Wednesday, December 23, 2009

A Merry Berry Christmas!

The fruit in this box was picked yesterday from orchards within a 20km radius of hilbarn ‘hq’ in Karoola. Our box of Hillwood redcurrants, Gravelly Beach blueberries, Underwood cherries and Pipers Brook and Lilydale raspberries is what hilbarn fresh produce is all about: the freshest local and seasonal produce that we can find. At this time last year, local apricots were in abundance. This season, though, the first apricots from Coal Valley orchards aren’t expected until after Christmas. (Apricots you see in the shops are most likely from interstate.) Our best efforts went into sourcing fresh strawberries, however all of our local strawberry farms are clean out from now until the later varieties start fruiting in the New Year. Thankfully the first blueberries have just arrived on the West Tamar (Lebrina blueberries start on Jan 4) and raspberries are in absolute abundance in the northeast after record winter rains. We hope you all enjoy the fruitful bounty of where we live.

Tuesday, December 22, 2009

The Longest Day of the Year

Out early this morning, collecting local, seasonal fruit for hilbarn's Christmas fruit box. Redcurrants from Hillwood add festive shine and plenty of vitamin C. The flavour is naturally a little tart but still sweet enough to be eaten raw, sprinkled with sugar. Redcurrants go well with raspberries and strawberries, as well as lamb (as redcurrant jelly), goose or venison. They can also be frosted with egg white and sugar and used as a decoration for puddings or cocktails. Or throw them in a summer pudding for added zing. To cook, just poach for 4 minutes, sprinkle with sugar and serve with cream.

Thursday, December 17, 2009

A Very Cherry Christmas

We spent time visiting local cherry growers this week, sourcing fruit for hilbarn's limited edition Christmas fruit boxes. At one orchard, fifteen varieties were in varying states of ripeness. This early in the season fruit is generally still soft. But, we hope to have the pick of it by next Wednesday!

Wednesday, December 16, 2009

What You've Said About Hilbarn

Life wouldn't be the same without my hilbarn box. Damon

I hope you are both looking forward to a wonderful and very busy year ahead. It's a wonderful service you are providing. You are converting my non-vegetable eating husband. He even drank juice with kale in it today and he liked it! It's a Christmas veggie miracle! Thanks again. Georgia

We are loving the boxes! My husband was especially thrilled to see kale last week...he is a huge fan of that and it can be a bit hard to find at the supermarkets! Thank you. Yvette

Thank you again for providing such a wonderful and healthy food experience for the local population. Nicki

We are really enjoying the boxes and I look forward to Mondays! Michelle

Thanks for fresh vegetables, we enjoyed a nice salad for dinner and the children even enjoyed the radishes much to my surprise. Lynette

Thanks very much for the box of goodies we received today. We have enjoyed the freshness and variety of what we have received. Small amounts of a variety of things have been great and we have been impressed with the freshness of what you have sent us. Jill

Thanks for the awesome box! My husband is beside himself with excitement! Bernadette

Those apples we got today are bloody delicious. Even my nine-year-old son declared them sensational! Thanks! Mrs Smith

I was so excited to see strawberries in my box this week - and they were the yummiest strawberries I've tasted in a long time!! Thank you :) Rach

Oh my goodness is all I can say. I'm speechless. Those strawberries are so divine, I’ve been deprived for all of my 33 years having never tasted any like them. Who will buy strawberries at the supermarket again??? Tam

I was so happy to see asparagus in my Hilbarn box today! And to know the effort you went to trying to find it will make it taste even better! Thank you Hilbarn x Raewyn

Did I hear you say rhubarb? I LOVE rhubarb! I can't wait for my Hilbarn box, makes Mondays so much happier.

Loving the local veg, and trying out new recipes with ingredients I don't usually buy. Today we had mustard and cress sandwiches for lunch, and it felt all jolly vintage England, like living in an Enid Blyton novel. Jo

I was very excited to pick up my first delivery this morning and write this week's dinner menu around the goodies in the box... Thanks hil and barn, you are great hunter-gatherers. Jo

Thank YOU! And thanks to all the local growers who love to see their produce shared. Hil & Barn

Tuesday, December 15, 2009

Try This!

