It is interesting how having a surfeit of produce can be described as abundant or bountiful but when it goes much further it becomes a glut. So, as a gardener, when you are living with a profusion of … (fill in the crop of the moment – tomatoes, cucumbers, soft fruits, whatever) it feels wonderfully lavish but when it tips over to an overwhelming amount we enter the zone of glut. But a … Read more »
Out the back of the Cobargo Co-op on Tuesday, Friday and Saturday mornings you’ll find a lively crew of volunteers running the Triangle Tool Library. If you haven’t visited yet – now is the perfect time to do it.
With gardens overflowing and benchtops stacked with zucchinis, tomatoes and stone fruit, the Tool Library and its ‘Food Tool Library’ subgroup, is a brilliant resource for turning seasonal abundance … Read more »
Out the back of the Cobargo Co-op on Tuesday, Friday and Saturday mornings you’ll find a lively crew of volunteers running the Triangle Tool Library. If you haven’t visited yet – now is the perfect time to do it.
With gardens overflowing and benchtops stacked with zucchinis, tomatoes and stone fruit, the Tool Library and its ‘Food Tool Library’ subgroup, is a brilliant resource for turning … Read more »
Using the Triangle Food Tool Library dehydrator
Ingredients:
As many apples as can fit on drying racks
¼ cup lemon juice (can add more if you like zingy apples)
500 ml water
Method
Wash, peel (if you want), core and slice apples about 0.5 cm thick.
Mix water and lemon juice then dip apples into solution to prevent browning.
Place on … Read more »
We made this at last year’s pickling workshop at the Food Tool Library – it’s based on a Sally Wise recipe.
Ingredients:
1.5 kg green tomatoes – finely chopped
500 g onion – finely chopped
1½ tbsp salt (with no iodine or anti-caking agents)
1½ cups cider vinegar
¼ tsp ground black pepper
500 g sugar
4 tbsp cider vinegar – extra
… Read more »
by Georgina Adamson
Preferably use thick skinned lemons. This is another useful pantry item and great to use when cooking Middle Eastern-style food, goes well with chicken, lamb, fish, cous cous and more.
You will need large, sterilised glass jars. Prepare jars by washing and drying well and sterilising in the oven.
Wash the lemons and cut into quarters or eights, depending on size. Toss in a large basin with coarse salt … Read more »
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