Welcome to HomeFresh News!
WeIl, its our second issue of our new look
newsletter. Thanks for the great feedback so far -
keep it coming!
As our business grows we find areas that need to be
re-worked. We had an excellent suggestion from
one of our setbox customers about making it easier
to change what's in the setbox. We get
hundreds of emails and phone calls each week from
customers wanting to change the contents of their
box so when the suggestion was made, we knew it was a
great idea and would be better for everyone.
So we're on it!
We're setting up a weekly reminder service and an
online order form just for our setbox customers.
It's still a few weeks away but just wanted to let
you know that it's going to happen.
Have any other suggestions that would make
ordering easier? Or perhaps there is some
product you'd like us to stock?
Email us and
let us know!
One of the bestsellers in our shops has been Dr Karg's Crispbreads.
They have been flying off the shelves! Well, not literally, but you know
what I mean!
Its not surprising that this product is popular because its a good size for crispbread and although its tasty enough to eat on its own, its also
great
served with dips or cheese on an antipasto plate or as a pre-dinner snack.
Because of its size it also makes a light alternative to bread and goes well
topped with salsa, ham and relish or tomatoes.
There are a few different varieties:
You can view the whole range here:
Dr Karg Crispbread
There is no denying that one difference between organic and conventional
produce is the price. The main reason is because organic food costs more
to produce. While farmers save money on the cost of pesticides, growth
hormones, anitbiotics, fertilisers, and insecticides, organic farming has other
complications that increase the price to produce it.
Organic farmers work with the seasons and the
soil to produce the best possible natural produce.
While this is great for the environment, it does
limit production.
Organic farms are generally smaller and can't take advantage of economies of
scale. Farms are more labour intensive (all that weeding!) and they still
need to purchase natural fertilisers which are often more expensive than mass
produced chemical varieties. Organic farms also generally have lower
yields because of the higher amount of food affected by bugs, disease and weeds.
Food also takes longer to grow without chemical fertilisers to speed things up.
Transport costs are also higher for organic food as it needs to be kept
separate from conventional produce.
The governing of organic farms is strict to ensure that they meet the
standards of the organic certifying body that they are a member of. This
means that farmers must pay fees to certification bodies in order for them to
provide services to members like regular inspections.
All these factors add up to higher prices. If you want to go organic but your budget won't stretch that far, you don't
have to go all organic to get the benefits. Instead you can pick out a few
organic products and know that you are still reducing your intake of chemicals
and supporting the environment.
There are a couple of different ways to approach this.
You could look at those fruit and vegetables that are subject to heavier
pesticide use and switch to organic for those. Some good candidates are:
- apples
- pears
- lettuce
- tomatoes
- strawberries.
Another way to pick which produce should be conventional and which organic is
to select organic for those that you eat frequently and conventional if you eat
either small amounts (for example, herbs) or those that are only available for a
short window (for example, seasonal fruit).
Some of our customers buy organic produce for their children and conventional
for themselves.
You could pick based on taste. Many people believe that tomatoes,
rocket, spinach and carrots taste better when they are organic.
The main thing to remember is that it doesn't have to be all or nothing with
organic. You can find your own approach, one that suits your family and
your budget.
The Meat-Ting Place is a Paddington institution. It began 11 years ago when
husband and wife team, Steve and Janelle Povey decided they wanted to offer
customers a chemical free alternative.
This was easier said than done in the beginning as they
first needed to find farmers able to supply them!
Thankfully they were able to team up with local organic farmers
that had been struggling to find retail outlets for their produce.
While the butchery has expanded since then, they still buy direct
from farmers. Because the
business has built up to a reasonable size, they are
able to offer fresh organic meats, not frozen.
Products like their
Nitrate free organic bacon are very popular and
hard to get. We've even had calls from
customers in Sydney and Melbourne asking if we can
deliver to them!
Also popular is the
Organic Meat Packs. They make it easy to
plan ahead as many customers divide up the meat in a way
that suits and freeze what they don't plan to use
immediately.
The bacon and ham comes cryvacced and the meat
comes on individual trays. When ordering an
Organic Meat Pack you can request pre-packed
portions as long as they are a minimum of 500g.
For example, if you order the
Large Organic Beef pack which contains 1kg
of beef strips, you can get them packaged into two
500g packs so that they are ready to freeze as is.
Thanks!
If you have any feedback on this edition of HomeFresh News, our
website, the service we offer or products you'd like to see added
then get in touch because we'd love to hear from you!
Email here: info@homefreshorganics.com.au
Or give us a call: 3715 5381.
(If you get an answering machine then we are busy with another
customer. So leave a message and we WILL call you back just as
soon as we can.)
Go Fresh!
Samantha &
Johan
Samantha, Johan & the HomeFresh Team.
HomeFreshOrganics.com.au
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