As the calendar turns, I’ve taken the past two weeks to reflect on the year gone by and, more excitingly, what lies ahead.
While some plans feel clear and straightforward, others remain less defined. It’s a mix of decision-making, weighing options, and leaving room to let things unfold naturally—all while enjoying life in the process.
A milestone worth celebrating: our Barn kitchen is now officially fully registered with the shire. With our new class 2 certification, we have more flexibility in cooking and baking.
This achievement has been a long time coming, and the sense of relief is enormous!
On the farm front, we bid farewell to our three German backpackers. Their contributions to our patch and eco garden were invaluable, and while we’re sad to see them go, we wish them the best in their next adventures.
In the patch, we’re keeping busy—chasing weeds, planting more beds, utilising our set up irrigation, and harvesting the first of the season’s bounty.
Looking for some locally grown, quality meat? Our freezer is stocked with beef.
Feel free to ask for details, and I’ll be happy to help!
Business as usual:
We’re open every Saturday from 11–5.
On the menu this week:
• Coffee and cake
• Pasta bake
Let’s embrace the new year together with fresh energy and optimism!
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