Because there has been absolutely nothing worth watching on the idiot box for the past week. It was like ground hog day. So I have spent the evenings cooking.I have been using our vegetable excess to make a batch of mustard pickles. I make pickles like this almost every year to use up our excess and preserve it for later.
To preserve the vegetable mix, I first need to make up a pickling vinegar using 1 litre of cider vinegar with 13g of sliced of ginger, 13g of salt, the tip of a tsp of cayenne popper, 3 tspns of whole cloves, 3 tsps of pickling spices, 13g of whole pepper corns, and 1 tsp of mustard seeds. I also add 1/3 cup of sugar.
I boil this for 15 minutes to bring out and meld all of the flavours, then sieve out the spices and keep on ‘mijoteur’, at a very low simmer.
While this is boiling, make up a paste of turmeric powder, mustard powder, etc.
I use half a cup of flour, 2 tsp of powdered mustard, I tablespoon of turmeric powder, tip of a tsp of cayenne pepper, 1 tsp of mustard seed and 1 tsp of curry powder.
I add in some of the pickling vinegar slowly while stirring, bit by bit, until I can work up a smooth paste. Then I mix them both together and bring the mix to the boil for a few minutes.
Drop in the vegetables and stir well to cover them all in spiced vinegar. Keep at a low simmer for 5 mins to amalgamate the flavour into the vegetable pieces and until it thickens.
Spoon into sterile glass jars, and seal. Over the next 10 to 15 minutes, you will hear the metal lids ‘pop’ as the mix cools down and vacuum seals the jars.
Great with cold meats, strong cheddar cheese or just as a side pickle.
You can start to eat it straight away. I do. But it will also keep for a couple of years if you have sterilised the jars properly.
However mine never gets a chance to wait that long. It’s pretty yummy.
I turned 70 last week. So, on the spur of the moment, I decided to invite all the local creatives from around the village, plus Len and Warren and their partners, who have been so incredibly helpful and supportive over the past two and bit years since the fire.
I was born on the cusp of Pisces and Aries. Not that I hold any interest in, or find any significance in this sort of thing, but it gave me a handle to organise a menu focussed around fish and goat.
I made an amuse of slow braised onion jam, served on narrow flaky pastry fingers, with a single anchovy laid across the top. That was a pretty nice start. I got this recipe from Simon Hopkinson and have had a couple of goes at it. I like his gentle approach to cooking. He has written two books, ‘How to cook roast chicken’ and ‘The good cook’. I liked them both and have tried recipes from both of them at various times.
I had filleted a whole snapper the night before for our dinner, so had the fish frame to make stock with. I also bought a salmon head at the fish markets while I was buying all the seafood for the bouillabaisse. These two fish heads and frame made a great start for the stock.
I started the stock with a bouquet garni of fresh garden herbs and onions fried in olive oil. Added the fish heads along with carrots picked freshly from the garden, some very young celery stalks, capsicums and parsley.
As we have a lot of capsicums at the moment, I roasted the excess over the open flame on the cook top, sweated then out in a bag for an hour and when cooled, I pickled them in a little oil and vinegar. Preserved for later.
The fish head stock was cooked out the night before and when cooled, passed through a sieve to make the clear stock for the bouillabaisse style fish soup. This was to be the first course. A bouillabaisse for the Pisces component of the meal. Just before the party. I added the diced octopus, and boiled it for half an hour to make sure that it was tender, then completed the soup with the fish fillets, prawns and mussels in that order, just before serving.
No one complained and some even returned for a second helping.
The main course was the baked, boned and butterflied leg of chevon to represent Aries. I had put it on earlier in the day for a slow roast and had it ready for the main course.
I made two versions of this course. One baked with home grown and preserved quinces in a light sugar syrup with sweet aromatic spices like star anise, cloves, and cinnamon.
The other baked with wine to stop it drying out with a rub of aromatic savoury herbs, fried onions and garlic.
The big glazing room in the pottery was converted into our dining room for the night and comfortably seated the 12 of us.
We didn’t finish till 1 am. so it must have been a good night.
The rest of the week was spent turning porcelain bowls in the pottery and continuing the work of paving along the back of the pottery.
I dug up a line of pavers that we had already laid behind the kiln chimney. I waited until all the pavers were laid, so that I would have all the levels correct and the fall just right.
I removed one single line of tiles, dug down into the gravel substrate and positioned a cheap plastic drainage gutter in the space and then cemented it in. When we have another rain event of biblical intensity, I want the water to flow away from the kiln and be easily removed instead of soaking in.
Now that I almost have a wood fired kiln built, it’s time for me to re-start the stalled research I was doing just before the Black Summer Fires interrupted my work. I have started to make the early tests for my commitment to the PowerHouse Willoughby Bequest. I have been processing some new porcelain bodies from Australian Halloysite, I ball milled them a couple of months ago to allow a bit of time for them to ‘age’. Two months is next to nothing in the broad scheme of things when it comes to single stone porcelains, but every little bit helps. I have also been working with sericite.
Both started off badly!
The halloysite cracked almost instantly as it stiffened up. It is as plastic as wet goats cheese ricotta. Actually, the cheese is much better!
It has so little plasticity that the act of cutting it through with a wire tears it apart underneath. I’ve been working with my local Mittagong halloysite/mica porcelain for almost 20 years now, and its been a difficult relationship. When I do get the pieces off the wheel successfully, I find that they have a desire to warp in the early stage of the firing. Nothing worthwhile ever comes easily. At least not to me anyway. However, I persist, because when I do get a lovely pot out of the kiln successfully, it is really uplifting and rewarding.
I have also started off badly with the sericite pieces. Any single stone porcelain with such a wide, flat base is going to be problematic, but 100% loss was a bit much as a starter!
I put it down to being out of practice and being distracted, with so much else on my plate. I pugged up this first batch of pots, re-worked the clay and threw it again the next day. The second batch, I cut off with a very fine wire and dried very slowly in the damp cupboard for two weeks. Cutting them off the batt again every 2 or 3 days, to allow them to separate from the base and shrink evenly without too much stress. This has worked. I am amazed how easily this strange stuff sticks itself back together again so easily. I have found that if I use a thicker twisted wire, they stay separated, but almost all of them crack against the line of the cut.
I have tried cutting straight across while the wheel is stationary, and alternatively, cutting off while the wheel is still turning. It has made no difference. They both cracked equally.
I had virtually no trouble with the smaller, narrow footed pieces. and the larger narrow footed bowls.
This week I finished the chimney and flashed it into the tin roof. Then took it up 5 more courses clear of the roof. That gives me 3.5 metres of chimney. Just the right amount of chimney volume to create a good draught for the firebox of this small kiln.
I still need to build a flame tube, smoke combustor and spark arrestor, for the top of the chimney.
That will need to be fabricated out of stainless steel and lined in refractory blanket.
The kiln is designed to be a very clean, low smoke emission kiln, but the addition of the flame tube will make it even more so.
We have a glut of tomatoes this last week. The picking got ahead of our ability to consume them, so it was time to make up another big batch of ripe tomato passata.
Starting with onions and garlic, fried in good Australian EV olive oil.
9 litres of tomatoes with the addition of a few capsicums, chillies and basil from the garden then a few whole pepper corns.
Boiled together and then all passed through the mouli sieve and subsequently reduced down to just 5 litres of concentrated garden goodness. I filled 7 x 3/4 litre bottles.
That’ll come in handy over the coming winter months.
I also made a big batch of preserved quinces. Quince has to be my favourite fruit. Coming later in the summer season as they do, after all the thrills of the first peach and first strawberry, the first youngberry etc. They really stand out as the most fragrant and delicious fruit if you give them a bit of time and effort. By them selves, they are not really very edible in the natural raw state, but once cooked with a little sugar and a few spices, they can really shine. I love it when they turn that red/orange colour. The fragrance pervades the whole kitchen and into the rest of the house. Any left over juice is bottled and kept in the fridge as a cordial to be added to water as a summer thirst quencher.
I have made 3 batches so far. I vacuum seal them in Fowlers “Vacola” jars. Every country had their own proprietary company that made food preserving systems in the past.
Our very own version was founded in 1915 and is still going.
Janine and bought all our ‘kit’ of glass jars, metal lids and rubber rings along with the metal boiler from a garage sale near Dural in 1975, where we lived at the time. We have since been given extra jars and another boiler from friends who no longer use them. We now have more bits and pieces than we can ever use. Every few years, we have to buy another packet of rubber rings. They are washable and re-useable, but eventually wear out and don’t seal properly.
This smaller size boiler takes 7 x No3 jars (3” or 75mm. dia) in one go and has served us well for the past 47 years and still has plenty of life left in it. It’ll see us out.
