Find our seasonal blog The Dirt.
The Dirt in SUMMER 2022
As summer approaches we have lots to share, including updates on our Growing Good 2022 fundraising dinner.
The Dirt in spring 2022
Welcome to the Spring edition of our seasonal newsletter, The Dirt, where we dish the dirt on the latest comings and goings of Sprout Tasmania.
The Dirt in winter 2022
The latest news as winter hits the south, with positions vacant on the Sprout Board, additional member benefits and a new website!
The Dirt in Autumn 2022
Autumn is drawing to a close and even the Tasmanian native Fagus has finished turning as we head towards the start of Winter. The first snow was seen dusting kunanyi a few days ago.
The Dirt in Summer 2021
Summer is here, and we’ve put together a great newsletter this season with information about what we’ve been up to here at Sprout HQ, and also a heads up about other things happening in your local community.
The Dirt in Spring 2021
Spring has definitely hit us, not just with amazing new growth, but with winds, rain, snow and more. That’s Spring in Tassie for you! What could be more in keeping with Spring than finding asparagus at the farmers markets again! These spears are from an SPP graduate – Phil and Lucy from @headlam farm asparagus. Looks so scrumptious!
The Dirt in Winter 2021
Winter is almost behind us, but as I sit here typing this message the mountain Kunanyi is blanketed in snow and we’ve had gale force winds across the state as the cold front has crossed our land. I sincerely hope all of you, your polytunnels, gardens, stock in the paddocks, lambs, chicken tractors and everything else has survived what Mother Nature has thrown at us.
The Dirt in Autumn 2021
After an opportunity to relax and reflect on the year of 2020, I am so excited to move forward and welcome what 2021 has to offer. I have personally witnessed a shift in people’s perception of food; local food, food security and seasonality. I have noticed conversations being had about whether to find local farmers, how to access locally grown, not buying food that is imported in the offseason, as well as growing their own food and composting. I love it!