Thank you to Sylvia from Sylvia's Kitchen in Launceston for sending us this inspired recipe featuring the humble broad bean.

Rough Mashed Potatoes with Broad Beans, Peas & Herbs served with Pan-fried Tasmanian Atlantic Salmon

Serves 4
450g peeled potatoes (eg Nicolas, Pink Eyes or Dutch Creams) cut into large cubes
140-160g (unpeeled) broad beans podded, blanched and then peeled out of their little grey jackets and set aside
60-80g new season peas, podded and blanched and set aside
4 finely sliced spring onions (white and green parts)
Chopped dill, flat leaf parsley and basil
About 2-3 teaspoons of butter, 2 Tablespoons extra virgin olive oil, salt and freshly ground black pepper

4 x 120-150g fillet pieces of Tasmanian Atlantic Salmon
Salt and freshly ground black pepper
Olive Oil and a knob of butter

1. Simply boil the potatoes in salted water until cooked, drain and shake them dry over medium heat until furry.

2. Add sliced spring onions, butter and a some extra virgin olive oil, partly mash the potatoes with a fork then fold in the broad beans, peas, some of the fresh herbs and continue roughly mashing until all ingredients are thoroughly mixed and you end up with a mash similar to our photo. Taste and season with salt and pepper. Set aside whilst you cook the salmon.

3. In a non-stick fry pan heat a little olive oil and a knob of butter, when the butter begins to bubble add the salmon presentation side down, cook for about 3 minutes and turn over to cook the other side to your preferred doneness. Turn the heat off, pop the lid onto the fry pan and allow the salmon to rest a minute of two whilst you reheat the mash.

4. To serve, place a portion of the gorgeous mash onto the centre of the plate, sit the salmon fillet on top. Garnish with a drizzle of extra virgin olive oil and chopped dill. Enjoy!

Sylvia Devlin is a chef who runs cooking classes in Launceston. If you're interested in signing up, classes re-start in the New Year. For details: www.sylvia's

Present Harvest

This Farmer Christmas was spotted in a paddock while we picked up produce in the north west. Reindeers are soooo northern hemisphere...

Wednesday, December 9, 2009

Broadly Eating

Some of the things to be learnt about broad beans from a beautifully written and informative piece by Gay Bilson in the latest The Monthly magazine ("A Fava Fresca!" p 22):
"Pods that are very large and filled with beans so large that they swell the pod itself and push against the inside until the entire pod is hard, have been left far too long. The beans become woody. The perfect culinary broad bean is one whose pod is still soft to touch. The beans inside have not filled the furry, cushioned interior but they are large enough, perhaps not much over one centimetre in length, to be counted as perfect. The outer skin of each one will still be a bright, moist green but you know that in a day or two it would begin to grey. Italians serve young, moist beans raw with pecorino (salty and sharp) as an appetiser, and so should we."
Photographed: a mix of Liz and Gail's broad beans picked fresh on Sunday morning and tossed into this week's hilbarn boxes. After feasting on raw broad beans with salad, we podded the remainder, blanched and then froze them for later.

Monday, December 7, 2009

"Tamar Food"

Featuring in hilbarn fresh produce boxes this week are perfectly formed, organic baby beet from Claire and Bruce at Yorktown. By sheer coincidence, Hil's Saturday lunch choice at Daniel Alps at Strathlynn was (at left, snapped) venison with broad beans and baby beet from (you guessed it) Claire and Bruce!
You know when your dining partner's plate arrives and sometimes you wish you'd chosen their dish instead of yours? Well, this wasn't one of those times. Wonderful contrasting colours and a jus that made you salivate like a pet dog. You might have spotted the glowing review of Strathlynn in one of the national weekend papers ("Terroir Tamar" by John Lethlean
Weekend Australian Magazine Dec 5-6, 2009 p. 52)? Lethlean's comments on Daniel's approach to food resonate with hilbarn:
"Alps' food is a testament to his growers....A daily changing menu using seasonal local produce, organic in many cases... it's not 'look at me' stuff but reflects what his winemaker colleagues call terroir - that sense of place. Fish, game, meats, fruit and veg from this lovely valley."
Not something ever to be taken for granted, and always something to be shared.

