A good ice cream maker is an expensive piece of kitchen equipment, but every time we use ours, we find that it was money well spent.
As we have plenty of sheep’s milk yogurt in the summer, we make plenty of delicious frozen yogurt (we refer to them with the generic term: ice cream). This greatly increases our range of desserts. Furthermore, there is usually very little work required, as can be seen in the recipes below: Read more
We have several elders bushes on the farm, and they have just started producing their annual crop of creamy-white, musty smelling flowers— a bit later than usual.
I love elder flowers. They have a subtle and light aroma and are traditionally used to make cordial. We also make gallons of elderflower champagne with them, and drink it throughout the summer.
But the real treat is this recipe, which I devised a few years ago. It makes use of the rhubarb which we also have in abundance at this time of the year. This is actually a double recipe, as it makes delicious jam and then, equally delectable cordial–in one go! Read more
Our love affair with fermented food is forever deepening and growing stronger!
In the early days, it was just sourdough bread, and gallons of elderflower champagne in June.` Then, in 2005, I discovered lacto fermented vegetables while woofing in the South of France and there was no turning back. After many jars of sauerkraut and kimchi, the arrival of our two milking sheep at Macalla farm in 2009 presented us with yet more fermentation opportunities—in the form of yoghurt, cheese and kefir.
The recent visit to our farm by Dan from Australia, another serious fermentation aficionado, expanded our fermentation repertoire even further as he brought with him to the island some live Kombucha. Read more
- 4 large potatoes (about 1 lb)
- 1 large onion
- 1 large bag of fresh nettles tops
- 1 handful of wild garlic leaves
- 2 tablespoons ghee (or sunflower oil)
- Salt and pepper to taste
This is a delicious soup to make in the spring, when the nettles are young and the wild garlic is growing.
Wear gloves and pick nettles (just the very top), preferably on sunny morning. Wash them and put aside. Wash or peel the potatoes and dice them. Chop the onion in small bits.
Fry the onion in ghee, (or sunflower oil for vegan alternative) on medium heat until soft, stirring constantly, add the diced potatoes and keep stirring for another 3 minutes, then add the washed nettle tops and chopped up wild garlic leaves. Add 1 litre of water, bring to the boil, add the salt and peppter, then lower the heat to a simmer, cover and cook for 20 minutes.
Liquidize and serve immediately with fresh cream as a garnish.
There’s not much coming from the garden at the moment (well, compared to the summer, anyway), but one thing we have plenty of is Kale. And as some of it is going to seeds, we have to use it. We generally just steam it and add it to whatever we’re having. But today, I tried something different. Read more
Wild garlic (Allium ursinum), also known as ramsons, doesn’t need to be wild at all. It’s growing happily in a shady patch in our garden so we don’t have to venture very far to forage for it. However, being “wild”, it doesn’t need any work, other than harvesting–no planting, weeding or pruning, and no need to buy seeds, as being wild, it’s a perennial.
But the best thing is its subtle taste of garlic which includes a vibrant sharpness and a very definite pungency, and the fact that it comes up at a time when there’s not much else to harvest outside.