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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.

Summer Bloody Mary

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Summer Bloody Mary


This is a blog post, to remind you to have fun these holidays. 
Christmas tension can get high and it's so easy to forget that the reason we have these holidays is to relax, celebrate, and share with each other. 
To remind you, we have put together a Summertime Bloody Mary recipe - because let's be honest, you can drink this cocktail at any time of the day and it has all the vegetables in it, so it's basically a healthy way to drink this holiday season... right? (#drinkresponsibly). We have also included a little playlist for the holiday season of some songs on repeat at our house. Enjoy this with your Christmas cooking or Bloody Mary drinking! 
For those of you that have tomatoes already you can make this one with fresh tomato juice or for those of you who are still waiting (or in deep winter), you can use bottled passata! We have tried to give you a few options for ingredients, so that hopefully you have one or the other lying around the house!
This Bloody Mary is at it's best when made with tomato juice. It is super refreshing and summery - it's herbal, has little bits of citrusy-goodness, spice and umami.
It also seems that a mass of vegetables to stir this cocktail is essential, adding some form of fun and 80's elegance. So we have used some fresh cucumber and carrot sticks - the idea of these is to snack on it between sips, to mix up the flavours of the intense tomato juice and spices.
And for extra fun this week, the lovely Kelsey Hutchinson illustrated the recipe for you. What a legend :-) Thanks Kelsey & Merry Christmas everyone.

Make 2 serves (or 1 if you really need an alcoholic beverage) // Time 15 minutes



2 teaspoons pickled jalapeno liquid (Or any other pickle liquid like dill pickle brine or kimchi liquid - ideally something with a little spice). 

3 teaspoons soy sauce

250 ml passata (chilled) + 100 ml water (chilled) OR 350 ml tomato juice (chilled)

3 tablespoons Michael's super lemon (see note) OR juice of 1lemons + 3 teaspoons unrefined sugar

5 mm slice of ginger (optional)
8 fresh basil leaves
8 fresh mint leaves
60 ml gin

To serve
A few cubes of ice
½ carrot sliced lengthways
½ cucumber sliced lengthways
A large pinch of ground black pepper or freshly grated horseradish
A few leaves of fresh mint & basil


Add all ingredients except gin to a blender and blend until smooth. Chill the mix until ready to serve. 

Once ready to drink, stir in gin and place into glasses over ice. Add a few sticks of carrot and cucumber to the glass, a sprinkle of pepper/fresh horseradish, and between your hands squash a few leaves of mint and basil and place on top. 

You might want to make a double or triple batch of the base as it keeps super well in the fridge - it might just need a little stir before serving. 

Note: Michael's Super Lemon
Our friend Michael makes his with what we are calling "super lemon" - it simply captures the full flavour of the lemon, all it's oils, bitterness and citrus flavours, making for a more intense cocktail. 

3 lemons
6 teaspoons unrefined sugar

Peel 3 lemons and place the peel in a small bowl, setting the rest of the lemons aside. Sprinkle the unrefined sugar over the peeled zest and mix together firmly and thoroughly with the back of a spoon. Continue to press and mix and press and mix until the lemon oil begins to be extracted. It may be worth setting aside for 5 minutes then mixing some more to allow for maximum extraction.

When you are satisfied that plenty of lemon oil has been extracted by the sugar and maceration, slip each piece of peel clean of the sugar and oil by running between your thumb and forefinger. Discard the pieces of peel as you do this, keeping only the lovely oily, sugar mix.

Pick any pips out of the remaining lemons, then add the lemon sugar, and the remaining lemons to a high powered blender and blend until smooth. You have made Michael's Super Lemon. Use in salad dressings, gin and tonics and anything else you can think of!