Saturday, September 25, 2010

It has been a busy week with one thing and an other, the 11 days of planting in the veggie garden finished last Monday, just in time to plant the Asparagus crowns that GB. On the farm gave us after a lovely weekend visiting at the farm, in addition I found a small potted crown at Bunning’s but that will take a couple of years before to starts producing.
The Savoy cabbages did well in the garden , these afternoon I put down some for sour kraut in the stone ware pot, it will take 3-5 days to ferment before I press it into jars and to keep in the fridge.

I mix a sliced apple and a little finely sliced carrot with the cabbage, personal choice!!!
on the 3rd day I will mix in a little caraway seed as well.
Tha sour kraut will have sufficient flavour after 10 – 14 days, but will improve over time to reach maximum flavour at 4 month, that is if there is any left.
I have a big crop of Red cabbage coming on in the next 4 – 6 weeks, some I will make into Sour Kraut and the rest I will Pickle the traditional Danish way.
To morrow I will make a “Traditional English style Vintage cheddar” that will sit in the Cheese cave for at least 10 months to mature.

Wednesday, September 22, 2010

Again a nice supply of fresh vegetables, the Cabbages will be pickled to Sour Kraut,
the Cauliflowers and turnip will be part of dinner no night with chicken Apricot.

We spent the weekend at the farm with Linda and GB!!
having a very relaxed weekend helping Linda getting started with Cheese making, as well as a Sunday morning trip to Kenilworth looking at a couple of galleries, and a visit to the Cheese factory before hitting back to the farm making a Tasmanian style Blue cheese.
We had already had made a Cheddar on the Saturday,
the local milk supply is Jersey, some of the best for cheese making
we had a wonderful weekend
GB send us home with a couple of Asparagus crowns for the Veggie garden as well as a few avocados.