OCTOBER 2020 NEWSLETTER

 

Immerse yourself in our culture and enjoy all of our wild harvested foods WITH  Mayi Harvests Native foods COMMUNITY.

Our Season Now -

LALURN

[ Djugan Language ]

Occurs during October/ November 

 

Our Kakadu Plum [ Gabiny ] Fruit trees have started flowering and the fruit will begin to grow. 

The flowers have filled the air with a heavenly scent of nectar. 

We begin our wild harvesting during the months of late December through to March.

Native Stingless Bee Workshop

This October Mayi Harvests Native foods attended an exciting 2 day workshop run by Alan Pigram on how to protect our native stingless bees or Sugar bag bees.

 

This workshop provides us with the knowledge to carefully transplant the bees honeycomb hives into man-made home/ bee hive boxes for our little stingless bees to live and pollinate our native plants and gardens.

 

This will provide more homes for bee colonies to grow and expand within the bush and in our own backyards.

 

Mayi Harvests Native Foods family business is apart of the @kakaduplumalliance and is always updating our knowledge on sustainable and ethical land practices to adapt to our forever changing world while continuing to keep ancient practices alive.

 

"Making sure out native wildlife is looked after and flourishing is a vital part of protecting the plants, the land and our animals, which will also ensure our native foods business will continue".

Mayi Harvests Native Foods founder/ CEO Patricia 'Mamanyjun' Torres

featured in the

National Indigenous Times article

by Grace Crivellaro.

Mayi Harvests keeping culture strong through bush food products. Built on traditional ideas of how food and medicine are collected, Mayi Harvests is an Indigenous-owned and operated business providing wild harvested bush foods from Western Australia’s West Kimberley region.

 

Mayi Harvests was established in 2006 to supply fruits and seeds, including the Kakadu plum Gabiny. The name Mayi comes from the Djugun Yawuru language of the West Kimberley, meaning bush foods derived from parts of plants including seeds, fruit, nuts, honey and sap.

 

The business was founded by CEO and Director of Mamanyjun Tree Enterprises Pty Ltd, Aunty Pat Mamanyjun Torres, who specialises in West Kimberley native foods and maintaining ancient cultural practices.

 

With her mother and grandmother growing up with a vast knowledge around wild bush foods and being named after the bush fruit Mamanyjun herself, Aunty Pat said it was a “natural progression” to find herself in the bush food industry.

Mayi Harvests follows traditional methods of wild harvesting. This involves hand picking produce with the six seasons of the Kimberley in small batches to ensure a sustainable future for their community.

 

“We only collect certain amounts so that we’re not annihilating or wiping out a species. We work with the need … so that we’re not over collecting something from the wild, because the plants have got to be shared with the animals and the insects,” Aunty Pat said.

“You’ve got to make sure when you’re collecting that you’re also allowing the environment to stay healthy.”

Aunty Pat also described the harvesting process as a “family affair”, with her extended family and friends helping with hand picking the fruits to maintain ancient cultural practices.

 

“For us, the bush food is more than just a commodity. It’s something that reaches back into ancestral history,” she said.

“With it comes sacred rituals and songs and stories. It’s very much embedded in who we are as humans.”

 

With a Bachelor of Indigenous Languages and Linguistics, Aunty Pat is also passionate about the continuation of her family’s traditional Djugun and Jabirr-Jabirr languages.

She said using the traditional harvesting methods is also an important way to keep traditional language and culture alive.

 

“When you go out on Country and you collect, you’re teaching your family and the younger ones the names of all the bush fruit, you’re teaching them about the medicine, you’re teaching them how to use plants for shelter,” said Aunty Pat.

“It’s important for our wellbeing and cultural and language transmission. Harvesting is a great way of telling the ancient stories when you’re on the land—because all of the fruits have got a story.”

 

Australian native produce has been branded as a ‘superfood’ and is becoming increasingly popular with beauty companies and modern restaurants.

Aunty Pat said native bush food is vital for health and wellbeing, with one of Mayi Harvests’ main products—the Gabiny having the highest vitamin C content of any fruit.

“If you’re eating native ingredients, you’re getting natural vitamins, minerals and antioxidants in their natural form, instead of man-made [food],” she said.

Aunty Pat said her people traditionally ate the wild foods fresh or dry.

 

But over the past few years, she has tested and developed her own recipes using the traditional bush foods to create delicious jams, chutneys, cookies and natural cordials.

 

When asked about her favourite recipe she has created, Aunty Pat laughed.

“How could I just choose one? They’re all my favourite!”

 

You can find Mayi Harvests products and recipes on her website.

 

By Grace Crivellaro

https://nit.com.au/mayi-harvests-keeping-culture-strong

 

Golden

Native Wattle Seeds

Roasted. Ground

 

Australia’s superfood is the Wattle seed. When these tiny seeds have been cooked or roasted it is a delicious edible seed with multi uses for cooking, baking and beauty products. The seeds are housed inside small, flat pods similar to tamarind.

 

Most commonly, the seeds are ground up and turned into a powder, extract, or paste. Wattle seed has a strong nutty, roasted coffee aroma, with touches of sweet spice, raisins, chocolate and a hint of bitterness. It has a savoury wheat-biscuit flavour.

 

It makes for a versatile ingredient that can be used as a thickening agent or flavour booster in desserts and beverages, including cakes, ice cream, smoothies, and beer.

 

https://www.mayiharvests.com.au/product-page/golden-wattle-seeds-roasted-ground

RECIPE OF THE MONTH

 

WATTLESEED BROWNIES

 

Wattleseed adds a nutty, roasted coffee aroma with touches of spice to the traditional chocolate brownie - and this version is gluten free, dairy free and refined sugar free.  Wattleseed can be sourced from our online shop.

 

Serves 12

 

1 cup walnuts

1 cup dates

4tbsp raw cacao powder

1 tbsp ground native wattle seed powder

4 tbsp raw coconut oil, melted

1 tbsp raw organic honey

1 tbsp raw cacao powder (extra)

Opt: additional crushed walnuts for top

 

Grind walnuts to a fine crumb in food processor. Add dates, 4tbsp cacao and wattle seed and process until slightly sticky and uniform in texture. Line a small square baking tin (you can also use a loaf tin) with baking paper and press mixture in firmly. Place in freezer to chill. Meanwhile whisk together melted coconut oil, honey and additional cacao powder (if the mix is too thick add a few drops of water). Spread the cacao honey mix over the brownie with a spatula, sprinkle over additional walnuts if desired and place back into the fridge for about an hour to set completely. Slice and serve straight from fridge. Store in fridge or freezer for up to 2 weeks.

 

Yummy!!!

 

 

To purchase our Golden Wattle Seeds visit our online store:

https://www.mayiharvests.com.au/product-page/golden-wattle-seeds-roasted-ground

 

Recipe from

https://bondiwash.com.au/blogs/news/native-eating-wattleseed-brownies

Follow Mayi Harvests
20 Clementson St, Broome WA 6725, Australia
0403 486 955

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