It’s been sometime since I last posted on this blog – almost 18 months – and I could go on and explain why, blaming extra work on the farm for keeping me away from the blog. I guess the reality is that it lost it’s attraction. But now that has passed, and I have quite a few things to tell you a;; about – goings on here at the farm, and matters throughout the world that are important, or important to me!.
Over the coming weeks and months you’ll see how matters have progressed at Near River.
And to restart proceedings, here’s what we’ve been having for brunch the last few mornings.
Fresh field grown asparagus drizzled with spring garlic sautéed in butter
with poached organic free range chook eggs
Doesn’t that just make your mouth water?
We planted this asparagus 3 years ago and it’s so good now to be able to wander out to the market garden and grab it fresh. You can read about our first asparagus planting at Who is Mary Washington anyway?
The spring (or green) garlic are the ‘thinning's’ from the garlic plantings, plants that are too small to form decent bulbs, and they have a wonderful garlic aroma but lack the intensity of the fully grown and dried variety. A very subtle flavour indeed.
And our poached eggs – what can I say? I never grow tired of our eggs, with the yolks so bright and golden and the whites with that creamy texture in your mouth – so delicious.
Obviously our superb eggs are available with our vegetables in the weekly CSA boxes that will start again next week.
However, If you just want possibly the best eggs you’ll ever taste, in Port Macquarie you’ll find them at Essential Ingredients in Short Street and Organic Belly in Murray Street. Sydney ciders can venture into Cafe 169 on Alison Road in Randwick.
That’s all for now.
