Colours of the Season

100_4093 smStrawberries, gooseberries, black currants, red currants, cherries, raspberries—they all seem to come at once in a tsunami of colour and flavour.

The weeks before Christmas are filled with jam, pies, and shortbread. Fingers are permanently stained with juice. Festive splatters decorate the kitchen walls and floor. Bowls of green and red fruit stand in for more traditional holiday decorations.

Today, we put up the Christmas tree and made the first jam of the season.

It’s beginning to look a lot like Christmas!

Christmas Doggerel

Seasonally adjusted Christmas tree--the Christmas bean!

Seasonally adjusted Christmas tree–the Christmas bean!

It wouldn’t be Christmas in New Zealand if I didn’t completely trash at least one Christmas song by writing a geographically appropriate version for us.

And so, to kick off the Christmas season, here it is–to the tune of Chestnuts Roasting Over an Open Fire.

 

Marshmallows toasting o’re the campfire.

Sand crabs nipping at your toes.

Yuletide carols being sung by a choir,

And folks with sun block on their nose.

 

Everybody knows a wetsuit and some ice cream

Help to make the season bright.

Tiny tots with a sunburn will seem

To find it hard to sleep tonight.

 

They’re tracking Santa’s every vector.

He’s loaded lots of toys and goodies on his tractor.

And every mother’s child is gonna spy

To see if sheep really know how to fly.

 

And so I’m offering this simple phrase

To kids from one to ninety-two.

Although it’s been said many times, many ways,

Kia ora to you.

Watch Out—She’s Packing Secateurs!

Among my favourite garden tools is a pair of small, straight-bladed secateurs. In addition to the secateur function, the tool also acts as a knife—the “back” edge of each blade is sharpened.

It took me a few very deep, nasty cuts to my fingers before I quite got the hang of this tool. When I use it to trim goat hooves, I have to wear heavy gloves, because the goats always kick and send the blade into my hand.

Thankfully, the tool comes with a sheath. The sheath clips to a belt or pocket, and I’ve found it quite handy to always have a knife and secateurs with me in the garden. So I’ve taken to automatically clipping it on when I go to the garden.

With my secateurs at my hip, I feel like I’m packing heat.

**Apologies—I spent most of my day away from internet access, only got home at 10.30 pm, and didn’t get a photo for today’s post. At least I got it posted…just an hour to go in the day!

A Beautiful Girl Buys Cherries

100_4090I sat outside a coffee shop nursing a flat white while I waited for my car’s broken seat belt to be replaced. The morning was warm and sunny, but my mood wasn’t. Not only was I spending half my day waiting for my car, before I left home, we’d been hit once again by the neighbour’s overspray.

But as I sat there, an elderly couple came shuffling serenely along the sidewalk. They were dressed to the nines in coordinate cream-coloured outfits, and walked arm in arm.

The gentleman addressed me as they approached.

“Excuse me. It has been over a year since we were here last. I believe there is another seating area like this one on the other side?”

His smile extracted the first of the day from me.

“Yes,” I said.

“And I suppose they put a beautiful young girl like you right here to attract business, eh?”

(For the record, I am 45, and my predominant hair colour is grey—he was either nearly blind, or being incredibly kind. I believe it was the latter).

“Well, you have a lovely spot here to sit and do your paperwork,” he concluded. (I had a story in front of me that I was editing).

“Have a lovely day!” I called to the pair as they shuffled into the cafe.

Later in the afternoon, I stopped by the roadside to buy cherries. The woman in front of me was trying to use her eftpos card to pay, but it wasn’t working. She had no cash, so she turned away, disappointed.

After the gift the elderly gentleman had given me in the morning, what could I do, but buy her a bag of cherries?

Reality check

syringesPeople who don’t keep livestock think that having dairy goats is like some sort of fairytale honeymoon. You go out to the paddock, fill a pail with fresh milk, and life is all strawberries and cream.

Reality…is a bit different.

You wake at 5 am to the sound of the goats whining at you. You stumble out of bed wishing that you could sleep in, just one day, but you know you can’t—the milking has to be done, whether you feel like it or not. You go out to the paddock and open the gate. You wrestle desperately with four goats who all want out the gate at once, trying to tease out the one you want. While you heave the gate shut behind her, the loose goat decides to eat those lovely ornamentals you just planted.

You pull her away from your flower beds and head her to the milking stand. She baulks at stepping up, because yesterday the neighbour’s irrigator was hitting the stand while you milked, and she was spooked by it. You cajole, then threaten her up onto the stand. You start to milk her, and she kicks. When you pull back to let her calm down, you discover why she doesn’t want to be milked this morning—she has a cut on one teat, and milking is reopening it. Your hand is covered in blood, but you can’t stop—she’s got to be milked.

You manage to milk her out while she dances around, trying to upset the pail. You get her back into the paddock and repeat the circus with another goat. When you get back inside, you strain the milk, and realise that one of the goats has developed mastitis.

You spend another couple of milkings trying to isolate who is infected, and whether one or both sides is infected.

