Our Big Wet

Like everyone else on the East coast of Australia at the moment we are experiencing a lot of rain. 

We are very lucky here to be situated up on top of a line of hills, on a ridge where the water table falls away on both sides. We at very unlikely to get flooded here. So our thoughts go out to all those who have been flooded and lost there homes and property. We’ve been there ourselves, but in a totally different way.

My partner Janine, who is from the North Coast area were the flooding is worst just now, has experienced this kind of flooding in her youth. She points out that at least after a fire everything is left sterilised. After a flood, everything is left putrid and stinking. Although the clean up takes just as long in both cases.

The rain came in horizontally and blew straight into our new kiln shed area through the open Eastern wall. i had to dig a drain to help ease the flow of water back out again.

If this is an insight into the future, then I will probably have to enclose some of this wall with polycarbonate sheeting. To let the light in, but keep the rain out.

Before

I’m somewhat amazed that water managed to build up like this here in the kiln courtyard, as it is elevated up on 1200mm. of crushed blue metal gravel behind the big stone retaining wall. At least it does drain well over night once it actually stops raining.

Our normally dry and sometimes barren back yard is now a small stream, with a creek running through it.

Here the small top dam overflow channel is not able to cope with the deluge and the dam is over flowing across the whole dam wall. 

We have only ever seen this happen a couple of times before in our 46 years here.

We had over 185 mm of rain. We’ve had this much rain before. In fact the recent bush fires were put out finally when we had this same amount of rain 2 years ago.

But last time the rain fell onto, and soaked into, a dry parched landscape. This time it has fallen onto a saturated and sodden catchment and so instantly started flowing off.

We are fine and have plenty of home grown and preserved food in the pantry, and because we have solar power and a battery, we don’t know whether the power went off or not.

These extreme events are exactly what we have been warned will eventuate with the increase global temperatures due to carbon in the atmosphere. But our politicians refuse to do anything about it and those on the right are still denying that it is even happening. A pox on both their houses!

With 1 in 50, and 1 in 100 year weather events happening every other year now, I fear for the future of our kids and grandchildren.

Flashing, Fowlers and Food preserving

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.

New wood fired kiln takes shape

I have been working on the new wood fired pottery kiln now for the past week and a half. Each morning Janine and I start with cleaning bricks and loading them onto the truck for the trip up to the new pottery shed. From there they are wheel barrowed down the alley to the newly covered court yard kiln area.We clean and stack about 150 bricks each time. As we clean the bricks, we sort them into different types and sizes. 


All my fire bricks are very old and I have been using all the same bricks over and over for the past 45 years. I was lucky enough to buy several thousand fire bricks for just $100 way back in 1974. I already had a couple of small gas fired kilns and a small wood fried kiln in my parents back yard. I didn’t live there any more, but continued to use my studio in a little garage sized shed below a cliff at my mothers home. I saw an add for fire bricks for sale in the paper. People looked in the newspaper to see adds in those days before screens. I went to see the bricks in the old ‘Mcillraiths  enamelled cast iron bath tub factory in Alexandria. I think that they had merged with ‘Metters’ and were closing down and moving to a new site where they would only enamel pressed metal baths. Those were the days before plastic baths.


The fellow in charge of dismantling the factory had been the manager before closure. He needed to get rid of the four large 5 metre square and 6 metres tall enamelling kilns, as they were just about the last things in the factory to be removed. I looked at them and shook my head, thinking that ere was no way I could shift that many bricks. I had only come on the off chance that there were some small number of bricks that my students at the old East Sydney Tech College (now called the National Art School) could obtain to build their own small kilns after graduation. I told the guy in charge of disposal this, and that the job was way too big for me. He had originally wanted $1 a brick in the add, but there were 20,000 or so of them. He had had no offers and was very keen to get rid of everything, as the factory needed to be empty by the end of the month, the kilns and some old machinery were the only items left in the place.

He sweetened the deal by offering to sell the lot to me for $1,000. I said No, thinking that although that was a very good price, I just couldn’t see how I could do it. Having said no way!  He then offered to dismantle all the kilns and stack them on pallets for me. I continued to say NO!, more in disbelief than anything else. He said, “you drive a hard bargain Son!” OK then, I’ll organise a semi, palletise them, load them all onto the semi here with the fork lift and deliver them to your factory.”I told him that I didn’t have a factory or a fork lift, anyway I don’t need that many bricks. He countered with OK $500! He saw me shaking my head, I couldn’t believe what was happening. He must have been extremely keen to get out of his contractual predicament. I assume that he had already made his money on the sale of all the scrap iron and useful machinery? I was still shaking my head, when he said OK! $100 delivered. I said yes!


