In September last year the first Seed Freedom Food Festival was held here in Adelaide at the Market Shed on Holland. It was a huge success with over 1000 people coming through the doors and indulging in workshops, visiting stalls and listening to guest speakers. You can read about our experiences at this great event here.
The festival is on again this year so if you are in Adelaide on the 26th September make sure you come along. There is going to be an incredible line up of FREE workshops and talks plus kid’s workshops, organic food stalls, a huge food swap and seed swap, another seed mandala creation, seed displays, local musicians, storytelling tent, raffles, organic stalls and lots of community!
We loved it so much last year that we have volunteered as part of the coordinating committee for this year’s festival under the leadership of the gorgeous Keitha, pictured here with Jude and Michael Fanton founders of the Seed Savers Network.
Since April we have been attending meetings, busily getting organised for this year’s festival. We meet once a fortnight to discuss, prepare and share a meal together. Here we are earlier this year sitting on pillows and rolled up swags on the floor inside one of our team’s bedroom! With no money wasted on flashy meetings we put all of our hearts and energy into creating a Festival that celebrates, informs and inspires people to grow and eat organic food, local food, and to save seed!
Recently, it was my turn to cook a simple vegan meal to share with the members at the meeting. Jamie and I decided that it was only fitting that we sacrifice the last of this year’s pumpkins as we had picked up the seeds at the seed swapping table at last year’s festival!
The label said Kent, but they turned out to be Queensland Blue. Still, we didn’t complain as they were gorgeous!
This last pumpkin was the best we grew, weighing almost 5 kilos. We used just over a quarter to make a fabulous pumpkin, chickpea, and spinach curry.
I got the family involved with Jamie cutting up the pumpkin and the vegetarian child cutting the onions and helping with the vegan oat biscuits.
The curry was very simple, a mix of garam masala, chilli powder, cumin and ground coriander with sauteed onions and garlic. I added a couple of cans of tomatoes, vegetable stoock, pieces of pumpkin, 2 cans of chickpeas and about 400 grams of shredded spinach from the garden. Served with brown rice and yoghurt with mint it was delicious.
The vegan biscuits were based on this recipe. We added maple syrup to the mixture as they weren’t quite sweet enough.
Unfortunately, I forgot to take a picture of the biscuits once they were cooked! You can see them in a tin on the table 🙂
The coordinating committee are a great bunch of people and we all enjoy our fortnightly meetings. There is always extra produce and seeds to share around! We have really loved the grapefruit Keitha has been sharing with us this past month!
If you would like to volunteer at Seed Freedom Food Festival 2015 we would love to have you! If you are keen and have at least a couple of hours to give on Saturday 26 September get in touch soon as we’re having our volunteer briefing meetings and Craft evenings at the end of August. Write to email@example.com if you would like to lend us a hand and get seedy.
If you want to know more about the Seed Freedom movement check out:
You can see more posts on last year’s festival here: