Mustard Pickles

Mustard Pickles are an odd thing. You need cucumbers from the heat of summer, and cauliflowers from the dead of winter to be flowering and bearing at the same time. I have no idea how this might have originated in history. I can only imagine that it is a modern invention. Sometime since global transport was invented, so that food stuffs could be hauled from warm to cold climates and vice versa.

I can’t make this kind of pickle to the traditional recipe. I choose to only make from what I can grow, so this is the time that we have our first early cauliflowers coming on. We have had our first plantings of cauliflower roasted, stir-fried, steamed, gratin’d, and as cauliflower soup, but still they come. So it’s time to pickle the last of the first plantings. When I think of cauliflower, I think of that thick, yellow, acidic/astringent/sweet/salty mustard pickle.

Cucumbers are listed as an essential engredient, But the cucumbers have all shrivelled and died in the hot and dry summer, weeks ago. So I do what I always do on these occations and I do what I can, with what I have. I have the last of the zucchinis, yellow, green and black. They will replace the cucumbers. I have capsicums, long and bell, both green and red, some sweet and some hot peppers, yellow, lime-green and red. Chilli  and onions, the last of the tomatoes, round red, pear shaped yellow and not quite ripe green. Plus some small carrots and a small celery plant. The last few items are not usually included in mustard pickles, but this is what I have. So this is what I will use. I decide to leave out the beetroots. I have lots of them, but I want the pickle to turn out yellow-ish, not red! This is not the usual blend, but its my own home grown autumnal blend. Zucchinis will work fine instead of the cucumbers.

Pickling has been used since the most ancient of times to preserve food from the summer harvest bounty, well into the winter and salting was always the preferred mode. If you add 2.5 % of the weight of the veggies as salt and massage it through the mix, the vegetables will sweat out their juices and then pickle themselves in their own brine over night, while at the same time setting up a natural ferment of lactic acid that consumes the sugars and stops any bacteria from growing in the acidic, low pH environment over the next few days.

Modern mustard pickles however, use a mix of salt, sugar and vinegar to preserve the vegetable mix. I wash and then chop up all the vegetables into small bite sized chunks, place them all in a 5 litre pot and add a good handful of salt. The mix is left to sweat out its juices overnight.

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After sitting in its own brine over-night, I pour off all the salty liquor and rinse a couple of times. When rinsing, I fill the pan with water, just to cover the vegetables, I pour off the water into a measuring jug and measure the amount water needed to fill the gaps between the veggies. This tells me that the 3 litres of chopped vegetables in the pan leaves 1.12 litres of gaps that need to be filled with the pickling liquid. So that is how i know how much pickling mix to make, as I’m not using a recipe with exact volumes of vegetables. I’m just making something by the seat of my pants and improvising. It doesn’t matter, it always tastes good, and I don’t want to make up too much or too little to cover the vegetables. Having rinsed all the salt off the vegetables,

I prepare a pickling mix of ;

1/2 cup of flour

2 teaspoons of mustard powder

1 table-spoon of Tumeric

2 teaspoons of black mustard seeds

2 teaspoons of white mustard seeds

1 teaspoon of curry powder

1/2 teaspoon of home-made dried cayenne pepper flakes

1/4 teaspoon of home-grown and dried hot chilli granules/flakes.

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I add Just enough cider vinegar to make a thin paste, that when heated, thickens, while being constantly stirred. Add a spoonful of salt and another of sugar to taste. This is then poured over the vegetables and the whole lot brought to the boil and simmered for just a few minutes to complete the thickening of the sauce and vegetable mix.

Pre-heat glass jars in the oven and simmer the lids. Spoon the thickened mix into the hot jars and seal with sterilised lids while still hot. Perfect! Don’t worry if the liquid seems a little bit thin. It will thicken when it cools.

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Serve as a condiment with a well aged cheddar style cheese or with cold meats. My own particular favourite cheese is 32 months aged, ‘Epicure’ Cheddar style cheese from New Zealand. Bitey and flavour-some. An excellent combination!

Sterilised in this way, these pickles will last all year, till the next cauliflower glut. If you don’t eat them all first!

 

Boiling and boiler-making

The first batch of new little wood fired dual/fuel kilns takes shape in my workshop. I could say ‘rolls off the assembly line’, but I’d be telling a lie. My kiln shed is only just big enough for 8 of these little gems at one time and there is definitely no assembly line, just a kind of organised chaos as all the parts get made individually and then assembled. I have 9 kilns ordered this time round. I can’t fit them all in comfortably, or even uncomfortably, so I decide to split the work into two parts. The 6 large and then 3 small units.

