Busy busy in the heart of Winter

July 2018 on The Farm

While much of the country is experiencing drought, we on the NW Coast of Tasmania are experiencing ALL the rain.  Muddy boots, muddy eggs, muddy chooks, muddy roads, muddy container toilet instillation!

Our fresh food hub/emergency food relief/fresh food lifeline/call it what you like is open two days each week. Produce was accessed from us 1627 times in July.  That’s 400+ tummies with fresh, locally grown produce each week. We are incredibly proud of the service we provide and are privileged to assist our community. A huge shout out to our volunteers who grow, gather and give to help make this happen.

Micro green central aka our hothouse has ramped up production as we prepare for the opening of our Patron Ben Milbourne’s much anticipated restaurant Charlotte Jack and we are proud to supply local eateries Verona, Palate, Delish + Illume as well.  Remember to support your local because that way you are supporting local producers as well!  If you would like to purchase our micros get in touch and we will bring you some samples. You won’t be disappointed as our feedback to date is 100% satisfaction! The income we earn from our micro green social enterprise goes towards the running of our farm and our elder produce box home delivery service.

We have also started to sow our spring crops in the hothouse – it is a warm and cosy hive of activity at the moment!

Teaser: Watch this space for a couple of announcements. A grand opening and an event you won’t want to miss…

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Tassievore food workshop in Penguin

Have you been on the Tassievore challenge?

For the past six months (and of course we want people to continue!), anyone could have participated in the project which meant eating as much Tasmanian grown and produced food as possible.  Some went the whole hog and ate 95%+ Tasmanian, some did a partial challenge where you just made a conscious effort to eat more Tassie produce or you could have chosen to just make your purchases from a Tasmanian owned business.

Another part of the challenge gave you the opportunity to participate in food making workshops, the last of which was held on Saturday.

Held at the lovely Reseed Centre in Penguin we learnt how to make sourdough, pasta, pesto, gnocchi and basic preserving techniques. It was a brain bursting, tasty way to spend an afternoon.

To top it off, more local Tasmanian produce was consumed for dinner at Bayviews in Burnie.  Great company, good food, who could ask for more!

 

Gnocchi (via the Tassievore web site)

Ingredients

900g potato flesh (Nicola, dutch cream, moonlight)

2 cups plain flour

1 egg, beaten

For the potato flesh I use baked potato run through a moulinex or potato ricer (once cooled) to remove the skins and make a light fluffy mash – but you can also peel and mash by hand. If you are using boiled, peeled potatoes instead you will either need more flour or leave out the egg to compensate for wetter potato flesh.

Put the potato flesh in a bowl and add the flour and beaten egg. Mix together with a spoon until it forms a rough dough then finish off by kneading with your hands until well combined. The finished dough should be the consistency of play dough.

Roll out long sausages of dough about 2-3 cm across then slice into small pieces – you can roll and press fork tines across each, but I don’t usually bother.

Bring water to a rolling boil and test one piece (especially if you are using a different type of potato or experimenting with other ingredients). The gnocchi should hold together as a dumpling and will rise to the surface when cooked. If the test gnocchi is fine, continue to cook in batches (a couple of handfuls at a time) scooping the cooked dumplings off into a colander with a slotted spoon.

If the test gnocchi falls apart you can still salvage the situation by baking the rest in the oven on a buttered/oiled tray.

 

 

 

Tassievore Eat Local Challenge

Produce to the People Tasmania is VERY proud to be partners with the Tassievore Eat Local Challenge.

In a nutshell the challenge is all about eating as much Tasmanian food as possible. In the first instance over a six month period.  Hopefully by six months we will all be Tassie food fulfilled! The official challenge starts this November.

One of the roles Produce to the People has is to gather as much information about where to buy local produce in the North West.  It might be your local butcher.  Your local cafe might have a purely Tassie dish, or it might be the local grower you buy your berries from. We will have a page on this blog devoted to local sources, and the info will also go onto the Tassievore blog.

So, lets get started!  Send me info to all the places and producers in the North West you buy Tassie food from. (If you can include a street address, web site, phone number that would be awesome) And remember to join the challenge to see how much of your food can come from Tasmania.

The Tassievore Eat Local Challenge is co-ordinated by Sustainable Living Tasmania and Tas Farm Gate Market is one of the partner organisations.

Here’s some more info from the Challenge blog:

Why do this?
Looking to the future, we believe it is important that Tasmanians learn to live from locally produced foods.  This is a starting point in the process. We will take on this challenge and encourage as many other Tasmanians as possible to join us for the journey. Whilst doing so we will document our stories on the blog, “Tassievore Eat Local Challenge” and work with Tasmanian producers, retailers and eateries to promote Tassie food and help make it more accessible.  We wish to create demand for the local food industry and, in the process, support sustainable eating and living.

What will we achieve?

  • Knowledge and skills to access and prepare Tasmanian foods.
  • Promotion of local food production and consumption and encouragement for other Tasmanians to eat locally.
  • A comprehensive list of local growers and suppliers to make accessing local food easier and restaurants that use local foods in their dishes.
  • Greater understanding of the gaps which currently exist in Tasmania’s food supply.