At Harvest | 29 July, 2023

Shock horror, the market report, kimchi ferments and a packed August.

It’s pretty much August. Which means it’s pretty much Christmas. We’re exaggerating of course, but only slightly. It may well be technically the depths of winter, if you still subscribe to that view of the seasons, but the signs are all there that a new season we shall dub ‘Sprinter’ is with us. Trees are budding, as is rhubarb, and we’ve seen daffodils already. Daffodils! It’s still July. So much for us saying there was still time to plant those bulbs. Whatever the temperature, at Harvest we’re continuing at pace and loving that we can see light at the end of ‘winter’s’ tunnel.

At Harvest this week

We kept writing Guy up, and he kept not showing up. Our bad. But no more! We have it from the man himself that Mt. Gnomon will be back on deck on a weekly basis. They’re even bringing some lamb along for your enjoyment. Stoked about this, we haven’t seen lamb at Harvest for some time, unfortunately. Mr Chris and Georgetown Seafoods have confirmed with us at time of writing. Stoked about this too.

We’re also stoked to announce the return of Saffron Tasmania after a successful harvest and processing period. Welcome back Bruce and Lisa! It is a Robbie and Derwent Distillery week, which is undeniably a treat. It’s a Sharyn and Mumma Shazz week, undoubtedly the same treat level. And you know every week is equally a tomatoes week, a veg week, a potatoes week, a pastries week, a beer week, a bread week, a juice week, a coffee week and a delicious breakfast week.

Shock Horror

Turns out that big supermarket chains are routinely the most expensive places to buy fresh fruit and vegetables. This felt like something that the devotees at Harvest felt they instinctively knew, but it’s good to have that backed with what is now pretty reliable data. Sure, this isn’t the be-all-and-end-all of things, but it does highlight the benefits of independent and alternative food networks like ours. Or those that are springing up in Launceton’s northern suburbs, which is just so heartening to see. The research goes further and touches on the outsized role of aesthetics in our produce choices, our active participation in markets and the choices we make. The upshot for us at Harvest is simply this, not only are you likely to pay less at Harvest, you’re putting money directly in the pockets of the person in front of you, and getting a better product in return.

BYO Jars for the Kimchi Party

Registrations are full for the kimchi Fermentation Activation workshop a Harvest as part of agriCULTURED! More stoke. You just might squeak in on the day, but no promises. We can’t wait to see this hands-on kimchi workshop come to life! Here is the kicker though, like last year you MUST BYO JAR! Wouldn’t be very sustainable of us to just buy a whole bunch of new jars now, would it? We couldn’t be happier with the response to this year’s event, and to agriCULTURED generally. A huge kudos to the committee and the wide network of people that are making it happen. The vollies are trained, the registrations are full and the space is allocated for what will be a terrific couple of hours getting spicy.

That’s it for another week folks. As always thanks for reading and look forward to another harvest Saturday! Joy!

Join us on Saturday!

This WeekMeet Our Stallholders