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Author: admin, 18.11.2015. Category: Healthy Foods

Home Restaurants, Bars & Food Who provides the best organic produce delivery in Brisbane? The easiest option of buying organic fruit is organising a fruit and veg delivery in Brisbane.
The closest collection point for me involves a bus trip, then a walk uphill and then walking up a lot of stairs, which is just not possible for me. I’d like to know of any company that really does deliver organic produce, meaning deliver it to your home. Brilliant service, fantastic local food, supporting local farmers, no nasty chemicals and great price. Food Connect provides a wonderful unique system which connects consumers with local consumers.
The strawberry oozed with sweetness and a depth of flavour I had never experienced; they were soft, and dyed my fingers and teeth. Government free trade agreements has enabled a flood of imported processed produce into the country. Produce from large monoculture farms and long supply chains means more synthetic chemicals are used, processing may be questionable, nutritional value is lost, and energy is wasted during shipping and storage. Below is a range of market gardeners and organisations who sell direct, or through independent stores.
Look for local and seasonal produce at farmers’ markets and independent stores near you. Bellofoodbox distributes seasonal fresh food from growers within a 160km radius of Bellingen. Dougal combines many different methods to grow food, including conventional, organic, biodynamic, holistic and scientific. Emily Yarra and Michael Kobier produce a range of heirloom vegetables on their small biological farm. Fiona and Adam have a chemical-free market garden in which they grow garlic, asparagus, rhubarb and an array of seasonal vegetables. Janelle Johnston’s grandparents tilled the soil with a horse and plough, and used no synthetic chemicals to grow food. Operated by Penny Kothe and Paul McKinnon, Caroola Farm is a holistically managed permaculture farm.
They believe healthy food is grown and distributed in ways that benefits the environment, the community and producers.
Steven Adey grows a large number of salad leaves, herbs, micro herbs and edible flowers in mixed plantings. John, daughter Katie and son-in-law Beau specialise in heirloom varieties of produce; most popular are their unwaxed apples and pressed juice.
Hapi and Cath Fiefa specialise in heirloom vegetables and herbs, as well as unusual varieties. Horticulturalist and landscape designer Fabrice Rolando has turned his hand to market gardening. Lead by Joel Orchard, the small-scale farming co-operative offers young people opportunities for peer-to-peer skill sharing and mentorship in ecological agriculture. The not-for-profit cooperative supports local farmers and producers from the South Coast and Southern Highlands, and encourages sustainable farming practices by providing them a market.
Lesley, Quentin Bland and son Alex specialise in brassicas: broccoli, cauliflower, cabbage and brussel sprouts. Brothers Chris and Adam Bridger, along with their families, have turned their passion for permaculture into a certified organic farm. Refugees, people with a disability and youths grow produce under organic principles (pesticide- and chemical-free) and sell them to the local community. Phil Lavers and his team grow seasonal vegetables on the certified organic farm, including kale, rhubarb, and potatoes, plus fruit like plums, apples and nashi pears. Andrew and Therese Hearne left Sydney to follow their dream of owning a farm and producing food for their community.
Ooooby’s profits are reinvested into developing local food production, whilst ensuring that all participants in the supply chain are rewarded fairly. After four years of showing up at the local market with excess backyard garden produce, Fraser Bayley and Kirsti Wilkinson are well established as growers in their local district. Lizzie and Gianluigi Buscaino are developing their market garden to produce a range of seasonal vegetables. The non-profit organisation is a productive hub where the community can gather to learn about farming and food growing, buy super-local, chemical-free produce that is grown on the urban farm, participate in composting, and take part in workshops and events.
Popes Produce is a market garden based on permaculture principals; it is tucked in a suburban backyard north of Wollongong. Erin O’Callaghan and Belinda Joy Sheekey grow a range of produce, using crop rotations and cover crops, to build a diverse and resilient ecosystem. Josh and Tomoko Allen are passionate about growing, sourcing and supplying a diverse range of high quality seasonal food, produced organically, to the local market.