Bouquet of Kale

When we first met Yia earlier this year (he's one of hilbarn's regular growers), we asked him if he had any kale. "No", he replied, "but we can grow some for you." Today's kale is the result - good enough to make the most striking bouquet. Use it chopped in stir fries, steam or blanche it. Look for recipe inspiration at our taste spotting link (right, under Friends Of Hilbarn). Or, you could even try boiling it and drinking the liquid like Peter Cundall...!

Thursday, December 3, 2009

Punnet Hunt

Punnet n. Chiefly Brit. a small basket for fruit, such as strawberries.
The hunt for punnets for our hilbarn Christmas fruit boxes has been a challenging one for us. We found local packaging companies who only deal in thousand units (thankfully we're not that successful!). And smaller companies too with all sorts of combinations of punnet sizes, with and without lids, with and without holes... but all plastic. We decided to source a non-plastic version. You know the sort you see in magazines (especially European) featuring luscious strawberries in balsa-like wood or woven carboard punnets? To cut a long story short, friends in London, France, Italy, Margaret River, even the Canary Islands, were at a loss to know where we could find these old-fashioned non plastic punnets. Calls to David Jones Food Hall in Sydney, Donna Hay's General Store, delicious magazine, Accoutrement, Your Habitat, and various other sources proved fruitless (pardon the pun!).
So, what were the alternatives? We found seedling punnets online from America that might have done, but a six week delivery date was past our deadline. We tried to source similar versions in Tasmania through garden wholesale and retail stores to no avail. Even specialist paper stores couldn't help us.
We're sure they're available somewhere (please do let us know if you have any clues!) In the end we decided to make them ourselves. Here's hilbarn's homemade version of the non-plastic punnet: limited edition, available at Christmas only! Hilbarn customers who have ordered their hilbarn fruit box will see the end product (stuffed with luscious, freshly picked local fruits) before throwing it into the recycling bin...Must go - only 40 more punnets to make!

Monday, November 30, 2009

Common Sense

We love noticing the changing blackboard sign at a St Leonards' corner store during our hilbarn box deliveries. Today's homespun philosophy caught our eye: LITTLE POTATOES ARE BENEATH BIG POTATOES PROPPING THEM UP! Nice one.

Nearly Blue

Right now, Hil's young blueberry plants are tiny but lush with berries. Planted in autumn they've thrived in the wetness of winter, while hopefully surviving the worst of what the rabbits had to offer. We'll have true blueberries in hilbarn's fresh fruit boxes this Christmas - from established growers in nearby Lebrina.

Sunday, November 29, 2009

Not So Lazy Daisys

En route to picking up hilbarn fresh produce today for tomorrow's deliveries, it's noticeable how Wesley Vale's chocolate soils of September 28th (see previous post) are now pretty with pyrethrum. It's the most effective natural insecticide on the planet, with Tasmania being Australia's sole producer.

Monday, November 23, 2009

New Season Spuds

Craig's freshly dug Dutch Creams from Scottsdale are a feature in this week's hilbarn fresh produce boxes. Planted in June, they've survived floods, record rains, as well as frost (it's a well kept secret how, says Craig). Survival of the fittest - and tastiest!

Like Beans In A Pod

Broad beans from Tulendeena in the northeast are new to hilbarn fresh produce boxes this week. They're from Gail, who also supplied us with one of her favourite recipes to share (inspired by the ABC TV series "The River Cottage"):
Saute leek and/or onion and bacon. Steam or boil podded beans for roughly 5 minutes until tender, add to onion & bacon, serve on toasted bread with a squeeze of lemon. Eat immediately.
Thanks Gail! I especially like double-podded broad beans - remove both the outer fibrous pod, and, after cooking and cooling, the grey-ish, outer skin of the bean itself, revealing a bright green bean inside. Very sassy in a salad with olives, mozzarella and wild roquette (also in this week's hilbarn box).

