We are back! Fresh chicken and garden veg this week

We are back at the markets this weekend, refreshed and revitalised (particularly coming back to the cold).

We’ll have fresh pastured and Sommerlad chicken from Hillside Pastured Farm including whole, wings, thighs, frames, breast and more plus organic yearling grass-fed beef including mince, preservative-free and gluten free sausages, steaks, roasts and more and a range of garden produce including:

  • Purple Cauliflower
  • Bro colli
  • Brocollini
  • Kale
  • Stir-fry mix
  • Salad Mix
  • Bok Choy
  • Pumpkin

 

We have limited preserves left, but some yummy pickled cucumber, vegetable stock, beef stock and pickled scapes. With luck we’ll have time to bottle kombucha as well before the weekend.

See you at the Southern Harvest Farmers Market in Bungendore this Saturday, or Southside Farmers Market in Woden on Sunday – unless of course you want to order in advance…

Bungendore Yuletide Festival Sat 15 July

The Bungendore Yuletide Festival is being organised by the Southern Harvest Farmers Markets on Saturday 15 July and invite you to join in.

Market stalls will be decked in Yuletide cheer. A decorated Yule tree will add to the atmosphere and tables will be set inside the hall to eat, drink, be merry and stay warm.

Market-goers will also be able to warm up by the Yule log fire with mulled wine from Dog Trap Vineyards, soups and other wintry food from the Market’s stall-holders. Dewsbury’s Free Range Pork will have their spit roast pork ready for delicious lunch time fare. Bungendore Pre-School will be providing hot chocolate, and warm apple cinnamon drinks, there will be egg and bacon rolls for breakfast.

The Bungendore Choir will be singing Yuletide Carols and other festive entertainment will be announced in the lead up to the Yuletide Festival. Market hours will be extended from 9am to 2pm so lunch can be enjoyed.

Le Tres Bon, Cafe Woodworks and The George Bar and Dining are spreading the festive spirit with special Yuletide menus.

If you are unsure of what Yuletide is exactly, it is a Scandanavian and old Germanic Winter celebration. The Nordic traditions celebrate 12 days of Yule starting from the Winter Solstice until mid-Winter. It was a celebration to mark the longest night of the year, celebrate the ending of Winter, the rebirth of the Sun and ushering in the New Year. In the Northern hemisphere, Winter coincides with Christmas and many elements of traditional Christmas celebrations were absorbed from older Yule traditions. Some of these traditions are familiar to our modern celebrations of Christmas, such as the decorated evergreen tree, lights (or candles), the colours of red, green and gold, carols and carolling, mistletoe, holly and ivy, banquets and drinking.

Winter in Bungendore can be cold and sometimes miserable at this time of year but let’s make it a season for fun, merriment, feasting and celebration!

Time to stock up for winter with fresh organic beef

It’s that time, we’re heading north for the sun. We’ll be away after this weekend until the markets on 15 and 16 July!

So, stock up this weekend on fresh organic, grass-fed beef

  • Mince
  • Real Sausages (preservative, grain and gluten free)
  • Diced
  • Roasts
  • Steaks
  • Spare Ribs
  • Osso Bucco

From the freezer we still have available whole Sommerlad pastured chicken from Hillside Pastured Farm as well as Caroola Farm Organic Pastured Pork.

From the veggie garden we’ll have the following organic produce:

  • Dutch Cream potatoes
  • Queensland Blue pumpkin
  • Paris Market Carrots
  • Stir-fry greens including kale, bok choy, silverbeet and more
  • Brocollini
  • Leeks
  • Plus our range of stocks, preserved garlic, herbal teas

Then, the garden will get a full rest and so will we and we’ll be back in full swing in July.

Modular Permaculture Design Certificate Course – 2017

Are you…

  • Wanting to learn more about sustainable land practices?
  • Seeking a lifestyle change?
  • Looking to move to the country?
  • Have land but now what?

This course is for you! Book now

Graduates leave this course ready to design and implement permaculture principles into a wide range of scenarios, including their own property. The course is taught both within the classroom (theory) and on-farm environments (practicals) including field trips to working properties.

This course is an accredited by the Permaculture Institute. You’ll receive a certificate which is recognised by all major permaculture certifying bodies and many world-wide universities.

Permaculture is a set of principles guiding sustainable and productive systems for living, architecture, food production, land management and community. No chemicals and no excuses! Just good, thoughtful, innovative and effective design.

Students are invited to bring details of their own sites or potential sites to consider during the course of the program.

Our on-farm permaculture design certificate course enables you to extend your learning by being on a working farm complete with animal systems, working gardens, dams, food forests and more.

2017 Course Outline

Join us for the whole course or choose weekend modules to suit your interests.

12-13 August – Principles and Design Introduction

26-27 August – Sunshine, Water and Trees

9-10 September – Soils and Sites

23-24 September – Garden Farming and Regenerative Agriculture

30 September – 1 October – Design Methods from Patterns to Details

14-15 October – Permaculture and Community

Time

9AM – 5PM each day

Cost

Whole course

$1560 Southern Harvest & Canberra City Farm Members

$1760 General Admission

Per weekend

$260 Southern Harvest & Canberra City Farm Members

$300 General Admission

Min 14 students. Payment plans available.

Join Southern Harvest and save!

Southern Harvest Memberships start from $15 and will give you access to discounted courses for twelve months; and if you have a food, wine or agriculture business, we offer fantastic marketing benefits.  Join now.

Catering

The course will be fully catered with a wholesome morning tea and lunch supplied.

Your Instructors

Dan Harris-Pascal has been working in Forest Gardens, Permaculture, Ecology and Horticulture for the last 5 years. His background in Horticulture, Forestry and Ecology means that he understands the functions of many different plants and the environments they grow in. More recently he has been designing and implementing Forest Garden systems using the Design Framework outlined by Dave Jacke and Eric Toensmeier in Edible Forest Gardens.

John Champagne is one of Australia’s principal permaculture teachers for over 10 years with 20 plus years experience of active involvement in the permaculture movement in Australia and Asia.

Support: Penny Kothe; other specialists may include Dan Deighton, Bruce Davidson, Aaron Sorenson, Heather Wilkins, David Spicer.

Bookings essential

Book online or email education@southernharvest.org.au for an invoice.

Growing Small Farm Business Series 16 Jul, 30 Jul, 20 Aug

Are you…

  • Looking to invest in your own small farm but want to make sure you can make a living?
  • Already have a farm and need some guidance?

This course is for you!

This series of three one-day Growing Small Farm Businesses workshops will set you on the path to a farm that can be both financially and ecologically sustainable.  Attend all three or just the ones that interest you.

Bookings essential

You will leave each workshop with a basic knowledge of operations, marketing and finances for small farms and the ability to start planning your own enterprises.

Topics

OPERATIONS (16 July)

  • Infrastructure needs
  • Animal requirements
  • Fruit and vegetable requirements
  • Ways to value add farm produce
  • What is needed in the way of people and skills
  • Legislation that relates to small farms

MARKETING (30 July)

  • Marketing your produce
  • How to work out what to charge
  • Places you can sell your produce
  • Key areas of promotion you need

FINANCE (20 August)

  • Capital investment
  • Overheads and their impact on enterprises
  • Labour costs and paying yourself
  • Enterprise costs and how to calculate them
  • Which enterprises you should focus on for your own farm

Cost

Pay per workshop or for the whole series

PER WORKSHOP
$155 Southern Harvest and Canberra City Farm Members
$175 General Admission

SERIES OF 3 WORKSHOPS
$450 Southern Harvest and Canberra City Farm Members
$500 General Admission

Southern Harvest memberships start from as little as $15.  Join now.

Book online  or email us for an invoice.

What you’ll need to bring

  • Wear warm clothing for the outdoors
  • Light weight gloves
  • Notebook and pen

Inclusions

Theory and practice of running a small farm including operations, marketing and finances. Course hand-outs, follow up material, morning, afternoon tea and lunch are provided.

Catering

The course will be fully catered with a wholesome morning tea and lunch supplied.

