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.

G’day everyone, how are we all this week, hope you all stayed dry and out of the rain. I’ve been promised that the rain wont come on saturday till after we pack up, so don’t get scared by the weather report and come out and see us.

Scapes are new this week. What are are you ask? they are the flower shoot from the garlic and are absolutely beautiful to cook with. Garlic scapes work well in soups, salads, stews, salsas, dips, guacamole, omelettes, frittatas, souffles, marinades, pesto, salad dressings, and stir-fry. They can also be pickled and added to homemade flavored vinegars. Scapes are also delightful when cooked into sauces.

Limes are also coming back, we have a few but more will come as the season progresses.

Due to the excitement around the salad eggs i will continue to bring them in till the chickens grow and the egg get bigger.

Here is an idea, how about making a salad using our mixed leaves, garlic scapes, and the salad eggs, and limes in our olive oil for which i have a recipe for.

• 1 fresh lime juiced
• 1 tblspn. of honey
• 1/2 tsp.chili powder
• 1/8 tsp. cumin
• salt and fresh cracked pepper to taste
• 1 lg. garlic clove fine minced
• 1 tsp. fresh lime zest
• A splash of vinegar is suggested as needed or to taste (optional)
• fresh herbs could also be added such as mint to taste (optional)

G’day everyone. How good was this week. Great weather the beans and tomatoes plants have made a move for the sky this week. talking about hot weather a summer salad would be in order and at Taylor Square this week we have some very special eggs, a new batch have come in and we have some Salad Eggs, thats right these eggs are the perfect size to boil and put in to a summer salad. The chickens will grow though so they wont be this size for long.

There is no other new produce this week but some of the produce is looking and tasting soooo good, the herbs are plentiful, salads and greens are super the fat hen is making a comeback in small numbers but the chickweed is going, Sorry Bentley restaurant.

Also if anyone else was interested in the puppy’s there are still more that need a good home so come and see us at the stands to find out more.

With all the complements we had with the mandarin juice we have continued to make some this week, so if your hot and want a refreshing drink (if i haven’t drank it all) be sure to get one tomorrow, see you there.

G’day everyone. How are we this week. First i would like to appologise  for not writing a blog last week, i was on holidays and didn’t get a chance to do one as i had planed.

First off the ranks, no grape fruit, blood oranges, they have finished. A lot of people have been asking about basil, we have just planted our first plants so it wont be long.

If you read the herald you would have seen the article on nettles. If not we will have a copy at the markets, it has a couple of interesting recipes in it.

We also have our mushrooms back. that’s right the only certified organic mushrooms at the markets, we love these little beauties and i haven’t met a person how would disagree yet.

Do you remember Jess the kelpie that became Taylor Sq market pet, well she’s been on maternity leave for the last 5 months but she will be back this week with her little pups that will be for sale. 7 pups 4 male 3 female. come and see either Michael or myself for more details or call me on 0434 300 967.

I’m looking forward to seeing you this saturday.

G’day everyone, what weird weather we’ve had this week, hpe you all were out of the wind and rain when it came.

The exciting news for this week (a superise for people that will turn up this long weekend), is that we started to pull our garlic, not a lot but it does look great. Other than that all the fantasic produce that was there last week will be there this week.

I did get one feedback about the comments section, about typing a comment, you need to click on the words “no comment” this will take you to the page to comment.

Hope to see you all at the markets this saturday, and if you are going on holidays have a safe trip.

G’day everyone. How good was this week. Nice warm weather and cool nights, great to live in not so good for some of te vegies though, nether the less this weeks vegies are looking the best we have had for a long time, and as always tasting great.

We have our famous Chioggia beetroot back and dont forget to cook the tops up aswell, our silverbeet will be hard to find any looking better in both organic and conventional stores. Leeks and kale are also excellent. Get hold of your blood oranges or the blood orange juice before you miss out because this is the last week.

On a final note this blog isn’t just for me to blog on, anyone that has something to say or even a recipe they have that is just too good to keep to themselves drop me a line in the comments section and ill post them up for everyone to see, and as always ill see you at the market.

Yes we have finally caught up with the 20th century and have our very own Champion’s Mountain Organics Facebook and Twitter pages!

If we all ask nicely we might even be able to persuade Lee to start twittering short market updates over @ChampMtOrganics.

Got a question or just want to say hello? Now you can!

You can ‘like’ us and ‘follow’ using the links below.

Follow @ChampMtOrganics

G’day everyone,

This week is the last week for Seville oranges but that does mean spring has started so salads and greens are going to be a great lots of great salads and lettuce as usual!

the Cavalo Nero is tops too.

don’t forget our fresh blood orange juice and of course the blood oranges which are in their last week or so too.  But thetangelos are at their best and so juicy you need a bib!

.see ya tomorrow