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Bunya Nut Recipes

          

Bunya Pine

Araucaria bidwillii

Recipes from Share: a permaculture cookbook

Bunya pine is a large tree native to the Bunya Mountains and surrounding areas in southeast Queensland.  It produces soccer ball size cones in late summer, each cone containing 30 – 60 nuts.

‘For generations, First Nations peoples gathered every three years for a great bunya feast.  While bunyas fruit annually, every three to four years there would be a bumper crop, and this was the time for differences to be set aside and clans to gather, feast, trade, marry, perform initiations, and other ceremonial duties’. (State Library of Qld)

The nuts are high in starch and other complex carbohydrates.  They can be boiled, roasted, or dried and made into flour.  They can be used for purees, pestos, stuffing, and sauces.

Health benefits
  • Anti bacterial properties
  • May inhibit foodborne illness

One nut contains:

  • Water 40%
  • Complex Carbs 40%
  • Protein 9%
  • Fat 2%
  • Gluten free
Roo ‘n’ Bunya curry

Ingredients

  • 2 cloves garlic
  • 1 medium onion
  • macadamia oil
  • 800g kangaroo meat, cubed
  • 2 tbsp tandoori curry paste
  • 1 twig lemon myrtle leaves
  • 400 g coconut cream
  • 30 – 50 Bunya nuts (preboiled and shelled)
  • large handful of green beans
  • wedge of pumpkin
  • red capsicum julienned
  • bunch of sweet potato tip (or blanched Warrigal Greens)
  • fresh basil, chopped to garnish

Method

    1. Simmer chopped onion and garlic in a little oil until lightly browned.
    2. Add roo meat.
    3. Once the meat is browned, add curry paste, lemon myrtle, and a little coconut cream.
    4. Simmer for 10 minutes.
    5. Add bunyas, green beans, and pumpkin, and add a little more coconut cream.
    6. Continue to simmer for 10 – 15 minutes.
    7. Add red capsicum and greens as well as the remaining coconut cream.
    8. Simmer for a further 5 – 10 minutes.
    9. Serve when the pumpkin is soft.
    10. Garnish with basil.
Bunya Nut Pesto

Ingredients

  • 5 – 6 bunches of fresh herbs: basil, parsley, oregano, sage, fennel, tarragon
  • 1 cup bunya nuts, cooked and shelled
  • 1.5 – 2 cups macadamia or olive oil
  • 2 cloves of garlic (optional)
  • 1/4 cup parmesan cheese
  • 1/2 tsp ground lemon myrtle
  • salt to taste
  • native mountain pepper

Method

    1. Blend herbs, bunya nuts, and garlic.
    2. Pour in oil until the consistency is smooth
    3. Add grated parmesan, lemon myrtle, salt, and pepper to taste.

     

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Beetroot recipes

Beetroot

Beta vulgaris

Beetroot is closely related to silverbeet or chard, and is grown mainly for the swollen roots. It needs rich, acid soil and regular watering. Grown from late March to late November in the subtropics.

Beetroot is sweet in taste, typically a rich purple colour, but can also be white or golden. Both the beet and the leaves contain great nutritional value, and can be incorporated into ones many different ways. Beet leaves can be used in the same way as spinach leaves and  added to salads, stir fries or casseroles.

Store cooked beets in the fridge or freezer.

Health benefits
  • Aids healthy bowel function
  • Assists in lowering cholesterol
  • Improves heart health
  • Increases brain function
  • Aids healthy immune system
  • Aids  healthy skin and bones.
  • Beetroot is high in, manganese, folate, potassium and vitamin C.

In a serving size (1/2 cup) of raw beetroot:

  • Energy 133 kJ
  • Protein 1.2 g
  • Fat 0.1 g
  • Carbs 7.2 g
  • Fiber 2.1 g
Beetroot Salad

Ingredients

  • 1 medium beetroot, boiled
  • 10 g feta cheese
  • ½cup roasted pumpkin
  • handful of walnuts
  • ½ cup spinach and/or chopped beet leaves
  • 1 Tbs parsley

Method

  1. Prepare beetroot by cutting off stems, cleaning & boiling for 30 minutes or until soft throughout, then peel and cut into cubes.
  2. Cut pumpkin into cubes and roast in oven for around 25 minutes on 180C.
  3. Combine all ingredients together and serve!

