Winter News 2014
Winter farm stay: Bathgate Farm Albany.
Down a little dirt road 5km from the ocean stretches Bathgate farm, this 50 acres is home to the Bathgate family. The house sits surrounded by gardens filled with fruit trees & herbs, chickens and guinea foul roam freely. The farm stretches over the side of the property. Water is in high supply along the sides of the field and running underneath the fields in soak wells. Andrew and Jocelyn Bathgate relocated to Albany from Perth 10 years ago with no intention to farm. Andrew a farming economist and Jocelyn a plant disease biologist longed for a change for their family. Now they both work full-time on the farm selling produce to restaurants and Brewery's in the region as well as supplying their bustling stall at the Albany Farmers Market.
We were invited to spend a weekend with the Bathgate family & they made us feel right at home. Jocelyn is an amazing cook- interested in finding international ways to enjoy their freshly picked vegetables. We were lucky enough to taste her stir fried thinly sliced potatoes (recipe to come!), pork belly casserole with a sauce you could enjoy by the cup full, and stir fried Asian greens with dried Anaheim chillies. Her kitchen is light and bright & looks out over the farm, it is here that she creates her farmer's market sauces, jams & pickles.
On our first morning we were up at 6:30; off to the Albany Farmers Market to work on the family stall. Nestled in a small town car park overlooking the ocean & federation style buildings is the Saturday farmers market. Regular locals flood the market early to ensure they receive their Bathgate veggies. After market we are invited Jocelyn's friends house to taste test the first of their home made Salami. We are given the run down on their recent trip to Melbourne where their learnt the art of salami making. We are lead down into the cellar- in the air the faint smell of wet animal- hanging from the ceiling is a wall of salami! Upstairs we enjoy a lunch of farmers market treats including feta, bread, apples, Bathgate farm's quince paste, salami & tea.
On my return to Perth I experienced mixed emotions- I missed my family, but I missed the farm too- the green lush land & sleepy dew covered mornings, our welcoming new friends, the fresh crisp air, if only Mr. Organic could operate from Bathgate farm in Albany!
Written by Bianca Page.
Seasonal Produce Update.
The cold weather has slowed down crops and can often cause gaps in availability. Some items thrive in this weather and are at their peak; fennel, radishes, root veggies such as parsnips, beetroot, carrots and potatoes are all going strong.
Persimmons are still available a little longer- these come direct from the hills and are huge and sweet!! We also have various types of apples such as Fuji and Lady Williams, which are a crisp white-fleshed variety.
Turmeric and ginger are available now, unfortunately they come from over east and shipments are often delayed, so whilst we have both items this week it is definitely best to order early to ensure you get some :-) Greens are still available with Choy Sum being our pick of the month, this is an Asian green that is amazing lightly stir fried with a bit of soy and garlic or chucked into a soup, stew or casserole!
Persimmons are still available a little longer- these come direct from the hills and are huge and sweet!! We also have various types of apples such as Fuji and Lady Williams, which are a crisp white-fleshed variety.
Turmeric and ginger are available now, unfortunately they come from over east and shipments are often delayed, so whilst we have both items this week it is definitely best to order early to ensure you get some :-) Greens are still available with Choy Sum being our pick of the month, this is an Asian green that is amazing lightly stir fried with a bit of soy and garlic or chucked into a soup, stew or casserole!
Recipe:
Stir-Fried Potatoes.
Serve as a side dish with stir-fried Asian greens & a casserole perhaps!
Julienne (or chop into long even slivers) two large potatoes
Chop a generous amount of ginger and garlic
Small saucer of Szechuan pepper (Chinese pepper)
Peanut oil
In a large wok on moderate heat add a small amount of peanut oil. Stir-fry the Szechuan pepper until the smell hits you in the nose. Add the potatoes stir frying for approximately 5 minutes. You don't want to cook the potatoes completely, you want them to maintain crunch.
Taste the potatoes as you cook and once they are cooked but still crisp remove them from the pan.
Sautee the ginger and garlic in a bit more oil in the same pan, once the smell hits you in the nose stir through the potatoes, add salt to taste.
Garnish with coriander and serve.
Enjoy the cool wet weather and the hibernating and cooking that often accompanies it, Bianca and Sophie.
