Well its deep into winter time and although we have not had much rain, its been reasonable cold which is great for broccoli. I have started harvesting and since learning a few years ago, cut the top off and then leave the plans in the ground. They will then grow more broccoli next to each leaf node, this more than double what you would get form just harvesting the main flower head.
As usual, I cut it up, blanch it ( bring to boil for 5 minutes) then put into cold water, till its cold then drain. I then lay it out on oven trays and then put into freezer over night. Next day bag it all up and you have separated broccoli, easy to plan meals for 1 to 10
I still have lots of pumpkin left over, I have given about 10 to the school for their kitchen garden program and plenty to family an friends. I also organsied a Pmpkin day at work, just to celebrate this wonderful vegetable. We had pumpkin pie, roast pumpkin salad, pumpkin fruit cake and pumpkin scones, served with home made Jam form my sister (” janey’s Kitchen”)
Pumpkin scones rock, I did make them the lemonade scone recipe.
Left overs- you can put them int he worm bin or cook it up and mash it, then it becomes a wonderful chook food and they will give you back eggs!. Protein conversion.
That brings me to a successful hunt- I went tot he farm to do some butchering for friends and did some sheep- the same applies for all my food- freeze it separated so you can bag it up the next day, this will make your life easier and less chance of wastage, its bad enough we kill an animals for food, and if so then for gods sake do not waste it.!!!
After about 13 km of walking and on the way back to the car, we managed to down a young hind (female)- This is without a doubt the best and sustainable meat you can eat- it has grown up without knowing what a fence was, lived in the bush beside its parent, then when the day comes- it doesn’t even know its happened. No trucks, abboitiors to stress it.
As you can see, its very lean meat.
Almost fully boned, down into the primals that we will make into roast, steak, schnitzels, mince, sausages and what ever else we can think of.
On the block are the back straps or in butcher speak, the loin, where porterhouse, t Bone and scotch fillet comes from. Behind them is the Blade roast, with bolar and Oyster blade still attached.