Like all of you lovely readers I am a real person dealing with a real life and all of its ups and downs. Times of busyness and times of peace, different stages of family life and different stages in work life.  I was aiming for full-time self-employment with this concept of the Professional Countrywoman and then as often happens, life took an unexpected turn.  An opportunity popped up that was too good to miss. I had been working part time in role which suited me well. I was dealing with good old fashioned country hospitality, food, gardening, events, beautiful historic buildings and contributing in a small way to the appreciation of our rural roots.  I then was offered a full-time management position which after much thought I accepted and so have found myself totally immersed in the role for the past year.

It just reinforces the message that what the Professional Countrywoman’s life is all about. There are some seasons when we are really busy focussing on a big role – and that is where I am just now.  But even in that place all of the other things that are important to us continue to go on and if we’re not careful we neglect those really important parts of our lives.  Family, friends, our own health and well-being, our professional and business lives – all of those things that make us who we are.  It has been a real lesson for me to see how quickly I got out of balance, stopped exercising (too busy), stopped being in control of what I ate (give me food now!) and stopped doing a lot of the things I loved such as gardening (what month is it even?).  My friends probably only vaguely remember me.  These are the important things and of course the PCW way is to be able to wisely consider what is important in whatever season you are in your own life and make recalibrate your life accordingly.  Planning systems and structures and putting them into practice is still the best way to do that.  So it’s been a big lesson for me to get my own act together and practice what I have been preaching!

This past week I met a woman who inspired me to remind myself what is important and to get back into sharing news of those beautiful and useful things that make our busy lives easier and more beautiful, and sharing the stories of those women in business who are producing those products or services. Whatever the season.

 

With the weather reminding us more of winter than summer approaching, today is a bit of a pikelet day.  Simple and quick to make they provide an easy and satisfying treat for all.  We invented the “pikelet bar” in our house. Hungry students and their friends making brief forays home line up along the breakfast bar and consume these as fast as you could make them!  Put out bowls of jam, cream or just butter and watch them disappear.  You don’t need anything complicated to make them so can even make them if you are camping.

Ingredients

1 egg

¼ cup sugar

About 2/3 cup of milk

1 cup flour

1 tsp baking powder

25g melted butter

 

Method

Beat egg and sugar until fluffy.

Sift flour and baking powder

Add with the milk

Add melted butter and mix to combine.

Cook

Melt some butter in a heavy pan or skillet

Drop in spoonfuls on hot pan. About 4 per batch.

Flip when bubbles appear around edges

Keep warm in a clean teatowel and serve with jam and cream.

 

 

A good way to use up the plentiful autumn supply of apples or crabapples.  There are usually plenty of wilding apples out there for foraging as well.

About one kilo or 6 large cooking apples such as granny smith or the equivalent in crab apple. (or a mix of both)

2 ¼ cups water

1/3 cup fresh rosemary

2 ¼ cups cider vinegar

2 cups sugar.

1. Wash and chop your apples – no need to peel or core.
2. Mix together with the water and half of the rosemary in a preserving pan and gently bring to the boil. Simmer for about 15 minutes or until the fruit has pulped down well.
3. Add vinegar and then once cool let the mixture strain through a muslin jelly cloth overnight. If this is the first time you have made jelly then make sure you don’t squeeze the bag or force the juice in any way – that will make your jelly cloudy.
4. Next day put the juice back into the pan and bring it up to heat. Add the sugar and stir until dissolved, then boil rapidly for 30 minutes or so until it has reached setting point.
5. Pour into hot sterilized jars. Of course your rosemary sprigs are going to want to go to the top of the mixture so wait until the jelly has just started to set and push the remaining rosemary sprigs into the mixture. It’s a bit tricky determining that point but if it doesn’t look as beautiful as you want, don’t worry as it will still taste good. Seal as usual. Delicious with lamb or pork both hot or cold.

 

 

March is a lovely month as we head towards the start of Autumn. It’s still warm and wet so plenty of growth still happening – as anyone with a lawn can tell you.  I am happy to report that we are picking sweetcorn and harvesting tomatoes. We had several plantings of potatoes over the growing season and so been enjoying different harvest times of different varieties. Mounding up continues of our main crop Agria potatoes which are still my favourite.   Over this month, the natural cycle of many of our vegetables will be coming to an end so you will be busy in the kitchen preserving and outside beginning the tidying up ready for winter. Keep an eye on the hedgerows for blackberries, hawthorn berries and apples for jellys and sauces.

Keep harvesting runner beans and once finished let the vines die back naturally to provide food for next season then use old vines as compost. It’s a good idea to have perennial runner beans in a permanent spot at the back of the garden somewhere as they will stay there for a few years. All other beans and peas can be cut back and dug into the soil to provide carbon and nitrogen for the leafy plants to follow in the Spring. Start sowing broad beans and peas that will also provide a green crop over winter for this bed.

Root crops will be growing well for winter eating.  Thin February sown carrots at night when there is less chance of carrot fly attack.  Thin beetroot seedlings. Feed and keep the water up to brassicas, celery and leeks. Keep an eye out for sources of animal manure and other compost materials to put on empty beds in preparation for the coming cold months. If you have a patch of ground that is not in use until spring then make that your compost bed and throw all your garden refuse on it, add some manure, blood and bone, a little lime, cover with straw and leave.

Jobs for this Month

Sow. Carrots, parsnips, radish, lettuce, beetroot, Swedes, leeks, onions, peas, Sow green crops in any bare patches.

Plant: Broccoli, cabbage, cauli, Kale, silverbeet and spinach, lettuce.

Cultivate: Keep up feed and water for leeks and celery. Mound up around them if growing well. Keep mounding up maincrop potatoes.

Harvest: Potatoes, tomatoes, courgettes, pumpkin, corn, beans, cabbages, cauli, broccoli, silverbeet, parsnips, carrots, beetroot.

Prepare: Start preparing soil for winter and then the new season. Chop up old sunflower and corn stalks and bury in garden, collect manure and bean stalks for mulch

 

You saw it here first! The great Kiwi sausage roll reinvented as a Christmas Wreath.  This is an easy and great idea maybe for Christmas Eve when you don’t know who is going to turn up and at what time.  You can even make this a couple of weeks ahead and freeze – either cooked or uncooked.   I have used a dozen breakfast sized sausages for this one but you can make it whatever size you want and get really creative with the bow.

You will need the following:

4 sheets of flaky pastry defrosted

12 breakfast Sausages

1 beaten egg for washing.

Method

1. Place one sheet of pastry onto oven tray. Use baking paper underneath to make it easier to plate up. Using a suitable sized plate, mark out a circle and cut around it. I used a 23cm pie dish for this which was the exact size. Then use a cup or similar to make a circle in the middle. You can either take that out or leave in.  Use as a guide for placing sausages.
2. Cut another sheet length into 3 even size strips. Then cut straight down the middle so you have 6 pieces of pastry.
3. Roll each sausage up in its own blanket of pastry. Repeat with the next sheet of pastry and next 6 sausages.  Brush the ring of pastry with the egg wash and arrange sausages in a ring around the outer part of the circle.
4. Cut the final sheet of pastry in half. On one side, cut 2 lengths in the shape of a ribbon bow. Cut the remaining piece into a bow.  Use a final bit to loop round the middle of the bow.
5. Brush with egg wash. If you are going to cook now, pop the whole tray into the fridge while you preheat the oven to 200C. Cook for about 20 mins or until well puffed up and golden.Serve with your family’s favourite sauce.