Wild Foods

May 1, 2013

nettle soup

There’s lots of wonderful wild foods to be foraged at the moment – nettles, snails and a local wild spinache. Soon we’ll have mushrooms and elderflowers.  This is delicious nettle soup made by one of our guests, Lana.

Bread

April 20, 2013

Baking bread

Baking bread

 

There’s nothing like the smell of freshly baked bread.  In this workshop, learn how to make:

  • Wholemeal walnut farmhouse loaf
  • Irish soda bread
  • Sourdough bread

Workshop costs 13 euro per person and lasts 2 – 3 hours.

Home made bacon

April 12, 2013

Making your own bacon

The final product – home made bacon.  Very tasty and great with eggs!

Wild Thyme Organic Farm & Eco-retreat

Making our compost bins

March 29, 2013

Making a compost bin

We’re very excited about our new compost bins!  The pile of garden waste now has a tidy little home.  We used timber we got from a big old pine tree that we cut down in the garden.  We followed the guidelines from this great link ‘Making a New Zealand compost box’.  We’re filling it with mixed layers of green waste and manure.  Hopefully we’ll have some beautiful compost in a few months for the tomato plants.

Organic sausages

February 5, 2013

Organic pork sausage recipe

 

Organic Pork Sausage Making

2lbs lean pork

1lb fat pork

1lb breadcrumbs

1/2 oz pepper, pinch of nutmeg

1/4 oz sage

Mix the breadcrumbs with the meat and mince all together in your big old hand mincer.

Add seasoning and put through the mincer again.  This meat can be frozen as is.

To make sausages, you’ll need either synthetic skins which you can buy on the internet.  If you can get them, it is best to use pigs’ intestines which are scraped and washed.  They are much more pliable and easier to work with.

Home made pork sausages

Replace your mincer attachment with your sausage funnel.  Fasten your sausage skins (a 2-3 metre length) onto the end of the funnel and push the whole length onto the nozzle.

Tie a knot at the other end.  Stuff the sausage and herb mix in the top and gently begin to turn the handle of the mincer.  Keep adding your sausage mix.  When your sausage meat has run out, stuff a bit of bread into the top of the mincer to force through the last of the meat.

Tie a knot in the end of the length of casing and twist into sausage lengths.

Delicious pork sausage sandwich

Make  a yummy sausage sandwich!

 

 

Wild Thyme Organic Farm & Eco-holiday, Kliment Ohridski 9, Palamartsa 7850, Popovo, Bulgaria; hello@wildthymefarm.org; Ph: (00359) 0876562746 or (00359) 0877383790