It’s a busy time of year on our Australian goat farm, but thankfully we’ve had fantastic Autumn weather to work in, so it hasn’t been a hardship at all.
I’ve been gardening, reading about gardening, and talking to Aussie gardeners learning everything I can about how to grow things in this part of the world. Dear friends gave us cuttings from their quince and bush lemon trees, so Bear and I have been planting trees, cuttings of trees, seeds for trees, and innumerable veggies, herbs, and flowers. Phew! It’s heaps of work but so satisfying to see bare patches fill in and the first shoots of winter veg push through the dark brown earth. I’m still battling the dastardly cabbage moth, so if any of you brilliant gardeners out there have advice for me, I’d LOVE to hear it.
Bear and I take turns, an hour each, and we actually look forward to it every day. It’s a wonderful thing to “have” to wander in the bush. I find it really calming and a great start to my morning.
Although it’s late Autumn, I’ve been digging in to Spring Cleaning. It feels fantastic to be getting things tidy and organized, making new usable outdoor spaces that will be brilliant for the fun projects we both love to dig into.
This weekend I got back to making homemade medicines for my medieval medicine demonstrations. It is so fun, especially now that I’m growing nearly everything I need. I made a Sage Thyme treatment for sore throats (very handy this time of year), Lemon Balm oil for bringing deep wounds to the surface so they will heal quickly, and a Fennel eye wash and general tonic.
My favorite bread is this loaf that looks like an artisan bread but is easy-peasy to make. I mix up the dough in about two minutes before I go to bed, then pop it in the oven when I wake up in the morning. No kneading, no waiting around for rising, just simple, good, and gorgeous bread.
The recipe is based on this one by Le Creuset, but I make it even simpler with just four ingredients and an old cast iron pot.
What interesting projects are you working on these days? xo
Easy Artisan Bread
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 1/2 teaspoons sea salt
3/4 teaspoon yeast
1 3/4 cups water
- In a medium bowl, whisk together flour, salt and yeast.
- Add water and mix until incorporated. Cover bowl with plastic wrap and set on counter (or in microwave) overnight.
- Place lidded cast iron pot in cold oven and heat to 450 degrees. Leave for 30 minutes.
- While it heats, scrape dough onto floured surface and shape into a ball. (Don’t knead)
- Carry dough to oven, remove hot pot from the oven and drop in the dough. Cover and bake for 30 minutes.
- After 30 minutes remove the lid and bake 15 minutes more.
- Remove bread from oven and place on a cooling rack to cool.
- Once cut, store in airtight container so it doesn’t dry out.
- NOTE: can be made with gluten-free flour as well, just be prepared for a much wetter dough to begin with.