The United Nations defines biological diversity as the variety of life on Earth and the natural patterns it forms. It is vital to protect the vast array of species which our planet has, but in striving for human development, this often is put at risk.
Therefore it is something that, as organic farmers and stewards of the land, we are in tune with. Keeping the land and the wide array of flora and fauna that live there healthy is part of every decision we make on what to grow, how to grow it, when and how to harvest, and how to develop our farms for the present and into the future.
By observing the natural world we find that there is a sacred balance. For every low pressure storm, there is a bright shiny day. When a tree falls in a forest, another grows to fill the space. Predators keep the population of pests under control, insects pollinate flowers, and worms decompose leaf litter. Every being on earth has a role to play in the web of life. This is also known as biodiversity.
Biodiversity can be measured from microscopic genetic diversity to the ecosystem as a whole. It is a great measure of environmental health, security, resilience and ultimately balance.
At Good Harvest, we aim to sustainably feed our community and biodiversity is at the heart of this.
Looking closely at our soil, we incorporate a vast array of micro-organisms including microbes and bacteria to help break down and move nutrients within our soil. The clew of earthworms that live beneath the surface do all the heavy lifting, and in exchange we give them food and a happy home without chemicals.
We nourish and attract a wide variety of insects and invertebrates to our garden beds by planting flowering plants and trees. Even lovely ladybirds help keep away other unwanted bugs, and the kaleidoscope of butterflies and bees join in to help pollinate our crops.
Birds and smaller mammals, such as a friendly charm of finches, are made welcome by planting habitat close to our cultivations. In return they help to keep the insects on our farm in check to promote balanced and healthy plants and soil.
We plant a variety of different crops in our crop rotation to promote diverse root architecture which helps to retain moisture in the soil, prevent erosion and to transport different nutrients back into the soil.
It is absolutely evident here at Good Harvest that biodiversity plays an important role in maintaining both soil health and plant health. This knowledge helps us to care for the land all while producing the most nutritious, sustainable and delicious produce for you and your loved ones to enjoy now and for years to come!
]]>Especially when you are having fun in the kitchen and indulging in this healthy fruit in a whole new way.
These recipes are both gluten free, easy to make, and chances are you already have most of the ingredients in your kitchen!
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But that's not to say that it doesn't come with it's own set of challenges... Let's talk bugs! 🐛
When you see fruit & veg in the shop that is absolutely perfect with no marks, no spots, and no bugs, that's not natural!! It's a clear sign that it's likely either been sprayed with pesticides, or even been genetically modified to repel pests from the inside out. The good thing is that when you're buying certified organic food, there's no risk of this.
But you also don't want food that has been completely destroyed by insects, so what can you do??
Let's talk about two simple things we do on our own farms to combat bugs naturally that you can do at home too!
1. Companion planting. There are some plants that naturally repel pests, and planting those interspersed with your other plants can help the whole lot!
For example, if you were planting broccoli you can companion plant with shallots and beetroot to help repel pests naturally. Companion planting is unlikely to prove 100% successful in preventing insect attack, but it is one common, helpful practice used by organic growers.
2. Making a natural insect repellent. One recipe is to combine some chopped chili and garlic with some water and allow it to sit for a couple weeks to ferment, then spray on your veggies. Don't spray on the part of the plant you're going to eat though! For example, with broccoli simply spray on the leaves, not the flower.
Last winter Mick did a short video outlining these exact practices, and you can check that out on our Youtube channel here.
At the end of the day, remember that when you're growing plants organically, you will get bugs. It's a good thing!!
We want insects in and around the garden to create a healthy ecosystem and biological diversity in our natural spaces. Having a variety of plant and animal life present is paramount to the health of the environment as a whole.
So use these natural insect repellent methods, but don't be afraid of fruit and veg with little bite marks and bugs on the leaves either.
Most large scale growers use similar methods to these as well as other practices like netting, and even manually removing the bugs (think corn caterpillar). Yes, this can mean its someones job to take a bucket and pick off the corn grubs!
Sometimes bugs can leave a footprint on organic produce that may not be detectable to the eye. This is common in Avocado, when the fruit fly sting the skin and the avocado develops a "stone" in that area. You may also find this in Zucchini or cucumber which looks great but due to a tiny skin sting, may have a big or two on the inside.
Again, remember bugs are good, it means the produce is grown without chemicals, we recommend simply cutting around the bug affected area of a produce item and enjoying your organic food.
Remember, if it's good for the bugs, it's good for you! 🐞
]]>The summer weather is still here, but with cooler days and nights just around the corner, the seasonal shift is going to begin.
What does that mean when it comes to the fruit & veg you'll be bringing home?? Let's check it out!
We have been enjoying beautiful southern oranges, and we expect our local season to start mid-april! There are lots of local spray free lemons and limes available too.
We are in the tail end of blueberries for the season, but while they're still around make sure to pick some up! It's been a great year for berries and they are lovely and sweet.
Stone fruit is tapering off and grapes will finish up soon as well, so make the most of them while they're around! Watermelon will be finished up within the next couple of weeks.
There are heaps of bananas, papaya, and pears around for you to enjoy.
Avocados are still around and have been extra flavourful and creamy these past few weeks! Plus as a bonus, our local supply should start soon.
We are loving the new season apples. They've been particularly sweet and crunchy this year, so be sure to give them a try!
There are SO many beautiful vegetables coming into season, so let's lay them out.
Baby broccoli is back!! It's coming from down south and we are so excited to be able to offer it to you again.
Broccoli, cauliflower and cabbage are also making a strong comeback. These brassicas love the cooler weather, so should be getting more abundant and delicious from here on out.
As usual, we've got heaps of beautiful leafy greens available. This includes favourites such as silverbeet, choi, baby spinach, rocket, cos lettuce and mixed salad.
Unfortunately the kale has been a bit hit and miss lately. A combination of being weather affected and bug affected has been a challenge, but it should improve as things cool down.
We are enjoying some green cucumber from our southern friends, and some local lebanese cucumber as well. Both are excellent and available in abundance at the moment.
There are lots of capsicums around, and we're planning on having a few varieties available soon. There's also a heap of beautiful eggplant, beans, sweet corn, beetroot, zucchini, and incredible tomatoes available too!
Celery is still a little limited, but the volume should improve and price should level out as the season progresses.
We've got a heap of beautiful potatoes, sweet potatoes, and pumpkins coming your way!
The carrots are getting better, and the coloured purple and yellow carrots seem to be extra sweet at the moment. If you haven't given them a try yet, we highly recommend you do!