They arrived all in one go on a huge semi-trailer truck. The truck was loaded 2 pallets wide and two pallets high. Over twenty pallets of fire bricks. It took 5 friends and me all afternoon just to unload them onto the foot path. The next day my friend Len Smith came over and we hired a brick elevator/conveyor and laid it more or less horizontally up the sloping driveway so that as Len loaded the bricks onto the conveyor at the street, I was at the other end to catch them and ran around stacking them on the ground at the top of the hill. I paved my parents driveway 3 layers deep in fire brick to get them all off the side of the road.    That’s how I ended up with 20,000 fire bricks and could afford to build a 3 chamber climbing kiln in the rented property out at Dural the next year.


As we wheel barrow these very familiar fire bricks that I have handled so many times to the kiln site. I sort and stack them in piles around the kiln into their different uses. House bricks for the foundations, Heavy fire bricks for the fire box and floor, light weight Insulating refractory bricks for the lining of the chambers and finally plain light diatomaceous insulating bricks that are only good for low temperatures, less than 1,000oC, these are only used as the outer skin of the chamber as insulation.
After lunch I mix up a wheel barrow load of clay and sand mortar, then I spend the afternoon laying those bricks. It’s a full day.


The chickens are all over the job keen to see what is going on. They are so inquisitive! They are always pecking at the gravel floor to get grit for their crop.Then they took an interest in the pile of yellow ‘fat’ sand that I’m using for the clay and sand mortar mix.Today they suddenly started to take an interest in the mortar. They decided that it was just what they needed in their diet. They have eaten so much of it over this past week, that their pooh has turned white with all the kaolin. As have their faeces, faces and beaks. They are now truely, sticky beaks.



After 5 days work, I’m now up to the level of the throat arches that divide the fire box from the first chamber, then between the 1st from 2nd chamber. It’s slow going, but my excuse is that I’m an old guy now, about to turn 70 and can’t do all that I used to when I was younger. I didn’t need that catastrophic bush fire in my life at this time, but life is what it is and you have to take it in your stride. Resilience is all about facing up to reality and keeping on going in the face of hardship and set backs. I just turn up everyday and do what I can.



We are eating sweet corn almost every day. When the cobs are so fresh and young, I just eat them raw. They are sweet and juicy.


This time of year, we also have an excess of zucchinis. This week we made zucchini fritters with garden fresh tzatziki.


Grate two medium zucchinis and one small potato. Wring out the juice, and add one egg and a tbspn of flour.
Pan fry in a little olive oil. It’s a great way to use up those pesky zucchinis that got away and are past their best for BBQing or steaming. Just as long as the seeds haven’t become too well developed. If they have, just slice them long ways and scoop out the seeds and use the outer layer of zucchini.

 

Top with a little grated parmesan and serve with garden fresh tzatziki. I slice the cucumber pretty finely, dice up the garlic and crush it to a paste with the side of a broad chefs knife along with a sprinkling of salt. This really liberates the full flavour of the garlic. Mix with thick Greek yogurt and its ready to serve in no time while the fritters are cooking.I love these kinds of immediate, garden-fresh meals. Simple, tasty, very healthy and quick, with very little cleaning up.  

This is just about as close as it gets to self reliance, served on Janine’s hand made plates, straight from the garden and onto the plates within the hour. The only thing that we bought was the parmesan. It keeps well in the fridge for ages and serves as a finishing touch on many meals.

Old Leach Kick Wheel

All this continued wet weather has filled all the dams to over-flowing, as well as all the water tanks. Everything is saturated. the ground is seeping water from every ledge and embankment.


The edge of this dam slopes gently down towards the deep area. I mowed about 2 metres into this flooded riparian zone just a couple of weeks ago. Now its totally under water.It is so wet everywhere.
It’s great weather for ducks. We have now got over a dozen mature wood ducks grazing the lawns every morning. These would have been some of the tiny little hatchlings that we saw a few months ago. They are looking great and very healthy wandering around eating the lush grass growth. They alternate between the dams and the huge expanse of lush grass that we now have. Unfortunately, they don’t eat enough to keep the grass down low enough to save us from having to mow the grass. It’s a full days job every week.If we don’t keep up to it, it can get out of control and then its much harder to mow, as the mower can’t cut through thick, deep, long, wet grass.


