Chook love art.

Produced, directed, photographed, fed and tended to by Farmer Pierre.

Crimes of Farm Fashion Part 2.

Other possible titles for this post:

• We are finally harvesting rainbow carrots.
• Our two new green shipping containers arrived this morning.
• Can you believe they let me take this pic even after I told them I would be putting it on the Internet?
• Sorry girls, they are both happily married.

Crimes of Farm Fashion Part 1 is here.

Dear Delicious magazine,

We are sad to have to inform you that Daylesford Organics will not be submitting an entry into this year’s Delicious Produce Awards.

In a world of celebrity chefs and chefs hat awards for restaurants, we think it’s wonderful that your magazine has an award that celebrates the producers.

Our win in the From The Earth category in 2009 and our gold medal in 2010 for our heirloom veggies have been among the highlights of our ten years in business.

Although the past growing season began with great promise, things soon changed. Our market gardens were flooded three times in four months; and we experienced high humidity, not enough sunshine or warmth, and so much rain we considered building an ark. By the time the locusts arrived there wasn’t anything much left for them to devour.

Last year we submitted a rainbow of heirloom vegetables to be judged. So many colours and flavours, shapes and sizes. This year we don't have any produce to pull out of the ground in the submission time.

We are most disappointed for ourselves as well as for the many other heartbroken farmers around Australia who have been affected by the crazy weather.

We hope the judging of this year’s Produce Awards goes really well. We look forward to sending our entry next year.

With best wishes,

Kate and Brendon

Daylesford Organics

Roasted beetroot divine!

Happy weekend folks!

To celebrate weekend eve, we made the yummiest dinner. Every single ingredient except the olive oil and the feta was grown right here at Daylesford Organics and everything except the garlic was picked less than an hour before it was cooked.

Four colours of heirloom beetroot. From left: Detroit, White Blankoma, Golden, Chioggia.

Eshallots

Tossed together with some garlic and olive oil, baked for an hour and then served with a lettuce and fetta salad.

It doesn't get much better than that. Simple, colouful, fresh, seasonal, organic, delicious!

We hope you have the most wonderful weekend.