​Out for lunch today at friends to celebrate Australia Day and have some normality. I made dessert, with you guessed it Saffron From Eladnelle Farm. 
Lemon and Saffron Cake with Cardamon and Saffron Syrup.
​Recipe can be found at link below:

​The fight to extinguish the fire near us continues. This is the site about 12 kms from Eladnelle Farm, (just our side of the township of Glenora), where the fire fighters are refuelling the helicopters used to drop fire retardant on the fire in the nearby National Park.

​This photo was taken in mid November when the grass was still green. We had ground works done in preparation for a new farm workshop which will also include a new Saffron processing area. Plus, with a bit of luck a leadlight work area for me! Needs to be complete before our 2019 picking season which should start in April. ​

Found this fantastic article about the Derwent Valley region and thought I'd share it. These photos were taken by me at Lake Meadowbank in January last year.

Please follow the link:
app.gourmettravellerwine.com/editions/dec-jan-18/article/down-the-derwent-travel.html?fbclid=IwAR23dtcc1ipA2lN84SjapceOAPER-2b3_rG6ef6KZNIjdWq-663IKJEhc_k

You can be guaranteed that what we produce at Eladnelle Farm, is pure saffron.

Our Saffron was planted, grown, picked, processed and packaged (all by hand), in the pristine environment of the Upper Derwent Valley of Tasmania.

Did you know that 150,000–250,000 flowers are required to produce one kilogram of saffron? Think of the amount of labour and effort this involves, this then may give you an idea of its cost. Luckily when you purchase pure Saffron you will not require as much as if you bought fake saffron. By preparing our Saffron before use (as described on the packaging), a little can go a long way.

Pure saffron (the stigma) competes against powdered product that is not pure (i.e. the product may include other flower parts such as the stamens) or product where saffron has been blended with a spice such as turmeric. We as Australian growers must therefore produce a premium grade spice and much success has already been gained in developing a reputation for this.

Four most common indicators of fake saffron are:

1. If it's grounded it may be fake - it allows mixing of other substances such as turmeric or paprika. - Yes, apparently this happens!
2. ​Smell - Pure Saffron has a strong aroma which smells sweet but never tastes sweet. Fake saffron has little or no aroma.
3. When you rub it between your moist fingers, they turn orange/red/yellow.
4. Price - when the saffron is cheap it's highly likely that's fake.

If you choose to buy directly from our farm; you can then know our 100% Australian product is as advertised. 

​Strong winds today with nearby fires causing a lot of smoke in the air. Keeping an eye on Tasmanian Fire Services website. At least not hot as well! 

On New Years Day 2019, some may need to utilise the health benefits of Saffron!! Positively primeval, saffron is an exotic spice known to ancient writers such as Hippocrates. It comes from the purple crocus flower, related to the lily, containing three delicate fronds, or threads. It's indigenous to warm, humid climates, such as India, the Middle East, and Spain with uses ranging from textile-dying to its spicy goodness. But the nutritional aspects it imparts are as dramatic as its vibrant hue. Luckily we can grow this exotic spice in Australia too - just needs to be the correct weather conditions.
Manganese is by far the most prominent ingredient, as well as vitamin C, magnesium, iron, potassium, and vitamin B6. These relate to the body for blood sugar regulation, calcium absorption and carbohydrate metabolism, as well as the healthy formation of tissues, bones and sex hormones. Vitamin C fights infection, iron purifies the blood and potassium helps balance fluids in the cells.
If you're not yet familiar with saffron's earthy, pungent flavour, try 50 mg in jasmine rice. You may find saffron to be your new culinary favourite.