Curry, cider and cookies – May 25
Curry, cider and cookies!
This weekend heralds the return of Garden Of Vegan’s Pumpkin, Cashew and Potato Curry served with brown rice. This is a delicious vegan take on traditional flavours using fresh, local ingredients. A great winter warmer which is packed full of flavour even though it’s dairy free, gluten free, sugar free and soy free!
Lost Pippin Cider are back at the market bringing with them hand-crafted cider made with 100% Tasmanian fruit. Come and discover this Huon Valley range of unforgettable ciders including Deliberately Still, Lost Pippin Perry, and Sparkling.
Manubread have created a mouth-watering double chocolate chip cookie. It’s the perfect mid-morning snack with a coffee from Ritual Coffee. Plus for those short on cash, Manubread now have EFTPOS available.
Southern Sky Gourmet are launching a new persian fetta, Persian blue fetta – first tastings this weekend.
News from Coronea Grove Olives
and Blue Penguin Wines
Coronea Grove has started its harvest a little early this year due to the frosty weather but things are looking good and Rob and Jenny hope to be back at the market in late June.
Blue Penguin Wines is releasing for the very first time, their 2012 Shiraz. Marji and Alan have only made 650 bottles of this Reserve Shiraz and it’s receiving lots of attention. Bottled only this week and it’s already won praise from well-respected Launceston winemaker, Guy Wagner. You can get yourself a bottle this weekend for $25.
Friends of Harvest
The Lions Club of Kings Meadows
This weekend you’ll be greeted by the friendly faces of the Lions Club of Kings Meadows. If you’d like to find out more about the Lions Club in Tasmania, follow this link.
If your community group would like to be a Friend of Harvest give us a buzz. As a Friend of Harvest, one organisation each week is able to promote their cause or organisation directly to members of the public at the market and via Harvest’s social media – over 5000 people per week! If you’re interested please contact us on info@harvestmarket.org.au or 0417 352 780.
Recipe
Blue Penguin’s Limoncello Tiramusa
Marji from Blue Penguin Wines is often asked for limoncello recipes whenever she sells a bottle of her delightful lemon liquer. The most popular recipe she provides is for a non-traditional Tiramisu made with limoncello. This is a lovely, rich dessert that offsets the heartiness of winter dishes served on these brisk autumn nights. Head to our recipes pages for all the details.
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Thank you Harvest volunteers May 18
We love our volunteers
It’s National Volunteering Week and we’d like to take this opportunity to thank all our Harvest volunteers for helping to make the market a success.
Harvest was set up in 2011 as a not-for-profit organisation with a strong group of dedicated and committed volunteers. Over 2 years later all of them are still involved in Harvest, some as Committee members and others regularly volunteering at the market on a Saturday. Since Harvest first began we have had tremendous support from the community and many volunteers have since come on board making Harvest the success that it is.
Each and every weekend our Market Manager is assisted by volunteers who play a vital role in transforming a dull car park into a bustling farmers’ market. The efforts of Harvest volunteers support our local farmers and producers, enriches our community and enhances the experience of visitors to the city. Without the efforts of our volunteers each and every week there wouldn’t be a market so we’d like to say a huge thank you to each and everyone who has volunteered their time to Harvest now, and since we began.
If you’d like to become part of the Harvest family we are always looking for regular volunteers. Please contact Misty our Market Manager on info@harvestmarket.org.au or 0417 352 780.
Volunteer and get a free Hawks ticket!
Fancy a free ticket to the Hawthorn v Greater Western Sydney game this Saturday? All you need to do is volunteer for 2 hours this Saturday (10.30am-12.30pm) at the market and you’ll get a free footy ticket!!!
This weekend we’re conducting our seasonal customer count and need extra bodies to be on a gate – too easy! If you’re interested please contact Misty our Market Manager at info@harvestmarket.org.au to secure your spot and ticket.
Organic cider hits the market
The weekend we welcome Willie Smiths Organic Cider to the market. This organic cidery hails from the Huon Valley where William Smith first planted his orchard in 1888. Four generations of Smith family experience goes into producing the very best tasting apples, hand-picked for their cider and you can taste the goodness this weekend.
Using 100% organic apples and all natural ingredients, Willie Smith’s range of ciders are crafted and matured in French oak vats to deliver a truly distinctive farmhouse style, full of character and flavour.
