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Permacooking – the Day Off

Recipes — by Marcelo Severo August 25, 2010

I wake up to a deficit of gas at the student camp, which translates into no easy hot water for my Sunday morning tea. There is also a surplus of horse manure sitting right by the cooking tent. I check on the horses and they seem fine. I collect a few scraps of wood and start a fire to heat some water. While that’s going, I grab a shovel and feed the horse manure to the closest flowering fruit tree I can see. Always somebody to feed. A cook’s work is never done.

Sweet Breakfast

Buckwheat pancakes with macadamia butter and ironbark honey. Sweet tea with lemon.

I catch up with Sean, one of the interns. He pulls 20 or so freshly plucked bush lemons out of his bag plus some information about the source of the horse manure. The horses got out of the paddock in the middle of the night and galloped around the student camp for a while before they got them back in. I slept right through the whole thing. It gives me something to chuckle about as I take a couple of Sean’s lemons and make us both some tea.

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Permacooking – Milk, Tongue, Eel and Pizza Night

Animal Forage, Animal Processing, Consumerism, Demonstration Sites, Education Centres, Health & Disease, Livestock, Medicinal Plants, Recipes — by Marcelo Severo August 13, 2010

More Meat

I promised last week that I would tell you about the cows here at Zaytuna and I’m going to do just that. I’d like for the vegetarians out there (who will find most of this menu unpalatable) to still be interested in reading about these cows because it’s not just about the beef that ended up on our plates….


Zaytuna cow
Photo © Craig Mackintosh

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PermaCooking – Meat, Marmalade and My Execution Meal

Animal Processing, Processing & Food Preservation, Recipes — by Marcelo Severo August 4, 2010

The Meat Situation

The meat situation is this – we’ve got a good part of a cow in the freezer, a couple of lambs coming along, and lots of birds that need processing. For the vegetarians out there, I offer you potato gnocci later on for dinner (without the beef ragu of course) and cumquat marmalade on sourdough toast for morning tea. For now though, let me indulge the more carnivorous of you with….

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PermaCooking – Your Goose is Cooked

Animal Processing, Bird Life, Demonstration Sites, Education Centres, Livestock, Processing & Food Preservation, Recipes — by Marcelo Severo July 29, 2010


One of several Zaytuna Farm geese
All photographs © Craig Mackintosh except where credited otherwise

We killed a goose at Zaytuna Farm the other day and by my count we served out 60+ student meals from it, plus two day’s worth of wonderful breakfasts for the staff. Not a bad effort I thought. Pretty good use of a bird. Here’s what we did….

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Permacooking

Animal Processing, Food Forests, Food Plants - Annual, Food Plants - Perennial, Health & Disease, Medicinal Plants, Processing & Food Preservation, Recipes — by Marcelo Severo July 27, 2010


The farmer and the cook with Ethiopian Cabbage

First Week

I’ve just finished my first week working as the farm cook for the Permaculture Research Institute at Zaytuna Farm and already it’s been an amazing experience. To be able to cook at this wonderful and dynamic farm is a delight for all the gastronomical senses. If fresh, seasonal, local, delicious and nutritious ingredients are what good food is all about then consider this….

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PDC Interview, Part 3: Chef Aureliano

Demonstration Sites, Education Centres, Health & Disease, Processing & Food Preservation, Recipes — by Harry Schnur July 26, 2010


Photo copyright © Craig Mackintosh
Pumpkins at Zaytuna Farm

Harry Schnur from Taipei, Taiwan, recently completed his PDC with Geoff Lawton at Zaytuna Farm.

He has two shows on the only English community radio station in the region and did a series of interviews for one of his shows during his time at the farm.

Below is part 3, an interview with Chef Aureliano about his experiences cooking fresh, seasonal food at PRI’s Zaytuna Farm. Click play to listen!

PDC Interview, Part 3: Chef Aureliano

 

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Permaculture Main Crops of Special Importance – Salad Mallow

Food Plants - Annual, Recipes — by Geoff Lawton May 6, 2009

Salad Mallow (Corchorus olitorius)

(Mulaheyah, Egyptian Spinach, Jews Mallow)

Salad Mallow was the first name I knew for this amazing plant and it arrived into our extremely diverse selection of kitchen garden zone one crops in a seed packet from Shipards Herb Farm, Nambour, Queensland, Australia. Isabell Shipard has been a good friend, fellow permaculturist, and an incredible wealth of knowledge on herbs and useful plants for over 25 years – therefore, this little packet of seeds came from a very trusted source and, as usual, came with an information sheet that made it sound like it could possibly be a valuable addition if it was going to be reasonably easy to grow.

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