Foxhill wwoofing amazingness!

My next wwoofing spot was in Foxhill, just outside of Nelson.  Rikki and Jon were my hosts.  Rikki is confined to a wheelchair, but full of new ideas for the garden and kitchen and energy.  When I walked up with my bags I was greeted with a cup of tea!  

Rikki is a great cook and made some glorious food every night.  The first night we had lamb cutlet, blue cheese, leek and squash, mashed potatoes.  My favorite thing she made was some delicious cookies.    We also started with some great conversation about the birds they own and about how they met and everything else under the sun.  

These guys own a lot of birds.  They had chickens (all sorts), guinea fowl, ducks, one male cow, one pregnant cow (peanut), two sheep (spot is pregnant), three young goats.  All of the animals were pretty friendly, except the bull.  He was raised in a heard, so he was still getting used to the idea of being around people.  These guys were well treated.  Jon and Rikki mixed up special food every night sweetened with molasses.

On my first day we killed two guinea fowl.  I learned how to pluck and gut them.  I had seen this done before, but it’s always nice to get hands on experience.  First they caged the birds over night (less in the bowels) then chopped off the heads.  After they were dead we  dipped them in hot water.  This makes plucking them easier.  We proceeded to pluck, gut and trim the excess extremities before packaging them for the freezer.

One of the main jobs Jon needed me for was digging out his new barn floor.  He had already planted the posts, so we were digging out a flat area for pouring the concrete.  They were making a milking barn for after Peanut had her calf.  There were so many roots, it made it hard going.

barn floor

We also herded the animals every few days to a new paddock.  The only part of this that was difficult was the bull.  The other animals had no problem being lead, but because the bull was a bit wild he didn't like following the lead so much.  We had to chase him around one of the bigger paddocks to get him move where we wanted him to.  During all this my knee was still hurting a bit.  I was really hoping it would get better before I returned to work in the vineyard.  In the end when we went into town I purchases a knee brace.  I also visited quite a few Op Shops to get some more work clothing.

Rikki had allotted a day for us to make cheese.  It was a rainy day and Jon was working so it should have been perfect, but no cheese making occurred.  The milk company forgot to drop off the milk. 

making feta

The last of my days at the farm I did a bit of weeding and pruning.  We did end up making cheese.  We made Mozzarella andFeta.  It was great!  I wish I had all the materials to make it in my new home in Waiheke, but it will have to wait until I get to a more permanent location.  I took a copious amount of notes, just so I could do it again later.

Jon had me repairing the fencing on the property at this time as well. We also finished digging out the  barn floor, but we didn't pour the cement.  That was left for the next wwoofer.  I wasn't too sad, I got to learn how to drive a tractor in the meantime.  

This was one of my favorite things about this wwoofing experience.  I thought it would be complicated, but it really wasn't.  It’s the same concept as manual driving except there are two gear boxes.  One was for low (heavy loads) or high.  The tractor I was learning on was also an antique.  This just peeked my intrest more.  My grandfather works on old cars and I know form experience the older it is the easier it is to maintain by yourself.  This was a 1957 messi-furgeson, diseal.  It was beautiful and stilling running wonderfully.  Driving a tractor seemed easy at first, but then we got to the logistics of moving logs and using the lift.  This part had me a bit frustrated.  Tractors do no move as easily as cars.  That’s for sure.  So it took me a couple of times to position myself right to pick up and drop logs.  But I got it! I feel like a tractor expert now.  When I learned how to use the tractor somewhat well we got to work pulling logs around the property. 
  

Jon in all his chainsaw gear

They used to have a coniferous forest behind the house, but they chopped it down to make room for more pasture and a better sunlight during the later hours of the day.  So we had a bit of cleanup to do.  There were stumps and giant logs all over the place that needed to be moved around.  Eventually I got good enough to pull logs out of the giant piles left by the loggers.  I then stacked them in pile to be cut up for fire wood later.  This was another part of the job, collecting firewood and pine cones.  These guys had a wood burning stove to heat the house, so maintaining seasoned wood was important.  I didn't get to run a chainsaw, because I’m not certified, but Jon had no problem telling me the finer safety details of the trade. 

cow plop

While I was there I also had the oh so “glamorous” job of picking up manure pops and spreading them on the garden.  Actually not as bad you would think.  Cow poop doesn't smell too bad.

