WHAT’S IN SEASON WINTER 2017

Category Archives: Seasonal eating

WHAT’S IN SEASON WINTER 2017
5th July, 2017

It’s Winter Magic season at the Co-op, and we have an abundance of gorgeous winter produce for you to feast on! Think hearty stews, roast vegies and warming soups.*

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SALLYANNE’S FAVOURITE WINTER WARMERS
8th May, 2017

As the autumn weather cools, I start thinking about warm foods and drinks. I also make sure I keep moving – it is the perfect time of year in the mountains for hikes and forest bathing.

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AUTUMN HARVEST PRICE COMPARISON
15th March, 2017

It’s autumn harvest season at the Co-op, and we have an abundance of gorgeous organic and local produce for you to feast on!

Our certified organic produce arrives fresh from the Sydney organic markets three days a week.  It’s surprisingly affordable too, as this comparison of the Co-op’s organic prices with those of two local supermarkets on 6th March shows:

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MINDFUL EATING FOR HEALTH
13th February, 2017

Title: Eating Mindfully for Health - how to find balance in all the busyness. Images: abundant luscious fruit and vegetables

Do find yourself rushing to fit in meals around other commitments, or using meals as a chance to catch up on work or social media, barely noticing or enjoying what you put in your mouth? At the pace most of us now live, eating often becomes just another task to tick off. However, our focus on expediency may have a greater impact on our health and wellbeing than we realise. (more…)

STEVE’S SEASONAL GROWING TIPS
13th February, 2017

Growing in the mountains in autumn is enjoyable because the temperatures can be a bit more even, with less of the extremes you get in summer and winter and, with some of the heat we have been getting lately, not as dangerous for plants.

A lot of the edibles that can be planted in late summer and early autumn can see you through autumn and well into winter. From late summer I am planting lettuces, broccoli, radishes, beetroot, Asian vegetables, lots of coriander and my favourite winter green: mache or corn salad.

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SALLYANNE’S THREE TOP TIPS FOR WINTER
22nd May, 2016

The disappearance of the autumn leaves and the ripening of citrus fruits are signs that winter is on its way. And my desire for warm cooked foods is my internal cue to prepare for colder weather. A mindfulness approach connects us with these external and internal signals. It also supports us in making the necessary choices for healthy eating and living in winter.

 

 

Sallyanne's winter tips

#1 Embrace the qualities of winter

 

When we think of winter we may have visions of rain, bleak skies and lazing in the intermittent sunshine like a cat. Winter has its unique qualities that we can embrace to support our health.

 

Eastern approaches to health describe winter as yin time, to support storage by the body and introspection of the mind. Introspection provides an opportunity for us to consider new ideas, which we can then take forward in spring.

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HOW TO GET THE MOST OUT OF LEGUMES OR PULSES – BY DANIELLE O’DONOGHUE
15th April, 2016

Danielle O’Donoghue, the Yummi Yogi, is qualified in nutrition, iridology and herbal medicine. Formerly a cook and founding partner of Manly’s One Earth Organic Café, Danielle now teaches yoga to kids and adults, works as an holistic health and wellness coach and runs a wholefood consulting business.
She holds monthly sessions at the Co-op where you can chat with her about your health and nutritional concerns (second Wednesday of the month 10 am–12 pm) and runs monthly food demos (third Wednesday of the month 10 am–12 pm).
On 20 April, her food demo will focus on legumes and she is making delicious Sprouted lentil patties.

Lovely Legumes

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LOCAL IS LOVELY- BOOK REVIEW BY SUSAN AMBLER
14th April, 2016

 Local is lovely: For the love of fresh seasonal food, nice farmers and their produce by Sophie Hansen.

This is a lovely book, true to its title. It is also very local to us in the Blue Mountains, and some of the farmers and producers mentioned in the book sell their produce at the Food Co-op. I loved the way that the book is set up seasonally. The four sections, Spring, Summer, Autumn and Winter are divided into further sections with an item of produce, recipes for savoury and sweet ways to use the produce, and then a story about their local producer.

Local is lovely

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EMBRACING AUTUMN FOODS
10th March, 2016

Sallyanne Pisk, nutritionist and accredited practising dietitian, gardener and author of ‘Eating for You”, is at the Blue Mountains Food Co-operative on the first Wednesday of each month to answer food and nutrition questions. This month she shares her suggestions for eating well in autumn.

SALL

Eating with the seasons aligns with the Eastern approach to health and wellbeing, as well as the philosophy of the Blue Mountains Food Co-operative. Eastern medicine suggests that we will more easily meet our health requirements in autumn by eating foods that have grown in the same environment as us. The Eastern approach is based on our connection with our environment.

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THAT WAS A SAUERKRAUT WORKSHOP!
17th February, 2016

workshop4
Thanks to our friends at Slow Food Blue Mountains, summer has been brimming with fine feasting and fantastically foodie learning opportunities that make up the Summer Harvest Festival. The last Sunday in January Blue Mountains Food Co-op’s new addition to the festival filled the Soul Food Kitchen at the Uniting Church with members keen to join the fermenting revolution. In this series of workshops we’ve been exploring taste sensations and combinations that we can easily make at home. What a great way to access the many benefits of probiotic foods.

Chop a little, pound a little, salt a little and now we really get those cabbage juices flowing!

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