Today I finished installing the guttering on the new kiln shed roof. I spent a day making special metal brackets to span the gap of the ‘C’ section purlins, to support the new gutter with the correct fall.I interrupted the former down pipe that took water straight down the wall from the big shed roof. down into the underground piping system that takes it all down to the big concrete water storage tank.  The big shed down pipe now empties onto the kiln shed roof, and then collects with all the water off the kin roof, down the new gutter and back into the old plastic down pipe system. Neat.

The loganberries have finished now, but the Chinese gooseberries have started and the blue berries are in full season, along with the strawberries. So we are having a lot of fruit salads for breakfast and I have a new variation on berry tart. Strawberry, blueberry and gooseberry tart.


On Wednesday we drove for 4 1/2 hours up to Gloucester to pick up an old Leach potters wheel that was given to me by an old friend, Griselda Brown. We knew Griselda back in the 70’s when we both lived on the outskirts of Sydney. Griselda had studied at the old ‘East Sydney Tech’ Art School where Janine and I both studied with Peter Rushforth, Bernie Sahm and Derek Smith, only Griselda had gone through some years earlier than us, in the mid 60’s.Griselda used to visit us out at Dural, where we had built a big 3 chamber wood fired climbing kiln. She had studied with Michael Cardew in Cornwall after finishing her course here and had a love of wood firing, but was not in a position to build her own wood fired kiln herself. We filled that gap. 
When Griselda went to Cornwall, she thought that she would be working in the pottery, but Cardew issued her straight into the kitchen and explained that his wife wasn’t living there and her job was to make his meals and clean the house. She could come to the pottery once all her domestic jobs were done!
Griselda bought one of the early Leach style potters wheels from J. H. Wilson in Canterbury, who built them here under licence from the Leach Pottery in Cornwall. She had this wheel all her life and as she is considerably older than us now. She is retired and the wheel was sitting idle.It has the full copper tray, with drain pipe and overflow spigot, to stop any water going over the wheel head bearing. It’s in very good condition mechanically, but the wood work has suffered recently as it was stored out in the weather for a while.


When I got it home after our marathon 9 hour drive, the next day, I took the wheel head off and cleaned all the turnings and dust out of the top bearing mount. Gave it a blast with compressed air, oiled the bearing and installed a rubber flange over the shaft to stop any more dust getting to the bearing in the future. Then I made a new plastic collar for the copper tray, as the original copper collar is very low to allow for access to the grub screws holding the wheel head on. 



Interestingly, I have never seen an Australian Leach wheel with the wheel head held on with grub screws, needing an Allen key to remove them. This is the fourth different mechanism that I’ve come across used on these wheels over their 25 year history. My first wheel had the wheel head screwed on with a large 1” thread cut into the shaft and head. Then another one had a morse taper and just pressed on, then the third one had a shallow taper and a ’T’ bar pushed through the shaft.
After sanding and a couple of coats of tung oil it looks and works great. I sanded the very rusty wheel head to remove a lot of the pitted rust, and then gave it a coat of rust converter to stabilise the corrosion, and finally a light coat of zinc primer to keep it in good nick. I’ve owned 5 of these wheels over my life and tragically lost them all in the past 3 previous fires. I just can’t be trusted with them!  I tried a few different ways of looking after the cast iron wheel heads over the years, and this is the best. However, the main point is to always wash the wheel head clean and dry it after use. Most potters wouldn’t be so bothered, but I use white clay and porcelain, so I can’t have rust in the tray or on the wheel head.I’ve always had two of these wheels in use, One kept strictly for porcelain, and the other for stoneware. It’s easier this way and saves a lot of time spent in thorough cleaning between clays.I’m really pleased to have the chance to own and use this wheel that belonged to my friend from a long time ago.

A Productive First Week of the New Year

We have hit the ground running in this first week of the new year. I still have to build the wood fired kin so that I can get on with my work and research.

Before I can build the new wood fired kiln, I need to build a roof to keep the new kiln dry and weather proof.

We have a beautiful court yard area that only needs a skillion roof over it. I spent the first couple of days of this week making the portal brackets that I need to join all the rolled steel purlins for the roof.

