Red Risotto

We decide to make a vegetable risotto for dinner. There’s plenty in the garden to choose from, but i decide to go with a mostly red theme tonight.

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We have beetroots a plenty, as well as red rice, red capsicum, red chillis, red cabbage as well as red tomatoes, both dried and fresh.

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I de-glaze with red wine. We have some fish stock from the night before so it’s all go.

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To deepen the flavour profile, I add a slice of frozen marrow bone stock and a slice of frozen basil in olive oil.

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The dish is finished with the addition of fresh herbs and fresh picked broccoli from the garden.

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It’s a quick and easy meal on a cold night and very warming. We are forecast to get our first frost tonight.

Another One Smites the Dust

If we are going to be saddled with extended drought into the future, we are ethically bound to respond in a creative and positive way. We try to avoid being a drain on anybody, any thing or any institution, including government. This is all part of our commitment to a philosophy of living an independent life. Possibly something akin to true philosophical anarchism. It’s not a matter of bringing down any government, but rather a case of being so independent that government atrophying due to lack of need.

So the drought continues and we have ordered 2 new water tanks. The first has already arrived and been installed on the smaller front section of the Old Railway Station roof a few weeks ago. The new, and slightly larger tank arrived today and we installed it on the back and slightly larger section of roof. With 4,500 and now 7,500 litres of added storage, the Old Railway Station building is now adding to our overall commitment to self-reliance in drinking water. Another one smites the dust.

The Old Station is not a very big building. In fact its tiny, but every bit of roof space is now important in the endeavour to catch drinking water when it rains, which isn’t very often these days. Funnily, it starts to shower as the delivery truck arrives, so Janine and I install in the rain. Tragically, it clears up just as we finish, but we are ever hopeful that it will continue over night and for the next few days.

The previous new tank is now half full from the occasional showers that we have managed to now capture. Every bit counts if we are to continue watering our garden plants with drinking water, while we wait for that big storm that must come someday and fill the dams again.

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The new, larger grey tank is down the back on the right, under the bottle brush tree.

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We bake vegetables fresh from the garden for dinner, finished with a bechamel sauce. It’s delicious and uses so little water to prepare.

Chillies

Even though we are just two weeks away from winter, we are still managing to harvest a small bowl of little ripe tomatoes every few days. There are loads of chillies too. The chickens are still laying an egg each, almost every day, so we decide to have tomatoes and eggs on toast – with some chilli.

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Tomatoes with chilli simmered in a little olive oil has to be the best accompaniment for fried eggs. It’s so aromatic and tangy. It has to be one of my favourite winter breakfasts, and the pan juices are just crying out to be mopped up with some nice bread.

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Chilli seems to make so many dishes sing. We grow a range of chillies and capsicums each spring, but they are quite slow to grow for us and don’t decide to fully ripen the whole crop until autumn. I decide to look them up in my favourite plant book, “The Oxford Book Of Food Plants”. We were given our copy as a gift from the late John Meredith in The seventies and it has been an invaluable guide to information on the origins of food plants. I google this book and find that it is still available 2nd hand;

Oxford Book of Food Plants by S. G. Harrison (1970, Hardcover)

Pre-owned: lowest price

 $5.04
+ $2.99 Shipping
  • Get it by Tue, May 22 – Wed, May 30 from South East, United Kingdom
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With an authoritative name like S. Harrison, it would have to be a good read!

Pages 128/129 are all about peppers and chillies, including black pepper.

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Capsicums or sweet peppers (Capsicum Annum) are described as an annual plant grown from seed and originated in tropical America. This spices includes all the larger fruited kinds and are often picked while still green. These ‘peppers’ vary greatly in their pungency. In General, the larger the variety, the milder the flavour. In some parts of Europe, these fruits are called ‘Paprika’, while in Spain they are called ‘pimento’. The fruits  can be very high in vitamin ‘C’. Although often quite round in shape like the ‘bell’ pepper, they can be long and pointed. I don’t know what they are called in Korea, but there were huge quantities in the street markets, sold by the sack full. I believe that they were the hot variety of the annum family. They were quite large, long, tapered and pointed, and ripened to a very dark mahogany red colour.

