We've Moved!

Thanks for visiting! For all the up to date news, we recommend you visit our new website. Type www.langedalefarm.com into your browser (or just click on the link), and you should be taken straight there.

Thanks and we hope to see you at our other home online or at a market very soon.

Where to Find Us

We've got a busy schedule of events coming up - here's where you'll catch us over the next few weeks. 

Sunday 27 Jan                                    Evandale Market 

Sunday 3 Feb                                     Meet the Producer Market, Lilydale 

Sunday 10 Feb                                   Evandale Market

Saturday 16  Feb                              Chudleigh Show

Saturday 23 Feb                               Exeter Show

Sunday 10 March                             Taste the Harvest, Devonport OR Deviot Market 

                                                                                                                               

Saturday 16 March                          Westbury St Patricks Day Festival

Thurs 2 – Sat 4 May                           Agfest 

We're especially excited about the new Meet the Producer Market at Lilydale, taking place in outside the Lilydale Larder and launched on Sunday 3rd February. It's specifically a food, produce and high quality craft market. Stallholders will be people like us, who farm or produce their goods in the north east of Tasmania. We can't wait to give it our support and see it grow into a thriving regular event. Check out the website, and we'll hope to see you there! 

Our Pigs Are Definitely Free Range!

We've heard some rather horrible stories about a free range pork producer in the region whose farming practises are not all they should be, to say the least.

Our little beasties are most definitely free range.

They're not always on grass, as they eat anything green within a couple of days of being put on a new paddock. They're mostly in the swamp gum forest of our bush block which is useless for anything else but perfect for pigs. They have the shade of the trees in summer, which is important, as pigs do get sunburnt. They have the under-storey shrubs to root around in. They have plenty of space in which to dig and frolic. And they have wallows, which we dig out together companionably and which they rearrange with their snouts upon getting in.

We house them in a series of spacious pens. We leave new piglets on their mums for about eight weeks and then separate them to wean them. By that time, the sows are usually ready for a rest and the weaners are ready for a bigger space to explore.

Co-Pilot Bob our boar has his own bachelor spread, now amply arrayed with a complex of pits, wallows and tunnelling systems which he amiably shares with whichever sow is visiting.

And the pack of growers hang out together in a large pen and are moved from time to time. Pigs can do some damage to soil structure and composition so it's best to rotate the pens they're in. We've been constructing new pens this year so we can do this. Those lying fallow are now sown with rye grass, which soaks up all the nutrients from the pigs' waste. In two months there's a rich crop and you turn some lucky porkers onto it again.

Pigs need shelter, and ours have either an arc made from half an old corrugated water tank, or one of the luxury sheds that Oliver made early on. We also now have a larger shed divided into two stalls for birthing sows, which is near the house so we can keep an eye on them. It's this area we can see from the kitchen window, and it's very entertaining watching the growing piglets biffing each other, sunbathing in the grass, and generally learning how to be boisterous little porkers.

We wouldn't keep ours any other way. So be assured, if you're eating Langdale Farm pork, it is genuinely free range from happy pigs, and happy smallholders.

As part of the ArtEntwine event, we will be at Killiecrankie Farm on Saturday and Sunday 27th and 28th October. 

Killiecrankie is a specialist plant nursery and Christmas Tree farm, growing a wide range of perennials, grasses and small shrubs - colourful, textured and edible plants! 

Owner, manager and plant growing whiz Lee Adamson-Ringk is a fund of knowledge grows plants designed to be multi-purpose in the garden as well as hardy and robust. 

Also a talented watercolour artist, Lee's art works with a diverse range of themes from landscape to farmyard will be hung for sale and display in the nursery retail area. 

We'll be selling our beautiful Saddleback Pork and Gourmet Hot Dogs from the barbecue. Our new Caramelised Onion & Beetroot Relish and Apple & Pear Sauce have been going down a storm at recent markets. 

Also there will be Tamar Valley Hazelnuts. Local growers Nathan and Carol Bracken will have new season hazelnut varieties potted and read for planting, and be giving hints as to their care...

... and Ingrid Olsen's Botanical Art. Ingrid lives on the West Tamar and draws her inspiration from local gardens and flowering plants. Her selection of watercolours, prints and pressed flower works will be on display over the weekend. 