Warrah is a registered not-for-profit organisation delivering disability services within a beautiful 30-acre rural site. Bronwyn and Helen grow a wide variety of produce at their micro farm, focusing on a little of everything and a lot of a few things.
Run by Katie Drummond-Gillett and powered by volunteers, 2&5 Inc is a market garden with retail outlets including a shop, market stall and food boxes. On a two-acre property, Edward Benedict and Fiona Buchanan grow seasonal fruit and vegetables for themselves, and sell the excess to the local community. Tim and Deri-Anne Wyatt produce certified organic vegetables, tomatoes, garlic and herbs, summer through winter, many being heritage varieties. The May brothers and their families grow certified organic fruit and vegetables in rich volcanic soil.
Simone Lukacs is a market gardener, hobby orchardist, artisan preserve maker, and sourdough adventurer.
Bren and Kate run a certified organic mixed farm focusing on sustainability and biodiversity.
Just a day’s walk from Melbourne, Paul Miragliotta grows vegetables in alluvial and volcanic soil. First generation farmer David Chun has begun a small market garden, organically growing a range of salad greens, baby kale, edible flowers and more. Andrew Wood and Jill McCalman began growing vegetables in their kitchen garden; they now supply farmers’ markets and 40 restaurants.
Gil and Meredith Freeman provide weekly boxes of fresh, locally grown fruit and vegetables to South Gippsland.
Matt and Lentil grow seasonal, organic vegetables and fruits and deliver to their customers in Melbourne.
Stu Ryder and Luna White grow heirloom vegetables in their market garden, picked on the day for their CSA subscribers. During a visit to the country, Marcus and Angie ate from their friend’s and neighbouring properties. Hugh and Katie Finlay’s certified organic farm has small plantings of more than 90 varieties, providing an extended season of fresh fruit off the tree for almost six months. Florian Hofinger grows heirloom tomatoes, culinary herbs, berries and a range of vegetables.
The fifth generation market gardeners specialise in heirloom vegetables, picked the evening before market to ensure freshness. Mark Rathbone’s father started one of the first biodynamic dairy farms at Kyabram in 1965. Speckled Hen Farm, a family-run farmhouse, grow organic heirloom fruit and vegetables to sell at the farmgate. The Pentony family have been selling chemical-free vegetables in Canberra for over 10 years. Robert Pekin’s initiative supplies local, sustainably produced food to the community in South East Queensland.

Holly and Justin aim to improving the health of the soil through the use of compost, cover cropping and crop rotations on their five-acre farm. This CSA farm is in its 14th year of growing more than 50 varieties of vegetables, herbs, spices and fruits for its members. A lifelong project for Annemarie and Graham Brookman, The Food Forest is a permaculture farm producing 160 varieties of organically certified nuts and fruit, and a wide variety of vegetables and herbs. Embedded in the Aldinga Arts Ecovillage, Nat, Claudia, Lucy and Ellie work a permaculture-inspired market garden to produce a wide array of vegetables, including tomatoes, cucumbers, zucchini, cabbage, lettuce, salad mix, beetroot, onions, garlic, basil, kohl rabi, carrots, broad beans, capsicums, spring onions, and beans. Led by Steven Hoepfner, the urban farm grows a range of vegetables, with an emphasis on delicious, colourful salads, Asian greens and fresh herbs.
