Roast Dutch Carrots, Carrot Top Salsa Verde & Honey Macadamias
Serves: 3-4 (Side Dish) - Cook Time: 35min
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3 Reasons You Should Eat Fresh Corn ASAP!
Roasted Green Beans with Parmesan
Easy Ways To Cook Squash
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...
EVENT - ‘Know Your Food, Know Your Farmer’
The third ‘Know Your Food, Know Your Farmer’ evening is at Grazed and Grown Farm on the 13th April. What's it about and why are we doing it? It's quite simple really, we believe the most important part of farming is the connection between the Soil, Farmer and Eater. Ifwe're to be honest, it's probably the only thing that has kept us going all these years. The trouble has always been trying to find the time and spare energy to hold these events we so desire. We would like you to join us for a very casual night of farmer interviews and conversations between people who care deeply about food and farming. The afternoon/night will consist of a farm walk, dinner around campfires and interviews with local farmers to dig a little deeper into the challenges and rewards of local organic and regenerative farming.
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?
In the media & local opportunities we've loved being a part of:
