Spring Time Slow Roasted Vegies

Wow got to love Springtime. The garden is just full of nutritious surprises. Whilst wandering round to see what we would send to the Saturday Farmers Market, this is what we have come up with.

Freshly dug Desiree Taties, Parsnips, Sweet corn, Snow peas, Carrots, Vine ripened Tomatoes, Rhubarb, Bananas, Beetroot, Silverbeet, English spinach, Beans (green and butter), Watercress, Rocket, Lettuce, Broccolli, Cauliflower, Cabbage, Chinese cabbage, Celery, Spring Onions, Zuchini, Salad Mix, Free Range Eggs,

This week we have decided to do a special on the
Free Range Eggs to encourage everyone to dig out their favourite baking recipes. Bulk trays (2.5 dozen) $12.50.

Recipe idea: Slow roasted vegies

basically you can use any roasting vege. Instead of peeling them, leave the skins on to keep in the flavour and nutrition and just gently scrub.
Potatoe cut into chunks
parsnip cut into chunks
carrots cut into chunks
onion quartered
beetroot
whole small tomatoes
whole garlic cloves

slow roast until cooked through and then drizzles with a little balsamic vinegar and cook for a further 5 minutes. Yum!!!

All produce is biologically farmed (organic) and available from the Bigg Fresh Market truck on Saturdays and Rustys Butcher shop all week.

see you soon

Bigg Fresh Free Range Eggs

Chooks, chooks and more chooks.

Chooks have always been part of our family. Anything from, porcelain to nicknames!

Large porcelain chooks from around the world sit at the fireplace hearth at Grandma and Grandpa's place. Nanny, to some of us, is affectionately known as "Chook". Then of course there are the "girls" who live in luxury, feed off all the spelt vege patches and lay the beautiful golden yolk eggs.

With the help of our good friend Jodie @ Studio Monarch we came with up this logo and catchy little phrase, which is very much in the keeping of the local Norfolk humour.
"yu el beat et fe cook, yu car beat fe taste" which translated means "you can beat them for cooking but you can't beat them for taste."

The "girls" are in full production now and the eggs are available to buy weekdays at Rusty's Butcher Shop and Saturdays at the local Growers Market from the Bigg Fresh Truck.

We welcome you to recycle the clean blue cartons either at rustys or the market.

heres something to keep you smiling!!!!!
Question: What happens when you tell an egg a joke?
Answer: It cracks up!

Question: What do you call a egg who’s done lots of things?
Answer: An egg who has a lot of eggsperience.

Question: If fruit comes from a fruit tree what kind of tree does and chicken come from?
Answer: A Poul-tree!

Recipes

Spinach Pie

1 pkt english spinach sticks removed and leaves shredded
30g Butter
1 onion finely chopped
125g (4oz) ricotta cheese
125g (4oz) feta cheese crumbled
60g tasty cheese grated
3 tablespoons parmesan cheese grated (optional)
4 eggs (Bigg Fresh Free Range of course)
1/4 teaspoon ground nutmeg
freshly ground black pepper
8 sheets filo pastry
3 tablespoons olive oil

1. Steam spinach until tender. drain and cool completely, then squeeze out excess liquid. Chop finely and place in bowl.
2. Melt butter in frypan and cook onion 4-5 minutes or until golden, Combine onion, spinach, ricotta, feta, tasty and parmesan cheeses. Mix together eggs, nutmeg and pepper then fold through spinach mixture.
3. Layer 4 sheets of pastry together, brushing between each sheet with oil. Line a deep lightly greased oven proof dish with pastry layer, spoon in spinach filling top with remaining pastry layer sheets and gently folk the edges of pastry together. Brush top with oil and bake at 200oC for 40-45 minutes or until golden and crisp.
(for the non vegetarian, bacon in this recipe is great. Cook it with the onion)