Last day of the challenge.
This week has been great for us in pulling back another layer on the veil between us and our food. Our focus has not been ‘meeting’ as such the people growing our food, although we’ve learned a lot about them. It has been a great week in acknowledging and celebrating the good food choices that we’ve built up over the years.
A big part of this has been Janet’s preserving using Fowler’s Vacola bottling. This year we have over 200 bottled of various foods, including stewed quinces, poached quinces, quince molasses, quince cordial, pasta sauce, puréed tomatoes, apricots, plums, pears, nashis, apples, fejoas, fejoa cordial, figs in honey and brandy, plain figs. All these were from various places. We only paid money for the plums.
Breakfast. Our friend Jane stayed over night, so up for a really lush cooked breakfast. Centered on potato rosti, as Talitha had been so good at peeling potatoes the night before we had some over. Delicious with goats cheese and smoked trout! And pancakes which were equally delicious with Janet’s caramilsied quince, my yoghurt, and our assorted jams. Also a fruit platter with plumbs, apples, and pears.
Lunch – missed lunch. Too busy cooking up hot cross buns. …made by kids, eaten by kids… very quickly
Pot luck dinner. Culmination of our week involved just a few select friends sharing excellent food and conversation. Jono, Kim, Carole…
Kim’s pizza- spelt flour (Powlett Hill), pumpkin, tomato, fetta (from Yalka); Jono’s
quince and lemon fizzy cordial (made from neighborhood tree produce and soda stream); Carol’s bean salad with garden olives, and olives collected from street trees and prepared by Carol’s partner; Janet’s marinated eggplant and spinach, cheesy-tomato pasta bake, and favorite fennel, pear and fetta salad. Wow.
More cider (see last previous night’s entry). More Booby pears … boozy pears…