delicious Australia – June 2017

THE PRODUCERS

ROBIN KOSTER-CARLYON

AND PETER CARLYONAND PETER CARLYON

“Transition Farm began nine “Transition Farm began nine

years ago when we bought the years ago when we bought the

one-hectare property to run one-hectare property to run

a community-supported agriculture a community-supported agriculture

farm on the Mornington Peninsula. farm on the Mornington Peninsula.

The company is just my family The company is just my family

and me,” says Peter. and me,” says Peter.

“I didn’t know anything about the “I didn’t know anything about the

Produce Awards, but Paul Wilson Produce Awards, but Paul Wilson

found us and insisted we should found us and insisted we should

enter last year. The Brode Galeux enter last year. The Brode Galeux

D’Eysines pumpkin wasn’t grown to D’Eysines pumpkin wasn’t grown to

win an award (it won the From the win an award (it won the From the

Earth category); it is the food we Earth category); it is the food we

like to grow and eat. This year we like to grow and eat. This year we

grew about 120, but we grow more grew about 120, but we grow more

than 50 crops through the year, than 50 crops through the year,

which ensures we have fresh fruit which ensures we have fresh fruit

and veg 30 weeks of the year for the and veg 30 weeks of the year for the

families who buy our farm boxes. families who buy our farm boxes.

“We grow everything here “We grow everything here

biodynamically, in the most natural biodynamically, in the most natural

way possible, and we spend a lot of way possible, and we spend a lot of

time perfecting the soil. Taste is the time perfecting the soil. Taste is the

nutrient value of the food, so our nutrient value of the food, so our

focus is to grow great-tasting, focus is to grow great-tasting,

healthy produce.”healthy produce.”

GREAT PRODUCER

Chef and Victorian state judge Paul Wilson has again nominated one of Transition Farm’s

biodynamically grown pumpkins for the 2017biodynamically grown pumpkins for the 2017 delicious. delicious. Produce Awards. Produce Awards.

B E H I N D E V E RY G R E AT C H E F I S AB E H I N D E V E RY G R E AT C H E F I S A

KNOW YOUR PUMPKINS: THE CHEF’S ADVICEKNOW YOUR PUMPKINS: THE CHEF’S ADVICE

It’s important to understand the flesh and texture of the pumpkin, as this determines It’s important to understand the flesh and texture of the pumpkin, as this determines

the application or recipe. Pumpkins with dense, firm flesh (Brode Galeux D’Eysinesthe application or recipe. Pumpkins with dense, firm flesh (Brode Galeux D’Eysines, ,

Jap, Queensland Blue and butternut) are perfect for roasting and eating raw, whereas Jap, Queensland Blue and butternut) are perfect for roasting and eating raw, whereas

pumpkins with a loose, open flesh and thin skin – such as Red Kuri – are good for pumpkins with a loose, open flesh and thin skin – such as Red Kuri – are good for

baking and boiling. Use them to make smashed pumpkin on toast for breakfast baking and boiling. Use them to make smashed pumpkin on toast for breakfast

instead of avocado, or spice it up into a guacamole of sorts. instead of avocado, or spice it up into a guacamole of sorts. – Paul Wilson– Paul Wilson

PHOTOGRAPHY

HONEY ATKINSON & BEN DEARNLEY

STYLING

KIRSTEN JENKINS

PHOTOGRAPHY

HONEY ATKINSON & BEN DEARNLEY

STYLING

KIRSTEN JENKINS

PRODUCE AWARDS.