Quick and easy recipe!

Beetroot Dip

Ingredients

  • 5 beetroots
  • 3-4 garlic cloves
  • 1 cup Greek yoghurt
  • ¼ tsp lemon juice
  • 2 Tbs olive oil
  • ½ tsp of cumin, coriander, cinnamon, paprika, pine nuts
  • pistachios and feta cheese for garnish

Method

  1. Prepare beetroot by cutting off stems, cleaning and boiling for 30 minutes or until soft throughout, OR roast in the oven for 1 hour
  2. Place the beets, garlic, yoghurt, lemon juice, olive oil and spices in a food processor and process till smooth and creamy
  3. Serve with fresh carrot/celery or other veggie sticks and enjoy!
Borscht style Beetroot Soup

From Skaidra Craig in NSCF Share Cookbook p15

Ingredients

    • 2l rich stock
    • 2 large beetroot, peeled and julienned
    • 500g cabbage, green or white, shredded
    • 1 medium red capsicum, sliced
    • 1 stalk celery, sliced
    • 2 large carrots, peeled and sliced
  • 1 large parsnip, peeled and sliced
  • 2 large potatoes, peeled and diced
  • 4 cloves garlic, crushed
  • Salt, to taste
  • Fresh cracked black pepper, to taste
  • Sour cream, fresh dill for serving
  • Lime juice (optional)

Method

  1. Bring stock to the boil. Add beetroot and cook on a gentle heat for 10min.
  2. Add all other vegetables except the cabbage, simmer for 20 minutes until tender.
  3. Add shredded cabbage and simmer for a further 10 minutes.
  4. Serve with a generous dollop of sour cream and a sprinkling of fresh dill.
  5. Variation: add a squeeze of lime juice (to taste) just before serving.

 

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Taro Recipes

Taro

Colocasia esculenta 

Taro is a starchy root vegetable which grows in wet or swampy ground. It has large ‘elephant ear’ leaves. The corms must always be peeled and cooked before eating to remove the calcium oxylate they contain. Taro leaves are poisonous if eaten raw, so cook them well before consumption.

Taro can be cooked in many ways – boiled, baked or fried. Compared to potato, taro has double the fiber content and contains less fat. It can be grown from late November to late March in the subtropics.

Health benefits
  • Improves gut health
  • Assists in reducing cholesterol
  • Improves skin
  • Improves vision

In a serving size (1 cup or 104 g of taro):

  • Energy 485kJ
  • Protein 1.6g
  • Fat 0.2g
  • Carbs 27.5g
  • Fiber 4.3g
  • Vitamin C 4.7mg
  • Vitamin E 2.5μg
  • Potassium 614.6mg
  • Magnesium 34.3mg
Crispy Taro Fritters

Prep time:  10 Minutes
Cook time:  25 Minutes
Total time:  35 Minutes
Ingredients

  • 4 medium-sized taro (peeled and diced)
  • 2 tbsp tamari (or soy sauce)
  • 1 tbsp mirin (or sub 1 teaspoon any other sweetener)
  • Salt
  • Pepper
  • Few tbsp cornstarch
  • 2 tbsp oil

Method

  1. Boil or steam the taro for 10-15 minutes until soft enough to easily pierce with a fork.
  2. Drain away the cooking water and add soy sauce, mirin and salt and pepper. Mash with a fork until smooth.
  3. Sprinkle the cornstarch onto a plate. Form the mash into small patties and evenly coat each of them with the cornstarch.
  4. Heat up the oil in a frying pan and add the cornstarch-coated patties once hot.
  5. Fry on a medium heat for around 10 minutes, turning over halfway through, until both sides are crispy and golden brown.
Root Vegetable Curry

From NSCF’s Share Cookbook p25 

Ingredients 

  • 2kg root vegetables in season (taro, potato, sweet potato, cassava, Queensland arrowroot, turnip, parsnip, yacon) 
  • 500g green vegetables in season (chinese cabbage, ibeka, kang kong, amaranth, mustard greens, spinach, cabbage, warrigal greens) 
  • 2 onions 
  • 2 cloves garlic 
  • 3 fresh chillies 
  • 2 tsp fish sauce or oyster sauce 
  • ½ tsp ground turmeric 
  • 2 cups coconut milk 
  • Salt and pepper to taste 
  • Juice of 1 lime 

