A peace­ful easy feel­ing

North East & Goulburn Murray Farmer - - NEWS -

How long have you farmed at Eurobin? For 30 years. What crops do you pro­duce?

For 25 years we grew only chest­nuts, but now we pro­duce mainly spe­cial­ity cit­rus, Ja­panese yuzu, berg­amot and chinotti.

Where are the mar­kets for this pro­duce?

For the cit­rus, ini­tially, it has been the do­mes­tic mar­ket – mainly di­rect to restau­rants, but we hope to ex­port in the fu­ture.

We cur­rently ex­port pro­cessed chest­nuts to Ja­pan.

What do you do for the Chest­nuts As­so­ci­a­tion In­cor­po­rated and how much time does that in­volve?

I have been in­volved with Chest­nuts Aus­tralia for 25 years and am cur­rently the pres­i­dent.

It does re­quire some com­mit­ment and at times it can be quite de­mand­ing, but it is all for a good cause and I have made some great friend­ships along the way.

Can you tell read­ers the eas­i­est way to re­move the skin from a chest­nut?

If it is a good peeler, put a small cut in the shell and in­ner skin and roast over a flame or un­der a hot grill for 10-15 min­utes, de­pend­ing on the size.

An­other way is to re­move the leath­ery outer shell leav­ing the in­ner skin on.

Blanch in rapidly boil­ing wa­ter for about one minute, keep the blanched nuts in

What do you do in the com­mu­nity?

I’m a Coun­try Fire Author­ity vol­un­teer and third lieu­tenant Ovens-Eurobin bri­gade.

It’s a great bush bri­gade with mainly farmer-mem­bers and strong com­mu­nity sup­port. It’s how the CFA should be and hope­fully re­mains.

What do you love about liv­ing in Eurobin?

It’s sim­ply peace­ful and beau­ti­ful.

We are on the Ovens River and have views of the alps, so work­ing in my or­chard is a plea­sure – most of the time.

If you could change some­thing what would that be?

Myrtle­ford is a farm­ing town and I hope it stays that way.

We have a per­fect en­vi­ron­ment to grow many crops so I would like to see this area be­come the ‘Provence’ of Aus­tralia – famous for its beau­ti­ful pro­duce.

GO­ING NUTS: Eurobin chest­nut farmer Brian Casey do­ing what he does best.

hot wa­ter and then re­move the in­ner skin with a small knife.

When peeled place in cold wa­ter im­me­di­ately and use within 24 hours or freeze for up to two years.

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