The season was short!

Full Barns & Fast Seasons

Easter Monday was spent doing what we love — hosting another brunch at the barn.

Bookings had been slow leading up to it, but as it so often happens, the space filled and the room settled into that familiar hum of people gathering, eating, and being.

Out in the garden, the season is showing itself in its own way.

Late planting has led to late harvesting, and now it’s all coming at once.

Tomatoes are rolling in by the crate, another flush of strawberries is being picked, and figs are making their way to us thanks to a generous local.

Other crops have told a different story — cucumbers, for example, arrived late and finished just as quickly.

The kitchen has shifted into preserving mode. Bottling, chutneys, and putting food away for the cooler months ahead — making the most of what’s here, while it’s here.

One thing that’s felt particularly different this year is the pace in the garden.

In all my years of growing food here in Australia, I haven’t quite experienced it like this — clearing beds and planting straight back into them without pause.

A generous layer of compost, a bit of fertiliser, and we go again.

Another round of winter vegetables is in, and while the season keeps us guessing, we’re doing everything we can to keep food growing.

What’s happening at the barn:

Patch to Plate “Mexican” Night

Tomorrow, Saturday, 6pm

For the first time since we began, we still have a few tickets available.

$30 per adult — send me a message to book your spot.

Barn Open Tomorrow, Saturday, 11am – 5pm

We’re serving:

• Coffee & cake

• Frittata (GF) with side salad

• Meatballs and spaghetti

• Pumpkin & fetta quiche

• Sourdough cheese toasties

  
  

A shifting season, a full kitchen, and the garden keeping us on our toes — just as it should be.