So sorry that I have not blogged for so long, but we have been so busy here at edible gems. The peas are back in Woolworths, but only in Victoria as the weather has played havoc with production. Too hot for our precious baby peas, they just did not grow. The weather has cooled down now we have peas in the ground here at the home farm, and peas in the ground in Bundaberg. The peas are going to love the Bundaberg weather, this time of the year, it is just perfect growing weather.
On another note we have a new member of the Edible Gems family, I thought you might like to meet her. We have fallen head over heels in love with her. Her name is Gemmie, she is an Australian cattle dog, and just the most happy, loving, affectionate dog we have ever owned. She cannot bear to let Michael out of her site.
Say hello to Gemmie (obviously named after Edible Gems)
Hello To Gemmie
A big thanks to Nini Pops for her great blog on our EdibleGems Peas on her blog Miss Meaningful.
You can check out the great post here:
Another fabulous article in the Weekly Times last week, at least this time I was forewarned and had time to wash my hair and apply some lipstick. Sandra Goodwin took the photo and Alex Sampson wrote the fabulous article, thank you girls. We are so pleased to finally have the peas out in the market place, so that the public can appreciate what it is like to eat a freshly shelled pea.
If you loved the Pea Soup photos from the previous blog, here is the recipe. It is easy to make and can be served warm or cold, making it perfect for spring!
Fresh Pea & Potato Soup with Parmesan Croutons
3 tbsp olive oil
I lge garlic clove, chopped
1 lge diced onion
2 lge diced potato
1 litre chicken or vegetable stock
2 packs Edible Gems Sweet Green Peas
1 tsp salt
½ tsp pepper
120 gm box of “Always Fresh” Crostini
½ cup grated parmesan cheese
Heat olive oil in a heavy based pot, fry onion and garlic till translucent. Add stock, potatoes, peas and salt & pepper. Bring to boil, stir, then lower temperature to a low simmer and cook for 30 minutes. Blend soup to a rough texture and reheat.
Place croutons evenly on a baking tray and cover liberally with the parmesan cheese. Place under a grill for 5 minutes till cheese has melted.
Serve soup and croutons hot or cold, delicious either way.
Soup freezes well so always make extra.
Serves 4 -6 people.
I love surprises! So it was a huge surprise yesterday to start getting all these emails and Facebook Like notifications froms those of you who saw Edible Gems featured on The Best of Landline, which aired yesterday. We didn't realise we had been selected for one of The Best Of episodes, so what a pleasant surprise!
And thank you to all of you who have emailed and joined us on Facebook.
While our Edible Gems Fresh Borlotti Beans are currently out of season (in fact, Michael is only a few weeks away from getting them planted for the 2012/13 season), what we do have available is our newest product – Edible Gems Sweet Green Peas. Harvested and packed similar to the borlotti beans, the peas are shelled in the field, then given a cool water bath to lock in sweetness. They then get packed in 250g punnets and sent to an independent greengrocer near you.
So be on the look out for our sweet peas…and we will keep you posted by Facebook and newsletter when then Edible Gem Borlotti Beans are next available.
For those of you wanting to try the peas, here is the recipe I made for dinner last night – Fresh Pea and Potato Soup with Garlic Croutons.
The peas are finally here! Our beautiful fresh green Edible Gem peas are ready to be put out there, so that you can all know what it is like to have garden fresh peas to eat and cook whatever way you like, whenever you like. Without all that time consuming and messy shelling! (We do it for you in the field). We leave all that wonderful nitrogen rich mulch in the paddock to put back into the soil, for next year’s crop. And best of all, all you need to do is pop them in the microwave in there fantastic stackable tray for 1 minute, yes 1 minute, and they are cooked ready to add to any recipe that needs a shot of green. Or do not cook them at all; I add them raw to salads. Yes it is that easy, because they are fresh. Enjoy!
What a fabulous surprise to have a full page in one of my favourite magazines MiNDFOOD this month. They made a personal trip to our farm while we were still harvesting the Borlotti beans, last summer. So I did what I always do when visitors drop in, I feed them. We had Borlotti bean risotto, stuffed baked mushrooms with borlotti beans and rice, my famous borlotti bean dip, Avocado, eggplant and borlotti bean bruschetta and a borlotti bean tomato and avocado salad. A bit of a borlotti bean overload, but I wanted to show them that the beans can be used in so many ways. They obviously enjoyed my cooking as they rewarded me with a full page in their October issue.
A big thanks to Australian Good Food magazine for the coverage of our Edible Gems peas in their September edition. Given our fresh pea season is now only weeks away, some of our press kits have gone out. Amazing to see such interest in the fresh peas!! We knew we got great coverage for the borlotti beans and it looks like interest in peas will be just as high. We will email our database and post to Facebook as soon as we have a harvest date and stockists.
From Australian Good Food Magazine
How's that for an alliteration!
Hot off the pea packing line, these are the first photos of our new pea form and fill trays coming down the packline. We are currently frantically working to pull the packline together in time for testing the first of the pea harvest.
Given what we are doing with both the peas and the beans is a world first, in terms of freshly shelling, washing and then long-shelf life packing these beautiful legumes, there is a lot of technical details to work out. However, this photo shows we are making progress and it is all getting quite exciting.
We will keep you posted as details unfold. At this stage, we are hoping to have peas on the shelves around the first 7 to 10 days of September, just in time for spring. I tell you, there is nothing more beautiful than a spring pea risotto with fresh peas.
I just wanted to post another quick note to those who watched the ABC Landline (#abclandline) repeat today and have emailed us or Liked us on Facebook. We have been overwhelmed by your support and are sincerely appreciative of all your comments and positive feedback.
I've been cooking today, so will soon have more of our Edible Gems Fresh Pea recipes posted up as pdf's on the website.
I think my personal favourite for today is the Moroccan Pea and Lentil Soup. Doesn't this look amazing for winter! I will try and post the recipe up on Facebook.