I assume from the label that it was made in 1969? I don’t know how to read the code. S69/8093. 1969 would probably fit the time line, and they were still numbering them individually.
A time when we still made things here in Australia and those things were made to last!
I recently found this very old Fowlers sterilizer at the local markets for $20. Regrettably it doesn’t have a lid, but it is made from pure copper, so it is worth fixing up. This one is from the first series production. Possibly from 1920’s? This is ever so slightly smaller than the current models, so the current lids don’t fit. I will just have to make one. I have a small sheet of copper off-cut, so I’ll see what I can do when I get some spare time?.
I have never seen another copper boiler like this one. all the old models that I have seen were all galvanised versions. I’m assuming that this one is a very early model. DeLuxe 3080
We were recently given a larger size model from some lovely friends that have stopped preserving. It is a more recent model and has a plastic lid – modern cost cutting in manufacturing?
Model D2 78. There is no serial number issued any more. Possibly from 1978? So by 1978, they had stopped numbering them individually?
I’m really glad that Fowlers are still in business, as although we don’t preserve a lot of food, we still use their system a few times every year in the late summer to can our excess.
It’s so nostalgically old fashioned, but ever so practical. The most important part for me is not the preservation of our excess food from the garden. That is of course important, but there are other methods that we also use. What is so important is that once the energy is applied to the food to sterilize it and vacuum seal it during cooling. It is preserved for many years with absolutely no more energy required to ‘keep’ it. So different from freezing food, where there is a constant need to apply energy to preserve it.
We only have an ordinary sized, low energy, fridge with a very small freezer compartment on top, so we can’t use it for very much. I keep the freezer space for things like our ‘pesto’-like basil pulp in olive oil, that are not cooked, so are best frozen.
We have been very careful in our selection of appliances over our lifetime to only buy the lowest energy consuming appliances. This fridge uses less than 1kW/hr per day. It’s our biggest energy use in the house. In this way, choosing very low energy hungry appliances, and not too many of them, we can run our house off one and half kW/hrs of solar generated electricity per day. I think that this is an achievement. As the average 2 person household in Australia uses around 17 kW/hrs per day. We are more efficient by a factor of 10!
I should also mention that this figure of 1.6kW/hr per day average, also includes the solar charging of our electric car as well.
This week I received a box in the mail from Korea. It contained copies of my latest book translated into Korean.
I was such a poor student of English at school. I’m somewhat surprised that I have become a published author of multiple books in 3 languages!
Even my English teacher from High School was surprised, to the extent that when I met him 10 years after leaving school, at a reunion, he didn’t believe me when I told him.
I don’t blame him.
My work building our wood fired kiln continues. This last week I have finished the chamber arches with Janine’s help.
Adding their second layer of insulation bricks and welding on the steel bracing.
I also started work on the chimney with the help of my good friend Warren on the weekend.
The chimney is almost at the height that I can’t build anymore courses until I cut a hole in the roof to allow it to go through.
This will involve fabricating some specialised pieces of galvanised sheet metal ‘flashing’, custom fitted to the brick courses just above the tin roof to keep the rain out.
I hope to complete the chimney this week. More ladder work!
I have declared myself an honorary 59 year old for the past week to allow me to keep climbing ladders 🙂
We have now picked nearly all the apples and I cooked another apple and almond flan tartin for our weekend guests.
I also made the first batch of baked quinces, as the birds had decided that it was time to start eating them, dropping a lot of them onto the ground with just a few holes pecked into them.
They need to be dealt with pronto, or the damage soon spreads and they go bad quickly. I wouldn’t mind so much if they ate the whole thing, but they just peck a hole into the fruit to get to the seeds inside. If the fruit drops, they just watch it fall and start on another. At least the rabbits eat some of the fallen fruit. Quince fed rabbit sounds pretty good!
I wash the fluff off the skin, then peel and core, chop into 4 pieces for small fruit, or 8 pieces for the larger ones. I simmer them for 20 mins in a sugar syrup of 120 grams of sugar per litre of water. This syrup is less than half strength of the recipe ! Use enough water to cover the volume of fruit. Add a few cloves, star anise, a cinnamon stick, and half a small bottle of maple syrup. Once softened a little, transfer to a large baking dish and bake for 2 hours in a low oven at 160oC until nearly all the liquid has evaporated. Remove the aromatics and bottle in sterile jars while hot from the oven. I think that they are ready when they start to catch just a little on the tips and have turned a beautiful reddy/orange colour.