I had half a sheet of 3mm gal steel, so was able to make all my own brackets from this. Cut and folded into useful custom brackets. Then pre-drilled to take the 12 mm. high tensile gal bolts. I drilled 200 holes on Tuesday with my hand held battery drill. I spent quite some time sharpening drill bits to keep them all sharp as the day wore on.

Once the 12mm. bolts are in and tightened, it prevents the various members from parting company. Then there are 8 to 10 ‘tek’ screws to be drilled in around the bolts to stop any lateral movement or swivelling around the bolts. It’s a very quick and elegant system to secure the rolled steel purlins together with great structural stability. There are 8 bolts and 24 tek screws holding each triangular corner plate together.

By fabricating all the crucial parts myself, all I need to purchase are the long, rolled steel purlins, as these are 6 or 8 metres long, and too big for me to fold myself in my workshop. Everything else is scrounged, recycled, repurposed or home made on site. We are even using some of the hundreds of metal screws that Janine picked up around the building site after the contractors erected the original shed frame.

On Wednesday, my friend Warren turned up for a 3 day stint. We dug the footings and cast the ‘H’ section posts in concrete. I had pre-cut and stacked the posts ready to go into the ground. On Thursday, the cement had set and we were able to bolt on the cross-beams and triangulate the structure with knee braces, making it free standing and structurally stable.

Friday saw us screw on the ‘top hat’ rafters, or roofing battens, and then finally screw on the galvanised iron roofing and polycarbonate sky-light sheeting. Not too bad for a couple of amateurs in 3 days. What was remarkable was that all this was done in the pouring rain. It seems that all the negatives of working on ladders, at height, when over 69 years old, with power tools, in the rain, on slippery steel. These all seem to cancel each other out and the result is all positive. A finished, metal-framed, kiln shed roof with skylights and excellent ventilation.

I wrapped the power tools in a plastic bag to keep the rain out of the electrics. Just had the drill bit sticking out of the cut-off corner of the bag. It worked really well.

This coming week, the second week of the new year, We will be picking up and carting the paving stones back from their storage stacks post-fire and re-laying them in the courtyard in preparation for the bricklaying of the wood kiln. I really need the wood fired kiln built and fired as soon as possible, as I need to get my exhibition commitments under way.

Each week brings us closer to the completion of our new workshop. Nothing is ever finished, Nothing last for ever and nothing is perfect.

A new year, a new beginning

Two weeks ago I got into the garden and cleared out a lot of veggies that had gone to seed and even more weeds that had slowly crept in during the time I was otherwise distracted by the more pressing jobs of bushfire recovery and re-building. I’m back now and making more time for the garden. It’s only taken two years, but we managed to keep the vegetable garden going all that time, sort of limping along, but being productive in a minimal way. There are still 3 of the 4 beds that need the same severe clearing out, thorough weeding, composting and restarting with fresh seeds.The new bed is now starting to turn green with the newly emerging shoots of basil, chilli, sweet corn, radish, beetroot, carrots and cabbages.

The weather couldn’t be more perfect just now. It might be the beginning of summer, but it hasn’t become too hot yet to plant out some more summer veggies.It is also time to think ahead and consider that autumn is just a few months away. If we want to get some good cauliflowers, Brussel Sprouts and cabbages going. Now is the time to think about it.

When we first came here in 1976 there was a hardware shop in the nearby village of Thirlmere. It had been there since before the war. It was run by the elderly Middleton Bros. Their business was started by their father a generation before them, who had originally taken a horse and dray from farm to farm, orchard to orchard. Selling hardware and iron mongery items door to door, Eventually building up a clientele sufficient to start a shop front in the village.

His business grew over the years and expanded eventually taking over the three or four shops next to it, until it occupied a considerable slice of the main road shop-fronts. The Middletons eventually sold everything from hardware and building materials through fencing wire and agricultural supplies like fertiliser and chook feed, bales of hay to galvanised water-tanks, household items and small electrical goods. They even had a haberdashery dept. and a tiny supermarket.

On our first visit there we bought a large galvanised laundry tub there as well as a pepper grinder and even ordered our first galvanised water-tank for the old School plus all the plumbing fittings that were required to go along with it. I picked up a hardwood adze handle/shaft which was still priced in pounds, shillings and pence.

The conversation went something like this;

“This says that it costs one pound, two and six. How much do you want for it now?

Mr Middleton smiled kindly and said, “Let me see now. One pound, two and six That would convert as $2.25″

“But this is 10 years later!” I replied.