I spend an extraordinary amount of time making all the fiddly parts that go into handles and locating lugs etc. I spend 3 days on these parts, even with a bit of help from my lovely Swiss intern Catherine assisting. There are 100 lugs to be manufactured for just one small part of the first 6 kilns. Each part needs to be filed on all 4 sides and also have the corners filed down and rounded for safety, then a safely edge folded over to make it extra safe. In all there are about 1,000 individual actions that need to be performed on these tiny bits, just make one small part that no-one even realises is there.
That is until it is not there!
After three days of this monotony, I need a day in the garden!
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While all this industry is going on, there is still gardening to be done to continue the flow of food from the garden in 3 months time. The equinox is the time to plant garlic, as well as leeks, brocoli, cabbage and Kale. Cauliflowers and Brussel sprouts were already planted in January. Today I am planting radish seeds to make sure of a continuous supply of salad next month. The lettuce seeds are already up and thriving.
The 2nd planting of corn is all over and we are onto the 3rd crop now. The few small 2nd cobs on the old corn plants are rather small, but I pick them and dry them in the sunny kitchen window to dry them out. when they are fully dried, I’ll mill them up into polenta for winter comfort food.
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Today, I also harvested half of the coriander crop, as it is at peak leaf just now. This is the seed from the summer planting, which was the seed from the spring planting etc. I decided to make a coriander based green chilli paste.
Recipe;
A bucket of fresh picked coriander leaves
A hand full of green onions
4 long green chillis (hot)
The juice of one each, lemon and lime
Some salt to taste, I keep this to the minimum, but without it the full flavour profile insn’t realised.
Salt is evil stuff, it hardens your arteries and causes hypertension. It is added in far too greater quantities than is really needed to every processed convenience food. We all get way too much of it without even realising it! It’s up there with sugar as a harmfull ingrediant, simply because we eat too much of it.
We don’t buy any junk food, and hardly ever buy much processed foods, but it is still very wise to limit the intake of salt. As a result we don’t have high blood pressure. I think that the two are related.
Still, a tiny pinch of salt goes really well with just a few particular foods like; tomatoes, eggs, curries, pickles and this coriander paste.
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I manage to fill 2 plastic tubs with the concoction. It’s tangy, spicy, hot and very aromatic. 3/4 of it goes into the freezer in this way, so that it will keep for the rest of the year, as needed. The rest goes into the fridge for immediate use.
Items like pesto and coriander paste are not cooked, so can’t be sterilised with heat to preserve them. We don’t own a freezer, so we have to limit what we choose to freeze. This raw paste, pesto, bone marrow stock concentrate and a couple of meals, cooked in excess at the time to be frozen for emergency meals.
The last of the summer beetroot crop needs to be dealt with before it bolts, so I give them a fast roiling simmer for a few minutes to boil them and soften them a little and then drained and straight into hot bottles from the oven with preserving vinegar. i.e. cider vinegar with a spoon full of sugar plus a 1/2 of salt and brought to the boil with a few spices like, cloves, cinnamon, star anise, pepper corns, bay leaves, chillis and mustard seeds. Such a mix is variable and is different with every batch, as it takes my fancy. Pour the mix over the sliced beets and cap straight away while almost too hot to touch. They vacuum seal as they cool.
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Best wishes from Steve the industrious, well-preserved, boiler and boiler-maker.

The Equinox and Preserving Autumn in Jars

The Autumn equinox has just passed and the vegetable garden is doing well despite the prolonged dry spell. We have now had a little rain, but the dams are still very low or empty.

There are still some summer crops lingering on even though the night-time temperatures are falling, some of the days can still be quite hot. We pulled out a lot of spent summer plants and made room for the winter season plants.

We have already harvested the first cauliflowers and broccoli. We still have some late lingering tomatoes and the last planting of corn to go. But the capsicums, aubergines and chilis are thriving. I managed to get some late zucchini seeds in after Xmas and they have been producing modest numbers of fruit, so ratatouille and all its variations is still on the menu. There is even enough for me to make a couple of batches of passata pasta sauce.

