Nirvana Biodynamics

I am often asked ‘what grows in the hills’ Growing conditions and seasons can be very localised. Heathfield is in the highest rainfall (1200mm) part of the hills. Many areas also have a variety of micro climates which is worth bearing in mind. Fruit growing at Nirvana Apple : Granny Smith, Golden delicious , Jonathon, Red Fuji, Avocado Berries *Raspberries : Nootka, Chiliwack, yellow’ , Heritage * Blackcurrant: Hatton black, Baldwin, Magnus *Red currant *White currant *English gooseberries : Farmers glory, Green Giant, Yorkshire champion, Late red. Jostaberries Blue berries : Northland, Blue Rose, Denise, Brigitta, Blue Rose Elderberries Bunya pine Cherry *Chestnuts (a mix of varieties) Citrus: Tangelo: Minneola; Mandarins; Kara, Imperial; Blood orange; Maltese; Seville orange; Navel orange; Washington; Sweet orange; Grapefruit: Marsh; Lemon; Myer: rough seedling; Tahitian Lime; Kaffir Lime ...

Winter is time to harvst many types of citrus like navel oranges, grapefruit, imperial mandarins, tangellos and my favorite limes. The Tahitian limes are just delicious at this time of the year. They have such a vast range of uses savory, sweet, soothing winter drinks, lime liqueur (like limoncello but better) prepared now for summer evenings on the veranda. At this time of the year one of my favorites is lime pudding, its light and refreshing and can be served hot or cold. Lime Pudding 3 eggs, separated Finely grated rind and juice of 4 or 6 limes depending on size. 225g caster sugar 1 tablespoon butter 4 Tbsp flour 300 ml milk Pinch of salt Beat egg yolks and lime rind together until light. Gradually add sugar and lime juice beating until fluffy. Add melted butter. Gently stir in sifted flour and milk. Beat egg whites with salt until they form stiff peaks. Using a large metal spoon, lightly fold lemon mixture into the beaten egg whites. Pour mixture into a buttered baking dish and ba...

Oh its so nice to walk around the fig tree and see ripe figs hanging down ready to pick. That is the difference netting makes, ensuring a good harvest. Apart from ripe and fresh, warm off the tree,(which is just delicious) I like to dry some for winter celebrations and fig bread. . I first came across this recipe at the Barossa Slow 2006 orchard tour. Dried Figs Figs 1kg sugar 100ml white wine vinegar 500ml water Prick the figs all over with a fork .Make syrup & bring to a rolling boil. Simmer figs 1.5- 2 hours in syrup .Let cool in syrup drain for 6 hours. Lay out to dry. Fig Bread I mostly just add chopped figs and fennel to my rye sourdough. But here’s my simple, quick method 3 cups flour 1 cup rye flour 11/2 cup chopped dried figs 2 tablespoons fennel seeds. 1 tablespoon dried yeast. (Fermipan freeze dried yeast) 1 teaspoon salt. 1 teaspoon malt. (Either extract or powder) 1 tablespoon oil. 2 cups warm water. (Approximately) ...