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Black Sapote,Vanilla & Chia pudding recipe

Black Sapote

Diospyros nigra

Black Sapote is a tropical fruit that is related to Persimmon. It is commonly known as chocolate pudding fruit due to its chocolate-like colour and pudding like texture. It is native to parts of Mexico and Central America, however it grows well in Brisbane and South-East Queensland.

Black Sapote is very high in Vitamin C (more than in an orange!), and is also a source of fiber, Vitamin A, calcium, potassium and iron.

After picking, the fruit will take 7-10 days to ripen. You will notice it change from light green and hard, to olive-green/brown and soft.

Black Sapote can be enjoyed on its own or with vanilla ice cream, in smoothies, mixed through muesli for breakfast (it makes a chocolate looking milk!), or in the following recipe:

Black Sapote, Vanilla & Chia Pudding

Makes 2 serves.

Ingredients

Chocolate Layer

  • 2 ripe black sapote, with seeds and skin removed
  • 1/3 of a 400mL can coconut cream
  • 2 Tbs chia seeds
  • 1 Tbs cocoa powder
  • 1 Tbs maple syrup
  • 1/2 tsp vanilla extract

Vanilla Layer

  • 2/3 of a 400mL can coconut cream
  • 2 Tbs chia seeds
  • 2 tsp maple syrup
  • 2 tsp vanilla
  • Strawberries to garnish, if desired

Method

  1. Vanilla Layer: Using a food processor, blender or nutribullet, blend coconut cream, chia seeds, maple syrup and vanilla until well mixed.
  2. Remove from blender and refrigerate.
  3. Chocolate layer: Blend black sapote, coconut cream, chia seeds, cocoa powder, syrup and vanilla until smooth.
  4. Refrigerate for 5 minutes.
  5. Beginning with vanilla, spoon layers into the glasses, alternating between vanilla and chocolate until the mixture is finished.
  6. Refrigerate for at least 1 hour.
  7. Garnish with strawberries.

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Sweet Potato Recipes

 

Sweet Potato 

Ipomea batatas

Sweet potato is a vigorous ground cover vine which produces tubers at the leaf nodes. It prefers sandy, well – drained soil in sun or part-shade in the tropics or sub-tropics. Avoid high-nitrogen fertilisers, as they will promote leaf rather than tuber growth. Sweet potato is propagated by cuttings planted directly into the ground. Sweet potato flesh and skin colour varies from white to red to orange depending on the variety.

Sweet potatoes can be cooked in most ways that potatoes are – sliced and fried like chips, boiled, mashed or baked. The young growing tips can be stir fried or steamed as greens.

Serving size: 1/2 medium sized sweet potato (75 g)

In a serving size (unpeeled):

  • Energy 216 kJ
  • Protein 2 g
  • Fat 0.1 g
  • Carbs 11.8 g
  • Fiber 1.9 g
  • Vitamin A 575 µg
  • Vitamin C 1 mg
  • Iron 4 mg
  • Calcium 7 mg
Health Benefits

  • Supports eye health
  • Improves gut health
  • Regulates muscle contraction
  • Relives stress and anxiety

Storage: Sweet potatoes shouldn’t be kept in the fridge, because the exposure to cold temperatures “will produce a hard center and unpleasant taste.” Instead, keep your sweet potatoes at room temperature in a cool, dry, and well-ventilated place.

 

