Awaken your taste buds by eating raw parsnips, nibbling on onions so sweet they can be eaten like an apple, and sampling cherries fresh from the trees and luscious strawberries and blackberries by the handful. And all washed down by a glass of freshly made mint tea or *rhubarb cordial.
Cool climate, long frost, spring water, rich chocolate soil and a high altitude here at 17 Pounds in Bullarto South makes for simply stunning organic goodness.
When we began building our house we also began planting . . . a field of artichokes was planted alongside a field of Chilean Guavas and Bay trees hedged the citrus trees. Next came a field of strawberries and rhubarb and asparagus quickly followed.
We are serious about the joy of growing and sharing fabulous food.
We have eight garden beds surrounding an eight metre poly-tunnel for winter growing and soft vegetables, hundreds of metres of poly-pipe for irrigation, a small potting shed, berry canes, a greenhouse and a cold frame to help seedlings harden off before being planted out.
And rows and rows of herbs. In fact everything to make a complete food palate 12 months of the year.
You are welcome to enjoy the garden, relax and taste the difference. Allow me to help you collect some eggs from the chooks, nuts, berries and wonderful vegetables. Enjoy a true garden-to-plate experience at 17 Pounds or venture out to experience the regions fare. Daylesford and Trentham are 15 minutes away, Kyneton and Woodend 30 minutes.
*After a week or two of fermentation the rhubarb cordial turns into a delightful sparkling rhubarb.