farmer’s need rest too…

This week we decided to have a rest from our day at the farm. We have had a few worldly obligations to attend to and some paperwork pending. We also upgraded our computer system during the week, and that is always a mammoth undertaking, although really exciting too and we love our new Mac :). Now that these jobs are done, we are ready to be back on deck, and we are looking forward to a big week ahead. With Michelle starting a new psychology consultancy project on Monday, both of us beginning TAFE on Tuesday and of course, back to the farm on Wednesday – we know it’s gonna be huge.

Here we are at the end of another satisfying day...

Whilst we don’t have any pics to share from this week, we can show some others from the first few weeks that we kept up our sleeve for an occasion just like this, and Rachel has a gorgeous recipe to share. It’s one of our favourites and uses some of our locally grown organic produce. 

Beside is a pic of us, happy, fulfilled and a bit tuckered out after a big day on the farm. We usually finish around 3.30pm, and by this time the sun has just dropped behind the Border ranges. Of course, now that the the solstice is behind us, the days will be getting longer and longer, and hopefully warmer too!

Showing off the produce at Gold Coast Organic Markets

Here’s a pic taken a few weeks back when Michelle went out to visit Tania at the Gold Coast Organic Markets. The produce always looks amazing, and I can’t really believe how much of it there is, even though I have seen how much we plant! This week there were a lot of green, like kale (foreground) and spinach, lettuce and bok-choy. However, now Rod and Tania have started harvesting Broccoli, Cauliflower, and Snow Peas. Of course there is also Sweet Potato, Ginger, Carrots, Beetroot, Pea Sprouts, and much more. I love the variety these guys are able to grow!!

The customers were streaming in that morning, even though it was 6.30am and about -5 degrees (perhaps a slight exaggeration, but jeepers it was cold!)

Well, we are excited to be starting TAFE this week. Hoping to learn an abundance of stuff about Organic Farming and so fabulous that we can apply our learning to help out at Summit Organics.

Here’s a recipe for you to try and the good news is….we intend to include a delicious, seasonal recipe at least once a month… 🙂

This Recipe is from Stephanie Alexander’s Cook’s Companion – which is one of the best cook book’s around in my opinion. The great thing about this recipe is that it is super yummy and it uses up big bulky stuff (like silverbeet and spinach) which takes up a lot of room in the fridge. Next time I’ll try to take a photo of what we made before we eat it, but for now here is the recipe.

Photo by Sue Ferris, on



  • 1 onion finely chopped
  • 1 tablepsoon olive oil
  • 2 spring onions, very finely chopped
  • 1 large bunch spinach, stemmed, washed dried and finely chopped (i find silverbeet is good too)
  • 2 tablespoons freshly chopped mint
  • 2 tablespoons freshly chopped parsley (i find flat leaf parsley to be best here)
  • freshly grated nutmeg (about 1/4 whole nutmeg, or 1/4 to 1/2 tspn is good)
  • 2 eggs
  • 125g fetta crumbled (we get australian full fat fetta)
  • 125g ricotta
  • 60g romano, kasseri, pecorino freshly grated (see fancy cheese section in supermarket for this kind of cheese)
  • 125g unsalted butter, melted
  • 10 sheets filo pastry (don’t buy this too far from home because if it starts to defrost in the boot, it’s buggered – i’ve done this a few times)
Preheat oven 180degreesC. Saute onion until soft. Add spring onion, spinach, herbs and nutmeg and cook, stirring until spinach is soft and no liquid in pan. Tip into colander, resting over a plate and allow to cool. Beat eggs in large bowl, then add cheeses and cooled spinach mixture (I don’t find it matters if it’s still quite warm, it just needs to be cooled down enough so you can mix it through with your hands and it doesn’t melt the cheese). Adjust seasoning with pepper.
Select a rectangular baking dish, 28x8x18cm, it should be a bit smaller than half a sheet of filo. Brush dish with a little melted butter, cut pastry sheets in half and brushing each sheet with melted butter, settled 10 layers in dish, pressing it up the sides. Spoon in spinach mixture, settle a further 10 buttered pastry sheets over spinach, tucking in any overlap, down sides. Score top of pie into squares, bake for for 40mins until golden brown.
Serve warm or cold.
We find this makes 4 serves.

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