“That’s OK, $2.25 will do”

We walked through to the haberdashery dept, and Janine asked the lady, in her 60′s then, who had worked there all her life, woman and girl, if she stocked circular section, leather drive belts for foot operated treadle sowing machines. As Janine thought that if anywhere would have one it might just be here. The lady politely replied. “What size would that be, large or small, stapled or bonded?” She had several in stock to suit the various machines that had been on the market over the years!

Mr Middleton stocked real charred-hide blood and bone fertiliser with the blackened fragments of hide, hair and bone chips all in there, direct from the abattoir in those days!

We bought seeds from the gardening dept. and I remember well that he gave me the following advice. That we should plant out the brassica seeds on Boxing Day and trans-plant them on Empire Day!!!! – which is now Australia Day.

So loosely, this translates as germinate brassica seeds on the summer solstice, around the 26th of December and transplant the seedlings once they have their second set of leaves, a month later on the 26th of January.

This was very good advice and I have followed it ever since with good results.

The Middleton brothers were kindly souls, always polite and attentive. They wore aprons over their suits and ties. Card dealers eye shades over their foreheads and sleeves held back from their cuffs with silver, metal, expandable, spring-loaded, sleeve retainers. For want of a proper name. I don’t know what these items of apparel are really called.

They seemed to have fashioned themselves on old-fashioned, out-back, western, casino croupiers. An odd, but somehow comforting, look after a while, when we got to know how helpful, friendly and attentive they were, it just became normal.

I really miss them!

Of course things have changed, the weather is getting warmer, the summers longer and the winters shorter. Fewer frosts and less severe. Added to that, there has been a lot of effort put into breeding new varieties of vegetables to remove their bitterness. Plants like aubergines used to have to be salted to remove some of the bitterness. This hasn’t been the case for a long time. The new varieties are quite sweet. In the case of Brussel sprouts. when I was younger, they were quite bitter. These days that bitterness has more or less been bread out and I don’t believe that it’s a good thing.


The bitterness in vegetables had some health giving benefits. The older heritage varieties of brassicas. The ones that still have their bitterness still in them, The ones where it hasn’t been bred out yet. These are thought to be very good for you.

Prof. Mark Mattson, of Johns Hopkins University has written a few articles about this. I read one in New Scientist magazine a while ago. “Whatever doesn’t kill you makes you stronger”. To summarise. The bitter principal in these veggies stimulates your immune system and tones you up. The Brassicas have several bitter phytonutrients that are produced by the plant to make them unappetising to predators – like us, as well as caterpillars. Sulforaphane is one such protective phytonutrient that gives them the particular sulphur smell. It has anti-cancer functions and is an antioxidant. Sounds pretty good to me. But yes, they are bitter.I steam them briefly, then stir fry them in olive oil, garlic and herbs. It works for me.

The new stone fruit orchard has really hit its straps now and we are eating strawberries  peaches, nectarines  and blue berries. Mostly as fruit salad in the mornings, but also as fruit tarts that I cook for morning teas and deserts.


I have managed to get about 10 uses out of the crumpled sheet of baking paper that I use for blind baking the pastry casings with baking beans. I flatten it and put it aside for later use. I think that it will out last the berry season. I’ll shout myself a new piece of paper new season. Waste not, want not.


Between Xmas and New Year, we had a massive thunder storm with severe hail between 20mm and 30mm dia.. It was so big and it came down so hard and fast that it filled up the nylon roof netting over the orchard and veggie garden. Being too big to fall through, it just piled up and got caught there in mid air, causing the netting to be weighed down and sag into circular hammock shapes. Fortunately, because if we hadn’t netted the garden and orchard, there would have been nothing left of the plants and fruit trees.


As the latest sowings of seeds germinate and appear, its a reminder of the perpetual cycle of life and renewal. A new beginning for the new year.



Besides fruit, almost every other meal must involve zucchinis, squash or sweet corn. The tomatoes are not quite ready yet, but are so close. Once they start to come on, then we will enter the phase of summer dining where every other meal will be some form of ratatouille  🙂

Some R & R as the Kilns Cool

The seasons turn around and the old familiar meals come back onto the table. We’ve waited half a year for these yummy tastes and flavours to come back into our lives. When I weed in amongst the new tomatoes plants and brush the leaves, I get  that amazing tomato leaf fragrance wafting up. It makes me hungry just to smell it.  Funnily, after 3 or 4 months of summer picking tomatoes, that smell starts to become a little oppressive?


