Hi
Hope you had a fantastic weekend.
I thought I would share some information on how we run our fruit & vegie business so it may make more sense to you.
We go to the markets and bring back a selection of about 20 different varieties of fruit & vegies. We include all the basics like potatoes, tomatoes, apples and bananas and also a selection of seasonal produce, which we change from week to week. Winter your box is mostly vegies and summer is mostly fruit & salad. If you have crossed off many of our chosen varieties that week all we can do is double up on what is left so please let us know what you go through more of.
Your order is packed the day before your delivery and stored in our coldroom over night so it stays cool at your place for hours. Our drivers arrive at 6am the day of your delivery to start packing up their vans and getting on the road.
Everything is on computer but it takes us time to input any changes and do up the box sheets with your personalised order, which is why we need to work two days ahead. You can email us or ring or fax any changes in quantities or delivery dates. Our answering machine is on 24/7.
As this is a family business and we start early, we don’t work at night or weekends but you can ring and leave a message or email any time.
Hope this info helps you to understand a little bit more of how we do what we do.
The Friendliest Town
A reminder that Sunday 1st November is the Mudgeeraba Street Party to celebrate winning the Friendliest Town in Queensland competition. There will be face painting, balloons, jumping castle, animal nursery, rock ‘n roll dancers, sausage sizzle and lots more. From 11.30am to 3.30pm in and around Swan Lane. We will be around the Chamber of Commerce stall so come and say hello. It will be a great day for the whole family!
Thanks to Jennifer for the recipe below if you end up with too much citrus fruit – turn it into marmalade.
Marmalade
Citrus fruit – approximately 8 oranges, grapefruits, mandarins, whatever you have available, but include 2 lemons
Water – 1 cup for each piece of orange-sized fruit (more for grapefruit, less for mandarins)
Sugar – ensure you have 1 cup for each piece of fruit available, but see measure below
Jars – allow 1 500ml jar for each piece of fruit, but you’ll probably need less
Wash fruit. Cut in half and slice thinly, removing and reserving seeds. If fruit selected has a lot of seeds, peel fruit and remove seeds first, before slicing peel and then chopping flesh. Put fruit in a large stainless steel bowl and add water. Tie seeds up in a small clean cotton cloth (such as a piece from old t-shirt) and add to bowl. Cover with cling wrap and soak overnight.
Transfer to a large, heavy bottomed, stainless steel pot. Pot should be large enough to be only one-third full at this point. Bring slowly to boil, stirring constantly. Simmer, covered, for 45 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
At this point, sterilize your jars by either washing on the sterilization/hottest setting on your dishwasher, or washing in warm soapy water, rinsing thoroughly, and putting in the oven at 120C for 20 minutes.
Measure pulp and add 1 cup sugar for each cup of pulp. Return to pot and bring to a rapid boil. Boil rapidly for approximately 20 minutes, until setting point is reached; it may take considerably longer depending on the amount of pulp, size of pot etc. The marmalade will change to a darker color and thicker, stickier consistency when setting point is reached. To test for set, remove from heat and put a spoonful of marmalade onto a small, cold plate. Leave to cool a little before dragging a finger through: the surface should wrinkle and the channel formed by your finger should remain open. If it’s still too runny, bring back to boil for a bit longer and test again. If you have a sugar/jam thermometer, setting point is approximately 105C.
Once setting point is reached, remove seeds, pour into sterilized jars and seal immediately.
Nothing like fresh preserves!
Regards Arlene and Barry
Fruit & Vegies on the Move
Ph/Fax: 07 5522 7400
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