Friday, November 20, 2009

Spring Garden Herbs

Our fresh herbs are flourishing now that the art of ruthless pruning has been learnt and applied. Hil's harvest this week supplied Pat and Rob at the local general store in Lilydale with mint, lemon mint, Vietnamese mint, parsley, Italian parsley and oregano. And we turned some of Alan's basil from last week's hilbarn box into pesto:
Blend together 115g Parmesan cheese, 115g pine nuts, 25g basil leaves, 2 cloves garlic, 75ml olive oil, adding salt if desired.
Top Tip: Margaret Picton, noting in The Book Of Magical Herbs, writes basil repels mozzies. Just crush a basil leaf and rub the juice onto your skin.

Tuesday, November 17, 2009

Bunched Radish

Starring in this week's hilbarn box (for select new customers only because there were only seven bunches spare), are Desmond's ravishing radishes. Desmond is an older student who works with Barn at Lilydale School (see our post on Nov 7th). These are the first vegetables Desmond has grown from seed.

Delivery Day

Guido, the hilbarn delivery van, was full house this week, with fresh greens ready for drop off. Our round trip each Monday takes us from our Karoola packing shed to several central Launceston Pick Up Points then back to the last stop at Lilydale School, with home deliveries from St Leonards to Legana in between.

Chick Pix!

We were lucky to get as close as this, so it's a bit of a blur, but here's the first snap of Lyndy's mother hen Lacey with her brood of 8 new chicks. Lacey withdrew into the corner of her coop and managed to entice all of her babies under her feathers to avoid the glare of the paparazzi - except for one brazen young blonde who wanted a share of the limelight. Typical...

Sunday, November 15, 2009

Coastal Caps

New to hilbarn boxes this week: the sweetest new season capsicum collected today from Johann (pictured) and Mariette in Lillico.

Friday, November 13, 2009

Episode 2: Lyndy's Chook Gossip

"Lacey, the mother hen, is now doing very nicely with her 8 new chicks. They are gorgeous and one of them is a little Barnevelder, smaller than the rest, probably because she came from a smaller egg we think. Like any babies they are great time wasters - you can stand and watch them for way too long. The grey pullet is still sitting and due on 22 November and Rusty the Silky has laid 11 eggs and should be thinking about sitting on them soon. I could be very busy."
Our neighbours Lyndy and Dave live on a certified organic farm and supply hilbarn's fresh organic eggs. We hope the chicks will pose for photos next Monday!

Snap-fresh Asparagus

Sorry but there's no asparagus this weekend while Jo weeds her patch. Meantime, here's a summary of Terry Durack's wealth of knowledge on asparagus - writing in Good Weekend.
* The natural sugars in asparagus start turning to starch as soon as it leaves the ground, so every minute out of the ground means less flavour and sweetness. (hilbarn collects Jo's asparagus on Saturday AM, and delivers by Monday AM)
* Asparagus is best cooked very quickly in a flat pan of simmering salted water and taken out while it is still bright green - about 2 to 3 minutes for thin spears and 4 to 5 minutes for fat ones.
* Those first few glorious asparagus suppers of the season are to be relished: just you, the asparagus, the butter, the sea salt and the pepper. No knives, no forks, no manners.
* The next time you have snap-fresh asparagus, don't cook it but serve it raw. Just slice the spears finely on the diagonal and toss in extra virgin olive oil, lemon juice, sea salt, pepper and grated parmigiano.
We asked Jo about her variety of asparagus (photographed below on November 3rd). "It's a very unromantic name," she told us. "VC157.1. It's a commercial variety which has been around for nearly 20 years, and is still considered to be one of the best varieties." Leave us a comment here if you can come up with a sexier name for Jo's spears...!

