Tony Hinds and his family have been growing avocados on their Burringbar farm since 2002. They produce several varieties, including Hass, Sharwil. Fuerte, Reed and Pinkerton, which are available during the North Coast’s avocado season from April to December.
Tony also grows and sells grafted avocado trees. Unlike seeds that grow out of your compost and may never fruit, grafted trees are guaranteed to fruit within the first few years.
Tony’s top tips for caring for your grafted avocado tree:
Avocados like a well drained soil in full sun,
Use a lot of mulch as the trees have many surface feeder roots.
Michelle and Andy sell virtually every coffee bean they produce from the 7000 trees on their property – 99 percent of that locally via the farmers markets, where they also sell their coffee by the cup.
Michelle says locally grown coffee enjoys its excellent reputation thanks to its sweet, chocolatey flavour, the result of a slow ripening process. She says it has a great body and flavour, but a lower caffeine content.
“That’s basically because they’re aren’t any pests of coffee in Australia compared to around the world. Caffeine is a defence mechanism for the tree so when it’s trying to fend off pests it pumps out the caffeine as a repellent. Our trees aren’t working as hard so they tend to be lower in caffeine.”
Michelle says hand picking the coffee cherries, as opposed to machine harvesting, improves the flavour of her coffee as this ensures only the ripest are selected.
Bronze medal winner in the 2007 Sydney Royal Fine Food Show
Cooking Authentic Middle Eastern produce has been in Amir & Ricki’s family for generations. The recipes they use to make all their produce have been handed down through many generations. Produce available on their stall includes Hummus with Za’atar
Labneh Cheese, Harissa, Baba Ganoush and Falafel Mix
Blueberry Fields is a family owned blueberry orchard located in the beautiful Byron hinterland in northern New South Wales. We focus on the production of beautiful tasty fresh blueberries during Spring and Summer.
We attend both Mullum and New Brighton Farmers Markets. Sorry we are not available for farm gate sales.
Tempeh is a fermented ‘living’ food, which originated in Indonesia.
As a whole food, tempeh is nutritionally very rich. Tempeh is one of the highest known vegetarian source of vitamin B12.
It is also one of the best sources of vegetarian protein. Because of its fermented nature, tempeh is very high in natural pro-biotics. This makes it very easy to digest. Tempeh is high in fibre, contains no cholesterol and is very low in saturated fat.
At Byron Bay Tempeh we use state of the art technology to produce the highest quality, boutique style fresh tempeh.
Our Tempeh is lovingly hand made using the best quality Australian ingredients. The chickpeas, apple cider vinegar and Tasmanian wakame seaweed we use are all certified organic. All of the ingredients used in Byron Bay Tempeh are non GMO.
Sarah also carries on her stall Byron Bay Miso and Alive Foods
Byron Bay Miso
Byron Bay Miso is made in the slow, traditional way, which means it can takes months or even years to make, but it also means all the goodness is retained.
Miso is a fermented food, rich in probiotics, which help digestion. It also contains complex B vitamins, iron, calcium and minerals and is high in antioxidants.
Alive Foods create probiotic rich fermented vegetables including French Beetroot, Kim Chi, Traditional Sauerkraut and Earth and Sea Sauerkraut with seaweed.
The Coopers Shoot Tomatoes stall is always bursting with bright red glossy tomatoes that
taste just as good as they look. Heather says allowing her tomatoes to ripen on the vine is
the secret to the flavour. Tomatoes you’ll find in the supermarket are often picked green,
and then gassed to set off the ripening process. This results in a poorer taste and mealy
texture. Mass produced tomatoes are also stored in coolrooms, which diminishes their
flavour. Heather says tomatoes should never go into the fridge.
The Coopers Shoot property has been in the Armstrong family since 1882, nestled in the hills between Byron Bay and Bangalow in northern New South Wales, Australia.
Crisp juicy apples pears, grapes and stonefruit, grown on the Costanzo family farm at Stanthorpe
Denise Latham has been growing lettuces for close to 25 years, so she has it down to a fine art. Her organically lettuces are prized for their freshness and sweetness.
The Everest farm is located at Eungella, west of Murwillumbah. The family has been farming here for five generations.