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On the other hand, ‘Red pepper’ or ‘Chilli’ (Capsicum Frutescens) is a perennial plant or can be in the tropics, but the frost kills it here. It has less vitamin ‘C’ than capsicums. Pungency is described as being variable, but in general, it is much greater than in the capsicums. There are two main forms. The short spiky variety where the fruit often stick upwards. Sometimes called ‘birds eye’. These a smaller and smooth skinned.

The other main variety is longer and narrow with undulating skin and the fruit hang down. S Harrison in The Oxford Book Of Food Plants describes the longer gravitationally influenced variety as ‘red peppers’ while the short spiky gravitationally resistant variety he calls ‘chillies’. We grow them both and call them both chillies – long or short.

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I like the flavour of chillies , but I’m not any kind of masochist, just hot is hot enough. once I break out in a sweat, that’s hot enough. Two of our small hot chillies is about my comfort level in a meal.

Last night we had steamed capsicums stuffed with both red and green chillies, along with brown rice and some other condiments! Keeping it all the family!

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Another Little Portable Wood Fired Kiln Leaves the Workshop

We have been keeping busy rolling out the latest batch of little portable wood fired kilns. Another little wood fire Gem leaves for a new life of fun and fulfilment for another potter. All the remaining kilns are set up with gas burners for dual fuel firing.

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I spent most of last week making the burners and fitting them to the kiln on removable mountings that slide into place when needed.

These are the last of the first batch and while I wait for collection of these first orders, I start on the 2nd batch. There isn’t enough room in my small kiln building workshop for more than seven kilns at a time and still be able to move around safely and engage in productive work.

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I go to the garden after work and pick a load of vegetables for dinner, do a quick bit of weeding and do a little watering, as it is still incredibly dry with no rain storms to speak of for 14 months. The dams remain dry.

I cook a fresh snapper for dinner, steamed on the stove top in a big frypan with a little garlic, lemon juice and white wine.

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One Minute in My Life

At breakfast I finish my coffee and see the shadow of my fingers through the porcelain bowl that I’m drinking from.

I’m moved to capture the fleeting moment on my phone.

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I realise that it is a bit of a multicultural moment. I’m drinking Italian style coffee grown in New Guinea in the French style with milk at breakfast from a bowl made by and Englishman living in Australia, thrown and fired while in China. The table is made from Japanese cedar, grown in Australia.

At least the organic full cream milk was produced locally in Picton from our local dairy, but the cows are Friesian and Jersey.

 

Autumn has finally arrived

The weather is finally taking the calendar seriously. We have had our first seriously cold evening of the year. We even lit the fire, and although it was nice, it wasn’t really necessary and we hardly stoked it as we weren’t that cold, but it was a nice thing to do, quite comforting. It seems that summer has lasted 7 months now. I’m sort of pleased that we can now have some cooler weather.

I have been finishing off half a dozen little wood fired kilns, but have been held up waiting for some parts. So in the mean time, we have continued our wood cutting epic effort. We have almost finished cutting up, removing and stacking all the timber from the dead trees that we had taken down by the arborist. It’s been a mammoth job and will provide us with wood fuel for some years to come.

Having burnt off so much energy during the day, we feel that we can afford the calories and have pizza for dinner. I make up some rye flour dough during the afternoon and it is risen and proved by evening. I roll you a couple of thin bases and we use what we have in the fridge as toppings.

   

I start with a very basic wash of tomato passata sauce and then a sprinkling of finely chopped garlic. We build up the pizza with a few olives, capers and sliced artichoke hearts, topped with some cheese.

10 mins in a very hot oven does the trick.

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We make another one with sour cream, smoked salmon and red onion.

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We have a couple of slices from each one and put the rest in the fridge for lunch tomorrow. Home-made comfort junk-food is very nice once in a while.

Citrus Season Starts

We have the first of the citrus coming on now. Lemons, limes and lemonades. The trees are so loaded that a few of the breaches have snapped under the weight. Janine has made the first batch of lemon and lime marmalade. I use the spent skins of some of the excess to give my copper pans a good clean. After washing up, I give them a quick wipe over with the lemon skin and a dash of salt.

It brings them back to a shiny new look in seconds.

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