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Nutrition

The art of balancing minerals, microbes and magnetism.

What to do With all that Pumpkin: #8 Maple Pumpkin Bread

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I couldn’t do a series of pumpkin posts without mentioning this recipe. We LOVE pumpkin bread, and this is my favourite recipe so far, from the Prairie Homestead.

It’s sweetened with honey and maple syrup, loaded with fragrant spices and delicious any time of day 🙂 It makes 2 loaves…enough to share or freeze.

It’s the kind of recipe you could add walnuts or pepita seeds too, though our children love it just as it is.

What to do With all that Pumpkin: #5 Pumpkin Cauliflower Gratin

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Pumpkin idea #5…Pumpkin and Cauliflower Gratin. I made this tonight as a side with our dinner, though it makes quite a decent portion and could be used as a vegetarian main course. It’s creamy and filling.

The recipe is from Well and Full, and grabbed my attention as it uses both pumpkin (puree) and cauliflower (which I had a bag of in the freezer from last year’s harvest). The only adaptions I’d make, are adding some crushed garlic and sprinkling the finished dish with sliced shallots or garlic chives.

What to do With all that Pumpkin: #4 Pumpkin + Ginger Chutney

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Pumpkin chutney? Yes. A friend once gifted me a jar of her pumpkin chutney, and it was delicious. You can use this chutney just as you would any other chutney, but it especially works as an alternative to mango chutney on curries.

I doubled this recipe from The Crafty Larder, and it made 4x approx 700g jars, plus the little mason jar of chutney pictured. We tried it on Butter Chicken, and were happy with the results. 🙂

What to do With all that Pumpkin: #2 Pumpkin Pie

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I don’t know that I’d ever tried pumpkin pie before celebrating Thanksgiving in Pennsylvania, as an exchange student. Loved it!

We grow pumpkin each year, and often end up with a surplus, so recipes like this that call for at least 2 cups of pumpkin puree, are a wonderful way to put some of the harvest to good (and tasty) use.

Though most recipes call for a sweet crust, I don’t think it needs it…the filling is sweet enough.

Makes enough pie to fill a 12″ pie dish and often a little extra for a ramekin.

Heat your oven to 180 C (Fan-forced) and then…

For the crust I use:

2 cups organic bread flour

125g organic butter

a sprinkle of salt

Approx 120ml water

*optional 1tsp pumpkin pie spice

The food processor is the quickest way to blend this, but it can be done by hand if desired. In your food processor, blend the flour, butter and salt until it looks like a fine crumb.

Then add your water slowly, while the processor runs, until you get a nice ball of dough that holds together.

This can be refrigerated for half an hour if you need to firm it up, but I roll it out right away, using a dusting of extra flour to prevent it sticking to either the rolling pin or the pastry cloth.

You can roll the pastry onto the rolling pin for an easier way to transfer it to your dish without it tearing.

Bake the crust for 10 minutes, and then remove from the oven.

Filling:

2 cups pumkin puree

3 eggs

1 1/2 cups cream (or coconut cream if desired)

150g coconut sugar (or brown sugar)

1Tbsp pumpkin pie spice blend

I blend all these filling ingredients together in the food processor, and then pour into the baked pie crust. The filling will be runny at this stage, but will set as it bakes. Carefully place your filled pie back in the oven, and bake for 30-40 minutes. I start with 30 minutes, then open the oven door and give the dish a jiggle. You will be able to tell if the pie is set by watching the centre of the pie to see if it wobbles loosely, or looks set. Once set, remove from the oven and allow to cool.

The pie can be eaten warm, or chilled. Store in the fridge.

What to do With all that Pumpkin: #1 Pumpkin Porridge

By NutritionNo Comments
Pumpkin Pie Porridge

The end of summer is when we have harvested all (or most) of our pumpkins and you will be finding these pumpkins in your seasonal mixed boxes. But besides roasting them as a side at dinner, what do you do with all this pumpkin?

Our go-to pumpkin creations are pumpkin pie (I was an exchange student in the USA and took an instant liking to pumpkin pie!) and pumpkin + sweetcorn soup. But there are so many ways you can prepare this versatile veg.

Today we’re looking at incorporating pumpkin puree (very easy to make) in your porridge.