The Smith family chose to be organic because they believe that making things the traditional way with more care and less of the artificial stuff is better for you and better for Tassie. Come down this weekend, say hi to Sam and try some delicious cider from the Huon Valley.
Warm up this weekend
It’s set to be another cold Saturday with a top of 13 degrees, so to warm up at the market here’s a quick guide:
Chocolate croissant from Sandy’s Sourdough or Manubread with a hot coffee from Ritual Coffee
Mushroom and fetta gozleme from Turkish Tukka
Adzuki bean burger with harissa and a herbed yoghurt dressing from Wanderlust
41 Degrees South salmon burger served with Elgaar sour cream from Ritual Coffee
Pea and ham soup from Mount Gnomon Farm
Steaming hot laksa from Garden of Vegan
Harvest is open every Saturday
8.30am till 12.30pm
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Mother’s day treats and Sirocco South at the market – May 11
Mother’s day treats and Sirocco South hand-made meals
Did you miss the episode of the Gourmet Farmer featuring the Giuliani family from Sirocco South? If so check out this episode to get your taste-buds ready as they are back at the market this weekend with a huge array of ready-made meals to take home and spoil yourselves (and your mum’s) this weekend. During this episode Mic made cotechino a traditional Italian sausage and he’ll have limited quantities with him this weekend. Cotechino tastes amazing fried up with eggs and wild mushrooms or on top of a brown lentil stew.
Mic will be bringing hand-made gnocchi, verjuice and mushroom pasta sauce, lasagne, canneloni and wallaby shank cacciatore plus wild mushrooms – but get in quick as they’ve only managed to forage a few due to limited rain this week.
Mother’s Day made easy
If you’re thinking of spoiling your mum this mother’s day then our producers have treats to help you do just that. Whether you’re going cook her breakfast or deliver a basket of goodies, check out these ideas to help you treat your mum.
Day Time Foods has breakfast in bed covered. Serve Day Time Foods original blend granola, with Rhu Bru rhubarb compote and Elgaar Organic Dairy full cream natural yoghurt (see photo below).
Rhu Bru has rhubarb and lavender goodies – rhubarb and lavendar jam, jelly, cordial or syrup. Jan has gift packs ready and waiting with 4 products gift wrapped to go.
Rocky Gardens has gift packs of jammy goodness and preserved treats. For those with food intolerances and on elimination diets pear jam is a safe bet and Pat has jars available this weekend.
Sheffield Berry Garden still have fresh fruit available plus frozen berries to add to your mother’s day breakfast or home-made pies.
Tasmanian Fresh Farmed Rabbits have home-grown Crysanthemums with beautiful bunches available for sale this weekend. Once you grab a bunch of flowers why not buy a family rabbit pie to heat up for a delicious lunch and serve with an assortment of lettuces from Thirlstane Gardens.
Does your mum love coffee? Well Ritual Coffee will have a new coffee experience stall starting this weekend. They will be offering cold drip coffee plus brewed coffee by the cup. Tim and Mel will also have a selection of single origins and blends available that can be ground on demand. In addition to their fresh pressed apple juice they started last weekend, Ritual Coffee will also have spiced apple juice – the team at Ritual are going to busy again on Saturday!
For those mums that love wine, beer or cider this weekend they’re spoilt for choice with wine from Sharman’s Fine Wines, Blue Penguin Wines and Gryphonwood Vineyard, cider from Spreyton Cider and beer from Seven Sheds Brewery.
Congratulations to Rhu Bru
A few of our stallholders attended Agfest last weekend and it sounded like a great couple of days out at Carrick. Rhu Bru was awarded the Best Small Site Award for 2013. Congratulations to Jan and Holger who make their fabulous produce look fantastic every weekend at Harvest (check out the photo below).
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Hand-pressed apple juice and Mount Gnomon on TV – May 4
Tonight you can have the pleasure of watching one of our producers on SBS’s Gourmet Farmer – Mount Gnomon Farm. In tonights episode Matthew Evans goes looking for beef breeds, and because Guy and Eliza have got such a mixture he turns up at their place in Penguin. You’ll see their beautiful Traditional dairy shorthorns and some hairy coos on the paddock and then in the flesh, as they compare the eating qualities of the breeds.