The fragrance is spectacular and the taste is amazing. Can be eaten just like this, or can be enhanced a little with the addition of some pouring cream, plain yoghurt or ice cream.
I also managed to find just enough zucchini and squash flowers, both male and female to make up the numbers, so that I could make stuffed zucchini flowers for dinner. I wasn’t expecting to find so many suitable flowers this late in the season, so wasn’t prepared with suitable quantities of cottage or other suitable cheeses. Instead I used a tub of left over risotto from the fridge. extended with some boiled lentils and a few olives. It made up the distance.
This last week also brought a little bit of excitement into our dull, plodding, Post Modern Peasant lives. The State Government Funded green waste clean-up program commenced, for all the dead and damaged trees in people yards that were created by the 2019 Black Summer catastrophic bush fires here in the Southern Highlands.
We had a team of half a dozen blokes here for two days, lopping, topping and chopping dead trees. Some were completely removed and the stumps ground out, but most were pruned back to make safe habitat trees for wild life.
They shortened and made safe 15 trees and took down 3 or 4 smaller ones in the immediate vicinity of our back yard orchards, where we work and mow.
The purpose of the exercise is to get most of the smaller dead branches down out of the canopy so that it is safe to walk around underneath them in our garden. We had already dealt with the most pressing and difficult problem trees in our front garden 2 years ago at our own expense. I wasn’t prepared to survive the fire and then be killed by a falling branch.
It’s only taken 26 months for the State Government to implement this emergency safety solution into place. I wonder how long it takes them when they take their time 🙂
We still have 3 acres, or one and a bit hectares of dead forrest that is continually dropping dead branches. We just don’t go there, and if I have to, I wear a hard hat.
It’ll be unsafe for the next couple of decades as the dead branches slowly rot and fall. But what can you do? It’ll cost many thousands of dollars to get them all pruned safely.
Given that this long weekend is the Northern Hemisphere’s Pagan ritual of fertility. We decided to have a few days off from the relentless building jobs and spend a bit of time in the garden to try and resurrect it from the dilapidated state that it has slowly fallen into, we need to restore some of its fertility. We have been so busy building every day that the garden has been a bit forgotten. Luckily Janine has been going in there every day to pick our dinner from the encroaching weeds, and doing a bit of maintenance at the same time. Otherwise it would all be so totally over grown that there would be little to eat. Thank you Janine! I started by spending a couple of hours fossicking through the tomato patches, filtering out all those tiny little last ditch efforts of mini tomatoes. The effort paid off and I collected about 7 kilos of the little gems. They will keep us in salads for the next week or so. I made all the sub-prime ones into a tomato passata sauce.
There were just so many of the little buggers. I stated off with onion and garlic in good olive oil, boiled down to a pulp.
Ten added sweet basil and simmered again for a little while. Finally passing the whole lot through the moulii sieve, then reducing the liquid down to half its volume and bottling it.
Janine also made some lilly pilli jelly at the same time.
The lilly pilli tree is loaded again this year. The rain has done it good. We pick all the low hanging fruit and even the not so low hanging fruit. I use the 8 foot step ladder to collect what I can safely reach. a couple of baskets full.This will ad to our breakfast toast options for a few more months. After I picked most of the last tomatoes off the early plantings. They have done well for the past 7 months. I then spend a bit of time pulling out all the old vines and then weeding the patch.
I also clean up the long row of garden that had all the summer veg. More tomatoes, Capsicum, egg plants, cucumber, chillies and pumpkins.Out they go and I dig over the bed ready for some winter veg.
In the new cleared beds I plant loads of garlic, about 400 cloves. I like to try and grow all of my garlic for the year if I can. This is a good start. I should have got them in a month ago. But this will have to do. I can’t can’t do everything exactly as it should be. There just isn’t enough time. I may put in another 100 cloves later, if I can find the time. If half of them do well , we’ll be OK for garlic for another year. While I was at it, I also planted out some lettuce seedlings and lettuce seeds as well as some radishes and rocket.
In the evenings I made bread, a flat focaccia loaf from rye flour and a few bread rolls for lunches.
They didn’t last long.While I was doing all of this Janine was harvesting out potato negra spuds.
She called out to me. She was cock sure that she had found something interesting, I pricked up my ears!
You can’t beat a good root crop! This was our long weekend. All we have to do now is to think of some sort of pagan ritual involving a potato and a knob of butter.
We are having a weekend off from the brick wall. We need to get into the garden, as there are tomatoes and chillis that need to be picked and preserved.