Your Instructor

Penny Kothe is the owner and operator, with her partner Paul McKinnon, of Caroola Farm, a 100 acre mixed organic farm in the Southern Tablelands of NSW. Penny has been involved in small businesses of her own, and teaching and consulting with small businesses for over 10 years in both Australia and overseas. Her experiences are brought together with a Holistic Management focus on running a complex yet profitable small mixed farming enterprise.

Organic Pastured Pork and Winter Break

Yummy Organic Pastured Pork available this week including:

  • Mince
  • Sausages (preservative, grain and gluten free)
  • Diced
  • Roasts
  • Belly
  • Spare Ribs
  • Chops

From the freezer we still have available whole Sommerlad pastured chicken from Hillside Pastured Farm as well as Caroola Farm Organic Grass-Fed Yearling Beef.

This will be our last lot of fresh pork until July and after next week’s markets (24/25 June), we are heading north for a few weeks of sunshine and the farm will be in caretaker mode – so, now is you chance to start stocking up!

Our winter veggies this week include:

  • organic new potatoes – both Nicola and Dutch Cream varietes
  • pumpkin
  • stir-fry greens
  • brocollini
  • kale and
  • leeks
  • We have a limited range of stocks, preserved garlic, herbal teas

Organic Grass-Fed Lamb and Winter Veg

Caroola Farm Organic Grass-Fed Lamb is back on the menu this week. Available fresh from Southern Harvest Farmers Market in Bungendore, plus Southside Farmers Market, Canberra College Woden.

My favourite recipe is  Moroccan Lamb Curry as a winter warmer, incorporating all the local veggies currently available such as potato, garlic, pumpkin, brocollini and greens.

From the freezer we still have available whole Sommerlad pastured chicken from Hillside Pastured Farm as well as Caroola Farm Beef.

Or, stock your freezer for those cold nights with our take home pumpkin soup and hearty beef stew.

It is certainly winter vegetable time, and our current range is perfect for winter warming recipes…

  • organic new potatoes
  • pumpkin
  • radishes
  • stir-fry greens
  • brocollini
  • kale
  • leeks
  • plus a range of stocks, preserved garlic, herbal teas and kombucha.

Winter warmers from Caroola Farm

It’s time for soups, stews and roasts – yay, one pot cooking at its best.

We’re preparing a Chicken soup taster for the markets on the weekend – so drop on by and find out what real pastured chicken tastes like!

My favourite chicken dishes are roasted, soups and risotto, and you can use every part of the chicken. At the markets we’ll have whole Sommerlad pastured chicken from Hillside Pastured Farm, plus frames, feet and necks for stock making (or purchase some of our own home-made stock).

If beef is more your thing, we have organic grass-fed beef sausages (preservative, gluten and grain-free), mince, steaks and roasts. Massaman Curry is one of our favourites at this time of the year or of course a simple family Spaghetti Bolognaise.

Or, stock your freezer for those cold nights with our take home pumpkin soup and beef stew.

It is certainly winter vegetable time, and our current range is perfect for winter warming recipes…

  • organic new potatoes
  • pumpkin
  • radishes
  • stir-fry greens
  • brocollini
  • kale
  • leeks
  • plus a range of stocks, preserved garlic, herbal teas and kombucha.

Planting out and bunkering down

It’s a challenge growing veggies throughout the winter in this cold climate of ours – but we keep on keeping on.

On the farm we’ve been busy planting out a whole range of crops this week, hopefully the cold snap will be kind…

In the garden we’ve put silverbeet, lettuces, kale, brocolli, cauliflower, radishes and a whole range of onions to get growing over winter.

The insulnet row covers have gone up to protect from frost and wind and keep us harvesting throughout winter and in to spring.

The polytunnel is back in action with all of our seedlings now going under-cover, keeping the frost at bay and adding a little warmth to assist with germination. We’ve started planting out some crops ready to go in the ground for winter and spring – advance planning is required when you are growing from seed 🙂

And of course, getting the wood in for the winter is a daily priority.

Caroola Farm Food Boxes

An update on our food boxes and buying groups for meat.

We have been trying to get our heads around how to get buying groups for meat boxes delivered into various parts of Canberra on a regular basis, but realise that we are already stretched too thin on the farm to be able to cope with the logistics. So, will have to stick to our normal routine of attending the Southern Harvest Farmers Market in Bungendore on a Saturday and Southside Farmers Market in Woden on a Sunday.

However, we have tried to make life a bit simpler by putting together some boxes for purchase.

We are able to deliver into Bungendore on a Friday if you live locally, but you can also collect at the markets or from the farm if you plan on driving past and order in advance.

What we are able to offer is whatever we have on the day ie a range of fresh vegetables, meats and preserves, or, to make up veggie boxes and meat packs for those that just want to collect and run.

We can do boxes of any size, but suggest the following:

  • $30 veggie box for 2
  • $60 veggie box for family of 4
  • $30 mixed meat box for 2 adults or small meat eaters
  • $60 mixed meat box for family of 4

We are happy to listen to your preferences, e.g. if you grow all your own kale already, or don’t like pork, and will do our best to accommodate special requests when you order.

So, get started and order now. If you have questions or want to confirm in advance, or order a larger box, have a special request, just email us on penny (at) caroolafarm.com.au (please do this well in advance, as our Fridays are spent harvesting and email access if very limited)

 

Introduction to Permaculture 17 and 18 June, Canberra City Farm

Is permaculture for me?

There are so many aspects to permaculture it can benefit everyone – whether you are starting with 5 square metres or 500 acres!

Connecting with John Champagne and Penny Kothe for two days of permaculture basics will leave you full of enthusiasm, knowledge and skills ready to roll up your sleeves and get stuck into sustainability projects.

You’ll also be in a prime position to explore and research aspects of sustainable design that may interest you from land regeneration, efficient healthy gardening for yourself or profit, or ultimately building more sustainable community networks like food co-operatives or community garden groups in your local area.

This course focuses on practical implementation as well as the theory behind permaculture, its history, principles and design skills

Book now

Topics

  • Origins of Permaculture
  • Definitions
  • Why the need?
  • Ethics of Permaculture
  • Permaculture Principles
  • Natural energy
  • Basics of Ecology
  • Energy Laws
  • Law of Return
  • Terminology
  • Climate and Microclimate
  • Interactivity
  • Sectors and Zones

What you’ll need to bring

  • Hat and sunscreen
  • Sturdy shoes
  • Notepad and pen

Cost
$250 Southern Harvest and Canberra City Farm Members
$300 General Admission

Southern Harvest personal memberships cost from as little as $15 and give you access to discounted courses for twelve months.  Join now.

Catering
The course will be fully catered with a wholesome morning tea and lunch supplied.

Bookings required

About your instructors

John Champagne is one of Australia’s principal permaculture teachers for over 10 years with 20 plus years experience of active involvement in the permaculture movement in Australia and Asia.

Penny Kothe owns and operates Caroola Farm, a permaculture-based, organic, and holistically managed farm near Bungendore.

Stock your freezer and pantry this week

Caroola farm will have fresh organic yearling beef this week.

Plus we have whole Sommerlad chicken plus frames, feet and necks from Hillside Pastured Farm.

This week only 20% off frozen beef, lamb and pork.

From the garden: dutch cream potatoes, pumpkin, radishes, salad mix, stir-fry greens, brocollini, kale, mixed baby kale, silverbeet, leeks and a the last of the celeriac.

From the pantry: chicken, beef and vegetable stocks, passata smoked garlic, herbal teas and kombucha.

Growing Small Farm Business Series

Sheep, pigs, chickens and more

Frosty, frosty, but the sheep are nice and warm.

Check out the pigs in the paddock – the piggery council says we have…

We’ve just had 9 ewes arrive from Silver Wattle to add to our breeding herd. They are currently in quarantine for 21 days before joining the rest of the flock.

We had an awesome Mothers Day feast last Sunday with pancakes and bacon from Southside Farmers Market – oh topped with organic maple syrup of course!

Then dinner was fried rice with capsicum and cabbage from the markets, plus chicken, bacon and greens from Caroola Farm.

Yum! Yum! Yum!

