The Garden Shed and Pantry Newsletter, July 2013

 Next Cygnet Market,
this Sunday, March 5th  
See you outside, around the back of the Town Hall!!

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Market stall site change
The whole Cygnet market will be outside for March! The Town Hall will be totally surrounded with stalls, front, back and both sides. I need such a big space that I am going to be out the back, next to the Lovett Gallery entrance. This means I can park right at my stall, which will be more wonderful than you can imagine!

Please come and see me and please tell your friends!

Hugh returns to the Cygnet Market
Some of you will know about the endless difficulties Hugh has had working in the very unprofessional environment of the bakery kitchen. The result is that he is no longer working there. Consequently he is able to return to the Cygnet Market this Sunday and bring you all of his masterpieces again. I am not sure where his stall will be but seek and ye shall find!

New Olive Oil
The olive crop at Patlins (and much of SA) last year did not produce as much oil as usual and they have run out BUT I have bought a beautiful oil from Mt. Zero Olives in Victoria, to tide us over to the next season. Frantoio is one of the best and much sought after. 

Pip Magazine Returns for 2017
Almost everyone here who lives in a house, grows some food, has a few chooks, or maybe has an acre or two to be put to good use. Learning how best to design your space for maximum ease of use, for maximum efficiency, maximum beauty, least harm to your environment and least stress is not always easy.

Pip is the magazine of Australian Permaculture and each issue covers a range of topics and ideas from near and far, to help people understand and incorporate practical systems into their everyday lives.

It is the only magazine I sell because I think it is the best one for us here in Tasmania. Issue 7 has just arrived. Check it out at the market on Sunday.

March Sourdough & Cultured Butter Workshop $55
I will be having my first sourdough and cultured butter workshop for 2017 later in March. Check the dates and make bookings by adding your EMAIL (not your name) here. If you don't put your email you have not booked, even if I know you!!

You will find more information about these workshops on my website here.

Thanks for the Wine Bottles but please stop!
I rely on my wonderful customers to provide me with wine bottles, which I sterilise and fill with the olive oils and apple cider vinegar I sell. You have been most generous and I now have quite a few. I will let you know when I need more but for now I have enough, thanks.

Square eftpos
The Garden Shed and Pantry now has credit card, debit card, chip and contactless payment facilities! Square is a simple and cheap system suited to every form of transaction. It may be cheap but it is not free, so I would still prefer cash but no longer will there be any inconvenience if you do not have enough cash with you! 

Home shop open times are on the photo at the top of the newsletter.
Garden Shed and Pantry website

Golden Flaxseed Oil
Flaxseed oil is easily added to your diet because it is absolutely delicious! I use it on my salads and also on sauerkraut or even pasta. It is not hard to use and is very convenient. It must be kept in the fridge.

If, like me, you are not happy with fish oil, for any of the reasons described below, then Tasmanian grown flaxseed oil is the answer for Omega-3's and other benefits. Flaxseeds is another name for linseeds. If you suffer with digestive disorders, flaxseed oil is wonderful as it calms inflamed intestines. There are many other claims about its health properties which you can explore.
  • Have you ever thought about where fish oil comes from? It is processed from large, fatty fish, high up in the food chain, which also means they are high in accumulated toxins, such as pollutants, mercury and other chemicals! 
  • If you think about the plight of fish in the oceans today, you would not be taking fish or krill oil, for the sake of our oceans and ecosystems. It is a truly shocking thing to do.
  • Maybe you are vegetarian and looking for an alternative.
  • Gram for gram fish has at most 1g of fish oil / 85g fish. There are many better ways to get omega-3's, the best of which is flax seeds, grown here in Tasmania.
Grams of omega-3 fatty acids per 3oz (85g) serving of common non-fish foods.[23]
Name grams
flaxseeds 19.55
chia seeds 14.8
hemp seeds 7.4
walnut 1.7
Soybean 1.1
butter 0.27
Eggs, large regular 0.109[25]
Lean red meat 0.031
Turkey 0.030
Cereals, rice, pasta, etc. 0.00
Fruit 0.00
Milk regular 0.00
Regular bread 0.00
Vegetables 0.00

Some people (like me) incorporate flax seeds into their diet, by soaking them with their bircher muesli, adding them to cakes and breads or grinding them fresh and sprinkling on ..... almost anything. They need to be either ground or soaked for our bodies to make use of them. Otherwise they just go straight through and you absorb none of the goodness at all. You should NEVER buy LSA (linseed, sunflower. almond meal) off the shelf because, once ground, linseeds (flaxseeds) must be kept in the fridge or they go rancid within a few days. Always grind your own in a coffee or spice grinder.

