Mount Gnomon hosted Brian Richie and friends last weekend in an ongoing move toward expanded cultural offerings on the farm, setting the farm as an industry leader with a diverse offering. Tasmanian Natural Garlic and Tomatoes showed the same spirit by hosting a festival on their site using social and traditional media to reach their audience. Give them encouragement when you see them at Harvest this Saturday in the quest to be intrinsically valuable participants in the ‘Dining Boom’.
The Sauciere will debut at harvest this Saturday at Harvest. The Sauciere is a locally owned and operated start-up business and will produce restaurant grade stocks, sauces and emulsifications made entirely from locally sourced ingredients using traditional and modern techniques. All ingredients used in these products would be sourced at a micro level with an emphasis on organic or if not available producers using best production practices.
Earthy Eats had a great first market last week and will be back on Saturday. Their uniquely styled set up reflects their wholesome fresh juices and smoothies. Check out their solar powered suitcase stereo.
Hobart Kitchen Gardens will be at Harvest this Saturday with plenty of green leafy vegetable and salad green seedlings. Spreyton Cider, Humbug Reach Vineyard, Langdale Farm,Gryphonwood, Sharmans, Lenah Game Meats, Lily Farm, Mooreville Gardens and Mount Arthur Garlic will be at the market this week. We are proud of our cool climate wines and have a good selection this week. A great accompaniment to the delicious produce on offer.
Our annual Tas TAFE collaboration is on Friday(27th March).The outstanding, grazing menu has been published on our FB page and for $20, is the event of the year. Harvest stallholders will be onsite, at TasTAFE to discuss their produce and their passion for local food and wine.
Canapes and Conversations
ph- 6777 2482
Apiece join Harvest this week bringing Italian style sourdough breads, baguettes, ciabatta, cold pizza slices, cinnamon buns and raisin buns.
Sandy’s Sourdough will have sprouted rye sourdough bread.
Garden of Vegan will have a new Vegan Gaeng Masaman Curry.
Thirlstane Gardens are here this week and will be coming fortnightly for the winter months so stock up on your leafy greens for the next two weeks!
Last week for Blue Penguin Wines.
Producer Profile – Tas Daffodils
Bill Waldron (Donna’s dad) has been growing and selling bulbs for over thirty years. It didn’t take him long to realise that the bulb business is different to a lot of vocations. Generally, the Waldrons find that people who love flowers and gardens are lovely people. Assisting you to create your own beautiful patch, whether it’s a pot or a paddock, is their goal. They may appear to be simply selling bulbs, but what they are really doing is sharing the promise of something special with fellow enthusiasts.
Because they can really only sell most of their range when it is dormant, they are selling the promise of the gift of a stunning home-grown bunch of flowers. It doesn’t matter if you prefer the common or rare varieties that they stock; you can beautify your environment or give the gift of that beauty to a loved one.
In the Waldron household there are often negotiations as to what should be for sale. Carol (Donna’s mum), being a horticulturalist, has her own treasures. These supplement their commercial quantities, depending of course, on what Donna and Bill are allowed to dig up! This is also why the selection Donna brings to the market changes over the course of the planting season. Donna has been involved with horticulture all her life through her family, as have her brother and sister. As you can imagine, she’s spoilt for choice but she does tend to emphasise her favourites when talking with customers. This can change daily, although she has a soft spot for Bluebells, Galanthus and a lot of the original specie varieties!
Lost Pippin is serving up their mulled cider Hot Pippin, a bone warming blend of Lost Pippin cider, lemons and spices.
Humbug Reach Winery will be releasing their new chardonnay at the special price of $20 a bottle.
Vix Kitch will have blackcurrant jam made from Westerway blackcurrants. This will be their last market for a few months as Vicky and Malcolm head to warmer climes for some volunteering.
Harvest Busker : Steve D’Avis
NATIONAL VOLUNTEER WEEK 2014
This week is National Volunteer Week and a wonderful chance for us to thank the dedicated and generous Harvest volunteers who turn up each and every week of the year to provide reliable and vital support. Whether it’s their dedication in turning up on a cold early morning to help set up all our seating areas, or their warm, friendly and informative smiles as they greet you at the gates, we are lucky enough to have a really fabulous team!! In the photos below you will see (from L to R) Jackie, Julia, Karla, Christine, Melissa (in apron), Callum and Chynna (with baby Cadence who is being groomed early!) and we’re sure you will have met many of the others. We couldn’t do what we do without them!
