Truffle harvest newsletter #2 (June 2013)

Winter is here: Ground frosts are crisping up the morning grass but the sun is still shining and early winter is looking green and pleasant in the Waipara Valley. Truffle dogs are out and working in the region’s truffieres, but Rosie the truffle machine still finds time for a little rest and recreation:

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(Rosie reviews the valley from the steps at Black Estate)

Our Burgundy truffles are back in production, with a very nice 240 gram truffle delivered to Saggio di Vino in Christchurch last Friday, and a 38g truffle despatched in a slice of ripe brie and in breakfast scrambled eggs for visiting friends. Gareth has counted a further 19 truffle “push ups” — truffles pushing up through the soil surface — so there will certainly be more available over the next couple of months. If you are interested in sampling our Burgundy truffles as they ripen, please email Gareth and he’ll add you to the list. First come, first served, as always…

Bianchetto truffles: We’re hoping to start harvesting good ripe truffle very soon, and expect to be able to despatch existing orders in the next week or two. Once again, let us know if you want to add your name to the list.

Périgord black truffles: Rosie’s sniffing around on a weekly basis at the moment, but as yet we have no sign of ripe truffle.

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Truffle Harvest newsletter #1 (May 2013)

Back in May, I started a Limestone Hills truffle harvest newsletter. I’ve just sent out the fourth in the series – the last for the year. I had intended to parallel post the newsletters to the blog, but for a number of reasons (one of which has been dealt with by moving the Limestone Hills site to a new web host), I never got round to it. This, therefore, is by way of catching up. It was originally mailed out on May 7th. To sign up to our newsletter, fill in the box in the sidebar.

The story so far: summer 2013 has been a wonderful time for Burgundy truffles, and our tiny little patch of trees continues to astonish us with its productivity. I blogged about the most recent record-breaking monster – all 533g of it – here, and the earlier 529g big boy featured on our Facebook page and in The Press. Both truffles were sold to Saggio di Vino, who made excellent use of the beautifully aromatic truffles. Burgundy truffle has also been on the menu at Black Estate in Waipara (excellent truffle butter), and served at Roots in Lyttleton. So far this year we’ve produced nearly 5 kg of truffles, but not all were saleable. We’re still learning about quality control with this species, and we’re not willing to let truffles go if they’re not going to give a good account of themselves when they hit the plate.

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Our bountiful Burgundy summer

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Monday, March 18th 2013: it’s raining — drizzling, to be exact — the first substantial rain since the end of January, and we’re out in the truffle trees with Paul Thompson from POD Gardening. He’s shooting a photo essay about Limestone Hills and truffles, so Rosie does the business and sniffs out a ripe Burgundy truffle of 533 grammes (that’s the lump under her nose). It’s the largest Burgundy truffle we’ve ever harvested, beating the 529 g monster we dug up at the end of January. It’s currently being enjoyed by the patrons of Saggio di Vino in Christchurch — as was that first one. Here’s a close up:

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The scar at the top was caused by my efforts to excavate the monster, but shows the hazel/chocolate-coloured flesh rather nicely. There was plenty of nice aroma — a great truffle — and further evidence of just how productive this little patch of trees seems to be. So far this year we have harvested 4.446 kg of truffles. Some was over-ripe, and will be used as inoculum to produce more Burgundy-infected trees, but the best have been wonderful. This is no second-rate truffle: it’s an affordable ($1 per gramme, as opposed to $3/g for bianchetto and Perigord black) taste of the real thing. I was quite pleased…

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Paul’s full photo essay will appear at POD Gardening soon. Meanwhile, I will be out getting the other truffieres into shape for the harvest — mowing grass, felling weeds and trying to tread lightly to avoid damaging any crop. The bianchetto season looks promising — Rosie’s already found a couple of not quite ripe truffles — but I have my fingers crossed for the Perigord black. We’ve had a hot summer — good for melanosporum — and I’ve been providing plenty of water, but it will be a while before I get a feel for what might be going on. The heat has also been good for the pinot noir: there’s what looks like an excellent crop hanging in the vines, and Theo the winemaker tells me it’s tasting good. More fingers crossed…

We got lucky

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For Christmas consumption, a Burgundy truffle of a little under 200 grammes unearthed on Christmas Eve at Limestone Hills ((Photographed on Christmas morning, ribbon by C Russell.)). Not really very ripe, but it made a very nice addition to a champagne cream sauce ((Half bottle of fizz, truffle peeled and cut into thick matchsticks, bubbled together until reduced by half, then cream stirred in and simmered until thick enough to coat the back of a spoon, poured over the cooked cray meat at the point of serving.)) for the enormous crayfish ((aka lobster, but without the big front claws.)) we enjoyed for a light lunch. Probably the first fresh Burgundy truffle ((Technically, Tuber aestivum syn uncinatum, known as the Burgundy truffle in Burgundy (!), or the summer truffle in Britain.)) to be eaten at Christmas in New Zealand. There are five more in the ground, and I’m waiting to see how long they’ll take to ripen properly — or if they do so at all. It’s supposed to be an autumn to early winter-fruiting truffle, after all. In the meantime, the compliments of the season to all.

