The best part of farm life is that every day I get to eat foods that are made from home-grown and hand-picked ingredients. It can be a bit taxing to come up with new ways to create meals out of whatever needs to be eaten that day, but Lyndal is a wonderfully creative chef who is used to cooking in this way so she always has lots of fresh ideas. I believe at AislingQuoy we have all worked together to succeeded tremendously in cooking up masterpieces. Current surpluses include mostly peas, zucchini, and plums. Of course there’s always plenty of cheese too. Here are photos of some of my favorite things we’ve been concocting!

Pea & goat cheese quiche with a carrot & kale salad

Cherry tomatoes with a mozzerella-style cheese, basil, and olive oil

Garlic mashed potatoes, zucchini blossoms stuffed with potatoes, and massaged kale with olive oil and sesame seeds (massaging the kale gives it a similar texture to cooked kale while keeping it cold)

Left side: egg curry, right side: curry with zucchini and fried halloumi (halloumi made by Maddy &I!)

Spinach and lettuce salad, topped withed apricot slices and some homemade cheeses

Plum and goat cheese tarts with a custard base (Made by Maddy Q. & Lyndal)

Omelette with tomatoes, green onions, and a mozzerella-style cheese

Foraged mushrooms topped with truckle cheese, alongside potatoes frying in olive oil and spices

A beautiful spread consisting of breads from the bakery paired with olive oil and a spice blend, freshly made pea-pesto, sliced truckle cheese and beets, spring rolls filled with carrots and zucchini, and fried zucchini fritters, and a soy-sesame sauce for dipping

Steamed peas, and mashed potatoes topped with a poached egg (Fun fact: if you take an egg that was laid TODAY, you can crack it directly into boiling water and it will stick together perfectly and come out looking like this)

Sandwich making supplies: pulled pork, roasted plums with rosemary, and a carrot-cabbage blend. Piled on top of fresh bakery bread!

Perhaps my new favorite dish of all time, pavlova! It’s a common dessert that people make here, and consists of a big fluffy merengue that is still soft and oozy in the middle, smothered with creme patisserie and layered with fresh fruit (in this case wild cherries, blackberries, and plums) This work of art was created by my dear friend Madeline Quarles. Isn’t it impressive?