Farming in lock down.
On the farm we are settling into a new reality, in equal doses worried about what COVID-19 means for our country and our community and grateful that we can still be of some use in these unsettling times.
Some of the little chaps and chapettes in our bubble.
As we get our heads around the new normal, we have pondered what we can do to help those around us. Vegetables seemed the obvious choice! We have been digging potatoes and picking pumpkins and delivering them to our neighbours, our community and wider friends of the farm, along with the recipes below. It has been amazing to see the community swaps coming in, bags of field mushrooms, apples, jars of honey and pickles. Little parcels of kindness from our community that brighten a day and spark a conversation over a meal around the farm table.
A bag of spuds never goes amiss.
Digging potatoes felt like a step back in time as we sat (2 m apart) in the paddock and chattered away with our hands in the soil, pondering over the silver linings that we hope might be in these clouds. We were reminded that potatoes and pumpkins are the original canned foods, little gems that you can store and pull out whenever the occasion arises for a baked potato or a pumpkin soup. Is there anything more comforting?
If you’re stuck for ideas, or want to try something new, here are a few recipes. They’re our trusted favourites, - using agria potatoes, a good all ‘rounder that you can do almost anything with and versatile crown pumpkins - which can be roasted or cooked to your liking so measurements are approximate and they are almost endlessly adaptable! As are we all, it seems, in these strange times.
We want to acknowledge the essential work that social services play, not only at times like this, but also quietly during more ‘normal’ times. In the month of lock down, Manchester House provided over 150 family food parcels and 270 care packages to the elderly, mostly living at home alone. This is compared to their usual 30 per month. As the recession takes it toll, many families are asking for food parcels who have never contacted a social service before. Manchester house does an incredible job in our region providing non-judgmental, non-discriminatory, compassionate, caring support for those in need and we’ve been very proud to support these legends and the families they look after through these challenging times.
We hope that you’ve all had sustenance and that you’re safe, warm and connected to your families and friends.
Enjoy and go well, from the Hogg family and the rest of the team at Mingiroa Farm.
Gathering in the pumpkins before the rain.
Sal’s Spicy Pumpkin Soup
Whole pumpkin
2 medium onions
4 cloves garlic
Olive oil
1 Tbsp curry powder (mild to hot depending on your pref)
Stock - 1 vege stock cube per 500ml of water
1 can coconut cream
Preheat oven to 180 degrees celcius. Cut up, scoop seeds out, skin on and roast in the oven with a little olive oil until soft and you can scoop easily out of the skin.
Chop onions and garlic, fry in olive oil until golden. Add curry powder and fry lightly for 1 min until fragrant.
Scoop out the pumpkin from skin and add to the pot with the onion etc. Add enough stock to cover the pumpkin, by about 2cm. Blitz with a magic wand or food processor, add coconut cream and enough stock to get the soup to your preferred thickness. Serve with a dollop of yoghurt (sprinkled with chilli flakes), crusty bread and butter.
Smashed Potatoes
This one we can’t claim.. it is all Jamie (Oliver), but we’ve been known to add in olives, cherry tomatoes and thyme for a crowd pleasing remix of Jamie’s classic.
1kg agria potatoes, washed and brushed (they don’t need to be peeled)
Olive oil
Coconut oil/ pork or duck fat (if you have these)
Salt and freshly ground black pepper
A handful of rosemary leaves
Preheat oven to 220 degrees celsius.
Cut up any large potatoes into quarters and cook in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
Drizzle a roasting tray with a little olive oil and any handy coconut oil or pork/duck fat (if you have it). Season, then throw in the potatoes, and push down on each of them with a fork or potato masher to break them up slightly.
Pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Add cherry tomatoes and olives if you have them. Roast for 40 to 50 minutes at 220 degrees c) until crisp and golden.
Oven Chips
750g agria (about 3 large)
Olive oil, for drizzling
Sea salt and freshly ground black pepper
Preheat oven to 220 degrees celsius.
Cut potatoes to your preferred chip shape - either into 1cm-wide slices, then into 1cm-thick sticks. Or quarter potatoes and cut into thin slices. Cook in a large pan of boiling, salted water for 5mins, then drain and leave for 5minutes.
Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.
Serve as they are or with aioli, mayonnaise or tomato sauce (comfort food)!
A bag of wild mushrooms from our neighbours - little parcels of kindness that brighten our days.