Tandoori Chickpea Stuffed Sweet Potatoes

Ingredients

Tandoori Chickpeas
3 cups cooked chickpeas
1 tsp cumin
1 tsp sweet paprika
1/2 tsp turmeric
1/2 tsp cayenne
1/2 tsp salt
1 tablespoon olive oil
Sweet potatoes
4 medium sized sweet potatoes (preferably the same size and shape for even cooking time)
1 Tbs tahini
¼ cup unsweetened plant – based milk (e.g. soy, rice, almond)
½ tsp cumin
½ tsp ginger powder
¼ tsp salt
2 cups washed and chopped leafy greens (e.g. silverbeet, spinach, kale)
Optional: chopped coriander, for serving
Tahini lime sauce
⅓ cup tahini
¼ cup water
2 tablespoons lime juice
½ teaspoon salt
1 small clove of garlic, peeled and crushed
1 teaspoon maple syrup
Method
1. Preheat oven to 190°C
2. Clean the sweet potatoes and prick a few times with a fork.
3. Line 2 baking trays with baking paper, place the sweet potatoes on one tray and put it in the oven. Roast sweet potatoes.
4. Toss all the ‘tandoori chickpea’ ingredients together in a bowl until the spices are well dispersed. Place them on the second baking tray and put it in the oven. Cook for 45 mins, or until tender to prick with a fork.
5. Roast chickpeas for 30-35 mins, stirring half way through.
6. Meanwhile, whisk together all ingredients for the tahini lime sauce in a small bowl. Then bring a small saucepan of water to boil and gently steam or boil leafy greens and drain.
7. Once the sweet potatoes have cooled slightly, cut them in half (lengthwise), and gently scoop out the flesh, being careful not to pierce the skin.
8. Transfer sweet potato flesh to a large bowl and mash with the ‘sweet potato’ ingredients, then stir through the leafy greens.
9. Transfer the sweet potato skins to a plate. Scoop the mashed potato mixture back into the skins. Top with the roasted chickpeas. Drizzle with tahini sauce and sprinkle with chopped coriander if desired.

Sweet Potato Pudding

From NSCF Share Cookbook, Page 57

Ingredients

6 medium sized sweet potatoes
900 ml coconut milk
4 Tbs sugar

Method
Peel and dice sweet potatoes.
Heat coconut milk and stir in the sugar until it dissolves.
Add diced sweet potato and bring to the boil, stirring regularly.
Reduce the heat and simmer for 15 minutes until the sweet potato is tender.
Serve either warm or chilled.
Note: Leave out the sugar to make a side dish for curry.

Quick and easy recipe!

Honey Roasted Sweet Potatoes

Ingredients

  • 2 medium sweet potatoes, cubed
  • 1 Tbsp butter
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 Tbsp honey

Method

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Melt the butter and combine with honey, oil and salt
  3. Coat the sweet potatoes with the butter mixture
  4. Spread potatoes on a baking sheet
  5. Bake for 25 to 30 minutes until tender
  6. Cool on the baking sheet for 5 minutes
  7. Serve

 

 

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Spring Earth Kids Programs

We have two Earth Kids programs starting soon – the Spring school holidays program, and the Homeschoolers program, being held on six Friday mornings in October and November.

 Both programs will include some special guest presenters. At our Spring program, Richard Nielsen will split a native (stingless) beehive with the children, and talk to them about the importance of bees. This activity was a real hit with the Earth Kids last year. Spring is the perfect time for hive-splitting, as the good weather and abundant flowers mean that colonies are strong and likely to swarm if the hives aren’t split. The swarms don’t always survive as the new homes they find for themselves are often in inappropriate locations. When we split the hive, the two halves of the old hive are paired up with empty half boxes, to create two hives.

At the homeschool program, we will have spider expert Robert Whyte joining us. Robert is the co-author of ‘A Field Guide to Australian Spiders’. Last time he joined a program he had the Earth Kids collecting dozens of spiders, which he helped to identify. The children were very enthused about activity!

On both the Spring holiday program and homeschool program we will have Bill Lowah as a special guest presenter. Bill is a Torres Strait Islander who is on the farm’s First Nations Advisory Group. He is a wonderful story-teller, and we look forward to him sharing some of his culture and stories with the Earth Kids.

 

 

Our Earth Kids programs are about supporting kids to become ‘nature smart’ – to have the knowledge, understandings and skills to engage in creating a more sustainable world – in a fun and interactive way. They are experiential programs of outdoor discovery, in which children learn about the animals and plants at the Farm through observation and supported questioning; explore Indigenous knowledge; experiment with Earth Arts and bushcraft skills; and put permaculture into practice.

Each program differs according to the seasons and to include a diversity of activities. Along with the guest presenters we’ll also be doing shelter building, fire making, Earth arts, learning about birds and plants at the farm, and experiencing Earth connection practices and games.

We welcome volunteers on our Earth Kids programs. Non-parent volunteers are required to have a current blue card.

Here’s what some previous participants have said about our Earth kids programs:

“I loved it, I loved all of it.” – Xanthe, aged 7.

 “I really liked the games, kids and activities.” – Mabry, aged 8.

“What a fantastic program!  School holidays made easy at last!  Kids loved it and learned so much! Thanks to the fantastic teachers.  We can’t wait until next time!” – Eleanor Chenery, parent.

