tag:blogger.com,1999:blog-16485775864820819342024-03-14T01:35:18.889-07:00Adventures on Home Hill FarmStories and tips about self sufficiency, growing vegetables, cooking, living cheaply, gleaning, cheese making, winemaking, preserving, animal husbandry, healthy living etcJohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.comBlogger474125tag:blogger.com,1999:blog-1648577586482081934.post-54991725455163935782015-07-01T16:48:00.000-07:002015-07-01T16:48:09.120-07:00Solar Panels in and Working, The Next Step is ...As part of the installation of Solar Panels we had monitoring hardware installed. One transmitter is attached to measure our power usage and another to measure our generation. Both these send data to a receiver attached to a spare port on our ADSL line. <a href="https://engage.efergy.com/">Efergy</a> who supply these units provide a free service which records all the data. As well as online graphs you can download various reports for analysis. <br />
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Step 1 was to change some household practices. The Dishwasher and the Washing Machine now only operate during the day after we are generating power. We are also looking at some of our refrigeration equipment to see if we can alter their operating times.<br />
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Step 2 was the assessment of our overall usage to see if our generator was big enough to run the house - it was. The Solar Panel installer will now fit a cutover switch to our meter board which allows us to plug our generator directly into the house. Rather than numerous extension cords snaking through the paddock and into the house a single heavy duty cable will run from the new (yet to be built) generator house. It will be positioned out of earshot but still close. Setup and changeover will be minutes. And the dismantling just as quick.<br />
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Each year we use our generator at least 3 or four times when power goes out. The last time was after the East Coast Low cut power for 3 days. We expect our country service quality to degrade in coming years when the state government sells off the service. The small investment in a quick changeover facility will make life just that little bit simpler.<br />
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Step 3 is the assessment of Time of Usage (TOU). Now that we have some usage history we were able to plug data from Peak, Off peak and Shoulder usage into a spread sheet and compare the cost of TOU to our current contract. Based on these numbers a changeover to TOU will give us a 14% additional saving on our quarterly bill.<br />
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Step 4 was to get the supplier to change us to TOU and then go to the Sales department and get a 12 month contract which would give us another 18% discount on the TOU rates. This has to be renewed every 12 months (calendar marked) and the bills paid on time and in full.<br />
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One warning here. Make sure you keep track of your conversations and write down the call reference numbers. We were able to eliminate a $66 changeover fee because in one call the operator said the fee was only applicable for meter configuration and not for the reading. <br />
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According to our spread sheet we have reduced our quarterly bill by a whopping 57%. A pay back period of 2.9 years on our Solar Panel investment.<br />
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The electricity supplier doesn't spell out all these discounts. It was only due to our solar installer that we were able to find out about and take advantage of the various configuration discounts.JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com4tag:blogger.com,1999:blog-1648577586482081934.post-70975121260344309362015-06-29T15:54:00.000-07:002015-06-29T15:54:16.350-07:00Sprouted Grain Bread or Our Version of Essene BreadWe have been experimenting with sprouted grain bread. There are quite a few variables to assess but slowly we are getting a clearer picture. Making a solid loaf seems beyond our skills at the moment and therefore we are sticking to making a flat bread to use with cheeses, dips and smoked Salmon.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-d36KZQGehzgH2T-D-vVgen3ZMcNW2IaMsChwEiRWoU3-DeyR_CodGJ8wiFBLI-ze91I2210XnxgY28lfY4Ma9qEbtAaDhwUHw08J9MUeSWCLqqMQwwYuIN0xAvqXcaRTONH9ht3MED8/s1600/baked+sprouts+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-d36KZQGehzgH2T-D-vVgen3ZMcNW2IaMsChwEiRWoU3-DeyR_CodGJ8wiFBLI-ze91I2210XnxgY28lfY4Ma9qEbtAaDhwUHw08J9MUeSWCLqqMQwwYuIN0xAvqXcaRTONH9ht3MED8/s400/baked+sprouts+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First attempt in the oven</td></tr>
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First up only three grains are involved Wheat, Rye and Buckwheat. The Wheat and Rye are dead easy to sprout but not so the Buckwheat. Maybe it isn't of sprouting quality. We tried a different source alongside the original and found the original worked fine. It just seems it needs more than one decent wash each day.<br />
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At first we limited the sprouting to just the tiniest of white shoots but further reading suggested that getting some green sprouts to appear may be better. The sprouting goes for about 4 days now.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRzaejWcWZRHOrXd7_TVMI87XlHUGvFWX3qKKd_twgZpsrm9sks2SpJxUSn3gaLl1u-2c2yLTsYdS5zAG0FsF-BfYkF2xOrsPPupm1UMfmAGvquL9OvcBFk5zIUZvy7DvvPYcFAxB2J0/s1600/sprouted+wheat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRzaejWcWZRHOrXd7_TVMI87XlHUGvFWX3qKKd_twgZpsrm9sks2SpJxUSn3gaLl1u-2c2yLTsYdS5zAG0FsF-BfYkF2xOrsPPupm1UMfmAGvquL9OvcBFk5zIUZvy7DvvPYcFAxB2J0/s400/sprouted+wheat.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wheat Sprouts</td></tr>
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We use a Champion Juicer to mill the sprouted grain into a coarse slop then pat it out onto a flat tray.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqgxhU4XyLn2byi61Bw3YWDNVltoC9Bd02sx-QJdUav45rUzp-sfPogibw8rTBQyUdYRU2PoyMQpPnpmIvB76TgyVSjq_CtWXT-25yc699qLEoQ5BWD2rS3lJ3VCsHBWUQPEhAdOTlmU/s1600/champion.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqgxhU4XyLn2byi61Bw3YWDNVltoC9Bd02sx-QJdUav45rUzp-sfPogibw8rTBQyUdYRU2PoyMQpPnpmIvB76TgyVSjq_CtWXT-25yc699qLEoQ5BWD2rS3lJ3VCsHBWUQPEhAdOTlmU/s400/champion.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Champion Juicer</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH9RxYu_Py0lb8jmExWzUjrWwwIF_eiUSy0M0DxMWG-D0DP17inbqybEzKJuo2y4_Cqiupma5ZcIBtlucTLeeYGIwNmUpI8EcAcq1wZ275rsISg42RcJYwlgKGSFPTov0hHYUU_gz6K4/s1600/champion+front.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH9RxYu_Py0lb8jmExWzUjrWwwIF_eiUSy0M0DxMWG-D0DP17inbqybEzKJuo2y4_Cqiupma5ZcIBtlucTLeeYGIwNmUpI8EcAcq1wZ275rsISg42RcJYwlgKGSFPTov0hHYUU_gz6K4/s400/champion+front.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quinoa doesn't really mash up</td></tr>
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Usually we make two variations. One is the 100% sprouted slop and the second is the slop with a sourdough starter added 24 hours earlier which gives a acidity flavour. But in the quest for perfection we now stuck with nothing else but the ground sprouts.<br />
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Broadening the horizons we added Spelt grain to the mix with disastrous results. It had too many broken grains. The Quinoa worked fine but the Millet and Sesame seeds failed. Both Mung beans and Lentils had no trouble. At the moment the trial was about which seeds were easiest to sprout. Later we will try to assess overall flavour with various mixes. Although when you think about it the more variation the merrier.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqoYZt4D3bxWE4sxzHnSOQ24HTheP8xr3OxLvB_FchoYI3z6JjagXgDuEymxQlTSweFh_BZWHsif4fHPNUaQaV7XlruFsWjklqEqQUZ0gWYwdvAaqNHdRTi1B5RKpkHos_OZ7l97roN8/s1600/sprounted+mung.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqoYZt4D3bxWE4sxzHnSOQ24HTheP8xr3OxLvB_FchoYI3z6JjagXgDuEymxQlTSweFh_BZWHsif4fHPNUaQaV7XlruFsWjklqEqQUZ0gWYwdvAaqNHdRTi1B5RKpkHos_OZ7l97roN8/s400/sprounted+mung.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mung Sprouts</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRTELoj4Ty2IWEuwZe_q0c1YGHGOkBSZIWcGBRwvhas76KQBclL391iVlg_To3FsoJhOAxYZ2RkKu5482zFCc6KnkE8zZNuTMeEbuS0pYjYdvpticpTSZFQ5648e1zgjDBdhooONpALM/s1600/sprouted+lentils.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRTELoj4Ty2IWEuwZe_q0c1YGHGOkBSZIWcGBRwvhas76KQBclL391iVlg_To3FsoJhOAxYZ2RkKu5482zFCc6KnkE8zZNuTMeEbuS0pYjYdvpticpTSZFQ5648e1zgjDBdhooONpALM/s400/sprouted+lentils.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lentil Sprouts</td></tr>
</tbody></table>
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Along the way someone said it was best not to heat the mix above 120 F (48.8C). Although the 150 C baking provided a luscious caramelly crisp biscuit we persevered with the low temperature in the Nara dryer while baking some in the 150 C oven for comparative testing.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1sl9KYxqYsgpF-qWyfRzH_v5zPC1LhLArLbxf3x8DSS6frA8uaAf6wFt-hW4UNSc_FgLRD31FNHVSYo37gpfLTzAut_8qBJ1gBBX8MCic3U3F6K4E6mfoVWzfgRd_jWBoBihganp2tvk/s1600/Baking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1sl9KYxqYsgpF-qWyfRzH_v5zPC1LhLArLbxf3x8DSS6frA8uaAf6wFt-hW4UNSc_FgLRD31FNHVSYo37gpfLTzAut_8qBJ1gBBX8MCic3U3F6K4E6mfoVWzfgRd_jWBoBihganp2tvk/s400/Baking.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baking Tray</td></tr>
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The Nara dryer was adjusted to stay below the 48.8 C. The first batch was spread too thin and we ended with the biscuit breaking up when it was removed from the tray.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJFEuvonL3aiDeKcFpyrE26UJA5NX08PzpxyHdNl3hHpb5uwhP5BKjfkdIF60RoKhWG4-78jv49l39qqBNPZkkcy9ZQGbDA7_Igxw8d2eseSVI18awNvytZD9DBkFF3920ZBoX2V28Oo/s1600/drying+rack.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJFEuvonL3aiDeKcFpyrE26UJA5NX08PzpxyHdNl3hHpb5uwhP5BKjfkdIF60RoKhWG4-78jv49l39qqBNPZkkcy9ZQGbDA7_Igxw8d2eseSVI18awNvytZD9DBkFF3920ZBoX2V28Oo/s400/drying+rack.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drying Tray</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSlTU707UBXLgbxpQ908Xq1Nj2TZ8YtdP_byilP-nBPnRzYaGM8kAk8jFLqBy5aaY9YjGDNN2WIwvob6iEh3pnxQstzI6a48u-A1U9Yurq-Uh94vilvl2-6dW2zuCwtuYNuXNU05W1WU/s1600/DSCI0175.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSlTU707UBXLgbxpQ908Xq1Nj2TZ8YtdP_byilP-nBPnRzYaGM8kAk8jFLqBy5aaY9YjGDNN2WIwvob6iEh3pnxQstzI6a48u-A1U9Yurq-Uh94vilvl2-6dW2zuCwtuYNuXNU05W1WU/s400/DSCI0175.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The crumbed version made a good topping for soups and stews and even salads</td></tr>
</tbody></table>
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In the next test a much thicker layer was applied, about 10-12 mm thick and only used the dryer. This worked really well and it didn't matter whether it was directly on the tray or on Baking paper. The direct to tray dried in under 24 hours and the Baking paper solution took just a few extra hours. We also added about 10% by weight of Olive Oil. This resulted in the final biscuit not sticking to the cooking surface.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3ahwVXoRr5Rm6DqYQGmY8SxKJESWFwUy_dsRYJpq1WZlLxH6GEiuB0Kl-sp2sl-19yDguEfEgZQh1nkbD2TDx_NnKOEboP2wC59fkIeo3wbVU3X8fclS-4bILnc94AVnPIzT-du_Wos/s1600/DSCI0172.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3ahwVXoRr5Rm6DqYQGmY8SxKJESWFwUy_dsRYJpq1WZlLxH6GEiuB0Kl-sp2sl-19yDguEfEgZQh1nkbD2TDx_NnKOEboP2wC59fkIeo3wbVU3X8fclS-4bILnc94AVnPIzT-du_Wos/s400/DSCI0172.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using Baking Paper on a drying tray - 10-12 mm thick</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmPAO4GpbsS3gcxFigaiH2jj_GWukwcnCZyscgH1JFPLHk1va2zHbvLdsK8v9Dfy8RrQ1C5b4QM_sjzkBNO3kRoFhg78-IccEwTTiPq32W9qHwNLZ726GwFZ1cF-fOJnyoDCBW4iAt94/s1600/DSCI0173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmPAO4GpbsS3gcxFigaiH2jj_GWukwcnCZyscgH1JFPLHk1va2zHbvLdsK8v9Dfy8RrQ1C5b4QM_sjzkBNO3kRoFhg78-IccEwTTiPq32W9qHwNLZ726GwFZ1cF-fOJnyoDCBW4iAt94/s400/DSCI0173.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final result</td></tr>
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The final bread/biscuit is dry and keeps well. We didn't use any sourdough starter either. It doesn't have that nutty caramel flavour of the oven baked version but it at least retains all its goodness. Using the dryer is cheaper than running the oven for six or more hours and burning is not risked. The flavour is hard to describe but probably dried sprouts is most applicable. It goes well with cheeses and other toppings. <br />
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If you want to avoid traditional breads this is a pretty good alternative, relatively easy to make and versatile. And they say sprouted grains are extremely nutrient rich.<br />
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<br />JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com1tag:blogger.com,1999:blog-1648577586482081934.post-76860519231924463012015-06-20T00:47:00.002-07:002015-06-20T00:47:52.218-07:00Fancy, Tasty, Healthy ChocolateIn an attempt to improve the firmness of the <a href="http://homehillfarm.blogspot.com.au/search/label/Chocolate">chocolate</a> we make and also add more flavour a few changes were made to the recipe.<br />
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The recipe is 3 x Coconut Oil, 1 x Honey, 7 x Cocoa Powder<br />
