A Full Barn, One Year On

Last Saturday’s Patch to Plate dinner left the barn full and the bellies even fuller.

It also gave us a moment to pause and reflect — twelve months of these gatherings.

Twelve meals, once a month, and nearly every one of them booked out.

That kind of consistency doesn’t happen by accident. It’s been built over time — meal by meal, season by season — and it feels good to say we’re continuing.

The dates are set for the rest of the year, and we’re looking forward to many more evenings around the table.

Back into the week, and it’s been a mix of jobs that don’t always make the highlight reel.

A bit of painting — half done, the rest waiting its turn — alongside the usual work outside.

We had another go at digging up potatoes, though the soil is holding a bit too much moisture. Four more rows to go, and we’ll be able to call that job finished.

The weeds, of course, are keeping pace with everything else, but we’re working through them steadily, keeping things as under control as we can.

Today was a full one in the barn kitchen, getting ready for tomorrow’s trade. The fridge is stocked with takeaway meals — casseroles, gnocchi, potato gratin, and a few other comforting options — ready for a busy day.

What’s coming up at the barn

Fermenting Workshop

This Sunday | 2–4pm

Sauerkraut, kombucha & milk kefir

$75 per person

Sourdough Bread Making Class

Monday, 18 May

In Warrnambool

$95 per person

King’s Birthday Monday Brunch

9am – 12pm

$30 per person

A week of reflection, a bit of progress, and plenty still to do — just the way it tends to be.