There is nothing quite like a feijoa – they are simply the most amazing fruit. Fragrant, pungent, sweet yet sour, gooey in the middle and grainy round the edges. The original yum in a small green torpedo.
They also tend to appear as a surprise in large quantities when ripe, probably because they’re so darn hard to see on the tree. If you’re planting them, plant them in a high-traffic area, lest you miss their amazingness until it’s too late in the season… Read More
I can now proudly report that the beetroot and radish kimchi has been a success. And it tastes delightful. Kimchi is normally a spicy cabbage-based Korean ferment, but Rose decided to get a little radical, and use what we had in season.
Previously in Spring, Rose had tried making bok choi kimchi, which did work, but was, well, rather full of bok choi. But I knew from the start that beetroot and radish kim chi was going to rock. And it does. Here’s how Rose did it… Read More
Easter on Sunday. Check. Our Araucana chickens already lay blue eggs, so that’s those sorted. Now all we need is a rabbit or two, and we’re ready for an upside-down Easter.
Actually, at Milkwood it makes sense to celebrate both rabbits and eggs at this time of year: we’re cherishing the last of the eggs for the season, and also cherishing that at this time of year the bunnies around here are fat, and ready to become rabbit stew. Read More
At the end of a weirdly unseasonal summer, we have more green tomatoes than we can count. Especially the little ones. This is definitely the easiest way i’ve discovered to make the most of them for winter and beyond – pickling them whole!
All you need is some big jars, many little green tomatoes, water, vinegar, sugar and some spices. The process is fast and it’s easy, and the result is both yummy and versatile. Read More