 Method 

  1. Peel the root vegetables and chop into 2cm cubes. 
  2. Slice the onion and garlic finely; de-seed the chillies and chop finely; and coarsely chop the green vegetables. 
  3. Bring 2 liters of water to the boil in a large saucepan. 
  4. Add the arrowroot and boil for 5 minutes. Add the potato and taro and return water to the boil. 
  5. After a further 10 minutes, add sweet potato and cassava and boil for a further 5 minutes. 
  6. Drain water. Add onion, garlic, chillies, fish sauce turmeric and coconut milk. 
  7. Bring to a simmer and cook for 5 minutes, stirring regularly. Add salt. 
  8. Add the chopped green vegetables and cook for a further 3 minutes. 
  9. Remove from the heat and add the lime juice. 
  10. Serve with rice. 

 

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Cauliflower recipes

Cauliflower

Brassica oleracea

Cauliflower is a close relative of cabbage, broccoli and kale. It prefers well drained soil enriched with organic matter.  There are varieties with green, yellow, purple and white heads. It prefers cooler weather so is grown from late March to early August in the subtropics. 

 Cauliflower has a mild & nutty taste. Cauliflower is versatile – use it as a pizza base, cauliflower rice, or roasted on its own with fresh herbs and spices. 

Health Benefits  

  • improves immune health 
  •  increases intestinal health 
  •  reduces risk of cardiovascular disease  
  • helps with weight loss
  • increases heart & blood health

Per serve (1/2 cup) cauliflower has: 

  • Vitamin C 23 mg 
  • Vitamin K 8 mg 
  • Folate 28 ug 
  • Vitamin B6 0.2 mg 
  • Energy 50 kJ 
  • Protein 0.99 g 
  • Fat 0.05 g 
  • Carbs 2.65 g 
  • Fiber 1.2 g 
Cauliflower Pizza Crust 

Ingredients

  • 1 head cauliflower, chopped 
  • 2 large eggs 
  • 1/2 cup shredded mozzarella cheese 
  • 2 tablespoons freshly grated Parmesan cheese 
  • 1 tablespoon Italian herbs 
  • Salt and pepper to taste 

Method

  1. Add cauliflower to a food processor and pulse until finely ground (or grate). 
  2. Transfer to a bowl. Cover and place into microwave for 4-5 minutes, until softened. 
  3. Drain cauliflower, and remove as much water as possible with a clean dish towel. 
  4. Stir in the rest of the ingredients. 
  5. Spread cauliflower mixture onto a pizza tray  lined with baking paper. Spray lightly with nonstick spray. You can also add your favourite pizza toppings onto the base.
  6. Bake for 12-15 minutes, or until golden. 

Quick and easy recipe! 

Cauliflower Rice 

Ingredients

  • 1 large cauliflower head 
  • 1 Tbs olive oil 

Method 

  1. Remove greens from cauliflower and cut up into smaller pieces. 
  2. Either use a cheese grater and grate cauliflower into little bits, OR put cauliflower pieces into a food processor and blitz! 
  3. Cook cauliflower rice in a pan with olive oil for 6-8 mins on medium heat .
  4. Serve as a side dish in place of traditional rice or add to any dish.

 

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Pumpkin Recipes

Pumpkin  

Cucurbita pepo 

 Pumpkin grows as a vigorous vine. It can be grown from seed during the Mediterranean summer (mid- August to late November) and Tropical summer (late- November to late March) in the subtropics.  All parts are edible, the fruit itself as well as the seeds and flowers. Very young shoots can be used as a spinach. 

 Pumpkins can be stored for moths in a cool, dry, well- ventilated spot (with temperatures around 10- 15 °C). Keep them up off the ground to increase airflow. 

Pumpkin flesh can be preserved by freezing or drying and the seeds can be dried and roasted. Pumpkin seed is a good source of Vitamin E. 

 In the old days, the Irish carved faces on a pumpkin to scare away evil spirits and nowadays pumpkin carving to make Jack o’ Lanterns is popular for Halloween. 

