We have just planted out the new wicking beds! Lettuce, Rocket, Beetroot, Chives, Heart’s Ease ( edible flowers) & Sweet Basil, They look so happy and why wouldn’t they be, they are growing in a deep bed of Greg’s famous Compost mix! Close to the home kitchen for easy access or just a garden snack!
We’ve got two steers from our farm on the way to Pat the Clunes Butcher today. They are making the ride with two other Dexter steers that we took in on the same day from customers of ours near Eltham.
An interesting comparison of the beasts from Pat’s Data Sheets.
Cromwell Steer 1
9 mm fat
One more day of the most Splendid Splendour Ever. What weather. What music. What a great family effort again.
Big thanks to the Cromwell Girls and our adopted daughter’s Emily and Lyza. Cousins Steve and Jon who made the drive down from Newcastle. Our new front man Max behind the scenes. Love your band man.
With one more day of the festival to go we have already diverted over a tonne of organic waste to our pigs and compost. A great outcome and an example of cradle to cradle. What waste for all this organic matter to end up in land fill. Congratulations to the organisers of Splendour in the Grass for making the commitment to reducing waste.
A photo posted by Top Shed (@thetopshed) on
We are now taking expressions of interest for Kelpie Puppies born on Sunday June 19th, 2016. This is the likely to be the last litter from our hard working farm and family dog “Red”. This is Red’s Forth litter and once again she was mated with her long time boyfriend Bo McDonald.
Here is a working list of the puppies.
Pup 1-Female (Ligter colour, white paws) Bo McDonald’s–Keeping for Future Breeding-SOLD
Pup 2-Female – “Dala” for Dan via Rasa-SOLD
Pup 3-Female-“Aussie”- Going to Canada to Peter Learn on No Go Farms-SOLD
We have sold out of our last three litters of pigs before they were even born. It would seem that we have been ahead of our time once again and raising pigs seems to be the new Black.
Thursday April 1, 2016
-Young Large Black piglets born
Friday April 2, 2016
-Spotty Steiner piglets born
Monday May 23, 2016
-weaned Spotty Steiner and Young Large Black from their litters
Friday May 27, 2016
-put Rip the Pure Bred Large Black Boar with the sows in the Fig Paddock
Monday May 30, 2016
-Tim from Milk & Honey picked up nine piglets
-Raj Singh visited to deliver some roosters and to look over our pigs***
-waiting to hear from Johno from Byron Bay The Farm on 8 piglets
-waiting on Liz E to pick up two piglets
Keeping track of dates and remembering swine timing is critical to raising healthy, happy and here comes a word not used often potentially profitable pig breeding.
Not sure if Farm Manual is the best word but what the heck. I’ve asked Rasa to put together a list of important things for us to have on file for running the farm. This will come in handy for guests and visitors to the farm when we are away.
Here we go.
191 Sheaffes Road
Bulk Water Delivery
Mobile 0412 910 405
Peter Learn +1 (705) 493-2311
We have proudly been working with Woolworths Produce Department in Mullumbimby since their store opened collecting Green Waste. After about a year of collecting from Mullum the Byron Bay Store asked us if we could collect their Green Waste too.
When you see all this great looking food getting fed to pigs it is understandable to think…”what a waste.” However, what is even more wasteful is that in all too many circumstances this food gets hauled off and put in land fill. Now that is a waste!
Read more about what Woolworths is doing to do its part in making the World a Less Wasteful Place.
Be careful what you are good at. I’m blessed and perhaps a bit cursed by the gift of Crepe. I’ve mentioned my Mum spoiling my sister and I in another post but thought I would give Mum a plug again. “Thanks for coming home from work on your lunch break to make Karyn and I lunch”.
So here I am doing something similar for my family. I’ve tried all sorts of variations on crepes (and will keep experimenting). This one is nice and easy and using a power wand or blender does a great job at reducing the glob effect in the bowl.