I based the trial on the recipe below, but made a few changes.

*I used dairy milk

* Skipped the maple syrup and used a sprinkling of coconut sugar and organic sultanas instead

*Used a teaspoon of a homemade pumpkin pie spice blend, rather than individual spices.

*Added more like 1/2 Cup of pumpkin puree

The result was far less pumpkin-ish than expected, which was fine. It was also only mildly sweet, which suits me, but if you’re a sweet tooth, you may want to up the sugar, or use the maple, as suggested in the base recipe.

If you regularly make porridge, the only change you would need to make to your regular base recipe, is adding 1tsp (or to taste) of the spice blend while cooking, and add the pumpkin puree close to the end of cooking and heat through.

A recipe to get you started, from DamnDelicious

Next up, will be our pumpkin pie recipe. I’ve got some savoury pumpkin recipes on the upcoming share list too!

This Week at Birdsong (+ Weds Highfields Delivery Run)

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We have everything pictured, with the exception of the beans.

Good Morning,


I’ll be ordering in more certified organic celery and cabbagewhile our greens are struggling. Rick keeps planting out seedlings, only to have the rabbits and hares descend upon them. They can do a lot of damage in a single night! This is why we don’t have many greens to offer! 


We can list a limited number of corn cobsthis week…there’s just a few rows left for the season. A little bit of corianderis ready now also.


The juicing carrotsat the moment are huge, and excellent quality. Thought I’d mention this, as the carrots we bought in a few weeks back were a bit disappointing. 


Deliveries:

Tuesday 16th March, 1-2pm for orders $50+ in Toowoomba.Please place your orders by Monday night.

Wednesday 17th March, 1-2pm HIGHFIELDS,no minimum order, $5 delivery fee. Please place your orders by Tuesday night.

Friday 19th March, 12:30-2pm for orders $50+ in Toowoomba.Please place your orders by Thursday night.


Thank you for returning large glass jars, preserving jars, waxed boxes and plastic crates.

This Week…

By NutritionNo Comments

Good Morning,


Loving this autumn weather! Now we just need some more rain…


We’re pretty low in fresh produce until Tuesday. I’m also not able to make any mixed/seasonal boxes until Tuesday (for Tuesday afternoon pickup, at the earliest). By then I will have some celery, cabbage, ginger and more potatoes.


Deliveries:Tuesday 9th March, 1-2pm for orders $50+ in Toowoomba. Please place your order by Monday night. If there are items you’d like that are not online yet that I’ve mentioned here, just request them in the comments box of your order, and I can send an invoice.

Friday 12th March, 12:30-2pm for orders $50+ in Toowoomba. Please place your orders by Thursday night.


We have 4 little week-old Australorp chicks (unsexed) left from India’s last incubation. They’re $12ea if anyone is interested.

Beet Kvass

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https://eatingeuropean.com/how-to-make-beet-kvass/

I’ve tried beet kvass before, and found it really earthy and…not something I’d voluntarily want to drink on a regular basis.

Our recent beetroot surplus had me looking at a variety of ways to preserve or ferment beet, which led me back to beet kvass. The recipe at the above link surprised me. It’s not only beet, but garlic, bay leaves, allspice and pepper. And it actually is pleasant to drink. It’s even effervescent!

Just be warned that beet is a pretty potent detoxifier and if you drink more than your body can handle, you’ll know it. Start with a shot glass of kvass and work your way up to more if you desire.

You don’t really need any special equipment to make the kvass, a large non-metallic vessel will do the job of fermenting, and then use a basic sieve for straining the finished product.

If you try it, let me know what you think.

Gifts from Where Deep Calls to Deep

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With Christmas approaching, it’s always lovely to find local cottage/family industries to buy from. Elizabeth, at Where Deep Calls to Deep, is just such an example. Drawing from her own experience of spending years battling autoimmune disease, and then being healed, she has created calendars and journals which offer encouragement to others on their journey.

Here’s where you can check out the range.

Losing Tash (Natasha Amy Thorpe)

By NutritionOne Comment
Mother’s Day 2020, Tash (with the beautiful smile) in the black leather jacket

You hear these tragic things on the news, but never expect it to hit so close to home, to someone you love. The “young mum from Toowoomba” on the news, who drowned at Coolum on Monday morning, is my sister Tash.

