Mock Orange Blossom, a Philadephus, truely grows so easily from a little cutting. I love them in a vase + often decorate cakes with a beautiful little sprig. Outside our daughter's window we have a wonderful bush which gives off a heavenly scent. The plant has saponins in the leaves and flowers which make it an effective mild lather for your hands. You can plant near the tap in the garden and use to wash your hands! Make sure next time you are out on our farm you take some home to get growing. The best time for this is now in April, but Ive tried my luck + had success at other times of the year too.
And now the recipe ......
Miss Smith's Gluten Free Chocolate Cake
Day before add tablespoon of kefir grains to 2 cups of cream. Before serving your cake, the following day, sieve kefir grains from cream + beat cream until thick. Chill as preferered.
1 + 1/3 c water
Soak + rinse quinoa.
Bring to boil reduce heat + then simmer for 10 minutes. Allow to sit for ten minutes also.
3/4c butter, melted + cooled.
4 large eggs
1 tsp vanilla
Blend these ingredients together, add quinoa. Blend until smooth.
1 c cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a bowl add the dry + wet ingredients, , stir well + pour into cake tin.
Bake at 150c for a least 1hr, sometimes 15mins longer.
Dust with cocoa when cool + top with a sprig of your favourite bloom.
Hello Aiesha! Where are you from + what have you been up to?
I come from New Zealand farming stock but my own journey with local food and farming started when I was hanging out with Carlo Petrini's slow food movement students in Northern Italy.
Last year I took the plunge and quit my job in Public Health to farm full time, because it felt like the most meaningful thing I could be doing and I enjoyed the sense of satisfaction it gave me at the end of a big day. My pursuit of becoming an organic market gardener has led me to visit some of the worlds most cutting edge rooftop gardens, local food initiatives and productive farms. Last year I spent a month farming with Jean-Martin Fortier and his incredible team at La Ferme des Quatre-Temps which was a pivital experience both in terms of my learning and decision to become a farmer.
What brought you to Roebuck Farm?
Jodi Roebuck has a world-wide reputation for best practice and innovation in market gardening and integrated systems using animals for sustainable land management and building soil fertility. Now that I'm back home in the Southern Hemisphere, I'm looking to build relationships with the farmers that are doing great things in my own corner of the globe so I decided to dedicate some time to coming and learning from what Tanya and Jodi are doing at Roebuck farm.
What has been most valuable during your stay here?
Jodi's precision in bed prep, composting and seed raising has been great to see in operation. Farming at Roebuck farm I have achieved greater consistency than I have ever had in seeding beds and seed raising due to the attention that is placed on getting the soil right and the control of moisture.
Next possible steps?
I am looking for a business partner and land to lease to begin my own market garden in Victoria where I currently live or in New Zealand.