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Position Vacant - Casual Marketing Co-ordinator

WHO WE ARE Food Connect Brisbane is a multi award-winning social enterprise founded in 2005 and our mission is to create a fairer food system. We ethically and transparently engage local farmers to supply spray-free and certified organic food that is seasonal fresh and nutritious. Their beautiful produce is then delivered to households and restaurants all over Brisbane and the Gold Coast. In 2017 Food Connect became a certified B Corporation in recognition of our ongoing commitment to sustainability throughout all areas of our business. THE ROLE As part of a close-knit team this is an outstanding opportunity to develop creative ways to engage with our current audience and target new market segments. This position is critical to our ongoing success as you will be responsible for Development of regular sales promotions Producing outstanding written and visual content for electronic and physical platforms and engaging regularly with online audience Producing regular reports to management outlining outcomes of marketing initiatives Organising and attending events to engage with current and potential customers Exploring business opportunities with external partners Conducting market research This is a casual position of 15 - 20 hours per week WHAT WE'RE LOOKING FOR SELECTION CRITERIA Essential 1 years experience in a marketing role A tertiary qualification in marketing or advertising Design and editing abilities using Indesign or similar design software Website management skills using WordPress and SEO optimisation Experience developing writing and implementing communication material including social media and press releases Experience executing and refining coordinated marketing and sales campaigns on time and to budget Solid knowledge of Microsoft Office suite Google Docs Mailchimp and social media Commitment to Workplace Health amp Safety standards Desirable Previous experience developing partnership opportunities Current Australian drivers licence amp own car Achievement of business outcomes in a resource limited environment Knowledge of sustainable agriculture and organic production methods. If this sounds like you then we want to hear from you! Please apply via our ad on Seek - https goo.gl ZMhDxG. Applications close at 5pm Wednesday 16 August 2017. For further information contact Mark McCrystal on 3216 7777
August 4, 2017
Posted by: emma.rose

We are now a proud B Corp!

Food Connect joins the B Corp Movement Today we re incredibly proud to announce that we recently earned the status of a Certified B Corporation . As a reflection of our values and operating principles we wanted to share this important news with you. In a nutshell here s what it means What is a B Corp B Corporations are a new kind of company that uses the power of business to solve social and environmental problems. It s like a Fair Trade certification but for a business not just a bag of coffee. There are currently over 2 100 Certified B Corporations from 130 industries such as textiles solar energy and law. Here in Australia Food Connect will be keeping good company with Patagonia Stone amp Wood and SilverChef. We are proud to join them in redefining success in business so that one day everyone uses business as a force for good. Why did Food Connect become a B Corp While many of you know us as a Social Enterprise that amorphous entity that sits between corporations and nonprofits we believe that a certification instrument can set the bar for business that has a higher social purpose beyond simply profit. B Corp reflects the values upon which our company was founded 13 years ago and our operating philosophies today. We became a B Corp because we believe that doing business goes beyond the financial performance of a company. So what are some of the practices that earned Food Connect this Certification - 100 of our products come from local small-scale suppliers who are fairly paid - We have a 2 1 wage ratio between the highest and lowest paid employee - Unique community food distribution system shortens the supply chain - Zero food waste through food processing poorer grade produce and composting - 40 of total power consumption is generated by our rooftop solar array Why should I care Our business model which supports a community of small family farmers at scale is showing how business can redefine success and build local living economies. B Corp certification provides accountability and a roadmap to become an even better company over the years. We know that you care about your community - we do too. Beyond just delivering the best local food we re focused on doing our best for our community. Time to top up the piggy bank To celebrate our B Corp certification we're giving you the opportunity to stretch your hard earned dollars further. Throughout the whole month of July those who invest 2000 worth of credit will get 150 added to their account. Top up with 1000 and we'll add 50 or with 500 and get 20! If that's not enough you ll also receive a bonus gift with your next scheduled delivery. Topping up your credit is the best way to pat our local farmers amp makers on the back as they begin planting crops for the second half of 2017. Just to sweeten the deal even more customers who invest 2000 in credit will automatically go into the draw to win a 10-course degustation for 4 people at two hatted restaurant QAGOMA cooked by chef-extraordinaire Josh Lopez . Valued at 4000 this prize will be drawn on Tuesday August 1
June 30, 2017
Posted by: Joel Y

13 years in review.

