A little late, but happy 2016! Another year has kicked off and it’s another hot and dry one at that. As farmers we are always thinking about the weather, it seems it’s either too wet or too dry but today the weather was kind to us and we got that much needed rain. The sunny days however have been perfect for all of our lovely guests to explore the farm and greater Rangitikei District. We continue to be been fortunate enough to meet wonderful guests each week from all over the world. This weeks guests were young and single and last weeks were a couple in their 80’s out and about exploring our beautiful country. No matter how old or young our guests are or where they are from, the feedback is all constant, New Zealand is a stunning and safe country and we are lucky to live here. We don’t need telling that but it’s nice to be reminded from time to time. On the farm front Andrew has been busy with lots of projects on the go. He has been installing a new solar water pump right out the back of the farm (kilometers away) which will make a world of difference to our farm and it will even mean I will be able to water the garden (we currently live off rain water like most NZ farmers). It’s amazing what a farmers wife gets excited about! Andrew has also had a big Bulldozer here clearing tracks, making new ones and moving some of the soil the June floods put in places we don’t want soil. It’s a big old farm and there is always lots to be done but when I go out and see the progress being made, it’s clear my husband doesn’t sleep under a tree during his days out there 🙂 We have got a few big groups coming in over the next month from a school camp to buses of overseas students. It’s another chance for us to showcase a slice of New Zealand farming and demonstrate why New Zealand lamb and beef is a premium product worth buying. Have you enjoyed any NZ lamb or beef lately? Well next time you do, here is a beautiful side to go with it:
Herb Mayonnaise:
5 tbsp lemon juice
2 egg yokes
1 tsp salt
2 tsp grainy mustard
1/2 tsp ground pepper
1 C flovourless oil
1 C packed fresh mint or basil
Place all ingredients except the oil in a food processor and blitz to combine. With the motor running, slowly add oil in a thin stream until the mixture thickens to a creamy sauce. If it gets too thick, thin with a little hot water.
Enjoy next time you enjoy New Zealand lamb or beef 🙂 Perhaps throw in some NZ wine too for a real treat, it will be well worth it I promise!
Cheers – Kylie.
