Blue Mountains Food Co-op

For some time now, customers at the Co-op have been aware of the many benefits of turmeric. Demand has been high for the organic turmeric powder and, when available, the fresh turmeric root.

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With the increased space in our new Big Little Shop we have been able to add lots of lovely new products to treat you, your home and garden, and to give as gifts. They’re creating quite a buzz!

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Remember, an egg’s not just for Easter. Vigilant shoppers may have noticed some carob Easter eggs around the shop recently. We anticipate them being sold out before Easter, along with the seasonal Banjo Bear mini Easter eggs.

But sweet toothed shoppers will still find a plethora of products to tempt their taste buds.

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We are always striving to stock the best eggs available, and keep a regular supply of eggs for our members and customers. We currently stock free-range loose and boxed eggs from four different producers.

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What is it like at Llandilo Egg Farm?

Rebecca Tyson visited the farm in 2016 wrote up her observations in this report.

Within the ‘direct from the farm shop’, where the public can buy Llandilo’s barn-laid eggs (free-range eggs are not available at the shop), there is a viewing window into one of the barns.

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New Product in the Co-op Annex shop

You can support an Indigenous community social enterprise and your own health this winter.

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worms and bees are what it’s all about…

Local grower Michael Hurst popped into the Co-op a few weeks to stock up on garden seeds. That week the temperature had plummeted after the rain and the icy Mountains winds had set in, blowing all the pretty autumn leaves away. As he is located up in chilly Mt Vic we wanted to know whether he was planting now or planning for spring. Michael was indeed planting, so we decided to visit his hilltop garden to learn about how he and his partner, Sandra, grow such great herbs, tomatoes and greens in such cold conditions. (more…)

Paul Herzog has been bringing Katoomba-grown fruit to the Co-op for over a decade, making him one of our original suppliers of local produce. It all began over thirty years ago when Paul bought his bush block, built himself a home, a greenhouse and sheds and began his gardening adventure by planting his first fruit trees.

 

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For 40,000 years fermented foods have been part of cultures throughout the world. Not only are they a good way to store abundant harvests through the hard seasons, they also help to create new flavours and culturally unique dishes. From krauts to kombucha, kefirs to kimchi, and my favourites: coffee, cheese and chocolate, fermentation is everywhere!

 

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A summer garden in Katoomba

After his annual break from producing food for the Co-op, Colin Gliddon returns every spring with his bountiful rhubarb bunches. Colin is one of our main suppliers of local rhubarb, and also brings in parsley, squash, zucchini and corn. We decided to visit his Katoomba garden after its winter hiatus to see what he can produce over the subsequent spring and summer seasons.

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