G’day everyone, on monday i was listening to a weather report on the abc radio and they said an estimate of 50mm of rain by friday, i wasn’t looking forward to that but when we had 50mm by wednesday i knew we were in trouble. We are past saturation point and this is no good for anything.

Not all doom and gloom though, are beans have started, green beans will start at taylor sq sustainable market this week and purple king beans will start at everligh farmers market. Hopefully next week we will have enough to take some to each market. Also the garlic plats have been a huge success we have plated up some more so come and get them while they are there. We also will have our first gold beetroot for sale, come and get some and tell us what you think of it.

Plums aren’t far either, i saw the first box today, still hard, though when these ripen up yummy is the only word to describe them.

We look forward to seeing you at the markets tomorrow and hope there is no more rain.

G’day everyone, Again the weather is all over the place, hot and humid then wet and cold, we knew the rain was coming but when was any ones guess.

Tomorrow we will have the last of the Chioggia beetroot, for a while, but we have the Detroit beetroot which is the normal red beetroot starting.

I will also be bringing down some of a neighbours  peaches and nectarines, although these aren’t organic, and i wont be selling them as organic, they are the best around, his fruit always fetches the best price in the wholesale markets, you will be able to get them direct from us tomorrow.

I brought some Zucchini flowers down last week to see if they would create any interest, and i will bring some down again tomorrow. if your not sure what to do with them you can stuff them or make fritters with them. Here is a recipe i just got off the net, but there is a lot of recipes on the net with different ingredients to put in them.

Ingredients

150 g (1 cup) plain flour
1/2 tsp salt
250 ml (1 cup) water
1 tsp olive oil
1 egg, separated
16 zucchini flowers
150 g marinated feta, drained
10 basil leaves
Salt and freshly ground black pepper
Oil for deep-frying

Sift flour and salt together in a bowl. Whisk water, olive oil and egg yolk together, then whisk into the flour until combined. Allow to rest for 30 minutes.

Beat egg white until soft peaks form, then fold through the batter just prior to using.

Gently open each zucchini flower and remove the stamen. Wash gently if needed and dry well.

Mash feta slightly with a fork. Chop basil leaves and add to the feta, seasoning with pepper. Place a heaped teaspoonful of the filling into each flower and press the petals back around it firmly.

Pour a 4–5 cm layer of oil in a large saucepan or wok and heat over a medium–high heat. Dip the zucchinis flowers, one at a time, into the batter and into the hot oil. Fry until golden.

Drain on kitchen paper, season with salt and serve immediate

G’day everyone. What a week its been, its warming up. Nothing new this week but last week i didnt put all the new lines in the blog so we have red salad onions, these are red onions picked early so that they have a sweeter taste. Zucchinis have just started as well, a few customers last week thought these were so good they were buying them for snacks.

And a new idea for the cucumbers, try cutting a few slices up and put them in a glass of chilled water. Awesome for a hot afternoon.

See you at the markets.

G’day everyone. Today has been a big day, we have had a student from an American college working with us the last 2 days, Sarah, she is studding sustainability and focused on organic farming close to cities. She was a good student and we wish her all the best for her studies.

Now the exciting news, Lebanese cucumbers are back in. I don’t need to talk these babies up, you know them and love them and from tomorrow we will be selling them.

Short and sweet today but we will see you tomorrow at the markets.