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Locally Sourced Christmas Feast

Locally sourced Christmas Feast

Part 2: Confetti Family Christmas

Support your local farms and growers and create a Christmas menu entirely from locally sourced produce!

STYLING BY:

KAREN LOCKE

PHOTOGRAPHY BY:

INSIGHT CREATIVE

DESIGN & LAYOUT BY:

VERVE DESIGN

STORY BY:

KAREN LOCKE

Food is of course a big part of Christmas time. It is what brings us all together around the table to eat, drink and be merry.

And so it makes sense that a big part of practising mindfulness at Christmas is about the food. Where it came from, who grew it, and how it nourishes us.

So when we are planning and shopping for our festive meals this year, we’ll be making every possible effort to buy local, organic, seasonal food.

We’ll be avoiding the big supermarkets and buying directly from the farmer, from a farmers market or from a locally owned store that supports these farmers.

So instead of a roast turkey or seafood dish, for our Confetti Christmas feast this year we purchased a beautiful pork from Stannary Hills Organic Farm in Mutchilba, not far from where our lunch was held, and organic chickens from The Organic Pantry in Townsville.

We sourced our fresh produce from the Tolga farmers markets and The Organic Pantry, our strawberries were purchased at the Shaylee Strawberries farm gate, and our beautiful organic garlic was picked up from Farmer John, along with a cup of tea and some Anzac biscuits, at his biodynamic farm in the Atherton Tablelands.

Yes, it is does take a lot more time and effort than just popping into Coles or Woolworths. But it is so worth it. Not only are you ensuring that you are buying good quality, nourishing, nutrient dense foods for your family, you are also directly supporting the farmers that dedicate their lives to growing this food in a sustainable and ethical way. Win, win, win …win ….well, lots of wins..

This was our delicious Christmas menu this year….

Our Christmas Feast Menu

Entree:

Cheese platter of locally sourced cheeses, with local organic roasted garlic and grilled homegrown eggplant.

Main:

Locally sourced organic roasted pork, with caramelised local pineapple and gravy.
Organic roasted chicken.

Grilled vegetable medley of locally grown sweet potatoes, capsicum, pumpkin, carrots, zucchini, red onions and tomatoes.

Dessert:

Tropical pavlova made with local organic eggs, locally grown strawberries and fresh cream direct from the farm gate.

Our table was styled with foraged finds – the best kind of decorations! You can read all about foraging for Christmas here.
food supplied by:

THE ORGANIC PANTRY

menu and cooking by:

DO THE HONOURS