Last but not least, the ginger we're harvesting off our farm is gorgeous and fresh. Just remember that when you have new ginger (where the skin is lighter in colour and softer), it needs to be stored covered in the fridge.
As always, if you have any questions about seasonal availability simply shoot us a message or ask our team at market 😃
To stay up to date on everything that's happening with the Harvest, follow us on Instagram or Facebook.
Thank you for supporting your local farmers!
]]>These beauties are at their peak this time of year, and though we all know and love them in basics like in salads and on pizza, many of us don't go outside of those boundaries.
So to help inspire you, here are a couple of recipes that might stretch you out of your tomato comfort zone!
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Every single week, our incredible team of 10 people pack over 10,000 items into home delivery and pickup boxes by hand.... that's a LOT of organic fruit & veg!!!!
You could say we are quality obsessed, and we strive to bring you the freshest and tastiest seasonal produce each and every week. But because everything is picked and packed by humans, mistakes can sometimes happen....
That's why we have a happiness guarantee! 🙌
If you are unsatisfied with the quality of any of the produce items in your delivery or notice an item is missing from your order (and there is no out of stock card in the box), simply get in touch and let us know.
We also offer a replacement guarantee. This means we will replace any items that fail to meet quality standards for free in your next order!
Please let us know of any quality issues asap and we'll always do our best to make it right. To get in touch you can:
💻️ send us a message through our website
📲 give us a call at 0482 089 011
💌 email boxes@goodharvest.com.au
Be sure to read our precious post all about the impacts of the heatwaves on seasonal availability too.
]]>Be sure to read our precious post all about the impacts of the heatwaves on seasonal availability too.
Click here to read that update
🍇 Fruit 🍐
The good news is Grapes are super tasty and abundant! We are getting a delivery of new season biodynamic Pears from our friend Denis at Stanthorpe this week! They'll be a WBC Pear, so typically stay firmer in texture, and taste amazing in salads too! New season Apples should start to come through soon too!
Oranges have been in supply from our friends down south and they have been super juicy! Once again remember to store these in the fridge.
Blueberries have finished up for the season :( We have loved working direct with Hampton Blue and have been so grateful for their amazing supply this season!
Stonefruit and Mangoes have also finished :( interestingly there are so few organic stonefruit growers these days, their season is short and supply certainly doesn't meet demand. If you got your hands on some juicy peaches and nectarines you were certainly lucky! There are still a few Plums around for a little while longer though!!
Papaya is limited due to weather impacts, and we will see what effects this cyclone will have on supply of our Papaya and also Bananas. I believe it hasn't been as bad as initially expected so fingers crossed!
🥑 Veggies 🌽
Every month I question whether to talk about Avocados in the fruit or veg section 😃 regardless of which category they end up in, they have been pretty tasty this last month. This week we had some Reed avo's come to us so I'm just waiting on mine to ripen to see how they taste :)
Just a reminder, we often get these shortly after harvest so they can take a week to ripen. It's good to get into a week ahead routine and keep up consistent supply for your fruit bowl so you've always go avocado on hand. Do be sure to keep an eye on them especially in this heat though as they can turn quickly!
Brassicas such as Broccoli, Cauliflower and Cabbages are intermittent in supply, or in some cases not available. Seasonal fluctuations in supply and price are typical at this time of year for these usual winter veg.
Beans and Eggplant have been in good supply although this may change as the seasons shift. We are not sure if these will be as consistent over the next few weeks.
It's been too hot to grow Tomatoes locally so we are sourcing these from further south. They are still tasty, although more of a round variety rather than truss. We look forward to the weather cooling down for Noosa Reds to be back on!
Zucchini is another one that should be in abundant supply but isn't! We can still source it thankfully, it's just not as abundant as expected for this time of year.
Our Sweet Potato suffered intermittent rain damage these last few weeks so we are hopeful things improve and they are back to their usual tasty supply.
Corn and Green Capsicum is on for the summer! Yummo! Roast these up on the BBQ!
Celery is certainly another out of season item at this time of year. We are sourcing this from NSW, however it is priced high due to a limited supply :(
Onions, Potatoes & Beetroot seem to be holding well in terms of consistent supply which is great! Pumpkin is certainly abundant too so enjoy that roasted for summer salads!
Finally, leafy greens have surprised me this summer. We are still getting a good supply of Salad, Lettuce, Spinach and more! Kale has been intermittent but seems to back on for now :) Parsley is out of season for a while too!
It's just too hot to grow these on our farm over summer but we look forward to the changing seasons and getting prepped for our farm plan for this year.
🥬🥬🥬
As always, if you have any questions about seasonal availability simply shoot us a message or ask our team at market
To stay up to date on everything that's happening with the Harvest, follow us on Instagram or Facebook.
Thank you for supporting your local farmers!
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Available year round, beetroot is much more versatile than most people think. Here’s a couple of suggestions on tasty ways to use it you might never have thought of! 😀
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You're not alone!
That's why we've put together a few handy tips to give you the best chance of picking the perfect watermelon! 🍉🍉🍉
1. Look for a field spot (the area of the watermelon that was in contact with the ground) that is creamy yellow or orange in colour. A white or pale field spot can indicate a lack of flavour.
2. Watermelons should have clear, distinct stripes on the skin and be a dull colour. A melon that is shiny can actually indicate it's not yet ripe.
3. Give your fruit a knock. If it sounds deep and hollow, it's more likely to be ripe. If it sounds higher pitched and more dense, it's possible it's not yet ripe and juicy.
4. Try to get a melon with lots of webbing on the skin, and don't shy away from a few brown spots. This can be an indication of a higher sugar content and a sweeter watermelon.
5. The stem should be dry and brown. If it's still green, it was likely harvested too early and will be under-ripe.
6. Buy watermelon when they're in season for ultimate sweetness and ripeness! In Queensland, watermelon is at it's best through the hot summer months.
And once you've got your watermelon home, a few of things to keep in mind include:
🍉 It's best to keep whole, uncut watermelons on the bench top. They're usually good for 7-10 days.
🍉 Always keep cut melon in the fridge and use within a few days.
🍉 Watermelons do not keep ripening after being harvested like many other types of fruit. Whatever state of ripeness they're in when picked is where they'll stay. This means that you should always choose a watermelon that's at peak ripeness to get the best flavour!
Watermelons are at their peak of sweetness, nutrition and flavour right now, so get down to your local market this weekend and pick one up! 😄🍉
]]>Summer fruit is here!! 🎉
We have some beautiful stone fruit available. Peaches, plums, and nectarines are juicy and delicious. Cherries have already had their turn over Christmas and are on the way out for the year.
