Backyard Aquaponics
A place to discuss aquaponics

BAHAHA... I struggle to keep my face shaved let alone a rabbit that doesnt want to be shaved! Still a funny thing to imagine.

[quote="Kangaroodog
Hmm pig hey, could of got you any of a few the other day![/quote]
Really Kangaroodog, were they miniature pet pigs????? And was it a boy and pink skin, white hair????

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Latest harvest!
More zucchini, tomatoes, cucumber, and eggplants and the first two pumpkins.

Getting some nice hauls there Faye!!!

What sort of rabbits are you breeding?


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I was once young and stupid, i'm not so young now

The buck was a New Zealand white and the doe a Flemish/British giant.
This photo was taken recently, but they have grown a bit more already.

With the number of zucchinis that we are harvesting we have a good opportunity to try different recipes. You can add bacon, cheese and onion to just about anything and it will taste good. These stuffed zucchinis are quick to make and tast great.



These are a new purchase, Jumbo muffin pans and designed to be a good sized lunch served with a size salad. The children are enjoying them and taking their lunches to work now. Ingredients include 1 egg per serve, milk, cheese, chives, parsley, onion and silverbeet.

Well 4 kg of tmoatoes turned out to be about 2 litres of a tomato pasta sauce.
I put some in a palstic bag and then in to a container to be tied up later, when I removed it from the freezer this morning I discovered that it hadn't frozen. I gues the vinegar stops it freezing, oh well, learned something new today already!

I reckon you could make a bit of a business out of your kids there Faye... They are probably spending a fortune on lunches every week..

Oh yeah! mmmm I'd have to be home more to spend any more time in the kitchen, unless we added a kitchen renovation to the shop, ala cafe Now you're thinkin'

Hmmm, commercial kitchen?

Another great avenue for business and allow customers to experience BYAP on a whole other level!

Home made tomato suace with mince over zucchini as a pasta substiture sprinkled with cheese and chives.
They just keep on coming, all the larger sized tomatoes are in the crockpot stewing away.

if you want to stretch the sauce, you can add zucchini or apple. neither change the flavour significantly, and both help stretch the content to a more reasonable amount.

out normal batch would be

10kgs tomatoes (well, whatever is left after cutting up a 10kg box, anyway)
2kgs onions
2kgs zucchini
1kg capsicum
herbs and spices and chillies to suit tastes
ezysauce according to instructions on bottle.
sugar and salt (about half what ezysauce recommends)

bring vegies to boil (no added water, the tomatoes provide that), blend to desired consistency, boil again and add sugar, salt and ezysauce, cook till desired thickness (at least an hour I say), bottle into sterile stubbies and cap with sterile crown seals. store for a few weeks for best flavour. keeps at least a year.

we make this every year, and use it as: pizza sauce, pasta sauce, tomato sauce for BBQ, stews, caseroles, etc. My family has made it a similar way since I was young, and I cant believe people still eat the crap that you buy at the supermarket.

disclaimer: i've never made myself sick making and bottling this sauce, your mileage may vary, and I cant be held responsible for that.

Thanks Orcy, we have plenty of the stretchers that you mention and I have heard of this Ezysauce before, any diea if it is available in Perth or where to get it?
I might save some tomatoes and make the 10kg batch as you suggest instead of doing 4-5kg at a time.

I normally find it at the supermarket. sometimes in the spice section, sometimes near the vinegar. Probably on one of the higher shelves (can you tell i've spent ages looking for it?). It comes in a a squat neck stubbie (like VB would come in). not all shops will have it, but most i've been into do.