It doesn’t look like it, but this picture represents a quite a few things at once - it shows limes being sliced and placed on a tray, ready to be placed in the dehydrator. BUT it also show a mandolin purchased from the local kitchenware store in town, after having a good chat and getting some very useful advice from the owner. The limes came from someone who had a surplus on their backyard trees just up the road and exchanged them for veg from the store. The dehydrator was purchased second hand from a lovely customer who was moving away from town and the plate was purchased second hand from an op shop. Buying local, buying good quality (and hopefully once), buying secondhand, swapping produce and preserving seasonal excess. All in one photo!
Dried limes, lemons, oranges and apples can be found in the farm shop over the coming weeks and we will be saving a fair bit for use in the cafe kitchen too.
This week’s soups come from the New York Times - creamy cauliflower as the vegan option and Thai-inspired chicken meatball soup. There’s also a new savoury bacon, cheddar and sweetcorn muffin on offer through the cafe and online farm shop. Order it in house toasted, with a side of tomato relish!