Mount Gnomon Farm’s grass fed beef tastes like full-flavoured beef, and you don’t have to worry about hormones and antibiotics because they don’t use them. They keep a number of rare beef breeds, including Traditional Dairy Shorthorns, Scottish Highlands and Belted Galloways.
They also produce Wessex Saddlebacks which are an old breed of pig that are suited to living outside and growing slowly. Their meat is sweet, marbled, and juicy. The fat is creamy and produces fantastic crackling – every time. Combine the old-fashioned genetics with free range production, and you have a product that will remind you of how pork used to taste direct from the farm. This week is a busy one for Guy and Eliza as they’ll be at Harvest farmers’ market, Agfest and appearing on TV – we’ll be seeing them all over the place!
Treats from our producers
Hand-pressed apple juice will be available this weekend from the team at the Ritual Coffee stall. Tim has invested in a beautiful wooden apple press and will be offering adults and kids sized juice using Lees Orchard apples.
For the month of May, anyone that comes to market can score themselves a free farm tour at 41 Degrees South. This is a unique tourist attraction near Deloraine where you get the chance to see the Pyka’s salmon farm, ginseng nursery and wetlands area. Relax in their cafe with a snack or lunch and enjoy free tastings of their fabulous products. All you need to do is pick up a specially labelled, self-guided farm tour pamphlet from Ben or Charlotte at the 41 Degrees South stall this weekend.
Vix Kitch have very limited quantities of cumquat marmalade so get in quick this weekend.
Erinvale Potatoes will have chestnuts available at market for the next couple of weeks. Check out our delicious chestnut, olive and herb salsa recipe on our recipes page.
Harvest pops up all over the place
Harvest has been popping up all over the place in the last few months. We were featured in Stephanie Alexander’s column in the Gourmet Traveller in April where she chatted about her trip to Tasmania for Festivale and Harvest’ 1st birthday. We also had Think Tasmania do a great review on our April wine event – check out their review here.
Tasmanian Country wrote an article about Harvest and our search for more producers and The Examiner showcased our Taste of Harvest Autumn Dinner and our wine event in April.
TripAdvisor has also seen a few reviews in the last months about the market. If you love coming to Harvest on your weekends or when you visit Launceston, make sure to let others know about your experience and write a review here.
Friends of Harvest
Oxfam
This weekend we have the wonderful people from Launceston Oxfam assisting at the market as part of our Friends of Harvest program. Launcseston Oxfam is one of over 60 regional groups across Australia and has existed in various forms since the 1980s. They fundraise locally and raise awareness of Oxfam’s long-term development, emergency, advocacy and campaigning work. This weekend talk to the Launceston Oxfam group about Fair Trade Fortnight happening from 4-19 May. If you’d like to find out more about Launceston Oxfam follow this link.
If your community group would like to be a Friend of Harvest give us a buzz. As a Friend of Harvest, one organisation each week is able to promote their cause or organisation directly to members of the public at the market. We will also promote your organisation the week you are volunteering with us via our website, Facebook, twitter and e-newsletter which attracts over 5000 people per week!
This is offered in exchange for supporting our team of volunteers by helping out with setup, packup and staffing the gates on market day. Becoming a Friend of Harvest also means that you are playing an important role in supporting our local farmers and producers. If you are interested please contact us on info@harvestmarket.org.au or 0417 352 780.
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Cider and perry hit the market April 27
The perfect autumn drink – cider and perry
Lost Pippin Cider will be making their first appearance at Harvest Market this weekend. The home of Australia’s largest collection of apples and pears, Lost Pippin Cider is made from 100% Tasmanian fruit, sourced from their own orchards at Grove in the Huon Valley, as well as from other local growers.
Lost Pippin Cider and Perry is made from traditional and contemporary varieties which are hand crafted and blended by Cider Maker, Mark Robertson, into four unique, premium Tasmanian styles.
Their ciders are made from 100% real juice and are concentrate free. Come and say hello to Mark this Saturday for a free tasting.
No cash in your pocket?
Need to buy a few more things and run out of cash? Some of our stallholders have mobile EFTPOS at the market so there’s no need to run to the bank.