We are still waiting for most of the summer veggies to arrive. The tomatoes are flowering and the zucchinis have set some fruit, but they are slow developing. We have plenty of lettuces and radish. I have managed to find the time to get a few things planted during this last few months of hectic  work.


I found the inspiration and therefore time, to make 3 mulberry tarts during the short 3 to 4 weeks of the mulberry season. They are now all long gone, all finished off by the birds. However, the youngberries are now back in season and I made the first youngberry tart on Monday. So delicious! I’ve missed the sharp sweetness of the youngberries for the past 11 months. Their season is just as short as the mulberries. We make the most of it while the fruit is here for the picking. They’ll be all gone before Xmas. I think that this small window of availability for special seasonal fruits makes them all the more special. We notice it particularly because we eat what we grow. Everything, every unique flavour, every special aroma and specific texture and taste is here for such a short time. We have learnt to really appreciate these gifts when we can. 


We are naturally busy kinds of people. There is always so much that we want to do. So it’s important to take the time out to enjoy these little gifts from the garden and orchard while they are there.


By the end of the season for each fruit variety we have usually had our fill and are ready for the next special treat. If these fruits were available all year for us, we would become somewhat blasé about it all, our enthusiasm killed off by over indulgence, then perpetual availability. This doesn’t happen when you grow your own. For most people, everything is available all year round in the supermarkets, if not fresh then frozen. Modern grocery shopping has no seasonal calendar anymore. Everything is demanded all the time. So it’s always there in one form or another. I tend to avoid this as much as I can. I’m not pretending that I don’t eat out of season, of course not. I’m human. I still go to the supermarket. But I go with a list and a purpose. Eyes straight ahead. I buy what I don’t grow. Cheese, lentils, chick peas, bread flour, coconut milk, olive oil and fish. Things that I can’t grow, or not efficiently.


Of course I don’t buy all these things every week. A three litre tin of Olive oil is once every 2 to 3 months. Bread flour is once a month. I make one loaf a week. coconut milk is a couple of tins once a month, etc. and so it goes. Things like tofu, Janine learnt how to make it herself, but there is no time to do everything that you want, something has to give. So our life is an ongoing, shifting, grey scale of compromise of what we want to do and what we absolutely need to do. We’re flexible, so it’s working out pretty well.


I bought a packet of frozen short crust pasty recently, a dozen sheets. That will be enough to get me through the fresh fruit season for making fruit  tarts. From the first mulberry tart, to the youngberries, then the cherries, onto the blue berries, followed by the early peaches, plums, apples and then pears and finally the quinces. That’s our summer calendar from November through to March/April.Just writing about it is making my mouth water. I can hardly wait.


To day I’m making the 2nd youngberry tart of the season.


The berries are picked and weighed. The pastry sheet is in the pre-buttered pan and the blind baking beans are in the shell ready for the oven.


While the base is baking at 180 for 10 mins add 140g of sugar, 40g of plain flour, zest and juice of one lemon, some vanilla and cinnamon, then stir.


It looks a mess, but its delicious. Lift out the paper with the beans and continue to bake for another 10 mins


I re-use the crumpled paper over and over for all the tarts throughout the season. Reuse , then recycle.


Pour the fruit mixture into the baked case and bake for another 20 to 25 mins at 180, or until its ready. Depending on your oven.It’s ready when you can see the liquid fruit gel bubbling. When I open the oven door, the fragrance bursts into the kitchen. It’s the warmest most homely smell. Quite appropriate really, as this is a warm, friendly home.


You could add lattice work pastry if you are inclined to and have extra pastry to use up, I sometimes do. Or dust with icing sugar for visual effect, but it’s sweet enough for this post modern peasant.

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In the pottery, all the drying shelves are now empty.



In the glaze room, all the bisque shelves are just about empty, as all the pots are in the last two firings. Due to be unpacked tomorrow.We have done 3 bisques and 2 stoneware firings in the small electric kiln and two stoneware reduction firings in the bigger gas kiln in the past 10 days. it’s been all go.



Now the shelves in the gallery are mostly re-stocked and ready for the next two weekends of Open Studio Sales.


Today was a day off while the kilns cool. We did some badly needed weeding in the garden and orchard, then we had a little snooze after lunch as it turned out to be quite hot and the predicted rain didn’t eventuate. Janine spent the afternoon at her friends house for some catchup, R&R, chat and afternoon tea.I baked a tart and a loaf of bread. Same sort of thing really!

