Beth Mylius: Second post

11th April, 2012 —   

For lunch today we picked our first Pink Lady apple for the season. We planted a Pink Lady and Granny Smith 18 months ago in one hole and now have about 20 Pink Lady apples and 12 Grannies. As we see signs of a possum nibbling we will pick them all today and that will be one a day for the month! Here is a photo. They are planted in a little nook between our compost bins and our two chooks love digging around and have taken care of the coddling moth. Here they are. The apples all look wonderful.

Last evening we had pizza for dinner with the pizza base made from our own flour and baked on Tuesday night when I had the oven on.


To save electricity I aim to have the oven on once a week at the most and less if possible. The topping was some Leggo tomato paste and then our own pumpkin, eggplant, capsicum, zucchini and tomato fried in our own olive oil and topped with Devondale Tasty Cheese.

To go with this we had our own beans and local almonds and a salad of our own basil, amaranth and tomato. Dessert was our own bottled figs (from our sons place at Auburn) and Paris Creek Yoghurt (Adelaide Hills).


I mentioned that we still use tea and coffee however we do also aim to use our home gown lemon grass, lemon balm, mint and lemon verbena shown in a photo.

For dinner this evening we will have a curry of eggplant, seven year beans from the garden and Nutrisoy tofu with chapatti which is the same as the pizza base – just called by another name. To go with it we will have lots of mint in Paris Creek yoghurt and lemon and lime pickle I made when lemons and limes were plentiful.


No shopping today not even an Easter Egg! Happy Easter to you all.




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Name: Beth Mylius
Suburb: Royston Park
State: SA
Team: Household
Size: Meal-sized

Beth Mylius's Challenges

  • Don't use the supermarkets this week - shop at local independent grocers, butchers and delis
  • Shop at a local food coop, buy in bulk, take your own containers
  • Harvest and eat food from your own garden
  • Eat (at least) 5 Servings of Local, Organic fruit & veggies per day
  • Cook with seasonal produce
  • Cook with local oils or grains
  • Swap sugar for local honey (or stevia)
  • Go plastic-free packaging
  • Go meat and dairy free (vegan)
  • Compost your kitchen scraps
  • Attend a local food swap