I sell both the oil and the whole seeds. Do ask for the oil, as I store it in the fridge or in my esky at the market.
My Favourite Hamburger Recipe, which happens to have zucchini in it....

Typically we ate these at the end of long, hot summer days at our shack in SA, cooked on the BBQ.....  

500gr mince

185 gr grated zuccini

1 small onion , finely chopped

1 tsp soy sauce

1 tsp ginger

1 egg yolk

Mix all ingredients together very well and form into patties, whatever size fits your bread rolls.

Fry on BBQ or in hot frying pan.

6 hamburger rolls + tomato, lettuce, mayonnaise, (cheese and sauce - optional)

Saffron Quinoa
  -  based on a recipe from Shane Delia. Serves 6
500ml vegetable stock
*good pinch of saffron threads
*1 cup quinoa
*1 tsp salt
*1 tbsp olive oil
lemon, zest grated
1 cup chopped, toasted almonds
        1 handful of parsley leaves, coarsely chopped
Wash quinoa thoroughly 3 times then drain.

Place the quinoa in a pan. Add the salt, then drizzle over the oil and rub through the grains with your fingers until well coated. Pour over 500 ml 2 cups boiling stock. Cover tightly with a lid and simmer 10 minutes. Remove the lid, raise the heat and cook until all the liquid has been absorbed. Using a fork, fluff up the quinoa, then add the lemon zest, almonds, parsley and a large knob of thyme butter. 

Meanwhile, melt another large knob of thyme butter in a large frying pan over medium heat. Add the preserved lemon and extra rosemary leaves and toss to combine, then add roasted vegetables, raw baby radishes and harissa / horseradish to taste, then toss until well combined and heated through.  

Serve and enjoy!

* denotes available at The Garden Shed and Pantry
Sourdough Gift Kit

$65 including postage

Every week I have orders from all over Australia for my sourdough kits.

If you need to send someone a present, do consider having me send them a kit. You can add your own card and I will make sure the kit arrives on time (Australia Post offer overnight delivery to most places in Australia, even from Cygnet!)

The recipient can contact me any time with questions as I like to make sure everyone succeeds.

Ordering is by email and payment is by bank transfer.
Very popular Easy Sprouters. $20
Seeds to sprout $5
Seeds I love to sprout:

red lentils
green lentils
pearl peas
mung beans

Imported seeds will not sprout as they have been irradiated and are dead. I sell only Australian seeds, mostly organic and I guarantee they will sprout.
Mini Ho Mi
The Korean ho mi that I sell is so popular I have decided to also stock its little sister. a very useful tool for tight places as well as being useful for smaller hands.

I also keep the Australian mid-sized ho mi and the English left-handed razor hoe. Oh my goodness, you will never need to shop elsewhere for garden hand tools again!

All are between $25 and $29.
Walnut, olive oil and plum cake, GF
Based on a recipe and photo I found here but I have changed it to gluten free by using buckwheat flour, and 3 eggs instead of 2. I also have plum juice left over from stewing some very juicy plums, which I may reduce a little, to pour over. I will be using prune plums in the recipe, which I have just picked.

I am going to make this for my Gumboot Gardening Girls on Thursday but have not made it before...... just letting you know!

Stars** means available at The Garden Shed and Pantry

1 cup buckwheat flour**
1 cup untoasted walnuts, very coarsely chopped**
3/4 cup sugar (I may use Orange blossom honey and about 1/3 cup**)
1 tsp baking powder**
3 large eggs
1/4 cup olive oil**
2/3 cup milk
1 tsp vanilla extract
4 or more large plums
2-3 tsp rapadura sugar, for topping**

Preheat oven to 180C. Lightly grease a 9-inch springform pan.
In the bowl of a food processor, combine flour, walnuts, sugar, baking powder and salt. Whizz until walnuts are very finely ground. This can be done in a large bowl if you are working with pre-ground walnut meal/flour.
Add eggs, olive oil, milk and vanilla extract to the food processor and whizz until all dry ingredients are incorporated and batter is uniform. Pour into prepared pan.
Halve the plums and remove the pits, leaving the skin on. Arrange the plums cut-side up around the outer edge of the cake, placing remaining plum halves in the center (eg: 6 around the outside, 2 in the center). Sprinkle cake and plums with 2-3 tsp coarse sugar.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cake can be served while it is still slightly warm or when completely cooled.

