The cooler weather has slowed things down in the garden this week, and those crisp 4°C mornings certainly haven’t helped!
Growth has been a little sluggish, but we’re still moving forward, one task at a time.
We had the pleasure of hosting a Japanese backpacker for the past week, and she got a crash course in all things preserving.
It’s always a joy to share our knowledge and skills, and she was eager to learn—especially when it came to bottling summer’s bounty.
Our annual trip to the blueberry farm in Gellibrand finally happened, and we picked our hearts out—filling our bellies in the process! There’s nothing quite like the experience of gathering fresh fruit straight from the bushes, and we’ll be making the most of our haul in the coming weeks.
Back at home, we planted our first batch of winter vegetables. The recent heatwave took a toll on our seedlings and set us back a little including with sowing out the next round, but we’re hopeful that this planting will pull through. If all goes well, we should have broccoli and cauliflower ready in about 60 days!
Over on our socials, I shared one of our absolute summer favorites—Zucchini Basil Pesto Pasta. It’s a simple yet delicious meal that celebrates the season’s fresh produce. If you haven’t tried it yet, it’s definitely one to add to your meal rotation.
Chutney Special – February Only!
We’re offering our Tomato and Zucchini Chutney for just $5 a jar until the end of February (or until sold out). Stock up while you can!
Visit Us at the Barn
We’re open this Saturday from 11–5. Come by for a light lunch, barista coffee, and homemade cake.
This Week’s Menu:
• Coffee and cake
• Farmer’s Wife Quiche – GF and vegetarian options available, served with a side salad
See you soon!
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