The Permaculture has been developing slowly for 25 year, home to Stewart Seesink, Bee Winfield and their son Lee. The organisation has weekly boxes of fresh, organically grown produce, mostly grown south of Kingston. Since 2008, David and Melissa Frankcomb have been producing high quality, sustainable food using organic permaculture principals. Pete, Prue and the de Vries family have been growing organic produce for the past 22 years with certification for the past 15. Golden Valley Farm is a small-scale, intensive organic market garden, located in the Huon Valley. Michelle Dyer provides her community with the finest and freshest Australian and Tasmanian produce sourced from farmers, growers and producers who care strongly about sustainable and chemical-free production. A patch of grassland in central Hobart has been transformed into an abundant farm providing the best, freshest produce in the heart of the city. Scotee Graham and Natasha Milenovic’s farm is comprised of an orchard with 450 trees, with more than 30 varieties of apples, pears, cherries and stonefruit. Run by the residents of the Old Preston Primary School, the farm grows garlic using biological principles; they don’t work the ground too much, nor do they use fungicides, insecticides, harsh fertilizers or herbicides.
The organisation grows and gathers fresh, locally grown produce from backyard gardens and farms, then gives it to the food insecure. Paulette Whitney and Matt Deakin grow and supply edible plants and produce for kitchens and kitchen gardens. I think we should be in your Qld directory because ALL our produce is certified organic and comes only from small cottage growers DIRECT twice per week. Nourish Real Food Cafe is a cool charm-filled all day breakfast cafe and mini-providore in a beautifully restored character building in Ipswich’s historic Top of the Town precinct. Inside is a splendid mix of old and new with exposed handmade brick feature walls, gleaming white tiles, polished concrete floors and, out back, a mobile vertical herb garden with goldfish pond.
True to its name, the emphasis at Nourish is on healthy, with the owner Jess a qualified naturopath bringing her knowledge to the table.
Food served here is organic, seasonal and locally sourced where possible and in addition to the menu, there’s a small range of healthy ingredients available for purchase, including a line-up of serve-yourself nuts and coffee beans.
The all-day breakfast menu offers tasty choices such as Shakshuka (baked eggs in a Middle Eastern spicy tomato base, topped with feta and served with sourdough), Breakfast Chilli (Mexican-style savoury mince topped with a fried egg and served with house made chilli jam and corn bread) and a luscious Eggs Benedict (poached egg with hollandaise sauce, spinach, sour dough and country style bacon from locally renowned Schulte’s butchery) or something light and cold such as a Choc Nutty Acai Bowl or House Made Bircher Muesli with fruit and yoghurt. Come lunchtime there’s 3 types of gourmet burger to choose from (Chipotle Chicken, BLT featuring Schulte’s smoked bacon or Steak Burger featuring Schulte’s rib fillet), each served with thick cut chips, or for something lighter, a Caesar Salad or Mezze Plate. Tea drinkers are spoilt for choice, with not just a range of standard teas such as English Breakfast, Earl Grey and a herbal selection including 9 Spice Fresh Chai and China Sencha Green, but a small Reserve Section is also available: Jasmine Pearls, Wild Ancient Black Tea, Alishan and Hong Cha Tres Assam. Cold drinks, meanwhile, include Matcha and Chai Frappes, Acai Choc Nutty or Banana Caramel or Banana Berry Smoothies and a selection of Cold Pressed Juices. Need to know – Nourish makes a great meeting spot for mums with bubs in prams, with plenty of space between tables, good quality high chairs, air-con, a communal table out back near the goldfish ‘pond’ and, in the covered arcade adjacent, a Parents facility with change table.
Produce at the grocery store was likely picked weeks ago and is nearing its end by the time it gets to the store. The produce drawer controls humidity and moisture, which are detrimental to many fruits and vegetables. If you notice some apples in the bag starting to go bad, or some grapes in the bunch starting to go soft and wrinkly, throw them away before they can harm the rest of the batch. Regardless of how you store your produce, the most effective way to stop wasting money on produce gone bad is simply to buy it in smaller quantities. They deliver to various locations and you have to travel there and collect what you have ordered. Wonderful variety, local, seasonal, flavoursome and a fab community of farmers and foodies. Delivery to local area so you do not have to be at home, great food and fantastic service, plus an ethical approach. Great, fresh produce from local farmers, who receive a reasonable rate for their work – more than the supermarkets pay! Due to consolidation of their distribution centres and suppliers, now only a small number of large monoculture farms grow Australia’s crops. It may be cheaper because of economies of scale, the use of slave labour or illegal dumping.