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We replaced one of the Coconut Oils with Cocoa Butter - good result i.e. more flavour and firmness.<br />
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Then instead of one type of Cocoa Powder we used one third Raw Cocoa which is lighter in colour but supposedly healthier and a third each of two other brands for more darkness.<br />
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Then came the discovery of the century. A big smattering of our own home made peanut butter made from roasted raw peanuts run through the Champion Juicer. At a rough guess about 2 to 3 measures. But by all means make it up yourself. Wow, what a combination. Be prepared to get fat.<br />
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See the posts on making the chocolate <a href="http://homehillfarm.blogspot.com.au/search/label/Chocolate">chocolate</a>.<br />
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Remember not to skimp on the quality of either the Coconut Oil or the Cocoa. JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-91139713673066335992015-05-09T16:13:00.000-07:002015-05-09T16:13:48.070-07:00We finally invested in Solar Panels but what a PainWe finally made the move to install solar panels hoping that it would be a simple process which didn't require us to spend days/weeks becoming familiar with the technology in order to make a decision. <br />
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Well it turned out to be a long drawn out saga and we did in fact have to learn all the details about solar panels and their installation.<br />
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Thinking it would be easy we selected three suppliers for quotations. We chose the three big electricity companies thinking that they would know what to do and be reputable. But not so. Only two responded. Neither was willing to attend the site without payment to perform the pricing. It was all done over the telephone. One supplier did this from a call centre in India. The other did it within the country but didn't respond to any follow up questions. They also turned out to have the poorest record of service with only 63% of customers NOT experiencing problems.<br />
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We then broadened the search criteria and invited another half a dozen or more companies to tender including a local electrician who came recommended. Three of these visited. As quotes came to hand we became further immersed in detail and potential issues. Rural installations have more limitations than suburban installations.<br />
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We found companies quoted on all manner of possible systems. And offerings were based on either our usage or the largest permissible system. Only three companies were concerned with the limitations of cable length and voltage rise which dictated the size of the final system. Most companies left it up to us to organise the new meter installation.<br />
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Some companies said we needed angling brackets others said we didn't. Some said 3KW was all we needed and said 5KW. As a general rule almost no one was concerned with optimisation.<br />
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We read all about panels and inverters and at least knew which were the best and most reliable brands.<br />
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The local electrician who visited spent 2 hours with us measuring and answering questions. He only dealt with the best quality materials. Over the ensuing couple of weeks we saw he and his crew in action on another site repairing water damaged pumping equipment and were impressed. Mentally we had chosen him and were hoping his pricing wouldn't be over the top.<br />
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His final proposed system was 3KW. Limited by the rather high voltage we have on this site. The pricing by our electrician was 10% below the nearest contender. He also included surge protection because of the voltage. And to assist us in measuring both our usage and our generation a pair of wireless monitors are included along with access to an web based analysis tool.<br />
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After many weeks of research, talking and comparing we were lucky enough to be hit by a rainbow. A local supplier/installer, prepared to visit, talk and build a relationship, be a one stop shop, came with a personal recommendation, demonstrated skills, designed a system for this site and nailed the whole deal home with an attractive quote.<br />
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JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com2tag:blogger.com,1999:blog-1648577586482081934.post-39060777630895433052015-05-09T15:10:00.000-07:002015-05-09T15:10:06.877-07:00Preparedness Tested Part 3<u><strong>Water</strong></u>.<br />
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If you don't have easy access to water:<br />
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<ul>
<li> it is impossible to flush the toilet. And it isn't much easier using buckets.</li>
<li>When your face is covered with sawdust from hours of chainsaw work (even with protective gear) you want to wash it off</li>
<li>Chain sawing is thirsty work you need to drink a lot to keep functioning for the long term.</li>
<li>At night you are crusty, wet and tired and desperately need a hot shower.</li>
</ul>
The house pressure system is the first appliance we connect to the generator. <br />
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<strong><u>Power</u></strong><br />
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We have had our 7.5 KW generator for over 20 years. It has paid for itself many times over both in making blackouts comfortable and also in saving the contents of refrigerators and freezers. Apart from major storm damage even short period blackouts are annoying as they seem to happen just on dusk.<br />
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Not everyone can justify owning a model this large but even a small unit can provide some essential services.<br />
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<strong><u>Fuel</u></strong><br />
<br />
We keep 8 x 20 litre drums of fuel for our various engines. Petrol is 20 kilometres away if the road isn't blocked. Complacency lead us to only have just under three drums remaining full. Luck was with us and we were able to survive easily for 3 days without external power.<br />
<br />
We now refill any empty containers as soon as possible. It is also a lot easier to carry two containers in the car rather than 6 or 8.<br />
<br />
Fuel also means the accruements i.e.Chain and bar oil, 2 stroke oil and engine oil. <br />
<br />
<strong><u>Telephone</u></strong><br />
<br />
Most people have replaced their Telstra issued handset with a cordless multi handset model. These require electricity to function. We couldn't contact some of our neighbours because they didn't have the old handset. We keep both connected. The batteries at the exchange kept the service functioning for about 30 hours.<br />
<br />
<strong><u>Lighting</u></strong><br />
<br />
When Aldi had a special on LED wand torches we bought several. They are incredible. The battery life on LED is many hours and reading by them is like reading in daylight. Having them distributed in key locations for quick access. They come with a folding hook for hanging and a magnetic plate to stick on the refrigerator in the kitchen for night meal preparation. We also keep a standard lamp with two led globes for general night lighting.<br />
<br />
<strong><u>Cooking</u></strong><br />
<br />
When we renovated the kitchen more than 10 years ago we opted for a gas stove. But if you have a BBQ it works also. Just make sure you always keep a spare gas bottle. <br />
<br />
Our coffee is made with a small espresso machine from freshly ground beans. Well made coffee makes a good start to the day. As a backup we keep a small amount of ground coffee frozen and also we have kept our old plunger and a stove top infuser as backup. Luckily we had plenty of milk on hand. These small things just make life a little more normal and pleasant.<br />
<br />
<u><strong>Heating</strong></u><br />
<br />
A fireplace or slow combustion heater can't be beaten.<br />
<br />
<strong><u>Maintenance</u></strong><br />
<br />
Our bitumen driveway has a badly damaged section which needs major rework. The cause was a blocked drain. The drain was blocked because we had become lazy and didn't complete our annual clean up of this vital drain.<br />
<br />
<strong><u>Emergency Exit</u></strong><br />
<br />
It just so happens we are in the process of replacing our aging front boundary fence. The new addition will be another gate into the neighbours property for yet another exit.<br />
<br />
<strong><u>Summary</u></strong><br />
<br />
Overall we survived very well. Ran a little low on fuel and couldn't run away for two days but we had plenty of food, water and warmth. Being able to take care of ourselves without calling on emergency services allowed others in need to be taken care of sooner.<br />
<br />
We have learnt to be more disciplined about adhering to preparedness plans.<br />
<br />
Most of all we found that it didn't take much to make life comfortable in that period. Because we were not in crisis we were able to check with neighbours to make sure they were unhurt and not in need. Life went on pretty much as normal but with a few changed priorities.<br />
<br />
There is always an upside to every disaster. The local economy is thriving with the hardware stores and produce stores selling out of everything from fencing materials to chainsaws. People are restocking freezers and pantries. Tradesman are inundated with work. Best if the storm hadn't happened but always accept the positives.<br />
<br />
All we need to do now after securing all the boundaries is to commence clearing away the 40 odd trees lying horizontally. No need to worry about firewood for some time.<br />
<br />JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-18757118805477911522015-05-07T14:12:00.000-07:002015-05-07T14:12:05.338-07:00Preparedness Tested Part 2On Tuesday morning we woke up to no power. The rain had eased and so had the wind. Jean went to let out the chickens and I went about setting up the generator with extension cords to the house - it takes about 20 minutes at most. She came back to let me know a number of Eucalypt trees in The Nuttery had toppled over the fox exclusion fence.<br />
<br />
Rather than do a full evaluation of the property I had some coffee and set about clearing the Nuttery fence to make sure the chickens were protected. It only took a few hours to cut away the foliage and trunks and re-erect the fence. <br />
<br />
The following day and just by chance we found the chickens were not secure at all. Down in the gulley of The Nuttery there had been a wash out through the boundary. Come on in predators. Another couple of hours work to repair.<br />
<br />
Rule: Make a complete inspection of the property before you start.<br />
<br />
How fortunate that on the previous Friday we succumbed to a special on chainsaws at the produce store and purchased a light weight quality saw to use beside our big boy saw. We would need the big boy for the large trunks but wielding it at shoulder height to trim foliage is a real muscle killer.<br />
<br />
Rule: Always have the appropriate sized tools.<br />
<br />
Now with the chickens secure I wandered on down our driveway to inspect the damage. Of the four trees down over the driveway only one presented a serious problem. It was the second largest tree on the property with a metre thick trunk dead centre across the driveway. The huge canopy would have to be trimmed gradually to prevent the trunk from swivelling. It took two days to cut a path for a vehicle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zGCcOnEhcURW23d6E51Ar2aBpvA-lm_IztiDhSEfEG6XEcSgox_tdQj24fYEruT5NdwKd3pvDxCskoOEKmvhxvr62s1dFKi7lSTVF5LTzo9FU2kunhQggnIaFD6-o9iby803Lhbxk7E/s1600/DSCI0092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zGCcOnEhcURW23d6E51Ar2aBpvA-lm_IztiDhSEfEG6XEcSgox_tdQj24fYEruT5NdwKd3pvDxCskoOEKmvhxvr62s1dFKi7lSTVF5LTzo9FU2kunhQggnIaFD6-o9iby803Lhbxk7E/s1600/DSCI0092.JPG" width="400" /></a></div>
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<br />
We had an alternative route out but it was 4WD access only and had more than 6 trees across it. There was also another 4WD access point through next door's property but it was impassable with 4 massive trees blocking the gateway.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSe7Ef5XzYT9IUW2xcwVXSCK7b_G33dvJ2vwmPUpP3i4ED28SM-Z-g3AFWrV-bxJipXpaHYpWywsYiJdJc8gS2o2dNQtwh47ZREgM8cwxVuX-7cids590NXQbUxuOjSxskCoWML0ify-0/s1600/DSCI0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSe7Ef5XzYT9IUW2xcwVXSCK7b_G33dvJ2vwmPUpP3i4ED28SM-Z-g3AFWrV-bxJipXpaHYpWywsYiJdJc8gS2o2dNQtwh47ZREgM8cwxVuX-7cids590NXQbUxuOjSxskCoWML0ify-0/s1600/DSCI0081.JPG" width="400" /></a></div>
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Rule: Have multiple points of access to the property but don't assume they won't all fail. There needs to be a backup plan for that failure.JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-65336884282528100852015-05-06T19:43:00.001-07:002015-05-06T19:43:09.536-07:00Preparedness Tested Part 1The Williams River had flood warnings issued well in advance of the rainfall but a strange thing happened many if not most farmers were caught out including ourselves. We all recalled the 2007 East Coast Low and the river peaking at it's highest level. And then moved cattle and horses accordingly.<br />
