of year.

Kilns, what could possibly go wrong?

We end spring with a very warm day of 39oC. This is the start of Summer. Not as hot a it was last week at 42oC, but still hot enough for the beginning of the season. The vegetable garden needs to be watered twice a day at times like this, if we want all the small seedlings to survive and thrive.

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I have finished the big new gas kiln commissioned for the pottery at Sturt Workshops in Mittagong. I spent the last week making the burners and gas manifold, pressure testing and test firing. Then I had to disassemble some of it to get the height down, so that it would fit into its new home under the low wall beam access.

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Once it was shrink wrapped and onto my truck, I drove it up to the main drive way to meet up with Dave the truck driver. Mr. ‘Lift and Shift’, with the giant ‘palfinger’ crane. This amazing piece of technology can lift a kiln, or anything else, weighing up to 1  1/2 tonnes from a distance of up to 15 metres away!  All goes to plan. I am always relieved when things go right. They always should, I measure twice and do a lot of prep, but in anything that involves 1,000kgs, slings, chains, shackles and welded brackets, there is always the possibility for unseen eventualities.

Generally speaking, it always goes to plan, but that doesn’t stop me from being concerned, and taking every precaution to make sure that everything is right. There have been times when other forces have intervened and made the job a lot more difficult. See; Delivering a kiln, What could possibly go wrong?

Posted on 26/06/2015
We travel down to Mittagong without a hitch. Slowly and carefully, avoiding the pot holes and bumps, so that the kiln doesn’t get too shaken about. Dave skilfully manoeuvres the kiln into the exact position to fit on to the pallet lifter inside the building. It rolls into position without any problems. Nothing goes wrong!  It’s perfect, just the way it was planned.
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I take off the wrapping and look inside. It’s beautiful. It has travelled well, but there is just a small glitch. In transport, the bouncing and shaking on the truck has caused the brickwork to settle just a fraction of an inch, and now the arch has settled down a millimetre or two and just touches the door seal. I sand it down along a section of 50 mm x 1 mm. It’s perfect! If this this kiln turns out like all the other that i have built for potters, Art Schools and other institutions. It will last for 20 years or so without any major maintenance.
Cleaning the burners of spiders webs or dead insects, occasionally there are mud wasps that build their clay nest in there over the summer break. All small but annoying things that need minor attention. I once had a potter come to me with her burners that she had purchased from me for her own home made kiln. She told me.”These burners don’t work anymore. Not like they used too”. I told her to bring them to me and I would have a look at them. There is usually only one thing that can go wrong. The flame safety sensor gets pushed too far into the flame and gets damaged, then stops working all together, cutting off the supply of gas. I countered this by making a substantial Stainless steel bracket to hold the sensor firmly in place. However, this was not the problem on this occasion, as the gas was still working, but only just apparently.
When the burners arrived, I shook then upside down and lots of things came tumbling out, pieces of blown-up pots, wadding, some fresh and dry, others hard and fired, a bottle cap, even a 100 mm. ( 4″) length of snapped off ceramic pyrometer tube! I would have thought that when that broke off, for whatever reason. I would hear it break and go looking for where it landed. If it wasn’t on the floor of the kiln. I’d go looking elsewhere. I’m amazed that it could have gone straight down a burner flame nozzle and disappeared! Anyway, no matter! No wonder they weren’t producing a clear flame anymore. Simply fixed. It’s amazing what pushing a bottle scrubbing brush down a burner can achieve!
Kilns. What could possibly go wrong?