Making more pots for Xmas Sale

Janine and I are back in the studio making more pots to re-stock the shelves for the next Open Studio Weekends coming up on the first two weekends of December.

While I am back throwing on the wheel. I am making a vanity basin for my friends Roxanne and John Lillis who lost their house in the Black Summer Fires, on the same day that we lost all our pottery, sheds, orchard etc.

I wanted to do something nice for them and their new house which is currently nearing completion. I wasn’t able to be of much assistance during the construction, as we were flat out working here to get our building done. So I promised that I would make them a bathroom vanity basin. This is my 2nd attempt, as the first one cracked. I will use it as a pot planter, as it has a hole in the bottom ready to go.

I have to make the hole in the base 12.5% larger then the plug fitting, as this clay shrinks that much. Actually, I’m making it 13.5% bigger , just to make sure that it will fit easily. Silicon hides all manner of sloppiness, if it turns out to be a little bit too big 🙂

With all this warm wet rainy weather, the garden is growing faster than we can find the time to weed it. So it’s looking a little bit neglected and over grown. I will have a garden blitz as soon as the open studio weekends are over.

In the mean time there has been a wonderful crop of artichokes. The just kept on coming and coming. These last few were a little bit past their best and getting a little bit wooly with lots of choke fluff. I peeled them, split them and extracted the ‘choke’ them boiled them and dressed them with a slightly soft mustard flavoured mayonnaise like sauce. something new for me. I liked it and will try it again.

I mixed a pretty standard olive oil and sherry vinegar dressing, added a spoonful of mayonnaise and a spoonful of dijon mustard, whisked it all together. Instant, easy and very delicately flavoured to go with the artichoke hearts.

For breakfast I’ve recently got a taste for an unusual combination of umami flavours. I toast a slice of my home baked rye bread and spread a little bit of aka miso over the toast, then a thin spread of Japanese fermented seaweed paste, and finally some organic, un-hulled tahini. It’s really savoury and very nice. I wonder if I’m lacking some sort of mineral in my diet, to make me want to eat this unusual combination?

We picked the last of the broad beans yesterday. They are such a wonderful springtime treat. The season is so short. Broadbeans are so particular. If I plant them too early, they flower and flower, but refuse to set any beans. If I plant them too late, they refuse to germinate in the cooler soil. I don’t know if it is my particular situation here and my terroir, or if other veggie gardeners find the same thing? I have just got used to them flowering for some time until the conditions are right for them to set beans. The ripening of the beans always seems to coincide with the winter/spring (sprinter) winds. Just when they are tall and laden with a heavy crop of beans, the winds come and knock them all over. I’ve learnt to stake the plot and run some rope around the plants to keep them vertical.

This spring I grew the same red flowering and purple podded peas that we have been growing here for years. Collecting our own seeds each summer as the plants dry off, so as to replant the following year.

We probably have just one more picking of the peas before the hot weather arrives to desiccate them. However, it seems that this year is declared to be a La Nina event year, so the onset of the heat mat be delayed. Apparently we can look forward to a wet and steamy beginning to summer.
Even though the garden looks like it is more or less abandoned, there is always something to pick for dinner in amongst the weeds.  The blue berry bushes are loaded and just starting to ripen. we can pick a punnet every other day at the moment, but there will soon come a time are the season peaks that we will be eating blueberries in everything and even preserving some.

Even though the garden looks like it is more or less abandoned, there is always something to pick for dinner in amongst the weeds. We are always so busy. There is always something to do. I can’t imagine that I will ever find my self being bored!

Open Studio Weekends

We have just had our first Open Studio weekend. It was good. Not too busy, just right. We had an influx on Saturday morning with half a dozen cars in the first hour. We even had a queue at the wrapping table for a short time. but after that it settled down to just one car after another until lunch time and then a long spell of quiet. In the afternoon we had several more visitors spread out more or less evenly until just after 3pm when it stopped.

We were lucky that there was a big function on at Sturt Workshops in Mittagong all day Saturday, so we picked up a few car loads of visitors that called in here on the way past, coming from Sydney and going to Sturt.

We have had only 4 stoneware glaze firings in the 3rd hand gas kiln that I bought back after 26 years out in the wild. It’s now back in captivity and working well.

