I’ve toyed with the idea of ordering a box of fruit and vege from The Organic Grocer, but never got around to it for various reasons. Having our weekly groceries home delivered would give me spare time and the head space to do other things (oh… like study!) but it also feels very indulgent for two people who are still in between studying and working. I also enjoy zipping over to Harris Farm Markets or my local shops for food stuffs of an evening or through the weekend and do a random shop of whatever is in season. Alas not all the stores I visit have reasonably priced organic produce, and the more I read on the commerical cycle of food I’m begining to want to be more diligent about the kind of food I eat. I don’t know enough about the organics debate yet, to have drawn any final conclusions - but if my tastebuds are to be my guide for now I suppose I’m sick of eating plastic tasting apples and bland vegetables.

This situation brought a round about decision to look for a food co-op close to home or work which I could become involved in. The food co-op I found was is based at the University of Sydney and services students, staff and the local community. It is run soley by volunteers which means the opening times can be sporadic and most of the co-ordination is done via a mailing list. I’m not sure how involved I want to be, so for now I am supporting it by becoming a dedicated buyer of their weekly fruit & vege boxes and free range eggs. They also sell an array of other products; coffee, tea, grains, legumes and very soon organic dark chocolate.

I picked up my first fruit & vege box last Wednesday and was impressed with the quality as well as the ease of getting the basics for the week. The produce comes from Eco-Farms; a certified supplier of organic product and packaged products based in Homebush. The boxes start at $10, which means a larger amount and variety of fruit and vegetables if you go up to larger sized boxes (in $10 increments).

Because it was the first time I was ordering I thought I’d start off with a $10 box to see if it would cater to our two person household. The $10 box is perfect for our day to day needs; enough vegetables for salads for lunch and dinners through the week. When I picked up the box I found a head of broccoli, one ear of corn, leeks, celery, carrots, sweet potato, snow peas, cucumber, tomatoes, and apples. Sure you don’t get to select the contents, but if last weeks box was any indication the selection is spot on for what I’d buy. However I am thinking about going to Eco-Farms on a monthly basis to stock up on things like garlic, ginger, onions and potatoes, which my Mother usually supplies us with when she does her bulk shops of 5kg bags of onions and potatoes.

It isn’t a fancy pants operation. Most of the volunteers are students from the university who seem liked dedicated supporters of “green eating”. You pick up your box from the small shopfront, you can either carry your box as is, or empty it into your own bags. They appreciate extra bags or boxes left for the shop to use during the week as well. It may not be for everyone; but it feels rather nice being part of a “community” rather than giving my money to big companies who sell us par average stock at inflated prices. Plus its a real bonus when you can leave work at quarter to six have your fruit & vege shop done and be home by 6:30 to have a sweet potato and corn soup on the boil before The Cook and The Chef starts.

University of Sydney Food Co-op
Wentworth Building, City Road, University of Sydney (Walk across the bridge and go up the stairs, you will see signs for the co-op)
Orders for fruit and vegetable boxes are made before Tuesday for collection on Wednesday 5pm - 6pm or by appointment
If you would like to know more send an email to the mailing list [usydfoodcoop AT yahoogroups DOT com DOT au]

The label on the lemon butter jar reads: “Delicious on toast, cakes, ice-cream and pancakes“. All lovely recommendations no doubt, but it didn’t stop me from toasting the last crumpet in the packet before spreading some of the shiny pale yellow stuff on top. Those who love a toasted crumpet will agree that butter is a must, to get within those holes and suprise you with each bite. Honey is also very good for the same reason. But crumpet lover’s do try the lemon butter next time; you won’t regret it!

[ Helen, I was growing a little concerned on my way home that the lemon butter would be as you described; gloopy. But I was pleasantly suprised that the contents are gloop-free. And after a night in the fridge the butter seemed to have thickened even more because the teaspoon came out of the jar with a thulunk sound. Perhaps the gloopiness comes from the being exposed to the fresh morning air at the Pyrmont Grower’s Market.]

On Saturday the lady at the lemon butter stand was doing the hard sell at the Grower’s Market. She picked up a few crackers from behind the stands and held them up to Helen and I; “Would you like to try the passion butter?” We did, and then I tried the lemon. The lemon butter lady was still talking though; “The butters were made this week, so they will last for another three months” and “We use free range organic eggs” and … so I picked up a jar and asked how much and paid the $8, because the lemon butter it tasted like the butter my Aunt Patsy once made.

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The other day when I left work the air was chilly and the sky dark and my mood was equally matched. Even though it was tempting to hop on the bus and head home where I’d unceremoniously ‘plonk’ on the couch and eat my way throug the left over stilton and crackers from the night before I decided that instead I’d take a walk through the park and buy a few things at Harris Farm Markets to fill the cupboard and placate my weary self.

