Breakfast this morning – homemade Greek yoghurt with the first of the season’s mangoes, the first of the season’s peaches, and the thing I am excited about at the moment, Gudgin, or Ooray, or Davidson’s plum powder sprinkles.
First batch of Ooray jam for the season. I’ve written about Ooray before, but I’ve called it Davidson’s plum. Ooray is the name in some aboriginal languages of Davidsonia pruriens, but the name in Bundjalung language of northern NSW for Davidsonia johnsonii is Gudjin. But so much indigenous knowledge has been lost that if I call it Gudjin jam, almost nobody will know what I mean.
Isn’t it stunning? This is the current position of all the cargo vessels in the world. Just cargo vessels – I’ve set the filter to remove the passenger ships, the tankers, the fishing vessels, all the other types of sea traffic. How do we prepare for when those ships stop, or, if we are smarter than I think we collectively are, when they start using fuel that is clean and…
Look at my silver beet! It won’t be like that for much longer. Pretty soon it will think about going to seed. But what made me think about this post was not just the silver beet begging for a photo but a conversation with a friend this week about how we decide what to cook.
Last year, this was my water chestnut pond. And it worked so well. In this little suburban garden I have so little space that everything has to be miniature, but the discipline of making every centimetre count has been an epiphany. Water chestnuts in one side, kang kong in the other, and as much of each as we could eat in its season. I still have a couple of tubs…
Feverfew is a pretty little perennial herb with flowers that look very much like chamomile. It’s is best known as a migraine preventative, and there is now some decent evidence that it works and is safe. Luckily I don’t get migraines. But there is also some evidence that it is useful as an antihistamine, and as a hayfever sufferer, that earns it a spot in my garden.
Elder trees are flowering right now and this is so, so very easy to make. It’s a lovely lightly fizzy, not too sweet, mildly alcoholic drink perfect for relaxing with friends over a long lunch.