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Daniel

Daniel comes from Herefordshire in the UK. He was with us for Christmas which we celebrated with our friends Felicity and Joolz at their beautiful property at Rose Point.

He was here for 5 weeks and would (and could) do anything from butchering chickens to keyline plowing, mowing grass, fencing, repairing water pipes to entertaining our dogs and cooking delicious meals.  Daniel’s carbonara variation is now regularly on our menu – it is absolutely delicious!  He was quick to see what needed to be done and rapidly became part of our family.

 

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Milk fed beef – the best!

Occasionally, we have beef raised by our house cow, Sweet Pea.

Rather than weaning these boys early, as most farmers do, we allow Sweet Pea to wean them naturally, when they are nearing a year old.

The result? Tender, flavoursome beef that beats anything I’ve ever tasted (mind you, I’ve never sample real Wagu, so it may not be the best ever, only nearly so)

If all goes according to plan, our milk fed beef should be available again by the end of January, 2017

Veggies from our garden

We grow a wide variety of veggies at The Edible Forest.

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Whenever we have a surplus, we’ll have veggies available on our market stall.

Come and see us to find out what’s in season now!

Ethically Raised Pastured Pork

Here at The Edible Forest, we try to raise our animals in the best way possible.

Our pork comes from slow growing old breeds, which means the meat is darker, more tender and tastier than that produced in modern factory facilities with the fast growing large pink breeds that are currently fashionable.

Our pigs all live outside, with easy access to all the things they need to be happy: food, shelter, shade, water and wallows. They enjoy a wide ranging vegetarian diet without chemical supplements.

We do not use hormone or other growth promotants, nor do we use unnecessary insecticides or other chemicals around our animals.

Electric fencing allows us to contain them, but also move them around easily, which means they help us improve our land, rather than destroying it as can sometimes be the case.

When the big day comes, we transport our pigs ourselves, to ensure they are stress free to the end.

This way, we have healthy, happy pigs, which means better food and health for us and our customers.

You can buy our pork at either the Wingham Farmers’ Market, at the Forster Farmers’ Market or at our regular Tuesday morning market outside Bent on Food in Isabella St, Wingham

Cutspriceper
American Ribs$18kg
Bacon$26kg
Belly$25kg
Boned Rolled Ham$28kg
Boned Shoulder Roast$24kg
Boneless Loin$30kg
Christmas Ham$26Kg
Cutlets$24kg
Diced Pork$18kg
Fillet$30kg
Forequarter Chops$22kg
Hand Roast$20kg
Loin Chops$22kg
Mince$20kg
Sausages$19kg
Spare Ribs$22kg
Speck$26kg
Stir Fry Strip$18kg

Seasonal Jams, Pickles and Preserves

Annette uses the freshest local ingredients to make the best pickles, jams and preserves that you have ever tasted.

All are made on site in the kitchen on our farm, with the care and attention that only a true artisan can manage.

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Varieties available at different times of the year include:

  • Chilli Jam (a perennial favourite)
  • Tomato and Ginger Jam (Annette’s grandmother’s recipe)
  • Marmalades made from many different citrus
  • Seasonal fruit jams, such as nectarine, peach, mulberry, fig and many more
  • Grape Jam (another family favourite recipe)
  • Indian Orange Pickle
  • Lime and Chilli Pickle (Indian style and very hot)
  • Beetroot Relish
  • Sweet Chilli Sauce
  • Various types of Chutney

Not all varieties are available at all times, due to seasonal availability of the ingredients.

Large jars –                 $10-

Small jars –                 $8-

Chilli Sauce –              $7-

Sometimes we also have home made Apple Cider Vinegar, as well as Annette’s caramelised version for salad dressing.

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