Rosemary, Thyme and Zucchini Bread- ELC#10

rosemary, thyme and zucchini bread || cityhippyfarmgirl

rosemary, thyme and zucchini sourdough || cityhippyfarmgirl

I’d tried to keep away from the bread for this challenge, but as I’m coming to the end of my year long challenge, it seemed appropriate that a bread dish slipped in.

This bread has actually been made a few times as it seems to hit the spot and eager mouths make short work of it in this household, (which you can’t really ask for much more than that can you?)

Now a big factor in what I make is really what arrives in my vegetable box once a week. I like cooking, but that doesn’t mean I don’t get completely bogged down with the old faithful line of (and lets face it often relentless) …”what are we having for dinner?” Getting a locally sourced vegetable box, helps make that decision, as you really do just have to use what they give you!

So where did it all come from?

Flour- Demeter Mills, Gunnedah

Salt- Murray River Salt

Zucchini- Rita’s Farm, Sydney

Thyme- my window sill

Rosemary- my courtyard

Olive Oil- Lisborne Grove, Hunter Valley

rosemary || cityhippyfarmgirl

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 Interested in taking the Eat Local Challenge?

Just how local is local? Well this depends entirely on you. Only you know how you and your family eat. Raise the bar just a little from what you already do. If making sure the majority of your meal includes solely food produced in your country, than make that your challenge. If you want to make it a little trickier, go for produced in the same state…trickier still within 160km.

My aim is to really know where my food is coming from for at least one meal a month, (where I will be posting here in the last week of the month).

Eat Local Challenge #9

Eat Local Challenge #8

Eat Local Challenge #7

Eat Local Challenge #6

Eat Local Challenge #5

Eat Local Challenge #4

Eat Local Challenge #3

Eat Local Challenge #2

Eat Local Challenge #1

eat local challenge || cityhippyfarmgirl

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Crackers, pesto and for the love of good honey- ELC #9

Eat Local Challenge  || cityhippyfarmgirl 

Super duper easy rustic style olive oil crackers, with a carrot top pesto, creme fraiche and a little salt on top.

I had a proud moment with this one, all local, easy, seasonal, very frugal and kid friendly. Yes, kid friendly was the ultimate winner for me. They were gulping them down!

Bliss honey- south coast NSW || cityhippyfarmgirl

They were also keen on getting their hands on this honey. Honey is always a favourite staple in this household and local harvested honey always seem to crop up just at the right time, (like when we are about to run out.)

This one will be drizzled on natural yogurt for an easy after dinner dessert, popped into smoothies, spread on toast with tahini and baked with an oaty combination in the oven. Every drop used.

So where did it all come from?

flour- Demeter Farm Mill

olive oil- Lisborne Grove, Hunter Valley

carrot tops- Rita’s Farm, Kemps Creek

lemons- Champion’s Organics, Mangrove Mountain

creme fraiche- Pepe Saya

Honey- Sth Coast NSW (bought when we were visiting the area)

Eat Local Challenge || cityhippyfarmgirl

Interested in taking the Eat Local Challenge?

Just how local is local? Well this depends entirely on you. Only you know how you and your family eat. Raise the bar just a little from what you already do. If making sure the majority of your meal includes solely food produced in your country, than make that your challenge. If you want to make it a little trickier, go for produced in the same state…trickier still within 160km.

My aim is to really know where my food is coming from for at least one meal a month, (where I will be posting here in the last week of the month).

Eat Local Challenge #8

Eat Local Challenge #7

Eat Local Challenge #6

Eat Local Challenge #5

Eat Local Challenge #4

Eat Local Challenge #3

Eat Local Challenge #2

Eat Local Challenge #1

eat local challenge || cityhippyfarmgirl

Leek and Potato Soup- ELC #8

Leek and potato soup- eat local challenge || cityhippyfarmgirl

leek and potatoes || cityhippyfarmgirl

I’m not going to fancy this one up. There’s no verjuice, cream of, foam, quinoa or chia in there. It hasn’t been slow roasted, caramelised or reduced. It also waves a sugar, gluten, dairy free flag and that’s because it uses super fresh grown with love farmer fresh produce.

It’s Leek and Potato Soup.

Like I said, no fancy pants here. Leeks, potato, a half head of cauliflower for added good measure and water. Cook that all up until soft, blitz it with a hand held blender and delicately drop a little thyme from the kitchen window sill on the top. Add some of my favourite salt and dinner… is done.

leek and potato soup || cityhippyfarmgirl

Where did it all come from?