When Rikki discovered I love cooking she put me to work. I made apple pie, pizza, lemon meringue pie, pumpkin curry soup with naan and just helped out in general in the kitchen.  I never mind being in the kitchen. 

 Ask anyone I’ve lived with and they will tell you I live in the kitchen.  I think I spend between 3-5 hours in the kitchen a day now.  Hmm…. I should really start working on that culinary degree.

My two weeks went by so fast.  I was sad to leave, but it was good.  I had a long commute back to Waiheke.  About two days of travel by boat, bus, walking and hitch hiking.  But it was time to start work again.

ANZAC Cookies

ANZAC Cookies

ingredients:

2 cups rolled oats, food processed: oat flour
2 cups rolled oats
1/4 cup brown sugar
250 grams butter melted
1/2 cup raisins
1 cup coconut
1/2 cup sunflower seeds
2 giant TBS golden syrup/honey
2 tsp Ground ginger
1/4 cup Crystallized ginger, chopped
2 TBS boiling water
2 tsp baking soda




Combine golden syrup and butter on stove top.

Pulse dry ingredients in food processor

Combine baking soda and water, stir. Add to to butter and golden syrup.

Add to dry ingredients.

Add more rolled oats until certain consistency is found. (Sometimes 2-3 extra cups).  When the mixture forms balls you are good to go.  This happens when the mixture pulls away from side of bowl.

Wet hands. Make balls and flatten on cookie sheet.

Put on lined cookie sheet. The cookies can be close together because they don't expand too much.

Bake at 155 c. For about 15-20 minutes until golden and crispy.

So you want to make cheese?

Some basics:  

Cheese making depends on bacteria to do its job, so it's necessary to make sure everything your cheese could potentially touch is squeaky clean. If it's not you could end up with bad bacteria multiplying and making your cheese smell bad and you sick. 

So with this is mind, all counters needs to be wiped with antibacterial spray, wipes whatever. 

All utensils; measuring cups, cheese molds, spoons, knives, pots... Need to be washed in hot soapy water. Some things you will want douse with hot water before use. To make extra sure it's sanitary. 

You will dip the cheese cloth in boiling water right before you use it. 

Cheese pots should never have had meat cooked in it. Just another random fact for your viewing pleasure. 

Unpasteurized non-homogenized milk is best. Now how legal it is to obtain this stuff will depend on your country of residence. Or just become real good friends with a farmer down the street. ;). If you're having trouble most grocery stores now carry low heat milk. This is pasteurized, but not to death. It also has not been homogenized (chemically altered to give the milk equally dispersed protein and fat molecules). 

The mesophilic culture is good for feta. This culture is good to 37 degrees Celsius. buttermilk is mesophistic and sometimes can be used to replace a culture. 

Thermophilic is in yogurt and can withstand hotter temperatures of 40+.  You can make your own culture, like in yogurt. 

Use left over whey for baking. Replace liquids in breads. Also all whey can make ricotta, just heat and add vinegar. It also can be used in the garden as fertilizer and chook food. For this add whey to grain and heat for a long period of time. 

What you need:

Double boiler

Measuring cup (with liters)

Spatula

Slotted spoon

Quick read thermometer

Cheese mold

Cheese cloth

Bowl

Spoons (mozzarella)

Extra pot (mozzarella) 

Lots of milk; like 10 liters

Rennet

Citric acid (mozzarella)

Salt (mozzarella) no iodized salt please 

Culture

Feta:

1- Sanitize counters and all utensils. 

2- Start the double boiler. Shake to milk mix well. Put 5 liters raw milk on double boiler. Continuously stir with thermometer. Add 1/8-1/4 tsp culture once milk is warm, but not up to temperature. Desired temperature is 32-34 degrees. At 31 turn off heat. 

4. Mix 1/2 tsp rennet mixed with a TBS room temperature water. 

5. Add rennet water mixture while stirring. Mix in well, quickly. Then stop movement of milk. Put lid on culture and let rest for 90 minutes. 

6. Check curd to see if it's set properly. It needs to have a clean cut.  So get your knife and test it. If it's firm cut away. If it's crumbling and has a raggedy edge let it set for a little while longer.  

