Workshops, Pumpkins & What’s Growing Behind the Scenes

It’s been a full and rewarding stretch, with back-to-back workshops across the weekend.

On Sunday afternoon, 17 eager participants joined me here at the barn to dive into the world of fermenting — sauerkraut, kombucha, and milk kefir all bubbling away by the end of it.

Then on Monday, we continued straight on with another group of 17 at the Warrnambool Community Garden, focusing on sourdough bread making and baking. Two full sessions, plenty of questions, and a lot of sharing — exactly how it should be.

The rest of the week carried on in its usual mix. Weeding, clearing out summer crops, and gathering in the pumpkins.

Pumpkin harvest is always one of those jobs that brings a bit of anticipation. You tend to forget what’s really there until they’re all picked and laid out.

This year, despite the late season, the yield has been a good one — a nice reward for the patience it asked of us.

We also had a bit of an unexpected visit from Fitzmedia Production.

I was asked to do an interview connected with Biolink, and what started as something small turned into a much bigger and enjoyable experience.

Plenty of talking about soil, growing food, and working alongside the seasons — and it sounds like there may be some great footage to come from it.

Behind the scenes, we’ve been working towards getting fresh vegetables into Timboon on a weekly basis.

Alongside that, the online shop is nearly ready to go — something we’ve been building steadily and are looking forward to sharing soon.

What’s coming up at the barn

King’s Birthday Monday Brunch

9am – 12pm

$30 per person

Patch to Plate Dinner

13 June | From 6pm

Butter, Yoghurt & Labneh Workshop

Sunday, 21 June | 2–4pm

A week of teaching, harvesting, and a few new opportunities unfolding — all part of the ongoing rhythm.