If you would like to volunteer at Harvest find out more on the Volunteers page of our website.
Producer Profile – Delicious Little Things
As a little girl Raelene from Delicious Little Things spent all her spare time at her grandparents’ farm. When she wasn’t gathering sheep or helping in the shearing shed, she was watching her grandmother churning butter or baking for the shearers and farm workers. There were always tins of biscuits and cake in the pantry. So baking came naturally!
Delicious Little Things started by accident. After five years working for the head of a large company in a rather stressful environment, Raelene started baking cupcakes when she got home from work to clear her mind. Her fellow office workers were very happy to eat them the next day and before she knew it they wanted to buy them as well. The next step was a stall at the Evandale Market where Delicious Little Things made its first and very popular appearance.
Although the business started out with cupcakes Raelene wanted to expand her skills and, always looking for a challenge, the macaron seemed the next step. After many attempts by herself, with only moderate success, she decided to go to pastry school in Melbourne to perfect them and now knocks out several hundred every week for corporate orders and private functions, as well as bringing them to our market.
Because of her country beginnings Raelene believes that baking should contain real butter, real sugar and real chocolate. Except for the macarons, there are no artificial colours or flavours.
So now Delicious Little Things offers macarons, lemon meringue tarts, meringue clouds, biscuits and cakes;and homemade lemonade in the warmer weather.
Raelene still pinches herself at this change in career! Who would have thought that she would have a work-life balance now doing something that she loves and is passionate about!
Weekly recipe: Beef & Carrot Casserole
Buy a beautiful bunch of lilies or a sweet treat for your mum this Mother’s Day
Mother’s Day Treats: Lilies from Lily Farm, chocolate-coated hazelnuts from Hazelbrae Hazelnuts, colourful macaroons from Delicious Little Things, or chocolate brownies from Modo Mio Naked.
Turkish Tukka and Osakan Soul are back from a weekend away at Agfest, as are Elgaar Farm with their cheese toasties.
Sirocco South will have wild mushrooms – slippery jacks and saffron milk caps.
Harvest Busker : Matthew Dames
And the winners in the Harvest Your Creativity art competition are…
Under 8 Winner – Rhianna Bott (also People’s Choice Winner!)
8-12 years Winner – Heidi Cook
Open Winner – Michele Beauchamp
Major Prize Winner – Robby Holmes
Highly Commended (Under 8) – Jack Duncan
Highly Commended (Under 8) – Lily McPheson
Highly Commended (8-12 years) – Charlie Edis
Highly Commended (Open) – Bianca Jagoe
Producer Profile – Hazelbrae Hazelnuts
Hazelbrae at Hagley is the home of hazelnuts in Tasmania. Established over the past 9 years by the French family, Hazelbrae is the largest hazelnut grove in the state.
Since beginning the transition to new ownership in November 2013, Mick Delphin & Christie Mcleod have gone from never having eaten a hazelnut to loving the product and learning everything they can about their new enterprise. New to farming just four years ago, they have tried their hand at everything from pumpkins to poppies! After meeting some inspiring market stall operators, they decided they wanted to find a product where they could become closer to the customer and share their passion for both agriculture and the fabulous food grown in Tasmania.
What’s the biggest secret to eating hazelnuts? Being freshly cracked! Hazelnuts store well for up to three years in the shell, but it’s the time between cracking and consumption that makes the difference. Mick & Christie share these and other secrets with customers both at the market and during the farm tours held at their property. With plans for a tasting and function centre in the future, Mick & Christie hope to turn Hazelbrae into the home of all things hazelnut!
Try this delicious Hazelnut Chocolate Slice recipe
Lily Farm will be at the market this week with their beautiful fresh lilies.
Wanderlust have a warming winter soup for a chilly morning.
Westerway Raspberry Farm will still be at Harvest this week with new season’s raspberries.
Mooreville Gardens and Steve’s Vegies have fresh sweet corn.
Garden of Vegan and Vix Kitch are both back after a week off.
Harvest Your Creativity community art competition shines light on Tasmanian produce.
8:30am-12:30pm Exhibition of all entries and People’s Choice Award voting open.
10:00am Competition winners announced.
Producer Profile – Mooreville Gardens
Lisa Innes from Mooreville Gardens was brought up on a farm at Lower Mount Hicks near Wynyard on the North West Coast. At six years old she was already feeding the pigs and by the age of nine she was helping her father with digging potatoes and hay carting.