Farm Fresh this week

  • Fresh Grass-Fed Organic Beef including sausages (preservative, gluten and grain free), mince, roasts, diced and steak.
  • Pastured Pork including sausages (gluten, preservative and grain free), diced, mince, loin chops and roasts
  • Grass-Fed Organic Lamb including chops and roasts.
  • Sommerlad Chicken from 1.3kg upwards, $25/kg plus Pastured Chicken Frames, Feet and Necks for stock making or pets.

Garden fresh greens:

  • Salad Mix $3/bag (rocket, mizuna, lettuce, sorrel and more)
  • Rocket $3/bag
  • Mizuna $3/bag
  • Stir-fry Greens $3/bag (silverbeet, beetroot leaves, kale)
  • Silverbeet $3/bunch
  • Baby Kale $3/bag (mix of cavalo nero, russian and curly)
  • Kale $3/bunch
  • Rhubarb $3/bunch
  • Brocollini $3/bunch
  • Potatoes $5/kg
  • Pumpkin $4/kg

Garden Herbs:

  • Coriander $3/bag

From the pantry:

  • Smoked Garlic $10
  • Our range of Herbal Teas in larger packs $4
  • Naked Organic Passata (just tomatoes, no other added stuff) $8
  • Chicken, Beef and Vegetable stocks $8
  • Garlic Bulbils $8 (yum!)
  • Pickled Scapes $8
  • Kombucha $4 (Marionberry, Blackberry, Raspberry, Turmeric and Ginger, Nectarine and Red Currant)

Looking to order in advance? order your Harvest Box by 2pm Friday for a range of fresh and pantry products

Harvesting this week

  • Sommerlad Chicken from 1.3kg upwards, $25/kg plus Pastured Chicken Frames, Feet and Necks for stock making or pets.
  • Fresh Grass-Fed Organic Beef including sausages, mince, roasts, diced and steak.
  • Pastured Pork including sausages (gluten, preservative and grain free), diced, mince, loin chops and roasts
  • Grass-Fed Organic Lamb including chops and roasts.

Garden fresh greens:

  • Salad Mix $3/bag (rocket, mizuna, lettuce, sorrel and more)
  • Rocket $3/bag
  • Mizuna $3/bag
  • Beetroot 4 for $3
  • Stir-fry Greens $3/bag (silverbeet, beetroot leaves, kale)
  • Silverbeet $3/bunch
  • Baby Kale $3/bag (mix of cavalo nero, russian and curly)
  • Kale $3/bunch
  • Rhubarb $3/bunch
  • Brocollini $3/bunch
  • Potatoes $5/kg
  • Pumpkin $4/kg

Garden Herbs:

  • Chives $3/bunch
  • Coriander $3/bag
  • Dill $3/bag

From the pantry:

  • Smoked Garlic $10
  • Our range of Herbal Teas in larger packs $4
  • Naked Organic Passata (just tomatoes, no other added stuff) $8
  • Chicken, Beef and Vegetable stocks $8
  • Garlic Bulbils $8 (yum!)
  • Pickled Scapes $8
  • Kombucha $4 (Marionberry, Blackberry, Raspberry, Turmeric and Ginger, Nectarine and Red Currant)

Looking to order in advance? order your Harvest Box by 2pm Friday for a range of fresh and pantry products

Date Change – Introduction to Permaculture now 17 and 18 June

You will learn how permaculture principles can enable you to create a renewable, regenerative growing systems and production methods without the use of synthetic chemicals.

This introductory course will expose you to the principles and systems used in permaculture and will also provide you with the insight into the possibilities of transitioning to a small holding, farm or rural community. It is also the first weekend of a modular series of weekend courses being run by Southern Harvest Education in 2017 that will lead to the completion of your Permaculture Design Certificate (PDC).

You are welcome to attend whether or not you wish to do your PDC, and in fact, it’s a great way to find out if a PDC is for you.

Is permaculture for me?

There are so many aspects to permaculture it can benefit everyone – whether you are starting with 5 square metres or 500 acres!

Connecting with John Champagne and Penny Kothe for two days of permaculture basics will leave you full of enthusiasm, knowledge and skills ready to roll up your sleeves and get stuck into sustainability projects.

You’ll also be in a prime position to explore and research aspects of sustainable design that may interest you from land regeneration, efficient healthy gardening for yourself or profit, or ultimately building more sustainable community networks like food co-operatives or community garden groups in your local area.

This course focuses on practical implementation as well as the theory behind permaculture, its history, principles and design skills

Topics

  • Origins of Permaculture
  • Definitions
  • Why the need?
  • Ethics of Permaculture
  • Permaculture Principles
  • Natural energy
  • Basics of Ecology
  • Energy Laws
  • Law of Return
  • Terminology
  • Climate and Microclimate
  • Interactivity
  • Sectors and Zones

What you’ll need to bring

  • Hat and sunscreen
  • Sturdy shoes
  • Notepad and pen

Cost
$250 Southern Harvest and Canberra City Farm Members
$300 General Admission

Southern Harvest personal memberships cost from as little as $15 and give you access to discounted courses for twelve months.  Join now.

Catering
The course will be fully catered with a wholesome morning tea and lunch supplied.

Book now

Say Happy Mothers Day with quality local food

It’s Mothers Day on Sunday, of course – how can you tell your mother you really appreciate her, or other significant women in your life, without it being too commercialised.

At the Southern Harvest Farmers Market in Bungendore this Saturday you’ll find some fantastic options for local food hampers from Sharwood Hampers (I’m hoping for one of these myself), or you can make your own hampers up with produce and preserves from a range of different producers. Caroola Farm has smoked garlic, a range of herbal teas and preserves as well as fresh produce.

Or, go the whole hog and cook up a storm for your mum for the day, breakfast, lunch, dinner and more. Check out our simple yet hearty recipe ideas, or get along and see what’s in season. Available this week will be beef, chicken, pork and lamb, plus pumpkin, stir-fry and salad greens and loads more…

Or, we do have ready-made meals that just need re-heating if you really are not a masterchef yourself 🙂

Recipe ideas include:

Pumpkin Soup

Hearty Beef Stew/Soup (depending how much liquid you use)

Chicken, Leek and Coriander Soup

Roast Chicken with Seasonal Veggies

Massaman Beef

Spaghetti Bolognaise

 

 

Forest Gardens Workshop 2 & 3 September 2017, Canberra City Farm

A Food Forest is designed to mimic the structure and function of a forest ecosystem to produce an abundance of diverse yields of fruits, nuts, vegetables, herbs and enjoyment.

By using the vertical structure of a forest to produce food, more production can happen in a smaller space and yields can be obtained from the canopy, shrubs and herbaceous plants.

Plants are guilded together so that the products and functions of one plant meet the needs and requirements of another. Further, a forest garden seeks to support and provide for the needs of beneficial birds, insects and animals which reduce our work and increase yields when they reside alongside us in our forest gardens.

The ecological principles of food forest gardens apply on any scale.

This workshop is based at Canberra City Farm’s establishing food forests and will teach you the principles of ecological garden design as well as the practicalities of starting a forest garden. Students will leave the course with extensive notes on theories covered in class as well as plant material to start a food forest or forest garden of your own.

Topics

  • Forest ecology
  • Roles of beneficial insects, animals and birds
  • Site analysis
  • Plant selection and guilds
  • Practical Work

What you’ll need to bring

  • Hat and sunscreen
  • Sturdy shoes
  • Notepad and pen
  • Water bottle

Cost

$300 Southern Harvest or Canberra City Farm Members

$350 General Admission

Southern Harvest personal memberships cost as little as $15.  Join now.

Time

9AM-4PM both days

Catering

The course will be fully catered with a wholesome morning tea and lunch supplied.

About your instructor

Dan Harris-Pascal has been working in Forest Gardens, Permaculture, Ecology and Horticulture for the last 5 years. His background in Horticulture, Forestry and Ecology means that he understands the functions of many different plants and the environments they grow in. More recently he has been designing and implementing Forest Garden systems using the Design Framework outlined by Dave Jacke and Eric Toensmeier in Edible Forest Gardens.  He has designed and developed an excellent teaching program to enable students to understand the ecological principles that allow a forest to function and how to design a garden to encourage those processes to develop resilient, productive polycultures.  Dan hopes to use his communication skills and experience to assist in the rapid uptake of Forest Gardens & Food Forests in home gardens, community gardens and small holdings to ensure resilient food production into the future.