Saturday, November 7, 2009

First Strawberry

The Close Up! When you follow the seasons it's exciting when a new taste finally arrives. Enjoy in this week's hilbarn fresh produce box.

First Strawberries!

A perfect morning to pick fresh Seascape strawberries from Dave and Emma's Hillwood Strawberry Farm. With warm days the perfect berries have arrived a week early this year. Make sure you pop in to their farm on the East Tamar Highway if you're passing: their Strawberry Wine is lovely with a chat.

Keeping It Local

These are new radish being grown at the Lilydale District School Farm. Barn spends time each week working with older students to broaden their knowledge base and to offer them practical work experience. Desmond, who's been working with Barn, has also taken on the challenge of growing radish for hilbarn fresh produce boxes. Proceeds from the sale of the radish go towards supporting the participants at the school. You're doing well Desmond, keep up the great work of "keeping it local".

Tuesday, November 3, 2009

Behind the Scenes #2

Barn trimmed, washed and dried the radishes before packing into hilbarn boxes.

Behind the Scenes #1

Weighing, bunching and tie-ing fresh asparagus on Monday night in the hilbarn kitchen.

Tender Tips

Spring hasn't really sprung until fresh asparagus has hit the shelves. But the hunt for locally grown asparagus has proved quite a challenge for hilbarn. We'd been making inquiries for some weeks, and thought we'd finally struck gold when (via an internet search) we found a local grower just up the road from us in Pipers River. Sadly, they'd stopped producing last year....too hard, they said, with supermarkets cutting the price and - with all the effort entailed - just no longer worth it. So, back to the start again. A blackboard sign outside a shop in Launceston which read "Local Asparagus" stopped us at the traffic lights. On investigation, "local" meant "it's from Victoria". Excuse me? That's not exactly local...Finally, after one of our trips to pick up fresh produce on the central coast, we found Jo. Yes, she'd have asparagus...not sure how much until she picked'd been a really hard year with all the rain... Well, Jo picked today's hilbarn box asparagus on Saturday morning for us. Just enough for all our customers...and there might just be enough in the patch for next week too. How sweet and tender it is. Don't stop Jo - you're the only local asparagus grower we know!

Wednesday, October 28, 2009

Freshbox Diary #2

Kim Seagram of Stillwater River Cafe & Restaurant, shares her moments with a hilbarn fresh produce box:

Made the BEST duck soup last night with home made won tons (Harrison is a wizard at these now). Just a clear duck broth simmered briefly with some ginger, lemongrass, soy sauce, garlic and garnished with spring onions and coriander....YUMMY! Broth was from a roasted duck that I shredded to go on top of slow braised red cabbage with Granny Smiths (Stephanie Alexander recipe....VERY good!) that I drizzled with a cumquat reduction that I made with the cumquats, just 2-3 cups of leftover Sauvignon Blanc simmered with the cumquats until reduced to about 200ml then sweetened to taste with sugar, reduced to 150ml and drizzled over duck and cabbage....yum! Served with a roasted pear, parsnip and rocket salad with goat's fetta and balsamic dressing.

Please feel free to share your recipes too. Send us an email, or post your comment here.

Monday, October 26, 2009

The Maths of Flowers

How does it know how to bloom so perfectly?

Extremely Lemon-y

Thank you to Bec, (a loyal hilbarn customer) who donated a wonderful surplus of lemons for this week's hilbarn box - from her mother-in-law Robyn's prolific fruiting tree!

Friday, October 23, 2009

Episode 1: Lyndy's Chook Gossip

"It's always a happy time when one of the hens decides to go broody. Last week I discovered one of the older hens (Lacey Locks as she has lace feathers) had made a nest outside in the same place she had produced 12 gorgeous chicks about 9 months ago. She'd been studiously laying an egg a day and when she got to 10 she started sitting. We decided to leave her there and "go natural" in her chosen spot. Unfortunately the next morning I discovered one egg in her water bowl and another, broken, a small distance away. We decided to move her with her eggs to a special enclosure (an old dog kennel). But when we lifted her up she only had one egg left. Something - we don't know what - had taken her eggs in the night. We set up a lovely straw nest, donated another 11 eggs, and she is now studiously sitting on 12 mixed eggs from other hens on the farm.

