We have lift off! (Rocket stove)

I had a great day at the tip on Friday, found a piece of metal I felt would be perfect for making my rocket stove work better, as previous version was not big enough and was not drawing enough oxygen to maintain fire levels.

It worked!!!!!

The pot had water and was boiling in a few minutes, frypan sizzling hot in no time at all, and seems quite easy to maintain the heat.  The only downside really is that there is little temperature control... It's hot or hot.

The basic premise as seen in the diagram below is feeding small diameter sticks into a chamber surrounded by insulation (easy to create with ash between the wall of the chamber and an external surround) The chamber allows air to flow in and burn the small diameter sticks at a high heat, creating less smoke emission and high temperature emitted through the top of the flue.

These stoves are being introduced as an alternative cooking source through africa and along with solar ovens being taken up as they require essentially scrap wood as opposed to existing charcoal stoves which need expensive and high polluting fuel

If you are interested in reading more about rocket stoves try http://en.wikipedia.org/wiki/Rocket_stove

Maybe waffles on the rocket stove can be next :)

Have a happy day xo

another use for milk - cheese

My work has started getting milk delivered.

Problem is not everyone looks at the dates before they open the next bottle of milk...

Problem?

There were three unopened 2L bottles of milk at work today that were out of date...

So I thought I'd make cheese - Ricotta cheese is one of the most easy things to make in the world.

1. Put milk in a clean saucepan

2. Heat up to lukewarm

3. Put some lemon juice/vinegar - or as I tried tonight some junket or vegetarian rennet in the milk, stir then let the curds form (the white lumpy stuff in the photo below)

My experience is that with acids - like juice and vinegar - the curds are lumpy

With the rennet it formed a huge curd, which I then cut with a long knife into inch sized cubes and stirred while warm

4. use a slotted spoon to scoop the curds out into a colander (mine is one that was one that a large round of ricotta came in - so gets the perfect lines as seen in the next photo that is on the ricotta you purchase at the supermarket.)

5. Let it drain

6. If you want to you can use the whey for breadmaking, the yeast loves the protein in it.

 

I think Ricotta and spinach something is in order for dinner tomorrow night.

Have a Happy Day xo

Lots happening at the farm... all 1/8 of an acre of it :)

I am loving having a strong set of arms (belong to my husband) who is happy to dig holes, move heavy things and is currently installing my fence between the lawn area and the vege garden area. All the posts are in now, just need two more recycled hardwood rails - from my BIL who is renovating his and my sister's house and ripped out some walls.

I have been busy in the kitchen...

Sourdough english muffins for breakfast this morning...

Sundried tomato and olive sourdough loaf....

And exciting to be bottling the first produce entirely from the garden! 4 size 20 jars of yummy rhubarb. I was given the plants from a special friend who was killed in a freak car accident shortly afterward and they are very special to me. This year I divided most of the original plants and they are doing so well. I always make sure I leave two leaves and one baby leaf on each plant when I am picking it.

Sourdough loaf (you need starter from a friend or watch multitudes of youtube videos on how to grow your own.

Feed your starter with a flour/water mix the night before

Before work the next morning....

1 cup starter

1 cup water

1/2 tsp salt

1 tbsp sugar or honey (only if going to be a fruit loaf)

I put all these in a mixer with a dough hook and then add plain flour (mix of regular and wholemeal) until dough forms a lump and comes away from the sides.
Then place dough - still a bit sticky - in an oiled bowl and turn a few times to coat in oil (stops it drying out) Put the whole bowl in a plastic shopping bag and leave all day.

When you get home from work.

Tip dough (should have about doubled in size) onto well floured bench.

For a plain loaf - knead a minute or two then put in loaf tin

for a fruit loaf - knead a minute then use fingers to spread dough out into a rectangle. Sprinkle mixed fruit (I am using sultanas/raisings and dried plums at the moment) and 1 tsp mixed spice onto the bread, then fold it over and knead the fruit through a little. Place in loaf tin.

For a savoury loaf. Do the same but use sundried tomatoes and olives (no pits) chopped roughly and I use mixed italian herb sprinkle too. Place in loaf tin.

