Struan Farm

Frosted Flowers

Well, I guess this means the summer flowers are done now here at Struan Farm, doesn't it? Please enjoy their last show for the season, they have earned a rest. 

I was pretty captured by the nigellas and that last rose bud above, while the frost rimmed daisy leaves below evoke William Morris. 

 

I will be waiting for those hellebores, they can't be far away now.

Rising in the Mangaotaki Mist

Cold, clear mornings (guess I should say fresh mornings?) also mean mists rising up from the Mangaotaki River here at Struan Farm. They drift up and float along until the sun warms things sufficiently for them to disappear. They make for moody, interesting views.

We now get a good window on of all that from the house looking out on the hills. While I know those Lombardy poplars are diseased and will be coming down sooner or later, I must say their lines and texture do add a picturesque foreground element to the landscape!  The pruning of the Douglas Firs has also made a difference.

 

 

Some Fresh Starts

Here in New Zealand people often use the word "fresh" to mean chilly, cold, brisk, invigorating. Not to imply something new, although in this case that would also apply. Winter seems to be upon us here at Struan Farm. Last week with beautiful, sunny days we had several hard frosts. Quite a change from the warm but rainy late autumn weather of recent weeks.

I found myself outside with camera in hand, before my coffee, and even before Clifford started to woof for his breakfast. Such is the beauty of a fresh morning here in Piopio! What do you think?

It's funny to see the unfrosted outlines where the ewes have slept in the paddock in their warm woollen coats, while Clifford is really just getting his head (and paws) around it. I think he decided to return to his warm blanket.

Improv with Pesto

I decided to use up the rest of that walnut pesto I made earlier this week here at Struan Farm making improvised pinwheel scones or "scrolls." They're called different things by different people, so you decide. 

The basic dough recipe I use calls for 3 cups of self-raising flour, sifted, 3 tablespoons of butter, chopped, and 1 1/4 cups milk. The flour and butter is mixed together to resemble a coarse meal. This can either be done by hand, using your fingers, or in the food processor, similar to what one does when making pastry crust or pasta dough. Then the milk is added, after which the soft dough is rolled out into a rectangle. Think dough the consistency of scones, don't overdo it. The filling, in this case my leftover walnut pesto, is then spread on top and the dough rolled up into a log and cut into pieces. Before baking for 15-20 minutes in a 200C oven brush the pinwheels/scrolls/whatever with beaten egg. Bake until golden.

The walnut pesto, which is liver coloured, doesn't look particularly appetising, but my improvisation worked. These tasted good. John and I nibbled part of one in the interest of research, the rest were wrapped up and stashed in the freezer. They are the sort of thing that would be good warm with a cup of homemade tomato soup for a light dinner in winter. 

Winter Veggies from the Garden

A few days ago I decided to make Nadia Lim's salad with roasted beetroot, spiced haloumi and tamarillo dressing. The recipe calls for either rocket/arugula or baby spinach, you can find it here. It's substantial enough on its own as a meal, at least for John and me.

What was fantastic was that I was able to use organic beets (beetroot) and spinach from Struan Farm's backyard garden and glasshouse. The veggies looked vibrant and healthy sitting ready for action on the kitchen bench. I couldn't resist taking a photo.

I won't show you a photo of my hands after picking, peeling and chopping those blood red beets, however. That situation looked like the aftermath of a major crime!