Tag Archives: Papatowai free vegetqbles

Care-free Kombucha – so easy to make!


Kombucha is so refreshing, and so easy to make.



1 litre boiled water (cooled).

¼ cup white sugar

2 -3 black or green tea bags (never use flavoured teas)

3/4 cup of kombucha liquid

1 SCOBY (to obtain a SCOBY, check out the facebook page: Fermenting Freaks Forever! New Zealand where member requently offer them to members).

First ferment

Add the boiling water to a glass or ceramic bowl. Stir in the sugar until dissolved. Add the tea bags. Leave to completely cool. Stir in the kombucha liquid and add the SCOBY. Cover with a clean cloth secured at the edges with an elastic band. Place on a sunny window ledge (or, in winter, a seed raising heat pad). Leave to ferment until the liquid is no longer sweet and the SCOBY has thickened.

Lift out the SCOBY and place it in a lidded jar with 1 cup of kombucha liquid to cover it. Place in the fridge. (This will store your SCOBY until you are ready to begin your next brew).

Second Ferment

Strain the liquid into plastic soda bottles (you can add flavour at this stage in the form of, for example, some pieces of fresh ginger or a squeeze of lemon. Screw the caps on the bottles. Check the bottles daily, and if pressure builds up, release it by unscrewing the caps and then retightening the lids. Leave the kombucha for a few days to absorb flavours and develop a slight ‘crackle’ (to make the kombucha extra fizzy, just add a little soda).


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The World’s Most Southerly Yacon?

Can yacon really be grown successfully this far south?

You’d better believe it!

Two plants produced a total of 11 kilos of tubers (and in an appalling summer)!!


The largest tuber weighed 654 grams!


We think we’re growing the the world’s most southerly yacon!

Do you agree?




Bounty Beautiful

When is a garden blogger not a garden blogger? When she’s gardening! And there’s been a lot of that going on lately. A frightful spring finally gave way in December to weeks of blue skies and sunshine such as the Catlins has never known! The garden suddenly exploded into life and almost without warning the raised beds were producing more than we could eat and process: fat sugar snaps, crunchy snow peas, tight green and purple pods of shelling peas, and baskets of broad beans.

And let’s not even go there with the courgette crop!

The family beehive hummed with happiness, the rhubarb re-emerged from its protracted hibernation and the gooseberries ripened to perfection. The indoor cucumbers (we named them Charles and Camilla) produced long slender fruit and outdoors, the shallots grew fat bulbs.

Best of all, the rare red-flowering broad beans for which I am acting as seed guardian for the Southern Seed Bank, have flowered in all their burgundy glory, and the bumble bees are having a ball!

I hope your season in the garden is as productive and enjoyable as ours!