Local West Tamar artisan Sam Sampson will have a number of her sculptures on exhibit and for sale too. 

After you've visited the nursery at Killiecrankie's Farm on Glengarry Road,  pop next door to Langdale Farm and see the piglets! 

Venue: Glengarry Road - turn off Frankford Road at the Glengarry shop 

Date: 27 and 28 October 

Time: 9am to 5pm each day 

Markets and Events coming up

6-7 October 

Westbury Community and Pioneer Skills Fair 

You'll find us in Westbury with a range of pork produce for you to take home 
and sizzling up our Gourmet Pork & Herb Sausages on the barbecue . 

~

27-28 October 

ArtEntwine at Glengarry 

As part of ArtEntwine, we'll be taking part in 

Killiecrankie Farm's Open Day at the Nursery 

along with other farm businesses from Glengarry 

~

2-5 November

Tasmanian Craft Fair 2012 

It's our first year at Australia's premium craft fair in Deloraine. 
You'll find us in one of the catering locations with our 
Gourmet Pork & Herb Sausages - 

Adult size and Child size available! 

Look out for Flossie the Flying Pig at our stall! 

To market, to market... at Evandale

What a lovely time we’ve been having at Evandale Market!

Ok, some Sundays have been pretty frosty, cold and muddy. But when the sun comes out so do the people, and our pork has been a bit of a hit with those who know a tasty thing when they see it!

Each week our stall gets a little funkier – we’re working on the presentation and wow factor. Lately we’ve been cooking up some of our succulent heritage pork sausages and offering samples. Those go down very well. So well, in fact, that we’ve sold thirty kilos of pork bangers over the past two weeks…

Nobody can say we don’t offer variety on our stall too, as our daughter, whom we prefer to call Curly online, has taken to selling her Barbie dolls. She has her own little table at the stall complete with signage – Barbie with clothes five bucks, naked Barbie three bucks.

You can catch us at Evandale every Sunday, or give us a call or email us to place your order – info@langdalefarm.com

In stock now:

Premium rolled roasts, loin and Scotch rolled into a delicious bundle, $22 /kg

Leg roasts, perfect for a family dinner, $17 / kg

Pork belly, everybody’s favourite and a very versatile cut, $17 / kg

Loin chops, quick and easy, $17 / kg

Pork Shanks, Fiona and Nigella’s favourite,  $14 / kg 

Heritage Pork Sausages, fresh supplies coming very soon!


See you there and Bon Appetit!

How to Make a Rolled Pork Roast

Our new rolled forequarter roasts have been so popular, we’ve sold out.

As someone said, they’re so easy to cook – you just pop them in

the oven for a couple of hours and Bob’s your uncle.

But it's very easy to make your own rolled roast - from a leg roast like the one below. 
This is a trick I learned from Ray, the mobile butcher of River Cottage fame. 
If you watch that program, you'll know that Ray is full of tricks. 
And his pockets are usually full of kidneys. 

Just take the leg roast and carve into it with a sharp knife, not going all the way through. 
Open it out, and you have a flat layer of pork which you will then stuff, roll and tie up. 

I have a simple stuffing recipe which I favour, as it goes very well with pork. 

Some sliced onions, softened in olive oil for a few minutes, 

breadcrumbs, dried apricots chopped up, and thyme. 

You can make a good quantity and store some in the freezer.

Lay some stuffing on the roast. Then roll the meat tightly. 

Some of the skin may roll to the inside, and this is fine. 

Cut up a few pieces of string in advance and use 

these to secure the roast. You’re done!

I often put my roasts on a rack above a pan, with a layer of greaseproof paper in the bottom. 

Since this is a rolled roast you might want to turn it so that all the skin gets a chance to crisp up. Cook it as usual for about three hours. If the crackling isn’t crunchy, 

finish it carefully under the grill, turning again as you go.

It might not be a looker when it comes out of the oven, but by crikey it’s tasty! 

I like the nubbly little bit on the end and often snaffle it when I’m carving. 

Chef’s prerogative.

We love a good roast with some vegies from the garden. 

Heritage pork, being such a flavoursome meat, goes well with 

strong flavours such as kale, carrots and mashed potato. 

We’re simple folk but we eat well!