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Local Harvest Challenge 2013 – Day 1

April 1, 2013

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Days never turn out to be exactly what you plan when running an orchard/farm and especially during the busy times of the year. After a weekend at the Sydney markets and being extremely jealous of all our customers who have had 4 day weekends, it was a bit of a slow start (and recoup) to the morning.

We started off our challenge by visiting one of our local cafes which is a real local hero. Bissy’s Cafe is a real little oasis in the middle of town. Not only is it a cafe, but it is a veggie patch, kitchen garden, youth education centre (also housing Orange’s Gymbaroo), animal farm, kids (and adult) oasis, local business supporter, bike hire shop and just a really lovely place to be. And although things have considerably changed over the last 6 months at the cafe, after speaking to one of the owners this morning, Fiona and her husband Paul have even more plans to expand.

After wrangling the 2-year-old who fell in love with the little oasis, it was down to business and brunch 🙂 which by the way was fresh and delicious.

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After brunch the rest of the day was spent on the farm. Apple harvest was put back to tomorrow as the starch levels of the Fuji apples were not quite ready. Instead, the garlic crop and planting was started, finally.

This weeks forecast is for a much cooler week than we have been having, so it seems our seasons are officially changing. To start the week I decided on an Autumn Soup w/Pork Meatballs dinner and for dessert a Strawberry Mess ( aka strawberry’s and cream with meringue) .

Autumn Soup w/Pork Meatballs – Recipe

This served 5 adults and a 2-year-old (I also served a loaf of bread but it was hardly touched)
*I made my own chicken stock using the chicken I will use over the next couple of days in another dish.
** Other than the risoni and the salt/pepper everything else was from our fruit & veggie box, local producers or made myself (ie bread crumbs from Racine bread).

Soup:
8 cups Chicken stock (make your own or buy)
2 Carrots chopped
1 bunch Kale cut with stalks cut out
1 pack of Risoni (500gms)

Meatballs:
800gms Pork Mince
2 x Apples peeled and grated
1 x bunch Parsley chopped
8 Mint leaves chopped
2 tablespoons of Lemon Thyme leaves (extra for garnish)
2 x Eggs
1/4 – 1/2 Bread Crumbs
Pepper/Salt

Preheat oven to 150 degrees.

Make your Chicken stock in advance or use a store-bought one.

Combine all the ingredients for the meatballs together and mix well. Season as you wish!
Roll mixture in to balls about the size of a golf ball. Place meat balls on a baking paper lined tray and bake in the oven for approx 1hr. Every oven is different however so check one of your meat balls after approx 30 and then 40min to ensure they do not dry out. Once cooked, take out of oven and set aside.

Place you chicken stock in a pot and bring to a simmer. Add your carrots and cook for approx 5-10 min until carrots have softened.

Reduce heat of the stock and add the kale and meat balls in to the stock mixture and place lid on pot. Let cook for 10min or until kale has softened.

Meanwhile cook your risoni.

Once the two last steps are complete it is time to put your dish together. I place the Risoni on the bottom, followed by the meat balls, arrange veggies as you wish and then spoon over the stock and serve. (garnish if you wish)

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2 Comments leave one →
  1. April 2, 2013 3:15 pm

    Was the Autumn Soup delicious? Would you make it again?

    • April 2, 2013 4:22 pm

      Definitely!! It was great! I might change up a few of the veggies or add others but it was Delic!

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