Some juicy mangoes are available, and local mangoes will be ready soon!!!
Watermelons and grapes are abundant and incredibly flavourful this year. Most of our watermelons are coming off of our Woombye farm and we're loving them!
As we move into summer, we've got heaps of beautiful leafy greens coming from down south for you. This includes your favourites such as silverbeet, curly kale, black kale, choi, baby spinach, rocket, cos lettuce and mixed salad.
Unfortunately cauliflower is out for the time being until things cool down in the south, and other winter loving brassicas such as broccoli and cabbage are still a bit limited too.
Tomatoes are now mostly being sourced from cooler areas, but we have a consistent supply and they're looking beautiful.
Pumpkins and potatoes are looking great and we'll continue to have a good supply of them. Sweet potatoes may slow down later in the season, but for now we have a heap available.
Carrots, onions, and zucchini are plentiful and delicious.
Cucumber, beans, capsicum and eggplant are looking and tasting delicious. These are all true summer crops and they tend to be at their best in the hotter months!
As always, if you have any questions about seasonal availability simply shoot us a message or ask our team at market 😃
To stay up to date on everything that's happening with the Harvest, follow us on Instagram or Facebook.
Thank you for supporting your local farmers!
]]>There are so many benefits to supporting your farmer directly!
Let's explore what it means to support Good Harvest, and the many ways this support reaches deep into our incredible Sunshine Coast community.
It goes without saying that you get access to the freshest organic produce around! Quite often it's literally 24 hours from farm to plate....This is in stark contrast to a typical supermarket item that can be anywhere up to 8 months old and travelled many kilometers and even countries to get to you.
You will taste the difference, and feel it too. Food that is eaten soon after harvesting is higher in nutritional content than something that has been stored or transported.
At Good Harvest, one of our goals is to build a more connected food system, where it's the norm to actually get to know your farmer. Relationships are at the core of what we do! It's one of the reasons why we work so hard to give you the best customer service possible. When we all work together, we are all supporting the growth of the local food system and the local community.
Keeping the local economy strong means supporting each other in business too. We do our best to always choose local suppliers for trades and services, meaning our community wins!
How lucky we are to have such an incredible team that help us to produce and deliver the best of the best of organic produce each week. These superstars absolutely adore what they do!
In Queensland, mangos are synonymous with the holiday season and we couldn’t be happier about that! 🥭🥭🥭
We’ve curated two simple classic mango recipes for you that are perfect for a regular day at home or would be fitting for a family get together too!
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And there's nothing quite as frustrating as bringing home herbs because you're excited to use them in a new recipe, and before you get the chance they've gone slimy or dry...
Let's talk herb storage so that you can get the most out of your fresh herbs in the kitchen!
Basil does not like the cold, so always store it on the bench top. For basil without stems, you can wrap the leaves in a damp paper towel and keep it in a loose plastic bag. For basil with stems, put it in a glass jar like a flower bouquet in a few cm of water. Put a loose plastic bag on top and be sure to change the water every day. When stored properly, basil will stay fresh about three or four days.
Once you bring your coriander home, remove the rubber band holding the bunch together. Leaving it on will actually cause them to break down and decay faster.
Place coriander upright in a clean glass or jar filled with a few cm of water, as you would a bouquet of flowers. Loosely cover the leaves with an upside-down plastic bag and keep it cold in the fridge. When stored this way and with the water freshened every day or two, coriander should keep for about a week.
Simply wash in cold water, remove excess moisture with a salad spinner, and wrap the bundle of dill in several damp paper towels. Place the wrapped stems and leaves in a plastic bag (old salad bags work perfectly for this!) or another airtight container. Fresh dill can usually be stored in the fridge for several days.
The best way to store mint is in the fridge where it will stay nice and cool.
If your mint has both leaves and stems, you can store it upright in a glass or plastic container. Add a few cm of water at the bottom the container to so the cut stems are able to soak, but the leaves are not submerged.
Alternatively if you have loose mint leaves, wet a paper towel and then ring it out. Add the leaves to the damp towel and gently fold the sides over the leaves making a small packet. Transfer the packet to a plastic bag or container with a lid and close it up. Keep it in the fridge and enjoy your mint for several days.
Fresh oregano must be stored in the fridge. If you've just got leaves, simply place a slightly damp paper towel in a plastic bag with the oregano and leave some air in the bag.
If your oregano still has stems with leaves, place it in a glass of water with a plastic bag loosely tented over the glass. It should stay fresh for up to a week.
Snip off the bottom of the stems. Make sure the leaves are completely dry. Better to hold off rinsing your parsley until you're about to use it. Put in glass jar with a few cm of water. Loosely cover the leaves with an upside-down plastic bag and keep it cold in the fridge. When stored this way and with the water freshened every day or two, parsley should keep for about a week.
Store these hardy herbs in the fridge for maximum freshness. Simply wrap them in a slightly damp paper towel in a plastic bag and leave some air in the bag. Will stay fresh for up to a week.
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These last few weeks our farm team has been busy prepping for summer! ☀️
This includes harvesting potatoes and ginger, plus some of the last soft leafy greens of the year. It's simply too hot in Queensland to grow them in the summer!
We're getting ready to rest some of the beds for a few months, and the cover crops will be planted soon.
Plus, our watermelons are coming along well and the first crop should be ready just in time for the holidays! 🍉
Summer fruit is starting to arrive! 🎉🎉🎉
Early season peaches, nectarines and mangoes are starting to trickle through, and as the month progresses supply should be up.
Melons and grapes will be available near the end of the month or early in the new year.
As the month progresses, celery from down south will start to be available.
As always, we've got a heap of leafy greens available. We're working with southern producers to keep this consistent over the summer! Some of the staples you can expect to see include silverbeet, curly kale, black kale, choi, baby spinach, rocket, cos lettuce and mixed salad.
Carrots, onions and zucchini are plentiful and delicious.
Tomatoes are still going strong and are extra sweet this time of year! They may finish up soon locally as it becomes too hot but we’re lucky to have some amazing growers further south where it’s a bit cooler.
Cucumber, beans, capsicum and eggplant are looking and tasting delicious, and these will continue to increase in supply as the summer heat rolls in.
Supply of broccoli, cauliflower and cabbage will be limited for a few weeks. These are primarily winter veg so it's expected that availability is slightly down this time of year. Baby broccoli is finishing up until February or so.
There are of course still lots of yummy potatoes on offer! We've still one or two harvests of our Dutch Creams and Sebagos coming from our farm in Woombye, plus more coming from our other suppliers.
Pumpkin and sweet potato are also in stable supply and ready for the Christmas table roast.
As always, if you have any questions about seasonal availability simply shoot us a message or ask our team at market 😃
To stay up to date on everything that's happening with the Harvest, follow us on Instagram or Facebook.
Thank you for supporting your local farmers!
]]>We have all encountered bringing home under-ripe bananas or looked over at the fruit bowl to see them completely brown and mushy - but there are ways to use them at every stage along their journey from green to brown. Here are some ideas on how to use up this versatile fruit.
]]>We have all encountered bringing home under-ripe bananas or looked over at the fruit bowl to see them completely brown and mushy - but there are ways to use them at every stage along their journey from green to brown.
Here are some ideas on how to use up this versatile fruit!
Green bananas are very unripe, feeling firm to the touch and are lacking their beautiful signature fragrance. They are chalky to eat and there is no hint of sweetness. This high starch content means the flesh hasn't converted to sugar yet, lending itself best to savoury dishes such as curries, fried or mashed as you would a potato after cooking.
Unripe bananas have a slightly starchy/slightly sweet flavour. The texture is smooth, slightly starchy and a little tacky/sticky. If you prefer a less sweet flavour this is the perfect time to eat your banana raw. Otherwise this is the perfect time to pan-fry, deep fry or bake.
Ripe, rich, sweet and fragrant. We all know and love the delicious flavour and creamy texture of a perfectly ripe banana. Perfect for eating straight from the peel, chopped up through your morning yoghurt and granola or on your toast drizzled in honey.
This is also a great time to use them in nice-cream, smoothies and cakes .
If you wish to extend the life of the banana at this stage it is ok to pop the banana in the fridge to slow the ripening process. The peel will continue to darken however the fruit will remain perfectly fine to eat for up to a week.
This is when the downhill run picks up speed and you are up against the clock. We all know you can still eat the banana raw at this point however they are super sweet and a little mushy. They are best used for banana bread, nice-cream, smoothies, pancakes and muffins.
At this point your house is overwhelmed by the scent of banana and the skin is only just holding the mushy mess of the fruit inside. Whilst not looking very appetizing, bananas are still perfectly fine to eat at this stage. All starch is gone and replaced by sugars. We all have used bananas at this stage in banana bread, however you can also use them in waffles or freeze them for use in smoothies.
You see there is no "better" stage for a banana. Each is different and has amazing benefits and uses.
So the next time you have bananas that you've deemed too green or too ripe, it's time to get creative and use them in a whole new way!
]]>Here are a couple of easy new recipes to try that might just make you fall in love with mushrooms all over again!
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1. Store them Correctly
With a very high water content, cucumbers tend to have a shorter life. They are best stored after being dried, unpeeled in your refrigerator's crisper drawer. Make sure you check in on them and wipe them down if you notice they are wet. Cucumbers should never be stored at room temperature as they will become soft and limp.
2. Make them go Further
If you notice your cucumbers have gone a little soft, revitalise them by cutting off one end and placing them in a bowl of cold water.
3. Pickle them
Who knew pickling cucumbers was so easy! There are a few recipes we love, but when you are short on time and need something fast all you need to do is simply slice your cucumbers, cover in salt and let sit for 20 minutes - you have the perfect accompaniment to Poke Bowls, hamburgers, pulled pork sandwiches, salads, or simply as a snack.
4. Get Dipping!
Dips are versatile and can be prepared ahead and stored for any unexpected family or friend drop-ins. A couple of our favourite cucumber dips include:
Tzatziki - A real crowd pleaser, super refreshing and good for you! Serve with pita, crunchy vegetable sticks or just eat it with a spoon!
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Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary (I often add a generous pinch of sugar to balance the flavors). Cover and chill until ready to serve. Before serving, drizzle with a bit of olive oil and sprinkle with fresh mint, if desired.
Raita - Spice up your sides and charcuterie game
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5. Drink and Refresh!
Cucumbers are 95% water, which makes them a naturally refreshing and hydrating snack. If you want to take your refreshments to the next level these following combos have you covered.
November is bringing a heap of hot, dry weather to southeast Queensland this year ☀️
We will continue to harvest leafy greens, coriander, dill, parsley, ginger, daikon and more as long as weather permits!
And of course the crops that love the heat like ginger and watermelon are happily soaking up all this heat and sunshine.
We're also focussing on cover cropping and regenerating our soils while ensuring water supply remains stable.
We're super excited to announce our new partnership with the A team at Hampton Blue.
Hampton Blue is a certified organic blueberry and raspberry orchard situated in Hampton, 30kms north of Toowoomba amongst the tall timbers of the Great Dividing Range.
From this week, while in season we will have a direct supply of their amazing certified organic blueberries (and hopefully raspberries if they have some available).
Avocados are still going strong! As the weather warms up, we'll be switching to a supplier down south so there shouldn't be much of an interruption in supply.
Last season apples, both red and green, are crisp and tasty! We work with a few farms as needed, and do our best to always have these lunchbox staples on hand for you.
Local lemon supply is becoming limited in the warmer weather, but we're working on sourcing them from northern NSW and will do our best to have plenty available. Limes have finished up for a while but should be back before Christmas.
Also our local Oranges have finished up, but we have a great partnership with our NSW and Victorian growers to ensure lots of fresh fruit for the summer season ahead.
Both papaya and bananas are happy with the longer, hotter days and will be going strong for a while yet.
Mangoes aren't here just yet (we know, we know!!). We're working with some local growers and if all goes to plan we should have some new season mangoes available by the end of the month!
As it continues to heat up, we're actively transitioning suppliers to cooler growing regions, so that we can continue to access the best organic veg for you.
Asparagus is still going strong! It is beautiful and sweet, so don't miss out on this under-appreciated seasonal gem.
As always, we've got beautiful silverbeet, curly kale, black kale, choi, baby spinach, plus lettuce and salad available.
Carrots, are yummy and in great supply, as are onions and zucchini.
We still have a good supply of tomatoes from a couple of local suppliers, and as the weather warms up that will slow.
Cucumber, beans, capsicum and eggplant are looking beautiful and these will continue to increase in supply as the summer heat rolls in.
As a side note, check out this cool white eggplant we received in an order last week! Veg never fails to amaze us!
Beans, broccoli, cabbage, fennel, and baby broccoli are all still in good supply and looking absolutely amazing.
As we transition our sweet potato supplier, there may be a bit of a temporary lull in availability for a few weeks. Never fear, this is totally normal for this time of year and won't last long!
There are lots of potatoes on offer! We've still got a mix of Dutch Creams and Sebagos being harvested from our farm in Woombye.