Potatoes- Naturally Grown Naturally Better, Crookwell, 240km

Leeks- Rita’s Farm, Kemps Creek, 50km

Cauliflower- Rita’s Farm, Kemps Creek, 50km

Thyme- my windowsill

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Have you checked out Give a Fork yet, run by Sustainable Table? You should, you definitely should. They are running a compaign during the month of October on #wastefree meals.

“Share a #wastefree meal with mates during the month of October and raise awareness and funds to help build a food system that is good for the environment, fair on Aussie farmers, ethical and healthy.”

eat local || cityhippyfarmgirl

 Interested in taking the Eat Local Challenge?

Just how local is local? Well this depends entirely on you. Only you know how you and your family eat. Raise the bar just a little from what you already do. If making sure the majority of your meal includes solely food produced in your country, than make that your challenge. If you want to make it a little trickier, go for produced in the same state…trickier still within 160km.

My aim is to really know where my food is coming from for at least one meal a month, (where I will be posting here in the last week of the month).

Eat Local Challenge #7

Eat Local Challenge #6

Eat Local Challenge #5

Eat Local Challenge #4

Eat Local Challenge #3

Eat Local Challenge #2

Eat Local Challenge #1

eat local challenge || cityhippyfarmgirl

Tipple Time- Eat Local Challenge #7

eat local challenge || cityhippyfarmgirl

Jubilee || cityhippyfarmgirl

I’m not much of a drinker. Half a glass of wine, a full glass if I’m feeling particularly robust and that’s about it. That’s not to say I don’t like it, I do, I love wine lots and lots. Anything more than a glass though and it just gets me sleepy and quite frankly, there is always something else to do. I don’t need to feel extra sleepy on top of my usual sleepy. I can do that perfectly well on my own accord.

Now if I am going to have a glass of wine, it’s got to be a good one. I want organic and or as local as possible pretty please. On our recent trip to St Albans, I hit the local winery jackpot at the farmers markets of Glenorie, just near Dural, (aided by the enthusiastic French accented fellow who got me wine tasting and buying at 9.30am.)

Jubilee Vineyard Estate– I’m not sure there is anything closer if you are looking for a Sydney locavore drop, what’s more it was delicious, (which is why the photos are shown as one down and one to go.)

The White Chambourcin is described as, “clean fresh fruity aromas of strawberry, raspberry & lemon with a palate of raspberries and lingering citrus.” While my wine palate descriptions are restricted to good or not so good. It was definitely on the good side, delicious even.

How about you, do you enjoy a tipple? What’s your favourite local drop?

eat local challenge || cityhippyfarmgirl

eat local || cityhippyfarmgirl

Where did it come all from?

Shallots and Capsicum- Rita’s Farm, Kemps Creek 50km

Mushrooms- Margin’s Mushrooms, Woy Woy 80km

Potatoes- Naturally Grown Naturally Better, Crookwell 240km

Eggs- Port Stephens Eggs

Wine- Hawkesbury River

 Interested in taking the challenge?

Just how local is local? Well this depends entirely on you. Only you know how you and your family eat. Raise the bar just a little from what you already do. If making sure the majority of your meal includes solely food produced in your country, than make that your challenge. If you want to make it a little trickier, go for produced in the same state…trickier still within 160km.

My aim is to really know where my food is coming from for at least one meal a month, (where I will be posting here in the last week of the month).

Eat Local Challenge #5

Eat Local Challenge #4

Eat Local Challenge #3

Eat Local Challenge #2

Eat Local Challenge #1

eat local challenge || cityhippyfarmgirl

That’s just not vegetarian- ELC #4

garlic || cityhippyfarmgirl

goat curry- Eat Local Challenge || cityhippyfarmgirl

You’ll probably never find me getting nostaligic over a medium rare steak. It’s unlikely I’ll be looking forward to a dinner of sticky ribs. And just quietly I think roasted lamb tastes like a shearing shed. Meals round these parts are mostly vegetarian, and I like that.

However, just occasionally I feel like something, just a little something on the meatier side- heavily doused in a heady aroma of spices mind you.

Now goat isn’t my normal choice, but I’d made a curry before from it and had really liked the results. My slight, ever so slight issue with making a curry was local spices. Yes, there really wasn’t any. Could I get enough of a curry like taste from the fresh ginger, garlic and turmeric?*

Yes, I could. Combined with the roasted tomatoes and capsicums- which had intensified their flavours in the oven, it really was quite flavourful. The lime gave an added zing to it, and I quietly high-fived myself for keeping it all local, while still making a curry.

One thing that did come about from cooking this dish was my absolute respect for the ancient spice trade. No wonder they were traded like gold. (A new found respect for moderately sized spice rack too.)

