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Byron Shire
January 23, 2022

Pineapples from Bangalow

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Bangalow Farm is located just outside the Bangalow township and has the typical red volcanic soil that makes farming such a pleasure in the Northern Rivers. 

When Michael and Cornelia Burless bought Bangalow Farm, pineapple and potatoes were part of the crop rotation, and these crops continue to be planted as well as other root vegetables, such as sweet potatoes, Jerusalem artichokes and yacon. An extensive market garden has since been planted and an orchard added. 

Not everyone is aware that growing pineapples is a big commitment and requires dedication, as they take two years to mature. Cornelia now runs the farm, in loving memory of her husband, and she believes that the Northern Rivers has the perfect climate for this fabulous fruit. ‘They are a wonderful crop, the further north you grow them, the sweeter they become. I think they taste perfect grown here as their sweetness retains a hint of moreish tartness,’ she says. 

‘Plus, we grow according to organic principles, so that has to be better for you.’

Bangalow Farm is at Mullumbimby Farmers Market every Friday 7–11am.

 

Caribbean Pineapple Salad with Mango Dressing from Veet’s Vegan Cuisine 

1 block of tempeh or tofu cut into cubes
2 tsp smoked paprika
1⁄4 tsp cinnamon
1⁄4 tsp ground ginger
1 tsp salt
Ground pepper
2 tbsp sunflower oil
1 cup rice crumbs
1 tsp chilli powder (optional)
1 mango
Juice of 1 lime
1 clove cooked or raw garlic
1⁄2 red capsicum sliced
2 potatoes diced and boiled in salted water
1 cob corn
4 thick slices pineapple
1 small cos lettuce 

1. Mix 1 tsp smoked paprika with the cinnamon, ginger, 1⁄2 tsp salt, ground pepper, 1⁄2 tsp chilli powder and 1 tbsp oil. Mix together in a bowl then add the tofu or tempeh and coat with the mixture.

2. Place the rice crumbs in a bowl and add the tofu or tempeh and coat with rice crumbs. Fry the tofu or tempeh in the remaining sunflower oil until crisp.

3. In another frying pan, add the cob of corn and pineapple slices and cook until nice and brown, turning the pineapple slices over once and the corn until all sides are done. Next cut the corn into wheels and cut up the pineapple removing the core.

4. To make the mango sauce, place the mango, lime juice, garlic clove, 1⁄2 tsp salt and 1⁄2 tsp chilli powder in a blender and blend until smooth.

5. Place the cos lettuce leaves in a big bowl then add the potato, capsicum, corn and pineapple. Serve with the mango sauce. 


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