Signs of spring

It has snowed three times in the last two weeks at our place, most recently this dusting that we woke to on Sunday.

Still, there have been many signs of spring appearing. Buds on the fruit trees. Birds are more active. The days are longer (no more walking in the dark before 7am) and the light is different. Daffodils are popping up in the front paddock.

It was a gloriously sunny start to spring today, but still chilly. We woke to a thick frost, but glad not to be down in the thick fog in the valley.

Once the fog cleared, the blossoms down in Franklin village looked so pretty against the blue sky, I had to stop and take a photo.

Eggsplosion

This year's pullets (all 10 of them) have started laying, albeit mostly tiny little eggs. Their eggs look so cute next to the bigger brown eggs laid by the two older Barnevelder hens. So for us it's time to eat more yummy eggs for breakfast, custard-style ice-cream (it uses five yolks), omelettes, patties, fried rice, cakes, quiche, frittata and anything else that uses eggs! I have sent off the forms to register as an unaccredited small producer so hopefully I can sell some of our eggs via local shops, markets or to friends. Want any?

Ranelagh General Store

For a long while, we've driven a few kilometres out of our way to Ranelagh to buy sourdough bread from Summer Kitchen Bakery. More recently, there's been another great reason to make the detour: Ranelagh General Store. Lovely coffee and the best. muffins. ever. Previously, that honour went to the Red Velvet Lounge in Cygnet, before the change in ownership. The burgers for lunch are to die for. I recently had a duck and orange burger with slaw, oh my dog... speaking of which, if we have the dogs with us, we can sit outside, with Baerli's enormous bulk blocking the entire footpath. A few weeks ago, we were lucky enough to attend a friend's 50th birthday dinner there, as a private function. The small cafe was decorated so beautifully and the food was fabulous. I especially love the vintage elements they use like the water jugs. It's so warm and inviting. Must be about time for another visit.

Free range chicken

One of Tasmania's largest poultry producers, Nichols, has recently launched a new ethical free range chicken product line. The birds are housed in 'villages' of four movable sheds each housing 720 birds (a much lower density than the thousands housed in one shed under other poultry production systems) and they are free to come and go from the sheds as they please.

I had the opportunity to have a look inside last week on a field trip. While it is still a little shocking to see so many birds living such short lives, the conditions were clean and spacious, the feeding and watering stations looked great and many of the birds were enjoying themselves resting outside the sheds or pecking in the grass and mud. The large, green paddock we visited contained four of these chook 'villages'. Check out the video on their web site to see it for yourself.

While at present the ethical free range product represents less than 10 percent of the chicken they produce (the rest is barn raised under the RSPCA standard), it is hoped that customer demand will grow and production can expand. It's good reason for us Aussies to eat a bit less chicken and be happy to pay a bit more for it, I reckon. I'll be checking out our local supermarkets to see who stocks it.

Japanese wasabi, grown in Tasmania

On a field trip last week visiting businesses in Tasmania's north west, I saw wasabi growing for the first time and tasted the freshest possible, just picked, trimmed and grated by the founder of Shima Wasabi. Now part of The Tasmanian Food Co. group of companies, it's a fascinating business and the largest grower of Japanese wasabi in the southern hemisphere. They primarily supply fresh wasabi to high end restaurants around Australia. It is grown hydroponically in a large climate controlled greenhouse. The stems (not the roots, as widely believed) are harvested and shipped on demand direct to chefs, chilled to keep it fresh. There's little waste, as the leaves, stems and flowers can all be used as well. Currently, little of their product goes direct to consumers, although you can buy wasabi powder  to make a lovely paste from their web site. That may change, however, with new products and packaging methods currently under development.

The big spud

How have I been in Tasmania for more than seven years and NOT seen this before? It's the Big Spud at Sassafras. Yes, a large potato in a hat. His name is Kenny Kennebec (a type of potato). I've been to the Big Banana, the Big Pineapple, the Big Merino and even the Giant Earthworm, but seriously, this is quality stuff Tasmania. The only problem is, as far as big things go, he's not very big.

Hobart sings in winter

Last Saturday, our little community choir from Franklin performed three pop-up gigs as part of the Festival of Voices in Hobart. We took the bus into town and sang in the lovely Wild Gallery in Salamanca, on top of a red double-decker bus parked at the Brook Street Pier and in the IXL Atrium behind the Henry Jones Art Hotel.

It turned out to be a glorious winter day in Hobart and aside from the fun we had singing, the hanging about at Salamanca Market and walking between venues was such a treat. David drove into town to meet me afterwards and we finished up the day with cocktails at Rude Boy and dinner at Restaurant Schulz at the Polish Club. A very long and happy day out "in town".