13th Anniversary of Food Connect 13 years ago this week we launched Food Connect proper. After a wild 3 month trial the previous year in late 2004 following a rare and unusual interview with ABC radio s Steve Austin we could see that there were people in Brisbane very keen on supporting a model that addressed a lot of concerns they had about the industrial food system and being connected with local farmers.. Relaunching in late May of 2005 was a considered punt based on the incredible community support we had received during that trial period. Remember this was before Facebook Twitter and all other social media channels. I didn t even own a mobile phone and VOIP was only just being invented with online ordering still a thought bubble. Looking back it was a huge leap of faith to start a business based on an idea and a common set of values aimed at tackling the deeply entrenched issues in the food system. We had a vision we had a pretty radical business model and we had developed a strategy that was based on restoring farmers faith and regional food resilience by only getting food from within a 3 hour radius of Brisbane. Personally being an ex-farmer I was very keen on every customer having their food come from somewhere not anywhere . I was also really committed to the idea that everyone should also know their farmer and eat with the seasons. I did not want to do the bog-standard home delivery either not only because is it just as inefficient as going to a supermarket but it also kept people holed up in their homes. I was pretty keen to see food as a connector - not just between the city and country but in all sorts of other areas in our lives where there was disconnection hence the name. Original Food Connect Schematic I was ideals-driven to create a business model that had a heart where the values of the business were not disconnected from our deeper human values. Being an ex-dairy farmer who lost the family farm 7 years previously I had a fairly good idea of what the business needed to be both in its constitution and in its operational systems. In the 10 years prior to losing my farm mid 1980 s to mid 1990 s I had witnessed the complete demise of the cooperative model through to the point where the Co-Op I was a member of the same one my parents and my grandparents had been members of had been completely taken over by corporate executives gradually demutualised and then corporatised to withstand the onslaught of supermarket power and its pressure on prices. In my vision the business had to have things like a 2 1 capped ratio of pay between the lowest and highest wage Australia s average at that time was 1 300 . There were to be no agents no middle men and to have a direct relationship with all our farmers. Farmers were to be the price makers not price takers. They should receive 40-50 of the retail dollar the national average then was around 10-15 . All the profits should go back into fulfilling the mission of the business. It was going to have a circular design not linear. The business was never going to be for sale floated or IPO d so I put an asset lock into the constitution. Financial transparency was going to be a key ethic in not only how we communicated the business internally but also the transactional side with our farmers and customers. We would look at every line on the chart of accounts through an ethical lens. Where are we going to get our fuel toilet paper packaging boxes vehicles etc from What businesses should we collaborate with How did we go about developing relationships with each other I was really keen for the people who worked with me on this project actually enjoyed working with me and their co-workers. How were we going to make decisions collectively I wanted to take the whole crop from each farmer not just glamour produce which forced farmers to spend huge amounts of money on grading machines waxes and polishes to meet these insane cosmetic standards. Back then if a customer rang me about a grub in their apple I would thank them for letting me know and then tongue in cheek offer to charge them more for the extra protein and wasting my time. I was pretty unapologetic about this. All of our farmers had to measure up to a holistic set of ethics much deeper than just being chemical free or certified organic. They had to be willing to accept visitors grow more diverse crops and take more responsibility for their landscape and waterways. Those early farmers had to step beyond their farm and be active in their community and demonstrate what the food system should look like. I knew that farmers were silently suffering and not speaking up. Suicide rates back then were not known publicly but we all knew it was happening a lot and it was silently eroding regional morale. Before starting Food Connect I spent many years of dark wandering completely lost in my pessimistic and angry thinking that society was beyond salvaging. Over time I realised that I needed to change my thinking and stop blaming. I decided to get focused around long term business solutions that made the old model obsolete. Admittedly it had some elements of my hippy dippy days after losing the farm but I was pretty intent on it being a serious business built on solid ethics that could not be diluted over time. So looking back what has happened to those dreams What s changed and more importantly did we stick to our guns on some of the deeper issues The Wider World But first what has happening in the wider world since we started Well bucket loads has changed and mostly for the better. For those who ve been watching the War on Waste Series on ABCTV I think we can say that the awareness of food waste is now becoming fairly mainstream. Increasingly more people are aware that local food is not only really good for their health but for the local economy as well. There s still a long way to go in this space though. There s a lot of awareness now about Organics - regarding its achievements... and its limitations. Farmers are now acutely aware that monocultures growing only one type of crop have damaged the ecosystem. Conversely agroecological farmers around the world are proving that they can build back biodiversity with a polycultural system while at the same time lowering their costs and reliance on chemical interventions to protect crops. A very recent report from the UN s FAO Food and Agriculture Org proves these farms are also more productive per square metre than conventional farms. Look out for the word Regenerative Agriculture as the new term to describe a more holistic framework that goes beyond Certified Organic. In fact it s the new buzzword word in finance and business to describe this concept aimed at solutions beyond sustainable . In the business world the term Social Enterprise has leapt onto the scene in a big way. Richard Branson has repeatedly said that if you're not a Social Enterprise in the next 10 years you won t be in business or shouldn't be anyway . Pretty much every University Business School in the western world now has a Social Enterprise stream with some now incorporating Social Enterprise into the mainstream curriculum. A recent survey showed that 80 of Generation X will be Social Entrepreneurs. To validate this BCorp Benefit Corporation Certification is now gaining popularity with the possibility that it will become a legislated legal model in Australia. Over thirty states in the US have now legislated