The first of the poppies are flowering in the community garden.
This week in the cafe, it’s the usual muffin baking bonanza with muffins being baked every morning with stoneground spelt flour, organic rapadura sugar and local eggs. We base the flavourings on what’s in season and what is stockpiled in the freezer, and the flavours on offer this week will be apple and cinnamon, orange and chocolate, raspberry and white chocolate as well as pumpkin, feta and pine nut. Beck from Wildflora Foods is back from her break, so we anticipate being stocked up with her gluten free slices and cookies sometime this week too.
The soup o’ the week will be cauliflower, cashew and coriander, made using organic and local produce wherever we can. Soups can be ordered at the cafe with toasted Woodfired bread (or locally made gluten free bread), or ordered to takeaway as a single serve or family pack.
The take home meal available from Wednesday will be a Spanish style lamb stew with organic lamb from the farm, slow cooked with tomato, red capsicum, cannellini beans and smoky paprika. It goes splendidly with mashed potato or polenta and steamed greens. Both the family sized soup and lamb stew are available to order online with your veg box.
In the garden, Sally and Patrick have been cutting down the green manure crops in Wagtail’s Garden, and planting the next batch of seedlings ready for late winter and early spring harvesting. Their plant stall out the front of Gathered has been stocked up with more plants, like parsley and strawberries, and the contents change all the time so it’s worth checking regularly.
Recipe photos of the meals on offer this week through the cafe and the online farm shop. John Willoughby’s Spanish style lamb stew (New York Times) and Rachel Allen’s cauliflower, cashew and coriander soup (Soup Broth Bread 2021).
