Farmer's Market Blog

Read latest news from the Noosa Farmers' Market here.

 

Local berry farm opens the gates for delicious berry treats, straight from the farm

on Thursday, 03 December 2015.

Cooloola Berries

Cooloola BerriesCooloola Berries has 50,000 strawberries, 600 blueberries and even plans for raspberries in 2016. Jason, whose grandparents began growing in the mid 1960’s, is owner and full time farmer along with his wife Kim and their four children. Together, the family makes this small farm feel like it’s much larger, using sustainable practices to eliminate waste, and even saving the less than prime pickings for their specialty ice-cream. Their children work on the farm during summer holidays for a nice change from the classroom, and Jason says it also gives them an opportunity to earn extra money for the holidays.

“Nourishing Wholefoods” grows into its new name by adding inspiration and nourishment to produce

on Friday, 06 November 2015.

Nourishing Wholefoods

Nourishing-WholefoodsThe Happy Sprout, now expanding into its new name “Nourishing Wholefoods,” knows a few secrets about sprouts. First, it’s difficult to find healthy sprouts in supermarkets due to the long distribution chains. They know that good sprouts need to be home grown. Lenni Semmelink and Shaw Kamada-Laws, who run what is now Nourishing Wholefoods, know that a great deal of nutrition can be lost when people lose touch with their food sources. Food can serve as a connection to other people and to healthier lifestyles.

Wonderworld Organics faces adversity with innovation and dedication

on Friday, 23 October 2015.

Wonderworld Organics

Wonderworld-OrganicsAt the Noosa Farmers Market, the banner across the front of the Wonderworld Organics stall reads “We Sell Only What We Grow.” This simple promise is as unique as everything Steve and Tina Standish produce as they work together in their home, on their farm, and in the markets every Sunday.

At the Noosa Farmers Market, the banner across the front of the Wonderworld Organics stall reads “We Sell Only What We Grow.” This simple promise is as unique as everything Steve and Tina Standish produce as they work together in their home, on their farm, and in the markets every Sunday.

Bio dynamically grown from heirloom and open pollinated seeds, almost everything is hand-picked by Steve and Tina the day before the market. Their amazing range includes spinach, rocket, kale, lettuce, vitamin greens, mustard greens, kalian, beetroot, baby broccoli, cima di rapa (traditional Italian), radish, swedes, daikon, parsley, cabbage, coriander, zucchini, sugar snap peas, potatoes and an amazing variety of tomatoes.

Steve and Tina have been farming for 22 years, always organically and NASAA certified since 1998. “Getting our certification was pretty easy really,” says Steve, “We just don’t know any other way.” Of course this isn’t meant to suggest that life has always been easy. Having been forced by drought to relocate to The Sunshine Coast Hinterland in 2003, they were then inundated by catastrophic floods in 2011, 2012 and again in 2013. “That’s farming” laughs Steve, “and the reason we have disappeared from the market a couple of times, while we’ve rebuilt, and started again.”

Steve and Tina take great pride in Wonderworld Organics being a truly unique and authentic farmers’ market stall. Their food miles are low, as they travel less than half an hour from their Federal farm in the Noosa Shire. Freshness and flavour is key and the reason they choose the unusual nutritious heirloom varieties that they grow, and of course their farm is clean of pesticides, herbicides and unnatural chemically based fertilisers.

This is why Steve reckons “ours is a happening stall early; we do sell out. It’s early bird gets the worm stuff.”

If you want to experience something different, find Steve and Tina in their Wonderworld Organics stall at The Noosa Farmers Market.

Summer Salads “farming smarter” to improve customer produce

on Friday, 23 October 2015.

Summer Salads

Summer-SaladsFather and son, Barry and Damon Atkinson, have been operating Summer Salads for four years. What began as Spinach farm, who supplied the central markets, has now turned into a niche product range, selling directly to the customer base. The family believes in farming smarter, using sustainable methods that deliver fresh high quality products. Their farm location in Toowoomba Queensland makes it easier to do this year round. The weather is “just right” without winter and summer extremes, and works perfectly with their irrigation methods.

New farmers dive in head first to bring better health to themselves and customers

on Thursday, 24 September 2015.

Noosa Leafy Greens

Noosa-Leafy-GreansStephen and Bronwyn Richards didn’t have much farming experience when they purchased their friend’s inorganic farm in Lake McDonald on the Sunshine Coast. Stephen had noticed through his own life experience that the chemicals used on farms that use pesticides made many health conditions worse, including his own. Soon, they began farming without pesticides, and through trial and error found a way to farm chemical free using predator bugs to control farm pests. They then entered the challenging realm of farming with organic based fertilisers in the nutrient feed.

