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

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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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Wood Cutting Working Bee

We have recently had 3 big dead eucalypt trees removed by our local arborist. One was struck by lightning, and the other two were killed by mistletoe. We paid the minimum, to just have them dropped to the ground. We took it on our selves to cut them up and remove all the blocks to storage and seasoning.

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We spent several days cutting up al the logs into small sizes, such that we could manage to move them. Janine and I spent a week whittling away at the big number one log and   finished the first tree by ourselves, but then had the wonderful assistance of some friends and pottery students for a day.

We have been so lucky to have these people volunteer their help for a day and come along to give us a hand in shifting all the logs that Janine and I had spent the week cutting up. It’s a huge task to lift and load several tonnes of wood and then shift it and stack it for seasoning.

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This is all very vigorous work and we sweat copiously in the heat. The larger, straight pieces were all cut to kiln size ‘hob’ length, while all the scrappy, small or bent pieces were all cut to 200mm. length for splitting for the house kitchen stove. The main central log was over 600mm dia. So it was too big to manage at ‘hob’ length of 700 mm. So I cut it to 200mm. just so that we would be able to manage the lifting and stacking. I rigged up a couple of planks , so that we could roll the bigger lumps up onto the truck to be carted to the wood shed and splitter.

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This should keep us going for a few years in the kitchen stove.

All the smaller dia. logs were cut to ‘kiln hob length’ of 650 to 700mm to suit the fire-box of the kiln, and then stacked for seasoning. A year or two should do it.IMG_0752

There is about 7 or 8 tonnes in this load of 19 stacks about 1200mm high.

 

Mid Autumn and the Chilis are Ripe

Up until last week we seemed to be in a perpetual summer. The temperatures were holding up in the mid 30’s and everything is so, so, dry. We haven’t had any meaningful rain storms since the March before last, that’s 13 months ago. so now we are using our drinking water from our rain water tanks to water the garden.

This extended ‘Indian summer’ has brought on the chilli crops. We now have many more chilis than we can eat, so we are starting to give them away to neighbours and friends,  and hang them up to dry for use later in the year.

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One row of plants is quite enough for us. They seem to bear quite heavily, all culminating now in autumn. We’ve been picking them steadily all summer, from when they were quite green and only just big enough. Now they are fully ripe and have developed their full heat. We have grown 3 varieties this year.

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Small smooth round Thai chilli, crinkly hot cayenne, and mildly heated paprika  capsicums.

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.