Too many any vege syndrome
Anyone who grows their own vegetables inevitably reaches tipping point of too many vege, especially when they hang out with generous like minded souls. I call it 'too many any vege syndrome' and over the years I've picked up a trick or two to deal with this seasonal glut.
Let me take you to my happy place...
On a recent guest blog over at cityhippyfarmgirl, there were lots of really nice things said about the pictures of our garden (aw shucks) so I'd like to show you where we drew our inspiration from. Our garden pales in comparison to this garden. This is my happy place. This used to be my local. This is Veg Out Community Garden in St Kilda. Let me show you around...
My summertime bounty from beautiful friends
Today I'm feeling blessed. As I write this it is New Years Day 2015. Last night, I was pyjamma'ed and drinking tea by nine and asleep by 10pm. I know, I know - 'YAWN' you may say but I woke up feeling pretty freakin' fabulous...so there! Read more...
Our Pics, Posts and Tags of 2014
So the sun sets on an awesome year and 2015 is brimming with possibilities. Through 2014, our E'phy followers have browsed our blogs, shared our social, mailed us fabulous snaps of their newly opened Ecolosophy goodies and so much more - you are simply beautiful human beings. Here's a snippet of our wonderful first year in business with our favourite pics, posts and tags...
Pickled out...
Zucchini is by far my favourite vegetable (ok fruit) to grow and cook. So simple and verging on being boring with their sheer abundance, they're just so easy to grow and so versatile to cook with. Plus if you can't grow your own there's always stacks at the grocers. I owe the humble zucchini plant for my now thriving veggie patch and love of home grow food. It was the first veggie I grew - from a packet of Diggers Black Beauty - and it was such a bonza crop that I was hooked on growing them from that point on...
Heaven on a baking tray
I tried something different with this week's harvest and it's heaven on a baking tray. THIS is how our tomato sauce will be made from this day forward. The slow roasting brings out a far more complex blend of flavours than you usually get with sauce made on the stovetop. No joke, this sauce is awesome.