As always, if you have any questions about seasonal availability simply shoot us a message or ask our team at market 😃
To stay up to date on everything that's happening with the Harvest, follow us on Instagram or Facebook.
Thank you for supporting your local farmers!
]]>I feel like as farmers sometimes all we talk about is…. The weather! Too hot! Too cold! Too dry! Too wet!
In reality it is such a massive part of what we do. Talk to any farmer across the country, probably even world-wide, they’ll regale you with tales of the weather and all the ways this impacts their harvests.
Australia is a country typified by its extreme climatic variations. The last few years have seen these variations intensify.
It’s often too hot, too rainy, too frosty, and too dry. What it comes down to is that it’s not predictable and not what you expect for the season.
Sometimes it’s hard for people to stay connected to the seasons and weather changes, especially if you’re at home on town water and not noticing a whole lot of difference in your local environment.
Spending a week in nature or on the farm will bring you face to face with the reality of weather impacts, be it good, or not so good.
Mick is also a media spokesperson for the Farmers for Climate Action group, meaning he gets all the latest insights and reports in terms of the impacts of weather and climate related events on farming.
It’s good to be informed, but it also means he sees first-hand the impacts of weather, not only on his farm, but on others too.
La Niña
So, we know that in 2021 and 2022 we were in a La Niña weather pattern, meaning higher than average rainfalls.
Remember those crazy floods in February 2021! Our paddocks flooded three times!
Directly following those floods, the average daylight hours dropped to as low as 4 hours per day. It was cloudy for over a month, so even when we managed to re-plant for the third time, things weren’t growing because of a lack of sunlight.
Well now, we’re on the total flipside of this!
El Niño
The BOM has declared in mid-September that we are now in El Niño conditions which is generally classified as hot and dry weather on the east coast caused by sea surface temperature differences in the pacific.
This is coupled with a strong positive Indian Ocean Dipole (IOD) which also brings hot dry weather from the west.
It’s been building since May, with the majority of the country experiencing rainfall deficiencies.
The start of spring this year heralded the start of the impacts of El Niño – with the entire country receiving 70% less rainfall than average, our driest September on record (since 1900). September was also the fourth month in a row of record-warm global temperatures.
Source: http://www.bom.gov.au/climate/ahead/outlooks/archive/20231005-outlook.shtml
Not only is our rainfall 70% less than average (meaning our dams are dry), but our soil moisture content is also well below average (in the lowest 30% of all years since 1911). Of course, our farming methods help retain soil moisture and structure, but with such dry conditions, there is only so much we can buffer against.
The predictions are grim. It’s expected that between November 2023 and January 2024, we are to receive between 60-80% less rainfall than expected. Beyond January, they expect hot and dry conditions to continue through to Autumn.
The combination of El Niño and the IOD mean that rain is essentially drawn away from Australia. It also means hotter temperatures – a signature of El Niño is extreme temperature shifts like heatwaves.
These intense conditions not only mean less rainfall and high temperatures, but the combination of these means a significant risk of bushfires.
Side note: El Niño is part of a natural climate cycle that affects global weather and occurs on average every three to five years. What we are noticing is that due to increased climate change impacts, El Niño (and even La Niña) are becoming more extreme.
So what can we do?
As farmers, we have to prepare for a dry, hot future, which means assessing our crop plan and determining what we can grow over summer and into Autumn. We’re also finding ways to reduce our water needs as much as possible.
We’re working and communicating with our farming friends country wide to ensure we can all support each other during these challenging times.
Knowing we can work with a network of organic farmers and directly support their livelihood and guarantee demand for their produce is super important.
It keeps our country growing.
If one farmer needs to rest their fields or has a break in production, we can all work together to ensure continued supply for our community and be ready for when their harvests start again.
They say it takes a village to raise a child, and this statement is certainly as true for feeding a community.
It takes a strong collaborative network of passionate growers to feed our community each week.
The model of all for one and one for all is very much how we operate at Good Harvest, and how we believe our food system should be directed.
You can do your part by continuing to support farmers, growing your own produce at home, and managing your own water use over the coming months.
Thanks for coming along on this journey with us!
]]>Sweet potatoes are packed full of vitamins, minerals, and fiber!
Plus they’re super delicious too 😄
It’s always fun to try new things with your favourite ingredients, so here are a couple of new quick and easy sweet potato recipe suggestions to get you started!
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Eating seasonally not only tastes better, it also comes with many other benefits for your health, your budget and the environment.
Changing your food with the seasons ensures our bodies are properly nourished throughout the year by eating the best of what each season brings.
]]>The change of seasons not only marks the change of our wardrobes but a transition to an abundance of diverse new seasonal, freshly harvested produce we should be adding to our plates.
Changing your food with the seasons ensures our bodies are properly nourished throughout the year by eating the best of what each season brings. As well as vitamins and minerals, fruit and veggies contain powerful phytonutrients. Phytonutrients are the natural compounds that give plant foods their unique flavours and bright colours.
Scientists are only just beginning to understand the many benefits of phytonutrients with more than 5000 being identified. Eating seasonally will naturally help you mix up the variety of fruit and veggies you eat, which is one of the best ways to benefit from all the phytonutrients they provide. Not only this, it also helps you to look forward to and treasure the foods that you may have missed during the different seasons.
Supermarkets have largely contributed to many forgetting that tomatoes, citrus, avocados, and many other fruits and vegetables simply aren’t available year-round. They are seasonal for a reason, let's explore our top benefits of eating seasonally:
1. Food tastes better
You would be hard pressed to find anyone that could disagree with this point. It should be no surprise that buying seasonally means your produce is fresher and tastes sweeter/better as it has been newly harvested – makes sense, right?
Purchasing produce at the right time of year allows it to naturally ripen, which means the result is flavour packed and nutrient rich fruit and veg!
2. Higher nutritional content
Have you noticed locally produced, in season fruits and vegetables appear more vibrant than products that have been transported and stored for long periods of time?
Foods that are available out of season have generally been stored for long periods or shipped from halfway around the world to ensure a steady supply year-round. Certain antioxidants such as folate, carotenes and Vitamin C rapidly decline when stored for periods of time.
All fruits and vegetables start to lose nutrients immediately after they are harvested, so the best produce with the highest nutritional content are those foods eaten as close to harvesting as possible.
3. More bang for your buck
When we eat in season produce, it is at peak supply, therefore it will generally be less expensive than when bought out of season – think storage costs, transportation and reduced supply – all these costs are then passed to the consumer.
Talking to farmers at the local farmer’s market is a great way of learning what is in season and why certain products may not be available.
4. Supports your body’s natural nutritional needs
Nature has a way of providing exactly what we need and when, this is clear when looking at seasonal foods.
