The citrus crop is now coming into its own. We are harvesting ripe citrus every few days for our breakfast entre.
Winter brings on the lemons and not just on Monday or Friday!
All the citrus a coming on and although it is very early in the season, we have a load of fruit to get through.
Potter, kiln surgeon, clay doctor, wood butcher and Post Modern Peasant.
Not just catching up on the past emails and book orders, but immediate things like the fact that the big gum tree on the corner of our street that was hit by lighting just before I went away, has needed to be lopped and made safe. The fire brigade came and put out the fire, but didn’t fix the mess, as it’s not their job. The tree was badly damaged, burnt, split and shattered. It’s not our tree either.
We have reached the point where the tomatoes have lost most of their leaves. There are still loads of fruit on the vines. But the vines are looking pretty much dead. We pick all the remaining fruit for the last batch of concentrated tomato passata sauce. We have over twenty jars of the stuff from this years harvest, safely stored away in the pantry cupboard.
We pull out all the vines and compost them and remove the stakes. We pull out all the weeds. The beds are then ready for a load of compost and a new planting.
There are a basket of capsicums and chillies to harvest as well. I decide to roast them and pickle them to preserve them. They are sweated, peeled, de-seeded and then dressed with oil and vinegar. They will keep for a few weeks in the fridge treated like this.
We have only just finished the last batch of capsicums that I preserved in this way a week or so ago.
This is all standard autumn fare.
We are harvesting the last of the grape harvest. It’s been a long vintage this year, stretching over 8 weeks. We have been making dark grape juice out of most of the vintage. However, with these last few baskets full of rich dark red sugary deliciousness, we decide to make ‘Summer Wine’. We first came across this wonderful stuff in France, then Germany, followed by Switzerland and finally in northern Italy. As the season developed and the grapes ripened. We had to have the experience introduced to us by our hosts in Germany at that time. We stopped the car on the side of the road to buy vegetables and fruit from a farmers road-side stall. Our friend asked if we had tried ‘Niue Wine’ or ‘summer wine’? We hadn’t, so we did and it was a bit of a revelation.
We have been making our version of concentrated red grape juice for a few decades and always look forward to it. We manage to bottle 20 or so litres each year for us throughout the year. We pasteurise it so that it will keep and not ferment. Then sealed in sterilised glass bottles. It works well. But this was an eye opener.
We don’t make wine from our red grapes, because it is too much work for the reward. Good quality wine is cheap in Australia, why bother, but good organic red grape juice is extremely expensive. So thesis where we put our effort. What we experienced in Europe that autumn was just like our red grape juice, but very slightly fermented, possibly for just a few days. The outcome was a sweet grape juice with all the fruit flavour, but also enhanced with a little sourness and tingley, cabin dioxide induced spritzig. I might hazard a guess that it was fermented to about 2% or so of alcohol. It was a light, really refreshing and satisfying draft.
We have since started to make a small batch of summer wine each year. It has to be drunk within a few days of the fermentation starting, while it still has plenty of sugars left in solution. We asked about the roadside wines that we saw and were told that it will only be available for a few days from each stall. Once the barrel is emptied, then that’s it. find the next farmer’s stall.
They might possibly use the wild natural yeast bloom on the grape skins, but this can be very variable. Because we don’t know what we art doing, and don’t have parents and grandparents on hand with generations of local knowledge about such home based, home-grown, organic production. We decide to pastures the juice as usual and then add a known wine makers yeast to get a more-or-less predictable and reliable outcome.
We wash and de-stem the grapes to make the juicing process easier. Either way it is a lot of work. This is just the way that we have got used to doing it over the years. After sterilizing by briefly simmering the juice, we let it cool over night and then add the yeast. , somewhere between 16 and 24 degrees C. We let it sit for a day to allow the ferment to get going and then bottle it. We start to drink it from the 2nd day. After the third day, or when we feel it has reached a good point in the sugar/acid balance, we bottle it and keep it in the fridge to stall any further fermentation. it keeps for a week like this. and then it all gone. If you try this at home, don’t screw the caps on. LEAVE THEM LOOSE.
Even though the summer has long passed now, we can still pick the best part of a ratatouille to fill the garden harvest basket.
We have plenty of capsicums just now, so its time to preserve a few as a roasted capsicum salsa. They need to be roasted over an open flame and then left to sweat in a bag for 15 mins. This releases the skins where the bitterness is. The resulting strips of sweet flesh are then de-seeded and coated with an olive oil and vinegar dressing.