   

 

 

I use some of the last remaining brown onions from our Xmas harvest and a few small knobs of our garlic, lightly browned in good olive oil. The smell fills the house. It’s one of life’s simple pleasures. Hot olive oil with onion and garlic frying. I simmer all the roughly chopped veggies down with a bottle of red wine to make a chunky style pasta sauce. Once its been reduced well and thickened up some what. It is ladled into our 40-year-old, glass Vacola jars and lidded and clipped down to be simmered for 40 mins to be sterilised and vacuum sealed. In this way, it will keep for a year at least, if not longer, if required.

The spring clips are removed the next day after the jars have cooled over night. We test the seal to make sure that they are all perfectly vacuum sealed. Then they are transferred to the pantry cupboard.

Autumn is also the time for preserving quinces. The quince crop is very small this year due to the drought, but there are a few fruit to pick. This is only because Janine was out in the garden early and netted and bagged the fruit to prevent the birds from getting them. The birds have been very aggressive this years, as I assume that the drought has driven them to hunger. We have more wallabies coming into the orchard too, looking to find extra tucker during the dry. Not to mention the influx of fruit bats or flying foxes, that have migrated up from the colony in Picton recently, possibly also driven by hunger?

The quinces are washed to remove the ‘fluff’ coating then peeled, cored and sliced. I baked them in a light sugar syrup with some cloves, cinnamon and star anise, and after baking, they turn an inviting ruby/russet colour.  We have some immediately for desert and then again for breakfast the next day. Totally yummy! The remainder are vacuum sealed in ‘Vacola’ jars for use later in the year.

 

 

We have harvested the last two late season almond trees and spend the evening de-husking and shelling the small late crop. We have 14 almond trees in our nuttery. We have many different varieties, from very round and almost spherical, to very long and thin. Some are hard shell and others paper shell. Some are slightly salty tasting, while others are somewhat bitter, I suspect that this bitterness is from the naturally occurring cyanide that is found in all the almond/peach related stone fruits. What ever it is it doesn’t seem to be doing us any harm over the past 40+ years of eating them.

 

Warm autumn wishes from Steve the nutter.

Firing on Sunshine

We have had our new Tesla battery for a couple of weeks now and we have just done our first electric kiln firing on sunshine.

We have had 3 kW of solar PV panels on our kiln shed roof for over a decade now, but we have only recently managed to get our hands on a new PowerWall 2 lithium battery, after being on the Tesla waiting list for over a year. The battery is working perfectly, just as we imagined, and now allows us to run our house and pottery almost totally independent off the grid. We had decided to stay connected to the grid however, as we generate far more solar electricity than we use ourselves most of the time, and up until recently we got a very handsome rebate payment for the power that we sold.

Now that the generous rebate program has ended, it is much better for us to store our daytime solar electricity excess and use it ourselves at night, instead of paying the premium cost of buying back ‘green’ power from the grid at night.

Of course we don’t have to buy ‘green’ power. We just choose to, because we made a decision 13 years ago to remove ourselves from the coal economy. Which we have done. We are of the belief that global warming is real and that it is man-made. Burning coal to make electricity is a very big part of the problem, and green power is going to be part of the solution. It’s affordable, it’s here now and it’s the future. In addition to going solar, we have also declined to use concrete slabs in our building construction and we choose to drive the smallest fuel-efficient car that we could afford.

When we put the first Australian made solar panels on our roof 11 years ago, we didn’t do it to make money. We did it for ethical reasons. However, as it turns out, we paid off the panels and made a slight profit over the decade, because we were paid one or two thousand dollars a year for the power we sold to the grid, but we also didn’t have an electricity bill for that decade. A saving of many more thousands of dollars. These original PV panels still have another 15 years of full productive life in them, before their output starts to decline. I’ll be long dead before they stop working. We recently added another 3kW of PV at the same time as the battery. As I intend to buy a fully electric car as soon as they become available at an affordable/reasonable price.

So now with everything in place, we have just completed our first electric kiln firing using our own solar power, firing through the day on sunshine up until just after lunchtime and then into the afternoon on a mix of solar and battery, then ending in the evening mostly on the battery power. Yes, it works. You can fire on sunlight. The future has arrived!

Below you can see a graphic of our power usage though the day.

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The high blue spikes are the electric kiln switching on and off. The golden-yellow hump in the middle, above the line is the solar panel output from the roof. The green areas below the line is the battery being charged up from the solar PV panels in the morning and corresponds perfectly with the yellow solar area above the line, up until noon. The solar panels are both firing the kiln and charging the battery up to noon.