Time to ring some changes

Making things happen on the web (for me, at least) usually involves a few steps forward, a glass of wine, a step backwards, another glass of wine, then… what was it I was doing? But today, it being damp in the Waipara Valley, I have been trying to stay focussed and deliver a new version of the Limestone Hills web site. Not only was the old one incredibly out of date — still announcing our first truffle as if it was news — but events leading up to the publication of my next book (now retitled The Aviator) have made me rethink our web presence. So…

Limestone Hills is now built on WordPress, and the blog has given up its “blog” subdomain to find a home in the main site. Over the next week or two, I’ll be installing a small web store to handle sales of books (physical and digital), using Paypal to handle credit card processing rather than the manual process I’ve been using up to now. The empty home page and all the others will be populated with text and pictures, and there will be a lot of tweaking of sidebars and gadgets until I’m happy with the way it looks.

The Aviator will be launched in August, and already has its own Facebook page, plus a brand new blog ((Three blogs I’m running. I must be mad.)) which will record events in The Burning World. On The Farm will be for truffles, food, wine, farm, family and musing, and over at Hot Topic I’ll continue covering climate science and policy news as humanity sets about delivering a burning world for all our tomorrows.

In other web-related news, the Limestone Hills Facebook page has been seeing good traffic this truffle season, and is worth a follow if you want to know what we’re up to.

Now, where did I put that glass of wine?

[Richard Thompson]

Tonight’s dinner, and vineyard notes…

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One ripe bianchetto truffle, found for me by a rabbit, destined for tonight’s dinner. Nine grams, good strong aroma, just rolling around on the soil surface waiting for me to pick it up. Easiest truffle harvest ever. And there were a few more bianchetto in the ground waiting to ripen. This truffle growing business is a doddle ((No, it isn’t.)).

Meanwhile, followers of my tweets and/or the Limestone Hills Facebook page will know that on Saturday we picked our pinot noir. Six of us ((Thanks Neil, Graham and Denise, Alex and She Who Must Be Obeyed.)) picked the lot in four hours, and just under 450 kg of fine fruit is now sitting in a fermenter at Crater Rim turning itself into wine. Plus we have a few cases of our 2011 Côtes du Waipara recovering from bottle shock in the shed. I think I’ll open some of the ’09 with the truffle…

An Italian truffle in French New Zealand

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Here’s a strange thing. Our little Burgundy truffle truffière, which started producing for the first time this year, is also producing bianchetto (Tuber borchii) truffles. The truffle in the photo was dug up in early March, and I found it because it had cracked the soil above it to create a classic truffle “push up”. At the time, I assumed that it was an unusually large Tuber maculatum truffle, a brownish white truffle species which turns up unasked for in many New Zealand truffières. I regard maculatum as a weed species, though some people have been known to eat it. But…

I sent samples of our first Burgundy truffle to Alexis Guerin and Wang Yun at Plant & Food Research so that they could provide confirmation of species, and also sent along a piece of an unusually large “maculatum” for them to take a look at. The Burgundy truffle is definitely Tuber aestivum/uncinatum, but a look at the white truffle raised Alexis and Wang’s suspicions, and now DNA profiling has shown that the white truffle is actually Tuber borchii — a very tasty premium truffle. We’ve got a trial block of bianchetto-infected trees about 30 metres away from the Burgundy block, but that has not produced truffles (so far).

How the borchii found its way to Burgundy is a mystery. The most likely answer is that some trees were either swapped in the nursery or on planting, because the Burgundy and bianchetto blocks were planted at the same time. Now I have to go and have a look around the borchii block for Burgundy truffles. Confused? Moi?

Bottom line: Limestone Hills is now producing three premium truffle species, and the bloke who planted the trees is actually rather pleased, even if they’re not all where they should be.

Coming soon: vendange 2012 (looking good the night before).

Burgundy comes to Waipara

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I nearly tripped over it. I’d just dug up a rotten truffle from the middle of our little patch of oaks and hazels infected with Tuber aestivum syn uncinatum, the Burgundy truffle, and was pretty excited. It was our first Burgundy truffle and it was rotten and I couldn’t eat it, but that didn’t matter. The twelve year old plantation was finally producing truffles. Another long wait was over. And then Rosie pulled me off to another spot a couple of metres away and there was a truffle sitting in a little depression in the soil surface. 53 grammes of fungal goodness — not ripe yet, perhaps not quite fully grown — but I dug it up anyway. Call me impatient.

Ours was one of the first trial plantings of aestivum infected trees in New Zealand — oaks infected with truffle inoculum from Gerard Chevalier in France went into the ground in 2000 ((There’s a picture of Gerard with one of our seedling oaks in The Truffle Book, p131)), followed a couple years later by hazels infected with aestivum supplied by Christina Weden from Sweden. Both this week’s truffles were found close to hazels. Skol, Christina!

These are not the first Burgundy truffles produced in New Zealand. That honour goes to a trial plantation in South Canterbury, where a rotten truffle was found several years ago. But this is our first Burgundy truffle, and even though it may not be ripe we will eat it, and enjoy it for what it is — proof that a little vision goes a very long way, even if it does take a long time…

The good oil (not quite)

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Shortly before we left for our big European tour — of which more later — the team from Restaurant Schwass (soon to be relaunched in new premises) popped up to Waipara to harvest our olives. The general idea was that they would take the olives and turn them into oil for the restaurant, and let us have some for our own use. But as you can see, they were a little — how shall I put this — underprepared for the size of the task. They left with olives for pickling. Oil will have to wait for next year, and a larger workforce. A good time was had by all. Rosie the beagle makes an appearance at lunch…