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It was a huge success in getting agriculture high on the menu of all political parties and on the ‘lips’ of every Australian.

Liberal Senator Michaelia Cash officially represented Federal Opposition Leader Tony Abbott, while WA’s Deputy Premier Dr Kim Hames also addressed the crowd.

It’s not about ‘poor farmers’, but rather ‘poor Australia’ without our farmers.

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What do you think? I made it for you, so would love to hear your thoughts. As you can see, I tried to make it as colourful as I could! It collapsed several times before I could grab the camera and take a photo.

With these colours on hand alongside a big bowl of fruits that I had just picked from a nearby orchard (see picture) I decided to concoct a collection of my favourite summer salads to beat the Australian heat.

In my opinion, the added sweetness of fruit to a mixture of other fresh, local and seasonal salad ingredients wins the hearts my dinner guests’ every time. For example, an Italian spinach salad gets its flavours from blood oranges while the cranberry, for such a small fruit, delivers a big splash of flavour and colour over a green salad.

The subtle sweetness of blueberries is an unexpected addition to a salad of peppery arugula. And have you ever tried honey tangerines with kumquats, walnuts and shaved celery? The combination of walnuts, cheese, and refreshing citrus makes this a fine after-dinner palate cleanser. Of course you can also add apple and pear to the plate.

What about red grapefruit? The most delicious salads I have eaten lately have included grapefruit, goat cheese and bitter greens for a trio of pleasantly contrasting flavours and textures. I also have to mention the wondrous pomegranate. Not only are the beads delicious when frozen, but this super-food is also divine in a quinoa salad with golden raisins.

A friend made a “taco salad” for me the other day; a scrumptious combination of beef with a yoghurt-laced with lime juice, jalapeno and cilantro dressing, topped with fresh mango slices to add a splash of colour. There is so much you can do with colour, so have a go and post your favourites here. I dare you!

Louise FitzRoy – author of ‘From Paddock to Plate’ and ABC (Australia) radio journalist writes a fortnightly blog for LMS – a journey through the seasons with salad ingredients, old traditions and popular, exotic or unusual vegetables.

Read more of Louise’s Love My Salad blogs!

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From Paddock to Plate stall signage

Do you know where the lettuce you bought comes from and how the tomatoes you purchased were grown?

Would you like to be reassured you are only buying from genuine producers and getting a genuine product in return?

Look out for the ‘From Paddock to Plate’ (FP2P) signage at Western Australian farmers’ markets. It distinguishes authentic stallholders and assures the general public that if the FP2P logo is displayed out the front of a stall, the person selling the product either made it or grew it.

What a great way to celebrate the work of genuine farmers, specialty makers and the operation of authentic farmers’ markets. For more information go to www.frompaddocktoplate.com.au.

Read more at Love My Salad

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What is your resolution for 2013? Exercise more? Eat healthier foods?

Along with being an avid lover of fresh wholesome local produce, I am also a yoga teacher. My wonderful yoga friends shared this delicious salad smoothie with me that I just had to pass on. It makes the most of seasonal summer ingredients in Australia right now including celery, strawberries and watermelon. Add a dash of coconut oil, a squeeze of lemon, a handful of kale and spinach as well as a sprinkle of flaxseed for a healthy kick-start to 2013.

Are you in the habit of sprinkling sugar on your lettuce before eating it to fulfil that sugar addiction? Why not blend a lettuce head up with a handful of parsley, half an avocado along with some cashew nuts and the juice of one lime. Add a cup or too of coconut water and a dollop of raw honey to appease that sweet tooth inside you.

Want to get more spinach into your diet? Try mixing a couple of handfuls of spinach with apple juice, one pear and cinnamon to taste.

If you really want to take it to the next level, another friend of mine enjoys the nutritious mix of tomato, avocado, carrot, spinach, tarragon vinegar, cilantro leaves and ice. I haven’t tried it yet, but if you do make it for yourself I would love to receive your feedback and thoughts.

Make sure to also add your favourite recipe below for more smoothie inspiration. I made a refreshing concoction this morning using cucumber, apple, ginger, mint and lime. You don’t just have to eat salads… you can drink them too!

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Farmers’ markets give you the chance to buy good-quality produce direct from the growers, learn where your food comes from, and support your local farmers in a social and relaxed atmosphere. So get behind the Slow Food movement by dropping on on these local favourites…

Find information on Perth’s farmers’ markets here (p200).

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‘Tis the season for cherries in Australia and you’re going to love this salad recipe!

Nestled on the foothills of Mount Buffalo in the national park, 15 minutes south of Myrtleford, is a cherry orchard of 150 trees. It has suffered prolonged drought, floods, bushfires and snow, but the owners are hopeful of harvesting a couple of tonnes of cherries for this Christmas season.

Melbourne couple from Kew, John and Suzi Rainone, bought the 300-acre parcel of land in the pristine Victorian High Country in January 2005. “Ignorance can be bliss when you buy a farm, or start a new business. Enthusiasm and drive can make up for lack of expertise. We didn’t have any self-inflicted disasters but we pestered the previous owners with our questions. We’re still in contact with the original owners who planted the orchard,” Suzi says. “From the produce my mother makes European-style cherry syrup and I like to bake Black Forest cake and cherry strudel. A sour-cherry chutney is also great on venison or beef fillet.”

I’ve always loved combining fruit in my salads, so why not cherries? Give this salad a go! It will have you coming back for more. Toss spinach, pitted cherries, diced celery, fresh corn kernels and half an onion together. Chicken is optional. To make the cucumber vinaigrette blend half a cucumber, 2 tablespoons of diced onion, juice of one lime and one lemon, a quarter cup of maple syrup, a quarter cup of white vinegar, a third cup of olive oil and salt and pepper to taste.

Perfect for lunch on Christmas Day.

Read more at Love My Salad

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SARA Schreurs has started her own market stall, with nettles leading the way.

“The first time I made my husband nettle soup he was slightly aghast,” says Sara Schreurs, who farms vegetables with her husband, Paul, on their 160-hectare farm at Devon Meadows.

While nettles are considered a weed by many, they are in growing demand among chefs and foodies alike. Sara’s nettle business came about by accident.

“Three years ago during the school holidays, my son, Richard (then nine years old), decided he really needed a new Nintendo Wii game, so he raced out and planted carrot seeds,” Sara explains.

“The next day he was asking when his carrots were going to be ready, because he wanted to sell them at the markets.

We told him they were going to take about four months to grow and he was absolutely crestfallen.”

Sara suggested he earn his pocket money by picking the nettles growing wild in the field and selling them at farmers’ markets for $2.50 a bag.

It was the beginning of the “stinging nettle empire”.

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