Wairarapa News : July 20th 2011
17 WAIRARAPA NEWS, JULY 20, 2011 ART & ENTERTAINMENT OPENDAYPN11 Sweet and tangy flavour of success Saucy sourcing: Lavender's Green business manager Greg Kerr is excited about the possibilities of expanding local production of their boutique food and beverage products. By PIERS FULLER Lavender's Green, just out of Featherston, is another successful Wairarapa producer of boutique food and beverage products that sees the advantages in cultivating local relationships. The business produces a range of high-quality lemon-based products including cordials, curds, chutneys and pickles -- all made from ingredients grown on their South Wairarapa farm -- and they will be among the businesses showcased at the Made In Wairarapa Expo in Masterton next month. Lavender's Green business manager Greg Kerr says they have set themselves a target to quadruple their operation in five years and the Wairarapa is an important market for them. We supply our gourmet products to several local retailers including: Moore Wilson's, Massa Deli, D-Vine, the Goodness of Food Cafe, The Big Apple, In.Gre'Di.ent and the Village Cafe in Martinborough.'' Mr Kerr says Made In Wairarapa fits in well with their philosophy of organic production and using locally sourced ingredients and services. Because we're based here and use a lot of local products from local producers, I think it all fits in very well with our story. For our lemon ginger and manuka honey concentrate, which is new to the market for example, we have sourced the manuka honey from Watson and Sons in Masterton,'' he says. Lavender's Green is based at Te Puhi Farm, 3 kilometres from Featherston, in a beautiful 1860s farm house set in rambling gar- dens and paddocks, mostly planted in native forest, lemon and lime trees. They make their products in small batches for maximum freshness and every- thing is gluten-free. The lemons and limes are organically grown and spray-free. Owner and founder, Mary Biggs, is passionate about lemons. We grow lemons, we source lemons and we turn lemons into gourmet beverages and country provisions to share,'' she says. Their Meyer lemons are chosen for their sweet and tangy flavour as well as their ability to with- stand the sometimes frosty Wairarapa winters. They also receive generous sup- port from a loyal band of local lemon growers who provide organically grown lemons in return for Lavender's Green products. It's a real community effort. Often it takes a village to raise a decent lemon,'' Mary Biggs says. Being organically grown the soil is nurtured by constant mulching and feeding with manure. The earthworm count in the soil on the farm is off the charts and the worms provide good fodder for the brown shaver chooks -- which produce rich, orange-yolked eggs. These eggs are a key ingredient in Lavender's Green's highly sought after lemon curd and lime curd. The farm welcomes visitors who get to tour the lemon groves, the chook runs and vegetable gardens, view the exterior of the very old, charming, colonial house, and an equally old orchard. Lavender's Green cordials and condiments are sold nationwide in New Zealand and in selected gour- met food stores in Australia, including the five David Jones Food Halls. Pure Wairarapa Ltd marketing company has taken Lavender's Green on board as one of their premium Wairarapa product lines. The Made In Wairarapa Expo is being held at the Genesis Energy Recreation Centre on August 27 and 28. Admission is free and visitors get a chance to go into the draw to win $1000 worth of products from a stall holder of their choosing.
July 13th 2011
July 27th 2011