Sunday, 18 May 2008
Saturday, 3 May 2008
Spudhunter at Lavandula last weekend
Spudhunter moved to Lavandula last weekend for their Autumn Festival. It was a great hit with the kids, and gave us an opportunity to talk with adults about the many varieties of potatoes that are grown in the region. It still amazes me just how many people think that there are only four varieties of spuds - red, white, clean and unwashed.Trentham is gearing up for their three-day feast of potatoes 23-25 May. Here's the flyer (click on the image and the full page will appear in a new window):
Thursday, 1 May 2008
The Peruvian army eats potato bread
Did you know that the Peruvian army eats potato bread?
The cost of wheat has increased 35% in one year, affecting the price of bread. The constant increase in prices has had significant consequences for Peru, a country which does not produce its own wheat but has to import it.
As a reaction to the soaring prices of flour, Peruvian soldiers have begun to eat bread made from potatoes.
Since January papapan (potato bread) has also been served in prisons and some school canteens. The government wishes to save—and also promote—the cultivation of potatoes (a traditional product of the Andean region) to boost domestic agriculture, particularly in the poorest rural areas.
At the beginning of March, Plaza Vea, one of the main Peruvian supermarket chains, started selling papapan at a price of 5.10 soles (about 1.15 euros). The state-owned company making the bread bakes a range of loaves and pastries of various sizes every day.
(Extract from latest Slow Food Terra Madre newsletter http://newsletter.slowfood.com/tm/10/tmeng.html)
The cost of wheat has increased 35% in one year, affecting the price of bread. The constant increase in prices has had significant consequences for Peru, a country which does not produce its own wheat but has to import it.
As a reaction to the soaring prices of flour, Peruvian soldiers have begun to eat bread made from potatoes.
Since January papapan (potato bread) has also been served in prisons and some school canteens. The government wishes to save—and also promote—the cultivation of potatoes (a traditional product of the Andean region) to boost domestic agriculture, particularly in the poorest rural areas.
At the beginning of March, Plaza Vea, one of the main Peruvian supermarket chains, started selling papapan at a price of 5.10 soles (about 1.15 euros). The state-owned company making the bread bakes a range of loaves and pastries of various sizes every day.
(Extract from latest Slow Food Terra Madre newsletter http://newsletter.slowfood.com/tm/10/tmeng.html)
Wednesday, 23 April 2008
Federation Square celebrates the spud
Between 28 April and 9 June a sculptural installation inspired by the International Year of the Potato will be exhibited at Federation Square. Following the Fed Square exhibition the giant stone sculptures created by Gippsland Sculptor John Mustears, will be installed permanently on the freeway entrance to the potato district in regional Victoria in the Shires of Baw Baw and South Gippsland.
Onsite educators guide students through an informative journey of Fed Square expanding upon important civic themes. The International Year of the Potato inspired exhibition enriches this program through its focus on international food security, sustainability and farming.
Onsite educators guide students through an informative journey of Fed Square expanding upon important civic themes. The International Year of the Potato inspired exhibition enriches this program through its focus on international food security, sustainability and farming.
Monday, 31 March 2008
Sunday, 30 March 2008
Dean Spud BBQ
Over 300 people joined the residents of Dean when they celebrated the installation of their new town sign and to celebrate the spud. Much else happened over the Easter weekend - we're waiting for Lyn's article. And here it is.
Dean - Big Spud Country
The beautiful volcanic soil in the Dean district, half way between Ballarat and Daylesford, is ideal for growing spuds. On Easter Saturday the biggest and heaviest spud ever seen in the area was unveiled by the Mayor of the Hepburn Shire, Cr. Tim Hayes, when he launched the new Dean sign.
The Dean Hall Committee decided four years ago that Dean needed a sign, as the standard road signs had gone missing. So Dean is now "on the map" with a huge potato at the base of the sign, the volcanic hills and poplar trees of the avenue into town depicted in metal with DEAN inscribed.
