Winter pantry

A while ago I promised to write about what we squirrel away in preparation for winter. Of course, I never did write that post! Things we usually make in the autumn have changed somewhat, my precious rosehip syrup packed full of vitamin C is missing due to a complete lack of wild roses out here. Alex and Phineas have fermented jars full of sauerkraut, seasoning each jar slightly differently with a variety of different dried spices. We collected wild growing bits and pieces to make kimchi, and topped them up with town bought supplies. We have dried mountains of borlotti beans to add to all our soups and casseroles, but none of our kumikumi or squash came to anything, so this year we have a shed full of pumpkins grown by Ted along with a few store bought ones. As always, we have fermented ketchup, fermented mayonnaise, and fermented onions on the go, and we have started a brand new ginger bug. Although we are still milking, and still bringing home plenty of raw milk, I am once again making oat milk daily. This week I intend to start a new sourdough starter, I haven't had one for two years now and am really missing it! Most importantly, we have made a big batch of fire cider, a guaranteed to stop any bug in its tracks blend of garlic, ginger, apple cider vinegar, chilli and manuka honey. All these goodies, along with an Ayuvedic based diet full of dahls, kitchari, tumeric tea and other nurturing, nourishing goodies are our keys to winter wellness.

 

LACTO FERMENTED MAYONNAISE

• 1 Large Free RangeEgg
• Pinch Cayenne Pepper
• 1/2 tsp. Organic Dry Mustard
• 1/4 tsp. Rock Salt
• 2 Tbsp. Apple Cider Vinegar
• 1/4 c. Extra Virgin Olive Oil
• 3/4 c. Other oil of choice
• 1 tsp manuka honey
• 1 1/2 tsp. Whey

1. Combine the egg, cayenne, mustard, salt, vinegar, honey, whey and 1/4 c. oil in a small bowl and start beating with an electric beater.
2. Whilst beating, add the remaining oil in a thin, constant, steady stream.
3. After you’ve added about half the oil, the mixture should start to thicken.
4. Once all the oil has been incorporated, transfer mayonnaise to a small jar and close the lid tightly.
5. Leave the mayo on the counter for 7-12 hours to “ferment” and then refrigerate.

LACTO FERMENTED KETCHUP

• 1 can organic tomato paste
• 2 tbs raw apple cider vinegar 
• 1/4 cup manuka honey 
• 3 tbs whey
• 1 clove of garlic
• 1/4 tsp rock salt 

Combine all ingredients, transfer to a jar and allow to ferment at room temperature for 2-3 days. Refrigerate.

Autumn Fading

Two rainy, stormy weeks have ended a run of beautiful warm days. The ground is heavy and soaked through, we venture out only to feed animals and get more firewood now. The lawn sinks, feet disappearing ankle deep in mud as you step on it. My beautiful cosmos that were so vibrant little more than a week ago have faded into brown slush, drooping heavily and rotting at the roots. The first dusting of snow fell crisp and fresh, polishing the tips of the Alps with a bright and clean whiteness two nights ago. The dragonflies are gone and the cicadas and crickets have fallen silent. Day after day of torrential rain are punctuated by thunderstorms; lightning tears through the sky over and over, thunder echoes off the mountains and shakes the house, seemingly stuck amongst the towering Alps it moves slowly and can last for days.

This week marks Phineas' second birthday, and Zoe's ninth. Phineas, being first, is excitedly planning his...he wants a Christmas tree, a rainbow cake and a bunny. There is something so bittersweet about your last little baby growing so independent and capable. He is all we hoped for; free spirited, packed full of passion for life, loving, carefree and wild, but knowing that we are nearing the very end of our baby days forever is sobering with a sting. We will, however, celebrate thoroughly on Sunday; he will have his Christmas tree, I will make him his rainbow cake, and if the weather gods are kind, we will have a bonfire into the night. Zoe is getting older, and all she wants is to go to "the city" and buy her own presents, so in June we have booked a hotel in Christchurch and she can buy all the clothes and music her nine year old heart desires!

It is late now, the sky is inky black, not a star to be seen out the windows. The three boys' snoring has blended into a comforting chorus and the house is toasty warm, the smell of smoldering totara and freshly baked bread bring such a cosy feel. The rain has let up for a moment and everything is still and calm. I intend to write more frequently, but then I do say that with every post and have made no improvement on seasonal updates. Goodnight world and goodbye autumn.