Bookings essential.

Book online or email education@southernharvest.org.au for an invoice.

Introduction to Permaculture 17 & 18 June 2017, Canberra City Farm

You will learn how permaculture principles can enable you to create a renewable, regenerative growing systems and production methods without the use of synthetic chemicals.

This introductory course will expose you to the principles and systems used in permaculture and will also provide you with the insight into the possibilities of transitioning to a small holding, farm or rural community. It is also the first weekend of a modular series of weekend courses being run by Southern Harvest Education in 2017 that will lead to the completion of your Permaculture Design Certificate (PDC).

You are welcome to attend whether or not you wish to do your PDC, and in fact, it’s a great way to find out if a PDC is for you.

Is permaculture for me?

There are so many aspects to permaculture it can benefit everyone – whether you are starting with 5 square metres or 500 acres!

Connecting with John Champagne and Penny Kothe for two days of permaculture basics will leave you full of enthusiasm, knowledge and skills ready to roll up your sleeves and get stuck into sustainability projects.

You’ll also be in a prime position to explore and research aspects of sustainable design that may interest you from land regeneration, efficient healthy gardening for yourself or profit, or ultimately building more sustainable community networks like food co-operatives or community garden groups in your local area.

This course focuses on practical implementation as well as the theory behind permaculture, its history, principles and design skills

Topics

  • Origins of Permaculture
  • Definitions
  • Why the need?
  • Ethics of Permaculture
  • Permaculture Principles
  • Natural energy
  • Basics of Ecology
  • Energy Laws
  • Law of Return
  • Terminology
  • Climate and Microclimate
  • Interactivity
  • Sectors and Zones

What you’ll need to bring

  • Hat and sunscreen
  • Sturdy shoes
  • Notepad and pen

Cost
$250 Southern Harvest and Canberra City Farm Members
$300 General Admission

Southern Harvest personal memberships cost from as little as $15 and give you access to discounted courses for twelve months.  Join now.

Catering
The course will be fully catered with a wholesome morning tea and lunch supplied.

Book now

Bungendore Harvest Festival Wrap-Up

What a wonderful weekend in Bungendore. The streets, quite literally, came alive as people enjoyed the sunny Autumn weather, talking to farmers and sampling food.

The streets were packed, with not a parking spot to be found for blocks, the ATM’s ran out of cash and local businesses ran out of food – looks like we need more food next year!

The dachshunds fashion parade was a hit, as was the Bungendore Community Choir, Irish Set Dancing, Face Painting and the Broken Arrows.

Information talks and demonstrations were hosted at the Carrington with cooking and farming demonstrations, talks on garlic, permaculture and chickens, what a wonderful way to get an insight into food and farming in our region.

Over 3,000 visitors turned up for the day, pushing our stallholders and local businesses to the limit, but, hey, that’s a good thing! Much of the accommodation in town was booked out, as were the featured local food dinners.

The fun didn’t stop on Saturday, with a range of farm and garden tours across the region on the Sunday including Greenhill Farm, Silver Wattle Quaker Centre, Roogulli Farm, Wynlen House and more. There was Devonshire tea and wine tasting at the Old Stone House and wine tours across the area as well.

The feedback from visitors, farmers and local businesses has been incredibly positive so far (with of course some useful and welcome ideas for next year too). Should we do it again? Tell us what you think, what we can keep, what we can change and how to do it even better. https://www.surveymonkey.com/r/29KJ79P

A huge thank you to our sponsors, especially MONA Farm and Historic Homestead, The Bungendore Chamber of Commerce and Industry, Bungendore Community Bank and The Carrington Inn.

The cold is here!

The days are nice and warm, but overnight temperatures are dropping. We have finally lit the fire inside…

To be honest we’ve had very late frosts again this year, but in the last week they have hit the tomatoes, zucchini, basil and pumpkin hard, so get in quick for what might be the last of the season…

Saying that, the garlic crops are starting to come up, the brassicas are happy and we are planting out alliums all over the place. The leaves are falling and the Autumn weather is magical!

The shorter days mean condensed work hours – which will be shortened further once the pipes start to freeze – ahh, living on a farm, wouldn’t change a thing 🙂

We’ve been cooking up a storm

It sometimes takes a little rain, and even an upcoming Harvest Festival, along with great produce of course, to get into the groove of cooking up a storm.

This Saturday is the inaugural Southern Harvest Bungendore Harvest Festival, and, to put it mildly it’s been a lot of work – so please drop in and say hi.

To show off our wonderful produce, we’ve created three different and yummy soups for this weekend (and shared our recipes too):

In the making of the soups of course we had to start with the stocks, which are all cooked from scratch. So, guess what, there will be chicken, beef and vegetable stock available at the Caroola stall too!

Whilst most of the garlic is back in the ground, Paul has specially prepared a new batch of smoked garlic – get it quick though it won’t last. Some of this garlic will also be available for tasting at the 3pm Garlic Tasting at the Bywong Garlic Stall in Ellendon Street at the Bungendore Harvest Festival.

And, nothing would be complete without a fresh batch of Kombucha – raspberry, blackberry, prickly pear, nectarine, marionberry and more.

And, of course we’ll have fresh veggies and loads of fresh pork. If we get organised we’ll do sausage tasting on the day too!

Chicken, Leek and Coriander Soup

Caroola Farm Chicken, Coriander and Leek Soup – serves 5

Ingredients

  • 2 leeks, washed and chopped
  • 2 onions, peeled and chopped
  • 25g butter
  • 4 cloves garlic
  • 1 1/2 litres chicken stock
  • Salt and pepper to taste
  • 2 big bunches fresh coriander (about 50g)
  • 4 chicken breasts, skinned and diced (or any other part of the chicken you like)
  • Fresh Coriander to garnish

Directions

  • Place a large saucepan and pre-heat to a medium heat.
  • Add butter and melt
  • Add leeks, onions, garlic and sweat until soft and translucent.
  • Add the chicken stock and the coriander and blitz with a blender until smooth.
  • Add salt and pepper
  • Add the raw diced chicken and simmer gently until cooked (or if already cooked, till warmed through) – again, about 10 minutes.

Serve with fresh coriander

Hearty Pumpkin Soup

Caroola Farm Hearty Pumpkin Soup

 Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1L tomato passata
  • 1L chicken stock or vegetable stock
  • Cream and chives for garnish

Directions

  • Heat oil in a large saucepan over low heat
  • Add onion and leek and cook for 2-3 minutes, until soft and translucent.
  • Add garlic and spices and cook, stirring, for 30 seconds.
  • Add pumpkin, potato tomato and stock and bring to the boil.
  • Turn heat to low, cover and simmer for 30 minutes.
  • Allow to cool slightly, then blend in batches.
  • Return to pot and heat

 

Serve with cream and chives

Hearty Beef Soup

Caroola Farm Hearty Beef Soup

Ingredients
SERVES 12 (1-cup servings)  TOTAL TIME 2 Hours

2 kg beef chuck roast, trimmed and cut into 1 – 1 1/2 inch cubes
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon coarse ground black pepper
2 teaspoons salt
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 shallot, diced
3 garlic cloves, minced
4 cups beef stock
1 cup Red wine
2 teaspoons Worcestershire sauce
1 tablespoon dried Italian seasoning
4 cups chopped red potatoes, bite size pieces
3 cups chopped baby carrots, bite size pieces
fresh parsley to serve, optional
Directions

  • Trim fat from beef (as desired) and cut into cubes.
  • Combine flour, paprika, pepper and 1 teaspoon salt in a large resealable bag. Seal and shake to combine. Add beef and shake until well coated.
  • Warm olive oil in a heavy based pan, over medium high heat, then add butter. Once butter is melted, carefully add beef around half at a time.
  • Brown beef on all sides
  • Add diced shallot and minced garlic. Cook until translucent.
  • Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan.
  • Add beef stock, Worcestershire and Italian seasoning, remaining 1 teaspoon salt. Stir to combine.
  • Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.
  • Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste

 

Serve with fresh parsley

Garlic time on the farm

It’s garlic planting time on the farm.

