Blue Marble Farm

10/05/2026

Turmeric harvest started this weekend. The house smells amazing, my fingers are stained a gorgeous yellow and the bench tops are covered with the harvest. We will slice, dehydrate and store ready to grind as needed. We will use it in cooking, teas and to make our own capsules. Growing this ourselves means no pollution from transportation, no sprays, no treatment on entering Australia, no adulterated products to water it down, and the satisfaction of digging gently in the ground to discover the treasures beneath!

04/05/2026

Soap all out of the moulds and drying. Six weeks and then they will be ready to use. This should last us 6-12months (depending on who is visiting 🤣)

02/05/2026

Preparations for soap making can seem like a long process. however, the more we can make ourselves the more confident we become and the more we know what is in the products we use. Have you ever tried to find a soap that does NOT contain titanium dioxide? This is something you do not want in any of your products nor foods! What does it do? It makes things whiter, however Google the related health concerns, including various bodies sighting it as a carcinogen and hormone disruptor and having been banned in food use in the EU and it’s enough to eliminate it in every form from your home. And in turn reduces the demand and therefore the supply and use.
We render our own tallow from our own butchering processes. For us this mean the use of a product that many see as waste and because it comes from our farm, we know that it’s organic. We then use this in our soap making. The soap is pretty white naturally. Unveiling video in our next post.

27/04/2026

Podcast release! What a privilege to be a guest on the Dannalorah naturopathy “students of natural health” podcast!! We nerd out together over herbs, natural health and healing!! What fun! Check it out here and leave a review to help it become more visible, the more people who hear about natural health the more mainstream we can make it! Bring back some old traditions!!

Podcast Episode · Students of Natural Health Podcast (by dannalorahdnaturopathy) · 26 April · 57min

26/04/2026

We make our own vinegar on a regular basis. We use it for our own health, in cooking, herbal remedies and for the health of our animals. Once a year we will swap out the apples for quinces, it’s a great way to use the peels and cores and any fruit that was insect affected or bruised. Because we always have one on the go we seem to always be bottling up a new batch. It is so empowering to take waste and create something so essential, and delicious. And, have you seen the price of apple cider vinegar!! And yet, It costs so little to make it’s crazy! The second image is the vinegar mother developing on the surface and the third image is the mother being gently removed before bottling. We will save it, share it and use some of it to kick start the next batch.

11/04/2026

Such a brilliant day presenting our Fermenting Food workshop for Odd Molly Macksville. Such a beautiful venue, fabulous people who attended, brilliant conversations, fun playing with and creating food! More people heading home today with bags of goodies they created, some great kombucha and jun scobys and new know-how to create and share their fermented foods with others!

10/04/2026

Preparing for a fermented foods workshop is a big deal!
Gathering together all the tools, ingredients, and preparing the fermented food for everyone to taste is a full day's work, then there's putting all my childhood Tetris skills to good use to get it all to safely fit into the car an hour before the event and unloading and laying all the items out so they look as beautiful as they are.

The workshop starts with tasting all the fermented goodies, many of which most people have never heard of or tasted. Fermented foods are key to good gut health, and the methods we use are simple but effective. This is another skill that is incredibly important to keep alive, share and pass onto future generations.

Fermenting foods is another skill that allows us to continue having affordable, healthy food in the fridge. As everyday prices are increasing, this is one skill that provides a way to beat the squeeze.

07/04/2026

It has taken a few weeks to get all the pattern hand drawn onto the beautiful linen I was gifted. If you remember the story, this linen is more than 120years old (scroll back through our posts to get the full story). It is now tacked onto 100% Marino wool and a 100% cotton backing. And on the hoop, with the first hand stitches started. This will be a very long project, I am thinking years! But every time I sit to work on it, I feel the years it has sat waiting, and how this will one day be a beautiful heirloom quilt.

04/04/2026

It’s about to get tougher out there! Food prices are going to be affected by the rise in fuel prices and we all need to be prepared to either sacrifice more to have less or skill up! Learning how to ferment, preserve, cook from scratch and create for yourself and grow your own food are all very important things to start with. Fermenting food is one of my most favourite ways to preserve, avoid any food waste and save those very precious dollars. These skills will pay you back for many, many years to come!
On that note, if you want to try it out, and be guided in person so you feel reassured to ferment at home on your own, we are presenting a fermenting food workshop this coming Saturday at Odd Molly in Macksville. Kick off is 10am, bookings are essential. We get to hang out, learn and make together for a whole 3hrs! Link here to book in, see you there!! https://oddmollymacksville.square.site/product/magic-of-fermentation-with-julie-saturday-11th-april/O2OFKG3DJ45AH6AFWGSXMSYB?cs=true&cst=custom

21/03/2026

It’s guava season! Guavas are something I remember from my childhood. My grandmother had a tree in her driveway that we would raid when we visited are were shooed outdoors, we grow a few different varieties, cherry, strawberry and pina colada. All great to eat straight from the tree or made into jam, jelly, syrup or sauces. And bonus, they are super easy to grow from seed, but watch out for those wallabies as they adore the leaves!