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Saturday, November 30, 2013

November Update

Well I promised some photos last time so here goes!

Key news is that the tracks are all open, bar Project G, and are just waiting for you to come along and say hi!

Mrs Haven and her trail pixies have been very busy cutting back the grass, spraying and opening up the trail corridor and otherwise keeping pesky spring growth at bay. On the positive side, the natives are all going nuts and our orchard is bearing enormous loads of yummy fruit.

But on to the photos...

The Big Berm saying "Hit Me!"

The Board Walk in the Skills Area saying "don't be afraid of me..."

Fenceline being a temptress

This way or thaddaway?

More Fenceline!
Ali's Track Passo del Stelvo aka Fat Ali's Follly is going along at great guns. Ali has lovingly produced a map of his track with all 34 corners named. You can see the evidence of his loving in the following photos. We have cut all 34 corners, the rest of the track is pretty much at walking level and we are starting the process of updating the track to intermediate riding level as I type... We should would love a hand, this is the easy bit!

It's all in the detail!

The Glorious Grand Entrance
AliTrack



AliTrack
























Another highlight this month was hosting 150 odd Shirley Boys High School students who were doing an Outdoor Education camp in Purau. The weather wasn't the best for them, but it sounds like they had a blast and they certainly haven't done any damage to the sweet tracks at Haven. If you've got a posse of kids, we would love to have you play here - there is no cost.

Chicken Run - our very first Track!
On the cards in December is riding and digging, and we should be getting in a new digger to build a test track for us! Plus in the New Year, more digger action to finish a couple of tracks we have on the go at the mo.

We hope to fill this up with a track next week!


Come out and give us a try.
Mr Haven

Sunday, November 17, 2013

Homegrown Hipster Juice

Hi all,
The tracks are all looking great after the hours and hours of TLC given to them over the past couple of months, so come on out for a ride.

No doubt you will have seen in every cafe and coffee shop the delectable flavours of Elderberry, well here is your chance to be a hipster for free!

It is also the time of year for the Elder trees to flower, so if you or someone you know has a sudden desire to make elderflower cordial, elderflower champagne or any of the other host of elderflower ideas, why not come out over the weekend to pick some flowers. There are many right on the edges of the tracks so the picking is easy. They should be flowering for the next couple of weeks.

Easy Elderflower Ideas:

Elderflower Fizz
Buy a bottle of Schweppes Classic Dry Lemonade, swig 200ml, then push fresh elderflowers into the bottle and screw the cap back on. Pop in the fridge for a day, turning occasionally. Instant Elderflower Fizz!

Elderflower Champagne 
(Makes about 6 litres)
Ingredients
4 litres hot water
700g sugar
Juice and zest of four lemons
2 tablespoons white wine vinegar
About 15 elderflower heads, in full bloom
A pinch of dried yeast (you may not need this)
Method:
1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it's not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).
5. Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.


Elderflower cordial recipe
Ingredients:
1.5 litres of boiling water
1 kilo of white granulated sugar
20 large elderflower heads (if they are small, pick more)
4 lemons
55g of citric acid

Method:
In a Pyrex bowl (or deep saucepan) pour the boiling water onto the sugar and stir. Leave to cool, stirring every now and then to dissolve the sugar.
When cool add the citric acid, the lemons (zested and sliced) and the elderflower heads.
Leave to steep for 48 hours.
Strain twice through sterilised muslin

Using a jug and funnel carefully pour into hot sterilised bottles.


Have a great long weekend Cantabrians.

Cheers
Lisa
Mrs Haven