Not having 50 acres, machinery and farm employees shouldn’t stop you from having a winter crop in your backyard.

This season farmers have just finished planting veggie crops like beans, cabbage, carrots, onions and potatoes. It shouldn’t matter where you live in the country, there is a veggie (or herb) crop that will thrive wherever you are!

Cool climate veggies

If you’re living in Victoria or Tasmania where the climate is quite cool you can grow a variety of veggies like beetroot, broad beans, cabbage, carrots, cauliflower, broccoli, spinach, onions, potatoes, turnips and silver beet.

You can even grow herbs! Try planting chives, coriander, garlic, mint, parsley, rosemary, shallots and thyme over winter.

If frost is a problem try planting your veggies above ground in a container and try to give them as much exposure to sunlight as you can during the day.

Temperate regions

Broad beans, English spinach, green beans and peas are the perfect veggies if you’re living in Sydney, coastal New South Wales and some parts of Victoria.

You can also grow coriander, garlic, marjoram, oregano, parsley, thyme and winter tarragon in these regions.

Dry areas

Inland areas of Australia can get quite cold, therefore tomatoes, lettuce, cauliflower, broccoli, beans, peas, turnips and all types of herbs are your best friends.

To preserve water use mulch and grow your veggies above the ground in container.

Tropical and Subtropical areas

Subtropical regions like northern NSW and south-east Queensland are best suited to growing broad beans, lettuce, onions, peas, radishes, spring onions and spinach in winter.

If you live in Northern Queensland, the Northern Territory, or northern parts of Western Australia your winter climate is usually like most of Australia’s summer, therefore the list of veggies and herbs you can grow is much longer.

As well as most of the vegetables we’ve mentioned, you can also grow pumpkin, sweet corn, sweet potato, tomatoes and zucchini. You can also grow herbs like basil, coriander, garlic, parsley, and winter tarragon.

General tips for growing winter veggies

• Expose the vegetable plants to as much sunlight as possible.
• Try ‘companion planting’ to deter pests. You can do this by planting a vegetable in one row and a strong smelling herb that repels garden pests in another like oregano, basil, lavender or sage.
• If you only have a small space like a courtyard or balcony, most winter vegetables can grow in pots, and peas and beans can climb a lattice and take up little space.

The post Become a backyard farmer this winter appeared first on AustralianFarmers.

The drought has driven the population of kangaroos in many parts of the country to unsustainable levels. So here at AustralianFarmers we’re proposing a practical solution to the problem: a good old fashioned BBQ. Need more convincing? Read on for our top 3 reasons to get stuck into some roo this week…

1. Kangaroo meat is highly nutritious

Kangaroos are highly active animals that graze on natural foliage, which means that they produce lean, high quality meat that provides you with an abundance of energy.

With less than two per cent fat and being one of the highest protein sources in the meat section of the supermarket, kangaroo meat is one of the healthiest meat choices you can make.

A serving of 150g of roo meat provides the average adult with two thirds (66 per cent) of their daily protein needs.

The minimal fats that are in roo meat are the ones we want – unsaturated fats, including monosaturated and polysaturated fats.

Kangaroo meat is also a fantastic source of omega-3 fats and is packed with iron and zinc. A 150g kangaroo steak can satisfy one third of your daily iron needs.

Iron helps keep our immune system strong, gives us energy, and helps transport oxygen around the body. While zinc is essential for our growth and development.

Roo meat also a strong source of vitamin B12 which helps produce red blood cells and maintain the nervous and immune systems.

2. It’s super sustainable

All kangaroo meat is free range and organic, meaning they are never farmed (not that there’s anything wrong with that). They’re sourced from their natural environment and their upbringing is free from human intervention, antibiotics, added growth hormones, or chemicals.

There is currently an over-population of kangaroos in Australia – 14.5 million kangaroos in NSW alone – which has led to an insufficient food supply.

This means that Australia’s native biodiversity is under threat. The lack of vegetation caused by the over population of kangaroos has also led to many kangaroos dying of starvation.

