A wicker basket filled with bunches of orange carrots, their green leafy tops tied together. The basket sits among dense green foliage.

The farm shop is getting a huge restock this week! Local organic fresh produce from the farm and wider southwest, local pastured free range meats, organic pantry items and much more.

The variety coming out of the patch on the farm right now is amazing - last week there were carrot bunches, beet bunches, pak choy, salad mix, silverbeet, broad beans, peas, kohlrabi and radish. We’re making the most of this spring bounty in the farm cafe and at home, like the broad bean and carrot recipe (shared below). Using mostly local ingredients, it’s really easy to make and holds up well for a few days.

Three glass jars of “Cashew Cheese Chilli” are stacked in a pyramid on a wooden stump, each with a black lid and beige label. The background is an out-of-focus garden scene with greenery and flowers.

Overhead view of a bowl with a colorful salad of sliced vegetables, herbs, and a dollop of soft white cheese, sprinkled with black pepper. Several slices of toasted bread line one side, with a fork resting on the rim.

Broad bean and baby carrot salad *adapted from a Serious Eats recipe*

Two to three servings

500g broad beans (aka fava beans)
2-3 baby carrots and their leafy tops (optional)
2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling
1 tablespoon (15ml) fresh juice from 1 lemon, plus a large pinch of grated zest
1 small shallot or red onion (about 30g), thinly sliced
One tub fresh goat chevre cheese or ricotta cheese
Salt and pepper
Fresh bread or toast (optional)
Open up broad bean pods and remove individual beans. Discard pods. Bring a medium pot of salted water to a boil and prepare an ice bath. Add broad beans to pot and cook until crisp-tender, about 1 minute. Transfer beans to ice bath and allow to chill for one minute. Carefully peel off and discard the outer skin from each bean.
Scrub carrots under cold running water. Rinse carrot greens (if using). Using a sharp knife, a vegetable peeler, or a mandoline, very thinly slice carrots on a strong bias. Transfer carrot slices to ice bath and set aside.
In a large bowl, whisk together olive oil, lemon juice and lemon zest. Add broad beans and shallot. Carefully dry carrots and greens (if using) and add to bowl. Toss to combine and season to taste with salt and pepper.
Spread cheese thickly over the bottom of a serving plate and top with dressed vegetables. Serve with toast. Drizzle with more olive oil just before serving, if desired.

Assorted dessert bars and slices stacked on a white plate, including chocolate brownies dusted with powdered sugar, caramel or nut-topped squares, and orange-topped cake slices. The plate sits on a wooden surface with a softly blurred background.

Brown paper bags of Margaret River Chai Company products on a wooden table, with labels for “Dandelion Wattleseed Latte” and “Chai” visible on the front bags. More similar bags are arranged behind them in a blurred indoor setting.