New Season Signs

Self-seeding peas from last year flower in the hilbarn veggie patch, and a traffic stopping wattle bulges with bobbled blooms - both sending cheerful messages that nature is moving forward without a slogan. It simply happens.

Lively Leeks

It was a difficult week for produce. With many growers experiencing frosts and floods, we traversed the region to fill this week's hilbarn boxes. Thankfully, these sturdy leeks from Stuart, an organic market gardener based in Bridport, survived everything nature could throw at them. They were harvested for us on Saturday, and we love the way Stuart slices the tops to make them look plaited.

Backyard Kiwis

Thank you to hilbarn box customers Reuben and Kate who alerted us to their next door neighbour's magnificently laden kiwi fruit vines - in downtown Launceston! While picking enough fruit, we hope, for next week's boxes we were keenly observed by a pair of sweet silvereye birds. So copious is the harvest (how, in the dead of winter?) that neither beak nor hand seemed to make the slightest mark on the number of bronzed and furry kiwis. We're very grateful to home owner Emma (and her father Ken) for letting us raid the sun-trap of a garden (even on a cold winter's afternoon). Enough for next week's boxes, thank you, and maybe a second pick soon?

Anyone for Alfalfa?

Recently, one of hilbarn's box customers set us a challenge: "Is there any local alfalfa?," quizzed Bec. To be truthful, we had no idea, not having come across it in our travels. In fact, we'd never even considered it as a box item. Thankfully, it didn't take us long to track down, sprouting up in nearby Shearwater. So, with thanks to Bec, alfalfa from Angela made it into this week's hilbarn boxes.  Coming up, look forward to local pea sprouts and a profile of the grower too!

Show Me The Way To Tamarillo

We first contacted Dick of South Spreyton about his avocados last summer. "Terrible season this year", he told us. "None to spare. But I'll have tamarillos by winter if you're interested."   
    This week, Dick called us and we went to meet him on the way home from picking up alfalfa from Shearwater, potatoes from Wesley Vale, red pears from Spreyton, and cherry tomatoes from Turners Beach. 
    The Shaws' immaculate orchard has up to 50 tamarillo trees. Dick first planted them for Lois to remind her of her Kiwi home. "New Zealanders are weaned on tamarillos," jokes Dick. They also named them. Although their origins are South American, the tamarillo is commonly known all over the world as "tree tomato".    While savoury like a tomato, it's also sweet like guava or passionfruit, which is why Dick believes they are the most versatile of fruits. 
    Like passionfruit the skin is to be avoided while the flesh is scooped out. Sliced in half they can be eaten raw. Or, use them in chutneys or add them to stews or curries; toss them into an apple sponge or crumble, or poach them in red wine. "People either love them or hate them", says Dick. We'd love to hear what you think. Here, Dick and Lois have kindly shared two of their own recipes using South Spreyton tamarillos - the icing on the cake in this week's hilbarn box.


Savoury Tamarillo
Allow one tamarillo per person.
Skin tamarillos (method as per tomatoes)
Slice fruit lengthways, lay in a shallow ovenproof dish. Pour over a little cider vinegar, sprinkle with brown sugar salt and pepper. Marinate for a couple of hours then heat before serving.

Tamarillo Fruit Sponge
Half fill pudding or pie dish with about 10 stewed and sweetened tamarillos (keep hot). Blend with or substitute any fruit in season you choose. 
Sponge top recipe:
4 oz butter, 4 oz sugar, 2 eggs, 4 oz flour, 1 tsp baking powder
Cream butter and sugar, add eggs and beat well. Add flour and baking powder, pour over hot fruit. Bake for 45 mins at 200 degrees C. Serve hot with ice cream or cream. 

Hilbarn on Facebook

We'd love you to share what you like about our fresh produce boxes with us and friends. So feel free to share your comments, and also, please, your recipes through Hilbarn on Facebook.
Click on the RECIPES tag at the bottom of this post to view what's been cooking so far...

Traditional Lamb

Recently we were contacted by producers Pip and Nigel from Brid River Lamb, Springfield in the heart of the lush North East. If you've been to Evandale market on the first Sunday of the month, you may have already tasted their famous lamb sausages.  Would we like to introduce their lamb to you, they wondered?  Their story is real. Nigel's been supplying lamb to the local Scottsdale butcher for 20 years and is a devotee of the traditional method of lamb production adopted by the Slow Food Movement. Lambs are grass-fed on quality pasture and air-dried during processing. "Modern production techniques and over-processing have taken away the quality and flavour of lamb," says Nigel. "We know our lamb tastes better because we put quality ahead of anything else." We'll be including their order forms and details in next week's hilbarn box for those of you who might be interested. 