B Corp plus France and a bunch of other countries. Accountability in business has changed so much over the past 10 years just look at the divestment movement and even now how CSR Corporate Social Responsibility is continually having to demonstrate its real effectiveness above and beyond a clever marketing strategy. A lot more focus is now on what the whole business corporation does not just what it does with its profits. If you are aware of the impact ethical investment movement you also know that capital markets are being shaken up. There s still a long way to go in terms addressing systemic change in the way business is done and the expectations around returns however there is movement at the station. I could go on about the massive changes happening in the big wide world and apart from some of the geo-political aberrations horrifyingly and humorously being played out most of it is very positive. If only the mainstream media world would report on it! InternallySo what s happening down at Food Connect central Well we still have the 2 1 wage ratio - it currently sits at around 1 1.3. We still have an asset lock although we re currently changing the constitution to allow for equity ownership by our farmers customers and employees - more on this later. We still pay 40 of the retail dollar back to farmers - it did get up to about 53 at one stage but that seriously compromised our financial viability. We expanded the radius to get our produce from 5 hours for 95 of our products. We still enjoy direct relationships with our expanding circle of brilliant farmers and food makers and our average weekly food miles are down to 140 kilometres even though we have gone beyond our original radius - that s still 20 times shorter than the national average! The connection between farmers and customers has been one of the highlights for me. So much so that I ve lost track of all the relationships that have come out of our regular farm tours and events. From a business perspective it s still very financially tight. We have a lot more competition doing local fair food but we view that as a good thing. In fact we have been very active supporting and fostering many of these new businesses buyers clubs and cooperatives. We believe that growing the whole pie and collaborating with like businesses is the future. So whilst this strategy has it s downsides to normal business imperatives like endless growth building the local food ecosystem and public awareness with and for each other is critical to the future of the planet. Our business model is viewed by many to be the mother innovator Fair Food business. We have a prominent presence in research circles - being case studied many times in what s called the New Food Economies movement. This has also contributed more to our reputation nationally and internationally than business success at home here in Brisbane. On the other side of the coin out of that success is the unfortunate spin that is exploiting customers into thinking they re supporting local farmers and all the other values we very deliberately demonstrate. This is very frustrating as the marketing clout of some of these players makes it really difficult for us to cut through. Thank goodness for social media! At the customer level we have facilitated the formation of The Friends of Food Connect FoFC and equally we ve also seen farmers form their own network around the Food Connect Manifesto. Both groups have been extremely helpful in supporting and working with us strategically on our model as well as the movement more generally. This holistic integration from supply to customer is one of our unique successes. Led by one of our long term City Cousins Bronwen Irimichi the FoFC have provided us with much needed advice and perspective as we traverse the road of most resistance . Globally this year will be an historic one in that for the very first time an Australian farming organisation will be accepted as members of La Via Campesina LVC . This has been a 7 year journey that started with us partnering with Reciprocity to host the very first visit of LVC farmers in Brisbane back in 2010. LVC is the largest democratic movement in the world with over 200 million farmer members. Food Connect farmers Ray and Sam Palmer along with their children are currently in the Basque region of Spain where in July near the famous city of Bilbao the formal announcement will take place. Our customers have played a huge role in this when we crowdfunded five Food Connect farmers to attend the Global LVC summit in 2013 along with a few trips to Japan and Korea for the LVC youth summits for Ray and Sam. Twenty of our original farmers are still supplying us 13 years down the track and when we started with value added products in 2007 we have developed deep relationships with young ethical food entrepreneurs that are now significant brands in their own right. The Community Kitchen at the homestead has now incubated over 10 new businesses and now hosts 6 wonderful enterprises co-sharing the space. It has been amazing watching them create not just wonderful products but innovative partnerships and collaborations. Is it Enough Have ours and others efforts moved the needle on some of the now well-researched negative impacts of the current food system In our view not really! Whilst the renewable energy sustainable transport and green building sectors have become mainstream and doing their best to decouple from fossil fuels the industrial food and agriculture system system is still tied to an old and extractive business model. Farmers have been playing their part to a large extent however unfair globalised trade agreements combined with the centralised domestic market with unchallenged power in distribution both retail and wholesale is failing to tackle these obvious failures. Whilst we know a lot has improved and awareness is increasing most of the solutions aiming to address the root cause are very conventional and from a systems perspective will not be enough. This is why we have been trialling a Food Hub model that will allow us to scale our impact and at the same time deepen our values relating to the true cost of production affordability quality zero waste community ownership and collaborations transparency and local economic resilience. You will hear more about our plans furthering our Food Hub ideas in later updates as the Food Connect Foundation starts to roll out its community engagement plans. This is a very exciting initiative another first of its type in Australia. Stay tuned. If you have been with us for a long time we thank you from the bottom of our hearts. We really appreciate you sticking with us and taking on the challenge of eating seasonally and going with the flow of all things Food Connect. For those that have recently joined us we welcome you with open arms - it s the beginning of a whole new world of eating and participating in the food system - your food system. It may be a challenge at times but we know over time you will come to appreciate the convenience and deeper pleasures of joining the Food Connect table. We look forward to the next 13 years transforming the food system with you and your family community working in collaboration with us and our family of farmers and food makers. May the farm be with you. Oooroo! Robert Emma-Kate Mark Luke Pallavi Jakub and the team at Food Connect.
June 16, 2017
Posted by: emma.rose

