Farm to table. Farm to plate. Both are modern phrases denoting the freshness of ingredients served in contemporary eateries.
I believe I can safely say that my evening meals are comprised of fresh food. My silverbeet goes straight from the garden bed into the frying pan.
I’ve taken to cooking over a fire some days. I’m continuing the great tradition of the Aussie BBQ and I’m also trying to save money on my electricity bill. The fuel for my fire is the endless supply of twigs that fall from the trees (mainly eucalyptus) which shade a portion of my backyard
The garden is at the back of a rental property on the south coast of New South Wales, about 2 hours south of Sydney, Australia. The soil is generally fertile in a region famous for dairy farming and viticulture, although the garden had been stripped of much of its nutrients when I moved in, courtesy of the previous tenant’s neglect and a dry winter. The garden attracts quite a lot of sun, during very warm summer months and even during colder winter months in what is typically a temperate climate. The area is also famous for beaches and surfing, which is great after a day of hard yakka in the garden.
I have to rake up the twigs anyway, before I can mow the lawn, so I decided I could make use of them rather than just throwing them in the green waste bin. Some of the twigs do actually form borders, frames or markers in the garden, but even after being employed in this fashion, there are many, many twigs left over. Thus, they are thrown into the BBQ.
And yes, I have noticed a reduction in my power bill.
There is something satisfying about taking food straight out of the ground and cooking it but three feet away from the garden bed.
I hope I can soon do the same with other food in my garden soon.