We’ve never lost someone so close to us before, so the grieving process is like unchartered waters. Tash was loved by so many. I’ve just got back from being with my family at Coolum and we were visited by waves of our beautiful extended family and friends. So much support and love.

For now we will keep Birdsong open, and I will keep you posted if/when we need to close or make adjustments to our usual routine, while we move through the next few weeks.

I’ll keep this brief today, but definitely want to write more of a tribute to Tash soon. I just needed to let you all know.

One of the last photos Tash sent me, the day before she passed.

Meringandan Deliveries?

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We’ve had a request for deliveries to Meringandan, along with the Highfields deliveries. Anyone interested? We’d need at least 3 orders going out there (on the Wednesday 3-4pm run) to make it worthwhile.

Like the Highfields run, it would be a $5 fee, and no minimum spend. The Highfields delivery run item would need to be added to your cart.

BUT, it’s not definite yet, we’re looking to see if enough people are interested first. You can either comment on this post or email me at racheal@birdsongmarketgarden.com.au to enquire.

Quick Baby Spinach Salad

By NutritionOne Comment

The beautiful mild weather we’ve been having means that salad is still on the menu here 🙂 Here’s a quick and tasty salad, based mainly on pantry ingredients…

Quick Baby Spinach Salad

200g baby spinach

1/4 C Sun-dried tomatoes

1/2 C toasted walnuts

1/4 C pitted kalamata olives

Sprinkle of Styrian pepitas

Sprinkle of parmesan or remano cheese

Salad dressing of choice (we often use a balsamic vinaigrette)

Directions:

Arrange spinach on a platter (we find using a salad bowl with baby spinach just causes all the smaller ingredients to get lost under the leaves).

Then sprinkle the remaining ingredients over the spinach and serve.

Hints and Hacks to Optimise Your Birdsong Order

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Some of you have been ordering produce from us for years, but others are newer to Birdsong and ask how they go about ordering or when is the best time to come. This one’s for you, some background info to help you get the most out of your Birdsong order.

Birdsong is open for pickups Sunday-Friday, 11am-6pm. Market gardening involves a lot of tasks that are best undertaken first thing in the morning. This is partly why we don’t open until 11am…we’re often working from dawn until school starts. The second reason is that we homeschool, and I’m teaching 6 grade levels, from prep-grade 10. So I need a few extra hours of morning to teach uninterrupted by pick-ups or phone calls.

We close at 6pm because that’s about when we’re feeding the tribe dinner, and it allows for those customers who drop in on their way home from work to make it here before closing time.

The best days to come? Sunday-Tuesday at the moment. These are our quietest days and therefore we have the largest variety available. Six days a week we small-batch harvest, but on Sunday we’ll do our biggest harvest and make sure the cold room is all stocked up for the week ahead.

With Covid-19 restrictions we’ve been careful about letting customers into the cold room, but when all is normal, if you are someone who likes to shop out of the cold room, Sunday is the best day for it. There’s more variety and we have more time to accommodate you on a Sunday.

The best order to make, if you are after maximum variety, fresh produce and value, is a $50 (large) seasonal mixed box, on a Sunday-Tuesday. There’s always produce available then that never makes it to the website, and that there’s not enough of to go around on a delivery day. For example, a customer this Monday just gone who ordered a couple of large mixed boxes, received sweet corn, violet cauliflower, and sugarloaf cabbage. None of that is listed online, or available in much quantity right now, but because she happened to order on Sunday for a Monday pickup, she got those extras.

How much notice to give? It is by far best to order the day before you want to pickup (or have delivered if you qualify for delivery). We harvest herbs to order, so they’re not just kept on hand in the cold room. If you placed an order at 10am, hoping to pickup that same day, and asked for herbs, I wouldn’t have them harvested for you. And it is inconvenient to have to run back up the paddock when we’ve already completed the days harvesting and have many other tasks that need doing. It’s also not the best for the herbs, which are far more likely to wilt if they’re picked later in the day.