Produce Report- Week 14

The aftermath of cyclone Debbie will definitely have an impact on what is available this week. A week s worth of rain has left rhubarb with rotten wet feet at Glenn s place. It could be a while before it returns. The amazing pineapple season is tailing off - fruit are getting a bit smaller and less numerous. It s been a particularly good season with the early dry warm weather - let s hope the next big flush in late spring is as good! kiwi fruit are not far away at Ros Cairns although I did speak to her before the heavier rain yesterday. Ros does have good drainage not to mention fantastic views so fingers crossed her dexter hayward and bruno fruit will be here in a few weeks. So for a little while until mandarins avocados and kiwi Fruit start there will be plenty of summerdel and gala apples in the boxes as well as winter cole and beurre bosc pears. The winter coles squatter than a bosc with a similar flavour and slightly smoother flesh. We have come to develop a real liking for them at the Homestead! While we can t enjoy fresh figs all year round you can enjoy Fig Jam from Michelle at Ugly Duck. Michelle s jams are batch made just the way your would at home- with figs from Shane Halloran and sugar from Northern NSW. Everyone s favourite green tree shaped veggie is back in earnest this week courtesy of David and Tammy at Black Crow. Now given the amount of rain that has fallen around that area we won t be able to take broccoli for granted in the coming weeks but they are a resilient lot so I m sure we will see broccoli continue as well as cauliflower and cabbages in the near future. Ian and Bev MacKinnon have started harvesting some beetroot at their farm near Blackbutt. They are not big growers of beetroot so do it bunched with leaves on. You can use the leaves in a salad or wherever you use kale or silverbeet. In fact the bright colours of the leaves and tubers is a hint that it s one of the healthiest vegetables going around. Beans are still in abundance and although the sugarsnap peas at Jon Dukamps did not hold up in the rain there are plenty of snow peas. Easter is almost upon us - if you can t resist getting into the spirit just a little early Leavain has hot cross buns available from this week. Available in wheat and the ever popular spelt they are of course best toasted with dollops of butter. Adding fig jam might just be a little over the top. With cold weather approaching we have the potent fire cider back from Buchi. While making no health claims the fire cider follows age old recipes that many folk swear by but be warned it is an intense experience for you and any lurgies it hits!
March 31, 2017
Posted by: Joel Y

