Genie in a Bottle

What one food producer sees as waste, Mick and Cassie Real see as top ingredients for fermented or dehydrated food products. They established the Shedhouse Farm label two and a half years ago at Homeleigh where they live on 18 acres.

An ever increasing range of pickles, rubs and brews is emerging from the Shedhouse Farm where Mick passionately strives for sustainability. He producers press pecans for oil. The ‘waste’ is full of protein and carbohydrate which Mick dehydrates and grinds to a powder used in two products.First he makes cold brewed coffee left to drip for 10-12 hours, then adds pecan powder. The the result is a delicious pecan-infused iced coffee without milk or sugar; vegan friendly. The remaining coffee grounds are dehydrated and combined with using vinegars. With Silver Slicer cucumbers from a friend’s farm, Mick makes sandwich pickles with the best cucumbers, usually fermented about two months.

The remaining cucumbers are fermented with dill seeds and chilli. The liquid is used as a drink, tonic or mixer. The solids are dehydrated and ground into Chilly Dilly pickle salt.