What time are you coming? Our business is also our home, and it is incredibly helpful if you can tell us what time you’re coming to pick up your order. It might just be a window, like ‘between 2-4pm.’ If you’ve ever had someone coming over and they’ve simply told you “I’ll come on Tuesday,” but you have no idea what time Tuesday they’re coming, and so have to limit where you go and what you can do that day because you don’t know when they’re coming, you’ll understand where we’re coming from. If we know when you’re coming, we can plan our day far more efficiently.

It is definitely ok to order more than a day in advance. I do have some very organised customers that do regular orders and give more notice…like 3-5 days. This is great, and helps us to know what and how much to harvest and order (for those organic produce items that we buy in).

How does delivery work? Presently we have two delivery areas and two delivery days. Wednesday afternoons we service Highfields. It’s $5 delivery fee, and no minimum spend. Also on Wednesday afternoons we service Toowoomba, for orders $50+ (free delivery). Friday is the same…free delivery in Toowoomba for orders $50+. To order for delivery, select the appropriate delivery run from the website and add it as an item to your cart. Then leave your delivery address in the comments box of your order.

Why don’t we deliver outside of Toowoomba/Highfields? Time is valuable, and in order to be able to juggle family, business and farm, we don’t have time to spend in the car taking orders too far afield. BUT, if you live in the Toowoomba surrounds and would like to pickup your order from South Toowoomba on one of my delivery runs, rather than driving out to Birdsong, that can usually be arranged.

When do we pack orders? Ideally, I’m packing orders from about 6am each morning, that were ordered the day before (or very early the same morning). Orders made later in the day (for a same-day pickup) are packed when I can fit them in.

Customising your mixed box: This is possible through the ‘comments box’ when ordering. You are welcome to mention if there are items you see online that you definitely want in your box, or don’t need, or that you use extra of. For example ‘Can I have extra potatoes, and no lemons.’

The Wednesday stock up. Every Wednesday, I receive our order of organic items that we buy in like dutch cream potatoes, sweet potato, onion (when ours are off-season) and juicing carrots. Usually we keep on top of stock levels and have enough to go around, but sometimes I run out of these, or have something extra coming in like cabbages, in which case customers may wait until Wednesday-Friday because there will be something extra available. Generally it’s mentioned in our weekly customer update (via email) if I know we’ll be running out of an item, or if I have something different arriving that customers may like to wait to order for.

The most difficult day for pickups or last-minute orders? Friday. With notice, we can do it, but because Friday is our biggest delivery run it can be difficult. We usually have a cold room full of orders on Friday, and far more people to spread the greens and unlisted produce between. Friday is the day I’m most likely to run out of certain items.

How do you pay for your order? There are options. The easiest is generally to pay via credit card online when you order. But you can also pay cash, or pay via card on pickup.

Do we sell bulk? Rarely. At times I’ve had surplus produce, like tomatoes for preserving. But that doesn’t happen often. Our customer base has expanded greatly over the past few years, but our market garden is still the same size…so there’s less bulk these days. We supply households, but can’t take on stores, co-ops or restaurants at the moment.

If you are after something like bulk potatoes, it can be arranged, but I have to have sufficient notice so that I order enough to meet our regular customers needs. Requesting something like this by Sunday 7am, means I can order extra and have it available by Wednesday after 2pm.

Phone/text orders? Once in a while we have customers wanting to order by phone. It’s not ideal, unless you know exactly what you want, primarily because it’s far more time consuming (and with a higher likelihood for error), and time is a prized resource here.

Text orders are ok, but once again, there’s a higher chance or an error being made with your order. I’ve noticed recently that usually if a mistake is made with an order, it’s an order that was sent by text! When orders are made via the website, it means I have easy access to them on the iPad, with every item and it’s quantity clearly stated. It’s not too bad with simple mixed box orders via text though.

Lots of information there, but keeping these things I mind helps you to get the most quality and value out of your order.

Feeding (Welsh Harlequin X) Ducks- What’s working for Us

By Nutrition2 Comments

Some might be surprised to hear that one of the top reasons people find our website, is because they’re looking for Welsh Harlequin ducks…either to buy, or to just find out more about them. Our birds are primarily for high egg production, and are not to show standard.

Besides being gorgeous, the Harlequins are particularly sought after for their high egg yield. We found them for the same reason. Knowing that duck eggs are so high in fat soluble vitamins A, D and many other goodies, we looked for a breed that would lay like a chicken, so we’d have eggs most of the year around.

