Wednesday, May 27, 2009

Credit Crunch Cuisine

In Britain, it's the latest culinary trend: "credit crunch cuisine". The sale of baking dishes has increased by 56% according to Channel 4 News' website - people are cooking at home again instead of spending depleted finances on eating out. Here, Curried Parsnip Soup is a hearty staple for winter. Cook up a batch and freeze it for a rainy day. An onion, some garlic and four medium parsnips, tenderly cooked. A teaspoon of curry powder, and a tablespoon of flour to thicken, and 2 pints of chicken or vegetable stock. Simmer until fully cooked. Liquidise and serve with yoghurt and coriander. Yum.

Tuesday, May 26, 2009

Spud We Liked


We don't standardize sizes into 'perfect' breeds. Veggies have their own way. Here, for example, the faceless potato man. Not exactly the supermodel potato in terms of looks - but freshness and taste? That's what counts.

Friday, May 22, 2009

What To Do With Quince

Sadly, the quince season is nearing its end. Some believe this strangely lumpy and blotchy fruit, (better cooked not eaten) is older than the apple itself, and that it was, in fact, a quince that Eve bit into on that fateful day in the Garden of Eden. Origins are Middle Eastern, but Tasmanians have a love affair with the old fashioned quince - its jam and its jelly - as well as the way it turns rosey when cooked. Many have old trees in their garden, including Rose, who supplied carefully picked and dusted "golden apples" or "love apples" (as they're also known) for last week's Hilbarn boxes. Thanks Rose. One of our box customers turned her quince into tart with this version of a recipe from Stephanie Alexander's Cook's Companion (p 613). Thanks to Kate for the quincepiration!


Ingredients:
Shortcrust pastry to line a 24cm loose bottomed flan pan, blind baked at 200°C for 20 minutes.
30 slices of poached quince (poached in oven for several hours at 150°C), well drained
2 eggs
1/2 cup of sugar
1 heaped teaspoon of plain flour
125g of unsalted butter

Quinces were put into the pastry after it had cooled.
Eggs and sugar beaten until pale, flour added.
Butter melted and cooked until golden.
Melted butter added to egg mix and stirred.
Spooned over quinces in the pastry case
Cooked until set (25-30 minutes in our oven)

Monday, May 18, 2009

Doing the Rounds


Supporting local Tassie growers, Hil delivers fresh produce boxes this morning (and every Monday, except on Public Holidays when it's Tuesday) - free to central Launceston Pick Up Points. (Barn took the photo and chauffeured).

Mind the Quince!


The trusty Mr Avery (centre) features in the weighing and packing of today's fresh produce: carrots, Dutch Cream potatoes, Tom Thumb tomatoes, capsicum, rhubarb, silver beet, curly and Italian parsley, mixed leaves, apples and quince from northeast growers.

Tuesday, May 12, 2009

Boxes in the Back Seat

Boxes of perky fresh produce heading off in the back seat of a car.

Sunday, May 10, 2009

Sunday Market at Lilydale

What a great day! A cool morning start led to warming sun amongst occasional cooling breezes. The day could be summarised as "the perfect autumn day".  Lots of eager customers went home once again with the freshest produce - some picked this morning. It's funny how the people who really know quality search it out, appreciate it beyond belief, and let others know about it. It's not easy making a difference, but well worth the effort. The last Lilydale market until winter has passed is on Sunday, 24th May 2009.

Saturday, May 9, 2009

Meeting Local Growers


Rowan and Hil catch up on local history while Bruce and Barn load the veggies and talk new-fangled hot houses...

Views of Lilydale


Tassie has so many views you hope will never change - this one snapped on the way home from seeing local growers. 

Collecting Capsicum


Bruce and Rowan's freshly picked boxes of capsicum (all the colours of a traffic light) fill the car with an exquisite aroma as we drive home on an autumn afternoon the day before Market. 
Thinking: that Sally Wise recipe heard on ABC Local Radio this morning? What was it? Couscous with Tomato and Red Pepper Tagine?

Wednesday, May 6, 2009

Roadside Fruit & Veg


Hilbarn sells roadside seasonal produce and plants at Barney's Karoola Hobby Nursery (on the big bend before the long straight), just up the road from the Karoola Community Hall. 

Tuesday, May 5, 2009

Libby's Produce


We source produce from many local growers; here's a colourful, freshly picked sample from Libby.

Monday, May 4, 2009

Next Market May 10th

We'll be at Lilydale Village Market, northern Tasmania this Sunday, May 10th, from 10am - 2pm. Come and taste the region's seasonal produce, stock up on fresh and potted herbs, or buy a plant for Mother's Day.