Roast Dutch Carrots, Carrot Top Salsa Verde & Honey Macadamias
Serves: 3-4 (Side Dish) - Cook Time: 35min
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Loaded with vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. Along with being rich in manganese. It's a serious nutritional power-packed veggie. Here's delicious ways to cook button squash...
The Wall That Separated Us, Is Beginning To Show Some Cracks
Sometimes I wonder if the supermarkets meant to build a wall between the farmer and the eater. A silent wall, like the one that once split Germany from East to West—keeping both sides from seeing, from speaking, from understanding. Because that’s what it feels like to me. When we began this journey, it wasn’t about business. It was about being together—as a family. Not just sharing a house, but sharing something real. Something hard, something beautiful.
The Shifting Seasons And The Unyielding Spirit Of The Land
Autumn arrives not with a whisper, but with a test. We were spared the worst of Cyclone Alfred, yet the relentless rains still carved their mark upon the land. And just as the storms relented, a new challenge emerged—roving stags, their hunger untempered, pillaging our vegetable fields in their nightly feasts. The bowerbirds, too, have turned their appetites from insects to our tender greens, feasting upon the young seedlings we so carefully transplanted. What the prolonged rains weakened, the sudden surge of heat—days soaring beyond 30°C—became the final death knell. It feels as though we are being tested on all fronts, the transition between summer and autumn demanding our patience and resilience. Each passing year, March seems to slip further from autumn’s grasp, lingering instead in the clutches of an ever-extending summer. This shift is no longer subtle; it is undeniable. March, once a critical time for planting winter crops, now bears the weight of hotter, wetter conditions that threaten both seedlings and soil alike. We are left to wonder: can we continue as we have, or must we adapt to a new rhythm dictated by a changing climate?
Why Is Eating Locally And Seasonally The Ideal We Aspire To, Yet So Rarely Embody?
Bunkering down during cyclone Alfred offered some time for reflection and deeper thinking. In just under six years Sohip has grown from delivering 20 boxes of vegetables a week to over 300. What started out as a desire to sell only what we grew, evolved naturally into a business that now sources produce from farms locally and from around Australia. This journey has unravelled many contradictions along the way. People have told me we should focus only on local and seasonal produce, whilst they pull the cork from a bottle of wine produced in South Australia, cut into a wheel of cheese from Tasmania and reach for a cracker made with organic grains from South America. I’m not pointing fingers because the same contradictions exist within myself, and truth be told, If I could peek inside the cupboards and fridge of even the most ardent local foodie, I will find more than one contradiction on their shelves.
In the media & local opportunities we've loved being a part of:
