Spring 2011
Hello and welcome to all including our new subscribers.
Wow. What a couple of month's it's been here at the farm. Spring is always busy, as we rush to work with what Mother Nature assists us with to get as many seeds and seedlings in the ground as we can. As you'll see below, we've had a whole lot of other activities going on as well. Here's what we've been up to at Near River ......
  
Hastings Hinterland food box
They're back, but better than ever.
Those of you that have been with us for awhile will remember our dogged commitment to Community Supported Agriculture, or CSA, and the box system we had to supply vegetables to you. Whilst initially it went well, due to a number of circumstances, it didn't quite meet expectations both with our customers and ourselves.
From that experience we learnt a few lessons, and we are embarking on a similar venture now, with a few notable differences; we are sourcing our produce from a range of producers in addition to ourselves, all either certified organic or in conversion; for this season we'll be limiting our deliveries to the Hastings region; we will be using a refrigerated vehicle for deliveries; and you'll be able to order what you want each week. Over the coming weeks we intend to be adding some additional produce from the dairy and meat realms too that will broaden the range significantly.
Every Monday morning our online farmgate shop will be updated with the week's produce. You'll place your order by 9pm on Tuesday and we'll deliver the freshest most nutritious local organic food to your door on Thursday evening.
The site is having it's finishing touches added now so we can commence taking orders from October 31st. Head on over there now to have a look around - even place an order while you are there Near River Farmgate Shop.
Breakfast in the Beds
Ever since we began this enterprise, we have been committed to connecting with both our customers and the wider community so that people rediscover where their food comes from, and also to reeducate people about how real food is grown and what real food tastes like.
Early October saw us host what will be the first of many 'Meals in the Fields' events, when 65 guests arrived at Near River for 'Breakfast in the Beds'. The weather was perfect, our hens laid some superb eggs on cue, some of the guests got down and harvested their own greens for breakfast, and a few were even enlightened on the finer details of asparagus growing.
After collecting the morning's bounty, all adjourned to the open sided marquee and the chefs (Eric + Geoff from The Other Chef Fine Foods and Todd from The Corner Restaurant) worked some additional magic.
All our feedback has been positive, (despite a few technical difficulties) leading us to suggest that a similar event could well be launched soon. (Pencil in March 3rd if you're interested.)
  
Garlic Harvest is almost here
All the garlic growers on the Mid North Coast are waiting with bated breath as this year's garlic crop reaches maturity - a major rain event in the next few weeks could deal a fatal blow to what's looking like a really good crop. Moisture in the last month of the garlic growing season and during the curing process is less than ideal.
We plan to commence harvesting by mid-November - you're welcome to drop by and lend a hand if you're in the area - and after six weeks curing in the drying racks, we commence dispatching the fresh, juicy garlic.
Some of you have told us that you didn't make it through the 1kg boxes, so this year we'll be offering half kilo lots too.
This season we've also launched 'baby garlic' through our market stalls and Hinterland food Boxes - you can use it as you would a shallot, adding the tops freshly to salads, or better still, saute in butter and serve whole. So sweet and a subtle garlic flavour that chefs love.
  
Meet This Month's Covergirl
October sees the Hastings region on the Mid North Coast celebrate the local food, wine and beer producers and processors with a month long schedule of events culminating in the Tastings of the Hastings on the fourth Sunday each October.
This year the emphasis was on the relationship between growers and chefs, and the local monthly magazine, Focus, had this front cover to promote the festivities.
(That's Therese on the left.)
Near River Swamped with Awards
Early each spring the year's Fine Food Shows reach their climax with most posting their results in September. These shows are the best way for us to have our preserves compared with many other producers in a central place, and also to receive comments from the judges on each of our entries.
2011 saw us enter our preserves in the Mudgee Fine Food Show, where our Rhubarb. Lime and Ginger Compote picked up a Silver award, just like our Beetroot Relish did last year.
And this year was the first time we entered the Sydney Royal Fine Food Show, and we were awarded two medals - a Silver again for our Rhubarb, Lime + Ginger Compote, and a Bronze for our Beetroot Relish.
Many thanks must go to the team at The Other Chef Fine Foods who turn our produce into medal winning products!!
 
To celebrate, we are now offering FREE SHIPPING on orders of our preserves through our online Farmgate Shop.
We could go on with other happenings that have occurred (Degustation Dinners at The Corner, new markets at Gladstone on the 3rd Sunday of the month) but we need to get back to growing great food.
Remember, we are what we eat.
Cheers
Andrew + Therese
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