Dean residents and many visitors to the annual "Ring of Roses" Easter Show witnessed the historic moment, with Maverick the Clydesdale and the Dean Potato Fairy, Allison, and Spud the Scarecrow also present. A Big Spud BBQ followed with many different potato recipes being sampled. Of course there were local spuds for sale, a Spudhunter Competition for the young and some not so young and photos of potato growing in the Dean district.
The Dean Mechanics Institute was resplendent with art, craft, daffodil bulbs and plant stalls. A Landcare potting demonstration and the legendary Devonshire tea. was enjoyed by the hundreds of visitors over the four-day event.
The Hall Committee is planning a Big Spud Hoe-Down with lots of spud dishes on August 23rd. For more information contact Hall Secretary, Liz Kelly. The more the merrier!
Here you can see spudhunters young and old preparing for their foray to search for and identify potatoes, scary? Mr Spud Scarecrow, potato pancakes in the making, and the big boys relaxing after their BBQ.
Dean - Big Spud Country
The beautiful volcanic soil in the Dean district, half way between Ballarat and Daylesford, is ideal for growing spuds. On Easter Saturday the biggest and heaviest spud ever seen in the area was unveiled by the Mayor of the Hepburn Shire, Cr. Tim Hayes, when he launched the new Dean sign.
The Dean Hall Committee decided four years ago that Dean needed a sign, as the standard road signs had gone missing. So Dean is now "on the map" with a huge potato at the base of the sign, the volcanic hills and poplar trees of the avenue into town depicted in metal with DEAN inscribed.
Dean residents and many visitors to the annual "Ring of Roses" Easter Show witnessed the historic moment, with Maverick the Clydesdale and the Dean Potato Fairy, Allison, and Spud the Scarecrow also present. A Big Spud BBQ followed with many different potato recipes being sampled. Of course there were local spuds for sale, a Spudhunter Competition for the young and some not so young and photos of potato growing in the Dean district.
The Dean Mechanics Institute was resplendent with art, craft, daffodil bulbs and plant stalls. A Landcare potting demonstration and the legendary Devonshire tea. was enjoyed by the hundreds of visitors over the four-day event.
The Hall Committee is planning a Big Spud Hoe-Down with lots of spud dishes on August 23rd. For more information contact Hall Secretary, Liz Kelly. The more the merrier!
Here you can see spudhunters young and old preparing for their foray to search for and identify potatoes, scary? Mr Spud Scarecrow, potato pancakes in the making, and the big boys relaxing after their BBQ.
Thursday, 20 March 2008
St Patrick's Day - and still the spuds grow on
Called by Fernleigh Farms on St Pat's day - the sort-of official beginning of harvest - to check on our spuds. The plants are looking fantastic. Harvest is now scheduled to take place during the Swiss Italia Festa on Sunday 20 April 10am - 5pm. There'll be tours of Fernleigh Farm at 11am and 2pm.
Also checked on the bookings for the dinner next week at the Ballarat Farm Expo - over 100 people have booked for what looks like an absolutely delicious dinner.
And during the day at the BFE kids will be able to participate in the Spudhunters program - see an earlier blog.
This Saturday is the Potato BBQ and Dean sign launch.
Thursday, 28 February 2008
Ballarat Farm Expo Twilight Dinner
Slow Food Ballarat are hosting a special spud dinner on Wednesday 26 March.
Farm Expo Twilight Dinner “Celebrating the International Year of the Potato”
Date: Wednesday 26 March 2008
Time: 5.30pm (to 8.30/9.00pm’ish!)
