Winter Harvest | What’s new and in season in the Big Shop?

Co-op Fruit and Vegetable  Coordinator, Maddison, gives us the low down on our winter harvest and new products in the Big Shop!

An update on local growers & produce

Local growers have struggled with the ongoing wet and windy weather and slowing down of crop growth down heading inter and throughout the depths of winter. Local produce is in short supply with a couple of larger farms experience considerable flooding resulting in some, if not all, of their season’s crops being destroyed. The Co-op is committed to supporting our local growers and continue buying what and when we can.

The extreme weather events and associated crop-destruction as the resulting decrease in availability have, in particular, lead to a rise in the cost of leafy greens, although our research and customer feedback show that our leafy greens are the same price, if not cheaper, than larger supermarket chains.

Parlsey, silverbeet and chard are all in short supply from local growers and from Sydney Markets.

However, the Big Shop is abundant with local lemons and local mushrooms, including oyster and lions mane!


So, what’s new and in season in the Big Shop?



Lions Mane mushrooms


We now have constant supply coming from Cowra.

Not easy to get and they aren’t available everywhere so that’s pretty rad.


Herbal Teas

Immune teas are especially good in the cooler months!

Make your own blends using some of our individual herbal teas. The following are good starters for immunity:

Or try the Co-op in-house made Immune Tea Blend!


Peters Bread – gluten, dairy, soy and wheat free


Mabu Mabu Sauces [Indigenous owned!]


  • Green Tomato Hot Sauce – a zesty Mexican style hot sauce that can be used with tacos or as a salad dressing (green tomatoes, bush tomato, jalapeño chillies, fresh coriander, garlic, onion, white vinegar, lime juice).
  • Pineapple Hot Sauce – a tropical hot sauce for fish and white meats, or as a salad dressing (chillies, fresh pineapple, fresh coriander, lime juice, white vinegar, salt, sugar).
  • Island Marinade – The Torres Strait has a long history of trading with Asian and Polynesian peoples. As a result, you will often find soy sauce in our cooking. Use this marinade to make an outstanding fried chicken or barbecue pork (dark soy, ginger, garlic).
  • Organic Sriracha – A south-east Asian style hot sauce with a mild heat. Perfect for those who love to add a dash of chilli to every meal (organic red peppers, carrots, native pepperberries, chillies, garlic, white wine vinegar, salt).


Mabu Mabu Kara Meta Loose Leaf Indigenous Australian Tea

Blak Mint Mabu Mabu Chai

“Our range of teas is titled ‘Kara Meta.’ In the language of the Meriam People of Mer Island in the Torres Strait, this means ‘our home.”

  • Mabu Mabu Chai: This unique chai includes Indigenous spices of wattleseeds, cinnamon myrtle, and pepperberry, along with cardamon, star anise, cloves, and loose leaf organic rooibos (naturally caffein-free), to create a delicious and aromatic beverage.
  • Blak Mint: This full-flavour mint tea incorporates our native peppermint gum and river mint, blended with the smooth, slightly earthy aroma of organic rooibos. Caffeine free.


Wanderlust Herbal Powders

The big shop is stocking Wanderlust Collagen Booster and Energy Greens with more of the Wanderlust range now stocked in the Big Little Shop!

“Plant powered. Rapidly Absorbed. Australian Made. Responsible Packaging. The Wanderlust offers a wide range of herbal products for: beauty from within, immune health, cleanse and detox, general health, gut health, joints, bones and muscle inflammation, mind health,  mushrooms, performance and energy, sleep support, stress and mood, women’s health, men’s health,”


Somersault Drinks

Mixed Case 12 x 330mL

Kréol in cans!

Ginger Lime – Kréol DrinksPINEAPPLE, JALAPEÑO & LIME Limited Edition – Kréol Drinks

Vegan Basil Pesto

Home Naked Byron Foods

The Wholefood Kitchen Soups


VGood PeaNOT Chickpea Butter Smooth & Crunchy


“Made from roasted chickpeas, VGood PeaNOT Chickpea Butter, is a lunchbox safe alternative to peanut butter, with a focus on great taste and a great eating experience. The unique PeaNOT Butter recipe delivers a real ‘peanut butter’ taste and texture, completely free from peanuts and tree-nuts.”


The Offally Good Food Shitake, Chicken & Salmon Pates

Blue Mountains Food Co-op - Entertaining over Easter? Why not try our new range of organic pâtés from Offaly Good Food. You'll find them in the fridge near the cheese. | Facebook

Offaly Good Food Organic Shiitake Mushroom Pate 180g (cold) – Vegan Grocery Store   

“Let’s rewind a couple of years where the pate started with Ben, who began his career as a wellness coach and personal trainer. Through the process of educating himself on nutrition and cooking for his clients, Ben learnt about the magic that is chicken livers. He started making pate for his clients as a way to deliver an incredibly healthy, natural alternative to the more traditional supplements. Being happy on the outside, starts on the inside. Ben created an organic, gluten and dairy free recipe to cater for as many clients as he could. Word started to spread, requests began to skyrocket and Offaly Good Food was born! Say hello to the only Victorian made, organic pate on the market.”


Botanical cuisine Japanese slaw and Korean


The Botanical Cuisine range is full of goodness and we now stock the following fermented slaws:


Dilectico Plantbased Smoked Cheese


“Cashew-based artisan cheese that is cold smoked in Byron Bay. Semi-Firm and with a broad appeal, this fridge-essential is a must for a plant-based party.”


Hello Friend Haloumi (Vegan Cheese)


“An Australian first, our vegan Haloumi is perfect for just about any occasion. Although ideal when pan-fried, it can also be baked. Fry over medium-high heat in a preheated non-stick pan until golden. Allow to cool slightly before tucking in. Add a squeeze of lemon if desired. (that’s how we like it)”


Word & photo credit: Quoted text & photos sourced from respective brand’s websites with feature image by volunteer Maja Baska