Guest writer: Pickling, preserving and crafts
Over the past week, we have had a member and dear friend of the garden post some of her tips and tricks for preserving delicious homegrown produce. Dani is a local resident, with a huge backyard that allows her to grow and be creative with all the wonderful produce she grows. You can also find her sharing environmentally-friendly lifestyle tips on her Instagram @thedanielladiary and selling beautiful handmade jewellery and other goodies via her shop on Etsy, Hunter and Skyee.
HELLO North Brighton Community Garden Community!!! 👋🏻
I’m Daniella (aka @thedanielladiary ) and I’ll be taking over this Instagram this week. As mentioned, I’ll mainly be highlighting how we can preserve our lovely seasonal fruit and veg while we’re all staying at home during this pandemic.
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The first preservation method is for apples, and it’s super simple. These lovely apple bites or rings are a great snack, and the cubed pieces can easily be added to any porridge or fruit and nut mix for some extra fun.
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DEHYDRATED APPLES
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1: Rinse apples
2: Fill a big bowl with cold water, and squeeze in one lemon
3: (For little cubes, peel). Core apples and cut as desired (Slices should be around a half cm for semi-chewy final product)
4: Place the apple pieces on a dehydrator sheet or an oven tray lined with baking paper
4a: For dehydrator: put in dehydrator for 8-10 hours on 135 degrees C
4b: For oven: set to 100 degrees C. Cook on one side for 25 minutes, then flip and cook on other sode for another 25-35 minutes until they are the consistency desired. •
NB: before cooking, you can sprinkle with cinnamon, nutmeg or cloves for an extra tasty treat!
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Let us know if you try these, or have any other fun recipes for preserving your crop!
Xx
Want to use the last of that fresh basil before it goes to seed? Here’s an easy one: Pesto!
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INGREDIENTS
- 1 1/2 packed cups of greens (I use either baby spinach, carrot tops, or kale)
- 1/2 -1 cup of fresh basil leaves - 1/2 cup olive oil - 1/3 cup nuts (can be either pine nuts, cashews, sunflower seeds. All are delicious) - 1/3 cup savory yeast flakes (could use Parmesan, but I haven’t tried before so would need to experiment with the quantity) •
METHOD
1. Put all items in a blender
2. Process until all items are combined nicely, and it has reached the desired consistency. I like mine a little chunky. Make sure to pause and scrape the sides to mix everything in. You may need to add more oil if it’s a little stuck or too thick.
3. Put in a clean jar or container, with a little oil on top to keep it for longer, and pop in the fridge.
4: Eat on just about everything!!!
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How do you preserve your basil?
Hi again! 👋🏻
Today’s recipe is a family favorite, my Nonna’s pickled eggplants.
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If you’re like us, there’s a few lovely eggplants still ripening in the garden. I find there’s no better way to enjoy them in months to come than this!
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How do you like to enjoy your eggplants?
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Click here for the full recipe!
STONE FRUIT LEATHER
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One great way to preserve your stone fruit is to make fruit leather. It’s super quick to do, amazingly tasty and lasts ages!
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Just de-seed your stone fruit, and peel the ones with furry skins (optional)
Add to a high powered blender with a little water (maybe 2-3tbsp per half kilo of fruit). Blend on high until you get a smooth paste.
Spread on parchment lined dehydrator sheets, and put in dehydrator for 10 or so hours on around 125 degrees C. It’s ready when it’s dry on top.
Cut into strips, roll up and store in an airtight container for up to a year (if it lasts that long)
ORANGE PEEL POWDER
Don’t waste those orange peels, they’re super tasty and full of vitamin C (which I’m sure we would all be wanting a little more of at the moment)
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Just remove the pith, dry out (either in dehydrator, oven, or sun) and when they’re crispy, blend up into a fine powder! Store in an airtight jar or container
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Can be added to tea, smoothies, morning juices. They also look super cute sprinkled on top of cakes and desserts.
Thank you, Dani...for sharing your light and passion for sustainability, cooking, community and growing...
If you loved learning from Dani or tried any of the recipes let us know!