Venue: The Cattle Pavilion, Ballarat Showgrounds
Entry: cnr. Creswick Road & Howitt Street
Gates Open: from 5.15pm
Parking: Ample free parking outside Showgrounds
Speaker: Ross Brown, CEO Brown Brothers of Milawa
Bookings: All bookings to Easybudget Travel (03) 5333 3566
Tickets: General Admission $49 per person
Farm Expo Exhibitors $44 per person (must include name of Organisation exhibiting with booking)
Slow Food Members $44 per person (must include Slow Food membership number with booking)
No Concessions or Child prices
Menu: Starter Potato sour dough bread with Mt Zero olives and virgin olive oil
Entrée Potato and Meredith blue soufflé with buttered leeks, chard and veal jus
Main Slow roasted district 4-tooth mutton with gnocchi and Captains Creek organic greens
Dessert Potato pancakes with Meredith strawberries and lashings of cream
Finis Filtered coffee or loose leaf tea compliments Pyrenees Coffee Co.
Chef: Peter Ford Principal of Peter Ford Catering and Leader of Slow Food Ballarat
Wines: Featuring wines from the region and members of the Ballarat & District Vignerons Association
First sampler glass of wine provided Complimentary, then available for sale by the glass or bottle
Farm Expo Twilight Dinner “Celebrating the International Year of the Potato”
Date: Wednesday 26 March 2008
Time: 5.30pm (to 8.30/9.00pm’ish!)
Venue: The Cattle Pavilion, Ballarat Showgrounds
Entry: cnr. Creswick Road & Howitt Street
Gates Open: from 5.15pm
Parking: Ample free parking outside Showgrounds
Speaker: Ross Brown, CEO Brown Brothers of Milawa
Bookings: All bookings to Easybudget Travel (03) 5333 3566
Tickets: General Admission $49 per person
Farm Expo Exhibitors $44 per person (must include name of Organisation exhibiting with booking)
Slow Food Members $44 per person (must include Slow Food membership number with booking)
No Concessions or Child prices
Menu: Starter Potato sour dough bread with Mt Zero olives and virgin olive oil
Entrée Potato and Meredith blue soufflé with buttered leeks, chard and veal jus
Main Slow roasted district 4-tooth mutton with gnocchi and Captains Creek organic greens
Dessert Potato pancakes with Meredith strawberries and lashings of cream
Finis Filtered coffee or loose leaf tea compliments Pyrenees Coffee Co.
Chef: Peter Ford Principal of Peter Ford Catering and Leader of Slow Food Ballarat
Wines: Featuring wines from the region and members of the Ballarat & District Vignerons Association
First sampler glass of wine provided Complimentary, then available for sale by the glass or bottle
Wednesday, 27 February 2008
Spudhunters
Gary Thomas, chef and member of Slow Food Central Victoria, has created a fabulous educational tool to teach the young (of any age) about potatoes. Its first outing was last weekend as part of A Taste of Slow. Here's what Gary had to say:
The slow food education activity I set up for kids at fed square over the weekend ran so well that we had to beat a whole pile of adults off as well. Why didn't they just hang around the microbrewery tents, I wonder?
Most importantly, it's just a whole lot of fun to see the look on a kid's face as they dig up a spud for the first time ever and connect the dots on the food life cycle.
Gary's now looking for a cook, a teacher and a farmer to help out at the Ballarat Farm Expo at the end of March.
The slow food education activity I set up for kids at fed square over the weekend ran so well that we had to beat a whole pile of adults off as well. Why didn't they just hang around the microbrewery tents, I wonder?
Most importantly, it's just a whole lot of fun to see the look on a kid's face as they dig up a spud for the first time ever and connect the dots on the food life cycle.
Gary's now looking for a cook, a teacher and a farmer to help out at the Ballarat Farm Expo at the end of March.
Monday, 4 February 2008
The deluge
Here are some pics from Bruce Rolfe (Bullarto Primary School) taken just after the big rain in December - just before Christmas. The 3 inch (87mm) downpour of rain was welcome - but not on top of our seed potatoes, as it washed the potatoes out of their beds and in some cases into the dam. We had just had a trench dug to lay the irrigation and this concentrated the rain, causing the damage.
Not desirable!
Fiona
This shows the washing of the soil (and potatoes!) and the erosion which led to silting in the dam.
Look how well the seed potatoes were developing (germinating) before the deluge.
Fiona and a naked spud!
But all is not lost - if you go back to the previous post you'll see the fabulous growth
Not desirable!
Fiona
This shows the washing of the soil (and potatoes!) and the erosion which led to silting in the dam.
Look how well the seed potatoes were developing (germinating) before the deluge.
Fiona and a naked spud!
But all is not lost - if you go back to the previous post you'll see the fabulous growth
Saturday, 2 February 2008
News from Fiona - our potato minder
Hi everyone,
Here's a little update on the potato babies!
After a difficult start to their life, the first flowers have arrived.
As you can see in the background the potato seedlings are growing well and prolifically.
Unfortunately, some of the potatoes in the variety plots were washed away in
the heavy rain before Christmas. It was nice to have the rain...BUT!
Fiona
Here's a little update on the potato babies!
After a difficult start to their life, the first flowers have arrived.
As you can see in the background the potato seedlings are growing well and prolifically.
the heavy rain before Christmas. It was nice to have the rain...BUT!
The first variety to flower is the Atlantic!
We are also monitoring the moisture levels in the soil using tensiometers at
different depths.
Fiona
Friday, 4 January 2008
From Soil to Stomach - a children’s event celebrating the International Year of the Potato
Gary Thomas, a leading member of the Spud Brigade, has developed an event for A Taste of Slow at Federation Square on Saturday 23rd and Sunday 24th February 2007.
Here's the planning at the moment:
Garden beds to be assembled some with growing potato plants and alternate beds with hidden potatoes that children can retrieve. There is the possibility of having a farmer’s truck onsite to profile crates of different varieties, shapes and size potatoes.
Groups of children would participate in the event in sessions. They would dig for the potatoes and then spend some time with a slow food producer to explain different varieties, nutritional value and how the humble potato could be used in cooking.
There would be an opportunity for a representative from Burnley to add value to this with growing and gardening information.
Here's the planning at the moment:
Garden beds to be assembled some with growing potato plants and alternate beds with hidden potatoes that children can retrieve. There is the possibility of having a farmer’s truck onsite to profile crates of different varieties, shapes and size potatoes.
Groups of children would participate in the event in sessions. They would dig for the potatoes and then spend some time with a slow food producer to explain different varieties, nutritional value and how the humble potato could be used in cooking.
There would be an opportunity for a representative from Burnley to add value to this with growing and gardening information.
Wednesday, 2 January 2008
Boiled potatoes smothered in mint
In preparation for the March harvest, we'll start posting recipes - it's actually wishful thinking - wishing for the first of the new potatoes.
Boiled Potatoes Smothered in Mint
1kg small waxy potatoes (eg kipfler, dutch cream, nicola)
2 cups loosely packed mint leaves, coarsely chopped, plus 3 extra sprigs
1/4 cup lemon-infused olive oil
Cook potatoes and extra mint in a large saucepan of boiling salted water until potatoes are tender. Drain and peel while still warm, add olive oil and mint (if you don't have lemon-infused olive oil squeeze half a lemon along with the olive oil), season to taste with sea salt and freshly ground black pepper and toss to combine. Serve immediately.
Boiled Potatoes Smothered in Mint
1kg small waxy potatoes (eg kipfler, dutch cream, nicola)
2 cups loosely packed mint leaves, coarsely chopped, plus 3 extra sprigs
1/4 cup lemon-infused olive oil
Cook potatoes and extra mint in a large saucepan of boiling salted water until potatoes are tender. Drain and peel while still warm, add olive oil and mint (if you don't have lemon-infused olive oil squeeze half a lemon along with the olive oil), season to taste with sea salt and freshly ground black pepper and toss to combine. Serve immediately.
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