Leave for 1-2 hrs. (I have noticed that there is a warm spot just in front of my oven... not sure why, but tins go there while oven heats up)

Bake in a hot oven 200-220'c for 30-35 mins

Should pop out of tin straight away.

(loaves can also be made freeform on a pizza stone)

delicious toasted.... just had two slices of fruit toast to prove it.

Anyone have any other interesting sourdough recipes

Hannah xo

vege garden update

Everything is growing, and currently it's raining and all the plants are loving it! In this bed all the potatoes are up and I have filled in their trench with the soil I had taken out of it. When they grow some more I'll pile up some compost and straw for the potatoes to keep growing and more of a harvest out of a small space.

In the middle I have just planted fennel, beetroot and climbing beans under the frame. On the end near us is some silverbeet from my sister which has just taken off this week, picked first leaves this morning to have on sourdough toast with poached eggs.

On the right from front to back is basil, carrots, eggplant, lettuce, okra, tomatoes and capsicum, more carrots and rocket.

The photo of the other garden didn't work but we are eating cabbage, broad beans, coriander, broccoli, celery, kale and onions.

In the very rear of this photo you can also see the great fence my hubby is putting up for me, it is to hold an antique blacksmiths vice from his great grandfather, and to seperate the vege garden from the rest of the yard. I am going to use the thickest straightest prunings to use as palings to make it look as natural as possible and will use it to grow something, maybe passionfruit? Any other suggestions...?

Upcycling - recycling but better.

Rhonda over at Down to Earth posted this week on recycling and asked others to talk about their efforts. My house, and the majority of it's contents are recycled in some way, in fact it's only in the last year or so that I have ever bought new furniture (although I did buy new whitegoods when I moved into my house as I had given my old ones away a year before when I moved from Sydney to the south coast to board with friends.

My garden beds are recycled from old fences, rabbit cage from an old chook cage that was chucked out on the side of the road, Some of my plants are recycled (cuttings, saplings from other gardeners, even a mature pear tree that someone gave us in return for digging it out of her garden.) About half of my kitchen equipment is recycled, handed down by an aunt when she replaces things, collected at op shops and garage sales etc. Clothes the same. The list could go on....

Probably my favourite example of recycling/upcycling is my wedding. (click on hyperlink to go to photographer's blog) I got married in June and a lot of things were recycled. Candle holders from op shops and markets, vases from a friend at church, ring holder made from an antique prayer book by inserting a secret hole by cutting out with a punch. We also had a friend drive me to the wedding in a recycled boat (he bought it worse for wear and did it up) some friends were taking bets that I would fall in as there wasn't a proper jetty and we had to walk off the front of the boat

The most important upcycled item was my wedding dress. I purchased it over ten years ago (about 9 or so years before I met my husband but anyhow, it was a steal) in a second hand shop as it was beautiful and fit me like it was made for me... It was a bit old in style though - think lace sleeves with frills over your hands, high frilly neck. I unpicked the sleeves and worked out that I could modernise the dress by pulling it to the sides. Lucky for me I have an amazing friend who studied fashion design and together we recreated the dress....
And it was an amazing wedding!

This last photo is a photo of us recycling a shed - It was originally recycled with old corrugated iron roofing, built around an old cottage fireplace with chimney - to use as kitchen for a camp, and storage when camp not on.

It was blown down in storms last year in September (on father's day - Aussies will remember the weather on the south coast) and we rerecycled it.

Kim Chee - a first experiment in fermenting.

Femented foods are very healthy for us, and were the original way of preserving food, as well as brine/salt preserving and drying.

Examples of some fermented foods are wine, vinegar, kombucha, tofu, miso, saurkraut, pickles.

Kim chee is the asian version of saurkraut and is really easy to make. I've had a recipe for ages and this week made my first batch. I got this recipe from Kendra Jane, who blogs at A sonoma Garden

She has the most beautiful photos and lots of posts with recipes and ideas.