Produce Report- Week 12

Fruit The fruit train keeps rolling on with persimmon land the next destination for us. Kylie and Mick Carr have taken over the farm this year from Heinz and Angela Gugger in the Mary Valley. Thankfully the Carrs have decided to continue on with the holistic farming regime that Heinz put into place on the farm. Essentially this is all about nurturing the soil as the best source of good nutrients for the trees. We have discovered over the years that the persimmons peaches and nectarines produced in this way are out of this world. Heinz is now busy as a full time farming consultant and I expect he will be of great benefit to some of our farmers in the near future. The Carrs persimmons are all of the non-astringent type. This means they won t turn your tongue furry at any stage! You can eat them firm like an apple or leave them to ripen like and peach or kiwi fruit till they are sickly sweet. Persimmons are also versatile enough to lend themselves to many savoury recipes so let your creative juices flow. Dennis Angelino has some more aurora sunset peaches for us and perhaps some golden queens depending on how the weekend pick goes. Although in small numbers the peaches are much improved on last year - they have a wonderful dense flesh that will get even better if you let them fully ripen till soft. There are more apples coming soon including granny smiths plus the first decent crop of fujis from trees Dennis grafted specifically for us a few years ago. We are hoping for more figs this week compared to last week when a rainy Sunday and Monday made it difficult to pick and grade at Shane Hallorans. Just down the road Tom Dunn has finished with his black muscats but has ruby red seedless to replace them for this week and hopefully one more week. nbsp Veggies The rain last Monday almost derailed the vegetable train at Steve and Julie Steads with a heavy downpour wind and lightning arriving just as they were finishing the pick. We almost missed out on all their vegies last week! They are harvesting Silverbeet regularly now so fans can order on extras plus the mini red cos are back to make a more interesting 2 pack! We have just a few carrots left here for this week but now the Bauers and Googa s season extended run has finished we will have to wait till around June for more carrots. This has been a fantastic local run of everyone s favourite orange root crop. On the other hand you are probably sick of the sight of them so thank goodness for seasonal food! In just a few weeks you can sink your teeth into broccoli and cauliflowers from the Lockyer and this week we also have some fire candle radish like a skinny red carrot to complement the carrots. I m very excited this week to announce to all the Food Connect canine customers that we finally have a product for them. As a newish owner of a 4 month Labrador Kelpie Lulu I was shocked that she was far from interested in the vet endorsed dried kibble food we bought for her. Just afterwards we were approached by a Food Connect customer Diana Scott who is on a mission to remove caged animal meat from the food chain. As a pet lover she wanted to start by producing a pet food with the ethics that we all look for in our own food. She has created an amazing food made from free Range meat organic veg plus free range eggs and other goodies. Made in a human food grade facility the food is freeze dried not cooked to lock in the nutrients. You just add water before your pooch devours it. Our Lulu always licks the bowl and begs for more! We have trial packs available for purchase this week and in a couple of weeks Diana will have new stock available in the larger pack sizes. Diana s hard work is paying off with rave reviews and many satisfied dogs! Luke Procurement Guy
March 17, 2017
Posted by: Joel Y