<br />
Well that didn't work because the river rose an additional 3 metres higher than before. All those ridges that remained above the 2007 water level now sat 2 metres below the water line. And it all happened very quickly i.e. no second chances.<br />
<br />
On Monday night I moved the cattle on our work place farm off the river into what was deemed a secure paddock. On Tuesday morning we could no longer access that property. Being a cautious worrier about these things and watching the river spread I contacted the neighbour to that property and was able to get the cattle released into the highest ground. I found out later it was only with an hour to spare.<br />
<br />
Some farmers were lucky and their animals floated down stream and survived but most others were not. <br />
<br />
So what happened here. We all suffered the same bias. We did not allow for the event to be any worse than our existing memories. We also believed the rate of rise would be the same.<br />
<br />
New rule for preparedness. Assume the very worst.<br />
<br />
When we finally made it across the river to the work property we could see this silage had floated from beneath the tree line in the distance to higher ground with no damage.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZ7FbNf3-S-qqSKS1tDMlL9orf74M87U6U0yfWZuPG66QnqRQj-i74cZDnXt4b9jpI9mciX9D-tv3WEHdnzLEF-lqqOSx8CfscjNgitl_EXmGw9vUldFk2IV55uqFNXBLhxgbIrvC9HI/s1600/DSCI0095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZ7FbNf3-S-qqSKS1tDMlL9orf74M87U6U0yfWZuPG66QnqRQj-i74cZDnXt4b9jpI9mciX9D-tv3WEHdnzLEF-lqqOSx8CfscjNgitl_EXmGw9vUldFk2IV55uqFNXBLhxgbIrvC9HI/s1600/DSCI0095.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two days after the flood<br />
</td></tr>
</tbody></table>
JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com1tag:blogger.com,1999:blog-1648577586482081934.post-60258985087856070272015-05-05T16:58:00.000-07:002015-05-05T16:58:08.092-07:00Preparedness - Espoused Theories and Theories in ActionSome time ago I said that when something of value popped up it would be the subject of a blog entry. Well we finally had our Preparedness Status tested. <br />
<br />
We are all more likely to lose our jobs, be flooded or burnt or have an accident than to be invaded by Zombies or aliens or even another country, experience a Mass Coronal Ejection or have the country enter a decade long severe economic depression resulting in starvation and rioting.<br />
<br />
A couple of weeks ago we were hit by the East Coast Low. The wind gusted in great long bursts all night waking us at regular intervals. Rain didn't fall it arrived horizontally. Between Monday morning and Tuesday morning 233 mm fell and then half as much again in the following 24 hours. Others received even more. <br />
<br />
We live on a ridge above the valley and neither expected nor received flooding other than the wine cellar going under as usual and some water in the workshop. Water blew in under the doors and was stopped with a towel or two.<br />
<br />
The roof stayed connected (thanks to much work on it 10 years ago) and nothing fell on us. The power failed in the early morning and stayed out for three days. The outage was so widespread and complete that even the telephone exchanges dropped out after 30 hours when their backup systems failed. We didn't know at the time and it didn't effect us but even the town water in our village failed when a 50 metre section of the gravity feed delivery pipe from Chichester Dam was washed out. <br />
<br />
We usually look out over the Williams valley and see glimpses of the river in one or two spots as it meanders past. On Tuesday we commenced seeing more and more of the river until we could see the entire river in our view.<br />
<br />
Over a few posts I'll go into:<br />
<br />
<ul>
<li>How well we were prepared and talk about things that worked and things that didn't. </li>
</ul>
<br />
<ul>
<li>How historical bias created so much grief for so many people in our area. </li>
</ul>
<br />
<ul>
<li>How our processes had to be corrected.</li>
</ul>
<br />
<ul>
<li>How the local economy picked up as a result.</li>
</ul>
<br />
Here is a smelly problem.<br />
<br />
Assume you have is no water pressure. You get one flush of the toilet then the second person has a problem and especially so when there are solids. Fill a bucket with water and flush manually? Try it. It isn't that easy. Toilets are designed to swirl and mix and flush. A bucket doesn't do the job anywhere near as well. Several buckets give a mediocre result. <br />
<br />
JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-34080873750339155102015-01-14T15:54:00.001-08:002015-01-27T18:05:32.135-08:00Patisserie - Making healthy pastriesIsn't it a pleasure to enjoy a cup of tea or coffee along with a cake or biscuit. Shop bought biscuits and cakes have so many additives it makes you sick just reading the back label. So you make your own, fresh and with the best ingredients, organic if possible. <br />
<br />
We weaned ourselves off the sickly, sweet sugar loaded treats and use a modicum of sugar if for some reason we can't substitute raw honey. And we restricted our quantities by having the item at morning tea only. Restraint is followed by weight control. On a day out in the real world we would try something if it looked fresh, interesting, unpreserved and not too sweet.<br />
<br />
Then one day we came across <a href="https://www.facebook.com/theickystickypatisserie">Icky Sticky</a> in Lorn outside of Maitland. This is a patisserie in what we would call the French tradition. You know, all those fresh fruits covering the pastry. It was inspiring and the coffee was excellent. <br />
<br />
Then came the desire to do it yourself. How hard can it be? Not hard when you're passionate. <a href="http://www.thebertinetkitchen.com/">Richard Bertinet's</a> books Crust, Pastry and Dough are three books we explored. He made it easy, especially as there were DVDs and YouTube sessions. Sweet dough was a piece of cake and despite ineptitude by the cook the Puff pastry a roaring success.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTz0oYrZ34845IneTR-1GkRDJNc0Jw__maAbwG1Lo0d4Pv5OKVV_gKbJt9gjY8wXZhJiBjIB5EVxBIlRWGZDF5HVYG5_aiO7uTZwRUvU_4kJ2VjY8JwN1LR8s9_Szzh88rYPf10-_WiM8/s1600/DSCI0041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTz0oYrZ34845IneTR-1GkRDJNc0Jw__maAbwG1Lo0d4Pv5OKVV_gKbJt9gjY8wXZhJiBjIB5EVxBIlRWGZDF5HVYG5_aiO7uTZwRUvU_4kJ2VjY8JwN1LR8s9_Szzh88rYPf10-_WiM8/s1600/DSCI0041.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Different toppings, mango, Rockmelon, Frozen Cranberries, Frozen Raspberries and Blackberries. All on a wholemeal Puff (unpuffed) base</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaYrV7Wld91DGZQkNkKf563ssU7BWbNgRKJHN0mjbqjqaHO0Dp7XThidsG8y9W7h9v_cmxHUmPpCXRDzs8nZSJCkxTXMvR3Cm8Ew6oQJ9G3yCz8KlX1h9-0fouxH-StuC9T4PtWnIWpk/s1600/DSCI0042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaYrV7Wld91DGZQkNkKf563ssU7BWbNgRKJHN0mjbqjqaHO0Dp7XThidsG8y9W7h9v_cmxHUmPpCXRDzs8nZSJCkxTXMvR3Cm8Ew6oQJ9G3yCz8KlX1h9-0fouxH-StuC9T4PtWnIWpk/s1600/DSCI0042.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh home grown Apple topping, straight forward minis with Crème de Patisserie or creme d amande</td></tr>
</tbody></table>
<br />
<br />
Some things we learnt:<br />
<br />
<ul>
<li> Your own fresh fruit picked ripe is just so good and the shop bought stuff is rubbish i.e. picked too early and lacking flavour. Shop bought Mango is good. We tried our Rockmelon and that worked. What that means is that your toppings will be seasonal. By the way a light cooking of fruit adds some health benefits. It releases some locked up goodness.</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGxbzeroUaQoZGbMRhKQZ4vhzseThnKmNLebwGP7wo-OQcad-J58vPvdkuxqCe3SW0gT304Giq1m_zL0zL3UM3ygxIWXBQTxkemHA3TWR7Zq9KMVC-6cPJBj0bEqVAJ3eGay9iFTjTlM/s1600/DSCI0033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGxbzeroUaQoZGbMRhKQZ4vhzseThnKmNLebwGP7wo-OQcad-J58vPvdkuxqCe3SW0gT304Giq1m_zL0zL3UM3ygxIWXBQTxkemHA3TWR7Zq9KMVC-6cPJBj0bEqVAJ3eGay9iFTjTlM/s1600/DSCI0033.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wholemeal Puff pastry ready for its 12 hours resting in the fridge</td></tr>
</tbody></table>
<br />
<br />
<ul>
<li>Frozen berries are fine but obviously not as good as your own. Defrost them first so that you don't get excess liquid. But keep the liquid to make a reduction glaze.</li>
</ul>
<br />
<ul>
<li>We substituted our honey for any sugar. one gram of sugar equals one gram of honey. We also used the oldest honey some of which had crystallised. Probably good timing as we robbed the hive again last week for the third time yielding another 35 KG. Too much honey and nowhere for it to go.</li>
</ul>
<br />
<ul>
<li>The fillings are really easy and healthy. Creme d amande and Crème de Patisserie are two we have tried. we have also invested our life savings into a KG of Pistachios for yet another filling next time</li>
</ul>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp13tiDpQpBxQVDNdCCxmTlcjGOLcZH2KnKLTXJ1ZvLZjcd_cw_iimHT5sIP6UhAbejcVQ1BzaxTnhpmA2rIAf71agiZ_vcg-qzoetatJAfm3Dp7dA1lyk6nokxkKXpHwXPeLa-_lFztY/s1600/DSCI0036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp13tiDpQpBxQVDNdCCxmTlcjGOLcZH2KnKLTXJ1ZvLZjcd_cw_iimHT5sIP6UhAbejcVQ1BzaxTnhpmA2rIAf71agiZ_vcg-qzoetatJAfm3Dp7dA1lyk6nokxkKXpHwXPeLa-_lFztY/s1600/DSCI0036.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crème de Patisserie. The little black flecks are the vanilla pod scrapings. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRTItfaRuxaEkTKxSV9Gl2GZDYQ7n2Ly31mZNvLF5jdMjrhM9JmD2qLg9XPo7IYaWcvMQ23ubfUjsLRO6ndF2K4smeeGM5D1we-L5fye6jTgci6dVMWm8j07gDBGIu7P1cH_XJgxMXos/s1600/DSCI0037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRTItfaRuxaEkTKxSV9Gl2GZDYQ7n2Ly31mZNvLF5jdMjrhM9JmD2qLg9XPo7IYaWcvMQ23ubfUjsLRO6ndF2K4smeeGM5D1we-L5fye6jTgci6dVMWm8j07gDBGIu7P1cH_XJgxMXos/s1600/DSCI0037.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crème d Armande</td></tr>
</tbody></table>
<br />
<ul>
<li>Use Vanilla pods. A bit more expensive but makes a flavour difference. </li>
</ul>
<br />
<ul>
<li>Don't use wholemeal to make Puff Pastry. It will not puff although it didn't taste all that bad so we used it as a pie crust with leftover fillings and it turned out a real gem.</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Vpihaum6Nr-dylFzdhy69RPglqso6lVlpUj1vyGGSsAM3_lrwCjPEdY1bsfBGmGZeH0S5o2ZHXCkRVeHomm9zC5h6ZobSxyvUmg7zRlJiDDFhXdf7h9hc7InaC2XOEby8w3NWkljpMQ/s1600/DSCI0043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Vpihaum6Nr-dylFzdhy69RPglqso6lVlpUj1vyGGSsAM3_lrwCjPEdY1bsfBGmGZeH0S5o2ZHXCkRVeHomm9zC5h6ZobSxyvUmg7zRlJiDDFhXdf7h9hc7InaC2XOEby8w3NWkljpMQ/s1600/DSCI0043.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recycled wholemeal puff crust with a mix of fruits and filling</td></tr>
</tbody></table>
<br />
<ul>
<li>Use organic butter. It requires heaps and don't worry about the misinformation that butter is bad for you. And butter does make it taste good. We keep a stockpile in the freezer.</li>
</ul>
<br />
<ul>
<li>The pastries freeze well. And because we got a bit excited and made too many we also shared a few with friends. This sharing also helps because we asked for honest feedback. Never too late to learn. The friends were also the suppliers of some of their freshly harvested fruit. Everyone wins.</li>
</ul>
There are a lot of different doughs to work through and then each one makes a whole series of different cakes, biscuits and tarts. This will take a long time to explore. Ahhh another new hobby.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSAScE1-_OdtRZrz3PxsX3Jv7Dob3idNCyW51d7kdppetYVEv64z6ZW37LDzsyPTzFh79oJZz2JWL6jAZaPb9A_Xz6CWX23xijadVWepO7HSWYs8DiNgZX5TegsA2MGtbMyCHJE0rNwo/s1600/DSCI0053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSAScE1-_OdtRZrz3PxsX3Jv7Dob3idNCyW51d7kdppetYVEv64z6ZW37LDzsyPTzFh79oJZz2JWL6jAZaPb9A_Xz6CWX23xijadVWepO7HSWYs8DiNgZX5TegsA2MGtbMyCHJE0rNwo/s1600/DSCI0053.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another Batch</td></tr>
</tbody></table>
<br />
<br />JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com2tag:blogger.com,1999:blog-1648577586482081934.post-85100035753558246392015-01-05T12:30:00.000-08:002015-01-05T12:30:27.932-08:00Making Bread - 100% Wholemeal Flour, 100% Sourdough StarterWhat in the past have been rock solid bricks requiring only the most passionate devotee to begrudgingly consume are now gone forever.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXd-zdh65R42KZ7mL0Iw_AGL8JkmhyBcPf0H3dK6IyF5LhhbWTMp11lO62zAIXbd60MMkUA-mUjuk_9wkQ0uGxARVti0Nk7l4pjsd_14Y0Ow2JN6X-zaBhaPdv7vuPmXxavGjLsXXCtA/s1600/DSCI0031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXd-zdh65R42KZ7mL0Iw_AGL8JkmhyBcPf0H3dK6IyF5LhhbWTMp11lO62zAIXbd60MMkUA-mUjuk_9wkQ0uGxARVti0Nk7l4pjsd_14Y0Ow2JN6X-zaBhaPdv7vuPmXxavGjLsXXCtA/s1600/DSCI0031.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seed Loaf</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJU0UZvVnwOBhlYkLK_KP1xzHLwOBReyRUL3XoubR7SqqBmUCa17JsNzTpo0xPIlNeQx7F54hRmpe0P6l6_Wg7XLgVYqJi79RhKRrracO-knjI_xgMJd9lEoe8CbaE8GMoJTNwhGgIao/s1600/DSCI0026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJU0UZvVnwOBhlYkLK_KP1xzHLwOBReyRUL3XoubR7SqqBmUCa17JsNzTpo0xPIlNeQx7F54hRmpe0P6l6_Wg7XLgVYqJi79RhKRrracO-knjI_xgMJd9lEoe8CbaE8GMoJTNwhGgIao/s1600/DSCI0026.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parmesan and Pepper</td></tr>
</tbody></table>
<br />
Thank you Josie Baker and your book <a href="http://joseybakerbread.wordpress.com/book/">Josie baker Bread</a> for solving our problems of technique.<br />
<br />
But also thanks to <a href="http://www.thebertinetkitchen.com/">Richard Bertinet</a> and his book <a href="http://www.thebertinetkitchen.com/shop/books">Crust</a> with its DVD on handling dough.<br />
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Josie's book is structured to lead you through a series of breads starting with simple loaves using bakers flour and yeast. Each new recipe adds a degree of complexity as you move to wholemeal and other flours and then making and using Sourdough Starter in place of commercial yeast. This gradual process builds confidence as success follows success.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43t8LVv3yP9dRHzVvhM746TByV3dvU_oHWhFE5rfafUbzAFirGvu8INhJW7Q4Q15aCz-7tmV_tg4nbQ1CNN5Km3jt2eTqYK3v5I3_ARlmENUrtTEOOVTL-pIsXfbYKKqiDCumFY1T24Y/s1600/DSCI0019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43t8LVv3yP9dRHzVvhM746TByV3dvU_oHWhFE5rfafUbzAFirGvu8INhJW7Q4Q15aCz-7tmV_tg4nbQ1CNN5Km3jt2eTqYK3v5I3_ARlmENUrtTEOOVTL-pIsXfbYKKqiDCumFY1T24Y/s1600/DSCI0019.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough Starter</td></tr>
</tbody></table>
<br />
Richard Bertinet publishes his videos online <a href="http://www.thebertinetkitchen.com/customer/videos">here</a>. We were lucky to have our local library stock two of his books.<br />
<br />
BUT there are a few things to remember from our experience: <br />
<br />
<ul>
<li>Start with a sloppy wet dough which is what you get when you follow Josie's recipes. Use the weight measurements in the recipes which are deadly accurate as opposed to the volume measurements where cup sizes vary.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOKgCGpevX6fQww6XAVPJomjNNFJDWwsgwaelN1t4H2znGGChF8Jf9qc2fiwP4wHFR-cs21QBUWuz-vxfDQPBaqMYE-eUbxGD-_Iz6ZcS2BTTlw_k4-cSGXyjEKcpBqWsdZtx9seZxcQ/s1600/DSCI0023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOKgCGpevX6fQww6XAVPJomjNNFJDWwsgwaelN1t4H2znGGChF8Jf9qc2fiwP4wHFR-cs21QBUWuz-vxfDQPBaqMYE-eUbxGD-_Iz6ZcS2BTTlw_k4-cSGXyjEKcpBqWsdZtx9seZxcQ/s1600/DSCI0023.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of our well used bread tins</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJaKwbYJXQRLf-CO1ZtniJCzp6MzQvXmS-5wTQ5gxahzdcNBn0y4d00EAmEvKh5J6qwqDOhEE8zWwohPokz2i_lbW2wiHfIS7Li5haWB8vlT2VVa5ehDMgPod31X4AmGV9r5lr9aYFhI/s1600/DSCI0020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJaKwbYJXQRLf-CO1ZtniJCzp6MzQvXmS-5wTQ5gxahzdcNBn0y4d00EAmEvKh5J6qwqDOhEE8zWwohPokz2i_lbW2wiHfIS7Li5haWB8vlT2VVa5ehDMgPod31X4AmGV9r5lr9aYFhI/s1600/DSCI0020.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oiled and floured ready to take the final rise dough</td></tr>
</tbody></table>
<br />
<ul>
<li>Being lazy we use the bread machine to do all the mixing but it is pretty easy by hand or in an electric mixer.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJQemGE2p1UnVF98WtfjDa7wHvhFylAA4vgOCX9E9rYTUvy4EcwgFMGDE45PB9pxG2ajSemayMCqGHjfwaqmvTTABHIBldIF3WiDhQ81g-1-AaAdh8T_Th-8MGtidk7h_4zxsZf3l32E/s1600/DSCI0029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJQemGE2p1UnVF98WtfjDa7wHvhFylAA4vgOCX9E9rYTUvy4EcwgFMGDE45PB9pxG2ajSemayMCqGHjfwaqmvTTABHIBldIF3WiDhQ81g-1-AaAdh8T_Th-8MGtidk7h_4zxsZf3l32E/s1600/DSCI0029.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final Proving rise </td></tr>
</tbody></table>
<br />
<ul>
<li>After the bulk rise, shape the loaf and put it in the refrigerator overnight before its final proving rise the next day. Miracles occur with the dough. Don't forget to wrap it in plastic wrap to stop the top drying out. And always use plastic wrap during the rising phases. Although it is only an option to refrigerate and come back to making the bread is in every recipe (before the bulk rise or after shaping) we found it a key element of the success to perform either one of the refrigeration's. Yes, that means it takes two days to make bread. In fact three days if you include prepping the starter.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRQum5MWPwsRFEhGeJENH5bNwAQDaOYlW3pcuxcfWbxtnfOpHnOFfabc3TJaKZ1-YGFpSrI29lIaN_eYLiqJDofTUOjYXws0cOnQ3goOGa9Z-hCSFCdy7iXNbktKnfIgTInbpv5UxdiI/s1600/DSCI0028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRQum5MWPwsRFEhGeJENH5bNwAQDaOYlW3pcuxcfWbxtnfOpHnOFfabc3TJaKZ1-YGFpSrI29lIaN_eYLiqJDofTUOjYXws0cOnQ3goOGa9Z-hCSFCdy7iXNbktKnfIgTInbpv5UxdiI/s1600/DSCI0028.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Protected from drying out - reusable many times</td></tr>
</tbody></table>
<br />
<ul>
<li>Always use the tinfoil tent cover for the first part of the baking. This one of the keys to success. Other than protecting you from aliens this is best use of tinfoil hats.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4fzWvrWUwP6hlc031NCLrbmKDEmQwQ8hjOJCkckyngnp5z81fAxdYnYrL-_gxQUBswtEsKkQdsDJmGK170388T9K8F9LFgUcPkPnoL9I2ai9N2qZk_6wZ2QpmuhrdHa0wjGjBe2tFaa4/s1600/DSCI0030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4fzWvrWUwP6hlc031NCLrbmKDEmQwQ8hjOJCkckyngnp5z81fAxdYnYrL-_gxQUBswtEsKkQdsDJmGK170388T9K8F9LFgUcPkPnoL9I2ai9N2qZk_6wZ2QpmuhrdHa0wjGjBe2tFaa4/s1600/DSCI0030.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tin Foil covering - reusable many times</td></tr>
</tbody></table>
<br />
<ul>
<li>Use a pizza stone or a granite tile as the heat sink in the oven. This requires heating the oven well in advance. We use an overly thick granite tile which takes a lot longer to heat through but it really pays off. </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTEPC0rDcUQkKKdrkkX3lxHlVajNoTH0igYx9mITPJfSWVpp1avtiF4_BL2wSdUXrAe5K-us860KgBk_cZtZgNdXzBgSmICdgsjDhNmc_KEYqjZg_ETid0Qxrw_BzFeL62fRnFds1ymE/s1600/DSCI0025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTEPC0rDcUQkKKdrkkX3lxHlVajNoTH0igYx9mITPJfSWVpp1avtiF4_BL2wSdUXrAe5K-us860KgBk_cZtZgNdXzBgSmICdgsjDhNmc_KEYqjZg_ETid0Qxrw_BzFeL62fRnFds1ymE/s1600/DSCI0025.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Granite tile on top of a pizza stone</td></tr>
</tbody></table>
<br />
<ul>
<li>The bread will keep for weeks in a freezer bag in the refrigerator.</li>
</ul>
<br />
Our favourites are the Parmesan and Pepper Loaf followed by the Seed Loaf.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AywZS4XVCU6-r3xhHDWNuw6X5SKCJEcOcNkRUoOh_vrHt-WE0pcs_FdPSg2JHstuNy7085lMUacAE6-_thmys502u5uAgXoFtxn0cKt6aEHGx7hjBZjZaljKHrFSQ_bMYtj9DlKmwR4/s1600/DSCI0021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AywZS4XVCU6-r3xhHDWNuw6X5SKCJEcOcNkRUoOh_vrHt-WE0pcs_FdPSg2JHstuNy7085lMUacAE6-_thmys502u5uAgXoFtxn0cKt6aEHGx7hjBZjZaljKHrFSQ_bMYtj9DlKmwR4/s1600/DSCI0021.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The seed mix soaking - about 6 or seven different seeds</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS8lzQgZjE5nkdei0s7akKCZ39AN1GB9X5-tvGowqWjMwfWUfgAJuTCJLkUCdMiHysUpkDFoxxZlRsSTi9_o2ZnWrgHA1fQVIqSx8Ah2ghq9lcYIMgdywBZAZK-A9XvrQfXSM2h-gqiY/s1600/DSCI0018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS8lzQgZjE5nkdei0s7akKCZ39AN1GB9X5-tvGowqWjMwfWUfgAJuTCJLkUCdMiHysUpkDFoxxZlRsSTi9_o2ZnWrgHA1fQVIqSx8Ah2ghq9lcYIMgdywBZAZK-A9XvrQfXSM2h-gqiY/s1600/DSCI0018.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coarse ground Pepper</td></tr>
</tbody></table>
JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com2tag:blogger.com,1999:blog-1648577586482081934.post-62561614149808373382015-01-01T18:35:00.000-08:002015-11-09T16:49:18.160-08:00Dill Pickles - The Authentic MethodThis is Summer in Australia. The time when there is so much produce in the vegetable garden that it is impossible to keep up with the quantity maturing each day. Friends and visitors are always offered all the surplus. There is a mental list of people who don't have their own gardens and who need to be kept onside such as our dairy farmer. This group is showered with only the finest produce. The chooks and the cattle get their fair share. Every year we promise to plant less or at least try to stagger the planting. Each year we get a little better but fail to achieve perfect harmony.<br />
<br />
Tomatoes are drying in the dryer. In desperation sliced Zucchini is also drying. It is a bit leathery but it might work as a Winter Pizza topping with a bit of a soak and chop. Tomato puree has reached the 23 x 750 ml bottle stage and we still have bottles from 2012 and 2013. No drying of Tomatoes has occurred for some years as we had such a stockpile. Now that that pile is down to 2 x 3 litre jars the drying has commenced with a twist. Rather than go for the completely dry format they are being pulled out and placed in Extra Virgin Olive Oil when they are still just that little bit moist. Taste wise these are lovely - no need to soak out the excess salt.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCzJX2jNMTdVoRpibSCYzzEYmpM9VAONz8sX7aTZGXsILDUZNKsNsQc_NbMEx9LVlDlr_YrgV_Opf2Nri5fma7u5pVb9CUZgCjz7iZMEySLA2ZS_31xDSse2-vTs2EYuAWXTP7d94BoA/s1600/DSCI0009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCzJX2jNMTdVoRpibSCYzzEYmpM9VAONz8sX7aTZGXsILDUZNKsNsQc_NbMEx9LVlDlr_YrgV_Opf2Nri5fma7u5pVb9CUZgCjz7iZMEySLA2ZS_31xDSse2-vTs2EYuAWXTP7d94BoA/s1600/DSCI0009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Tomatoes and Zucchini </td></tr>
</tbody></table>
<br />
But what to do with the Cucumbers? A decade or so ago we tried salt and vinegar but they really weren't all that great unless chopped finely and used as a garnish on smoked Salmon in place of Capers. Bread and Butter Cucumbers although tasty have sugar which is the last thing needed in a healthy diet or at least kept to a minimum and it is the sugar that dominated the flavour rather than the Cucumber. A couple of times we purchase Dill Pickles from the wholesaler. These were Kosher pickles made in Israel and they were fantastic, crunchy without vinegar - just a little salt. This year after some research we found a purer form of making Dill Pickles and tried the recipe. Wow what a success. Flavoured with Dill seed (no Dill plant available), Garlic and Chilli. Just like Sauerkraut these whole Cucumbers fermented over a few days and tasted magnificent. The salt was balanced, the Cucumber crisp and just a little hint of chilli and the lovely overtones of Dill.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxx7MN5g8mU9P_Ncy82XVlSXMXzYHGGS4P_b1xBfckUMvHtKDAgepuB4Gt_xpYxZ3x9GAKYYoQ2nUMd7viiAESyx_7Vhp33G3-w3VwBwmDq860FPHG9nwvzI4WS-lSBxjZWcZ128RRJ0/s1600/DSCI0005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxx7MN5g8mU9P_Ncy82XVlSXMXzYHGGS4P_b1xBfckUMvHtKDAgepuB4Gt_xpYxZ3x9GAKYYoQ2nUMd7viiAESyx_7Vhp33G3-w3VwBwmDq860FPHG9nwvzI4WS-lSBxjZWcZ128RRJ0/s1600/DSCI0005.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just started, notice the bright green colour</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyRFIhiReEsrZwGHN6434hrqro3sgyC_RPShrdVTRuy5w6B6vmrxPad-6nGLZ4ZXhv094ozSw6jkibhU9e_p2xlfl5qAmQGZEO7bprMJ2UBZG8wZDsgarBlwCp-dUCIj09Gu96YiWD7o/s1600/DSCI0004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyRFIhiReEsrZwGHN6434hrqro3sgyC_RPShrdVTRuy5w6B6vmrxPad-6nGLZ4ZXhv094ozSw6jkibhU9e_p2xlfl5qAmQGZEO7bprMJ2UBZG8wZDsgarBlwCp-dUCIj09Gu96YiWD7o/s1600/DSCI0004.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An older batch losing that bright green</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNVyPmxTCGj9YjqiUDJVWaAa9nlOfXd4hrVuuuje5F4-Wy1u0JSDbs7noeF6LotKwGYxkFJDapvXbbCAOA5_-Yo4NKYXjFoAE3B_mim1CxIf132C4wr16YWoNKsspuwu9fkwvR1uLeOA/s1600/DSCI0013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNVyPmxTCGj9YjqiUDJVWaAa9nlOfXd4hrVuuuje5F4-Wy1u0JSDbs7noeF6LotKwGYxkFJDapvXbbCAOA5_-Yo4NKYXjFoAE3B_mim1CxIf132C4wr16YWoNKsspuwu9fkwvR1uLeOA/s1600/DSCI0013.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first batches repackaged </td></tr>
</tbody></table>
<br />
BUT the story doesn't end there. By chance, amongst the batch of books in the last foray to the Newcastle University Library a copy of "Microbiology of Food Fermentations" by Carl S. Pederson found its way into the house. It has a great section on making Dill Pickles backed up with the science. How much salt, how it works, temperatures, times and much more. And don't worry about the cloudy liquid as that is a sign of quality. The longer the ferment and the less salt the better the end result.<br />
<br />
The tip of the century was using a plastic sheet across the fermentation vessel mouth which is filled with water to exclude air but still allow gases to escape. The experimentation continues with salt levels and cucumber sizes. You all know how it is when you overlook a cucumber in the patch and the next day it is a foot or more long and just not as tasty as those young immature ones. This recipe could be the solution for those oversights.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEsZDB6Poci4sAGGJbFe5VWuzNK5S7aLAYeFUAKP7bmIyMuNmTLVFdA382n4WSFJWeix8dypf-r7Gq_QVz65BZ5UHPyBX-tTgy7Yt7rUWdpIWpNBNRKctXPfqg_pJmlW3UGFUSEpJwR8/s1600/DSCI0012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEsZDB6Poci4sAGGJbFe5VWuzNK5S7aLAYeFUAKP7bmIyMuNmTLVFdA382n4WSFJWeix8dypf-r7Gq_QVz65BZ5UHPyBX-tTgy7Yt7rUWdpIWpNBNRKctXPfqg_pJmlW3UGFUSEpJwR8/s1600/DSCI0012.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plastic cap with water</td></tr>
</tbody></table>
<br />
This is the recipe online which we tried first <a href="http://www.worthcooking.net/make-real-kosher-dill-pickles/">Real Kosher Dill Pickles</a>.<br />
<br />
From Pederson's book a few tips:<br />
<ul>
<li>3-6 weeks for ferment to cure</li>
<li>Cut off the the tip where the flower was i.e. opposite end to the stalk </li>
<li>5% or less salt in the brine. 5.3 -6.6% will yield 3.3 to 3.6 % salt in the pickle</li>
<li>DO NOT USE VINEGAR it will kill the good bugs</li>
<li>Brine will become increasingly cloudy for the first few days and foaming occurs</li>
<li>Darkness is required</li>
<li>Will keep for extended periods if pasteurised at 165 F or 74 C for 15 minutes and rapidly cooled</li>
<li>Storage temperature is ideally 35-40 F or 4 C</li>
<li>Cloudiness is a good thing</li>
<li>The less salt the slower the ferment and the better the quality of the pickle</li>
</ul>
JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-13641609198220004482014-12-22T11:17:00.001-08:002014-12-22T11:17:11.553-08:00BlogI recently published my latest posting, a tome on making red wine. After a 5 month break the main reason for writing the post was to refresh my mind on winemaking as we approach the 2015 vintage. <br />
<br />
I enjoyed writing the postings that made up a full year in the life of HHF. Some days I got so excited that it amounted to 2 postings in a day. My writing skills improved and the style changed. We now have a record in writing to which we can refer should we choose.<br />
<br />
Writing daily journals comes at a cost. Compiling photographs, writing and editing are time consuming. To get everything done at the farm and maintain the writing meant getting up much earlier. Checking and rechecking the language, grammar and whether the post made sense resulted in reading the post up to 4 or 5 times.<br />
<br />
So now I still get up early but the energy goes into the farm. There is still cheese making, wine, beer and cider making, More effort is going into improving the way we grow vegetables and fruits. <br />
<br />
And if that wasn't enough there was a chance podcast that mentioned bread making by Josie Baker with just one little hint. That resulted in a huge leap in the quality of bread making at HHF and now after years of failure we produce fabulous pure sourdough with wholemeal stone ground Wheat and a pure 100% Rye with seeds. Gone are the bricks.<br />
<br />
Then the coup de grace. Accidently came across a patisserie "Icky Sticky" in Lorn which made those traditional French pastries with Crème d'amande, Frangipane etc and topped with fresh fruit. Richard Bertinet's book Dough solved all the recipe problems and I'm having a ball turning out all sorts of great real cakes, tarts and biscuits. What is lovely about these traditional recipes and methods is that they get back to the basics of flour, eggs and butter. Honey has replaced sugar successfully. Once you get a feel for the techniques it is a simple matter to experiment with ingredients.<br />
<br />
Can't say there won't be any more posts but at the moment living the lifestyle is consuming a lot of time. Writing was a great mental activity which can't be avoided forever.JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-67545352174691790952014-12-21T20:07:00.000-08:002014-12-21T20:07:03.208-08:00Making Good Wine: Fermentation Part Three (Red Wines)If you are growing your own grapes the
decision to pick rests entirely with yourself. Naturally, weather and
ripeness feature in the decision making. At HHF this involves a
casual walk through the vineyard with a refractometer testing select
grapes from different locations. Experience says that the overall
impression of ripeness will be a degree or two higher than the true
end result. Why is not a mystery. Once the bunches are de-stemmed and
resting in a fermenter the sugar levels of ripe bunches are spread
across not so ripe bunches.
<br />
<br />
<div style="margin-bottom: 0cm;">
Other considerations are seed maturity
i.e. not green and not too brown, a taste test by crunching seeds in
the mouth give an indication. The skins should also feel a little
silky to touch giving an indication that ripeness is at its peak.</div>
<br />
<div style="margin-bottom: 0cm;">
When buying and picking grapes from a
commercial vineyard timing is dictated by their activity. Usually
their winemaker makes a call and getting a share means fitting in
with them. You take what you are given.</div>
<br />
<div style="margin-bottom: 0cm;">
A good way to encourage better quality
is to triage the bunches as they are picked. Getting rid of an rot,
shrivelled or green grapes and even any under ripe fruit. The tool of
choice is a pair of short nosed scissors. Their stubby length but
sharp pointy end allows easy gouging out of any unwanted berries. The
handles a rubbery lined making them comfortable to use for extended
periods.</div>
<br />
<div style="margin-bottom: 0cm;">
Picking is best in early morning when
the fruit is cool. Crushing and de-stemming can commence immediately.
If the grapes have been transported from another vineyard the picking
bins will go into a refrigeration unit while the crush pad is setup
and any other chores are completed. There is a long day after picking
which involves a lot of cleaning once the grapes a crushed and de-stemmed. An important task is to weigh everything as this is the
basis for payment to the grower but is also the basis for future
calculations of sulphur, Acid and Oak additions.</div>
<br />
<div style="margin-bottom: 0cm;">
As the fruit is loaded into the crusher
de-stemmer any good bunches are set aside to be added to the fermenter
as whole bunches which are placed at the bottom. The bunches chosen
are undamaged and don't have green stems nor dried brown stems. What
is required is mature stems which will add some additional tannin
complexity not green herbaceous flavours. The usual ratio is about
10% whole bunches but if it is a particularly ripe year more can be
added. A bit of a guess really. In a an under ripe year 0% may be the
choice.<strike></strike></div>
<br />
<div style="margin-bottom: 0cm;">
Once crushed and de-stemming is finished
the resultant fruit and juice is placed under refrigeration for 1-3
days. 30 ppm Potassium Metabisulphite is added. Ideally the
cooling temperature should be about 7 C but using old freezers
results in the outer fruit freezing. Not a bad thing as the freezing
breaks down the skin cells helping release the colour.</div>
<br />
<div style="margin-bottom: 0cm;">
This is a good time to drain off 10% of
the juice for Rose. Exactly when depends on how much colour is
wanted. Again a bit of a guess, but 24 hours is a good start.
Experience has shown that a little oak added after fermentation of
rose i.e. at the first racking adds a excellent flavour to the dryness.
Rose is ideally fermented at 20 C.</div>
<br />
<div style="margin-bottom: 0cm;">
Reducing the juice by 10% means there
are more skins and less juice adding even more colour.</div>
<br />
<div style="margin-bottom: 0cm;">
24 hours after crushing is a good time
to run some tests. Sugar levels should be what is expected. If not
here is the opportunity to add sugar in the form of plain white sugar.
pH should be in the 3.4 to 3.8 range. If it is above 3.8 then the
addition of Tartaric acid may be the solution. Ideally testing for
Total Acidity (TA) is better but that requires some more equipment
and chemicals. Something that most amateurs don't bother with but
then some do. I find pH is a reasonable indicator as to where acidity
lies. We invested in a pH meter rather than pH papers.</div>
<br />
<div style="margin-bottom: 0cm;">
After the cold soak the fruit and juice
needs to warm up and the yeast re hydrated. By lowering the
temperature of the yeast gradually it is possible to add it to the
fermenter early. Usually that will be at about 20C.
</div>
<br />
<div style="margin-bottom: 0cm;">
Ideally the fermentation temperature
should reach and stay at 30 C but certainly don't let it go higher
than 32 C. Plunging of the cap of skins should be performed 3-4 times
each day. This helps add oxygen to the must and aids the yeast.</div>
<br />
<div style="margin-bottom: 0cm;">
5-7 days of fermentation should be
followed with 10 days minimum although a total of 21-23 days from
Commencement of cold soak to pressing is ideal. Post fermentation is a
good time to cover the fermenter with plastic wrap and inject some
inert gas such as CO2. We use CO2 because we own a SodaStream which
has a conveniently sized spear pint over which a plastic tube can be
fitted. CO2 or other gas cylinders are expensive to buy and tedious
to rent for short periods.</div>
<br />
<div style="margin-bottom: 0cm;">
Usually if the skins have completely
fallen from the surface it is a reasonable guide to press. Pressing
slowly is advantageous in reducing the amount of unpleasant flavours
that can be forced from seeds and stems. Always a good idea to keep
the pressings separate for later use in blending.</div>
<br />
<div style="margin-bottom: 0cm;">
We use a fine sieve to reduce the
amount of solids being funnelled into the fermenter. The addition of
oak occurs at this stage in the form of chips. We found that 50%
French and 50% American to be ideal but no more than 6 grams per
litre in total and less if the wine is lighter.</div>
<br />
<div style="margin-bottom: 0cm;">
If there is another batch of red still
fermenting the addition of skins from the just pressed batch will add
complexity.<br />
<br />
Some people rack the wine 3-4 times before bottling. We found that racking once about 40 or so days after pressing was sufficient to get rid of the gross lees which might impart unpleasant flavours. It is at this time that a decision to add more oak can be accommodated. Ideally a little more sulphur helps, lets say the rest of the 50ppm that we try to stick with.<br />
<br />
Bottling commences from 8 months after pressing. Using a Bio Dynamic calendar we choose the best week in each month when turbidity is at its minimum. With reds there will always be some sediment as they age but I'd rather have a bit of sediment and decant . Filtering to me seems to eliminate some of the goodness in the wine that makes it a healthy part of a meal.<br />
<br />
That is the short version so any questions?</div>
JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-65183036905488630242014-07-31T19:04:00.000-07:002014-07-31T19:04:05.551-07:00Making Good Wine: Fermentation Part Two (White Wines)The juice now separated from the skins, sulphured and rests for 24
hours in demijohns. The prior skin contact will evolve in the flavours of the finished wine.<br />
<br />
At this time it is possible to clarify the juice by continuing to chill but choosing not to clarify leads to a richer wine.<br />
<br />
Now is the time to perform some testing. Firstly sugar levels
using either S.G. or as it is done at HHF a refractometer. Now that
all the grapes are combined and everything standardised the reading
is accurate. Whether sugar is to be added really depends on the grape
variety. Some like Hunter Semillon will do fine at 18.5 Brix (alcohol level of 10.5%). As a general
rule at HHF anything above 20 Brix is fine as long as the fruit is ripe. Although there is more comfort in 21.5 Brix. At that level the
wine has some body and keeps well without too much sulphur.
<br />
<br />
The second test which adds value is the pH test using either pH
papers which are cheap but not as easy as a meter, although the
meter needs to have calibration checked when unused for a period. Various guides recommend a lower level of 3.0 and an upper level of 3.3 through to 3.5. A
goal of 3.25 is ideal and adjust only with Tartaric acid. 3.5 is
the absolute upper limit but with 3.25 much less sulphuring is
required.<br />
<br />
If it has been a dry or drought year then yeast nutrient is
critical. But don't use a lot and only add it after one third of the
way into the fermentation. add the last yeast nutrient at two thirds
through the fermentation and none after that.<br />
<br />
While the testing is going on a bit of juice has been taken and
the sample container sits in a bowl of hot water to get the sample to
40 C at which point the yeast is added. When the yeast commences
fermentation a little cold juice is added until the temperature drops
by no more than 10 C. This is left until the fermentation fires up
again and then more cold juice is added and so on until the
temperature of the yeasted juice falls to within 10 C of the main
batch of juice. It is then gently added. Now wait until the airlock
begins bubbling, usually about 24 hours.<br />
<br />
There is a school of thought that the airlock should now be
removed and replaced with cotton wool to allow the gases to vent more
easily, especially any off aromas.. At HHF both methods have been used with success. although an
airlock is safer. <br />
<br />
The demijohn must now be slowly cooled to between
10 and 15C. This is done by placing the vessel into a refrigerator
with an adjustable thermostat. The cooler fermentation results in the production of more fruity esters.<br />
<br />
Test the sugar levels of the wine every day to follow the falling
levels. At the same time shake up or stir the sediments in the
fermentation container. This will add a complexity to the final wine.
When two thirds of the sugar has expired take the demijohn out of the
cooling chamber and allow it to finish at a higher temperature but
not more than 30 C, 27 C being ideal. This serves two purposes. Firstly, helps prevent a
stuck fermentation and secondly, adds another dimension to the final
wine. All these manipulations do really add complexity into the wine
some of which may not be apparent until the wine has aged a few
years.<br />
<br />
At this two thirds point when the wine reaches the ambient
temperature, usually about a day, it ideally should be racked into vessels with
as little head space as possible to finish fermentation. At the end
of fermentation allow 30-40 days for the sediment to settle and then
rack into clean containers. Getting it off the gross lees is
important to prevent the production of Hydrogen Sulphide from the dead yeast cells.<br />
<br />
When racking off gross lees is
also the best time to add oak chips. Anywhere from 0.5 to 4 grams/litre although 5 grams
has shown a good result in Semillon. The amount of Oak really depends on the fruit ripeness. More ripeness handles more Oak. Don't use Oak on Sauvignon Blanc or Traminer as they have strong spicy aromatics of their own.