After 12 noon, there was some cloud that came over and the solar output dropped down. By about 3 pm. the PV panels no longer generated sufficient power to both fire the kiln and charge the battery. After 3pm the clouds cleared and solar output increased again and fired the kiln with the assistance of the battery. From 4 pm onwards, the battery fired the kiln with assistance from the solar. Solar production ceased at about 6.30 and the firing finished at about this time also, more or less solely on battery power.

The small zigzag ripple on the base line is the household usage, mostly this comprises the fridge compressor switching on and off. I should also point out that I was also working in the kiln factory throughout the day and using some very heavy 3 phase sheet metal machinery, welders and plasma cutter. This is included in the blue spikes. The lower line of blue spike peaks is the kiln alone, and the higher level of blue spikes is the kiln and the heavy electrically powered machinery working at the same time.

The following day, the PV panels charged the battery back up to full power again by about 1.30pm. Solar output is shown in yellow. The battery shown in green is being charged below the line. Once the battery is fully charged, the solar output is then switched to sell back into the grid for the rest of the day. Shown in white below the line. Household usage is shown in Blue above the line. You can see that we run a very energy-efficient household. The blue spikes represent the toaster and jug in the morning, then the washing machine and then me using the heavy 3 phase welders, and sheet metal machines intermittently in the kiln factory through the day.

By way of explanation, I downloaded this screen shot at 3.30 pm, so that is why the graph suddenly stops.

 

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From this brief explanation I hope that I have illustrated that it is possible to live a ‘normal’ life, carry on working and fire an electric kiln, all from a solar array and a lithium battery.

Food for thought?

Some technical details;

The battery is a Tesla Powerwall 2 lithium-ion battery with a 15 kWh rating.

The solar array is 6 kW. Made up of 3kW of 11-year-old BP solar panels made in Sydney, and 3kW of new ‘Tindo’ solar panels made in Adelaide. In both cases, we paid a premium to purchase Australian made panels to support Australian industries and Australian jobs. If there had been a comparable Australian battery. I would have bought that instead.

The Tesla Powerwall 2 lithium-ion battery is 15 kW/h rating. Made in the USA. The closest Australian contender was ‘ZPower’  also from Adelaide, but at almost 3 time the cost, it was out of our price range. All these things will change quickly and dramatically over the next few years. Watch this space. You can be sure that whatever will replace our battery at the end of its life in 15 to 20 years time, hasn’t even been thought of yet, never mind being built!

The kiln is one that I made myself. It is a half metre cube 500mm. x 500mm. x 500mm.  constructed out of light weight RI bricks.

 

New Solar PV and Battery Installed

We have had our solar power installation upgraded from 3,000 watts to 6,000 watts of panels. The old panels are now 10 years old and have worked perfectly for the decade and still produce to their specification at midday. We were told to expect a 10% drop in output over the first decade of their life and then a steady drop-off in output for the next 25 years. There doesn’t seem to be any noticeable decline as yet. So we are really happy with them.

At the time we paid a little bit extra for them, to get Australian made PV panels, made in Sydney at that time. These have been faultless with 0% failure so far. This is not to say that any other panel wouldn’t be just as good. I don’t know, so I can’t say. However, it is our intension to support Australian industries and employ Australians wherever we can, so we paid the small extra premium for locally made product and that has worked out well for us so far.

On this principal, we decided to buy Australian made panels again. As I understand it, there is only one tier-one PV panel manufacturer here. ‘Tindo’ in Adelaide. They are still just 10% more expensive than the imported Chinese PV units, so I had no hesitation in choosing to employ Australians and support Australian industry once again. It isn’t worth saving $600 to put Australians out of work.

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Over the decade the efficiency of the PV has increased significantly. The new panels are almost twice as efficient as the older ones, so the new installation is much smaller. 12 PV panels instead of 18.

We now have 6 kW of PV and we decided to buy a battery to store our own power and use it directly ourselves. Now that the solar feed-in tariff is so low and the price of green power is increasing, it makes sense for us to make the move. In fact we decided to do all this 13 months ago. It has taken Tesla over a year to supply the battery. We ordered the new Tesla PowerWall 2 as soon as it was announced. Tesla is good at advertising and self-promoting, but a bit slow to deliver. Anyway, it’s here now. It’s installed and working just as it should. The battery filled up on the first sunny day and has been powering the house since then. Once the battery fills up in the morning, it then starts to sell the excess back to the grid. Even today, when it is overcast and raining and the PV output is way down, the battery has filled up by early afternoon and we are now exporting again.