Health Benefits   

  • Improves eyesight  
  • Supports immunity  
  • Improves gut lining health  
  • Relieves stress and anxiety  

In a serving size 1/2 cup (75 g)(cooked):  

  • Energy  63 kJ  
  • Protein  0.5 g  
  • Fat 0.1 g  
  • Carbs 3.7 g  
  • Fiber  0.8 g  
  • Vitamin A 215.3 µg  
  • Vitamin C 3.5 mg  
  • Potassium 171.8 mg  

Quick and easy recipe!

 Pumpkin-Lentil Soup 
 

Ingredients 

  • 400 g cubed pumpkin  
  • 1 cup red lentils  
  • 1 cup celery, chopped     
  • 4 cups vegetable stock   
  • 1 onion, peeled and finely sliced  
  • 1 Tbsp ginger, finely grated  
  • 1 Tbsp olive oil  

 Method 

  1. Heat oil in a large saucepan, cook the onions until golden.  
  2. Add all the other ingredients, bring to the boil.  
  3. Reduce to a low heat, cover and simmer for 30 minutes.  
  4. Remove from heat and blend the soup until smooth.  
  5. Serve.  
 Pumpkin Curry (Sagu kari) 

(From NSCF’s Share Cookbook p 29)

Ingredients 

 

  • 2kg pumpkin, chopped and peeled 
  • 200g mung beans 
  • 200g yellow split peas 
  • 300g urad dhal 
  • 2 Tbsp black mustard seeds 
  • 20 – 30 curry leaves 
  • 1 ½ tsp cumin powder 
  • 1 ½ tsp coriander powder 
  • 2 tsp turmeric 
  • 10 chillies, deseeded and chopped 
  • 3 Tbsp crushed garlic 
  • 200g desiccated coconut 
  • 1 Tbsp salt (or to taste) 
  • ½ bunch fresh coriander, chopped  

Method 

  1. Fry the mustard seeds until they begin to pop. Add the mung beans, split peas, urad dhal and the curry leaves. Stir well to prevent burning. 
  2. When the peas begin to brown slightly, add the powdered spices, stir for a few seconds, then add the garlic and chillies. Have some water ready to lower the temperature quickly after the garlic has fried for a few seconds as the peas retain a lot of heat and will burn the garlic otherwise.
  3. Add the pumpkin, salt and coconut and enough water to make up 6 litres of total volume.
  4. Cook over a slow heat for 30 minutes and break up any large pieces of pumpkin remaining. The pea mixture will have settled to the bottom, so stir the curry well.
  5. Simmer for a few minutes, add the chopped fresh coriander, bring back to the simmer for a few minutes. Serve immediately.
 Baked pumpkin stuffed with bush fruits and bunya nuts 

(From NSCF’s Share Cookbook p 28)

Ingredients 

  • 1 pumpkin (large Jap or Queensland blue) 
  • 1 ½ cups bunya nuts, halved and boiled 
  • 1 ½ cups riberries 
  • 1 cup other bush fruits (other lillipillies, Illawarra plum etc.) 
  • 2 tsp dried akudjera (desert tomato) or dried tomato powder 
  • 1 tsp lemon myrtle powder or 4 leaves, shredded 
  • ½ tsp mountain pepper

Method 

  1. Prepare cob oven or camp oven fire, or preheat domestic oven to 180c (160C fan-forced) 
  2. Cut a circular plug 10 – 15cm in diameter out of the top of the pumpkin and place to one side. Scoop out the seeds. 
  3. Mix remaining ingredients in a bowl. Fill scooped out centre of the pumpkin with the mixture. Replace plug in top of the pumpkin. 
  4. Place the stuffed pumpkin in a lightly oiled camp oven or on a baking tray. 
  5. Cook over coals, or in a moderate oven for 45 to 60 minutes until the pumpkin is tender.  
Pumpkin Pie

 Ingredients 

Pastry 

  • 2 cups plain flour 
  • ½ tsp salt 
  • 2 tsp baking powder 
  • 8 Tbsp butter 
  • 1 large egg 
  • 2Tbsp sugar 