“We truly had an excellent week.  The programme was educational, but also lots of fun with new friends and new skills.  The programme was so well organised, delivered and supervised, and the teachers were great.  I would recommend this to anyone, and we will attend again.  And again.  And again!  Thanks so much.” – Melanie Davidson, parent.

“Earth Kids is FUN!   We love every moment.   It’s all about learning on so many levels, with activities that teach us all about the local wildlife and the environment, and making sure that we watch out for each other. The guest presenters are great too and gift us with the most amazing knowledge and moments. Parents and kids make friends at Earth Kids and we get to share so many cool experiences together. Emma and Tali (the staff) are awesome and the kids love them, which is great! We always have the best time!” Donnamarie Flockhart (parent volunteer) and Bodhi Flockhart (Earth Kid)

For more information, please see: https://www.nscf.org.au/home/learn/youth-education/holiday-programs/

 

 

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Bushfoods for permaculture gardens and farms in the sub-tropics

Adding local bush foods to your garden can add new flavours to your diet while sustaining wildlife as well. There is a native plant to fill almost every purpose from food to fiber to timber, and they come in all growth forms from vines to giant trees. The lists below will help you to find a useful local plant suited to our climate and landscape.

There are many reasons to include bush foods in your garden design. Local native plants are easier to look after than exotic plants as they are well adapted to local conditions of climate and soil.  They’re also less susceptible to pests and diseases and can assist with pest control as they provide habitat for native insects and birds that feed on pests. Growing native plants attracts wildlife to your garden which gives you an added connection with your natural environment and helps to increase biodiversity. Bush foods can also be included in bush regeneration plantings to increase the productivity of native plantings on site.

Many local native plants have the bonus that they add different, interesting foods to your diet. Bush foods include spices like native pepper, vegetables like warrigal greens, fruit like native raspberry and nuts like macadamia. Learning about local bush foods acknowledges the way indigenous people lived in the environment, and this understanding promotes respect for the land.

On larger Permaculture properties bush foods have potential for being grown commercially. There is increasing demand for bush foods, with industry associations that are working to build markets for their products. Lemon myrtle, Davidson’s plum, macadamia nuts, and native limes are all grown in commercial quantities. Rosella and other bush food jams are often available at Farmers Markets.

Growing Requirements

Most of the plants listed below are rainforest species. They require well drained soil, with high levels of organic matter and will not tolerate long periods without moisture. Most will tolerate shade, but require sun for the best fruit or seed production.

 

 
Zone 1:            Home garden
Common Name Botanical Name Growth Form Uses
Flax lily Dianella caerula Hardy plant with strappy leaves, attractive flowers and fruits Edible blue fruits
Native raspberry* Rubus rosifolius var rosifolius Prickly canes, suckers readily, full sun fruit eaten fresh or in jam
Native Turmeric (Cape York Lily) Curcuma australasica Ginger-like plant, large leaves, attractive flowers Rhizomes used like turmeric
Native violet Viola hederacea Low groundcover Flowers and leaves edible
Nyullee (pigface) Carpobrotus glaucesens Succulent groundcover, full sun ‘Salty strawberry’ fruit
Rosella Hibiscus sabdariffa Annual shrub Red calyx used in jams, teas, chutney
Scrambling lily Geitonoplesium cymosum Small vine, likes shade Shoot eaten raw
Scurvy Weed Commelina cyanea Perennial prostrate herb with blue flowers Leaves eaten raw or cooked
Spike rush (water chestnut) Eleocharis dulcis water rush that grows in water or boggy ground Edible corms
Warrigal greens* Tetragonia tetragonioides annual groundcover, salt tolerant, sun or partial shade Edible leaf (must be boiled first), used as a spinach

 

 

Zone 2:            Home orchard
Aniseed myrtle* Backhousia anisata small to medium tree aromatic leaves with aniseed flavour, used in teas
Bolwarra Eupomatia laurina Shrub Edible fruit
Blue tongue Melastoma affine Shrub with mauve flowers Grainy purple fruit
Burdekin plum* Pleiogynum timorense medium tree Purple fruit in winter, eaten fresh or used in jams
Cedar Bay cherry* Eugenia reinwardtiana shrub, full sun sweet, pink-red fruit eaten raw
Cinnamon myrtle* Backhousia  myrtifolia shrub with white flowers aromatic leaves for tea, spice
Davidson’s plum* Davidsonia pruriens small tree Sour fruit used in jams, wine
Finger lime* Citrus australasica small tree, best in partial shade small fruit (red, purple or green) used in drinks, marmalades,
Lemon aspen, common aspen* Achronychia acidula medium trees

 

 lemon flavoured fruit, use in sauces, drinks
Lemon myrtle* Backhousia citriodora medium tree, hardy aromatic leaves contain ‘citral’, used in teas, sauces, cosmetics
Lilli pillies Syzygium spp. small – medium trees fruit used in jams, drinks, sauces
Lime berry Glycosmis trifoliata Shrub small juicy pink fruits eaten fresh
Macadamia* Macadamia integrifolia Medium/large tree edible nuts with high oil content
Midyim berry Austromyrtis dulcis low shrub, ground cover small, speckled edible fruit
Millaa millaa vine Eleagnus triflora clumping vine Small, tasty fruit, high in lycopene
Native ginger Alpinia caerulea attractive understorey shrub spicy seeds, shoots edible, leaves used to wrap fish in coals
Native pepper* Tasmannia lanceolata shrub for cool, moist areas, with purple or white berries dried leaves and seeds used as pepper
Native tamarind* Diploglottis australis Tall slender tree Sour yellow fruit used for jams, drinks
Peanut tree Sterculia quadrifida small-medium tree, deciduous Edible black seed in a decorative red pod
Riberry* Syzygium luehmannii small – medium tree, pink new foliage, white flowers, red fruit fruit used in jams, drinks, sauces
Round lime* Citrus australis small to medium tree round green fruit used in jams, drinks
Sandpaper fig Ficus coronata small trees fleshy purple fruit, edible raw or in jams
Small leaved tamarind* Diploglottis campbellii medium tree, hardy,

glossy green foliage

 fruit with red, edible aril, used in jams, drinks
Walking stick palm Linospadix monostachya attractive understorey shrub refreshing small red fruit
Zig zag vine Melodorum leichhardtii vine Tangy ‘orange sherbet’ fruit

 

 

Zone 3:            Commercial orchard

*Species marked with an asterisk in the lists above and below have commercial potential.

Zone 4:            Windbreaks, Erosion control, Stock shelter belts

All the species listed above can be used, plus those in the table below.

Zone 5:            Bush Regeneration areas

All the species listed above plus those in the table below.

Acacias (wattles)* Acacia spp fast-growing pioneers, small to large trees, add nitrogen to the soil many have seed that is edible after roasting and grinding, used for coffee substitute, and in desserts
Black apple Planchonella australis large tree edible fruit
Blue quandong Elaeocarpus grandis large tree fruit used for drinks
Brown pine plum* Podocarpus elatus large tree fruit used for jams, sauces
Bunya pine* Araucaria bidwilli large tree edible nuts, boiled, roasted, dried, ground for flour
Cockspur vine Maclura cochinchinensis clumping, thorny vine edible yellow or orange fruit
Kangaroo apple Solanum aviculare pioneer shrub fruits edible in small amounts when completely ripe
Native grapes Cissus antartica vines some have edible fruit
Native hibiscus Hibiscus tiliaceus pioneer, small flowering tree flowers edible in salads or jam, leaves edible when boiled
Native mulberry Pipturis argenteus pioneer small tree fruits edible
Native tamarind* Diploglottis australis medium-large tree fruit with yellow aril used for jams, drinks

 

 

Further Reading

Tim Low (1988) Wild Food Plants of Australia, Angus and Robertson, Sydney

Cribb, AB & JW. (1974) Wild Food in Australia, Fontana Collins, Sydney

Online

Australian Native Foods and Botanicals – www.anfab.org.au

 

 

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Brisbane Permaculture Design Course starts 11 August 2018

This unique course, delivered on Saturdays over 16 weeks gives you the knowledge and skills to observe and design from the natural patterns to create productive gardens & properties, grow your own food, apply appropriate technologies, learn to use resources wisely, build on living systems and rebuild communities.

Learn to:

Build Resilience through Connectivity

Facilitate Regeneration of the Earth

Create Abundance through Design

DATES:   Saturdays, from 11th August to 24th November 2018
COST:   $1450/ $1130 Health Care Card Holder (GST Inclusive)

INCLUDED IN YOUR COURSE FEE

  • Rosemary Morrows ‘Earth Users Guide to Permaculture’
  • Extensive resources and handouts to complement course outcomes
  • Teachers whose conceptual understanding of the permaculture design process complements their broad range of knowledge and experience to create an immersive learning environment
  • Visit to Crystal Waters where we will explore how these landholders have implemented permaculture design concepts into their lives
  • An experience of COMMUNITY & FUN

To BOOK a place on this course CLICK HERE

YOU WILL LEARN

  • the history of permaculture and agriculture and the foundational concepts of the permaculture ethics and design principles
  • to design from ecological pattern literacy, systems thinking, using Ethics and Design principles, designing from the whole, differentiated into parts
  • to use the Scale of Permanence to give realistic outcomes for any design
  • climate analogues and how varied micro-climates affect your site
  • the patterns of our intent and that of our landscapes, elements and their functional connections in your design to minimize waste
  • to savour our soils: soil biology, amendments, uses and putting it all together
  • about trees and forests and how we can integrate them into our systems
  • how we can cultivate our ecology to produce food based on our unique needs including annuals, perennials, forest gardens and animals into our systems
  • to enhance our communities and local economies through social permaculture design
  • a practical understanding of the design process through group and individual design work

 

“Thought provoking, inspirational and informative – whether you are planning for a farm, house or unit. Everywhere I now look I see patterns, choices and opportunities…” Mark Lacy, PDC student
More Info on our PDC page or Email: adultedn@nscf.org.au  or Ph: 38578775       

To BOOK CLICK HERE

 

 

 

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Earth Kids Winter Holiday Program

The next Earth Kids  holiday program from 10th to 12th July 2018 will include a Thursday evening family experience with Earth connection activities and fire-side soup, stories and music. It’ll be a chance for the whole family to have a taste of Earth Kids!

The NSCF Earth Kids school holiday program is about supporting kids to become ‘nature smart’ – to have the knowledge, understandings and skills to engage in creating a more sustainable world – in a fun and interactive way.

This is a 3-day experiential program of outdoor discovery in which kids will learn about the animals and plants at the Farm through observation and supported questioning, explore Indigenous knowledge, experiment with Earth Arts and bushcraft skills, and put permaculture into practice.

The program is for kids aged 7 to 12 years of age. For this winter program the hours for Tuesday and Wednesday will be from 9 am to 3 pm each day (drop off from 8.30 am and pick up until 3.30 pm). On the Thursday there will be an evening program with parents and families; the day program will be from 9.30 am to 3.30 pm (drop off from 9 am and pick up until 4 pm), with the family program running from 4.15 to 7.15 pm on the Thursday night.

For more information: CLICK HERE
To Book: CLICK HERE

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Winter Solstice Festival 2018

Sat 23 June 2018. 11am to 10pm at Northey Street City Farm

Hi folks, Kate here.  I’m the new co-ordinator for this year’s festival and as a long time patron of the festival I’m pretty excited about what we are creating this year!  Last year the festival saw 2000 people in attendance so this year we’re chatting with Brisbane City Council about expanding beyond this number for a bigger and better festival!  More talks, more workshops, more entertainment, more food and more fun! So here is the latest news and some exciting announcements!

I’m super excited to announce that OKA will be dancing us into the evening with their didge and chilled beats after the bonfire.  We also have troubadour and very talented songwriter Murray Kyle singing us up to the bonfire and Winter Solstice ceremony where we celebrate the longest night of the year and the return of the light.  We will have some great acts singing us through the afternoon so bring your picnic blanket or camping chairs so you can kick back and enjoy the music on the green!

This year we are planning to showcase a Zero Waste event!  This is exciting and also a little challenging because we won’t be using any single use plastic disposable. So heads up – you’ll need to bring your own cup / plate / bowl / cutlery (perhaps your fave from your camping kit?) and if you forget, or you’re travelling light, there will be crockery available to hire for a gold coin contribution and we will likely also have some awesome sustainable products available for purchase if you want to buy your kit for the next festival!

It’s pretty exciting to think our footprint could be so minimised for a festival that attracts 2000 people each winter and potentially more this year! We are working with Renew Fest in Mullumbimby who has successfully run zero waste events in the past.  I reckon this might be the first large festival of its kind in Brisbane.  We’re so pleased to co-create it with you!

We have also partnered up with Byron Spirit Festival which runs from the 20th -22nd April 2018. It means that if you’re thinking about heading down you can use the code ‘NSCF18’ when you purchase your ticket you’ll get 10% off!  5% of your ticket cost will also go to their partner charity ‘A Sound Life’ providing yoga, singing, meditation to underprivileged people.

Program

As well as a fabulous entertainment line up, our education program this year will see talks and workshops happening in three different tents throughout the afternoon in theme with the three ethics of Permaculture, which are: Earth Care; People Care and Fair Share. We are planning to bring you first-class educators and presenters in their fields of expertise to share their knowledge with you.

As a yogini & musician I’m looking to introduce a new space for our People Care venue, for some extra wellbeing workshops and there will be something for everyone.

Our kids program is always really popular, so we are gathering together a mix of old favourites and newcomers to inspire, educate and entertain your children.  We will also build on the success of last years teens program with activities specifically targeted to their unique interests and learning styles. We always aim to provide something for everyone in the family, so you can all come along and enjoy the Winter Solstice together.

We’d love you to join the tribe on Facebook, so we can keep you up-to-date with our full program as we release it in the lead up to the Winter Solstice Festival….. jump on over here and give us the big thumbs up!

Purchase festival tickets here.

 Want to get involved?

Would you like to be part of the crew that make the festival happen?  The festival just wouldn’t happen without the involvement of many volunteers so we’d love you to join us in the lead up and/or set up of the festival, or on the day!

A commitment of just 3 hours of your time will earn you free entry to the event and a meal in exchange, making this great event accessible to everyone. Lets chat about what you can contribute. The possibilities are endless and include helping with marketing, putting up fencing and marquees prior to the event, stage management, security, signage, child care (blue card required), or parking attendant on the day. We need a wide range of people and skills, so get in touch and we’ll find a job perfect for you! We look forward to hearing from you and to co-creating this wonderful event for our community with you.

This year we are looking at road closures to include the other half of the farm in the festival area and it looks like the costs for traffic controllers could be significant.  So we’d love to hear from any Traffic Controllers who are willing to volunteer or offer us a good ‘not for profit’ organisation discount.

I’m also looking for a personal assistant or apprentice, so if you’d like to learn how to run events I’ll show you the ropes in exchange for a few hours a week of your time.  I’d love to hear from you!

You can fill in the form below and tell me a little about yourself, what experience, skills and passions you have and what role/s you feel you could be involved with (you can also let me know what you don’t have experience in but would like to help out with!)

Solstice Volunteer Application Form

Tickets

As is our tradition at Northey Street City Farm this is a grass roots community event so we are keeping ticket prices low.  This year we are offering early-bird (closing 30 April 2018)and pre-sale discounts, and tix for adults start as low as $20, and gate tix are $30.  Great discounts for families and kids are available too!  You can rest easy knowing that money raised will go towards covering the costs of the event and continue to fund the farm and all the great work it does for our Brisbane community.

Purchase tickets here.

See you on June 23rd!  (How many sleeps is that!?)

With great excitement and anticipation! Kate, Georgia & the festival team!  😉

 

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May – Thank a Farmer Month

It’s Thank a Farmer Month during May, so we’re going to introduce you to some of our local farmers who sell at our Sunday Organic Market. This month, say thanks to the farmers who produce the food that keeps us alive!

Meet Anika Wulff from Spring Lakes Farm in Churchable, which is west of Brisbane, between Gatton and the Wivenhoe Dam.

What is your favorite thing to eat right now?

Sweet potato cooked in ghee with kimchi cucumber pickle.

When and how did you make the decision to become a farmer?

Back in 2012 when my Mum passed away. We were unhappy with our seemingly perfect life in Perth and we knew we only had once chance at life – so it’s best to make the most of it. We both wanted wide open spaces, to be our own boss, and had an intrinsic aversion to chemicals – so organic farming it was!

 

What’s the most surprising thing about farming?

It’s way harder than we thought. There are many things to figure out / juggle and it seems to change each season. We have had to learn about growing, business, mother nature, the market, all at once – and make enough money to make it through to the next season, each and every season. It’s been a steep, very steep, learning curve.

Why is organic food important?

Because it is the purest form of nourishment provided to us by Mother Nature. It embodies respect for our bodies and our environment.

Where do you see the future of farming? What do you hope for it?

Growth in the small scale farming scene. More people being enticed into the lifestyle, to contribute to the food system. I want to see more people involved and more people caring about their food and their environment.

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New stalls and talks at Organic Farmers Market

 Free talks and demonstrations, on during the Market in March.

11th March  from 9am to 11am : Christin Zeller from Five Elements Coaching is presenting “Tackling Stress and Worry”, under the office, during the Market.

18th March  from 9am Food for Thought is back! Chef Glen Barrett will be giving you his hot cooking tips and taking you through his weekly seasonal shop. Sarah Follet from Baked Livingness, an expert in gluten free and dairy free cooking will be doing a talk and cooking demo.

More to be announced! Follow us on Facebook for updates: https://www.facebook.com/northeystorganicmarket/

New stalls

The Brisbane City Council are appearing at the markets this weekend, 25th February 2018.   They are looking for feedback regarding the future of Brisbane’s transport.  Here’s your chance to assist by having a chat or filling out a survey.

Verity from Nadurtha is starting on the 4th March selling organic, Australian made, non-toxic deodorant.

We have a new food hub near Glorious Organics, that’s buzzing with new seating, stalls and music. James and Andrea from Phoenix Family Cafe started a couple of weeks ago and are killing it- be sure to try their wholesome breakfasts, grab a Parkers Juice or a coffee from Wandering Man Espresso’s cart. FYI, they are one of the only cafes around that don’t charge extra for vegan or dairy free alternatives- almond, soy or coconut milk – and will take 50 cents off your purchase if you bring your own coffee cup!  Your wallet and the environment thanks you.

 Valentine’s Day Hamper Winner

Congrats to Kirsty Reed on winning the NSCF Markets Valentine’s Day Hamper!  It was a pleasure to meet you and we love that the hamper will be enjoyed by someone in the community. Thanks to all who participated.

And the next in our series of interviews with our stallholders:

Siobian from A-Zumble-Zay

Siobian is a maker of incredible handmade soft leather shoes, practical and beautiful leather bags, and one of a kind hand-crafted felt products using only the best Australian merino wool, alpaca, angora and cashmere. She also sells hats, belts, purses, jewelry, scarves, soaps and games.

How did you start working with leather?

I’ve always been a maker. I describe myself as a Maker, Creator, Instigator. My earliest memories revolve around creating and constructing. My Mother was a very good leatherworker and I learnt much more than I realised from her, and from playing with leather and other materials. I tend to cycle through various natural mediums, (fiber, wood, metal, clay, stone, fire, glass, etc.), and understanding the innate qualities of each promotes growth and experimentation. My work is continually evolving which keeps the passion alive. I love combining various materials and cross pollination of techniques.

Tell us more about the science behind soft soles for healthy feet! 😊
There are 4 main benefits:

Fit: The shoes I make are designed to fit the feet rather than the foot fit the shoe. So many shoes today require us to squeeze into shoes which are too narrow and bind the foot much like Chinese foot binding, just not as extreme. Try tracing around your foot then place a shoe over the tracing. Almost all adult feet I see show signs of distortion. Amazingly though I have witnessed over time feet returning towards what nature intended.

Feet move the way nature intended: Our feet are amazing. If your foot is restricted and supported then the joints, the ligaments, bones and muscles can’t move freely and do the job they were created to. People who walk/ run barefoot tend to walk much softer which places less strain on the joints. They move and place their feet in a more natural way.

Earthing or Grounding: Whether you believe or not is up to you, but basically we are electrical beings. Our nerves and synapses are electrical. The Earth is magnetic. Have you ever been zapped by a build-up in static electricity?

Proprioception: Immediate feedback as to where you are in space and stimulation of the nerves on the bottom of your feet. Plus you get a great foot massage as you walk. The increased blood flow and stimulus has been scientifically linked to better balance and more recently information is coming to light re the reduction of alzheimers severity. Disclaimer-I’m not medically trained. Make your own mind up. If you do intend to transition it is important to take time and listen to your body. It is not something you can rush.

Wow, that’s fascinating. You spend most Sundays at the markets, what’s your favourite market snack?

Either an OHK omelette or fresh seasonal fruit from any of the produce stalls.

Yes, those omelettes! What’s the best thing about working for yourself?

The flexibility when my children were younger was a great advantage. Also, creativity doesn’t work 9-5. It pops into your head at all hours.

And your youngest just finished year 12! Congrats! What do you love about NSCF Farmers Markets?

I love the community, the customers and the stallholders. They care. They are passionate about life, good clean unadulterated food, a sense of community and our environment. And most importantly, they are doing something positive about it. I have learnt so much and I am continuing to make changes thanks to the NSCF community.

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