This week has been a tumultuous week of frantic work days, late nights, back pain, lack lustre dinners and bills. One of the things which allowed a small smile appear was a jar of rose petal jelly I purchased last week. The good people at Beerenberg Farm in South Australia make some tasty conserves of which I have become a fan. I will forever be a girl of simple tastes and strawberry jam has always been one of my favourites, but this rose petal jelly is absolutly divine and I am so glad I decided to give it a try. It is especially nice paired with some creamy danish feta - perfect for those who enjoy the salty-sweet combination. It makes for a lovely second breakfast, as well as mood changer on Tuesday, Wednesday and Thursday night.

This weekend I have plans for this simple and delicious looking cake by Nicky. Who needs a bed of rose petals when there are thoughts of a sponge roll of rose petals. Happy Friday!

The Boy and his family have a tradition of making tea in the late afternoon which I find homely, comforting and just plain lovely. This daily ritual takes place as everyone arrives home from their day at work. If it’ s the weekend, it usually takes place as someone awakes from their afternoon nap or while another is lounging around the house. The Boy or his brother will ask with eyes glued to the computer playing a game “Is anyone having tea?” or his Mother or Father will ask “Who’s turn is it to make the tea?” The person who answers first will most likely be on tea duty, so sometimes (especially if there is a new computer game on rotation) there are a few moments of silence before anyone replies. Sometimes a story will be told; like the time the younger brother had his revenge when he replaced the sugar with salt and didn’t stir the liquid contents so suprise was left for the older brother when he had the last sip. As they say ~ “boys will be boys”. The Boy and I have found ourselves doing the same thing at our place. Even though I prefer my cup of tea mid-morning I still partake in the traditionon most occasions, especially if there is a delicious treat to accompany the hot cuppa.

On our way home from work yesterday we drove through Haberfield to pick up some ingredients for a light dinner. I had to stop by the Haberfield Bakery to pick up some of the hot cross buns I have grown to love over the years. Sure it was two days after Easter, but who doesn’t like sweet bread with plump fruit and marmalade crosses on top. Yes, the hot cross buns from Haberfield Bakery comes with sticky marmalade crosses!

When I walked in, the Italian ladies with the flowery floured aprons were dusting the shelves which usually hold the rosetta rolls and ciabatta loaves. I spied a tray of buns sitting on the counter and stupidly asked “are they fresh?“. The lady with the kind eyes smiled and confirmed that they were, but her colleague reminded me in her Italian mama accent that everything in the bakery is sold fresh, but gave me an extra rosetta with my purchase because perhaps she knew that I knew the answer to my question anyway.

So when when we got home it was boots off, kettle on and tea for the making. With the hot cross buns warmed just a little, buttered for him, plain for me (darn diets!) I remembered another ritual The Boy’s family has during Easter; The procurement of hot cross buns. Both his mother and father seem to buy a variety of hot cross buns, enough to feed an army. He has his source, she has hers and each year they battle it out for the best hot cross bun. It is endearing and a delicious exercise for which I have no complaints. Perhaps next year, I shall have to enlist The Boy into our own hot cross bun campaign. However I believe I have already found the winning bun!

Haberfield Bakery.
153 Ramsay Street ,
Haberfield
T: 02 9797 7715

Another show and tell - because sometimes you just need dessert and people remind you just how good plastic things are.

A recent post by Clotilde from Chocolate & Zucchini reminded me of the tall bottle of rose syrup I’ve had in the pantry cupboard for making Indian drinks such as falooda. The brand I have comes from Pakistan and goes by the name of Rooh Afza. On the manufacturer’s website, an eminent Indian poet is quoted as saying “If you look at its colour, it enchants your heart. If you taste it, you find its flavour enlivening. In fragrance it excels other flowers. In efficacy it is quite an elixir. Its refreshing and invigorating effect is beyond reckoning.”

The label on the bottle provides some serving suggestions; a milkshake, a lemon drink, on ice cream and custard.The label also states that as a beverage it is good for all manner of ailments - sunstroke, heart palpitations, nausea and “other summer complaints” Quite the amazing beverage ingredient wouldn’t you say? Especially with the ingredients listed as refined sugar, fruit extract, herbs, citrus flowers and roses, which are also pictured on the front. Last night I wasn’t suffering of any summery ailments; rather just needed dessert. I didn’t have the time or the gusto to make falooda, but still wanted something sweet. And so I combined some creamy and tangy yoghurt with this fuschia syrup and a few walnuts. Quite enjoyable!

Rooh Afza is available at most sub-continental spice shops and costs a song at $5.95 a bottle. I bought mine from the Sri Lankan spice shop on Burlington Road in Homebush

Another post dating a few months ago, this time by Shauna from What’s New Pussycat? (who now also has a food blog!) prompted me to start saving the little clips which come with bread and bagels in Australia. After so many years of throwing them out with the bag I never realised just how useful an item they are for tying up bags of spices and oats which remain after filling up ones various storage containers. That Floyd Paxton was clever with this kwiklok invention! So, what do you do with your leftover bread clips?