hello, farmy friends We’ve got some wonderful things for you this week: for feasting, for toasting, for growing, for pudding and for sitting-by-the-fire-snuggling. This Sunday heralds the darkest day of our year, and for Tasmanian’s used to celebrating this with gusto, fire, feasting and Dark Mofo antics in a city heaving with travellers and friends, this might feel like a sombre event by comparison. But what the solstice also gives us is the hope that things can only get brighter from here… |
| shopping mindfully as restrictions ease As changes to Public Health acts are updated in the coming days and weeks, we’ll be sure to let you know how we’re adjusting, too. For now, we’re still a shop and go market, and social distancing is still really important. But with some additional restrictions easing we’ll see more of the social elements of the market return, including Grub Hub stalls! (How we’ve missed you…) Thank you once more, for your abundant support this past few months and into the future. Things are looking brighter… |
brrr… cheers the chill away It’s time for hot cocktails, we thinks! Gin hot toddies, lightly spiced with orange and juniper, with Taylor and Smith gin. Hot buttered rums with Captain Bligh’s spiced gold ‘rhumb line’ (this is the only all-Tassie produced rum-spirit!). Or surely mulled cider with some cinnamon and star anise, using Thurlaston cyder, Surges Bay SBO or Plenty Cider’s. There. That should get you nice and toasty. (Psst! It’s possibly your last chance for Thurlaston apple varieties and farm-style cyder, by the way. Their season is coming to a close veeeeeerry soon.) Long Name Farm are with us once more, with free range pork cuts and smallgoods from Wessex Saddleback, Berkshire and Tamworth pigs. Phil and Selena’s droves are well looked after, and their farming practices are exceptional: “Our pigs are free to roam, play and grow at their own pace in several large wattle paddocks. Their foraged feed is supplemented with a nutritional mix of barley, wheat, lupins, protein meal, vitamins, minerals and local Tasman Sea Salt licks.” It feels like pea and ham soup weather to us – they’ve some nice sized smoked ham hocks for just the trick. Rod Stirling’s Jerusalem artichokes, pumpkin varieties and root vegetables will be available for one more week as his season ends. His small batch, cold pressed olive oil is still available, too! |
This is your last week for Rod’s Jerusalem artichokes.
It’s been wild and windy (you might have noticed!), so unfortunately Georgetown Seafoods won’t be with us this Sunday with fish. We hope the boys on the boats enjoy a nice weeks’ break! Spring Bay Mill are back again with seeds, fresh grown organic produce and plant tonic for those winter garden beds. Speaking of, it’s time to start thinking bulbs, and Jacquie and her plants are BACK once more with plenty to choose from. Eden Pantry’s individual pies have been a real winner lately, filled with spiced apple or apple + raspberry. Best served warmed through, with a big ol’ dollop of their vanilla coconut ice cream (or maybe a stout + cacao, another fave!) and eaten on the couch in front of the fire… Hazelbrae Hazelnuts are back on rotation this week, as are Bantick’s Farm eggs, Sirocco South’s pasta + Italian meals (this we Mic’s got arancini and cannoli packs to DIY at home!), Home Farm potatoes + swedes, Bruny Island Seafood oysters, sweet and perfectly in season in line with cooler winter sea waters. See you Sunday x |