Cut curd straight and side ways. Fold and cut for 15 minutes until small size and most of whey is forced out. 

7. Strain with cheese cloth over bowl. Save that whey goodness. Then place in cheese mold to strain for a little bit longer. Put weight on top and let stand for 24 hours. 

8. Cut, salt. Refrigerate for 24 hours. 

9. Brine, refrigerate for 2-3 days. Then eat as you want. Add oil or herbs as you like. 

Mozzarella:

Mozzarella doesn't require culture, just rennet. You can add lipase to give more flavor. 

1. Sanitize utensils and counter area. 

2- Start the double boiler. Shake to milk mix well. Put 2-3 liters raw milk on double boiler. Add 1/4 tsp lipase to the milk and mix well. Add a tsp salt and a tsp of citric acid. Salt adds flavor and citric acid adds ph. This is also what makes mozzarella stretch. 

Stir and occasionally check temperature. Desired temperature is still the same, 32-34 degrees Celsius. At 31 turn off heat.

3. Add rennet, same as feta, stir rapidly and well for a short period.  Set for 15-20 minutes. 

4. Cut curds sideways and top down. Heat on low to 40 degrees Celsius. While heating, gently break curds then applying pressure with slotted spoon to squeeze out whey and form one giant curd. Use hands to squeeze into shape after a time. 

Make an ice water bath to set mozzarella in for later.  

Mozzerlla can look different every time. Hard sometimes soft others. If the temperature of the water isn't high enough it won't stretch. 

5. Boil a separate pot of water to 60-70 c.  Put golf ball size piece in water. Move around with spoons until it starts to melt. Put on one spoon until it is heated through.

6. When heated through grab top of ball and stretch. This part hurts, I switched hands back and forth a lot. 

Continue heating and stretching, occasionally folding in half. Make sure you are constantly dipping cheese in the hot water, no matter how much your fingers hurt. Stretch and fold until smooth and elastic. Fold down and make ball into the palm of your hand. Place the ball in ice bath. Continue with all cheese curd. 

7. Eat within a day or two, or freeze them. 

Havelock wwoofing

We started hitching pretty early in the day.  Eve drove us into Nelson so it would be easier for us to catch a ride.  The first guy that we got was going to Belheim, where Ashlie needed to go.  On the way he could drop me off at Havelock, where I would be wwoofing.  We said our good byes and parted for our new adventures.

Havelock reminds me a lot of home,  but smaller.  It's a quaint little town situated on Marlborough sounds.  It has lots of boats and is the green shell capitol of New Zealand. Main street was literally two blocks and had a few restaurants and places to stay, along with a 4square.  So even though it has less people than my home town, it has more commerce.

 I was wwoofing at a backpackers, and it was pretty easy to find.  They had two young boys, an elderly dog and Dad, who was running the backpackers and a rafting business.  Mom, who usually helped run the business was in Australia.  

Oh man, I forgot how rambunctious kids could be.  These guys were rough housers, but cute.   Katja was also staying with the family.  She is from Germany and was doing an internship with them.  She helped out with paperwork and occasionally watched the kids.  This wwooffing job was fairly easy.  I cleaned for a few hours in the morning; making the kitchen look beautiful and making up rooms and beds of people that had left that morning.  At night I would help watch the kids and help with dinner if needed.

Brave Jack and the crayfish

On the second day I was with the family Dad decided to go fishing.  It was the weekend and originally Jack was supposed to go as well, but he didn’t seem too keen.  So Katija and I got to watch the kids all day.  It was during this period I decided I was not made out to be a nanny.  Not only did I have a miserable dog allergy, but the boys fought often or were demanding.  I’m sure they were pushing the boundaries to see how much they could get away with without mom and dad there.  At the end of the day I was happy when dad came home.  He brought with him a huge crayfish.  

Now when I think crayfish I think of the little ones you can find in streams and rivers, more like freshwater prawns.  This one was massive, and totally different.  It had spike all over it and swear was almost the same size as the kids.  Jack, the oldest boy loved it.  He had seen them before, and was all about playing with it in the bathtub.  The younger boy, Curtis, was terrified and wouldn’t go anywhere near it until later when he realized he could throw water on it.  We drowned it in fresh water in the bathtub, then Dad cooked it up.