It takes 21 days for them to hatch and the day she started sitting there was a thunder storm. According to folklore, eggs affected by a thunder storm may not hatch... What's more, will they be fertile? We'll have to wait and see - 6th November is Lacey's due date. Stay tuned for the next episode in
Chook Gossip."

Wednesday, October 21, 2009

Clever Re-use #1

We love re-thinking uses for things - it's another way of recycling. Spotted in one of our customer's front yards during a home delivery: a laundry basket doubles as a garden waste bin. It's light, easy to carry, and has excellent air flow. Got any other neat ideas?

A Poem of Flowers

Billy (who's 10) was inspired by this rainbow of spring blooms in Barn's garden. Thanks for the brilliant snap Bill! x

Sunday, October 18, 2009

Success: It's Hard to Find

A view of Jetsonville, which, after Karoola, must be the most perfect valley you could possibly imagine. The rhubarb in this week's hilbarn fresh box was grown in this valley by Gerard and his family. The type is called "Success", and as Gerard will confess, it hasn't come easy. He says it's taken two years to develop the crop to a reliable point. Now, his fine rhubarb travels to markets in Queensland, NSW and Victoria. In Tassie's cool climate, it's able to be produced all year round. We picked ours up from Gerard in Scottsdale Main Street on Sunday morning.

Welcome to Scottsdale

The land is the colour of the Red Centre, but this is the heart of the vegetable growing northeast. It's also where this week's heritage King Edward potatoes were dug. You'll find them in the latest hilbarn fresh box, with a label made for us by growers Michael and Gail (complete with cooking tips).
Red volcanic basalt soil makes the area fertile for crop growing. When James Scott first surveyed Scottsdale in 1855, he deemed the soil and mild climate ideal for farming. How right he was. The town (named after Scott) is now one of Tassie's premier market garden areas.

Sunday, October 11, 2009

Yesterday... tomorrow?

We like to think this truck carried fresh produce in its day... it caught our wistful eye holed up in a local sawmill yard. And got us thinking: were the good old days really the best days, before long distance transportation left local communities behind. We think they were the best days - from the point of view of fruit & veg. Which is why hilbarn is re-visiting fresh, local and quality produce that supports our local community. Cute truck too.

Mint Barrow

Here's a way of growing mint so it doesn't over-run your garden.

Buy Local Because...

1. So we can support people around us.
2. We will save fuel emissions.
3. It will be better quality.
4. You will save more money.
Written by a student from Wesley Vale Primary School.
The Spud Man was closed on Sunday morning, but we loved this poster spotted in the shop window. We agree with everything.

Monday, October 5, 2009

The New Water Cooler Moment

This week's hilbarn fresh produce box fronting up at a Launceston office reception. "Wow!", went the conversation on the way in... You heard it here first: hilbarn, the new water cooler conversation!

Tuesday, September 29, 2009

Duck Egg Frittata

Six fresh duck eggs from last Sunday's Don Village Market went into making last night's potato, leek, bacon and Perino tomato frittata. Larger and stronger tasting than hen's eggs, duck eggs have firm shells almost too hard to crack, and whites as thick as double cream. So good, no seasoning required.
Beat in a bowl 6 duck eggs, 2 Tbspn mayonnaise, 1 tspn lemon juice
1 tspn lemon zest. Par boil 4 medium potatoes (til just tender). Strain water, then melt 60g butter into potatoes with one finely sliced leek, and two rashers of chopped bacon. Saute for a few minutes then place in an ovenproof flan dish, adding a handful of chopped perinos. Pour over egg mixture. Cook in a moderate oven until egg is set and the top is golden brown. (Approx 25 mins). Serve with rocket or steamed pak choi.