Six years ago Lisa owned her own beauty salon but her real passion had always been farming so she sold the salon and moved back to Burnie to help her father again.
For the past fifteen years, Lisa’s father Kerry has been growing vegetable produce on his hundred acre Mooreville Road property. He is now leaving the vegetable growing to Lisa and her partner Peter, so he can focus on producing the free range eggs which come from over four hundred layers who roam freely over five acres.
Mooreville’s commitment is to sell produce that can make it through to harvest without chemicals. Pesticide free and picked fresh the night before the market, their vegetables taste the better for it. use them in this delicious winter vegetable soup.
Even with a 5am start, the trip to Harvest is one they wouldn’t miss. With two young children Lisa can’t make it every week, but if she doesn’t make it Peter does. Peter moved to Tasmania ten years ago and also comes from a farming background. Together he and Lisa are doing something they love and are passionate about and obviously is in their blood. It gives them both great satisfaction when they receive lovely compliments about their produce, so keep them coming and they will proudly keep supplying you!
Try Lisa’s Broccoli, Spinach and Potato Soup recipe
Walnuts@Howth are back at the market with fresh walnuts, walnut oil, walnut flour and green pickled walnuts! Try the delicious walnut cake recipe below!
Westerway Raspberry Farm and Sheffield Berry Gardens will both still be at Harvest this week with new season’s raspberries.
Mt Roland Free Range Eggs will be back at the market for their fortnightly visit.
Blue Penguin Wines will be bringing their Shiraz 2013 made with fruit from 35-year-old vines grown on the West Bank of the Tamar. This new Shiraz is a rich, deep garnet colour with plum and mulberry on the nose. Come and find out more from Alan and Marji.
Have your say in the People’s Choice Award for the Harvest Your Creativity art competition. Our Harvest Launceston Community has been working hard to capture Harvest and our stallholders through art. Their creative achievements will be on display at the market this Saturday courtesy of our long-time design supporters – Halibut Creative. Come down and check out the artworks and cast your vote for the People’s Choice Award!
Producer Profile – Walnuts@Howth
Walnuts@Howth was started by Ian and Dianne Dennis in 2011. Now in its nineteenth year, the orchard originally began when Ian and Dianne were invited to become junior partners in a joint venture to establish a walnut industry in Tasmania which would supply off season fresh nuts to the northern Hemisphere. Due to many and varied difficulties the venture did not produce nuts as quickly as anticipated and has now been relocated to the Riverina area in mainland Australia.
However in both the national and global market place, primarily because of the cooler temperate climate and longer maturation period, there is a preference for the superior flavour of Tasmanian walnuts.
So Ian and Dianne struck out as independent operators Walnuts@Howth, taking advantage of this superior nut quality with two main cultivars – Chandler is a soft shell and the main fruiting variety, and Franquette is the hard shell pollinator. They have expanded their range of products with green pickled walnuts, premium shelled halves, and confectionary grade shelled nuts, walnut oil, and walnut flour. They aim to use the entire nut and recommend spent shells for multiple uses, from garden mulch to cosmetics. They have also begun the journey to organic Certification and expect to have this in place within the next year or so.
They enjoy the opportunity for market customers to sample their full suite of products at the market but they also encourage people to visit their orchard where they have a beautifully set up demonstration and display centre.
Right now they are still very much at the mercy of seasonal conditions and this year has been a particularly tough one for growing walnuts. Despite these challenges, Ian and Dianne are committed to becoming a reliable supplier of quality walnut products.
Try Dianne’s delicious Walnut Cake recipe
Easter Specials: Manubread, Legana Bakery and Sandy’s Sourdough will have hot cross buns.
Both Lily Farm and Southern Flowers will have beautiful fresh-cut flowers.
Westerway Raspberry Farm will be at Harvest for the next few weeks with new season’s raspberries.
Sheffield Berry Gardens still have some fruit so will be coming for another couple of weeks with their fresh and frozen berries.
We sadly say goodbye to Legana Bakery. Cameron and Katrina are taking their business in a new direction, focusing on Legana Pizza, and will be closing their bakery this Saturday – so this weekend will be their last Harvest.
Producer Profile – Gryphonwood Vineyard
Ben and Melanie Radbone spent a lot of time and effort searching throughout Victoria for the perfect site for a vineyard and a rural life. It really should have come as no surprise to them that they would find that place in Tasmania! Just outside Launceston, a tiny little area called Underwood revealed some of the most lovely country in the State’s North – an idyllic piece of land, nestled on the banks of the Pipers River near Hollybank Forest. Gryphonwood Vineyards was born!
