Saffron has many researched health benefits. So what can Saffron do for heart disease? As per an medical article - "In conclusion, saffron helps reduce the risk of heart diseases by strengthening the blood circulatory system. Rich in minerals like thiamin and riboflavin, saffron promotes a healthy heart and prevents different cardiac problems." Please click on the link below to read the full researched article.
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:
Woke this morning to thick smoke all around us, all from distant fires - currently we are safe. Our valley view was difficult to make out, quite eerie with the smell of smoke heavy in the air. Thankfully by lunchtime it had cleared in our vicinity, but still lurks in the distance. We wanted to thank the men and women currently fighting fires, in what has so far been a terrible fire season for Tasmania. We also have NSW and Kiwi firefighters helping to beat these fires, thank you so much to all fighting to protect us.
Left early yesterday (Sunday) so as to be on time at Farm Gate Market. Had to stop for a few seconds to take a photo of the beautiful sunrise. Sometimes it feels like we live in the clouds.
Many thanks to @ottolenghi for his delicious recipe, which I made last night “Tah Chin” which is an Iranian Rice Cake with an chicken and spinach filling – with of course Eladnelle Farm Saffron as part of the recipe. I made the side dishes of ‘Courgette (Zucchini) and Walnut dip’, plus ‘Smashed cucumber salad with sumac onion and radishes’ which added to the whole experience as well. Link below:
Preparations begin for dinner tomorrow night, 150 mg 'Always Prepared Cooks' size; I took the photo just after water was added, so it will soak for 24-hours to release all the flavour, aroma and colour. What will I cook? Well its a Yotam Ottolenghi recipe, so stay tuned for details tomorrow night.
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.
The fire field has now burnt out 20,000+ hectares over the past few weeks. Thank goodness for the efforts of Tasmanian Fire Services, Volunteers, Police and Ambulance - Emergency Services in general.
Thanks to Wild Fennel Cafe, Hamilton for stocking our 150 mg Saffron 'Always Prepared Cook' size. Our favourite spot for a fantastic breakfast or lunch, thanks Maree and Michael!
Feeling the need to cook something with Saffron, but can't decide what? You found 'Eladnelle Tales' for some inspiration, but also check out the page 'Saffron is good for' too. Meanwhile make sure you're got some of our Saffron ready to go in the pantry like our 'Always Prepared Cooks' 150 mg size.
Very dry conditions, so our sheep or the 'Baaarbara's' as we call them, love to have a drink each night.
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.
Try this Saffron inspired Pilaf as an accompaniment to a curry or casserole - it's yummy.
The only part of the Crocus Sativus flower that is Saffron is the Stigma. To put that in perspective here is a drawing I found of the flower.
Still very smoky conditions at Eladnelle Farm; our preparations for Season 2019 continue nonetheless. This photo may not appear terribly exciting, but for us it means the weeds are being tamed in the Saffron patch. All the fronds from last year have died off and the Crocus Sativus plants will start to grow new fronds.
Then in April/May we will have the beautiful flowers, which means Saffron!
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:
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:
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.
Jen & Lee own and operate Eladnelle Farm. They produce and sell high-quality Tasmanian Saffron.