Farm Guides & Recipes

After discovering that store-bought bread wreaked havoc on our digestive systems, we learned to make our own sourdough. It's easier than you think!

Ingredients (1:2:3 ratio)

• 100g active sourdough starter
• 200g lukewarm water
• 300g bread flour
• Large pinch of salt

Method

1. Mix starter, water, and flour with a fork until it forms a wet, pasty dough
2. Let it rest for 1 hour (autolyse)
3. Add salt and knead on a well-floured surface for 5-10 minutes
4. Place in a bowl, cover, and refrigerate overnight (8-12 hours)
5. Next morning, shape the dough and let it rise for 2 hours
6. Bake at 230°C for 45 minutes (place a dish of water in the oven for steam)

When your family won't eat vegetables but you need them to get their vitamins, microgreens are your secret weapon!

What You'll Need

• Shallow trays with drainage holes
• Seedling mix (not potting soil)
• Microgreen seeds (peas, broccoli, beetroot, sweet corn)
• Spray bottle for misting
• A sunny windowsill

Growing Process

1. Fill trays with 2-3cm of seedling mix
2. Sprinkle seeds densely but not overlapping
3. Mist thoroughly and cover with another tray for 2-3 days (blackout period)
4. Once sprouted, remove cover and place in indirect sunlight
5. Mist twice daily, keeping soil moist but not waterlogged
6. Harvest in 7-14 days when first true leaves appear

After many trials (and one rooster named Koko who went loco), here's what we've learned about keeping happy, healthy chickens.

Getting Started

• Start with 4-6 hens (no rooster needed for eggs!)
• Choose hardy breeds like Lohmanns or Koekoeks
• Build or buy a secure coop before getting chickens
• Plan for 4 square feet per bird in the coop, 10 in the run

Daily Care

• Fresh water daily (chickens won't drink dirty water)
• Layer pellets as base feed
• Kitchen scraps for treats (no onions, avocado, or chocolate)
• Collect eggs daily to prevent brooding
• Lock them up at sunset to protect from predators

Common Mistakes We Made

• Not checking for parasites early enough
• Underestimating how destructive they are to gardens
• Not having enough nest boxes (1 per 4 hens)
• Letting kids name the meat birds

When your garden produces hundreds of cherry tomatoes that nobody wants to eat fresh, this soup saves the day (and freezes beautifully).

Ingredients

• 2kg cherry tomatoes (about 4 ice cream containers full)
• 2 onions, chopped (or leave out if you're me)
• 4 cloves garlic, minced
• 2 cups chicken or vegetable stock
• 1 cup cream
• Fresh basil leaves
• Salt, pepper, sugar to taste

Method

1. Roast tomatoes at 200°C for 30 minutes until slightly charred
2. Sauté onions and garlic until soft
3. Add roasted tomatoes and stock, simmer 15 minutes
4. Blend until smooth (or leave chunky if preferred)
5. Stir in cream and torn basil leaves
6. Season with salt, pepper, and a pinch of sugar

Our eldest son's specialty - so good the kids steal it before dinner. Hide it well!

Ingredients

• 250g butter, softened
• 125g castor sugar
• 375g cake flour
• Pinch of salt
• Optional: lemon zest or vanilla extract

Method

1. Cream butter and sugar until light and fluffy
2. Add flour and salt, mix until just combined
3. Press into a greased 20x30cm pan
4. Score into squares with a knife
5. Prick each square with a fork
6. Bake at 180°C for 20 minutes until lightly golden
7. Re-cut while warm, cool completely before removing