What new on Haven Farm

As I take my seat at the rear of the plane, heading back to Brisbane I plan, plot and anticipate all of the new arrivals and establishments on Haven Farm since Christmas.

We have seen dramatic growth in our permaculture patch, the introduction of two new bee hives, a season of growth in the vegie patch, and the prospect of collecting a Dexter cow and her calf later in the week. Exciting times!!

When I reflect over the past few months and look at what I have enjoyed the most I would have to say gathering food from the garden or through the drop offs by generous neighbours and friends. Heading down to the patch after work, before dinner, picking and planning meals around each discovery has been an absolute joy. I have loved sourcing recipes to make the best use of our products. From a hoard of corn, abundance of cucumbers and zucchinis to two generous bags of mangos - fun times. Doesn't food you produce yourself taste expediently better than store bought?

 

I cubed and froze majority of the mangos which make the base of daily smoothies, tried my hand at mango salsa (delicious!) and a fabulous mango chutney (thanks to the guiding hand of a fabulous Australian book called Practical Self Sufficiency (Dick and James Strawbridge). I have never made chutney before and found the process almost therapeutic.

Another unexpected treasure has been a love of sharing discovered recipes, accompanied by at least one key ingredient, with my friends and family and the redistribution of produce. In a short period of time we have shared glut from our garden and been recipients of many herbs, plant cuttings, recipes and fruit in return. The sense of community 'ripe' (pardon the pun') at Haven.

Other recipes which have graced the table have included zucchini and corn fritters, zucchini chips, silverbeet with pine nuts and garlic, tzatziki along with using baby bok choy and zucchini flowers in a salad to accompanying Jamie Oliver's lamb burgers cooked on the weber BBQ. It has prompted many a dish to be served outdoors with garden inspired table decor - the flow on effect permeating much of our daily routines.

I anticipate with great excitement trialing my cheese making kit (a wonderful Christmas gift from my family) with fresh milk from the newest editions to Haven and harvesting delectable honey from our hives.

Stay tuned.

Homemade Pizzas

I have always enjoyed making pizzas but until about 12 months ago bought my pizza bases, mostly out of convenience. Then I stumbled across a really simple recipe in a magazine (which I now can’t locate) but luckily have committed to memory.

Basic Pizza Dough Recipe (2 bases):

• 1 ⅔ cups of OO Flour
• ¾ cup of luke warm water
• Satchel of dry yeast
• Pinch sugar
• Pinch of table salt
• 1 ½ tablespoons olive oil
• Extra flour
  

Method: Put a pinch of sugar (I use raw) in a heat proof jug, then add the water and yeast. Allow it to ferment for 7 minutes. During this time you can add the flour and a pinch of salt to a mixing bowl. After the 7 minutes elapses, add the yeast/water/sugar mixture to the flour along with the olive oil.
Using a fork mix the ingredients until combined. You know it’s ready when it starts to stick together. Don’t worry if it is a little wet or a bit dry just add either flour or water to get the balance right.

Flour the workbench with a little extra flour and start to knead the dough. You do this by folding the sides in on themselves and using the heal of your hands start to stretch the dough. Add extra flour to prevent the dough from sticking to your hands or to the bench. Continue to knead for about 8-10minutes. Consider it your arm work out for the day. I find it therapeutic.

Once done flour the mixing bowl and place the dough back within. Add a little sprinkle of flour to the top of the dough (proofing).  Place a dry, clean tea towel over the bowl and place in a dry warm place. I usually put mine in the microwave. Allow about an hour for the dough to rise.

Now here’s the fun part. Punch the dough. Yep, one good punch in the middle. Then roll the dough back out onto a floured bench. Knead for a further 2 minutes.

It is now ready to cut in equal halves (although lately I have been stretching mine to make 3 bases).  

Roll them out using a rolling pin into 2 circular shapes.

Now I cook my pizzas in the BBQ on pizza trays so the method I use is a small amount of canola spray to oil the trays (whilst they are cold) place the dough on top and then my favourite toppings. Load it onto the BBQ, close the lid and about 15minutes later – presto yummy pizzas.

My favourite toppings at the moment are:

• ham and fresh pineapple from the farm down the road, for the kids
• goats cheese feta, roasted pumpkin and pine nuts
• Prawn, chorizo, garlic and chili – delicious

 

 
 

 

 

 

I often enlist the kids to help with making pizzas and have started to teach my son how to throw them. Not as scary or as messy as it sounds. You toss the rolled out dough a little into the air, catching on the back of your hands increasing their diameter. It was a skill I learnt working in a small pizza shop after school back in the day. To me the bases are a little lighter for it and its fun watching others learn .

Do you have a favourite homemade topping?

Bon appetite