The following stalls currently offer cashless sales at the market and more of our stalls will be implementing cashless options in the next few months -
Gryphonwood Vineyard
Rhu Bru
Red Cow Dairies
Rocky Gardens
Elgaar Organic Dairy
Sharman’s Fine Wines
Humbug Reach Vineyard
Friends of Harvest
The Lions Club of Kings Meadows
This weekend you’ll once again be greeted by the friendly faces of the Lions Club of Kings Meadows. With over 1200 men, women and young people working together to serve communities across Tasmania, the Lions Club make a real difference. They serve their local community with no financial reward, but receive the satisfaction of being able to assist others. If you’d like to find out more about the Lions Club in Tasmania, follow this link.
If your community group would like to be a Friend of Harvest give us a buzz. As a Friend of Harvest, one organisation each week is able to promote their cause or organisation directly to members of the public at the market. We will also promote your organisation the week you are volunteering with us via our website, Facebook, twitter and e-newsletter which attracts over 5000 people per week!
This is offered in exchange for supporting our team of volunteers by helping out with setup, packup and staffing the gates on market day. Becoming a Friend of Harvest also means that you are playing an important role in supporting our local farmers and producers. If you are interested please contact us on info@harvestmarket.org.au or 0417 352 780.
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Celebrate wine and win! April 20th
Celebrate wine and win!
Harvest is ready to celebrate all things wine this weekend as we host a series of events as part of Aussie Wine Month. Our four vineyards – Humbug Reach, Sharmans Wines, Blue Penguin and Gryphonwood Vineyard will be hosting wine writer Winsor Dobbin in a sensory exercise for everyone to take part.
Winsor Dobbin will be there to guide enthusiasts through a total wine experience -
• fresh picked wine grapes versus table grapes – see and taste
• mid ferment/ half finished wines to see (and taste for the brave)
• a group of Pinot Noir aroma profiles to smell and identify
Plus the opportunity to head to our 4 wine stalls and pick a Pinot Noir to write a review on with prizes for the best written review and best twitter review. Winners will receive a 4 pack of Harvest wines. Twitter entries can be posted directly to twitter using the hashtag #hrvstwine (@HarvestLst).
Winsor will also be conducting mini-masterclasses on wine styles offered at the market –
• 10:30am Aromatics and Sparkling
• 11:00am Chardonnay
• 11:30am Pinot Noir and other Tassie reds
It’s all about the wine this weekend at Harvest so come down and celebrate our fabulous wines and winemakers and enjoy tasting some of Tassie’s best.
Recipe
Rocoto Chilli Jam
Rocoto chillies are the ideal ‘all-rounder’ fresh chilli. They are unique in that they have the crisp, moist meatiness of a capsicum, while retaining the punch of a hot chilli. They’re hot enough to add fire to dishes where they’re the main component—or, used in lesser quantities, they can be used to add moderate warmth to savoury or sweet dishes.
Rocoto chillies are available at the Blue Penguin wine stalls and he following recipe is an extra-spicy take on a traditional Modern Australian condiment – try serving it on a toasted roll with smoky bacon.
Ingredients
1kg ripe tomatoes, peeled and chopped
500g granulated sugar
3 tbs lemon juice
1/3 cup white wine vinegar
6 Rocoto chillies, sliced
2 tsp sea salt
2 tbs fish sauce
Method
1. Place tomatoes and sugar in a bowl, cover and leave at room temperature overnight.
2. Transfer to a pan, add remaining ingredients and bring to the boil, stirring occasionally. Reduce heat and simmer for 1 hour until thick.
3. Serve as a condiment with any of your favourite meat and cheeses dishes. For something a little different, try serving it with chargrilled squid, rocket and lemon wedges.
Treats from our producers…
berries – Sheffield Berry Farm will be with us again with both raspberries and strawberries. Get in quick because the season is coming to an end.
dried tomatoes – Annette from Four Springs Produce will have dried tomatoes in Coronea Grove olive oil, tomato jelly (it tastes like honey) and tomato jelly with bite.
mushroom gozleme – Yusuf from Turkish Tukka will be treating us with a new gozleme – mushroom and fetta!
tomato chutney – Vicky from Vix Kitch has new green tomato chutney using Tamar Valley Tamatoes.
winter seedlings – Lee from Killicrankie Farm will have a huge range of winter seedlings including chervil, coriander, aries chicory and perpetual spinach plus a range of winter colours and herbs (sage, thyme, white robbin cuckoo flower and giant pacific primroses). This is Lee’s last weekend at the market so make sure you stock up.