The Grass is Always Greener...

Red and green should never be seen, except with something in between... The red soils of the Forth Valley looked ripe for planting this weekend as we collected firm, freshly picked and pert Brussel sprouts for this week's hilbarn boxes. The secret to cooking sprouts to a tee is the time: 3 to 5 minutes in salty boiling water. Or, slice them finely, like Liliputian cabbages, and braise them in butter. 

Foraging for Fennel

Winnaleah farmer Frank Wagner (photographed left) shows us around his fennel paddock (all 15 acres), fringed by the mystical outline of South Mount Cameron. Grown for its essential oils for Essential Oils Tasmania, we learned yesterday from Frank that it's not the same fennel as the Florence fennel. While his fennel is used for its roots (photographed at bottom), Florence fennel is  bulbous, sweeter and milder, and eaten raw or cooked as a vegetable. Even though it's in season, we haven't been able to source local fennel yet (that is, fennel that doesn't come from Victoria), so hilbarn is hoping that with Frank's growing skills the gap might be filled. Watch this space, and thank you to Frank, who is also Chair of Natural Product Extracts, for sharing his expertise and time. His farm (currently 1000+ acres) has been in the Wagner family since the early 1900s. Respect!

Winnaleah Cheer

The swollen Ringarooma River, winter jonquils and a field of parsley (grown for essential oil) set the scene in Derby and Winnaleah yesterday as hilbarn went on the road sourcing fennel and shallots in the agricultural northeast.

 

Your Feedback

"Hilbarn is joy. My friends have often teased me on the basis of my rantings for all things ‘seasonal, local and fresh’. It’s in my blood. My grandparents are farmers, as are my partner’s parents and we’ve both been afforded the opportunity to grow up with the delights of freshly plucked Tasmanian produce for most of our lives. We’re both vegetarians and I’m a passionate cook. Despite my love for attempting a variety of dishes and for experimenting with various ingredients, we’ve thoroughly enjoyed the opportunity to be creative with the tasty morsels so often found in our box. Jerusalem artichokes have so far been my favourite; my chestnuts were a disaster but I loved the chance to cook with them! The variety of tomatoes provided over Summer were the epitome of bliss and I cannot believe how you manage to provide such a vast and interesting mix of other quality items every week. We spend a lot less money at the supermarket since Hilbarn and even though we’ve always been healthy eaters, sometimes our dinners (and leftover lunches) consist simply of a melange of vegetables – each with its own special preparation and presentation on the plate!  I can’t imagine that there would be a better way to source produce, nor an easier way to stay healthy than being part of the Hilbarn collective. What you provide is great for us, great for our community and great for the environment overall. I for one am a fan. Thanks for making every week a foodie-Christmas." Melody

Thank You

Over the past 12 months hilbarn has delivered nearly 1.5 tonnes of potatoes, and over a tonne each of apples and carrots, along with an increasingly diverse range of other local produce. This represents over $24,000 that hilbarn has contributed to the local north and northeast economies. We wanted to take time out to say thank you to all the growers who have supported us and who work hard to keep up with the seasons, and to thank our customers for their support in keeping fresh local produce alive, as well as for their great feedback, like this from Wendy:
"Just a note to say how much I love getting our vegie box every week; you do well to give us a wide range of produce without repeating items from one week to the next. This week's watercress is a real treat! The standard is always very high and I like the fact that we try things we haven't bought before (eg jerusalem artichokes and chestnuts). The worms in my worm farm are also enjoying increased variety and quantity of the discarded peelings, leaves and 'tops'! Keep up your great work!"

Capsicum Courier

Hilbarn's fleet of vehicles includes "Guido", a 1978 Ford Transit Van (named after the forklift in the movie Cars) bought from a pub carpark; "The Handbag", an ex Australia Post 1989 Ford Econovan (named by Hil because for some reason it reminds her of a Gucci clutchbag) purchased from a front yard in Beaconsfield; and "The Bus", Barn's 1985 BMW K100, which did the capsicum run to Bruce and Rowan's in north Lilydale this morning. Freshly picked green and red caps ready to pack into boxes tomorrow morning. Forecast: -1 degree Celsius. Yikes. No need to turn the cool room on tonight then!

Winter Landscape

The fog and cloud seemed inseparable as we looked down into the Pipers River valley over the hot houses this morning. Nature paints itself sometimes and all we need do is observe.

