The 2016 summer season is looking fantastic

This years crops are well and truly on their way now. As usual we were really late putting things in - we're just always super busy and particularly disorganised this year. But! everything seems to have taken off and is catching up very nicely indeed.

Kim put in a lot of hard work over December and January to get everything looking amazing. We've also been very fortunate to have Kim's eldest son, Jasper, and a WWOOF from Japan, Shunta sweating it out in the paddock. Shunta has gone back to Japan unfortunately, and Jasper will be back at Uni soon, but the ground has been laid for an excellent harvest.

Kim, Shunta and Jasper planting potatoes (Dec)

 

 

This year we are growing cherry tomatoes, dwarf jade beans, Lebanese and burpless cucumbers, butternut pumpkins, potatoes (Eureka, Ruby Lou and Purple Congo) and sweet corn. With new products there is the challenge of sourcing new packaging. For the cherry tomatoes we have chosen to go with the Biopak biocane takeaway containers. The bases are compostable and made from sugar cane waste. It's an ethical decision made easier by the fact that they are not really that much more expensive that plastic punnets. It is making boxing a little trickier, but I'm sure we'll find a solution.

With the abundance of produce that we are expecting the next step is to find more outlets. I am super impressed by the growth in organic markets over the last few years and the development of box deliveries. We'll keep you posted on Facebook as new places to source our products become available.

One of the things that I love about this place...

Is the amazing meals that I can make using almost every thing from right here. Check out this vibrant and delicious dish I whipped up last night. I call this recipe EGG STARS WITH VEGIES, RICE AND PESTO. A super creative dish with a not so creative name. How incredibly colourful it is!

 

In this dish are our home grown eggs, pumpkin, celery, dried tomatoes with a pesto made using home grown parsley and spinach and home grown kale chips sprinkled on top. We had an excellent first crop of butternut pumpkins this year and an over-abundance of tiny toms that I love to dehydrate. In fact, the only things not home grown in this dish were the rice and the cashews, salt and garlic in the pesto. So yummy. My ambition is to have all meals with most of the ingredients being home grown (and organic, of course). Pretty happy with this effort.