Struan Farm

An Air of Mystery

Another blog on fog. Over the past week we've been fogged in, pretty much every morning, here at Struan Farm. The good news is that the sun has managed to shine through by midday most days. But it's meant that I haven't been able to get out to work in the gardens until late morning at the earliest, it's been too wet and chilly for my later middle aged bones. Some might say that's not a bad thing, but I'd much rather get up and out to work instead of lighting the fire to warm the house up.

The moody views continue:

Yes, there's an air of mystery here at Struan Farm!

The ABC's of Alphabet Soup

Did you ever eat "Alphabet Soup" as a child? I did, I remember trying to make words on my spoon as I ate the soup. So I was thrilled to find a packet of  Girolomoni "pasta alfabeto," alphabet pasta, at Red Kitchen in nearby Te Awamutu recently. At the time I wasn't sure what I was going to do with the pasta other than play around forming words on rainy days here at Struan Farm. 

But I've just discovered this recipe for vegetable alphabet soup, and OF COURSE I'll be giving it a try. We're in the process of working our way through my cache of homemade "BBC tomato soup" from the freezer, and a change of pace is always good, n'est-ce pas? I did try to float "Struan Farm" on top of a bowl of tomato soup, but the letters were quickly submerged. So much for that idea, on to the next one. Vegetable alphabet soup.

Big Mulberry Trees from Little Ones Grow

We're hoping. This is a "Queenie" black mulberry tree, Morus nigra, we're planting at Struan Farm. We took the bait recently on a visit to nearby Smart Plants when Charlie mentioned that he had them. It triggered memories for me of eating them in our backyard in New Jersey, there was a tree along our back border fence with the neighbours. Also that the leaves provide food for silkworms, which is why they were introduced to England from Asia. Also the song "all around the mulberry bush, the mulberry bush, the mulberry bush. All around the mulberry bush on a cold and frosty morning." (I can't explain to you how my mind works, but it obviously has multiple, simultaneous tracks.)

This wee tree is meant to grow to ten metres high over the years. I've put it in a pot to grow it on a bit before it's planted out around the property somewhere. Birds love the fruit, as do humans. Apparently it turns into a contest to see who gets to them first. I'll look forward to that.

On Moss and Rolling Stones

As a photographer I've always had a thing for mossy gates and fenceposts, I love their rustic look. A few days ago John and I took a walk down the "Old Road" here at Struan Farm to look at the progress he and Mike have been making on a new fence at the roadside on the southern border of our property. Major changes are happening down there related to the eventual work to be done taking out the plantation of pine trees in the next year or so. A digger has been in to grade the area for trucks, and John is in discussion with the entity that approves everything related to trucks going out onto the State Highway. It's a lengthy process, we're glad we started it all well in advance.

On our return walk I noticed some interesting fenceposts along the Old Road. Interesting at least to me. I returned later with my camera so I could share a few with you.

They say "a rolling stone gathers no moss." Quite unlike fenceposts. When I think about this as someone in "later middle age" I can agree that one does need to keep moving, rather like that rolling stone. Given the various projects we've got happening here at Struan Farm I don't think that's going to be a problem!

A Winter Surprise

John and I went out to tackle some jobs around Struan Farm over the weekend and had a special encounter in the garage while putting on our work boots: a Monarch Butterfly flitting around us! It was a clear, sunny day, but I didn't think we'd see any Monarchs in winter whatsoever. In fact we haven't seen any since winter set in.

After flying around us and around the garage it went outside and settled itself to sun on the roof. At which point we knew I had to grab my camera. John pulled out a ladder so I could get a reasonably close shot with my longest lens, and helped steady both the ladder and me since I don't usually do ladders.

Maybe some are wintering around Piopio? That would be great news. Butterflies, when we least expect them.

Of Pet Lambs Past, Present and Future

Ahead of lambing season and setting up the Pet Pen at Struan Farm this year I thought it might be fun to remember our pet lambs over the past few years. Rosie, Ruby, Pip, Pepper and Cookie are still on the farm, about to have their second lot of lambs. Tootsie, Dixie, Mixie, Scout, Daisy, Matilda and Minnie are down with Farmer John on his farm. 

A few stand out from the mob: Rosie (of course) from the Class of 2015, Spud, my first real pet lamb in 2014, and Alfie and Trixie from the Class of 2017. Cookie and Buster from the Class of 2016 get honourable mentions, along with Ruby (2015).