After dad’s weekend adventure I got into the rhythm.  We had breakfast together then I would play with kids until they had to go to school.  After that was cleaning, lunch and long walks.  One afternoon I even discovered a local waterfall.  Apparently if I go at night, I might even see glow worms.  I tried to do Pilates in the afternoon, but I get self-conscious about doing them in front of people, so that was short lived.  After that was dinner, movie with the kids and interneting and books before bed.  

 

Walking in Havelock

waterfall hike

 

The last couple of days I was there the Dad went to pick up Mom in Christchurch.  It was supposed to be just one day, but it turned into two and half.  I don’t blame them, I don’t know how long it had been since they saw eachother and they didn’t have the boys running around.

adorable trouble maker: Curtis

Katija and I got to taking care of the boys and run things while they were gone.  It was interesting, and good.  The boys liked us both.  The only problem we ran into was fights and refusal to listen, but in the end they boys came around.  These guys were pretty good natured.  We had fun with bath time, arguing over what they would or would not eat for dinner, going to sleep, and what book to read.  

When mom came home I was impressed and wished she had been around so we could swap travel stories.  She was a world traveler too.  She had been to  57 countries, and almost all of them backpacking!  I aspire to this kind of awesomeness, just give me another decade.  

Unfortunately I left the next day to go to my new wwoofer host, and didn’t get to spend much time at all with Asha. Katja gave me a ride into nelson and then decided to give me a ride to my new host door step.  How awesome, she said she didn’t mind, she liked driving anyway.

On the way there we stopped to see the naturally forming boulder bank and takes some pictures. 

you can see the boulder bank in the background

 We also stopped at historic house in between Havelock and Nelson.

Nelson and Abel Tasman

When we got to the south Island the first thing I noticed was hitching was so much easier.  People offered us rides easily.   The first ride we got before we even stuck our thumbs out.  A university professor was heading in the general direction of Nelson and he offered to take us as far he could, which was pretty far. 

Chocolate pudding... noms!

When we got in we had to find Tasman Bay backpackers.  This place was cheap and seemed like a backpacker’s dream.  There was free chocolate pudding and ice cream every night.  That alone was hook, line and sinker.  They also provided free breakfast, free wifi, free coffee and tea. It also had super nice rooms with lots of outlets, a book exchange and a kitchen that was well set up.   It was a backpackers dream.  I have a sneaky suspicion that because it was the off season we got way more than what was usually offered, but whatevs.  It was great! 



When we found the place the owner was on his afternoon break so we put our backpacks behind the counter and went for a stroll through Nelson.

Nelson was pretty small.  It didn’t take us too long to find grocery store and the information center.  We stopped at both loading up on food and information about Abel Tasman, a beautiful day hike we wanted to do.  After a bit of exploring we checked in and settled down for the night.

The Center of New Zealand

The next day we hiked a little hill that was labeled the Center of New Zealand hike.  This was a little hard on my knee, resting was defiantly necessary to heal it up again.  One of our hitchhiking rides had told us about the nelson market and how good it was.  So we headed over after our hike to that to do a little shopping.

Nelson Market

I picked up a green stone necklace for Ashlie, telling her it was a gift for my sister.  Green stone necklaces are iconic of New Zealand, but you can’t buy one for yourself.  Only another can gift them to you.  Ashlie had been talking about these necklaces since I arrived.  She really wanted one, and I was sure one of her Waiheke crew would have given her one before she left.  It didn’t happen, so I was waiting until I found the right place to buy one for her.  I heard Nelson had a high quality and lower price than the usually tourist spots so I waited until we arrived.  This necklace was only $60, and was New Zealand green stone.  You can get a variety of qualities ranging in price from hundreds to $20.  I knew I wanted something from New Zealand, but nice quality as well.  The necklaces have a lot of meaning behind each symbol.  Here is chart to help you out.  

 I got her the traveling safely over water one.  I know she’s going to being traveling the world a lot more after New Zealand.

  The market was full of deliciousness.  Hellish relish was my favorite booth.  They had so many different sauces and I wanted to buy them all.  In the end we got one for Eve and Bill, our next wwoofing host. 