Policies to promote small local farms, as well as farmers’ markets and independent retailers are vital. The market gardeners grow a wide range of plants using biological principles, encouraging beneficial microorganisms in the soil, which in turn, creates healthy plants.
They promote the local economy, encourage sustainable agricultural practices and contribute to a fair, connected and resilient community. They sell through weekly produce boxes, with an array of seasonal vegetables and eggs, delivered to a central collection point in Canberra. Janelle continues the family tradition using natural fertilisers, compost, beneficial insects, companion planting, crop rotations and planting by the Moon. Depending on the season, they grow a variety of different herb and vegetable crops in poly-cultural settings. Michael also represents biodynamic, organic and chemical-free farmers in the region to markets, vegetable boxes and stores. They produce a wide variety of chemical-free fruits, vegetables and nuts including persimmons, feijoas, tamarillos, avocados, limes, almonds, walnuts and macadamias. They grow a wide variety of fruits and vegetables, including heirlooms, for superior flavour.
To control pests they practice crop rotation, encourage beneficial predatory insects, use exclusion netting and organic-based sprays. They grow a wide variety of produce including leafy greens, lettuce, shallots, leeks, cabbages, broccoli, beetroot, herbs and garlic.
They deliver boxes that include produce from six to seven organic (or in-conversion) farmers. This includes paying their farmers 50 per cent of the total retail value for the supply and delivery of the produce to the hub. They produce a range of seasonal mixed vegetables for their local weekly market, restaurants and cafes.
They feed the soil, not the plant, as they aim to improve the quality of land through composting and organic input rather than chemical fertilisers.
They have a CSA where you can buy weekly edible bouquets with a smattering of edible flowers, a variety of herbs and vegetables. Their CSA members share the risks of harvest; during a difficult growing season, some crops or shares may not be plentiful but during good times, they may enjoy the bounty. They aim to keep their inputs as local as possible, making compost from cafe and supermarket waste, and manure from a neighboring beef farm and racetrack. They love heirloom vegetables, superfoods and unusual produce to surprise their customers who delight in trying new things.
The onsite biodynamic farm enhances the vitality of the soil and thus the plants and animals that feed from it. They work to improving access to affordable, sustainable and healthy food in the Northern Suburbs of Geelong. With a view to self-sufficiency, they produce their own food, power, water and fuel for heating.

Revegetation, reorientation and resilience characterize the multi-generational farm; the box schemes service local and metropolitan markets. Working with the seasons, they produce up to 40 varieties of apples, hazelnuts, berries, and a range of vegetables, often with several varieties of each. The crops include broad beans, Asian greens, broccoli, leafy greens, radish, herbs, beetroot and tomatoes. All the produce they grow is seasonal and grown organically; varieties are non-hybrid, and where possible, heirloom.
They encourage local food production using organic methods and by facilitating distribution, thus reducing food miles. On the trip back they fill the van with other peoples’ waste that would otherwise go to landfill.
They cultivate healthy soils with careful tillage, diverse crop and animal rotations, green manure crops, compost and compost tea and organic fertilizers. Join the CSA to receive a veggie box containing a diverse range of vegetables, for money or labour. They use biological farming methods to produce peaches, plums, nectarines, apples and pears. In 2009 Mark decided to diversify into herbs and vegetables instead, which is what he now grows. Vegetables grown range from Japanese turnips to purple carrots, kale to peas, about a dozen different heirloom tomatoes and staples like garlic. Peter Carlyon and Robin Koster-Carlyon’s methods build the life of the soil with biodynamics, composts, green manures and livestock.
