You can never have too much weed or enough good rock stars. That cannot be said about dirty weeds and bad rocks on a farm. We have been working away using machines to deal with weeds and rocks for a while. Recently we have lifted our game and brought in some outside help to do some major infrastructure projects. We are now ready to bring in some people to do some fine-tuning. Hand-picking weeds and rocks.
We have recruited some International Stars to help us come up with innovative ways to put some full finish on our farm. Sophia Caniza reached out to us looking for work and holiday visa
Radishes seem to love our soil and are a gem of regenerative farming. Big thanks to our friend Tavis Beswick for his incredible knowledge and experience with soil and livestock management practices.
MATT’S SIMPLE BOLOGNESE
THESE ingredients will make enough to ensure you have sauce leftover to play with for another meal or to freeze
Preparation time: 15 minutes
Cooking time: 30 minutes or as long as possible
Skills needed: Basic
You will need:
2 medium carrots, diced small
3 medium brown onions, diced small
4 bacon rashers cut into fingernail size tiles
2 celery sticks, diced small
1 tbsp soft brown sugar
4 cloves garlic, peeled, chopped and crushed
3 tbsp tomato paste
1kg beef mince
500ml red wine
3 bay leaves
Splash Worcestershire sauce
2 cans tinned tomatoes
500ml beef stock
1 large pack of
Getting started making sour dough got off to a very interesting start. Literally. I have been wanting to have a go at making bread again for a few years. In particular Sour Dough. Never made it before. Never too old to start.
Here is a simple procedure I followed using our Kenwood Chef to do some of the hard yards.
Serves: Makes 2 loaves Preparation time: 25mins Cooking time: 35mins
550g strong white flour, plus a little extra for dusting
1 tsp salt
300g starter (see our recipe below)
250g Strong white bread flour
250g Dark rye flour
To make the sourdough loaves add the water, 500g strong white bread flour
Fire, Ready, Aim.
Picked our first harvest and about to get them in the dehydrator.
Place bay leaves on mesh drying trays, stem side facing the center of the dehydrator so the air current dries the thickest part of the leaf first. Dry leaves at 110 degrees for 5 to 7 hours. Leaves are done when they are crisp and break easily when bent. Store your dehydrated bay leaves whole to preserve the best flavor.
Prior proper preparation prevents piss poor planting.
Last week I woke up and had fruit trees on my mind. Planting them. A good rest from reading the news and focussing on solutions instead of fear. Here is where I portaged to on the world wide web. Daley’s Fruit Trees Kyogle. We’ve bought coffee, citrus and avos from them a few times and they have all grown well. There website/e-commerce store is very old school but somehow I managed on my phone in the dark in the comfort of our bed put in an order. Fire, Ready, Aim. Here’s what we got.
5-Finger Lime – Alstonville (Pot: 2.5L; Height: 30-40cm)
We are preparing to relocate, restore and reassemble the Granary. Here is a link to a folder of photos taken by Thor Milton to help get us started.
If anyone has ideas or information about our mission please feel free to comment and contribute. Note none of the items or contents are for sale. Comments on the photos are thought starters only.
Interested in the history of the word Granary? Sure you are.
Why “granary,” not “grainery”?
MAY 13TH, 2019
Q: In a report, I mistakenly referred to a building that holds grain as a “grainery” rather than a “granary.” Why isn’t it
The embedded video below was just sent to me by someone I have spent the last three days with. Someone I had never met. After watching 5 seconds of it I knew it was going to be an inspiration for our family on our journey as Farmers. If only I could watch it with my Grandfather Graydon Gregory and my Great Grandfather Lester Gregory. From what I know of our farm on Gregory Line in Chatham, Ontario, that has been in our family since 1853 they would approve and be amused. Looking forward to watching this with my Mum to see what she thinks her Dad and Grandpa would