Autumn at the Farmhouse
During Autumn we will be open most Fridays and weekends for breakfast, morning tea, lunch or dinner bookings for small groups, and other days by arrangement. Cookery classes are also available. Please check our calendar (scroll down on home page) for availability of dates for classes or catered group functions, or contact Jan by phone, text or email to suggest a date to suit your group. You may also contact us through instagram or facebook messaging.
Autumn has arrived here with the weather cooling down and the inside fires lighting up. The garden and paddocks appreciated recent storm rain. The vegie garden’s summer flourish has passed but we are still picking some tomatoes, silverbeet, kale, mini cucumbers and pumpkins. The cockatoos have devoured most of our pomegranites, prompting a plan for a more determined effort in winter to prune and net the trees. Luckily they don’t seemed to like finger limes!
We welcomed some Channel 7 filming folk here recently doing a feature on our local Lake Keepit district attractions for the Sydney Weekender TV program. That was an unexpected but welcome surprise and we enjoyed working with the presenters.
We have just picked up a new batch of beautiful freshly milled organic bakers flour from Woods Organic Farm and Flour Mill at Inverell for our sourdough bread here. We also use different types of organic flour from Wholegrain Milling in Gunnedah, particularly some rye, wholemeal wheat, heritage wheat, and stoneground bakers flour. We are so lucky to have freshly milled, organic and locally produced grain and flour available in our district.
Some advance notice for any future function planning ..We will be closed in late July and throughout August for a winter break, but will reopen keenly in early spring.
Post Script…We enjoyed preparing a grazing table as starters for a very special party near Armidale NSW in April. Most of the menu items were proudly made from scratch at Carroll Gap, except for some cheese which we sourced from Pyengana Dairy in Tasmania, and some French cheeses from a wholesaler in Sydney.
Party food, the Carroll Gap Farmhouse way!
