Archives For the tassie farm

Vitamin leek

October 5, 2014

wiki leeks
The word is out! The leak on leeks is that it’s high in Vitamin K* (29.3%) and Manganese+ (13%), making it a very healthy vegie. With their unique combination of flavonoids and sulpur-containing nutrients, the allium vegetables belong in your diet on a regular basis. In fact, there’s research evidence for including at least one serving of an allium vegetable in your meal plan every day.


 *Required for protein modification and blood clotting.
+ Required fby the body for proper enzyme functioning, nutrient absorption, wound healing, and bone development.


Kale chips – a healthy snack

September 6, 2014

kale chips At last! A chip you can eat that’s healthy for you. This quick recipe is so easy, anyone can make it. But more importantly, everyone will love it! Ingredients: Kale (the more bunches you pick the more chips you will have!) Olive oil Salt (to taste – optional) Method: Preheat oven to 180c Wash and dry your kale well. Cut the stems out and roughly chop or tear into bite size pieces. Add oil then gentlymassage oil into leaves. Sprinkle with sea salt. Place on a baking tray lined with baking paper and cook for about 10 minutes until the edges start to turn brown. Eat immediately! For more tips and recipes:

Kale Smoothie Recipe

August 29, 2014

Healthy Kale smoothie the tassie farmKale Smoothie Recipe: (3 – 4 large serves)

3 Kale leaves (with middle stem removed)
5 pitted raw dates
100g sunflower seeds and pepitas
2 tbsp chia seeds
600g rice or almond milk (can use dairy too)
Step 1:
Grind nuts, seeds and dates.
Step 2:
Add 200g ice (more if you like thick smoothies).
Step 3:
Add and grind 2 frozen bananas, chopped into 2cm pieces.
Step 4: Add greens and milk.
– Try honey instead of raw dates
– Try frozen berries instead of frozen banana
– Add a couple of spoonfuls of spirulina powder
– Reduce milk if you like thick smoothies

For more about Kale, the super green go to

Tassie’s Farm Gate Market

August 23, 2014


Our friends at have told us about tomorrow’s ‘egg legislation day’ at Farm Gate Market (Hobart, Tassie). Come along, sign the petition and ruffle a few feathers. No point keeping your beliefs cooped up!  For more visit:
Edible plants and produce, all grown chemical free in our garden at Neika.
Fresh, seasonal + regional produce, artisan foods + plants direct from producer. Every Sunday in Hobart city from 9am – 1pm. Corner Elizabeth + Melville Streets, Hobart.

Kale vegetable the tassie farm

Kale isn’t just a must-have in your diet, it’s also a must-be-seen in your vegie patch. This on-trend vegie also happens to be healthy and tasty too. While there are many varieties, The Tassie Farm grows ‘Russian Red’, otherwise known as ‘Ragged Jack’. Another type is ‘Cottagers Kale’ which just so happens to be Peter Cundall’s favourite – legendary ABC Gardening Australia presenter.

As Peter will tell you, Kale is full of vitamins and minerals (see additional health benefits below). Other varieties include Blue Curl Scotch, Curly, Lacinato, Redbor and Two Peters (not named after Peter Cundall). This wonder leaf is a great addition to any salad or as The Tassie Farm can vouch, Kale chips and smoothies are delicious. Recipes will be posted here soon!


  • Filled with powerful antioxidants such as carotenoids and flavonoids
    to help protect against various cancers.
  • On its own, it’s a low calorie food that is high in fibre and has zero fat. 1 cup of leaves has only 36 calories, offers 5 grams of fibre, and zero grams of fat.
  • Because it’s a good source of fibre, it aids digestion and intestinal cleansing.
  • High in iron that’s good for proper liver function and per calorie. Kale has more iron than beef.
  • Per calorie, kale offers more calcium than milk.
  • High in: Vitamin A – good for vision and skin. Vitamin C – helpful for your immune system, metabolism, and for hydration. Vitamin K – for protection against various cancers.

Other links:


Pruning fruit trees

July 27, 2014

Pruning cherry trees the tassie farm

Winter is the time for pruning deciduous fruit trees, so The Tassie Farm has been busy tending to its apple, pear, apricot, plum and cherry trees. These trees will fruit well whether they are pruned or not but if the trees grow too tall the fruit will be too high and hard to reach.

