One of Conscious Ground’s new sausages has 30% of their bacon in it – offcuts from the
bacon production – and I can just imagine what a fabulous flavour they have. The smoked,
nitrate-free bacon, stall-holder Felix tells me in his irresistible South American accent, is
‘becoming pretty famous in the area’.
It’s barbecue season, so I’ve been checking out farmers’ market offerings and seeing how
many there are. Other new sausages in Conscious Ground’s range include a beef one with
caramelised onions, a pork-fennel-pepper one, a chorizo which, Felix tells me, is his ‘home
recipe.’ But there are also pork and short ribs – ‘we call them assado’, he says, ‘and they’re
the best cuts for our barbecues.’
Of course there’s Hayter’s Hill Farm as well, sustainably farmed beef and pork, ten varieties
of gluten- and preservative-free sausages, plus chops and steaks. Or, if you are lamb-
inclined, grab one of Warren Wiggins’ butterflied Dorper legs: bone out, split open and
rolled out. Marinate for a minimum of three hours (ideally 24!) in dried oregano, lots of
garlic, zest and juice of a lemon, olive oil and seasoning then barbecue for about 20
minutes. Heavenly! Warren also suggests lamb cutlets, 3 – 4 minutes each side – or
‘shoulder chops are good too!”
As for non-meat eaters, a great platter of barbecued vegetables is a thing of joy. From
Summit Organics, Jumping Red Ant, Organic Forrest you can pick up glossy eggplant, huge
zucchini, capsicum, all of them glorious right now and only requiring a slice-up and a grill,
slicked with garlicky olive oil. Or from the Morrow Family Farm there’s sweet potato,
pumpkin and sweet corn. Throw in some halloumi from Nimbin Valley or Deb Allard, leafy
greens from Gourmet Salad Hut and a loaf of Crabbes Creek sourdough and you’re set!

Conscious Ground, Hayter’s Hill Farm, Gourmet Salad Hut, Nimbin Valley Cheese and
Morrow Family Farm are at Mullumbimby every Friday from 7 – 11am. Local Dorper Lamb,
Deb Allard, Summit Organics, Forrest Organics and Jumping Red Ant are at New Brighton
every Tuesday from 8 – 11am and at Mullumbimby every Friday from 7 – 11am

Victoria Cosford