When you finally know only one side of one goat has mastitis, you go to the vet, who decides that this time, she’s going to give you a systemic antibiotic for it, not the local udder injection like you expected. All that work figuring out exactly where the infection is was a waste of time.

For the next three days, you inject the goat with antibiotics. An intramuscular injection that’s as painful for you as it is for the goat. She hates the injections, and by day three absolutely refuses to get on the milking stand where you give them to her.

Now, for thirty-five days, you need to continue to milk, morning and evening. But instead of making cheese and ice cream, you have to throw the milk away because it’s laced with antibiotics.

So, yeah, it’s all strawberries…hold the cream.

Chevre Ravioli

ravioli1 smI love chevre. Not only is it easy to make, it’s delicious in so many ways—on bread with jam, on crostini with olivade, covered with herbs or black pepper and spread on crackers. It’s a fine stand-in for cream cheese in cheesecake, too. It takes on sweet or savoury flavours and lends them a creamy tartness.

This week, I used chevre for a super-easy ravioli filling—I mixed about a cup of finely chopped herbs (oregano, thyme, rosemary and cracked pepper) into about two cups of chevre.

My husband made a lovely spicy sauce full of spring vegetables to go on top.

The result was marvellous! Full of intense, fresh flavours!

 

Oyster Mushrooms

100_4082 smWay back in June I blogged about the mushroom growing bags I made from a repurposed tent. About a month ago, my husband and daughter started a batch of oyster mushrooms, and the bags were finally put to the test.

Today, we had our first harvest from them—mushrooms as big as my hand! And not a single fungus gnat larva in them (which was the purpose of the bags—to keep the fungus gnats from eating them before we did).

I can taste tonight’s mushroom stir-fry already!

(Not so) Plain Vanilla

100_4048 smI knew I would be picking strawberries later in the day, so this morning when I was baking I made a simple vanilla cake, because it would go well with the berries.

But why do we consider vanilla simple, plain?

Vanilla is an exotic spice, made from the bean of a tropical orchid. Like most orchids, it has evolved a close relationship with it’s pollinator, and is only pollinated by one genus of bees. Outside its native Mexican range, vanilla must be hand pollinated. Though vanilla was introduced to Europe in the 1500s, it was more than 300 years before a viable hand-pollination technique was developed, allowing vanilla to be grown throughout the tropics.

To make vanilla even trickier to cultivate, it cannot germinate without the presence of specific mycorrhizal fungi.

Add to that the fact that it grows in regions prone to hurricanes and cyclones (which regularly wipe out regional production), and it’s not surprising that vanilla is the second most expensive spice after saffron.

So, why do we think of vanilla as ordinary and plain?

Perhaps it comes from the fact that vanillin, the artificial vanilla flavour that is used in 95% of “vanilla” flavoured products is made from lignin, a by-product of the papermaking industry. That makes artificial vanilla much cheaper than real vanilla—cheap enough to use in everything. Unfortunately, vanillin is only one of 171 different aromatic compounds found in the real vanilla bean, which is why artificial vanilla tastes so…well…plain.

This lovely, exotic spice has been rendered plain by its cheap imitation.

I use only real vanilla.

It’s not plain.

But it goes great with strawberries!

Aphids

20151127_125023710It’s aphid season here. Lettuce, strawberries, dill, parsley, and roses are covered in the little green girls.

I used to fret about aphids—they can certainly cause a great deal of damage, particularly to young plants. But I’ve learned to live with them. Here are a few of my aphid strategies:

  1. When I plant out, I check every plant carefully, and squish any aphids—knocking back these early individuals goes a long way to limiting damage.
  2. If a plant is heavily infested, I turn my hose on jet and blast the aphids off. This technique doesn’t get them all, but it does knock the population back to manageable levels.
  3. I allow some plants to get covered. In my garden, my early dill always gets nailed by aphids. I accept this. I don’t kill the aphids, either. The aphids on the dill attract ladybugs, lacewings, and parasitic wasps that eat aphids. Lots of aphids on the dill means lots of predators later in the season.
  4. I plant purple varieties of crops, which are usually less attractive to aphids.
  5. I accept aphids as a source of extra protein and vitamin B in our diets. We eat aphids. They’re good for us.
  6. I have patience. By midsummer, the aphids have all but vanished, decimated by the predators I cultivated in springtime.
  7. I admire aphids’ abilities and beauty—parthenogenic reproduction (that is, the females clone themselves—no need for males), dainty legs and antennae, and a remarkable ability to survive.

Why I love my e-reader

cheese curds sm(or how I manage to read novels during summer)

I love to read, but don’t always have a chance to sit down in summer. I’m often busy from 5 am to 10 pm.

But cheese making gives me an unexpected opportunity to get some reading in, and an e-reader makes it all the easier.

Cheese making involves a lot of standing in the kitchen slowly stirring the curd to drive the whey out. Depending on the cheese, this process can last from 30 minutes to almost two hours.

It only takes one hand to stir, leaving the other free to hold a book. Paper books often fall shut, and it’s hard to turn a page one-handed, but the e-reader is easy to operate one-handed. And if I finish a book half-way through stirring, I can just click to another without leaving the cheese pot.