They have a passion for selling fresh produce direct and so have established the shop as a farmers’ market six days a week. The produce comes from farmers living within a five-hour radius of Brisbane who are paid a fair price for their work and encouraged to use sustainable farming methods. Les and Marji Nicholls believe the quantity and quality of their produce is a reflection of growing locally, seasonally and with healthy soil. They love heirloom varieties for their flavour and each variety has different qualities; after all variety is the spice of life! On a small 6 acre farm nested in the heart of myponga, they grow heirloom vegetables year-round.
They support local farmers to grow food for local consumers, re-establishing the link between farms, farmers and the community.
Their market stall is supplemented with produce from other certified organic farmers; they also have a home delivery service. Alex focuses on ethical food, grown with respect for materials, plants, the community and the wider world. Hannah, Bridget, Louise, James and Sam welcome people onto the farm to see where their food comes from. The irrepressible Penelope Dodd has set up a free food hub and nursery in The Farm at Burnie High School. They use biological methods, local and recycled inputs, and seek out old and unusual varieties.
There food is fresher, tastier and you’ll be supporting small local Aussie producers as opposed to supermarkets that monopolise the market and put goodness knows what into their foods! We have 3 farms growing for our group (and members) and work with about 25 others all in the region. Many people trying to eat healthy on a budget bemoan the fact that fresh produce doesn’t stay fresh for long.
I’ve learned, though, that I do best when I buy bananas that are still slightly on the green side.
Farmer’s market produce, on the other hand, was likely picked within the last couple of days, meaning it has more freshness left in it. If you do wash prior to eating, make sure everything is completely dry before bagging it or putting it into storage containers. Don’t keep everything in one part of the fridge or next to each other on the counter. Things that are kept refrigerated at the store should be refrigerated at home, while things that are at room temperature should be stored that way at home. And the locations are not necessarily easily accessible by public transport or for people who have trouble climbing up hills and up stairs. And a company that works really hard to connect the buyers with the producers – by way of newsletters and farm tours.
Their produce is bred to suit its marketing; transport, handling, shelf life and appearance take precedence, not flavour.
The food supply chain is also now vulnerable in the face of the combined effects of multiple disasters, fuel price increases and large-scale pandemics.
He uses compost to replenish the soil; sprays are used sparingly and are organically certified. They draw on a range of organic philosophies in their practice, including bio-dynamic, permaculture and biological. They believe it is vital people reconnect with how their food is grown, the food producers and how to cook. Young and full of beans, he co-founded Farmer Incubator, to grow new growers, and Pomodoro People, a pick-your-own heritage tomato farm.
They raise most of their vegetables from seed on site, ensuring they are hardy and acclimatised.
They farm according to the Australian organic standard, but have chosen to not become certified.
I am lucky enough to live in Tasmania, and I have to say that down here, the produce is amazing.
We drive over dill and dale to get their fresh produce, dairy, poultry, meats and other cottage-produced products to our members. This is especially true if I have one left and won’t start eating the new batch for a couple of days. Anytime you see something starting to rot, be it fruit or a bad lettuce leaf, get it away from the others. If you want to use storage containers rather than your crisper drawer, get those that are designed for produce storage. Yes, it means more trips to the store, but that costs less than wasting hundreds of dollars worth of food every year. We have shot up leaps and bounds in the last 10 years and now produce some of the best cheese and wine in the world. However, if you practice smart storage and shopping, you can extend the life of your produce and possibly save yourself a little money in the process. If the skin is broken or bruised, it can’t do its job and the produce withers faster.
Yes, it means some waste, but it’s better to lose a little than to lose the whole batch.
Write to your local member and ask how they plan to combat supermarket power, and promote small local farms—the health of the country depends on it! We often buy from the reduced rack and can get a few days out of the produce if there is a ding in it but normally eat it right way with-in a day or 2 or freeze it. Grapes, tomatoes, and many berries will continue to ripen so buy them a little under-ripe if you’re not ready to use them immediately.

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