What does that mean? Bed prepping, cracking bulbs into cloves to plant, measuring out beds, planting, covering, watering and mulching.

We are currently planting out our Turban garlic variety which will be harvested in early November, yes, it takes that long to grow. Once planted we need to regularly weed, water and feed, normally with compost and seaweed solution.

The garlic will start to throw up ‘scapes’ before it is ready to harvest, and these we collect off the plants and turn into delicious scape ferments, pickles and sell fresh. Some of these will also start to grow ‘bulbils’ which we also sell fresh, fermented and pickled, they are yum.

Whilst planting is a huge project, with up to 1000 cloves per bed, it is strategically timed for school holidays (no, not really, it just happens to be school holidays) so that we have extra hands on deck. The kids just love helping to plant the garlic (not really ;-), however harvest time in November is an even bigger huge, having to pull and strip the dead plant matter from the outside ready for hanging. These then take a few months to cure properly, but we will have fresh garlic in time for Christmas, including braids.

In the meantime, we still have cured Dunganski garlic for sale – a later planting and harvesting garlic which we’ll start to plant again in a few months.

Interested in finding out more about local garlic? Come along to the Bungendore Harvest Festival for garlic talks and tasting!

Available this week

Loads of garden greens plus FRESH Sommerlad Chicken and a range of Grass-Fed Beef

Garden favourites:

  • Salad Mix $3/bag (rocket, mizuna, lettuce, portaluca, sorrel and more)
  • Stir-fry Greens $3/bag (silverbeet, beetroot leaves, kale)
  • Silverbeet $3/bunch
  • Baby Kale $3/bag (mix of cavalo nero, russian and curly)
  • Kale $3/bunch
  • Cucumber $1 each small, $2 each large
  • Rhubarb $3/bunch
  • Beans $4/small bag – limited supply
  • Shallots $3/bunch
  • Dunganski Garlic – late season $1 each
  • Heirloom Zucchini 4 for $3
  • Brocollini $3/bunch
  • Pumpkin $4/kg

Garden Herbs:

  • Chives $3/bunch
  • Basil $3/bag
  • Coriander $3/bag
  • Dill $3/bag

From the pantry:

  • Our range of Herbal Teas in larger packs $4
  • Naked Organic Passata (just tomatoes, no other added stuff) $8
  • Garlic Bulbils $8 (yum!)
  • Pickled Scapes $8
  • Kombucha $4 (Marionberry, Blackberry, Raspberry, Turmeric and Ginger, Nectarine and Red Currant)

Looking to order in advance? order your Harvest Box by 2pm Friday for a range of fresh and pantry products

Celebrate local food, farming and fibre

This is shaping up to be a fantastic weekend!

Join us for a weekend that promises to put Bungendore on the map as an identity for food, farming and fibre related activities.  The Bungendore Harvest Festival will promote integrity and freshness in the growing, breeding and production of produce in the Southern Harvest Region.

On Friday 28th April, linger over meals showcasing locally sourced food and beverages.

On Saturday 29th April, the streets of Bungendore will come alive with stalls, talks, cooking demonstrations and other activities. The Festival will take place in marquees along the footpaths in Ellendon Street and at participating businesses. Stalls along Ellendon Street will include fresh seasonal produce and meat from local farmers, food preserved from local harvests, local wines for tasting, other local food delights.

On Sunday 30th April, explore the region and discover Bungendore’s potential as a regional food destination. Participate in farm and winery tours, sample Bungendore’s freshest and finest local food at cafes and restaurants, and attend courses and demonstrations. If there’s something that takes your fancy, we suggest you book now to avoid disappointment.  Click on the links to find out more about events.

Friday 28th April

6-9PM     Shared Butchers Board at The George Bar & Dining – BOOKINGS PREFERRED

Saturday 29th April

10AM-5PM     Bugendore Harvest Festival Market Stalls in Ellendon Street

10AM-5PM     Compost and worm farm clinic at Landtasia Organic Farms’ market stall

10AM-5PM     Cooking demonstrations featuring local produce at the Thermomix market stall

10AM-5PM     Beekeeping Q & A with Bees R Us

10AM-5PM     Face art (all day) and balloon twisting (morning only) in the Village Square

10AM – 7:30PM     Local wine tastings at Bungendore Cellars

10:30-11AM     Beekeeping Basics at the Bees R Us market stall

11:30AM     Dachshund fashion parade at The Carrington Inn

10:30AM – 2PM     Cooking Class and Lunch:Rabbit with apple cider and plums & Calvados souffleFULLY BOOKED

11-11:25AM     The Bungendore Community Choir sings at the Bungendore Community Bank

11:30-11:40AM     Learn how to infuse olive oil with Flat Out Produce

11:30AM-12PM     Farming in a small way talk and demo by award-winning Fresh Landscape Design.

12-3PM    Shared Butchers Board at The George Bar & Dining – BOOKINGS PREFERRED

12-3PM     Lunch at Lark Hill Biodynamic Winery – BOOKINGS REQUIRED

12:30PM – Dachshund Parade through the market stalls – starting at The Carrington

12:30-12:50PM     Be Sharp with professional Horticulturist Paul Kirkpatrick

1-1:30PM     Happy healthy backyard chickens with Leisa from Growing Vegies with Chooks in the City

2-2:30PM     Growing Garlic talk by Wynlen House Slow Food Farm

2:30-2:40PM     Learn how to infuse olive oil with Flat Out Produce

2:30-3PM     Beekeeping Basics at the Bees R Us market stall

3PM – Garlic tasting at Bywong Garlic’s market stall

3-3:30PM   Permaculture at home presented by Southern Harvest Education

3:30-4PM    Seed Saving with Canberra Seed Savers

6-9PM     Shared Butchers Board at The George Bar & Dining – BOOKINGS PREFERRED

7-9:30PM     Bungendore Harvest Festival Dinner at Le Tres Bon – BOOKINGS PREFERRED

Sunday 30th April

9:30AM-7PM    Provisions Deli and Grocery open with local produce in the courtyard.  Details coming soon.

10-11AM     Open farm and talks at Silver Wattle Quaker Centre

10AM-12PM     Roogulli Farm Tours at the home of award winning Fresh Landscape Design – BOOKINGS REQUIRED

10AM-3PM     Farm tours (bookings recommended), farm gate sales and pick your own chestnuts at Tweenhills Chestnuts

11AM     Winery Tour at Lark Hill Biodynamic Winery – BOOKINGS REQUIRED

11AM-3:30PM     Open Farm at Wynlen House Urban Micro Farm

11AM-5PM     Open garden at The Old Stone House

11AM-5PM     Devonshire tea in the gardens at The Old Stone House – BOOKINGS ESSENTIAL

11AM-5PM     Bungendore Wine Trail Tour with Executive Events Solutions – BOOKINGS REQUIRED

11AM-5PM     Local food and wine at Contentious Character

12-3PM     Lunch at Lark Hill Biodynamic Winery – BOOKINGS REQUIRED

12-3PM    Shared Butchers Board at The George Bar & Dining – BOOKINGS PREFERRED

1-2:30PM     Roogulli Farming in a small way tour at the home of award winning Fresh Landscape Design – BOOKINGS REQUIRED

1-5PM     Wine Tastings at The Old Stone House

1:3o-4:30PM     Open Farm at Greenhill Farm – FREE, BUT RSVP PREFERRED

2-3PM     Open farm and talks at Silver Wattle Quaker Centre

6-9PM     Shared Butchers Board at The George Bar & Dining – BOOKINGS PREFERRED

Bungendore Harvest Festival News

It’s been a pretty full-on week with Harvest Festival organising.

The program is coming together nicely, highlights including:

10AM-5PM     Bungendore Harvest Festival Market Stalls in Ellendon Street

10AM-5PM     Compost and worm farm clinic at Landtasia Organic Farms’ market stall

10AM-5PM     Face art (all day) and balloon twisting (morning only) in the Village Square

10AM-4PM     Learn how to roast your own chestnuts with Tweenhills Chestnuts

10AM – 7:30PM     Local wine tastings at Bungendore Cellars

10:30AM-1:30PM     Dachshund fashion parade and street walk organised by Werriwa Wiener Dash

10:30AM – 2PM     Cooking Class and Lunch:Rabbit with apple cider and plums & Calvados souffleFULLY BOOKED

11-11:25AM     The Bungendore Community Choir sings in Ellendon Street

11:30-11:40AM     Learn how to infuse olive oil with Flat Out Produce

11:30AM-12PM     Farming in a small way talk and demo by award-winning Fresh Landscape Design.

12-3PM    Shared Butchers Board at The George Bar & Dining – BOOKINGS PREFERRED

1-1:30PM     Happy healthy backyard chickens with Leisa from Growing Vegies with Chooks in the City

2-2:30PM     Growing Garlic talk by Wynlen House Slow Food Farm

2:30-2:40PM     Learn how to infuse olive oil with Flat Out Produce

3PM – Garlic tasting at Bywong Garlic’s market stall

6-9PM     Shared Butchers Board at The George Bar & Dining – BOOKINGS PREFERRED

7-9:30PM     Bungendore Harvest Festival Dinner at Le Tres Bon – BOOKINGS PREFERRED

Check out the full program (being updated as more activities are announced)

We were fortunate enough to be on WIN News in Canberra on Monday night – some pictures from the shoot below.

 

 

Yesterday we did the ‘official’ launch – more photos to follow, but this is Penny in full farmer gear 🙂

Autumn Produce from the Farm

Autumn Produce from Caroola Farm, plus more…

Apart from lovely fresh greens from the garden, this week we will have FRESH organic, 100% grass-fed beef and a little lamb plus whole Sommerlad Chicken (frozen) from Hillside Pastured Farm as well as pastured chicken frames, feet and necks and a limited selection of Pork- a big FRESH week all in all!

Don’t forget that EPIC and Southside Markets in Canberra are not on this week, so get in quick at the Southern Harvest Farmers Market in Bungendore for your Easter produce.

From the garden:

  • Pumpkin $4/kg
  • Cucumber $1 each small, $2 each large
  • Rhubarb $3/bunch
  • Beans $4/small bag – limited supply
  • Shallots $3/bunch
  • Baby Kale $3/bag (mix of cavalo nero, russian and curly)
  • Kale $3/bunch
  • Silverbeet $3/bunch
  • Salad Mix $3/bag (rocket, mizuna, lettuce, portaluca, sorrel and more)
  • Stir-fry Greens $3/bag (silverbeet, beetroot leaves, kale)
  • Chicory $3/bunch
  • Italian Rapa $3/bunch
  • Garlic (small) $0.50 each or 4 for $2
  • Heirloom Zucchini 4 for $3
  • Brocollini $3/bunch

Fresh Herbs:

  • Chives $3/bunch
  • Basil $3/bag
  • Coriander $3/bag
  • Dill $3/bag

From the pantry:

  • Our range of Herbal Teas in larger packs $4
  • Naked Organic Passata (just tomatoes, no other added stuff) $8
  • Garlic Bulbils $8 (yum!)
  • Pickled Scapes $8
  • Kombucha $4 (Marionberry, Blackberry, Raspberry, Turmeric and Ginger, Nectarine and Red Currant)

Looking to order in advance? order your Harvest Box by 2pm Friday for a range of fresh and pantry products

Bungendore Farmers Market at St Marys Autumn Fair Sat 8 April

With all the action centered on St Mary’s Autumn Fair this weekend, the Southern Harvest Farmers Market will relocate for the day to join in on all the fun from 9am to 3pm. So, on Saturday 8th April, head on down Turallo Terrace to find your usual fresh produce stalls, plus loads more.

There will be an Autumn abundance of locally produced pumpkin, zucchini, beetroot, salad greens, apples, pears, fresh pork, beef and chicken. In addition, you’ll find a bounty of summer produce that has been turned into yummy preserves such as jam, cordial, passata, chutney and relish.

Stallholders will include Caroola Farm, Dewsbury’s Free Range Pork, Mamma Rita’s Farm, Bees R Us, Dots Jams, Adams Patisserie, Flat Out Produce, Sharwood Hampers. Our Community Stall will also be available for you to sell the excess from your own garden.

Bungendore Harvest Festival 28-30 April

Celebrate local food, farming and fibre

Join us for a weekend that promises to put Bungendore on the map as an identity for food, farming and fibre related activities.  The Bungendore Harvest Festival will promote integrity and freshness in the growing, breeding and production of produce in the Southern Harvest Region.

On Friday 28th April, linger over meals showcasing locally sourced food and beverages.

On Saturday 29th April, the streets of Bungendore will come alive with stalls, talks, cooking demonstrations and other activities. The Festival will take place in marquees along the footpaths in Ellendon Street and at participating businesses. Stalls along Ellendon Street will include fresh seasonal produce and meat from local farmers, food preserved from local harvests, local wines for tasting, other local food delights.

On Sunday 30th April, explore the region and discover Bungendore’s potential as a regional food destination. Participate in farm and winery tours, sample Bungendore’s freshest and finest local food at cafes and restaurants, and attend courses and demonstrations.

More information on the Bungendore Harvest Festival

Fresh from the farm and more…

Produce from Caroola Farm, plus more…

This week we will have FRESH organic, 100% grass-fed beef and lamb plus whole Sommerlad Chicken from Hillside Pastured Farm as well as pastured chicken frames, feet and necks – a big FRESH week all in all!

From the garden:

  • Pumpkin $4/kg
  • Cucumber $1 each small, $2 each large
  • Rhubarb $3/bunch
  • Beetroot $3/bunch – limited supply
  • Beans $3/small bag – limited supply
  • Radishes $3/bunch
  • Baby Kale $3/bag (mix of cavalo nero, russian and curly)
  • Kale $3/bunch
  • Silverbeet $3/bunch
  • Salad Mix $3/bag (rocket, mizuna, lettuce, portaluca, sorrel and more)
  • Stir-fry Greens $3/bag (silverbeet, beetroot leaves, kale)
  • Garlic (small) $0.50 each or 4 for $2
  • Heirloom Zucchini 4 for $3
  • Brocollini $3/bunch

Fresh Herbs:

 

  • Chives $3/bunch
  • Basil $3/bag
  • Coriander $3/bag
  • Dill $3/bag

 

From the pantry:

  • Our range of Herbal Teas in larger packs $4
  • Naked Organic Passata (just tomatoes, no other added stuff) $8
  • Garlic Bulbils $8 (yum!)
  • Pickled Scapes $8
  • Vegetable Stock $8
  • Kombucha $4 (Marionberry, Blackberry, Raspberry, Turmeric and Ginger, Nectarine and Red Currant)

Looking to order in advance? order your Harvest Box by 2pm Friday for a range of fresh and pantry products

From the Farm this week

Produce from our farm, plus more…

This week we will have FRESH organic, 100% grass-fed beef.

From the garden:

  • Beetroot $3/bunch – limited supply
  • Beans $3/small bag – limited supply
  • Radishes $3/bunch
  • Baby Kale $3/bag (mix of cavalo nero, russian and curly)
  • Chives $3/bunch
  • Basil $3/bag
  • Coriander $3/bag
  • Dill $3/bag
  • Kale $3/bunch
  • Silverbeet $3/bunch
  • Salad Mix $3/bag (rocket, mizuna, lettuce, portaluca, sorrel and more)
  • Stir-fry Greens $3/bag (silverbeet, beetroot leaves, kale)
  • Garlic (small) 3 for $1
  • Nicola Potatoes $5/kg (get in quick)
  • Heirloom Zucchini 4 for $3
  • Brocollini $3/bunch

From the pantry:

  • Our range of Herbal Teas in larger packs $5
  • Naked Organic Passata (just tomatoes, no other added stuff) $8
  • Garlic Bulbils $8 (yum!)
  • Pickled Scapes $8
  • Vegetable Stock $8
  • Kombucha $4 (Marionberry, Blackberry and Red Currant)

Looking to order in advance? order your Harvest Box by 2pm Friday for a range of fresh and pantry products

 

Available this week

Produce from our farm, plus more…

This week we will have FRESH whole, Sommerlad chicken available from Hillside Pastured Farm (there is still time to order if you have yet to put your order in) plus pastured chicken frames, feet and necks. We also have a range of lamb and pork frozen for your convenience.

From the garden:

  • Carrots $4/bunch – limited supply
  • Beetroot $3/bunch – limited supply
  • Beans $3/small bag – limited supply
  • Radishes $3/bunch
  • Armenian Cucumbers $2 each (these are crispy, crunchy and yum, but you need to get in quick)
  • Baby Kale $3/bag (mix of cavalo nero, russian and curly)
  • Basil $3/bag
  • Coriander $3/bag
  • Dill $3/bag
  • Kale $3/bunch
  • Silverbeet $3/bunch
  • Salad Mix $3/bag (rocket, mizuna, lettuce, portaluca, sorrel and more)
  • Stir-fry Greens $3/bag (silverbeet, beetroot leaves, kale)
  • Garlic (small) 3 for $1
  • Nicola Potatoes $5/kg (get in quick)
  • Heirloom Zucchini 4 for $3
  • Blackberries $10/tub
  • Brocollini $3/bunch

From the pantry:

  • Our new range of Herbal Teas in larger packs $5
  • Naked Organic Passata (just tomatoes, no other added stuff) $8
  • Garlic Bulbils $8 (yum!)
  • Pickled Scapes $8
  • Vegetable Stock $8
  • Kombucha $4 (Marionberry, Raspberry and Nectarine)

Looking to order in advance? order your Harvest Box by 2pm Friday for a range of fresh and pantry products

Next week we will have fresh beef including mince, preservative free sausages, osso bucco, corned beef, porterhouse, t-bone and fillet steaks.

Mario and Bruno find a new home

Our beloved Maremma dogs Mario and Bruno have found a lovely new home at Full Circle Farm

As we have had to downscale our poultry production whilst we sort out issues with various regulatory bodies, the boys did not have any work, and it is not fair to have working dogs without work.

Mario and Bruno will now protect the meat birds and soon to launch egg laying birds at Full Circle Farm! These guys will ward off predators, allowing the animals to have even more freedom to forage and express their ‘chickeness’ .

We will miss these boys dearly, but feel it is only fair to them that they find a new and productive home in a happy place. Georgio (George) is staying on with us to continue to protect our small herd of ducks.

https://www.facebook.com/fullcirclefarmaustralia/

Now at Southside Farmers Market every week

Caroola Farm is now at Southside Farmers Market in Canberra every week

The Southside Farmers Market is held on Sunday mornings at Canberra College in Woden until 11.30am

Caroola Farm will be taking our full range of meat products including lamb, pork and beef. We now have approval to supply chicken from Hillside Pastured Farm in Young and so will have fresh Sommerlad chickens plus pastured chicken frames, feet and necks.

We’ll also be taking along our full range of herbal teas and stocks, including our Naked Organic Passata.

Drop in and say hi, we are hard to miss in our orange tent 🙂

Farm Produce this week

Farm fresh produce, organically and lovingly grown, see us at the Farmers Markets, or order by email or online.

This week we will have FRESH lamb, including sausage, mince, roasts, chops and more. Get in quick as we have limited supply. We’ll also bring along pork loin chops and mince and any other deliciousness we can find hidden in the freezer.

From the garden:

  • Armenian Cucumbers $2 each (these are crispy, crunchy and yum, but you need to get in quick)
  • Baby Kale $3/bag (mix of cavalo nero, russian and curly)
  • Basil $3/bag
  • Coriander $3/bag
  • Kale $3/bunch
  • Silverbeet $3/bunch
  • Salad Mix $3/bag (rocket, mizuna, lettuce, portaluca, sorrel and more)
  • Stir-fry Greens $3/bag (silverbeet, beetroot leaves, kale, amaranth)
  • Garlic (small) 3 for $1
  • Nicola Potatoes $5/kg (get in quick)
  • HeirloomTomatoes $5/500g (tricky with the rain and heat, but will see how we go this week)
  • Yellow Zucchini 4 for $3
  • Blackberries $10/tub
  • Brocollini $3/bunch (very limited)
  • Beetroot $3/bunch (also very limited)

From the pantry:

  • Garlic Bulbils $8 (yum!)
  • Dried Herbs and Herbal Teas $3
  • Pickled Scapes $8
  • Vegetable Stock $8
  • Kombucha $4

Looking to order in advance? order your Harvest Box by 2pm Friday for a range of fresh and pantry products

Next week we will have fresh beef of lots of different cuts, along with whole Sommerlad Chickens from Hillside Pastured Farm. Ordering in advance (especially for the chicken) is highly recommended – simply reply to this email.

Sommerlad Chicken now available from Hillside Pastured Poultry

News Flash, we are able to source Sommerlad Chickens from Hillside Pastured Poultry at Young as whole birds only at this point.

In case you’ve missed it, due to planning regulations, we are not currently producing chickens for meat (yes, we are talking to loads of people and trying to resolve this issue.)

We have been to check out the farm at Hillside and processing facilities and would be happy to recommend their poultry.  Daniel and Christina raise all of their chickens on pasture with totally free access to pasture and supplemented with protein rich feed* *not certified organic feed but otherwise chemical free.

We have worked out an agent agreement to enable us to provide these chickens at Southside Farmers Market starting on Sunday 26 March, however, at other markets we would only be able to supply by confirmed order.

Please email us on penny(at)caroolafarm.com.au to secure your order, as always, we envisage they will go quickly.

This week from Caroola

Farm fresh produce, organically and lovingly grown, see us at the Farmers Markets, or order by email or online.

From the garden:

  • Armenian Cucumbers $2 each (these are crispy, crunchy and yum, but you need to get in quick)
  • Baby Kale $3/bag (mix of cavalo nero, russian and curly)
  • Kale $3/bunch
  • Red Spring Onions $3/bunch (last harvest for a few months)
  • Silverbeet $3/bunch
  • Salad Mix $3/bag (rocket, mizuna, lettuce, portaluca, sorrel and more)
  • Stir-fry Greens $3/bag (silverbeet, beetroot leaves, kale, amaranth)
  • Garlic (small) 3 for $1
  • Nicola Potatoes $5/kg (get in quick)
  • HeirloomTomatoes $5/500g
  • Yellow Zucchini 4 for $3
  • Blackberries $10/tub

From the pantry:

  • Garlic Bulbils $8 (yum!)
  • Dried Herbs and Herbal Teas $3
  • Pickled Scapes $8
  • Vegetable Stock $8
  • Kombucha $4 (Blackberry, raspberry, blueberry, turmeric and ginger)

Looking to order in advance? order your Harvest Box by 2pm Friday for a range of fresh and pantry products

We also have beef and pork cuts in the freezer including topside, mince, diced, chuck, rump, pork loin chops, diced pork, pork mince, trotters and heads for those looking to make interesting things 😉

Zucchini Zazzle

Zucchini Zazzle at the Farmers Market

What can you do with too many zucchinis? Have a Zucchini Zazzle and raise funds for those affected by the recent bushfires! Cook your heart out and bring your offerings along for sale by donation at the  Southern Harvest Farmers Market in Bungendore on Saturday 11 March.

Need recipe ideas? Zucchini fritters, chocolate cake, soup, antipasto, pickled zucchinis and more. There are many, many things you can do with many, many zucchinis, so take this opportunity to shine.

Bring your baked/cooked/preserved donations along to the Farmers Market at the Anglican Church Hall by 9am (please write an ingredients list to go with your donation for those who have allergies). If you want to stay and help out or chat about zucchinis that is also fine.

Don’t have zucchinis? Beg, borrow or steal some? (joking). Come along and purchase produce others have made, purchases by donation. Proceeds go to those affected by the Carwoola Fires.

What are you waiting for? Get creative. See you at the Zucchini Zazzle at the Southern Harvest Farmers Market in Bungendore from 9am-12noon on Saturday 11 March at the Anglican Church Hall, Butmaroo Street, Bungendore. www.southernharvest.org.au

Pan Fried Pork Chops

Pan Fried Pork Chops

Ingredients:

  • 1 teaspoon salt and pepper mix (try the native peppersalt from Bent Shed Produce)
  • 8 pork loin chops
  • 1 cup organic flour
  • Crushed chillies or cayenne pepper
  • 1/2 cup olive oil
  • 1 tablespoon butter

Salt and pepper both sides of the pork chops.