When pruning, remove and clear the clutter within the tree, so the centre of the tree is open, allowing the sunlight in. Too many competing branches will stop the tree fruiting properly. Prune low and crossing branches, any dead or damaged branches and remove any inward pointing branches. When cutting, choose an outward pointing fruit spur to ensure branches grow out.


Growing garlic

July 3, 2014

 garlic the tassie farm
Growing garlic is a science. You plant in winter and harvest in summer. Sounds simple enough but there are little tricks and tips that will help give your crop a healthy boost. Preparation is our No.1 ‘must-do’, so here’s The Tassie Farm way to prepare the soil:

You may remember our post on 29 May when we picked the last of our tomatoes Well, when we did, we dug the bed through, adding a lot of natural compost before covering it in hay. About a month later we added worm wee and poo, sheep poo and organic fertiliser We then dug up the soil (again) and relaid the hay. Last weekend we lifted the hay and just like magic, the soil was rich and wriggling with worms. We then planted two garlic varieties – Tassie Purple and one from neighbours Mary and John, called the ‘Rural Gift Garlic’ (make-up name). Once again that faithful old hay went back on top to keep the weeds at bay and the soil moist. In total, 80 cloves were planted and we’re hoping this will see us through until June 2015.

If you can’t plant your own garlic, you can buy it here: or

Pumpkin soup recipe

June 20, 2014

Pumpkin soup the tassie farm
Pumpkin soup is always a winter favourite on restaurant menus and we think we have a recipe to rival any other. The Tassie Farm is being quite smug because we have just ‘harvested’ our first and only pumpkin from our vegie patch! So, now we feel we can mix it with the best of them, especially combined with our other homegrown potatoes and carrots.

Ingredients for 2: (all chopped)
3 cups pumpkin (skin off)
2 large carrots
1 large potato
1 onion
Celery sticks (optional)

By the way, if you don’t have pumpkin, just use sweet potato as the main ingredient instead.


The secret to our soup recipe is roasting all the vegies first. This little trick adds a sweetness to the soup’s flavour. Set your oven to about 180C, add a splash of olive oil to the vegies and roast them until they just start to soften and brown on the edges – about 30 minutes should do it.

Finely chop 1 onion, along with your celery. Slowly set the onions down until they are translucent and just starting to brown. Add your roasted pumpkin, carrot and potato. Then add enough stock to cover the vegies. If you don’t have any handmade stock, just use a vegetable stock cube (and add water). Cook at a slow simmer until all the vegies are soft. The carrot will be the last to soften. Once this is done, take off the heat and use a stick blender to create a smooth soup.

The Tassie Farm serves our soup with homegrown corriander, or if you prefer, garnish with cream. Crusty bread is mandatory!
This batch of soup fed two people for two lunches. Just add more vegies if you need to feed more mouths!

Here are some other recipes with pumpkin


Beetroot Pickle Recipe

1kg beetroot
220g sugar
1 litre cider vinegar
1/2 tsp black peppercorns
4 small dried chillies
1 tsp black mustard seeds

3 cinchy steps:
1.Wash beetroot and trim, leaving some of the stem and main root attached. Add beetroot to a pan of cold water and boil until just tender. Let cool in the cooking water. Keep 125ml of this liquid.

2.Rub skin off gently. Wear gloves to avoid having purple hands!
Quarter or slice depending on what your preference is, and place in sterilised jars.

3.Combine the rest of the ingredients, including the reserved cooking liquid, into a pan and stir over heat. When the sugar has fully dissolved, bring to the boil. Remove from heat and pour over beetroot. Seal while hot.

And like magic! your own very own pickled beetroot. You can store it or gobble it up now!

For more information about beetroots read our post


Growing tomatoes

May 29, 2014

saving tomato seed

Now that tomato season has officially ended (in Tassie), it’s time to start thinking about growing tomatoes for next year! This is what our next door neighbour Mary’s mum use to do. She scooped the seeds out of her favourite tomato (ours is the Ailsa Craig), dried them out on a paper towel, then cut them into small strips. She put the strips in pots and placed the pots somewhere warm so the seeds would propagate – and then by Spring, she was ready to plant her tomato seedlings.