For instance, in Winter citrus is in abundance, and what is associated with winter? Colds, flu and sickness. Citrus is full of Vitamin C, perfect for boosting immunity. Root vegetables and all the warm, hearty, and comforting foods are also in season during this time. Perfect foods for making stews, casseroles and soups.
Summer on the other hand serves up cooling foods perfect for salads, stone fruits and foods rich in beta-carotenes and carotenoids which help protect us from the harsh summer sun. Cool, right?!
5. Variety
In order to promote a healthy lifestyle, we are encouraged to eat a variety of foods to provide our bodies with the full spectrum of essential nutrients needed for vitality and optimal health. Our bodies didn't adapt to eat the same foods year round. Variety is the spice of life after all. Giving our bodies a variety of fruits and vegetables assist our gut bacteria to find a wonderfully healthy and diverse microbiome.
6. Better for the environment
If we all ate seasonally, demand for out of season produce would decline along with transportation, refrigeration, greenhouse gasses and irradiation of produce. Eating locally and seasonally works with nature not against it.
At Good Harvest we truly believe in eating seasonally and understand the abundance of produce available in supermarkets makes it hard to keep track of what’s actually in season. We realise it is not always possible to eat locally and seasonally for everyone, all the time. Its more about being aware and making decisions where possible that are better for you, your wallet, your health and the environment when you can.
7. It supports your local community
When you buy foods out of season, the large majority of the profits go to the transporter and the retailer – and it’s a safe bet that none of these are based in your local area. Farmers are busy growing in season fruit and veg all year round. By buying what your local farmers produce, you’ll constantly be feeding the profits back into your own community and that's a win for all!
So next time you are a little disappointed not to see some of your favorite fruit and veg on offer at your local farmers market or in your seasonal box, think about in season alternatives and the greater good for your health, your wallet and your local community.
Eat local, seasonal and organic for a healthy planet, community and you!
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October means the days are getting longer and warmer, but it's not too hot for our beautiful greens and brassicas to keep growing strong!
Everything growing on the farm is loving the spring weather, with heaps of sunny days a good sprinkle of rain thrown in.
We've been planting juicy watermelon. These sweet melons should be ready for harvest around Christmas or early in the new year in time for when summer really turns the heat up!
We're still harvesting potatoes, kale, salad, lettuce, silverbeet, carrot bunches, ginger, broccoli, coriander, parsley, rocket, and basil. As we move more into summer, most of these leafy greens just don't tolerate the Queensland heat, so we'll be resting those paddocks for a short time (or planting more heat tolerant crops, like more watermelon!).
When we can get him to slow down a bit, we get farmer Mick to do regular farm updates videos and share all the latest photos and events too! To stay up to date on everything that's happening on our farm, follow us on Instagram or Facebook.
The period between winter and summer fruit can be a sticky one, but we still have a heap of tasty fruit on offer!
We're going to try to squeeze in one last citrus order from Neil and Tanya out at Gayndah! Their citrus fruit is our favourite, so if we can get it for you we will.
Blueberries are here and they are absolutely incredible! The season for these beauties tends to be fairly short, so enjoy them while you can. Local strawberries have unfortunately finished up for the season. For the time being, we still have plentiful supply of both Wurtz and Hass avocados, though they will likely be finishing up soon.
Last season apples are plentiful, and they are crisp and tasty! The new season will start after Christmas, but don't let that deter you from enjoying these gems all the way through. Varieties we're enjoying include mostly Pink Lady, Galas and some Granny Smiths.
Both papaya and bananas are going strong and should only get better as it gets hotter!
Everyone's talking about mangoes and watermelon, but they're not here quite yet! They tend to really take off in November or December as the weather heats up, so hold on just a few more weeks for your first juicy mango of the season.
This year has been a great one for veggies, and it's not over yet!
As it heats up, much of our supply will start to come from down south. As growing conditions have been fairly good, this transition should be pretty seamless!
Some great news is that asparagus has started!!! The new season crop is tender and sweet, and it should be available for a few months.
We're still enjoying beautiful silverbeet, curly kale, black kale, choi, baby spinach, plus lettuce and salad!
Carrots, both orange and yellow, are plentiful, as are onions and zucchini.
We still have a good supply of tomatoes from Noosa Reds, but as the weather warms up that will slow. Cucumber, beans, capsicum and eggplant are looking beautiful and these will continue to increase in supply as summer rolls in.
Beans, brussel sprouts, broccoli, and baby broccoli are all still in good supply and looking absolutely amazing.
As the month goes on, the supply of pumpkins, cabbages and celery will slow.
There are lots of potatoes on offer, both sweet potatoes and regular. In fact, some absolutely amazing Dutch Creams are still being harvested from our local Sunny Coast farm!
As always, if you have any questions about seasonal availability simply shoot us a message or ask our team at market :)
We're starting to think about Christmas (it's not that far away now!) and are doing our best to make sure you have access to the best certified organic fruit & veg to feed your loved ones over the holidays.
Thank you for supporting your local farmers!
]]>These terms and lists are a Trademark of the Environmental Working Group, based in the United States, and are reviewed yearly.
The Dirty Dozen lists the fruits & veggies that tested the highest in residual pesticides and herbicides, therefore they are most recommended to eat organic if possible.
The Clean Fifteen lists the fruits & veggies that tested the lowest in residual pesticides and herbicides, therefore if you must choose some produce to eat that's been grown conventionally, these items are generally considered the safest choice.
So what made the lists this year??
1. Strawberries
2. Spinach
3. Kale, mustard & collard greens
4. Peaches
5. Pears
6. Nectarines
7. Apples
8. Grapes
9. Capsicum and hot chilis
10. Cherries
11. Blueberries
12. Green Beans
In fact, the EWG reported that a total of 210 pesticides were found on Dirty Dozen items. Of those, over 50 different pesticides were detected on every type of crop on the list, except cherries.
Since many peer-reviewed studies have documented links between pesticide consumption and health issues, this is obviously a scary find!
The good news is that choosing organic fruits and vegetables, especially those listed above, can have an almost immediate reflection on the amount of pesticides found in the consumers body. The sooner and more often you can choose to eat certified organic fruit and vegetables, the better!
1. Avocados
2. Corn
3. Pineapples
4. Onions
5. Papaya
6. Green peas (frozen)
7. Asparagus
8. Honeydew melon
9. Asparagus
10. Cabbage
11. Mushrooms
12. Mangoes
13. Sweet Potatoes
14. Watermelon
15. Carrots
What's pretty cool is that almost 65% of Clean Fifteen fruit and vegetable samples had no detectable pesticide residues. This means that if you must choose to eat some conventionally grown foods, these are generally considered to be the safest choices.
