Dave Stevens stayed with us a few times and last year exhibited the art work which has now been published in this beautiful book. Many congratulation Dave!
The book is available on Amazon.
Category Archives: Books
Many thanks
to all the folk who helped craft the Sugar Cube space in 2015
& special thanks to Becky.
A few images from the year & this beautiful island:
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From now to Summer 2016 the place is incubating words, wild women, boys and men.
Book Launch
The book launch for:
The Urban Homesteading Cookbook: Forage, Ferment, Farm and Feast for a Better World
was held at the Sugar Cube Space last night. The evening marked a fine accomplishment for the author, Michelle Nelson, and a happy evening of feasting for friends, family and fans.
Urban Homesteading
We are delighted to announce the book launch for:
The Urban Homesteading Cookbook: Forage, Ferment, Farm and Feast for a Better World at the Sugar Cube Gallery on May 23rd.
This sumptuous book was written by Bowen resident Michelle Nelson and marks the culinary zeitgeist while firmly connecting with our past. Michelle has a PhD in conservation biology and sustainable agriculture and her beautiful book is complimented with delicious photographs by Alison Page.
Bullfrog catchingby Alison Page
As well as how-to chapters the book is a compendium of recipes such as:
Tree Tip Syrup
Use the soft, bright green tips bursting from the ends of spruce, pine and fir branches. Makes 1 litre.
Ingredients
- 4 cups (1 L) fresh evergreen tree tips
- 3 cups (710 ml) brown sugar
Method
- Remove the papery coating from the tree tips.
- Layer about 1/2 cup (120 ml) of sugar ont he bottom of a clean 4-cup (1 L) glass mason jar, then add one layer of tree tips, then cover in sugar, then another layer of tree tips and so on.
- Put a lid on the jar and place on a shelf until the sugar dissolves, about a week in total. after the sugar has started to turn to liquid (about 1 or 2 days) shake the jar once a day or so to mix.
- Once all the sugar has dissolved, strain syrup to remove the tree tips.
- Store the syrup in the fridge for 4 weeks or more.
Following the book launch there will be a series of workshops where Michelle will act as a guide to foraging, fermenting, farming and feasting. Dates to be announced.