Combine the flour and chilli/cayenne to your tast, salt and black pepper. Coat each side of the pork chops in the flour mixture, and set aside.

Heat the oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook pork chops, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (ensuring no pink juices remain).

You can always BBQ these if you prefer.

Serve with new potato salad and fresh greens.

Bungendore Harvest Festival 28-30 April

Bungendore Harvest Festival 28-30 April

Join us for a weekend that promotes integrity and freshness in the growing, breeding and production of produce in the Southern Harvest Region and centres on Bungendore as a regional identity for food, farming and fibre related activities.

On Friday 28th April, Bungendore food venues will showcase locally sourced food and beverages for your enjoyment.

On Saturday 29th April, the streets of Bungendore will come alive with stalls, talks, cooking demonstrations and other activities. The Festival will take place in marquees along the footpaths in Ellendon Street and at participating businesses. Stalls along Ellendon Street will include fresh seasonal produce from local farmers, food preserved from local harvests, local wines for tasting, other local food delights.

On Sunday 30th April, explore the region and discover the Bungendore region as a food, wine and fibre. Participate in farm and winery tours, sample Bungendore’s freshest and finest local food at cafes and restaurants, and attend courses and demonstrations.

The Bungendore Harvest Festival also needs sponsors to help Southern Harvest offset the costs associated with the Festival.  Sponsorship starts from as little as $100.  Applications to sponsor the Bungendore Harvest Festival close Friday 17th March 2017.  Other applications close Friday 24th March 2017, but will close early if oversubscribed.

The weekend Festival will encourage overnight visitors and aims to encourage and promote integrity and freshness in the growing, breeding and production of produce in the Southern Harvest Region and put Bungendore on the map as an identity for food, farming and fibre related activities.

Stallholder, sponsorship, local business and farm tour applications forms are all available online at www.southernharvest.org.au/harvest-festival/ or email hello@southernharvest.org.au for more information.

Produce available this week

We have organically grown pastured pork and 100% grass-fed beef available for you this week, frozen for your convenience 🙂

From the garden:

  • Armenian Cucumbers $2 each
  • Baby Kale $3/bag
  • Red Spring Onions $3/bunch
  • Silverbeet $3/bunch
  • Salad Mix $3/bag
  • Stir-fry Greens $3/bag
  • Garlic (small) 3 for $1
  • Nicola Potatoes $5/kg
  • Tigerella Tomatoes $5/500g
  • Mortgage Lifter Tomatoes $5/500g
  • Yellow Zucchini 4 for $3
  • Zucchini Flowers 4 for $2
  • Blackberries $10/tub

From the pantry:

  • Dried Herbs and Herbal Teas $3
  • Pickled Scapes $8
  • Vegetable Stock $8
  • Kombucha $4 (Blackberry, raspberry, blueberry, turmeric and ginger)

Looking to order in advance?

order your Harvest Box by 2pm Friday for a range of fresh and pantry products

You can add to your harvest box with items from our produce cupboard, pork or beef if you would like, just add a comment when you place the order.

Bungendore Harvest Festival 28-30 April 2017

Save the Date and Get Involved

The Bungendore Harvest Festival is a chance for all local businesses to get involved, Whether you have a retail store, are on a rural property or run your business from home. The weekend Festival will be held across from Friday 28th April until Sunday 30 April to encourage overnight visitors and people from further afield. It will be a celebration of local, cold climate food, how it grows, where it grows, where to get it, how to prepare it and how to eat it.

The Bungendore Harvest Festival aims to encourage and promote integrity and freshness in the growing, breeding and production of produce in the Southern Harvest Region and to put Bungendore on the map as an identity for food, farming and fibre related activities. All businesses and organisations are encouraged to participate, either at their place of business or via stalls to promote food and agriculture related products and services.

On Friday evening, Bungendore food venues are be encouraged to showcase locally sourced food and drinks on their menus for the enjoyment of locals and visitors alike.

On Saturday, the streets of Bungendore will come alive with stalls, talks, cooking demonstrations and other activities that are inviting and attractive to locals and visitors alike. The Festival will take place in marquees along the footpaths in Ellendon Street and at participating businesses. Stalls along Ellendon Street will include food stalls from local farmers and will include seasonal produce including garlic, tomatoes, pumpkins, as well as food preserved from local harvests.

Sunday will see visitors explore the region and recognise Bungendore and surrounds as a regional food destination. Visitors will participate in farm and winery tours, sample Bungendore’s freshest and finest local food at local cafes and restaurants, and attend courses and demonstrations focused on growing and preserving food.

The Bungendore Harvest Festival will engage as many local businesses to participate in the Harvest Festival as possible, and has the support of the Queanbeyan Palerang Regional Council and the Bungendore Chamber of Commerce and Industry.

AIMS OF THE BUNGENDORE HARVEST FESTIVAL

  • Promote Bungendore and QPRC as a regional food destination
  • Bring overnight and day visitor tourism to Bungendore
  • Profile regional food
  • Celebrate our farming history
  • Help to create a community feel for Bungendore

Stall holders, local businesses, those interested in being involved in other ways, as well as potential sponsors will be contacted shortly; however, to ensure you are among the first to know about opportunities, feel free to contact us on hello@southernharvest.org.au

 

Visit to Jonai Farm for AFSA Legal Defence Fund(raiser)

A quick dash to Daylesford consumed part of our weekend. What an earth for? Is there not enough to do?

The Jonai family were host to a number of farming heroes including Joel Salatin, Costa, and representatives from farms that have been the subject of inappropriate legislation from various government authorities across Australia – that’s what the gathering was about.

We got there in time for sunset but didn’t get much of a sleep in, waking to the sounds of construction and loads of volunteer activity. Over 450 people gathered at Jonai Farm for a farm tour, a range of locally produced food and to hear from the famous Joel Salatin. We caught up with farmer friends, listened to the expert and were inspired by those resilient enough to carry on despite hardships and inappropriate legislation.

We heard from Elgar Farm, Happy Valley Pigs and Moo View Farm, all battling in their own ways with legislation designed for larger scale businesses which make small, sustainable farming difficult for us all – just a few examples from the crowd.

The ‘capital’ crowd was strong, given the distance and it was great to catch  up with others.

Thank you to Tammi and Stuart and all of the wonderful volunteers for their work on this hugely successful day!

Support AFSA, the Australian Food Sovereignty Alliance (AFSA) is raising money for a Legal Defence Fund
If you can support the fund in any way, please do.

You can attend a local event and talk to a local small farm- https://www.facebook.com/events/440194956135478/?ti=icl

You can join as a member-http://www.australianfoodsovereigntyalliance.org/join-us/

You might have skills to offer – there are a committed group of legal professionals working pro bono to help unravel the regulatory red tape in each state- and there’s plenty of help needed- you can contact AFSA -admin@australianfoodsovereigntyalliance.org

You can contribute directly to the AFSA Legal Defence Fund https://www.gofundme.com/2anzzqtw

On the Farm

From 40 degrees to light overnight frosts – whew – probably a typical February!!

Now is when we wish we had a better irrigation system in the garden, but such is life. We do have some excess produce that we are now starting to preserve, including the cucumbers that we have pickled and the tomatoes we have put in the freezer ready for passata making.

Despite the issues with our ‘poultry farming’ we had a win this week with our Food Authority inspection only taking about 15 minutes and passing with flying colours. The Food Authority were slightly astounded at what we are currently going through with council, saying that we should write to the legislators to request appropriate legislation for small scale farming in NSW.

Whilst it might seem a simple answer for some that we simply apply for a Designated Development Approval for our poultry, that is not the issue, (although we could not afford it in any case), the issue is that the current legislation is entirely inappropriate to both the way we farm and the scale we farm on, and this needs to be resolved for other farms of similar types and sizes of ours. Go to http://www.australianfoodsovereigntyalliance.org/ for more information on how you can get involved and how you might help.

Moving on, we are in the midst of helping to plan the Bungendore Harvest Festival which will be from the evening of 28th to the afternoon of 30th April 2017. It will include stalls in the main street, activities at local businesses as well as farm and winery tours. Stay tuned for more information and save the date!