Kombucha

kumbucha with lemon vervena leaves
Stefanie’s kombucha with fresh mint flavouring, just bottled

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

Nettle and wild garlic soup

nettle and wild garlic soup

Serves 4

  • 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.