1 head Napa cabbage, cored and shredded

1 bunch of green onions, chopped

1 cup carrots, grated

1/2 cup daidon radish, grated

1 tablespoon fresh grated ginger

3 cloves garlic, peeled and minced

1/2 teaspoon dried chili flakes

1 tablespoon sea salt

4 tablespoons whey* (or use additional 1 T salt instead)

Place vegetables, ginger, red chili flakes, salt and whey in a bowl and pound it with a wooden pounder or a meat hammer to release juices. (See picture of my kimchee mid mashing)

Place them in two quart sized glass jars and press down firmly until all the juices come up to the top and cover the vegetables. The top of the vegetables should be at least an inch from the top of the jar. Cover tightly and keep at room temperature for about 3 days at which time you can put it in the fridge or cold storage.

I only made a half quantity, and was very relaxed with the amounts of different vegetables. I don't think it will really matter. It's sitting on my kitchen bench fermenting away, and tomorrow it will be ready to taste and then refrigerate!

Kendra jane explains that you can get whey by draining a quart of yogurt (make sure it contains the good bacteria-we use Pavels) through a clean dishtowel for a few hours. If you do this overnight you’ll end up with more than 4 tablespoons, but it will keep in the fridge for up to 6 months. And you’ll also end up with yogurt cheese as a by product, which is delicious and makes a great alternative to cream cheese

I have also in the past gotten whey from making ricotta cheese which I have posted about here.

I also use the whey in my breadmaking, it adds extra protein which is good for the bread dough and for you!

I'll let you know how it tastes tomorrow! Ps, the onions, garlic and daikon radish were all from my garden!

Homemade Ricotta - simply

Cheesemaking has always been on my list of things to do, and yet seemed scary with thermometers, tools, special things to add that you had to buy from victoria.....

When I saw this simple recipe for making ricotta on a blog that I follow (and forgive me because I can't even remember which one) I knew I had no more excuses. It looked too easy to stuff up.

1. Get milk. put it in a clean pot and heat. As soon as it starts to froth (but before it boils) cut off the heat if using gas, or take off the heat if electric.

2. Add one tablespoon of acid (either lemon juice or vinegar) per one litre of milk. Stir.

Within seconds this was what I saw in the pot. The curds (clumps of cheese) and whey (liquid) had separated and it looked a bit like off milk. funny that.

3. Get a strainer and line with cheesecloth, or if you're doing this after a meeting at 10pm at night and only the supermarket is open - a couple of chux type cloths.

This is what mine looked like before I poured the stuff in.

4. use a pot or bowl to collect the liquid that pours off. It's still very good for you. I used some that night to make up some bread and froze the rest for another batch in place of water.

5. Tie up the cloth around a wooden spoon so the mixture drains. Allegedly the more whey that is drained off, the longer it will last.

And this is the end result - Ricotta Cheese! I did it, and it was delicious. I put it in the yummy ricotta pancakes from Stephanie Alexander's kitchen garden book. Went down a treat.

If you've got some milk that's nearing the use by date. You know what to do!

Weaving Workshop

I have posted previously about learning to spin. I haven't been doing a lot of that lately because I have been doing a weaving class, learning how to use my four shaft table loom. Denise, one of the amazingly talented women from the spinners and weavers is running a beginners class and I have joined. We are doing a sampler to start off with but at the next class i will be threading up to weave a scarf. First one may be for me, but then I'm planning to do some for others. It's such a peaceful thing, I can completely lose track of time.

Something I hope to do soon is be able to weave the wool I have spun and dyed into creations for gifts and to sell (down the track)

Some close up detail of the weaving

My loom, it's an antique but no problems working.

Some of the other ladies at the weaving class. Diny in black brings her small sampler loom to practice on but has a large floor loom at home. If only....

Nowra Show

Look at what I won. I entered a bunch of stuff in the show, some preserves, some craft, my famous bread and some things from the garden. Came away with a bunch of certificates and some prize money.

I have to make a confession, that the weekend of the show was such a heatwave that I didn't actually go. I will next year I promise.

One of the most exciting things was that as I was picking everything up the president of the show society, said to me that the entries in the produce (aka vege) section were of a very high standard and that the awards I won were well deserved. How cool is that.