*Next time I also know where to source some local curry leaves.

goat-curry-cityhippyfarmgirl

Goat Curry

700g chopped goat leg

(Booma Boers, Dorrigo)

finger of tumeric

(Rita’s Farm, Kemp Creek- 50km)

large knob of ginger

(Rita’s Farm, Kemp Creek- 50km)

10 cloves of garlic

(Keith Hungerford, Bathurst- 200km)

1 diced onion

(Rita’s Farm, Kemp Creek- 50km)

6 quartered tomatoes

(Rita’s Farm, Kemp Creek- 50km)

4 quartered capsicums/peppers

(Rita’s Farm, Kemp Creek- 50km)

cucumber

(Mahbrook Organics, Calderwood-110km)

lime

(Crooked Creek, Palm Grove- 90km)

chilli

(my courtyard)

Finely chop, garlic, ginger, turmeric. Pop into a large pot with the chopped goat meat and brown the meat, then turn the pot off. Meanwhile roast tomatoes and capsicum in the oven. Once these are done and roasted, process them in a hand mixer or something similar and pour the mixture into the meat pot. Add a little water, and slowly cook on a low heat until the meat is soft and coming off the bone.

Serve with local rice, chopped cucumber, chilli and a squeeze of lime.

eat local challenge || cityhippyfarmgirl

Eat Local Challenge #2


Eat Local Challenge || cityhippyfarmgirl

tomatoes || cityhippyfarmgirl

Say what? More tomatoes? Well um yes, that’s what kind of happens when you eat with the seasons, there can be quite a few dishes with the same key ingredients. I don’t mind though, it’s not like it’s six months of cabbage you have to get creative with.

Now for the Eat Local Challenge, I thought I would be a little more prepared this month. Well, I was really. I just hadn’t anticipated riding my bike for an hour and a half to find cheese. It seemed my known and trusted local cheese company was no longer where I thought they were and the French cheese company standing in it’s place certainly wasn’t going to cut the proverbial mustard.

So I kept riding.

I did wonder at what point is the line crossed. How much inconvenience is expected and should be expected in order to support locally produced food?

I ended up with a fetta that’s made in the Wauchope, approximately 6 hours north. I didn’t feel it was a great option as I had wanted to always be able to buy directly from the producer or at least one person removed. However, Hastings Valley Fetta was (at the time) the best I could do. What I could do though, was contact the company and find out a little bit more about them.

I got an immediate response back from my querying letter, and along with encouragement of me doing the Eat Local challenge, I was also happy to read- “All our products are manufactured from our Wauchope facility from the milk sourced from our local farmers. We are proud to support our local farmers and community.” 

What’s on the menu?

Beetroot, fetta, tomato salad

Beetroot from my Ooooby box*

Tomato from my courtyard- hurrah!

Fetta from Hastings Valley, Wauchope

Mint from my courtyard

Chilli from my courtyard

Olive Oil- Lisborne Grove, Hunter Valley

Verdict? Delicious. This salad was really tasty and I would happily serve it up to anyone else that sat at my kitchen table.

Eat Local Challenge || cityhippyfarmgirl

Butternut, Fennel and Barley

Butternut from my Ooooby box- Pickle Creek Farm, Cattai

Fennel from my Ooooby box*

Kale from MU Organics, Southern Highlands

Barley from Dementer Farm Mill, located around Gunnedah

Fetta from Hastings Valley, Wauchope

Chilli from my courtyard

Verdict? Well…if you love fennel you are on to a good head start. If you don’t, (as I don’t) you have to think a bit more strategically to get the best out of the vegetable in front of you- and that goes for anything else as well. I should have roasted the fennel and butternut beforehand, it would have given the dish a bit more flavour and less, well fennell-y. If you are not using stock, spices or salt to create more complex flavours you do have to think a bit more on how to make the most out of your dinner time tastes.

No kids versions of this months locally sourced meals, (not a chance they would have eaten these.)

* I did know where the fennel and beetroot was sourced from but mislaid the vital piece of paper.

Tidbits

Planning- Eating locally does take a bit of forward thinking. The vegetables are relatively easy, but it’s the proteins and fats that need a little more planning beforehand.

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How about you? Interested in taking the challenge?

Just how local is local? Well this depends entirely on you. Only you know how you and your family eat. Raise the bar just a little from what you already do. If making sure the majority of your meal includes solely food produced in your country, than make that your challenge. If you want to make it a little trickier, go for produced in the same state…trickier still within 160km.

My aim is to really know where my food is coming from for at least one meal a month, (where I will be posting here in the last week of the month).

For last months Eat Local Challenge #1 see here.

eat local challenge || cityhippyfarmgirl