The Local Thirty - The Prep Work
So, this is the state of things on the Far South Coast of New South Wales - freezing, dry, windy, an early fire season, and no relief in site.
The citrus is doing reasonably well, but the temperature overnight is so cold the lemons are freezing - never had that happen before. The rest of the orchard is only just starting to flower.....
The garden is slow-growing, but we have:
Greens – Swiss chard, spinach, nettle
Brassicas – broccoli, cauliflower, Brussell sprouts, cabbage, kale, arugula/rocket
Alliums – garlic chives, potato onions, garlic (dried from last season)
Beans – broad /fava beans, snow peas
Citrus – lemons, lemonades, oranges, grapefruit, mandarins
Herbs – coriander/cilantro, parsley, thyme, oregano, marjoram, rosemary, chives
And eggs from our beautiful hens, about 6 per day.....
Autumn was a better season, we had heaps of summer fruits - tomatoes, chilies, capsicums, eggplants, cucumbers, zucchini, etc. We made a massive effort to preserve as much as we could - many long days in the garden and long nights in the kitchen, but it was worth it. In the pantry we have:
Tomato and summer veg sauce
Kasoundi (Indian chutney)
And lots of ferments:
I've been lucky enough to acquire a freezer full of local meats and homemade items:
Lard and tallow
Stewed stone fruit
In the fridge there are some staple items which are sourced locally or made here from local products......
Zhoug (Coriander Pesto)
Blood Moon Tonic (high-iron herbal formula)
Hazel nut meal
Dairy products – milk, cheeses, cream
Seasonal fruit & veg (that we don't produce)
Right, if I have all this what could I need for my 10 'treats'?
After looking over this list there's an amazing variety of foods here, I don't think we will feel in the least bit deprived!
I'm quite excited!
In my next post I'll try to articulate why this idea is so important to myself and my partner, so stay tuned.......