Family Time

Last weekend was all about teaching our second module of the self-sufficiency course — held here at the Barn, in Colac, and in Warrnambool. Each group brings its own dynamic, and it’s inspiring to see how many people are keen to learn practical skills to live a little closer to the land.

Sharing what we’ve discovered (through both trial and success) always reminds me of just how far we’ve come on this journey.

In the middle of all that, we had a little surprise — our kitchen got its annual check from the shire. It came on very short notice, but it’s always a good thing.

These inspections keep us accountable, make our work transparent, and give you peace of mind that what comes out of our kitchen is held to a high standard of cleanliness and care.

By Wednesday, we decided to take a family breather and headed down the Great Ocean Road. We visited the wildlife park near Princetown, where kangaroos, emus, and wallabies roam freely, and then tucked into a meal at Clean Cravings Eatery.

They serve up gourmet sandwiches, nourishing veggie bowls, and indulgent-yet-healthy desserts without refined sugar — proof that good food can be both wholesome and delicious.

It was a perfect reminder that you don’t always have to go far to create special memories.

Back on the farm, we’re just about finished with our winter veggie season.

The steady rain this week has pushed planting out a little, but that’s not unusual this time of year. Soon the list of winter jobs will grow shorter before the cycle begins again with spring sowing.

Speaking of which — the greenhouse is filling with seedlings. Silverbeet, lettuce, kohlrabi, beetroot, and spinach are all pushing through, with more varieties to come as the weeks roll on.

There’s always something deeply satisfying about seeing those first green shoots — a fresh start, season after season.

Our next Patch to Plate dinner is coming up very soon — next Saturday, 11th October. Thanks to funding from Look Over the Farm Gate, we can offer tickets at just $20.

On the menu: a comforting casserole made with homegrown veggies (vegetarian option available), served with your choice of creamy polenta or mashed potatoes. To balance it all out, there’ll be a seasonal salad buffet, and we’ll finish with a lemon meringue pie that’s sure to brighten the evening. Seats are limited, so book soon if you’d like to join us.

Around the shelves, a new batch of cordials has arrived — lemon, strawberry, and lime — each bottled up and ready to bring a little sunshine into your glass.

We’ve also been rendering and preparing fresh tallow, now available in jars for those who love its traditional uses. And for those stocking their freezers, we’ve replenished our beef supply from Old Township Farm, with a good variety of cuts ready for your next meal.

See you at the Barn!