With such a mild winter, it seemed like the perfect time to have friends around for Sunday lunch.
Like all our meals for guests, we try to feature our locally grown produce as much as possible. Today it was a home-made ploughman’s lunch.
Store bought ingredients:
- deli-sliced ham
- various cheeses
Home-grown and home-made ingredients:
- freshly baked no-knead bread
- beetroot, feta and walnut salad
- hard-boiled eggs
- “Australia Day” chutney (zucchini, apple, onion and saltanas)
- cucumber relish
- savory pickled cherries
- pickled burr gherkins
- freshly-picked mustard leaves
We then followed that up with a steamed marmalade pudding, using home-made marmalade.
This is the life of our inner-city farm… 🙂
It’s been a hot summer in Sydney, with some much-needed rain after an extended dry period. So as usual, the summer glut of produce overwhelmed our immediate needs.
One of my favourite activities is converting what we grow into jars of pickles, chutneys and the like. This is what we produced this summer:
- Australia Day chutney
- cucumber relish (two ways)
- pickled beetroot
- pickled bur gherkins
- pickled cherries (two ways)
- tomato chilli pickle
- tomato & onion relish
- tomato passata
- tomato & tamarind chutney
By my count, that’s 42 jars, not including the half-dozen we’ve already given away or used. That’s not bad considering that half of our main raised beds were attacked by roots, and therefore struggling to produce anything…