Stephen and Bronwyn Richards didn’t have much farming experience when they purchased their friend’s inorganic farm in Lake McDonald on the Sunshine Coast. Stephen had noticed through his own life experience that the chemicals used on farms that use pesticides made many health conditions worse, including his own. Soon, they began farming without pesticides, and through trial and error found a way to farm chemical free using predator bugs to control farm pests. They then entered the challenging realm of farming with organic based fertilisers in the nutrient feed.
Noosa Leafy Greens, now the spray free farm that has sprouted from the farm the Richards starting working on in April 2014, is the result of their research, hard work and as Stephen said, their “past lives.”
“The business analysis that I had learnt whilst a network engineer has helped tremendously in fine tuning our efforts. The engineering background has helped in repairing and enhancing the farm,” he stated. “Bronwyn just loves chatting, apparently an interior designer's main sales tool, from her market stall,” he said with a smile, noting that she was also known as the one who manages the time in the family.
They’ve now been farming for a year and a half, and they supply a number of greengrocers, restaurants and even fast food outlets. They attend farmers’ markets as well as supplying directly from their farm. Throughout the year, they farm nine varieties of lettuce, four varieties of Cos, three varieties of kale, radicchio, endive and silverbeet. Their seasonal items include basil, coriander, oregano, chives and cabbage.
This season’s farmers’ markets will feature Noosa Leafy Greens’ lettuce (Green Oak, Red Oak, Green Coral, Red Coral, Royal Oak and Butterhead), cos (small red, small green and large green), choi, coriander and basil.
“I have discovered that I really enjoy growing plants to look absolutely great and to have a matching taste,” Stephen said. To see these beautiful leafy greens and put their taste to the test, stop by the Noosa Leafy Greens Stall at the Noosa Farmers’ Market.

Family fisherman puts the soul in seafood

on Tuesday, 25 August 2015.

Soulfish Seafoods

SoulfishDan Learoyd, owner of Soulfish Seafoods, knew from the moment he went fishing that it was the job for him. He climbed the ranks, first as a deckhand, then skipper, and now he owns six boats working the Great Barrier Reef. Today, Dan has been fishing for 17 years, and he uses his well-tuned skills for his passion - delivering fresh seafood to the public, knowing it’s from a trusted source.

Happy Turkeys make healthy meals at GreenAg Organic Free Range Turkeys

on Tuesday, 25 August 2015.

GreenAg Organic Free Range Turkeys

GreenAg-Free-Range-TurkeyGreenAg believes that the quality of their poultry begins with the quality of life their turkeys have. Quite possibly the happiest turkeys on the continent, they are treated to baroque music to help them de-stress, and they eat top quality food that is organic and hormone free. In addition to their feed, however, these happy turkeys have free range with herbal plants, natural exercise and foraging. With their faces to the sunshine, these turkeys exceed Australian standards by living antibiotic free, healthy lives. They go above and beyond what it means to be “organic.”

GreenAg believes that the quality of their poultry begins with the quality of life their turkeys have. Quite possibly the happiest turkeys on the continent, they are treated to baroque music to help them de-stress, and they eat top quality food that is organic and hormone free. In addition to their feed, however, these happy turkeys have free range with herbal plants, natural exercise and foraging. With their faces to the sunshine, these turkeys exceed Australian standards by living antibiotic free, healthy lives. They go above and beyond what it means to be “organic.”

And their healthy lives mean the poultry produced is healthy for us. Ewart and Suzanne Sylvester, third generation farmers who own and operate GreenAg Organic Free Range Turkeys, even consult a naturopath to make sure the turkeys stay happy and healthy. They know all too well that feeding animals or humans products with hormones, preservatives or antibiotics can lead to health problems for both. Because of this, they begin by supplementing their turkey’s natural foraging with feed that is free from fertilisers and chemicals.

Best of all, Ewart and Suzanne, who have been farming turkeys for five years, love being able to educate people about why they farm the way they do. The farmer’s market provides them with a unique opportunity to answer customer questions, raise awareness, and encourage others to have healthier farming practices. In fact, they follow up with random customers to make sure they are satisfied, sometimes with a friendly phone call. They also have the opportunity at the markets to demonstrate delicious ways to cook their poultry and provide recipe ideas.

For a taste of some of the area’s healthiest and happiest poultry, stop into see GreenAg at Noosa Farmers’ Market.

