Fireworks, happy dancing, we have good news!

I am thrilled to let you know that the Australian Government is supporting Produce to the People Tasmania by funding us for one more year!

We’ve learnt a lot over the past four years and based on those learnings we are going to change things up a little. From now on we are going to build on our relationships with local Schools and deliver fresh, locally grown produce to most of the Primary Schools between Forth and Cooee on a weekly basis.  We will also be able to continue our Snack Garden program in participating Burnie Primary Schools adding another to the mix as well.

Happy days!

A BIG thanks to Sid Sidebottom, Julie Collins, Senator Anne Urquhart and the team at FaHCSIA who all played a part in making the funding happen.

This means we will be collecting backyard & farm grown veggies again.  I’ll list new drop off spots very soon, and if you have LARGE amounts of FRUIT or VEG, let me know and we can organise a pick up.

We will also be looking at ways to become a self sustaining operation.  We are currently looking at a few different ways we might be able to do this.

What a relief!  We are so happy!!  Watch this space, and please come along for the ride.

And for now…

Grow, gather, give & love the one you’re with    xxx

 

 

 

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 Tips & Treats Workshop

tassievore tips and treats

With support from an Earn Your Stars Grant from the Tasmanian Climate Change Office, Sustainable Living Tasmania are running workshops to teach you some of the things that we have learned over the past 6 months of eating Tasmanian. Pasta, dips, soup stock, sweets, preserving, bread and more! Bookings are essential, so please register today! Price is: $10 full, $5 Conc, and Free for members of Sustainable Living Tasmania.

You can book here.

HOBART – Sunday, 5 May 10:30am
LAUNCESTON – Saturday, 11 May 9:30am
PENGUIN – Saturday, 11 May 3:30pm

Any questions, please call Lissa at Sustainable Living Tasmania on 6281 9362 or email lissa@slt.org.au