We champion healthy eating & opportunities to enjoy seasonal Tasmanian grown, produced & value-added food.
Have you made your shopping list for your weekend shopping yet? Two tips.
1. Check out our Whats in Season page on our website so you can look out for the freshest local produce. 2. Include lots of colour in your shopping trolley or basket so you can eat the Tasmanian rainbow. This haul is from a trip to our local market, farmgate and independent retailer last weekend. It is all Tasmanian, so there is lots to enjoy.
If you share your rainbow basket on Insta please tag us.
Hump day. Keep it simple, keep it tasty and raid your fridge using up left overs to reduce food waste. This was ours last week. Fried rice, @avoland_avocados avocado, poached egg , grated seasonal veg and apple salad and some @kimchimetas beetroot. So much crunch, so much tasty goodness. What is in your fridge, make your own hump day delight.
Pumpkins for days
We love shining a light on what is happening on farms across Tasmania. The vast majority of us rely very heavily on our agricultural sector to thrive and have good yielding seasons. This lovely pic of a field of pumpkins in Northern Tasmania near Forth is from @tascowboy072 It is a great reminder of the scale of growing and production it takes to feed us all. So big gratitude to all growers. Show your support by choosing to buy/eat seasonal Tasmanian food everyday. Soup anybody?
Say hello to these fancy golden squash. These little squash gems are everywhere at the moment. Earlier this week we challenged ourselves to find a new way to take advantage of their seasonal availability. We found this photo and recipe from @mynewroots on her website (they are called stuffed patty pans if you want to find the recipe). They are stuffed with onion, garlic, caraway seeds, quinoa, kale, peas (of course frozen Tasmanian grown is okay) and goats cheese. Humble no more when they get this super tasty treatment. What a fabulous side dish. Cant you just see them on your weekend table? We will never look at these squash the same way again.
Which market are you visiting this weekend? Ring a friend and make a plan. Or just sneak off alone to immerse yourself in all things Tasmanian food. If there is a market close by, it is a fab way to see what is in season, have a chat with growers and producers and fill your basket with super fresh produce. This pic is of our goodies from Willie Smith's Apple Shed and the Huon Producers' Network stall. The market kick off time is now Saturdays at 10am. Prior to this market opening we didnt have a handy market. It is a lovely new food ritual. And look how good Tasmania's seasonal food looks? Head to @harvest_launcestonharvest@salamancamarket@burniefarmersmarket@cradlecoastfarmersmarket@farmgatemarket
We had a great meeting with our friends from @sprouttas on Friday. They run a brilliant program that helps small scale producers and growers realise their plans. Through a 12 month program they get their ideas in the ground, growing and to market and connects these producers with consumers. Hear hear! Check out their web site to read about the producers that are part of their program this year.
Like us Sprout have noticed that more and more Tasmanians want to learn about seasonality and the provenance of their food. This is a world wide phenomena, but in Tasmania we are very well placed to really make this an everyday reality. After our inspiring meeting a quick dash out for lunch and low and behold this dish @giddyupstore was seasonal Tasmania in a bowl. The slaw was crunchilicious! Sprout and Eat Well will keep talking and planning, watch this space. We are cooking up a plan so we see more of these seasonal dishes on menus in cafes all across Tasmania. For info on what is in season, see our web site (FYI more to come as we are currently updating this to include other seasonal foods). #whatsinseason#eatwelltasmania#eatwell#eattheseason#eatlocaltas#eatlocal#vegitup#salad#lunch#dinner#hobartfoodie#healthyeats#healthyeating#slaw#tassiestyle#instafood#buylocal#editas#getfruity#healthyfoodshare
Heading out shopping today? Get some beetroot in your basket. They make delicious dips, chips, roasted, soup, cake, kimchi, grated in a salad ( you can also eat the leaves), risotto, in an omelette and burgers. Lots of fibre >Great for #guthealth Did we miss anything? Oh yes....tasty!
It is Fruity Friday! How fruity is this wheelbarrow of quince? This is a classic photo of our autumn abundance here in Tasmania. Quince has such an intense aroma and flavour. They are great in with your roast veggies, bottled, or in jams and jellies. We love to slow cook them with star anise, sugar, rind and cinnamon on the stove top till they go that pretty pink/rose colour. The smell in the kitchen is gorgeous. Then they can be frozen in batches for a warming nutty crumble with apples or in muffins during the colder weather. We would love to hear your quincy suggestions.
This lovely pic is from @siljawiggy from the Tassie Farms Fresh to You Facebook Page. A a marvellous place where Tasmanians share/sell the abundance from their farms and home gardens when they have excess.
A quick on the run post today. We popped into #GovernmentHouse in #Hobart this morning, as you do . Ainstie Wagner the Executive Chef is one of our Board Members. Lucky us. She and Tara (the gardener who manages the kitchen garden) were harvesting citrus in preparation for a VIP dinner next Monday. (We will share pics of the final product) Great tip from Ainstie, always harvest a few days before you intend to use citrus. You will yield way more juice. Look at the variety in this box. 🤩 Yes even finger limes which are normally grown in Northern NSW. Check out our Insta stories today for lots of behind the scenes pics from the House's incredible citrus orchard and the helpful chickens. Thanks again to Ainstie and Tara. We learn so much from you every time we visit.
This week we are posting some ideas for how to #reducefoodwaste and encouraging you to share what your strategies are. For example, if you are not a purist you can use almost any veg in your crisper as part of a Gado Gado Bowl. There are so many easy recipes for making the satay sauce online. We made a very simple one with a peanut spread, lime, coconut milk, soy, onion and garlic. Wowsers it was good with all this beautiful Tasmanian seasonal veg and we gave our crisper a work out. PLUS we have a great leftovers lunch today. What is your dish for emptying your veggie crisper?