The passion and drive behind Gryphonwood’s wines and its up-coming sparkling (of course, as the Pipers River region is one of Tassie’s premium sparkling producing areas) is to create something that is different; unique from the garden variety wines on offer through traditional stores and bottle shops. Their direction is down the road of minimal intervention wine that really expresses where they are from. This is by no means an easy task in any area, and Underwood provides unique challenges all its own.
Yes these challenges go hand in hand with Gryphonwood’s identity and energy – to live life, try new things and love the journey!
Try their 2011 Chardonnay with European mushroom and chicken risotto, or if you are extra lucky – some prawns or shellfish this Easter break! Don’t forget to take the wine out of the fridge fiteen minutes before you want it – get that extra chill off it and let the flavours really open up!
Tasmania 10,000 Project needs our help – come down to Harvest to have your portrait taken in the funky photo box!
Try this delicious recipe: Fig and Prosciutto-stuffed Lamb with Thyme Potatoes
Easter Specials: Manubread will have hot cross buns and chocolate hot cross buns; Hazelbrae Hazelnuts will have a special 25% off Easter deal on bags of choc-coated hazelnuts!
Mt Roland Free Range Eggs join Harvest this week and will be coming fortnightly.
Mount Gnomon Farm bring a delicious range of smallgoods to the market including bacon, sausages, ham and chorizo all made using their own recipes.
Willie Smiths Organic Cider are back at Harvest for a rare appearance.
This will be the last week for Sheffield Berry Gardens until next season!
Blue Penguin Wines are releasing a Rose, unusually made from Cabernet Sauvignon grapes. Described as very light, very dry, and crisp, they will have tastings at the market this Saturday.
Southern Flowers are back and will be continuing fortnightly bringing their beautiful range of fresh-cut cottage-garden style flowers.
Upper Tree are still offering a free raffle ticket with every purchase to go in the draw to win a bottle of Blue Penguin Wines limoncello.
Tas Daoffodils will have lots of new bulbs including some gorgeous species of Crocus (see image below), tulips, iris and hyacinths.
Sirocco South will be making their monthly Harvest appearance.
Harvest Your Creativity art competition entries close 19 April! Follow this link or find Halibut at the market on Saturday.
Tasmania 10,000 project
Tasmanian 10,000 Project needs our help.
Whilst Manabu Kondo has already reached and passed his goal of 10,000 portraits, he has committed to the project for an entire year, through to June 2014. But he needs our help to join the project and spread the word “I want this to be a community-led project made possible by the will of the Tasmanian people; not my project, Tasmania’s project.”
So how did this project come about?
Before coming to Tasmania Manabu was a freelance professional photographer in Japan working with advertising companies, newspapers and magazines mostly as a sports photographer, but with a special passion for photographic portraits. After marrying an Australian, he moved to Tasmania ten years ago, and continued freelance photography. Fascinated by the Tasmanian landscape and its people, he has exhibited twice in Hobart with those themes as the focus. In addition, he started a Japanese photographic blog in 2007 titled ‘The People of Tasmania’.
The inspiration for the Tasmania 10,000 project came from a pilot project Manabu conducted in Japan earlier this year. He took a hundred portraits of local people living in Sapporo, the capital of Hokkaido where he is from. Hokkaido is a very similar sized island to Tasmania, so the success of this pilot encouraged him to try something similar here.
In his own words “Of the seven billion people who live on this planet, only five hundred thousand or so are lucky enough to live in Tasmania. The chance of being born here, or even ending up here, is extremely small and to me seems a miracle. There are a myriad of reasons why life in Tasmania is so attractive, but what do we really know about the people who live here? … The goal of the Tasmania 10,000 People Project was to take 10,000 photographic portraits of local Tasmanians in one year…to document people from all corners of the state in all regions, of all ages, of all backgrounds, of all nationalities and all religions. This will create an historical record of Tasmanians from all walks of life that will be passed on down the generations. At the end of the year, the photos, all taken in a custom-made mobile photo booth (box), will be exhibited in a public space.”
Try this delicious recipe – Osso Bucco with Gremolata & Oven-roasted Tomatoes
Have you got your Harvest KeepCup yet?
Upper Tree join Harvest this week with preserved lemons, dried lemon zest and lemon & mint cordial. There’s a free raffle ticket with every purchase to go in the draw to win a bottle of Blue Penguin Wines limoncello.
