Website © Franklin Road Preserves 2014
Web Design by Oak Grove Graphics
All our chutneys are made using our own produce grown using ORGANIC methods.
We Use Fresh
The way Nana used to make it!
The taste of Summer
all year long!
All our fresh produce used in our preserves is home grown using organic methods.
No chemicals or artificial fertilisers are used, our produce is grown the way nature intended.
They do not contain any colouring, preservatives, artificial flavourings or thickeners.
Having made pickles for our family and friends for several years, they encouraged us to sell the pickles rather than give them away, thus Franklin Road Preserves was launched in 2013.
We are fortunate to have a larger than average back yard with excellent soils which allow us to grow all manner of summer vegetables.
I have spent several years in the bio organics industry and have great passion for recycling organic matter wherever possible, consequently we are constantly making compost for our own use and don't use any artificial fertilisers.
Quite by accident I discovered several years ago that by regular application of seaweed liquid plants grow strongly enough to resist attack from insects and most harmful bacteria. Consequently I have not used any chemicals in my vegetable garden since then (2010) so while we are not certified organic all our vegetables are chemical free.
Like most people I seem to be able to grow an abundance of zucchini and when my wife Liz came across a recipe for pickled zucchini we decided to give it a try and to our delight it has become a favourite, so no long tradition in that recipe, just great eating!
The Brinjal Kasundi (eggplant chutney) has become our most popular product, this recipe was given to me by Natalie Forsythe-
In 2013 I grew the first crop of pickling cucumbers to make Cornichons, a French style gherkin pickled in the jar, they are gluten free with no sugar, the spices and minor vegetables are added to the empty jar then the cucumbers. The jar is then sealed and placed in a boiler for approximately one hour they are then aged on the shelf for a minimum of one month after which they are crunchy and delicious.
The bread and butter cucumber recipe has been handed down from my maternal grandmother. She was a keen gardener with whom I spent many happy hours in her veggie garden as a boy (she loved soaking cow pats in a bucket of water then using the water to fertilise everything is sight).
In his retirement my father was also a keen pickler of produce from his garden.
The secret recipe……
An Apple a Day…..
In April 2014 the town of
Orange held an Apple
Festival, and invited anyone interested to come along & sell their apple products. We approached an orchardist friend to supply us with some fruit, which he happily did.
We again turned to Nan's special recipes. We used her traditional Apple Sauce recipe and with only slight modification, in the form of adding far less sugar as we had deliberately used sweeter apples, we produced our first batch of apple sauce.
Our Most Popular Products
Bread & Butter
Nan’s Apple Sauce
So to date we offer five preserves none of which contain any preservatives, colouring, flavours or thickeners all the vegetables are home grown with no added chemicals or artificial fertilizers.
All our products are hand made in small batches, we endeavour to keep our use of sugar to a minimum, weather permitting, this summer we hope to be adding tomato and beetroot products to our range.
If you have a favourite recipe you would like us to make please get in touch.
Orange F.O.O.D. Week -
Events involving Franklin Road Preserves
Friday 31 March Night Markets we’ll be serving our traditional ‘marinated chicken skewers with rice and kasundi sauce’ additionally this year we will be serving ‘beef and brinjal burgers on a brioche roll’ and for desert ‘apple chips’
Sunday 2 April Our Harvest Feast at Word of Mouth Wines 42 Wallace Lane serving corn and zucchini fritter, spit roasted pork with roasted eggplant and garden vegetables and berry flautas, all with matching Word of Mouth wines. All our vegetables are home grown and chemical free. Tickets available on 0429 653 316
Monday 3 April be presenting at F.O.O.D. HQ demonstrating the making of our spelt Lavosh
Thursday 6 April Producers market at Nashdale
Saturday 8 April serving beef and brinjal burgers at station 4 Forage
Sunday 9 April come and see us at the final event for the week at the Producers Brunch in Cook Park.