I entered some of the items in the weaving because I'm a member of the spinners and weavers, and won a second for a scarf, didn't expect that as it was the first thing I ever wove.

I was excited I won the prizes in the vege section (first for collection of herbs, seconds for pumpkin 10-15 cm diameter and for runner beans) because I want people to see that you can grow things of good quality in the home garden. Yeah. Hoping to enter (and win) even more next year!

B is for Bread

I have been wanting to start baking my own bread for a while, but the whole hours of work and kneading was not the most appealing thing in the world.

So when I came across the idea of no-knead bread with next to no effort involved, just a bit of time to do all the work, I had to give it a go. I found this website to be the most helpful, as it explains the why not just the how.

Basically put 3 cups plain flour, (I have been using 2 cups no-name and one cup of wholemeal organic flour) 1.5-2 tsp salt and 1/4 tsp dried yeast in a bowl and mix. Now add 1.5 cups water and mix (I find I have to add just a bit more water to make it all come together. It should be sticky to touch, with no dry bits of flour left.

Cover this with gladwrap and leave overnight (I do the first step before going to bed at night, it takes less than 5 mins)

Optional step - in the morning get a spoon and beat the mixture down before covering again. Last loaf I made I forgot to do this and it had no discernable impact on the loaf.

The Yeast doing all the work

The following evening I heat up my baking dish - a rectangular cast iron casserole dish in a very hot oven, around 250 degrees celcius. It must be a dish with a lid. Initially I used two smaller dishes, hence the two loaves below, but now am just using one larger one, it's about 4 litres in size I'm guessing.

While that heats, I shake flour over the dough in the bowl, use a wooden spoon to pull it away from the sides and then tip it out onto a floured piece of baking paper. I roll it around a little to ensure that the whole loaf is floured and then when the dish is hot I flop the lot into it, cover and leave in the oven 30 mins.

Using the lid creates a steam like effect, that gives you a loaf like a bread artisan would make. After 30 mins take the lid off and cook for a further 15-20 mins at the same heat. Tip it out onto a wooden board, and listen to the crust crackle as it cools. It will be hard to wait, but if you can leave it for at least an hour it will be the best loaf you've ever eaten. Delicious plain, toasted, with oil and dukkah....oh the possibilities.

Loaves just out of the oven. (Can you hear them crackle)

Just looking at them is making me hungry, oh and the fact that it's lunch time

And this is the inside of a loaf. We have a woodfired sourdough place that sells loaves which don't taste much different to these for 6-7 dollars a piece. I reckon this one costs under a dollar and takes about 15 mins maximum time to make (plus 24 hours where you are not involved.)

I gave Allison some last night, and she said it was amazing. So amazing that she doesn't want the recipe, she just wants me to make it for her. Anyhow, hope some of you try it out. It really is failsafe. Well so far at least, and i'm on my third loaf and more coming!

Permaculture group and Basketweaving

The first meeting of Shoalhaven Permaculture Network was a hit. There were over 30 people (I was hoping for 15-20) and everyone was keen to keep coming and make the group work. I invited everyone to introduce themselves and we had people who have been gardening for over 60 years to one lady who is gardening for the first time and has one tomato plant (That's her at the back right of the photo.) I gave a brief introduction to Permaculture and then people broke up into small groups to discuss and brainstorm what they wanted the group to look like.

It was interesting that the groups all had very similar responses, looking at continuing with the idea of a monthly meeting, and planning weekend workshops to get practical skills shared.
For me it was encouraging to see the interest, as it confirmed my feeling that there was a need for a group like this in my area. Both for people already living this way to share things with each other and for those who want to learn to do so.

That's my grandpa in the centre of the photo. He is my inspiration, he was famous in Canberra for his front yard garden, and producing food in my backyard was never a strange concept thanks to him. My grandparents are holidaying in one of the coastal villages near my town, so he came along to support me.

This week I also spent an afternoon with a friend to learn the basics of basketweaving. The one above is hers not mine, and I was so grateful to go out, and to make a new friend. Her and her husband are so inspirational, living a simple life, choosing to work jobs that make them feel excited and working for themselves as well.