Our international guest and pottery/environmental living intern, Ms Kang from Korea, is about to leave us. We spend our time in the pottery, garden and kitchen. We put in a big day from early morning through till late night, a 14 hour day. There is a lot to get done at this time of year.
We have glazed our pots and packed the kiln previously, so while we wait for the sun to get up in the sky so that we can start the firing. I get up on the roof and wash the solar panels. We live on a dirt road which is quite dusty in dry weather. We recently had a good rain storm and collected 75mm. (3″) of rain, but then we had 150mm. (6″) of wind and dust, This means that I need to wash the PV panels so that we achieve maximum efficiency. At this time of year, the shadow from the trees doesn’t pass off the last of the panels until 10.00am.
By 10.00am the sun is up in the sky and we are generating good energy, it’s a good time to switch on the electric kiln. I wait until the PV panels are generating enough power before I start the firing. I like to start about 10-ish and finish by 5-ish, thus making the most of the sun. The kiln is very powerful and can easily fire straight through to Stoneware 1300oC in 5 hours if needed. Once the kiln gets to 1000oC, I start reduction with 2 small pilot burners running at 5 kpa. I can’t set the pressure any lower than this and expect it to be reliable. This takes the kiln through to 1300 in reduction using just 300 grams of gas. I’m still experimenting with this kiln.
If we want to fire longer, or on cloudy days when there isn’t enough direct sunlight, we have the Tesla battery to fill the gap. We can, if needed, fire the kiln and charge the car as well on the same day. On a good sunny day, we can charge both car and Kiln, fill the battery and still sell a little to the grid. On the off days when we don’t fire or drive the car, we sell everything to the grid. We sell our excess at 20 cents per kW/hr. occasionally when it is cloudy for a few days we buy back power from the grid. We chose a 100% green power contract and pay the premium price of 35 cents per kW/hr for the privilege. However, we are connected to the grid by a net meter, so we only have to pay for power if our imports exceeds our exports in any given month. It never does.
Once the kiln is on, It fires itself in semi-automatic mode. I only need to check it occasionally. Then its back into the garden to continue the harvest of more tomatoes, chilis, capsicums and aubergines. We are at peak tomatoes now, as we dealt with the last of the late-season plums last week. They are all safely vacuumed sealed in their jars, in the pantry, waiting for later in the year.
While I harvest the tomatoes et al, in the vegetable garden, the ladies, Ms’s King & Kang collect hazel nuts and quinces from the orchard. We are all soon very busy in the kitchen, by the time the heat of the day sets in. All the tomatoes need to be washed and sorted. Even though we have set fruit fly traps all around our garden and orchards, we still get some fruit fly stings in the very ripe tomatoes in this late summer season of hot and damp weather. All the tomatoes are cut open, checked for fly strike and then sorted into two separate pans. A big boiler for the good fruit and a small sauce pan for the fly struck fruit. The spoilt tomatoes are all boiled to kill the grubs and then fed to the chickens, with the remaining skins and detritus composted or fed to the worms.
While I’m cooking, Ms Kang is shelling the days pick of hazelnuts. This batch of tomato passata will be cooked with pepper corns, bay leaves and a bottle of good red wine. It looks great and tastes delightfully sweet and sharp, sort of tangy, with just a little bite and lingering heat from a few chilli peppers in the mix.
The quinces are washed, peeled sliced and then boiled with a little sugar, 300g in the big boiler + a couple of litres of water to cover them. I add a stick of cinnamon, a few cloves and two star anise. After they have softened. I transfer them to baking trays, pouring the sweet boiling liqueur over them and add a little bit of Canadian maple syrup into the mix I give them 45 mins at 180 and this reduces the liquer to a sticky gel and turns the fruit to a lovely red colour. I choose to cook them with a minimum of sugar. If I added more sugar, they would turn a deeper/richer shade of claret red. I love that colour, but don’t like the saturated sweetness.
We preserve everything in our antique ‘Fowlers’ Preserving jars. We bought this old boiler and a few boxes of glass jars, 2nd hand at a garage sale over 40 years ago and they are still giving good service. We have only had to replace the rubber rings.
It still surprises me that a basket full of quince fruit can fill the sink when being washed, then fill 2 baking dishes in the cooking and finally be reduced to just 3 jars of concentrated sunlight, colour and flavour after a days work. Two baskets of tomatoes fills two boilers, then makes only 4 jars of passata once it has been reduced on the stove for an few hour.
Such is the business of summer.