Nominate a Gippsland Dairy Farmer

To celebrate the launch of Gippsland Jersey Milk, the very very generous people at Vivere Retreat, Neerim South and Brandy Creek Day Spa have put together an incredible prize for a lucky farmer.

To enter, please go to the original post on Warragul Farmers’ Market’s facebook page on September 9th and nominate your farmers. Terms and conditions of entry follow.

  1. Open to Gippsland Dairy Farmers only.
  2. The winner will have to be able to get to Neerim South and Brandy Creek within 6 months to take up the prize. It is transferable but only to another Gippsland Dairy Farmer.

  3. First part of the prize is a two night stay for two people at Vivere Retreat including gourmet breakfast hamper. Excludes Saturday nights, public holidays, and xmas/new year break. Cannot be used in conjunction with any other offer.

  4. Second part of the prize is a deluxe two hour spa treatment for two at Brandy Creek Day Spa including Hammam steam and 60min massage. 

  5. To nominate a farmer you must post their photo on the competition facebook post. You don’t need to say why they are nominated – we totally understand!
  6. Winner will be drawn at random on Thursday 15th September at 8pm and announced on Saturday 17th September at the Warragul Farmers’ Market. It will also be announced on the various social media pages associated with the competition. Winners will be contacted via their facebook page in the first instance.
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Vivere Retreat, Neerim South

Salad dressing recipes: 16 January 2016

As promised, here are the recipes from 16 January’s cooking demo. Thank you to Michelle Cann from String + Salt cooking school for showing us how to make salad rock! Mish said to give credit to Leigh from Big Spoon Little Spoon for the Orange, Dill and Maple recipe. Thanks to our stalls for growing/making the produce; Weyhill Farm, Tarago Olives, Jacican, Baw Baw Organics, Oz Fresh Herbs, Cannibal Creek Bakehouse and Miranda Dale Dairy.

Our second birthday

Wow we are so late posting this as it was in November but time always speeds up over the festive period. Let’s call this a throwback Thursday shall we?

We had a fabulous day, captured by the VFMA who very kindly made this film to celebrate our birthday and our recent accreditation.

Click here to see what we’re all about.

 

Berry season is finally here!

berries

We are very fortunate to live in a region that produces heavenly berries of all shapes and sizes. If, like us, you eat seasonally you will be a bit giddy with excitement about the next few months of berry season or ‘berrypalooza’.

Most of our produce stalls have a diverse offering of veggies, fruit, nuts and berries so you can be  sure to find exactly what you’re looking for. Some more info on our berry stalls:

Margaret and Justin Fleming from Fleming Berries in Korumburra have a gorgeous farm absolutely full of fruit at this time of year. You can buy fresh and frozen berries from them or you can try their berries in their amazing fruit sorbets, icy poles or frozen yoghurt. They also have waffles with berry compote and other treats throughout the year. For more info www.facebook.com/flemingberries

Sunny Creek Organic Berry Farm. Located a couple of minutes out of Trafalgar, this farm offers a pick your own service including our favourite ‘gobble pass’ which means you can both pick and gobble as you go. Their range is incredible but call first to make sure the pick your own is running as they do rest the farm after heavy use. Phil has a gorgeous range of organic berries at the market – fresh and frozen plus a huge range of jams that echo the diversity of their crops. For more info http://www.sunnycreekorganic.com.au

Lynda and Lloyd from Mannagum Farm are one half of the Baw Baw Organics duo. Their farm in Buln Buln produces a fabulous range of produce including strawberries, blueberries, raspberries and more. Also all organic. For more info www.facebook.com/BawBawOrganics or http://www.bawbawfoodhub.org.au

Say hi to Drew from Narracan Road Produce in Erica who comes seasonally to market with lovely berries from Erica and cherries from his other farm in Seville. Cherries started in November and were absolutely delicious and last longer because they are freshly picked.

So plan your Christmas feast around berries and make sure you get a few packets in the freezer to last you over the berry-free months.

Looking for something a bit different?

Robyn and Steve from Botanic Ark Nursery are a couple of our favourite market characters. They have a nursery in Copelands Road, Warragul brimming with rare, unusual and interesting plants and have a story for every cutting and every pot they have on display. You can really hear the care they take with these plants and some of them have travelled from all over the world (back when you could bring plants in) and have been lovingly reborn over the years to create many more baby plants from cuttings.

They (though I suspect just Robyn) also make seriously delicious jams, chutneys and relishes and, as Robyn will tell you, it’s all natural. She recently joked after seeing That Sugar Film that the best thing about homemade jam is there are no hidden sugars 😉

So if you’re looking for something interesting for the garden, for something delicious to have on your toast or just to sit and have a chat, pop into Botanic Ark’s stall at the market this weekend or every third Saturday. rings in my ears!

Lauren puts Baw Baw on a plate

Last night one of our stallholders, Lauren Langfield of Langfields Bakery treated the Baw Baw Food Movement Panel to such a delicious dinner, showcasing the produce of our region and our stallholders. She slow roasted pork from Wattlebank Park Farm and made seriously the best crackling we’ve ever tasted! and served it on a slightly citrusy pureed pumpkin with roast potatoes and a side of silverbeet and leeks cooked with fennel seeds all from Baw Baw Organics. Paired with a selection of Tarago River Cheese and wine from Wild Dog Winery & Cellar Door.

Dessert was rhubarb filled donuts of her own invention. Lauren sells these donuts at the Warragul Farmers’ Market – if you haven’t yet tried one, make sure you get in early this Saturday!

While she was cooking, we asked Lauren about her food philosophy and how she came to be such an amazing cook and she said this…

“I come from a family who live to eat; it’s all we talk about- good food we have eaten, and what we will eat next.

I grew up in New Zealand, my whole family are back there still. My husband and I moved to Warragul only 4 years ago. We sold everything and moved here with just our suitcases. We bought a house here and now have an 11 week old boy – George.

I trained in NZ as a winemaker, I have a bachelor of viticulture and oenology and have always had an interest in plant and soil health, so naturally sought out working in organic or biodynamic vineyards and wineries.

I’ve been working for William Downie and Rachel Needoba at Guendulain Farm (Yarragon) for over 3 years now, working in their estate vineyard, winery and helping with their farm. I’ve learnt to scythe hay and long reign a horse pulling a spray cart. I’m hands on with animal husbandry including the butchery. I brew compost teas and mulch the soil. Luckily for me, they are as passionate about food as they are for wine. It was actually their suggestion to sell the doughnuts at the farmers market after I made my first batch for Rachel’s birthday.

My doughnuts are made using the best quality ingredients I can source from local producers. The fruit I use for the jam fillings are grown by local farmers, organic certified when possible, free range eggs, organic unbleached flour, organic milk and cultured butter. Every market will have different fillings as it is completely seasonal.

My philosophy on food is simple. Eating well is not a privilege or something to save for special occasions. Sharing nourishing food with family and friends shouldn’t be occasional. It should be an everyday event. Eating isn’t just about fuelling our bodies. It is about family, traditions, history, creating memories, but most importantly, it’s about enjoyment.”

Thanks to String + Salt for the venue and the kitchen. The talk around the table and the conversation down at Vin Rowe Farm Machinery was inspiring. Hopefully we can all work together towards feeding ourselves and our community with all this region has to offer.

‪#‎eatlocal‬ Baw Baw Food Movement #richardcornish