Here is a cut and paste and convert to text of the recipe (by Charles Pierce from Fine Cooking Issue 35) I found on this website. The procedural tips are great to for big batching the crepes. For the bacon I suggest using the biggest and best roasting tray or better yet a — what the heck are they called again…
Have two non stick pans that you can crank the bejesus out of with big heat. The hotter the better. That’s why having two going at the same time works well.
4/8 large eggs
1-1/2 / 3 cups milk
1-1/2 / 3 cups all-purpose flour
1/4 / 1/2 tsp. salt
6 / 12 Tbs. unsalted butter (I used salted)
Yields about 22/44 six-inch crêpes
In a blender, combine the eggs and milk. Add the flour and salt and mix on high speed until smooth, pausing once or twice to scrape down the sides of the blender with a rubber spatula. Alternatively, combine the flour and salt in a large bowl. Push the flour aside to make a well in the center. Break the eggs into the center and pour in 3/4 cup of the milk. Whisk in a small circle in the middle of the well to blend the eggs and the milk. Whisking constantly, gradually draw in the flour until you have a thick mixture. Add another 3/4 cup milk. Whisk until the mixture forms a smooth batter Strain the batter (to remove any lumps) into a quart-size measuring cup with a spout or a pitcher. Let the batter rest at room temperature for 30 minutes. In a small saucepan over medium-high heat, melt the 6 Tbs. butter. Continue cooking the butter until it turns golden brown and has the aroma of toasted nuts, 3 to 5 minutes. Watch carefully and adjust the heat or move the pan around if necessary; the butter can quickly go from lightly browned to burned. Skim off any foam that rises to the top. Let thee butter cool slightly and then stir it into the batter. The batter should be the consistency of heavy cream; thin it with a little more milk, if needed. To cook the crêpes: Have ready the batter, a small nonstick skillet or a crêpe pan, plenty of softened unsalted butter, a flexible, heatproof spatula, a cooling rack, and about 20 torn sheets of waxed paper to use as separators. Set the skillet over medium-high heat and add about 1 tsp. butter. Heat the butter, swirling it in the pan, until it stops bubbling. Pour in enough batter to coat the bottom of the pan, about a scant 1/4 cup, depending on the size of the pan. Quickly tilt the pan in all directions to spread the batter evenly over the bottom and a bit up the sides of the pan. Immediately pour any excess batter back into the remaining batter. (You can cut off the “tail” this step leaves once the crêpe has set.)
Cook until the center of the crêpe is set and the bottom is lightly browned, 1 to 2 minutes, depending on the size of the skillet. Give the pan a good shake (or use a spatula to dislodge the crêpe) and turn it over. Cook until the center is firm and the edges underneath are lightly browned, about 30 seconds. Transfer the crêpe to a cooling rack. Proceed with the remaining batter, adding more butter to the pan as needed. Once cool, stack the crêpes between the sheets of waxed paper.
nutrition information (per serving): Size : per crêpe, Calories (kcal): 90, Fat (kcal): 6, Fat Calories (g): 50, Saturated Fat (g): 3, Protein (g): 3, Monounsaturated Fat (g): 2, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 0, Sodium (g): 45, Cholesterol (g): 50, Fiber (g)
How did the Cromwell’s end up living in the hills behind Byron Bay? Credit our blame can be assigned to Alison’s parents who made a pit stop with us in tow on our way to Fraser Island on January 1, 1993.
The rest is history. The Bay has changed allot since then but it has remained much the same. Here is a video that inspired me to write this preamble.
Dry Aged Dexter at Harvest Deli Comments Off on Dry Aged Dexter at Harvest Deli
How good is this? Check out Chef Colin Fassnidge having a go at one of our Dexter’s at Harvest Deli last night.
Fingers crossed there is plenty of dry aged Dexter still hanging around so we can pay our friends at Harvest a visit for a good feed. Would anyone like to join us once we get the word?