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skiddingtowardsretirement

semi-retiring, work life balance, lifestyle block living

Month

November 2020

Olives

When we moved onto the land we were delighted to discover that there were six rather straggly olive trees growing beyond the shelter belt on our property.

I would like to say that from the get-go we harvested and processed the crop in the true spirit of self-sufficiency. This, however, would be totally untrue. The first year they fruited, we did absolutely nothing with the olives.

We have since worked on our attitudes and each year we pick enough fruit for about a dozen and a half jars of olives*. This meets our household’s olive-eating needs, with enough jars left over to gift to family and friends. Perfect.

After harvesting this year, the man decided to finally sort out the trees which had become way too tall. He consulted Mr Google and then with possibly misguided confidence, he reduced their height. We are pleased with the result:

The crop next year, however, will be the true measure of whether his pruning efforts were a success or not! Fingers crossed.

*I use a very simple brine recipe from ‘ The spruce eats’ (https://www.thespruceeats.com/brining-and-curing-olives-1808582.) I leave the stones in and haven’t tried stuffing the olives to date.

Our olives in brine – the evidence!

Foraging – Part 2

Content warning: this post is continuing the foraging theme I began in my blog about blackberries so if you didn’t enjoy that, stop now!

For my readers brave enough, or foolish enough to not heed the content warning, read on.

During the ten weeks I was working from home this year, the man and I would break up the day – and yeah, work the lockdown eating off – by walking up and down the length of the road we live on.

Often we would see the herd manager working on the farm across the road and stop to have a yarn with him. Yes, we discussed the lofty subjects of the weather, the lockdown, and, you know, just general stuff about putting the world to right.

It was during one of these talks that he told us that mushrooms were growing wild in the fields. My ears pricked up: I love mushrooms. The man? Not at all!

Except I didn’t follow up and go picking wild mushrooms. Why? There are lots of types of fungi growing around here, and I wasn’t confident enough to determine what were safe-to-eat mushrooms and which were their deadly doppelgangers . Foraging is not for the feint-hearted.

Next year. Well, next year, I will go picking with someone who knows what’s what mushroom-wise. And to be doubly sure they know their stuff, I will let them eat them first too.

Covid permitting, of course

Food for thought

Driving home from work I saw two women busy picking watercress growing by the side of the road.

Although I have never picked watercress, I have picked blackberries that grew wild beside rural roads in New Zealand. This was back in the day – blackberries growing beside rural roads is as rare as rocking horse poo now as the plant is removed by local councils when spotted.

This could be the end of the story. The end of making blackberry jam. The end of baking blackberry and apple pies. The end of eating the odd juicy blackberry while picking.

Except it isn’t. Blackberries are both grown commercially and by the home gardener in NZ. And these blackberries taste almost as good.

Almost as good? Yes, there was something extra special about eating blackberries foraged from the side of a dusty, rural road. They tasted nicer.

And as I passed those two women busy picking watercress at the side of the road, I knew their watercress would taste nicer too.

Water play

The vegetable garden has been neglected since last summer when an eight or so month drought played havoc with our capacity to water the plants.

This lack of rain had been exacerbated by a connection on one of our tanks failing in mid-winter 2019 while we were overseas. This resulted in the loss of every drop of water in that one tank. Our available water was halved.

Luckily our tame herd manager came to the rescue in our absence, reconnected the hose and kindly ordered a load of water for us. The price of this 10,000 litres was eye-watering high, but hey, we thought spring is around the corner and it always rains in spring and our water problems will be solved.

Spring 2019 was rain-free.

As spring turned into summer, the drought bit and economic or miserly us, depending on your world view, made a pact to conserve water, rather than buy it in. Our tight approach was fashionably in line with the council request to go easy on usage – sad losers, we are not!

Over the summer of 2019/20 we honed our conservation skills. Recycling became our buzz word. We limited flushing the toilet to only when absolutely necessary. We abandoned the dishwasher in favour of washing the dishes in a bucket in the sink. We then popped the used water onto the plants. We caught the first water from the shower while it was heating up and used this too in the garden. We tried collecting the water from the washing machine, but due to reading the litres the machine used incorrectly, I flooded the hall carpet. At that point I gave up that idea.

Our efforts to keep the plants alive over this period weren’t successful. We got a few tomatoes, some potatoes, half-formed corn and some bitter tasting lettuce. With the drought still continuing, I let the garden go to seed.

After lockdown ended we finally had rain. These two events were enough to inspire me to make an half-ass attempt to plant a few winter crops. I planted spinach, cabbage, cauliflower and beetroot. In the depths of winter, I lost the will to tend them.

Subsequently, many of the cabbages and cauliflowers fell victim to vermin and didn’t survive or didn’t survive to look pretty. The spinach flourished and is presently threatening to go to seed. I am not sure why I planted it; the truth is we aren’t overly keen on spinach except when it is used in the occasional spanakopita.

The beetroot.. well, the beetroot is my success story. Today I picked two good specimens. I will boil them, slice them up and pop in vinegar following the Edmonds Cookbook recipe, just like my mother and grandmother did before me.

Beetroot is the perfect accompaniment for a salad, and let’s not forget, hamburgers – beetroot is the absolute making of a homemade hamburger.

Today I planted more beetroot. And tomatoes. And capsicum. And lettuce. And chillis. And courgettes. And cucumber.

I gave the spinach a miss.

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