A beautiful sunny Sunday spent working in the garden called for a delicious spring soup to warm our tummies. This little gem is a spring variation of my Tomato and Butter Bean Soup with Basil Pesto, with New Potatoes, Fennel and a Herby Almond Gemolata.
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A few weeks ago I had the pleasure of collaborating with two very talented and special ladies, Beatrice Jeavons of Patiyoga and Hannah Materne of Nia Living, to create a wonderfully intimate evening of wellbeing and delicious food. The night included a gentle hatha yoga class by Beatrice, a self-love workshop by Hannah, natural wine, a seasonal autumn dinner (by yours truly), special self-care goodie bags and wonderful company, all to leave you feeling connected, happy and glowing in your own skin. It's such a pleasure to work with other like-minded individuals and share such a special event with those that attended. If you're Adelaide based and this kind of event interests you keep an eye on Patiyoga, Nia Living and Frankly Fodder for another event coming up in July. For now, take a peek at a few of the photos below from the night! ***If you're a Adelaide based human with a hand for photography and want to get involved in the next event shoot us a message!
It might seem like a little bit of a no-brainer, but when I realised that almost any green/climbing/runner bean could be left to dry and become a dry bean that you soak, cook and eat, it was a bit of a revelation. I was even more surprised to learn that it wasn't just me and that my green thumb parents hadn't thought of it either. So here we are, a GIY on dry beans. This one's pretty easy, all you need to do is to forget to harvest your beans, pick and then pod. Growing your own climbing/runner beans is great for small space gardening as they can be grow along fence lines or in pots with support, using up very minimal space.
As summer comes to a close and the cooler weather creeps in, so does soup weather. This recipe is a great way to use up the last of the summer produce growing in the garden, but still hearty and warming to keep you toasty in the evening.
Despite all that has been going on, there hasn't been a shortage of new projects and exciting ventures establishing on the horizon, that I cannot wait to add to Frankly Fodder. The first of which is that I have been painting a whole lot more and even got my first commission piece! I'm planning on opening a shop tab on this site for those that are interested in adding some botanical art to their lives. I'll also have some illustrated garden planners for sale in the near future as well! *If you'd like to order a commission or one of the above, please send me a message here. Asides the artwork, the most exciting thing that is consuming my spare time is a little animal husbandry project that is beginning to come together. Before I get into the details, I'll give you a little background...
One day in November/December last year I read an article in a PIP magazine about a suburban goat dairy run using a cooperative style model (where the load of keeping goats is shared amongst several individuals or groups/families). Given that I live in an eco village with an attached farm in a peri-urban location, I though "Gosh, we could totally do this" so when I rocked up to work at the market garden (that is located on the aforementioned farm) I said to my pal Phoebe, "We should start a dairy goat cooperative here in the village" and that my friends, is exactly what we're doing. Mainly the idea started out with a lot (and I mean a LOT) of talk about goats cheese, but since then Phoebe's partner, Ryan, has joined the team and the three of us have formulated a solid application and are in the process of getting things rolling with a planned trip to a local goat dairy and putting the word out to villagers who might be interested in becoming a member. If all goats to plan (pun intended), we'll have ourselves a constant supply of delicious goats cheese and goat entertainment by spring. If you're a regular visitor around here (if you can't tell, I'm curious to know who these five regular page viewers are) you might notice a new blog page pop up on the menu bar called 'The Goat Diaries'. This is where I'll be sharing our experiences and process of starting a cooperative for animal husbandry, as a well as our stories and various bits and bobs to do with all things goats. Stay tuned for the first post in a couple weeks which will be about our little field trip to a goat dairy in Mount Barker Springs. Last but not least, A friend of mine is in the midst of organising a yoga/long table dinner/health coaching evening event and has asked me to cater for her. This is something I've never done before but I'm super stoked and very excited to be creating a menu and being able to cook for others (it's one of my favourite things to do). Also pretty humbled that I get to work with some other amazing and talented ladies. Thats about it from me for now, hopefully I'll have a bit more of grip on how to balance uni and life in the near future so I can keep this up and active. If you got this far, thanks for taking the time to read through my rambling! Karri 🥕🌱🌻 This seasonal vegetable quiche is a great way of using up those excess vegetables whose days are numbered. The pastry is super quick and mouth meltingly delicious. Serve with salad and chunky tomato sauce.
Fresh and tangy, these fritters make for the perfect spring/early summer meal or snack. Serve with fresh herbs, chilli, chutneys or hummus.
Beetroots grow like wildfire in our garden, so when we find ourselves inundated with these earthy scarlett globes, a big batch of beetroot patties are in order. Packed full of protein, super easy, freezer friendly and the most delightful shade of pink, these patties are my go to quick meal after a day in the field.
This salad has quickly become a late summer staple in our household. With an abundance of stone fruit in season, this salad is extremely easy, full of colour and seriously tasty. Serve as a side or devour as a light lunch.
Look, I've always been a savoury pancake fan... in the sense that I would smother my pancakes in vegemite (being an aussie kid and all). These spring onion savoury pancakes are a little more sophisticated than vegemite ones and just as easy. Served with sauteed bok choy and a ginger tamari dipping sauce, they're enough for a meal but also great as a snack.
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Meet KarriWhen not busy in the kitchen cooking vegetables you'll find Karri busy growing them, painting them or (if all else fails) thinking about them. Archives
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