This one is my creation. It is now finished, but I didn't take a photo so I'll add that in a future post.

And lastly Elhi, in her studio/sunroom. I have been madly weaving since, and feel a walk to the nature reserve near my house coming on to collect more supplies, I think I'm hooked!

A very Gardening Saturday

I had a wonderful weekend, visiting some friends (and their gardens).

Firstly thankyou to Sue, who came and found me at the Markets so that I could come visit her. Sue and I are both part of Aussies living simply, and it was great to meet her and her husband and see their garden and their home.

They have the most amazing stockpile, inside they have dried foods (they have adapted fowlers jars to vacuum seal their dried fruits and veges) bulk rice, groceries etc. They have bulk wheat which they grind themsleves for bread and scones in an electric mill. Under the house is the cellar with the bottled food.

They had a shed which they lived in while building their house, this was the preserving area, with converted shelves to hold hundreds of bottling jars, fowlers and pressure canning units, dryers and more.

Then the garden, which was full of food. They grow much more than they can eat and give the surplus to the local meals on wheels group. Her husband has a shed full of old engines and toys. I was so impressed I almost asked if they would adopt me. :)

Sue's Stockpile. Fruit, veges and soups. (She can bottle veges and meat as she has an american pressure canner, which can cook foods at much higher temperatures.

Sue's Garden, potatoes, beans, tomatoes, onions, broad beans. She has runs for the chooks, areas for berries that is netted in and an orchard.

What an inspiration! When I grow up I want to be like her.

Also on Saturday I went to Feedback, a gardening group based in Nthn Shoalhaven. They were wording on establishing a permaculture garden at a rural property that had recently been completed.

There was a large group, adults and children, and the garden was almost done by the time I arrived with my gift of banana trees and lebanese cress for the garden. We finished up the work and then went for a bushwalk.

The creek we crossed to enter the property, there was a causeway to get over.

The landscape was a mix of open paddocks and pristine rainforest. Some of the group are keen bushcare volunteers and were pointing out plants and picking up weeds to destry.

Imagine this for a view out your loungeroom window!

And sunsets like these....

Tempting, but I do love my house, and my crazy community.

After the walk we had a pot luck dinner, delicious with homemade sushi, dolmades, salads and curries. Thanks Janet for inviting me, I'll definately be coming back!

Lastly, I'll add in a photo from Sunday...

I went to my workmate's for lunch and after we ate, her husband decided to sew a cover for his new camera lens, I couldn't resist a photo!

Have a lovely weekend everyone.

Hannah

What to do with a swarm

I was at my friends in Sydney on the long weekend, and while I was there I was able to see the process of rehoming a swarm of bees in a new hive.

I didn't know that generally each spring a new queen is born and the colony divides and becomes two. The group that swarm generally swarm in a nearby tree, and whilst swarming are reasonably placid. If you don't get them into a hive they continue to swarm and can pose a danger to neighbours, so you have to get them quick.

My friend's dad here is packing the smoker, using pine needles he collects while working on his bush regeneration sites.


My friend Clarissa is preparing the sheets for the new hive, with prepared beeswax attached to the hives for the bees to build up and fill.


Once suited up, remove a sheet from an existing hive above the queen excluder thingy (the honey in the sheet gives the swarm incentive to move in and make themselves at home.) An new sheet is put in to replace it.

Now climb up the tree (this is a persimmon tree) and cut off the branch with the swarm on it. Carefully descend the ladder. My friend's son is the one handling the bees, he is learning the skills from his grandfather and the new hives will be his. It's great that the skills and traditions are being passed on.

Now get the branch over the new hive and shake them in (note it's an up and down action rather than side to side - the aim is to get them in the hive not on the grass) Look for signs that the queen is in by looking for bees flying into the hive as well as out through the base.

Get the lid on and congratulate yourselves on a job well done. I took photos and later Persimmon cuttings, and tried to avoid the bees. lol. They were actually quite placid.

It was a lot of fun, but I think my yard is too small for bees so I will leave them up at Illabunda and just put in my order for honey :)