Monday, September 28, 2009

Today's Freshbox

Today's $25 fresh box from hilbarn, filled with fresh, seasonal and local produce from growers in northern Tasmania.

NEW! Organic Eggs

We picked up our neighbour Lyndy's fresh organic eggs early this morning just before heading off on deliveries. Lyndy, her hens and some very fine roosters live with her fiance Dave Pinner on a certified organic farm, just up the road from us in Karoola. Her clucky free range hens are housed in barns with runs, and fed on spelt, peas, oats and sunflower seeds, all grown organically on farm. Lyndy's beautiful buff-coloured eggs were washed prior to packing in recycled egg cartons.

Hot Cress

New to hilbarn freshboxes this week: Alan's purple radish cress. The butterfly shaped leaves on elegant stems make a great garnish on fish and in salads and is peppery to taste.

Chocolate soils

This weekend the furrowed red fields of Wesley Vale were busy with farmers dodging gales and rainstorms. A treat to see blue skies for once.

Sunday, September 13, 2009

Made To Snack

There are only two "Perino" tomato growers in the whole of Australia contracted to grow this special snack tomato, launched just this month. One is located in Queensland, the other in North West Tasmania. We're lucky to be able to share this delicacy with you in this week's hilbarn boxes. Spread the word - they're yummos!

Superb Herbs

Alan's herbs are new to hilbarn this week: the sweetest fresh basil and coriander, both harvested yesterday for Monday's boxes. We collected direct from Alan's Wesley Vale farm on the sunniest of northern Tasmanian mornings.

Monday, September 7, 2009

Fresh This Week

Today's box goodies: lettuce, Dutch Cream potatoes, spring onions, carrots, Cox's and Jonagold Apples, Packham pears, silver beet, plus freshly cut rhubarb, celery and cauliflower - packed with love yesterday from Hilbarn.

Sunday, August 30, 2009

Dam weather!

The rivers are breaking their banks...dams spilling over... water is covering the roads. But, with a break in the downpour, Pipers River cows finally get a chance to admire their own reflections!

Saturday, August 29, 2009

Juice It

Leftover carrots and parsnips? Hilbarn box customers Tim and Joanna invested in a juicer to get optimum usage from their produce box.

Why Hilbarn?

Here's your answer to David Penberthy's defense of Australia's supermarket duopoly in today's Weekend Australian. The Punch columnist writes:
"Ask yourself this. If a woman (sic) has 90 minutes to pick up one kid from school and the other from child care and drop kid No.1 at soccer practice and then do the shopping with kid No.2, pick up kid No.1 again, then get home and throw dinner together in time for the arrival of the domestically challenged man in her life, what is she going to do?
"Get a quaint wicker basket and stroll up the high street, loyally visiting the butcher, the baker, the greengrocer and the continental deli, or tear into Woolies and chuck a couple of hundred bucks' worth of stuff into a whopping great trolley in one frantic hit?"
No, David, there are other ways. Like ordering a weekly box of home delivered hilbarn fresh produce - or maybe get a more helpful spouse...

Tuesday, August 25, 2009

Gail's Kale

New in this week's box, cavolo nero (or Tuscan cabbage) - a staple of Tuscan cooking. Click on the headline for inspiration from the ABC's The Cook and the Chef.

Sunday, August 16, 2009

Food Miles

Hilbarn fresh produce is sourced each week from local growers and producers within a 2 hour travelling radius of Launceston.

At Your Door

Hilbarn home delivery is simple:-
Step 1. Pay for your box subscription.
Step 2. On Monday morning (weekly/fortnightly) we will deliver your hilbarn box fresh to your doorstep.
Step 3. We'll text you when it's arrived.

If you're already a convert to hilbarn (providers of best quality, local and in season fruit & veg) spread the word!

Sunday, August 9, 2009

Fresh Eggs

New to hilbarn boxes: these eggs (all shades from pure white through to honey brown) were laid by happy free range hens and collected in the past couple of days. So fresh (their shells have signs of the farmyard!) that a simple wipe before use is recommended.