Eating local is eating in season

We've been eating small variations of practically the same meal for the past several weeks and are strangely enjoying the repetition. It feels increasingly right to be eating repetitively and in season like this. Silverbeet and zucchini have been in abundance, so they have constituted the major source of iron and vitamins. Then we have added basil, garlic, wild rocket, eggplant, potatoes, mint, oregano, tomatoes, cucumber, parsley and onions from the garden, eggs from our lovely girls, and a line-caught redfin or two from the nearby lake. What we then add to these meals are the products we are still reliant upon transporting in. There are usually two or three of the following ingredients with any of our evening meals: salt, pepper, butter, balsamic vinegar, brown rice, sour dough rye bread, or pasta.

In order to keep going with relocalising our food into the colder months, the poly-houses also keep going up over the raised beds.

I also planted 200 more of our saved broad bean seeds on the lower side of the swale (near the pitchfork below). This is to improve the soil quality while providing a hardy winter crop.

Our chooks in chook heaven attending to our city neighbours' neglect of their 'investment' property all throughout the fire season. When non-attendance is a blessing in disguise our chooks will be there to capitalise.