Sunday was quieter, but still good. We had the same lull in the middle of the day but a much quieter afternoon. It was a great start to this 4th pottery iteration after loosing the first 3 to fires, we have been a lot more cautious about what sort of garden and just how much foliage we can accept near our house and workshop. As this new 4th pottery is almost entirely made of steel, it is a lot less flammable. Steel building can still be ruined by intense fire – they bend and collapse in intense heat. So that is why we have decided to build this new studio in the middle of our block well away from any bush. I have already plumbed the building with fire fighting sprinkler lines. Although as it is so wet they year. I haven’t got around to fitting the sprinklers yet.

I decided to spend those couple of days in the pottery making work for the sale. Everything in it’s own time.

We almost sold out of Janines painted unomi beakers and inlaid lidded boxes, as well as my breakfast bowls.

So on Monday morning we were both back on the wheel making new stock for the up-coming December Open Studio weekends as we have elected to be part of the Southern Highlands ‘Pop-up’ Artists Open Studios on the first two weekends on December, – 4th and 5th, then the 11th and 12th.

This image of us by Eva Czernis-Ryl. Thank you Eva.

3 firings in one day. Preparing for our Open Studio Weekends

Yesterday we had all three kilns firing at once. A bisque in the little electric kiln, a stoneware reduction glaze in the big gas kiln and another stoneware reduction firing going on in the old relocatable mini wood fired kiln. I recovered it from the ashes of the fire. As it was built from a stainless steel monocoque frame with insulation brick lining, it mostly survived the fire, because it was stored out on the verandah and didn’t get too badly burnt. It just needed some cosmetic TLC on the frame and a new set of castor wheels. Lucky!

It was designed and built as a possible dual fuel kiln to be fired with either wood or LP gas from BBQ bottles. However I had never fitted it with burners and only fired it with wood previously. Now is the time to finish fitting it out with burners. I spent a day making shiny new burners and gal steel mountings. I chose to only pack and fire the bottom half of the kiln , as it is designed to be in two sections. A bottom half with the fire box opening and burner holes – which ever is chosen to be used. Then a top half composed of a removable ceramic fibre ring and lid. The ring can be removed and the lid placed on the base section to make a smaller half sized kiln. Which is what I did yesterday. As it was the first test firing of the kiln, I thought it best to go small for a first firing.

After an initial tweaking and tuning, It worked perfectly and fired to stoneware in reduction easily in 2 1/2 hrs. using less than one 9kg bottle of BBQ gas. I had 2 set up ready with a change over switch just in case, but the 2nd bottle wasn’t needed. I also set them up in a tub of water that can be warmed. In this way I can fire them to dead empty without them freezing. But none of this was necessary yesterday.

I’m a bit more confident about our local rock glazes now after 3 rounds of test firings. The hares fur/teadust tenmoku is a little more stable.

Both Janine and I have been investigating the use of colours over tenmoku.

and I have managed to stabilise the local Balmoral dirty feldspathic stone and wood ash opalescent Jun glaze.

Janine has made some slip decorated lidded boxes.

The stone fruit orchard is looking great after a wet start to the spring season and everything is green and luscious.

The almond grove is also very lush and green. All these mature almond trees were burnt and transplanted into this area that was formally a native garden. We have decided to keep the more flammable native bush at a much safer distance from the house now.

The pottery will be open this coming weekend, the 13th and 14th of November as part of the Australian Ceramics Assn. Open Studios weekend that will operate nationally. We will be open in conjunction with Megan Patey in Colo Vale. Megan makes beautiful Majolica and Smoked Arab lustre.

click on the QR code to find your local potter.

Janine and I will be also open on the first two weekends in December and the Southern Highlands Artists Pop-Up Open Studios group.

We will be open on the 4th/5th and in conjunction with Sandy Lockwood, on the 11th/12th of December.

We look forward to being able to show you around the new pottery on one of these 6 days.

We will be following the government recommended COVID19 safety protocols. So please come if you are double vaccinated and have your vaccination certificate. There is our Service NSW, QR code poster on the door for login

We have a covid-safe plan that includes keeping the space very well ventilated and limiting numbers to 4 sq.m. per person.

Please don’t bring dogs, as we have recently had both wood ducks and brown ducks hatching clutches of little ducklings that waddle all around the property with their parents feeding on the lush grass. These are timid wild animals and we have no control over where they wander. So please keep a respectful distance if you are walking around the garden.

These last two photos by Janine King.