Permacooking – Vegetarian Delights
Recipes — by Marcelo Severo September 16, 2010
There’s been a word or two in my ear that I may be presenting myself as nothing more than a meat-and-sugar eating beast on these cooking posts and that I’ve been neglecting my veggies. And it’s simply not true. Between the early morning offal fry-ups and the late night crème caramel indulgences, I cook and eat all sorts of things….
Comments (6)Permacooking – the Day Off
Recipes — by Marcelo Severo August 25, 2010
I wake up to a deficit of gas at the student camp, which translates into no easy hot water for my Sunday morning tea. There is also a surplus of horse manure sitting right by the cooking tent. I check on the horses and they seem fine. I collect a few scraps of wood and start a fire to heat some water. While that’s going, I grab a shovel and feed the horse manure to the closest flowering fruit tree I can see. Always somebody to feed. A cook’s work is never done.
Sweet Breakfast
Buckwheat pancakes with macadamia butter and ironbark honey. Sweet tea with lemon.
I catch up with Sean, one of the interns. He pulls 20 or so freshly plucked bush lemons out of his bag plus some information about the source of the horse manure. The horses got out of the paddock in the middle of the night and galloped around the student camp for a while before they got them back in. I slept right through the whole thing. It gives me something to chuckle about as I take a couple of Sean’s lemons and make us both some tea.
Comments (9)Permacooking – Milk, Tongue, Eel and Pizza Night
Animal Forage, Animal Processing, Consumerism, Demonstration Sites, Education Centres, Health & Disease, Livestock, Medicinal Plants, Recipes — by Marcelo Severo August 13, 2010
More Meat
I promised last week that I would tell you about the cows here at Zaytuna and I’m going to do just that. I’d like for the vegetarians out there (who will find most of this menu unpalatable) to still be interested in reading about these cows because it’s not just about the beef that ended up on our plates….
Zaytuna cow
Photo © Craig Mackintosh
PermaCooking – Meat, Marmalade and My Execution Meal
Animal Processing, Processing & Food Preservation, Recipes — by Marcelo Severo August 4, 2010
The Meat Situation
The meat situation is this – we’ve got a good part of a cow in the freezer, a couple of lambs coming along, and lots of birds that need processing. For the vegetarians out there, I offer you potato gnocci later on for dinner (without the beef ragu of course) and cumquat marmalade on sourdough toast for morning tea. For now though, let me indulge the more carnivorous of you with….
Comments (6)PermaCooking – Your Goose is Cooked
Animal Processing, Bird Life, Demonstration Sites, Education Centres, Livestock, Processing & Food Preservation, Recipes — by Marcelo Severo July 29, 2010
One of several Zaytuna Farm geese
All photographs © Craig Mackintosh except where credited otherwise
We killed a goose at Zaytuna Farm the other day and by my count we served out 60+ student meals from it, plus two day’s worth of wonderful breakfasts for the staff. Not a bad effort I thought. Pretty good use of a bird. Here’s what we did….
Comments (2)Permacooking
Animal Processing, Food Forests, Food Plants - Annual, Food Plants - Perennial, Health & Disease, Medicinal Plants, Processing & Food Preservation, Recipes — by Marcelo Severo July 27, 2010
The farmer and the cook with Ethiopian Cabbage
First Week
I’ve just finished my first week working as the farm cook for the Permaculture Research Institute at Zaytuna Farm and already it’s been an amazing experience. To be able to cook at this wonderful and dynamic farm is a delight for all the gastronomical senses. If fresh, seasonal, local, delicious and nutritious ingredients are what good food is all about then consider this….
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