Filling 

  • 1 ½ cups cooked mashed pumpkin 
  • 1 cup milk 
  • ¼ cup flour 
  • ¾ cup sugar 
  • 2 beaten eggs and enough milk to make 1 cup of fluid 
  • 1 Tbsp golden syrup 
  • Grated rind of 1 orange 
  • Pinch of nutmeg 

 Method

  1. Sift flour, salt and baking powder together. 
  2. Cut butter into dry ingredients and crumble with your fingers. Beat eggs and sugar well. Mix all ingredients together until pastry forms. 
  3. Roll out pastry on a lightly floured board and place in a tart or flan tin.  
  4. Mix all filling ingredients together and place in the uncooked tart base. 
  5. Bake in a moderate oven until the tart base is cooked, about 25 minutes. 
  6. Serve warm or cold with cream or ice cream. 

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Pigeon Pea Recipes

 

Pigeon Pea

Cajanus cajan

The pigeon pea is a legume, and is most popular in Asia, Africa and Latin America. It is a nitrogen-fixing perennial shrub which lives for 3 to 5 years. It grows in full sun to part shade in any soil and is drought tolerant. Green leaf trimmings can be added to the compost.

Pigeon pea pods can be eaten green or they can be dried, and the dried peas used in a similar way to lentils and other dried peas. The dried peas can be sprouted or even ground into flour. Common pigeon pea dishes include stews, curry, dhal and even burgers.  Pigeon peas can also be browned or caramelised and used in stews.

Store dried peas in an airtight container. Whole dried pigeon peas need to be soaked for at least 6 hours before use. Soak 1 cup of peas to 2-1/2 cups of water and 1/2 tablespoon of salt.

Health Benefits 

  • improves digestive health
  • boosts energy
  • aids immunity
  • healthy heart

A serving size (150g) of pigeon peas contains:

  • Vitamin C 43 mg
  • Vitamin B1 0.536 mg
  • Vitamin B9 153 µg
  • Iron 2.4 mg
  • Energy 711 kJ
  • Protein 11.3 g
  • Fat 0.64 g
  • Carbs 39 g
  • Fiber 11.2 g

Quick and easy recipe!

Pigeon Pea Burger

(Makes 1 patty)

Ingredients

  • 100 g of cooked pigeon peas
  • 100 g of cooked lentils
  • 50 g of tasty cheese
  • 1 garlic clove
  • 2 Tbs Olive oil
  • pinch of salt & pepper
  • chopped spinach & basil

Double/triple the recipe as needed.

Method

  1. Mash all ingredients in a bowl and form into a patty.
  2. Fry on medium heat in olive oil for 3 mins each side.
  3. Enjoy with bread or a bun and of course include salad!
Solstice Dahl

(from NSCF Share cookbook p49)

Ingredients

  • 1kg dried pigeon peas (or split peas) OR 700g dried pigeon peas and 400g red lentils (moong)
  • 2 onions
  • 2tsp fresh garlic, crushed
  • 50g fresh ginger, grated
  • 2 medium capsicums, diced
  • 2 sticks celery (optional)
  • 1 ½ Tbsp garam masala
  • 2tsp turmeric
  • 2 tsp chilli powder
  • 5L hot water
  • 4Tbsp salt (or to taste)
  • 200g desiccated coconut

Method

  1. Soak dried pigeon peas for at least 6 hours, then drain.
  2. Wash lentils and drain well.
  3. Fry together onion, garlic, ginger, capsicum and celery. Add turmeric and chilli powder and stir well.
  4. Add drained pigeon peas and lentils and fry for about a minute.
  5. Add hot water, bring to the boil, reduce heat and simmer.
  6. Partially cover the pot and cook for 30 minutes until the consistency is like porridge. (Be careful not to let it boil over.) If there is too much liquid, remove the lid off the pan to speed evaporation.
  7. Serve with rice, or as an accompaniment.

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Bitter Melon Recipes

Bitter Melon

Momordica charantia 

 

Bitter melon is a vegetable-fruit in the gourd family that has a unique bitter taste. It has a rough and bumpy skin that is not attractive and does not look delicious. However, it is very healthy and can be used as food and medicine. The fruit is eaten when green and not fully developed. With bitter melon, bigger does not mean better, just bitterer!  