Produce Report- Week 11

Fruit Late summer and Autumn really are rich times for fruit in our regions. It s a good time to get an extra fruit bowl with Apples and Pears at their peak Dragonfruit and Pineapples adding some tropical flavours Guavas making their brief appearance and Persimmons not far away. Although the number of varieties of fruits are decreasing over time as supermarkets have dominated our shopping there are still hundreds of types of fruit like Peaches still available if you look hard enough. This week we have a late Peach variety from Dennis Angelino called Aurora Sunset. With such a poetic name you might expect from a 60 s surfing documentary you know the flavour is going to be amazing. Dennis has just a few of these trees with some of the later variety Golden Queens arriving in coming weeks. Still on the Granite Belt the big dry and hot conditions experienced a few weeks ago have had some impact on some varieties of apples. Like most crops some apples are more prone to certain diseases which can be exacerbated by conditions. Bitter Pit is caused by a lack of Calcium uptake by the fruit and often if worse when very hot conditions cause trees to shut down and not transport minerals like they usually do. Jonathons are particularly susceptible and you may notice some on Mario s. Dennis has also noticed some on his Imperial Galas - we tasted some this week and did not notice any bitterness but as always let us know if any problems. Neville Singh experienced the same hot conditions at his farm near Bangalow. He was concerned how the Bananas would cope especially with the water uptake however his system of mulching seems to have worked well. Neville leaves the trash from old trees and trimmed leaves as a mulch and has a neat mower attachment which throws the inter-row grass onto the trash. This layered mulch is what helped the Cavendish bananas get into your boxes this week. Veggies Farmers are actively looking for ways of dealing with tough conditions including the increasingly extremes likely caused by climate change. Growing inside structures that can protect from weather as well as birds and insects is becoming increasingly common. This can work especially well for Organic farmers as their options for controlling pests in the field are more limited. The Lebanese cucumbers we are enjoying at the moment are from Quentin Hayward of Sunup farm grown in greenhouses that result in great quality fruit . Night time temperatures on the Granite Belt are down to around 10C making it a bit easier for greens to cope during the day after a cool night s rest. The Steads have started again with the fancy types of lettuce - Red Oak and the heritage oakleaf type called Lingua di Canarino. It is also perfect tomato weather especially if it stays relatively dry. Salad days indeed until the first frost begin to appear around Anzac Day. The still-warm days are producing plenty of amazing basil - you may find the big bunches are a bit overwhelming. Apart from producing Pesto to keep you going for the rest of the year you can use Macadamias or Almonds if Pine Nuts are too expensive it is also easy to dry Basil to use as a dry herb. As well as slow drying in an oven on low heat or sun drying you can do a quick job of small batches by Microwaving a single layer of leaves for around -2 minutes. Once they are dry enough to crumble in your fingertips you can store them in a jar or vacuum pack for future use. Luke Procurement Guy
March 10, 2017
Posted by: Joel Y

Home Delivery Available

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March 3, 2017
Posted by: Joel Y