Brocklands also join Harvest this week with a range of ready-to-eat herbs including the latest cooking trend – microherbs.
Mt Direction Olives are celebrating Chrissie’s birthday this weekend – every customer gets a gift!
Vix Kitch are going fortnightly! Vicky and Malcolm have decided to stay at home once a fortnight – stock up this weekend because you won’t see them for two weeks.
Red Cow Dairies are back at Harvest for their monthly appearance.
SecondBite is committed to making a positive difference by identifying sources of nutritious surplus fresh food and providing it to people in need. If you would like to contribute to this great initiative, you can buy some fresh Tasmanian produce at Harvest and then leave it at the Harvest Information stall for the SecondBite van to collect – it’s that easy!!
Producer Profile – Four Springs Produce
Four Springs Produce is owned and operated by Selbourne farmers, Annette and Nevil Reed and their family. The business takes its name from the nearby Four Springs Lake, in Tasmania’s central north. Ever on the lookout for a viable way to use their forty hectare farm, while raising a family of five and working off-farm, the Reeds first established a small truffiere in 1997. In 2008 they planted their first patch of garlic and in 2010 started growing heirloom tomatoes for a local seed distributor. From never having grown a tomato from seed to growing sixteen hundred in their first year, they quickly fell in love with the huge diversity in taste, colour and variety of heirloom tomatoes and decided they were too special a product to simply pulp for seed.
Seeking to get the most from their produce, Annette began experimenting and the result is her stunning range of unique tomato, garlic and chilli products, sourced almost entirely from the farm.
Although not organically certified, they take pride in their clean, green sustainable growing practices. The results are easy to see in their colourful Harvest stall. For them, the biggest buzz is to watch people’s eyes and faces light up with amazement and delight as they bite into one of their tomatoes or taste an unusual Four Springs salt or jelly.
This week Annette was named 2014 Tasmanian recipient of the prestigious RIRDC Rural Women’s Award. With the $10,000 bursary she will travel to Canada and USA in August to learn more about the niche heirloom tomato and garlic industries, seek out more amazing varieties, and get some great tips on what makes a successful Tomato Festival (in readiness for next year). She will then bring back that learning to run a series of workshops for other women embarking on business ventures on small farms. Exciting times ahead!
Harvest Your Creativity
Halibut Creative are running children’s art activities at the market this Saturday as part of this all ages art competition – see link below!
Humbug Reach are back after a short gap – drop in to see Sally and Paul and stock up!
Wattle Hill Olives have added Dukkah to their range using hazelnuts from Harvest stallholder Hazelbrae.
LAST WEEK for Mmm..Yum! With the cooler weather coming, Erin from Mmm..Yum has decided this will be their last week for berry popsicles – come and get your last fix until next spring! Don’t worry, she’ll be back sooner than you think with some exciting and different produce!
Have you got your tickets for the TasTAFE Drysdale Harvest Behind the Scenery Dinner yet? If you’re still thinking about it, act now before you miss out as there are only a handful of tickets left!! Email DrysdaleNorth@tastafe.edu.au or call (03) 6777 2482
Harvest Your Creativity is an art competition focusing on produce from our market and some great prizes – all welcome to enter!
Producer Profile – Lees Orchard
Lees Orchard was originally planted in 1916 and purchased in 1939, just months before World War II, by Mr and Mrs Lees. They grew a range of apple varieties, including Jonathons, Croftons, Red Delicious, Cox’s Orange Pippin, Granny Smith and Golden Delicious, as well as William, Packham and Beurre Bosc pears. The couple started their family in a little hut on the orchard in 1940 and the family home was built in 1955.
Lees Orchard was bought by the Morrison Family in 2003 and is still a family-run business. Extensive work has been carried out on the 11.3 hectare orchard with eighty per cent of the old style planting being removed and new styles being planted espalier style. New varieties include Pink Lady, Royal Gala, Fuji, Jonagold and Comice pears. All the original varieties are also still available.
Brendon, who has been working in orchards since he was seventeen, has brought his son Daniel into the orchard and they run the business together.
Lees Orchard recently planted six different varieties of cherries, which came into production at the end of 2013. The future plan is to continue planting cherries and apples in the vacant ground on the property.
Our aim is to produce quality fruit to our customers within the Launceston area and hopefully we have set up Lees Orchard to supply the local community for many years to come. The ‘Lees’ name is synonymous to the Launceston community, providing fruit to many generations over the years and we feel privileged to have the opportunity to carry this on!