A Week of Food Production In Photos

Bringing it back to the Origins of Food. While Matt wrote yesterday about what kept us busy this past 10 days, we also thought it might help to show some of the food growing in action. That whole picture = 1,000 words thing.

If, like me, you grew up in suburbia without a thought of what a carrot looks like before it's picked, or the dangers of harvesting blackberries, then these are for you. Or, if you are already well aware of how our beautiful fruits and veggies look in their prime, and just enjoy looking at their beauty, then these, too, are for you. 

We hope you enjoy.

Look tempting, eh?

Then you find these wicked things.

And they are layered, thickly.

They are evil. They wrap around you and don't let go.

Legs and feet covered.

Leather gloves and hedge trimmers help defeat the evil.

 

Exotic, earthy black cherry tomatoes.

Beautiful juicy heirlooms.

No CCD here at Awhi, only thick, sweet manuka-blends.

North America, we call this Swiss or Rainbow Chard.
Everyone else seems to call it Silverbeet.
Delicious whatever you call it.

Carrots poking through!

Happy carrots.

A pluot tree post-harvest (plum-apricot hybrid).

Eve would have trouble at Awhi Farm; so many ripe apples begging to be picked.

So of course we do.
Apples at every meal!

Too many varieties to name, and so photogenic.

this combination has been enjoyed stewed with oatmeal, baked in muffins, pureed for dessert and fresh off the tree.
We even made dessert pizzas when we had too much dough leftover.
Pureed, topped with fresh apples, cinnamon and honey!
Such a pleasure after spending so many years in Latin America, pining for a good apple.

Did you know you wait for the pumpkin vine to die before you can harvest them? Fact.

A patch of kamu kamu squash. A bit late in harvesting, it appears.

Not bad for a morning's harvest. Sold a few for $1/kilo at the weekly market.

The rest, thanks to our French co-wwoofers, has gone into a few pots of ratatouille.

Two of our 15 or so resident laying hens. Thanks, ladies!

A freshly laid dozen eggs collected every morning.
Can't be beat for quiches, french toast, omelets, tempura, banana bread….

Found some seeds in the cabinet...

…so we'll have sprouts in a few days.

Voila. Literally, just add water.

If we've cooked for you...

… you know this garlic hut is gold.

Awhi Farm's fresh oregano and garlic for garlic bread.

Matt made some hand pulled fettucine to go with our Frenchy's bolognese

Wood oven herbed bread for the weekly market.

Apple and blackberry muffins for the market.

In a few hours we're off to Wellington for two nights, in the south of the North Island. Famous for its microbreweries and specialty cafes, you can be sure we will continue this theme of scouting out excellent freshly made food and drink in this corner of the world.

Cheers, salud, santé!

On the Tongariro Alpine Crossing