There are also capsicums, cucumbers and the sweet basil is always wanting to go to seed at this time of year, so it needs a good trim, taking all the flowering tops off to encourage it to put on new leaves and shoots.
I picked a 3kg basin of small egg shaped tomatoes. I didn’t select these plants, they were given to me as an unknown variety. I wouldn’t bother with them again. Too much work for so small a return. But they will make good passata sauce.
8 litres of rough chopped tomatoes, in two boilers, gets reduced and concentrated down to just 3 litres of sauce. But its really nice and intensely flavourful sauce. You can’t buy concentrated, intense, organic home made , small batch passata like this. Or if you could. I couldn’t afford it!
The kitchen smells so good. Especially when I come back in from working outside in the fresh air. The intensity of the fragrance hits me. You don’t notice it as much when you are working in amongst it. It becomes common place. You need a break away from it to realise/recognise the true intensity. Just like so many other things in life. Home made passata is concentrated life in a jar.
We need the weekend break to catch up on other jobs too. We have been collecting timber planks to use a scaffolding. There isn’t a single stick of timber that survived the fire here. I used to have loads of stacks of re-cycled lumber, all stacked under cover, just waiting for a time when they would become useful for some job or other. They all burnt.
We have managed to scrounge enough – I think, to do the job, but it all needs to be de-nailed.
It’s all a bit tough on our wrists, elbows and lower back, so we spread our attack over the weekend, a bit each day. It’s all done by Sunday lunch time. We are taking part in the ‘Clean-up Australia’, so need to be all done before that.
I also picked a load of spinach from the garden, so Janine made a couple of spinach and 3 cheese pies for dinner. Ricotta, feta and gorgonzola, extra yummy.
While I finished the de-nailing, Janine was inside milling up the red and green chillis into chilli paste with a little salt and olive oil. This will keep us going for a another year.
Then finally she stews up some pears for breakfasts, later in the week. This is self-reliance.
Finally, a post that isn’t about building!We have been working hard every day. We work outside until dusk, but that isn’t the end of the day. We have to deal with the days produce from the garden.
Summer is always such a busy time, but this year it’s so much busier with all the building work taking up so much time. Janine has put in nearly all of the garden harvesting work this last few months, as I have been up the ladder, on the roof, or in the ground digging trenches. The tomatoes keep on coming, so before we cook dinner, we slice and dice the red globes and simmer them down to pulp, while we prepare dinner. The following night I push the pulp through the moulii and then re-cook and simmer the passata down to half it’s volume, concentrating the flavour, before bottling it while it is still hot.
I start by browning onions in olive oil with pepper corns and chilli, then as the sauce pan fills, I add in the herbs and bay leaves. When the pan can’t take any more it is left to simmer all the aromatic sauce down to pulp, so that it will pass through the moulii easier.
The grapes have started, so we are making regular batches of grape juice, grape jelly and red grape ice cream. As the citrus trees are still producing, Janine also made batches of juice from navels and sevilles, using some of that juice to make a seville orange ice cream.
Geordie called in, so he helped us roast and bottle peppers in oil, cucumbers in saline, while Janine made orange juice.Then stuffed capsicums for dinner, with marmalade for breakfast.
If there is nothing on the idiot box, which is most nights. I sit and do a few repairs to my worn out clothes. I added another patch to the arse of my old jeans, as they slowly fade away into a threadbare riot of tears and patches. Finally I sit quietly and darn the holes in my woollen socks. Janine made a lovely porcelain darning mushroom a few years ago. It works a treat. I do these repairs to save waste, prolong use and preserve the embedded energy in the items. I don’t like to throw anything out until it is really beyond repair, but like Paul McCartney’s Father McKenzie. Nobody cares!
We are in the middle of a few days of high temperatures now. The real summer heat has set in and the garden is showing it. Everything is looking droopy and tired already at 11.00am, even though we watered everything last night and again this morning. By lunch time it was 42 oC in the shade.
We were up early at 5-ish and were out in the early morning cool to clean our quota of 100 sand stock bricks before breakfast at 8.00am. We knocked off as soon as the sun came up over the pottery roof and took our shade.
Yesterday we had our friends Ami and Kate here for the day to give us inspiration and encouragement. We managed to work most of the day, out under the portable gazebo shade cover, and got 200 bricks cleaned. A good effort for a hot day. We worked slowly and steadily with watering breaks, lunch and finally a treat of ‘Splice’ style ice creams at the end of the day around 4.00.