It's important to note that all testing is done in the United States and may not be a direct reflection on Australian grown produce, since different laws and regulations may apply.
The testing also does cover all pesticides used in crop production. For example, glyphosate (Roundup) is the most heavily used pesticide in the USA, and it is routinely found in high levels on several grains and beans, such as oats and chickpeas.
It's been scientifically documented time and time again the health benefits of choosing certified organic produce. The EWG's Dirty Dozen and Clean Fifteen can be helpful that if for some reason, be it cost, accessibility, or something else, you're not able to access 100% certified organic food. They are a framework that will guide you towards the safest choices.
Source: https://www.ewg.org/foodnews/summary.php
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We grow and supply both curly kale and black (Tuscan) kale, and in many cases the two are interchangeable in recipes.
Don’t know how to use kale? 🤔
Here’s a couple of quick and easy suggestions to get you started!
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Salad:
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According to foodbank.org.au, in Australia 7.6 million tonnes of food is lost or wasted every year with approximately 70% of this food being perfectly edible. 😱 UGGHHHHHH this doesn't have to happen!!!
Don't be scared by lumps and bumps and spots... It's just what real food looks like when it's grown in nature without a frankenstein cocktail of chemicals or genetic modifications.
This food is delicious, nutritious, and you might even get to have a little more fun preparing it too 🤭🍋
This means that we are transitioning from winter to summer crops on the farm, and you will start to see different items available in your boxes and at the farmers markets as well. Bring on the summer fruits we all love!
September means ginger planting. We time this to fit in with the moon cycles so our plants have the best chance of growing!
It's important to get the ginger in the ground before it gets too hot so that we can take advantage of the beautiful, long growing season here on the Sunshine Coast.
Planting the ginger is always a big feat and requires all hands on deck as we put each piece in the ground by hand, but in the end when we get to harvest it's all worth it!
For more on our ginger adventures check out our updates over on our YouTube channel
Strawberries have been absolutely phenomenal these last few weeks! Since our certified organic strawberries are all hand picked on small plots of land, supply is limited, but we don't think you can find better berries! Unfortunately these will be finishing up over the next couple of weeks as the weather warms up.
We still have late season citrus available from Neil and Tanya out at Gayndah! September usually means supply will start slowing down soon and we will switch to southern growers. Be sure to get in and enjoy the sweet Queensland oranges, grapefruit, and mandarins while they last.
Avocados are still looking absolutely beautiful, and we have an abundance of both Wurtz and Hass varieties.
Lovely apples continue to be available. We'll be enjoying a variety of late season apples for the next few months until the next season apples arrive, likely early in the new year. Varieties we're enjoying include Pink Lady, Galas and some stellar Granny Smiths.
Bananas continue to be in good supply as well as yummy papaya! Perfect for the warmer weather that's on the way :) Fingers crossed we see some blueberries coming on soon! Its too early to talk Mangoes but let's just say we are hopeful for a good season!
This year continues to impress with the sheer abundance of veggies!
We're enjoying absolutely beautiful silverbeet, curly kale, black kale, choi, baby spinach, plus lettuce and salad!
Rocket, salad and spinach from our farm are still available, but as the weather warms up these tender greens will start to become less available. We're also still harvesting herbs such as dill and coriander, and some lovely late season broccoli and celery. Carrots, both orange and yellow, are looking beautiful and crispy.
We have a consistent supply of tomatoes from Noosa Reds, but again as the weather warms up that will be slowing down. Cucumber, zucchini, beans, capsicum and eggplant are looking beautiful and these will increase in supply as summer rolls in.
There is a limited supply of cabbages and brassicas in general, but for the time being we have beautiful broccoli and tasty brussel sprouts on offer.
We're still harvesting yummy dutch cream potatoes from our farm out at Woombye, and we have wonderful sweet potatoes, beetroot, and pumpkins available too!
Of course if you have any questions about seasonal availability simply shoot us a message or ask our team at market :)
Remember that it's common in transitional seasons to have some gaps in supply, but rest assured they will be short lived.
Thank you for supporting your local farmers!
]]>So, what’s the big deal about eating locally anyway? We’re surrounded by more food than ever before – isn’t that a good thing?
]]>The term “food system” often feels theoretical or abstract, but in essence is the way we, as a community and as individuals, grow, source, and consume food.
It could be as simple as walking to the back yard to harvest your own lettuces, all the way through to consuming imported produce like Californian Oranges.
It encompasses production, transport and consumption. It identifies and often tries to create efficiencies with all the resources that go into each step of the way.
Some food systems are short (aka the garden), some are much longer and more heavily burdensome of resources.
Good Harvest was founded out of frustration about our local food system.
After travelling globally, Mick saw how connected many communities were to their local growers, and how food was a celebrated part of culture and family. Upon returning to Australia he realised how different it was back home.
The micro communities Mick experienced in South America and abroad, functioned on a simple premise of growing food and consuming it locally. Paddock to plate in a very real sense.
Seasonality was evident and celebrated, and local farmers and producers were acknowledged for their ability to feed their community. Sounds lovely doesn’t it?
Contrast the ideal low resource food system to what we have here in Australia, it’s vastly different. It's not just happening in Australia too.
We’ve experienced generations of changes in our food system, including advances in logistics and food manufacturing, but more significantly, the introduction of a centralised food model for supermarkets and greengrocers (think large food hubs like Rocklea Markets in Brisbane).
Farmers and producers sell their produce to agents at the markets, often at a contracted supply amount and price, and then these agents on sell this to retailers (putting their own margin on top).
A centralised food system certainly has some benefits such as:
From a consumer perspective these benefits reinforce the positive effects of a centralised food system.
So, what’s the big deal anyway? We’re surrounded by more food than ever before – isn’t that a good thing?
The challenges of a centralised food system are generally hidden and long term in nature – often only coming to light during times of crisis or natural disasters, or not visible at all when farmers go out of business or sell their lands due to economic pressures.
Some of the major impacts of a centralised food system certainly make us shake our heads in disbelief. Its purpose is to remove connection between consumer and producer, making it "easier" for retailers to get produce quickly.
A centralised food system is the opposite of what we are trying to achieve here at Good Harvest. Heres why:
Centralised food systems mean that growers typically drop off a bulk delivery of produce and it is sent out accordingly to various supermarkets. The farmers' connection to their product ends with a warehouse.
Produce is treated as a commodity, rather than celebrated for its contribution to the health of the community. Imagine growing an amazing zucchini or apple and how deflated you’d feel if it was shipped and packed around the country – never knowing if people were actually loving or even eating your produce.
