27/03/2026
🙋♀️Let’s talk about food security in practice…how do we create resilient communities?💪 Local places where when supply chains collapse, we still have access to affordable local healthy food.🥗 This meal is a combination of years of skill building, commitment, passion over profit, getting educated, knowing the people on a first name basis who grow and produce our food, starting where you are, and turning up week after week. The people 👩🌾👨🌾🧑🌾 behind this meal are 100% committed to building a resilient, healthy and affordable local food system. No multi-nationals here, just locally owned small businesses with hardworking people 🐝 and passionate home gardeners🦋. Mizuna 🥬and radishes from Michael and Alison , beans and eggs 🍳from my own garden and chookies 🐓, labne by Sue , nectarine jam 🍑from Lyn at Frog Hollow preserving the summer glut to enjoy once the nectarine season is over, the sourdough 🍞I made myself and this is a true joy I can provide for my family. So yeah it’s a combination of food I’ve purchased at the Farmers Market and some I’ve grown and made myself. I consider this meal gourmet, it’s actually very simple food but when grown with care, picked only yesterday and travelled only a very short distance to make it to my plate, the flavour and texture and high nutrient content is immediately obvious from my first mouthful. It is our hope to help more families transition towards a local and resilient way of living. Our farmers market is an incredibly valuable asset for our local community, and in combination with growing veggies, keeping chookies, and learning skills like fermentation, we know when things go to sh$t, we have a back up plan. If you’re keen to catch this train with us, get in touch for a permaculture consultation and we’ll see you at the Hardy’s Bay Farmers Market every Thursday 3-4.30pm. 💚🌱
