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Meet the Donovan's behind our seasonal salt-bush lamb!
Whether you buy into the trend or not, there is no doubt that stock-making is an art form that has endured through the centuries because it renders our food more delicious and textural. By the way, a 'broth' by definition, actually does not contain bones. Below are some of my favourite recipes and flavour combinations – also some tips and tricks to simplify regular stock-making at home – since the process can be quite laborious and time consuming for a small batch.
Old Man Saltbush is a native shrub considered a 'backbone' or 'pioneer' species that improves soil and shade conditions and makes way for other vegetations to establish and flourish in drought and salinity conditions. It is fast growing and sequesters carbon in a deep root system that has the capacity to draw nutrient minerals from many metres below the soil surface. It's hardiness and protein-rich qualities make it an ideal and sustainable animal fodder in marginal areas.
For three generations the Donovan family have been farming lamb in Murray Valley country. Their farming practices are improving the local landscape and creating a better farming future in the region. Their flocks are 100% naturally pastured and free range with no feed lots.
And now we can bring them to you.
I never get tired of this up-and-go breakfast smoothie. It fills me up but is easily digested, giving me energy to go all morning. Tip: keep some oats soaking in a jar in your fridge to make this an instant meal.
1 ripe banana, 2 cups coconut water (or coconut milk/cream+water), 1/3 cup frozen blueberries (or several cubes of prepared frozen fruit), two tablespoons of pre-soaked oats (you could substitute quinoa flakes, rolled rice or other gluten-free cereal).
Puree in your blender until smooth and enjoy within 10 minutes. The blueberries** will lose their brilliant colour over time.
**Brush your teeth after - those little blue pips are the only downside to this delicious smoothie. :-)
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