As a consumer, purchasing from a supermarket or even an organic store that operates with a centralised distribution hub, means you’re so far removed from the hands that grow your food.
Scary!!! Being so acutely aware of what we’re consuming, it should raise alarms when we don’t know who grew our food or how they grew it.
Picture this, an organic farm operates less than 10km drive from a major organic retailer - sounds idyllic! However, with a centralised food system, that organic farm is not allowed to supply direct to the retailer but has to drive their produce 150km to their centralised food hub in Brisbane, only to have it shipped back the next day (or a few days later), to their nearby store……
Um what???
So who bears the cost of this absurdity? Well - everyone:
Now imagine this on a larger scale - eg supermarkets, and how long produce is being stored and transported before it reaches you!
Centralised food systems also mean that produce changes hands many times before it reaches the consumer. This is especially true if it goes between centralised food hubs in major cities. Imagine how many people have handled that produce, and how many companies have charged a little bit extra on that single item.
Anyone else feel like a mango in July? Of course we do! But the fact is, produce is better when it’s in season. Our bodies are designed to crave the right foods at the right time of year. Think warming foods and soups in winter, and fruits and lighter meals in summer.
A centralised food system works against seasonality by bringing in produce from across the globe (Californian oranges - really?). Extending seasonality further through the use of chemicals also means that people have lost touch with the flow of their local growing season.
Commonly we see farmers penalised for not being able to fulfil their growing contracts due to rain or harvest issues. Farming is difficult enough let alone having the added pressure of not being able to supply a contract. Guess what? Nature is a wild unpredictable world, sometimes you can do everything the same and things just don't grow or harvest at the predicted rate. Everybody needs to be ok with this.
Centralised food systems also hate imperfect produce. Why? It's harder to sell. Few stones in your avocado, thats ok. Maybe a spot on your apple - its actually really tasty.
Supermarkets have created this idea that we can only eat perfect on time produce. But that means that there is a lot of food going to waste in our quest for perfect shiny apples. Sometimes we need to remember how awesome it is to have all this food anyway, let alone a wonky carrot or funky looking zucchini. PS. Ask how many chemicals it takes to make your apple shiny or your veggies look exactly the same!!
You only have to look back 16 months ago to the flooding of 2022 to see the impacts that had on food supply in the supermarkets. The shelves were very empty. The centralised food hub was flooded which means produce cannot get from producer to consumer. In this example it's a lose / lose situation.
The farmer who may not be affected by flooding, cannot get their produce to market, loses crops, and the consumer cannot access the produce.
COVID was a similar experience. Disruptions are frequent and a centralised food system is a vulnerable model. Simply put – it doesn’t take much to rock the boat and affect supply in a centralised food system.
Conversely, in a decentralised model, impacts are far less reaching. Micro communities operate independently yet are also interconnected – the links are founded on community, not commodity. In short, everybody works together!!!!
We believe the way forward is found by going backwards. Yes times were simpler, but in the past, it was easier to meet your needs right in your own community
Here's our top six ways to reverse the impacts of centralised food systems:
📷 Image Credit @brenna_quinlan
]]>They are full of vitamins and nutrients, taste delicious, and are some of the most fun to experiment with in the kitchen.
Here's a couple of new recipe suggestions to get you started!
]]>They are full of vitamins and nutrients, taste delicious, and are some of the most fun to experiment with in the kitchen.
But do you find yourself making the same things again and again?
Here's a couple of new recipe suggestions to get you started!
Ingredients:
Directions:
Note: If using an air fryer, make at 180C for approx 25 mins total, sprinkling with parsley and turning halfway through.
Ingredients:
Directions:
You might have seen some media coverage of late referring to a complex term called Domestic Regulation.
Our own Farmer Mick was interviewed by ABC Rural to talk about this issue and what it means not only for the industry, but importantly for the consumer. Read on for our take on this long overdue reform.
]]>Our own Farmer Mick was interviewed by ABC Rural to talk about this issue and what it means not only for the industry, but importantly for the consumer. Read on for our take on this long overdue reform.
Did you know that in Australia, any person or product can be labelled as organic, without any claim or certification to back it up. I have made the mistake before of purchasing an "organic choice" product, thinking it was an organic dishwashing liquid, only to realise it isn't at all. You'd see it everywhere if you're aware of the use of it. Cafe's called organic such and such, only to serve conventional foods. You even see it at farmers markets. Produce labelled as organic without a certification number. It's pretty tough as a consumer to know what you're getting sometimes.
Domestic regulation is a term applied to the national reform required to regulate the organic industry and regulate the use of the word organic.
Well we flagged it above - without domestic regulation, you really don't know what you're buying. It also has huge impacts on the organic industry with exporting products, as well as on farmers that are certified organic.
Choosing to become certified organic as a producer or manufacturer comes with a lot of extra paperwork and costs, but beyond that, gives our consumers a great deal of reassurance that the produce is being grown or produced without chemicals. Being able to label our produce as certified organic is important - and is often undermined when anyone can call their produce organic even when it is conventional.
You'd think this should be a fairly easy process to be able to agree on a national standard for the use of the word organic......however this issue has been under process since December 2020, and still no closer to an outcome. IN December 2020 the Minister for Agriculture formed an advisory group to assess what this should look like, and later engaged Price Waterhouse Coopers to undertake consultation and determine the need for and benefits of domestic regulation.
Despite over 80 submissions and extensive support for the domestic regulation agenda, the Minister abandoned plans to continue with the reform on the basis that the PWC report suggested the cost benefit analysis was too difficult to calculate.
In short, they ignored their own advisory group, completely missed the point of regulation and determined that the benefits of introducing regulation were not enough.
One of the Advisory group members even noted:
“Minister Watt said today he was worried that domestic regulation would create a cost that would be passed on to consumers. We already use certified organic ingredients wherever possible. If we got domestic regulation, we wouldn’t be looking to put our price up, this is about those competitors who are not regulated.”
In response to this frustrating turn of events, the organic industry has banded together to form the Organic Industry Discussion Group (OIDG) to advance the interests of the organic sector, including the pursuit of domestic regulation.
This long overdue cohesion of Australia's regulatory bodies and industry groups brings together key representatives outside of the government agenda, to drive domestic regulation as an industry voice.
Here's hoping that the alliances formed in this Discussion group can push domestic regulation back into the Government's priorities and bring about a much needed reform for consumers and producers alike.
For more info on Domestic Regulation please visit:
Australian Organic Limited: https://austorganic.com/about-us/regulation/
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