Bitter melon is a vine that needs a trellis or fence for support. It needs high temperatures, full sun and rich soil. It can be grown from late November to late March in the subtropics.  

Frozen bitter melon can store up to three months and when you are ready to use it, just defrost it by placing it in the refrigerator. Bitter melon leaves can be eaten as greens like spinach or boiled it to make a bitter tea. The leaves are potent and bitter, so a little is enough. 

Health Benefits 

  • Lowering blood sugar  
  • Skin health  
  • Carbohydrates digestion 
  • Aids digestion

In a serving size (1 cup of cooked bitter melon): 

  • Energy 100 kJ 
  • Protein 1 g 
  • Fat 0.2 g 
  • Carbs 5.4 g 
  • Fibre 2.5 g 
  • Vitamin A 7.4 μg 
  • Vitamin C 40.9 mg 
  • Vitamin K 6 μg 
  • Potassium 395.6 mg 
  • Phosphorus 44.6 mg 

Note: to reduce bitterness, place cut bitter melon in a bowl and sprinkle with salt. Leave to stand for 15 minutes then drain off the bitter juices. Rinse thoroughly a few times to remove the salt and drain before cooking. 

Quick and easy recipe!

Bitter Melon Stir-fry with Egg 

Yield:  6 Serves 

Prep time:  5 Minutes  

Cook time:  10 Minutes  

Total time:  15 Minutes 

 Ingredients 

  • 1 medium-sized bitter melon, sliced 
  • 1 – 1 1/2 tsp salt 
  • 2 Tbsp oil 
  • 2 cloves of minced garlic 
  • 1/2 tsp chicken stock powder 3 tbsp hot water 
  • 1 tsp sugar 
  • 2 eggs 
  • 1/2 tsp soy sauce 
  • 1/2 tsp Chinese wine
  • 1/2 tsp sesame oil 
  • 1/4 tsp ground white pepper 

  Method 

  1. In a heated wok with oil, stir fry garlic until fragrant, about 10 seconds. 
  2. Add bitter melon slices and stir fry over high heat until they start to turn limp and soften, about 3 to 4 minutes.  
  3.  Add salt, chicken seasoning powder, sugar and water and toss to mix well. 
  4.  Mix the eggs with soy sauce, Chinese wine, sesame oil and ground white pepper.  
  5. Pour the seasoned egg mixture into the wok. 
  6. Allow the mixture to set just a little. Then, keep turning over the bitter melon slices a couple of times to lightly scramble the eggs.  
  7.  When most of the eggs have almost set but are still moist, turn off the heat. Serve immediately. 

 

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PRESS RELEASE to Keep Farmers Markets Open

 

PRESS RELEASE RE: Keep Farmers Markets Open – 8.4.2020

Recently the Courier Mail has displayed photographs of our Northey St Organic Farmers Market with the words “crowds at Northey Street City Farm Organic Market at Windsor”. We believe their photographs and wording, in the context of other markets being overcrowded and having no social distancing regulations, misrepresents us and the safe measures we have put in place to comply with government regulations in response to COVID 19. No one who attended our markets over the past few Sundays would have described them as crowded. They were quiet and safely regulated.

Our response to COVID 19 was swift and professional. We have been identified as being farmers’ market leaders in responding to the COVID 19 threat with our safety measures and have received outstanding feedback and support from our community about how safe they feel to shop at our markets.

In this time of pandemic, we want the media to support organisations like us who deeply care about people’s health and that of the planet. Well managed, socially regulated farmers’ markets that comply with government regulations are the safest places to buy your fresh produce when they are well spaced, in the open air and sunshine and not in confined spaces like supermarkets. This is why the Chief Medical Health Officer is supporting essential food markets to stay open.

Farmers Markets also continue to support the economy by supporting small business, local farmers and local jobs. In a time of pandemic we need the media to support what is good for the economy and people’s health and we wholeheartedly believe our markets do both.

Please find below examples of our safety measures and community responses to the recent Courier Mail articles.

For further comment:

Desi Achilleos

Enterprise.mgr@nscf.org.au

0407154104

Enterprise and Events Manager, Northey Street City Farm

Our COVID 19 safety measures include:

  1. Providing our staff and community with COVID 19 information and what we have implemented to keep staff, stall holders and customers safe
  2. Implementing good sanitation practices, including hand sanitation on entry and exit of our markets.
  3. The employment of more staff to monitor numbers and social distancing
  4. Compliance for all staff to wear appropriate masks, disposable gloves and to abide by safe sanitation practices, with appropriate products and training
  5. Fencing our market perimeter to count patrons and cap our number at 350
  6. Mark social distance queues on entry to the market and at major stalls
  7. The reduction of stalls to allow for adequate queuing, with all stalls being produce or food stalls, bar one stall who sells organic soaps and hygiene products
  8. The request for stall holders to monitor the number of patrons within their stalls and comply with government regulations and to transition to eftpos sales
  9. Encouraging customers to look at food rather than touch it, and buy the food they touch
  10. For all our food stalls to be takeaway to comply with government regulations
  11. The removal of all seating to discourage socializing
  12. To have staff monitor social distancing within the market and to ask those not complying to leave
  13. Recommendation for only one person per household to do shopping
  14. Signage and social media to communicate our new safety procedures
  15. Weekly staff meetings to gather feedback and make improvements for the health and safety of staff, stall holders and customers on an on-going basis
  16. The implementation of an Epidemic/Pandemic Response Policies and Procedures

Messages of Support in response to the Courier Mail’s Facebook Post found here: https://m.facebook.com/story.php?story_fbid=10157708407517702&id=90004797701

Dace: The hugest shout out to Northey St Organic Farmers Market, its organisers, stall holders and patrons. I have never seen anything so far better organised and run since social distancing has come into effect.

  • number of people are limited (counted as they enter and exit the market area)
  • every stall limits how many people can enter at one given time
  • hand wash basins have been installed
  • stall holders don’t have to touch your bags
  • some stalls even have protective plastic so the staff are protected. Something to teach big supermarket people how to look after the wellbeing of your staff!!!!
  • customers are courteous and observe the distance

Who knew that hippies can be so organised!!!! If anyone needs lessons on how to run essential services with social distancing and proper hygiene, contact Northey Street!!!

Joanne: Ms Palaszczuk, There are many farmers markets that have been taking all of these new protective measures VERY seriously! I can attest for Northey St Organic Farmers Market who have been fantastic with putting in place measures to ensure people are socially distancing and hygiene stations are available at many points.  These markets are essential for myself and my family.  I actually feel safer going to those markets than a large supermarket like, Woolworths or Coles, and I’m a 6 month pregnant woman.  If I thought I was putting myself or my unborn child in danger I would not go.  If other markets continue to disregard distancing regulations in coming weeks, then by all means, please close operations on those specific markets but NOT the ones that are and have been doing the right thing. Thank you.

Michael: Like others below, I buy all my family’s fresh, chemical free organic food from Northey St markets every Sunday and they are leading the way in restricting numbers, spacing out stalls, handwash/ sanitiser on entry, social distancing  markers and signage. See the picture above? The girl holding the yellow chain is restricting entry into this stall and the people are waiting on 1.5 metre marks on the ground in a queue to get in. Big difference to when I visited woollies this afternoon with no visible sanitiser or restriction of entry procedures and people everywhere inside a sealed store, not an open air market. Next time do your research Courier Mail instead of running a photo taken from an intentionally deceptive perspective.

Nicole: The Northey Street Organic Markets restricted numbers entering, plus each stall holder restricted numbers in their area, plus multiple hand washing stations, Eftpos facilities made this much more hygienic than a supermarket. Please keep the markets open to support our local farmers.

Jessica: Northey St Organic Farmers Market have implemented so many protective measures since advised by the government. I feel much safer shopping there than the two big supermarket chains. It would be completely unfair to put down a blanket ban when it is only a certain few that are not implementing physical distancing and hygiene measures.

Bronte: Northey St Organic Farmers Market did an excellent job this morning. They fenced off the perimeter and had staff monitoring the numbers that went in and out. Each stall had a line outside with safe distances marked on the ground. Stalls were capped at the correct number of people per square meter. There were several hand sanitizer stations. Stalls were offering eftpos as an alternative to handling cash. Seats and benches were removed to discourage loitering and social gathering. People were wearing gloves and masks. Everyone did a fantastic job. Please don’t close the farmers markets – we don’t want to be forced to only have Cole’s or woolies as produce options. We want to support buying direct from farmers, growers, and local business. We don’t see where our money goes and who gets the right portions if we buy from a chain supermarket. At farmers markets, you meet the growers, farmers, and local businesses in person. For us personally, it has been a family initiative and tradition for decades. Supporting our farmers and local growers should be supported and advocated by the government.

 

 

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Northey St Organic Farmers Market STAYS OPEN EVERY SUNDAY

Northey St Organic Farmers Market will be open every Sunday to provide fresh organic produce in an open air environment.

Due to tighter government regulations on farmers market numbers and social distancing, we will only have two entrances into the market on Sunday in order to regulate numbers and monitoring social distancing for everyone’s health. We ask that you please take these regulations seriously, leave your dogs at home and limit the number of people from a household attending to one where possible. Please ask any vulnerable neighbours if you can shop for them.

The City Farm Nursery will only be open Friday to Sunday, and only accepting payment through tap on cards this week. 

We have an online store where you can order Nursery Products and Organic Food Boxes for pick up great for those vulnerable in the community, so they don’t miss our on stock. Food Boxes can also be delivered. Check out the online store here: https://northey-street-city-farm.myshopify.com/

We value your support and understanding in these times and we send out our love to the global community for good health, recovery and for the earth’s regeneration.

Please take care and apart from essential shopping, where possible #stayhome

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Honeyhunters Australia at Northey St Organic Farmers Market

Honeyhunters Australia

Simon and Ruth Chatburn have had their Honeyhunters Australia Stall at Northey Street Organic Farmers Market for over 4 years. It’s a family business with their kids Jonathan and Elise, and Elise’s partner Duncan, who often staff the stall on a Sunday with their happy faces. Stall owner and beekeeper Simon Chatburn realized 25 years ago there are many useful beekeeping products from the forests, not only honey, that could help people live in good health and with sustainable lifestyles. Beehive products have been used traditionally worldwide to enhance health and wellness, and their range has top quality beekeeping products for customers.

 

 

 

 

 

 

 

At Northey Street Markets with Jonathan showing off their large jars of raw organic honey, Simon displaying how bees work and his glass window feature for the Apitherapy House!

While some honey companies have been caught out diluting their honey with sugar syrups, at Honeyhunters Australia you can buy top quality organic raw honey in a reusable glass jar. Their honey is seriously delicious. They produce and sell all beehive products including many Eucalyptus honey varieties, Jellybush Honey (Australian Manuka), Honeycomb, Bee Pollen, Bee Bread, Beeswax, Beeswax Wrappers, Propolis, Bee Venom Cream and Natural Skin Care Products, only from beehive ingredients.

Honeyhunters Australia bee hive sites are in National Parks and State Forests in Queensland. They believe retaining the status of organic safeguards the integrity of their products to offer general wellness to their customers. Their products have been audited by B-Qual and are compliant to HACCP (Hazard Analysis and Critical Control Point) and by AUS-QUAL for Certified Organic status since July 2019.

Simon and Ruth have traveled to Germany, Romania, Slovenia and Canada to attend international conferences and workshops to keep abreast of Apitherapy state-of-the-art of beekeeping regularly. They love to share their passions and knowledge on beekeeping with amateur beekeepers and on Apitherapy i.e. using beehive products to enhance wellness with all customers.

 

 

 

 

Apimondia Honey Awards Displays, Ruth and Simon showcasing their products to an International Audience.

They celebrate World Bee Day at the markets and campaign to Save the Bees. Educating the community on why saving bees is important and to stop the manufacturing of fake honey and the use of harmful pesticides and herbicides that harm bee populations.

We are very excited to have the Honeyhunters Australia stall join our monthly Friday Night Market. They will be attending the launch of our Friday Night market on the Summer Solstice, December 20th. Whether you come to our weekly Sunday Organic Market or our Monthly Friday Night Organic Market, go say hello to Ruth or Simon and check out their awesome range of beehive products.

What is better than buying someone a big jar of raw honey for Christmas?

You can find out more about Honeyhunters Australia here:

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