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We bought our original PV array 10 years ago to extract ourselves from the coal economy, which we did. Now we are able to be independent from the grid. The new latest version of the PowerWall 2, has a built-in function to isolate us from the grid when it goes down. In the past the system shut down when the grid went down. Now we are able to stand alone and continue to run everything directly from the panels during the day, whenever there is sunlight, and from the battery at night. If there is a blackout, we won’t know about it.

We have enough power now to charge an electric car – at some stage in the future.

 

 

 

The Last Week of Summer

Here we are in the last week of summer already. We have survived the 44oC day and months of desiccating extended dry weather. Today it is raining – at last! It’s such a relief to hear the rain gently tapping on the tin roof of our house. I wish that it were hammering, but I’m grateful for this small amount of precipitation. It would be nice to see some water flow into the dam again. it’s been almost 12 months since the last time we collected water in the dam.

This hot weather that we have been having has brought on the nuts. The hazel nuts are all harvested now. We pick up a basket full every couple of days. Hazels are ripe when they fall off. So it’s just a matter of raking them up. They flower in clusters of one, twos and threes, sometimes even in quads, but that is less common.

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After each meal, breakfast, lunch and dinner, we sit at the kitchen table and shell and sort the viable nuts from the empty ones. This is done by dropping them on the kitchen table and seeing if they bounce or not, they are them saved or discarded into separate baskets. Full nuts don’t bounce. They just plonk down on the table with a thud. We test a few every now and then to confirm the bounce prediction and its usually correct. Empty nuts bounce all over the table. Only a couple of percent of the nuts are infertile.

The almonds are also ready just about now. Almonds split open their outer shell while still on the tree. So we know when they are ripe and ready to pick. We have to peel off the outer leathery ‘fruit’ coating and then crack the inner shell to get to the nut inside. The inner nut is nearly always quite damp, even in this very hot and dry weather. We spread them out on the kitchen floor in front of the big window, so that  they can dry out a little and become brittle, then we can crack them open with our fingers. This is quite time-consuming and luckily the almond crop follows on after the hazels have finished. We can only cope with one thing at a time.

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The almonds are not all off the tree. We have harvested 10 of the dozen trees. Almonds don’t like to get too wet when they are ripening. They have a tendency to go mouldy. We have 6 different varieties and the last two trees are a late variety. They may be OK if this rain is followed by another week of hot dry weather.

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The nut harvest is closely followed by the grape vintage. Both the shiraz and the isabellas are both ripe now. Yesterday we had a very big day picking, de-steming juicing, sterilizing and bottling about half the crop. We were both very tired by the end of the day, but now we have the best part of our years supply of dark grape juice in the pantry. So, although we are tired, we are satisfied and rewarded by our efforts. Not just this days work, but the 40 years prior effort, planning and preparation that have made this possible. We have managed to harvest and process and preserve half of the crop so far, about 9 baskets. Even if the weather stays manky now for the next week, we can’t lose. If its wet, we get the water and the garden thrives, if its dry, we’ll be out there harvesting the last of the crops.

My tank is half full.

 

The Dam is Dry

The big dam is dry. We haven’t had significant rain heavy enough to flow water into the dam since March. The small dam is all but empty. I’m trying to save a small amount of water for firefighting – just in case.

 

This week I started watering the garden using the rain water stored in our water tanks. The weather continues very hot and dry in the mid thirties. The fruit tress in the orchards are really suffering. There isn’t enough water for every plant. The pot plants and vegetables get priority. We are starting to eat corn form the second planting of three lots of sweet corn. We have started picking from the second planting of zucchinis and tomatoes, even the third planting of cucumbers. It may be hot and dry, but we still eat well with carrots and beetroot still doing well.

 

The new zucchini plants are just coming into their own now and flowering profusly. it’s time again for stuffed zucchini flowers. A 50/50 mix of ricotta and finely diced feta for texture, mixed with a few olives, capers, artichoke hearts and an anchovy, all finely diced.

 

These are pan fried in just a hint of olive oil, just to stop them sticking and covered to allow them to sweat out and steam in their own juices. It’s a lovely seasonal meal, as the flowers are only profuse for the first month of the plants 3 month productive life. All the old plants that we planted as seeds in September were down to just one small zucchini per day, when these Xmas planted seeds started producing this week.

The old zucchinis are now on the compost and caulis, broccoli and cabbages are now planted in their place.