Perfect roast beef and pet treats at the market – June 15
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Truffle season, pet treats and the perfect roast beef
At the end of June, Harvest will once again celebrate the opening of the truffle season with truffle stalls, truffle growers on hand to explain how these treasures are grown and how best to use them. Our stallholders will also be offering seasonal truffle products including truffle brie, truffle honey, truffle and beef sausages, truffle pasta and truffle matched wines.
From June 29 you’ll be able to enjoy all that is unique about truffles and try them in a variety of products at the market. Plus during the truffle month of June/July various event will be happening around town to celebrate Tasmanian Truffle Season 2013. This weekend grab a copy of the Truffle Season 2013 brochure from the Harvest information tent but until the truffles are harvested, here’ a little bit of info on the mysterious truffle.
Black Truffles have been highly sought after by fine chefs, food lovers and entrepreneurs since they were first discovered in Perigord many centuries ago. The French Black Truffle is the fruiting body of a fungus that forms a symbiotic relationship with the roots of oak or hazel trees on which it grows. The edible portion, the truffle, is harvested in winter once it has matured and is emitting the sweet perfume it’s renowned for.
The truffles are found from just below the soil surface to a depth of 20 cm by specially trained dogs that use their sensitive noses to search for the truffles.
A French Black Truffle can vary in size from just two centimetres in diameter to the size of a grapefruit and is covered in small black corrugations similar in texture to a dogs nose. Its unprepossessing outward appearance belies its sensual appeal and extraordinary culinary value. The Black Truffle has a shelf life off approximately three weeks after harvesting before it loses its distinctive taste and aroma.
(Information on Black Truffles from Truffle Australis website)
Save the date – 29 June
Opening of the truffle season at Harvest
Pet treats and news from Black Ridge Farm
Pawsome Gourmet Pet Treats are back at the market this weekend with Claire’s range of yummy pet treats. After a month of not being able to do much at all due to a nasty fall and surgery, Claire is in good health and back in the kitchen. Come and check out her delicious doggy treats every fortnight at Harvest from this weekend.
Black Ridge Farm are at the market this weekend but will be going on a holidays until August. The whole family will be sunning themselves in and around Alice Springs on a camping holiday. The Black Ridge family haven’t had a holiday together for nearly 10 years so although we’re going to miss them at the market, we reckon they deserve this break.
When they return in August they’ll have new seasons lamb, plenty of yummy pork, some goat meat and their new Chorizo, ham and bacon. So get ready to stock your fridge on their return and be greeted with a healthier and tanned Don, Keryn, Angus, Erica, Hamish and Greer when they get back.
The perfect roast beef
Here’s some tips from Real Beef on how to cook the perfect roast. Plus you can now use EFTPOS at the Real Beef stall.
Cooking roast beef is simple as long as you follow these top tips:
1. Buy a good quality roasting beef cut/joint
2. Take your roasting beef joint out of the fridge and allow it to warm up for at least 30 minutes before cooking
3. Pre-heat the oven and make sure it has reached the desired temperature before you start cooking the roast
4. Season with salt and pepper and, if you want an extra crisp surface to the beef, rub the fat with a dusting of flour and dry mustard
5. Plan your cooking times for roast beef by using our beef roasting times table provided below. Write them down, time them, don’t forget the meat.
6. Baste the cooking roast beef two or three times. You can use a long handled spoon. Take the pan out, tip it slightly so you can ladle the juices and pour them back over the beef.
7. The cooking times for roast beef given on the beef roasting times table, should be accurate. However, the only way to really know if the beef is cooked to the amount you want is to test it. To test the roast beef temperature (it should be between 55 C and 70 C depending on how well done you want it) you can use a temperature probe. If you haven’t got one of those, insert a flat knife or skewer into the thickest part of the meat, then take it out and press the surface hard with the side of the knife or skewer and watch what colour the juices are that run out.
- Rare beef – juices will still be faintly red
- Medium beef – juices will be fairly pink
- Well done – juices should be clear
8. Take the beef out of the oven, baste again then wrap in foil to keep the roast beef temperature warm. Place in a warm spot and allow the meat to rest or relax for 20 to 30 minutes. The meat will keep cooking during this time.
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Cheese toasties and smoked chorizo – June 8
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Cheese toasties, smoked chorizo and goat casserole
Elgaar Organic Dairy are launching their new range of hot food this weekend. These are the best grilled cheese sandwich in town, served with a side of piping hot, rustic farmhouse soup. Elgaar’s soup includes Kindred Organics spelt, Tasmanian adzuki beans, Scottsdale parsnips, Coal Valley Leeks and nutmeg – finished with a dash of Elgaar organic cream and freshly chopped herbs!