The kangaroo’s food source and subsequent health woes have been heightened by ongoing drought conditions.

“It’s distressing to see kangaroos dying in large numbers due to a lack of feed and water,” said NSW farmer Derek Schoen.

The population of kangaroos has increased since white settlement due to an increase in arable land, stock watering points and removal of predators.

According to the Pastoralists’ Association of West Darling, sustainable harvesting of kangaroos for human consumption will assist with population control and keep existing animals healthy.

Eating kangaroo meat will keep the population healthy and the environment healthy.

“Ethically harvesting them with accredited hunters while they are still healthy rather than putting them down when they are already suffering and ruining the environment is the best way forward,” said ecologist John Read.

3. It’s incredibly tasty!

Have you ever tried kangaroo kebabs? Or what about roo bolognese? Or even a kangaroo burger? If not, then you’re in for a real treat because the combinations are endless!

Here are our favourite kangaroo recipes from K-Roo.com.au:

Kangaroo kebabs

One pot kangaroo bolognese

Kangaroo Aussie burger

Cooking kangaroo meat is a bit different to other meats. CLICK HERE for the best ways to cook and enjoy a bit of roo.

The post 3 reasons why kangaroo is Australia’s most underrated meat appeared first on AustralianFarmers.

But we well know that the work doesn’t stop when the weather turns hot, hot, hot. The daily grind goes on for farmers – overseeing shearing, feeding livestock and managing water points.

Australian Farmers is urging those toiling in the heat to be mindful of their wellbeing.

During summer days, like those we’re experiencing now, heatstroke is the number one risk.

Heatstroke is when your body temperature rises above 40°C (it’s usually around 37°C) and is caused by dehydration, lack of airflow and sun exposure.

How do I know if I have heatstroke?

The symptoms of heatstroke are:

• raised body temp
• red, hot and dry skin (not sweating)
• rapid pulse
• throbbing headache
• dizziness, confusion and exhaustion
• collapse or become unconscious

How can I avoid heatstroke?

Drink plenty of water – enough to replace the fluids lost through perspiration. As a measuring stick, on a normal day it is recommended to drink two to three litres of water a day. As well as water, eating more small meals throughout the day – preferably cold meals like salads and sandwiches – can make a difference in combating heatstroke

The cooler parts of the day are in the early mornings – so try and plan your day and take regular breaks under the shade or in air conditioning when possible. It’s also extremely important not to push yourself if you start feeling ill or light-headed.

Remember the good old “Slip, Slop, Slap” and be sensible with sun protection! Wear a wide brimmed hat, 50 SPF sunscreen, loose fitting and breathable clothing and sunnies.

It’s important to note that nothing is more important than your health and wellbeing. That job you need to get done can always be left for tomorrow, especially if it means safely coming home to your family.

For more information on farm summer safety see the links below:

Summer farm safety tips

The do’s and don’t’s of dealing with snakebites 

Using quad bikes over the silly (but safe) season

FarmSafe.org.au

The post Scorcher days means sweaty farmers – How to manage heatstroke this summer appeared first on AustralianFarmers.

Each day on the lead up to Christmas Eve each one of the NFF’s food industry members shared a recipe that showcased their commodity.

On the first day of Christmas…

Rice Growers Association of Australia shared a Jewelled Black Rice Salad!

Second day of Christmas…

Sheep Producers Australia shared a Barbecued Piri Piri Butterflied Leg of Lamb.

Third day of Christmas…

Beechworth Honey shared a delicious Honey cake.

Fourth day of Christmas…

The Australian Chicken Growers Council shared their Special Kentucky Fried Chicken recipe.

Fifth day of Christmas…

 Australian Dairy Farmers and The Horticulture Council shared a Six-Fruit Trifle.

Sixth day of Christmas…

Dried Fruits Australia shared a Decadent Christmas Cake.

Seventh day of Christmas…

Australia Pork shared a Glazed Christmas Ham.

Eighth day of Christmas…

Cane Growers shared their Gingerbread Men recipe.

