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Victoria
Australia

Believers in traditional food preparation, ecological farming, trade without money and living a waste-free lifestyle. | We are all about thoughtful consumerism.

We produce organic, waste-free, vegetables, fruits, flowers, pastured eggs and raw milk and provide our produce directly to people and restaurants. No middle-man.

We forage wild foods, hunt wild game and hand-milk our cow.

We make long-ferment sourdough bread, raw dairy products, natural wine, pickles and preserves.

We run workshops and dinners, consult and speak about real food, traditional ecological food-raising and pre-industrial food preparation.

We love living like this and we couldn’t imagine it any other way.

Torn bread salad

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Torn bread salad

grownandgathered

A traditional Italian celebration of summer. 
It's coming to the end of our tomato, cucumber and basil season, so preserving as much as we can is important - but eating as much as we can is also important, because once they are gone, we won't eat any of these fresh until next summer begins. It has fresh produce, a fermented pickle to help your gut health and beans for protein - as we don't eat a lot of meat. It's really easy, throw it all in there. 
Web Torn Bread Salad 3.jpg

Recipe:



Serves 4


INGREDIENTS


About 500g of good heirloom tomatoes
4 slices of good sourdough bread (If you have stale bread - that's perfect!)
3 small cucumbers (should weigh about 500g)
A small handful of basil leaves (about 30g)
1x big dill pickle (or 350g) 
2 cups of cooked, locally grown, white beans
1 tablespoon of pickle juice
1/4 cup organic white wine vinegar 
1/2 cup good olive oil
Sea salt
Pepper

METHOD


- Chop tomatoes and cucumber into small pieces - throw into a big bowl (see photo below). Tear bread into small pieces (about 1cm x 1cm), add to the bowl. Add basil leaves and cooked beans. 

- Chop dill pickle into tiny cubes. Add olive oil, pickle juice and vinegar. Add to the salad and combine with your hands gently. Add salt and pepper to taste.

- Let sit for about 20-30 minutes before eating, to let it all soak in! 

N.B. 
Some people prefer it with just a little more "zing". Add an additional 1/4 cup of vinegar if that's you.