About

Gender

Female


Location

West Auckland


Suburb

Woodhill (near Helensville)


Post / Zip Code

0875


I can offer

Food from my garden


Food Growing Skill Level

Moderate


I am interested in...

Buying Local Food, Selling Local Grown Food, Community Gardens, Learning, Preserving, Seed Savers, Swapping Food, Eating Local Food


Tell us about your garden and what you're growing

Inspired by Kay Baxter and Bob Corker to create nutrient dense produce. Hope to purchase a refractometer soon. I also make several types of cheese.


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Comments

  • Margot Janssen April 3, 2013 at 12:03pm

    Hi Natalie,

    Just wondering if I can get hold of a Kombucha culture as I would like to start one.

    Regards Margot Janssen

  • Natalie Carrad August 3, 2009 at 12:30am
    Hi Debbie,

    Hadn't expected you to pay before now, so no worries. I'm just harvesting your kombucha today so will post to you today.

    regards Natalie
  • Debbie Bray August 2, 2009 at 2:00pm
    Just realized that I had still not deposited money into your account. Have done it now. $10 for Kombucha and Water Kefir. Sorry for the delay. Thanks heaps.
  • Debbie Bray July 20, 2009 at 12:58am
    Debbie Bray, 44 Waiheke Road, Onetangi, Waiheke Island, 1971.
    A couple of weeks is absolutely fine. I am not in a hurry. Thanks
  • Debbie Bray July 19, 2009 at 12:42pm
    My villi is still good. I am just after a more yoghurty tasting culture. I had one that a friend brought from Christchurch for me. It worked really well and was so yummy, but my husband managed to throw it away by accident. If you could just send me the kombucha and the water kefir grains, that would be great.
    Thanks heaps.
  • Debbie Bray July 18, 2009 at 12:00pm
    Hi Natalie, I met you a while back at the Sally Fallon talk in Auckland and you sent me some villi and a kombucha 'mushroom'.
    You also put me on to someone who could give me some kefir grains.
    Great to see you are part of Ooooby too.
    I am happy to report that the kefir and the villi are still going strong, but sadly the kombucha is no longer working. Could you possibly send me another baby and also I was wondering if you had any yoghurt cultures that don't require heating. I am after one whereby the milk remains completely raw and I believe there is a Japanese one called Matsoni. Do you happen to have something like that or could you let me know where I might get it or something similar?
    Also wondering about water kefir grains. Do you have any of those or do you know how I can convert my milk kefir into water kefir?
  • Sarah Walsh April 22, 2009 at 8:17am
    Glad to hear I'm not the only one ! :) I really like feta, so will have to persevere with this one.
  • Sarah Walsh April 21, 2009 at 11:08am
    About the cheese...I finally got round to making some feta, but it was way too salty to eat. So I had the 'brilliant' idea of submerging it in a waterbath with the thought that it might leach some of the salt out. It did, making a brine (thought this would work for storage), but it has also turned the cheese soft in some parts and completely slushy in others :/ Thoughts??
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