relish

Home-made ploughman’s lunch

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This super-simple no-knead bread was the star of the meal.
This super-simple no-knead bread was the star of the meal.

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… 🙂

The spread of food, laid out on the table, ready to eat!
The spread of food, laid out on the table, ready to eat!

Saving our tomatoes

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Some of our tomato-based produce

The warm, wet weather has meant a glut of tomatoes this summer. We’ve also had few fruit fly (although an invasion of moths and caterpillars). The result has been dozens of kilos of tomatoes, far more than we can eat.

This was, however, the plan. With the bounty of tomatoes, I filled many jars. The photo above is what’s left, after giving quite a lot of it away.

By my rough count, this is what we produced:

  • 13 x roast tomato pasatta
  • 8 x cherry tomato & onion relish
  • 5 x tomato chilli pickle
  • 1 x tomato ketchup
  • 1 x semi-dried tomato

Plus tomato soup, pasta sauce, and a dozen other recipes using fresh tomatoes. Oh, and I took piles into work to give to my staff…

Not bad out of 7 square metres of space (plus the jungle at the back).