G’day everyone. Well like all good things they must come to an end, and that includes this year. Its gone too quick.

There is no new produce this week, but we do have, (thanks to the weather) some baby lettuce. These have formed shape without growing to full size so you can get the freshest lettuce at its crispest taste, and its $1.50 each.

That is it this week, we hope to see all you customers that are left at the markets tomorrow and if not have a safe trip to where ever you are going and we wish you and your family and very merry christmas and a happy new year.

Dear Friends and valued customers,

Well, you have all experienced the atrocious weather over the last few months and believe me it has been a very trying time producing enough to come to market each week. This week was no exception. Sunday morning was brilliant and I thought we’ll have plenty for next Saturday. But a solid dump of rain (flooding in some parts) and grey skies all weeks have not helped. BUT I FEEL CONFIDENT WE WILL HAVE A FULL RANGE NEXT WEEK.

ROCKET, WILD ROCKET, BABY SPINACH, LIMES, AND PLENTY OF MESCLUN AND SPICY SALAD.

Be early next week to ensure you don’t miss out and to be certain of your Xmas fare from us please ORDER FOR NEXT WEEK and we will put it aside.

Wishing you all a very enjoyable Christmas and a good rest, (if like me you need one)

Very best wishes

Michael Champion

G’day everyone. 4 days without rain is what we have been promised, 2 down lets hope they don’t break their promise. We had local flooding in our area, not what anyone needs before christmas. Hope you all were ok.

First this week i know this is our second last week but for those who are going on away next week, we would like to thank all of you for coming and supporting the farmers at the markets this year, without you guys these markets would not work and there would be a bigger gap between the farmers, the produce, and your plate. We enjoy coming into town every week and selling our produce and educating the consumers on the who where and how it is grown. Special thanks to the market organisers, it takes a lot of work to get all together and make it work so thank you. Now the most important people, the readers of the blog, wow there are so many of you guys that come up and commented on the blog, i didn’t think anyone read it but Michael and Susie, but the more i blog the more people have been commenting about it, even one young lady (i wont mention your name Keely) who moved to japan and still reads it every week, so thanks, next year i will try and get the facebook page running with photos and more explanations on the day to day going ons on the farm.

This week there will be Santa Rosa plums are in, just, they might need a day or two to ripen but are as sweet as lollies to eat when they do.

We have more Spanish onions and lots of Roma tomatoes, and for your roasts we will have the only organic garlic, sage, thyme, rosemary and our olive oil. I think we should sell them in a pack for a special price, come and talk to me.

Hope to see you all tomorrow and if not next week have a good christmas and a safe and happy new year.

G’day everyone. Well it is officially the coldest start to summer in 51 years, and if it continues to next week it will be the coldest start to summer since 1936, which makes it hard to know when and what to plant.

Once again not much whole lettuce and our tomatoes and basil is coming on slow, though we do have some. We also have some Romano beans or Italian flat beans, and purple beans. i have a recipe for garlic beans with crushed pecans. I have put the Romano beans in the recipe but you could use either or both.

Garlicky Romano Beans with Crushed Pecans

Total Prep Time: approximately 10 minutes

Servings: approximately 6

Ingredients:

· 4 cups Romano beans

· 1 tablespoon extra virgin olive oil

· 1 tablespoon crushed pecans or walnuts

· 3 small cloves of minced garlic

· ¼ teaspoon dried rosemary

· 1 tablespoon of grated or shredded parmesean cheese

· Salt to taste

Directions:

· Add Romano beans to boiling water

· Boil beans for approximately 5-8 minutes or until tender

· When beans are boiling, in a small bowl, mix extra virgin olive oil, pecans or walnuts, garlic, rosemary, and parmesan cheese together (dressing mixture)

· Once beans are done cooking and tender, remove from stove, drain water, place back in pan or in a medium bowl, add the dressing mixture and salt to taste.

Hope you enjoy and we will see you at the market.

G’day everyone, hows your week been? I think i speak for everyone when i say we’re over the rain. Not as much as last week but enough to make it a long week.

I would like to thank all the faithful people that turned up last week even though the weather was ordinary, it was much appreciated.

Due to the weather we have had we are short on spinach and rocket and whole lettuces, but we have some bigger zucchinis that are good for stuffing on these winter like nights.

We will also have wilson plums. mmm my mouth is watering at the thought. These are an early season plum that come in season in time for the work Christmas party or eat them as i eat them, like lollies.

We here’s hoping for sunny weather tomorrow, and we look forward to seeing you there.