After the market it was off to hitch hike again.  This time to Motueka, close to our wwoofing spot.  We got picked up by a nice guy and his nephew.  He picks up hitchers all the time and told us a few stories about them.  He also told us a few scary stories of hitch hikers being picked up by the wrong people.  Not exactly what I would like to hear, but it was good of him to warn us.  He wanted to drop us off right at wwoofing house, but it was a bit out of the way.  Instead he dropped us off at the I-site and Bill picked us up about 15 minutes later.  

Bill and Eve are some of the loveliest people I have spent time with.  Bill works at home and Eve works in her garden and kitchen.  The night we got in Eve had prepared a roast, vegetables and gravy.  Both Eve and Bill like wine, so we had a glass and lots of good conversation.  Ashlie had met the couple at a wedding at Goldie Vineyard and when they heard she was traveling and wwoofing New Zealand they invited her to their garlic farm.  I was lucky enough  to tag along for the ride.

The garlic harvest season was already done by the time we arrived.  So there was little to do with the garlic farm.  In the end we helped Eve plant native trees and do normal winter prep type things.  One of my favorite things we did was making jam.  Eve had tons of fruit in her freezer and we helped her make raspberry jam and golden berry jam.  The golden berries were so yummy by themselves I could see why you would want to preserve them.  

While we were there Eve and Bill let the neighbor’s sheep graze on their property.  This alone lead to some hilarity.  Ashlie really wanted to pet a sheep so she got up to some shenanigans to try and catch one.  These sheep were not people friendly, so they always ran away from her.  Eve and I got lots of giggles out of her running after them down the driveway and trying to sneak up to them on hands on knees.  It was crazy adorable.  I wish I had taken pictures.  

Eve and Bill also had chooks, or as I would say chickens.  These guys were fed once a day and let out to graze as well.  Eve told me that they would also have a dog soon.  They were waiting until after their trip abroad to get one.

So lets get down to the nitty gritty.

To make jam:

Pectin is essentail.  Pectin is a jelling substance that occurs naturally in many fruits. It is most concentrated in pips, cores and skin. The cell walls of under-ripe fruit contain pectose, an insoluble substance that changes into soluble pectin as the fruit ripens. Slightly under-ripe fruits are best for jellies and jams.

Some fruits are high in pectin, while others have very little. One can compensate for those by mixing low and high pectin fruits such as blackberry and apple.

The first jam we made was raspberry, which is high in pectin, which means the jelly formed quite naturally and we didn't need many ingredients for it to form a nice jam. Here is what we did.

We took a few kilos of raspberries out of the freezer and heated them over the stove on medium heat until they were brought to a boil.  Then we added equal amounts of sugar to fruit.  Gradually adding until the sugar until it was dissolved. Stir continuously during this process.  Bring to a boil, after sugar is dissolved, for about five minutes, and pour into sterilized jars.  Once the jam is cool apply lids.

To sterilize jars you can boil them or do as we did.  Which is bake them at 225 degrees F for 20 minutes and boil the lids.  It is important to make sure your jars are dry and sanitary before you can. If they are not sanitary it can lead to growth in unwanted bacteria.

golden berries

We also made golden berry jam.  You might not know what a golden berry is, but you should want to know. When they are fresh they are a fruit I would love to eat until there are no more.  When they are frozen, I still want to eat them, but I understand canning them much more.

So for these we had to be a bit more careful with the recipe. Golden berries are not as east to can as raspberries. They have a lower pectin percentile so we had to add a few more things to the jam.

First we took the frozen golden berries out of the freezer and defrosted them over the stove, bringing them to a boil.  While you do this, you will need to mash them. These fruit are similar to tomatoes, so they have a thicker skin and many seeds, but that doesn't stop them from having a delicious sweet and tart taste.