BUT, just because you start a flock of a high-yield breed, does not automatically mean you will get maximum egg production. Like any creature, the ducks have basic and dietary needs.

One is that they need space. You likely wouldn’t want to be confined to an area the size of your bathroom, and neither do most pets/livestock. It’s not hygienic and it’s also kinda depressing to be confined. It’s easy here at Birdsong, where the we have the space for the ducks to have their own paddock (pictured above), but much harder if you’re in suburbia…unless you are willing to free range. We did this on a suburban block when we started out, letting our two ducks roam all over the back yard. They just need to be locked up at night, safe from predators.

Be warned, they do make a mess. They poo everywhere (which is fantastic for your garden/lawn by the way). But if you have a pretty, landscaped yard, they may not be compatible!

They need water, and it won’t stay clean long. Pictured is a young drake using the drinking dish we have in the duck paddock, but we also have a half 44 gallon drum for them to swim in, and a half IBC that we fill for them when needed. You’ll fill it up, and it will usually look brown within a few hours! But it doesn’t have to be changed every day. Their drinking water does, but they can go a couple of days before you refresh the swimming water (especially if you live in a low rainfall area like us).

Feed…ducks are high-protein eaters. They are also enjoy frequent meals. We’ve tried a variety of brands and seen a variety of results. I’ve tried dedicated duck feed, which was pretty good. We’ve tried a barnyard mix, which just didn’t meet the ducks needs and the laying suffered.

Then we tried a high protein layer mash. Not bad, but again, the laying still suffered after a while. Then we went organic with their diet, which boosted egg production for a short while. Then we had months of nothing…like 6 months of no eggs. I didn’t know what to do, and so contacted Country Heritage Feeds at Pittsworth. They told me if we were willing to bulk buy, I could purchase the same organic high-protein mash that organic commercial chicken farms successfully use. It was worth a shot, and it’s been about a year now that we have been using this feed, and we’re very impressed. So many people have told me their birds have stopped laying now (because it’s almost winter), but our chickens are ALL laying (note, they only reached POL at the end us Summer just gone) and about 1/3 of our ducks are still laying.

We’ve never seen them lay so consistently for so long before. I don’t get any benefits for plugging this feed, but want to mention it because I know there are others like us, who would love to see some return on all the cash they spend on feeding their flock!

This feed is quite powdery. So we soak it, and feed it to the flock as a mush/slurry. They prefer wet feed anyway, as ducks require access to water while they eat, so they don’t choke. We break their daily quota over 4 feeds. It works for us because we work from home and are always nearby. If you weren’t home all day, I would at least try and break up their mush over two feeds, morning and evening.

And then they love greens. Some have ample table scraps for their birds, some grow extra greens to feed their flock, and some find a fruit shop or supermarket that they can get damaged produce from. There are likely many more ways you can access greens/produce for your flock. We tend to give them bolted or spoiled produce from the market garden. They adore cos lettuce, mesclun mix and things like oversized zucchini when they’re in season.

Water: we had an interesting season where on top of the feed we were using being a problem, we also had a water problem. I had the ducks water connected to the market garden supply, and that is fertigated (that just means that soil supplements were being dosed into the irrigation). One day the thought struck that perhaps the water was affecting their laying. I switched over to pure bore water, and within 10 days, started seeing some eggs again. For most people, this will never be an issue, but I thought I’d mention it in case anyone else has treated or enhanced water.

Ducklings grow super fast. It seems as though you put them to bed, and then get up the next morning and can see the growth. One warning with using a chicken feed for ducks, is that they often don’t account for the B3 requirements of ducks. The feed we use is excellent, but it is a chicken feed. So when we have growing ducklings, that feed needs to be supplemented with a little brewers yeast to meet the babies B3 requirements. I just buy brewers yeast from the supermarket, or a herbal supplier and put about a Tbsp of the yeast into 1kg of feed. This is our guesstimate, and it worked when we had 4 ducklings go lame from B3 deficiency last spring. Within days of supplementing the B3 into the feed, they were able to walk and function as normal again.

If you have ducks and have found other dietary/lifestyle ideas that have worked, drop us a comment 🙂