As I have already mentioned in previous columns about life on the Chathams, getting fresh supplies – such as fruit and vegetables, and even quality cuts of meat – is challenging and comes with an extra cost. Although accessibility to stores and goods has improved drastically over the years, historically, what you can grow, hunt or gather is what you eat. For many Chatham Islanders, being self-sufficient, or somewhat so, when it comes to feeding your whanau is an essential part of life.
Our own freezer is filled with home-killed beef and mutton from the farm. Pork is hunted in the back country here on the Chathams, and our venison comes from the hills in Central Otago. I have a Weka dog named Goose, which might sound strange, but though Weka are protected on the mainland, here on the Chathams they are an introduced species and can be hunted freely. One way to prepare weka meat is known as K.F.W. – Kentucky Fried Weka – and it’s delicious.
Kenny, my husband, loves the enjoyment of hunting and harvesting. He provides a variety of free-range organic meat for our family and has refined his DIY butchery skills over the years to an almost expert level. We have recently started making our own sausages; salami is next on our list.
Butchering a beef is an all-day event here. Many of our friends come and lend a hand to cut, dice, mince, bag and label. A BBQ and cold beverage usually follow. Everyone goes home with a variety of labelled bags, and usual some is given to other families and kaumatua.
The oceans surrounding the Chathams are one of our richest resources. Fishing and diving make for great family days out for us. Crayfish, paua, kina and cod all make a regular appearance on Chatham Island tables. It has taken me some time to perfect cooking fish and shell fish. Growing up in Central Otago meant fresh ocean fish was very seldom on the weekly meal planner.
Growing greens is something I have found more challenging during my time here. Finding the time to set up and maintain a veggie garden in between running a farm, business and having babies has been difficult – not to mention the all the usual challenges, like finding the right soil and protecting my efforts from wind and pests. This year, however, is the year of going green!
With the guidance of local growers, garden fanatics, friends and our island self-sufficient living Facebook page, I am slowly navigating my way through the big wide world of growing things we can actually eat. It’s been so much fun! I never thought I would get so excited about the number of spuds under a plant or using my own chilies to make sweet chilli jam.
The thing I love most, other than the learning I am doing myself, is sharing all these life skills with our children. Both of our kids hunt with us and help process meat or pluck wekas. They can happily spend hours in the hot house, watering, digging, weeding and plucking green strawberries and tomatoes off their plants. It’s this aspect of homesteading, connecting through teaching life skills, that has been the highlight of the journey so far.
This story appeared in our April Social Club newsletter.
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