Comments on: Zucchini Flowers and general whackery

By: shiralee

shiralee — Thu, 03 Jan 2013 01:19:13 +0000

Hey Kirsten and Nick — I hope that 2013 brings you everything you want it to — you already seem to have everything that you need. I’ve been lurking on your blog for months now, gathering inspiration and tips — thanks so much for sharing so much good information and warm humaness. Hopefully I will be able to apply some of what I’ve been learning from you — my partner and I have just purchased and moved, last month, to a smallholding in Central Portugal where we are establishing a permaculture garden and food forest as well as rebuilding our semi-ruin and, hopefully, becoming part of the wonderful local community. We have a little guesthouse, so if you’re ever over this way, know that you have a standing invitation to visit.

By: milkwoodkirsten

milkwoodkirsten — Tue, 01 Jan 2013 03:18:21 +0000

Yum. So making this one. Thanks jim!

By: dixiebelle

dixiebelle — Tue, 01 Jan 2013 02:50:12 +0000

Sounds great Jim!! Thanks for sharing that recipe.

By: Jim

Jim — Tue, 01 Jan 2013 00:37:24 +0000

Zucchini crispies

Wonderful tasty bites of zucchini, drizzled with olive oil and baked.

5 zucchini, cut in 1 cm slices on a diagonal
2 tablespoons flour
1 cup bread crumbs
3/4 cup Parmesan cheese, shredded
1 teaspoon sea salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
Dash pepper
3 tablespoons milk
3 eggs
1/3 cup olive oil

Mix dry ingredients in a bowl.
Mix liquid ingredients in another bowl, whisk well.
Slice zucchini in a diagonal direction.
Dip slices in egg mixture and let excess drip off. Then place in pan holding bread crumb mixture. Pile extra mixture on top of each slice of zucchini. Press down on zucchini to help the bread crumb mixture stick.
Coat shallow pan or baking sheet with layer of olive oil, saving some to drizzle on top. Lay slices in the pan and drizzle with more oil.
Bake in oven at 200C for 25-30 minutes or until crispy.
Drain on paper towels after removing from oven.

By: dixiebelle

dixiebelle — Mon, 31 Dec 2012 03:37:49 +0000

Oh my, your little Ashar is growing up! Our Asha is almost 5, & we are going camping for his birthday. We spend so much time investing in building our urban homestead, starting to go on family camping trips is a way to get away, get the kids out of the house, and learn a little about making do/ making your own fun. Hope we can come camp at Milkwood sometime this year (when we take a course, of course)… how about a Butchering/ Smallgoods Making course, my husband and I would love to do that! I don’t ask for much, do I!!

Have a great 2013, I hope you all love your tiny home everyday, and thank you all for working so hard to build community and help us all out so much!

By: narf77

narf77 — Sat, 29 Dec 2012 19:16:28 +0000

This is what keeps us coming to read about Milkwood. A complete ethos backed up with solid hard work and simple soul filling rewards. Thank you SO much for sharing your lives with us all. It gives we struggling penniless hippies a real goal to aim for and the simple means to get there 2013 can only be better if we all work slowly and carefully towards making it so

By: Fiona @ Buena Vista Farm

Fiona @ Buena Vista Farm — Sat, 29 Dec 2012 10:32:42 +0000

Happy Christmas and New Year gorgeous Kirsten. Drop in next time you’re at the coast xxx

By: Carol

Carol — Sat, 29 Dec 2012 02:55:35 +0000

A beautiful post, as always, Kirsten, and lovely to see how Milkwood celebrated Christmas. Yes, we must be thankful for our many blessings. Happy new year to you all and may 2013 be productive and all you would wish it to be.