Serves 8.

Seasons and Climate Chaos in a Wholefoods Shop?
Everyone knows that tomatoes are a summer thing and cauliflower is a winter thing but most people are not familiar with the seasons for wheat or almonds or lentils or dried apricots. You may drive through the countryside in winter and see beautiful green paddocks then you may drive the same roads in early summer and see the harvesters working in paddocks of crisp brown and still not put two and two together to understand what this means for your pantry. 

Most of the products in my little shop are produced by plants that grow on organic Australian farms. They all have seasons and, since I will only stock fresh ingredients I thought it a good idea to introduce you, my customers, to the seasons I try to manage, the farmers I buy from and some of the multitude of problems they faced in 2016, during a year of very chaotic weather. Climate change is relevant to us all.

You can read the whole article here, on my Garden Shed and Pantry website.

Most devastating to all of us was probably the incredible weather that hit Richard and the whole Willunga almond growing area south of Adelaide, wiping out every almond crop. Then there was a crazy November hailstorm at the farm of the dried apricot grower, which has never happened before, damaging 90% of her apricots. Pat and Lina had a bad year for olives and I am now out of their precious olive oil for a couple of months but luckily the floods that came close to decimating their land stopped within centimetres of the top of the levvy.

For a variety of reasons, from bushfires, droughts, floods, hail and ferocious, unseasonal wind Four Leaf products dropped like flies from their list. I did my best to manage but I know I let down some of you.

I have written about it all, season by season, on my website and I truly hope some of you will read it. AND that when you see products on the supermarket shelves, you will know that they are not fresh, not Australian nor what I call organic and you will understand a little of the seasons of wholefoods and the problems climate change is causing us all, more and more often.
Things about Turmeric
Turmeric is not just yellow, it can be fantastically delicious and contains some seriously good health benefits.

I had never thought much about it until I met Barry Beach at his Willunga market stall, south of Adelaide a few years ago. I get several spices from Barry, who is a spice man without equal, that I know of. His turmeric reigns supreme.

He actually grows certified organic turmeric on his property near the sea, south of Adelaide. He dries it and grinds it too and you would be very lucky to ever have had turmeric more delicious and aromatic. THIS is the turmeric that is loaded with anti-oxidants and curcumin and has liver and heart benefits, not that old, flavourless stuff in the supermarkets!

It needs cooking to make it available to your body. Put in your rice, in your curries, use as a tea, with honey and pepper, add to scrambled eggs..... check out some ideas here.
Fresh Spices are wonderful additions to your cooking.

Did you know that every time you BYO bags or jars when you shop in my home shop, you receive free spices of your choice?

Every Thursday before the market I spend the whole afternoon (in between customers) packing up all my spices into little bags for market customers, as in the photo above. My spices are always fresh and of best quality.

I have an ever increasing organic spices range and these now include:
Ground cinnamon
Cinnamon sticks
Coriander seeds
Black peppercorns
Long pepper-corns
Herbes de Provence
Tas pepperberry
Cumin seeds
and more....
My philosophy

I aim to provide you with organic, Australian wholefoods and ingredients for your health and the health of our country. 

As far as grains are concerned, I stock only organic, Australian-grown, Australian-milled grains of the highest quality. I deal direct with the farmers and millers, not a distributor. This is why I can get grains milled to order. When they are freshly milled, they are at their peak, nutritionally. I know of no other shop or person who can say this about their products, anywhere in Tasmania!

Many people ask me about Laucke and Kialla. Yes they are Australian companies but their grains come from all over the world. To me, this is not good enough; I am Australian and I want to buy from Australian farmers and millers. Think of all the food miles, lost revenue for our farmers and our country and the lack of accountability when it comes to food safety.

Everything that comes into Australia is heavily sprayed to stop insects and diseases entering Australia. Buy Australian grown and know what you are eating!

The best yoghurt culture you can buy!

The Simple, Natural, Healthy Yoghurt Story

I sell the simplest of all probiotic yoghurt cultures, with no additives. It is foolproof and the cost of turning 1 litre of milk into yoghurt is 15c. Compare that to any commercial yoghurt!

$15.  Use within 1 year. 
Makes 100 litres.
Milk kefir grains also available $5

As with most things that go into your body it is best to choose the most natural available

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