<br />
<br />
It can be racked again if desired although at HHF the least amount
of handling has produced the best results. If lees really build up
then a racking is a good idea but if there is only a fine film it is
left alone.
<br />
<br />
Bottling is best done during the period leading up to no moon and
ideally in the cool of mid to late Winter. The experience here is no
sediment problems even after a number of years in bottle. Natural
settling is far superior to fining or filtering.JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com2tag:blogger.com,1999:blog-1648577586482081934.post-4667769777272983142014-07-30T15:38:00.001-07:002014-07-30T15:38:40.856-07:00What it means to have a small HoldingHere's the theory for July: It's cold
or at least cool, it could be misty in the morning and even drizzly
rain, the fireplace is ticking over with hot coals or a fresh piece
of wood flaring, a bit of a wind gusting outside and the sky is grey.
Time to spreadeagle on the lounge with a one of the many books
backlogged in the pile and relax.<br />
<br />
<div style="margin-bottom: 0cm;">
Now here is the reality: The sun is
shining, the wind has gone for the moment, the grapes need pruning
and weeding, tomato varieties need selection and potting under heat
to be ready for a September planting, there is a pile of other fresh
pruning's that need a run through the mulcher and there will be a need
for lots of compost in spring so make use of all the green material
you have. <br />
</div>
<div style="margin-bottom: 0cm;">
The book goes back on the pile and work
begins. All the grapes get pruned, a little layering or transplanting
of last year's cuttings to fill a spare spot. Tying up any rogue
shoots, a quick weed around the trunk and on goes a huge pile of cow
rejected silage which stinks but the wind is blowing that scent
across to the neighbours and away from us. Oh well, the smell will
only last a few weeks. It is just part of nature in the country.
Probably means moving a bottle or two of last vintage from our side
of the cellar to the neighbours side of the cellar.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OysrRkjBt_6xsMSgrMPcdUneGqQvKa0Izgh1utSBCmeLnMT18QOfsLEaN3P35d65A8m5l_kvHbri8jUFohdy-1ptNkbJRocfQsXjsleIaJuuz59IvHaNN8RF1V1Ky2XJHQUYwAjXpU4/s1600/DSCI0309.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OysrRkjBt_6xsMSgrMPcdUneGqQvKa0Izgh1utSBCmeLnMT18QOfsLEaN3P35d65A8m5l_kvHbri8jUFohdy-1ptNkbJRocfQsXjsleIaJuuz59IvHaNN8RF1V1Ky2XJHQUYwAjXpU4/s1600/DSCI0309.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Table grapes pruned</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_RRv-X7bOzEMwXi2CbHolMzDB-RYGQdmjw3o91M5NNYiki3yeAAbnOQe2LhrrmIdiMKqUQvQWSGJqYOWeUJ4YzyIAo1BTEKlJLNSOLFAg0pVFfCTEcnZieGBiZWyYfQQltTwv7FhnxU/s1600/DSCI0307.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_RRv-X7bOzEMwXi2CbHolMzDB-RYGQdmjw3o91M5NNYiki3yeAAbnOQe2LhrrmIdiMKqUQvQWSGJqYOWeUJ4YzyIAo1BTEKlJLNSOLFAg0pVFfCTEcnZieGBiZWyYfQQltTwv7FhnxU/s1600/DSCI0307.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for chipping and mulching</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZLFC1csMsUMlCkzOvSToYStXrhDt3VW1lTdTWIeTDL9rqwQwAWP4w33UHmH9dqLhFzP73Ubg-_MrljRo7b-PQ56d5P5iXeqGasdcM3AXnLCfZr6Tx2fvIiD-mtiTN6HCBFe6uXYv8QA/s1600/DSCI0312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZLFC1csMsUMlCkzOvSToYStXrhDt3VW1lTdTWIeTDL9rqwQwAWP4w33UHmH9dqLhFzP73Ubg-_MrljRo7b-PQ56d5P5iXeqGasdcM3AXnLCfZr6Tx2fvIiD-mtiTN6HCBFe6uXYv8QA/s1600/DSCI0312.JPG" height="300" width="400" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aSbIrJZ0oirXmbuRQsQU47WT3-TwqE-WkRW2fSWabqQFTIXr4WyDDJMcKddneLRbXaYlvKfSd0fnupS3Bg7V2AtFeLb077bLqzlv_JRG2s51IB3UfnOEowxTj3Ja5Sf56vg7Efntesc/s1600/DSCI0314.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aSbIrJZ0oirXmbuRQsQU47WT3-TwqE-WkRW2fSWabqQFTIXr4WyDDJMcKddneLRbXaYlvKfSd0fnupS3Bg7V2AtFeLb077bLqzlv_JRG2s51IB3UfnOEowxTj3Ja5Sf56vg7Efntesc/s1600/DSCI0314.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A lot of work and tons of silage but will pay dividends</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zoaPzdiWtHVWtwtMFmRt2m9LC2YrOseTASot06phRxrBdUGD6tH2x6na6D3P8Kkiyp_fuQdslbcKAqf69b7VBdJKQENi-9cNlfwizUuB15GhX0rvLt5yJjtgHF8H8xJ1-dPAyq0wbXg/s1600/DSCI0306.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zoaPzdiWtHVWtwtMFmRt2m9LC2YrOseTASot06phRxrBdUGD6tH2x6na6D3P8Kkiyp_fuQdslbcKAqf69b7VBdJKQENi-9cNlfwizUuB15GhX0rvLt5yJjtgHF8H8xJ1-dPAyq0wbXg/s1600/DSCI0306.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using the freshly made compost to start seedlings</td></tr>
</tbody></table>
</div>
July can really be one of the busiest
months of the year. At least in August it will only be the last week
when the Tomato bed needs building that life will become a little
hectic. Then of course with September becomes the planting out of the
warm month vegetables. Always too many for two but there are always many
happy recipients elsewhere in the village. There is the anticipation
of the first fresh tomato and first young cucumber. Yes it is
possible to use a hothouse and grow the most delicious produce all year round
but then the mouth watering wait and abstinence is missing and life
lacks those peaks and troughs that provide contrast and highs of long awaited pleasure.<br />
<br />
<div style="margin-bottom: 0cm;">
As the weather warms up and if the
rains come the following 6 months become a blur of weeding, watering,
planting and harvesting until the blessed cool arrives with a sigh of
relief tools go down and relation comes in the form of wine and
cheese in the mildly warm garden.
</div>
<br />
<div style="margin-bottom: 0cm;">
The steady rhythm of seasonal demands
and rewards. With each bringing the expectation and desire of the
next stage. Maybe some find this repetitiveness boring. But there is
a pleasure which can't be felt from any other form of activity.
Contact with the soil, plants and animals seems to be a desire that
comes from deep inside.</div>
<br />
<div style="margin-bottom: 0cm;">
For some it's the travel, the sport,
the toys for us it's being at home on our own plot, digging and
weeding, having successes and having failures, plopping down in the
evening with fresh home made produce and resting for tomorrow.</div>
JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-54543526324840759562014-07-29T15:25:00.000-07:002014-07-29T15:25:00.916-07:00Mushroom Growing Experiment - UpdateThis is the end of July and the <a href="http://homehillfarm.blogspot.com.au/2014/05/mushroom-growing-experiment.html">experiment</a> started mid May. There is some progress.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIPLnrVE2GKMrqg2CkGaMNiWrojoR2aPTGpzD04V3i3dZJFDIrgbjXVvdJw5IjGZZJxEQkVTv_PWm5nt6NwkWjRKRsumwSNABiqpJ14lrjRdLg80uw22hiZ9790fAPp83cxZehsek2nQ/s1600/DSCI0304.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIPLnrVE2GKMrqg2CkGaMNiWrojoR2aPTGpzD04V3i3dZJFDIrgbjXVvdJw5IjGZZJxEQkVTv_PWm5nt6NwkWjRKRsumwSNABiqpJ14lrjRdLg80uw22hiZ9790fAPp83cxZehsek2nQ/s1600/DSCI0304.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Success</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpdHzCY11LukWt09f3jq5_fbLnLtYsul1tTVbb-umxvqUUy88uMDMLibVAJ8A1oTNDQfdBYQmAeO_VsCMyh3jHIQ-rSoCTIOXEaMHoM7UvYxqyI0-prsHwCRk_HUAqoVkrU8DvIwGYkY/s1600/DSCI0305.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpdHzCY11LukWt09f3jq5_fbLnLtYsul1tTVbb-umxvqUUy88uMDMLibVAJ8A1oTNDQfdBYQmAeO_VsCMyh3jHIQ-rSoCTIOXEaMHoM7UvYxqyI0-prsHwCRk_HUAqoVkrU8DvIwGYkY/s1600/DSCI0305.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And more success</td></tr>
</tbody></table>
<br />
<br />
The process for Oyster Mushrooms works i.e. break up an Oyster Mushroom into some used coffee grounds obtained from your espresso machine or from the local coffee shop. Fresh grounds only as they will go mouldy after a few days. Keep the container warm (21 to 26 C) and moist (85%+) and within a few days or so some white threads appear. Boil some straw to sterilise and when cool mix in the coffee grounds. Wrap tightly in a plastic bag so it stays moist and continue to keep warm and moist. This can take 2-3 months. When the mushroom stems appear inside the plastic bag cut lots of small holes (20 cent coin size) in the bag for the shoots to pop out.<br />
<br />
The only thing that we did wrong was cut the holes too early which allowed the straw (or in our case hay) to partially dry. It has received another soaking and now the waiting begins. Will the mushrooms shoot from the holes?<br />
<br />
To keep the small hothouse warm at the correct temperature there are three lights. To keep the humidity up there is a 9 litre bucket with a small aquarium pump splashing water and it needs topping up daily. Running these must be consuming a lot of electricity compared to the potential yield of mushrooms. Either the volume will need to be ramped up, growing restricted to Spring and Autumn or it will be cheaper to buy mushrooms.<br />
<br />
This process works for Oyster Mushrooms. The same process was used (optimistically) on several other mushroom varieties (just to fill the hothouse) with no success which means there is some more research to take place to understand their particular needs. <br />
<br />
There are kits available from Bunnings and occasionally from Big W but at $20 there needs to be a harvest much greater than 2 kilograms to justify their acquisition. We have never ever been skilled enough to get more than a few individual mushrooms from a kit. Now that the hothouse is in operation this may change the situation and may be worth a trial.<br />
<br />
I suppose the question to answer is whether it is possible to maintain a steady flow and not flood of mushrooms (with or without kits) such as is done in the garden with succession planting. Doing it seasonally and keeping running costs very low may make it a viable operation. Doing it without kits would make it an inexpensive exercise. Much like a vegetable garden there is still a lot to learn in order to get to a set and forget operation.JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-55533824925846067072014-07-28T15:35:00.002-07:002014-07-28T15:35:47.823-07:00Home Kill Beef - Cured Beef ResultsIn a previous post on <a href="http://homehillfarm.blogspot.com.au/2014/06/home-kill-beef-making-various-cured.html">Cured Meats</a> 6 different recipes were attempted. Three of those were tested this week as they appeared to be ready.<br />
<br />
The River Cottage Pastrami was excellent with large crunchy pieces of herbs and spices still attached to the exterior. The only variation to the recipe was the exclusion of two steps. The cold smoking was bypassed as Jean felt that it may introduce unnecessary carcinogens into her diet. Since she is the only meat eater in the family that seemed a fair request. Also skipped was the simmering in salted water. The meat was dry cured sufficiently that it didn't need any cooking. Taste wise it was excellent with good herbal flavours and textures and not excessively salty.<br />
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<br />
The River Cottage Biltong was also excellent, not too dry and chewy. And when sliced thinly melted in the mouth.<br />
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<br />
The Leith's Meat Bible's Bresaola was also quite good but a little over salty. The fault here may have been not adjusting the salt volume to the meat weight. The piece of beef used was quite thick and the central part was still well coloured. The feeling was that a good rinse with water to remove some excess salt and hanging for another month would provide a more well rounded flavour.<br />
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Once the samples had been shaved off and tasted the next step was to thinly slice, vacuum pack and freeze. There was far too much meat for one person to consume in just a few weeks. After some investigation it was clear that the cheapest vacuum packers can be of dubious quality. The other conclusion was that purchasing a vacuum packer made little sense if it was not used frequently.<br />
<br />
The vacuum packer was easy to borrow as the boss at our work property had purchased a good quality unit a couple of years previously. We did purchase replacement bags with the conclusion that this is an expensive way to store food. The positive side was that the bags can be cleaned and reused although a little bit shorter each time once the seal was cut off. The cost of borrowing was a few sample packs.<br />
<br />
The electric meat slicer was more of an issue. It is something that is not used frequently. There are cheap ones available but being unsure of how well they performed we preferred to borrow one to test the quality. Extensive communication with friends yielded no result and then by chance we came across a former work colleague who had a very old, high quality, restored Hobart commercial slicer. And what a gem it was. All three cured meats were sliced paper thin with ease. <br />
<br />
The former work colleagues had become enamoured by meat curing and were heavily involved in making all forms of flavoured, air dried and smoked meats. This including constructing smoking and drying facilities with thermostatically controlled fans and burners. A pleasant couple of hours of slicing and cleaning was followed by lunch. We left with not only a pile of our own sliced and vacuum packed meat but also various samples of their sausages. A pleasant way to spend half a day.<br />
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As an aside these people also had an new Aldi slicer which they were about to throw out as it was completely useless for cutting cured meats. Just too flimsy for these drier cuts leaving a ragged edge and not robust enough to produce consistent thin cuts. So it seems size and quality do make a difference in certain areas.<br />
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In another month or so the remaining three larger cuts of meat using three other recipes will be due for testing.<br />
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JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-13319479884290742352014-07-27T14:06:00.000-07:002014-07-27T16:49:16.651-07:00Blog PostingIt's been almost 2 weeks since the last blog post. A significant break after more than 12 months of publishing a post every day. Why? Just ran out of steam. There was lots to do outside and allocating writing time became secondary. <br />
<br />
Normally, the blog would be written and edited over breakfast coffee but this takes a couple of hours. As well as reading and correcting several times, the preview feature is used right at the end to read and edit one final time. Something about seeing the post in the form it will be published that forces a better editing to transpire. The preview always picks up a few errors in wording or forces a grammatical change. Not to say it is perfect every time because time constraints push to end the screen time.<br />
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The goal to publish daily came about after reading/hearing an article on writing to deadlines. Journalists hone their writing skills via endless articles written to a short deadline. That was an encouragement to write as often as possible in an endeavour to improve skills. They have the benefit of an editor who corrects and modifies or chooses not to publish but the name of the game is quantity. The more articles written the greater the improvement in quality is the theory. The shorter the deadline the more natural the writing style and so on.<br />
<br />
Well there is no independent editor to scan the articles, offer criticism, add improvements or drop the result into the trash can. So improvement remains unmeasured. There hasn't been a back tracking to review earlier writing to compare style changes but that seems like a good task to schedule, just not this morning.<br />
<br />
The break in writing has resulted in a backlog of updates.<br />
<br />
<ul>
<li>The meat curing project produced some great information and results</li>
<li>There is an update on the long long task of growing mushrooms with some success.</li>
<li>The recycling of failed silage has continued unabated with actual tons used to both make composts and mulch nearly 200 metres of wine grapes.</li>
<li>The series on winemaking still has a long way to go. It became a bigger task than first envisaged but a wonderful way to review all that has been learnt about wine taking. The challenge has been to put the information into logical and easily understandable sequence.</li>
</ul>