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Spreyton Cider and Bean Burgers April 13
Spreyton Cider and bean burgers hit the market
Spreyton Cider is coming to Harvest this weekend with their range of ciders and apple juice. Spreyton Cider comes from the home of fresh apple juice since 1998 at Spreyton Fresh. The cidery located on their working orchards was constructed in 2012 with their first bottling taking place in October 2012. Building on their expertise in producing fresh apple juice, Damien Vinney their cider maker has produced a range of ciders that are classic examples of the cider maker’s art.
All their ciders are made from 100% Tasmanian apples and pears, with the majority grown on their own orchards right in the picturesque Mersey Valley. They use traditional cider making techniques with a modern twist to create a unique range of ciders. Their cider undergoes secondary fermentation in the bottle and is then bottle conditioned to achieve a light carbonation and a supreme flavour.
This weekend you can try their classic cider, perry ciders and vintage cider which is made using only traditional cider varieties – Gravenstein, Coxes Orange Pippen and Sturmer apples giving the appearance of straw with a soft haze. The nose gives way to traditional cider apple flavours with the palate displaying strong acid backbone. Get trying some cider this weekend at the market.
Wanderlust add more treats to their menu
Sally from Wanderlust has increased her delicious offerings and has created Adzuki bean burgers which are served on fresh Turkish bread with harissa and a herbed yoghurt dressing. And for these cooler autumn days cauliflower, potato and leek soup will hit the spot. Sally also has her full range of dips – walnut, feta and beetroot; goats cheese and caramelised onion; and mushroom, thyme and pinot PLUS all her usual offerings of gluten free pies; potato, cheese and leek sausages; salads and grilled haloumi rolls.
We say goodbye to Coronea Grove till next season
This weekend will see the last of Coronea Grove until late June as they have nearly sold out of their biggest ever harvest. Rob and Jenny will have their full range on offer this weekend but in limited quantities. There’s still plenty of gold medal bottles of their extra virgin olive oil but limited 1 litre casks, so get in quick! The next olive harvest will be in late May and is looking good for Coronea, with the warm dry conditions perfect for ripening fruit.
April 20 – help us celebrate wine in Tasmania
Harvest is all set to celebrate wine on April 20th as part of Aussie Wine Month. Our four vineyards – Humbug Reach, Sharmans Wines, Blue Penguin and Gryphonwood Vineyards will be hosting wine writer Winsor Dobbin in a sensory exercise for everyone to take part.
Winsor Dobbin will be there to guide enthusiasts through a total wine experience -
• fresh picked wine grapes versus table grapes
• mid ferment/ half finished wines to see (and taste for the brave)
• a flight of 10 Pinot Noir aroma profiles to smell and try to identify
• the opportunity to head back to our 4 wine stalls and pick a Pinot Noir to write a review on
• prizes for the best review and the best twitter review (max 140 characters)
Winsor will judge the reviews and the best of them may just get used!
Winsor will also be conducting mini-masterclasses on wine styles offered at the market –
• 10:30am Aromatics and Sparkling
• 11:00am Chardonnay
• 11:30am Pinot Noir and other Tassie reds
Recipes on our website
Stuck for ideas for dinner or your next party? Head to our website where we’ve got heaps of recipes using market ingredients. Keep a close eye on our recipes pages as these are added to regularly.
If you’ve got a great recipe using market ingredients send it to us and the best will be added to our website. Just email marketing@harvestmarket.org.au
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Delicious Lasagne and West Tamar Beef April 6
Delicious lasagne and cannelloni and West Tamar beef
This week at the market we have two new stalls. Sirocco South have delicious Italian hand-made ready-meals for you to take home so all the work is done for you. We’re also lucky to have Real Beef starting, a West Tamar Angus beef farmer who has restaurant quality full flavoured beef. Also have a look at our slow roasted leg of mutton recipe using Vix Kitch chilli pickle.
