10 Jun
Barefoot Thoughts, News & Announcements, Our Story

Finding the Silver Lining

Amidst the recent searing drought, devastating bushfires, damaging floods and now the COVID-19 pandemic, a small pecan processor and gourmet value adding operation has found the silver lining within the environmental and economic chaos.

During the COVID-19 isolation, Barefoot Farm fast tracked their online sales and marketing strategy to take advantage of a nationwide increase in internet browsing. Simultaneously, the team at Barefoot Farm increased their weekly Farmers Market commitments to include 5 markets a week with goals of a further 5 a week once restrictions are eased.

“We closed our café because of COVID and to adhere to government restrictions; we then pivoted quickly into online sales and Farmers Markets which were deemed as essential services” Co-owner of Barefoot Farm, Matt James said.

“We are now giving our gourmet pecan products the time and energy they deserve. We are two chefs with a passion for the Paddock-To-Plate ethos and I believe our customers can taste that in our products”

“The idea behind value added products is fairly simple but sometimes it takes a worldwide pandemic to throw your hat in to the ring” Matt says. “We were apprehensive as we’d been running the café and Barefoot Farm parallel to each other for a few years, but to actually severe the ties to one of your businesses for the betterment of the other was really hard”. “But once that leap of faith was made and we stood behind our decision we haven’t looked back. I’d encourage anybody considering value adding as a business choice to ensure they’ve got a good quality product and don’t be afraid of the public because they want to know and buy from their local farmers” Ash remarked.

The ambitious couple have developed a very loyal following during their 6 year tender of The Eltham Valley Pantry, and are sad to close its doors after 13 years of operation. However, their famous pecan pie lives on! “The kitchen was originally designed for the weekend café trade but have now repurposed it to cater exclusively for pecan pie manufacturing and baking our extensive gourmet pecan value added products” Matt says. “We now have more time to dedicate to baking products and can attend more Farmers Markets and increase online sales”.

“We also have our third child due in August so we’re really happy with the transition from café owners to pecan extraordinaires” Ash continued.

With all eyes forward the pair have goals of stocking more cafes, delis, butchers and speciality shops with their range of gourmet pecan range, increasing their online sales and attending more Farmers Markets. With the Paddock-To-Plate ethos the pair take great satisfaction in meeting new customers and having pecan pies, chocolate coated pecans or their irresistible maple roasted pecans going into more households across the country. “We love our food, we love our customers and our focus is to see more people eating pecans!” Matt and Ash say almost in unison.

Barefoot Farm Australian Pecan citrus loaf
18 Aug
Recipes

Pecan, Date & Citrus Loaf

Pecan, Date and Citrus Loaf

This indulgent loaf is a nutrient powerhouse that’s perfect for morning, noon and night. Impress your guests with this delicious loaf over coffee, or keep it all to yourself and savour a slice with a cup of tea on a cold winter night.

  • 1 cup dates (pitted and chopped)
  • 1 cup lukewarm water
  • 2 tbsp maple syrup
  • 1 1/4 cups plain flour
  • 1 tsp bicarb soda
  • 3/4 cup rolled oats
  • 1 1/2 cups pecans (chopped)
  • 1/2 cup coconut sugar (you can substitute your favourite dry sweetener here)
  • 4 green apples for stewing (you can use apple sauce if you don't want to stew your own apples)
  • 1 cup Mixed citrus peel

Stewed Apple

  1. Peel and dice four green apples and put into a saucepan over medium to high heat with a 1/4 cup of water. Stir often until and break down the pieces with your spoon.
  2. When the apple has turned to mush, take off the heat and set aside to cool. When cool, measure out 1 cup worth for the loaf.

Main ingredients

  1. Preheat oven to 180°C. Grease a 6.5cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
  2. Pour the maple syrup over the dates in and add the lukewarm water. Give it a stir and let it sit for 10-15 minutes.
  3. Sift flour and bicarb soda together into a bowl. Add oats, pecans and sugar until all dry ingredients are well combined. Add the date mixture, stewed apple and mixed peel and stir until the whole lot is thoroughly mixed.
  4. Pour the mixture into the loaf pan and smooth the mixture so the top is flat and even. Bake for around an hour or until you can poke a knife or skewer into the middle and it comes out mostly clean,

Notes

Serve with butter, creme fraiche, some of our creamy pecan butter or enjoy it on its own!

If you’re like us, this loaf will become a regular with household fights over the last piece. It’s also perfect for customising to suit your own preferences. You can change the sweetener, you can switch out the mixed peel for berries or your favourite fruit… the possibilities are endless.

Barefoot Farm Australian pecans citrus glazed
18 Aug
Recipes

Citrus Glazed Pecans

Citrus Glazed Pecans

If you love the Barefoot Farm Maple Roasted Pecans, this recipe is for you.

A subtle hint of maple syrup with a fresh twist of your favourite citrus fruit, these glazed pecans are the perfect addition to salads, desserts, chacuterie boards, grazing tables or just on their own for a delicious snack.

  • 1 cup raw pecans
  • 1 tbsp your citrus juice (we used mandarin)
  • 1 tbsp maple syrup
  1. Preheat your oven to 150°C
  2. In a small bowl, combine the pecans, citrus juice and maple syrup and stir vigorously. Make sure that the syrup and juice is combined and that the pecans have been coated nicely.
  3. Pour the pecans and syrup/juice mixture into a pan over low to medium heat and stir continuously for 5-10 minutes. It’s very important that you don’t let the pecans sit too long as they will burn very easily. You’ll know they’re ready when there is very little of the syrup/juice mixture and you can smell the amazing scent of toasted pecans.
  4. Place the pecans on a flat tray in a single layer on a layer of baking paper. Try and make sure that no pecans are touching. Bake for 10-15 minutes while keeping a close eye to make sure that you don’t burn your pecans.
  5. Your pecans will be done when they have a nice, glossy dark brown glaze. Pull them out, let them cool and put them on/in whatever floats your boat!

Notes

This recipe is based on 1 cup of glazed pecans. If you want more or less, adjust the amount of citrus juice and maple syrup you add depending on how many pecans you use.

This is a fun recipe that can be customised to suit your preferences or intended use of the final product. Experiment with different citrus fruits for some amazing variations.