Well at least there is no shortage of topics.JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-73258671964221914872014-07-16T15:37:00.001-07:002014-07-16T15:37:40.290-07:00Making Good Wine: Fermentation Part One (White Wines)Once the grapes arrive at the Cave there is one simple step. The picking container is placed in a cooling device. In this case a salvaged freezer or refrigerator and the grapes chilled. This takes the pressure off and provides time to record information in the vintage book, clean any equipment that has been used and have a meal and/or cup of hot liquid and plan the next step.<br />
<br />
<strong>White Wine</strong><br />
The initial step with Whites is the destemming process. Just a quick run through the crusher/destemmer and into the refrigeration unit for 16 to 20 hours of cold soaking. This seems to be the optimum time to obtain some of the flavour from the skins to enhance the final wine. Various makers try various levels of skin contact to obtain different results. An individual choice based on experience, type of fruit and the end result being targeted. Grapes with a higher sugar level will cope with more skin contact. Some makers go for 36 hours to produce long aging wine.<br />
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One variant is to not de-stem but press as whole bunches being careful to press gently so as not to break the stems. This leads to a clear juice with the lowest possible phenol levels and produces a wine that is finely flavoured and structured.<br />
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After cold soaking Potassium Metabisulphite can be added to reduce the risk of oxidisation and infection by unwanted yeasts and bacteria. Fruit quality dictates the level of sulphuring. With good quality fruit as little as 25 part per million (ppm) will work. With damaged fruit 50 ppm is safer. It should be noted that some producers add sulphur at the crush for extra safety. <br />
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It is possible to make white wine without preservative but it requires very special handling and specialised equipment to exclude any risk of oxidisation.<br />
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It can also be made without the special equipment by relying on Acidity, Alcohol and Tannins to protect the juice. The end result is best called a red drinkers white wine. It ages well but doesn't exhibit those fresh and gentle notes of a delicate white wine. But it is preservative free.<br />
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Pressing should always be performed slowly and gently. Just a light pressure over a long time. Using finger tip pressure is a good guide. This allows the pulp to settle into the gaps and the juice to escape. It also reduces the opportunity for the skins to tear and release unwanted phenols. This is where patience is required.<br />
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At HHF pressed juice goes straight into glass demijohns as a precursor to fermentation. Cotton wool is used in the neck of the demijohn. The demijohns are kept under refrigeration at 10 C.<br />
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Once the wine is sulphured and pressed it should be rested for 24 hours to allow the sulphur to perform its function.<br />
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Next: Making Good Wine: Fermentation Part Two (White Wines)JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-18270024848843618612014-07-15T22:19:00.001-07:002014-07-16T15:28:54.343-07:00Making Good Wine: The HarvestIn this part of the world harvest or Vintage as it is named predominately occurs after December. There are some varieties which ripen earlier or are picked earlier because the natural acidity is needed for making sparkling wine. But lets stick with ordinary still wine making and in particular the Chambourcin in HHF's vineyard. The harvest of other varieties made at HHF is almost entirely controlled by the vineyards where we source those. We pick when they pick to co-ordinate with their pickers or machines.<br />
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Deciding on a picking date centres around the degree of ripeness. This involves wandering around the vineyard selecting individual grapes from different locations and different positions on the bunch. These berries are squeezed onto a <a href="http://en.wikipedia.org/wiki/Refractometer">refractometer</a> to measure the sugar content. An alternative is to collect all the berries and squash them together to get an average. In a small vineyard there just isn't enough bunches to spare to collect whole bunches and perform a more thorough <a href="http://en.wikipedia.org/wiki/Specific_gravity">Specific Gravity</a> test. Experience over a number of years has proven that the refractometer test is always at least 1 degrees higher than reality. This is kept in mind when weighing up picking times.<br />
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The thing about nature is that it is never even. The grapes from the eastern side are usually not as ripe as the western side. The grapes higher up the slope are riper than the grapes in the hollow. A nearby tar road radiates heat to ripen the bunches on that side. Every little variation in soil, aspect and influencing structure modifies the rate of maturity. And there is no way of knowing, until after harvest, of how many vines were influenced by any one variation. It is all a rough guess and experience.<br />
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The second test for ripeness is the taste test. This is a good test for overall flavour i.e. skin ripeness. The good wine makers base their decisions as much on this as any thing else. <br />
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The other useful test of maturity is the grape seed. Brown indicates ripeness, green says it's probably too early.<br />
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Acidity reduces as sugar levels increase. In ideal ripening years the two come together in perfect balance but this is a rare phenomenon. Although it's wonderful to have the balance naturally, insufficient acidity and high pH can be handled after harvest without making the end product suffer.<br />
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At HHF picking is based on when the fruit has truly ripened i.e. the seeds have started browning. This seems to be about the best indication that nature's work is at an end.<br />
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Weather sometimes dictates activity as well. If the grapes are close to ripeness and the weather report says 90% chance 150 mm of rain in the next week there are only a couple of options. Take a chance, harvest or place a bet each way and harvest 50% as a precaution. It really depends on how important it is to have some wine as opposed to possibly none. Sometimes it is better to go without rather than make an inferior product.<br />
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Picking is best done in the early morning cool. The grapes are cold and less likely to commence premature fermentation with wild yeasts. It is also more pleasant picking in the coolness of the morning than the middle of the day.<br />
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Even for the amateur weighing the harvest is important as it allows calculations to be easily performed in advance for things such fermentation vessel size, finishing vessel size, calculations for Potassium Metabisulphite etc. It is a short step from Kilograms to litres. In the HHF Vintage book the yield of liquid in litres is recorded against every wine. These yields are amazingly consistent. They vary a little in dry years. On average the yields are close to 60% at pressing time.<br />
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Our preferred picking container is an upright 100 litre <a href="https://www.google.com.au/search?q=100+litre+plastic+drums&tbm=isch&ei=8GPEU4PmKojh8AWN4YDYDg">plastic drum</a> because it keeps the mouth of the drum close to the bunches for cutting and dropping and it facilitates moving the container without having to bend over.<br />
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The best implement is a small pair of <a href="http://www.fiskars.eu/Crafting-Sewing/Products/Scissors/Softgrip-R-Scissors/9476-Softgrip-R-Micro-tip-Scissors-Big-loops-18cm">scissors</a> with a plastic handle to prevent blisters. It is light and requires minimum pressure to severe the stem. The short pointy cutting blades make it easy to position the blades for cutting.<br />
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One of the most important tasks is not speed but quality. Each bunch is examined and any bad fruit removed. Bad fruit being dry rock hard berries, bird picked berries, rotten berries and <a href="https://www.google.com.au/search?q=100+litre+plastic+drums&tbm=isch&ei=8GPEU4PmKojh8AWN4YDYDg#q=shot+fruit+in+grapes&tbm=isch&facrc=_&imgrc=0t0dL7acoU3ZIM%253A%3BMuGdGwTZkjA4EM%3Bhttp%253A%252F%252Fwww.extension.org%252Fsites%252Fdefault%252Ffiles%252Fw%252F0%252F07%252FShot_berries.JPG%3Bhttp%253A%252F%252Fwww.extension.org%252Fpages%252F33106%252Fcauses-of-poor-fruit-set-in-grapes%3B360%3B265">green unripe</a> berries. Shrivelled raisin like berries are fine. And absolutely no leaves in the bin.<br />
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Chambourcin fruit is easy to pick with its long stem and large bunches. Some varieties such as Malbec, Chardonnay and Traminer are really hard work with small secreted stems and tiny bunches. But then not all aspects of wine making are joyous activities.<br />
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Next: Making Good Wine: Fermentation Part OneJohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-63114310505895311892014-07-14T15:21:00.000-07:002014-07-14T15:21:42.711-07:00Making Good Wine: The Vineyard Part TwoThe important part was the choice of grape. Chambourcin was a hybrid which we knew from the <a href="http://cassegrainwines.localplacement.net/">Cassegrain</a> experiments at Port Macquarie could cope with humidity and still produce good red wine. The purchase was on rootstock although any that failed to thrive were replaced with non-rootstock and did well though never as well as rootstock vines. It's just that vigorous rootstock that handles the harsh conditions better. Without the choice of a hybrid it would have been very difficult to maintain a healthy vine without a lot of work protecting against mildew. This was a choice based around keeping the work load to a minimum and avoiding dangerous chemicals.<br />
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Feeding grape vines is a similarly tricky operation. Ideally the vines should drop there roots 3 to 4 metres into the ground pulling on the base minerals and transforming them to the unique flavours found in great wines. Seeing as how at HHF the roots go down such a short way (600 mm) before heading off horizontally it becomes a little more interesting. Many viticulturists have limited the amount of feeding so as not to create too much vigour and unbalance the grape flavour. The use of small amounts of cow, sheep or horse manure between the rows is common. <br />
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At HHF our soils are acidic and an occasional application of Lime or Dolomite is conducted after harvest every couple of years. Last year some Power Fish a concentrated fish emulsion was applied in a very dilute form via the irrigation system. Two applications were performed. The first as bud burst commenced and the second during flowering. This small intervention seems to have produced an excellent result without over stimulating the vines. The fish emulsion provided some trace elements in minute forms. There is a belief that over stimulating vines with nitrogen will only attract pests to lush growth. Everything moderation is a good guide whether it be lime, trace elements or compost.<br />
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Our chickens roam freely in the vineyard and harvest insects as well as leave behind droppings which feed the soil. This seems sufficient to encourage the vines to battle onwards.<br />
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Pruning is tailored to variety, conditions, tradition and vine vigour. In the case of HHF the goal is to minimise potential bunches to allow the struggling vines to produce ripe bunches by harvest time. Spur pruning is our choice although the occasional cane pruning occurs on some vines. At flowering time Chambourcin puts out three flower bunches per spur this would result in far too many bunches for the canopy and trunk to ripen. During flowering a regular morning task is to stroll through the vines pinching out all the flowers clusters except the closet to the vine. This reduces the crop by two thirds. Since undertaking this procedure our crops have reached maturity with good sugar levels and excellent skin pigmentation. It is possible to trim green bunches later but it seems pointless to allow a vine to make such a huge commitment of energy when it can be done at a much earlier stage. It does mean our yields have reduced appropriately but quality is beats quantity anytime.<br />
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Many vineyards spend time clear cultivating between rows to remove grass competition. This practice is waning and there is a greater movement towards grassed rows, green manure crops that are tilled under or better still legumes which are mown. Bare dirt looks fine until it rains and farm equipment gouges tracks between the rows. This happens so often during harvest leaving a terrible mess of compacted soil. There has been a bit of a trend to use horse drawn equipment in a few vineyards to reduce soil compression but it would be a rarity.<br />
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Birds are a pain in the butt once veraison (colour change in the grapes) has commenced. The use of gas cannons is effective in larger vineyards, Hawks are useful and there are sound recordings of predator birds which can be played on loudspeakers. As much as it is hated, netting is the choice at HHF based on cost. It does cause some vine damage. it reduces sunlight and doesn't help during humid days but it works. As soon as bird activity is noted the nets are spread out. This can sometimes be quite late depending on the bird activity in that year. White netting allows the most UV light. Biodynamic peppers have been experimented with and seem to have some success but rain dissipates the effect quickly.<br />
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Next: Making Good Wine: The Harvest<br />
<br />JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-77277161223601537062014-07-13T15:02:00.000-07:002014-07-13T15:02:00.848-07:00Repairing the Garden Pressure SystemIt started with the garden pressure pump not cutting in when a tap was used. The controller is mechanical and as with mechanical things it had worn out. Perseverance was a waste of time as nothing would make it work consistently other that the occasional boot. The new controller was acquired and installed easily and the cut in and cut out pressures duly adjusted. <br />
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The next problem was that the pump would cut in and out every few minutes. Since there are three independent lines connected all three were turned off and the pump came to pressure and stayed there. That means the problem is in one of the three lines. Turned on line 1. No issues. Turned on line 2. No issues. Tried to turn on line 3 but the gate valve failed. Now that line is permanently off.<br />
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No spare gate valves but plenty of spare ball valves. All fine except the ball valves are a different dimension and need adapters which are not on hand. Fine, put up with the inconvenience for a few days until in Raymond Terrace next and collect some more adaptors. <br />
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Thinking ahead the decision is to replace the two remaining gate valves as the third was replaced last month, this indicates they are all of an age that could mean imminent failure.. Adapters acquired and two remaining gate valves replaced.<br />
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Not so good as both ball valves have cracks and leak which is probably why they were thrown away for us to salvage from the Dungog Dump Shop. Undoing all the good work the working gate valve is reinstalled. The failed gate valve is taken apart and repaired and also reinstalled.<br />