Sirocco South start at Harvest this weekend which means you can have fabulous meals all week long without lifting a finger! Mic from Sirocco South has a father from Puglia and a mother from Benevento and grew up cultivating, cooking, preserving and making the most out of the food they grew in their backyard. Being Italian, the best and most important part of the whole deal was sharing it. Now Mic searches for the finest Tasmanian ingredients and cooks a range of Italian fare that you can take home, pop in the oven, serve with a salad and lunch or dinner is complete. Mic does a range of vegetarian and gluten-free meals too so everyone in the family is catered for. You’ll find Sirocco South at Harvest once a month so make sure you stock up.
To get you salivating here’s a sneak peak of what Mic will have this weekend (normally he has gnocchi but not this weekend unfortunately)
Cannoli – perfect with a coffee as you walk around the market. Voted as Tasmania’s best cannoli by SBS Feast Magazine – sweet pasta tubes filled with a classic vanilla custard and lindt bitter sweet custard or traditional Sicilian – sweetened ricotta with candied fruit (figs, pears, peaches, apricots, clementines, cedro), pistachio nuts and bitter sweet chocolate
Tomato passata made with Tino Carnevale’s tomatoes. Mic has a limited amount available so first in best dressed
Lasagne (serves two) – whole egg lasagne sheets made with Callington Mill stone ground, organic flour and free range eggs. Your choice of – Moroccan Lamb (Bruny Island bred Dorper lamb matched with Ras el Hanout spice mix and tomato); Smokey Wallaby (Bruny island wallaby mince with smokey paprika and tomato); Vegetarian (local spinach, char grilled pumpkin and ricotta with a herb and cream tomato sauce)
Gluten free options – Classic Beef Lasagne or Vegetarian Lasagne, plus Pork and Cabbage Rolls (serves two) – rare breed free range pork with rice, tomatoes, onions, garlic, white wine and pecorino cheese, wrapped in a blanched cabbage leaf and slow braised in a rich tomato and herb sauce
Canneloni – Classic (Spinach, ricotta and basil), Goat (Boer goat with bush tomato, pepperberries, caramelized shallots and ricotta in a creamy tomato sauce) and Pork (free range rare breed pork with shallots, ricotta and lemon zest, topped with wood smoked bacon and cheddar cheese)
Fresh pasta – whole egg pasta made with organic, stone ground flour from Callington Mill. This pasta is rich and silky and freezes beautifully
Home-made pasta sauces – just stir through hot pasta or use as a cooking base (these are all gluten free)
Grass feed dry aged Angus Beef
Real Beef is another new producer starting this weekend at the market. Bjarke from Real Beef has made it his mission to deliver export quality beef to the plates of all Tasmanians at an affordable price. His cattle roam the hills and flatlands of the West Tamar enjoying quality feed in a natural environment. The cattle are raised from birth to harvest on the West Tamar with no artificial growth stimulants or antibiotics. This ensures that the full flavour of the beef is able to develop naturally over time producing the best possible restaurant quality beef for you at home.
When you meet with Bjarke this weekend and buy your locally raised beef, make sure to ask him how you can best enjoy all the benefits of his beef. Bjarke can take bulk orders and specific requests for any cut. Real Beef will be at Harvest on the 1st and 3rd Saturday each month.
Gardening tips from Lee at Killiecrankie Farm
Lee experienced her first frost out at the farm but the coriander & dill seedlings just don’t care! Lee will have her new range of seedling plugs continuing this weekend plus her evergreen herbs to tide you over through winter.
With the farm heading into winter hibernation, be quick to nab your Tasmanian grown herbs and perennials before the end of April, as Lee will be taking a break until spring, coming back refreshed, inspired, bigger and better than ever. So make sure you stop in this weekend (and then again on the 20th April) and grab your seedlings and gardening tips while Lee is still at the market.
Treats from our producers…
Hot cross buns + more – Sandy says why only have hot cross buns at Easter! So this weekend Sandy’s Sourdough will have hot cross buns plus a new cinnamon scroll.
Asian vegetables – Va from Laos Fresh Farm and Mai from Steve’s Veggies have a huge range of Asian vegetables which are perfect for chilly night stir fries or soups.
Heirloom tomatoes – Four Springs Produce have had rave reviews about their range of heirloom tomatoes. One visiting Melbourne chef said he would “…drive from one side of Melbourne to the other to buy these”. Make sure you stop in to Annette and try them yourself because with the frost, this weekend could be the last of her tomatoes.