Ninth day of Christmas…

Cattle Council of Australia shared Slow-Roasted Beef Tenderloins.

Tenth day of Christmas…

Grain Growers shared a Cinnamon and Cranberry Muesli recipe for Christmas morning.

Eleventh day of Christmas…

The Goat Industry Council of Australia shared a Goat Curry.

Twelfth day of Christmas…

Egg Farmers of Australia and The Australian Blueberry Growers’ Association shared a Pavlova with berry compote.

Everyone at AustraianFarmers hopes you have a Christmas feast to remember as well as a happy and safe holiday season!

The post 12 days of Christmas recipes! appeared first on AustralianFarmers.

AustralianFarmers have put together their top tips for keeping farm safe this summer. Read on for the summer checklist to help keep your family, friends and staff safe these summer holidays.

Kids

It’s important to take the time to teach your kids about farm safety – particularly around machinery, quad bikes, grain silos, chemicals and animals.

Also be sure to have adequate safety precautions when it comes to dams, channels and pools on your property – for example: fencing, signage and first aid kits.

On this note, also be mindful of visitors on your farm and take the time to talk to them about the risks and safety measures that need to be taken when on a farm.

Click here for the National Children’s Centre for Rural and Agricultural Health and Safety’s Child/Youth Agricultural Safety Checklist.

Heat

Keep hydrated! It is recommended we drink 2-3 litres of water on average per day. While working on the farm during the summer month’s water uptake needs to be increased to compensate for the amount of water lost through perspiration.

Take breaks to cool off and don’t push yourself if you’re feeling ill.

Keep an eye on your co-workers for signs of heat-stoke. Signs may include heavy sweating, fatigue, thirsty, heavy breathing, and blurred vision, weak, clumsy, irritable and confused.

During the summer months bushfires are also a risk to be prepared for. Click here to ensure you are bushfire prepared this summer.

Sun

Australia has the highest rates of skin cancer which is most commonly caused by chronic sun exposure and according to the National Ag Safety Database, solar radiation in Australia is greatest between 10am and 3pm.

To prevent sunburn it is recommended to wear light coloured clothing made out of light weighted material – long sleeves are most effective.

Also wear a wide brimmed hat, sunglasses and reapply waterproof sunscreen rated 50 SPF every few hours (don’t forget to apply to your ears and back of your neck).

For more farm safety tips and information visit FarmSafe.org.au.

The post Summer farm safety tips appeared first on AustralianFarmers.

There may be a few questions running through you mind about Australia’s hemp industry! AustralianFarmers have the answers to the five most commonly asked hemp-related questions.

What is hemp used for?

Is hemp a narcotic?

In short, no. But for a long answer:

The hemp plant contains tetrahydrocannabinol (THC) which at high concentrations is a psycho-active or mind-altering ingredient.

However, hemp crop contains little to no active compounds and the cultivation of plants with a THC level of greater than 0.35% in Victoria, Western Australia and Tasmania, and greater than 1% in New South Wales, South Australia and Queensland, is an offence under relevant Australian state drug laws.

In actual fact hemp is no different than your oats, grain etc. in terms of narcotic effects.

What is the value of hemp in Australia?

The estimated gross value of Australian hemp production in 2011–12 was around AU$300,000 but is forecasted to be valued at $3 million by 2023.

Cultivation of the crop was banned in 1937 and fell under a classification that prohibits all species of cannabis from being added to food, or sold as a food.

In April 2017 the decision was overturned and low THC hemp is now legally fit for human consumption, allowing Australia’s consumer demand to skyrocket.

We are still a fair way out from matching the US hemp industry which is currently worth $150 million.

How is hemp grown?

Hemp is now grown in every state in Australia as an irrigated crop.

The crop grows best in subtropical and tropical climates in temperatures between 15–27°C, a moderately humid atmosphere and primarily grown in the summer months.

Harvesting of hemp for fibre occurs as soon as the last pollen is shed but before seed sets, which is normally about 70–90 days after planting.

Harvesting for seed would occur 4–6 weeks later than fibre harvest, when 60–70% of the seed has ripened. Harvesting usually begins as soon as there are signs that birds are stripping the seeds off the plant.

