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Drinking yoghurt and cultured milk products

2016/09/09 deej 0

A few years ago (quite a few, actually) I went travelling through Europe. Some of the trip I did with a dear friend of mine, some I did on my own. One of the things I discovered was drinking yoghurt.   Now, drinking yoghurt (i.e. yoghurt which is thicker than milk, but thin enough to drink like a smoothie) used ot be not uncommon in South Africa when I was little, but it’s almost unheard of in Australia to the best of my knowledge. I remembered liking it as a child, so I tried some in the Netherlands, and in […]

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Chicken culling

2016/09/08 deej 0

A quick warning for anyone who is squicked by reading about killing animals – this post is about death. Specifically, the death of chickens (roosters). There are no graphic pics, however.   One of the parts of keeping pet chickens that isn’t so often talked about is what to do with the extras. The hens who’ve stopped laying, the roosters which inevitably hatch from about half the eggs you or your broody mama chook incubate. If the birds are pets, you can simply keep hens who’ve passed their laying years – but most people don’t. Councils restrict the number of […]

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June 29: Peach Palm (Pejibayes)

2016/06/29 deej 0

The peach palm or pejibaye (Bactris gasipeas) is native to the lowland tropics of South and Central America. It was domesticated during the pre-Columbian era by the indigenous peoples of the Americas, and both the fruit and seeds have been used as food since then.   The texture of the fruit, raw or cooked, has been compared to a firm sweet potato, and the flavour is similar to squash, buttery potato, or roasted chestnut. Undamaged, raw fruits will keep well, gradually dehydrating, in a low humidity environment with good airflow. Bruised or damaged fruits, however, will ferment in only a […]

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June 28: tastes of the Blackwood

2016/06/28 deej 0

Last night we attended a Tastes of the Blackwood evening at Taste Budds cooking studio in Highgate, showcasing some of the produce of the Blackwood Ruver region in the South-West of WA. It was brilliant. Gorgeous food, talks from the producers, and a chance to ask questions both about their farms and farming practices and about their produce. The producers represented there were: The Cidery & Blackwood Valley Brewing Company, who brought along a soft cider (carbonated apple juice), a sweet cider, and a semi-dry cider, plus some bitters for us to try; Southern Forests Honey, who produce delicious varietal […]

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June 24: mesquite – the forbidden legume

2016/06/24 deej 0

Although mesquite (Prosopis species) are prohibited in Australia (mesquite is a declared weed in all states), because they can form thorny thickets which could pose problems for livestock farmers and because their thorns can puncture tyres, they do provide an excellent food source. Mequite meal, made by grinding up the pods and seeds, contains 10 – 17% protein, and is high in lysine.   Most mesquite species (there are around 40 of them) are small trees or large shrubs, native to desert and xeric regions of north and central America. They may have one or multiple trunks, and the leaves […]