Lessons learnt this week: Home made icecream tastes fantastic. Kim whipped it up in her new icecream maker that set me back about $150. I am such a sucker for home made things, but this was worth the investment. To the left is the cherry ripe icecream she made for me, from left over cherry ripes from Christmas and local ingredients. We still have treats left over from the festive season, so thought that it would be a shame to waste them. From what I have seen, making icecream is very easy. Local milk and cream, sugar, a drop of food colouring, so essence, and some chocolate bits. It was the best icecream I have ever tasted, and that is not just because my wife made it. It was only about 60% local, but much better and cheaper than the store bought stuff. I figure that we will only have to make about 20 litres to break even, then it is savings from there on in. We can make it for about $3 a litre, which is a lot cheaper than the gourmet varieties you can buy these days. Nice one honey x!
We still have a lot of fruit left over from last week, so before it goes off, I will be making some more jam during the week for the winter. It is very easy to make, especially when you use the breadmaker!
We also have quite a supply of meat products in the freezer and find that because we are eating much more vegetable based dishes, we are only slowly eating through the supply. Mind you, I can’t wait to get some Bio-Dynamic meat from Queen Vic markets in the city!
I visited the Melbourne Information centre at Federation square today to see if I could find some more local food producers. Well, I found lots of brouchers from within my food zone that have small food producers in them. I will be scouring through them for our next outing on the weekend. We will make it through this week without any purchases, but by Saturday we will be running out of fruit.
I have cheated a bit this week as we had a farewell lunch for one of our team members at work. There wasn’t much local on the menu, but as Barbara Kingsolver states in her book “Animal, Vegetable, Miracle” when locals saw them eating in a restaurant, they would behave as it they’d caught the cat eating the canary. She explained to them, “We’re converts in progress, not preachers. No stone tablets.” Well that was kind of how I felt, because all my work colleagues know that I am on this challenge, and typically Australian, they took the mickey out of me! By the way, I finished reading “Animal, Vegetable, Miracle – Our year of seasonal eating” yesterday. It was a great read, and I thoroughly enjoyed the humour in it. She is a very good writer, and I learnt so much from it. I will be taking it back to the library tomorrow, so if any locals in my area want to borrow it, I highly recommend this entertaining book.
The pesto was a delight to make and the taste really surprised me. It was so easy to make.
Making: Pesto, Caerphilly cheese, pita chips, icecream, yoghurt, frozen yoghurt, and bread.
Harvesting; Zucchini (of course), Tomatoes (finally), Basil, Cucumber, Dried Lazy housewife beans for soups, egg plants, mint for tea, spring onions, chilli, spanish onions and garlic (harvested in early January), average of 6 eggs a day. We had to sell two dozen eggs, because we just can’t eat them all! The lettuce has all gone to seed with the hot weather, so I have planted some more which should be ready by next weekend.
Day 26 – Tuesday
Breakfast; Greek Yoghurt, with Vegemite toast. 100% local
Lunch; Sandwiches with Bread & Butter cucumbers. 100% local
Dinner; Leftover frozen ravioli toasted sandwiches. 80% local
Day 27 – Wednesday
Breakfast; A peach and a nectarine, with a ramekin of yoghurt. 100% local
Lunch; Farewell Lunch. Roast Duck and Porchini mushroom risotto. 0% local
Dinner; Jacket potato with salad. 90% local
Day 28 – Thursday
Breakfast; Rice bubbles with milk from within zone. 50% local.
Lunch; Leftover home made vegetable curry. 100% local
Dinner; Omelettes. 100% local.
Day 29 – Friday
Breakfast; Home made scone, with a nectarine. 100% local
Lunch; Vegetable soup. 100% local
Dinner; Roast Chicken drumsticks. Free range chook, with garlic potatoes and tinned peas and corn from stockpile. Desert; home made icecream. 80% local.
Day 30 – Saturday
Breakfast; Home made yoghurt and a slices peach mixed in, plus 2 cups of mint tea. 100% local
Lunch; Home made cheese scones with a slice of tomato. 100% local
Day 31 – Sunday
Brunch; Buffet breakfast of egg & bacon muffins, fruit and champagne. approx 30% local. (a guess as I thought it was rude to ask)
Dinner; Fettuchini with Pesto. Local pasta, home made pesto. 90% local
Day 32 – Monday
Breakfast; Yoghurt. 100% local
Lunch; Vegetable curry. 100% local
Dinner; Jacket potatoes with Spanish onion, tomato and cheese. All from local sources or home grown. 100% local.
The maths this week comes in at 81.5% from 20 meals. To supplement in between meals, we usually have a scone, or a piece of fruit. That way we are not feeling hungry or ravenous. Our meals are of ample size and I always feel full afterwards. Eating locally doesn’t mean you have to starve yourself!