I went through them with John over dinner a few nights ago, laughing about things that happened and the various personalities. He has a tendency to roll his eyes on the topic of pet lambs, something I choose to ignore.  I remember sobbing at the dinner table when told Spud was sent off farm. The little darling who decided to take the most direct route to his bottle by swimming across the pond. I hadn't known lambs could swim and was prepared to jump in the water and muck to rescue him, but it seems some lambs can swim when motivated to do so. Over the years I have learned not to get quite so attached to ram lambs. Or rather to try not to, since Alfie was my favourite from last year, running up for pats and looking after Trixie, with her bad leg. He was a sweetie, a true gentleman. Also not to name the new arrivals until it looks like they will survive. I now keep everyone in the garage in a warm box with blankets until we get through that initial uncertain period. Even then, sad things do happen. Their mums often know what we don't. We had a scary period with the Class of 2015 when Rosie and a few others ate something that caused them to spasm. John was pretty sure she was going to die overnight from whatever it was. Once again I found myself sobbing, quietly this time since the grandkids were visiting. But Rosie and the others all pulled through; we still don't know what caused the problem. I try to get everyone familiar with eating apples as treats, especially around weaning time when they're more inclined to try new things. It works with some but not others.

Here are some photos of the pet lambs, past and present, almost all of them. Be prepared: cuteness alert!

2011: Wooly Joe. This was before I'd moved to the farm full time and sister-in-law Anna ended up adopting him. He proceeded to climb up her plum trees and break his leg, requiring a splint. 

2014: Spud. Spud taught me a lot about pet lambs, he was smart like that. He would follow us around the property provided there was a bottle in it for him and he loved being with the kids. In addition to swimming across the pond, he was known for kissing the gnomes.

2015: Rosie, Ruby, Pip, Pepper and Spanky. This was the first year when I honestly felt I knew what I was doing with the rescued lambs. I didn't hesitate to work to save them, sticking my finger down their throats to get them to suck and drink, getting myself covered with muck. This is what saved Rosie. This is probably the mob that I had the most connection with, and still do.

2016: Cookie, Buster, Curly, Tootsie, Mickey and Minnie. Cookie is still here on the farm with us. Buster was born by C-section, he was too big for his mum who died. Tootsie had that lovely floppy ear. Unfortunately I don't have any photos of Mickey and Minnie, who arrived at Struan Farm in November (vs. August/September). They were given to us by the neighbours, as late season lambs, and never really bonded to me except for as a source of food. 

2017: Mixie, Dixie, and Trixie, Alfie, Matilda and Clover, Scout, Romeo, Daisy and Tim Tam. This was the year I learned that there are limits to my ability to cope. Bottle feedings got complex, with rough jostling at the back gate. I found myself shouting some times. Mixie, Dixie and Trixie were triplets from next door, their mum died. Trixie, the largest of the three, had a rough start, and was better off when separated from her sisters. At a certain point I put her back into the Pet Pen with TimTam to calm her down, since she was refusing to drink from the bottle when being bumped by other lambs. Eventually I put her in a separate paddock with Alfie, Daisy and TimTam (younger lambs). You see, lamb wrangling often requires a psychology degree. Matilda and Clover were twins whose mum had no milk. I can't seem to find any separate photos of Romeo, sorry.

Getting ready now for the Class of 2018....

Give Us This Day Our Panettone Bread Pudding

A few days ago I made panettone bread pudding for our (permitted) weekend dessert, with thanks to David Lebovitz for the recipe. I'd never tried panettone before, the familiar dome shaped sweet bread Italians traditionally eat around Christmas and New Year. I was able to buy some at Vetro in New Plymouth. It's quite delicious in and of itself, but made into bread pudding it is even better.

This recipe uses a somewhat different technique from more traditional bread pudding recipes that you may have made. Butter and brown sugar are melted in a square cake pan on the stovetop while the cubed panettone toasts in the oven. The toasted cubes are then put into the pan and custard (eggs, milk, vanilla and a touch of salt) is then poured on to soak the bread. The pan goes into a bain marie in a roasting dish and the pudding baked. I promise you that the aroma of toasted panettone makes this exercise worthwhile.

After baking for approximately 50 minutes and a 30 minute rest, the pudding is inverted onto a plate (tapping is required to get it to come out properly, at least it was for me).

Upside down bread pudding, with a caramel top. It can be eaten warm or cold--both are recommended. David shows this served with ice cream on top, but that's up to you.