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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.

Quick pickled carrot

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Quick pickled carrot

grownandgathered

This is a fridge staple. It’s not a staple in the traditional sense, but it is in an everyday eating kind of sense. It is the ultimate vegetable lovers companion, you can celebrate a vegetable in season, with the delicious pickled flavour that preserving gives.
As the name suggests, this technique is super-quick and easy. It is the perfect last minute “Shit I have visitors coming over and have nothing to feed them” addition to your antipasti. The perfect partner to some good bread, wine and cheese. 

And that is how this recipe was born: Matt and I in a panic, throwing some approximate pickle ingredients in a pot and hoping for the best. I can't tell you the amount of times we have said to each other since “we should always have pickled carrots in the fridge". Trust us, this is an ultimate fridge staple.

Field notes: 


On making a good pickle

- A good pickle has to taste pickled -  tang is key.
- Be careful not to make it too sweet.
- Aromatics (e.g. herbs, spices) are essential.
- It needs to maintain it’s vegetable “crunch”.
- It should use the whole vegetable – skin, stem and all! (Make sure it’s organic of course!)  

 

Recipe: 



Makes 1x500ml jar// Time 15 mins


Remember this is not a preserve that can sit on the shelf - but must be kept in the fridge. 

METHOD

- Julienne or finely chop the carrot into thin strips.

- Place all ingredients into a saucepan and make sure carrots, chilli and garlic are covered with the liquid. Bring to the boil and immediately turn the heat off. 

- Place the mixture into a jar, seal and place in the fridge for 24 hours before serving. 

- It will store for approximately 4 weeks or more in the fridge and the flavour gets more delicious with age. Pull out at any time and enjoy with salad, as a side, or as an antipasti. 

N.B.

*You can adjust the ratios to fit any jar and amounts that you have. 
*Carrot skins and tops: pickle them all, unless it's not organic. 
*If you prefer something sweeter, sweeten to taste 

INGREDIENTS


1 large carrot
1 fresh medium hot chilli, cut into chunks
2x cloves of garlic, cut into chunks
125ml white vinegar: 125ml water (a ratio of 1:1)
1 tbsp unprocessed honey
10 x Peppercorns
Pinch of sea salt