Hemp is sewn by a conventional disc drill and harvested by good quality sickle-bar mowers and hay swathers.

What are the regulations and requirements to grow hemp in Australia?

Industrial hemp can only be grown in Australia under a licence issued by a state government.

The reason you have to apply for a licence is that industrial hemp is not recognised as a farming commodity. Instead, the government classifies industrial hemp (even with the approved THC levels) as cannabis under the ‘Drugs, Poisons and Controlled Substances Act 1981’.

The growing location must be approved by the State Government and growers need to agree to inspections and monitoring by state government inspectors.

This is done to ensure the hemp is not being grown for therapeutic reasons and to prevent the public coming into contact with it.

For more information on the hemp industry see the links below.

AgriFutures

Hemp Farms Australia

Grow Industrial Hemp

The post 5 questions you may have about the hemp industry appeared first on AustralianFarmers.

For those working on the land factors such as isolation, drought, market price volatility, family responsibilities and the weight of fulfilling a family legacy are just some of the issues faced on a daily basis.

The statistics show that regional, rural and remote Australia is over represented when it comes to depression and suicide.

“This year with many farmers managing drought drought, mental health day is particularly poignant,” NFF President Fiona Simson said.

In a Guinness World Record breaking attempt, Mental Health Australia is today working on getting the most number of people ever wearing high visibility vests to come together in one location – Wagga Wagga NSW.

“It is aimed to again shed a positive light, and raise the visibility and awareness of mental health in a community, particularly amongst young men, tradies, farmers and their families,” Mental Health Australia’s CEO Frank Quinlan said.

National Farmers’ Federation President Fiona Simson and CEO Tony Mahar have made promises as part of World Mental Health Day focusing on the wellbeing of drought-affected farmers and rural communities.

I promise to ensure access to mental health services is at the forefront of support measures for our drought-affected farmers.

I promise to make mental health a priority for our team and to continue the NFF’s advocacy for improved mental health services for our rural communities.

The World Health Organisation (WHO) defines mental health as “a state of well-being in which every individual realises his or her own potential, can cope with the normal stresses of life, can work productively and fruitfully, and is able to make a contribution to her or his community.”

Through mental health support services such as Lifeline, Beyond Blue, Black Dog Institute, government funding supporting rural and regional communities as well as awareness initiatives such as The Naked Farmer and World Mental Health Day, the WHO’s definition of mental health can become a tangible reality for many Australians who need a helping hand.

The post Looking after our farmers on World Mental Health Day appeared first on AustralianFarmers.

Cider Australia has launched a ‘100% Australian grown’ trust mark as a part of a $500,000 Government investment to market craft cider overseas.

From November 2018 the trust mark will appear on eligible craft ciders with the Minister for Agriculture and Water Resources David Littleproud predicting a boost in Australian craft cider sales around the world.

“The trust mark is a mark of quality and we are the first country to have one,” Minister Littleproud said.

Australia is known for producing the best food in the world and now our cider makers can take advantage of that reputation.

Currently less than 15 per cent of Australia’s cider market comprises craft ciders made with 100% Australian grown fruit.

Cider Australia and Wine Australia have been working closely to launch the brand proposition at the eighth annual Australian Cider Awards in Sydney on Friday 5 October- the largest cider show in Australia.

“Consumers want to support Aussie farmers and this empowers them to do that,” Mr Littleproud said.

“This will show the Australian cider industry has integrity and drinkers can trust it.”

For more information visit Wine Australia.

The post Raise a glass to 100% Aussie grown cider appeared first on AustralianFarmers.

This culinary dream was made a reality through the collaboration of The Meat and Livestock Australia Donor Company (MDA) and the My Crazy Auntie’s Food Asian cuisine brand, a 100 per cent Australian owned and operated company based in Melbourne.

Crazy Dragon’s traditional Asian style dumplings and buns feature across eight product lines sold in around 2,500 supermarkets in Australia. However, they did not contain red meat before the collaboration with MDC.