We now have a very modest pile of 300 bricks in the ‘clean’ pile. Just 10% of the total, but a good start. Thank you Kate and Ami!
After our breakfast this morning, we went back out and watered the garden and picked the produce. We are just past peak tomato. We started the month picking a couple of baskets full each week, then it was every 4 days, then every 2nd day etc.
This first early planting of 8 bushes were planted in September. The second planting of a dozen bushes were put in in November and are just flowering now, so will take over in a few weeks as the older bushes slow down.
Every few days we make a batch of passata. Before I cook dinner, I fill a 5 litre copper boiler with chopped tomatoes after first frying off a brown onion in olive oil with half dozen cloves of our garlic. I add in a sprig or two of fresh herbs from the garden, always a big bunch of sweet basil, but then a couple of bay leaves fresh off the tree and perhaps some thyme or sage, depending on how I feel on the day. Pepper corns and a little salt, just a tea spoon. As I want to keep my salt intake to a minimum.
Sometimes I add in a zucchini, or some artichoke hearts, other batches get a good dose of capsicums, a chilli, whatever we have in excess on the day. Sometimes, it’s all the above.
I simmer this for 20 mins or so until it all softens and then lid on and put it aside while we cook dinner, and leave it to cool overnight. The next day, before dinner. I pass the whole lot through a mouli sieve and then re-heat it to reduce the sauce to concentrate it down to half its volume.
After dinner, we pour the concentrated passata into heated and sterilised bottles straight from the oven and cap straight away while everything is still almost too hot to touch. As the bottles cool, we can hear the lids make a loud ‘POP’ noise. They are then sealed and safe to put away in the pantry for use later in the year.
One 5 litre boiler of fresh tomatoes reduces down to make just three 750 ml. bottles of sauce.
Last nights passata bottles and this mornings pick of zucchini flowers, this will be dinner. Plus baskets of more tomatoes, chilis, capsicums, artichoke hearts and cucumbers.
We’ll be making more passata again tonight as well. Every alternate night and new batch and every other night the simmering and concentrating, then bottling. It’s our summer evening ritual.
Every bug in the garden wants to attack and share our tomatoes, slugs, snails, caterpillars, but as yet no fruit fly. I got in early in the year with half a dozen Dak pots and lures. so have managed to keep them at bay for the time being. Fingers crossed.
Self reliance is a lot of work, but it is the most rewarding work. I wouldn’t work this hard for a boss!
On Wednesday afternoon, my neighbour Mitch called in with his excavator after he had finished work on another job.I had asked him to come when he could just a couple of days earlier. We needed a seepage trench for the pottery sink to be dug 10 metres long and at least 600mm wide and 600 mm. deep. This will be for clay water/grey water seepage.I felt that as the weather is getting hotter and I’m wearing down. I copped out and got the trench dug. But it is money well spent. Mitch dug the trench in just 10 minutes. It would have taken me all day – and then some. 3.5 cu.m. of crushed stone gravel is about 7 tonnes of material.
Yesterday I was in town, as I had a favour to repay and then I was off to Moss Vale to the plumbing supplies to buy all the parts for the seepage trench. Today, with everything in stock, we lined the seepage trench and built the stop ends/access/inspection ports, then filled 5 of the 7 tonnes back in again. A big day in the hot sun. We still have a couple of tonnes left over to deal with.
I’m so glad to see the end of that job. It was over 30 oC here today while we did all this digging. After we finished all the earth works, we watered the garden and I picked all the days garden produce.
I picked tomatos, zuchinnis, capsicum, cucumbers, chillis and artichokes. This will be dinner. Janine cooked a vegetable risotto for dinner, while I made a big 5 litre stock pot full of tomato passata. We had our risotto with a small piece of fish, fresh off the south coast fish truck yesterday.
We harvested our first few tomatoes on Friday, 4th December. That is so early for us, reflecting on our more than 40 years of history here.
This variety is all folded wrinkly and is called Rouge de Marmande. It’s one of several different varieties that I planted this season. There a many more on the way just turning colour now. I’m really looking forward to cooking up some of our summer garden ‘passata’ or ‘sugo’ sauce.
The thing that I really enjoy most at this early stage of the season, is just brushing past the tomato bushes while weeding or watering and getting that distinctive smell, that the leaves give off when touched. That’s the promise of summer. My mouth is watering at the thought of it.