The days are quickly rolling by and one activity or job seems to seamlessly flow into the next.
Our 5 zucchini plants have been flourishing and we have been giving them away left right and centre.
We have also been thinking up ways to use them ourselves. We have a huge supply of pickled zucchini, and we are regularly cooking them by stuffing with my canned bolognaise or chicken combined with rice and cheese.
I had seen on a Face book page somewhere but I can't remember where, a person had been dehydrating the zucchini for later use ,so thought I would give it a try myself.
I grated the zucchini and spread it out on the dehydrator trays.
After dehydrating for about 6-8 hours, we ended up with this,
This will be wonderful to chuck handfuls into soups and casseroles ect and after being re hydrated at a ratio of 1/2 cup dried to 2 cups of reconstituted it can be added to muffins, slices, cakes, quiches and any number of savoury or sweet dishes. This will be a great staple in my pantry this coming winter.
We had also processed about a dozen roosters and hens and hung in the cool room for a few days.
Usually when we process the birds we cut them in half and freeze them to either bake later or use in soups, curries and casseroles. This time as we have a surplus of all of that in the pantry we decided to bone out the birds reserving legs and wings for slow cooked meals, and divided the rest into breast fillets, tenderloin strips, thigh cutlets and stir fry bits.
We then divided up into individual meals , marinated some with our various home made sauces, various rubs and spices and popped it all in the freezer.
As I didn't need the carcasses we offered them to a neighbour to make some soup .
We had been up to the neighbours last week and on our return to home we found this little koala on the side of the road.
We stopped and Brian got out to see if he could move it back into the bush for safety,
Brian noticed that he had some large ticks in his ears and removed about 6 or 8 in all.
After making sure he was free of these nasty little afflictions, we moved him back away from the road hopefully out of harms way.
We have ordered a new rain water tank and Brian has been getting the pad ready for it to be delivered, he has also started on the channel to take the pvc piping from the house to the tank.
We hope to be able to purchase the piping this week.
Our fertilizer spreader that was a bonus implement when we purchased our tractor finally arrived last week, after 7 months of negotiations although sadly only after we had contacted Fair Traders to force the issue.
This will make the task of fertilizing the paddocks much easier in the future and we also owe a big thank you to the BIL next door for the use of his over the last couple of years.
Our chilli plants have also been doing well, I made more green Jalapeno Jelly and made up another big batch of pickled sliced jalapenos.
The habaneros are also producing a large number of fruit,
and I decided to make several batches of Habanero Gold Pepper Jelly as well.
This jelly is so beautiful and can be used in so many ways, sweet but with that warm chilly kick.
We also decided to chop some habaneros and dehydrate them.
These dehydrated quickly and after they were dry we powdered them up in the grinder.
I also decided to make some Tomato Habanero Chilli sauce, and I was able to cook it out on the outside stove that Brian connected up on the back verandah( keeping both heat and chilli fumes out of the kitchen)
The sauce has been great, but it really does pack a punch.
Another thing we made was the Brie Bites that I have posted the recipe to in a previous post.
These are lovely little mouthfuls of pastry, cheese and chilly jelly.
Brian has been enjoying flying the drone and has it up a few times recently.
He took this great photo of our place. it really shows how terribly dry it all still is.
Brian has also been getting on with a few other smaller projects, one of them being the replacement of the old basin in the powder room,
We now have a more modern, neater, slimline vanity and cupboard underneath.
Yesterday he hooked the ripper onto the tractor and began ripping rows across the paddock beside the house. As this paddock is all but bare of any growth we are worried that when the rain finally does come there will be nothing to slow the water down as it surges down the slope. We are hoping that this small process may just help catch some of the run off and hold it long enough to do some good.
Our last batch of baby turkeys have grown fast, now almost adult birds themselves,
And yesterday another clever turkey hen hatched out a batch of 8 little poults.
We moved mum and babies down to the nursery/orchard yard and while there checked up on a hen that was being a surrogate mum for a clutch of guinea fowl babies that she hatched. She seems to be doing a wonderful job as they are thriving.
While in the orchard I checked the quince tree to see how it's crop was progressing,
I can hardly wait, we adore quinces.
I also checked the pomegranates which are doing well also.
We ahven't a large crop of either, but it will be nice to at least get some fruit if we can keep those rotten but beautiful parrots away from them.
This will be a busy week, we have a lot to organize and then next Friday and Saturday will be taken up with our local show,
I have decided to enter the photography competition this year and these are a few of my entries,
I don't expect to win, but it will be fun seeing my pictures up on the wall with all the other people that love to take photos. We will also enter some garden produce(what little there is) and I will enter some preserves,sauces,jams ect.
I was also invited to set up my preserving display in the pavillon again, something I love doing to show people all the old and new methods of preserving and hopefully encourage some new people to give preserving a go.
I will post up after the event to give a report on how it all went.
It has been a full on few weeks, but a rewarding few weeks as we feel we have accomplished quite a bit.
So until we meet up again, hopefully not too long in the future,
Take care of yourselves and your loved ones,
Cheers
Jane and Brian.
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