Collingwood Children's Farm Farmers' Market.

We had a lovely time at Collingwood Children's Farm Farmers' Market this morning.

We sold close to a record number of eggs, we were visited by lots of lovely family and friends, we gossiped with other stall holders, we were helped by my Mum and barely had anything to pack up at home time.

We also launched our new postcards that introduce our farm gate sales.

Come and see us at the Daylesford Twilight Market this Saturday 19th December or The Slow Food Twilight Market on the 23rd to get your own. They will look great on any fridge and come with their own special offer.

Garlic.

Yesterday we finished harvesting our garlic.

We grow several varieties of garlic, the main one being Japanese purple.

While we were harvesting we continued the annual conversation about different uses for garlic including clothing, icecream and jewelery.

We also discussed different planting, weeding, mulching and harvesting methods.

Due to the large rainfalls we've been having, this year we could pull the garlic out by hand without the use of a fork which saved time and the amount of damage.

The garlic will now rest and dry out in the shed full of these hammocks. Over the next few weeks we will put next year's planting seed aside and pull the rest down to braid and sell.

I hope you have a great weekend. I know its late notice, but we'll be at Collingwood Children's Farm Farmers' Market tomorrow and we'd love to see you.

Team Daylesford Organics.

Yesterday I showed you some of the wriggly members of our team, so today I thought I'd introduce you to some more.

From top left is Andy, Liam and me and then in the front we have Bren and Miss Pepper.

Sorry about the quality of the photo. I haven't mastered the computer's photo booth thing yet.

Worms.

Funny that we take the credit for all the good stuff that goes on around here, when its really these guys that do the hard work.

Rhubarb muffins.

Its pouring with rain outside. The boys are servicing stuff in the shed and Miss Pepper and I are making rhubarb muffins.

First we had to put on out wet weather gear and go outside and pick some rhubarb.

Then we cut off the leaves and preheated the oven to 200.

Weigh out about 300grams of rhubarb.

By hand or in your magimix cut the stalks up into tiny bits.

Place the rhubarb, 1/2 cup brown sugar, 1/2 cup oil, 2 eggs and 1 tea spoon vanilla in a bowl.

Get your helper to stop poking you with the leftover rhubarb stalks and start stirring.

Once the wet ingredients are combined, add 2 cups self raising flour and 1/4 teaspoon baking soda.

Get your helper to stir the dry ingredients into the wet until they are combined.

Spoon the mixture into patty pans and sprinkle a bit of raw sugar on each one and then bake for about 22 minutes.

Pour yourself a cuppa and enjoy.

Ducks.

I thought it was about time I posted some pictures of the Khaki Campbell ducks here again, but they were most uncooperative.

I chased them around and they waddled away from me.

No matter how slowly I crept, or if I hid behind trees, they sensed me coming and waddled away.

I guess that's the thing with farm animals as opposed to pets, they just wont pose on demand. Its a shame as I had brought some little bonnets and bloomers with me (just joking).

On the other hand, these three chickies were so involved with what they were doing half way up a tree, they didn't even notice me.

Blackberry flowers.

I am fully aware that blackberry bushes are a serious weed that threatens both agricultural and natural ecosystems. I am also completely supportive of the work we do on the farm to try to get rid of as much of these blackberry bushes as we can.

But I have to admit that at this time of the year, when the blackberry bushes are flowering, I start scouting out the rogue plants and become a bit protective of them as I start to make plans for the upcoming jam making season.