Each peach, pear, plum, I spy Tom Thumb,
Tom Thumb in the cupboard, I spy Mother Hubbard
from Each Peach, Pear, Plum . Janet and Allan Ahlbergh
This is a classic children’s book and a favourite bed time reading still for our daughter.
It is late summer and as I gathered in fruit from our orchard today I was indeed reminded of these words. Our trees this year are laden with peaches, pears and plums, with lots of apples on the way.
I delight in the morning, after letting the chickens, ducks and geese out, in selecting a ripe peach to eat in the fresh morning air. On the way back in I pick some plums.
The pears are all harvested now, and each pear is carefully wrapped in paper with all in wicker baskets to ripen.
Indeed, it is a bountiful summer.
Here at Eastern Hill Organic Farm we believe in living along side our fellow creatures. As well as being home to our rescue animals, Eastern Hill is also home to a varied selection of native animals.
One of our first decisions on purchasing this land was to attain ‘Land for Wildlife’ status and we are proud to display our sign at our entrance.
As we go about our daily business we are blessed to be able to interact with so many other creatures.
Parrots flit amongst the olive trees, wedge tail eagles soar overhead, our creek is home to frogs, crustaceans, platypus, rainbow bee eaters, and wader birds.
Eastern Grey kangaroos find a safe haven here, as do echidna and swamp wallabies.
We have seen native hens, pelicans. spoonbills, wood peckers, owls, bats…we are truly blessed.
Eastern Hill Organic Farm……a haven for all.
Harvest is done, our oil is ready, stacked in shiny white 20 L drums in the cool.
Today is a brief lull in a winter of winds and rain, and a chance to stop to enjoy the fine tracery of branches, the mists, and pale winter sunshine.
Parrots, bright spots of colour in the grey
The sun emerges
Mist over the lake.
Our B and B retreat is taking shape
Tonight we will enjoy a warming pot of bean soup with pistou, however our pistou has a twist! I made this for my young daughter’s birthday party last week, as an accompaniment to bread and leek and potato soup. It was a huge hit.
Eastern Hill Winter Pistou
Unlike basil pestou, this version with parsley will not brown off.
1 bunch of organic flat leaf parsley, roughly torn and thick stalks removed.
2 cloves of garlic, peeled and roughly chopped.
1/2 cup of pine nuts.
1/2 teaspoon (or to taste) of high quality salt. We use ‘Salt of the Earth’.
1/2 cup of 2014 Eastern Hill Extra Virgin Olive Oil
Blend all ingredients together. I like to use a ‘stick processor’ and have the pistou slightly chunky.
Store in refrigerator
Use in big dollops in hot bean soup, or as an accompaniment to bread with any vegetable soup.