Crazy Dragon Director, Juy Hepner, said the dumplings being produced for the China market used traditional Chinese recipes with Australian beef and lamb.

“Leveraging Australian red meat’s reputation of clean, green and safe, Crazy Dragon’s product promotion strategy will focus on its unique point of difference – the provenance story behind the beef and lamb.

“To ensure consumer confidence, the packaging incorporates a QR code linking to a custom-made video that tells the story of the producer and farm behind the key ingredient to the Chinese consumer,” Mr Hepner said.

Support from MDC helped Crazy Dragon explore high-value red meat growth opportunities in China, with insights and data from MLA key to Crazy Dragon developing its strategy.

“The project showed a clear growth opportunity for frozen food products that can demonstrate quality and superior safety and provenance,” Mr Lee said.

“The research involved in the project – which did not utilise any producer levies – will ultimately provide a new model for the Australian red meat industry to access the China market.

Crazy Dragon source their beef from Macka’s Australian Black Angus property in Salt Ash, just north of Newcastle.

Macka’s director, Robert Mackenzie said it is vital for the Chinese consumer to know exactly where the product has come from.

“We believe it’s important to partner with companies that share the same vision as Macka’s – to supply high quality product to the Chinese consumer,” Mr Mackenzie said.

The post Aussie red meat is the new secret ingredient for dumplings appeared first on AustralianFarmers.

Australian National University (ANU) researchers are holding a series of events around the Riverina district of NSW, or the Wiradgury region, called “Talking About Stones”.

The event works with farmers in dealing with the surprisingly frequent yet complex issue of Indigenous artefacts found on Australian farms.

It became evident most of those stone tools had been brought in by farmers who had found them whilst working.

“In fact we found finding these stone tools was so common that most farming families in the region had a collection of stone tools stored away in an old shoe box or a milk create,” ANU lead researcher Dr Robyn McKenzie said.

“Farmers have recognised the differentiation between the stones on their properties by the sounds they make on the plough disks compared to other stones and through the farmers extensive knowledge and connection to the land.”

Dr Mckenzie said over the yeas farmers have found axe heads, grinding stones, hammer stones and spear tips.

Battling misconceptions of finding Indigenous artefacts

Researchers are encouraging property owners to come forward and share the fascinating history that has been left behind on their property.

Many farmers have donated Indigenous artefacts anonymously, even leaving stones at the front doors of museums, therefore leaving researchers short of information, according to Dr McKenzie.

It seems to be the general anxiety among farmers about losing their land or losing control of their property and it be turned into a sacred site if they hand in an artefact found on their farm. It’s not going to happen.

Dr McKenzie quoted a farmer at the “Talking About Stones” event at the Henty Field Fair held on Thursday 20 September as an example of the misconceptions some farmers may have about finding Indigenous artefacts on their farms.

“We don’t talk about [the stones] in case some bugger comes along and says you picked them up after 1974.”

The farmer was talking about the National Parks and Wildlife Act 1974 (NSW), which has since been amended to protect farmers and their properties.

What do you do if you find an artefact on your farm?

Dr McKenzie urges farmers to report their findings to their local museum.

However, due to a surplus of donated stones from farmers, most museums aren’t accepting anymore stones unless it is deemed significant, so farmers may be able to keep their findings.

The Gubur Dhaura – Aboriginal Ochre Quarry and Historic Mining Area in Canberra ACT was a source of many artefacts, as the quarry was previously used by Indigenous peoples to quarry for rocks for axe heads.

The site has entwined the cultural heritage and significance of the quarry to be a part of the business appeal and showcase history of the region.

The event aims to broaden the narrative beyond the pioneers and to tell the story of Indigenous people, build relationships with farmers and have conversations about how to preserve the objects.

“It is possibly telling the story of Indigenous farming. It has told us many things about agriculture before settlement, for example, we now know that they were cultivating the land and grinding and milling seeds,” Dr McKenzie said.

The post Are there Indigenous artefacts on your farm? appeared first on AustralianFarmers.