Lemon & Lime Hunt

If you have an overladen lemon or lime tree, or know anyone who has a surplus of either in their back garden, we're on the hunt for our hilbarn boxes. Just drop us an email at hilbarn@bigpond.com or give us a call. We're more than happy to come and pick them for you.

Swedes from Telita

For this week's hilbarn box, we've just picked up freshly dug swedes from Telita farmer Justin on a beautiful winter's afternoon. Swedes can be prepared and served in all the same ways as potatoes: washed and peeled, added to soups, stews and casseroles, or mashed and added to mashed potato for a slightly sweet taste.

Fresh Winter Veg

Hilbarn fresh produce is on the road again - in Karoola. Spinach, cauliflower, spring onions, Chinese broccoli and Beurre Bosc pears - all fresh while they last.

Packed & Ready

This morning's hilbarn fresh produce boxes are pictured here in the hilbarn packing shed looking super-fit, pert and ready to go! Rhonda (below) from Rhobar Farm, Bangor, harvested her rhubarb crop for us yesterday - enough to pack into boxes for all our new customers today. Welcome aboard to you, and thanks to Rhonda (who also rises before the birds these days to help the two of us pack produce into boxes on Mondays).

Tasmanian Beauty

While taking a trip to see Nigel and Pip from Brid River Lamb in Springfield, we couldn't help but stop to admire the view from the Sledge Track of West Scottsdale and the Brid River Valley. For us, it is quintessentially Tasmanian. We'd love to know more about the history of this special valley. Feel free to leave your comments here if you'd like to share what you know and love about the Sledge Track (why is it called Sledge, for example?) In the meantime, we're hoping to learn more from Nigel and Pip, whose passion is for a return to lamb production in the most traditional of ways.

Roadside Fruit & Veg

If you fancy a short drive in the country, we're just 20 minutes' drive from the beautiful city of town-meets-country Launceston. Along with hilbarn fresh produce, we have country wares, locally made jewellery, handbags and cushions, local preserves and essential oil soaps on sale at hilbarn new vintage. Come and visit us soon. We're at 1065 Pipers River Road, Karoola.

White Sunday

In this week's box: Ice...! Seriously - the coldest start to the day this year made us really appreciate being alive. We took these shots on Pipers River Road on our way to pick up fresh produce this morning. Amazing to see the diehard living things that somehow manage to survive freezing point... and that includes the man we met in West's Bakery, Newnham on our way home - the one wearing shorts!

Walnuts Ahoy!

Last week's walnuts in hilbarn boxes were enjoyed in more ways than one by Toby and Jasper. It started with a walnut feast, and ended with walnut ships at sea! Thank you to their mum Amy for sharing her boys' wonderful imaginations. And if you happen to have any walnuts left, here's a recipe for Walnut Pie that we liked the sound of today on Chris Wisbey's Weekends program on ABC Local Radio:
http://www.abc.net.au/local/recipes/2010/05/16/2900586.htm?site=hobart&section=recipe 

Organic Walnuts

Tamar Valley Certified Organic Walnuts feature in this week's hilbarn boxes, harvested recently and sun-dried by Lucy and Chris on their large walnut orchard on the Tamar River at Rowella. Lucy says they grow mostly Chandler (an English variety), with Frankette as pollinators (they're the pointy ones that are hard to crack). One of Lucy's favourite recipes is Walnut Pesto.  Simply use walnuts  instead of pine nuts.  Make it without the cheese, says Lucy, and it will keep in the fridge for months - as long as you make sure there's a thin layer of olive oil on the top.  And over winter, use parsley instead of basil.  Walnut pesto is great for pasta, sandwiches or on biscuits with cheese.
 

Mystery Ingredient

We were invited to elegant and historic Egremont in East Launceston to dig for a mystery ingredient for next week's Hilbarn box. Possibily the most curious vegetable we've encountered, we plan to include it and a recipe which uses it in Monday's box. Any ideas?
http://www.egremonttas.com/EGREMONT/Home.html

Best of AgFest

Here's Hilbarn's pick of what people have done with their produce at AgFest 2010: Christmas Hills' "Raspberry Bouche" - they're mini flans that melt in your mouth while your eyes look towards heaven... You'll find them in the Dairy Expo.

Kabocha Squash

Many thanks to Dinah Moore for providing us with two of her favourite Kabocha squash recipes. Kabocha, she says, can be used in any recipes that call for a dry pumpkin, and it makes the best pumpkin soup.