Produce Report- Week 10

Fruit Grapes are the perfect portion controlled snack food and the Black Muscats from Tom and Rosemary Dunn are about the tastiest you can get. Tom does have other varieties like Ruby Red Seedless that will follow but despite the seeds I reckon the Muscats are the bees knees. Tom had them netted early this year so has avoided the bird problems he had last year - you save a lot of sorting time if bird peck is not a concern! Mangoes have almost finished - the last variety will be the R2E2 that Richard Patton has sent this week. While they don t have the intensity of flavour of a Kensington Pride they do have a relatively small seed and wonderfully smooth flesh. They are also big - some are close to 1kg so definitely one to share with friends! Just 10 minutes from Tom and Rosemary is the farm of David Cox. David also grows grapes although for winemaking - his San Giovese Verdelho and Mourvedre go into some top local wines. This week we start with his Beurre Bosc pears the elegantly necked French variety. With their russetted skin and rich sweet flesh that cooks brilliantly they are many people s favourite. Pears are different to apples in that they must be stored in the cold after picking for a period in order for them to ripen properly. We have looked after them in the coldroom for the past week and now they are ready to leave at room temperature till they ripen - you can of course eat them crispy or wait longer till soft and juicy. On the conventional market Pears are usually ripened like Bananas - using Ethylene gas in ripening rooms so all pears ripen at the same rate. Naturally ripened pears mature at different rates so some of the Beurre Bosc may take longer. Veggies There are plenty more tomatoes available this week - the Black Krims really are a treat. They are very fragile though so this week we are looking at prepacking them for the boxes to stop them jostling around with the rest of the produce. Danny at Lettuce Bee is recovering quickly from the super hot week that wiped out his lettuce and most of the herbs a few weeks ago. So he has plenty of coriander chinese greens watercress and lettuce this week to complement the greens from the Steads. Try Watercress and Pear in a salad - what a combo! Ian Jane and their team at Barambah are enjoying great conditions on the farm with plenty of good pasture and more rain expected. Barambah products are always amazingly creamy because it is not broken down into constituents and then reconstituted like conventional milk. They regularly win awards with the latest being the below haul at the Sydney Royal Dairy Awards GOLD Full Cream Milk Lactose Free Milk Labna and Pure Cream. SILVER Skim Milk BRONZE All Natural Yoghurt Sour Cream Marinated Feta. This week their Labna a regular prize winner is back in stock. Coming Soon Frontier Pets Food Bush Foods from First Food Co. Luke Procurement Guy
March 3, 2017
Posted by: Joel Y

Produce Report- Week 9

Fruit Last week we had pineapples as the highlight a fruit that is made up of multiple flowers. This week Shane Halloran is picking figs for us another fruit made up of many flowers which goes some way to explain its fragility and short shelf life. Common figs like the black genoa and white genoas from Shane are self-pollinating but some varieties are only pollinated by the fig wasp. At the risk of going from produce report to insect report let s indulge in a short tale of their life cycle. The female fig wasp finds it s way through the small opening that you can often see in the end of figs. After laying eggs it dies and is digested by the fig. The eggs hatch into males and females who immediately mate after which the males burrow outside to die while the females fly off to find another fig to restart the process. I m kind of glad our figs are self-pollinating! Hopefully the figs will be around for a few weeks. All the pomme fruit growers are busy keeping trees alive with lots of water and attention. In a good year we would be enjoying lots of rare treats from the apple world like the legendary Cox Orange Pippin. Mario is one of the few growers still persevering with this old English variety. It doesn t enjoy a long shelf life nor does it look pretty but the bouquet and flavour are superb. With luck Mario will have enough for the gourmet boxes this week. If we run short he also has a small pick of jonathon apples which are also a favourite with apple lovers. Unfortunately Dennis Angelino who dry farms most of his fruit had to watch as the jonathons dropped off his trees in last week s heat. Fortunately his gala apples are looking and tasting great and he expects to pick some late peaches in the next couple of weeks. Veggies When you eat a really perfect tomato you realize why some folk consider them a fruit not just botanically but in the culinary sense as well. Black krims are often listed in tomato fan s top ten lists with the rich flavour and lovely dark colour amongst the highlights. Steve and Julie Stead have a good crop right now of these big beefsteak beauties. Gourmet box folk will enjoy them this week and you can also purchase on extras. Thank you to the Stead's for persevering with the heritage tomatoes this year - while they are growing quite a few smaller types we thought it better to concentrate on one large variety. There are also plenty of seconds tomatoes available for everyone who wants to make chutneys passata sauces etc. The Corn supply is hit and miss at the moment as the Duke's go between patches but we expect to have corn for the next couple of week s if all goes well. It is one of those veges that says summer along with tomatoes and beans. Jon Dukamp has more purple and green beans for us this week but it s unlikely there will be more un-summery broccoli this week. He has however put more seedlings in which hopefully means he is going to be our regular broccoli grower over summer. He would appreciate any feedback so if you had broccoli in your box this week let us know what you thought. Lastly Ash Palmer has just started picking limited quantities of okra so you can order on extras if you are a fan. Luke Procurement Guy
February 27, 2017
Posted by: Joel Y
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