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Everything posted by sartoric

  1. Elephant garlic from last years crop, given to us by a neighbour. The largest head weighs 330g. This type of garlic grows best around these parts, we have a 100 plants in, they’ll be ready to harvest in November. Yesterday I made garlic chilli pickle with the big guy.
  2. I’m late to the party, but enjoying it nonetheless. The food looks fabulous as does the scenery. We were supposed to go to Greece in May 2020. We all know why that didn’t happen. Good to see some are able to travel again. Thanks 🙏 @shain
  3. I’ve never grown it before, so haven’t had fresh turmeric to play with until now. I’m going to try some drinks/teas tomorrow. Here’s the colour difference between the freshly dried and ground, vs store bought on the right.
  4. Winter here, so time to harvest the turmeric. I’ve dehydrated and ground half of this so far. I think the rest might go in the freezer, unless you have a better idea ??
  5. So sorry for your loss Liuzhou. The best any of us can hope for is a peaceful transition. It’s lovely that you got to see her recently.
  6. Hey thanks for all the replies on my mystery wooden paddle thingies. The consensus on the FB page is that they’re used for rolling balls of wool from skeins. I can’t completely picture it, but that could just be a lack of imagination on my part.
  7. They’re not mine, were posted on a FB group. Sorry.
  8. I don’t know Jo. It was posted on an Aussie FB page I belong to.
  9. @KennethThere’s my ornamental ginger. Do you know the variety ? Here’s turmeric nearly ready to harvest.
  10. I have turmeric ready to harvest too. When it gets light I’ll take some photos of our ornamental ginger and maybe you can tell me what it is
  11. My first time growing ginger. Love that I can just harvest enough for a few days. It costs $45 per kilo here, so there’s that too.
  12. The leaves make a refreshing tea too.
  13. Ah, yes. I thought of Thai curry paste after I asked the question. I also just remembered I tried making lime pickle (the Indian style) with some once. It was very bitter and ended up in the compost.
  14. Thanks for sharing your interesting adventures. He who must be fed is angling for a road trip set up. We’re currently negotiating, he wants an off road caravan, I’m not so sure we’d get away that much.
  15. I’m curious as to what you use kaffir limes for. I have a tree but only use the leaves. The fruit falls off eventually
  16. My apologies for the assumption. Mines I knew back in the day were dirty places and very blokey.
  17. Clearly you have never worked in a mine. Painted toenails = death by a thousand ostracisms.
  18. Oh wow, I haven’t checked this forum for ages and look what I missed ! Well, I’ve caught up now over several hours and send my thanks 🙏 Safe onwards, and healing vibes to Mr Smithy.
  19. Thanks for that, it looks great. Still raining, fruit still on tree
  20. Late to respond! We have two types of oranges, navels and something else. Two types of mandarins (I don’t know the variety, but one is sweeter than the other), cumquats, bush lemons and kaffir lime. It’s the best mandarins that we’ve sold. I’ve made orange marmalade, oranges in brandy, oranges in sherry and pickled cumquats. Todays task is supposed to be cumquat marmalade, but it’s raining and they’re still on the tree
  21. Thanks for the info @rotuts. Anyways, it went in the fridge with lid ajar. Tonight I felt brave enough to try it. Slightly sour, but also sweet from the sugar and brandy. We ate the oranges with a little pouring cream from the local dairy farmer. Sorry I didn’t take a photo, but imagine a few orange segments with thin cream and there it is. Hoping we don’t get sick and die tonight xx.
  22. No photo, but our citrus is so prolific we even took some to the farmers market yesterday where a local guy added them to his stall. He took 15% commission and we got $25 for no effort. Better than seeing them rot on the ground.
  23. Ran to fridge and undid the clasp. Thank you !
  24. Thank you ! I suspect the problem started when we, err, sampled a bit on Monday evening, thus leaving fruit and bark exposed. It’s now in the fridge, will see how we go. Fellow cast ironers here.
  25. About two weeks ago I made a jar of oranges in brandy. I think the seal is bad and the fruit has started fermenting. There’s a few bubbles and a slightly sour smell, the taste is still sweet. The oranges were off our tree (no spray) and it’s a simple no cook recipe that calls for sugar, brandy and spices. The jar was sterilised. What would you do ? Is there a way to rescue them, are they still safe to eat ? Any advice will be much appreciated.
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