On The Road

Most of the time most of us are travelling way too fast to pull over and stop at a roadside stall for fresh fruit & veg. But it only takes a couple of minutes. And, for the price of a gold coin or two, you know your hard-earned money will go direct to the grower.

Ewe Beauty

The sight of three ravenous little lambs on wobbly legs stopped us on the way home from picking up fresh apples and pears on the West Tamar.

More Please!

Roisin McCann (photographed) calls this her "hilbarn soup": leeks, potato, onion and parsley from this week's freshbox, warmed in the office canteen microwave for a healthy lunch...at her desk.

Rainy Day Heaven & Hell

Pipers River in flood on Sunday the 12th. Good for farmers planting now for spring - not so good for winter crops. "Flood watch welcomed" was the headline in Tasmanian Country which reported 150 mm of rain over two days in some areas of northern Tasmania - farmers claimed "the best we've seen for three or four years".

Stripey Garlic

Hilbarn sources fresh produce from a variety of local growers. This week certified organic garlic, collected 15 minutes from Karoola, is a welcome addition. Seriously good garlic...

Packing at Sunset

Barn packs Guido (he's the hilbarn van) at sunset Sunday night, ready for early morning deliveries. The day started early collecting fresh produce from growers. We've cabbage for the first time, plus three varieties of apples. It's been a tough week for growers, keeping veggies from drowning, with way above average rainfall over the week. Rivers are flowing fast now and the dams are full.

Feed the birds

Click on the headline to find our Twitter feed. It's not that techie - like texting in public really. It's the place to share what you do with your hilbarn freshbox (or your local Tassie produce) by telling us what you cooked today. Recipes, ideas, things that worked - or didn't - in 140 characters max. Leave a tweet by following the title link and hopefully a flock of birds will gather...eventually to be served up, perhaps even roasted slowly in red wine, pepperberry and bay leaf...you've got the idea!