Elgaar’s toasted cheese sandwich range includes the Original Elgaar Grilled (Elgaar Havarti, Elgaar cheddar, red onion, Manubread vienna and tomato relish); The Monsieur (Elgaar gruyere, Mount Gnomon Farm rare breed ham and Manubread vienna); Vintage Cheddar and Crisps (Elgaar real cheddar, Tasmanian pickled onions, organic salt and vinegar crisps, and Manubread vienna). All 3 are delicious, can be served in kids sizes and gluten free bread is available too! What a perfect start to a chilly Launceston morning.
Chorizo, casseroles and cider
Black Ridge Farm are back at the market this weekend with some delicious offerings. Don and Keryn have created a spicy, smoked chorizo which is perfect in pastas, on pizzas and in sandwiches. They’ve also been busy reducing apple cider vinegar this week for their famous Pork and Apple sausages.
Sirocco South are here again but wild mushrooms have been scarce so get in early as they only have limited quantities. Mic will also have an amazing Italian style goat casserole – slow cooked with tomatoes using his grandma’s secret spice mix. Just heat and serve with a short pasta, rice, couscous or creamy mash.
Spreyton Cider Perry is definitely one to try this long weekend. Made from premium Tasmanian pears it is naturally sweeter than apple cider but is refreshingly crisp and ideal with a nice blue cheese. Pear varieties used in the Perry are a blend of Buerre Bosc, Packham, Josephine and Commice. The appearance has a rich pear fleshy haze and the aroma displays subtle nashi pears with hints of ginger – if you’re having a BBQ this weekend this would be super!
EFTPOS at the market
Here’s an updated list of which stalls offer cashless sales at the market to make your shopping trip easier.
Elgaar Organic Dairy
Gryphonwood Vineyard
Humbug Reach Vineyard
Manubread
Red Cow Dairies
Rhu Bru
Rocky Gardens
Sharman’s Fine Wines
Spreyton Cider
Harvest is open every Saturday
8.30am till 12.30pm
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Welcome to winter! June 1
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Welcome to winter!
Saturday marks the first day of winter and what better way to celebrate the new season than with seasonal produce, warm treats, ales and hot coffee. This weekend we have lots on offer so make sure you come down, chat to our producers and treat yourself to a delicious winter feast this weekend.
Get a kickstart to your food/beverage business
If you’ve got a food or beverage business or are thinking about starting one up, then come along to Harvest’s Feed Dating event on the 16th June.
Just like speed dating, you’ll have the opportunity to pair up with experts to receive business advice, information and get your burning questions answered from experts in the food and business sector including local chefs, food retailers, marketers and finance whizzes.
Harvest has joined with the Tasmanian Farmers’ and Graziers Association and the Tasmanian Polytechnic to bring you this FREE event to help kickstart your business or grow an already established operation.
Make the most of this free and fun opportunity to pick the brains of a diverse mix of industry experts including:
- local chefs
- retailers of food products
- expert growers
- business consultants
- export facilitators
- digital and marketing specialists
- financial professionals
- brand and graphic design experts
- representatives from Harvest Launceston, TFGA and the University of Tasmania
After the round of ‘dates’ you can take part in a networking session including great local food and wine.
Where: Launceston Polytechnic building, 93 Paterson St. Launceston
When: Sunday 16 June 1.30pm – 4.30pm
RSVP: Places are strictly limited so to register your interest email poppy@harvestmarket.org.au
Winter treats from our producers
Wanderlust has added another pie to their menu – spanokopita. This gluten free pie is filled with spinach and feta and prefect for a hot start to your day.
Real Beef will now attend the market weekly for the winter months so make sure you stop by to pick up something from their tasty range – 100% preservative, additive and gluten free burgers and sausages. Team these up with your choice of fresh bread from Legana Bakery, tomatoes from Tamar Valley Tomatoes and green tomato relish from Rocky Gardens!
Seven Sheds Brewery are back at the market with their full range of ales and seasonal beers and Vix Kitch still has a few jars left of their delicious cumquat marmalade.
For all the pooch lovers out there you would have missed Claire from Pawsome Gourmet Pet Treats at the market. Claire has broken her wrist and is unable to make all her doggy treats but as soon as she is back to full health your pets will be catered for again at the market (we’ll keep you posted).
News from Turkish Tukka and Willie Smiths
After this weekend Turkish Tukka will take a well-deserved break and fly out to Turkey to visit family and friends so make sure you get your fill of gozleme and baclava on Saturday. They will be back at the market on the 27th July but if you want to know what they get up to on their holiday head over to their Facebook page to follow their Turkish adventures in food, home cooking and Turkish markets!
Willie Smiths Organic Cider are in the ABC delicious magasine this month as part of their feature on Hobart and the Huon Valley – you can find out more through the link here. Willie Smiths have also recently debuted their limited edition Rhuburb Cider – one to sample when they next hit the market.
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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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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. 