4 July 2025

Slowly we are adjusting to not having the pressure of producing salads every week.

Steve is workiing just as many hours but catching up and sorting all the jobs we haven’t had time to do over the last 10 years.

We have even found time to get away for a few days here and there. That has been so good for the soul and something we struggled to do with the constant tending of the microgreens.

I am still growing chillies and creating / crafting products with the fruit, veg, herbs, chillies etc we grow. The focus is on producing micro batches of high quality artisan products that feature our produce or local raw honey.

The amount of any product I can produce in a year is limited by how much we grow. ie if we have a bad season for apricots I may run out of our apricot sauce and chutney for a month or so before the next crop is ready.

For the past 2.5 years I have been working on getting fermented honey and garlic to production. One of those things I see on line and then have to try.

It has been a long process getting all the food safety processes tick off and the required lab test done but finally I have Fermented Honey and Garlic and Sweet Heat - Fermented Honey, Garlic and Chilli ready for sale. :-)

I have about 25 chilli plants left in the tunnelhouse, the rest have been culled and the beds fed ready for the next crop.

The first chilli babies have germinated and it is time to think about planting tomato, tomatillo, zucchini etc.