Arama Mushrooms bring worldwide expertise to the taste buds

on Monday, 03 August 2015.

Arama Mushrooms

Arama-MushroomsArama Mushrooms came to Australia on a serious mission to farm. Their first move to the country was in the Barossa wine region, just after escaping disaster in South Africa. For 30 years, Charles and Bernadette Benade had been working on a mushroom farm started from scratch in the Stellen Bosch wine region, where they provided around 20 tons of mushrooms per week to the Cape Town area. As they were selling to large chains such as Pick and Pay, their beautiful farm came to a quick end with an aggressive armed hold up on their land.

Maleny Dairies is rich in flavour and family history

on Wednesday, 29 July 2015.

Maleny Dairies

Maleny-DairiesToday, there aren’t many Guernsey Farms left, but Maleny Dairies prides itself on its cattle, history and family. Guernsey, the breed of cattle that produces rich, flavourful milk, is well tempered and produces high quality milk with more protein and butterfat than other cattle. The milk has more cream, Vitamin D, Vitamin A and up to 15% more calcium than milk from other dairy cows. This means the flavour and quality found at Maleny is certainly something worth hanging onto and passing down for generations.

Happy cows lead to happy customers at Bonnie Beef

on Friday, 03 July 2015.

Bonnie Beef

Bonnie-BeefKym is the fourth generation in her family to farm, and even though she holds a degree in Marine Biology and Zoology, she prefers to spend more time on land keeping the family cows – and customers – as happy as possible. Her father Gordon and mother, Bev, started Bonnie Beef in 2010 with their daughter and son-in-law Geoffrey. “Our primary goals are to restore dignity and respect into raising, selling and eating meat,” the family says. They also seek to achieve fair prices for farmers, who often struggle to charge prices that reflect the cost of growing quality food.

One farmer’s desire to change the way we grow food

on Thursday, 16 April 2015.

Adam Jones

Feeling-Fab-ForeverJust a few miles north of Gympie lies a chemical free farm in the small town of Theebine. The passion behind this farm is one that came after an eye opening experience of a farmer working at a tomato farm. This experience with chemical farming quickly shined a light on what he felt led to do.

About the tomato farm that was so life changing for Adam, he stated, “I noticed empty drums lying around with skull and cross bones on them.” On a hot day, he made the mistake of rolling up his sleeves before picking tomatoes. He not only developed a rash from the chemicals, but some days he felt bad enough to stay in bed. “One girl went into anaphylactic shock in reaction to the sprays on the plants and had to be carted off in an ambulance with a tube down her throat.”

One of Australia’s first certified organic farmers

on Thursday, 16 April 2015.

Super Natural Organics

Super-Natural-OrganicsPete Doff, who owns and runs Super Natural Organics along with Wendy Robertson, is truly one of Australia’s first certified organic farmers. With 27 years of experience farming certified organic goods, Pete takes pride in seeing his customers grow up on his produce. “We feel proud that we have contributed to their health and wellbeing,” the owners claim, as they talk about their love for the market’s village atmosphere. Wendy was also raised on a sheep and cattle farm in New Zealand, and as a third generation farmer, she brings a vast amount of experience to the company as well.

Local chef uses life experience to create local delights

on Thursday, 16 April 2015.

d-Vine Flavours & Sue’s Natural Cuisine

d-vine-flavoursFor 20 years, Sue Bebow, of d-Vine Flavours & Sue’s Natural Cuisine, has been producing her products from her very own recipes, with ingredients from local farmers. As a chef by trade, she knows how important it is to know exactly where her ingredients are sourced. Her chickpeas are often from Kingaroy, and she often finds coriander in Gympie.

Country’s leading vinegar maker

on Thursday, 19 March 2015.

LíráH

Product-ChardIt isn’t easy to combine ecofriendly practices with ancient traditions, but LiraH works daily with the delicate balance. Artisan Vinegar Maker, Ian Henderson, works with his team on their 70 acre farm that “is considered a second home,” by employees. “We eat, cook, share our passion for food and just happen to make great vinegar,” Ian stated about the factory that is also their home in rural Queensland.

One of the area’s oldest olive groves

on Thursday, 19 March 2015.

Fat Hen Farm

Fat-HenOwners of Fat Hen Farm, Alan and Bronwyn Wood, are passionate about the health benefits that olive oil is shown scientifically to offer. With benefits for the body inside and out, the oil produced at Fat Hen is also used in their skin care products. For the Wood family, moving from Sydney to their rural olive haven in Kilkivan was a decision beneficial for the business, family and health.

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