Kabocha Soup
1 average size Kabocha (about 2 kg)
2 onions
1 carrot
1 litre vegetable stock
water
salt & pepper to taste

Peel and roughly chop vegetables, place in large pan with stock and enough water to just cover the vegetables, bring to the boil. When boiling turn the heat down and allow to simmer until pumpkin is tender. Puree in blender or food processor and return to the pan. If you like thicker soup cook a little longer. Serve with a dollop of tatziki or sour cream and garnish with chives or parsley.

Kabocha & Raisin Cake
250g butter
1 tsp grated orange rind
1 cup caster sugar
3 eggs
1/4 cup orange juice
3/4 cup cold mashed Kabocha
1/2 cup chopped raisins
2 cups SR flour
1/3 cup milk (approx)
Cream butter, orange rind and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange juice, Kabocha and raisins, then sifted flour alternately with enough milk to give a soft consistency. Spread into greased, deep, 20cm round cake tin, with base lined with grease proof paper. Bake in moderate oven for 1-11/4 hours. Stand 5 minutes. Turn into wire rack to cool.

Why is it that...?

Why is it that...wild mushrooms are hard to find, but easy to tread on when you're not looking for them?
Why is it that...some mushrooms look like daisies? 
Why is it that...we can only find one mushroom producer in the whole of Tasmania?
Why is it that...red polka dot wellies seem to be making a comeback?

Friends Who Pack

And this is what happens if you visit us impromptu on a Sunday afternoon...you might just get invited to weigh and pack fresh goodies ready for Monday morning deliveries. We don't normally pack in the garden on a low bench and garden furniture... but, one thing seemed to lead to another, and... 
A big thank you to Fiona and John (all the way from Manhattan, New York) and Sylvia and Steve (all the way from Riverside, Launceston).

Anzacs & Cheddar

Friends visiting impromptu from near and from far on Sunday afternoon brought local wines and cheeses. And as we remembered to remember the soldiers who died for our country, out came the freshly baked Anzacs, which - with Cheddar (Pyengana) and Sylvia's home-made quince paste - won the day. The quince in today's hilbarn boxes were generously supplied by Alvaro and Suzanne, our nearby neighbours and market gardeners from Lalla. And we'll be turning a box of their windfall quince into paste using Suzanne's own recipe. Promise to share it with you here soon.

More About Chestnuts

On Sunday night, as we packed chestnuts into paper bags provided to us by growers Colleen and Daryl, Hil's mum Audrey remembered her childhood growing up in London when she and her friends would buy a bag of roasted chestnuts from street sellers after going out to "the pictures". So we roasted a few in the oven as we weighed and wrapped, and nostalgia reigned in the Indian summer evening in Karoola as the sweet smell of roasting chestnuts wafted out onto the veranda. When cooked and peeled, however, they look rather less romantic: like brains.  For better inspiration and serious foodie ideas, make sure you look here: 

http://www.chestnutsaustralia.com.au/

Sweet Sweet Chestnuts

We picked up our order of freshly harvested chestnuts today from Preolenna growers Colleen and Daryl at the Burnie Farmer's Market. Colleen has provided information, recipes and storing notes especially for hilbarners and we're looking forward to hearing what you think of your results. We'll be trying them out ourselves tomorrow night and will let you know how we get on. For more information Colleen recommends http://www.chestnutsaustralia.com.au/

Hilbarn New Vintage

The Hilbarn New Vintage Country Store is now open on Thursdays, Fridays and Saturdays, stocking country style designs by Tasmanian artists and makers including unique cushions by Tara Badcock, featured here: http://www.flickr.com/photos/tarabadcock/with/4456795308/
Also, scarves by Cocorose, hair accessories by Monique Germon, jewellery by Sophie Hill at That Vintage, landscapes by Richard Crabtree, and Fer Design handbags. Come and see us at 1065 Pipers River Road, Karoola.

North East Feast

This week's hilbarn box was a taste of the North-East with rhubarb from Jetsonville, parsnips and swedes from Scottsdale, heirloom tomatoes from Springfield, corn from Lebrina and carrots from Lilydale. Next week we're off to the Central Coast.

Hilbarn Goes to George Town

We've only been delivering to Pooki's in George Town for a couple of weeks but already hilbarn boxes are making a mark on the main street.

Coming Soon...

North-East farmer Glen Moore is the only grower in Australia to export Kabocha Squash, primarily to Japan, where it is prized. Hilbarn box customers will get to experience it soon, direct from the farm, and Glen's wife Dinah is happy to share her favourite recipes using Kabocha. So, watch this space.