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All is not well. Now there are steady leaks from the connectors. Take the whole thing apart again, wash and clean away any grit, apply nylon tape and reinstall. Now the leaks are isolated to another set of adapters. Take apart again. One washer missing in one connector and a distorted washer in the other. Replace both and reinstall. Still some minor leakage in one adapter. Fiddle about for a while and reduce it to a few drops and give up. Time to take a break, Had a gutful of poly pipe repairs.<br />
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Of course the original problem of one line leaking is still there. Despite walking the entire line and checking all outlets on that line no faults found. <br />
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Time to walk away from the problem for a while. Pump turned off unless needed. A workable if inconvenient solution.<br />
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That is how it is possible to waste and entire afternoon and a couple of hours the next morning. Sometimes the cosmos burdens rather than caresses. JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com1tag:blogger.com,1999:blog-1648577586482081934.post-60241319863483981182014-07-12T15:14:00.002-07:002014-07-12T15:14:38.689-07:00Making Good Wine: The Vineyard Part OneThere are lots and lots of books on choosing a site, preparing the ground, trellis choices and spacing's etc. These comments relate to the vineyard at HHF and how it evolved and how over more than 15 years it came to produce excellent fruit using standard techniques, ideas gleaned from various sources and experiments and observation. Every vineyard site is unique and although there are standardised principles they will vary, sometimes just that little bit or even a lot. It is all to do with the influences of not only soils and climate but also the influences of the surrounding area and structures be they trees, hills, mountains and water features. Experimentation will translate into dividends in quality.<br />
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Working full time and pursuing a bucket load of interests simultaneously meant the vineyard didn't always receive top priority every year but it did get pruned and watered and gradually over time shortcomings were eliminated. Continuing pruning and training is the critical task. If not pruned each year it takes a long time to retrain.<br />
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When the site was chosen it was an outcome based on a couple of factors. The site was reasonably close to the house meaning it would likely get some attention. A factor that is always important for the small winemaker. The area was an end of the orchard that wasn't needed as all the fruit trees deemed important at the time were selected and allocated a spot. Being close to the house has really paid dividends allowing a regular inspection with ease.<br />
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A local contractor had been employed to deep rip along the contour. 'Deep' really wasn't that deep as the bedrock of shale like rock was only about 600 mm below the surface. The ripping pulled up a lot of rocks which were gradually collected and used as fill elsewhere on the property. In this part of the orchard the contour ran East to West providing a perfectly North facing Vineyard. Who could ask for more. In hindsight ripping both along the contour and counter contour would have been beneficial.<br />
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There was no guarantee that vines would survive in this harsh shallow soil and humid climate especially since there was a goal of not spraying chemicals. Consequently little money was invested in trellising. Because it was just experimental only Star pickets and pig mesh were used as they were surplus stock in the hayshed. Very primitive and rough reaching 1000 mm in height at best and sometimes lower. The guide books talked about short trunk height contributing to better grape maturity. By keeping the distances between roots and bunches short there was less travelling for nutrients. This is fine except at picking time when the slightly hunched back begins to hurt. This would be discovered during the first vintage. Vines were spaced at 900mm (3 ft) intervals. Apparently crowding is good. It stresses the vines forcing a better quality fruit.<br />
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After almost a decade of trialling, the trellis system was replaced and the vines retrained to a greater height with fruit at the 1200 level.. This alleviated the bad back problem (sometimes quality must be sacrificed for health). But more importantly the extra height and additional wires to hold the foliage above allowed greater air flow during humid times as well as exposing the fruit to more sunlight an important criteria for better grape quality.<br />
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Irrigation was installed but the original pipe size was a minimal 12 mm with drippers. The problem here is not enough pipe diameter to get solid pressure to all drippers resulting in a tedious program of adjustment to all 150 outlets each time the irrigation was used. Eventually this was replaced with 25 mm pipe and two entry points for the water. Now it is a simple 10 minute task to eye ball all 150 with little or no adjustment required. Many vineyards avoid watering which is a great idea if you have deep soil and good weather conditions early in the life of a vine to allow it to establish. <br />
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Watering is a necessary evil on this farm. The soil is shallow and the ground dries out quickly. If not watered the vines die. While they were establishing lots of water was applied but gradually the tap was restricted forcing roots deeper and wider. Now watering is strictly controlled especially approaching harvest so as not to dilute the sugars. This is a tricky operation. Too much water and the berries swell with water not sugar and the ratios of everything in the grape distort especially the flavours in the skins. Not enough water and the vine shuts down and fruit stops maturing. <br />
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Wood chip mulch around each vine was applied in one of the early years but the chickens soon disposed of them spreading the lot evenly over the entire vineyard.<br />
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So there you have it. Planning and preparation are critical but don't guarantee a perfect result. Individual site conditions influence everything involved and gradual modification and adaption is usually necessary.<br />
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Next: Making Good Wine: The Vineyard Part Two<br />
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This will look at on going vineyard management.<br />
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<br />JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0tag:blogger.com,1999:blog-1648577586482081934.post-46116457189886488442014-07-10T12:45:00.000-07:002014-07-10T12:45:07.577-07:00Making Good Wine: IntroductionFeeling a bit inspired after tasting a few of our more recent attempts at making good, wine it seems appropriate to document some aspects of the process. <br />
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Wine making for us started back in the 1980's on our first farm "Mundroola". Back then it was the hippy in us that made all sorts of fruit, herb and vegetable wines. Some of these were an acquired taste and some made you feel as if you were "shot out of a cannon" (quote from The Good Life series). Then there was a bit of a break of a few years while we relocated and settled in, planting wine grapes and an orchard. Back into it, but this time with real grapes, floundering with off flavours and lack of success. <br />
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A wine maker dropping off a large purchase of his wine, tasted these failed efforts, asked about the processes and informed us as to the problem(s). Then some early minor successes followed by more success and yet more experimentation. Then a philosophy developed. It isn't possible to just make wine or food, there has to be a guiding brief, something to refer to when faced with challenges and choices.<br />
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Marcel Pagnol summed it best in Jean de Florette:<br />
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"Well, look: after having worked hard - I mean intellectual work - after meditating a long time and philosophising, I came to the irrefutable conclusion that the only possible happiness was to be a man of Nature. I need air, I need space to crystalize my thoughts. I am more interested in what is true, pure, free - in a word <em>authentic, </em>and I came here to be <em>authentic... </em>I want to live in communion with Nature. I want to eat the vegetables of my garden, the oil of my olive trees, to suck the eggs of my chickens, to get drunk on the wine of my vines, and as far as possible to eat the bread I make with my wheat."<br />
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There are many excellent books on vineyard management, grape cultivation and the technical side of converting grapes to wine. What there appears to be a shortage of, is information on the ethereal aspects of these processes. Sometimes the technical explanation, points to the execution of the more delicate operation but it is so obscured in scientific language, only the more experienced and highly trained practitioners are capable of discerning the step. For amateurs, the plainer language bears more fruit.<br />
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Reading mountains of books, magazines, web pages, blurbs on the back of bottles and sales brochures over many years results in the accumulation of pages of notes on aspects of making wine which don't seem to rate a mention in most technical books on the process. These notes stem, many times, from a phrase or sentence identifying a simple, minor step in the process which seems insignificant when on its own, yet plays an important part in the entirety.<br />
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For the most part, for us, these practices come from French winemakers especially those small timers who make a barrel or two or three in a tiny village. Some come from artisan winemakers in various parts of the world looking to return wine making from pure science to a pure craft. Because they are comments within a commentary, they often don't contain measurements such as percentages, litres or kilograms. And they aren't always quantified. <br />
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These are the statements such as: <br />
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"This year we added a higher portion of whole bunches because of the maturity of the fruit". <br />
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What that statement means, once investigated and the facts compiled, is that normally they add in about 10-20% whole bunches in an average year and sometimes none. But this year, the fruit ripened exceedingly well and they needed to add in 40% whole bunches to get more tannin from the stems to balance the wine. <br />
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When those comments are taken in mind and the textbooks re-examined, it is possible to equate the statement to facts in the texts. Looking at the chemical composition of grape bunches shows the stems as a source of some tannins. Adding too many produces a harsher flavour. You could avoid stems all together and add powdered tannin to taste (as many wineries do) but then this story is about staying as close as possible to the natural process. <br />
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Sometimes the concept behind the statement can't be traced to a hard number and it becomes a matter of trial and error and guesswork. It is valuable to remember that nature is complex and equating everything to a number is often impossible. It becomes a matter of gut feel, experience and faith.<br />
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This is about the romance of wine making. This is not about using the laboratory to manufacture a pleasant scent, colour and flavour. This is about working with nature and bending with nature to produce the best possible result which reflects the variations of that year. Every year is different and sometimes challenging. The goal is to have a palette of ideas and options which can used or left during the process of steering grapes towards wine.<br />
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The next set of notes will be:<br />
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Making Good Wine: The VineyardJohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com1tag:blogger.com,1999:blog-1648577586482081934.post-25723396009659333122014-07-09T20:57:00.002-07:002014-07-09T20:57:51.626-07:00Silage: More UsesIt's no surprise that we have started to accumulate waste silage in quantities that beg for alternate uses.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUeSSzUqEBRnNR-GhE_uBkIHfcp9UXp2atgb508Ly2FkXA97e1JeJjym3T_KAdv9A3Y25-ipSUYEp2L2nVZUPHtNa3V7XV_7HUjW2zgjC018tKFdGWBol6I6RG_lK3JTE7i0nNDCudf8/s1600/DSCI0291.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUeSSzUqEBRnNR-GhE_uBkIHfcp9UXp2atgb508Ly2FkXA97e1JeJjym3T_KAdv9A3Y25-ipSUYEp2L2nVZUPHtNa3V7XV_7HUjW2zgjC018tKFdGWBol6I6RG_lK3JTE7i0nNDCudf8/s1600/DSCI0291.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another Compost in Progress with Bill watching</td></tr>
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Rather than leave piles of the waste silage around the farm across the river it is loaded on the ute and brought home. One compost bin has been compiled and another two are empty which will be filled gradually over the next few weeks.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7EdElaYgy4iIk5PLj_cPO9K4_YdV0MBjNGUAn3FB5J6VNkioCQsevVDs1U2sRJ5qdkLzw2xsj78i6V6Ty8cQSH8hXvFk2TnVKuVQP7rfK5G1yIVyoCPTJ4DwYI6S-gSN6hZe8YgeNQc/s1600/DSCI0293.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7EdElaYgy4iIk5PLj_cPO9K4_YdV0MBjNGUAn3FB5J6VNkioCQsevVDs1U2sRJ5qdkLzw2xsj78i6V6Ty8cQSH8hXvFk2TnVKuVQP7rfK5G1yIVyoCPTJ4DwYI6S-gSN6hZe8YgeNQc/s1600/DSCI0293.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This pile looks small but it is close to a ton of rejected silage collected last night</td></tr>
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But there is still more than can be used in the current compost bins. Then an idea struck. Why not use some of it to mulch around the grape vines and then when this is done ditto for the fruit trees. And so a few ute loads have now been dumped in the vineyard.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMx4LbhFWgRTZmvRRfx4jVZ7F9cshi5U8CWrsxsxKdnUg7_My2C8vMVBzpYjdK-XCLwhIS6lHsnwqHHUZQ7FBBjESt53gPyNelDOWCvlteU7HL94HugzW_QcVu2tZGIRJtjZdamxqJv9w/s1600/DSCI0295.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMx4LbhFWgRTZmvRRfx4jVZ7F9cshi5U8CWrsxsxKdnUg7_My2C8vMVBzpYjdK-XCLwhIS6lHsnwqHHUZQ7FBBjESt53gPyNelDOWCvlteU7HL94HugzW_QcVu2tZGIRJtjZdamxqJv9w/s1600/DSCI0295.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One row of 12 done</td></tr>
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There are now multiple parallel projects in progress. A NZ compost has been started using silage and fresh cow manure already collected. The green matter is coming from the vineyard. By mowing up and down the rows with a catcher green matter is collected and the ground prepared for mulching. Just before piling on the silage mulch there will be a bit of weeding and weed trimming around the vines.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnVAvK5bzeoaR-k3PMMsJ46lTnO9O-8mOCkhEqpHsV3ituIkW2ju3vzIGYuJPH2QMJPs6ncHNziCyDUPsKPzVjU7Z42-jDohXBMUXrtwzJu4hqIxZMLKr876luOBPcXixOkwntw7VK5U/s1600/DSCI0289.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnVAvK5bzeoaR-k3PMMsJ46lTnO9O-8mOCkhEqpHsV3ituIkW2ju3vzIGYuJPH2QMJPs6ncHNziCyDUPsKPzVjU7Z42-jDohXBMUXrtwzJu4hqIxZMLKr876luOBPcXixOkwntw7VK5U/s1600/DSCI0289.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This mornings collection</td></tr>
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Life is a bit hectic keeping up with the tasks but it seems a real waste not to take advantage of this rare opportunity.JohnandJeanhttp://www.blogger.com/profile/06506275036086045557noreply@blogger.com0