After this you add sugar to taste, this can mean equal amounts to berries or less, and then you need to test it while you are cooking.   You also want to add lemon juice or citric acid at this time.  About 1/2 tsp should be fine.  This helps the jam set up, similar to pectin. Same as with the raspberry jam recipe, add gradually and stir continuously.  But this time every once in a while take out a bit to see if it has set up.  This is to see if the pectin has set up.  It will be a jelly consistency after a few minutes of cooling down.  When you .ave reached this point pour jam into sterilized jars.

native trees of New Zealand

 
We also spent a lot of time around the native trees of New Zealand.  New Zealand, like Australia, had a a problem with non-native plants invading and taking over.  So Eve, fresh from her organics coarse, knew all about what native trees she should plant and where.  It's important to reestablish the native plants.  Eve and many others are taking the first step to reintroducing, and hopefully, retaking the land with the native plants that once dominated the New Zealand landscape.   So when I was with Eve I learned about several trees that were useful.  One in particular Eve was interested in was the wattle for its capacity to create fire wood.

broom

Kiwis, I have found, are very interested in green energy.  This is most apparent in the home, where most depend on a wood burning stove more than central heating controlled by the local electricity source.  I think this is grand, but personally have no idea how this effects the environment in the end.

Eve was also interested in planting wind breaks.  This was so she could eventually create a successful orchard of fruit trees.  So for the wind break we planted totara, manuka, karo and rimu. She is also always battling the continuous growth of goss and broom.   These invasive plants that easily overtake the native landscapes of New Zealand.

 During our stay I was getting worried.  Ashlie’s cold was getting worse and worse.  Eve was worried as well, and we encouraged her to sleep and rest.  Ashlie was a little reluctant, because wwoofing is about an exchange of work for food and accommodation, but in the end she worked a bit and rested a bit.  Better than nothing. 

I was impressed at all the information about cooking and gardening that Eve had to offer.  I wished I could stay for a longer period of time to absorb all this woman knew.  She had been a professional gardener in Christchurch before she married Bill, and it showed with her little plots laid out all around the house.  Because it was getting to be winter I couldn’t learn as much as I wanted but I did get to absorb a few things while I was there.  She had also taken a class on organic farming and I could tell she was excited about sharing the information and telling me how she incorporated it on her little plot of land.

We had a few opportunities to give Eve a taste of American culture.  I was at a loss of what do from upstate New York but Ashlie defiantly had an idea for Texas.  She made Gumbo one day and biscuits and gravy the next.  


 In the end I made bread, because I love bread.  But I should have made salt potatoes or clam chowder.  I love gumbo and biscuits and gravy, so really there was no loss.  Mmm… Ashlie had promised me gumbo before she left as well.  The gumbo Ashlie mastered by herself, but for the biscuits and gravy I got to make the gravy.  We had a good time cooking for Eve and Bill and they enjoyed it a lot.

 Eve also made us some amazing meals.  The one I remember the most was the bacon wrapped Pork meat loaf.  It was so easy and delicious, as is everything with bacon. 

suspension bridge

While we were there we also wanted to see about getting to Abel Tasmen.  This is a three day hike, but you can make shorter hikes by taking ferries.  The day we chose was a bit cloudy in the morning and then sunny in the afternoon.  Eve offered to take us out there.  While we were hiking she would visit a friend, go to the library and just read in a café.  How nice.  

The hike was just beautiful.  There were cliffs, jungle, beach, coves, rivers, waterfalls, bridges… really nice.  The hike we picked was about five hours. 

 

 

 

view from the ferry

We elected to take ferry out and a ferry back.  Original Ashlie wanted to do a much longer hike, but I was worried about my knee I injured on the last hike and about her health.  This Hike ended up being perfect. 
 

seals!

We were accompanied by elementary students on the boat over and got to see some seals and apple rock before the drivers went to drop us off.  The drivers even had a race and splashing war before we go there.  Perfect.

Over all the hike was really nice and relaxing, but the last hour my knee hurt pretty bad.  I still needed some healing time.  That’s always good to know.  We found the beach where we were supposed to be picked and just waited for a while.  Eventually the boat came and we had to wade in water to get taxi.  That water was cold!

some of my favorite pictures

 Eve took us on a scenic drive on the way home and Bill came in real late that night from a business trip.

The next night was our last night with Eve so I made Pumpkin soup and gave Ashlie her goodbye present.  I knew that we would be hitch hiking the next day and things might get crazy before I could give it to her.  So with Eve’s help I wrapped it up all special and wrote a little note for her.  She was super happy, exactly how I wanted to end our time together.