Furry friends food – Pawsome Gourmet Pet Treats are back this weekend so why not spoil your favourite pet with a special treat this weekend.
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Easter at Harvest – March 30
Easter weekend and we’re open for business
Wishing everyone a lovely long weekend whether you’re at home with family celebrating Easter, camping on the east coast, heading out to one of the many festivities over the weekend or relaxing at home with a good book. Whatever the weather, Harvest will be open this Easter Saturday (and every Saturday) to bring you your Easter treats.
This weekend our producers are gearing up for the long weekend with plenty of goodies for you to create a perfect Easter lunch. 41 Degrees have their no-fuss salmon already prepared to serve and eat (reminder that George Town Seafood won’t be with us this weekend), or create delicious rosemary, thyme and salt roasted vegetables, or indulge in a lamb roast in the cooler weather. Or if you want to get the kids involved, why not try out the Easter Bunny Biscuit recipe below.
On Saturday Vix Kitch will have new season fig jam along with her full range of delicious jams and preserves. All our bakers will have bundles of hot cross buns this weekend and Legana Bakery have also created cute marshmallow bunnies. High Tea are busy working on their hand molded and decorated specialty Easter chocolates that would be a super special treat for someone on Sunday.
Gardening tips from Lee at Killiecrankie Farm
As we ease into cooler and quieter gardening months, now is the time to establish a good winter crop of vegetables and herbs. Popular evergreen herbs such as thyme, sage and rosemary will produce throughout winter ready for hearty cooking and aromatic pots simmering on the hob. Don’t discount your veggie patch though, seeds and seedlings planted NOW will provide you with steady crops in colder months.
Lee has new annual greens coming into season, with this weeks offering of mizuna ‘Purple Peacock’ seedlings which will generously supply you with spicy leaves throughout even a tough frost. Mizuna is great to add to warm salads, enchiladas and Asian inspired broths. After Easter Lee will have French parsley, dill, and coriander seedlings, Reine de Glace lettuce, chicory and raddichio in established seedling plugs too.
Harvest celebrates Aussie Wine Month
We always look forward to a glass or two of wine and there’s no better month to drink wine than in April – Aussie Wine Month. Aussie Wine Month is a month-long celebration of Australian wine which runs from 1-30 April 2013. The event aims to create excitement and buzz about Australian wine and Harvest is on board to help in the celebrations.
At the market on April 20 Harvest will showcase all our fabulous wineries and for a special treat, wine writer Winsor Dobbin will be hosting a series of workshops for those that have always wanted to be a wine writer (from novice to expert).
Stay tuned for more details and get practicing this weekend with a few glasses of Pinot Noir.
Recipe
Easter Bunny Biscuits
Ingredients
125g butter, softened
1/2 cup caster sugar
1 egg yolk
2 1/2 tablespoons golden syrup
2 cups plain flour
1 teaspoon bicarbonate of soda
3 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 cup pure icing sugar, sifted
1/2 small lemon, juiced
ribbon, for decoration
Method
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Using an electric mixer, cream butter and caster sugar until pale and creamy. Add egg yolk and golden syrup. Beat to combine. Sift flour, bicarbonate of soda, ginger and cinnamon together over butter mixture. Stir with a wooden spoon to form a stiff dough.
Press dough into a 10cm round. Roll out between 2 sheets of baking paper until 5mm thick. Place, between baking paper, on a tray. Refrigerate for 20 minutes or until firm.
Using an 8cm rabbit shaped biscuit cutter, cut 16 biscuits from dough. Place on prepared trays. Using a chopstick or skewer, punch 1 hole at the top of each biscuit and make small indentations on biscuits to decorate.
Bake for 15 minutes or until firm to touch. Allow to cool on trays (biscuits will firm further on cooling).
Sift icing sugar into a bowl. Gradually add 1 tablespoon lemon juice and stir until icing is smooth. Spoon into a small snap-lock bag. Squeeze out air and seal. Using scissors, snip 1 corner from bag and pipe icing on biscuits. Allow icing to set. Thread ribbon through holes. Serve.
(Recipe from Taste.com.au)
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March 23 – Celebrating food from around the world
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Harvest Launceston Farmers' Market was launched
Saturday 11 February 2012.
It is open every Saturday morning in the Cimitiere Street Car Park 8:30am to 12.30. 